weetbreads, chickens, and carved sippets round
about the dish; being finely dished, thicken the chicken broth with
strained almonds, creams, sugar, and beaten butter.

Garnish your dish with marrow, pistaches, artichocks, puff paste,
mace, dates, pomegranats, or barberries, and slic't lemon.

_Another forc't dish._

Take two pound of beef-marrow, and cut it as big as great dice, and
a pound of Dates, cut as big as small Dice; then have a pound of
prunes, and take away the out-side from the stones with your knife,
and a pound of Currans, and put these aforesaid in a Platter, twenty
yolks of eggs, and a pound of sugar, an ounce of cinamon, and mingle
all together.

Then have the yolks of twenty eggs more, strain them with
Rose-water, a little musk and sugar, fry them in two pancakes with a
little sweet butter fine and yellow, and being fried, put one of
them in a fair dish, and lay the former materials on it spread all
over; then take the other, and cut it in long slices as broad as
your little finger, and lay it over the dishes like a lattice
window, set it in the Oven, and bake it a little, then fry it, _&c._
Bake it leisurely.

_Another forc't fryed Dish._

Make a little past with yolks of eggs, flower, and boiling liquor.

Then take a quarter of a pound of sugar, a pound of marrow, half an
ounce of cinamon, and a little ginger. Then have some yolks of Eggs,
and mash your marrow, and a little Rose-water, musk or amber, and a
few currans or none, with a little suet, and make little pasties,
fry them with clarified butter, and serve them with scraped sugar,
and juyce of orange.

_Otherways._

Take good fresh water Eels, flay and mince them small with a warden
or two, and season it with pepper, cloves, mace, saffron: then put
currans, dates, and prunes, small minced amongst, and a little
verjuyce, and fry it in little pasties; bake it in the oven, or stew
it in a pan in past of divers forms, or pasties or stars, _&c._

To make any kind of sausages.

_First, Bolonia Sausages._

The best way and time of the year is to make them in _September_.

Take four stone of pork, of the legs the leanest, and take away all
the skins, sinews, and fat from it; mince it fine and stamp it: then
add to it three ounces of whole pepper, two ounces of pepper more
grosly cracked or beaten, whole cloves an ounce, nutmegs an ounce
finely beaten, salt, spanish, or peter-salt, an ounce of
coriander-seed fin