much butter as paste lay it in ranks and divide your butter in five pieces that you may lay it on at five several times roul your paste very broad and stick one part of the butter in little pieces all over your paste then throw a handful of flour slightly on fould up your paste and beat it with a rouling-pin so roul it out again thus do five times and make it up The fourth way Take to a quart of flour four whites and but two yolks of eggs and make it up with as much cream as will make it up pretty stiff paste then roul it out and beat three quarters of a pound of butter of equal hardness of the paste lay it on the paste in little bits at ten several times drive out your paste alwayes one way and being made use it as you will The fifth way Work up a quart of flour with half pound of butter three whites of eggs and some fair spring water make it a pretty stiff paste and drive it out then beat half a pound of more butter of equal hardness of the paste and lay it on the paste in little bits at three several times roul it out and use it for what use you please Drive the paste out every time very thin A made Dish or Florentine of any kinde of Tongue in Dish Pie or Patty-pan TAke a fresh neats tongue boil it tender and blanch it being cold cut it into little square bits as big as a nutmeg and lard it with very small lard then have another tongue raw take off the skin and mince it with beef-suet then lay on one half of it in the dish or patty-pan upon a sheet of paste then lay on the tongue being larded and finely seasoned with nutmeg pepper and salt then with the other minced tongue put grated bread to it some yolks of raw eggs some sweet herbs minced small and made up into balls as big as a walnut lay them on the other tongue with some chesnuts marrow large mace some grapes gooseberries or barberries some slices of interlarded bacon and butter close it up and bake it being baked liquor it with grape-verjuyce beaten butter and the yolks of three or four eggs strained with the verjuyce Made Dish of Tongues otherwayes TAke neats tongues or smaller tongues boil them tender and slice them thin then season them with nutmeg pepper beaten cinamon salt and some ginger season them lightly and lay them in a dish on a bottom or sheet of paste mingled with some currans marrow large mace dates slic't lemon grapes barberries or gooseberries and butter close up the dish and being almost baked liquor it with white wine butter and sugar and ice it Made Dish in Paste of two Rabits with sweet liquor TAke the rabits flay them draw them and cut them into small pieces as big as a walnut then wash and dry them with a clean cloth and season them with pepper nutmeg and salt lay them on a bottom of paste also lay on them dates preserved lettice stalks marrow large mace grapes and slic't orange or lemon put butter to it close it up and bake it being baked liquor it with sugar white wine and butter or in place of wine grape verjuyce and strained yolks of raw eggs In winter bake them with currans prunes skirrets raisins of the sun c. A made Dish or Florentine of a Partridge or Capon BEing roasted and minced very small with as much beef marrow put to it two ounces of orangado minced small with as much green citron minced also season the meat with a little beaten cloves mace nutmeg salt and sugar mix all together and bake it in puff-paste when it is baked open it and put in half a grain of musk or ambergreece dissolved with a little rose water and the juyce of oranges stir all together amongst the meat cover it again and serve it to the table To make a Florentine or Dish without Paste or on Paste TAke a leg of mutton or veal shave it into thin slices and mingle it with some sweet herbs as sweet marjoram time savory parsley and rosemary being minced very smail a clove of garlick some beaten nutmeg pepper a minced onion some grated manchet and three or four yolks of raw eggs mix all together with a little salt some thin slices of interlarded bacon and some oyster liquor lay the meat round the dish on a sheet of paste or in the dish without paste bake it and being baked stick bay leaves round the dish To bake Potatoes Artichocks in Dish Pye or Patty-pan either in Paste or little Pasties according to these forms TAke any of these roots and boil them in fair water but put them not in till the water boils being tender boild blanch them and season them with nutmeg pepper cinamon and salt season them lightly then lay on a sheet of paste in a dish and lay on some bits of butter then lay on the potatoes round the dish also some eringo-roots and dates in halves beef-marrow large mace slic't lemon and some butter close it up with another sheet of paste bake it and being baked liquor it with grape verjuyce butter and sugar and ice it with rose water and sugar To make a made Dish of Spinage in Paste baked TAke some young spinage and put it into boiling hot fair water having boiled two or three walms drain it from the water chop it very small and put it in a dish with some beaten cinamon salt sugar a few slic't dates a grain of musk dissolved in rose water some yolks of hard eggs chopped small some currans and butter stew these foresaid materials on a chafing-dish of coals then have a dish of short paste on it and put this composition upon it either with a cut a close cover or none bake it and being baked ice it with some fine sugar rose water and butter Other made Dish of Spinage in Paste baked BOil spnage as beforesaid being tender boild drain it in a cillender chop it small and strain it with half a pound of almond paste three or four yolks of eggs half a grain of musk three or four spoonfulls of cream a quartern of fine sugar and a little salt then bake it on a sheet of piste on a dish without a cover in a very softly oven being fine and green baked stick it with preserved barberries or strow on red and white biskets or red and white muskedines and scrape on fine sugar A made Dish of Spinage otherwayes TAke a pound of fat and well relished cheese and a pound of cheese-curds stamp them in a mortar with some sugar then put in a pint of the juyce of spinage a pint of cream ten eggs cinamon pepper nutmeg and cloves make your dish without a cover according to this form being baked ice it To make a made Dish of Barberries TAke a good quantity of them and boil them with claret wine rose water and sugar being boild very
omlet thereof when it is half fryed put to the minced meat and take the omlet out of the frying-pan with a skimmer break it not and put it in a dish that the minced meat may appear uppermost put some gravy on the minced meat and some grated nutmeg stick some sippets of fryed manchet on it and slices of lemon Roast-meat is the best for this purpose The seventeenth way Take the kidneys of a loin of veal after it hath been well roasted mince it together with its fat and season it with salt spices and some time or other sweet herbs adde thereunto some fryed bread some boild mushrooms or some pistaches make an omlet and being half fryed put the minced meat on it Fry them well together and serve it up with some grated nutmeg and sugar The eighteenth way TAke a carp or some other fish bone it very well and adde to it some milts of carps season them with pepper and salt or with other spices adde some mushrooms and mince them altogether put to them some apple kernels some currans and preserved lemons in pieces shred very small fry them in a frying-pan or tart pan with some butter and being fried make an omlet Being half fried put the fried fish on it and dish them on a plate roul it round cut it at both ends and spread them abroad grate some sugar on it and sprinkle on rose-rose-water The nineteenth way MInce all kinde of sweet herbs and the yolks of hard eggs together some currans and some mushrooms half boild being all minced cover them over fry them as the former and strow sugar and cinamon on it The twentieth way TAke young and tender sparagus break or cut them into small pieces and half fry them brown in butter put into them eggs beaten with salt and thus make your omlet Or boil them in water and salt then fry them in sweet butter put the eggs to them and make an omlet dish it and put a drop or two of vinegar or verjuyce on it Sometimes take mushrooms being stewed make an omlet and sprinkle it with the broth of the mushrooms and grated nutmeg The one and twentieth way SLice some apples and onions fry them but not too much and beat some six or eight eggs with some salt put them to the apples and onions and make an omlet being fried make sauce with vinegar or grape verjuyce butter sugar and mustard To dress hard Eggs divers wayes The first way PUt some butter into a dish with some vinegar or verjuyce and salt the butter being melted put in two or three yolks of hard eggs dissolve them in the butter and verjuyce for the sauce then have hard eggs part them in halves or quarters lay them in the sauce and grate some nutmeg over them or the crust of white bread The second way Fry some parsley some minced leeks and young onions when you have fried them pour them into a dish season them with salt and pepper and put to them hard eggs cut in halves put some mustard to them and dish the eggs mix the sauce well together and pour it hot on the eggs The third way The eggs being boild hard cut them in two or fry them in butter with flour and milk or wine being fried put them in a dish put to them salt vinegar and juyce of lemon make a sweet sauce for it with some sugar juyce of lemon and beaten cinamon The fourth way Cut hard eggs in twain and season them with a white sauce made in a frying-pan with the yolks of raw eggs verjuyce and white wine dissolved together and some salt a few spices and some sweet herbs and pour this sauce over the eggs The fifth way in the Portugal Fashion Fry some parsley small minced some onions or leeks in fresh butter being half fried put into them hard eggs cut into rounds a handful of mushrooms well picked washed and slic't and salt fry all together and being almost fryed put some vinegar to them dish them and grate nutmeg on them sippet them and on the sippets slic't lemons The sixth way Take sweet herbs as purslain lettice burrage sorrel parsley chervel and time being well picked and washed mince them very small and season them with cloves pepper salt minced mushrooms and some grated cheese put them to some grated nutmeg crusts of manchet some currans pine-kernels and yolks of hard eggs in quarters mingle altogether fill the whites and stew them in a dish strow over the stuff being fried with some butter pour the fried force over the whites being dished and grate some nutmeg and crusts of manchet Or fry sorrel and put it over the eggs To butter a Dish of Eggs. TAke twenty eggs more or less whites and yolks as you please break them into a silver dish with some salt and set them on a quick charcoal fire stir them with a silver spoon and being finely buttered put to them the juyce of three or four oranges sugar grated nutmeg and sometimes beaten cinamon being thus drest strain them at the first or afterward being buttered To make a Bisk of Eggs. TAke a good big dish lay a lay of slices of cheese between two layes of toasted cheat bread put on them some clear mutton broth green or dry pease broth or any other clear pottage that is seasoned with butter and salt cast on some chopped parsley grosly minced and upon that some poached eggs Or dress this dish whole or in pieces lay between some carps milts fried boild or stewed as you do oysters stewed and fried gudgeons smelts or oysters some fryed and stewed capers mushrooms and such like junkets Sometimes you may use currans boild or stewed prunes and put to the foresaid mixture with some whole cloves nutmegs mace ginger some white wine verjuyce or green sauce some grated nutmeg over all and some carved lemon Eggs in Moonshine BReak them in a dish upon some butter and oyl melted or cold strow on them a little salt and set them on a chafing dish of coals make not the yolks two hard and in the doing cover them and make a sauce for them of an onion cut into round slices and fryed in sweet oyl or butter then put to them verjuyce grated nutmeg a little salt and so serve them Eggs in Moonshine otherwayes TAke the best oyl you can get and set it over the fire on a silver dish being very hot break in the eggs and before the yolks of the eggs do become very hard take them up and dish them in a clean dish then make sauce made of fried onions in round slices fried in oyl or sweet butter salt and some grated nutmeg Otherwayes Make a sirrup of rose-rose-water sugar sack or white wine make it in a dish and break the yolks of the eggs as whole as you can put them in the boiling sirrup with some ambergreece turn them and keep them one from the other make them hard and serve them in a little dish with
And many other varieties A Bisk other wayes TAke a leg of Beef cut it into two pieces and boil it in a gallon or five quarts of water scum it and about half an hour after put in a knuckle of Veal and scum it also boil it from five quarts to two quarts or less and being three quarters boil'd put in some Salt and some Cloves and Mace being through boil'd strain it from the meat and keep the broth for your use in a pipkin Then have eight Marrow bones clean scraped from the flesh and finely cracked over the middle boil in water and falt three of them and the other leave for garnish to be boil'd in strong broth and laid on the top of the Bisk when it is dished Again boil your Fowl in water and salt Teals Partridge Pigeons Plovers Quails Larks Then have a joynt of Mutton made into balls with sweet Herbs Salt Nutmegs grated Bread Eggs Suet a Clove or two of Garlick and Pistaches boil'd in broth with some interladed Bacon Sheeps Tongues larded and stewed as also some Artichocks Marrow Pistaches Sweetbreads and Lamb-stones in strong broth and Mace a Clove or two some white Wine and strained Almonds or with the yolk of an Egg Verjuice beaten Butter and slic'd Lemon or Crapes whole Then have fryed Clary and fryed Pistaches in Yolks of Eggs. Then carved Lemons over all To make another curious boil'd meat much like a Bisk. TAke a Rack of Mutton cut it in four pieces and boil it in three quarts of fair water in a pipkin with a faggot of sweet Herbs very hard and close bound up from end to end scum your broth and put in some salt Then about half an hour after put in three Chickens finely scalded and trust three Partridges boiled in water the blood being well soaked out of them and put to them also three or four blades of large Mace Then have all manner of sweet herbs as Parsley Time Savory Marjoram Sorrel Sage these being finely picked bruise them with the back of a ladle and a little before you dish up your boil'd meat put them to your broth and give them a walm or two Again for the top of your boil'd meat or garnish have a pound of interlarded Bacon in thin slices put them in a pipkin with six marrow-bones and twelve bottoms of yong Artichocks and some six Sweetbreads of Veal strong broth Mace Nutmeg some Gooseberries or Barberries some Butter and Pistaches These things aforesaid being ready and dinner called for take a fine clean scoured dish and garnish it with Pistaches and Artichock carved Lemon Grapes and large Mace Then have sippets finely carved and some slices of French Bread in the bottom of the dish dish three pieces of Mutton and one in the middle and between the Mutton three Chickens and up in the middle the Partridge and pour on the broth with the herbs then put on your pipkin over all of Marrow Artichocks and the other Materials then carved Lemon Barberries and beaten Butter over all your carved sippets round the dish c. Another made Dish in the French Fashion called an Entre de Table Entrance to the Table TAke the bottoms of boil'd Artichocks the yolks of hard Eggs young Chicken-peepers or Pigeon-peepers finely trust Sweetbreads of Veal Lamb-stones blanched and put them in a Pipkin with Cock-stones and combs and knots of Eggs then put to them some strong broth white Wine large Mace Nutmeg Pepper Butter Salt and Marrow and stew them softly together Then have Gooseberries or Grapes parboiled or Barberries and put to some beaten Butter and Potatoes Skirrets or Sparagus boil'd and put in beaten butter and some boil'd Pistaches These being finely stewed dish your fowls on fine carved sippets and pour on your Sweet breads Artichocks and Sparagus on them Grapes and slic't Lemon and run all over with beaten Butter c. Sometimes for variety you may put some boil'd Cabbidge Lettice Collyflowers Balls of minced meat or Sausages without skins fryed Almonds Calves Udder Another French boiled meat of Pine-molet TAke a manchet of French bread of a day old chip it and cut a round hole in the top save the piece whole and take out the crumb then make a composition of a boil'd or a rost Capon minced and stamped with Almond-paste muskefied bisket bread yolks of hard Eggs and some sweet Herbs chopped fine some yolks of raw Eggs and Saffron Cinnamon Nutmeg Corrans Sugar Salt Marrow and Pistaches fill the loaf and stop the hole with the piece and boil it in a clean cloth in a pipkin or bake it in an oven Then have some forc't Chickens flea'd save the skin wings legs and neck whole and mince the meat two Pigeons also forc't two Chickens two boned of each and filled with some minced Veal or Mutton with some interladed Bacon or Beef-suet and season it with Cloves Mace Pepper Salt and some grated parmisan or none grated bread sweet Herbs chopped small yolks of Eggs and Grapes fill the skins and stitch up the back of the skin then put them in a deep dish with some Sugar strong broth Artichocks Marrow Saffron Sparrows or Quails and some boiled Sparagus For the garnish of the foresaid dish rost Turneps and rost Onions Grapes Cordons and Mace Dish the forced loaf in the midst of the dish the Chickens and Pigeons round about it and the Quails or small birds over all with marrow Cardons Artichocks or Sparagus Pine-apple-seeds or Pistaches Grapes and Sweet-breads and broth it on sippets To boil a Chine of Veal whole or in pieces BOil it in water salt or in strong broth with a faggot of sweet Herbs Capers Mace Salt and interlarded Bacon in thin slices and some Oyster liquor Your Chines being finely boiled have some stewed Oysters by themselves with some Mace and fine Onions whole some Vinegar Butter and Pepper c. Then have Cucumbers boiled by themselves in water and salt or pickled Cucumbers boiled in water and put in beaten Butter and Cabbidge-lettice boiled also in fair water and put in beaten Butter Then dish your chines on sippets broth them and put on your stewed Oysters Cucumbers Lettice and parboil'd Grapes Boclites or slic't lemon and run it over with beaten Butter Chines of Veal otherwayes whole or in pieces STew them being first almost rosted put them into a deep dish with some Gravy some strong broth white Wine Mace Nutmeg and some Oyster liquor two or three slices of Lemon and Salt and being finely stewed serve them on sippets with that broth and slic't Lemon Gooseberries and beaten Butter boil'd Marrow fryed Spinage c. For variety Capers or Sampier Chines of Veal boil'd with fruit whole PUt it in a stewing pan or deep dish with some stronge broth large Mace a little white Wine and when it boils scum it then put some Dates to being half boil'd and Salt some white Endive Sugar and Marrow Then boil some fruit by it self your meat and broth being finely
To stew a Loin or Rack of Mutton or any Joynt other wayes I. CHop a Loin into steakes lay it in a deep dish or stewing pan and put to it half a pint of Claret or white Wine as much water some Salt and Pepper three or four whole Onions a faggot of sweet Herbs bound up hard and some large Mace cover them close and stew them leasurely the space of two hours turn them now and then and serve them on sippets II. Otherwayes for change being half boiled chop some sweet Herbs and put to them give them a walme and serve them on sippets with scalded Goosberries Barberries Grapes or Lemon III. Otherwayes for variety put Raisins Prunes Currans Dates and serve them with slic't Lemon and beaten Butter IV. Sometimes you may alter the Spice and put Nutmeg Cloves and Ginger V. Sometimes to the first plain way put Capers pickled Cucumbers Sampire c. VI. Otherwayes stew it between two dishes with fair water and when it boils scum it and put three or four blades of large Mace gross Pepper Salt and Cloves and stew them close covered two hours then have Parsley picked and some stripped Time Spinage Sorrel Savory and sweet Marjoram chopped with some onions put them to your meat and give it a walm with some grated bread amongst dish them on carved sippets and blow off the fat on the broth and broth it lay Lemon on it and beaten Butter or stew it thus whole Before you put in your Herbs blow off the fat To boil a Leg of Mutton divers wayes I. STuff a leg of Mutton with Parsley being finely picked boil it in water and salt and serve it in a fair dish with Parsley and verjuyce in sawcers II. Otherwayes boil it in water and salt not stuffed and being boiled stuff it with Lemon in bits like square dice and serve it also with the peels square cut round about it make sauce with the Gravy and beaten butter with Lemon and grated Nutmeg III. Otherwayes boil it in water and salt being stuffed with Parsley and make sauce with large Mace Gravy chopped Parsley Butter Vinegar Juyce of Orange Goosberries Barberries or Grapes and Sugar serve it on sippets To boil a leg of Mutton otherwayes IV. Take a good leg of Mutton and boil it in water and salt being stuffed with sweet herbs chopped with some beef-suet some salt and nutmeg Then being almost boiled take up some of the broth into a pipkin and put to it some large mace a few corrans a handful of French capers and a little sack the yolks of three or four hard eggs minced small and some lemon cut like square dice and being finely boiled dish it on carved sippets broth it and run it over with beaten butter and lemon shread small V. Otherwayes Take a fair leg of mutton boil it in water and salt and make sauce with gravy some wine-vinegar salt-butter and strong broth being well stewed together with nutmeg Then dish up the leg of mutton on fine carved sippets and pour on your broth Garnish your dish with barberries capers and slic't lemon Garnish the leg of mutton with the same garnish and run it over with beaten butter slic't lemon and grated nutmeg To boil a Leg of Veal 1. STuff it with Beef-suet and sweet Herbs chopped nutmeg salt and boil it in fair water and salt Then take some of the broth and put to some capers currans large mace a piece of interlarded bacon two or three whole Cloves pieces of pears and some artichocksuckers boiled and put in beaten butter boil'd marrow and mace Then before you dish it up have sorrel sage parsley time sweet marjoram coursly minced with two or three cuts of a knife and bruised with the back of a ladle on a clean board put it into your broth to make it green and give it a walm or two Then dish up the leg of veal on fine carved sippets pour on the broth and then your other materials some gooseberries or barberries beaten butter and lemon 2. To boil a Leg of Veal otherwayes Stuff it with beef-suet nutmeg and salt boil it in a pipkin and when it boils scum it and put into it some salt parsley and fennel roots in a bundle close bound up then being almost boil'd take up some of the broth in a pipkin and put to it some mace raisins of the sun gravy stew them well together thicken it with grated bread strained with hard eggs before you dish up your broth have parsley time sweet marjoram stript marigold flowers sorrel and spinage picked bruise it with the back of a ladle give it a walm and dish up your leg of veal on fine carved sippets pour on the broth and run it over with beaten butter 3. To boil a Leg of Veal otherwise with Rice or a Knuckle Boil it in a pipkin put some salt to it and seum it then put to it some mace and some rice finely picked and washed some raisins of the sun and gravy and being fine and tender boild put in some saffron and serve it on fine carved sippets with the rice over all 4. Other wayes with paste cut like small lard boil it in thin broth and saffron 5. Other wayes in white broth and with fruit spinage sweet herbs and gooseberries c. To make all manner of forc't Meats or Stuffings for any kinde of Meats as Legs Breasts Shoulders Loins or Racks or for any Poultry or Fowl whatsoever boil'd roste stewed or baked or boil'd in bags round like a quaking Pudding in a Napkin To force a Leg of Veal in the French Fashion in a Feast for Dinner or Supper TAke a leg of veal and take out the meat but leave the skin and knuckle whole together then mince the meat that came out of the leg with some beef-suet or lard and some sweet herbs minced also then season it with pepper nutmeg ginger cloves salt a clove or two of garlick and some three or four yolks of hard eggs whole or in quarters pine-apple-seed two or three raw eggs pistaches chesnuts pieces of artichocks and fill the leg sowe it up and boil it in a pipkin with two gallons of fair water and some white wine being scummed and almost boiled take up some broth into a dish or pipkin and put to it some chesnuts pistaches pine-apple-seed marrow large mace and Artichock bottoms and stew them well together then have some fried toste of manchet or roles finely carved The leg being finely boil'd dish it on French bread and fried toste and sippets round about it broth it and put on marrow and your other materials with sliced lemon and lemon-peel run it over with beaten butter and thicken your broth sometimes with strained almonds sometimes yolks of eggs and saffron or saffron onely You may adde sometimes balls of the same meat Garnish For your garnish you may use chesnuts artichocks pistaches pine apple-seed and yolks of hard eggs in halves or potatoes Other whiles Quinces
