Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of
Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if
you please Orange or Limon Pill.


139. _To make Oat-Cakes._

Take fine Flower, and mix it very well with new Ale Yest, and make it
very stiff, then make it into little Cakes, and roul them very thin,
then lay them on an Iron to bake, or on a baking stone, and make but a
slow fire under it, and as they are baking, take them and turn the edges
of them round on the Iron, that they may bake also, one quarter of an
hour will bake them; a little before you take them up, turn them on the
other side, only to flat them; for if you turn them too soon, it will
hinder the rising, the Iron or Stone whereon they are baked, must stand
at a distance from the fire.


140. _To make a rare Lamb Pie._

Take a Leg of Lamb, and take the meat clean out of it at the great end,
but keep the skin whole, then press the Meat in a Cloth, and mince it
small, and put as much Beef Suet to it as the Meat in weight, and mince
it small, then put to it Naples Bisket grated fine, season it with
beaten Spice, Rosewater, and a little Salt, then put in some Candied
Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar,
then put part of the Meat into the skin, then having your Pie in
readiness, and Butter in the bottom, lay in this Meat, then take the
rest of your Meat, and make it into Balls or Puddings with yolks of
Eggs, then lay them into the Pie to fill up the Corners, then take