in
some Currans, and when they are well mixed, make it into Balls with the
yolks of Eggs, and lay them upon the steaks, then put in some Butter and
close your Pie and bake it, and serve it in hot.

88. _To dress Salmon or other Fish by Infusion, a very good way._

Take a Joul of Salmon, or a Tail, or any other part, or any other Fish
which you like, put it into a Pot or Pan, with some Vinegar, Water and
Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into
a Dish, and take some of the Liquor with an Anchovie or two, a little
Butter and the yolks of Eggs beaten; heat these over the fire, and poure
over your Fish; if you please, you may put in shrimps, but then you must
put in the more Butter; Garnish your Dish with some Limon or Orange, and
some Shrimps.

89. _To make Loaves to Butter._

Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and
beaten Ginger, wet some Flower with this, and make it into a Paste, let
it lie to rise a while, and then make it into Loaves, and prick them,
and bake them, then put in white wine and butter and sugar, and serve it
in.

90. _To make a Calves Chaldron Pie, and Puddings also of it._

Take a fat Calves Chaldron boiled tender, and shred it very small, then
season it with beaten spice and salt:

Then put in a pound of Currans and somewhat more, and as much Sugar as
you think fit, and a little Rosewater; then having your Pie ready, fill
it with this, and press it down; close it and bake it, then put some
Wine into it, and so eat it.

If you will make Puddings of it, you must add a little Cream and grated
bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may
bake them, or boil, or fry them.

91. _To make Rice-Cream._

Boil a quart of Cream, then put in two handfuls of Rice Flower, and a
little fine Flower, as much Sugar as is fit, the yolk of an Egg, and
some Rosewater.

92. _To make a Pompion-Pie._

Having your Paste ready in your Pan, put in your Pompion pared and cut
in thin slices, then fill up your Pie with sharp Apples, and a little
Pepper, and a little Salt, then close it, and bake it, then butter it,
and serve it in hot to the Table.

93. _To fry Pompion._

Cut it in thin slices when it is pared, and steep it in Sack a while,
then dip it in Eggs, and fry it in Butter, and put some Sack and Butter
for Sauce, so serve it in with salt about the Dish brims.

94. _To make Misers for Children to eat i