legs and neck prick up the back and stew them between two dishes with strong broth as much as will cover them and put some bottoms of artichocks cardons or boil'd sparagus goosberries barberries or grapes being boil'd put in some grated parmisan large mace and saffron and serve them on fine carved sippets garnish the dish with roste turnips or roste onions cardons and mace c. Other forcing of Livers of Poultrey or Kid or Lambs TAke the liver and cut it into little bits like dice raw and as much interlarded bacon cut in the same form some sweet herbs chopped small amongst also some raw yolks of eggs and some beaten cloves and mace pepper and salt a few prunes and raisins or no fruit but grapes or gooseberries a little grated parmisan a clove or two of garlick and fill your poultrey either boil d or roste c. Other forcing for any dainty Fowl as Turky Chickens or Phesants or the like boild or roste TAke minced veal raw and bacon or beef suet minced with it being finely minced season it with cloves and mace a few corrans salt and some boild bottoms of artichocks cut in form of dice small and mingle amongst the forcing with pine-apple-seeds pistaches chesnuts and some raw eggs and fill your poultrey c. Other fillings or forcing of parboil'd Veal or Mutton MInce the meat with beef-suet or interlarded bacon and some cloves mace pepper salt eggs sugar and some quartered pears damsons or prunes and fill your fowls c. Other fillings of raw Capons MInce it with fat bacon and grated cheese or parmisan sweet herbs cheese-curd corrans cinamon ginger nutmeg pepper salt some pieces of artichocks like small dice sugar saffron and some mushrooms Otherwayes Grated liver of veal minced lard fennel-seed whole eggs raw sugar sweet herbs salt grated cheese a clove or two of garlick cloves mace cinamon and ginger c. Otherwayes For a leg of mutton grated bread yolks of raw eggs beef-suet salt nutmeg sweet herbs juyce of spinage cream cinamon and sugar if yellow saffron Other forcing for Land or Sea-fowl boiled or baked or a Leg of Mutton TAke out of the leg the meat leave the skin whole and mince the meat with beef-suet and sweet herbs and put to it being finely minced grated bread dates corrans raisins orange minced small ginger pepper nutmeg cream and eggs being boiled or baked make a sauce with marrow strong broth white wine verjuyce mace sugar and yolks of eggs strained with verjuyce serve it on fine carved sippets and flic't lemon grapes or gooseberries and thus you may do it in calls of veal or lamb or kid Legs of Mutton forc't either rost or boil'd MInce the meat with beef-suet or bacon sweet herbs pepper salt cloves and mace and two or three cloves of garlick raw eggs two or three chesnuts and work up altogether fill the leg and prick it up then rost it or boil it make sauce with the remainder of the meat and stew it on the fire with gravy chesnuts pistaches or pine-apple-seed bits of artichocks pears grapes or pippins and serve it hot on this sauce or with gravy that drops from it onely or stew it between dishes Other forcing of Veal MInce the veal and cut some lard like dice and put to it with some minced penny-royal sweet marjoram winter-savory nutmeg a little camomile pepper salt ginger cinamon sugar and work all together then fill it into beefs guts of some three inches long and stew them in a pipkin with claret wine large mace capers and marrow being finely stewed serve them on fine carved sippets flic't lemon and barberries and run them over with beaten butter and scraped sugar Other forcing of Veal Mutton or Lamb. EIther of these minced with beef-suet parsley time savory marigolds endive and spinage mince all together and put some grated bread grated nutmeg currans five dates sugar yolks of eggs rose-rose-water and verjuyce of this forcing you may make birds fishes beasts pears balls or what you will and stew them or fry them or bake them and serve them on sippets with verjuyce sugar and butter either dinner or supper Other forcing for Brest Legs or Loins of Beef Mutton Veal or any Venison or Fowls rosted baked or stewed MInce any meat and put to it beef-suet or lard dates raisins grated bread nutmeg pepper and salt and two or three eggs c. Otherwayes Mince some mutton with beef-suet some orange-peel grated nutmeg grated bread coriander-seed pepper salt and yolks of eggs mingle all together and fill any brest or leg or any joynt of meat and make sauce with gravy strong broth dates curraris sugar salt lemons and barberries c. Other forcing for roste or boiled or baked Legs of any meat or any other Joynt or Fowl MInce a leg of mutton with beef-suet season it with cloves mace pepper salt nutmeg rosewater currans raisins caraway seeds and eggs and fill your leg of mutton c. Then for sauce for the foresaid if baked bake it in an earthen pan or deep dish and being baked blow away the fat and serve it with the gravy If roste save the gravy that drips from it and put to it flic't lemon or orange If boil'd put capers barberries white wine hard eggs minced beaten butter gravy verjuyce and sugar c. Other Forcing MInce a leg of mutton or lamb with beef-suet and all manner of sweet herbs minced cloves mace salt currans sugar and fill the leg with half the meat then make the rest into little cakes as broad as a shilling and put them in a pipkin with strong mutton broth cloves mace vinegar and boil the leg or bake it or roste it Forcing in the Spanish fashion in balls MInce a leg of mutton with beef-suet and some marrow cut like square dice put amongst some yolks of eggs and some salt and nutmeg make this stuff as big as a Tennis-ball and stew them with strong broth the space of two hours turn them and serve them on tostes of fine manchet and serve them with the palest of the balls Other manner of Balls MInce a leg of veal very small yolks of hard eggs and the yolks of seven or eight raw eggs some salt make them into balls as big as a walnut and stew them in a pipkin with some mutton broth mace cloves and flic't ginger stew them an hour and put some marrow to them and serve them on sippets c. Other grand or forc't dish TAke hard eggs and part the yolks and whites in halves take the yolks and mince them or stamp them in a morter with marchpane stuff and sweet herbs chopped very small and put amongst the eggs or paste with sugar and cinamon fine beaten put some currans also to them and mingle all together with salt fill the whites and set them by Then have preserved oranges candied and fill them with marchpane paste and sugar and set them by also Then have the tops of sparagus boil'd
and mixed with butter a little sack and set them by also Then have boiled chesnuts peeled and pistaches and set them by also Then have marrow steeped first in rose-rose-water then fryed in butter and set that by also Then have green quodlings slic't mixt with bisket bread and egg and fryed in little cakes and set that by also Then have sweetbreads or lamb-stones and yolks of hard eggs fryed c. and dipped in butter Then have small tuttle-doves or pigeon-peepers and chicken peepers fryed or finely rosted or boiled and set them by or any small birds and some artichocks and potato's boil'd and fryed in butter and some balls as big as a walnut or less made of parmisan and dipped in butter and fryed Then last of all put them all in a great charger the chickens or fowls in the middle then lay a lay of sweet-breads then a lay of bottoms of artichocks and the marrow on them some preserved oranges Then next some hard eggs round that fryed sparagus yolks of eggs chesnuts and pistaches then your green quodlings stuffed the charger being full put to them marrow all over the meat and juyce of orange and make a sauce of strained almonds grapes and verjuyce and being a little stewed in the oven dry it c. The Dish Sweatbreads Lambstones Chickens Marrow Almonds Eggs Oranges Bisket Sparagus Artichocks Musk Saffron Butter Potato's Pistaches Chesnuts Verjuyce Sugar Flower Parmisan Cinamon To force a French Bread called Pine-molet or three of them TAke a manchet and make a hole in the top of it take out the crum and make a composition of the brawn of a capon roste or boil'd mince it and stamp it in a mortar with marchpane paste cream yolks of hard eggs muskefied bisket bread the crum of very fine manchet sugar marrow musk and some sweet herbs chopped small beaten cinamon saffron some raw yolks of eggs and currans fill the bread and boil them in napkins in capon broth but first stop the top with the pieces you took off Then stew or fry some sweetbreads of veal and forced chickens between two dishes or Lamb-stones fried with some mace marrow and grapes sparagus sparagus or artichocks and skirrets the manchets being well boil'd and your chickens finely ftewed serve them in a fine dish the manchets in the middle and the sweatbreads chickens and carved sippets round about the dish being finely dished thicken the chicken broth with strained almonds cream sugar and beaten butte Garnish your dish with marrow pistaches artichocks puff-paste mace grapes pomegarnets or barberries and slic't lemon Another forc't Dish TAke two pound of Beef-marrow and cut it as big as great dice and a pound of dates cut as big as small dice then have a pound of prunes and take away the outside from the stones with your knife and a pound of Currans and put these aforesaid in a platter twenty yolks of eggs a pound of sugar an ounce of cinamon and mingle all together Then have the yolks of twenty eggs more strain them with Rosewater a little musk and sugar fry them in two pancakes with a little sweet butter fine and yellow and being fried put one of them in a fair dish and lay the former material on it spread all over then take the other and cut it in long slices as broad as your little finger and lay it over the dish like a lattice window set it in the oven and bake it a little then fry it c. Bake it very leasurely Another forc't fried Dish MAke a little paste with yolks of eggs flower and boiling liquor Then take a quarter of a pound of sugar a pound of marrow half an ounce of cinamon and a little ginger Then have some yolks of Eggs and mash your marrow and a little Rosewater musk or amber and a few currans or none with a little suet and make little pastes fry them in clarified butter and serve them with scraped sugar and juyce of orange Otherwayes Take good fresh water Eels flay and mince them small with a warden or two and season it with pepper cloves mace saffron then put currans dates and prunes small minced amongst and a little verjuyce and fry it in little pasties bake it in the oven or stew it in a pan in paste of divers forms as pasties or stars c. To make any kinde of Sausages First Bolonia Sausages THe best way and time of the year is to make them in September Take four stone of pork of the legs the leanest and take away all the skins sinnews and fat from it mince it fine and stamp it then adde to it three ounces of whole pepper two ounces of pepper more grosly cracked or beaten whole cloves an ounce nutmegs an ounce finely beaten salt spanish or peter-salt an ounce of coriander seed finely beaten or caraway seed cinamon an ounce fine beaten lard cut an inch long as big as your little finger and clean without rust mingle all the foresaid together and fill beefers guts as full as you can possible and as the winde gathers in the gut prick them with a pin and shake them well down with your hands for if they be not well filled they will be rusty These aforesaid Bolonia Sausages are most excellent of pork onely but some use buttock beef with pork half one and as much of the other Beef and pork are very good Some do use pork of a weeks powder for this use beforesaid and no more salt at all Some put a little sack in the beating of these Sausages and put in place of coriander caraway-seed This is the most excellent way to make Bolonia Sausages being carefully filled and tied fast with packthred and moaked or smothered three or four dayes that will turn them red then hang them in some cool cellar or higher room to take the air Other Sausages SAusages of Pork with some of the fat of a chine of bacon or pork some sage chopped fine and small salt and pepper and fill them into porkets guts or hogs or sheeps guts or no guts and let them dry in the chimney leasurely c. Otherwayes Mince pork with beef-suet and mince some sage and put to it with some pepper salt cloves and mace make it into ball and keep in for your use or roll them into little Sausages some four or five inches long as big as your finger fry six or seven of them and serve them within a dish with vinegar or juyce of orange Thus you may do of a leg of veal and put nothing but salt and suet and being fried serve it with gravy and juyce of orange or butter and vinegar and before you fry them flower them And thus Mutton or any meat Or you may adde sweet herbs or nutmeg and thus mutton Other Sausages MInce some buttock beef with beef-suet beat them well together and season it with cloves mace pepper and salt fill the guts or fry it as before if in guts boil them and
hash or boil Rabits divers wayes either in quarters or slices or cut like small dice or whole or minced TAke a Rabit being flayed and wiped clean cut off the legs thighs wings and head and part the chine into four pieces or six put all into a dish and put to it a pint of white wine as much fair water and gross pepper slic't ginger some salt butter a little time and other sweet herbs finely minced and two or three blades of mace stew it the space of two hours leasurely and a little before you dish it take the yolks of six new laid eggs and dissolve them with some grapes verjuyce or wine vinegar give it a walm or two on the fire till the broth be somewhat thick then put it in a clean dish with salt about the dish and serve it hot A Rabit hashed otherwayes STew it between two dishes in quarters as the former or in pieces as long as your finger with some strong broth mace a bundle of sweet herbs and salt Being well stewed strain the yolks of two hard eggs with some of the broth and put it into the broth where the Rabit stews then have some cabbage lettice boil'd in boiling water and being boil'd squeeze away the water and put them in beaten butter with a few raisins of the sun boil'd in water also by themselves or in place of lettice use white endive Then being finely stewed dish up the Rabit on fine carved sippets and lay on it mace lettice in quarters raisins grapes lemon sugar gooseberries or barberries and broth it with the former broth Thus Chickens or Capons or Partridge and strained almonds in this broth for change To hash a Rabit otherwayes with a forcing in his belly of minced sweet herbs yolks of hard eggs parsley pepper and currans and fill his belly To hash Rabits Chickens or Pigeons either in pieces or whole with Turnips BOil either the Rabit or fowls in water and salt or strained oatmeal and salt Take Turnips cut them in slices and after cut them like small lard an inch long the quantity of a quart and put them in a pipkin with a pound of butter three or four spoonfuls of strong broth and a quarter of a pint of wine vinegar some pepper and ginger sugar and salt and let them stew leasurely with some mace the space of two hours being very finely stewed put them into beaten butter beaten with cream and yolks of eggs then serve them upon fine thin toasts of french bread Or otherwayes being stewed as aforesaid without eggs cream or butter serve them as formerly And these will serve for boiled Chickens or any kinde of Fowl for garnish To make a Bisk the best way TAke a leg of beef and a knuckle of veal boil them in two gallons of fair water scum them clean and put to them some cloves and mace then boil them from two gallons to three quarts of broath being boiled strain it and put it in a pipkin when it is cold take off the fat and bottom clear it into another clean pipkin and keep it warm till the Bisk be ready Boil the Fowl in the liquor of the marrow-bones of six peeping chickens and six peeping pigeons in a clean pipkin either in some broth or in water and salt Boil the marrow by it self in a pipkin in the same broth with some salt Then have pallets noses lips boiled tender blancht and cut into bits as big as a six-pence also some sheeps tongues boiled blancht larded fried and stewed in gravy with some chesnuts blanched also some cocks combs boiled and blanched and some knots of eggs or yolks of hard eggs Stew all the aforesaid in some roast mutton or beef gravy with some pistaches large mace a good big onion or two and some salt Then have lamb-stones blanched and slic't also sweet-breads of veal and sweetbreads of lamb slit some great oysters parboild and some cock-stones Fry the aforesaid materials in clarified butter some fried spinage or Alexander leaves and keep them warm in an oven with some fried sausages made of minced bacon veal yolks of eggs nutmeg sweet herbs salt and pistaches bake it in an oven in cauls of veal and being baked and cold slice it round fry it and keep it warm in the oven with the foresaid fried things To make little Pies for the Bisk. MInce a leg of veal or a leg of mutton with some interlarded bacon raw and seasoned with a little salt nutmeg pepper some sweet herbs pistaches grapes gooseberries barberries and yolks of hard eggs in quarters mingle all together fill them and close them up and being baked liquor them with gravy and beaten butter or mutton broth Make the paste of a pottel of flower half a pound of butter six yolks of eggs and boil the liquor and butter together To make gravy for the Bisk. ROast eight pound of buttock beef and two legs of mutton being through roasted press out the gravy and wash them with some mutton broth and when you have done strain it and keep it warm in a clean pipkin for your present use To dish the Bisk. TAke a great eight pound dish and a six penny french pinemolet or bread chip it and slice it into large slices and cover all the bottom of the dish scald it or steep it well with your strong broth and upon that some mutton or beef gravy then dish up the fowl on the dish and round the dish the fryed tongues in gravy with the lips pallets pistaches eggs noses chesnuts and cocks-combs and run them over the fowls with some of the gravy and large mace Then again run it over with fryed sweetbread sausage lamb-stones cock-stones fryed spinage or alexander leaves then the marrow over all next the carved lemons upon the meat and run it over with the beaten butter yolks of eggs and gravy beat up together till it is thick then garnish the dish with the little pies dolphines of puff-paste cheseuts boiled and fryed oysters and yolks of hard eggs To boil Chines of Veal FIrst stew them in a stewing pan or between two dishes with some strong broth of either veal or mutton some white wine and some fausages made of minced veal or pork boil up the chines scum them and put in two or three blades of large mace a few cloves oyster or caper liquor with a little salt and being finely boild down put in some good mutton or beef gravy and a quarter of an hour before you dish them have all manner of sweet herbs pickt and stript as time sweet marjoram savory parsley bruised with the back of a ladle and give them two or three walms on the fire in the broth then dish the chines in thin slices of fine french bread broth them and lay on them some boiled beef marrow boild in strong broth some slic't lemon and run over all with a lear made of beaten butter the yolf of an egg or two the juyce of two or
