or saucers with just what you fancy, and in the room of a pickled herring, you may mince anchovies.
To make tansey.
TAKE ten eggs, break them into a pan, put to them a little salt, beat them very well, then put to them eight ounces of loaf-sugar beat fine, and a pint of the juice of spinach. Mix them well together, and strain it into a quart of cream; then grate in eight ounces of Naples biscuits or white bread, a nutmeg grated, a quarter of a pound of Jordan almonds, beat in a mortar, with a little juice of tansey to your taste: mix these all together, put it into a stew-pan, with a piece of butter as large as a pippin. Set it over a slow charcoal fire, keep it stirring till it is hardened very well, then butter a dish very well, put in your tansey, bake it, and when it is enough turn it out on a pie-plate; squeeze the juice of an orange over it, and throw sugar all over. Garnish with orange cut into quarters, and sweet-meats cut into long bits, and lay all over its side.
Another way.
TAKE a pint of cream and half a pint of blanched almonds beat fine, with rose and orange-flower water, stir them together over a slow fire; when it boils take it off, and let it stand till cold; then beat in ten eggs, grate in a small nutmeg, four Naples biscuits, a little grated bread, and a grain of musk. Sweeten to your taste, and if you think it is too thick, put in some more cream, the juice of spinach to maek it green; stir it well together, and either fry it or bake it. If you fry it, do noe side first, and then with a dish turn the other.
To make a hedge-hog.
TAKE two quarts of sweet blanched almonds, beat them well in a mortar, with a little canary and orange-flower water, to kep them from oiling. Make them into a stiff paste, then beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream, sweten it with sugar, put in half a pound of sweet butter melted, set it on a furnace or slow fire, and deep continually stirring till it is stiff enough to be made into the form of a hedge-hog, then stick it full of blanched almonds slit, and stuck up like the bristles of a hedge-hog, then put it into a dish. Take a pint of cream, and the yolks of four eggs beat up, and mix with the cream: season to your palate, and keep them stirring over a slow fire all the time till it is hot, then
