To roast a Pike

After you have well cleans'd & scalded ye Pike, put in the Belly a good piece of Butter, with 3 Anchovies, & some Oysters, a Nutmeg slic'd, 3 or 4 Cloves of Garlick, some Salt & Pepper Corns, & a bunch of sweet herbs, sew the Belly up & baste it with its own liquor, Wine & Butter for Sauce Gravey of Beef, Mutton or Veal, with what comes out of ye. Belly. Boyl the Roe and cut it in slices, do it over with Eggs & dry it for Garnish.

To stew Mushrooms

Peel ye Mushrooms very clean both inside & out, put 'em in Salt & water for an hour, then take 'em out & put 'em into a Stew Pan with a bunch of Thyme, Parsely, & Onions ty'd together with a little Pepper & Salt, some Butter & an Anchovie, cover 'em close & stew 'em in their own liquor for 1/2 a qr. of one hour over a Slow Fire; longer will make 'em tough. Before ye send  'em up, break ye Yolks of 4 Eggs, & a little Cream & grated Nutmeg, & toss 'em up in it.

To make a Hedge-Hogg

Take a lb of Jordan Almonds blanch't & beaten in a Mortar very fine with a spoonfull of Sack to keep 'em from oyling, make it into a stiff Paist; then beat in 6 yolks of Eggs & 2 whites, sweeten it with fine Sugar, with about half a Pint of Cream, & a qr of a pd. of sweet Butter melted; set it on a Stove & keep it stirring till 'tis as stiff as is necessary to make it into ye form of a Hedge-hogg. Stick it full of blanch't Almonds slit to look like ye bristle of a Hedge-hogg. Place it in ye Middle of your Dish; boyl Cream thicken'd with ye Yolks of 2 Eggs; let it not be too thick, sweeten it with Sugar to yr. taste; pour it round the Hedge-hogg, & let it stand to be cold. You may send it up w'th only plain cream round it, if you please.

Put in 2 Currans at one end, for the Eyes.

To stew Pidgeons, for the Spane

Take a little Flower & Butter, & brown it on a Pan; put ye Pidgeons into it & fry 'em a little then pour off the Grease & stew 'em in as much Broth or Gravey as will cover 'em; put to 'em a slice of Lemmon or more if you like it, a little Nutmeg, an Onion, & a bunch of sweet herbs, let 'em stew 3 hours softly before 'tis enough. The Sauce must be pretty thick.

To carbonade Mutton

Cut your Mutton in Stakes, fry 'em with Lard, then stew 'em in Strong Broth with Salt, Pepper, Cloves, & Mushrooms, & a bunch of sweet Herbs, in the mean time fry some Flower to thicken it. Garnish with fry'd ?Sippetts & Mushrooms; serve it with lemmon juice & Capers in the Sauce.

Stewed Cucumber (this recipe had been crossed out)

Slice yr. Cucumbers as for eating, put 'em in a course Cloth, beat & squeeze 'em very dry, flower & fry 'em; then put to 'em strong Gravey, savoury ?juice, & a bitt of butter rowl'd up in flower. Toss 'em up thick