_To make a Fricake._

Take three Chickens, and pull off the skins, and cut them into little
pieces then put them into water with two or three Onions, and a bunch of
Parsly, and when it hath stewed a little, put in some Salt and Pepper,
and a pint of white wine, so let them stew till they be enough, then
take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat
them well together, and when you take off the Chicken, put them into a
Frying-Pan altogether with some butter, scald it well over the fire and
serve it in.


_To make a Dish called Olives._

Take a Fillet of Veale, and the flesh frow the bones, and the fat and
skin from either, cut it into very thin slices, beat them with the back
of your Knife, lay then abroad on a Dish, season them with Nutmeg,
Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and
strew upon the top of the meat, then take a good handfull of herbs as
Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very
small, and strew over it, and four Egges with the whites, mingle all
these well together with your hands, then roul it up peice by peice, put
it upon the spit, roasting it an hour and half, and if it grow dry,
baste it with a little sweet Butter, the sauce is Verjuyce or
Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon
and stew it on a Chafing Dish of coales, and when it tastes of the
Onyon, pour the liquor from it on the meat, setting it a while on the
coales, and serve it in.