Take Sampire and capers a like quantity and a little scalded parsley and mince it all together, mix it with white wine wherein anchovise has been dissolved, a piece of butter a little nutmeg & a blade or 2 of mace Scauld it together pour it on the fish & Garnish it with lemon and barberrys. 257. _To make a Quakeing Pudding._ Take a pint of cream boyle a nutmeg cut in pieces in it and a good quantity of mace, 8 eggs and 4 whites beat them and then mix them with the cream with a spoonfull of grated bread or biskit & a spoonfull of fine flour a little salt, a quarter of a pound of Sugar, stir it well together till tis of the thickness of batter take a thick bag and wet it and rub it with flour tye it up round and put it into a pot of boyleing water & turn it up and down at the 1^{st} boyling that it may not settle thicker in one place than another so let it boyle an hour the Sause is white wine butter and Sugar & nutmeg. 258. _Pickle for Brawn to last a Quarter of a Year._ Take 9 gallons of water 2 handfulls of baysalt, or other salt an ounce of cloves and mace, white pepper of each an ounce & of Jamaico pepper, put it all in whole boyle it an hour boyle it in a quart of milk Scumme it clean as it boyles, leave the spice in the bottom for the liquor to feed on & keep it sweet let it stand to cool till the next day and when cold put in y^e brawn let it stand in a cool place. 259. _To stew Eels._ Cut them into pieces as long as your finger put them into a flagon without water season them with pepper and salt and nutmeg and large mace a bundle of sweet herbs & an onion or 2 set the flagon in a Skillet of water over the fire so let it stue shake the flagon sometimes softly when they are half stew’d put in a spoonfull or 2 of white wine, Sider or vinegar & when ready put a good piece of butter into them and shake them in ye flagon then dish them upon sippets you may put in shrimps & oysters if you like it. 260. _To bake a Bullocks Head._ Breake all the bones when it is slit then season it well w^{th} pepper and Salt put it into a pot with some water (& a faget of herbs if you please) and bake it with houshold bread while it is hot take out all the bones & place it very close in a small earthen pot that is very deep, and pour in some of the liquor on it (whilst hot) press it close and when cold take it out & serve it at 2^d course with mustard and sugar Garnish it w^{th} lawrell leaves & curles of the Vine. 261. _A Goosberry Fool._ Take a pint of Gooseberrys boyle them and strain them take the yolks of 6 eggs beat them and put them together a little mace sweeten it w^{th} Sugar to your taste Stir it over the fire till tis thick enough. 262. _To dress Soales a fine way._ Take a large pair of Soales and flay them on both sides lay them in a Stow pan with some butter, claret wine and anchovise, Stew them close cover’d and serve them to table with orange or lemon. 263. _A Pasty Crust._