Parsneps (raw) cut into little pieces, is the best food for tame Rabets, and makes them sweet.  As Rice (raw) is for tame Pigeons, and they like it best, varying it sometimes with right tares, and other seeds.

CREAM WITH RICE

A very good Cream to eat hot, is thus made.  Into a quart of sweet Cream, put a spoonful of very fine powder of Rice, and boil them together sufficiently, adding Cinnamon, or Mace and Nutmeg to your liking.  When it is boiled enough take it from the fire, and beat a couple of yolks of new-laid Eggs, to colour it yellow.  Sweeten it to your taste.  Put bread to it, in it’s due time.

GREWEL OF OAT-MEAL AND RICE

Doctor Pridion ordered my Lord Cornwallis, for his chief diet in his looseness, the following grewel, which he found very tastefull.

Take about two parts of Oat-meal well beaten in a Mortar, and one part of Rice in subtile powder.  Boil these well in water, as you make water-grewel, adding a good proportion of Cinnamon to boil also in due time, then strain it through a cloth, and sweeten it to your taste.

The yolk of an Egg beaten with a little Sherry-sack, and put to it, is not bad in a looseness.  At other times you may add Butter.  It is very tasteful and nourishing.

SAUCE FOR A CARP OR PIKE.  TO BUTTER PEASE

Take two or three spoonfuls of the Liquor the Carp was boiled in, and put it into a pipkin; There must be no more, then even to cover the bottom of the pipkin.  Make this boil by itself; as soon as it doth so, put to this half a pound of sweet butter, let it melt gently, or suddenly, it imports not, so as the liquor boiled, when you did put the butter in; when the butter is melted, then take it from the fire, and holding the handle in your hand, shake it round a good while and strongly, and it will come to be thick, that you may almost cut it with a Knife.  Then squeese juyce of Limon into it, or of sharp Orange, or Verjuyce or Vinegar; and heat it again as much as you please upon the fire.  It will ever after continue thick, and never again, upon any heating, grow oily, though it be cold and heated again twenty times.  Butter done with fair water, as is said above, with the other Liquor, will be thick in the same manner, (for the liquors make no difference in that:)

Put of this butter to boiled Pease in their dish, which cover with another; so shake them very strongly, and a good while together.  This is by much the best way to butter pease, and not to let the butter melt in the middle of them, and then stir them long with a spoon.  This will grow Oily (though it be good at the first doing) if you heat them again:  The other, never; and therefore, is the best way upon all occasions to make such thickened melted Butter.  You may make sauce for a Pike in the same manner you did for a Carpe; putting Horse-radish to it if you please.