The accomplisht cook: or, The art & mystery of cookery

a quart of fine flower, and strain it with some almond milk, leven, white wine, sugar and saffron; fry it on the foresaid moulds, or dip clary on it, sage leaves, or branches of rosemary, then fry them in clarified butter. _Little Pasties, Balls, or Toasts fried._ Take a boil'd or raw Pike, mince it and stamp it with some good fat old cheese grated, season them with cinamon, sugar, boil'd currans, and yolks of hard eggs, make this stuff into balls, toasts or pasties, and fry them. _Otherways._ Make your paste into little pasties, stars, half moons, scollops, balls, or suns. _Or thus._ Take grated bread, cake, or bisket bread, and fat cheese grated, almond paste, eggs, cinamon, saffron, and fry them as abovesaid. _Otherways Pasties to fry._ Take twenty apples or pippins par'd, coard, and cut into bits like square dice, stew them in butter, and put to them three ounces of bisket bread, stamp all together in a stone mortar, with six ounces of fat cheese grated, six yolks of eggs, cinamon, six ounces of sugar, make it in little Pasties, or half moons, and fry them. _Otherways._ Take a quart of fine flower, wet it with almond milk, sack, white-wine, rose-water, saffron, and sugar, make thereof a paste into balls, cakes, or any cut or carved branches, and fry them in clarified butter, and serve them with fine scraped sugar. _To fry Paste out of a Syringe or Butter-squirt._ Take a quart of fine flower, & a litle leven, dissolve it in warm water, & put to it the flour, with some white wine, salt, saffron, a quarter of butter, and two ounces of sugar; boil the aforesaid things in a skillet as thick as a hasty pudding, and in the boiling stir it continually, being cold beat it in a mortar, fry it in clarified butter, and run it into the butter through a butter-squirt. _To make Pancakes._ Take three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified butter; the nutmegs being beaten,