dip it in the yolk of Eggs and fry them in butter To boyl a Rabbet TAke an old Rabbet and cut her off by the hind loines and in the belly of her you must make a pudding with a sweet-bread or Kidney of Veal sweet herbs bread suer Currans and spice Eggs and Sugar boyl it in sweet broth of Mutton or the like with some chopped Parslyâ— and salt and whole spice when it is almost boyled put in two handfuls of Gooseberies then thicken the broth with the pap of Codlings and put in some fresh butter so serve it in with your Dish finely garnished To make a Tart of Cream TAke a pint of Cream and twelve Egges yolks and whites strain them with your Cream and season it with salt sugar and spice put to it a little sweet butter and a little Rosewater set it over the fire and stir it that it do not burn till it be thick then let the whey run clean from it then strain it from the thin and fill your Tart bake it but a little then cast over it several sorts of sweet meats and serve it to the Table To make a Tart of Cheescurds TAke your Curds and strain them with the yolks of Eggs Rosewater and Sugar and some spice put to it some sweet butter and set it over a Chaffing-dish of coals till it be hot then fill your Tart and bake it To make Fritters TAke eight or ten Eggs and half the whites beat them well then make a tender Posset of Ale and Milk and break the curd and the drink together then take the thickest of it for liquor to mingle your batter then take a little Sack Nutmegs Cloves and Ginger a litâ—le grated bread flower and salt and apples cut thin let your batter be very thick or else it wil drink suet To make excellent Puddings TAke a pint of sweet cream half a handful of Marjorum as much Penne-royal as much of Wintersavory stamp these and strain them into the Cream then put in the yolks of Eggs and grated bread suet Cloves Mace Nutmeg and sugar with some Rose-water and a little salt so fill your skins and boyl them To seeth a Pickeril TAke a fair Pan a little yest and a good deal of white Wine and fair water then slice two-Onions very thin and put them to the broth then put in a little whole Mace a little salt and half a pound of butter let them boyl together a good while then wash your Pike and put his tail in his mouth and when he is boyled enough garnish your Dish and make sawce for him with some of the liquorâ— some fresh butter and an Auchovis or two To boyl Calves lights BOyl them fiâ—st in water then take Parsly Onions and sweet herbs and chop them small when the lights are boyled put them into a little pot with the herbs and Onions with some of their own liquor some butter and Verjuyce and spice and salt so let them boyl a little while and serve them on Sippets To dress Sheeps feet WHen they are boyled and blanched cleave them in sunder then take the yolks of Eggs with a little chopped Parsly and a little salt and fry them with sweet butter serve them in with Vercuyce butter To pickle Quinces TAke as much small Ale as will cover your Quinces in the Vessel then take some of your refuse Quinces and cut them small core and all put them into the liquor with some Pears cut in pieces a good quantity of either let these boyl till the one half be consumed then take it from the fire and stain it and let it stand all night then put your Quinces into a Vessel either of wood or stone just as they came from the Tree and to every score of Quinces put in a quart of Perry be sure you have liquor enough to cover them then cover them with the refuse Quinces and put something that will keep them down close in your Vessel that no ayr get in To make Polonia Sausages TAke Pork and pick it clean from the bones and skin let it not be too fat mince it well and beat it in a Mortar very fine then weigh it and to every pound of meat take one ounce of salt then take Pepper Cloves Mace Ginger Nutmegs and Cinnamon of each a like quantity being mixed together allow one spoonful of this to a pound of meat then take Anniseeds Carroway seeds Coriander seeds of each a like quantity mixed together and beaten allow half a spoonful of theâ—e to one pound of meat first season your meat with the salt kneading it in very well and so let it lye one day and one night then put in your spices and knead them in very well with a little Muscadine kneading it morning and evening with a little more Muscadine two dayes together your guts must now be ready having before lyen in salt and water two dayes then in sack and musk two dayes more then fill your guts with the meat and smoak them one night in the Chimney then hang them where they may have the warmth of the fire when they are dry take them down and keep them in a barrel of Wood ashes sifted to keep them as