them close covered two hours then have parsley picked and some strip'd fine spinage sorrel savory and sweet marjoram chopped with some onions put them to your meat and give it a walm with some grated bread amongst them then dish them on carved sippets blow off the fat on the broth and broth it lay lemon on it and beaten butter and stew it thus whole To dress or force a Leg of Veal a singular good way in the newest Mode TAke a leg of veal take out the meat and leave the skin and the shape of the leg whole together mince the meat that came out of the leg with some beef suet or lard and some sweet herbs minced then season it with pepper nutmeg ginger and cloves all being fine beaten with some salt a clove or two of garlick three or four yolks of hard eggs in quarters pine-apple-seed two or three raw eggs also pistaches chesnuts and some quarters of boild artichocks bottoms fill the leg and sowe it up boil it in a pipkin with two gallons of fair water and some white wine being scumm'd and almost boild take up some broth into a dish or pipkin and put to it some chesnuts pistaches pine-apple-seed some large mace marrow and artichocks bottoms boild and cut into quarters stew all the aforesaid well together then have some fryed toast of manchet or rouls finely carved The leg being well boild dainty and tender dish it on french bread fry some toast of it and sippets round about it broth it and put on it marrow and your other materials as slic't lemon and lemon-peel and run it over with beaten butter Thicken the broth sometimes with almond paste strained with some of the broth or for variety yolks of egs and saffron strained with some of the broth or saffron onely One may adde sometimes some of the minced meat made up into balls and stewed amongst the broth c. To boil a Leg or Knuckle of Veal with Rice BOil it in a pipkin put some salt to it and scum it then put to it some mace and some rice finely picked and washed some raisins of the sun and gravy being fine and tender boild put in some saffron and serve it on fine carved sippets with the rice over all Otherwayes with paste cut like small lard and boil it in thin broth and saffron Or otherwayes in white broth with fruit sweet herbs white wine and gooseberries To boil a Breast of Veal JOynt it well and parboil it a little then put it in a stewing pan or deep dish with some strong broth and a bundle of sweet herbs well bound up some large mace and some slices of interlarded bacon two or three cloves some capers samphire salt spinage yolks of hard eggs and white wine stew all these well together being tender boild serve it on fine carved sippets and broth it then have some fryed sweetbreads sausages of veal or pork garlick or none and run all over with butter lemon and fryed parsley over all Thus you may boil rack or loin of veal To boil a Breast of Veal otherwayes MAke a pudding of grated manchet minced suet and minced veal season it with nutmeg pepper salt three or four eggs cinamon dates currans raisins of the sun some grapes sugar and cream mingle all together fill the breast prick it up and stew it between two dishes with white wine strong broth mace dates and marrow being finely stewed serve it on sippets and run it over with beaten butter lemon barberries or grapes Sometime thick it with some almond-milk sugar and cream To force a Breast of Veal MInce some veal or mutton with some beef-suet or fat bacon some sweet herbs minced and seasoned with some cloves mace nutmeg pepper two or three raw eggs and salt then prick it up the breast being filled at the lower end stew it between two dishes with some strong broth white wine and large mace then an hour after have sweet herbs picked and stripped as time sorrel parsley and sweet marjoram bruised with the back of a ladle put it into your broth with some marrow and give them a walm then dish up your breast of veal on sippets finely carved broth it and lay on it slic't lemon marrow mace and barberries and run it over with beaten butter If you will have the broth yellow put thereto saffron c. To boil a Leg of Veal STuff it with beef-suet sweet herbs chopped nutmeg and salt and boil it in fair water and salt then take some of the broth and put thereto some capers currans large mace a piece of interlarded bacon two or three whole cloves pieces of pears some boild artichock suckers some beaten butter boild marrow and mace then before you dish it up have sorrel sage parsley time sweet marjoram coursly minced with two or three cuts of a knife and bruised with the back of a ladle on a clean board put them into your broth to make it green and give it a walm or two then dish it up on fine carved sippets pour on the broth and then your other matterials some gooseberries barberries beaten butter and lemon To boil a Leg of Mutton TAke a fair leg of mutton boil it in water and salt make sauce with gravy wine vinegar white wine salt butter nutmeg and strong broth and being well stewed together dish it up on fine carved sippets and pour on your broth Garnish your dish with barberries capers and slic't lemon and garnish the leg of mutton with the same garnish and run it over with beaten butter slic't lemon and grated nutmeg To boil a Leg of Mutton otherwayes TAke a good leg of mutton and boil it in water and salt being stuffed with sweet herbs chopped with beef-suet some salt and nutmeg then being almost boild take up some of the broth into a pipkin and put to it some large mace a few currans a handful of french capers a little sack the yolks of three or four hard eggs minced small and some lemon cut like square dice being finely boild dish it on carved sippets broth it and run it over with beaten butter and lemon shred small Otherwayes Stuff a leg of mutton with parsley being finely picked boil it in water and salt and serve it on a fair dish with parsley and verjuyce in saucers Otherwayes Boil it in water and salt not stuffed and being boild stuff it with lemon in bits like squaredice and serve it with with the peel cut square round about it make sauce with the gravy beaten butter lemon and grated nutmeg Otherwayes Boil it in water and salt being stuffed with parsley make sauce for it with large mace gravy chopped parsley butter vinegar juyce of orange gooseberries barberries grapes and sugar and serve it on sippets To boil peeping Chickens the best and rarest way A la mode TAke three or four french manchets and being chipped cut a round hole in the top of them take out the crum and make a composition
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
or scalded grapes barberries or slic't lemon Or you may for variety use the yolks of two or three eggs beaten butter cream a little sack and sugar for lear Otherwayes Boil them whole or in pieces and boil them in strong broth or fair water mace pepper and salt being first finely scummed put two or three whole onions butter and goosberries run it over with beaten butter being first dished on sippets make a pudding in the neck as you may see in the Book of all manner of Puddings and Farsings c. Otherwayes Boil them with some white wine strong broth mace slic't ginger butter and salt then have some stewed turnips or carrots cut like lard and the giblets being finely dished on sippets put on the stewed turnips being thickened with eggs verjuyce sugar and lemon c. Sauce for green Geese 1. TAke the juyce of sorrel mixed with scalded gooseberries and served on sippets and sugar with beaten butter c. Otherwayes 2. Their bellies roasted full of gooseberries and after mixed with sugar butter verjuyce and cinamon and served on sippets To make a grand Sallet of minced Capon Veal roast Mutton Chicken or Neats Tongue MInced Capon or Veal c Dried Tongues in thin slices Lettice shred small as the tongue Olives Capers Mushrooms pickled samphire Broom-buds Lemon or Oranges Raisins Almonds Figs blew Virginia Potato Caparones or Crucifix pease Currans pickled Oysters Taragon How to dish it up ANy of these being thin slic't as is shown abovesaid with a little minced taragon and onion amongst it then have lettice minced as small as the meat by it self olives by themselves capers by themselves samphire by it self broom-bud by it self and pickled mushrooms by themselves or any of the materials abovesaid Garnish the the dish with oranges and lemons in quarters or slices oil and vinegar beaten together and poured over all c. To boil all manner of Land Fowl as followeth TUrky Bustard Peacock Capon Pheasant Pullet Heathpouts Partridge Chicken Woodcocks Stock-doves Turtle-doves Tame Pigeons Wilde Pigeons Reils Quails Black birds Thrushes Veldifers Snites Wheat-ears Larks Sparrows and the like Sauce for the Land Fowl TAke boild prunes and strain them with the blood of the fowl cinamon ginger and sugar boil it to an indifferent thickness and serve it in saucers and serve in the dish with the fowl gravy sauce of the same fowl To boil Pigeons TAke Pigeons and when you have farsed and boned them fry them in butter or minced lard and put to them broth pepper nutmeg slic't ginger cinamon beaten coriander-seed raisins of the sun currans vinegar and serve them with this sauce being first steeped in it four or hours and well stewed down Or you may adde some quince or dried cherries boild amongst In summer you may use damsins sweet herbs chopped grapes bacon in slices white wine Thus you may boil any small Birds Larks Veldifers Blackbirds c. Pottage in the French Fashion CUt a breast of mutton into square bits or pieces fry them in butter and put them in a pipkin with some strong broth pepper mace beaten ginger and salt stew it with half a pound of strained almonds some mutton broth crumbs of manchet and some verjuyce give it a walm and serve it on sippets If you would have it yellow put in saffron sometimes for change white wine sack currans raisins and sometimes incorporated with eggs and grated cheese Otherwayes change the colour green with juyce of spinage and put to it almonds strained Pottage otherwayes in the French Fashion of Mutton Kid or Veal TAke beaten oatmeal and strain it with cold water then the pot being boiled and scummed put in your strained oatmeal and some whole spinage lettice endive colliflowers slic't onions white cabbidge and salt your pottage being almost boild put in some verjuyce and give it a walm or two then serve it on sippets and put the herbs on the meat Pottage in the English Fashion TAke the best old pease you can get wash and boil them in fair water when they boil scum them and put in a piece of interlarded bacon about two pound put in also a bundle of mince or other sweet herbs boil them not too thick serve the bacon on sippets in thin slices and pour on the broth Pottage without sight of Herbs MInce your herbs and stamp them with your oatmeal then strain them through a strainer with some of the broth of the pot boil them among your mutton and some salt for your herbs take violet leaves strawberry leaves suckory spinage lang de beef scallions parsley and marigold flowers being well boiled serve it on sippets To make Sausages TAke the lean of a leg of Pork and four pound of beef-suet mince them very fine and season them with an ounce of pepper half an ounce of cloves and mace a handful of sage minced small and a handful of salt mingle all together then break in ten eggs and but two whites mix these eggs with the other meat and fill the hogs guts being filled tie the ends and boil them when you use them Otherwayes you may make them of mutton veal or beef keeping the order abovesaid To make most rare Sausages without skins TAke a leg of young pork cut off all the lean and mince it very small but leave none of the strings or skins amongst it then take two pound of beef-suet shred small two handfuls of red sage a little pepper salt and nutmeg with a small piece of an onion mince them together with the flesh and suet and being fine minced put the yolks of two or three eggs and mix all together make it into a paste and when you will use it roul out as many pieces as you please in the form of an ordinary sausage and fry them this paste will keep a fortnight upon occasion Otherwayes stamp half the meat and suet and mince the other half and season them as the former To make Links TAke the fillets or a leg of pork and cut it into dice-work with some of the steak of the pork cut in the same form season the meat with cloves mace and pepper a handful of sage fine minced with a handful of salt mingle all together fill the guts and hang them in the air and boil them when you spend them These Links wil serve to stew with divers kindes of meats Section 2. An hundred and twelve Excellent Wayes for the dressing of Beef To boil Oxe Cheeks TAke them and bone them soak them in fair water four or five hours then wash out the blood very clean pair off the ruff of the mouth and take out the balls of the eyes then stuff them with sweet herbs hard eggs and fat or beef-suet pepper and salt mingle all together and stuff them on the inside prick both the insides together then boil them amongst other beef and being very tender boiled serve them on brewis with interlarded bacon and Bolonia sausages or boild links made of pork on
dried or beat to powder mixed with the bread 3. Lemon in powder or orange-peel mixt with bread and flower minced small or in powder 4. Cinamon bread flower sugar made fine or in powder 5. Grated bread fennil-seed coriander-seed cinamon and sugar 6. For pigs grated bread flower nutmeg ginger pepper sugar but first baste it with the juyce of lemons or oranges and the yolks of eggs 7. Bread sugar and salt mixed together Divers bastings for roste meats 1. FResh butter 2. Clarified suet 3. Claret wine with a bundle of sage rosemary time and parsley baste the mutton with these herbs and wine 4. Water and salt 5. Cream and melted butter thus flay'd pigs commonly 6. Yolks of eggs juyce of oranges and biskets the meat being almost rosted comfets for some fine large fowls as a peacock bustard or turkey To roste a Shoulder of mutton in a most excellent new way with Oysters and other materials TAke three pints of great oysters parboil them in their own liquor then put away the liquor and wash them with some white wine then dry them with a clean cloth and season them with nutmeg and salt then stuff the shoulder and lard it with some anchoves being clean washed spit it and lay it to the fire and baste it with white or claret wine then take the bottoms of six artichocks pared from the leaves and boild tender then take them out of the liquor and put them into beaten butter with the marrow of six marrow bones and keep them warm by a fire or in an oven then put to them some slic't nutmeg salt the gravy of a leg of roste mutton the juyce of two oranges and some great oysters a pint being first parboild and mingle with them a little musk or amber-greece then dish up the shoulder of mutton and have a sauce made for it of the gravy which came from the roste shoulder of mutton stuffed with oysters and anchoves and blow off the fat then put to the gravy a little white wine some oyster liquor a whole onion and some strip't time and boil up the sauce then put it in a fair dish and lay the shoulder of mutton on it and the bottoms of the artichocks round the dish brims and put the marrow and the oysters on the artichock bottoms with some slic't lemon on the shoulder of mutton and serve it up hot To roste a Shoulder of Mutton with Oysters otherwayes TAke great oysters and being opened parboil them in their own liquor beard them and wash them in some vinegar then wipe them dry and put to them grated nutmeg pepper some broom buds and two or three anchoves being finely cleansed washed and cut into little bits the yolk of a raw egg or two dissolved some salt a little samphire cut small and mingle all together then stuff the shoulder roste it and baste it with sweet butter and being rosted make sauce with the gravy white wine oyster liquor and some oysters then boil the sauce up and blow off the fat beat it up thick with the yolk of an egg or two and serve the shoulder up hot with the sauce and some slic't lemon on it Otherwayes The oysters being opened parboil them in their own liquor beard them and wipe them dry being first washed out of their own liquor with some vinegar put them in a dish with some time sweet marjoram nutmeg and lemon-peel all minced very small but onely the oysters whole and a little salt and mingle all together then make little holes in the upper side of the mutton and fill them with this composition Roste the shoulder of mutton and baste it with butter set a dish under it to save the gravy that drippeth from it then for the sauce take some of the oysters and a whole onion stew them together with some of the oyster liquor they were parboild in and the gravy that dripped from the shoulder but first blow off the fat and boil up all together pretty thick with the volk of an egg some verjuyce the slice of an orange and serve the mutton on it hot Or make sauce with some oysters being first parboild in their liquor put to them some mutton gravy oyster liquor a whole onion a little white wine and large mace boil it up and garnish the dish with barberries slic't lemon large mace and oysters Other times for change make sauce with capers great oysters gravy a whole onion claret wine nutmeg and the juyce of two or three oranges beaten up thick with some butter and salt To roste a Shoulder of Mutton without Oysters TAke a shoulder of mutton and roste it then make sauce with some gravy claret wine pepper grated nutmeg slic't lemon and broom buds give it a walm or two then dish the mutton and put the sauce to it and garnish it with barberries and slic't lemon To roste a Chine of Mutton either plain or with divers stuffings lardings and sauces FIrst lard it with lard or lemon-peel cut like lard or with orange-peel stick here and there a clove or in place of cloves tops of rosemary time sage winter-savory or sweet marjoram baste it with butter and make sauce with mutton gravy and nutmeg boil it up with a little claret and the juyce of an orange and rub the dish you put it in with a clove of garlick Or make sauce with pickled or green cucumbers slic't and boild in strong broth or gravy with some slic't onions an anchove or two and some grated nutmeg stew them well together and serve the mutton with it hot Divers Sauces for roste Mutton 1. GRavy capers samphire and salt and stew them well together 2. Water onion claret wine slic't nutmeg and gravy boild up 3. Whole onions stewed in strong broth or gravy white wine pepper pickled capers mace and three or four slices of a lemon 4. Mince a little roste mutton hot from the spit and adde to it some chopped parsley and onions verjuyce or vinegar ginger and pepper stew it very tender in a pipkin and serve it under any joynt with some gravy of the mutton 5. Onions oyster liquor claret capers or broom buds gravy nutmeg and salt boild together 6. Chopped parsley verjuyce butter sugar and gravy 7. Take vinegar butter and currans put them in a pipkin with sweet herbs finely minced the yolks of two hard eggs and two or three slices of the brownest of the leg mince it also some cinamon ginger sugar and salt 8. Picked capers and gravy or gravy and samphire cut an inch long 9. Chopped parsley and vinegar 10. Salt pepper and juyce of oranges 11. Strained prunes wine and sugar 12. White wine gravy large mace and butter thickned with two or three yolks of eggs Oyster Sauce 13. Oyster liquor and gravy boild together with eggs and verjuyce to thicken it then juyce of orange and slices of lemon over all 14. Onions chopped with sweet herbs vinegar gravy and salt boild together To roste Veal
with wine vinegar to a pint of vinegar a pound of sugar and a pound of flowers so keep them for sallets or boild meats in a double glass covered over with a blade and leather To pickle Grapes Gooseberries Barberries red and white Currans PIck them and put them in the juyce of crab-cherries grape verjuyce or other verjuyce and then barrel them up To Candy Flowers for Sallets as Violets Cowslips Clovegelly-flowers Roses Primroses Burrage Bugloss c. TAke weight for weight of sugar-candy or double refined sugar being beaten fine searsed and put in a silver dish with rosewater set them over a charcoal fire and stir them with a silver spoon till they be candied or boil them in a candy sirrup height in a dish or skillet keep them in a dry place for your use and when you use them for sallets put a little wine vinegar to them and dish them For the compounding and candying the foresaid pickled and candied Sallets THough they may be served simply of themselves and are both good and dainty yet for better curiosity and the finer ordering of a table you may thus use them First if you would set forth a red flower that you know or have seen you shall take the pot of preserved gilly-flowers and suiting the colours answerable to the flower you shall proportion it forth and lay the shape of a flower with a purslane stalk make the stalk of the flower and the dimensions of the leaves and branches with thin slices of cucumbers make the leaves in true proportion jagged or otherwayes and thus you may set forth some blown some in the bud and some half blown which will be very pretty and curious if yellow set it forth with cowslips or primroses if blew take violets or burrage and thus of any flowers Section 6. To make all manner of Carbanadoes either of Flesh or Fowl as also all manner of fried Meats of Flesh Collops and Eggs with the most exquisitest way of making Pancakes Fritters and Tansies To Carbonado a Chine of Mutton TAke a chine of mutton salt it and broil it on the embers or toast it against the fire being finely broild baste it and bread it with fine grated manchet and serve it with gravy onely To Carbonado a Shoulder of Mutton TAke a shoulder of mutton half boil it scotch it and salt it save the gravy and broil it on a soft fire being finely coloured and fitted make sauce with butter vinegar pepper and mustard To Carbonado a Rack of Mutton CUt it into steaks salt and broil them on the embers and being finely soaked dish them and make sauce of good mutton gravy beat up thick with a little juyce of orange and a piece of butter To Carbonado a Leg of Mutton CUt it round cross the bone about half an inch thick then hack it with the back of a knife salt it and broil it on the embers on a soft fire the space of an hour being finely broild serve it with gravy sauce and juyce of orange Thus you may broil any hanch of Venison and serve it with gravy onely To broil a Chine of Veal CUt it in three or four pieces lard them or not with small lard season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine being broild serve it with gravy beaten butter and juyce of lemon or orange To broil a Leg of Veal CUt it into rowels or round the leg in slices as thick as ones finger lard them or not then broil them softly on embers and make sauce with beaten butter gravy and juyce of orange To Carbonado a Rack of Pork TAke a rack of pork take off the skin and cut it into steaks then salt it and strow on some fennel-seeds whole and broil it on a soft fire being finely broiled serve it on wine vinegar and pepper To broil a Flank of Pork FLay it and cut it into thin slices salt it and broil it on the embers in a dripping-pan of white paper and serve it on the paper with vinegar and pepper To broil Chines of Pork BRoil them as you do the rack but bread them and serve them with vinegar and pepper or mustard and vinegar Or sometimes apples in slices boild in beer and beaten butter unto a mash Or green sauce cinamon and sugar Otherwayes sage and onions minced with vinegar and pepper boild in strong broth till they be tender Or minced onions boild in vinegar and pepper To broil a fat Venison TAke a half hanch and cut the fattest part into thick slices half an inch thick salt and broil them on the warm embers and being finely soaked bread them and serve them with gravy onely Thus you may broil a side of Venison or boil a side fresh in water and salt then broil it and dredge it and serve it with vinegar and pepper Broil the chine raw as you do the half hanch bread it and serve it with gravy To fry Lambs or Kids Stones TAke the stones parboil them then mince them small and fry them in sweet butter strain them with some cream some beaten cinamon pepper and grated cheese being put to it when it is strained then fry them and being fried serve them with sugar and rose-rose-water Thus may you dress calves or lambs brains To Carbonado Land or Water Fowl BEing roasted cut them up and sprinkle them with salt then scotch and broil them and make sauce with vinegar and butter or juyce of orange To dress a Dish of Collops and Eggs the best way for service TAke fine young and well coloured bacon of the ribs the quantity of two pound cut it into thin slices and lay them in a clean dish toast them before the fire fine and crisp then poach the eggs in a fair scowred skillet white and fine dish them on a dish and plate and lay on the collops some upon them and some round the dish To broil Bacon on paper MAke the fashion of two dripping pans of two sheets of white paper then take two pound of fine interlarded bacon pare off the top and cut the bacon into slices as thin as a card lay them on the papers then put them on a gridiron and broil them on the embers To broil Brawn CUt a coller into six or seven slices round the coller and lay it on a plate in the oven being broild serve it with juyce of orange pepper gravy and beaten butter To fry Eggs. TAke fifteen eggs and beat them in a dish then have interlarded bacon cut into square bits like dice and fry them with chopped onions and put to them cream nutmeg cloves cinamon pepper and sweet herbs chopped small or no herbs nor spice being fried serve them on a clean dish with sugar and juyce of orange To fry an Egg as round as a ball TAke a broad frying posnet or a deep frying pan and three pints of clarified butter or sweet suet heat it
