over it
the yolk of an egg and a few bread crumbs.

149. _To make_ STRAWBERRY _and_ RASBERRY FOOL.

Take a pint of rasberries, squeeze and strain the juice, with a
spoonful of orange water, put to the juice six ounces of fine sugar,
and boil it over the fire; then take a pint of cream and boil it, mix
them all well together, and heat them over the fire, but not to boil,
if it do it will curdle; stir it till it be cold, put it into your
bason and keep it for use.

150. _To make a_ POSSET _with_ Almonds.

Blanch and beat three quarters of a pound of almonds, so fine that they
will spread betwixt your fingers like butter, put in water as you beat
them to keep them for oiling; take a pint of sack, cherry or gooseberry
wine, and sweeten it to your taste with double refin'd sugar, make it
boiling hot; take the almonds, put to them a little water, and boil the
wine and almonds together; take the yolks of four eggs, and beat them
very well, put to them three or four spoonfuls of wine, then put it
into your pan by degrees, stirring it all the while; when it begins to
thicken take it off, and stir it a little, put it into a china dish,
and serve it up.

151. _To make_ DUTCH-BEEF.

Take the lean part of a buttock of beef raw, rub it well with brown
sugar all over, and let it lie in a pan or tray two or three hours,
turning it three or four times, then salt it with common salt, and two
ounces of saltpetre; let it lie a fortnight, turning it every day, then
roll it very straight, and put it into a cheese press day and night,
then take off the cloth and hang it up to dry in the chimney; when you
boil it let it be boiled very well, it will cut in shivers like dutch
beef.

You may do a leg of mutton the same way.

152. _To make_ PULLONY SAUSAGES.

Take part of a leg of pork or veal, pick it clean from the skin or fat,
put to every pound of lean meat a pound of beef-suet, pick'd from the
skins, shred the meat and suet separate and very fine, mix them well
together, add a large handful of green sage shred very small; season it
with pepper and salt, mix it well, press it down hard in an earthen
pot, and keep it for use.--When you use them roll them up with as much
egg as will make them roll smooth; in rolling them up make them about
the length of your fingers, and as thick as two fingers; fry them in
butter, which must be boiled before you can put them in, and keep them
rolling about in the pan; when they are fried th