long as you please if you would not have them dry take them down and put them into so much oyle as will cover them after they have been smoaken a night or two they will keep in oyle seven years when you would eat of them boyl them very well and slice then thin and eat them cold To sowce a Pig AFter it is scalded chine it as you do a Hog then take the sides and dry them in a cloth then bone it and lay it in water one day and one night then take sweet herbs and chop them very small and slice a nutmeg with a race of ginger mingle the spice and herbs well together with a little salt then strew the fleshy sides with them â—nd sprinkle some white wine vineger on them then bind them up in collars and tye them hard with pack thred or rather tape then boile these collars in water and white wine vineger and a good deal of falt do not boile the head and the claws so much as the collars when it is well boiled strain the liquor and boile in it whole mace and put in a slâ—ced lemmon when you take it off the fire when it is cold put in your pigg and let it lye one week then serve it in with mustard and sugaâ— To sowse an Eele TAke a very large Eele and split it then take out the bones and strew it with sweet marjorum time rosemary mace and some nutmeg then rowle it up and tye it hard sew it up in a cloth and boile it in water and â—ilt then make sowse drink for it with beer water and salt To season a Calves head for a pye VVHen you have boiled it pretty well cut it very clean from the bones season it with mace
so close it To pickle Oysters TAke your great Oysters and save the liquor that comes from â—hem strain it iâ—to an earthen Pipkin put to it some white Wine and white Wine vinegar whole Pepper whole Mace sliced Ginger Cloves and Bay-leaves with a little saltâ— when it hath boyled a little put in your Oystersâ— and let â—hem boyl two or three walmes then take them up and boyl your liquor a little longer and when it is cold put in your Oysters and barrel them up or keep them in Gally Pots close stopped To mâ—ke a Potato Pye SCald them well and pill them then put butter into your Pye then whole Mace then Potatoes with Marrow Cinnamon Mace and Sugar then butter so close it and bake it and when it is baked put in some white Wine butter and sugar with the yolks of Eggs. To make a Neats-tongue Pye to be eaten hot TAke fresh Neats tongues boyl them in water salt till they be very tenderâ— then case them and when they are cold cut them in thin slices â—hen put butter into your Pye then your Neats tongue then a little Pepper whole Mace Raisons of â—he sun and sugar with some salt then butâ—er again so close it and bake it and when you serve it in put in white Wine butter and sugâ—r and the yolks of Eggs. Tâ— roast Pork without the skin TAke any small joynt of Pork and lay it â—o roast till it will pill then pill it and stick it with Rosemary â—nd Cloves â—hen baste it with butter and salt make sawce for it with bread water Claret wine beaten Cinnamon boyled together then put in butâ—er vinegar and sugar To make Pig eat like Lamb. TAke a fat Pig fley it and cut it in quarters and trâ—ss it like Lamb then draw it with Parsly and roast it baste it with butter and salt and when it is enough flowre it and make sawce for it wiâ—h butter juyce of Orange and Pepper To make Cabbagâ— Cream TAke twenty five quarts of new Milk set it on the fire â—ill it be ready to boyl and stir it all the while that it cream not then pour it into twenty several Platters as fast as you can and when it is cold take off the Cream with a Scimmer and lay it on a Pye-plate in the fashion of a Cabbage â—â—umpled one upon another do â—his three times and between every laire lay on with a Feaâ—her Rosewater and Sugar made very â—hâ—â—k You may take Cream boyled with spice and stir'd all thâ— while then seasoned with Rosewater and strained Almonds and stir it till it be cold then take toasts of Manchets cut thin not too hard nor too browâ— lay them in the bottom of the dish and lay â—he Cream upon â—hem this is very good of it self but if you please you may add your Cabbage Cream to it cover iâ— and so serve them in both together if you please you may colour some of the Cream either with red Sanders Tornsel Saffron or Spinage and that will make it look very like a Cabbage To make a Triâ—te TAke sweet Cream season it wiâ—h Rose-water and Sugar and a little Mace boyl it a little then let it stand till iâ— be luke-warm then put it into such littlâ—â—ishes or â—owls as you mean to serve it in then put in a little Runnet and stir it together when you serve it in cast on what Comfits you please To make thick Cream TAke sweet Cream a little Flower finely searsed large