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To Stew Pippins

{A f ^X}
{A ffan}
26
Rub your pippins Cleane Cutt them in halfes put to
every pound of pippings a quarter of a pound of sugar
and halfe an Ounce of lleaman and Orrange pill shred small
Cover them with water, and lett them boile fast in a deepe
dish dnever turning the Skines dounward, but keepe them
Cloase Covered, when they are very tender take them of
& Sqweze in as much of the juice of orrane [sic] & leaman as
you like, Serve them in an intermes dish withe the Cleere
of the liquor when they are Could, with double refined Sugar
Scrapt upon the dish

{A ffan}
X To Dry porke like Spanish bacon
Cutt a leg of poarke round in the shape of a Spanish
gammon of bacon lay it upon a board high in the
middle that the brine may run of, rub it well with
half bay salt and halfe salt peeter, so let it ly ten days
then hang it up in a Chimne where wood is burnt and
the heat is not to great, when it is thorough dry for
your use keepe in a dry roome for your use,

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{X} 27 To make Icy Cream

Take three pints of the best cream, boyle it with
a blade of Mace, or else perfume it with orang flower water
or Amber-Greece sweeten the cream with sugar let it stand
till it is quite cold, then put it into Boxes, Ather of Silver
or tinn then take Ice chopped into small peeces and
putt it into a tub and set the Boxes in the ice covering
them all over, and let them stand in the Ice two
howrs, and the Cream Will come to be Ice in the Boxes,
then turne them out into a salvar with some of the same
seasoned Cream, so sarve it up to the Table.

{X} To dress Salmon, Carps, Tench
Trouts, Pikes or Perch

Take any 2 of the above named fishes boyle
them in half vineger or varges & water with
a handfull of salt & a good quantety of lemon
peel; put boyle them with no more Liquor then
will well cover them When they are enought
take them up & sett the fish plate you boyled em
them upon over a woden platter near the fire
then make your sauce with half a pint of
white wine a quarter of a pint of oyster liquor
2 Anchoves, half a spoonfull of whole pepper
a little Hors-Redish scraped very small a few
mushroms shred small, a quart of oysters, a pint
of prawns when al when your oysters ar througly [sic]
stewed with this Liquor then put in 2 pound
of butter & Beat it very thick Lay sippetts
of white Bread around the dish & fry leaves
of clary, with fryed parsly ^{& Horse redish scraped} to garnish the dish
Lay your salmon on the sippetts in the middle of the
dish & your other fish on each side & pour th[...]
sauce all over them so let it stand on a Chafing [...]