50

To Roast a Pike Mrs Jones
Scale and wash a Pike from head to tail lard it with Eals
flesh rolled in sweet herbs and spice roast it at length or
turn his tail into his mouth dust or bread it or bring
off into the oven, let the sauce be drawn butter
anchovies the spawn and liver muserooms capers
and Oysters.

To make pickle for Hams Mrs Jones
Take four Gallons of Spring water one pound & 1/2 brow Sugar
7 ounces of salt petre 7 pound of Comon salt boil them well
together and skim them as long as any foulness rises
Strain them thro' a Cloath & when cold sink the
meat quite under the liquor it will keep well for
six weeks or two months without being too salt for
Hams or to keepe as hung beef dry the Hams well as
soon as you take them out of the liquor put them into
paper bagg, Lay it in a dry place

New College Pudding Mrs Jones
Take half a pound of Bread grated fine a pound of
suit minc'd fine half a poud of Currants Two ounces of
sweet meat a little Glass of Sack or Rosewater 4 ounces
of Sugar and a Little Nutmeg mix it togeather with
two or three Eggs.