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To make Omletts.

Take a pint of Creame, Eight Eggs 2. whites some
grated bread, starr it well together, shread a little clary, some salt
and Nutmegg, and fry it in little fritters with butter, Strow
Sugar on them, and sliced orange to serve it up.

To make a Hash.

Take your Cold meat slice it thin, a little faire water,
a little winter Savery, an onyon a little whole pepper, when it
is almost done, put in a little wine, then put in a good peice of
Butter, and a few crumbs of bread if it be thinish keep it
sturing till the butter is melted, cut in some Capers, & some whole
if you please, and gravey instead of water if you have it, never
let it boyle.

To stew a brest of Veale.

Take your veale and stew it with water and gravey & white
wine, put in a little whole pepper, and a little maes & a fagott
of sweete herbs, and a little Shallott and Salt and stew it till
it is tender, then take a little of your Liquor and some butter
and melt it with a few Mushromes and Capers and Sampher
and serve it up.