_To pickle Oysters._
Take a peck of the greatest _Oysters_, open them, and put the liquor
that comes from them saved by it selfe, to as much _White-wine_,
and boyle it with a pound of _Pepper_ bruised, two or three
spoonfulls of large _Mace_, and a handfull of _salt_, till the liquor
begin to waste away, then put in your _Oysters_, and plump them,
and take them off the fire till they be cold, and so put them up in
little barrels very close.
_To make very fine Sausages._
Take four pound and a halfe of _Porck_, chop it small, and put to
it three pound of _Beefe_ sewet, and chop them small together, then
put to them a handfull of _Sage_, finely shred, one ounce of _Pepper_,
one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eight
Eggs very well beaten before you put them in, then work them
well with your hand, till they be throughly mingled, and then fill
them up. Some like not the Eggs in them, it is not amisse therefore
to leave them out.
_To cast all kind of Sugar works into Moulds._
Take one pound of _Barabry Sugar_, Clarifie it with the white of
an Egg, boyle it till it will roule between your finger and your
thumb, then cast it into your standing Moulds, being watered two
hours before in cold water, take it out and gild them to garnish a
_Marchpine_ with them at your pleasure.
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