nd whole cinamon; being
dished run them over with beaten butter, the slices of an orange,
and fine scraped sugar.

Or make sauce with beaten almonds, strained with verjuyce, sugar
beaten, butter, and large mace, boiled and dished as the former.

Or almond milk and sugar.

_A grand farc't Dish of Eggs._

Take twenty hard eggs, being blanched, part them in halves long
ways, take out the yolks and save the whites, mince the yolks, or
stamp them amongst some march pane paste, a few sweet herbs chopt
small, & mingled amongst sugar, cinamon, and some currans well
washed, fill again the whites with this farcing, and set them by.

Then have candied oranges or lemons, filled with march-pane paste,
and sugar, and set them by also.

Then have the tops of boil'd sparagus, mix them with a batter made
of flour, salt, and fair water, & set them by.

Next boil'd chesnuts and pistaches, and set them by.

Then have skirrets boil'd, peeled, and laid in batter.

Then have prawns boil'd and picked, and set by in batter also,
oysters parboil'd and cockles, eels cut in pieces being flayed, and
yolks of hard eggs.

Next have green quodling stuff, mixt with bisket bread and eggs, fry
them in little cakes, and set them by also.

Then have artichocks and potatoes ready to fry in batter, being
boil'd and cleansed also.

Then have balls of parmisan, as big as a walnut, made up and dipped
in batter, and some balls of almond paste.

These aforesaid being finely fryed in clarified butter, and
muskefied, mix them in a great charger one amongst another, and make
a sauce of strained grape verjuyce, or white-wine, yolks of eggs,
cream, beaten butter, cinamon and sugar, set them in an oven to
warm; the sauce being boil'd up, pour it over all, and set it again
in the oven, ice it with fine sugar, and so serve it.

_Otherways._

Boil ten eggs hard, and part them in halves long ways, take out the
yolks, mince them, and put to them some sweet herbs minc'd small,
some boil'd currans, salt, sugar, cinamon, the yolks of two or three
raw eggs, and some almond paste, (or none) mix all together, and
fill again the whites, then lay them in a dish on some butter with
the yolks downwards, or in a patty-pan, bake them, and make sauce of
verjuyce & sugar, strained with the yolk of an egg and cinamon, give
it a walm, and put to it some beaten butter; being dished, serve
them with fine carved sippets, slic't orange, and sugar.

_To make a