ausages without skins, fryed
Almonds, Calves Udder.

_Another French boil'd meat of Pine-molet._

Take a manchet of _French_ bread of a day old, chip it and cut a
round hole in the top, save the peice whole, and take out the crumb,
then make a composition of a boild or a rost Capon, minced and
stampt with Almond past, muskefied bisket bread, yolks of hard Eggs,
and some sweet Herbs chopped fine, some yolks of raw Eggs and
Saffron, Cinamon, Nutmeg, Currans, Sugar, Salt, Marrow and
Pistaches; fill the Loaf, and stop the hole with the piece, and boil
it in a clean cloth in a pipkin, or bake it in an oven.

Then have some forc't Chickens flead, save the skin, wings, legs,
and neck whole, and mince the meat, two Pigeons also forc't, two
Chickens, two boned of each, and filled with some minced veal or
mutton, with some interlarded Bacon, or Beef-suet, and season it
with Cloves, Mace, Pepper, Salt, and some grated parmison or none,
grated bread, sweet Herbs chopped small, yolks of Eggs, and Grapes,
fill the skins, and stitch up the back of the skin, then put them in
a deep dish, with some Sugar, strong broth, Artichocks, Marrow,
Saffron, Sparrows, or Quails, and some boiled Sparagus.

For the garnish of the aforesaid dish, rost Turneps and rost Onions,
Grapes, Cordons, and Mace.

Dish the forced loaf in the midst of the dish, the Chickens, and
Pigeons round about it, and the Quails or small birds over all, with
marrow, Cordons, Artichoks or Sparagus, Pine apple-seed, or
Pistaches, Grapes, and Sweet-breads, and broth it on sippets.

_To boil a Chine of Veal, whole, or in peices._

Boil it in water, salt, or in strong broth with a faggot of sweet
Herbs, Capers, Mace, Salt, and interlarded Bacon in thin slices, and
some Oyster liquor.

Your Chines being finely boiled, have some stewed Oysters by
themselves with some Mace and fine onions whole, some vinegar,
butter, and pepper _&c._

Then have Cucumbers boiled by themselves in water and salt, or
pickled Cucumbers boiled in water, and put in beaten Butter, and
Cabbidge-lettice, boiled also in fair water, and put in beaten
Butter.

Then dish your Chines on sippits, broth them, and put on your stewed
Oysters, Cucumbers, Lettice, and parboil'd Grapes, Boclites, or
slic't lemon, and run it over with beaten Butter.

_Chines of Veal otherways, whole, or in pieces._

Stew them, being first almost rosted, put them into a deep Dish,
with some Gravy, some strong