_Lisbon_ or _Portugal-Cakes._ From the same_,_

Take a Pound of double-refin'd Loaf-Sugar beaten fine, and past through a
fine Sieve. Mix this with a Pound of fine Flour; then rub into these a
Pound of fresh or new Butter, till your Sugar and Flour looks like
Bread-Crumbs; then add, two or three spoonfulls of Orange-Flower-Water, and
about ten spoonfuls of Canary-Wine: then beat ten Eggs, till their Whites
are whipt to Snow, and mix the Eggs, with the rest, with a quarter of a
Pound of blanched Almonds beaten in a Marble Mortar, with some Orange-Flower
Water; and when you have butter'd your Pans well, fill them half full with
this Mixture, and bake them, if you make them without Currans, or else fill
the Pans fuller, first plumping the Currans, which should be in proportion,
as you please.



_Imperial Florentine._ From _Mr. Byecorf_ at _Augsburgh._

Cut the leanest part of a Leg of Veal, in thin Slices, and beat them with
the Back of a Knife, as you would do _Scots_ Collups; then season the
Cutlets with Cloves, Pepper beaten fine to powder, some Pepper and Salt,
with some Nutmeg grated, a little dry'd sweet Marjoram powder'd, or some
sweet Basil. Lay this Mixture pretty thick upon them, and roll them up with
a little Piece of fat Bacon, in the middle; then lay in your Paste to the
Dish, and over the Bottom strew a little Pepper, Salt, and Nutmeg, with
some Balls of farced Meat, with bits of Butter, placed here and there. Put
in then your rolls of Veal, with some Cocks-Combs blanched, a quarter of a
Pint of Mushroom Buttons pickled, some Slices of Lemon, with half a Pint of