Take a Calves Chaldron, after it is little more then half boyled, and when it is cold, cut it into little bits as big as Walnuts; season it with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion, Parsley, and a little Tarragon, all shred very small, then put it into a frying-pan, with a Ladle-full of strong broth, and a little piece of sweet Butter, so fry it; when it is fryed enough, have a little lear made with the Gravy of Mutton, the juyce of a Lemon and Orange, the yolks of three or four Eggs, and a little Nutmeg grated therein; put all this to your Chaldrons in the Pan, Toss your Fricat two or three times, then dish it, and so serve it up. _To Fricate Champigneons._ Make ready your champigneons as you do for stewing, and when you have poured away the black liquor that comes from them, put your champigneons into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme, sweet Marjoram, a piece of Onion shred very small, a little Salt and fine beaten Pepper, so fry them till they be enough, so have ready the lear abovesaid, and put it to the champigneons whilst they are in the Pan, toss them two or three times, put them forth and serve them. _To make buttered Loaves._ Take the yolks of twelve Eggs, and six whites, and a quarter of a pint of yeast, when you have beaten the Eggs well, strain them with the yeast into a Dish, then put to it a little Salt, and two rases of Ginger beaten very small, then put flower to it till it come to a high Past that will not cleave, then you must roule it upon your hands and afterwards put it into a warm Cloath and let it lye there a quarter of an hour, then make it up in little Loaves, bake; against it is baked prepare a pound and a half of Butter, a quarter of a pint of white wine, and halfe a pound of Sugar; This being melted and beaten together with it, set them into the Oven a quarter of an hour. _To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c._ Take a quart of water to a Gallon of Vinegar, a good handful of Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put all these together, and let it seeth softly, and season it with a little Salt, then fry your Fish with frying Oyle till it be enough, then put in an earthen Vessell, and lay the Bay-leaves and Rosemary between and about the Fish, and pour the Broth upon it, and when it is cold, cover it, _&c_. _To make a Calves Chaldron Pye._