Some think it will be the quicker, if the seed be ground with fair water, in stead of vinegar, putting store of Onions in it.

My Lady Holmeby makes her quick fine Mustard thus:  Choose true Mustard-seed; dry it in an oven, after the bread is out.  Beat and searse it to a most subtle powder.  Mingle Sherry-sack with it (stirring it a long time very well, so much as to have it of a fit consistence for Mustard.  Then put a good quantity of fine Sugar to it, as five or six spoonfuls, or more, to a pint of Mustard.  Stir and incorporate all well together.  This will keep good a long time.  Some do like to put to it a little (but a little) of very sharp Wine-vinegar.

TO MAKE A WHITE-POT

Boil three pints of sweet Cream with a very little Salt and some sliced Nutmeg.  As soon as it begins to boil, take it from the fire.  In the mean time beat the yolks of twelve or fifteen new-laid Eggs very well with some Rose or Orange-flower-water, and sweeten the Cream to your taste with Sugar.  Then beat three or four spoonfuls of Cream with them, and quickly as many more; so proceeding, till you have incorporated all the Cream and all the Eggs.  Then pour the Eggs and Cream into a deep dish laid over with sippets of fine light bread, which will rise up to the top for the most part.  When it is cooled and thickened enough to bear Raisins of the Sun, strew all over the top with them (well-washed.) Then press a little way into it with great lumps of raw Marrow.  Two bones will suffice.  Cover your dish with another, and set it upon a great pot of boiling water, with a good space between the water and the dish, that there be room for the hot steam to rise and strike upon the dish.  Keep good fire always under your pot.  In less then an hour (usually) it is baked enough.  You will perceive that, if the Marrow look brown, and be enough baked.  If it should continue longer on the heat, it would melt.  You may bake it in an oven if you will; but it is hard to regulate it so, that it be not too much or too little:  whereas the boiling water is certain.  You may strew Ambred Sugar upon it, either before you set it to bake, or after it is done.

FOR ROSTING OF MEAT

To rost fine meat (as Partridge, Pheasant, Chicken, Pigeon) that it be full of juyce; baste it as soon as it is through hot, and time to baste, with Butter.  When it is very moist all over, sprinkle flower upon it every where, that by turning about the fire, it may become a thin crust.  Then baste it no more till the latter end.  This crust will keep in all the juyce.  A little before you take it up, baste it again with Butter, and this will melt away all the crust.  Then give it three or four turns of the spit, that it may make the outside yellow and crisp.

You may also baste such meat with yolks of new-laid Eggs, beaten into a thin oyl.  But with this you continue basting all the while the meat rosteth.