also lay on them dates, preserved lettice stalks, marrow,
large mace, grapes, and slic't orange or lemon, put butter to it,
close it up and bake it, being baked, liquor it with sugar,
white-wine and butter; or in place of wine, grape-verjuyce, and
strained yolks of raw eggs.

In winter bake them with currans, prunes, skirrets, raisins of the
sun, _&c._

_A made Dish of Florentine, or a Partridge or Capon._

Being roasted and minced very small with as much beef-marrow, put to
it two ounces of orangado minced small with as much green citron
minced also, season the meat with a little beaten cloves, mace,
nutmeg, salt, and sugar, mix all together, and bake it in puff
paste; when it is baked, open it, and put in half a grain of musk or
ambergriese, dissolved with a little rose-water, and the juyce of
oranges, stir all together amongst the meat, cover it again, and
serve it to the table.

_To make a Florentine, or Dish, without Paste, or on Paste._

Take a leg of mutton or veal, shave it into thin slices, and mingle
it with some sweet herbs, as sweet marjoram, tyme, savory, parsley,
and rosemary, being minced very small, a clove of garlick, some
beaten nutmeg, pepper, a minced onion, some grated manchet, and
three or four yolks of raw eggs, mix all together with a little
salt, some thin slices of interlarded bacon, and some oster-liquor,
lay the meat round the dish on a sheet of paste, or in the dish
without paste, bake it, and being baked, stick bay leaves round the
dish.

_To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan
either in Paste, or little Pasties._

Take any of these roots, and boil them in fair water, but put them
not in till the water boils, being tender boil'd, blanch them, and
season them with nutmeg, pepper, cinamon, and salt, season them
lightly, then lay on a sheet of paste in a dish, and lay on some
bits of butter, then lay on the potatoes round the dish, also some
eringo roots, and dates in halves, beef marrow, large mace, slic't
lemon, and some butter, close it up with another sheet of paste,
bake it, and being baked, liquor it with grape-verjuyce, butter and
sugar, and ice it with rose-water and sugar.

_To make a made Dish of Spinage in Paste baked._

Take some young spinage, and put it in boiling hot fair water,
having boil'd two or three walms, drain it from the water, chop it
very small, and put it in a dish with some beaten cinamon, salt,
sugar, a few slic'