archpane
paste and sugar, and set them by also.

Then have the tops of sparagus boil'd, and mixed with butter,
a little sack, and set them by also.

Then have boild chesnuts peeled and pistaches, and set them by also.

Then have marrow steeped first in rose-water, then fried in Butter,
set that by also.

Then have green quodlings slic't, mixt with bisket bread & egg, and
fried in little cakes, and set that by also.

Then have sweet-breads, or lamb-stones, and yolks of hard eggs
fryed, _&c._ and dipped in Butter.

Then have small turtle doves, and pigeon peepers and chicken-peepers
fried, or finely rosted or boiled, and set them by, or any small
birds, and some artichocks, and potato's boil'd and fried in Butter,
and some balls as big as a walnut, or less, made of parmisan, and
dipped in butter, and fried.

Then last of all, put them all in a great charger, the chickens or
fowls in the middle, then lay a lay of sweetbreads, then a lay of
bottoms of artichocks, and the marrow; on them some preserved
oranges.

Then next some hard eggs round that, fried sparagus, yolks of eggs,
chesnuts, and pistaches, then your green quodlings stuffed: the
charger being full, put to them marrow all over the meat, and juyce
of orange, and make a sauce of strained almonds, grapes, and
verjuyce; and being a little stewed in the oven, dry it, _&c._

The dish.

_Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs,
Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, Butter,
Potato's, Pistaches, Chesnuts, Verjuyce, Sugar, Flower,
Parmisan, Cinamon._

_To force a French Bread called Pine-molet, or three of them._

Take a manchet, and make a hole in the top of it, take out the crum,
and make a composition of the brawn of a capon rost or boil'd; mince
it, and stamp it in a mortar, with marchpane past, cream, yolks of
hard eggs, muskefied bisket bread, the crum of very fine manchet,
sugar, marrow, musk, and some sweet herbs chopped small, beaten
cinamon, saffron, some raw yolks of eggs, and currans: fill the
bread, and boil them in napkins in capon broth, but first stop the
top with the pieces you took off. Then stew or fry some sweetbreads
of veal and forced chickens between two dishes, or Lamb-stones,
fried with some mace, marrow, and grapes, sparagus, or artichocks,
and skirrets, the manchets being well boil'd, and your chickens
finely stewed, serve them in a fine dish, the manchets in the
middle, and the s