without Butter, or Lard._

Take a Pint of Creame, six new layd Eggs, beat them very well, put in a
quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please,
as much floure as will thicken them almost as thick as for ordinary
Pancakes, your Pan must be cleane wiped with a Cloth, when it is
reasonably hot, put in your Butter, or thick or thin as you please, to
fry them.

_To pot Venison._

Take a haunch of Venison not hunted, and bone it, then take three ounces
of Pepper beaten, twelve Nutmegs, with a handfull of Salt, and mince
them together with Wine Vinegar, then wet your Venison with Wine Vinegar
and season it, then with a knife make holes on the lean sides of the
Hanch, and stuff it as you would stuff Beef with Parsley, then put it
into the Pot with the fat side downward then clarifie three pound of
Butter, and put it thereon, and Past upon the Pot, and let it stand in
the Oven five or six hours, then take it out, and with a vent presse it
down to the bottom of the Pot, and let it stand till it be cold, then
take the Gravy of the top of the Pot and melt it, and boyle it halfe
away and more, then put it in again with the Butter on the top of the
Pot.

_To make a Marchpan; to Ice him, &c._

Take two pound of Almonds blanched, & beaten in a stone Morter till they
begin to come to a fine Past, and take a pound of sifted Sugar, and put
it in the Morter with the Almonds, and so leave it till it come to a
perfect Past, putting in now and then a Spoonfull of Rosewater to keep
them from Oyling; when you have beaten them to a perfect Past cover the
Marchpan in a sheet, as big as a Charger, and set an edge about as you
do about a Tart, and a bottome of wafers under him; thus bake it in an
oven or baking pan, when you see your marchpan is hard and dry, take it
out and Ice him with Rosewater and sugar being made as thick as butter
for Fritters; so spread it on him with a wing-feather; so put it into
the Oven againe, and when you see it rise high, then take it out and
garnish it with some pretty conceits made part of the same stuff, stick
long cumfets uprigh in him so serve it.

_To make Jelly the best manner._

Take a Leg of Veale, and pare away the fat as clean as you can, wash it
throughly, let it lie soaking a quarter of an hour or more, provided you
first breake the bones, then take foure Calves feet, scald off the hair
in boyling water, then slit them in two and put them to your Veale, let
them