The Queen useth to baste such meat with yolks of fresh Eggs beaten thin, which continue to do all the while it is rosting.

SAVOURY COLLOPS OF VEAL

Cut a Leg of Veal into thin Collops, and beat them well with the back of a Knife.  Then lay them in soak a good half hour in the yolks of four eggs, and the whites of two very well beaten, and a little small shreded Thyme mingled with it; then lay them in the Frying-pan, wherein is boiling Butter, and pour upon them the rest of the Eggs, that the Collops have not Imbibed, and carry with them, and fry them very well, turning them in due time.  Then pour away all the Butter, and make them a Sauce of Gravy seasoned with Salt and Spice, and juyce of Orange at last squeesed upon them.

A FRICACEE OF LAMB-STONES, OR SWEET-BREADS, OR CHICKEN, OR VEAL, OR MUTTON

Boil the meat in little pieces (if Chicken, flead and beaten) in the Pan with a pint of fair-water, with due seasoning.  When it is very tender, put some Butter to it, and pour upon it a Liquor made of four yolks of Eggs beaten with a little white wine and some Verjuyce; and keep this in motion over the fire, till it be sufficiently thickened.  Then pour it into a warm dish, and squeese some juyce of Orange upon it, and so serve it up.  If you would have the meat first made brown and Rissole, fry it first with Butter, till it be brown on the outside; then pour out all the Butter, and put water to it, in which boil it, and do all as before.  If you like Onions or Garlike, you may put some to the water.  Fresh broth may be used (both ways) instead of water, and maketh it more Savoury.

A NOURISHING HACHY

Take good Gravy of Mutton or Veal, or of both, with the fat clean skimmed off.  Break into it a couple of new-laid Eggs, and stir them in it over a Chafing-dish of Coals; in the mean time, mingle some small cut juycy hashy of Rabet, Capon or Mutton with another parcel of like Gravy as above, till it be pretty thin.  Then put this to the other upon the fire, and stir them well with a spoon, whiles they heat.  When all is heated through, it will quicken of a sudden.  You may put in at first a little chipping of crusty bread, if you will.  Season this with white Pepper, Salt, juyce of Orange or Verjuyce, of Berberies, or Onion, or what you like best.

A pint of Gravy (or less) four or five spoonfulls of hashy, and two Eggs, is a convenient proportion for a light Supper.

Such Gravy, with an Onion split in two, lying in it, whiles it is heating, and a little Pepper and Salt, and juyce of Limon or Orange, and a few Chippings of light-bread, is very good Sauce for Partridges or Cocks.

EXCELLENT MARROW-SPINAGE-PASTIES

Take Spinage, and chop it a little; then boil it, till it be tender.  In the mean time make the best rich light Crust you can, and roul it out, and put a little of your Spinage into it, and Currants and Sugar, and store of lumps of Marrow; Clap the Past over this to make little Pasties deep within, and fry them with clarified Butter.