TAke six peeping pigeons and as many peeping small chickens truss them to bake then have six oxe pallets well boiled blanched and cut in little pieces then take six lamb-stones and as many good veal sweetbreads cut in halves and parboild twenty cocks combs boild and blanched the bottoms of four artichocks boild and blanched a quart of great oysters parboild and bearded also the marrow of four bones seasoned with pepper nutmeg mace and salt fill the pye with the meat and mingle some pistaches amongst it cock-stones knots or yolks of hard eggs and some butter close it up and bake it an hour and half will bake it but before you set it in the oven put into it a little fair water Being baked pour out the butter and liquor it with gravy butter beaten up thick slic't lemon and serve it up Or you may bake this bisk in a patty-pan or dish Sometimes use asparagus and interlarded bacon For the paste for this dish take three quarts of flour and three quarters of a pound of butter boil the butter in fair water and make up the paste hot and quick Otherwayes in the summer time make the paste of cold butter to three quarts of flour take a pound and a half of butter and work it dry into the flour with the yolks of four eggs and one white then put a little water to it and make it up into a stiff paste To bake Chickens or Pigeons TAke either six pigeon peepers or six chicken peepers if big cut them in quarters then take three sweetbreads of veal slic't very thin three sheeps tongues boiled tender blanched and slic't with as much veal as much mutton six larks twelve cocks-combs a pint of great oysters parboild and bearded calves udder cut in pieces and three marrow bones season these foresaid materials with pepper salt and nutmeg then fill them in Pies of the forms as you see and put on the top some chesnuts marrow large mace grapes or gooseberries then have a little piece of veal and mince it with as much marrow some grated bread yolks of eggs minced dates salt nutmeg and some sweet marjoram work up all with a little cream make it up into little balls or rouls put them in the pie and put in a little mutton gravy some artichock bottoms or the tops of boild sparagus and a little butter close up the pie and bake it being baked liquor it with juyce of oranges one lemon and some claret wine shake it well together and so serve it To make a Chicken Pie otherwayes TAke and truss them to bake then season them lightly with pepper salt and nutmeg lay them in the pie and lay on them some dates in halves with the marrow of three marrow bones some large mace a quarter of a pound of eringo roots some grapes or barberries and some butter close it up and put it in the oven being half baked liquor it with a pound of good butter a quarter of a pint of grape verjuyce and a quartern of refined sugar ice it and serve it up Otherwayes you may use the giblets and put in some pistaches but keep the former order as aforesaid for change Liquor it with caudle made of a pint of white wine or verjuyce the yolks of five or six eggs sugar and a quarter of a pound of good sweet butter fill the pie and shake this liquor well in it with the slices of a lemon Or you may make the caudle green with the juyce of spinage ice these pies or scrape sugar on them Otherwayes for the liquoring or garnishing of these pies for variety you may put in them boild skirrets bottoms of artichocks boild or boild cabbidge lettice Sometimes sweet herbs whole yolks of hard eggs interlarded bacon in very thin slices and a whole onion being baked liquor it with white wine butter and the juyce of two oranges Or garnish them with barberries grapes or gooseberries red or white currans and some sweet herbs chopped small boild in gravy and beat up thick with butter Otherwayes liquor it with white wine butter sugar some sweet marjoram and yolks of eggs strained Or bake them with candied lettice stalks potatoes boild and blanched marrow dates and large mace being baked cut up the pie and lay on the chickens slic't lemon then liquor the pie with white wine butter and sugar and serve it up hot You may bake any of the foresaid in a patty-pan or dish or bake them in cold butter paste To bake Turkey Chicken Pea-Chicken Pheasant Pouts Heath Pouts Caponets or Partridge for to be eaten cold TAke a turkey chicken bone it and lard it with pretty big lard a pound and half will serve then season it with an ounce of pepper an ounce of nutmegs and two ounces of salt lay some butter in the bottom of the pie then lay on the fowl and put in it six or eight whole cloves then put on all the seasoning with good store of butter close it up and baste it over with eggs bake it and being baked fill it up with clarified butter Thus you may bake them for to be eaten hot giving them but half the seasoning and liquor it with gravy and juyce of orange Bake this pie in fine paste for more variety you may make a stuffing for it as followeth mince some beef-suet and a little veal very fine some sweet herbs grated nutmeg pepper salt two or three raw yolks of eggs some boild skirrets or pieces of artichocks grapes or gooseberries c. To bake Pigeons wilde or tame Stock-Doves Turtle-Doves Quails Rails c. to be eaten cold TAke six pigeons pull truss and draw them wash and wipe them dry and season them with nutmeg pepper and salt the quantity of two ounces of the foresaid spices and as much of the one as the other then lay some butter in the bottom of the pie lay on the pigeons and put on all the seasoning on them in the pie put butter to it close it up and bake it being baked and cold fill it up with clarified butter Make the paste of a pottle of fine flour and a quarter of a pound of butter boild in fair water made up quick and stiff If you will bake them to be eaten hot leave out half the seasoning Bake them in dish pye or patty pan and make cold paste of a pottle of flower six yolks of raw eggs and a pound of butter work it into the flower dry and being well wrought into it make it up stiff with a little fair water Being baked to be eaten hot put it into yolks of hard eggs sweet-breads lamb-stones sparagus or bottoms of artichocks chesnuts grapes or gooseberries Sometimes for variety make a lear of butter verjuyce sugar some sweet marjoram chopped and boild up in the liquor put them in the pye when you serve it up and dissolve the yolk of an egg into it then cut up the pie or dish and put on it some slic't lemon shake it
fine or course crust being baked liquor it with good sweet butter and stop up the vent If to keep long bake it in an earthen pan in the above-said seasoning and being baked fill it up with butter and you may keep it a whole year To bake your wilde Bore that comes out of France LAy it in soak two dayes then parboil it and season it with pepper nutmeg cloves and ginger and when it is baked fill it up with butter To bake Red Deer Take for a side or half hanch of red deer half a bushel of rye meal being coursely searced and make it up very stiff with boiling water onely If you bake it to eat hot give it but half the seasoning and liquor it with claret wine and good butter To bake Fallow Deer for hot or cold TAke a side of venison bone and lard it with great lard as big as ones little finger and season it with two ounces of pepper two ounces of numeg and four ounces of salt then have a pye made and lay some butter in the bottom of it then lay in the flesh the inside downward coat it thick with seasoning and put to it on the top of the meat with a few cloves and good store of butter close it up and bake it the pye being first basted with eggs being baked and cold fill it up with clarified butter and keep it to eat cold Make the paste as you do for red deer course drest through a boulter a peck and a pottle of this meal will serve for a side or half hanch of a buck To bake a side or half Hanch to be eaten hot TAke a side of a buck being boned and the skins taken away season it onely with two ounces of pepper and as much salt or half an ounce more lay it on a sheet of fine paste with two pound of beef-suet finely minced and beat with a little fair water and laid under it close it up and bake it and being fine and tender baked put to a good ladle full of gravy or good strong mutton broth To make a Paste for it TAke a peck of flour by weight and lay it on the pastery board make a hole in the midst of the flour and put to it five pound of good fresh butter the yolks of six eggs and but four whites work up the butter and eggs into the flour and being well wrought together put some fair water to it and make it into a stiff paste In this fashion of fallow deer you may bake goat doe or a pasty of venison To make meer sauce or a pickle to keep venison in that is tainted TAke strong ale and as much vinegar as will make it sharp boil it with some bay salt and make a strong brine scum it and let it stand till it be cold then put in your venison twelve hours press it parboil it and season it then bake it as before is shown Other sauce for tainted venison TAke your venison and boil water beer and wine vinegar together and some bay leaves time savory rosemary and fennil of each a handful when it boils put in your venison parboil it well and press it and season it as aforesaid bake it for to be eaten cold or hot and put some raw minced mutton under it Otherwayes to preserve tainted Venison BUry it in the ground in a clean cloath a whole night and it will take away the corruption savour or stink Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour TAke small beer and vinegar and parboil your beef in it let it steep all night then put some turnsole to it and being baked a good judgement shall not decerne it from red or fallow deer Otherwayes to counterfeit Ram Weather or any Mutton for Venison BLoody it in sheeps lambs or pigs blood or any good and new blood season it as before and bake it either for hot or cold In this fashion you may bake mutton lamb or kid To make Vmble Pyes LAy minced beef-suet in the bottom of the pye or slices of interlarded bacon and the umbles cut as big as small dice with some bacon cut in the same form and seasoned with nutmeg pepper and salt fill your pyes with it and slices of bacon and butter close it up and bake it and liquor it with claret butter and stripped time To make Pies of Sweet-breads or Lamb-stones according to these Forms PArboil them and blanch them or raw sweet-breads or stones part them in halves and season them with pepper nutmeg and salt season them lightly then put in the bottom of the pye some slices of interlarded bacon and some pieces of artichoaks or mushrooms then sweet-breads or stones marrow gooseberries barberries grapes or slic't lemon close it up and bake it being baked liquor it with butter onely Or otherwise with butter white wine and sugar and sometimes adde some yolks of eggs To make minced Pies or Chewits of a Leg of Veal Neats Tongue Turkey or Capon TAke to a good leg of veal six pound of beef-suet then take the leg of veal bone it parboil it and mince it very fine when it is hot mince the suet by its self very fine also then when they are cold mingle them together then season the meat with a pound of sliced dates a pound of sugar an ounce of nutmegs an ounce of pepper an ounce of cinamon half an ounce of ginger half a pint of verjuyce a pint of rose-water a preserved orange or any peel fine minced an ounce of caraway comfets and six pound of currans put all these into a large tray with half a handful of salt stir them up all together and fill your pies close them up bake them and being baked ice them with double refined sugar rose-water and butter Make the Paste with a peck of flour and two pound of butter boild in fair water or liquor make it up boiling hot To make minced Pies of Mutton TAke to a leg of mutton four pound of beef-suet bone the leg and cut it raw into small pieces as also the suet mince them together very fine and being minced season it with two pound of currans two pound of raisins two pound of prunes an ounce of carraway-seed an ounce of nutmegs an ounce of pepper an ounce of cloves and mace and six ounces of salt stir up all together fill the Pies and bake them as the former To make minced Pies of Beef TAke a stone or eight pound of beef also eight pound of suet mince them very small and put to them eight ounces of salt two ounces of nutmegs an ounce of pepper an ounce of cloves and mace four pound of currans and four pound of raisins stir up all these together and fill your pies Minced in the French Fashion called Pelipate or in English Petits made of Veal Pork or Lamb or any kinde of Venison Beef Poultry or Fowl MIce them with lard and being minced season them
good and thick mash it like marmalade and put it in a dish of puff-paste or short paste according to this form with a cut cover and being bake dice it To preserve Pippins in slices TAke pippins and slice them round with the coars or kernels in as thick as a half-crown piece and some lemon peel amongst them in slices or else cut like small lard or orange peel first boild and cut in the same manner then make the sirrup weight for weight and being clarified and scummed clean put in the pippins and boil them up quick to a pound of sugar a pint of fair water or a pint of white wine or claret and make them of two colours To make a Warden or a Pear Tart quartered TAke twenty good wardens pare them and cut them in a tart and put to them two pound of refined sugar twenty whole cloves a quarter of an ounce of cinamon broke into little bits and three races of ginger pared and slic't thin then close up the tart and bake it it will ask five hours baking then ice it with a quarter of a pound of double refined sugar rose water and butter Other Tart of Wardens Quinces or Pears FIrst bake them in a pot then cut them in quarters and coat them put them in a tart made according to this form close it up and when it is baked scrape on sugar To make a Tart of green Pease TAke green pease and boil them tender than pour them out into a cullender season them with saffron salt and put sugar to them and some sweet butter then close it up and bake it almost an hour then draw it forth of the oven and ice it put in a little verjuyce and shake them well together then scrape on sugar and serve it in To make a Tart of Hips TAke hips cut them and take out the feeds veryclean then wash them and season them with sugar cinamon and ginger close the tart bake it ice it scrape on sugar and serve it in To make a Tart of Rice BOil the rice in milk or cream being tender boild pour it into a dish and season it with nutmeg ginget cinamon pepper salt sugar and the yolks of six eggs put it in the tart with some juyce of orange close it and bake it being baked scrape on sugar and so serve it up To make a Tart of Medlers TAke medlers that are rotten strain them and set them on a chafing-dish of coals season them with sugar cinamon and ginger put some yolks of eggs to them let it boil a little and lay it in a cut tart being baked scrape on sugar To make a Cherry Tart. TAke out the stones and lay the cherries into the tart with beaten cinamon ginger and sugar then close it up bake it and ice it then make a sirrup of muskedine and damask water and pour it into the tart scrape on sugar and so serve it To make a Strawberry Tart. WAsh the strawberries and put them into the tart season them with cinamon ginger and a little red wine then put on sugar bake it half an hour ice it scrape on sugar and serve it To make a Taffety Tart. FIrst wet the paste with butter and cold water roul it very thin then lay apples in layes and between every lay of apples strew some fine sugar and some lemon-peel cut very small you may also put some fennil-seed to them let them bake an hour or more then ice them with rose water sugar and butter beaten together and wash them over with the same strew more fine sugar on them and put them into the oven again being iced dish them and serve them hot or cold To make an Almond Tart. STrain beaten Almonds with cream yolks of eggs sugar cinamon and ginger boil it thick and fill your tart being baked ice it To make a Damsin Tart. BOil them in wine and strain them with cream sugar cinamon and ginger boil it thick and fill your tart To make a Spinage Tart of three colours green yellow and White TAke two handfuls of young tender spinage wash it and put it into a skillet of boiling liquor being tender boild have a quart of cream boild with some whole cinamon quartered nutmeg and a grain of musk then strain the cream twelve yolks of eggs and the boild spinage into a dish with some rose water a little sack and some fine sugar boil it over a chafing-dish of coals and stir it that it curd not keep it till the tart be dried in the oven and dish it in the form of three colours green white and yellow To make Cream Tarts THicken cream with muskefied bisket bread and serve it in a dish stick wafers round about it and slices of preserved citteron and in the middle a preserved orange with biskets the garnish of the dish being of puff-paste Or you may boil quinces wardens pears and pippins in slices or quarters and strain them into cream as also these fruits melacattons necturnes apricocks peaches plums or cherries and make your tarts of these forms To make a French Tart. TAke a pound of almonds blanch and beat them into fine paste in a stone morter with rose water then beat the white breast of a roast cold turkey being minced and beat with it a pound of lard minced with the marrow of four bones and a pound of butter the juyce of three lemons two pound of hard sugar being fine beaten slice a whole green piece of citron in small slices a quarter of a pound of pistaches and the yolks of eight or ten eggs mingle all together then make a paste for it with cold butter two or three eggs and cold water c. To make a Quodling Pye TAke green quodlings and quodle them peel them and put them again into the same water cover them close and let them simper on embers till they be very green then take them up and let them drain pick out the noses and leave on the stalks then put them in a pye and put to them fine sugar whole cinamon slic't ginger a little musk and rose water close them up with a cut cover and as soon as it boils up in the oven draw it and ice it with rose water butter and sugar Or you may preserve them and bake them in a dish with paste tart or patty-pan To make a Dish in the Italian Fashion TAke pleasant pears slice them into thin slices and put to them half as much sugar as they weigh then mince some candied citron and candied orange small mix it with the pears and lay them on a bottom of cold butter paste in a patty-pan with some fine beaten cinamon lay on the sugar and close it up bake it and being baked ice it with rose water fine sugar and butter For the several colours of Tarts IF to have them yellow preserved quinces apricocks necturnes and melacattons boil them up in white wine with sugar and strain them Otherwayes strained
