e isinglass be dissolved, run it
through a hair-sieve into a large pan, then put to it a quart of cream
sweetened to your taste with loaf sugar, and boil them a while
together; take a quarter of a pound of blanch'd almonds beaten in a
rose-water, and strain out all the juice of them into the cream on the
fire, and warm it, then take it off and stir it well together; when it
has cooled a little take a broad shallow dish and put it into it
through a hair-sieve, when it is cold cut it in long pieces, and lay it
across whilst you have a pretty large dish; so serve it up.

Sometimes a less quantity of isinglass will do, according to the
goodness; Let it be the whitest and clearest you can get.

You must make it the day before you want it for use.

283. _To make_ SCOTCH OYSTERS.

Take two pounds of the thick part of a leg of veal, cut it in little
bits clear from the skins, and put it in a marble mortar, then shred a
pound of beef suet and put to it, and beat them well together till they
be as fine as paste; put to it a handful of bread-crumbs and two or
three eggs, season it with mace, nutmeg, pepper, and salt, and work it
well together; take one part of your forc'd-meat and wrap it in the
kell, about the bigness of a pigeon, the rest make into little flat
cakes and fry them; the rolls you may either broil in a dripping-pan,
or set them in an oven; three is enough in a dish, set them in the
middle of the dish and lay the cakes round; then take some strong
gravy, shred in a few capers, and two or three mushrooms or oysters if
you have any, so thicken it up with a lump of butter, and serve it up
hot. Garnish your dish with pickles.

284. _To boil_ BROCOLI.

Take brocoli when it is seeded, or at any other time; take off all the
low leaves of your stalks and tie them up in bunches as you do
asparagus, cut them the same length you peel your stalks; cut them in
little pieces, and boil them in salt and water by themselves; you must
let your water boil before you put them in; boil the heads in salt and
water, and let the water boil before you put in the brocoli; put in a
little butter; it takes very little boiling, and if it boil too quick
it will take off all the heads; you must drain your brocoli through a
sieve as you do asparagus; lie stalks in the middle, and the bunches
round it, as you would do asparagus.

This is proper for either a side-dish or a middle-dish.

285. _To boil_ SAVOY SPROUTS.

If your savoys b