Sauce for a Cods Head

Take Half a pint of Strong Broth A Quarter of a Pint of Claret or Gravy boyld   up with a Bunch of Sweet Herbs, and Onion or two Some Horse Radish scraped, a Pint or more Oysters with their Liquor, 2 or 3 Anchovies, Half a pint of Shrimps or ye Meat of a Small Lobster, the dish, with the Liver and Spawn and pour ye Sauce upon it

A Batalia Pye

Parboyl a Calves Head cut ye Meat in peices and clean from the Bones, take 2 Rabbits 2 or 3 Pidgeons and a Pullet ?Flea 'em,; cut 'em in peices and season 'em with pepper, Salt, Mace, and Nutmeg, put 'em into your Pye with strong Broth or gravay, forc'd Meat Balls, hard eggs, Mushrooms and Barberys and what you please.

Turkey or Goose A la Dobs

Break ye breast Bone flat, cut peices of fat Bacon abt the thickness of a small Tobacco Pipe and above an inch long, role yr Bacon in  beat Spice, Cloves, Jamaica pepper, and lard the Fowl very thick legs and all lard it deep yt ye most part of the Bacon be buries in ye flesh, boyl it in a cloth to keep it white, in a much Milk and water as will just cover it if you eat it hot yr Sauce must be good Gravey and a little Butter. If cold the Goose must be laid in a Napkin and Parsley laid all round it in the Napkin. Platt ye Napkin in folds very neatly, cover it all over except a little bit of ye breast, so send it up. If you eat your Turkey cold cover it with Slices of Lemmon

A do Vou Pye

Take a Fillet of Veal, with Marrow of Two Bones, Beef Suit, Bacon larded and Minced, Season with Seasoning, Sweet herbs, lay it in the Coffin with Morells Mushrooms, Veal, Sweet Breads, Artichoat bottoms or Scalded Cabigo Lettice, tops of Sparrow Grass, lay on Butter and Close ye Pye

Bombarded Veal

Cut out 4 or 6 peices of ye lion of a fillet of Veal as thick as yr hand, round it a little and lard em very thick; lard as many Sheeps tongues being boyld and blanch't, then make a well season'd forc't meat with Veal, lean red Bacon, Beef Suet, Anchovy, Onion Gratr'd Broad Mixt with an Egg, Bowl it into a ball then make an other tender force meat with Veal, Beef Suit, Fat Bacon Mushrooms, Spinage, Parsley, Thyme, Sweet Marjoram, Winter Savory, Green Onion, Gratr't  Bread, an Egg or two, Season'd with Pepper, Salt, Cloves, Mace, Nutmeg. Put your forc'd Meat Balls into part of ye forced Meat, put it in ye Veal Caul in a Pot and Bake it, then rowl up what is left in a Veal Caul wet with ye Batter of Eggs, rowl it up like a Polana Sausage, tye it at both Ends Slightly Boyl it your forced Balls being baked put in ye Dish, yr larded Veal being stew'd in Strong Broth, and fryed with batter of Eggs laid round and ye larded tongues fryed, Between Each pour on a Ragor of Cockscomb and Lamb Stones, Truffles and Morells, then lay about it the forced Meat, cut as thin as halfe-a-Crown in batter of Eggs, Garnish with Sliced Lemmon