that it may be thick.

Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew
Sugar on it and serve it in.


173. _To make a sierced Pudding._

Mince a Leg of Mutton with sweet herbs, and some Suet, make it very
fine, then put in grated Bread, minced Dates, Currans, Raisins of the
Sun stoned, a little preserved Orange or Limon, and a few Coriander
seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with
Cream and raw Eggs wrought together like a Paste, and bake it, and put
for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a
little Butter heat together, when you serve it in, stick it with Almonds
and Rosemary; you may boil it also if you please, or rost some of in a
Lambs Cawl.


174. _To make a Fricasie of Eggs._

Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then
take thin slices of Pomewater Apple, and fry them well with sweet
Butter; when they are enough, take them up, and cleanse your pan, then
put in more butter and make it hot, and put in half your Eggs and fry
them; then when the one side is fryed lay your Apples all over the side
which is not fryed, then pour in the rest of your Eggs, and then turn it
and fry the other side, then serve it in with the Juice of an Orange and
Butter, and Sugar.