and parboild oysters mix all together fill the skin and prick it fast on the back boil it in a large stewing-pan or deep dish with some strong broth claret or white wine salt large mace two or three cloves and a bundle of sweet herbs or none oyster-liquor and marrow stew all well together Then have stewed oysters by themselves ready stewed with an onion or two mace pepper butter and a little white wine Then have the bottoms of artichocks put in beaten butter and some boild marrow ready also then again dish up the fowl on fine carved sippets broth the fowl and lay on the oysters artichocks marrow barberries slic't lemon gooseberries or grapes and garnish your dish with grated manchet strowed and some oysters mace lemon and artichocks and run it over with beaten butter Otherwayes Bone it and fill the body with a farsing or stuffing made of minced mutton with spices and the same materials as aforesaid Otherwayes Make a pudding and fill the body being first boned and make the pudding of grated bread sweet herbs chopped onions minced suet or lard cloves mace pepper salt blood and cream mingle all together as beforesaid in all points Or a bread pudding without blood or onions and put minced meat to it fruit and sugar Otherwayes Boil them in strong broth claret wine mace cloves salt pepper saffron marrow minced onions and thickened with strained sweetbread of veal or hard eggs strained with broth and garnished with barberries lemon grapes red currans or gooseberries To boil all manner of Sea Fowls as a Swan Whopper Geese Ducks Teells c. PUt your fowl being clenged and trussed into a pipkin fit for it and boil it with strong broth or fair spring-spring-water scum it clean and put in three or four slic't onions some large mace corrans raisins some capers a bundle of sweet herbs grated or strained bread white wine two or three cloves and pepper being finely boild slash it on the breast and dish it on fine carved sippets broth it and lay on slic't lemon and a lemon-peel barberries or grapes run it over with beaten butter sugar or ginger and trim the dish sides with grated bread in place of beaten ginger To boil these Fowls otherwayes You may adde some oyster-liquor barberries grapes gooseberries or lemon And sometimes prunes or raisins or corrans Otherwayes Half roste any of your fowls slash them down the breast and put them in a pipkin with the breast downward put to them two or three slic't onions and carrots cut like lard some mace pepper and salt butter savory time some strong broth and some white wine let the broth be half wasted and stew it very softly being finely stewed dish it up serve it on sippets and pour on the broth c. Otherwayes Boil the fowl and not roste them boil them in strong mutton broth and put the fowls into a pipkin boil and scum it put to it slic't onions a bunch of sweet herbs some cloves mace whole pepper and salt then slash the breast from end to end three or four flashes and being boild dish it upon fine carved sippets put some sugar to it and prick a few cloves on the breast of the fowl broth it and strow on fine sugar and grated bread Otherwayes Put them in a stewing-pan with some wine and strong broth and when they boil scum them then put to them some slices of interlarded bacon pepper mace ginger cloves cinamon sugar raisins of the sun sageflowers or seeds or leaves of sage serve them on fine carved sippets and trim the dish sides with sugar or grated bread Or you may make a farsing of any of the foresaid fowls make it of grated cheese and some of their own fat two or three eggs nutmeg pepper and ginger sowe up the vents boil them with bacon and serve them with a sauce made of almond paste a clove of garlick and rosted turnips or green sauce To boil any old Geese or any Geese TAke them being powdered and fill their bellies with oat-meal being steeped first in warm milk or other liquor then mingle it with some beef-suet minced onions and apples seasoned with cloves mace some sweet herbs minced and pepper fasten the neck and vent boil it and serve it on brewis with colly flowers cabbidge turnips and barberries run it over with beaten butter Thus the smaller Fowls as is before specified or any other To boil Wilde Fowl otherwayes BOil your Fowl in strong broth or water scum it clean and put some white wine to it currans large mace a clove or two some parsley and onions minced boil these together then have some stewed turnips cut like lard and stewed in a pot or little pipkin with butter mace a clove white wine and sugar Being finely stewed serve your fowls on sippets finely carved broth the fowls and pour on your Turnips run it over with beaten butter a little cream yolks of eggs sack and sugar Scraped sugar to trim the dish or grated bread Otherwayes Half roast your fowls save the gravy and carve the breast jagged then put it in a pipkin and stick it here and there a clove and put some slic't onions chopped parsley slic't ginger pepper and gravy strained bread with claret wine currans or capers or both mace barberries and sugar being finely boild or stewed serve it on carved sippets and run it over with beaten butter and a lemon peel To boil these aforesaid Fowls otherwayes with Muscles Oysters or Cockels or fried Wickels in butter and after stewed with butter white wine nutmeg a slic't orange and gravy EIther boil the fowls or roast them boil them by themselves in water and salt scum them clean and put to them mace sweet herbs and onions chopped together some white wine pepper and sugar if you please and a few cloves stuck in the fowls some grated or strained bread with some of the broth and give it a walm dish up the fowls on fine sippets or French Bread and carve the breast broth it and pour on your shell-fish run it over with beaten butter and slic't lemon or orange Otherwayes in the French Fashion HAlf roast the fowls and put them in a pipkin with the gravy then have time parsley sage marjoram and savory mince all together with a handful of raisins of the sun put them into the pipkin with some mutton broth some fack or white wine large mace cloves salt and sugar Then have the other half of the fruit and herbs being minced beat them with the white of an egg and fry it in suet or butter as big as little figs and they will look green Dish up the Fowls on sippets broth it and serve the fried herbs with eggs on them and scraped sugar To boil Goose-giblets or any giblets of any Fowl BOil them whole being finely scalded boil them in water and salt two or three blades of mace and serve them on sippets finely carved with beaten butter lemon scalded gooseberries and mace
them being rosted serve them with venison sauce made of claret wine wine vinegar and tostes of houshold bread strained with the wine through a strainer with some beat cinamon and ginger put it in a dish or pipkin and boil it on the fire with a few whole cloves stir it with a sprig of rosemary and make it not too thick To make black Puddings of the Beefers Blood TAke the blood of the beefer when it is warm put in some salt and strain it and when it is through cold put in the groats of oatmeal well picked and let it stand soaking all night then put in some sweet herbs penny-royal rosemary time savory fennil or fennil-seed pepper cloves mace nutmegs and some cream or good new milk then have four or five eggs well beaten and put into the blood with good beef-suet not cut too small mix all well together and fill the beefers guts being first well cleansed steeped and scalded To dress a dish of Tripes hot out of the pot or pan BEing tender boild make a sauce with some beaten butter gravy pepper mustard and wine vinegar rub a dish with a little garlick and dish them therein then run the sauce over them with a little bruised garlick amongst it and a little wine vinegar sprinkled over the meat To make Bolonia Sausages TAke a good leg of pork and take away all the fat skins and sinnews mince and stamp it very fine in a wooden or brass morter weigh the meat and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long mingle it amongst the meat and put to it half an ounce of whole cloves as much beaten pepper with the same quantity of nutmegs and mace finely beaten also an ounce of whole caraway-seed salt eight ounces cochenel bruised with a little allom beaten and dissolved in sack and stamped amongst the meat then take beefers guts cut of the biggest of the small guts a yard long and being clean scowred put them in brine a week or eight dayes it strengthens and makes them tuff to hold filling The greatest skill is in the filling of them for if they be not well filled they will grow rusty then being filled put them a smoaking three or four dayes and hang them in the air in some Garret or in a Seller for they must not come no more at the fire and in a quarter of a year they will be eatable Section 3. The A la mode wayes of dressing the Heads of any Beasts To boil a Bullocks Cheek in the Italian way BReak the bones and steep the head in fair water shift it and scrape off the slime let it lie in steep thus twelve hours then boil it in fair water with some Bolonia sausage and a piece of interlarded bacon the cheeks being tender boild and the other materials dish it up and serve it with some flowers and greens on it and mustard in saucers To stew Bullocks Cheeks TAke them being well soaked or steeped spit and half roste them save the gravy and put them into a pipkin with some claret wine gravy and some strong broth slic't nutmeg ginger pepper salt and some minced onions fryed stew it the space of two hours on a soft fire and being finely stewed serve it on carved sippets Otherwayes Take out the bones balls of the eyes and the ruff of the mouth steep it well in fair water and shift it often being well cleansed from the blood and slime take it out of the water wipe it dry and season it with nutmeg pepper and salt put them in an earthen pot one upon another and put to them a pint of claret wine a few whole cloves a little fair water and two or three whole onions close up the pot and bake it it will ask six hours baking being tender baked serve it on tostes of fine manchet Or thus Being baked or stewed you may take out the bones and lay them close together pour the liquor to them and being cold slice them into slices and serve them cold with mustard and sugar To boil a Calves Head TAke the head skin and all unflayed scald it and soke it in fair water a whole night or twelve hours then take out the brains and boil them with some sage parsley or mint being boild chop them small together butter them and serve them in a dish with fine sippets about them Then the head being finely cleansed boil it in a clean cloth and close it together again in the cloth being boild lay it one side by another with some fine slices of boild bacon and lay some fine picked parsley upon it with some burrage or other flowers To hash a Calves Head TAke a calves head well steeped and cleansed from the blood and slime boil it tender then take it up and let it be through cold cut it into dice-work as also the brains in the same form and some thin slices of interlarded bacon being first boild put some gooseberries to them as also some gravy or juyce of lemon or orange and some beaten butter stew all together and being finely stewed dish it on carved fippets and run it over with beaten butter Otherwayes The head being boild and cold slice it into thin slices with some onions and the brains in the same manner stew them in a pipkin with some gravy or strong mutton broth nutmeg some mushrooms a little white wine and beaten butter being well stewed together dish them on fine sippets and garnish the meat with slic't lemon or barberries To souce a Calves Head FIrst scald it and bone it then steep it in fair water the space of six hours dry it with a clean cloth and season it with some salt and bruised garlick or none then roul it up in a coller binde it close and boil it in white wine water and salt being boild keep it in that souce drink and serve it in the coller or slice it and serve it with oyl vinegar and pepper This dish is very rare and to a good judgement scarce decernable To roste a Calves Head TAke a calves head cleave it and take out the brains skins and blood about it steep them and the head in fair warm water the space of four or five hours shift them three or four times and cleanse the head then boil the brains and make a pudding with some grated bread brains some beef-suet minced small with some minced veal and sage season the pudding with some cloves mace salt ginger sugar five yolks of eggs and saffron fill the head with this pudding then close it up and binde it fast with some packthread spit it and binde on the caul round the head with some of the pudding round about it roste it and save the gravy blow off the fat and put to the gravy for the sauce a little white wine a slic't nutmeg and a piece of sweet butter the juye of an orange salt and sugar
that broth and beat up a lear with some good butter the yolk of an egg or two and the rinde and slices of a lemon To stew Eels FLey them cut them into pieces and put them into a skillet with butter verjuyce and fair water as much as will cover them some large mace pepper a quarter of a pound of currans two or three onions three or four spoonfuls of yeast and a bundle of sweet herbs stew all these together till the fish be very tender then dish them and put to the broth a quarter of a pound of butter a little salt and sugar pour it on the fish sippet it and serve it hot To stew Eels in an Oven CUt them in pieces being drawn and fleyed then season them with pepper salt and a few sweet herbs chopped small put them into an earthen pot and set them up an end put to them four or five cloves of garlick and two or three spoonfuls of fair water bake them and serve them on sippets To stew Eels otherwayes to be eaten hot DRaw the eels fley them and cut them into pieces three inches long then put them into a broad mouthed pipkin with as much white wine and water as will cover them put to them some stripped time sweet marjoram savory picked parsley and large mace stew them well together and serve them on fine sippets stick bay-leaves round the dish garnish the meat with flic't lemon and the dish with fine grated manchet To stew whole Eels to eat hot TAke three good eels draw fley them and truss them round or in pieces then have a quart of white wine three half pints of wine vinegar a quart of water some salt and a handful of rosemary and time bound up hard when the liquor boils put in the eels with some whole pepper and large mace being boiled serve them with some of the broth beat up thick with some good butter and slic't lemon dish them on sippets with some grapes barberries or gooseberries Otherwayes Take three good eels draw fley and scotch them with your knife truss them round or cut them in pieces and fry them in clarified butter then stew them between two dishes put to them some two or three spoonfuls of claret or white wine some sweet butter two or three slices of an orange some salt and slic't nutmeg stew all well together dish them pour on the sauce and run it over with beaten butter and slices of fresh orange and put fine sippets round the dish To dress Eels in Stoffado TAke two good eels draw fley them and cut them in pieces three inches long put to them half as much claret wine as will cover them or white wine wine vinegar or elder vinegar some whole cloves large mace gross pepper slic't ginger salt four or five cloves of garlick being put into a pipkin that will contain it put to them also three or four sprigs of sweet herbs as rosemary time or sweet marjoram two or three bay leaves and some parsley cover up the pipkin and paste the cover then stew it in an oven in one hour it will be baked serve it hot for dinner or supper on fine sippets of French bread and the spices upon it the herbs slic't lemon and lemon-peel and run it over with beaten butter To souce Eels in Collers TAke a good large silver eel flay it or not take out the back-bone and wash and wipe away the blood with a dry cloth then season it with beaten nutmeg and salt cut off the head and roul in the tail being seasoned in the inside binde it up in a fine white cloth close and streight then have a large skillet or pipkin put in it some fair water and white wine of each a like quantity and some salt when it boils put in the eel being boild tender take it up and let it cool when it is almost cold keep it in sauce for your use in a pipkin close covered and when you will serve it take it out of the cloth pare it and dish it in a clean dish or plate with a sprig of rosemary in the middle of the coller garnish the dish with jelly barberries and lemon If you will have it jelly put in a piece of isingglass after the eel is taken up and boil the liquor down to a jelly To Jelly Eels otherwayes FLey an eel and cut into rowels wash it clean from the blood and boil it in a dish with some white wine and white wine vinegar as much water as wine and vinegar and no more of the liquor then will just cover it being tender boild with a little salt take it up and boil down the liquor with a piece of isingglass a blade of mace a little juyce of orange and sugar then the eel being dished run the clearest of the jelly over it To souce Eels otherwayes in Collers TAke two fair eels fley them and part them down the back take out the back bone then take time parsley and sweet marjoram mince them small and mingle them with nutmeg ginger pepper and salt strow it on the inside of the eels then roul them up like a coller of brawn and put them in a clean cloth binde the ends of the cloth and boil them tender with vinegar white wine salt and water but let the liquor boil before you put in the eels To souce Eel otherwayes in a Coller or Roll. TAke a large great eel and scoure it with a handful of salt then split it down the back take out the back-bone and the guts wipe out the blood clean and season the eel with pepper nutmeg salt and some sweet herbs minced and strowed upon it roul it up and binde it up close with packthread like a coller of brawn boil it in water salt vinegar and two or three blades of mace boil it half an hour and being boild put to it a slic't lemon and keep it in the same liquor when you serve it serve it in a coller or cut it out in round slices lay six or seven in a dish and garnish it in the dish with parssey and barberries or serve with it vinegar in saucers To souce Eels otherwayes cut in pieces or whole TAke two or three great eels scour them in salt draw them and wash them clean cut them in equal pieces three inches long and scotch them cross on both sides put them in a dish with wine vinegar and salt then have a kettle over the fire with fair water and a bundle of sweet herbs two or three great onions and some large mace when the kettle boils put in the eels wine vinegar and salt being finely boild and tender drain them from the liquor and when they are cold take some of the broth and a pint of white wine boil it up with some saffron beaten to powder or it will not colour the wine then take out the spices of the liquor where it was boild and put it in the last broth made for
