small, and as much salt as you thinke will make them tast well of it;
mingle all these with the meat, then break in ten Eggs, all but two or
three of the whites, then temper it all well with your hands, and fill
it into Hoggs gutts, which you must have ready for them; you must tye
the ends of them like Puddings, and when you eat them you must boyle
them on a soft fire; a hot will crack the skins, and the goodnesse boyle
out of them.


_To make Toasts._

Cut two penny Loaves in round slices and dip them in half a pint of
Cream or cold water, then lay them abroad in a Dish, and beat three Eggs
and grated Nutmegs, and Sugar, beat them with the Cream, then take your
frying Pan and melt some butter in it, and wet one side of your Toasts
and lay them in on the wet side, then pour in the rest upon them, and so
fry them; send them in with Rosewater, butter and sugar.


_Spanish Cream._

Put hot water in a bucket and go with it to the Milking, then poure out
the Water, and instantly milke into it, and presently strain it into
milk-Pans of an ordinary fulnesse, but not after an ordinary way for you
must set your Pan on the ground and stand on a stool, and pour it forth
that it may rise in bubbles with the fall; this on the morrow will be a
very tough Cream, which you must take off with your Skimmer, and lay it
in the Dish, laying upon laying; and if you please strew some sugar
between them.