Blamanger according to these Forms._

Take a capon being boil'd or rosted & mince it small then have a
pound of blanched almonds beaten to a paste, and beat the minced
capon amongst it, with some rose-water, mingle it with some cream,
ten whites of eggs, and grated manchet, strain all the foresaid
things with some salt, sugar, and a little musk, boil them in a pan
or broad skillet clean scowred as thick as pap, in the boiling stir
it continually, being boil'd strain it again, and serve it in paste
in the foregoing forms, or made dishes with paste royal.

To make your paste for the forms, take to a quart of flour a quarter
of a pound of butter, and the yolks of four eggs, boil your butter
in fair water, and put the yolks of the eight eggs on one side of
your dish, make up your paste quick, not too dry, and make it stiff.

_Otherways._

Take to a quart of fine flour a quarter of a pound of butter,
a quarter of a pound of sugar, a little saffron, rose-water,
a little beaten cinamon, and the yolk of an egg or two, work up all
cold together with a little almond milk.

_Blamanger otherways._

Take a boil'd or rost capon, and being cold take off the skin, mince
it and beat it in a mortar, with some almond paste, then mix it with
some capon broth, and crumbs of manchet, strained together with some
rose-water, salt, and sugar; boil it to a good thickness, then put
it into the paste of the former forms, of an inch high, or in dishes
with paste royal, the paste being first baked.

In this manner you may make Blamanger of a Pike.

_Otherways._

Boil or rost a capon, mince it, and stamp it with almond paste, &
strain it either with capon broth, cream, goats-milk, or other milk,
strain them with some rice flour, sugar, and rosewater, boil it in a
pan like pap, with a little musk, and stir it continually in the
boiling, then put in the forms of paste as aforesaid.

Sometimes use for change pine-apple-seeds and currans, other times
put in dates, cinamon, saffron, figs, and raisins being minced
together, put them in as it boils with a little sack.

_To make Blamanger otherways._

Take half a pound of fine searsed rice flour, and put to it a quart
of morning milk, strain them through a strainer into a broad
skillet; and set it on a soft fire, stir it with a broad stick, and
when it is a little thick take it from the fire, then put in a
quartern of rose-water, set it to the fire again, and stir it well,
in