sweet Marjoram, a piece of Onion shred very small, a little Salt and
fine beaten Pepper, so fry them till they be enough, so have ready the
lear abovesaid, and put it to the champigneons whilst they are in the
Pan, toss them two or three times, put them forth and serve them.


_To make buttered Loaves._

Take the yolks of twelve Eggs, and six whites, and a quarter of a pint
of yeast, when you have beaten the Eggs well, strain them with the yeast
into a Dish, then put to it a little Salt, and two rases of Ginger
beaten very small, then put flower to it till it come to a high Past
that will not cleave, then you must roule it upon your hands and
afterwards put it into a warm Cloath and let it lye there a quarter of
an hour, then make it up in little Loaves, bake; against it is baked
prepare a pound and a half of Butter, a quarter of a pint of white wine,
and halfe a pound of Sugar; This being melted and beaten together with
it, set them into the Oven a quarter of an hour.


_To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c._

Take a quart of water to a Gallon of Vinegar, a good handful of
Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put
all these together, and let it seeth softly, and season it with a little
Salt, then fry your Fish with frying Oyle till it be enough, then put in
an earthen Vessell, and lay the Bay-leaves and Rosemary between and
about the Fish, and pour the Broth upon it, and when it is cold, cover
it, _&c_.