Take a Quart of Cream, and when it boils, put in half a pound of sweet Almonds blanched and beaten with Rosewater, boil them together till it be thick, always stirring it for fear it burn, then when it is cold, put in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice, some Candied Citron Pill and Eringo Roots sliced, with as much fine Sugar as will sweeten it, then fill your Tart and bake it, and stick it with Almonds blanched, and some Citron Pill, and strew on some small French Comfits of several colours, and garnish your Dish with Almonds blanched, and preserved Barberries. 253. _To make a dainty White-Pot._ Take a Manchet cut like Lozenges, and scald it in some Cream, then put to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins, and Dates stoned, and some Marrow; do not bake it too much for fear it Whey, then strew on some fine Sugar and serve it in. 254. _To make a Red Deer Pie._ Bone your Venison, and if it be a Side, then skin it, and beat it with an Iron Pestle but not too small, then lay it in Claret wine, and Vinegar, in some close thing two days and nights if it be Winter, else half so long, then drain it and dry it very well, and if lean, lard it with fat Bacon as big as your finger, season it very high with all manner of Spices and Salt, make your Pie with Rye Flower, round and very high, then lay store of Butter in the bottom and Bay Leaves, then lay in your Venison with more Bay leaves and Butter; so close it, and make a Tunnel in the middle, and bake it as long as you do great Loaves, when it is baked, fill it up with melted Butter, and so keep it two or three months, serve it in with the Lid off, and Bay Leaves about the Dish; eat it with mustard and sugar. 255. _To make a Pie of a Leg of Pork._ Take a Leg of Pork well powdred and stuffed with all manner of good Herbs, and Pepper, and boil it very tender, then take off the Skin, and stick it with Cloves and Sage Leaves, then put it into your Pie with Butter top and bottom, close it and bake it, and eat it cold with Mustard and Sugar. 256. _To make a Lamprey Pie._ Take your Lamprey and gut him, and take away the black string in the back, wash him very well, and dry him, and season him with Nutmeg, Pepper and Salt, then lay him into your Pie in pieces with Butter in the bottom, and some Shelots and Bay Leaves and more Butter, so close it and bake it, and fill it up with melted Butter, and keep it cold, and serve it in with some Mustard and Sugar. 257. _To make a Salmon Pie._ Take a Joll of Salmon raw, and scale it and lay it into your Pie upon Butter and Bay leaves, then season it with whole spice and a little Salt, then lay on some Shrimps and Oysters with some Anchovies, then more Spice and Butter, so close the lid and bake it, but first put in some White Wine, serve it hot, then if it wants, put in more Wine and Butter. 258. _To make a Pudding of French Barley._