Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up
with a little salt.


_To stew Mushrums._

Take them fresh gathered and cut off the hard end of the stalk, & as you
Pil them throw them into a Dish of white Wine, after they have lain half
an houre or thereupon draine them from the wine, and put them between
two silver Dishes, then set them on a soft fire without any liquor, and
when they have so stewed a while, pour away the liquor that comes from
them which will be very black, then put your Mushrums into another clean
Dish with a sprig or two of Tyme, an Onion whole, four or five cornes of
whole Pepper, two or three Cloves, a bit of an Orange, a little Salt, a
bit of sweet butter, and some pure gravy of Mutton, cover them, and set
them on a gentle fire, so let them stew softly till they be enough and
very tender, when you dish them blow off all the fat from them, and take
out the Time, spice, and Orange, then wring in the juyce of a Lemon, and
grate a little Nutmeg among the Mushrums, tosse them two or three times;
put them in a clean dish, and serve them hot to the Table.


_The Lord_ Conway _his Lordships receipt for the making of Amber
Puddings._

First take the Guts of a young hog, and wash them very clean, and then
take two pound of the best hogs fat, and a pound and a halfe of the best
Jurden almonds, the which being blancht, take one half of them, & beat
them very small, and the other halfe reserve whole unbeaten, then take a
pound and a halfe of fine Sugar and four white Loaves, and grate the