The closet of Sir Kenelm Digby Knight opened

Break into it a couple of new-laid Eggs, and stir them in it over a Chafingdish of Coals ; in the mean time, mingle some small cut juycy hashy of Rabet, Capon or Mutton with another parcel of like Gravy as above, till it be pretty thin. Then put this to the other upon the fire, and stir them well with a spoon, whiles they heat. When all is heated through, it will quicken of a sudden. You may put in at first a little chipping of crusty bread, if you will. Season this with white Pepper, Salt, juyce of Orange or Verjuyce, of Berberies, or Onion, or what you like best. A pint of Gravy (or less) four or five spoonfulls of hashy,and two Eggs, is a convenient proportion for a light Supper. Such Gravy, with an Onion split in two, lying in it, whiles it is heating, and a little Pepper and Salt, and juyce of Limon or Orange, andafewChippings of light-bread, is very good Sauce for Partridges or Cocks EXCELLENT MARROW -SPINAGE- PAS- TIES Take Spinage,and chop it a little ; then boil it, till it be tender. In the mean time make the best rich light Crust you can, and roul it out, and put a little of your Spinage into it, and Currants and Sugar, and store of lumps of Marrow ; Clap the Past over this to make little Pasties deep within, and fry them with clarified Butter. TO PICKLE CAPONS MY LADY PORT- LAND'S WAY Take two large fleshy Capons, not too fat ; when you have draw'd and trussed them, lay them upon a Chafing-dish of Charcoal to singe them, turning them on all sides, till the hair and down be clean singed off. Then take three pounds of good Lard, and cut it into larding pieces, about the thickness of a two-peny cord, and Lard it well, but first season your bits of Lard, with half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, and have ready over the fire about two Gallons of Beef-broth, and put them in a little before itboileth ; when they boil, and are clean skimmed, then put in some six Bay-leaves ; a little bunch of Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not Salt enough already for pickle ; when it hath boiled about half an hour, put in another half Ounce of beaten White-Pepper, and a little after, put in a quart of White-wine ; So let it boil, until it hath boiled in all an hour ; and so let it lie in the pickle till you use it ; which you may do the next day, or any time within a fortnight ; in stead of broth you may use water, which is better; in case you do four or six, which of themselves will make the pickle strong enough. If you will keep them above four days, you must make the pickle sharp with Vinegar. VERY GOOD SAUCE FOR PARTRIDGES OR CHICKEN To ordinary Sauce of sliced or grated-bread soaked in good Bouillon, with Butter melted in it, put Gravy of Mutton, and a Cloven-Onion or two, to stew with it whiles you put it upon the fire to heat anew. Then take out the Onion, and put in some Limon sliced, or juyce of Limon, and some white Pepper. You put in his proportion of Salt before. TO MAKE MINCED PYES Take two Neats-tongues, and boil them. Shred them with Beef-suet, and put in Cloves and Mace, beaten very small, with Raisins,Currantsand Sugar; you must mingle them before you put in your Suet. Fat double tripes boiled tender, then minced, make very good Pyes.