Permasan Cheese grated with hard Sugar grated also, then mingle all
together well, and make a Past with the finest flower, six yolks of
Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a
little Salt, with some faire water hot (not boyling) and make up your
Past, then drive out a long sheet of Past with an even Rowling Pin as
thin as possible you can, and lay your ingredients in small heaps, round
or long which you please in the Past, then cover them with the Past &
cut them with a jag asunder and so make more or more till you have made
two hundred or more, then have a good broad Pan or Kettle halfe full of
strong Broth, boyling leisurely, and put in your Ransoles one by one,
and let them boyle a quarter of an hour, then take up your Capon, lay it
in a great Dish, and put one the Ransoles, & strew on them grated
Cheese, Naples-Bisket grated, Cinamon and Sugar, then more and more
Cinamon & Cheese, while you have filled your Dish; then put softly on
melted Butter with a little strong Broth, your Marrow Pomecitron, Lemons
sliced and serve it up, and so put it into the Dish so Ransoles may be
part fryed with sweet but Clarified butter, either a quarter of them or
halfe as you please; if the butter be not Clarified, it will spoile your
Ransoles.


_To make a Bisque of Carps._

Take twelve small Carps, and one great one, all Male Carps, draw them
and take out all the Melts, flea the twelve small Carps, cut off their
Heads and take out their Tongues and take the fish from the bones of the
flead Carps, and twelve Oysters, two or three yelks of Hard eggs, mash
altogether, season it with Cloves, Mace and Salt, and make thereof a
stiffe searce, add thereto the yolks of foure or five Eggs to bind it,
fashion that first into bals or Lopings as you please, lay them into a