slic't dates scrape on sugar and cast on red and white biskets To make Pap. TAke milk and flour strain them and set it over the fire till it boil being boiled take it off and let it cool then take the yolks of eggs strain them and put it in the milk with some salt set it again on the embers and stir it till it be thick and stew leasurely then put it in a clean scowred dish and serve it for pottage or in paste adde to it sugar and rose water To make Blamanger TAke a capon being boild or roasted and mince it small then have a pound of blanched almonds beaten to a paste and beat the minced capon amongst it with some rose water mingle it with some cream ten whites of eggs and grated manchet strain all the foresaid things with some salt sugar and a little musk boil them in a pan or broad skillet clean scowred as thick as pap in the boiling stir it continually being boiled strain it again and serve it in paste in these forms or made dishes with paste royal To make your paste for these forms take to a quart of flour a quarter of a pound of butter and the yolks of four eggs boil your butter in fair water and put the yolks of the eggs on one side of your dish make up your paste quick not too dry and make it stiff Otherwayes Take to a quart of fine flour a quarter of a pound of butter a quarter of a pound of sugar a little saffron rose water a little beaten cinamon and the yolk of an egg or two work up all cold together with a little almond milk Blamanger otherwayes TAke a boild or rost capon and being cold take off the skin mince it and beat it in a mortar with some almond paste then mix it with some capon broth and crumbs of fine manchet strained together with some rose-water salt and sugar boil it to a good thickness then put it into paste of the former forms of an inch high or in dishes with paste royal the paste being first baked In this manner you may make Blamanger of a pike Otherwayes Boil or roste a capon mince it and stamp it with almond paste and strain it either with capon broth cream goats milk or other milk strain them with some rice flour sugar and rose water boil it in a pan like pap with a little musk and stir it continually in the boiling then put it in the forms of paste as aforesaid Sometimes use for change pine apple seeds and currans other times put in dates cinamon saffron figs and raisins being minced together put them in as it boils with a little sack To make Blamanger otherwayes TAke half a pound of fine searsed rice flour and put to it a quart of morning milk strain them through a strainer into a broad skillet and set it on a sost fire stir it with a broad stick and when it is a little thick take it from the fire then put in a quartern of rose water set it to the fire again and stir it well in the stirring beat it with the stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter when it is cold lay three slices in a dish and scrape on sugar Blamanger otherwayes TAke a capon or a pike and boil it in fair water very tender then take the pulp of either of them and chap it small then take a pound of blanched almonds beat to a paste beat the pulp and the almonds together and put to them a quart of cream the whites of ten eggs and the crumbs of a fine manchet mingle all together and strain them with some sugar and salt put them in a clean broad stew pan and set them over the fire stir it and boil it thick being boiled put it into a platter till it be cold strain it again with a little rose water and serve it with sugar Otherwayes Blanch some almonds and beat them very fine to a paste with the boild pulp of a pike or capon and crumbs of fine manchet strain all together with sugar and boil it to the thickness of an apple moise then let it cool strain it again with a little rose water and so serve it To make Blamanger in the Italian fashion BOil a capon in water and salt very tender or all to mash then beat almonds and strain them with your capon broth rice flour sugar and rose water boil it like pap and serve it in this form sometimes in place of broth use cream Section 13. Or The first Section for Dressing of Fish Shewing the most wayes and the most excellent for Dressing of Carps either Boiled Stewed Broiled Rosted or Baked c. To boil a Carp in Corbolion TAke as much wine as water and a good handfull of salt when it boils draw the carp and put it in the liquor boil it with a continual quick fire and being boiled dish it up in a very clean dish with sippets round about it and slic't lemon make the sauce of sweet butter beaten up with slic't lemon and grared nutmeg garnish the dish with beaten ginger To boil a Carp the best way to be eaten hot TAke a special male carp of eighteen inches draw it wash out the blood and lay it in a tray then put to it some wine vinegar and salt put the milt to it the gall being taken from it then have three quarts of white wine or claret a quart of white wine vinegar and five pints of fair water or as much as will cover it put the wine water and vinegar in a fair scowred pan or kettle with a handfull of salt a quarter of an ounce of large mace half a quartern of whole cloves three sliced nutmegs six races of ginger pared and sliced a quarter of an ounce of pepper four or five great onions whole or sliced then make a faggot of sweet herbs of the tops of streight sprigs of rosemary seven or eight bay leaves six tops of sweet marjoram as much of the streight tops of time winter-savory and parsley being well bound up put them into the kettle with the spices and some orange and lemon peels make them boil a pace before you put in the carp and boil it up quick with a strong fire being finely boild and crisp dish it in a large clean scowred dish lay on the herbs and spices on the carp with slic't lemons and lemon peels put some of the broth to it and run it over with beaten butter put fine carved sippets round about it and garnish the dish with fine searsed manchet Or you may make sauce for it onely with butter beat up thick with slices of lemon some of the liquor and an anchove or two and garnish the dish with beaten ginger Or take three or four anchoves and dissolve them in some white wine put them in a pipkin
the carp with a quarter of a pound of good sweet butter boil it on a quick fire of charcoal and being well stewed down dish it in a clean large dish pour on the sauce on it with the spices lay on slic't lemon and lemon-peel or barberries grapes or gooseberries and run it over with beaten butter garnish the dish with dryed manchet grated and searsed and carved sippets laid round the dish In feasts the carp being scaled garnish the body with stewed oysters some fryed white batter some in green made with the juyce of spinage sometimes in place of sippets use fritters of armes sometimes horse-raddish and rub the dish with a clove or two of garlick For more variety in the order abovesaid sometimes dissolve an anchove or two with some of the broth it was stewed in and the yolks of two eggs dissolved with some verjuyce wine or juyce of orange sometimes adde some capers and hard eggs chopped as also sweet herbs c. To Stew a Carp in the French Fashion TAke a carp split it down the back alive and put it in boiling liquor then take a good large dish or stew pan that will contain the carp put in as much claret wine as will cover it and wash off the blood take out the carp and put into the wine in the dish three or four slic't onions three or four blades of large mace gross pepper and salt when the stew pan boils put in the carp and cover it close being well stewed down dish it up in a clean scowred dish with fine carved sippets round about it pour the liquor it was boiled in on it with the spices onions slic't lemon and lemon-peel run it over with beaten butter and garnish the dish with dryed grated bread Another most excellent way to Stew a Carp TAke a carp and scale it being well cleansed and dryed with a clean cloath then split it and fry it in clarified butter being finely fryed put it in a deep dish with two or three spoonfuls of claret wine grated nutmeg a blade or two of large mace salt three or four slices of an orange and some sweet butter set it on a chafing dish of coals cover it close and stew it up quick then turn it and being very well stewed dish it on fine carved sippets run it over with the sauce it was stewed in the spices beaten butter and the slices of a fresh orange and garnish the dish with dry manchet grated and searsed In this way you may stew any good fish as soles lobsters prawns oysters or cockles Otherwayes Take a carp and scale it scrape off the slime with a knife and wipe it clean with a dry cloath then draw it and wash the blood out with some claret wine into the pipkin where you stew it cut it into quarters halves or whole and put it into a broad mouthed pipkin or earthen pan put to it as much wine as water a bundle of sweet herbs some raisins of the sun currans large mace cloves whole cinamon slic't ginger salt and some prunes boiled and strained put in also some strained bread or flower and stew them altogether being stewed dish the carp in a clean scowred dish on fine carved sippets pour the broth on the carp and garnish it with the fruit spices some slic't lemon barberries or grapes some orangado or preserved barberries and scrape on sugar Otherwayes Do it as before save onely no currans but prunes strained beaten pepper and some saffron To Stew a Carp seven several wayes 1. TAke a carp scale it and scrape off the slime wipe it with a dry cloath and give it a cut or two cross the back then put it a boiling whole parted down the back in halves or in quarters put it in a broad mouthed pipkin with some claret or white wine some wine vinegar and good fresh fish broath or some fair water three or four blades of large mace some slic't onions fryed currans and some good butter cover up the pipkin and being finely stewed put in some almond milk and some sweet herbs finely minced or some grated manchet and being well stewed serve it up on fine carved sippets broth it and garnish the fish with some barberries or grapes and the dish with some stale manchet grated and searst being first dryed 2. For the foresaid broth yolks of hard eggs strained with some steeped manchet some of the broth it is stewed in and a little saffron 3. For variety of garnish carrots in dice-work some raisins large mace a few prunes and marigold flowers boild in the foresaid broth 4 Or leave out carrots and fruit and put samphire and capers and thicken it with French barley tender boiled 5. Or no fruit but keep the order aforesaid onely adding sweet marjoram stripped time parsley and savory bruise them with the back of a ladle and put them into the broth 6. Otherwayes stewed oysters to garnish the carp and some boild bottoms of artichocks put them to the stewed oysters or skirrets being boild grapes barberries and the broth thickned with yolks of eggs strained with some sack white wine or caper liquor 7. Boil it as before without fruit and adde to it capers carrots in dice-work mace a faggot of sweet herbs slic't onions chopped with parsley and boild in the broth then have boild collyflowers turnips parsnips sparagus or chesnuts in place of carrots and the leire strained with yolks of eggs and white wine To make French Herb Pottage for fasting dayes TAke half a handfull of lettice as much of spinage half as much of bugloss and burrage two handfulls of sorrel a little parsley sage a good handfull of purslan half a pound of butter some pepper and salt and sometimes some cowcumbers Other Broth or Pottage of a Carp TAke a carp scale it and scrape off the slime wash it and wipe it with a clean cloath then draw it and put it in a broad mouthed pipkin that will contain it put to it a pint of good white or claret wine and as much good fresh fish broth as will cover it or as much fair water with the blood of the carp four or five blades of large mace a little beaten pepper some slic't onions a clove or two some sweet herbs chopped a handfull of capers and some salt stew all together the carp being well stewed put in some almond paste with some white wine give it a walm or two with some stewed oyster liquor and serve it on French bread in a fair scowred dish pour on the liquor and garnish it with dryed grated manchet To dress a Carp in Stoffado TAke a carp alive scale it and lard it with a good salt eel steep it in claret or white wine in an earthen pan and put to it some wine vinegar whole cloves large mace gross pepper slic't ginger and four or five cloves of garlick then have an earthen pan that will contain it or a large pipkin put to it some sweet herbs
three or four sprigs of rosemary as many of time and sweet marjoram two or three bay leaves and parsley put the liquor to it into the pan or pipkin wherein you will stew it and paste on the cover stew it in the oven in an hour it will be baked then serve it hot for dinner or supper serve it on fine carved sippets of French bread and the spices on it with the herbs slic't lemon and lemon peel and run it over with beaten butter To Hash a Carp TAke a carp scale and scrape off the slime with your knife wipe it with a dry cloath bone it and mince it with a fresh water eel being fleaed and boned season it with beaten cloves mace salt pepper and some sweet herbs as time parsley and some sweet marjoram minced very small stew it in a broad mouthed pipkin with some claret wine gooseberries or grapes and some blanched chesnuts being finely stewed serve it on carved sippets about it and run it over with beaten butter garnish the dish with stale grated manchet searsed and some fryed oysters in butter cockles or prawns Sometimes for variety use pistaches pine-apple seeds or some blanched almonds stewed amongst the hash or asparagus or artichocks boild and cut as big as chesnuts and garnish the dish with scraped horse-raddish and rub the bottom of the dish in which you serve the meat with a clove or two of garlick Sometimes mingle it with some stewed oysters or put to it some oyster liquor To Marrinate a Carp to be eaten hot or cold TAke a carp scale it and scrape off the slime wipe it clean with a dry cloath and split it down the back flour it and fry it in sweet sallet oyl or good clarified butter being fine and crisp fryed lay it in a deep dish or earthen pan then have some white or claret wine or wine vinegar put it in a broad mouthed pipkin with all manner of sweet herbs bound up in a bundle as rosemary time sweet marjoram parsley winter savory bay leaves sorrel and sage as much of one as the other put it into the pipkin with the wine with some large mace slic't ginger gross pepper slic't nutmeg whole cloves and salt with as much wine and vinegar as will cover the fish then boil the spices and wine with some salt a little while pour it on the fish hot and presently cover it close to keep in the spirits of the liquor herbs and spices for an hours space then have slic't lemons lemon-peels orange and orange-peels lay them over the fish in the pan and cover it up close when you serve them hot lay on the spices and herbs all about it with the slic't lemons oranges and their peels and run it over with sweet sallet oyl or none but some of the liquor it is soust in Or marrinate the carp or carps without sweet herbs for hot or cold onely bay leaves in all points else as is abovesaid thus you may marrinate soles or any other fish whether sea or fresh water fish Or barrel it pack it close and it will keep as long as sturgeon and as good To Broil or Toste a Carp divers wayes either in sweet Butter or Sallet Oyl TAke a carp alive draw it and wash out the blood in the body with claret wine into a dish put to it some wine vinegar and oyl then scrape off the slime and wipe it dry both outside and inside lay it in the dish with the vinegar wine oyl salt and the streight sprigs of rosemary and parsley let it steep there the space of an hour or two then broil it on a clean scowred gridiron or toste it before the fire broil it on a soft fire and turn it often being finely broiled serve it on a clean scowred dish with the oyl wine and vinegar being stewed on the coals put it to the fish the rosemary and parsley round the dish and some about the fish or with beaten butter and vinegar or butter and verjuyce or juyce of oranges beaten with the butter or juyce of lemons garnish the fish with slices of orange lemon and branches of rosemary boil the milt or spawn by it self and lay it in the dish with the carp Or make sauce otherwayes with beaten butter oyster liquor the blood of the carp grated nutmeg juyce of orange white wine or wine vinegar boild together crumbs of bread and the yolk of an egg boild up pretty thick and run it over the fish To broil a Carp in Stoffado TAke a live carp scale it and scrape off the slime wipe it clean with a dry cloath and draw it wash out the blood and steep it in claret white wine wine vinegar large mace whole cloves two or three cloves of garlick some slic't ginger gross pepper and salt steep it in this composition in a dish or tray the space of two hours then broil it on a clean scowred gridiron on a soft fire and baste it with some sweet sallet oyl sprigs of rosemary time parsley sweet marjoram and two or three bay leaves being finely broild serve it with the sauce it was steeped in boild up on the fire with a little oyster liquor the spices on it and herbs round about it on the dish run it over with sauce either with sweet sallet oyl or good beaten butter and broil the milt or spawn by it self To Roste a Carp TAke a live carp draw and wash it and take away the gall and milt or spawn then make a pudding with some grated manchet some almond paste cream currans grated nutmeg raw yolks of eggs sugar caraway seed candied or any peel some lemon and salt make a stiff pudding and put it through the gills into the belly of the carp scale it not nor fill it not too full then spit it and roste it in the oven upon two or three sticks cross a brass dish turn it and let the gravy drop into the dish being finely rosted make sauce with the gravy butter juyce of orange or lemon some sugar and cinamon beat up the sauce thick with the butter and dish the carp put the sauce over it with slices of lemon Otherwayes Scale it and lard it with salt eel pepper and nutmeg then make a pudding of some minced eel roach or dace some sweet herbs grated bread cloves mace nutmeg pepper salt yolks of eggs pistaches chesnuts and the milt of the carp parboild and cut into dice-work as also some fresh eel and mingle it amongst the pudding or fearce Sauces for Roste Carp 1. GRavy and oyster liquor beat it up thick with sweet butter claret wine nutmeg slices of orange and some capers and give it a walm or two 2. Beaten butter with slices of orange and lemon or the juyce of them onely 3. Butter claret wine grated nutmeg salt slices of orange a little wine vinegar and the gravy 4. A little white wine gravy of the carp an anchove or two dislolved in it some grated nutmeg
