The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.

Otherways.

Take the yolks of eighteen Eggs, and the whites of half as many, beat them very well, then take three pints of Cream, and boil it with Mace; after this take it off the fire, stir it and put in the Eggs, then set it on the fire, and let it boil till it curdleth, then take it off, and put therein half a pound of Sugar, some grated Nutmeg, and beaten Mace, then dissolve two grains of Ambergriese in four spoonfuls of Rosewa∣ter, and put therein with half a handful of grated Bread, half a pound of blanch'd Al∣monds beaten small, a little Cream and some Currans, put them in Paste, as afore∣said, and let them bake a quarter of an hour which will be sufficient.

Some will take a pottle of Flowre, half a pound of Butter, and the white of an Egg working it well into the Flowre with the Butter, then put a little cold Water to it, and work it up stiff, then take a pottle of Cream, half a pound of Sugar, and a pound of boil'd Currans, a whole Nutmeg grated, and boil these together gently with the yolks of eighten Eggs, stir it con∣tinually; when it hath boil'd enough,

take it off, and let it cool, then fill your Cheese-cakes.