274. _To make fryed Nuts._

Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
it into round Balls and fry them, they must be as big as Walnuts, be
sure to shake them well in the Pan and fry them brown, then roul some
out thin, and cut them into several shapes, and fry them, so mix them
together, and serve them in with Spice beaten and Sugar.


275. _To make a_ Sussex _Pancake._

Take only some very good Pie Paste made with hot Liquor, and roul it
thin, and fry it with Butter, and serve it in with beaten spice and
sugar as hot as you can.


276. _To make a Venison Pasty._

Take a Peck of fine Flower, and three Pounds of fresh Butter, break your
Butter into your Flower, and put in one Egg, and make it into a Past
with so much cold cream as you think fit, but do not mould it too much,
then roul it pretty thin and broad, almost square, then lay some Butter
on the bottom, then season your Venison on the fleshy side with Pepper
grosly beaten, and Salt mixed, then lay your Venison upon your butter
with the seasoned side downward, and then cut the Venison over with your
Knife quite cross the Pasty to let the Gravie come out the better in
baking, then rub some seasoning in those Cuts, and do not lay any else
because it will make it look ill-favoured and black, then put some paste