sweet butter, and put in withall some spinage, take a little gross
Pepper and Salt, and season it withall, then take the yolk of an Egge
and strain it with Verjuyce, and put to them, lay sippets in the Dish
and serve it.


_To make an Apple-Tansey._

Pare your Apples and cut them in thin round slices, then fry them in
good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon,
Ginger, Sugar, with a little Rose-water, beat all these together, and
poure it upon your Apples and fry it.


_The French-Barly-Cream._

Take a quart of Cream, and boyle in a Porrenger of French-Barley, that
hath been boyled in a nine waters, put in some large Mace and a little
Cinamon, boyling it a quarter of an hour; then take two quarts of
Almonds blanched, and beat it very small with Rose-water, or
Orange-water, and some Sugar; and the Almonds being strained into the
Liquor, put it over the fire, stirring it till it be ready to boyle;
then take it off the fire, stirring it till it be halfe cold; then put
to it two spoonfuls of Sack or White-Wine, and when it is cold, serve it
in, remembring to put in some Salt.


_To make a Chicken or Pigeon-Pye._

Take your Pigeons (if they be not very young) cut them into four