and when it is very hot, put in some Butter and some Crums of white
bread, then warm the shells against the fire, and fill them again with
their Meat, and so serve them in.

You may do Shrimps or Prawns thus, only you must not put them into the
shells, again, but garnish your Dish with them.


32. _To make a very good Cheese._

Take a Pail full of Morning Milk and Stroakings, and set it together
with two spoonfuls of Runnet, and cover it; when it is come, put it
into the wheying-Cloth gently, and break it as little as you can; when
the Whey is run clean from it, put it into the Vat, and turn it in the
Evening, next morning take it out and salt it a little, and turn it
twice a day upon a clean Board, and when it is a week old, lay it into
some Nettles, and that will mellow it.

Before you set your Milk, you may if you please, colour it with the
juice of Marigolds, Spinage or Sage.


33. _To boil a Rump of Beef._

Take a Rump of Beef a little salted, and boil it in as much Water, as
will cover it, and boil a Net full of hard Lettice with it, and when it
is boiled, take your hard Lettice, some Wine, either White or Claret,
some Gravie, some Butter and some Nutmeg, and warm them together; then
Dish your Meat, and pour your Sauce over it, and garnish your Dish with
Parsley.