these
sweet-waters goeth almost all away with boiling. Therefore half a spoonful
put into the composition, when you take it from the fire, seasoneth it more
then ten times as much, put in at the first.

TO BOIL EGGS

A certain and infallible method to boil new-laid Eggs to sup up, and yet
that they have the white turned to milk, is thus: Break a very little hole,
at the bigger end of the shell, and put it into the water, whiles it
boileth. Let it remain boiling, whiles your Pulse beateth two hundred
stroaks. Then take it out immediately, and you will find it of an exact
temper: others put Eggs into boyling water just as you take it from the
fire, and let them remain there, till the water be so cooled, that you may
just put in your hand, and take out the Eggs.

Others put the Eggs into cold water, which they set upon the fire, and as
soon as the water begins to boil, the Eggs are enough.

TO MAKE CLEAR GELLY OF BRAN

Take two pound of the broadest open Bran of the best Wheat, and put it to
infuse in a Gallon of Water, during two or three days, that the water may
soak into the pure flower, that sticks to the bran. Then boil it three or
four walms, and presently take it from the fire, and strain it through some
fine strainer. A milky substance will come out, which let stand to settle
about half a day. Pour off the clear water, that swimmeth over the starch
or flomery, that is in the bottom (which is very good for Pap, &c.) and
boil it up to a gelly, as you do Harts-horn gelly or the like, and season
it to your taste.

TO BAKE VENISON

Boil the bones (well broken) and remaining flesh of the Venison, from
whence the meat of the Pasty is cut, in the Liquor, wherein Capons and
Veal, or Mutton have been boiled, so to make very strong broth of them. The
bones must be broken, that you may have the Marrow of them in the Liquor;
and they must stew a long time (covering the pot close:) that you may make
the broth as strong as you can; and if you put some gravy of Mutton or Veal
to it, it will be the better. When the Pasty is half baked, pour some of
this broth into it, by the hole at the top; and the rest of it, when it is
quite baked, and wanteth but standing in the oven to soak. Or put it all in
at once, when the Pasty is sufficiently baked, and afterwards let it remain
in the oven a good while soaking.

You may bake the bones (broken) with the broth and gravy, or for want
thereof, with only water in an earthen pot