the Broth a few whole Cloves and Mace, and let it stew till it be
enough. It will be very tender and of an excellent Taste; it must be
served with the same broth as much as will cover it.

To make the Italian, take Coriander seed two Ounces, Aniseed one ounce,
Fennel-seed one ounce, Cloves two ounces, Cinamon one ounce; These must
be beaten into a grosse powder, putting into it a little powder of
Winter-savoury; if you like it, keep this in a Vial-glasse close stopt
for your use.


_To dresse Soales._

Take a Pair of Soales, lard them through with watered fresh Salmon, then
lay your Soales on a Table, or Pie-plate, cut your Salmon, lard all of
an equal length on each side, and leave the Lard but short, then flower
the Soales, and fry them in the best Ale you can get; when they are
fryed lay them in a warme Pie-plate, and so serve them to the Table with
a Sallet dish full of Anchovy sauce, and three or four Oranges.


_To make Furmity._

Take a quart of Creame, a quarter of a pound of French-barley the
whitest you can get, and boyle it very tender in three or four severall
waters, and let it be cold, then put both together, put in it a blade of
Mace, a Nutmeg cut in quarters, a race of Ginger cut in three or five
pieces, and so let it boyle a good while, still stirring, and season it
with Sugar to your tast, then take the yolks of four Eggs and beat them
with a little Cream, and stir them into it, and so let it boyle a little