a quart of white wine a race of ginger pared and slic't three or four blades of large mace as much whole cinamon and a grain of musk and ambergreece tied up in a fine clean clout then beat fifteen whites of eggs and put to them in a bason four pound of double refined sugar first beaten to fine powder stir it with the eggs with a rouling-pin and then put it amongst the jelly in the pipkin stir them well together and set it a stewing on a soft charcoal fire let it stew there but not boil up but one walm at last let it stew an hour then take it off and let it cool a little run it through your jelly bag put a sprig of rosemary in the bottom of the bag and being run cast it into moulds Amongst some of it put some almond milk or make it in other colours as aforesaid To make white Jelly of two Pikes TAke two good handsome pikes scale and draw them and wash them clean from the blood then put to them six quarts of good white wine and an ounce of isingglass boil them in a good large pipkin to a jelly being clean scummed then strain it and blow off the fat Then take a quart of sweet cream a quart of the jelly a pound and half of double refined sugar fine beaten and a quarter of a pint of rose-water put all together in a clean bason and give them a walm on the fire with half an ounce of fine searsed ginger then set it a cooling dish it into dice-work or cast it into moulds and some other coloured jellies Or in place of cream put in almond milk To roast a Pike TAke a pike scour off the slime and take out the entrails lard the back with pickled herrings you must have a sharp bodkin to make the holes to lard it the take some great oysters and claret wine season the oysters with pepper and nutmeg stuff the belly with the oysters and intermix the stuffing with rosemary time winter savory sweet marjoram a little onion and garlick sow these in the belly of the pike then prepare two sticks about the breadth of a lath these two sticks and the spit must be as broad as the pike being tied on the spit tye the pike on winding packthred about it tye also along the side of the pike which is not defended by the spit and the laths rosemary and bayes baste the pike with butter and claret wine with some anchoves dissolved in it when the pike is wasted or roasted take it off rip up the belly and take out the whole herbs quite away boil up the gravy dish the pike put the wine to it and some beaten butter To fry Pikes DRaw them wash off the slime and the blood clean wipe them dry with a clean cloth flour them and fry them in clarified butter being fried crisp and stiff make sauce with beaten butter slic't lemon nutmeg and salt beaten up thick with a little fried parssey Or with beaten butter nutmeg a little claret salt and slic't orange Otherwayes oyster liquor a little claret beaten butter slic't orange and nutmeg rub the dish with a clove of garlick give the sauce a walm and garnish the fish with slic't lemon or orange and barberries Small pikes are best to fry To fry a Pike otherwayes THe pike being scaled and splatted hack the white or inside with a knife and it will be ribbed then fry it brown and crisp in clarified butter being fried take it up dram all the butter from it and wipe the pan clean then put it again into the pan with claret slic't ginger nutmeg an anchove salt and saffron beat fry it till half be consumed then put in a piece of butter shake it well together with a minced lemon or slic't orange and dish it garnish it with lemon and rub the dish with a clove of garlick To broil a Pike TAke a pike draw it and scale it broil it whole splat it or scotch it with your knife wash out the blood clean and lay it on a clean cloth salt it and heat the gridiron very hot broil it on a soft fire baste it with butter and turn it often being finely broiled serve it in a dish with beaten butter and wine vinegar or juyce of lemons or oranges and garnish the fish with slices of oranges or lemons and bunches of rosemary Otherwayes Take a pike as abovesaid being drawn wash it clean dry it and put it in a dish with some good sallet oyl wine vinegar and salt there let it steep the space of half an hour then broil it on a soft fire turn it and baste it often with some fine streight sprigs of rosemary parsley and time baste it out of the dish where the oyl and vinegar is then the pike being finely broiled dish it in a clean dish put the same basting to it being warmed on the coals lay the herbs round the dish with some orange or lemon slices To bake Pikes BAke your pikes as you do carp as you may see in the foregoing Section onely remember that small pikes are best to bake Section 15. Or The third Section for Dressing of Fish The most excellent wayes of Dressing Salmon Bace or Mullet To calver Salmon to eat hot or cold CHine it and cut each side into two or three pieces according to the bigness wipe it clean from the blood and not wash it then have as much wine and water as you imagine will cover it make the liquor boil and put in a good handful of salt when the liquor boils put in the salmon and boil it up quick with a quart of white wine vinegar keep up the fire stiff to the last and being throughly boild which will be in the space of half an hour or less then take it off the fire and let it cool take it up into broad bottomed earthen pans and being quite cold which will be in a day a night or twelve hours then put in the liquor to it and so keep it Some will boil in the liquor some rosemary bound up in a bundle hard two or three cloves two races of slic't ginger three or four blades of large mace and a lemon-peel Others will boil it in beer onely Or you may serve it being hot and dish it on sippets in a clean scowred dish dish it round the dish or in pieces and garnish it with slic't ginger large mace a clove or two gooseberries grapes barberries slic't lemon fryed parsley ellicksanders sage or spinage fryed To make sauce for the foresaid salmon beat some butter up thick with a little fair water put two or three yolks of eggs dissolved into it with a little of the liquor grated nutmeg and some slic't lemon pour it on the salmon and garnish the dish with fine searsed manchet barberries slic't lemon some spices and fryed greens as aforesaid To Stew a small Salmon Salmon Peal or Trout TAke a Salmon draw it scotch the back
Holyburt TAke and draw the fish wash it clean from the blood and slime and when the pan boils put in the fish in fair water and salt boil it very leasurely scum it and season it pretty savory of the salt boil it well with no more water then will cover it If you intend to keep it long boil it in as much water as white wine some wine vinegar slic't ginger large mace two or three cloves and some lemon-peel being boild and cold put in a slic't lemon or two take up the fish and keep it in an earthen pan close covered boil these fishes in no more liquor then will cover them boil them on a soft fire simpering To stew Turbut and Holy-burt TAke it and cut it into slices then fry it and being half fryed put it in a stew pan or deep dish then put to it some claret grated nutmeg three or four slices of an orange a little wine vinegar and sweet butter stew it well dish it and run it over with beaten butter slic't lemon or orange and orange or lemon-peel To fry Turbut or Holy-burt CUt the fish into thin slices hack it with a knife and it will be ribbed then fry it almost brown with butter take it up draining all the butter from it then the pan being clean put it in again with claret slic't ginger nutmeg anchove salt and saffron beat fry it till half be consumed then put in a piece of butter shaking it well together with a minced lemon and rub the dish with a clove of garlick To hash turbut make a forst meat of it to roste or broil it use it in all points as you do sturgeon and marrinate it as you do carp The best way to Calver Flounders TAke them alive draw them and scotch them very thick on the white side then have a pan of white white wine and wine vinegar over the fire with all manner of spices as large mace salt cloves slic't ginger some great onions slic't the tops of rosemary time sweet marjoram picked parsley and winter savory when the pan boils put in the flounders and no more liquor then will cover them cover the pan close and boil them up quick serve them hot or cold with slic't lemon the spices and herbs on them and lemon peel Broil flounders as you do bace and mullet souce them as pike marrinate and dress them in stoffado as carp and bake them as oysters To boil Plaice hot to butter DRaw them and wash them clean then boil them in fair water and salt when the pan boils put them in being very new boil them up quick with a lemon-peel dish them upon fine sippets round about them slic't lemon on them the peel and some barberries beat up some butter very thick with some juyce of lemon and nutmeg grated and run it over them hot Otherwayes Boil them in white wine vinegar large mace a clove or two and slic't ginger being boild serve them in beaten butter with juce of sorrel strained bread slic't lemon barberries grapes or gooseberries To stew Plaice TAke and draw them wash them clean and put them in a dish stew-pan or pipkin with some claret or white wine butter some sweet herbs nutmeg pepper an onion and salt being finely stewed serve them with beaten butter on carved sippets and slic't lemon Otherwayes Draw wash and scotch them then fry them not too much being fryed put them in a dish or stew-pan put to them some claret wine grated nutmeg wine vinegar butter pepper and salt stew them together with some slices of orange To bake a Lampry DRaw it and split the back on the inside from the mouth to the end of the tail take out the string in the back fley her and truss her round parboil it and season it with nutmeg pepper and salt put some butter in the bottom of the pie and lay on the lamprey with two or three good big onions a sew whole cloves and butter close it up and baste it over with yolks of eggs and bear or saffron water bake it and being baked fill it up with clarified butter stop it up with butter in the vent hole and put in some claret wine but that will not keep long To bake a Lampry otherwayes with an Eel FLey it splat it and take out the garbidge then have a good fat eel fley it draw it and boneit wipe them dry from the slime and season them with pepper salt and nutmeg cut them in equal pieces as may conveniently lye in a square or round pie lay butter in the bottom and three or four good whole onions then lay a layer of eels over the butter and on that a lay of lampry then another of eel thus do till the pie be full and on the top of all put some whole cloves and butter close it up and bake it being basted over with saffron water yolks of eggs and bear bake it and being baked and cold fill it up with beaten butter Make your pies according to these forms To bake a Lampry in the Italian Fashion to eat hot FLey it and season it with nutmeg pepper salt cinamon and ginger fill the pie either with the Lampry cut in pieces or whole put to it raisins currans prunes dried cherries dates and butter close it up and bake it being baked liquor it with strained almonds grape verjuyce sugar sweet herbs chopped and boiled all together serve juyce of orange white wine cinamon and the blood of the lampry and ice it thus you may also do lampurns baked for hot To bake a Lampry otherwayes in Patty-pan or Dish TAke a lampry roast it in pieces being drawn and fleyed baste it with butter and being roasted and cold put it into a dish with paste or puff paste put butter to it being first seasoned with pepper nutmeg cinamon ginger and salt seasoned lightly some sweet herbs chopped grated bicket bread currans dates or slic't lemon close it up and bake it being baked liquor it with butter white wine or sack and sugar Section 17. OR The fifth Section of Fish Shewing the best way to Dress Eels Conger Lump and Soals To boil Eels to be eaten hot DRaw them fley them and wipe them clean then put them in a posnet or stew-pan cut them three inches long and put to them some white wine white wine vinegar a little fair water salt large mace and a good big onion stew the foresaid together with a little butter being finely stewed and tender dish them on carved sippets or on ssices of French bread and serve them with boild currans boild by themselves slic't lemon barberries and scrape on sugar Otherwayes Draw and fley them cut them into pieces and boil them in a little fair water white wine an anchove some oyster liquor large mace two or three cloves bruised salt spinage sorrel and parsley grosly minced with a little onion and pepper dish them upon fine carved sippets then broth them with a little of
pewter dish and put to them three or four spoonfuls of claret wine two of wine vinegar two ounces of sweet butter two or three slices of an orange a little grated nutmeg and a little salt stew them together close covered and being well stewed dish them up in a clean dish lay some sliced lemon on them and some beaten butter with juyce of oranges To dress Soals otherwayes TAke a pair of soals lard them with watered salt salmon then lay them on a pie-plate and cut your lard all of an equal length on each side lear it but short then flour the soals and fry them in the best ase you can get when they are fried lay them on a warm dish and put to them anchove sauce made of some of the gravy in the pan and two or three anchoves grated nutmeg a little oyl or butter and an onion sliced small give it a walm and pour it on them with some juyce and two or three slices of orange To souce Soals TAke them very new and scotch them on the upper or white side very thick not too deep then have white wine wine vinegar cloves mace sliced ginger and salt set it over the fire to boil in a kettle fit for it then take parsley time sage rosemary sweet marjoram and winter savory the tops of all these herbs picked in little branches and some great onions sliced when it boils put in all the foresaid materials with no more liquor then will just cover them cover them close in boiling and boil them very quick being cold dish them in a fair dish and serve them with sliced lemon and lemon-peels about them and on them Otherwayes Draw them and wash them clean then have a pint of fair water with as much white wine some wine vinegar and salt when the pan or kettle boils put in the soals with a clove or two slic't ginger and some large mace being boild and cold serve them with the spices some of the gravy they were boild in slic't lemon and lemon-peel To jelly Soals TAke three tenches two carps and four pearches scale them and wash out the blood clean take out ali the fat and to every pound of fish take a pint of fair spring water or more set the fish a boiling in a clean pipkin or pot and when it boils scum it and put in some isingglass boil it till one fourth part be wasted then take it off and strain it through a strong canvas cloth set it to cool and being cold divide it into three or four several pipkins as much in the one as the other take off the bottom and top and to every quart of broth put to a quart of white wine a pound and half of refined sugar two nutmegs two races of ginger two pieces of whole cinamon a grain of musk and eight whites of eggs stir them together with a rouling-pin and equally divide it into the several pipkins amongst the jellies set them a stewing upon a soft charcoal fire when it boils up run it through the jelly-bags and pour it upon the soals To roast Soals DRaw them fley off the black skin and dry them with a clean cloth season them lightly with nutmeg salt and some sweet herbs chopped small put them in a dish with some claret wine and two or three anchoves the space of half an hour being first larded with small lard of a good fresh eel then spit them roast them and set the wine under them baste them with butter and being roasted dish them round the dish then boil up the gravy under them with three or four slices of an orange pour on the sauce and lay on some slices of lemon Marinate broil fry and bake Soals according as you do Carps as you may see in the thirteenth Section Section 18. Or The sixth Section of Fish The Ala mode wayes of Dressing and Ordering of Sturgeon c. To boil Sturgeon to serve hot TAke a rand wash off the blood and lay it in vinegar and salt with the slice of a lemon some large mace slic't ginger and two or three cloves then set on a pan of fair water put in some salt and when it boils put in the fish with a pint of white wine a pint of wine vinegar and the foresaid spices but not the lemon being finely boild dish it on sippets and sauce it with beaten butter and juyce of orange beaten together or juyce of lemon large mace slic't ginger and barberries and garnish the dish with the same Otherwayes Take a rand and cut it in square pieces as big as a hens egg stew them in a broad mouthed pipkin with two or three good big onions some large mace two or three cloves pepper salt some slic't nutmeg a bay leaf or two some white wine and water butter and a race of slic't ginger stew them well together and serve them on sippets of French bread run them over with beaten butter slic't lemon and barberries and garnish the dish with the same Sturgeon buttered BOil a rand tail or jole in water and salt boil it tender and serve it with beaten butter and slic't lemon To make a hot Hash of Sturgeon TAke a rand wash it out of the blood and take off the scales and skin mince the meat very small and season it with beaten mace pepper salt and some sweet herbs minced small stew all in an earthen pipkin with two or three big whole onions butter and white wine being finely stewed serve it on sippets with beaten butter minced lemon and boild chesnuts To make a cold Hash of Sturgeon TAke a rand of sturgeon being fresh and new bake it whole in an earthen pan dry and close it up with a piece of course paste being baked and cold slice it into little slices as small as a three pence and dish them in a fine clean dish lay them round the bottom of it and strow on them pepper salt a minced onion a minced lemon oyl vinegar and barberries To Marinate a whole Sturgeon in rands and joles TAke a sturgeon fresh taken cut it in joles and rands wash off the blood and wipe the pieces dry from the blood and slime flour them and fry them in a large kettle in four gallons of rape oyl clarified being fryed fine and crisp put it into great chargers trayes or bowls then have two firkins and being cold pack it in them as you do boild sturgeon that is kept in pickle then make the sauce or pickle of two gallons of white wine and three gallons of white wine vinegar put to them six good handfulls of salt three in each vessel a quarter of a pound of large mace six ounces of whole pepper and three ounces of slic't ginger close it up in good sound vessels and when you serve it serve it in some of its own pickle the spices on it and slic't lemon To make a forc't meat of Sturgeon Mince it raw with a good fat eel and being fine minced
