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Take a pint of cream and boil it, three spoonfuls of London flour, mix'd with a little milk, put in three eggs, and beat them very well with the flour, a little salt, a spoonful or two of fine powder sugar, mix them very well; then put your cream to them on the fire and boil it; then beat two eggs more very well, and when you take your pan off the fire stir them in, and pour them into a large pewter dish, about half an inch thick; when it is quite cold cut it out in square bits, and fry it in butter, a light brown; as you fry them set them before the fire to keep hot and crisp, so dish them up with a little white wine, butter and sugar for your sauce, in a china cup, set it in the midst, and grate over some loaf sugar.
Again, still as they in this muse, Are feeding on the fire, To mind there comes yet other news, To screw their torments higher. 86. Which is the length of this estate, Where they at present lie; Which in a word I thus relate, 'Tis to eternity. 87. This thought now is so firmly fix'd In all that comes to mind, And also is so strongly mix'd With wrath of every kind. 88.
But the truth is, my uncle Toby was not a water-drinker; he drank it neither pure nor mix'd, or any how, or any where, except fortuitously upon some advanced posts, where better liquor was not to be had or during the time he was under cure; when the surgeon telling him it would extend the fibres, and bring them sooner into contact my uncle Toby drank it for quietness sake.
A Sorrel Tart. From the same. Wash some Spinach and Sorrel Leaves in two or three Waters, for they are apt to gather Dirt; then either shred them, and squeeze the Juice out through a Cloth, or else beat them in a Mortar of Marble, and strain off the Juice; about half a Pint of Juice will be enough: then shred into it about a Quart measure of the same Herbs, and add six Ounces of fine Sugar beaten, and some Spice, with the Yolks of six hard Eggs bruised, and well mix'd with it, and two Eggs raw well beaten; then put in half a Pint of Cream, stirring it well, and put it in a Paste, then bake it in a very gentle Oven.
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