washed and scoured with Red-wine) and tie it very close and fast to the top, that nothing may ouse out, nor any water get in (and there must be void space in the bladder, that the flesh may have room to swell and ferment in; therefore it must be a large one).  Put this to boil for a couple of hours in a Kettle of water, or till you find by touching the Bladder, that the Capon is tender and boiled enough.  Then serve it up in a dish, in the Bladder (dry wiped) which when you cut, you will find a precious and nourishing liquor to eat with bread, and the Capon will be short, tender, most savoury and full of juyce, and very nourishing.

I conceive, that if you put enough Ox-marrow, you need no butter; and that it may do well to add Ambergreece, Dates-sliced and pithed, Raisins, Currants, and a little Sugar.

Peradventure this might be done well in a Silver-flagon close luted, set in Balneo bulliente, as I make the nourishing broth or gelly of Mutton or Chickens, &c.

AN EXCELLENT BAKED PUDDING

Slice thin two peny-roles, or one, of French-bread, the tender part.  Lay it in a dish or pan.  Pour upon it a quart of Cream, that hath been well boiled.  Let it stand almost half an hour, till it be almost cold.  Then stir the bread and Cream very well together, till the bread be well broken and Incorporated. (If you have no French bread, take stale Kingston bread, grated) add to this two spoonfuls of fine Wheat-flower, the yolks of four Eggs, and the whites of two; a Nutmeg—­grated small; Sugar to your tast; a little Salt, and the Marrow of two bones a little shreded.  Stir all these together; then pour it into a dish greased over with Butter, and set it uncovered in the Oven to bake.  About half an hour will serve, and give the top a yellow crispiness.  Before you put in the Marrow, put in a quarter of a pound and a half of Raisins of the Sun, and as much of Currants; Ordering them so, that they may not fall to the bottom, but be all about the pudding.

MY LADY OF PORTLAND’S MINCED PYES

Take four pounds of Beef, Veal or Neats-Tongues, and eight pounds of Suet; and mince both the meat and Suet very small, befor you put them together.  Then mingle them well together and mince it very small, and put to it six pounds of Currants washed and picked very clean.  Then take the Peel of two Limons, and half a score of Pippins, and mince them very small.  Then take above an Ounce of Nutmegs, and a quarter of an Ounce of Mace, some Cloves and Cinnamon, and put them together, and sweeten them with Rose-water and Sugar.  And when you are ready to put them into your Paste, take Citron and Orangiadoe, and slice them very thin, and lay them upon the meat.  If you please, put dates upon the top of them.  And put amongst the meat an Ounce of Caraway seeds.  Be sure you have very fine Paste.