Boil them and blanch them, and fry them in Sweet Butter, with Parsley and shred Onions and a little Salt, then melt Butter for the Sauce.

142. To make a Sorrel Sallad.

Take a quantity of French Sorrel picked clean and washed, boil it with water and a little Salt, and when it is enough, drain it and butter it, and put in a little Vinegar and Sugar into it, then garnish it with hard Eggs and Raisins.

143. To make good cold Sallads of several things.

Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they are well boiled, and serve them in with Oil, Vinegar and Pepper, also the Roots of red Beets boiled tender are very good in the same manner.

144. To make the best sort of Pippin Paste.

Take a pound of raw Pippins sliced and beaten in a Mortar, then take a pound of fine Sugar and boil it to a candy height with a little fair water, then put in your Pippins, and boil it till it will come from the bottom of the Posnet, but stir it for fear it burn.

145. To make Sauce for a Leg of Veal rosted.

Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
Sugar hot together.

146. To make Sauce for a Leg of Mutton rosted with Chesnuts.

Take a good quantity of Chesnuts, and boil them tender, then take the shells off, and bruise them small, then put to them Claret Wine, Butter and a little Salt, so put it into the Dish to the Meat, and serve it in.

147. To keep Quinces white, either to preserve whole, or for white Marmalade or Paste.

Coddle them with white Wine and Water, and cover them with sliced Pippins in the Codling.

148. To make little Pasties with sweet Meats to fry.

Make some Paste with cold water, butter and flower, with the yolk of an Egg, then roul it out in little thin Cakes, and lay one spoonful of any kind of Sweet meats you like best upon every one, so close them up and fry them with Butter, and serve them in with fine Sugar strewed on.

149. To boil a Capon on the French fashion.

Boil your Capon in water and salt, and a little dusty Oatmeal to make it look white, then take two or three Ladles full of Mutton Broth, a Faggot of sweet herbs, two or three Dates cut in long pieces, a few parboiled Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken it with Almonds; season it with Verjuice, Sugar, and a little sweet Butter, then take up your Capon and lard it well with preserved Limon, then lay it in a deep Dish, and pour the broth upon it; then Garnish your Dish with Suckets and preserved Barberries.

150. To Souce a Pike, Carp or Bream.