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To make scotch collops 81
Cut a leg of mutton into thin peeces with a little or no fat
not sny of the sinewey part of it & then with a sharp penknife
hack it on both sides then put it in a stiw pan with Claret
wine a few sweet herbs bound up a whol ones on a peece of
lemon pill & a peece of nutmeg whle 2 anchoves in all these
first par boyl the meat that you may have the grave then take
it out & let the rest stere in the mean time have ready a pint
of greavy.
So dress a Cods head 82
Take your Cods head & mack it clean, put him in a boiling
kettle of water on a fish plate put to it a pint of vinegar &
bunch of sweet herbs a handfull of salt when it is boiled enough
take it up & lay it in the dish to drayn make the sauce of a pint of
white wine a little whole pepper 2 anchove a lemmon clice &
a blade of mace 20 great oysters a pint of shrimps let all these
stue in a chafing dish of coles till your anchove be disolved.
put to your sauce a pound and half of butter & beat it up thick
& pour over the Cods head & stick the bones on the head on every bone
stick a srimp & an oyster garnish it [a...] Barberies & lemmons.
To make pancakes 83
Take a quart of cream put to it a grated nutmeg and some suger
beat 12 eggs leaving out 8 of the whights put to it a pint of flower
thin them ll very well together & melt half a pound of butter &
put into it then set them by fire some 2 houers to rise you must
make them as thin as for wafers & fry them without liquor.
A cure for the Reumatism 84
Cows piss to be taken a pint at a timenine mornings together
either in thee month of may June or July, & [le...ing] mornings bet-
ween each taken this is a Certain cure from the rumatism & palsey & most
distempers.
{x}Custards 85
Take a quart of cream a pint of milk put a little nutmeg
slisced a little sinnamone let it almost boil then take it ofe &
let it stand till it's cold then beat 12 eggs leaving out half the
whights mixt together with a glase of sack [.eltin] it with sugar
then strain it harden the Crust before you [t]ill
For ordinary [....]Crust 86
To one peck of flower take 2 pounds of butter then make a hole in [...]
middle of the flower & break the butter into it & mingle it with
boiling water making it so stiffe as it will stand for [pyes].
Clouted Cream 87
Take a quart of cream & a quart of milk and boil it & put it out
in a broad dish and let it stand till it be cold: