them well with Butter, and put in two or three Spoonfuls of white Wine,
so close it and bake it, then serve it in hot to the Table.


42. _To make a Pie with Parsneps and Oisters very good._

Take your Parsneps tenderly boiled; and slice them thin, then having
your Paste ready laid in your baking-pan, put in a good store of Butter,
then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked,
then some Oisters and Yolks of Eggs hard boiled, then more Spice and
butter, then more Parsneps, then more Oisters, then more hard Eggs, more
Spice, and cover it well, and bake it, and serve it in hot.


43. _To dress Artichoke Suckers._

Take your Suckers of Artichokes, and pare them as you would an Apple,
and cast them into water to keep their Colour; and to take away the
bitterness of them, put also to them the meat which is in the stalks of
great Artichokes, then boil Water and Salt together, and when it is
boiling apace, put in your Suckers and Stalks tied up in a thin Cloth
with a blade or two of Mace, and when they are enough, melt some Butter
and Vinegar together very thick and hot, and a little Pepper with it,
then lay them in a Dish, and pour the Sauce over them, strew on a little
Salt, and about the Dishes, and so serve it in.


44. _To boil Cucumbers._

Take your largest Cucumbers, and wash them and put them into boiling