stick it with Cloves and Sage Leaves, then put it into your Pie with
Butter top and bottom, close it and bake it, and eat it cold with
Mustard and Sugar.


256. _To make a Lamprey Pie._

Take your Lamprey and gut him, and take away the black string in the
back, wash him very well, and dry him, and season him with Nutmeg,
Pepper and Salt, then lay him into your Pie in pieces with Butter in the
bottom, and some Shelots and Bay Leaves and more Butter, so close it and
bake it, and fill it up with melted Butter, and keep it cold, and serve
it in with some Mustard and Sugar.


257. _To make a Salmon Pie._

Take a Joll of Salmon raw, and scale it and lay it into your Pie upon
Butter and Bay leaves, then season it with whole spice and a little
Salt, then lay on some Shrimps and Oysters with some Anchovies, then
more Spice and Butter, so close the lid and bake it, but first put in
some White Wine, serve it hot, then if it wants, put in more Wine and
Butter.


258. _To make a Pudding of French Barley._

Take French Barley tenderly boiled, then take to one Pint of Barley half
a Manchet grated, and four Ounces of sweet Almonds blanched and beeten
with Rosewater, half a Pint of Cream, and eight Eggs with half the