bones, lay them close one by one, round a Silver dish, you must have the
very utmost rind of a Lemon or Orange so small as grated bread and the
Parsley, then mix your Lemon Pill, Orange and Parsley together with a
little fine beaten Pepper, and strew this upon the dish of Smelts with
the meat of a Lemon minced very small, also then power on excellent
Sallet Oile, and wring in the juyce of two Lemons, but be sure none of
the Lemon-seed be left in the Sallet, so serve it.

_To Roast a Fillet of Veal._

Take a Fillet of Beefe which is the tenderest part of the Beast, and
lieth only in the inward part of the Surloyne next to the Chine, cut it
as big as you can, then broach it on a broach not too big, and be
carefull you broach it not thorow the best of the meat, roast it
leasurely and baste it with sweet butter. Set a Dish under it to save
the Gravy while the Beefe is roasting, prepare the Sauce for it, chop
good store of Parsley with a few sweet Herbs shred small, and the yolks
of three or foure Eggs, and mince among them the pill of an Orange, and
a little Onyon, then boyle this mixture, putting into it sweet butter,
Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled,
put it into your beef, and serve it very warm, sometimes a little grosse
Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.


_To make a Sallet of a cold Hen or a Capon._

Take the breast of a hen or Capon, and slice it as thin as you can in
steaks, put therein Vinegar, and a little Sugar as you thinke fit, then
take six Anchoves, and a handfull of Capers, a little long, grosse or a
carrigon, and mince them together, but not too small, strew them on the