169. _To bake Woodcocks, Black-birds Sparrows or Larks._

Truss and parboil them, then season them with Pepper and Salt, and put
them into a Pie with good store of Butter, and so bake them, then fill
them up with Butter.


170. _To bake a Goose._

Bone your Goose and parboil it, and season it with Pepper and Salt, and
lay it into a deep Coffin with good store of Butter top and bottom, then
bake it very well, and when it is baked, fill up the pie at the
Vent-hole with melted Butter, and so serve it in with Mustard and Sugar
and Bay-Leaves.


171. _To make Pancakes so crisp as you may set them upright._

Make a dozen or a score of them in a little Frying-pan, no bigger than a
Sawcer, then boil them in Lard, and they will look as yellow as Gold,
and eat very well.


172. _To make blanched Manchet._

Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated,
one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar,
work it stiff like a Pudding, then fry it in a very little frying-pan,