Page [unnumbered]
To make good Restons.
TAke a quart of fine flower, lay 〈…〉〈…〉 ••••boord, and make a hole in the mi•••• 〈…〉〈…〉 ••lower with your hand, and put a sa•••• 〈…〉〈…〉 ••••le Yest therein, and ten yolkes of 〈…〉〈…〉 put thereto two spoonefuls of Sinamo•••• 〈…〉〈…〉 one of Ginger, and a spoonefull of cloue 〈…〉〈…〉 Mace and a quarterne of Sugar fine beate▪ and a litle saffron, and halfe a spoonefull of Salt. Then take a dishfull of Butter, melt it and put into your flower, and therwithal make your paste as it were for manchets, and mould it a good while and cut it in peeces the bignes of Ducks egges, and so moulde euerie péece as a manchet, and make them after the fashion of an ackorn broad aboue, and narrow beneath Then set them in an Ouen, and let them bake thrée quarters of an howre. Then take fiue di∣shes of butter and clarif••ie it clean vpon a soft fire: then drawe foorth your Restons foorth of the Ouen, and scrape the bottoms of them faire and cut them ouerthwart in foure péeces, and put them in a faire charger, and put your clari∣fied butter vpon them. Then haue powder of Synamon and Ginger readie by you, and Su∣gar verie fine: and mingle thē altogether, and euer as you set your peeces thence, togeather ••ast some of your sugar, Sinamon & ginger vp∣on