Take a pint of cream, boil it with one stick of cinnamon, take out the spice when it is boiled, then take the yolks of eight eggs, and four whites, beat them very well with some sack, and mix your eggs with the cream, a little sugar and salt, half a penny wheat loaf, a spoonful of flour, a quarter of a pound of almonds blanch’d and beat fine, beat them altogether, wet a thick cloth, flour it, and put it in when the pot boils; it must boil an hour at least; melted butter, sack and sugar is sauce for it; stick blanch’d almonds and candid orange-peel on the top, so serve it up.

145. To make PLUMB PORRIDGE.

Take two shanks of beef, and ten quarts of water, let it boil over a slow fire till it be tender, and when the broth is strong, strain it out, wipe the pot and put in the broth again, slice in two penny loaves thin, cutting off the top and bottom, put some of the liquor to it, cover it up and let it stand for a quarter of an hour, so put it into the pot again, and let it boil a quarter of an hour, then put in four pounds of currans, and let them boil a little; then put in two pounds of raisins, and two pounds of prunes, let them boil till they swell; then put in a quarter of an ounce of mace, a few cloves beat fine, mix it with a little water, and put it into your pot; also a pound of sugar, a little salt, a quart or better of claret, and the juice of two or three lemons or verjuice; thicken it with sagoo instead of bread; so put it in earthen pots, and keep it for use.

146. To make a PALPATOON of PIGEONS.

Take mushrooms, pallets, oysters and sweet-breads, fry them in butter, put all these in a strong gravy, heat them over the fire, and thicken them up with an egg and a little butter; then take six or eight pigeons, truss them as you would for baking, season them with pepper and salt, and lay on them a crust of forc’d-meat as follows, viz. a pound of veal cut in little bits, and a pound and a half of marrow, beat it together in a stone mortar, after it is beat very fine, season it with mace, pepper and salt, put in the yolks of four eggs, and two raw eggs, mix altogether with a few bread crumbs to a paste:  make the sides and lid of your pie with it, then put your ragoo into your dish, and lay in your pigeons with butter; an hour and a half will bake it.

147. To fry CUCUMBERS for Mutton Sauce.

You must brown some butter in a pan, and cut six middling cucumbers, pare and slice them, but not over thin, drain them from the water, then put them into the pan, when they are fried brown put to them a little pepper and salt, a lump of butter, a spoonful of vinegar, a little shred onion, and a little gravy, not to make it too thin, so shake them well together with a little flour.

You may lay them round your mutton, or they are proper for a side-dish.

148. To force a FOWL.