from the fire, and take the skin clean off, then draw it with Parsly,
and lay it to the fire, baste it with Butter, and when it is enough,
flower it and serve it to the Table with Butter, the Juice of Orange,
and gross Pepper, and a little Salt.


29. _To make Codling Cream._

Take fair Codling Apples, and when you have scalded them very well, peel
them, and put them into warm water over a few Embers covered close till
they are very green, then take a quart of Cream and boil it with a blade
of Mace, and then bruise six of your Codlings very well, and when your
Cream is almost cold, put in your Codlings, and stir them very well over
a slow fire for fear they turn, then put in the yolks of Eggs well
beaten, and what Sugar you think fit, and let it be upon the fire,
stirring it till you think it be enough, then serve it in cold.


30. _A very dainty Summer Dish._

Set a little morning Milk with Runnet, as for a Cheese, when it is come,
slice it out with a thin Slice, and lay it into the Dish you mean to
serve it in, and put to it a little raw Cream, what Wine you please, and
some Sugar, and so eat it.


31. _To Butter Lobsters, Crabs or Crafish._

Take out their Meat and Mince it small, and set it over a Chafing dish
of Coals with a little white Wine, a little Salt, and a blade of Mace,