sugar beat it up like a pudding and fry it as you fry a tansey being fryed turn it out on a plate quarter it and put on the juyce of an orange and sugar Quelque-shose otherwayes TAke ten eggs and beat them in a dish with a penny manchet grated a pint of cream some beaten cloves mace boild currans some rose-water salt and sugar beat altogether and fry it either in a whole form of a tansey or by spoonfulls in little cakes being finely fryed serve them on a plate with juyce of orange and scraping sugar Other Fricase or Quelque-shose TAke twenty eggs and strain them with a quart of cream some nutmeg salt rose-water and a little sugar then have sweet butter in a clean frying-pan and put in some pieces of pippins cut as thick as a half-crown peece round the apple being coared when they are finely fryed put in half the eggs fry them a little and then pour on the rest or other half fry it at two times stir the last dish the first on a plate and put the other on it with juyce of orange and sugar Other Fricases of Eggs. BEat a dozen of eggs with cream sugar nutmeg mace and rose water then have two or three pippins or other good apples cut in round slices through core and all put them in a frying pan and fry them with sweet butter when they be enough take them up and fry half the eggs and cream in other fresh butter stir it like a tansey and being enough put it out into a dish put in the other half of the eggs and cream lay the apples round the pan and the other eggs fryed before uppermost being finely fryed dish it on a plate and put to it the juyce of an orange and sugar The best wayes for Dressing of Artichocks To stew Artichocks THe artichocks being boild take out the core and take off all the leaves cut the bottoms into quarters splitting them in the middle then have a flat stewing-pan or dish with manchet toasts in it lay the artichocks on them then the marrow of two bones five or six large maces half a pound of preserved plumbs with the sirrup verjuyce and sugar if the sirrup do not make them sweet enough let all these stew together two hours if you stew them in a dish serve them up in it not stirring them onely laying on some preserves which are fresh as barberries and such like sippet it and serve it up Instead of preserved if you have none stew ordinary plumbs which will be cheaper and do nigh as well To fry Artichocks BOil and sever all from the bottoms then slice them in the midst quarter them dip them in batter and fry them in butter For the sauce take verjuyce butter and sugar with the juyce of an orange lay marrow on them garnish them with oranges and serve them up To fry young Artichocks otherwayes TAke young artichocks or suckers pare off all the outside as you pare an apple and boil them tender then take them up and split them through the midst do not take out the core but lay the split side downward on a dry cloth to drain out the water then mix a little flour with two or three yolks of eggs beaten ginger nutmeg and verjuyce make it into batter and roul them well in it then get some clarified butter make it hot and fry them in it till they be brown Make sauce with yolks of eggs verjuyce or white wine cinamon ginger sugar and a good piece of butter keep it stirring upon the fire till it be thick then dish them on white bread toafts put the caudle on them and serve them up Section 22. Shewing the best way of making Diet for the Sick To make a Broth for a sick body TAke a leg of veal and set it a boiling in a gallon of fair water scum it clean and when you have so done put in three quarters of a pound of currans half a pound of prunes a handfull of burrage as much mint and as much harts-tongue let them seethe together till all the strength be sodden out of the flesh then strain it as clean as you can If you think the party be in any heat put in violet leaves and succory To stew a Cock against a Consumption CUt him in six pieces and wash him clean then take prunes currans dates raisins sugar three or four leaves of gold cinamon ginger nutmeg and some maiden-hair cut very small put all these foresaid things into a flaggon with a pint of muskadine and boil them in a great brass pot of half a bushel stop the mouth of the flaggon with a piece of paste and let it boil the space of twelve hours being well stewed strain the liquor and give it to the party to drink cold two or three spoonfuls in the morning fasting and it shall help him this is an approved Medicine Otherwayes Take a good sleshy cock draw him and cut him to pieces wash away the blood clean and take away the lights that lie at his back wash it in white wine and no water then put the pieces in a flaggon and put to it two or three blades of large mace a leaf of gold ambergreece some dates and raisins of the Sun close up the flaggon with a piece of paste and set it in a pot a boiling six hours keep the pot filled up continually with hot water being boild strain it and when it is cold give of it to the weak party the bigness of a hazel nut Stewed Pullets against a Consumption TAke two pullets being finely cleansed cut them to pieces and put them in a narrow mouthed pitcher pot well glazed stop the mouth of it with a piece of paste and set it a boiling in a good deep brass pot or vessel of water boil it eight hours keep it continually boiling and still filled up with warm water being well stewed strain it and blow off the fat when you give it to the party give it warm with the yolk of an egg dissolved with the juyce of an orange To distill a Pig good against a Consumption TAke a Pig fley it and cast away the guts then take the liver lungs and all the entrails and wipe all with a clean cloath then put it into a still with a pound of dates the stones taken our and sliced into thin slices a pound of sugar and an ounce of large mace If the party be hot in the stomach then take these cool herbs as violet leaves strawberry leaves and half a handfull of bugloss still them with a soft fire as you do roses and let the party take of it every morning and evening in any drink or broath he pleaseth You may sometimes adde raisins and cloves To make Broth good against a Consumption TAke a cock and a knuckle of veal being well soaked from the blood boil them in an earthen pipkin of five quarts with raisins of the sun a few prunes succory lange de beef roots
of the brawn of a roast capon mince it very fine and stamp it in a morter with marchpane paste the yolks of hard eggs muskefied bisket bread and the crum of the manchet of one of the breads some sugar and sweet herbs chopped small beaten cinamon cream marrow faffron yolks of eggs and some currans fill the breads and boil them in a napkin in some good mutton or capon broth but first stop the holes in the tops of the breads then stew some sweetbreads of veal and six peeping chickens between two dishes or in a pipkin with some mace then fry some lamb-stones slic't in butter made of flower cream two or three eggs and salt put to it some juyce of spinage then have some boil'd sparagus or bottoms of Artichocks boil'd and beat up in beaten butter and gravy The materials being well boil'd and stewed up dish the boil'd breads in a fair dish with the chickens round about the breads then the sweetbreads and round the dish some fine carved sippets then lay on the marrow fried lamb-stones and some grapes then thicken the broth with strained almonds some cream and sugar give them a walm and broth the meat garnish it wich candied pistaches artichocks grapes mace some poungarnet and slic't lemon To hash a Shoulder of Mutton TAke a shoulder of mutton roste it and save the gravy slice one half and mince the other and put it into a pipkin with the shoulder blade put to it some strong broth of good mutton or beef gravy large mace some pepper salt and a big onion or two a faggot of sweet herbs and a pint of white wine stew them well together close covered and being tender stewed put away the fat and put some oyster liquor to the meat and give it a walm Then have three pints of great oysters parboild in their own liquor and bearded stew them in a pipkin with large mace two great whole onions a little salt vinegar butter some white wine pepper and stript time the materials being well stewed down dish up the shoulder of mutton on a fine clean dish and pour on the materials or hashed mutton then the stewed oysters over all with slic't lemon and fine carved sippets round the dish To hash a shoulder of Mutton otherwayes STew it with claret wine onely adding these few varieties more then the other viz. two or three anchoves olives capers samphire barberries grapes or gooseberries and in all points else as the former But then the shoulder being roasted take off the skin of the upper side whole and when the meat is dished lay on the upper skin whole and cox it To hash a shoulder of Mutton the French way TAke a shoulder of mutton roste it thorowly and save the gravy being well roasted cut it into fine thin slices into a stewing-pan or dish leave the shoulder bones with some meat on them and hack them with your knife then blow off the fat from the gravy you saved and put it to your meat with a quarter of a pint of claret wine some salt and a grated nutmeg stew all the foresaid things together a quarter of an hour and serve it in a fine clean dish with sippets of French bread then rub the dish bottom with a clove of garlick or an onion as you please dish up the shoulder bones first and then the meat on that then have a good lemon cut into dice work as square as small dice peel and all together and strew it on the meat then run it over with beaten butter and gravy of mutton Scotch Collops of Mutton TAke a leg of mutton and take out the bone leave the leg whole and cut large collops round the leg as thin as a half-crown piece hack them then salt and broil them on a clear charcole fire broil them up quick and the blood will rise on the upper side then take them up plum off the fire and turn the gravy into a dish this done broil the other side but have a care you broil them not too dry then make sauce with the gravy a little claret wine and nutmeg give the collops a turn or two in the gravy and dish them one by one or two one upon another then run them over with the juyce of orange or lemon Scotch Collops of a Leg or Loin of mutton otherwayes BOne a leg of mutton and cut it cross the grain of the meat slice it into very thin slices and hack them with the back of a knife then fry them in the best butter you can get but first salt them a little before they be fried or being not too much fried pour away the butter and put to them some mutton broth or gravy onely give them a walm in the pan and dish them hot Sometimes for change put to them grated nutmeg gravy juyce of orange and a little claret wine and being fried as the former give it a walm run it over with beaten butter and serve it up hot Otherwayes for more variety adde some capers oysters and lemon To make a Hash of Partridges or Capons TAke twelve partridges and roste them and being cold mince them very fine the brawns or wings and leave the legs and rumps whole then put some strong mutton broth to them or good mutton gravy grated nutmeg a great onion or two some pistaches chesnuts and salt then stew them in a large earthen pipkin or sauce pan stew the rumps and legs by themselves in strong broth in another pipkin then have a fine clean dish and take a French six penny bread chip it and cover the bottom of the dish and when you go to dish the Hash steep the bread with some good mutton broth or good mutton gravy then pour the Hash on the steeped bread lay the legs and the rumps on the Hash with some fried oysters pistaches chesnuts slic't lemon and lemon-peel yolks of eggs strained with juyce of orange and beaten butter beat together and run over all garnish the dish with carved oranges lemons fried oysters chesnuts and pistaches Thus you may hash any kinde of Fowl whether water or land Fowl To hash a Hare FLay it and draw it then cut it into pieces and wash it in claret wine and water very clean strain the liquor and parboil the quarters then take them and slice them and put them into a dish with the legs wings or shoulders and head whole cut the chine into two or three pieces and put to it two or three great onions and some of the liquor where it was parboild stew it between two dishes close covered till it be tender and put to it some mace pepper and nutmeg serve it on fine carved sippets and run it over with beaten butter lemon marrow and barberries To hash a Rabit TAke a Rabit being flayed and wiped clean then cut off the thighs legs wings and head and part the chine into four pieces put all into a dish or pipkin and put to it a
them till they be very tender and strain to them three or four yolks of eggs with six spoonfuls of sack To boil a Capon or Chicken with Collyflowers CUt off the buds of your flowers and boil them in milk with a little mace till they be very tender then take the yolks of two eggs and strain them with a quarter of a pint of sack then take as much thick butter being drawn with a little vinegar and a slic't lemon brew them together then take the flowers out of the milk put them to the butter and sack dish up your capon being tender boil'd upon sippets finely carved and pour on the sauce serve it to the table with a little salt To boil a Capon or Chicken with Sparagus BOil your Capon or chicken in fair water and some salt then put in their bellies a little mace chopped parsley and sweet butter being boild serve them on sippets and put a little of the broth on them then have a bundle or two of sparagus boild put in beaten butter and serve it on your capon or chicken To boil a Capon or Chicken with Rice BOil the capon in fair water and salt then take half a pound of rice and boil it in milk being half boiled put away the milk and boil it in two quarts of cream put to it a little rose water large mace or nutmeg and the foresaid materials Being almost boil'd strain the yolks of six or seven eggs with a little cream and stir altogether give them a walm and dish up the capon or chicken then pour on the rice being seasoned with sugar and salt and serve it on fine carved sippets Garnish the dish with scraped sugar orange preserved barberries slic't lemon or poungarnet kernels as also the capon or chicken and marrow on them Divers Meats boiled with Bacon hot or cold as Calves-head any Joynt of Veal lean Venison Rabits Turkie Peacock Capons Pullets Pheasants Pewets Pigeons Partridges Ducks Mallards or any Sea Fowl TAke a leg of veal and and soak it in fair water the blood being well soaked from it and white boil it but first stuff it with parsley and other sweet herbs chopped small as also some yolks of hard eggs minced stuff it and boil it in water and salt then boil the bacon by its self either stuffed or not as you please the veal and bacon being boiled white serve them being dished up and lay the bacon by the veal with the rinde on in a whole piece or take off the rinde and cut it in four six or eight thin slices let your bacon be of the ribs and serve it with parsley strowed on it green sauce in saucers or others as you may see in the Book of Sauces Cold otherwayes BOil any of the meats poultry or birds abovesaid with the ribs of bacon when it is boiled take off the rinde being finely cleansed from the rust and filth slice it into thin slices and season it with nutmeg cinamon cloves pepper and fennel-seed all finely beaten with fine sugar amongst them sprinkle over all rose vinegar and put some of the slices into your boild capon or other fowl lay some slices on it and lay your capon or other fowl on some blank manger in a clean dish and serve it cold To boil Land Fowl Sea Fowl Lamb Kid or any Heads in the French Fashion with green Pease or Haslers TAke pease sheal them and put them into boiling mutton broth with some thin slices of interlarded bacon being almost boiled put in chopped parsley some anniseeeds and strain some of the pease thick them or not as you please then put in some