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4
To make a Georges Pye .1.

{4} Take some Rost veale or Lambe and a
good deale of Mutton suett, and shred
them very small altogether then take
a handfull of Penyroyal an hanfull of
sweete marjorum, a little time, shread
the hearbs very small, and mingle them
with the meat, then putt a pretty deale of
Rosewater and a great many Currans
and sweeeten itt well with suger and putt
a little white wine vineger onto itt and the
yolke of an egg then make itt vp in balls
and putt them into a Pye and lay a great Deale
of fresh butter vpon the balls and soe bake itt
and serue itt in, be sure yow putt suett and
butter enough into itt
Calligraphic doodle{Figure}

5
To make Creame stuff for a tart

{5} Take a quart of Creame and boile it, when it
boiles put into it the yolkes of 5 eggs well beaten
& lett it boile till it be thick, stirring it Continually
when it is thicke enough, take it and putt itt in
a Cloth, and hange itt vp and lett all the whey
Run from itt then season itt with suger Rose
water, & Ginger & Nuttmegg. if yow Loue itt

To make a Pudding

{6} Take a Manchett and slice itt thin into a dish
then take a pint of Creame and boile itt and
poure it scalding hott vpon the bread and lett
itt stand till it be very well soaked then breake
itt as fine as yow can with a spoone after put to it
4 eggs well beaten & some Raisons of the soll
stoned season it with suger and tye itt vp
Close in a Cloth and boile itt very well then
take itt vp and sticke itt with blanched
Almonds and serue itt ^in with a pretty Deale
of melted butter and a little Suger
Calligraphic flourish{Figure}