Butter, and heat it in a Porringer, and pour over them.


107. _To make most excellent and delicate Pies._

Take two Neats tongues tenderly boiled, and peel them, and mince them
small with some Beef Suet or Marrow, then take a pound of Currans and a
pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a
little Salt, a little Sack and Sugar.

Beat all these with the minced meat in a Mortar till it come to a
perfect Paste, then having your Paste ready laid in your baking-Pan,
fill it or them with this meat, then lay on the top some sliced Dates,
and so close them, and bake them, when they are cold they will cut
smooth like Marmalade.


108. _To make fine Custards._

Take two quarts of Cream and boil it well with whole Spice, then put in
the yolks of twelve Eggs, and six Whites well beaten and strained, then
put in these Eggs over the fire, and keep them stirring lest they turn,
then when they are thoroughly hot, take it off and stir it till it be
almost cold, then put in Rosewater and Sugar, and take out the whole
Spice, then put your Custard into several things to bake, and do not let
them stand too long in the Oven; when you serve them in, strew on small
French Comfits of divers colours, or else fine Sugar, which you please.


109. _To make a Stump Pie._