_Master_ Rudstones _Posset._

Take a Pint of Sack, a quarter of a pint of Ale three quarters of a
pound of Sugar, boyle all these well together, take two yolks of Eggs
and sixteen whites very well beaten, put this to your boyling Sack &
slice it very well together till it be thick on the coales; then take
the three pints of Milk or Cream being boyled to a quart, it must stand
and cool till the Eggs thicken, put it to your Sack and Eggs, and stir
them well together, then cover it with a Plate and so serve it.


_To boyle a Capon with Ranioles._

Take a good young Capon, trusse it and draw it to boyle, and parboyle it
a little, then let it lye in fair Water being pickt very cleane and
white, then boyle it in strong broth while it be enough, but first
prepare your Ranioles as followeth; Take a good quantity of Beet leaves,
and boyle them in Water very tender, then take them out, and get all the
water very cleane out of them, then take six sweet breads of Veale, and
boyle and mince them white, mince them small, and then boyl Herbs also,
and four or five Marrow bones, break them and get all the Marrow out of
them, and boyle the bigger peice of them in water by it selfe, and put
the other into the minced Herbs, then take halfe a pound of Raisins of
the Sun stoned, and mince them small, and halfe a pound of Dates the
skin off, and mince them also, and a quarter of a pound of Pomecitron
minced small, then take of Naples-bisket a good quantity, and put all
these together on a Charger or a great Dish with halfe a pound of sweet
Butter, and worke it together with your hands as you do a peice of Past,
and season it with a little Nutmeg, Ginger, Cinamon, and Salt, &