quart of flour four whites and but two yolks of eggs, and
make it up with as much cream as will make it up pretty stiff paste,
then roul it out, and beat three quarters of a pound of butter of
equal hardness of the paste, lay it on the paste in little bits at
ten several times; drive out your paste always one way; and being
made, use it as you will.

_The fifth way._

Work up a quart of flour with half a pound of butter, three whites
of eggs, and some fair spring water, make it a pretty stiff paste,
and drive it out, then beat half a pound of more butter of equal
hardness of the paste, and lay it on the paste in little bits at
three several times, roul it out, and use it for what use you
please.

Drive the paste out every time very thin.

_A made Dish or Florentine of any kind of Tongue
in Dish, Pye, or Patty-pan._

Take a fresh neats tongue, boil it tender and blanch it, being cold,
cut it into little square bits as big as a nutmeg, and lard it with
very small lard, then have another tongue raw, take off the skin,
and mince it with beef-suet, then lay on one half of it in the dish
or patty pan upon a sheet of paste; then lay on the tongue being
larded and finely seasoned with nutmeg, pepper, and salt; and with
the other minced tongue put grated bread to it, some yolks of raw
eggs, some sweet herbs minced small, and made up into balls as big
as a walnut, lay them on the other tongue, with some chesnuts,
marrow, large mace, some grapes, gooseberries or barberries, some
slices of interlarded bacon and butter, close it up and bake it,
being baked liquor it with grape-verjuyce, beaten butter, and the
yolks of three or four eggs strained with the verjuyce.

_A made Dish of Tongues otherways._

Take neats-tongues or smaller tongues, boil them tender, and slice
them thin, then season them with nutmeg, pepper, beaten cinamon;
salt, and some ginger, season them lightly, and lay them in a dish
on a bottom or sheet of paste mingled with some currans, marrow,
large mace, dates, slic't lemon, grapes, barberries, or gooseberries
and butter, close up the dish, and being almost baked, liquor it
with white wine, butter, and sugar, and ice it.

_Made Dish in Paste of two Rabits, with sweet liquor._

Take the rabits, flay them, draw them and cut them into small pieces
as big as a walnut, then wash and dry them with a clean cloth, and
season them with pepper, nutmeg, and salt; lay them on a bottom of
paste,