_To make Sugar Cakes or Jumbals._

Take two pound of flower, dry it and season it very fine, then take a
pound of Loaf Sugar, and beat it very fine, and searce it, mingle your
Flower and Sugar very well, then take a pound and a halfe of sweet
Butter and wash out the Salt, and breake it into bits with your Flower
and Sugar, then take yolks of foure new laid Eggs, and four or five
spoonfuls of Sack, and four spoonfuls of Creame; beat all these
together, then put them into your Flower, and knead them to a Past, and
make them into what fashion you please, and lay them upon Paper or
Plates, and put them into the Oven, and be carefull of them, for a very
little thing bakes them.

_For Jumbals you must only adde the whites of two or three Eggs._


_To hash a Shoulder of Mutton._

Take a Shoulder of Mutton and slice it very thin till you have almost
nothing but the Bone, then put to the meat some Claret wine, a great
Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the
tops of a little Tyme, mince them very well together, then take nine or
tenne Egges, the juyce of one or two Lemons, to make it tart, and make
leere of them, then put the meat all in a Frying-Pan over the fire till
it be very hot; then put in the leere of Eggs and soak altogether over
the fire till it be very thick; then boyle your bone, and put it on the
top of your meat being Dished, Garnish your Dish with Lemons, serve it
up.