being cool pot them and they will keep their colour all the year Thus you may preserve red currans c. To preserve Gooseberries green TAke some of the largest gooseberries that are called Gascoyn gooseberries set a pan of water on the fire and when it is lukewarm put in the berries and cover them close keep them warm half an hour then have another posnet of warm water put them into that in like sort quodle them three times over in hot water till they look green then pour them into a sieve let all the water run from them and put them to as much clarified sugar as will cover them let them simper leasurely close covered then your gooseberries will look as green as leek blades let them stand simpering in that sirrup for an hour then take them off the fire and let the sirrup stand till it be cold then warm them once or twice take them up and let the sirrup boil by it self pot them and keep them To preserve Rasberries TAke fair ripe rasberries but not over ripe pick them from the stalks then take weight for weight of double refined sugar and the juyce of rasberries to a pound of rasberries take a quarter of a pint of raspass juyce and as much of fair water boil up the sugar and liquor and make the sirrup scum it and put in the raspass stir them into the sirrup and boil them not too much being preserved take them up and boil the sirrup by it self not too long it will keep the colour being cold pot them and keep them Thus you may also preserve strawberries The time to preserve green Fruits GOseberries must be taken about Whitsuntide as you see them in bigness the long gooseberry will be sooner then the red the white Wheat plum which is ever ripe in Wheat Harvest must be taken in the midst of July the Pear plumb in the midst of August the Peach and Pippin about Bartholomew tide or a little before the Grape in the first week of September Note that to all your green fruits in general that you will preserve in sirrup you you must take to every pound of fruit a pound and two ounces of sugar and a grain of musk your plumb pippin and peach will have three quarters of an hour boiling or rather more and that very softly keep the fruit as whole as you can your grapes and gooseberries must boil half an hour something fast and they will be the fuller Note also that to all your Conserves you take the full weight of sugar then take two skillets of water and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other changing them till they be about to peel then peel them and afterwards settle them in the same water till they look green then take them and put them into sugar sirrup and so let them gently boil till they come to a jelly let them stand therein a quarter of an hour then put them into a pot and keep them Section 11. To make all manner of made Dishes with or without Paste To make a Paste for a Pie. TAke to a gallon of flour a pound of butter boil it in fair water and make the paste up quick To make cool Butter Paste for Patty-pans or Pasties TAke to every peck of flour five pound of butter the whites of six eggs and work it well together with cold spring water you must bestow a great deal of pains and but little water or you put out the Millers eyes This paste is good onely for patty-pan and pasty Sometimes for this paste put in but eight yolks of eggs and but two whites and six pound of butter To make Paste for thin bake't Meats THe paste for your thin and standing bake't meats must be made with boiling water put to every peck of flour two pound of butter but let your butter boil first in your liquor To make Custard Paste LEt it be onely boiling water and flour without butter or put sugar to it which will adde to the stifness of it and thus likewise all pastes for Cuts and Orangado Tarts or such like Paste for made Dishes in the Summer TAke to a gallon of flour three pound of butter eight yolks of eggs and a pint of cream or almond milk work up the butter and eggs dry into the flour then put cream to it and make it pretty stiff Paste Royal for made Dishes TAke to a gallon of flour a pound of sugar a quart of almond milk a pound and a half of butter and a little saffron work up all cold together with some beaten cinamon two or three eggs rose-rose-water and a grain of ambergreece and musk Otherwayes Take a pottle of flour half a pound of butter six yolks of eggs a pint of cream a quarter of a pound of sugar and some fine beaten cinamon and work up all cold Otherwayes Take to a pottle of flour four eggs a pound and a half of butter and work them up dry in the flour then make up the paste with a pint of white wine rose-rose-water and sugar To make Paste for Lent for made Dishes TAke a quart of flour make it up with almond milk half a pound of butter and some saffron To make Puff Paste divers wayes The first way TAke a pottle of flour mix it with cold water half a pound of butter and the whites of five eggs work these together very well and stiff then roul it out very thin and put flour under it and over it then take near a pound of butter and lay it in bits all over it double it in five or six doubles this being done roul it out the second time and serve it as at the first then roul it out and cut it into what form or for what use you please you need not fear the curle for it will divide as often as you double it which ten or twelve times is enough for any use The second way Take a quart of flour and a pound and a half of butter work the half pound of butter dry into the flour then put three or four eggs to it and as much cold water as will make it leith paste work it in a piece of a foot long then strew a little flour on the table take it by the end and beat it till it stretch to be long then put the ends together and beat it again and so do five or six times then work it up round and roul it up broad then your pound of butter with a rouling-pin that it may be little take little bits thereof and stick it all over the paste fold up your paste close and coast it down with your rouling-pin roul it out again and so do five or six time then use it as you will The third way Break two eggs into three pints of flour make it with cold water and roul it out pretty thick and square then take so
thick strain them and put them on a bottom of puff paste in a dish or short fine paste made of sugar fineflour cold butter and cold water and a cut cover of the sime paste bake it and ice it and cast bisket on it but before you lay on the iced cover stick it with raw barberries is the pulp or stuff To make a Pescod Dish in Puff paste TAke a pound of almonds and a quarter of a pound of sugar beat the almonds finely to a paste with some rose water then beat the sugar amongst them mingle some sweet butter with it and make this stuff up in puff paste like pescods bake them upon papers and being baked ice them with rose water butter and fine sugar In this fashion you may make pescod stuff of preserved quinces pippins pears or preserved plumbs in puff paste Made Dishes of Frogs in the Italian Fashion TAke the thighs and fry them in clarified butter then have slices of salt eels watered flayed boned boiled and cold slice them in thin slices and season both with pepper nutmeg and ginger lay butter on your paste and lay a rank of frog and a rank of eel some currans gooseberries or grapes raisins pine-apple seeds juyce of orange sugar and butter thus do three times close up your dish and being baked ice it Make your paste of almond milk flour butter yolks of eggs and sugar In the foresaid dish you may adde fryed onions yolks of hard eggs cheese-curds almond paste or grated cheese To make a made Dish of Marrow TAke the marrow of two or three marrow bones cut it into pieces like great square dice and put to it a penny manchet grated fine some slic't dates half a quarter of currans a little cream roasted wardens pippins or quinces slic't and two or three yolks of raw eggs season them with cinamon ginger and sugar and mingle all together A made Dish of Rice in Puff Paste BOil your rice in fair water very tender scum it and being boild put it in a dish then put to it butter sugar nutmeg salt rose-rose-water and the yolks of six or eight eggs put it in a dish of Puff-paste close it up and bake it being baked ice it and cast on red and white biskets and scraping sugar Sometimes for change you may adde boild currans and beaten cinamon and leave out nutmeg Otherwyes of Almond Paste and boild Rice MIX all together with some cream rose-rose-water sugar-cinamon yolks of eggs salt some boild currans and butter close it up and bake it in Puff-paste ice it and cast on red and white biskets and scraping sugar Otherwayes a made Dish of Rice in Paste WAsh the rice clean and boil it in cream till it be somewhat thick then put it out into a dish and put to it some sugar butter six or eight yolks of eggs beaten cinamon slie't dates currans rose-rose-water and salt mix all together and bake it in puff-paste or short paste being baked ice it and cast on biskets on it To make a made Dish of Rice Flour and Cream TAke half a pound of rice dust it and pick it clean then wash it dry it lay it abroad in a dish as thin as you can or dry in a temperate oven being well dried rub it and beat it in a mortar till it be as fine as flour then take a pint of good thick cream the whites of three new laid eggs well beaten together and a little rose-water set it on a soft fire and boil it till it be very thick then put it in a platter and let it stand till it be cold then slice it out like leach cast some bisket upon it and so serve it To make a made Dish of Rice Prunes and Raisins TAke a pound of prunes and as many raisins of the sun pick and wash them then boil them with water and wine of each a like quantity when you first set them on the fire put rice flour to them being tender boild strain them with half a pound of sugar and some rose-water then stir the stuff till it be thick like leach put it in a little earthen pan being cold slice it dish it and cast red and white biskets on it To make a made Dish of Blanchmanger TAke a pint of cream the whites of six new laid eggs and some sugar set them over a soft fire in a skillet and stir it continually till it be good and thick then strain it and being cold dish it on a puff-paste bottom with a cut cover and cast biskets on it A made Dish of Custard-stuff called an Artichock Dish BOil custard stuff in a clean scowred skillet stir it continually till it be somewhat thick then put it in a clean strainer and let it drain in a dish strain it with a little musk or ambergreece then bake a star of puff-paste on a paper being baked take it off the paper and put it in a dish for your stuff then have lozenges also ready baked of puff-paste stick it round with them and scrape on fine sugar A made Dish of Butter and Eggs. TAke the yolks of twenty four eggs and strain them with cinamon sugar and salt then put melted butter to them some fine minced pippins and minced citron put it on your dish of paste and put slices of citron round about it bar it with puff-paste and the bottom also or short paste in the bottom To make a made Dish of Curds TAke some very tender curds wring the whey from them very well then put to them two raw eggs currans sweet butter rose-rose-water cinamon sugar and mingle all together then make a fine paste with flour yolks of eggs rose-rose-water and other water sugar saffron and butter wrought up cold bake it either in this paste or in puff-paste being baked ice it with rose-rose-water sugar and butter To make Paste of Violets Cowslips Burrage Bugloss Rosemary Flowers c. TAke any of these flowers pick the best of them and stamp them in a stone mortar then take double refined sugar and boil it to a candy height with as much rose-rose-water as will melt it stir it continually in the boiling and being boild thick cast it into lumps upon a pie plate when it is cold box them and keep them all the year in a stove To make the Portingal Tarts for Banquetting TAke a pound of marchpane Paste being finely beaten and put into it a grain of musk six spoonfuls of rose-water and the weight of a groat of Oris Powder boil all on a chafing-dish of coals till it be something stiff then take the whites of two eggs beaten to froath put them into it and boil it again a little let it stand till it be cold mould it and roul it out thin then take a pound more of almond paste unboiled and put to it four ounces of caraway seed a grain of musk and three drops of oyl of lemons roul the paste into small rouls as big as walnuts and lap
these balls into the first made paste flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers To make a Marchpane TAke two pound of almonds blanched and beaten in a stone mortar till they begin to come to a fine paste then take a pound of sifted sugar put it in the mortar with the almonds and make it into a perfect paste putting to it now and then in the beating of it a spoonful of rose-water to keep it from oyling when you have beaten it to a puff paste drive it out as big as a charger and set an edge about it as you do upon a quodling tart and a bottom of wafers under it thus bake it in an oven or baking-pan when you see it is white hard and dry take it out and ice it with rose-water and sugar being made as thick as butter for fritters so spread it on with a wing feather and put it into the oven again when you see it rise high then take it out and garnish it with some pretty conceits made of the the same stuff stick long comfets upright on it and so serve it To make Collops like Bacon of Marchpans TAke some of your Marchpane paste and work it with red sanders till it be red then roul a broad sheet of white marchpane paste and a sheet of red paste three of the white and four of the red lay them one upon another other dry it cut it overthwart and it will look like collops of bacon To make Almond Bread TAke almonds and lay them in water all night blanch them and slice them take to every pound of almonds a pound of fine sugar finely beaten and mingle them together then beat the whites of three eggs to a high froath and mix it well with the almonds and sugar then have some plates and strew some flour on them lay wafers on them and almonds with the edges upwards lay them as round as you can and scrape a little sugar on them when they are ready to set in the oven which must not be so hot as to colour white paper being a little baked take them out set them on a plate then put them in again and keep them in a stove To make Almond Bisket TAke the whites of four new laid eggs and two yolks beat them together very well for an hour then have in readiness a quarter of a pound of the best almonds blanched in cold water beat them very small with rose-water to keep them from oyling then have a pound of the best loaf sugar finely beaten beat it in the eggs a while then put in the almonds and five or six spoonfuls of fine flour so bake them on paper plates or wafers then have a little fine sugar in a peice of tiffany dust them over as they go into the oven and bake them as you do bisket To make Almond Cakes TAke a pound of almonds blanch them and beat them very small with a little rose-water where some musk hath been steeped put a pound of sugar to them fine beaten and four yolks of eggs but first beat the sugar and the eggs well together then put them to the almonds and rose-water and lay the cakes on wafers by half spoonfuls set them into an oven after manchet is baken To make Almond Cakes otherwayes TAke a pound of the best Jordan almonds blanch them in cold water as you do marchpane being blanched wipe them dry in a clean cloth and cut away all the rotten from them then pound them in a stone mortar and sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed then put the stuff on a chafing-dish of coals in a made dish keep it stirring and beat the whites of seven eggs all to froath put it into the stuff and mix it very well together drop it on a white paper put it on plates and bake them in an oven but they must not be coloured To make white Ambergreece Cakes TAke the purest refined sugar that can be got beat it and searce it then have six new laid eggs and beat them into a froath take the froath as it riseth and drop it into the sugar by little and little grinding it still round in a marble mortar with the pestle till it be thorowly moistened and wrought thin enough to drop on plates then put in some ambergreece a little civet and some anniseed well picked then take your pie plates wipe them butter them and drop the stuff on them with a spoon in form of round cakes put them into a very milde oven and when you see them be hard and rise a little take them out and keep them for use To make Sugar Cakes or Jamballs TAke two pound of flour dry it and season it very fine then take a pound of loaf sugar beat it very fine and searce it mingle your flour and sugar very well then take a pound and a half of sweet butter wash out the salt and break it into bits into the flour and sugar then take the yolks of four new laid eggs four or five spoonfulls of sack and four spoonfulls of cream beat all these together put them into the flour and work it up into paste make them into what fashion you please lay them upon paper or plates and put them into the oven be careful of them for a very little thing bakes them To make Jemelloes TAke a pound of fine sugar being finely beaten and the yolks of four new laid eggs and a grain of musk a thimble full of caraway seed searsed a little gum-dragon steeped in rose water and six spoonfulls of fine flour beat all these into a thin paste a little stiffer then butter then run it through a butter squirt of two or three ells long bigger then a wheat straw and let them dry upon sheets of paper a quarter of an hour then tye them in knots or what pretty fashion you please and when they be dry boil them in rose water and sugar it is an excellent sort of banquetting To make Jamballs TAke a pint of fine wheat flour the yolks of three or four new laid eggs three or four spoonfull of sweet cream a few anniseeds and some cold butter make it into paste and roul it into long rouls as big as a little arrow make them into divers knots then boil them in fair water Iske simnells bake them and being baked box them and keep them in a stove Thus you may use them and keep them all the year To make Sugar Plate TAke double refined sugar sift it very small through a fine searce then take the white of an egg gum-dragon and rose water wet it and beat it in a morter till you are able to mould it but wet it not too much at the first If you will colour it and the colour be of
a watery substance put it in with the rose water if a powder mix it with your sugar before you wet it when you have beat it in the morter and that it is all wet and your colour well mixt in every place then mould it and make it into what form you please To make Muskedines called Rising Comfits or Kissing Comfits TAke half a pound of refined sugar being beaten and searced put into it two grains of musk a grain of civet two grains of ambergreece and a thimble full of white orris powder beat all these with gum-dragon steeped in rose water then roul it as thin as you can and cut it into little losinges with your iging iron and stow them in some warm oven or stove then box them and keep them all the year To make Cracknells TAke half a pound of fine flour dryed and searced and as much fine sugar searced mingled with a spoonfull of coriander feed bruised and two ounces of butter rubbed amongst the flour and sugar wet it with the yolks of two eggs half a spoonfull of white rose water and two spoonfulls of cream or as much as will wet it work the paste till it be soft and limber to roul and work then roul it very thin and cut them round by little plats lay them upon buttered papers and when they go into the oven prick them and wash the tops with the yolk of an egg beaten and made thin with rose water or fair water they will give with keeping therefore before they are eaten they must be dryed in a warm oven to make them crisp To make Mackeroons TAke a pound of the finest sugar and a pound of the best jordan almonds steep them in cold water blanch them and pick out the spots then beat them to a perfect paste in a stone mortar in the beating of them put rose water to them to keep them from oyling being finely beat put them in a dish with the sugar and set them over a chafing dish of coals stir it till it will come clean from the bottom of the dish then put in two grains of musk and three of ambergreece To make the Italian Chips TAke some paste of flowers beat them to fine powder and searce or sift them then take some gum-dragon steeped in rose water beat it to a perfect paste in a marble morter then roul it thin and lay one colour upon another in a long roul roul them very thin then cut them overthwart and they will look of divers pretty colours like marble To make Bisket bread TAke a pound of sugar searced very fine a pound of flour well dryed twelve eggs and but six whites a handfull of caraway-seed and a little salt beat all these together the space of an hour then your oven being hot put them into plates or tin things butter them and wipe them a spoonfull into a plate is enough so fet them into the oven and make it as hot as to bake them for manchet To make Bisquite du Roy. TAke a pound of fine searced sugar a pound of fine flour and six eggs beat them very well then put them all into a stone morter and pound them for the space of an hour and a half let it not stand still for then it will be heavy and when you have beaten it so long a time put in half an ounce of anniseeds then butter over some pye plates and drop the stuff on the plate as fast as two or three can with spoons shape them round as near as you can and set them into an oven as hot as for manchet but the less they are coloured the better Bisquite du Roy otherwayes TAke to a pound of flour a pound of sugar and twelve new laid eggs beat them in a deep dish then put to them two grains of musk dissolved rose water anniseed and coriander seed beat them the space of an hour with a woodden spatter then the oven being ready have white tin moulds buttered and fill them with this bisquite strow double refined sugar on them and bake them when they rise out of the moulds draw them and put them on a great pasty plate or pye plate and dry them in a stove or put them in a square lattin box and lay white papers betwixt every range or rank have a padlock to it and set it over a warm oven so keep them and thus for any kinde of bisket makeroons march-pane sugar plates or pasties set them in a temperate place where they may not give with every change of weather and thus you may keep them very long To make Shell Bread TAke a quarter of a pound of rice flour a quarter of a pound of fine flour the yolks of four new laid eggs and a little rose water and a grain of musk make these into a perfect paste then roul it very thin and bake it in great muscle shells but first toste the shells in butter melted when they be baked boil them in melted sugar as you boil a simnell then lay them on the bottom of a woodden sieve and they will eat as crisp as a wafer To make Bean Bread TAke two pound of blanched almonds and slice them take to them two pound of double refined sugar finely beaten and searsed five whites of eggs beaten to froth a little musk steeped in rose water and some anniseeds mingle them altogether in a dish and bake them on pewter plates buttered then afterwards dry them and stove them To make Ginger Bread TAke a pound of jordan almonds and a penny manchet grated and sifted and mingled amongst the almond paste very fine beaten an ounce of slic't ginger two thimble fulls of liquoras and anniseed in powder finely searced beat all in a mortar together with two or three spoonfulls of rose water beat them to a perfect paste with half a pound of sugar mould it and roul it thin then print it and dry it in a stove and gild it if you please Thus you may make ginger bread of sugar plate putting sugar to it as abovesaid To make Ipocras TAke to a gallon of wine three ounces of cinamon two ounces of slic't ginger a quarter of an ounce of cloves an ounce of mace twenty corns of pepper an ounce of nutmegs three pound of sugar and two quarts of cream Otherwayes Take to a pottle of wine an ounce of cinamon an ounce of ginger an ounce of nutmegs a quarter of an ounce of cloves seven corns of pepper a handfull of rosemary flowers and two pound of sugar To make excellent Mead much commended TAke to every quart of honey a gallon of fair spring water boil it well with nutmeg and ginger bruised a little in the boiling scum it well and being boild set it a cooling in several vessels that it may stand thin then the next day put it in the vessel and let it stand a week or two then draw it in bottles If it be to drink in a short time you may
