this way, alter the tast to your mind.


_To make Fritters of Sheeps-feet._

Take your Sheeps feet, slit them and set them a stewing in a silver
Dish, with a little strong Broth and Salt, with a stick of Cinamon, two
or three Cloves, and a piece of an Orange Pill; when they are stewed,
take them from the liquor and lay them upon a Pye-plate cooling; when
they are cold, have some good Fritter-batter made with Sack, and dip
them therein; then have ready to fry them, some excellent clarified
Butter very hot in a Pan, and fry them therein; when they are fryed
wring in the juyce of three or four Oranges, and toss them once or twice
in a Dish, and so serve them to the Table.


_To make dry Salmon Calvert in the boyling._


Take a Gallon of Water, put to it a quart of Wine or Vinegar, Verjuyce
or sour Beer, and a few sweet herbs and Salt, and let your Liquor boyle
extream fast, and hold your Salmon by the Tayle, and dip it in, and let
it have a walme, and so dip it in and out a dozen times, and that will
make your Salmon Calvert, and so boyle it till it be tender.


_To make Bisket Bread._

Take a pound of Sugar searced very fine, and a pound of flower well
dryed, and twelve Eggs, a handfull of Carroway-seed, six whites of Eggs,