it in cold with the Lid off, and sugar strewed upon the brims of the
Dish.


75. _To make a Carp Pie._

Have your Paste ready laid in your bake-pan, and some Butter in the
bottom.

Then take a large Carp, scale him, gut him, and wash him clean, and dry
him in a Cloth, then lay him into your Pan with some whole Cloves, Mace,
and sliced Nutmeg, with two handfuls of Capers, then put in some White
Wine, and mix some Butter with Salt, and lay all over; then close it,
and bake it; this is very good to be eaten either hot or cold.


76. _To boil a Goose or Rabbits with Sausages._

Take a large Goose a little powdered, and boil it very well, or a couple
of Rabbits trussed finely; when either of these are almost boiled, put
in a Pound of Sausages, and boil them with them, then lay either of
these into a Dish, and the Sausages here and there one, with some thin
Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so
serve it in.


77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing
else._

Take either of these and cut them into small pieces, then put them into