ream, one Manchet grated, the yolks of ten Eggs, and
four Whites, a little Salt, some Sugar, and a little Spice, then cut
your Apples in round thin slices, and lay them into your Frying-Pan in
order, your Batter being hot, when your Apples are fried, pour in your
Butter, and fry it on the one side, then turn it on a Pie-Plate and
slide it into the Pan again, and fry it, then put it on a Pie-Plate, and
squeez the Juice of a Limon over it, and strew on fine Sugar, and serve
it so to the Table.

16. _To make a green Tansie to fry, or boil over a Pot._

Take a Quart of Cream, the yolks of one dozen of Eggs and half, their
Whites well beat, mix them together, and put in one Nutmeg grated, then
colour it well with the Juice of Spinage, and sweeten it with Sugar;
then fry it with Butter as you do the other, and serve it in the same
manner; but you must lay thin slices of Limon upon this.

If you will not fry it, then butter a Dish, and pour it therein, and set
it upon a Pot of boiling water till it be enough; this is the better
and easier way.

Thus you may make Tansies of any other things, as Cowslips, Rasberries,
Violets, Marigolds, Gilliflowers, or any such like, and colour them with
their Juice; you may use green Wheat instead of Spinage.

17. _To make an Amulet._

Take twelve Eggs, beat them and strain them, put to them three or four
spoonfuls of Cream, then put in a little Salt, and having your
frying-pan ready with some Butter very hot, pour it in, and when you
have fryed it a little, turn over both the sides into the middle, then
turn it on the other side, and when it is fryed, serve it to the table
with Verjuice, Butter and Sugar.

18. _To make a Chicken-Pie._

Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg,
roul it very thin, and lay it in your Baking-pan, then lay Butter in the
Bottom.

Then lay in your Chickens cut in quarters with some whole Mace, and
Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron
Pill, with a few Dates stoned and sliced:

Then lay good store of Butter, Close up your Pie and Bake it:

Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks
of two or three Eggs well beaten together over the fire, till it be
thick, so serve it to the Table, and garnish your Dish with some pretty
Conceits made in Paste.

19. _To make a Collar of Brawn of a Breast of Pork._

Take a large Breast of Pork, and bone it, then roul it u