To make the best Sausages that ever was eat.

Take a leg of young Pork, and cut of all the lean, and shred it very small, but leave none of the strings or skins amongst it, then take two pound of Beef Suet, and shred it small, then take two handfuls of red Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an Onion, chop them altogether with the flesh and Suet; if it is small enough, put the yolk of two or three Eggs and mix altogether, and make it up in a Past if you will use it, roul out as many pieces as you please in the form of an ordinary Sausage, and so fry them, this Past will keep a fortnight upon occasion.

To boyle a Fresh Fish.

Take a Carp, or other, & put them into a deep Dish, with a pint of white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet Butter, and let him boyle between two dishes in his owne blood, season it with Pepper and Verjuyce, and so serve it up on Sippets.

To make Fritters.

Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs, yolks and whites, beat them very well, the Egg first, then altogether, put in some Ginger, and Salt, and fine flower, then let it stand an houre or two; then shred in the Apples; when you are ready to fry them, your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet tryed out of the leafe.

To make Loaves of Cheese-Curds.

Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so much flower as will make it stiff, then take a little Ginger, Nutmeg, & some Salt, make them into loaves and set them into an oven with a quick heat; when they begin to change Colour take them out, and put melted Butter to them, and some Sack, and good store of Sugar, and so serve it.

To make fine Pies after the French fashion.

Take a pound and half of Veale, two pound of suet, two pound of great Raisins stoned, half a pound of Prunes, as much of Currans, six Dates, two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make three fair Pyes, with two quarts of flower, three yolks of Egges, and halfe a pound of Butter.

A Singular Receit for making a Cake.

Take halfe a peck of flower, two pound of Butter, mingle it with the flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound of Sugar, leave some out to strew on the top, mingle these well with the flower and Butter, five pound of Currans well washed, and pickt, and dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the whites, a quart of Cream boyled and almost cold againe:  work it well together and let it be very lith, lay it in a warm Cloth, and let it lye half an hour against the fire.  Then make it up with the white of an Egg, a little Butter, Rosewater and Sugar; Ice it over and put it into the Oven, and let it stand one whole hour and a half.