of paste of warm or boiling liquor,
and some rose-water, sugar, butter; make some great and some very
little, rouls or stars, according to the judgment of the Cook; boil
them in broth, milk, or cream. Thus also fish. Serve them with
grated fat cheese or parmisan, sugar, and beaten cinamon on them in
a dish, _&c._

_Tortelleti, or little Pasties._

Mince some interlarded bacon, some pork or any other meat, with some
calves udder, and put to it a pound of fresh cheese, fat cheese, or
parmisan, a pound of sugar, and some roasted turnips or parsnips,
a quarter of a pound of currans, pepper, cloves, nutmegs, eight
eggs, saffron; mingle all together, and make your pasties like
little fishes, stars, rouls, or like beans or pease, boil them in
flesh broth, and serve them with grated cheese and sugar, and serve
them hot.

__Tortelleti_, or little Pasties otherwayes, of Beets or Spinage
chopped very small._

Being washed and wrung dry, fry them in butter, put to them some
sweet herbs chopped small, with some grated parmisan, some cinamon,
cloves, saffron, pepper, currans, raw eggs, and grated bread: Make
your pasties, and boil them in strong broth, cream, milk, or
almond-milk: thus you may do any fish. Serve them with sugar,
cinamon, and grated cheese.

__Tortelleti_, of green Pease, French Beans,
or any kind of Pulse green or dry._

Take pease gren or dry, French beans, or garden beans green or dry,
boil them tender, and stamp them; strain them through a strainer,
and put to them some fried onions chopped small, sugar, cinamon,
cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and
some cheese-curds stamped.

Then make paste, and make little pasties, boil them in broth, or as
beforesaid, and serve them with sugar, cinamon, and grated cheese in
a fine clean dish.

_To boil a Capon or chicken with Colliflowers
in the French Fashion._

Cut off the buds of your flowers, and boil them in milk with a
little mace till they be very tender; then take the yolks of 2 eggs,
strain them with a quarter of a pint of sack; then take as much
thick butter, being drawn with a little vinegar and a slic't lemon,
brew them together; then take the flowers out of the milk, and put
them into the butter and sack: then dish up your Capon, being tender
boil'd, upon sippets finely carved, and pour on the sauce, and serve
it to the Table with a little salt.

_To boil Capons, Chickens, Pigeons, or