34. _To make fritters of Liver or of any other Meat._
Take your Liver, Capon or Veal, parboil it, mince it small, and then put
to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so
fry them; you may add a little Flower if you will, serve them in with
beaten Spice and Sugar strewed over them.
35. _To make an Almond Pudding to be baked and Iced over._
Take a pound of Almonds blanched and beaten with Rosewater, the Yolks
and Whites of twelve Eggs well beaten and strained, then put in Sugar,
beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let
this be baked; when it is baked, stick it full of blanched Almonds, and
Ice it over with Sugar, Rosewater, and the White of an Egg beaten
together, then set it into the Oven again, that the Ice may rise and
dry, then serve it to the Table with fine Sugar strewed upon the brims
of the Dish.
36. _To souce a Pig in Collars._
Take the two sides of a large fat Pig and bone them, then take Sage,
Salt and grated Nutmeg a good quantity, and strew all over the insides
of them, then roul them up hard, and tie them well with a Tape, then
boil them, and also the Head very well in Salt and Water till they be
tender; then take them out of the Liquor, and lay them to cool, then put
some Vinegar and a Limon sliced into your Liquor, and heat it again, and
when it is cold, put in your Collars and Head, and when they have lain a
week, serve them to the Table with Mustard.
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