Cream, stirring it well, and put it in a Paste, then bake it in a very
gentle Oven. When it is done, sift on some fine Sugar, and garnish with
Orange and Lemon sliced; you may put in some Orange-Flower-Water, if you
think convenient.



To make _Umble Pye._ From _Mr. Thomas Fletcher_ of _Norwich._

Take the Umbles of a Deer and boil them tenderly, and when they are cold,
chop them as small as Meat for minc'd Pyes, and shred to them as much
Beef-Suet, six large Apples, half a Pound of Sugar, a Pound of Currans, a
little Salt, and as much Cloves, Nutmeg and Pepper powder'd as you see
convenient; then mix them well together, and when they are put into the
Paste, pour in half a Pint of Sack, the Juice of two Lemons and an Orange:
and when this is done, close the Pye, and when it is baked, serve it hot to
the Table.



To Stew Peaches. From the same.

Take Peaches when they are so ripe that they begin to smell; then pare them
and slit them, and the Sorts I recommend will leave the Stones. Put these
in a Silver Plate, or on such a one as will not communicate any ill taste
to them, and pour over them a Syrup made of Pippins, Water and Sugar boil'd
till it is a Jelly, and add a little White Wine; then stew them gently over
a clear Fire till they are tender; and serve them with fine Sugar sifted
upon them. In some Cafes they pour Cream upon them.