arge
mace, a bundle of sweet herbs, and some pickled capers; stew them
well together, then serve them in a deep dish clean scowred, with
thin slices of bread in the bottom, and graced manchet to
garnish it.

_An excellent stewed Broth for Fish-Day._

Set a boiling some fair water in a pipkin, then strain some oatmeal
and put to it, with large mace, whole cinamon, salt, a bundle of
sweet herbs, some strained and whole prunes, and some raisins of the
sun; being well stewed on a soft fire, and pretty thick, put in some
claret-wine and sugar, serve it in a clear scowred deep dish or
standing piece, and scrape on sugar.

_Onion Pottage._

Fry good store of slic't onions, then have a pipkin of boiling
liquor over the fire, when the liquor boils put in the fryed onions,
butter and all, with pepper and salt; being well stewed together,
serve it on sops of French bread or pine-molet.

_Almond Pottage._

Take a pound of almond-paste, and strain it with some new milk; then
have a pottle of cream boiling in a pipkin or skillet, put in the
milk; and almonds with some mace, salt, and sugar; serve it in a
clean dish on sippets of French bread, and scrape on sugar.

_Otherways._

Strain them with fair water, and boil them with mace, salt, and
sugar, (or none) add two or three yolks of eggs dissolved, or
saffron; and serve it as before.

_Almond Caudle._

Strain half a pound of almonds being blanched and stamped, strain
them with a pint of good ale, then boil it with slices of fine
manchet, large mace, and sugar; being almost boil'd put in three or
four spoonfuls of sack.

_Oatmeal Caudle._

Boil ale, scum it, and put in strained oatmeal, mace, sugar, and
diced bread, boil it well, and put in two or three spoonfuls of
sack, white-wine or claret.

_Egg Caudle._

Boil ale or beer, scum it, and put to it two or three blades of
large mace, some sliced manchet and sugar; then dissolve four or
five yolks of eggs with some sack, claret or white-wine, and put it
into the rest with a little grated nutmeg; give it a warm, and
serve it.

_Sugar, or Honey Sops._

Boil beer or ale, scum it, and put to it slices of fine manchet,
large mace, sugar, or honey; sometimes currans, and boil all well
together.

_To make an Alebury._

Boil beer or ale, scum it, and put in some mace, and a bottom of a
manchet, boil it well, then put in some sugar.

_Buttered Beer._

Take beer or ale and b