Mace and a stick of Cinnamon Rosewater and Sugar let these boyl together till it be somewhat thick then put to it thick Cream and the yolks of Eggs beaten and let it seeth a very little time for fear of turning then pour it out and serve it in cold To make Creames of Paste or Iellies BOyl your Cream and put Eggs into it as for a Fool then slice the sweet meats very â—hin and boyl them then sweeten iâ— and put it into a Dish To make Cakes without Plumbs TAke four pound of fine Flower rub it into one pound of sweet butter very well â—hen wiâ—h warm Cream and Ale yest temper it into a pâ—ste put in a little Rosewater and several spices beaten let it lye by the fire â—ill the Oven heat and when you make it up knead into it half a pound of Câ—rraway Comfits thâ—ee quarters of a pound of bisket Comfits make it up as fast as you can not thick nor cut it too deep put it in a Hoop wel buttered and wash it over with the white oâ— an Egg Rosewater Sugar then strew it wiâ—h some Comfits A Sack Posset without Milk TAke thirteen Eggs and while they are beating take a quart of Sâ—ck half a pound of fine sugar a pint of strong Beer let them boyl together a while then take it off and put in the Eggs stirring them very well then put it into a Bâ—son and cover it close with a dish then set it over a very soft fire till you see it arise wiâ—h a curd then serve it in with beaten spice To prâ—serve Goosebeâ—ries green and whole PIck them clean and put them into water as warm as Milk so let them stand close covered half an hourâ— then put them into another warm water and let them stand as long so do three times then take their weight in fine sugar and make a Syrup â—hen put them in and let them boyl sofâ—ly one hour then set them by till the next day so do twice then take them out of that Syrup and make new syrup and keep them in it all the year To make a Codling Tart. SCald them well pill them then rub them through a strainer and put them into a dish with some Rosewater and Sugar and some whole Cinnamon so let it stand over a Chaffing dish and coals a good while close covered stirring it now and then then take out the Cinnamon and fill your Tart and bake it but a little and when it is enough pour in a Custard and let it stand a while in the Oven To make a Sillibub TAke a Lemmon pared sliced very thin cover the bottom of your Sillibub pot with it then strew it thick with fine sugar then take Sack or whiâ—e Wine and make a curd with some Milk or Cream and lay it on the Lemmon with a spoon then cover it up to the top of the pot with some Cream and whites of Eggs whipped to a froth and between every lay of curd you must put sugar To make a Lemmon Sillibub TAke a pint of new Milk and half a pint of Creamâ— stir them together with a liâ—tle Rosewater and sugar then squeeze into it the juyce of two Lemmons stir it very well together and so let it stand an hour â—nd â—hen eat it To preserve Lemmons to look white TAke the palest Lemmons you can get and chip them very thin then put them inâ—o a linnen cloth and boyl them two houres in fair water
nutmegg and salt put six hard egges into the pye and a little above half a pound of butter when it is almost baked put in a cawdle made of verjuice butter the yolks of egges and sugar then set it into the oven again To pickle a Goose. TAke a Goose and powder her four daies then take lard seasoned very well with nutmegg salt and pepper lard her with it very well then take two quarts of white wine and a quart of white wine vineger and as much water to make it up as will cover her then put in half a handfull of whole pepper one handfull of sweet herbs a handfull of cloves and mace a handfull of bay-leaves six great onions six cloves of garlick boile her till she be tender and let her lye in the liquor twelve or fourteen daies then garnish your dish with bay-leaves and serve it in with mustard and sugar To sowse a Turkey TAke the fattest Turkey-cock you can get pluck it dry and split it down the â—ack bone take out all the entrails and wash â—t clean and sew up again then take two quarts of wine and as much water put into â—t large mace cloves and a hanâ—full of salt â—et these on the fire together and when it â—egins to boil put in the turkey let it boile and skim it well then set it on a soft fire and let it stew untill it be tender then put it into an earthen pan and let it stand all night then pour the clean liquor from the setlings into the pot wherein you mean to sowse it and put to it two quarts of white wine a pint of vinegerâ— and a handfull of salt then put the turkey in and cover it close let it lye twelve or fourteen dayes To dress a neck of Mutton the French way TAke a large neck of Mutton