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To Make [Olives?].
Take the Caule of a Breast of Veal, and a layer of fine Midling Bacon, then take Chicken Rabbets or Veal, with As much marrow as meat or beef Suet, with a little Salt, Pepper, and Nut=meggs, and beaten Mace, with the Yolks of hard Eggs, 2 Anchovies, a little Spinnage Thime Savory Margorum, and Lemmon peel, a few leaves, Musheroms and Oysters, beat all these together in a Morter very well, and lay a layer of these and a layer Of Bacon, then role it up hard in the Caule, roast or Bake it which you please, but its as good to bake it And less Trouble, cut it out into thin slices, and lay it In your dish with Strogn Gravy Sawce, a Gentile Side dish
Petty Pattone.
Take 2 Pounds of butter, put it into a Marble or Stone Morter with half a pound of Naple Biscate, and half A pound of pudding, Almonds blanched, 2 Eggs half the Whites pounded altogether till you know not what it is, Put in Some Sack, and Orange flower water and mix it Into a Stiff past, lay it in a trancher, a have ready the Quantity of a pound of lard, let it boile very fast in your Frying pan, and so cut of the soft past of the Trancher about The bigness of a Chesenut, and throw it into the boiling Lard, And let them boile till they be Yellow, and brown, and When they are enough, take them up and drain the fatt From them in a Scive, and put them in a dish, and poure For Sawce Shack and melted butter, Strew some fine sugar Over them, a Gentile Side dish.__.__.__
Friggasee of Lanbs stones and Sweet Bread.
Cut the Lambe Stones in halves, the Sweet bread of the Same Bigness, Season with Salt, and Pepper; a little beaten Cloves And Mace, and a Little Lemmon peel Shread fine, with a Sherlott or 2, fry the first with Sweet butter, and when they Almost enough put in a pint of Strong Gravy, and a Quarter Of a pint of Clarrett, let them Stew together a little while,

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To Make [Olives?]. Take the Caule of a Breast of Veal, and a layer of fine Midling Bacon, then take Chicken Rabbets or Veal, with As much marrow as meat or beef Suet, with a little Salt, Pepper, and Nut=meggs, and beaten Mace, with the Yolks of hard Eggs, 2 Anchovies, a little Spinnage Thime Savory Margorum, and Lemmon peel, a few leaves, Musheroms and Oysters, beat all these together in a Morter very well, and lay a layer of these and a layer Of Bacon, then role it up hard in the Caule, roast or Bake it which you please, but its as good to bake it And less Trouble, cut it out into thin slices, and lay it In your dish with Strogn Gravy Sawce, a Gentile Side dish Petty Pattone. Take 2 Pounds of butter, put it into a Marble or Stone Morter with half a pound of Naple Biscate, and half A pound of pudding, Almonds blanched, 2 Eggs half the Whites pounded altogether till you know not what it is, Put in Some Sack, and Orange flower water and mix it Into a Stiff past, lay it in a trancher, a have ready the Quantity of a pound of lard, let it boile very fast in your Frying pan, and so cut of the soft past of the Trancher about The bigness of a Chesenut, and throw it into the boiling Lard, And let them boile till they be Yellow, and brown, and When they are enough, take them up and drain the fatt From them in a Scive, and put them in a dish, and poure For Sawce Shack and melted butter, Strew some fine sugar Over them, a Gentile Side dish.__.__.__ Friggasee of Lanbs stones and Sweet Bread. Cut the Lambe Stones in halves, the Sweet bread of the Same Bigness, Season with Salt, and Pepper; a little beaten Cloves And Mace, and a Little Lemmon peel Shread fine, with a Sherlott or 2, fry the first with Sweet butter, and when they Almost enough put in a pint of Strong Gravy, and a Quarter Of a pint of Clarrett, let them Stew together a little while,