that boyles, and as it boyles, stir it all the while till it be enough,
and in the boyling, season it with a little Salt, and a little fine
beaten Sugar and so keeping it stirred till it be boyled as thick as you
desire, then put it forth into another Dish and serve it up.


_To make Spanish Pap._

Take three spoonfuls of Rice-floure, finely beaten and searced, two
yolks of Eggs, three spoonfuls of Sugar, three or foure spoonfuls of
Rose-water. Temper these fouer together, then put them to a pint of cold
Cream, then set it on the fire and keep it stirred till it come to a
reasonable thicknesse, then Dish it and serve it up.


_To poach eggs._

Take a dozen of new laid Eggs and flesh of foure or five Partridges, or
other; mince it so small as you can season it with a few beaten Cloves,
Mace, and Nutmeg, into a Silver Dish, with a Ladlefull or two of the
Gravy of Mutton, wherein two or three Anchoves are dissolved; then set
it a stewing on a fire of Char-Coales, and after it is halfe stewed, as
it boyles, break in your Eggs, one by one, and as you break them, poure
away most part of the Whites, and with one end of your Egg-shell, make a
place in your Dish of meat, and therein put your Yolks of your Eggs,
round in order amongst your meat, and so let them stew till your Eggs be
enough, then grate in a little Nutmeg, and the juyce of a couple of
Oranges; have a care none of the Seeds goe in, wipe your Dish and
garnish your Dish, with four or five whole Onions,&c.