pepper give it a walm and serve kids or lambs head on sippets and stick it other wayes with eggs and grated cheese or some of the pease and flower strained sometimes for variety you may use saffron or mint To boil all other smaller Fowls as Ruffes Brewes Godwits Knots Dotterels Strents Pewits Ollines Gravelens Oxeyes Redshanks c. HAlf roast any of these fowls and stick on one side a few cloves as they roste save the gravy and being half rosted put them into a pipkin with the gravy some claret wine as much strong broth as will cover them some broild houshold-bread strained also mace cloves pepper ginger some fryed onions and salt stew all well together and serve them on fine carved sippets sometimes for change adde capers and samphire To boil all manner of small Birds or Land Fowl as Plovers Quails Railes Black birds Thrushes Snites Wheat-ears Larks Sparrows Martins TAke them and truss them or cut off the legs and heads and boil them in strong broth or water scum them and put in large mace white wine washed currans dates marrow pepper and salt being well stewed dish them on fine carved sippets thicken the broth with strained almonds rose-water and sugar and garnish them with lemon barberries sugar or grated bread strewed about the dish For leire otherwayes strained sweet-bread or strained bread and hard eggs with verjuyce and broth Sometimes for variety garnish them with potatoes farsings or little balls of farsed meat To boil a Swan Whopper wild or tame Goose Crane Shoveller Herne Ducks Mallard Bittor Widgeons Gulls or Curlewes TAke a swan and bone it leave on the legs and wings then make a farsing of some beef-suet or minced lard some minced mutton or venison being finely minced with some sweet herbs beaten nutmeg pepper cloves and mace then have some oysters parboild in their own liquor mingle them amongst the minced meat with some raw eggs and fill the body of the fowl prick it up close on the back and boil it in a stewing pan or deep dish then put to the fowl some strong broth large mace white wine a few cloves oyster liquor and some boild marrow stew them all well together then have oysters stewed by themselves with an onion or two mace pepper butter and a little white wine Then have the bottoms of artichocks ready boild and put in some beaten butter and some boild marrow dish up the fowl on fine carved sippets then broth them garnish them with stewed oysters marrow artichocks gooseberries slic't lemon barberries or grapes and large mace garnish the dish with grated bread oysters mace lemon and artichocks and run over the fowl with beaten butter Otherwayes fill the body with a pudding made of grated bread yolks of eggs sweet herbs minced small with an onion and some beef-suet minced some beaten cloves mace pepper and salt some of the blood of the fowl mixed with it and a little cream fill the fowl and stew it or boil it as before To boil any large water Fowl otherwayes as Swan Whopper wilde or tame Geese c. TAke a goose and salt it two or three dayes then truss it to boil cut lard as big us your little finger and lard the breast season the lard with pepper mace and salt then boil it in beef-broth or water and salt put to it
with some slic't horse-raddish gross pepper some of the carp liquor and some stewed oyster liquor or stewed oysters large mace and a whole onion or two the sauce being well stewed dissolve the yolks of three or four eggs with some of the sauce and give it a walm or two pour it on the carp with some beaten butter the stewed oysters and slic't lemon barberries or grapes Otherwayes Dissolve three or four anchoves with a little grated bread and nutmeg and give it a walm in some of the broth the carp was boiled in beat it up thick with some butter and a clove of garlick and pour it on the carp Or make sauce with beaten butter grape verjuyce white wine slic't lemon juyee of oranges juyee of sorrel or white wine vinegar Or otherwayes take white or claret wine put it in a pipkin with some pared or sliced ginger large mace dates quartered a pint of great oysters with the liquor a little vinegar and salt boil these a quarter of an hour then mince a handfull of parsley and some sweet herbs boil it as much longer till half be consumed then beat up the sauce with half a pound of butter and a slic't lemon and pour it on the carp Sometimes for the foresaid carp use grapes barberries gooseberries and horse-raddish c. To make a Bisque of Carps TAke twelve handsome male carps and one larger then the rest take out all the milts and flea the twelve small carps cut off their heads take out their tongues and take the fish from the bones then take twelve large oysters and three or four yolks of hard eggs minced altogether season it with cloves mace and salt make thereof a stiff fearce adde thereto the yolks of four or five eggs to binde and fashion it into balls or rolls as you please lay them into a deep dish or earthen pan and put thereto twenty or thirty great oysters two or three anchoves the milts and tongues of the twelve carps half a pound of fresh butter the liquor of the oysters the juyce of a lemon or two a little white wine some of the corbolion wherein the great carp is boild and a whole onion so set them a stewing on a soft fire and make a soop therewith For the great carp you must scald draw him and lay him for half an hour with the other carps heads in a deep pan with as much white wine vinegar as will cover and serve to boil him and the other heads in then put therein pepper whole mace a race of ginger slic't nutmeg salt sweet herbs an onion or two slic't and a lemon when you have boiled the carps pour the liquor with the spices into the kettle wherein you boil him when it boils put in the carp and let it not boil too fast for breaking after the carp hath boild a while put in the heads and being boiled take off the liquor and let the carps and the heads keep warm in the kettle till you go to dish them When you dress the bisk take a large silver dish set it on the fire lay therein slices of French bread and steep it with a ladle full of the corbolion then take up the great carp and lay him in the midst of the dish range the twelve heads about the carp then lay the fearse of the carp lay that into the oysters milts and tongues and pour on the liquor wherein the fearse was boild wring in the juyce of a lemon and two oranges and serve it very hot to the table To make a Bisk with Carps and other several Fishes MAke the Corbolion for the Bisk of some jacks or small carps boild in half white wine and fair spring water some cloves salt and mace boil it down to a jelly strain it and keep it warm for to scald the bisk then take four carps four tenches four peaches two pikes two eels flayed and drawn the carps being scalded drawn and cut into quarters the tenches scalded and left whole also the pearches and the pikes all finely scalded cleansed and cut into twelve pieces three of each side then put them into a large stew pan with three quarts of claret wine an ounce of large mace a quarter of an ounce of coves half an ounce of pepper a quarter of an ounce of ginger pared and slic't sweet herbs chopped small as stripped time savory sweet marjoram parsley rosemary three or four bay leaves salt chesnuts pistaches five or six great onions and stew all together on a quick fire Then stew a pottle of oysters the greatest you can get parboil them in their own liquor cleanse them from the dregs and wash them in warm water from the grounds and shells put them into a pipkin with three or four great onions peeled then take large mace and a little of their own liquor or a little wine vinegar or white wine Next take twelve flounders being drawn and cleansed from the guts fry them in clarified butter with a hundred of large smelts being fryed stew them in a stew pan with some claret wine grated nutmeg slic't orange butter and salt Then have a hundred of prawns boiled picked and buttered or fryed Next bottoms of artichocks boiled blanched and put in beaten butter grated nutmeg salt white wine skirrets and sparagus in the soresaid sauce Then mince a pike and an eel cleanse them and season them with cloves mace pepper salt some sweet herbs minced some pistaches barberries grapes or gooseberries some grated manchet and yolks of raw eggs mingle all the foresaid things together and make it into balls or force some cabbidge lettice and bake the balls in an oven being baked stick the balls with pine-apple seeds and pistaches as also the lettice Then all the foresaid things being made ready have a large clean scowred dish with large sops of French bread lay the carps upon them and between them some tench pearch pike and eels and the stewed oysters all over the other fish then the fryed flounders and smelts over the oysters then the balls and lettice stuck with pistaches the artichocks skirrets sparagus buttered prawns yolks of hard eggs large mace fryed smelts grapes slic't lemon oranges red beets or poungarnets broth it with the leer that was made for it and run it over with beaten butter The best way to Stew a Carp DRess the carp and take out the milt put it in a dish with the carp and take out the gall save the blood and scotch the carp on the back with your knife if the carp be eighteen inches take a quart of claret or white wine four or five blades of large mace ten cloves two good races of ginger slic't two slic't nutmegs and a few sweet herbs as the tops of sweet marjoram time savory and parsley chopped very small four great onions whole three or four bay leaves and some salt stew them all together in a stew pan or clean scowred kettle with the wine when the pan boils put in
and a little grated manchet beat them up thick with some sweet butter and the yolk of an egg or two dish the carp and pour it on it To make a Carp Pye a most excellent way TAke a carp scale it and scrape off the slime wipe it with a dry clean cloth and split it down the back then cut it in quarters or six pieces three of each and take out the milt or spawn as also the gall season it with nutmeg pepper salt and beaten ginger lay some butter in the pye bottom then the carp upon it and upon the carp two or three bay leaves four or five blades of large mace four or five whole cloves some blanched chesnuts slices of orange and some sweet butter close it up and bake it being baked liquor it with beaten butter the blood of the carp and a little claret wine For variety in place of chesnuts useâ—pine-apple seeds or bottoms of artichocks gooseberries grapes or barberries Sometimes great oysters bake with the carp and a great onion or two sometimes sweet herbs chopped or sparagus boiled Or bake it in a dish as you do the pye To make paste for the pye take two quarts and a pint of fine flour four or five yolks of eggs and half a pound of sweet butter boil the butter till it be melted and make the paste with it Paste for a Florentine of Carps made in a Dish or Patty-pan TAke a pottle of fine flour three quarters of a pound of butter and six yolks of eggs work up the butter eggs and flour dry them then put to it as much fair spring water cold as will make it up into paste To bake a Carp otherwayes to be eaten hot TAke a carp scale it alive and scrape off the slime draw it and take away the gall and guts scotch it and season it with nutmeg pepper and salt lightly lay it into the pye and put the milt into the belly then lay on slic't dates in halves large mace orange or slic't lemon gooseberries grapes or barberries raisins of the sun and butter close it up and bake it being almost baked liquor it with verjuyce butter sugar claret or white wine and ice it Sometimes make a pudding in the carps belly make it of grated bread pepper nutmegs yolks of eggs sweet herbs currans sugar gooseberries grapes or barberries orangado dates capers pistaches raisins and some minced fresh eel Or bake it in a dish or patty pan in cold butter paste To bake a Carp with Oysters SCale a carp scrape off the slime and bone it then cut it into large dice-work as also the milt being parboild then have some great oysters parboild mingle them with the bits of carp and season them together with beaten pepper salt nutmeg cloves mace grapes gooseberries or barberries blanched chesnuts and pistaches season them lightly then put in the bottom of the pye a good big onion or two whole fill the pye and lay upon it some large mace and butter close it up and bake it being baked liquor it with white wine and sweet butter or beaten butter onely To make minced Pyes of Carps and Eels TAke a carp being cleansed bone it and also a good fat fresh water eel mince them together and season them with pepper nutmeg cinamon ginger and salt put to them some currans caraway seed minced orange-peel and the yolks of six or seven hard eggs minced also slic't dates and sugar then lay some butter in the bottoms of the pyes and fill them close them up bake them and ice them To bake a Carp minced with an Eel in the French Fashion called Peti Paetes TAke a carp scale it and scrape off the slime then roste it with a flayed eel and being rosted draw them from the fire and let them cool then cut them into little pieces like great dice one half of them and the other half minced small and seasoned with nutmeg pepper salt gooseberries barberries or grapes and some bottoms of artichocks boild and cut as the carp season all the foresaid materials and mingle all together then put some butter in the bottom of the pye lay on the meat and butter on the top close it up and bake it being baked liquor it with gravy and the juyce of oranges butter and grated nutmeg Sometimes liquor it with verjuyce and yolks of eggs strained sugar and butter Or with currans white wine and butter boild together some sweet herbs chopped small and saffron To bake a Carp according to these Forms to be eaten hot TAke a carp scale it and scrape off the slime bone it and cut it into dice-work the milt being parboild cut it into the same form then have some great oysters parboild and cut in the same form also put to it some grapes gooseberries or barberries the bottoms of artichocks boild the yolks of hard eggs in quarters boild sparagus cut an inch long and some pistaches season all the foresaid things together with pepper nutmegs and salt fill the pyes close them up and bake them being baked liquor them with butter white wine and some blood of the carp boil them together or beaten butter with juyce of oranges To bake a Carp with Eels to be eaten cold TAke four large carps scale them and wipe off the slime clean bone them and cut each side into two pieces of every carp then have four large fresh water eels fat ones boned flayed and cut in as many pieces as the carps season them with nutmeg pepper and salt then have a pye ready either round or square put butter in the bottom of it then lay a lay of eel and a lay of carp upon that and thus do till you have ended then lay on some large mace and whole cloves on the top some sliced nutmeg sliced ginger and butter close it up and bake it being baked and cold fill it up with clarified butter Otherwayes TAke eight carps scale and bone them scrape and wash off the slime wipe them dry and mince them very fine then have four good fresh water eels flay and bone them and cut them into lard as big as your finger then have pepper cloves mace and ginger severally beaten and mingled with some salt season the fish and also the eels cut into lard then make a pye according to this form lay some butter in the bottom of the pye then a lay of carp upon the butter so fill it close it up and bake it Section 14. Or The second Section of Fish Shewing the most Excellent Way of Dressing of Pikes To boil a Pike WAsh him very clean then truss him either round whole with his tail in his mouth and his back scotched or splatted and trust round like a hart with his tail in his mouth or in three pieces and divide the middle piece into two pieces then boil it in water salt and vinegar put it not in till the liquor boils and let it boil very fast at first to make it
