For a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings.

423. To make a CUSTARD PUDDING.

Take a pint of cream, mix it with six eggs well beat, two spoonfuls of flour, half a nutmeg grated, a little salt and sugar to your taste; butter your cloth, put it in when the pan boils, baste it just half an hour, and melt butter for the sauce.

424. To make FRYED TOASTS.

Chip a manchet very well, and cut it round ways in toasts, then take cream and eight eggs seasoned with sack, sugar, and nutmeg, and let these toasts steep in it about an hour, then fry them in sweet butter, serve them up with plain melted butter, or with butter, sack and sugar as you please.

425. To make SAUCE for Fish or Flesh.

Take a quart of vinegar or alegar, put it into a jug, then take Jamaica pepper whole, some sliced ginger and mace; a few cloves, some lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight anchovies, and two or three spoonfuls of shred capers, put all those in a linen bag, and put the bag into your alegar or vinegar, stop the jug close, and keep it for use.

A spoonful cold is an addition to sauce for either fish or flesh.

426. To make a savoury Dish of VEAL.

Cut large collops of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs, season them with nutmeg, mace, pepper and salt, then make forc’d-meat with some of your veal, beef-suit, oysters chop’d, and sweet herbs shred fine, and the above spice, strow all these over your collops, roll and tie them up, put them on skewers, tie them to a spit and roast them; and to the rest of your forc’d-meat add the yolk of an egg or two, and make it up in balls and fry them, put them in a dish with your meat when roasted, put a little water in the dish under them, and when they are enough put to it an anchovy, a little gravy, a spoonful of white wine, and thicken it up with a little flour and butter, so fry your balls and lie round the dish, and serve it up.

This is proper for a side-dish either at noon or night.

427. To make FRENCH BREAD.

Take half a peck of fine flour, the yolks of six eggs and four whites, a little salt, a pint of ale yeast, and as much new milk made warm as will make it a thin light paste, stir it about with your hand, but be sure you don’t knead them; have ready six wooden quarts or pint dishes, fill them with the paste, (not over full) let them stand a quarter of an hour to rise, then turn them out into the oven, and when they are baked rasp them.  The oven must be quick.

428. To make GINGER-BREAD another Way.

Take three pounds of fine flour, and the rind of a lemon dried and beaten to powder, half a pound of sugar, or more if you like it, a little butter, and an ounce and a half of beaten ginger, mix all these together and wet it pretty stiff with nothing but treacle; make it into rolls or cakes which you please; if you please you may add candid orange peel and citron; butter your paper to bake it on, and let it be baked hard.