The closet of Sir Kenelm Digby Knight opened

My Lady Lasson makes her finest minced Pyes of Neats-tongues; But she holdeth the most savoury ones to be of Veal and Mutton equal parts very small minced. Her finest crust is made by sprinkling the flower (as much as it needeth) with cold water, and then working the past with little pieces of raw Butter in good quantity. So that she useth neither hot water, nor melted butter in them ; And this makes the crust short and light. After all the meat and seasoning, and Plums and Citron Peel, &c. is in the Coffin, she puts a little Ambered-sugar upon it, thus ; Grind much two grains of Ambergreece and half a one of Musk, with a little piece of hard loaf Sugar. This will serve sixor eight pyes, strewed all over the top. Then cover it with the Liddle, and set it in the oven. TO ROST FINE MEAT When the Capon, Chickens, or Fowl, have been long enough before the fire, to be through hot, and that it is time to begin to baste them : baste them once all over very well with fresh Butter ; then presently powder it all over very thin with Flower. This by continuing turningbeforethefire,willmakeathin crust, which will keep in all the juyce of the meat. Therefore baste no more, nor do any thing to it, till the meat be enough rosted. Then baste it well with Butter as before, which will make the crust relent and fall away ; which being done, and that the meat is growing brown on the Out-side, besprinkle it over with a little ordinary white Salt in grossgrains; and continue turning, till the outside be brown enough. The Queen useth to baste such meat with yolks of fresh Eggs beaten thin, which continue to do all the while it is rosting. SAVOURY COLLOPS OF VEAL Cut a Leg of Veal into thin Collops, and beat them well with the back of a Knife. Then lay them in soak a good half hour in the yolks of four eggs, and the whites of two very well beaten, and a little small shreded Thyme mingled with it ; then lay them in the Frying-pan, wherein is boiling Butter, and pour upon them the rest of the Eggs, that the Collops have not Imbibed, and carry with them, and fry them very well, turning them in due time. Then pour away all the Butter, and make them a Sauce of Gravy seasoned with Salt and Spice, and juyce of Orange at last squeesed upon them. A FRICACEE OF LAMB-STONES, OR SWEET-BREADS, OR CHICKEN, OR VEAL, OR MUTTON Boil the meat in little pieces (if Chicken, flead and beaten) in the Pan with a pint of fair-water, with due seasoning. When it is very tender, put some Butter to it, and pour upon it a Liquor made of four yolks of Eggs beaten with a little white wine and some Verjuyce; and keep this in motion over the fire, till it be sufficiently thickened. Then pour it into a warm dish, and squeese some juyce of Orange upon it, and soserveitup. If you would have the meatfirst made brown and Rissolee, fry it first with Butter, till it be brown on the outside; then pour out all theButter, and put water to it, in which boil it, and do all as before. If you like Onions or Garlike, you may put some to the water. Fresh broth may be used (both ways) instead of water, and maketh it more Savoury. A NOURISHING HACHEY TAKEgoodGravyofMuttonorVeal,orofboth,with the fat clean skimmed off.