boile it and skim it well then take two handfulls of parsley pick it wash it and put it into a net and boile it with the mutton with a little fresh butter and a little salt then take a pinte of oysters and stew them in their own liquor with a little whole mace and a little white wine vineger then take half a pound of butter and set it on the coals keep it beating till it be ready to boyle then shred the parsley small and half a lemmon cut small four or five spoonfulls of white wine vineger stir them all together then put in your oysters garnish your dish with olives capers samphire and lemmon cover the dish with sippets and lay your meat on them then pour over your sawce To make an Apricock pudding TAke a quart of sweet cream and one manchet grated the yolks of six egges and three whites season it with nutmeg rose-water and sugar boile your cream fiâ—st with a little mace then mingle all this together with some marrow and when it is ready to go into the oven cut some preserved apricocks in quarters and put in To hash a shoulder of Mutton VVHen your mutton is half roasted cut some of it in bits and mince it then set it a stewing with the gravy and some claret wine nutmeg capers samphire and a little vineger with some sliced onion when it is enough put in some lemmon minced rinde and all then lay your mutton inâ— the dish and pour the rest upon it To make an Almond tart TAke half a pound of sweet almonds blanched and beaten with rosewater then boile a quart of cream and when it is cold take the yolks of eight eggs well beaten and mix them with your cream and almonds season it with rosewater nutmeg and sugar cinnamon cloves and mace then bake it in a dish with puff paste this if you adde some grated bread fruit and marrow it is a very â—ine pudding To make a make an Hartichoke pye TAke the bottoms of them tenderly boiled season them with pepper nutmegg cinnamon salt and sugar having your pye ready raised put in first some butter then youâ— Hartichoke bottoms then whole maceâ— marrow dates and cittron pill then gooâ— store of butter again with a little white wine or sack when it is baked put in a cawdle made with verjuice butter sugar and the yolks of eggs To stuff a shoulder of Mutton with oysters SPit it and cut it flaunting and stuff it ful with oysters baste it with claret wine anâ— onions and when it is roasted take all thâ— gravy that comes from it and some oysterâ— two anchoves capers samphire and a lemmon cut small heat them together anâ— when your mutton is enough dish it anâ— pour the sawce over it To make an Oyster pye TAke them out of their shells wash them and strain their liquor lay first into your pye good store of butter whole mace and pepper put your oysters to their liquor season them with pepper and nutmeg then put in hard eggs whole mace and butter wiâ—h a little salt so close your pye and bake it when it is baked put in some white wine butter vineger and sugar with the yolks of egges To make Hypochrist of Deal wine TAke four gallons of Dâ—al wine two gallons of sack nine pounds of powder sugar twelve ounces of large cinnamon none ounces of ginger half an ounce of cloves one ounce of coriander seeds one ounce of nutmegg putâ— the wine and two parts of the sugar into a tubb then put in the spice bruised let it stand close covered twenty four hourâ— then put in the rest of the sugar and two wine quarts of milk stirre them together and run them thorow an Hypocrist bagg keep it in stone bottles close stopped it will keep a month To make a Phrase of apples TAke two pippins pair them and cut them in thin slices then take three eggs yolks and whites beat them very well then put to it some nutmeg grated some rose-water currans and sugar with some grated bread as much as will make it as thick as batter then fry your apples very well with sweet butrer and pour it away then fry them in more butter till they are tender then lay them in order in the pan and pour all your batter on them and when it is fryed a litâ—le turn it when it is enough dish it with the apples downward strew sugar on it and serve it in To make a Pâ—dding to bake TAke boiled cream put in some grated bread yolks of eggs marrow dates blanched almonds beaten fine salt rosewater â—ugar and spice candied cittron pill hard eggs and Iringâ— roots so bake it and serve it in To stew chickens TAke two Chickens pull them and quarter them wash them clean from their blood season them with pepper salt and parsley finely shred then put them into a pipkin with no more water than will cover them when they are enough put in a quarter of a pound of sweet butter then take up your Chickens and put in ten eggs well beaten stir it till it be thick then pour it over your Chickens and serve
