English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

sauce take a few oysters, shred them, and put them into a little gravy, with a lump of butter, a little lemon-peel shred and a little juice, thicken it up with a little flour, lie the fowl on the dish, and pour the sauce upon it; you may fry a little of the forc'd-meat to lay round. Garnish your dish with lemon; you may set it in the oven if you have convenience, only rub over it the yolk of an egg and a few bread crumbs. 149. _To make_ STRAWBERRY _and_ RASBERRY FOOL. Take a pint of rasberries, squeeze and strain the juice, with a spoonful of orange water, put to the juice six ounces of fine sugar, and boil it over the fire; then take a pint of cream and boil it, mix them all well together, and heat them over the fire, but not to boil, if it do it will curdle; stir it till it be cold, put it into your bason and keep it for use. 150. _To make a_ POSSET _with_ Almonds. Blanch and beat three quarters of a pound of almonds, so fine that they will spread betwixt your fingers like butter, put in water as you beat them to keep them for oiling; take a pint of sack, cherry or gooseberry wine, and sweeten it to your taste with double refin'd sugar, make it boiling hot; take the almonds, put to them a little water, and boil the wine and almonds together; take the yolks of four eggs, and beat them very well, put to them three or four spoonfuls of wine, then put it into your pan by degrees, stirring it all the while; when it begins to thicken take it off, and stir it a little, put it into a china dish, and serve it up. 151. _To make_ DUTCH-BEEF. Take the lean part of a buttock of beef raw, rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times, then salt it