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Your oven muft be completely ready, that you may perhaps not flay for that when they rife properly up, they are plenty of. It mud be a really brief oven j when they boil up they are plenty of. The subsequent day put to it ten eggs very well overwhelmed, ftir all jointly, and when the oven is very hot nude pornstar, place it in yourdifh three quarters of an hour will bake it. ’tisalmoft cold, set in two ounces of almonds blanched, and crushed fine, and the yolks of 5 eggs mix all perfectly collectively, and bake it in a reasonable oven 50 % an hour s ferape fugar on it as it goes into the oven. T AKE two quarts of thick fweet cream boil it with lome bits of cinamon, and a quartered nutmeg maintain it flirting all the when, and when it has boiled a small time, pour it into a pan to cool, and dir it till tis awesome, to hold it from fcumming then beat tne yolks of fixteen eggs, the whites of ut correct, and blend your eggs with the product when ’tis interesting, and fweeten it with wonderful fugar to your tafle, place in a really minor fait, and fome rofe or orange- ower-watei •, then drain all as a result of a hair fieve, and tumble your cups or cruft.

Tarts are likely into the oven, with a featheror brufh do them more than with melted butter, and then fiftdou- ble-refin’d fugar on them, and this is a very icing on them. Ve nifon, and depart a verge round your Venifon three fingers wide, wafti that verge in excess of with a bunch of feathers or brufh dipp’d in an egg overwhelmed, and then jay a border of your pafte on the spot you wafh’d, and lay your Venifon on the fuet set a small of your feafoning on the top rated, and a few corns of entire pepper, and two pounds of pretty great frefh butter then switch more than your other fheet of pafte, fo clofe your Pafty. M AK E a fantastic puff-pafte, and lay it in your pattipan then just take the center-piece of Sal mon, feafon it fairly substantial with pepper and fait, cloves and mace slice it into a few items, then lay a layer of butter, and a layer of Salmon, until all is in make fore d-meat balls of an eel, chop it wonderful, with the yoiks or really hard eggs, two or a few anchovies, mar row, (or if for a fafting-working day, butter) fweet herbs, Jome grated bread, and a several oyfters and grated nut meg, fome closing 1 pepper, and a minor fait make it up with raw eggs into balls, fome long, fome round, ana lay them about your Salmon put butter around all, and lid your Pye, An hour will bake it.

T AKE younger chickens as massive as black-birds, quails, youthful partridges, and larks, and fquab pigeons trufs them, and put them in your pye then have Ox-palates boiled, blanched, and lower in items, lamb-ilones, fweet-breads, cut in halves or quarters, cocks-combs blanched, a quart of oyfters dipt in eggs, and dredged around with grated bread, and marrow. Oyfters, and the yolks of twelve difficult eggs complete, two or 3 fweet-breads reduce in dices, or lamb-ftones, or in want of thefe a dozen of larks, two marrow bones, the marrow taken out in lumps, dipt in the yolks of eggs, and feafoned as you did your Oy fters and fome grated bread dufted on it, and a few forc’d-meat balls : When all thefe are in, set fome butter on the best, and cover it over with a fheet of puff-pafte, and bake it: When five tis drawn out of the oven, consider the liquor of the Oyfters, and boil it and fcum it, and conquer it up thick with butter, and the yolks of two or a few eggs, and pour it sizzling into your Pye, and (hake it properly with each other, and ferve it sizzling.

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