35

on tin plates buttered. Take care they are prick'd
and full of holes. Bake'em to be colour'd on both sides

Oranges for Tarts M^rs Middlemore

Let your Oranges lay in water 5 or 6 days changing
the water every day. Then boil 'em till they be as
tender, that a straw may run thro' 'em They
must be boiled in 3 or 4 different waters, that
they may not be bitter, when they are tender
enough cut around bit off the top and scoop out
all the pulp as clear as possible Then take a
pound of fine sugar to a pound of Orange, The sugar
must be boil'd in the Orange water till it comes
of a good thickness, and then give the Orange
a boil up in the Sugar Syrup But the Syrup
must be very clear straine'd off before you
put the Oranges in When this is done put
the Oranges in potts or jarrs, and cover them
with the Syrup

To Collar a Breast of Veal Mts Jones

Bone it and season it, with Salt, Pepper, Nutmeg
Mace, a little fat bacon in thin slices, and force
meat Then role it up hard and tye it with tape
or pack thread put it on a tin pan with some
caule or suet over it and let it Bake 2 hour 1/2

To make Rumbuge Do

A pint of [morntain?], half a pint of water a little bitt of
lemon peel, sweeten it to your taste & then boil it. beat 2
eggs with 4 or 5 spoonfulls of the wine Then put it into a
chocolate pott, and Mill it very well before you put it into
your cupps