them in To boile a Capon TAke a fat Capon boile it with water and salt some large mace and a bundle of sweet herbs and when it is almost boiled put in some capers then cut a manchet bruise it and scald it with some of the fatt which ariseth from the Capon then lay your Capon on those sops and lay the mace on it and then good store of capers butter and vineger To stew a Cows udder TAke a Cows udder very tenderly boiled and slice it in thin long slices put them into a pipkin with a litâ—le thin mutton broth a piece of sweet butter and a little beaten ginger a little sugar and a few currans with a little salt let it stew a while and then serve it in but first put in a little verjuice To stew Hartichokes wiâ—h cream TAke the meat of the Hartichokes tenderly boiled and let them stew softly between two dishes with cream sack sugar and grated nutmegg so let it stew till it be all alike then dish it and serve it to the table To stew Pippins with cream TAke your Pippins pare them and core them if you would have them red bake them first or else put to them as much water as will cover them and some cinnamon and cloves unbeaten turn them sometimes and cover them close set them over the fire till they begin to be tender then sweeten them with â—ugar and boile them when the sugar is in till they are clear then put sweet cream to them and let them stew together till you find they be enough thus you may do with baked pears To fry toasts TAke a manchet and cut off the crust then cut it into thin round slices soak them well in cream then take three eggs well beaten and when your batter is hot in the frying pan dip your slices of bread in the egges and fry them when they are fryed a little pour the rest of the egges on them and turn them and when they are fryed enough put some rose water butter and sugar to them To make Hartichoke broth of chickens or veale TA kt two Chickens or a piece of Veal and when it hath boiled â—nd in is skimmed clean then take as much of the broth as you shall have occasion to use put into it a little whole mace lertuce and spinage and let it boile then take the bottoms of three hartichokes tenderly boiled and scrape all that is good from the leaves mingle the scrapings with some of the broth and put it to the rest and stir it about bâ—at the yolks oâ— two or three egges wiih some vineger or white wine and some sugar and then put it into â—hem with your hartichokes bottoms to heat but before you put in the egges take up your Chickens and dish them with some of the herbs upon them and some pieces of the boâ—toms and let the rest swim by forget not â—o put in salt into the water you boile your meat in To make a Calves foot pudding TAke two Calves feet tenderly boiled and â—illed mince them small with the crum of two manchets that it cannot be discerned what it is then take half a pound of beef suet shred small the yolkes and whites of egges beat them well together then take one handfull of plumped currans mix all these with a little salt and some grated nutmeg and sugar and what other spice you please put it into the cawle of a veal being first sewed up like a bagge and as you put it in put in good store of marrow then tye up in a napkin and throw it in boyling water and let it boile two hours â—hen take it up and stick it with blanched almonds and pour on it verjuice buâ—ter and sugar To make little Apple pasties to fry TAke pared Apples and cut them into small pieces to stew stew â—hem to papp with claret wine and spice then put in a good piece of sweet butter cinnamon ginger rose-water sugar and plumped currans then put them into the â—uff-paste and fry them so serve them in with sugar To sowse a Pigge whole TAke fair water Rhenish wine and salt and when it boiles put in your Pigge with a branch of rosemary some large mace and a nutmeg grated and ginger sliced boile the Pigge till it be tender then put in some verjuice and take it up then slice a lemmon into it rinde and all and put in a few bay-leaves when the liquor is cold put in your Pigge and let it lye a fortnight serve it in with mustard and sugar To make a Hedge-hogg pudding TAke a two penny loafe with fair water and a little milke the yolkes of five egges and three whites one grated nutmegge and a little salt some sugar and a little rose-water then butter a wooden dish and put it in tye it up close in a cloth that no water get in put it into boiling water and when iâ— is boiled slip it out into a dish and prick it full of blanched almonds cut in long slender pieces and raisons of the sun cut in like manner pour on it rose-water butter and sugar To make white Metheglin TAke off sweetbryer violets sweet