To dresse pickle fish.

Wash them well while they are in the shell in salt water, put them into a Kettle over the fire with out water; and stirre them till they are open, then take them out of their shels, and wash them in hot water and salt, then take some of their owne liquor that they have made in the Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all these boyle together, and when it is boyled, take the yolk of three or four Eggs and put into the broth.  Scollops may be dressed on this manner or broiled like oysters with Oyle or juyce of Lemons.

To fricate Beefe Pallats.

Take Beefe Pallats after they be boyled very tender, blaunch and pare them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and some grated bread; then have some butter in a frying Pan, put your pallats therein, and so fricate them till they be browne on both sides, then take them forth and put them on a dish, and put thereto some Gravy of Mutton, wherein two or three Anchoves are dissolved, grate in your sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.

A Spanish Olio.

Take a peice of Bacon not very fat, but sweet and safe from being rusty, a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they can be had, and if not, some quantity of sheeps feet, (Calves feet are not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick when you will, a small quantity of Pepper, Cloves, and Saffron, so mingled that not one of them over-rule, the Pepper and Cloves must be beaten as fine as possible may be, and the Saffron must be first dryed, and then crumble in powder and dissolved apart in two or three spoonfuls of broth, but both the Spices and the Saffron may be kept apart till immediately before they be used, which must not be, till within a quarter of a houre before the Olio be taken off from the fire; a pottle of hard dry pease, when they have first steept in water some dayes, a pint of boyl’d Chesnuts:  particular care must be had that the pot wherein the Olio is made, be very sweet; Earthen I thinke is the best, and judgement is to be had carefully both in the size of the Pot, and in the quantity of the Water at the first, that so the Broth may grow afterwards to be neither too much nor too little, nor too grosse, nor too thin; thy meat must be long in boyling, but the fire not too fierce, the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put in at the first.  I am utterly against those confused Olios into which men put almost all kinds of meats and Roots, and especially against putting of Oyle, for it corrupts the Broath, instead of adding goodnesse to it.  To do well, the Broth is rather to be drunk out of a Porringer then to be eaten with a spoon, though you add some smal slices of bread to it, you wil like it the worse.  The Sauce for thy meat must be as much fine Sugar beaten smal to powder, with a little Mustard, as can be made to drink the Sugar up, and you wil find it to be excellent, but if you make it not faithfully and justly according to this prescript, but shall neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of some, it will prove very much the worse.