My Lady Lusson makes thus her plain tosts of kidney of Veal: Cut the kidney with all the fat about it, and a good piece of the lean flesh besides. Hash all this as small as you can. Put to it a quarter of a pound of picked and washed Currants, and as much Sugar, one Nutmeg grated, four yolks and two whites of new-laid Eggs raw; work all these very well together, seasoning it with Salt. Spread it thick upon slices of light white-bread cut like tosts. Then fry them in Butter, such quantity as may boil over the tops of the tosts. TO MAKE MUSTARD The best way of making Mustard is this: Take of the best Mustard-seed (which is black) for example a quart. Dry it gently in an oven, and beat it to subtle powder, and searse it. Then mingle well strong Wine-vinegar with it, so much that it be pretty liquid, for it will dry with keeping. Put to this a little Pepper beaten small (white is the best) at discretion, as about a good pugil, and put a good spoonful of Sugar to it (which is not to make it taste sweet, but rather quick, and to help the fermentation) lay a good Onion in the bottom, quartered if you will, and a Race of Ginger scraped and bruised; and stir it often with a Horse-radish root cleansed, which let always lie in the pot, till it have lost it's vertue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while. Some think it will be the quicker, if the seed be ground with fair water, in stead of vinegar, putting store of Onions in it. My Lady Holmeby makes her quick fine Mustard thus: Choose true Mustard-seed; dry it in an oven, after the bread is out. Beat and searse it to a most subtle powder. Mingle Sherry-sack with it (stirring it a long time very well, so much as to have it of a fit consistence for Mustard. Then put a good quantity of fine Sugar to it, as five or six spoonfuls, or more, to a pint of Mustard. Stir and incorporate all well together. This will keep good a long time. Some do like to put to it a little (but a little) of very sharp Wine-vinegar. TO MAKE A WHITE-POT