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A Oyster Pye
Per boyl a quart of large Oysters in their own
liquor mince them small & pound them in a mortar
with Pistastia nuts marrow and sweet herbs an onion &
savoury spice & a little grated bread or season them as
aforesaid whole lay on butter close it
A Venison Pasty
Bone a side or haunch of venison cut it square
season it with pepper and salt make it up in your
afore said Paty Pasty Paste a Peck of flower for a buck
Pasty & 3 quarters for a doe two pound of beef suet suet
at the bottom of your buck Pasty & a pound and half
for a doe
Florendines & Puddings
A Florendine of a kidney of veal
Shred the kidney fat and all with a little spinnage
Parselie & lattice 3 pippins and orange Peel season it
with sweet juice & a good handful of currants 2 or 3
grated biskets sack & orange flower water 2 or 3 eggs
mix it into a body & put it in a dish being cover'd with
Puff past cover it with a cut lid of the same & garnish the
dish
A Rice Florending
boil half a pound of rice tender in fair water them y then
put to it a quart of milk boil it thick & season it with
sweet spice mix it with eight eggs well beat half a
pound of butter the marrow of 2 bones 3 grated biskets sack
& orange flower water put it in a dish cover'd with
puff paste cover it with a cut lid of the same
A Florendine of Apples & oranges
Cut 6 civil oranges in halves save the juice pull out
the pulp lay them in water 24 hours shifting them 2 or
3 times them then boil them to syrrup & keep them in the
syrrup in an Earthen pan when you use them cut them
in thin slices. two of these oranges will make a florendin[...]