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

with the spawn of pike or carp and strain them with the crumb of a fine manchet, sugar, and rose-water, and fry it in sweet butter. _Toasts of Divers sorts._ _First, in Butter or Oyl._ Take a cast of fine rouls or round manchet, chip them, and cut them into toasts, fry them in clarified butter, frying oyl, or sallet oyl, but before you fry them dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between. _Otherways._ Toste them before the fire, and run them over with butter, sugar, or oyl. _Cinamon Toasts._ Cut fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten cinamon mixed with sugar and some claret, warm them over the fire, and serve them hot. _French Toasts._ Cut French bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange. * * * * * * * * * SECTION VII. _The most Excellent Ways of making All sorts of Puddings._ _A boil'd Pudding._ Beat the yolks of three eggs, with rose-water, and half a pint of cream, warm it with a piece of butter as big as a walnut, and when it is melted mix the eggs and that together, and season it with nutmeg, sugar, and salt; then put in as much bread as will make it as thick as batter, and lay on as much flour as will lie on a shilling, then take a double cloth, wet it, and flour it, tie it fast, and put it in the pot; when it is boil'd, serve it up in a dish with butter, verjuice, and sugar. _Otherways._ Take flour, sugar, nutmeg, salt, and water, mix them together with a spoonful of gum-dragon, being steeped all night in rose-water, strain it, then put in suet, and boil it in a cloth. _To boil a Pudding otherways._ Take a pint of cream or milk,