When it is almost cold, put in a little Yest, and beat it well, then put
it into Vessels when it is quite cold, and also the Bag of Spice, and
when it hath stood a few days, bottle it up; if you would have it red,
you must put the Honey to strong Ale Wort in stead of Water.


3. _To make Collar'd Beef._

Take a good Flank of Beef, and lay it in Pump water and Salt, or rather
Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs,
Ginger, and Cloves, with a little of the Herb called Tarragon, beat your
Spice, shred your Tarragon, and mingle these with some Suet beaten
small, and strew upon your Beef, and so rowl it up, and tie it hard, and
bake it in a pot with Claret Wine and Butter, let the pot be covered
close, and something in the pot to keep the Meat down in the Liquor that
it may not scorch, set it into the Oven with Houshold bread, and when it
is baked, take it out, and let it cool, then hang it up one night in the
Chimney before you eat it, and so as long as you please.

Serve it in with Bay Leaves, and eat it with Mustard and Sugar.


4. _To make Almond Puddings with French Rolls or Naples Biskets._

Take a Quart of Cream, boil it with whole Spice, then take it from the
Fire, and put in three Naples Biskets, or one Penny French Roll sliced
thin, and cover it up to scald; when it is cold, put in four Ounces of
sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight
Eggs, and a little Marrow, with as much Sugar as you think fit, and a