_To dresse a dish of Hartichoaks._

Take and boyle them in the Beef-pot, when they are tender sodden, take
off the tops, leaving the bottoms with some round about them, then put
them into a Dish, put some fair water to them, two or three spoonfuls of
Sack, a spoonfull of Sugar, and so let them boyle upon the Coales, still
pouring on the Liquor to give it a good tast, when they have boyled
halfe an hour take the Liquor from them, and make ready some Cream
boyled and thickned with the yolk of an Egge or two, whole Mace, Salt,
and Sugar with some lumps of marrow, boyle it in the Cream, when it is
boyled put a good piece of sweet butter into it, and toast some toasts,
and lay them under your Hartichoaks, and poure your Cream, and butter on
them, Garnish it, &c.


_To dresse a Fillet of Veale the Italian way._ Take a young tender
Fillet of Veale, pick away all the skins in the fold of the flesh, after
you have picked it out clean, so that no skins are left, nor any hard
thing; put to it some good White-Wine (that is not too sweet) in a bowl
& wash it, & crush it well in the Wine; doe so twice, then strew upon it
a powder that is called _Tamara_ in _Italy_, and so much Salt as will
season it well, mingle the Powder well upon the Pasts of your meat, then
poure to it so much White-Wine as will cover it when it is thrust down
into a narrow Pan; lay a Trencher on it and a weight to keep it downe,
let it lye two nights and one day, put a little Pepper to it when you
lay it in the Sauce, and after it it is sowsed so long, take it out and
put it into a Pipkin with some good Beef-broth, but you must not take
any of the pickle to it, but onely Beef-broth that is sweet and not
salt; cover it close and set it on the Embers, onely put into it with