A HERRING-PYE

Put great store of sliced Onions, with Currants and Raisins of the Sun both above and under the Herrings, and store of Butter, and so bake them.

A SYLLABUB

Take a reasonable quantity (as about half a Porrenger full) of the Syrup, that hath served in the making of dryed plums; and into a large Syllabub-pot milk or squirt, or let fall from high a sufficient quantity of Milk or Cream.  This Syrup is very quick of the fruit, and very weak of Sugar; and therefore makes the Syllabub exceeding well tasted.  You may also use the Syrup used in the like manner in the drying of Cherries.

BUTTER AND OIL TO FRY FISH

The best Liquor to fry Fish in, is to take Butter and Salet Oyl, first well clarified together.  This hath not the unsavoury taste of Oyl alone, nor the blackness of Butter alone.  It fryeth Fish crisp, yellow, and well tasted.

TO PREPARE SHRIMPS FOR DRESSING

When you will Butter Shrimps, first wash them well in warm Milk and Water equally mingled together, and let them soak a little in it; then wash them again in fresh Milk and Water warmed, letting them also soak therein a while.  Do this twice or thrice with fresh Milk and Water.  This will take away all the rankness and slimyness of them.  Then Butter them, or prepare them for the table, as you think fit.

TOSTS OF VEAL

My Lady Lusson makes thus her plain tosts of kidney of Veal:  Cut the kidney with all the fat about it, and a good piece of the lean flesh besides.  Hash all this as small as you can.  Put to it a quarter of a pound of picked and washed Currants, and as much Sugar, one Nutmeg grated, four yolks and two whites of new-laid Eggs raw; work all these very well together, seasoning it with Salt.  Spread it thick upon slices of light white-bread cut like tosts.  Then fry them in Butter, such quantity as may boil over the tops of the tosts.

TO MAKE MUSTARD

The best way of making Mustard is this:  Take of the best Mustard-seed (which is black) for example a quart.  Dry it gently in an oven, and beat it to subtle powder, and searse it.  Then mingle well strong Wine-vinegar with it, so much that it be pretty liquid, for it will dry with keeping.  Put to this a little Pepper beaten small (white is the best) at discretion, as about a good pugil, and put a good spoonful of Sugar to it (which is not to make it taste sweet, but rather quick, and to help the fermentation) lay a good Onion in the bottom, quartered if you will, and a Race of Ginger scraped and bruised; and stir it often with a Horse-radish root cleansed, which let always lie in the pot, till it have lost it’s vertue, then take a new one.  This will keep long, and grow better for a while.  It is not good till after a month, that it have fermented a while.