14. To boil Pigeons.

Take your largest Pigeons and cut them in halves, wash them and dry them, then boil a little water and Salt with some whole Spice, and a little Faggot of sweet Herbs, then put in your Pigeons and boil them, and when they are enough, take some boiled Parsley shred small, some sweet Butter, Claret Wine, and an Anchovy, heat them together, then put in the yolks of Eggs, and make it thick over the Fire, then put in your Pigeons into a Dish, garnished with pickled Barberries and raw Parsley, and so pour over them your Sawce, and serve it to the Table.

15. To make an Apple Tansie.

Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and four Whites, a little Salt, some Sugar, and a little Spice, then cut your Apples in round thin slices, and lay them into your Frying-Pan in order, your Batter being hot, when your Apples are fried, pour in your Butter, and fry it on the one side, then turn it on a Pie-Plate and slide it into the Pan again, and fry it, then put it on a Pie-Plate, and squeez the Juice of a Limon over it, and strew on fine Sugar, and serve it so to the Table.

16. To make a green Tansie to fry, or boil over a Pot.

Take a Quart of Cream, the yolks of one dozen of Eggs and half, their Whites well beat, mix them together, and put in one Nutmeg grated, then colour it well with the Juice of Spinage, and sweeten it with Sugar; then fry it with Butter as you do the other, and serve it in the same manner; but you must lay thin slices of Limon upon this.

If you will not fry it, then butter a Dish, and pour it therein, and set it upon a Pot of boiling water till it be enough; this is the better and easier way.

Thus you may make Tansies of any other things, as Cowslips, Rasberries, Violets, Marigolds, Gilliflowers, or any such like, and colour them with their Juice; you may use green Wheat instead of Spinage.

17. To make an Amulet.

Take twelve Eggs, beat them and strain them, put to them three or four spoonfuls of Cream, then put in a little Salt, and having your frying-pan ready with some Butter very hot, pour it in, and when you have fryed it a little, turn over both the sides into the middle, then turn it on the other side, and when it is fryed, serve it to the table with Verjuice, Butter and Sugar.

18. To make a Chicken-Pie.

Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg, roul it very thin, and lay it in your Baking-pan, then lay Butter in the Bottom.

Then lay in your Chickens cut in quarters with some whole Mace, and Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron Pill, with a few Dates stoned and sliced: 

Then lay good store of Butter, Close up your Pie and Bake it: 

Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks of two or three Eggs well beaten together over the fire, till it be thick, so serve it to the Table, and garnish your Dish with some pretty Conceits made in Paste.