crisp but afterwards softly for the sauce put in a pipkin a pint of white wine slic't ginger mace dates quartered a pint of great oysters with the liquor a little vinegar and salt boil them a quarter of an hour then mince a few sweet herbs and parsley stew them till half the liquor be consumed then the pike being boiled dish it and garnish the dish with grated dry manchet fine searsed or ginger fine beaten then beat up the sauce with half a pound of butter mineed lemon or orange put it on the pike and sippet it with cut of puff-paste or lozenges some fried greens and some yellow butter Dish it according to these forms To boil a Pike otherwayes TAke a male pike alive splat him in halves take out his milt and civet and take away the gall cut the sides into three pieces of a side lay them in a large dish or tray and put upon them half a pint of white wine vinegar and half a handful of bay-salt beaten fine then have a clean scowred pan set over the fire with as much rhenish or white wine as will cover the pike so set it on the fire with some salt two slic't nutmegs two races of ginger slic't two good big onions slic't five or six cloves of garlick two or three tops of sweet marjoram three or four streight sprigs of rosemary bound up in a bundle close and the peel of half a lemon let these boil with a quick fire then put in the pike with the vinegar and boil it up quick whilest the pike is boiling take a quarter of a pound of anchoves wash and bone them then mince them and put them in a pipkin with a quarter of a pound of butter and three or four spoonfuls of the liquor the pike was boiled in the pike being boiled dish it and lay the ginger nutmegs and hearbs upon it run it over with the sauce and cast dried searsed manchet on it This foresaid liquor is far better to boil another pike by renewing the liquor with a little wine To boil a Pike and Eel together TAke a quart of white wine a pint and a half of white wine vinegar two quarts of water almost a pint of salt a handful of rosemary and time let your liquor boil before you put in your fish the herbs a little large mace and some twenty corns of whole pepper To boil a Pike otherwayes BOil it in water salt and wine vinegar two parts water and one vinegar being drawn set on the liquor to boil cleanse the civet and truss him round scotch his back and when the liquor boils put in the fish and boil it up quick then make sauce with some white wine vinegar mace whole pepper a good handful of cockles broiled or boiled out of the shells and washed with vinegar a faggot of sweet herbs the liver stamped and put to it and horse-radish scraped or slic't boil all the foresaid together dish the pike on sippets and beat up the sauce with some good sweet butter and minced lemon make the sauce pretty thick and garnish it as you please Otherwayes Take as much white wine and water as will cover it of each a like quantity and a pint of vinegar put to this liquor half an ounce of large mace two lemon-peels a quarter of an ounce of whole cloves three slic't nutmegs four races of ginger slic't some six great onions slic't a bundle of six or seven sprigs or tops of rosemary as much of time winter savory and sweet marjoram bound up hard in a faggot put into the liquor also a good handful of salt and when it boils put in the fish being cleansed and trussed and boil it up quick Being boiled make the sauce with some of the broth where the pike was boiled and put it in a dish with two or three anchoves being cleansed and minced a little white wine some grated nutmeg and some fine grated manchet stew it on a chafing-dish and beat it up thick with some sweet butter and the yolk of an egg or two dissolved with some vinegar give it a walm and put to it three or four slices of lemon Then dish the pike drain the liquor from it upon a chafing-dish of coals pour on the sauce and garnish the fish with slic't lemons and the spices herbs and boild onions run it over with beaten butter and lay on some barberries or grapes Sometimes for change you may put some horse radish scraped or the juyce of it To Boil a Pike in white Broth. CUt your pike in three pieces then boil it in water salt and sweet herbs put in the fish when the liquor boils then take the yolks of six eggs beat them with a little sack sugar melted butter and some of the pike broth then put it on some embers to keep warm stir it sometimes lest it curdle then take up your pike put the head and rail together in a clean dish cleave the other piece in two and take out the back bone put the one piece on one side and the other piece on the other side but blanch all pour the broth on it and garnish the fish with sippets strow on fine ginger or sugar wipe the edge of the dish round and serve it To boil a Pike in the French Fashion a la Sauces d' lmaigne or in the Germane Fashion TAke a pike draw him dress the revet and cut him in three pieces boil him in as much wine as water and some lemon-peel when the liquor boils put in the fish with a good handful of salt and boil him up quick Then have a sauce made of beaten butter water the slices of two or three lemons the yolks of two or three eggs and some grated nutmeg the pike being boiled dish it on fine sippets and stick it with some fried bread run it over with the sauce some barberries or lemon and garnish the dish with some pared and slic't ginger barberries and lemon-peel To boil a Pike in the City Fashion TAke a live male pike draw him and slit the rivet wash him clean from the blood and lay him in a dish or tray then put some salt and vinegar to it or no vinegar but onely salt then set on a kettle with some water and salt and when it boils put in the pike boil it softly and being boiled take it off the fire and put a little butter into the kettle to it then make a sauce with beaten butter the juyce of a lemon or two grape verjuyce or wine vinegar dish up the pike on fine carved sippets and pour on the sauce garnish the fish with scalded parsley large mace barberries slic't lemon and lemon-peel and garnish the dish with the same To stew a Pike in the French Fashion TAke a pike splat it down the back alive and let the liquor boil before you put it in then take a large deep dish or stewing-pan that will contain the pike put as much claret wine as will
cover it and wash off the blood take out the pike and put to the wine in the dish three or four slic't onions four blades of large mace gross pepper and salt when it boils put in the pike cover it close and being stewed down dish it up in a clean scowred dish with carved sippets round about it pour on the broth it was stewed in all over it with the spices and onions and put some slic't lemon over all with some lemon-peel run it over with beaten butter and garnish the dish with dry grated manchet Thus you may also stew it with the scales on or off Sometimes for change use horse-radish To stew a Pike otherwayes in the City Fashion TAke a pike splat it and lay it in a dish when the blood is clean washed out put to it as much white wine as will cover it and set it a stewing when it boils put in the fish scum it and put to it some large mace whole cinamon and some salt being finely stewed dish it on sippets finely carved Then thick the broth with two or three egg yolks some thick cream sugar and beaten butter give it a walm and pour it on the pike with some boild currans and boild prunes laid all over it as also mace cinamon some knots of barberries and slic't lemon garnish the dish with the same garnish and scrape on fine sugar In this way you may do Carp Bream Barbel Chevin Rochet Gurnet Conger Tench Pearch Bace or Mullet To hash a Pike SCale and bone it then mince it with a good fresh eel being also boned and fleyed put to it some sweet herbs fine stripped and minced small beaten nutmeg mace ginger pepper and salt stew it in a dish with a little white wine and sweet butter being well stewed serve it on fine carved sippets lay on some great stewed oysters some fried in batter some green with juice of spinage other yellow with saffron garnish the dish with them and run it over with beaten butter To souce a Pike DRaw and wash it clean from the blood and slime then boil it in fair water and falt when the liquor boils put it to it and boil it leasurely simpering season it pretty savoury of the salt boil it not too much nor in more water then will but just cover it If you intend to keep it long put as much white wine as water of both as much as will cover the fish some wine vinegar slic't ginger large mace cloves and some salt when it boils put in the fish spices and some lemon-peel boil it up quick but not too much then take it up into a tray and boil down the liquor to a jelly lay on some slic't lemon on it pour on the liquor and cover it up close when you serve it in jelly dish and melt some of the jelly and run it all over garnish it with bunches of barberries and slic't lemon Or being soust and not jellyed serve it with fennil and parsley When you serve it you may lay round the dish divers small fishes as Tench Pearch Gurnet Chevin Roach Smelts c. and run them over with jelly To souce and jelly Pike Eel Tench Salmon Conger c. SCale the foresaid fishes being scaled cleansed and boned then season them with nutmeg and salt or no spice at all roul them up and binde them like brawn being first rouled in a clean white cloth close bound up round it boil them in water white wine and salt but first let the pan or vessel boil put it in and scum it then put in some large mace and slic't ginger If you will onely souce them boil them not down so much to jelly them put to them some isingglass and serve them in collers whole standing in the jelly Otherwayes to souce and jelly the foresaid Fishes MAke jelly of three tenches three perches and two carps scale them wash out the blood and soak them in fair water three or four hours leave no fat on them then put them into a large pipkin with as much fair spring water as will cover them or as many pints as pounds of fish put to it some isingglass and boil it close covered till two parts and a half be wasted then take it off and strain it let it cool and being cold take off the fat on the top pare the bottom and put the jelly into three pipkins put three quarts of white wine to them and a pound and a half of double refined sugar into each pipkin then to make one red put a quarter of an ounce of whole cinamon two races of ginger two nutmegs two or three cloves and a little piece of turnsole dried the dust rubbed out and steeped in some claret wine put some of the wine into the jelly To make another yellow put a little saffron water nutmeg as much cinamon as to the red jelly and a race of ginger sliced To the white put three blades of large mace a race of ginger slic't then set the jelly on the fire till it be melted then have fifteen whites of eggs beaten and four pound and a half of refined sugar beat it amongst the eggs being first beaten to fine powder then divide the sugar and eggs equally into the three foresaid pipkins stir it amongst the sugar very well set them on the fire to stew but not to boil up till you are ready to run it let each pipkin cool a little before you run it put a rosemary branch in each bag and wet the top of your bags wring them before you run them and being run put some into orange rinds some into scollop shells or lemon rindes in halves some into egg shells or muskle shells or in moulds for Jellies Or you may make four colours and mix some of the jelly with almond milk You may dish the foresaid jellies on a pie-plate on a great dish in four quarters and in the middle a lemon finely carved or cut into branches hung with jellies and orange-peels and almond jellies round about then lay on a quarter of the white jelly on one quarter of the plate another of red and another of amber jelly the other whiter on another quarter and about the out-side of the plate of all the colours one by another in the rindes of oranges and lemons and for the quarters four scollop shells of four several colours and dish it as the former Pike Jelly otherwayes TAke a good large pike draw it wash out the blood and cut it in pieces then boil it in a gallon or six quarts of fair spring water with half a pound of isingglass close covered being first clean scummed boil it on a soft fire till half be wasted then strain the stock or broth into a clean bason or earthen pan and being cold pare the bottom and top from the fat and dregs put it in a pipkin and set it over the fire melt it and put to it the juyce of eight or nine lemons
fat salt eel sill his belly with some great oysters stewed and some nutmeg let the herbs be time rosemary winter savory sweet marjoram a little onion and garlick put them in the belly of the salmon baste it with butter and set it in an oven in a latten dripping pan lay it on sticks and baste it with butter draw it turn it and put some claret wine in the pan under it let the gravy drip into it baste it out of the pan with rosemary and bayes and put some anchoves into the wine also with some pepper and nutmeg then take the gravy and clear off the sat boil it up and beat it thick with butter then put the fish in a large dish pour the sauce on it and rip up his belly take out some of the oysters and put them in the sauce and take away the herbs Otherwayes Take a rand or jole cut it into four pieces and season it with a little nutmeg and salt stick a few cloves and put it on a small spit put between it some bay leaves and stick it with little sprigs of rosemary roste it and baste it with butter save the gravy with some wine vinegar sweet butter and some slices of orange the meat being rosted dish it and pour on the sauce To broil or toste Salmon TAke a whole salmon a jole rand chine or slices cut round it the thickness of an inch steep these in wine vinegar good sweet sallet oyl and salt broil them on a soft fire and baste them with the same sauce they were steeped in with some streight sprigs of rosemary sweet marjoram time and parsley the fish being broild boil up ths gravy and oyster liquor dish up the fish pour on the sauce and lay the herbs about it To broil or roste Salmon in Stoffado TAke a jole rand or chine and steep it in claret wine wine vinegar white wine large mace whole cloves two or three cloves of garlick slic't ginger gross pepper and salt being steeped about two hours broil it on a soft fire and baste it with butter or very good sallet oyl sprigs of rosemary time parsley sweet marjoram and some two or three bay leaves being broiled serve it with the sauce it was steeped in with a little oyster liquor put to it dish the fish warm the sance it was stewed in and pour it on the fish either in butter or oyl lay the spices and herbs about it and in this way you may roste it cut the jole rand in six pieces if it be large and spit it with bayes and rosemary between and save the gravy for sauce Sauces for roast or broild Salmon TAke the gravy of the salmon or oyster liquor beat it up thick with beaten butter claret wine nutmeg and some slices of orange Otherwayes with gravy of the salmon butter juyce of orange or lemon sugar and cinamon beat up the sauce with the butter pretty thick dish up the salmon pour on the sauce and lay on it slices of lemon Or beaten butter with slices of orange or lemon or the juyce of them or grape verjuyce and nutmeg Otherwayes the gravy of the salmon two or three anchoves dissolved in it grated nutmeg and grated bread beat up thick with butter the yolk of an egg and slices of oranges or the juyce of it To bake Salmon TAke a salmon being new scale it draw it and wipe it dry scrape out the blood from the back-bone scotch it on the back and side then season it with pepper nutmeg and salt the pie being made put butter in the bottom of it a few whole cloves and some of the seasoning lay on the salmon and put some whole cloves on it some slic't nutmeg and butter close it up and baste it over with eggs or saffron water being baked fill it up with clarified butter Or you may fley the salmon and season it as aforesaid with the same spices and not scotch it but lay on the skin again and lard it with eel For the paste onely boiling liquor with three gallons of fine or course flour made up very stiff To make Minced Pies of Salmon MInce a rand of fresh salmon very small with a good fresh water eel being fleyed and boned then mince some violet leaves sorrel strawberry leaves parsley sage savory marjoram and time mingle all together with the meat currans cinamon nutmeg pepper salt sugar carawayes rose-water white wine and some minced orangado put some butter in the bottom of the pies fill them and being baked ice them and scrape on sugar Make them according to these forms To make Chewets of Salmon MInce a rand of salmon with a good fresh water cel being boned fleyed and seasoned with pepper salt nutmeg cinamon beaten ginger caraway-seed rose-water butter verjuyce sugar and orange-peel minced mingle all together with some slic't dates and currans put butter in the bottom fill the pies close them up bake them and ice them To make a Lumber Pie of Salmon MInce a rand jole or tail with a good fat fresh eel seasoned in all points as beforesaid put some five or six yolks of eggs to it with one or two whites make it into balls or rouls with some hard eggs in quarters put some butter in the pie lay on the rouls and on them large mace dates in halves slic't lemon grapes or barberries and butter close it up bake it and ice it being baked cut up the cover fry some sage leaves in batter in clarified butter and stick them in the rouls cut the cover and lay it on the plate about the pie or mingle it with an eel cut into dice-work liquor it with verjuyce sugar and butter To boil Bace Mullet Gurnet Rochet Wivers c. TAke a mullet draw it wash it and boil it in fair water and salt with the scales on either splatted or whole but first let the liquor boil being finely boiled dish it upon a clean scowred dish put carved sippets round about it and lay the white side uppermost garnish it with slict't lemon large mace lemon peels and barberries then make a lear or sauce with beaten butter a little water slices of lemon juyce of grapes or orange strained with the yolks of two or three eggs To souce Mullets or Bace DRaw them and boil them with the scales but first wash them clean and lay them in a dish with some salt cast upon them some slic't ginger and large mace put some wine vinegar to them and two or three cloves then set on the fire a kettle with as much wine as water when the pan boils put in the fish and some salt boil it with a soft fire and being finely boiled and whole take them up with a false bottom and two wires all together If you will jelly them boil down the liquor to a jelly with a piece of isingglass being boild to a jelly pour it on the fish spices and all into an earthen flat bottomed pan cover it up