eggs some rose water salt half a pound of refined white sugar and a nutmeg or two work all these materials well together with a quarter of a pound of good sweet butter and some cream but make it not too soft and make your cheesecakes according to these forms To make Cheesecakes otherwayes MAke the paste of a pottle of flour half a pound of butter as much ale barm as two egg shells will hold and a little saffron made into fine pouder and put into the flour melt the butter in milk and make up the paste then take the curds of a gallon of new milk cheese and a pint of cream drain the whey very well from it pound it in a mortar then mix with it half a pound of sugar a pound of well washed and picked currans a grated nutmeg some fine beaten cinamon salt rose water a little saffron made into fine pouder and some eight yolks of eggs work it up very stiff with some butter and a little cream Otherwayes Take six quarts of new milk run it pretty cold and when it is tender come drain from it the whey and hang it up in a strainer press the whey from it and beat it in a mortar till it be like butter then strain it through a strainer and mingle it with a pound of butter with your hand then beat a pound of almonds with rose water till they be as fine as the curds put to them the yolks of twenty eggs a quart of cream two grated nutmegs and a pound and a half of sugar when the coffins are ready to be set into the oven then mingle them together and let them bake half an hour the paste must be made of milk and butter warmed together dry the coffins as you do for a custard make the paste very stiff and make them into works To make Cheesecakes without Milk TAke twelve eggs take away six whites and beat them very well then take a quart of cream and boil it with mace take it off the fire put in the eggs and stir them well together then set it on the fire again and let it boil till it curds then set it off and put to it a good quantity of sugar some grated nutmeg and beaten mace then dissolve musk and ambergreece in rosewater three or four spoonfuls of grated bread with half a pound of almonds beat small a little cream and some currans then make the paste for them of flour sugar cream and butter bake them in a milde oven a quarter of an hour will bake them Make them according to this form Cheesecakes otherwayes FOr the paste take a pottle of flour half a pound of butter and the white of an egg work it well into the flour with the butter then put a little cold water to it and work it up stiff then take a pottle of cream half a pound of sugar and a pound of currans boild before you put them in a whole nutmeg grated and a little pepper fine beaten boil these gently and stir it continually with twenty eggs well beaten amongst the cream being boild and cold fill the cheesecakes To make Cheesecakes otherwayes TAke eighteen eggs and beat them very well beat some flour amongst them to make them pretty thick then have a pottle of cream and boil it being boiled put in your eggs flour anst half a pound of butter some cinamon salt boild currans and sugar set them over the fire and boil it pretty thick being cold fill them and bake them make the crust as beforesaid To make Cheesecakes in the Italian Fashion TAke four pound of good fat Holland cheese and six pound of good fresh cheese-curd of a morning milk cheese or better beat them in a stone or wooden mortar then put sugar to them and two pound of well washed currans twelve eggs whites and all being first well beaten a pound of sugar some cream half an ounce of cinamon a quarter of an ounce of mace and a little saffron mix them well together and fill your talmouse or cheesecakes pasty wayes in good cold butter paste sometimes use beaten almonds amongst it and some pistaches whole being baked ice them with yolks of eggs rose-rose-water and sugar cast on red and white biskets and serve them up hot Cheesecakes in the Italian Fashion otherwayes TAke a pound of pistaches stamped with two pound of morning milk cheese curd fresh made three ounces of elder-flowers ten eggs a pound of sugar a pound of butter and a pottle of flour strain these in a course strainer and put them in short or puff-paste To make Cheeesecakes otherwayes TAke a good morning milk cheese or better of some eight pound weight stamp it in a mortar and beat a pound of butter amongst it and a pound of sugar then mix with it beaten mace two pound of cutrans well picked and washed a penny manchet grated or a pound of almonds blanched and beaten fine with rose-rose-water and some salt then boil some cream and thicken it with six or eight yolks of eggs mixed with the other things work them well together and fill the cheesecakes make the curd not too soft and make the paste of cold butter and water according to these forms To make a Triffel TAke a quart of the best and thickest cream set it on the fire in clean skillet and put to it whole mace cinamon and sugar boil it well in the cream before you put in the sugar then your cream being well boiled pour it into a fine silver piece or dish and take out the spices let it cool till it be no more then blood warm then put in a spoonful of good runnet and set it well together being cold scrape sugar on it and trim the dish sides finely To make fresh Cheese and Cream TAke a pottle of milk as it comes from the cow and a pint of cream put to it a spoonful of runnet and let it stand two hours then stir it up and put it in a fine cloth let the whey drain from it and put the curd into a bowl-dish or bason then put to it the yolk of an egg a spoonful of rose-water some salt sugar and a little nutmeg finely beaten put it to the cheese in the cheese fat on a fine cloth scrape on sugar and serve it on a plate in a dish Thus you may make fresh cheese and cream in the French Fashion called Jonches or rush cheese being put in a mould of rushes tied at both ends and being dished put cream to it To make a Posset TAke the yolks of twenty eggs then have a pottle of good thick sweet cream boil it with good store of whole cinamon and stir it continually on a good fire then strain the eggs with a little raw cream when the cream is well boiled and tasteth of the spice take it off the fire put in the eggs and stir them well in the cream being pretty thick have some sack in a posset pot or deep
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
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
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
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
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-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-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
them in a skillet with water and salt but first let the liquor boil with sweet herbs parsley and a crust of bread being boild drain them from the water and fry them in sweet sallet oyl being fryed serve them in a dish with oyl vinegar pepper and fryed parsley Or fry them in clarified butter To stew Mushrooms PEel them and put them in a clean dish strow salt on them and put an onion to them some sweet herbs large mace pepper butter salt and two or three cloves being tender stewed on a soft fire put to them some grated bread and a little white wine stew them a little more and dish them but first rub the dish with a clove of garlick sippet them lay slic't orange on them and run them over with beaten butter To broil Mushrooms TAke the biggest and the reddest peel them and season them with some sweet herbs pepper and salt broil them on a dripping-pan of paper and fill it full put some oyl into it and lay it on a gridiron broil it on a soft fire turn them often and serve them with oyl and vinegar Or broil them with butter and serve them with beaten butter and juyce of orange To stew Cockles being taken out of the Shells WAsh them well with vinegar boil or broth them before you take them out of the shells then put them in a dish with a little claret vinegar a handful of capers mace pepper a little grated bread minced time salt and the yolks of two or three hard eggs minced stew altogether till you think them enough then put in a good piece of butter shake them well together heat the dish rub it with a clove of garlick and put two or three toasts of white bread in the bottom laying the meat on them Craw-fish prawns or shrimps are excellent good the same way being taken out of their shells and make variety of garnish with the shells To stew Cockles otherwayes STew them with claret wine capers rose or elder vinegar wine vinegar large mace gross pepper grated bread minced time the yolks of hard eggs minced and butter stew them well together Thus you may stew scollops but leave out capers To stew Scollops BOil them very well in white wine fair water and salt take them out of the shells and stew them with some of the liquor elder vinegar two or three cloves some large mace and some sweet herbs chopped small being well stewed together dish four or five of them in scollop shells and beaten butter with the juyce of two or three oranges To stew Muskles WAsh them clean and boil them in water or beer and salt then take them out of the shells and beard them from gravel and stones fry them in clarified butter and being fryed put away some of the butter and put to them a sauce made of some of their own liquor some sweet herbs chopped a little white wine nutmeg three or four yolks of eggs dissolved in wine vinegar salt and some sliced orange give these materials a walm or two in the frying-pan make the sauce pretty thick and dish them in the scollop shells To fry Muskles TAke as much water as will cover them set it a boiling and when it boils put in the muskles being cleanly washed put some salt to them and being boild take them out of the shells and beard them from the stones moss and gravel wash them in warm water wipe them dry flour them and fry them crisp serve them with beaten butter juyce of orange and fryed parsley or fryed sage dipped in batter fryed ellicksander leaves and slic't orange To make a Muskle Pie TAke a peck of muskles wash them clean and set them a boiling in a kettle of fatr water but first let the water boil then put them into it give them a walm and as soon as they are opened take them out of the shells stone them and mince them with some sweet herbs some leeks pepper and nutmeg mince six hard eggs and put to them put some butter in the pie close it up and bake it being baked liquor it with some butter white wine and slices of orange To stew Prawns Shrimps or Crawfish BEing boild and picked stew them in white wine sweet butter nutmeg and salt dish them in scollop shells and run them over with beaten butter and juyce of orange or lemon Otherwayes stew them in butter and cream and serve them in scollop shells To stew Lobsters TAke claret wine vinegar nutmeg salt and butter stew them down somewhat dry and dish them in a scollop shell run them over with butter and slic't lemon Otherwayes cut it into dice-work and warm it with white wine and butter put it in a pipkin with claret wine or grape verjuyce and grated manchet and fill the scollop shells Otherwayes Being boild take out the meat break it small but break the shells as little as you can then put the meat into a pipkin with claret wine wine vinegar slic't nutmeg a little salt and some butter stew all these together softly an hour being stewed almost dry put to it a little more butter and stir it well together then lay very thin toasts in a clean dish and lay the meat on them Or you may put the meat in the shells and garnish the dish about with the legs and lay the body or barrel over the meat with some sliced lemon and rare coloured flowers being in summer or pickled in winter Crabs are good the same way onely adde them the juyce of two or three oranges a little pepper and grated bread To stew Lobsters otherwayes TAke the meat out of the shells slice it and fry it in clarified butter the lobsters being first boild and cold then put the meat in a pipkin with some claret wine some good sweet butter grated nutmeg salt and two or three slices of an orange let it stew leasurely half an hour and dish it up on fine carved sippets in a clean dish with sliced orange on it and the juyce of another and run it over with beaten butter To hash Lobsters TAke them out of the shells mince them small and put them in a pipkin with some claret wine salt sweet butter grated nutmeg slic't oranges and some pistaches being finely stewed serve them on sippets dish them and run them over with beaten butter slic't oranges some cut of paste or lozenges of puff paste To boil Lobsters to eat cold the common way Take them alive or dead lay them in cold water to make the claws tuff and keep them from breaking off then have a kettle over the fire with fair water put in it as much bay salt as will make it a good strong brine when it boils scum it and put in the lobsters let them boil leasurely the space of half an hour or more according to the bigness of them being well boild take them up wash them and wipe them with beer and butter and keep them for your use To keep
it in a sack with a wash beetle fan it and being clean hulled boil it all night on a soft fire very tender To butter Gourds Pumpions Cowcumbers or Muskmillions CUt them into pieces and pare and cleanse them then have a boiling pan of water and when it boils put in the pumpions c. with some salt being boild drain them well from the water butter them and serve them on sippets with pepper Otherwayes Bake them in an oven and take out the seed at the top fill them with onions slic't apples butter and salt butter them and serve them on sippets Otherwayes Fry them in slices being cleansed and peeled either floured or in batter being fryed serve them with beaten butter and vinegar or beaten butter and juyce of orange or butter beaten with a little water and served in a clean dish with fryed parsley ellicksanders apples slic't onions fryed or sweet herbs To make buttered Loaves SEason a pottle of flour with cloves mace and pepper half a pound of sweet butter melted and half a pint of ale-yeast or barm mixed with warm milk from the Cow and three or four eggs to temper altogether make it as soft as manchet paste and make it up into little manchets as big as an egg cut and prick them and put them on paper bake them like manchet with the oven open they will ask an hours baking being baked melt in a great dish a pound of sweet butter and put rose water in it draw your loaves and pare away the crusts then slit them in three toasts and put them in the melted butter turn them over and over in the butter then take a warm dish and put in the bottom pieces and strow on sugar in a good thickness then put in the middle pieces and sugar them likewise then set on the tops and scrape on sugar and serve five or six in a dish If you be not ready to send them in set them in the oven again and cover them with a paper to keep them from drying To boil French Beans or Lupins FIrst take away the tops of the cods and the strings then have a pan or skillet of fair water boiling on the fire when it boils put them in with some salt and boil them up quick being boild serve them with beaten butter in a fair scowred dish and salt about it To boil Garden Beans BEing shelled and cleansed put them into boiling liquor with some salt boil them up quick and being boild drain away the liquor and butter them dish them in a dish like a cross and serve them with pepper and salt on the dish side Thus also green pease haslers broom-buds or any kinde of pulse Section 21. The exactest way for the Dressing of Eggs. To make Omlets divers wayes The first way BReak six eight or ten eggs more or less beat them together in a dish and put salt to them then put some butter a melting in a frying-pan and fry it more or less according to your descretion onely on one side or bottom You may sometimes make it green with juyce of spinage and sorrel beat with the eggs or serve it with green sauce a little vinegar and sugar boild together and served up in a dish with the omlet The second way TAke twelve eggs and put to them some grated white bread finely searsed parsley minced very small some sugar beaten fine and fry it well on both sides The third way FRy toasts of manchet and put the eggs to them being beaten and seasoned with salt and some fryed pour the butter and fryed parsley over all The fourth way TAke three or four pippins cut them in round slices and fry them with a quarter of a pound of butter when the apples are fryed pour on them six or seven eggs beaten with a little salt and being finely fryed dish it on a platedish or dish and strow on sugar The fifth way MIx with the eggs pine-kernels currans and pieces of preserved lemons being fryed roul it up like a pudding and sprinkle it with rose-water cinamon-water and strow on fine sugar The sixth way BEat the eggs and put to them a little cream a little grated bread a little preserved lemon-peel minced or grated very small and use it as the former The seventh way TAke a quarter of a pound of interlarded bacon take it from the rinde cut it into dice-work fry it and being fryed put in some seven or eight beaten eggs with some salt fry them and serve them with some grape verjuyce The eighth way WIth minced bacon among the eggs fryed and beaten together or with thin slices of interlarded bacon and fryed slices of bread The ninth way MAde with eggs and a little cream The tenth way MInce herbs small as lettice bugloss or burridge sorrel and mallows put currans to them salt and nutmeg beat all these amongst the herbs and fry them with swet butter and serve it with cinamon and sugar or fryed parsley onely put the eggs to it in the pan The eleventh way MInce some parsley very small being short and fine picked beat it amongst the eggs and fry it Or fry the parsley being grosly cut beat the eggs and pour it on c. The twelfth way MInce leeks very small beat them with the eggs and some salt and fry them The thirteenth way TAke endive that is very white cut it grosly fry it with nutmeg and put the eggs to it or boil it being fryed and serve it with sugar The fourteenth way SLice cheese very thin beat it with the eggs and a little salt then melt some butter in the pan and fry it The fifteenth way Take six or eight eggs beat them with salt and make a stuffing with some pine-kernels currans sweet herbs some minced fresh fish or some of the milts of carps that have been fryed or boiled in good liquor and some mushrooms half boild and slic't mingle altogether with some yolks or whites of eggs raw and fill up great cowcumbers therewith being coared fill them up with the foresaid forcing pare them and bake them in a dish or stew them between two deep basons or deep dishes put some butter to them some strong broth of fish or fair water some verjuyce or vinegar and some grated nutmeg and serve them on a dish with sippets The sixteenth way according to the Turkish mode Take the flesh of a hinder part of a hare or any other venison and mince it small with a little fat bacon some pistaches or pine-apple-kernels almonds Spanish or hazel nuts peeled Spanish chesnuts or French chesnuts roasted and peeled or som crusts of bread cut in slices and toasted like unto chesnuts season this minced stuff with salt spices and some sweet herbs if the flesh be raw adde thereunto butter and marrow or good sweet suet minced small and melted in a skillet pour it into the seasoned meat that is minced and fry it then melt some butter in a skillet or pan and make an
