Take a quarter of a peck of the finest flour, a pint of Cream, ten yolks of Eggs well beaten, three quarters of a pound of butter gently melted, pour on the floure a little Ale-yeast, a quarter of a pint of Rose water, with some Muske, and Amber-grece dissolved in it, season all with a penny worth of Mace and Cloves, a little Nutmeg finely beaten, Currans one pound and a halfe, Raisins of the Sun stoned, and shred small one pound, Almonds blanch'd and beaten, halfe a pound, beat them with Rosewater to keep them from Oyling: Sugar beaten very small, half a pound; first mingle them, knead all these together, then let them lie a full houre in the Dough together, then the Oven being made ready, make up your Cake, let not the oven be too hot, nor shut up the mouth of it too close, but stir the Cake now and then that it may bake all a like, let it not stand a full hour in the Oven. Against you draw it have some Rose water and Sugar finely beaten, and well mixed together to wash the upper side of it, then set it in the Oven to dry, when you draw it out, it will shew like Ice. _To make fine Pancakes fryed without Butter, or Lard._ Take a Pint of Creame, six new layd Eggs, beat them very well, put in a quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please, as much floure as will thicken them almost as thick as for ordinary Pancakes, your Pan must be cleane wiped with a Cloth, when it is reasonably hot, put in your Butter, or thick or thin as you please, to fry them. _To pot Venison._ Take a haunch of Venison not hunted, and bone it, then take three ounces of Pepper beaten, twelve Nutmegs, with a handfull of Salt, and mince them together with Wine Vinegar, then wet your Venison with Wine Vinegar and season it, then with a knife make holes on the lean sides of the Hanch, and stuff it as you would stuff Beef with Parsley, then put it into the Pot with the fat side downward then clarifie three pound of Butter, and put it thereon, and Past upon the Pot, and let it stand in the Oven five or six hours, then take it out, and with a vent presse it down to the bottom of the Pot, and let it stand till it be cold, then take the Gravy of the top of the Pot and melt it, and boyle it halfe away and more, then put it in again with the Butter on the top of the Pot. _To make a Marchpan; to Ice him, &c._