Fryed Loaves {same hand as Orange Wine recipe, perhaps by Sir Holte}
Take a Spoonfull of good Yeast 3 Yolks & 2 Whites of Eggs grate into it a quarter of a Nutmeg if you like it, make this into Dough 1 lb of the finest Wheat Flower so stiff as for Bread. Role this into 6 or 7 round Balls & fry them in clarified Beef Suet, when they are of a Fine yellow Colour they are enough. Slice of the Top & pour them over with melted Butter, Wine & Sugar
N:B: Give them room in the Pan to huff up without touching one another.
To make Crawfish Sauce, Marlborough Way
Dissolve 2 Anchovies in a quarter of a Pint of Gravey, put to it the Tails of half a Hundred of Crawfish, 3 quarter of a pound of Butter, a small Onion, a little Nutmeg; Pound the Crawfish Shells with a Glass of White Wine squeeze it thro' a Cloth into the Sauce, thicken it with Flour to the thickness of Cream. Keep it stirring on the Fire, but don't let it boyl. Then squeeze in a little Lemmon.
To make Currant & Rasberry Wine
Four Doz: of Currants, (one third part white & 2 thirds red) not fully ripe, pick't clean from the Stalks, & well bruis'd in the hands, will with the addition of five Quarts of squeez'd Rasberrys yield 4 Gallons of Liquor; to which put 4 gallons of Spring Water not boyl'd; cover it for 24 hours, but stir it often in that time; then strain it thro' a hair Sieve compressing it as before; to every Gallon of Liquor, put 4 lb of clean Lisbon Sugar, let it ferment 4 or 5 days, cover'd, but stirr'd sometimes; then Run the clear, leaving the sediment; Stop not the Vessal close during the first Month, or while you hear an hissing at the vent-hole. Draw it not off, till Lady-day.
To stew an Ox Cheeck
Clean your Cheeck & put it in a Stew Pan, cover it with Water, season it with Pepper & Salt, a Bunch of Sweet Herbs & a large Onion; let it stew gently 4 hours, take off the Fat. When you Dish it, put in Turnips & Carrots & a little Salary, a;; boyl'd very tender, & cut small, and some toasted ?Sippets. If too much of the Liquor is wasted, put in some more strong Broth.
To make Cavicke
Take 3 cloves of Garlick, 3 Cloves of Spice, as much Clear Butter as will lay on a sixpence, the same quantity of grated Ginger, half a spoonfull of Coriander Seeds bruis'd a very Little Saffron & a little Salt. Put to these a pint of Vinegar boyling hot. Let it stand 2 or 3 days. Then Strain it thro' a lawn Sieve. Put a teaspoon into plain Butter, or made Sauce, or more if you like it.
To imitate Butter'd Crabb
Take a Lambs Liver boyl'd very well; bruise it with the back of a Spoon, put in a pretty
large lump of Butter season it mildly with Pepper Salt, & a little Mace,
squeeze in a little Lemmon juice, add the breast of a cold Chicken cut in peices, about the bigness of the white Fatt in a Crabb; mix it up altogether. If you eat it hot, strew dry'd crumbs over it, & a little Lemmon Peel chop't very fine.