leg and wing and so array forth and lay him in the platter as he should fly and so serve him Know that capons or chickens be arrayed after one sauce the chickens shall be sauced with green sauce or verjuyce Allay that Pheasant Take a pheasant raise his legs and wings as it were a hen and no sauce but onely salt Wing that Partridge Raise his legs and his wings as a hen if you mince him sauce him with wine powder of ginger and salt and set him upon a chafing dish of coles to warm and serve Wing that Quail Take a quail and raise his legs and his wings as a hen and no sauce but salt Display that Crane Unfold his legs and cut off his wings by the joynts then take up his wings and his legs and sauce them with powder of ginger mustard vinegar and salt Dismember that Hern. Raise his legs and his wings as a crane and sauce him with vinegar mustard powder of ginger and salt Vnjoynt that Bittern Raise his legs and his wings as a heron and no sauce but salt Break that Egript Take an egript and raise his legs and his wings as a heron and no sauce but salt Vntach that Curlew Raise his legs and his wings as a hen and no sauce but salt Vntach that brew Raise his legs and his wings in the same manner and no sauce but onely salt Vnlace that Coney Lay him on the back and cut away the vents then raise the wings and the sides and lay bulk chine and sides together sauce them with vinegar and powder of ginger Break that Sarcel Take a sarcel or teal and raise his wings and his legs and no sauce but onely salt Mince that Plover Raise his legs and wings as a hen and no sauce but onely salt A Snite Raise his legs wings and his shoulders as a plover and no sauce but salt Thigh that Woodcock Raise his legs as a hen and dight his brain The Sewing of Fish The first Course TO go to the sewing of fish muscalade minews in sew of porpos or of salmon bake't herring with sugar green-fish pike lamprey salens porpos rosted bake't gurnard and bak't lamprey The second Course Jelly white and red dates in confect conger salmon dorey brit turbut holibut for standard bace trout mullet chevin soles lamprey roste and tench in jelly The third Course Fresh sturgeon bream pearch in jelly a jole of salmon sturgeon welks apples and pears rosted with sugar candy figs of molisk raisins dates capt with minced ginger wafers and ipocras The Carving of Fish THe carver of fish must see to peason and furmety the tail and the liver ye must look if there be a salt porpos or sole turrentine and do after the form of venison baked Herrings lay it whole on the trencher then white herring in a dish open it by the back pick out the bones and the row and see there be mustard Of salt fish green-fish salt salmon and conger pare away the skin salt fish stock fish marling mackrel and hake with butter and take away the bones and skins a pike lay the womb upon a trencher with pike sauce enough a salt lamprey gobbin it in seven or eight pieces and so present it A plaice put out the water then cross him with your knife and cast on salt wine or ale Bace Gurnet Rochet Bream Chevin Mullet Roch Pearch Sole Mackrel Whiting Haddock and Codling raise them by the back pick out the bones and cleanse the rest in the belly Carp Brean Sole and Trout back and belly together Salmon Conger Sturgeon Turbut Thornback Houndfish and Holibut cut them in the dishes the Porpos about Tench in his sauce cut two Eels and Lampreys roast pull off the skin and pick out the bones put thereto vinegar and powder A Crab break him afunder in a dish make the shell clean and put in the stuff again temper it with vinegar and powder them cover it with bread and heat it a Crevis dight him thus part him asunder slit the belly and take out the fish pare away the red skin mince it thin put vinegar in the dish and set it on the Table without heating A Jole of Sturgeon cut it into thin morsels and lay it round about the dish Fresh Lamprey bak't open the pasty then take white bread and cut it thin lay it in a dish and with a spoon take out Gallentine and lay it upon the bread with red wine and powder of Cinamon then cut a gobbin of Lamprey mince it thin and lay it in the Gallentine and set it on the fire to heat Fresh-herting with salt and wine Shrimps well picked Flounders Gudgeons Minews and Muskles Eels and Lampreys Sprats is good in sew musculade in worts oysters in sew oysters in gravy minews in porpos salmon in jelly white and red cream of almonds dates in comfets pears and quinces in sirrup with parsley roots mortus of hound-fish raise standing Sauces for Fish MUstard is good for salt herring salt fish salt conger salmon sparling salt eel and ling vinegar is good with salt porpus turrentine salt sturgeon salt thirlepole and salt whale lamprey with gallentine verjuyce to roach dace bream mullet flounders salt crab and chevine with powder of cinamon and ginger green sauce is good with green fish and hollibut cottel and fresh turbut put not your green sauce away for it is good with mustard Bills of FARE for every Season in the Year also how to set forth the MEAT in order for that Service as it was used before Hospitality left this Nation A Bill of Fare for All Saints Day being Novemb. 1. Oysters 1 A Coller of Brawn and Mustard 2 A Capon in stewed Broth with Marrow-bones 3 A Goose in Stoffado or two Ducks 4 a Grand Sallet 5 A Shoulder of Mutton with Oysters 6 A Bisk Dish baked 7 A roste Chine of Beef 8 Minced Pies or Chewits of Capon Tongue or of veal 9 A Chine of Pork 10 A Pasty of Venison 11 A Swan or 2 Geese rost 12 A Loin of Veal 13 A French Pie of divers Compounds 14 A roast Turkey 15 A Pig roast 16 A forc't Dish baked 17 Two Brangreese roasted one larded 18 Souc't Veal 19 Two Capons roasted one larded 20 A double bordered Custard Second Course for the same Mess Oranges and Lemons 1 A souc't Pig 2 A yong Lamb or kid roast 3 Two Shovelers 4 Two Herns one larded 5 A Potatoe Pie 6 A Duck and Mallard one larded 7 A souc't Turbut 8 A couple of Pheasants one larded 9 Marinated Carp or Pike or Bream 10 Three brace of Partridge three larded 11 Made Dish of Spinage Cream baked 12 A roll of Beef 13 Two Teels rosted one larded 14 A cold Goose Pie 15 A soust Mullet and Bace 16 A Quince Pie 17 Four Curlews 2 larded 18 A dried Neats Tongue 19 A dish of Anchoves 20 A jole of Sturgeon Jellyes and Tarts Royal and Ginger-breads and other Fruits A Bill
boil'd Prunes and Raisins of the Sun strain some six yolks of Eggs with a little Cream and put it in your broth then dish it on sippets your Chine and garnish your dish with Fruit Mace Dates Sugar slic't Lemon and Barberries c. Chines of Veal other wayes STew the whole with some strong broth white Wine and Caper-liquor slices of interlarded Bacon Gravy Cloves Mace whole Pepper Sausages of minced meat without skins or little Balls some Marrow Salt and some sweet sweet Herbs picked of all sorts and bruised with the back of a ladle put them to your broth a quarter of an hour before you dish your chines and give them a walm and dish up your chine on French bread or sippets broth it and run it over with beaten Butter Grapes or slic't Lemon c. Chines of Mutton boil'd whole or Loins or any joynt whole BOil it in a long stewing pan or deep dish with fair water as much as will cover it and when it boils cover it being scumm'd first and put to it some Salt white Wine and some Carots cut like dice your broth being half boil'd strain it blow off the fat and wash away the dregs from your Mutton wash also your pipkin or stewing pan and put in again your broth with some Capers and large Mace stew your broth and matterials together softly and lay your Mutton by in some warm broth or dish then put in also some sweet Herbs chopped with Onions boil'd amongst your broth Then have Collyflowers ready boil'd in water and salt and put in beaten Butter with some boil'd Marrow then the Mutton and Broth being ready dissolve two or three yolks of Eggs with white Wine Verjuyce or Sack give it a walm and dish up your meat on sippets finely carved or French Bread in slices and broth it then lay on your Colliflowers Marrow Carrots and Gooseberries Barberries or Grapes and run it over with beaten butter Sometimes for variety according to the seasons you may use Turnips Parsnips Artichocks Sparagus Hop-buds or Coleworts boil'd in water and salt and put in beaten butter Cabbidge sprouts or Cabbidge Lettice and Chesnuts And for the thickning of this broth sometimes take strained Almonds with strong broth and Saffron or none Other while grated bread yolks of hard Eggs and Verjuyce c. To boil a Chine Rack or Loin of Mutton other wayes whole or in pieces BOil it in a stewing-pan or a deep dish with fair water as much as will cover it and when it boils scum it and put to it some salt then being half boil'd take up the meat strain the broth and blow off the fat wash the stewing-pan and meat then put in again the crag end of the Mutton to make the broth good and put to it some Mace Then a little before you take up your Mutton a handful of picked Parsley chopped small put it in the broth with some whole Marigold flowers and your whole Chine of Mutton give it a walm or two then dish it up on sippets and broth it Then have Raisins of the sun and Currans boiled tender lay on it and garnish your Dish with Prunes Marigold-flowers Mace Lemon and Barberries c. Other wayes without Fruit boil it with Capers and all manner of sweet hearbs stripped some Spinedge and Parsley bruised with the back of a ladle Mace and Salt c. To boil a Chine of Mutton whole or in pieces or any Joynt Boil it in a fair glazed pipkin being well scummed put a faggot of sweet herbs as Time Parsley sweet Marjoram bound hard and stripped with your knife and put some Carrots cut like small dice or cut like Lard some Raisins Prunes Marigold-flowers and salt and being finely boiled down serve it on sippets garnish your dish with Raisins Mace Prunes Marigold-flowers Carrots Lemons boil'd Marrow c. Sometimes for change leave out Carrots and Fruits Use all as before said and adde white Endive Capers Samphire run it over with beaten Butter and Lemon Barley Broth. Chine of Mutton or Veal in Barley Broth Rack or any joynt TAke a Chine or Knuckle and joynt it put it in a pipkin with some strong broth and when it boils scum it and put in some French Barley being first boiled in two or three waters with some large Mace and a faggot of sweet herbs bound up and close hard tied some Raisins Damask Prunes and Currans or no Prunes and Marigold-flowers boil it to an indifferent thickness and serve it on sippets Barley Broth otherwise BOil the Barley first in two waters and then put it to a Knuckle of Veal and to the broth Salt Raisins sweet Herbs a faggot large Mace and the quantity of a fine Manchet slic't together Otherwise Other wayes without Fruit Put some good Mutton-gravy Saffron and sometimes Raisins onely Chine or any Joynt OTher wayes stew them with strong broth and white wine put it in a pipkin to them scum it and put to it some Oyster liquor Salt whole Pepper and a bundle of sweet Herbs well bound up some Mace two or three great Onions some interlarded Bacon cut like dice and Chesnuts or blanched Almonds and Capers Then stew your Oysters by themselves with Mace Butter Time and two or three great Onions sometimes Grapes Garnish your Dish with Lemon peel Oysters Mace Capers and Chesnuts c. Stewed Broth. TO make stewed Broth the Meat most proper for it is A Leg of Beef Marrow Bones Capon or a Loin or Rack of Mutton a Knuckle of Veal Take a Knuckle of Veal a Joynt of Mutton two Marrow bones a Capon boil them in fair water and scum them then put in a bundle of sweet herbs well bound up or none large Mace whole Cinamon and Ginger bruised and put in a little rag the spice being a little bruised also Then beat some Oatmeal strain it and put it to your broth then have boil'd Prunes and Currans strained also and put it to your broth with some whole Raisins and Currans and boil not your fruit too much then about half an hour before you dish your meat put in a pint of Claret Wine and Sugar then dish up your meat on fine sippets and broth it Garnish your dish with Lemons Prunes Mace Raisins Corrans and Sugar You may adde to the former broth Fennel roots and Parsley roots tied up in a bundle Stewed broth new fashion OTher wayes for change take two Joynts of Mutton Rack and Loin being half boiled and scummed take up the Mutton and wash away the dregs from it strain the broth and blow away the fat then put to the broth in a pipkin a bundle of sweet Herbs bound up hard and some Mace and boil in it also a pound of Raisins of the Sun being strained a pound of Prunes whole with Cloves Pepper Saffron Salt Claret and Sugar stew all well together a little before you dish out your broth put in your meat again give it a walm and serve it on fine carved sippets
rose-water and sack strain it into the materials and make not your stuff too thin then fill either gut or napkin or any fowls boiled baked or roste or legs of veal or mutton or brests or kid or fawn whole lambs suckers c. Sheeps Haggas Pudding To make a Haggas Pudding in a Sheeps Panch TAke good store of parsley savory time onions and oatmeal groats chopped together and mingled with some beef or mutton-suet minced together and some cloves mace pepper and salt fill the panch sowe it up and boil it Then being boiled serve it in a dish and cut a hole in the top of it and put in some beaten butter with two or three yolks of eggs dissolved in the butter or none Thus one may do for a Fasting day and put no suet in it and put it in a napkin or bag and being well boiled butter it and dish it in a dish and serve it with sippets A Haggas otherwayes Steep the oatmeal over night in warm milk next morning boil it in cream and being fine and thick boiled put beef-suet to it in a dish or tray some cloves mace nutmeg salt and some raisins of the sun or none and an onion sometime savory parsley and sweet Marjoram and fill the panch c. Other Haggas Puddings CAlves panch calves chaldrons or muggets being clenged boil it tender and mince it very small put to it grated bread eight yolks of eggs two or three whites cream some sweet herbs spinage suckory sorrel strawberry leaves very small minced bits of butter pepper cloves mace cinamon ginger currans sugar salt dates and boil it in a napkin or calves panch or bake it and being boil'd put it in a dish trim the dish with scraped sugar and stick it with sliced almonds and run it over with beaten butter c. To make Liver Puddings TAke a good hogs calves or lambs liver and boil it being cold mince it very small or grate it and searce it through a meal-five or cullender put to it some grated manchet two penny loaves some three pints of cream four eggs cloves mace currans salt dates sugar cinamon ginger nutmegs one pound of beef-suet minced very small and mingle all together fill a wet napkin and binde it in fashion of a ball and serve it with beaten butter and sugar being boil'd Other Liver Puddings For variety sometimes sweet herbs and sometimes flakes of the hog in place of beef-suet fennel-seed caraway-seed or any other seed and keep the order as is abovesaid To make Puddings of Blood after the Italian fashion TAke three pints of hogs blood strain it and put to it half a pound of grated cheese a penny manchet grated sweet herbs chopped very small a pound of beef-suet minced small nutmeg pepper salt ginger cloves mace cinamon sugar currans eggs c. To make Puddings of a Heifers Vdder TAke an heifers udder and boil it being cold mince it small and put to it a pound of almond paste some grated manchet three or four eggs a quart of cream one pound of beef-suet minced small sweet herbs chopped small also currans cinamon salt one pound of sugar nutmeg saffron yolks of hard eggs in quarters preserved pears in form of square dice bits of marrow mingle all together and put it in a clean napkin dipped in warm liquor binde it up round like a ball and boil it Being boil'd dish it in a clean scoured dish scrape sugar and run it over with beaten butter stick it with slic't almonds or slic't dates candied lemon peel orange or citeron juyce of orange over all Thus also lamb-stones sweetbreads turky capon or any poultrey Forcing for any roots as Mellons Cucumbers Collyflowers Cabbiges Pompions Gourds great Onions or Parsnips c. TAke of Musk-mellon and take out the seed and cut it round the mellon two fingers deep then make a forcing of grated bread beaten almonds rose water and sugar some musk-mellon stamped small with it also bisket-bread beaten to powder some coriander seed candied lemon minced small some beaten mace and marrow minced small beaten cinamon yolks of raw eggs sweet herbs saffron and musk a grain then fill your rounds of mellons and put them in a flat bottom'd dish or earthen pan with butter in the bottom and bake them in the dish Then have sauce made with white wine and strong broth strained with beaten almonds sugar and cinamon serve them on sippets finely carved give this broth a walm and pour it on your mellons with some fine scraped sugar dry them in the oven and so serve them Or you may do these whole mellons cucumbers lemons or turnips and serve them with any boil'd fowls Other forcing or Pudding or stuffing for birds or any fowl or any joynt of meat TAke veal or mutton mince it and put to it some grated bread yolks of eggs cream corrans dates sugar nutmeg cinamon ginger mace juyce of spinage ' sweet herbs salt and mingle all together with some whole marrow amongst If yellow use saffron Other forcing for Fowls or any Joynt of meat MInce a leg of mutton or veal and some beef suet or venison with sweet herbs grated bread eggs nutmeg pepper ginger salt dates corrans raisins some dry candied oranges coriander seed and a little cream bake them or boil them and stew them in white wine grapes marrow and give them a walm or two thick it with two or three yolks of eggs sugar verjuyce and serve these puddings on sippets pour on the broth and strow on sugar and slict lemon Other forcing of Veal or Pork Mutton Lamb Venison Land or Sea Fowls MInce them with beef suet or lard and season them with pepper cloves mace and some sweet herbs grated Bolonia sawsages yolks of eggs grated cheese salt c. Other stuffings or forcing of grated cheese calves brains or any brain as pork goat kid or lamb or any venison or pigs brain with some beaten nutmeg pepper salt ginger cloves saffron sweet herbs eggs goosberries or grapes Other forcing of calves udder boiled and cold and stamped with almond paste cheese-curds sugar cinamon ginger mace cream salt raw eggs and some marrow or butter c. Other stuffings or Puddings TAke rice-flower strain it with Goats milk or cream and the brawn of a poultrey rosted minced and stamped boil them to a good thickness with some marrow sugar rose-rose-water and some salt and being cold fill your poultrey or in cauls of veal or other joynts of meat and bake them or boil them in bags or guts put in some nutmeg almond paste and some beaten mace Other stuffings of the brawn of a Capon Chickens Pigeons or any tender Sea Fowl TAke out the meat and save the skins whole leave on the legs and wings to the skin and also the necks and heads and mince the meat raw with some interlarded bacon or beef suet season it with cloves mace sugar salt and sweet herbs chopped small yolks of eggs grated parmisan or none fill the body
fippets Garnish the dish with fine sugar or fine searsed manchet and lay lemon on your meat slic't run it over with beaten butter c. 5. To hash a Neats-tongue otherwayes BEing boild tender slice it in thin slices and put it in a pipkin with some currans dates cinamon pepper marrow mace whole verjuyce eggs butter bread wine and being finely stewed serve it on fine sippets with beaten butter sugar strained eggs verjuyce c. 6. To stew a Neats Tongue whole TAke a fresh Neats tongue raw make a hole in the lower end and take out some of the meat mince it with some bacon or beef-suet and some sweet herbs and put in the yolks of an egg or two some nutmeg salt and some grated parmisan or fat cheese pepper and ginger mingle all together and fill the hole in the tongue then wrap a caul or skin of mutton about it and binde it about the end of the tongue boil it till it will blanch and being blanched wrap about it the caul of veal with some of the forcing rost it a little brown and put it in a pipkin and stew it with some claret and strong broth cloves mace salt pepper some strained bread or grated manchet some sweet herbs chopped small marrow fried onions and apples amongst and being finely stewed down serve it on fine carved sippets with barberries and slic't lemon and run it over with beaten butter Garnish the dish with grated or searced manchet 7. To stew a Neats Tongue otherwayes whole or in pieces boild blanch it or not TAke a tongue and put it a stewing between two dishes being raw and fresh put some strong broth to it and white wine with some whole cloves mace and pepper whole some capers salt turnips cut like lard or carrots or any roots and stew all together the space of two or three hours leasurely then blanch it and put some marrow to it give it a walm or two and serve it on fine sippets finely carved and strow on some minced lemon and barberries or grapes and run over all with beaten butter Garnish your dish with fine grated manchet finely searced 8. To boil a Tongue otherwayes SAlt a tongue twelve hours or boil it in water and salt till it be tender blanch it and being finely boild dish it in a clean dish and stuff it with minced lemon mince the rind and strow over all and serve it with some of the Gallandines or some of the Italian sauces as you may see in the book of sauces To boil a Neats Tongue otherwayes of three of four dayes powder BOil it in fair water and serve it on brewice with boild turnips and onions run it over with beaten butter and serve it on fine carved sippets some barberries gooseberries or grapes and serve it with some of the sawces as you may see in the book of all manner of sawces To Fricas a Neats Tongue or any Tongues BEing tender boil'd slice it into thin slices and fry it with sweet butter then put away your butter and put some strong broth nutmeg pepper and sweet herbs chopped small some grapes or barberries picked and some yolks of eggs or verjuyce grated bread or stamped Almonds and strained Sometimes you may adde some saffron Thus udders may be dressed in any of the wayes of the Neats-tongues beforesaid To hash any Land Fowl as Turkie Capon Phesants or Partridges or any Fowls being rosted and cold Roste the Fowls for Hashes TAke a Capon hash the wings and slice it into thin slices but leave the rump and the legs whole mince the wings into very thin slices no bigger then a threepente in breadth and put it in a pipkin with a little strong broth nutmeg some sliced mushrooms or pickled mushrooms and an onion very thin sliced no bigger then the minced capon being well stewed down with a little butter and gravy dish it on fine sippets and lay the rump or rumps whole on the minced meat also the legs whole and run it over with beaten butter slices of lemon and lemon-peel whole Collops or hashed Veal TAke a leg of veal and cut it into slices as thin as an half-crown piece and as broad as your hand and hack them with the back of an knife then lard them with small lard good and thick and fry them with sweet butter being fryed make sauce with butter vinegar some chopped time amongst and yolks of eggs dissolved with juice of oranges give them a toss or two in the pan and so put them in a dish with a little gravy c Or you may make other sauce of mutton-gravy juyce of lemon and grated nutmeg A Hash of any Tongues Neats Tongues Sheeps Tongues or any great or small Tongues BEing tender boil'd and cold cut them in thin slices and fry them in sweet butter then put them in a pipkin with a pint of claret wine and some beaten cinamon ginger sugar salt some capers or samphire and some sweet butter stew it well down till the liquor be half wasted and now and then stir it being finely and leasurely stewed serve it on fine carved sippets and wring on the juyce of a lemon and marrow c. Or sometimes lard them whole roste them and stew them as before and put a few carawayes and large mace sugar marrow chesnuts serve them on fryed tostes c. To make other Hashes of Veal TAke a fillet of Veal with the udder roste it and being rosted cut away the frothy flap and cut it into thin slices then mince it very fine with two handfuls of French capers and currans one handful and season it with a little beaten nutmeg ginger mace cinamon and a handful of sugar and stew these with a pound of butter a quarter of a pint of vinegar as much caper liquor a faggot of sweet herbs and a little salt Let all these boil softly the space of two hours now and then stirring it being finely stewed dish it up and stick about it fried toste or stock-fritters c. Or to this foresaid Hash you may adde some yolks of hard eggs minced among the meat or minced and mingled and put whole currans whole capers and some white wine Or to this foresaid Hash you may being hashed put nothing but beaten butter onely with lemon and the meat cut like little square dice and served with beaten butter and lemon on fine carved sippets To hash a Hare CUt it into pieces and wash off the hairs in water and wine strain the liquor and parboil the quarters then take them and put them into a dish with the legs shoulders and head whole and the chine cut in two or three pieces and put to it two or three great onions whole and some of the liquor where it was parboil'd stew it between two dishes till it be tender then put to it some pepper mace nutmeg and serve it on fine carved sippets and run it over with beaten butter lemon some marrow and barberries To
