good store of sweet butter, and let it bake, when it is baked, take a
pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg,
little Vinegar, poure it into the Pye in the Oven and let it lye and
soake an hour, then take it out, and when it is cold stop the vent hole.


_To make fine Pan-cakes fryed without Butter or Lard._

Take a pint of Cream, and six new laid Egs, beat them very well
together, put in a quarter of a pound of Sugar, and one Nutmeg or a
little beaten Mace (which you please) and so much flower as will thicken
almost as much as ordinarily Pan-cake batter; your Pan must be heated
reasonably hot & wiped with a clean Cloth, this done put in your Batter
as thick or thin as you please.


_To dresse a Pig the French manner._

Take it and spit it, & lay it down to the fire, and when your Pig is
through warme, skin her, and cut her off the Spit as another Pig is, and
so divide it in twenty peeces more or lesse as you please; when you have
so done, take some White-wine and strong broth, and stew it therein,
with an Onion or two mixed very small, a little Time also minced with
Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a
very little sweet Butter, and Gravy if you have it, so Dish it up with
the same Liquor it is stewed in, with French Bread sliced under it, with
Oranges and Lemons.


_To make a Steake pye, with a French Pudding in the Pye._