up, squeeze in the juyce of a lemon, put in a
little vinegar, and a clove of garlick amongst the herbs, and beat
them in it; serve them up in a dish with sippets in the bottom
of it.

This pottage is very nourishing, and excellent good against a
Consumption.

_To bake Snails._

Being boil'd and scowred, season them with nutmeg, pepper, and salt,
put them into a pie with some marrow, large mace, a raw chicken cut
in pieces, some little bits of lard and bacon, the bones out, sweet
herbs chopped, slic't lemon, or orange and butter; being full, close
it up and bake it, and liquor it with butter and white-wine.

_To bake Frogs._

Being flayed, take the hind legs, cut off the feet, and season them
with nutmeg, pepper, and salt, put them in a pye with some sweet
herbs chopped small, large mace, slic't lemon, gooseberries, grapes,
or barberries, pieces of skirrets, artichocks, potatoes, or
parsnips, and marrow; close it up and bake it; being baked, liquor
it with butter, and juyce of orange, or grape-verjuyce.

* * * * *
* * * *

SECTION XX.

_To make all manner of Pottages for Fish-Days._

_French Barley Pottage._

Cleanse the barley from dust, and put it in boiling milk, being
boil'd down, put in large mace, cream, sugar, and a little salt,
boil it pretty thick, then serve it in a dish, scrape sugar on it,
and trim the dish sides.

_Otherways._

Boil it in fair water, scum it, and being almost boil'd, put to it
some saffron, or disolved yolks of eggs.

_To make Gruel Pottage the best way for service._

Pick your oatmeal, and boil it whole on a stewing fire; being tender
boil'd, strain it through a strainer, then put it into a clean
pipkin with fair boiling water, make it pretty thick of the strained
oatmeal, and put to it some picked raisins of the sun well washed,
some large mace, salt, and a little bundle of sweet herbs, with a
little rose-water and saffron; set it a stewing on a fire of
charcoal, boil it with sugar till the fruit be well allom'd, then
put to it butter and the yolks of three or four eggs strained.

_Otherways._

Good herbs and oatmel chopped, put them into boiling liquor in a
pipkin, pot, or skillet, with some salt, and being boil'd put to it
butter.

_Otherways._

With a bundle of sweet herbs and oatmeal chopped, some onions and
salt, seasoned as before with butter.

_To make Furmety