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Take two handfuls of Clary, wash it, and cut it indifferently small, then beat it with the yolks of eight Eggs and half their whites, put it into a Frying-pan with good store of sweet Butter, sweeten it and stir it well as it fryeth, fry it but a little
while, and have a special care you burn it not, then take two handfuls of Spinage boiled very tender, press out the water and mince it small, then take two or three Po∣tatoes boiled and minced, with some Mar∣row; season all these together with Nut∣meg, Mace, Salt, Sugar, Verjuyce, and the pulp of Lemon chopped small: your Tart being made, lay in this composition, and on the top place the Marrow of two or three bones as whole as you can; having closed it, bake it in an Oven not over hot an hour and half; then make a Caudle of yolks of Eggs, Cinamon, Verjuyce, Butter, Sugar and sliced Lemon; beat these together till it boileth; your Tart being baked, pour this Caudle into it, scrape on Sugar and serve it up.