Take a Turkey that is very fat, and being pul'd and drest, Lard him with long pieces of Lard, first wholed in seasoning of Salt, Pepper, Nutmegs, Cloves and Mace, then take one piece of Lard whole in the seasoning, put it into the belly with a sprig of Rosemary and Bayes, sow it very close in a clean cloth, and let it lye all night covered with White-Wine, let it be put into a pot with the same Liquor, and no more, let it be close stopped, then hang it over a very soft and gentle fire, there to continue six houres in a simpering boyle, when it is cold, take it out of the cloth, not before, put it in a Pye-plate, and stick it full of Rosemary and Bayes, so serve it up with Mustard and Sugar, they are wont to lay it on a napkin folded square, and lay it corner wise. _To make a Fricake._ Take three Chickens, and pull off the skins, and cut them into little pieces then put them into water with two or three Onions, and a bunch of Parsly, and when it hath stewed a little, put in some Salt and Pepper, and a pint of white wine, so let them stew till they be enough, then take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat them well together, and when you take off the Chicken, put them into a Frying-Pan altogether with some butter, scald it well over the fire and serve it in. _To make a Dish called Olives._ Take a Fillet of Veale, and the flesh frow the bones, and the fat and skin from either, cut it into very thin slices, beat them with the back of your Knife, lay then abroad on a Dish, season them with Nutmeg, Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and strew upon the top of the meat, then take a good handfull of herbs as Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very small, and strew over it, and four Egges with the whites, mingle all these well together with your hands, then roul it up peice by peice, put it upon the spit, roasting it an hour and half, and if it grow dry, baste it with a little sweet Butter, the sauce is Verjuyce or Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon and stew it on a Chafing Dish of coales, and when it tastes of the Onyon, pour the liquor from it on the meat, setting it a while on the coales, and serve it in. _To make an Olive Pye._ This you may take in a Pye, putting Raisins of the Sun stoned and some Currants in every Olive, first strowing upon the meat the whites and yolks of two boyled Eggs shred very small, make your Olives round, and put them into puff paste, when it is halfe baked, put in a good quantity of verjuyce or Clarret wine sweetned with Sugar, putting it in again till it be thorow baked. _The Countesse of_ RUTLANDS _Receipt of making the rare_ Banbury _Cake which was so much praised at her Daughters (the right Honourable the Lady_ Chawerths) _wedding._ _Imprimis_