pick away all the skins in the fold of the flesh, after
you have picked it out clean, so that no skins are left, nor any hard
thing; put to it some good White-Wine (that is not too sweet) in a bowl
& wash it, & crush it well in the Wine; doe so twice, then strew upon it
a powder that is called _Tamara_ in _Italy_, and so much Salt as will
season it well, mingle the Powder well upon the Pasts of your meat, then
poure to it so much White-Wine as will cover it when it is thrust down
into a narrow Pan; lay a Trencher on it and a weight to keep it downe,
let it lye two nights and one day, put a little Pepper to it when you
lay it in the Sauce, and after it it is sowsed so long, take it out and
put it into a Pipkin with some good Beef-broth, but you must not take
any of the pickle to it, but onely Beef-broth that is sweet and not
salt; cover it close and set it on the Embers, onely put into it with
the Broth a few whole Cloves and Mace, and let it stew till it be
enough. It will be very tender and of an excellent Taste; it must be
served with the same broth as much as will cover it.

To make the Italian, take Coriander seed two Ounces, Aniseed one ounce,
Fennel-seed one ounce, Cloves two ounces, Cinamon one ounce; These must
be beaten into a grosse powder, putting into it a little powder of
Winter-savoury; if you like it, keep this in a Vial-glasse close stopt
for your use.

_To dresse Soales._

Take a Pair of Soales, lard them through with watered fresh Salmon, then
lay your Soales on a Table, or Pie-plate, cut your Salmon, lard all of
an equal length on each side, and leave the Lard but short, then flower
the Soales, and fry them in the best Ale you can get; when they are
fryed lay them in a warme Pie-plate, and so serve them to the Table with
a Sallet dish full of Anchovy sauce, and three or four Oranges.

_To make Furmity._

Take a quart of Creame, a quarter of a pound of French-barley the
whitest you can get, and boyle it very tender in three or four severall
waters, and let it be cold, then put both together, put in it a blade of
Mace, a Nutmeg cut in quarters, a race of Ginger cut in three or five
pieces, and so let it boyle a good while, still stirring, and season it
with Sugar to your tast, then take the yolks of four Eggs and beat them
with a little Cream, and stir them into it, and so let it boyle a little
after the Egs are in, then have ready blanched and beaten twenty Almonds
kept from oyling, with a lit