a frying pan with so much water as will cover them with a little salt,
whole Spice, Limon Pill and a bundle of sweet herbs, let them boil
together till the Meat be tender, then put in some Oysters, and when
they are plumped, take a little Wine, either White or Claret, and two
Anchovies dissolved therein with some Butter, and put all these to the
rest, and when you think your Meat is enough, take it out with a little
Skimmer, and put it into a Dish upon Sippets; then put into your Liquor
the yolks of Eggs well beaten, and mix them over the fire, then pour it
all over your Meat; Garnish your Dish with Barberries, and serve it in;
this Dish you may make of raw meat or of cold meat which hath been left
at Meals.


78. _To make Scotch Collops of Veal or Mutton._

Take your meat and slice it very thin, and beat it with a rolling-pin,
then hack it all over, and on both sides with the back of a Knife, then
fry it with a little Gravie of any Meat, then lay your Scotch Collops
into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in
Claret Wine, and add to it some butter and the yolks of three Eggs well
beaten, heat them together, and pour it over them:

Then lay in some thin Collops of Bacon fryed, some Sausage meat fried,
and the yolks of hard Eggs fryed after they are boiled, because they
shall look round and brown, so serve it to the Table.


79. _To make a Pudding of a Manchet._

Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream,