bread, a pippin or two chopt, some candied lemon-peel minced small,
some sack, sugar, and orange-flower-water. Put a sheet of puff-paste
at the bottom of your dish; put this in, and cover it with another;
close it up, and when 'tis baked, scrape sugar on it; and serve it
hot.

_To make a Tureiner_:--Take a china pot or bowl, and fill it as
follows: at the bottom lay some fresh butter; then put in three or
four beef-steaks larded with bacon; then cut some veal-steaks from
the leg; hack them, and wash them over with the yolk of an egg, and
afterwards lay it over with forc'd-meat, and roll it up, and lay it
in with young chickens, pigeons and rabbets, some in quarters, some in
halves; sweet-breads, lamb-stones, cocks-combs, palates after they
are boiled, peeled, and cut in slices: tongues, either hogs or
calves, sliced, and some larded with bacon: whole yolks of hard eggs,
pistachia-nuts peeled, forced balls, some round, some like an olive,
lemon sliced, some with the rind on, barberries and oysters: season
all these with pepper, salt, nutmeg, and sweet-herbs, mix'd together
after they are cut very small, and strew it on every thing as you put
it in your pot: then put in a quart of gravy, and some butter on the
top, and cover it close with a lid of puff-paste, pretty thick. Eight
hours will bake it.

_To make Hams of Pork like Westphalia_:--To two large hams, or three
small ones, take three pounds of common salt, and two pounds and half
of brown coarse sugar; mix both together, and rub it well into the
hams, and let them lie seven days, turning them every day, and rub the
salt in them, when you turn them; then take four ounces of salt-petre
beat small, and mix with two handfuls of common salt, and rub that
well in your hams, and let them lie a fortnight longer: then hang them