A pudding made thus.
MIX it as before, make it up in the shape of a pudding, and bake it; pour butter, sack and sugar over it.
To make potatoes like a collar of veal or mutton.
MAKE the ingredients as before; make it up in the shape of a collar of veal, and with some of it make round balls. Bake it with the balls, set the collar in the middle, lay the balls round, let your sauce be half a pint of red wine, sugar enough to sweeten it, the yolks of two eggs, beat up a little nutmeg, stir all these together for fear of curdling; when it is thick enough, pour it over the collar. This is a pretty dish for a first or second course.
To broil potatoes.
FIRST boil them, peel them, cut them in two, broil them till they are brown on both sides; then lay them in the plate or dish, and pour melted butter over them.
To fry potatoes.
CUT them into thin slices, as big as a crown piece, fry them brown, lay them in the plate or dish, pour melted butter, and sack and sugar over them. These are a pretty corner-plate.
Mashed potatoes.
BOIL your potatoes, peel them, and put them into a sauce-pan, mash them well; to two pounds of potatoes put a pint of milk, a little salt, stir them well together, take care they don't stick to the bottom, then take a quarter of a pound of butter, stir it in, and serve it up.
To grill shrimps.
SEASON them with salt and pepper, shred parsley, butter, in scollop-shells well; add some grated bread, and let them stew for half an hour. Brown them with a hot iron, and serve them up.
Buttered
