e Sausage meat fried,
and the yolks of hard Eggs fryed after they are boiled, because they
shall look round and brown, so serve it to the Table.

79. _To make a Pudding of a Manchet._

Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream,
then put in Sugar and whole Spice, and let it boil leisurely till all
the Cream be wasted away, then put it into a Dish, and take some
Rosewater, and Butter and Sugar, and pour over it, so serve it in with
fine Sugar strewed all over it.

Your Manchet must be chipped before you put it into the Cream.

80. _To make a Calves head Pie._

Make your Paste, and lay it into your Pan as before, then lay in Butter,
and then your Calves Head, being tenderly boiled, and cut in little thin
bits, and seasoned with Pepper, Salt and Nutmeg, then put in some
Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and
Marrow, then cover it with Butter, and close it and bake it; when it is
baked, eat it hot.

81. _To dry Tongues._

Take some Pump water and Bay salt, or rather refined Saltpeter, which is
better; make a strong Brine therewith, and when the Salt is well melted
in it, put in your Tongues, and let them lie one Week, then put them
into a new Brine, made in the same manner, and in that let them lie a
week longer, then take them out, and dry-salt them with Bay Salt beaten
small, till they are as hard as may be, then hang them in the Chimney
where you burn Wood, till they are very dry, and you may keep them as
long as you please; when you would eat of them, boil them with
[Transcriber's note: word missing] in the Pot as well as Water, for that
will make them look black, and eat tender, and look red within; when
they are cold, serve them in with Mustard and Sugar.

82. _To make Angelot Cheese._

Take some new Milk and strokings together, the quantity of a Pail full,
put some Runnet into it, and stir it well about, and cover it till your
Cheese be come, then have ready narrow deep Moats open at both ends,
and with your flitting Dish fill your Moats as they stand upon a board,
without breaking or wheying the Cheese, and as they sink, still fill
them up, and when you see you can turn them, which will be about the
next day, keep them with due turning twice in a day, and dry them
carefully, and when they are half a year old, they will be fit to be
eat.

83. _To make a Hare-Pie._

Take the flesh of a very large Hare, and beat it in a Mortar with as
m