open, then take them out of their shels, and wash them in hot water and
salt, then take some of their owne liquor that they have made in the
Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all
these boyle together, and when it is boyled, take the yolk of three or
four Eggs and put into the broth. Scollops may be dressed on this manner
or broiled like oysters with Oyle or juyce of Lemons.


_To fricate Beefe Pallats._

Take Beefe Pallats after they be boyled very tender, blaunch and pare
them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and
some grated bread; then have some butter in a frying Pan, put your
pallats therein, and so fricate them till they be browne on both sides,
then take them forth and put them on a dish, and put thereto some Gravy
of Mutton, wherein two or three Anchoves are dissolved, grate in your
sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.


_A Spanish Olio._

Take a peice of Bacon not very fat, but sweet and safe from being rusty,
a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they
can be had, and if not, some quantity of sheeps feet, (Calves feet are
not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a
dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick
when you will, a small quantity of Pepper, Cloves, and Saffron, so
mingled that not one of them over-rule, the Pepper and Cloves must be
beaten as fine as possible may be, and the Saffron must be first dryed,
and then crumble in powder and dissolved apart in two or three spoonfuls