two quarts of Water, and almost a pint of Salt, a handfull of Rose-mary
and Tyme; the Liquor must boyle before you put in your Fish and Herbs;
the Eele with the skins must be put in a quarter of an hour before the
Pike, with a little large Mace, and twenty cornes of Pepper.

_To make an Outlandish dish._

Take the liver of a Hogg, and cut it in small pieces about the bigness
of a span, then take Anni-seed, or French-seed, Pepper and Salt, and
season them therewithall, and lay every piece severally round in the
caule of the Hogg, and so roast them on a Bird-Spit.

_To make a Portugall Dish._

Take the Guts, Gizards and Liver of two fat Capons, cut away the Galles
from the Liver, and make clean the Gizards and put them into a Dish of
clean water, slit the Gut as you do a Calves Chaldron but take off none
of the fat, then lay the Guts about an hour in White-wine, as the Guts
soke, half boyle Gizards and Livers, then take a long wooden broach, and
spit your Gizards and Liver thereon, but not close one to another, then
take and wipe the Guts somewhat dry in Cloth, and season them with Salt
and beaten Pepper, Cloves and Mace, then wind the Guts upon the wooden
Broach about the Liver, and Gizards, then tye the wooden Broach to spin,
and lay them to the fire to roast, and roast them very brown, and bast
them not at all till they be enough, then take the Gravy of Mutton, the
juyce of two or three Oranges, and a grain of Saffron, mix all well
together, and with a spoon bast your roast, let it drop into the same
Dish. Then draw it, and serve it to the Table with the same sauce.

_To dresse a dish of Hartichoaks._

Take and boyle them in the Beef-pot, when they are tender sodden, take
off the tops, leaving the bottoms with some round about them, then put
them into a Dish, put some fair water to them, two or three spoonfuls of
Sack, a spoonfull of Sugar, and so let them boyle upon the Coales, still
pouring on the Liquor to give it a good tast, when they have boyled
halfe an hour take the Liquor from them, and make ready some Cream
boyled and thickned with the yolk of an Egge or two, whole Mace, Salt,
and Sugar with some lumps of marrow, boyle it in the Cream, when it is
boyled put a good piece of sweet butter into it, and toast some toasts,
and lay them under your Hartichoaks, and poure your Cream, and butter on
them, Garnish it, &c.

_To dresse a Fillet of Veale the Italian way._ Take a young tender
Fillet of Veale,