or two of lemon some large mace slic't ginger and two or three cloves then set some liquor a boiling in a pan or kettle as much wine and water as will cover it when the liquor boils put in the fish with the spices and salt when it is boild put in the lemon and serve the fish on fine carved sippets then make a leir or sauce with beaten butter beaten with juyce of oranges or lemons serve it with slic't lemon on it slic't ginger and barberries and garnish it with the same To stew Conger TAke a piece of conger and cut it into pieces as big as a hens egg put them in a stew pan or two deep dishes with some large mace salt pepper slic't nutmeg some white wine wine vinegar as much water butter and slic't ginger stew these well together and serve them on sippets with slic't orange lemon and barberries and run them over with beaten butter To marinate Conger SCald and draw it cut it into pieces and fry it in the best sallet oyl you can get being fryed put it in a little barrel that will contain it then have some fryed bay leaves large mace slic't ginger and a few whole cloves lay these between the fish put to it white wine vinegar and salt close up the head and keep it for your use To souce Conger TAke a good fat conger draw it at two several vents or holes being first scalded and the finns shaved off cut it into three or four pieces then have a pan of fair water and make it boil put in the fish with a good quantity of salt let it boil very softly half an hour being tender boild set it by for your use for present spending but to keep it long boil it with as much wine as water and a quart of white wine vinegar To souce Conger in Collers like Brawn TAke the forepart of a conger from the gills splat it and take out the bone being first fleyed or scalded then have a good large eel or two fleyed also and boned seasoned in the inside with minced nutmeg mace and salt seasoned and cold with the eel in the inside binde it up hard in a clean cloth boil it in fair water white wine and salt To roast Conger TAke a good fat conger draw it wash it and scrape off the slime cut off the finns and spit it like an S draw it with rosemary and time put some beaten nutmeg in his belly salt some stripped time and some great oysters parboild roste it with the skin on and save the gravy for the sauce boild up with a little claret wine beaten butter wine vinegar and an anchove or two the fat blown off and beat up thick with some sweet butter two or three slices of an orange and elder vinegar Or roste it in short pieces and spit it with bay leaves between stuck with rosemary Or make venison sauce and instead of rosting it on a spit roste it in an oven To broil Conger TAke a good fat conger being scalded and cut into pieces salt them and broil them raw or you may broil them being first boiled and basted with butter or steeped in oyl and vinegar broil them raw and serve them with the same sauce you steeped them in baste them with rosemary time and parsley and serve them with the sprigs of those herbs about them either in beaten butter and vinegar or oyl and vinegar and the foresaid herbs or broil the pieces spiatted like a spitch-cock of an eel with the skin on To fry Conger BEing scalded and the finns shaved off splat it cut it into rouls round the conger flour it and fry it in clarified butter crisp sauce it with butter beaten with vinegar juyce of orange or lemon and serve it with fryed parsley fryed ellicksanders or clary in batter To bake Conger in Pasty proportion In Pye proportion BAke it any way of the sturgeon as you may see in the next Section to be eaten either hot or cold and make your pyes according to these forms To stew a Lump TAke it either fleyed or not and boil it being splatted in a dish with some white wine a large mace or two salt and a whole onion stew them well together and dish them on fine sippets run it over with some beaten butter beat up with two or three slices of an orange and some of the gravy of the fish run it over the lump and garnish the meat with slic't lemon grapes barberries or gooseberries To bake a Lump TAke a lump and cut it in pieces skin and all or fley it and part it in two pieces of a side season it with nutmeg pepper and salt and lay it in the pye lay on it a bay leaf or two three or four blades of large mace the slices of an orange gooseberries grapes barberries and butter close it up and bake it being baked liquor it with beaten butter Thus you may bake it in dish pye or patty-pan To boil Soals DRaw and fley them then boil them in vinegar salt white wine and mace but let the liquor boil before you put them in being finely boild take them up and dish them in a clean dish on fine carved sippets garnish the fish with large mace slic't lemon gooseberries grapes or barberries and beat up some butter thick with juyce of oranges white wine or grape verjuyce and run it over the fish Sometimes you may put some stewed oysters on them Otherwayes Take the soals flay and draw them and scotch one side with your knife lay them in a dish and pour on them some vinegar and salt let them lie in it half an hour in the mean time set on the fire some water white wine six cloves of garlick and a faggot of sweet herbs then put the fish into the boiling liquor and the vinegar and salt where they were in steep being boild take them up and drain them very well then beat up sweet butter very thick and mix with it some anchoves minced small and dissolved in the butter pour it on the fish being dished and strow on a little grated nutmeg and minced orange mixt in the butter To stew Soals BEing fleyed and scotched draw them and half fry them then take some claret wine and put to it some Falt grated ginger and a little garlick boil this sauce in a dish when it boils put the soals therein and when they are sufficiently stewed upon their backs lay the two halves open an the one side and on the other then lay anchoves finely washed and boned all along and on the anchoves slices of butter then turn the two sides over again and let them stew till they be ready to be eaten then take them out of the sauce and lay them on a clean dish pour some of the liquor wherein they were stewed upon them and squeeze on an orange Otherwayes Draw fley and scotch them then flour them and half fry them in clarified butter put them in a clean
season it with cloves mace pepper and salt mince some sweet herbs and put to it and make your forcings in the forms of balls pears stars or dolphins if you please stuff carrots or turnips with it To dress a whole Sturgeon in Stoffado cut into Rands and Joles to eat hot or cold TAke a sturgeon draw it and part it in two halves from the tail to the head cut it into rands-and joles a foot long or more then wash off the blood and slime and steep it in wine vinegar and white wine as much as will cover it or less put to it eight ounces of slic't ginger six ounces of large mace four ounces of whole cloves half a pound of whole pepper salt and a pound of slic't nutmegs let these steep in the foresaid liquor six hours then put them into broad earthen pans flat bottomed and bake them with this liquor and spices cover them with paper it will ask four or five hours baking being baked serve them in a large dish in joles or rands with large slices of French bread in the bottom of the dish steep them well with the foresaid broth they were baked in some of the spices on them some slic't lemon barberries grapes or gooseberries and lemon-peel with some of the same broth beaten butter juyce of lemons and oranges and the yolks of eggs beat up thick If to eat cold barrel it up close with this liquor and spices fill it up with white wine or sack and head it up close it will keep a year very well when you serve it serve it with slic't lemons and bay leaves about it To souce Sturgeon to keep all the year TAke a sturgeon draw it and part it down the back in equal sides and rands put it in a tub into water and salt and wash it from the blood and slime binde it up with tape or packthred and boil it in a vessel that will contain it in water vinegar and salt boil it not too tender being finely boild take it up and being pretty cold lay it on a clean flasket or tray till it be through cold then pack it up close To souce Sturgeon in two good strong sweet Firkins IF the sturgeon be nine foot in length two firkins will serve it the vessels being very well filled and packed close put into it eight handfuls of salt six gallons of white wine and four gallons of white wine vinegar close on the heads strong and sure and once in a moneth turn it on the other end To broil Sturgeon or toast it against the fire BRoil or toast a rand or jole of sturgeon that comes new out of the sea or river or any piece and either broil it in a whole rand or slices an inch thick salt them and steep them in oyl olive and wine vinegar broil them on a soft fire and baste them with the sauce it was steeped in with branches of rosemary time and parsley being finely broiled serve it in a clean dish with some of the sauce it was basted with and some of the branches of rosemary or baste it with butter and serve it with butter and vinegar being either beaten with slic't lemon or juyce of oranges Otherwayes Broil it on white paper either with butter or sallet oyl if you broil it in oyl being broild put to it on the paper some oyl vinegar pepper and branches or slices of orange If broild in butter some beaten butter with lemon claret and nutmeg To fry Sturgeon TAke a rand of fresh sturgeon and cut it into slices of half an inch thick hack it and being fried it will look as if it were ribbed fry it brown with clarified butter then take it up make the pan clean and put it in again with some claret wine an anchove salt and beaten saffron fry it till half be consumed and then put in a piece of butter some grated nutmeg grated ginger and some minced lemon garnish the dish with lemon dish it the dish being first rubbed with a clove of garlick To Jelly Sturgeon SEason a whole rand with pepper nutmeg and salt bake it dry in an earthen pan and being baked and cold slice it into thin slices dish it in a clean dish and run jelly on it To roast Sturgeon TAke a rand of fresh sturgeon wipe it very dry and cut it in pieces as big as a goose egg season them with nutmeg pepper and salt and stick each piece with two or three cloves draw them with rosemary and spit them thorow the skin and put some bay leaves or sage leaves between every piece baste them with butter and being roasted serve them on the gravy that droppeth from them beaten butter juyce of orange or vinegar and grated nutmeg serve also with it venison sauce in saucers To make Olives of Sturgeon stewed or roasted TAke spinage red sage parsley time rosemary sweet marjoram and winter savory wash and chop them very small and mingle them with some currans grated bread yolks of hard eggs chopped small some beaten mace nutmeg cinamon and salt then have a rand of fresh sturgeon cut into thin broad pieces and hacked with the back of a chopping-knife laid on a smooth pie plate strow on the minced herbs with the other materials and roul them up in a roul stew them in a dish in the oven with a little white wine or wine vinegar some of the forcing under them and some sugar being baked make a leir with some of the gravy and slices of orange and lemons To make Olives of Sturgeon otherwayes TAke a rand of sturgeon being new cut it in fine thin slices and hack them with the back of a knife then make a compound of minced herbs as time savory sweet marjoram violet leaves strawberry leaves spinage mince sorrel endive and sage mince these herbs very fine with a few scallions some yolks of hard eggs currans cinamon nutmegs sugar rose water and salt mingle all together and strow on the compound herbs on the hacked olives roul them up and make pies according to these forms put butter in the bottom of them and lay the olives on it being full lay on some raisins prunes large mace dates slic't lemon some gooseberries grapes or barberries and butter close them up and bake them being baked liquor them with butter white wine and sugar ice them and serve them up hot To bake a Sturgeon in Joles and Rands dry in earthen Pans and being baked and cold pickled and barreld up to serve hot or cold TAke a sturgeon fresh and new part him down from head to tail and cut it into rands and Joles cast it into fair water and salt wash off the slime and blood and put it into broad earthen pans being first stuffed with penniroyal or other sweet herbs stick it with cloves and rosemary and bake it in pans dry or a little white wine to save the pans from breaking then take white or claret wine and make a pickle half as much
wine vinegar some whole pepper large mace slic't nutmegs and six or seven handfuls of salt being baked and cold pack and barrel it up close and fill it up with this pickle raw head it up close and when you serve it serve it with some of the liquor and slic't lemon To bake Sturgeon Pies to eat cold TAke a fresh jole of sturgeon scale it and wash off the slime wipe it dry lard it with a good salt eel seasoned with nutmeg and pepper cut the lard as big as your finger and being well larded season the jole or rand with the foresaid spices and salt lay it in a square pie in fine or course paste and put some whole cloves on it some slic't nutmeg slic't ginger and good store of butter close it up and bake it being baked fill it up with clarified butter To bake Sturgeon otherwayes with Salmon TAke a rand of sturgeon cut it into large thick slices and two rands of fresh salmon in thick slices as broad as the sturgeon season it with the same seasoning as the former with spices and butter close it up and bake it being baked fill it up with clarified butter Make your sturgeon pies or pasties according to these forms To bake a Sturgeon Pie to eat cold otherwayes TAke a rand of sturgeon fley it and wipe it with a dry cloth and not wash it cut it into large slices then have carps tenches or a good large eel fleyed and boned your Tenches and Carps scaled boned and wiped dry season your sturgeon and the other fishes with pepper nutmeg and salt put butter in the bottom of the pie and lay a lay of sturgeon and on that a lay of carps then a lay of sturgeon and a lay of eels next a lay of sturgeon and a lay of tench and a lay of sturgeon above that lay on it some slic't ginger slic't nutmeg and some whole cloves put on butter close it up and bake it being baked liquor it with clarified butter Or bake it in pots as you do venison and it will keep long Otherwayes To bake Sturgeon Pyes to be eaten hot FLey off the scales and skin of a rand cut it in pieces as big as a walnut and season it lightly with pepper nutmeg and salt lay butter in the bottom of the pye put in the sturgeon and put to it a good big onion or two whole some large mace whole cloves slic't ginger some large oysters slic't lemon gooseberries grapes or barberries and butter close it up and bake it being baked fill it up with beaten butter beaten with white wine or claret and juyce or slices of lemon or orange To this pye in Winter you may use prunes raisins or currans and liquor it with butter verjuyce and sugar and in Summer pease boild and put in the pye being baked and leave out fruit Otherwayes Cut a rand of sturgeon into pieces as big as a hens egg cleanse it and season them with pepper salt ginger and nutmeg then make a pie and lay some butter in the bottom of it then the pieces of sturgeon and two or three bay leaves some large mace three or four whole cloves some blanched chesnuts gooseberries grapes or barberries and butter close it up and bake it and being baked liquor it with beaten butter and the blood of the sturgeon boild together with a little claret wine To bake Surgeon Pyes in Dice-work to be eaten hot TAke a pound of sturgeon a pound of a fresh fat eel a pound of a carp a pound of turbut a pound of mullet scaled cleansed and boned a tench and a lobster cut all these fishes into the form like dice and mingle with them a quart of prawns season them altogether with pepper nutmeg and salt mingle some cockles amongst them boild artichocks fresh salmon and asparagus all cut into dice-work Then make pyes according to these forms lay butter in the bottom of them then the meat being well mingled together next lay on some gooseberries grapes or barberries slic't orange or lemons and put butter on it with yolks of hard eggs and pistaches close it up and bake it and being baked liquor it with good sweet butter white wine or juyce of oranges To make minced Pyes of Sturgeon FLey a rand of it and mince it with a good fresh water eel being fleyed and boned then mince some sweet herbs with an onion season it with cloves mace pepper nutmeg and salt mingle amongst it some grapes gooseberries or barberries and fill the pye having first put some butter in the bottom of it lay on the meat and more butter on the top close it up bake it and serve it up hot Otherwayes Mince a rand of fresh sturgeon or the fattest part of it very small then mince a little spinage violet leaves strawberry leaves sorrel parsley sage savory marjoram and time mingle them with the meat some grated manchet currans nutmeg salt cinamon cream eggs sugar and butter fill the pye close it up and bake it being baked ice it Minced Pyes of Surgeon otherwayes FLey a rand of sturgeon and lard it with a good fat salt eel roste it in pieces and save the gravy being rosted mince it small but save some to cut into dice-work also some of the eel in the same form mingle it amongst the rest with some beaten pepper salt nutmeg some gooseberries grapes or barberries put butter in the bottom of the pye close it up and bake it being baked liquor it with gravy juyce of orange nutmeg and butter Sometimes add to it currans sweet herbs and saffron and liquor it with verjuyce sugar butter and yolks of eggs To make Chewits of Sturgeon MInce a rand of sturgeon the fattest part and season it with pepper salt nutmeg cinamon ginger caraway seed rose-water butter sugar and orange-peel minced mingle all together with some sliced dates and currans and fill your pyes To make a Lumber Pie of Sturgeon MInce a rand of sturgeon with some of the fattest of the belly or a good fat fresh eel being minced season it with pepper nutmeg salt cinamon ginger carawayes slic't dates eight or four raw eggs and the yolks of six hard eggs in quarters mingle altogether and make them into balls or rolls fill the pye and lay on them some slic't dates large mace slic't lemon grapes gooseberries or barberries and butter close it up and bake it being baked liquor it with butter white wine and sugar Or onely adde some grated bread some of the meat cut into dice-work and some rose-water baked in all points as the former being baked cut up the cover and stick it with balls with fryed sage leaves in batter liquor it as aforesaid and lay on it a cut cover scrape on sugar To make an Olive Pie of Sturgeon in the Italian Fashion MAke slices of sturgeon hack them and lard them with salt salmon or salt eel then make a composition of some of the sturgeon cut into dice-work
