e eggs, and a little salt,
then melt some butter in the pan, and fry it.

_The Fifteenth Way._

Take six or eight eggs, beat them with salt, and make a stuffing,
with some pine kernels, currans, sweet herbs, some minced fresh
fish, or some of the milts of carps that have been fried or boiled
in good liquor, and some mushrooms half boiled and sliced; mingle
all together with some yolks or whites of eggs raw, and fill up
great cucumbers therewith being cored, fill them up with the
foresaid farsing, pare them, and bake them in a dish, or stew them
between two deep basons or deep dishes; put some butter to them,
some strong broth of fish, or fair water, some verjuyce or vinegar,
and some grated nutmeg, and serve them on a dish with sippets.

_The Sixteenth Way, according to the Turkish Mode._

Take the flesh of a hinder part of a hare, or any other venison and
mince it small with a little fat bacon, some pistaches or pine-apple
kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or
French chesnuts roasted and peeled, or some crusts of bread cut in
slices, and rosted like unto chesnuts; season this minced stuff with
salt, spices, and some sweet herbs; if the flesh be raw, add
thereunto butter and marrow, or good sweet suet minced small and
melted in a skillet, pour it into the seasoned meat that is minced,
and fry it, then melt some butter in a skillet or pan, and make an
omlet thereof; when it is half fried, put to the minced meat, and
take the omlet out of the frying-pan with a skimmer, break it not,
and put it in a dish that the minced meat may appear uppermost, put
some gravy on the minced meat, and some grated nutmeg, stick some
sippets of fryed manchet on it, and slices of lemon. Roast meat is
the best for this purpose.

_The Seventeenth Way._

Take the kidneys of a loin of veal after it hath been well roasted,
mince it together with its fat, and season it with salt, spices, and
some time, or other sweet herbs, add thereunto some fried bread,
some boil'd mushrooms or some pistaches, make an omlet, and being
half fried, put the minced meat on it.

Fry them well together, and serve it up with some grated nutmeg and
sugar.

_The Eighteenth Way._

Take a carp or some other fish, bone it very well, and add to it
some milts of carps, season them with pepper and salt, or with other
spices; add some mushrooms, and mince them all together, put to them
some apple-kernels, some currans, a