ith Sallet-Oyle and herbs, then set them on a gridiron upon a
soft fire, and so let them stew a little while, and dish them up warm
and serve them up.

_To dresse pickle fish._

Wash them well while they are in the shell in salt water, put them into
a Kettle over the fire with out water; and stirre them till they are
open, then take them out of their shels, and wash them in hot water and
salt, then take some of their owne liquor that they have made in the
Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all
these boyle together, and when it is boyled, take the yolk of three or
four Eggs and put into the broth. Scollops may be dressed on this manner
or broiled like oysters with Oyle or juyce of Lemons.

_To fricate Beefe Pallats._

Take Beefe Pallats after they be boyled very tender, blaunch and pare
them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and
some grated bread; then have some butter in a frying Pan, put your
pallats therein, and so fricate them till they be browne on both sides,
then take them forth and put them on a dish, and put thereto some Gravy
of Mutton, wherein two or three Anchoves are dissolved, grate in your
sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.

_A Spanish Olio._

Take a peice of Bacon not very fat, but sweet and safe from being rusty,
a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they
can be had, and if not, some quantity of sheeps feet, (Calves feet are
not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a
dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick
when you will, a small quantity of Pepper, Cloves, and Saffron, so
mingled that not one of them over-rule, the Pepper and Cloves must be
beaten as fine as possible may be, and the Saffron must be first dryed,
and then crumble in powder and dissolved apart in two or three spoonfuls
of broth, but both the Spices and the Saffron may be kept apart till
immediately before they be used, which must not be, till within a
quarter of a houre before the Olio be taken off from the fire; a pottle
of hard dry pease, when they have first steept in water some dayes, a
pint of boyl'd Chesnuts: particular care must be had that the pot
wherein the Olio is made, be very sweet; Earthen I thinke is the best,
and judgement is to be had carefully both in the size of the Pot, and in
the quantity of the Water at the first, that so the