flowers there a little Vitriol-olie oil of vitriol / when it is made / mixed under it / it becomes entirely beautiful red in color. Thus you may make all kinds of conserves / from marigolds / rosemary flowers / bugloss / or borage flowers.

Rosated marzipan very comforting.

Take two pounds of the best Canary sugar / make very clear syrup of it: when it is well clarified and strained / put into it then a quarter pound of white roses / very specially picked / let them [boil] together / until it is at the point that the sugar spins: put into it then one and a half pounds of almonds / well finely pounded / without making oil / with some water of orange flowers / or rose water: let it boil together / until it is thick and dry enough / pour into it then still some scented waters / and let it boil up again / and when it is boiled properly / strew a clean smooth board with white sifted sugar / and pour the mixture onto it / and make it with a flat hand as thick as you desire / and let it lie to dry for a night or more / then cut it into square pieces / as large as you desire / and bestrew them round about with white sifted sugar: or if one wishes / one may pour them into boxes / like the marmalade.

To make good sausages.

Take as much fat as lean / chop the lean well finely / thereafter the fat somewhat

[gros]ter / and to thirteen pounds of sausage-meat take four and a half loot half-ounce units of pepper / and four and a half loot of mace / ten ounces of salt / and coriander according to your wish.

This is what there was to be said of the provisions: one could add many other delights to it / but I do not want to overwhelm the Reader. Let us go to investigate the vegetable dishes. The vegetable dishes are of many kinds / and because they are to my good-thinking / the principal part of the meal / where man seeks to sate his hunger / also the healthiest / and of most nourishment / I have undertaken / to treat of this somewhat more broadly. There are two kinds of fish-pottages / and meat-pottages that is / some serve on meat-days / and some serve on fish-days as one may see follow hereafter. We shall first run through the meat-pottages.

Meat-pottages.

Pottage of capon or mutton broth.

Take about a pint of mutton / or capon broth that is not too salty / set it on a coal fire / to make it boil little by little / in a small copper pan / beat two yolks of fresh eggs finely / with some of the same broth / and when the broth is almost done / put the eggs into it / and with a bit of juice of a lemon / more or less according to whether one desires it sour: in default of lemons / verjuice. Let this always be stirred until it is enough.