hen take
the three pints of Milk or Cream being boyled to a quart, it must stand
and cool till the Eggs thicken, put it to your Sack and Eggs, and stir
them well together, then cover it with a Plate and so serve it.

_To boyle a Capon with Ranioles._

Take a good young Capon, trusse it and draw it to boyle, and parboyle it
a little, then let it lye in fair Water being pickt very cleane and
white, then boyle it in strong broth while it be enough, but first
prepare your Ranioles as followeth; Take a good quantity of Beet leaves,
and boyle them in Water very tender, then take them out, and get all the
water very cleane out of them, then take six sweet breads of Veale, and
boyle and mince them white, mince them small, and then boyl Herbs also,
and four or five Marrow bones, break them and get all the Marrow out of
them, and boyle the bigger peice of them in water by it selfe, and put
the other into the minced Herbs, then take halfe a pound of Raisins of
the Sun stoned, and mince them small, and halfe a pound of Dates the
skin off, and mince them also, and a quarter of a pound of Pomecitron
minced small, then take of Naples-bisket a good quantity, and put all
these together on a Charger or a great Dish with halfe a pound of sweet
Butter, and worke it together with your hands as you do a peice of Past,
and season it with a little Nutmeg, Ginger, Cinamon, and Salt, &
Permasan Cheese grated with hard Sugar grated also, then mingle all
together well, and make a Past with the finest flower, six yolks of
Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a
little Salt, with some faire water hot (not boyling) and make up your
Past, then drive out a long sheet of Past with an even Rowling Pin as
thin as possible you can, and lay your ingredients in small heaps, round
or long which you please in the Past, then cover them with the Past &
cut them with a jag asunder and so make more or more till you have made
two hundred or more, then have a good broad Pan or Kettle halfe full of
strong Broth, boyling leisurely, and put in your Ransoles one by one,
and let them boyle a quarter of an hour, then take up your Capon, lay it
in a great Dish, and put one the Ransoles, & strew on them grated
Cheese, Naples-Bisket grated, Cinamon and Sugar, then more and more
Cinamon & Cheese, while you have filled your Dish; then put softly on
melted Butter with a little strong Broth, your Marrow Pomecitron, Lemons
sliced and serve it up,