marjorum large time strawberry leaves violet leaveâ— egrimony of each one handfull burrage and buglosse of each three leaves four branches of rosemary three or four red gilly flowers â—nniseeds coriander seeds fennel seeds and câ—rroway seeds of eâ—ch half a spoonfull some large mace boile all these in a gallon of water for the space of an hour then strain it and let it stand till it be cold â—â—en put in as much honey as will make it â—â—â—ong enough to bear an egg then boil it wel â—nd when it is almost cold skim it well and â—o â—o in the boiling then put in a little ale yest â—bout a pint and beat it soundly with a stick â—hen tun it up and hang a little bag in the â—essel with nutmeg cinnamon ginger cloves â—nd mace and lemmon pill keep the bag â—own in the liquor when it hath been â—unn'd a while bottle it and you will find it â—ery rare To make balls of veal or â—utton TAke a leg of mutton or fillet of veal mince it small with penyroial and parsâ—ey then mingle it with a little grated â—read and currans and two eggs well beaten â—eason them with cloves mace pepper and â—alt make them like tennis balls and crush â—hem together with your hands boile them in a deep dish with some butter and mutton broth over a chafing dish of coals and put in a few currans when they are enough serve â—hem in upon sippetâ— To make a Lamprey pye TAke your Lampreys pull all the pith that runs along the back and all the black then wash them clean season them with pepper and salt make the crust of your pye very thick and put good store of butter in the bottom then lay in your Lampreys with some large mace then more butter and some white wine so bake it very
well then fill up the pye with melted butter and keep it to eat cold To make rare Bartlemas beef TAke a fat Brisket piece of beef and bone it put it into so much water as will cover it shifting it three times a day for three dayes together then put it into as much white wine and vineger as will cover it and when it hath lyen twenty four hours take it out and drye it in a cloth then take nutmeg ginger cinnamon cloves and mace of each a like quantity beaten small and mingled with a good handfull of salt strew both sides of the Beef with this and roul it up as you do Brawn tye it as close as you can then put it into an earthen pot and cover it with some paste set it into the Oven with houshold bread and when it is cold eat it with mustard and sugar To stew Fish TAke of white Wine and Vinegar an equal quantity grated bread two or three Anchoves a few Capers finely shred and a little salt put all these together having liquor enough to cover the Fish set them into a hot Oven covered with a dish and when they are enough put in some butter and serve them in if you put in no Capers then put in sweet Marjorum Parsly and Onions To stew Soals TAke a pair of large Soales fley them wash them and dry them in a â—loth â—â—ower them and fry them with Beef suet â—â—en lay them in a dish and take some Anchoves well washed in white Wine open your Soales and put the Anchoves into the middle of your Soles then put in some white Wine or Claret with a good piece of butter set it upon coales and when they have stewed a while thicken the liquor with grated bread and grate in a little Nutmeg and a little salt and so serve them in To make Almond Custard TAke half a pint of Cream slice into it half a penny white loaf let it be well steeped then take half a pound of Almonds blanched and beaten with Rosewater eight yolks of Eggs four whites beat them well and mix them together put to them a quarter oâ— a pound of sugar a quarter of a pound of butter and bake it To make Scotch Collops either of Beef Veal or Mutton CUt your meat very thin â—hen beat it with a Rowling pin till it be very tender then salt it a little and fry it in a pan without any liquor and when it is enough take some butter and the gravy out of the Panâ— and a little Vinegar or the juyce of a Lemâ—mon and some Anchoves set it on the coales till the Anchoves be dissolved â—hen put your meat into a dish and pour the sawce over it To make Collored Beef the best way TAke a flank of Beef make brine for it with pump-water and bay-salt strong enough to beaâ— an Egg then split your Beef in the middle and it will make two Collars then take the skin off and lay your Beef in the brine with four pounds of suet and let it lye all night then take two handfuls of Sage chopped small one ounce of Pepper two ounces of Cloves two ounces of Mace six great Nutmegs beat your spice and mix it with your Sage and a handful of Taragon chopped small and two handfuls of salt then strew these things upon your Beef and roul it up in Collars tye it hard and put it