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To make forc'd meat for Balls

Take A peice of Leg of veal as big as hand clean
without skins & some Beefe suit about as much
more as the veal, shred very well together; then
take some topes of young time and Parselay &
shred them small, & put them to your meat & A penny
lofe grat'd, 3 or 4 eggs, & season it with nutmeg
Mace, & cloves, paper and salt, & soe make
itt up into Balls.

To make Frigose white or Browne

You may make it of severall sorts of meat as, Rabits
Pullits, Chickins, or Lambe, veal, Mutton, or Sheep tongues
mushrome; bottoms of hartichoaks or such like, take
any of the afforesaid meats and take the skins from
it & cut them into little peices noe bigger then Wallnuts
& wash them in water & salt & giue them a seale in boyling
water and drane them from the water very well dridge
them with flower and fry them with with Clary=fied butter to
A pritty browne, then take them from the salt very clean
and put them into A Stew pan with some strong broth 3
or 4 Anchovies and some white wine, Sliced Lemmon mace
and A few sweet herbs tyed fast up; let an these boyl
togather prity well haue riddy the yolke of 3 or 4 Eggs
and about A Gill of cream weal beat & some
nutmeg grated into it put A quarter of A pound of
Butter into the frigose then your Eggs, & be sure you
keep it shakeing for fear of Crudleing, when
you see it thick enough dish it upon Sipits &
silced Lemmon upon itt if you would haue itt
browne put in clarit in stead of white wine
noe Cream with your Eggs.

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