close and when you dish the fish serve it with some of the jelly on it garnish the dish with slic't ginger and mace and serve with it in saucers wine vinegar minced sennil and slic't ginger garnish the dish with green fennil and flowers and parsley on the fish To marinate Mullets or Bace SCale the mullets draw them and scrape off the slime wash and dry them with a clean cloth flour them fry them in the best fallet oyl you can get fry them in a frying pan or in a preserving pan but first before you put in the fish to fry make the oyl very hot fry them not too much but crisp and stiff being clear white and fine fried lay them by in an earthen pan or charger till they be all fried lay them in a large flat bottomed pan that they may lye by one another and upon one another at length and pack them close then make pickle for them with as much wine vinegar as will cover them the breadth of a finger boil it in a pipkin with salt bay leaves sprigs or tops of rosemary sweet marjoram time savory and parsley a quarter of a handful of each and whole pepper give these things a walm or two on the fire pour it on the fish and cover it close hot then slice three or four lemons being pared save the peels and put them to the fish strow the slices of lemon over the fish with the peels and keep them close covered for your use If this fish were barreld up it would keep as long as sturgeon put half wine vinegar and half white wine the liquor not boiled nor no herbs in the liquor but fried bay leaves slic't nutmegs whole cloves large mace whole pepper and slic't ginger pack the fishes close and once a moneth turn the head of the vessel downward it will keep half a year without barrelling Marinate these Fishes following as the Mullet viz. Bace Soals Plaice Flounders Dabs Pike Carp Bream Perch Tench Wivers Trouts Smelts Gudgeons Mackrel Turbut Holly-burt Gurnet Rochet Conger Oysters Scollops Cockles Lobsters Prawns Crawfish Muskles Snails Mushrooms Welks Frogs c. To marinate Bace Mullet Gurnet or Rochet otherwayes TAke a gallon of vinegar a quart of fair water a good handful of bay leaves as much of rosemary and a quarter of a pound of pepper beaten put these together and let them boil softly season it with a little salt then fry your fish in special good sallet oyl being well clarified the fish being fried put them in an earthen vessel or barrel lay the bay leaves and rosemary between every layer of the fish and pour the broth upon it when it is cold close up the vessel thus you may use it to serve hot or cold and when you dish it to serve garnish it with slic't lemon the peel and barberries To broil Mullet Bace or Bream TAke a mullet draw it and wash it clean broil it with the scales on or without scales and lay it in a dish with some good sallet oyl wine vinegar salt some sprigs of rosemary time and parsley then heat the gridiron and lay on the fish broil it on a soft fire on the embers and baste it with the sauce it was steeped in being broild serve it in a clean warm dish with the sauce it was steeped in the herbs on it and about the dish cast on salt and so serve it with slices of orange lemon or barberries Or broil it in butter and vinegar with herbs as abovesaid and make sauce with beaten butter and vinegar Or beaten butter and juyce of lemon and orange Sometimes for change with grape verjuyce juyce of sorrel beaten butter and the herbs To fry Mullets SCale draw and scotch them wash them clean wipe them dry and flour them fry them in clarified butter and being fryed put them in a dish put to them some claret wine slic't ginger grated nutmeg an anchove salt and some sweet butter beat up thick give the fish a walm with a minced lemon and dish it but first rub the dish with a clove of garlick The least mullets are the best to fry To bake a Mullet or Bace SCale garbidge wash and dry the mullet very well then lard it with a salt eel season it and make a pudding for it with grated bread sweet herbs and some fresh eel minced put also the yolks of hard eggs an anchove washed and minced very small some nutmeg and salt fill the belly or not fill it at all but cut it into quarters or three of a side and season them with nutmeg ginger and pepper lay them in your pye and make balls and lay them upon the pieces of mullet then put on some capers prawns or cockles yolks of eggs minced butter large mace and barberries close it up and being baked cut up the lid and stick it full of cuts of paste lozenges or other pretty garnish fill it up with beaten butter and garnish it with slic't lemon Or you may bake it in a patty-pan with better paste then that which is made for pyes This is a very good way for tench or bream Section 16. Or The fourth Section of Dressing Fish Shewing the exactest wayes of Dressing Turbut Plaice Flounders and Lampry To boil Turbut to eat hot DRaw and wash them clean then boil them in white wine and water as much of the one as the other with some large mace a few cloves salt sliced ginger a bundle of time and rosemary fast bound up when the pan boils put in the fish scum it as it boils and being half boild put in some lemon-peel being through boild serve it in this broth with the spices herbs and slic't lemon on it or dish it on sippets with the foresaid garnish and serve it with beaten butter Turbut otherwayes Calvered Draw the turbut wash it clean and boil it in half wine and half water salt and vinegar when the pan boils put in the fish with some slic't onions large mace a clove or two some slic't ginger whole pepper and a bundle of sweet herbs as time rosemary and a bay leaf or two scotch the fish on the white side before you put it a boiling very thick overthwart onely one way being half boiled put in some lemon or orange-peel and being through boild serve it with the spices herbs some of the liquor onions and slic't lemon Or serve it with beaten butter slic't lemon herbs spices onions and barberries Thus also you may dress holyburt To boil Turbut or Holyburt otherwayes BOil it in fair water and salt being drawn and washed clean when the pan boils put in the fish and scum it being well boild dish it and pour on it some stewed oysters and slic't lemon run it over with beaten butter beat up thick with juyce of oranges pour it over all then cut sippets and stick it with fryed bread Otherwayes Serve them with beaten butter vinegar barberries and sippets about the fish To Souce Turbut and
it leave out the onions and herbs of the first broth and keep it in the last To make a Hash of Eels TAke a good large eel or two fley draw and wash them bone and mince them then season them with cloves and mace mix with them some good large oyfters a whole onion salt a little white wine and an anchove stew them upon a soft fire and serve them on fine carved sippets garnish them with some slic't orange and run them over with beaten butter thickned with the yolk of an egg or two some grated nutmeg and juyce of orange To make a Spitch-Cock or broild Eels TAke a good large eel splat it down the back and joynt the back-bone being drawn and the blood washed out leave on the skin and cut it in four pieces equally salt them and baste them with butter or oyl and vinegar broil them on a soft fire and being finely broild serve them in a clean dish with beaten butter and juyce of lemon or beaten butter and vinegar with sprigs of rosemary round about them To broil salt Eels TAke a salt eel and boil it tender being fleyed and trust round with scuers boil it tender on a soft fire then broil it brown and serve it in a clean dish with two or three great onions boild whole and tender and then broild brown serve them on the eel with oyl and mustard in saucers To roast an Eel CUt it three inches long being first fleyed and drawn split it put it on a small spit and roast it set a dish under it to save the gravy and roast it fine and brown then make sauce with the gravy a little vinegar salt pepper a clove or two and a little grated parmisan or old English cheese or a little buttargo grated the eel being roasted blow the fat off the gravy and put to it a piece of sweet butter shaking it well together with some salt put it in a clean dish lay the eel on it and some flices of oranges To roast Eels otherwayes TAke a good large silver eel draw it and fley it in pieces of four inches long spit it on a small spit with some bay leaves or large sage leaves between each piece spit it cross wayes and roast it being roasted serve it with beaten butter beaten with juyce of oranges lemons or elder vinegar and beaten nutmeg or serve it with venison sauce and dredge it with beaten caraway-seed cinamon flour or grated bread To bake Eels in Pie Dish or Patty-pan TAke good fresh water eels draw and fley them cut them in pieces and season them with pepper salt and nutmeg lay them in a pie with some prunes currans grapes gooseberries or barberries large mace slic't dates and butter close it up and bake it being baked liquor it with white wine sugar and butter and ice it If you bake it in a dish in paste bake it in cold butter paste roast the eel and let it be cold season it with nutmeg pepper ginger cinamon and salt put butter on the paste and lay on the eel with a few sweet herbs chopped and grated bisket bread grapes currans dates large mace and butter close it up and bake it liquor it and ice it Otherwayes Take good fresh water eels fley and draw them season them with nutmeg pepper and salt being cut in pieces lay them in the pie and put to them some two or three onions in quarters some butter large mace grapes barberries or gooseberries close them up and bake them being baked liquor them with beaten butter beat up thick with the yolks of two eggs and slices of an orange Sometimes you may bake them with a minced onion some raisins of the sun and season them with some ginger pepper and salt To bake Eels otherwayes TAke half a dozen good eels fley them and take out the bones mince them and season them with nutmeg pepper and salt lay some butter in the pie and lay a lay of eel and a lay of watered salt eel cut into great lard as big as your finger lay a lay of it and another of minced eels thus lay six or seven layes and on the top lay on some whole cloves slic't nutmeg butter and some slices of salt eel close it up and bake it being baked fill it up with some clarified butter and close the vent Make your pie round according to this form To bake Eels with Tenches in a round or square pie to eat cold TAke four good large eels fleyed and boned and six good large tenches scale splat and bone them cut off the heads and fins as also of the eels cut both eels and tenches a handful long and season them with pepper salt and nutmeg then lay some butter in the bottom of the pie lay a lay of eels and then a lay of tench thus do five or six layings lay on the top large mace and whole cloves and on that butter close it up and bake it being baked and cold fill it up with clarified butter Or you may bake them whole and lay them round in the pie being fleyed boned and seasoned as the former bake them as you do a lampry with two or three onions in the middle To make minced Pies of an Eel TAke a fresh eel fley it and cut off the fish from the bone mince it small and pare two or three wardens or pears mince of them as much as of the eel or oysters temper and season them together with ginger pepper cloves mace salt a little sanders some currans raisins prunes dates verjuyce butter and rose-water Minced Eel Pies otherwayes TAke a good fresh water eel fley draw and parboil it then mince the fish being taken from the bones mince also some pippins wardens figs some great raisins of the sun season them with cloves mace pepper salt sugar saffron prunes currans dates on the top whole raisins and butter make pies according to these forms fill them close them up and bake them being baked liquor them with grape verjuyce slic't lemon butter sugar and white wine Other minced Eel Pyes TAke two or three good large eels being cleansed mince them and season them with cloves mace pepper nutmeg salt and a good big onion in the bottom of your pye some sweet herbs chopped and onions put some gooseberries and butter to it and fill your pye close it up and bake it being baked liquor it with butter and verjuyce or strong fish broth butter and saffron Otherwayes Mince some wardens or pears figs raisins prunes and season them as abovesaid with some spices but no onions nor herbs put to them gooseberries saffron slic't dates sugar verjuyce rosewater and butter then make pyes according to these forms fill them and bake them being baked liquor them with white batter white wine and sugar and ice them To boil Conger to be eaten hot TAke a piece of conger being scalded and washed from the blood and slime lay it in vinegar and salt with a slice
fennil roots parsley a little anniseed a pint of white wine hyssop violet leaves strawberry leaves binde all the foresaid roots and herbs a little quantity of each in a bundle boil it leasurely scum it and when it is boild strain it through a strainer of strong canvas when you use it drink it as often as you please blood warm Sometimes in the broth or of any of the meats aforesaid use mace raisins of the Sun a little balm endive fennill and parsley roots Sometimes sorrel violet leaves spinage endive succory sage a little hyssop raisins of the Sun prunes a little saffron and the yolk of an egg strained with verjuyce or white wine Otherwayes Fennil roots coltsfoot agrimony bettany large mace white sanders slic't in thin slices the weight of six pence made with a chicken and a crust of manchet take it morning and evening Otherwayes Violet leaves wilde tansey succory roots large mace raisins and damask prunes boild with a chicken and a crust of bread Sometimes broth made of a chop of mutton veal or chicken French barley raisins currans capers succory roots parssey roots fennil roots balm burrage bugloss endive tamarisk harts-horn ivory yellow sanders and fumitory put to these all or some in a moderate quantity Otherwayes a sprig of rosemary violet leaves time mace succory raisins and a crust of bread To make a Paste for a Consumption TAke the brawn of a roasted capon the brawns of two partridges two rails two quails and twelve sparrows all roasted take the brawns from the bones and beat them in a stone mortar with two ounces of the pith of roast veal a quarter of a pound of pistaches half a dram of ambergreece a grain of musk and a pound of white sugarcandy beaten fine beat all these in a mortar to a perfect paste now and then putting in a spoonful of goats milk also two or three grains of bezar when you have beaten all to a perfect paste make it into little round cakes and bake them on a sheet of white paper To make a Jelly for a Consumption of the Lungs TAke half a pound of isingglass as much harts-horn an ounce of cinamon an ounce of nutmegs a few cloves a pound of sugar a stick of liquoras four blades of large mace a pound of prunes an ounce of ginger a little red sanders and as much rubarb as will lie on a six pence boil the foresaid in a gallon of water and a pint of claret till a pint be wasted or boild away boil them on a soft fire close covered and slice all your spices very thin An excellent Water for a Consumption TAke a pint of new milk and a pint of good red wine the yolks of twenty four new laid eggs raw and dissolved in the foresaid liquors then have as much fine slic't manchet as will drink up all this liquor put it in a fair rose still with a soft fire and being distilled take this water in all drinks and pottages the sick party shall eat or the quantity of a spoonful at a draught in beer in one moneth it will recover any consumption Other Drink for a Consumption TAke a gallon of running water of ale measure put to it an ounce of cinamon an ounce of cloves an ounce of mace and a dram of acter roots boil this liquor till it come to three quarts and let the party daily drink of it till he mends To make an excellent Broth or Drink for a sick body TAke a good fleshy capon take the flesh from the bones or chop it in pieces very small and not wash it then put them in a rose still with slices of lemon-peel wood-sorrel or other herbs according to the Physicians direction being distilled give it to the weak party to drink Or soak them in malmsey and some capon broth before you distill them To make a strong Broth for a sick party ROast a leg of mutton save the gravy and being roasted prick it and press out the gravy with a woodden press put all the gravy into a silver porrenger or piece with the juyce of an orange and sugar warm it on the coals and give it the weak party Thus you may do a roast or boild capon partridge pheasant or chicken take the flesh from the bones and stamp it in a stone or woodden mortar with some crumbs of fine manchet strained with capon broth or without bread and put the yolk of an egg juyce of orange lemon or grape verjuyce and sugar To make China Broth. TAke an ounce of China thin sliced put it in a pipkin of fair water with a little veal or chicken stopped close in a pipkin let it stand four and twenty hours on the embers but not boil then put to it colts foot scabious maiden-hair violet leaves half a handful candied eringo and two or three marsh mallows boil them on a soft fire till the third part be wasted then put in a crust of manchet a little mace a few raisins of the Sun stoned and let it boil a while longer Take of this broth every morning half a pint for a moneth then leave it a moneth and use it again China Broth otherwayes TAke two ounces of China root thin sliced and half an ounce of long pepper bruised then take of balm time sage marjoram nepe and smalk of each two slices clary a handfull of cowslips a pint of cowssip water and three blades of mace put all into a new and well glazed pipkin of four quarts and as much fair water as will fill the pipkin close it up with paste and set it on the embers to warm but not to boil let it stand thus soaking four and twenty hours then take it off and put to it a good big cock chicken a calves foot a knuckle of mutton and a little salt stew all with a gentle fire to a pottle scum it very clean and being boild strain the clearest from the dregs and drink of it every morning half a pint blood warm To make Almond Milk against a hot Disease BOil half a pound of French barley in three several waters keep the last water to make your milk of then stamp half a pound of almonds with a little of the same water to keep them from oyling being finely beaten strain it with the rest of the barley water put some hard sugar to it boil it a little and give it the party warm An excellent Restorative for a weak Back TAke clary dates the pith of an oxe and chop them together put some cream to them eggs grated bread and a little white sanders temper them all well together fry them and eat it in the morning fasting Otherwayes Take the leaves of clary and nepe fry them with yolks of eggs and eat them to breakfast Excellent wayes for Feeding Poultrey To feed Chickens IF you will have a sat crammed chicken coop them up when the damn hath forsaken them the best cramming for them is wheat meal and milk made