in a pot then shred your suet and lay on it put in a pint of Renish Wine and a pint of water or better set it into the Oven wiâ—h houshold bread close pasted up and let it stand all night when you draw it take it out of the pot and turn it then tye your pot up close again and let it stand till the next morning then hang it up in the Chimney not too hot eat it with mustard and sugar To make a Lumber Pye TAke half a pound of Veal parboyl it and shred it small with a pound of suet then grate a penny loaf and take six Egges yolkes and whites season your meat with beaten Cinnamon Cloves and Mace then take a handful of Spinage and a few sweet heâ—bs chop them very well and put them to the meat with a quarter of a pint of good Verjuyce and half a pound of Currans half a pound of loaf sugar work all these things together witâ— your hands and put in a little salt having your Pye ready raised take the marrow of two good bones roul the marrow in the yolkes of Egges then take two ounces of Suckets as much of preserved Orange-pill as much of Citron-pill as much of Iringo roots fill your Pye as hard as you can thrust it with the minced meat and then your sweet meats then your marrow and a pound of butter bake it and serve it in with a Caudle made with Sack Rosewater yolkes of Egges butter and sugar pour it into the Pye and scrape on sugar To make Bisket Pudding TAke a pound of Naples bisket sliced thin and put it into a quart of boyled Cream let it stand to soak close covered then take Pippins very small minced and the marrow of two or three bones crumbled very small a little beaten spice Rosewater Sugar and a little salt with the yolkes of four Eggs and two whites you may either boyl these in Guts or otherwise or bake them To fry Oysters TAke of your greatest Oysters washed well and dryed in a cloth fry them with a little butter then take three or four yolks of Eggs well beaten and pour on them when they are in the Pan and fift a little Flower over them when they are enough â—erve them in with a little butter and white Wine To make Egg Pyes TAke six hard Eggs pilled and chopped very small with six Pippings and a pound of suet season it with beaten spice sugar Currans salt Rosewater and Sack so fill your Pyes and bake them To make Barley broth TAke a Knuckle of Veal set it on the fire with four quarts of water and a little salt when it boyls and is skim'd put in a pound of French Barley well washed and a bundle of sweet herbs and when they have boyled half an hour put in as many Raisons of the Sun stoned and as many Currans as you think fit and six sliced Dates when they have boiled half an hour put in some marrow in little pieces and let them boyl softly till half be boyled away then beat the yolks of Eggs about four or five and fill up the Porrenger with Sack beat them well together and mingle them with some of the warm broth and stir them in over the fire put in Rose-water and Sugar and so serve it in To make a Rice Pudding BOyl half a pound of Rice over night in Milk the next morning put to it the crumbs of two Mâ—nchets a little Cream and a quarter of a pound of suet put in salt spice sugar and Currans and the yolks of Eggs
boyl it and serve it in with Rosewater butter and sugar To make an Oatmeal Pudding STeep some Oatmeal in Milk all night in the morning pour the Milk from it then put in some Cream beaten spice salt and Currans wiâ—h as many Eggs as you think fit stir these together boil them in a bag made like a Jelly bag and so boyl it for four houres then serve it in with melted butter To make a green Pudding TAke a pint of boyled Cream and while it is hot slice in the crumbs of two Manchets cover it close and let it scald then stir it well together season it with salt and beaten spice Rosewater Sugar and what Eggs you please some marrow and some suet with a little more Cream them colour it with the juyce of Spinage and either boyl it or bake it then scrape on sugar and serve it in To sâ—ew Oysters TAke three pints of Oysters with their liquor stew them with a blade of Mace and a sprig of Time when they are enough take the liquor from them and lay them before the fire to dry then take the yolks of Eggs well beaten put to them a piece of butter some juyce of Lemmon and Sugar thicken it over the fire and pour it over the Oysters and so serve them in To stew a Rump of Beef TAke a Rump of Beef and when it is half boyled put it into an earthen pot put to it a quart of its own liquor and a quart of Claret Wine half a handful of Capers as much Samphire as much pickled Cucumber sliced two Onions sliced with some Mace Nutmeg and salt cover it close and bake it and serve it in with Sippets To make a good fresh Cheese