“ Take to a pint of cream, eight eggs, leaving out two whites, three spoonfuls of fine flour, three spoonfuls of sack, and a spoonful of orange-flower water, a little sugar, a grated nutmeg, and a quarter of a pound of butter melted in the cream: mingle all well together, mixing the flour with a little cream at first that it may be smooth Butter your pan for the first pancake, and let them run as thin as you can possibly to be whole; when one side is coloured it is enough ”

“ When your lobsters are boiled, take them clean out of the shells, dice the tails and claws thin, season them with pepper, and a little mace and nutmeg beat fine; take the bodies with some oysters shred, mix it up with a little onion fine shred, a little parsley fine shred, and grated bread, and season it as the rest; then take the yolks of raw eggs, to roll it up in balls; lay all into the pye, with butter at top and bottom of the dish; when it comes out of the oven, pour in a sauce of strong gravy, oyster liquor, and white wine, thickened with the yolk of an egg; 'Tis to eat hot. ”

“ Take a pint of milk, and a pint of cream, about a pint of juice of spinnage, which must be well dried after washing, before you stamp it; strain it and pour it in; beat fifteen eggs with a little salt, leave out eight whites, drain them into the other things, put in near a pint of grated bread or biscuit, grate in a whole large nutmeg, and as much sugar as will make it very sweet ”

“ Fry'd smelts, fry'd parsley, scrap'd horse-radish, and slic'd lemon is the garnish. Note. That the liquor of any well tasted fish is more agreeable to the taste of fish than any sort of rich gray made with flesh.
To collar a Pig.
Split it up the belly and back, then take out all the bones, wash it clean from the blood, and lay to soak in a pan of water a day and night, shifting the water as it grows red; then take it out, and wipe it very dry, strew all the inside of both pieces very well with salt pepper, cloves, mace, and nutmeg beat and grated ”

“ When they are so done, lay them before the fire to drain; pour the butter they were fry'd in from the gravy, and put to the gravy three anchovies, a little strong beef broth, a little oyster liquor and oysters, with a quarter of a pint of claret; let your oysters stew thus till they are enough, then shake in five or six ounces of butter; rub the pan first with shallot, put in the yolks of three eggs, and take care to stir or shake it constantly, for fear of curdling ”

“ Boil your berries as you do currants for jelly, and stream it as fine, then add in every gallon of liquor a pint of elder berry juice; when you have stirred all well together, spread a toast on both sides with yeast ”

“ Take a quart of cream, boil it, and season it well with sugar, then take ten eggs, with two whites, beaten very well, strain them to half a pint of sack, stir the eggs and sack with care over the fire till it is very hot ”