Take a pound of raw Pippins sliced and beaten in a Mortar, then take a
pound of fine Sugar and boil it to a candy height with a little fair
water, then put in your Pippins, and boil it till it will come from the
bottom of the Posnet, but stir it for fear it burn.


145. _To make Sauce for a Leg of Veal rosted._

Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
Sugar hot together.


146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._

Take a good quantity of Chesnuts, and boil them tender, then take the
shells off, and bruise them small, then put to them Claret Wine, Butter
and a little Salt, so put it into the Dish to the Meat, and serve it in.


147. _To keep Quinces white, either to preserve whole, or for white
Marmalade or Paste._

Coddle them with white Wine and Water, and cover them with sliced
Pippins in the Codling.


148. _To make little Pasties with sweet Meats to fry._

Make some Paste with cold water, butter and flower, with the yolk of an
Egg, then roul it out in little thin Cakes, and lay one spoonful of any