Froiz, and a layer of Apples with Currans betwixt the layer while your
Pye is fitted, and put in a good deal of sweet butter before you close
it; when the Pye is baked, take six yolks of Eggs, some white-wine or
Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and
put it in, stir them well together whilst the Eggs and Pumpions be not
perceived, and so serve it up.


_To make the best Sausages that ever was eat._

Take a leg of young Pork, and cut of all the lean, and shred it very
small, but leave none of the strings or skins amongst it, then take two
pound of Beef Suet, and shred it small, then take two handfuls of red
Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an
Onion, chop them altogether with the flesh and Suet; if it is small
enough, put the yolk of two or three Eggs and mix altogether, and make
it up in a Past if you will use it, roul out as many pieces as you
please in the form of an ordinary Sausage, and so fry them, this Past
will keep a fortnight upon occasion.


_To boyle a Fresh Fish._

Take a Carp, or other, & put them into a deep Dish, with a pint of
white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet
Butter, and let him boyle between two dishes in his owne blood, season
it with Pepper and Verjuyce, and so serve it up on Sippets.


_To make Fritters._