19. To make a Collar of Brawn of a Breast of Pork.

Take a large Breast of Pork, and bone it, then roul it up, and tie it hard with a Tape, then boil it water and Salt till it be very tender, then make Souce drink for it with small Beer, Water and Salt, and keep it in it: 

Serve it to the Table with a Rosemary Branch in the middle of it, and eat it with Mustard.

20. To souce Veal to eat like Sturgeon.

Take what part of Veal you like best, and boil it with water and salt, and a bundle of sweet herbs, and a little Limon Pill; when it is boiled enough, put into your Liquor so much Vinegar as will make it tast sharp, and a Limon sliced, and when it is cold, put in your Veal, and when it hath lain four or five days, serve it to the Table with Fennel, and eat it with some Vinegar; you must tie it up as you do Brawn.

21. To make a Pasty of a Breast of Veal.

Take half a peck of fine Flower, and two pounds of Butter broken into little bits, one Egg, a little Salt, and as much cold Cream, or Milk as will make it into a Paste; when you have framed your Pasty, lay in your Breast of Veal boned, and seasoned with a little Pepper and Salt, but first you must lay in Butter.

When your Veal is laid in, then put in some large Mace, and a Limon sliced thin, Rind and all, then cover it well with Butter, close it and bake it, and when you serve it in, cut it up while it is very hot, put in some white wine, sugar, the yolks of Eggs, and Butter being first heated over the Fire together; this is very excellent meat.

22. To make a Pigeon-Pie.

Make your Paste as for the Pasty, roul it thin, and lay it into your baking-pan, then lay in Butter, then mix Pepper and Salt and Butter together, and fill the bellies of your Pigeons, then lay them in, and put in some large Mace, and little thin slices of Bacon, then cover them with Butter, and close your Pie, and bake it not too much.

23. To boil a Capon or Hen with Oysters.

Take either of them, and fill the Belly of it with Oysters, and truss it, then boil it in white Wine, Water, the Liquor of the Oysters, a Blade or two of Mace, a little Pepper whole, and a little Salt; when it is boiled enough, take the Oysters out of the belly, and put them into a Dish, then take some Butter, and some of the Liquor it was boiled in, and two Anchoves with the yolks of Eggs well beaten, heat these together over the fire, and then put your Oysters into it, then garnish your Dish with Limon sliced thin, and some of the Oysters, also some pickled Barberries and raw Parsley, then lay your Capon or Hen in the middle of it, and pour the sauce upon the Breast of it, then lay on sliced Limon and serve it in.

24. To make an Olio.

First lay in your Dish a Fricasy made of a Calves-head, with Oisters and Anchovies in it, then lay Marrow-bones round the Dish, within them lay Pigeons boiled round the Dish, and thin slices of Bacon, lay in the middle upon your Fricasy a powdred Goose boiled, then lay some sweet-breads of Veal fryed, and balls of Sawsage-meat here and there, with some Scotch Collops of Veal or of Mutton:  Garnish your Dish with Limon or Orange and some toasts for the Marrow so serve it in.