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To Make Yorkshire sauce for boil'd Fowls

{(N^o.10)} Take the Yolks of 2 hard Eggs shred them
fine & take the Livers of the Fowles & justs
Scald or set them in Boiling water then
shred them fine & put the Eggs & Livers into
some Gravy with some Slices of Lemmon
or Juice of same Thicken & Toss them up
all together with a Little Butter, & shred
Parsly:

Forced Eggs

{(N^o.11)} Boil Eggs hard cut them in two take out
the Yolk mix it with grat'd Bread, a few
Herbs minced small a little salt peper &
Nutmeg, & a bit of Butter make it hot in
A saucepan, keep the whites in Boiling
Water, cut off the round Ends, that they
may stand well in a dish; fill the hollows
With the Yolks, miz'd as above & brown
the Top a Little with a Salamander

A Rich Plumb Cake

{(N^o.12)} Take 4 poundsof Flower dri'd 6 of Curr.ants 2 1/2 of Butter
Melted in a quarte of cream a pint & half of
Yeast, 20 Eggs half the whites, 1/2 pound of sugar 1/2 ounce
of mace an Hour & 3/4 bakes it:
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