Melt a pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, and four spoonfuls of yeast.
Melt a quarter of a pound of butter in a quarter of a pint of milk, and strain into it two spoonfuls of yeast and two eggs.
Prepare an additional half pint of good gravy, put into it two spoonfuls of ketchup, and rub down a tea-spoonful of flour with it.
Soak in water some fine rice for an hour, strain it, and put two spoonfuls of the rice into a pint and a quarter of milk.
Add some sweet herbs cut very fine, two onions sliced, the yolks of three or four hard eggs minced, and two spoonfuls of capers.
Stew them gently till the peas are tender, then add four spoonfuls of cream, a lump of sugar, and the yolks of two eggs.
Add two spoonfuls of any sort of gravy, one of soy or walnut ketchup, a little salt and cayenne, and a spoonful of port.
Then cut them lengthways into bits, two or three inches long, and simmer them in a white sauce, made of two spoonfuls of broth.
Stir them well together, then put in four spoonfuls of salad oil, and one spoonful of elder vinegar, and beat them up very smooth.
Mix two pounds of flour with four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs.