yeast, when you have beaten the Eggs well, strain them with the yeast
into a Dish, then put to it a little Salt, and two rases of Ginger
beaten very small, then put flower to it till it come to a high Past
that will not cleave, then you must roule it upon your hands and
afterwards put it into a warm Cloath and let it lye there a quarter of
an hour, then make it up in little Loaves, bake; against it is baked
prepare a pound and a half of Butter, a quarter of a pint of white wine,
and halfe a pound of Sugar; This being melted and beaten together with
it, set them into the Oven a quarter of an hour.

_To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c._

Take a quart of water to a Gallon of Vinegar, a good handful of
Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put
all these together, and let it seeth softly, and season it with a little
Salt, then fry your Fish with frying Oyle till it be enough, then put in
an earthen Vessell, and lay the Bay-leaves and Rosemary between and
about the Fish, and pour the Broth upon it, and when it is cold, cover
it, _&c_.

_To make a Calves Chaldron Pye._

Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince
it as small as grated bread, with halfe a pound of Marrow; season it
with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the
outmost rind of a Lemon minced very small, and wring in the juyce of
halfe a Lemon, and then mix all together, then make a piece of puff
Past, and lay a leaf therof in a silver Dish of the bigness to contain
the meat, then put in your meat, and cover it with another leaf of the
same Past, and bake it; and when it is baked take it out, and open it,
and put in the juyce of two or three Oranges, stir it well together,
then cover it againe and serve it. Be sure none of your Orange kernels
be among your Pye-meat.

_To make a Pudding of a Calves Chaldron._

Take your Chaldron after it is half boyled and cold, mince it as small
as you can with half a pound of Beef Suet, or as much Marrow, season it
with a little Onion, Parsley, Tyme, and the outmost rind of a piece of
Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed
together, with the yolks of four or five Eggs, and a little sweet Cream;
then have ready the great Gutts of a Mutton scraped and washed very
clean; let your Gutt have lain in white-wine and Salt halfe a day before
you use it; when your meat is mixed and made up som