TAke the whites of ten Eggs and beat them very well then take a pint of Cream set it on the fire and stir your whites of Eggs in it till it be thick then put it in a course cloth two or three houres then open your cloth and sweeten it and put in a little Sack and Rosewater then put it into a little Culâ—ender fit for that use and thrust it hard with the back of a spoon when you serve it slip it into a dish and eat it with Cream Wine and Sugar To make sawce for a Cods head or any oâ—her fresh fish BOyl your Fish in salt and water and a bundle of sweet herbs and when it is boyled take six or eight spoonfuls of the liquor put to it half a pint of white Wine three Anchoves and two Nutmegs sliced set it on the fire and stew it then strain it thorow a hair sieve and put in some sweet butter and beâ—t it together and pour it upon your Fish To fry a Coast of Lamb. PArboyl it and take it clean from the bones then take the yolkes of five or six Eggs beaten and a little sweet Marjorum and Parsly chopped small beat them with your Eggs and cut the Lamb in little pieces wrap it in the Eggs and fry it with water and salt make sawce for it with white Wine butter and sugar To make sawce for Snipes or for any small Birds TAke Claret Wine salt and the gravy of any kind of meat the crumbs of bread and some Sage leaves or Bay-leavs boyl them together then cruse the juyce of a Lemmon take out the leavâ—s and put in some butter To mâ—ke a Carp Pye TAke a great Carp and scale it gut it and wash it very clean season it with spice and salt then put butter into your Pye then the Carp then some whole spice and some sweet herbs with some Capers then some more butter so close it and bake it To stew a line of Mutton BOne it and slice it then stew it with as much white Wine as will cover it then put in salt and store of Sives shred small with some grated Nutmegs when it is well stewed put in Verjuyce butter and sugar To stew a Calves head BOyl it in white Wine water and salt and when it is tender cut the one half of the head into little pieces then cut some Oysters and mingle them together with a blade of Mace and a little Pepper and salt and a little liquor of the Oysters put in two or three Anchoves put the other half head to them whole when it is enough thicken the sawce with yolkes of Eggs and serve it in To make a fricasie of Chickens or any meat else CUt your meat in little pieces and put it in a frying Pan with water and a little salt and when it is almost stewed enough put in some Oysters with their liquor put in sweet herbs Nuâ—meg and a little Orange-pill and when you think it is enough take up the meat and put some butter into the sawce then thickeâ— it with the yolkes of Egges over the fire and pour over it To dry Neats Tongues LEt them lye in brine made with Salt-peter and salt one week then make new bâ—ine and let them lye a forâ—night in that then hang them in thâ— Chimney To stew Carpes TAke four Carpes wash them clean lay them in a dish open their bellies and take out their guts aâ—d let the blood run into the dish then put to them a quart of Claret Wine aâ—d slash the Carpes over in several places with your Knife then put in some pickled Mushrooms somes Anchoves washed half an ounce of Mace half an ounce of Nutmegs some sweet herbs and some Parsly when they have stewed a while put in three pints of Oysters with their liquor two cloves of Garlick and a little salt with some Capers let them stew upon a Charcoal fire softly for three houres or more then put in some sweet butter and shake it well together then garnish your dish with Barberies and Oysters Capers Lemmon and such like and serve it in To make a Larke Pye TAke the Kidney of a roasted loin of Veal shred it then take two Eggs one Nutmeg grated a little beaten Cinnamon grated bread Rosewater and Sugar with a few Currans and a little salt warm this together over a Chaffing dish and coals then take your Larks clean dressed and fill their bellies with this and of the â—emainder make round balls then put butter first into your Pye and then your Larks and balls preserved Barberies Dates Marrow and Sugar when it is baked hut in a Caudle made with white Wine yolks of Eggs butter and sugar To boyl a breast of Veal BOyl it with water and salt and a bundle of sweet herbs till it be tender then take some of the broth and thicken it with hard Eggs then dish your Veal then put in Verjuyce butter and Capers into your sawce thicken it with the yolks of raw Eggs beaten and pour it over your meat being layd upon Sippets To stew Pigeons STew them in white Wine and water put in whole Mace whole Pepper and salt with some Artichoke bottoms tenderly boyled when they are enough put in some