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On the 3d of July, we resumed our quarters in Villalba, where we halted during the whole of the next day; and were well supplied with fish, fresh-butter, and eggs, brought by the peasantry of Biscay, who are the most manly set of women that I ever saw.
Towards the end sweeten them with Sugar, breaking the Apples into Pap by stirring them. When you are ready to take them off, put in good store of fresh-butter, and incorporate it well with them, by stirring them together. You stew these between two dishes. The quickest Apples are the best. The way that the Countess de Penalva makes the Portuguez Eggs for the Queen, is this.
You may also put a little fresh-butter into the pan to melt, and line it all over before you put in the Collops, that you may be sure, they burn not to the pan. You must put no more Collops into one pan, at once, then meerly to cover it with one Lare; that the Collops may not lye one upon another.
The secret of making good pastry lies in lightly mixing with a cool hand. If a spoon must be used, let it be a wooden one. Roll in one direction only, away from the person. If you must give a backward roll, let it be only once. Above all, roll lightly and little. The quicker the pastry is made the better. 1/2 lb. fresh-butter or 6 ozs.
Put then a good lump of fresh-butter to it, which being well melted and stirred into the Pap and incorporated with it, take it from the fire, and put it into a dish, and strew some fine sugar upon it, or mingle some sugar with it to sweeten the whole quantity. You may season it also with Rose-water or Orange flower-water, or Ambergreece, or some Yolks of New-laid-eggs.
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