Take two pound of Almonds blanched, & beaten in a stone Morter till they
begin to come to a fine Past, and take a pound of sifted Sugar, and put
it in the Morter with the Almonds, and so leave it till it come to a
perfect Past, putting in now and then a Spoonfull of Rosewater to keep
them from Oyling; when you have beaten them to a perfect Past cover the
Marchpan in a sheet, as big as a Charger, and set an edge about as you
do about a Tart, and a bottome of wafers under him; thus bake it in an
oven or baking pan, when you see your marchpan is hard and dry, take it
out and Ice him with Rosewater and sugar being made as thick as butter
for Fritters; so spread it on him with a wing-feather; so put it into
the Oven againe, and when you see it rise high, then take it out and
garnish it with some pretty conceits made part of the same stuff, stick
long cumfets uprigh in him so serve it.


_To make Jelly the best manner._

Take a Leg of Veale, and pare away the fat as clean as you can, wash it
throughly, let it lie soaking a quarter of an hour or more, provided you
first breake the bones, then take foure Calves feet, scald off the hair
in boyling water, then slit them in two and put them to your Veale, let
them boyle over the fire in a brasse pot with two Gallons of water or
more acording to the proportion of your Veale, scum it very clean and
often; so let it boyle till it comes to three Pintes or little more,
then strain it through a cleane strainer, into a Bason, and so let it
stand till it be through cold and well jellied, then cut it in peices
with a Knife, and pare the top and the bottome of them, put it into a
Skellet, take two ounces of Cynamon broken very small with your hand,
three Nutmegs sliced, one race of Ginger, a large Mace or two, a little
quantity of Salt, one Spoonfull of Wine Vinegar, or Rose-Vinegar, one