Make thin tosts or slices of light French bread, which dry well, or toste a little by the fire, then Soak them in Canary or old Malaga-wine, or fine Muscat, and lay a row of them in a deep dish or bason; then a row of lumps of Marrow upon that; then strew a little fine sugar mingled with some Powder of Cinnamon and Ambergreece (and Nutmeg, if you like it) upon that. Then another row of sops, &c. repeating this, till the dish be full: and more Sugar, Cinnamon and Amber at the top, then on the other rows. If you will, you may put a row of stoned Raisins of the Sun upon every row of Marrow. Then cover the dish, and put it in an Oven to bake for half-an hour; or till the Marrow be sufficiently baked. CAPON IN WHITE-BROTH My Lady of Monmouth boileth a Capon with white broth thus. Make reasonable good broth, with the crag-ends of Necks of Mutton and Veal (of which you must have so much as to be at least three quarts of White-broth in the dish with the Capon, when all is done, else it will not come high enough upon the Capon). Beat a quarter of a pound of blanched Almonds with three or four spoonfuls of Cream, and, if you will, a little Rose water; then add some of your broth to it, so to draw out all their substance, mingling it with the rest of your broth. Boil your Capon in fair-water by it self; and a Marrow-bone or two by themselves in other water. Likewise some Chess-nuts (in stead of which you may use Pistaccios, or macerated Pine kernels) and in other water some Skirrits or Endive, or Parsley-roots, according to the season. Also plumpsome Raisins of the Sun, and stew some sliced Dates with Sugar and water. When all is ready to joyn, beat two or three New-laid-eggs (whites and all) with some of the White-broth, that must then be boiling, and mingle it with the rest, and let it boil on: and mingle the other prepared things with it, as also a little sliced Oringiado (from which the hard Candy-sugar hath been soaked off with warm-water) or a little peel of Orange (or some Limon Pickled with Sugar and Vinegar, such as serves for Salets) which you throw away, after it hath been a while boiled in it: and put a little Sack to your broth, and some Ambergreece, if you will, and a small portion of Sugar; and last of all, put in the Marrow in lumps that you have knocked out of the boiled bones. Then lay your Capon taken hot from the Liquor, he is boiled in, upon sippets and slices of tosted light bread, and pour your broth and mixture upon it, and cover it with another dish, and let all stew together a while: then serve it up. You must remember to season your broth in due time with salt and such spices as you like. TO BUTTER EGGS WITH CREAM Take to a dozen of Eggs a pint of Cream; beat them well together, and put three quarters of a pound of Butter to them, and so set them on the fire to harden, and stir them, till they are as hard, as you would have them. TO MAKE COCK-ALE