the foresaid materials in clarified butter,
some fryed spinage, or Alexander leaves, & keep them warm in an
oven, with some fried sausages made of minced bacon, veal, yolks of
eggs, nutmegs, sweet herbs, salt and pistaches; bake it in an oven
in cauls of veal, and being baked and cold, slice it round, fry it,
and keep it warm in the oven with the foresaid fried things.

_To make little Pies for the Bisk._

Mince a leg of Veal, or a leg of Mutton with some interlarded bacon
raw and seasoned with a little salt, nutmeg, pepper, some sweet
herbs, pistaches, grapes, gooseberries, barberries, and yolks of
hard eggs, in quarters; mingle all together, fill them, and close
them up; and being baked liquor them with gravy, and beaten butter,
or mutton broth. Make the past of a pottle of flower, half a pound
of butter, six yolks of eggs, and boil the liquor and butter
together.

_To make gravy for the Bisk._

Roast eight pound of buttock beef, and two legs of mutton, being
throughly roasted, press out the gravy, and wash them with some
mutton broth, and when you have done, strain it, and keep it warm in
a clean pipkin for your present use.

_To dish the Bisk._

Take a great eight pound dish, and a six penny french pinemolet or
bread; chip it and slice it into large slices, and cover all the
bottom of the dish; scald it or steep it well with your strong
broth, and upon that some mutton or beef gravy; then dish up the
fowl on the dish, and round the dish the fried tongues in gravy with
the lips, pallats, pistaches, eggs, noses, chesnuts, and cocks
combs, and run them over the fowls with some of the gravy, and large
mace.

Then again run it over with fried sweetbread, sausage, lamb-stones,
cock-stones, fried spinage, or alexander leaves, then the marrow
over all; next the carved lemons upon the meat, and run it over with
the beaten butter, yolks of eggs, and gravy beat up together till it
is thick; then garnish the dish with the little pies, Dolphins of
puff-paste, chesnuts, boiled and fried oysters, and yolks of hard
eggs.

_To Boil Chines of Veal._

First, stew them in a stewing pan or between two dishes, with some
strong broth of either veal or mutton, some white wine, and some
sausages made of minced veal or pork, boil up the chines, scum them,
and put in two or three blades of large mace, a few cloves, oyster
or caper liquor with a little salt; and being finely boil'd down put
in some good mutton or