and so much Sugar as you think
fit, and heat them together over the fire, then pour it into a Dish, and
when it is cold serve it in with Sugar strewed over it.

49. _To make very fine Rolls for Noble Tables._

Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt,
with a Pint of Ale yest, mix them together, and make them into a Paste
with warm Milk and a little Sack, them mould it well, and put it into a
warm Cloth to rise, when your Oven is hot, mould it again, and make it
into little Rolls, and bake them, then rasp them, and put them into the
Oven again for a while, and they will eat very crisp and fine.

50. _To make short Rolls._

Take half a peck of fine Flower, and break into it one pound and half of
fresh Butter very small, then bruised Coriander seeds, and beaten Spice
with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them
well together, and make them into a Paste with warm Milk and Sack:

Then lay into it a warm Cloth to rise, and when your Oven is hot, make
it into Rolls, and prick them, and bake them, and when they are baked,
draw them and cover them till they be cold; these also eat very finely,
if you butter some of them while they are hot.

51. _To dress Soals a fine way._

Take one pair of your largest Soals, and flay them on both sides, then
fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then
lay them into a Dish, and put into them some Butter, Claret Wine and two
Anchovies, cover them with another Dish, and set them over a Chafingdish
of Coals, and let them stew a while, then serve them to the Table,
garnish your Dish with Orange or Limon, and squeeze some over them.

52. _To stew Fish in the Oven._

Take Soals, Whitings or Flounders, and put them into a Stew-pan with so
much water as will cover them, with a little Spice and Salt, a little
white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet
herbs, cover them and set them into an Oven not too hot; when they are
enough, serve them in; Garnish your Dish wherein they lie with
Barberries, raw Parsley, and slices of Limon, and lay Sippets in the
bottom.

53. _To bake Collops of Bacon and Eggs._

Take a Dish and lay a Pie-plate therein, then lay in your Collops of
Bacon, and break your Eggs upon them.

Then lay on Parsley, and set them into an Oven not too hot, and they
will be rather better than fried.

54. _To make Furmity._

Take some new Milk or Cream, an