three oranges and some gravy c. To boil or stew any Joint of Mutton TAke a whole loin of mutton being jointed put it into a long stewing pan or large dish in as much fair water as will more then half cover it and when it is scumm'd cover it but first put in some salt white wine and carrots cut into dice work and when the broth is half boiled strain it blow off the fat and wash away the dregs from the mutton wash also the stew pan or pipkin very clean and put in again the broth into the pan or pipkin with some capers large mace and carrots being washed put them in again and stew them softly lay the mutton by in some warm place or broth in a pipkin then put in some sweet herbs chopped with an onion and put it to your broth also then have collyflower ready boild in water and salt put it into beaten butter with some boild marrow then the mutton and broth being ready dissolve two or three yolks of eggs with white wine verjuyce or sack and give it a walm or two then dish up the meat and lay on the collyflowers gooseberries capers marrow carrots and grapes or barberries and run it over with beaten butter For the garnish according to the season of the year sparagus artichocks parsnips turnips hop buds coleworts cabidge-lettice chesnuts cabidge-sprouts Sometimes for more variety for thickning of this broth strained almonds with strong mutton broth To boil a Rack Chine or Loin of mutton a most excellent way either whole or in pieces BOil it either in a flat large pipkin or stewing pan with as much fair water as will cover the meat and when it boils scum it put thereto some salt and being half boiled take up the meat and strain the broth blow off the fat and wash the stewing pan and the meat from the dregs then again put in the crag end of the rack of mutton to make the broth good with some mace then a little before you take it up take a handful of picked parsley chop it very small and put it in the broth with some whole marygold flowers put in the chine again and give it a walm or two then dish it on fine sippets and broth it then adde thereto raisins of the Sun and currans ready boild and warm lay them over the chine of mutton then garnish the dish with marygold-flowers mace lemon and barberries Otherwayes for change without fruit To boil a Chine of mutton in Barley broth or Chines Racks and Knuckles of Veal TAke a chine of veal or mutton and joynt it put it in a pipkin with some strong mutton broth and when it boils and is scummed put in some french barley being first boiled in fair water put into the broth also some large mace and some sweet herbs bound up in a bundle a little rosemary time winter-savory salt and sweet marjoram binde them up very hard and put in some raisins of the sun some good prunes currans and marygold-flowers boil it up to an indifferent thickness and serve it on fine sippets garnish the dish with fruit and marigold-flowers mace lemon and boil'd marrow Otherwayes without fruit put some good mutton gravy and sometimes raisins onely To stew a Chine of Mutton or Veal PUt it in a Pipkin with strong broth and white wine and when it boils scum it and put to it some oyster liquor salt whole pepper a bundle of sweet herbs well bound up two or three blades of large mace a whole onion with some inter larded bacon cut into dice work some chesnuts and some capers then have some stewed oysters by themselves as you may see in the Book of Oysters The chines being ready garnish the dish with great oysters fried and stewed mace chesnuts and lemon peel dish up the chines in a fair dish on fine sippets broth it and garnish the chines with stewed oysters chesnuts mace slic't lemon and some fried oysters To make a Dish of Steaks stewed in a Frying-pan TAke them and fry them in sweet butter being half fried put out the butter and put to them some good strong Ale Pepper Salt a shred onion and nutmeg stew them well together and dish them on sippets serve them and pour on the sauce with some beaten butter c. To make stewed Broth. TAke a knuckle of veal a joynt of mutton loin or rack two marrow-bones a capon and boil them in fair water scum them when they boil and put to them a bundle of sweet herbs bound up hard and close then adde some large mace whole cinamon and some ginger bruised and put in a fine clean cloath bound up fast and a few whole cloves some strained manchet or beaten oatmeal strained and put to the broth then have prunes and currans boil'd and strained then put in some whole raisins currans some good damask prunes and boil not the fruit too much about half an hour before you dish your meat put into the broth a pint of claret wine and some sugar dish up the meat on fine sippets broth it and garnish the dish with slic't lemons prunes mace raisins currans scraped sugar and barberries garnish the meat in the dish also Stewed Broth in the new Mode or Fashion TAke a joynt of mutton rack or loin and boil them in pieces or whole in fair water scum them and being scummed and half boiled take up the mutton and wash away the dregs from the meat strain the broth and blow away the fat then put the broth into a clean pipkin with a bundle of sweet herbs bound up hard then put thereto some large mace raisins of the sun boil'd and strained with half as many prunes also some saffron a few whole cloves pepper salt claret wine and sugar and being finely stewed together a little before you dish it up put in the meat and give it a walm or two dish it up and serve it on fine carved sippets To stew a Loin Rack or any Joynt of mutton otherwayes CHop a loin into steaks lay it in a deep dish or stewing-pan and put to it half a pint of claret and as much water salt and pepper three or four whole onions a faggot of sweet herbs bound up bard and some large mace cover them close and stew them leasurely the space of two hours turn them now and then and serve them on sippets Otherwayes for change being half boiled put to them some sweet herbs chopped give them a walm and serve them on sippets with scalded gooseberries barberries grapes or lemon Sometimes for variety put raisins prunes currans dates and serve them with slic't lemon and beaten butter Other times you may alter the spices and put nutmeg cloves ginger c. Sometimes to the first plain way put capers pickled cucumbers samphire c. Otherwayes Stew it between two dishes with fair water and when it boils scum it and put in three or four blades of large mace gross pepper cloves and salt stew
pint of white wine and as much fair water gross pepper slic't ginger salt time and some other sweet herbs being finely minced and two or three blades of mace stew it the space of two hours and a little before you dish it take the yolks of six new laid eggs dissolve them with some grape verjuyce give it a walm or two on the fire and serve it up hot To stew or hash Rabits otherwayes STew them between two dishes as the former in quarters or pieces as long as your finger with some broth mace a bundle of sweet herbs salt and a little white wine being well stewed down strain the yolks of two or three hard eggs with some of the broth and thicken the broth where the rabit stews then have some cabidge-lettice boild in fair water and being boild tender put them in beaten butter with a few boild raisins of the Sun or in place of lettice you may use white endive then the rabits being finely stewed dish them up on fine carved sippets and lay on the garnish of lettice mace raisins of the Sun grapes slic't lemon or barberries broth it and scrape on sugar Thus chickens pigeons or partridge To hash Rabits otherwayes MAke a forcing or stuffing in the belly of the rabits with some sweet herbs yolks of hard eggs parsley sage currans pepper and salt and boil them as the former To hash any Land Fowl TAke a capon and hash the wings in fine thin slices leave the rumps and legs whole put them into a pipkin with a little strong broth nutmeg some stewed or pickled mushrooms and an onion very small slic't or as the capon is slic't about the bigness of a three-pence stew it down with a little butter and gravy and then dish it on fine sippets lay the rumps and legs on the meat and run it over with beaten butter beaten with slices of lemon-peel To boil Woodcocks or Snites BOil them either in strong broth or in water and salt and being boiled take out the guts and chop them small with the liver put to it some crumbs of grated white bread a little of the broth of the cock and some large mace stew them together with some gravy then dissolve the yolks of two eggs with some wine vinegar and a little grated nutmeg and when you are ready to dish it put the eggs to it and stir it amongst the sauce with a little butter dish them on sippets and run the sauce over them with some beaten butter and capers or lemon minced small barberries or whole pickled grapes Sometimes with this sauce boil some slic't onions and currans boil'd in a broth by it self when you boil it with onions rub the bottom of the dish with garlick Boild Cocks or Larks otherwayes BOil them with the guts in them in strong broth or fair water and three or four whole onions large mace and salt the cocks being boild make sauce with some thin slices of manchet or grated bread in another pipkin and some of the broth where the fowl or cocks boil then put to it some butter and the guts and liver minced then have some yolks of eggs dissolved with some vinegar and some grated nutmeg put it to the other ingredients stir them together and dish the fowl on fine sippets pour on the sauce with some slic't lemon grapes or barberries and run it over with beaten butter To boil any Land Fowl as Turky Bustard Pheasant Peacock Partridge or the like TAke a turkey and flay off the skin leave the legs and rumps whole then mince the flesh raw with some beef-suet or lard season it with nutmeg pepper salt and some minced sweet herbs then put to it some yolks of raw eggs and mingle all together with two bottoms of boild artichocks rosted chesnuts blanched some marrow and some boild skirrets or parsnips cut like dice or some pleasant pears and yolks of hard eggs in quarters some gooseberries grapes or barberries fill the skin and prick it up in the back stew it in a stewing pan or deep dish and cover it with another but first put some strong broth to it some marrow artichocks boild and quartered large mace white wine chesnuts quarters of pears salt grapes barberries and some of the meat made up in balls stewed with the turkey being finely boild or stewed serve it on fine carved sippets broth it and lay on the garnish with slices of lemon and whole lemon-peel run it over with beaten butter and garnish the dish with chesnuts yolks of hard eggs and large mace For the lears or thickning yolks of hard eggs strained with some of the broth or strained almond paste with some of the broth or else strained bread and sorrel Otherwayes you may boil the former fowls either boned and trust up with a farsing of some minced veal or mutton and seasoned as the former in all points with those materials or boil it with the bones in being trust up A turkey to bake and break the bones Otherwayes bone the fowl and fill the body with the foresaid farsing or make a pudding of grated bread minced suet of beef or veal seasoned with cloves mace pepper salt and grapes fill the body and prick up the back and stew it as is aforesaid Or make the pudding of grated bread beef-suet minced some currans nutmegs cloves sugar sweet herbs salt juyce of spinage if yellow saffron some minced meat cream eggs and barberries fill the fowl and stew it in mutton broth and white wine with the gizard liver and bones stew it down well then have some artichock bottoms boild and quartered some potatoes boild and blanched and some dates quartered also some marrow boild in water and salt for the garnish some boild skirret or pleasant pears Then make a lear of almond paste strained with mutton broth for the thickening of the former broth Otherwayes simple being stuffed with parsley serve it in with butter vinegar and parsley boiled and minced as also bacon boild on it or about it in two pieces and two saucers of green sauce Or otherwayes for variety boil your fowl in water and salt then take strong broth and put in a faggot of sweet herbs mace marrow cucumber slic't and thin slices of interlarded bacon and salt c. To boil Capons Pullets Chickens Pigeons Pheasants or Partridges FEarce them either with the bone or boned then take off the skin whole with the legs wings neck and head on mince the body with some bacon or beef-suet season it with nutmeg pepper cloves beaten ginger salt and a few sweet herbs finely minced and mingled amongst some three or four yolks of eggs some sugar whole grapes gooseberries barberries and pistaches fill the skins and prick them up in the back then stew them between two dishes with some strong broth white wine butter some large mace marrow gooseberries and sweet herbs being stewed serve them on sippets with some marrow and slic't lemon in winter currans To boil
a Capon or Chicken in White Broth. FIrst boil the capon in water and salt then take three pints of strong broth and a quart of white wine and stew it in a pipkin with a quarter of a pound of dates half a pound of sine sugar four or five blades of large mace the marrow of three marrow bones a handful of white endive stew these in a pipkin very leasurely that it may but onely simper then being finely stewed and the broth well tasted strain the yolks of ten eggs with some of the broth Before you dish up the capon or chickens put in the eggs into the broth and keep it stirring that it may not curdle give it a walm and set it from the fire the fowls being dished up put on the broth and garnish the meat with dates marrow large mace endive preserved barberries and oranges boil'd skirrets poungarnet and curnells Make a lear of almond paste and grape verjuyce A rare Frycase Take six pigeon and six chicken peepers scald and truss them being drawn clean head and all on then set them and have some lamb-stones and sweetbreads blanched parboild and slic't fry most of the sweetbreads flowred have also some asparagus ready cut off the tops an inch long the yolks of two hard eggs pistaches the marrow of six marrow-bones half the marrow fryed green and white batter let it be kept warm till it be almost dinner time then have a clean frying-pan and fry the fowl with good sweet butter being finely fryed put out the butter and put to them some roste mutton gravy some large fryed oysters and some salt then put in the hard yolks of eggs and the rest of the sweetbreads that are not fryed the pistaches asparagus and half the marrow then stew them well in the frying pan with some grated nutmeg pepper a clove or two of garlick if you please a little white wine and let them be well stewed Then have ten yolks of eggs dissolved in a dish with grape-verjuyce or wine vinegar and a little beaten mace and put it to the frycase then have a french six penny loaf slic't into a fair large dish set on coals with some good mutton gravy then give the frycase two or three walms on the fire and pour it on the sop in the dish garnish it with fryed sweet-bread fryed oysters fryed marrow pistaches slic't almonds and the juyce of two or three oranges Capons in Pottage in the French Fashion DRaw and truss the Capons set them and fill their bellies with marrow then put them in a pipkin with a knuckle of veal a neck of mutton a marrow bone and some sweetbreads of veal season the broth with cloves mace and a little salt and set it to the fire let it boil gently till the capons be enough but have a care you boil them not too much as your capons boil make ready the bottoms and tops of eight or ten rouls of French Bread put them dried into a fair silver dish wherein you serve the capons set it on the fire and put to the bread two ladles full of broth wherein the capons are boiled and a ladle full of mutton gravy cover the dish and let it stand till you dish up the capons if need require adde now and then a ladle full of broth and gravy when you are ready toserve it first lay on the marrow bone then the capons on each side then fill up the dish with gravy of mutton and wring on the juyce of a lemon or two then with a spoon take off all the fat that swimmeth on the pottage garnish the capons with the sweetbreads and some carved Lemon and serve it hot To boil a Capon Pullet or Chicken BOil them in good mutton broth with mace a faggot of sweet herbs sage spinage marigold leaves and flowers white or green endive burrage bugloss parsley and sorrel and serve it on sippets To boil Capons or Chickens with Sage and Parsley FIrst boil them in water and salt then boil some parsley sage two or three eggs hard chop them then have a few thin slices of fine manchet and stew all together but break not the slicesof bread stew them with some of the broth wherein the chickens boils some large mace butter a little white wine or vinegar with a few barberies or grapes dish up the chickens on the sauce and run them over with sweet butter and lemon cut like dice the peel cut like small lard and boil a little peel with the chickens To boil a Capon or Chicken with divers Compositions TAke off the skin whole but leave on the legs wings and head mince the body with some beef-suet or lard puc to it some sweet herbs minced and season it with cloves mace pepper salt two or three eggs grapes gooseberries or barberries bits of potato or mushrooms In the winter with sugar currans and prunes fill the skin prick it up and stew it between two dishes with large mace and strong broth pieces of artichocks cardones or asparagus and marrow being finely stewed serve it on carved sippets and run it over with beaten butter lemon slic't and scrape on sugar To boil a Capon Chicken with Cardones Mushrooms Artichocks or Oysters THe foresaid Fowls being parboild and cleansed from the grounds stew them finely then take your cardones being cleansed and peeled into water have a skillet of fair water boiling hot and put them therein bâ—ing tender boild take them up and fry them in chopt lard or sweet butter pour away the butter and put them into a pipkin with strong broth pepper mace ginger verjuyce and juyce of orange stew all together with some strained almonds and some sweet herbs chopped give them a walm and serve your capon or chicken on sippets Let them be fearsed as you may see in the Book of fearst Meats and wrap your fearst Fowl in cauls of Veal half roste them then stew them in a pipkin with the foresaid cardones and broth To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans TAke a capon and boil it in fair water with a little salt a faggot of time and rosemary bound up hard some parsley and sennel roots being picked and finely cleansed and two or three blades of large mace being almost boild put in two whole onions boild and strained with oyster liquor a little verjuyce grated bread and some beaten pepper give it a walm or two and serve the capon or chicken on fine carved sippets Garnish it with an orange-peel boild in strong broth and some French Beans boild and put in thick butter or some skirret cardones artichocks slic't lemon mace or orange To boil Capon or Chicken with sugar Pease WHen the cods be but young string them and pick off the husks then take two or three handfuls and put them into a pipkin with half a pound of sweet butter a quarter of a pint of fair water gross pepper salt mace and some sallet oyl stew
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
pepper grosly beaten a bundle of bay-leaves time and rosemary bound up very well boil them with the fowl then prepare some cabidge boild tender in water and salt squeese out the water from it and put it in a pipkin with some strong broth claret wine and a good big onion or two season it with pepper mace and salt and three or four anchoves dissolved stew these together with a ladle full of sweet butter and a little vinegar and when the goose is boild enough and your cabbidge on sippets lay on the goose with some cabbidge on the breast and serve it up Thus you may dress any large wilde fowl To boil all manner of small Sea or Land Fowl BOil the fowl in water and salt then take some of the broth and put to it some beefs udder boild and slic't into thin slices with some pistaches blanched some slic't sausages stript out of the skin white wine sweet herbs and large mace stew these together till you think it sufficiently boild then put to it beet-root cut into slices beat it up with butter and carve up the fowl pour the broth on it and garnish it with sippets or what you please Or thus Take and lard them then half roast them draw them and put them in a pipkin with some strong broth or claret wine some chesnuts a pint of great oysters taking the beards from them two or three onions minced very small some mace a little beaten ginger and a crust of French bread grated thicken it and dish them upon sops if no oysters chesnuts or artichock bottoms turnips collyflowers interlarded bacon in thin slices and sweetbreads c. Otherwayes Take them and roste them save the gravy and being rosted put them in a pipkin with the gravy some slic't onions ginger cloves pepper salt grated bread claret wine currans capers mace barberries and sugar serve them on fine sippets and run them over with beaten butter slic't lemon and lemon-peel sometimes for change use stewed oysters or cockles To boil or dress any Land Fowl or Birds in the Italian fashion in a broth called Brodo Lardiero TAke six pigeons being finely cleansed and trust put them into a pipkin with a quart of strong broth or water and half wine then put therein some fine slices of interlarded bacon when it boils scum it and put in nutmeg mace ginger pepper salt currans sugar some sack raisins of the Sun prunes sage dryed cherries time a little saffron and dish them on fine carved sippets To stew Pigeons in the French fashion THe Pigeons being drawn and trust make a fearsing or stopping of some sweet herbs minced then mince some beef-suet or lard grated bread currans cloves mace pepper ginger sugar and three or four raw eggs The pigeons being larded and half rosted stuff them with foresaid fearsing and put a boild cabidge stuck with a few cloves round about them binde up every pigeon several with packthred then put them in a pipkin a boiling with strong mutton broth three or four yolks of hard eggs minced small some large mace whole cloves pepper salt and a little white wine being boild serve them on fine carved sippets and strow on cinamon ginger and sugar Otherwayes in the French fashion TAke pigeons ready pull'd or scalded take the flesh out of the skin and leave the skin whole with the legs and wings hanging to it mince the bodies with some lard or beef-suet together very small then put to them some sweet herbs finely minced and season all with cloves mace ginger pepper some grated bread or parmisan grated and yolks of eggs fill again the skins and prick them up in the back then put them in a dish with some strong broth and sweet herbs chopped large mace gooseberrries barerries or grapes then have some cabbidge-lettice boild in water and salt put to them buttter and the pigeons being boild serve them on fine sippets To boil Pigeons otherwayes BEing trussed put them in a pipkin with some strong broth or fair water boil and scum them then put in some mace a faggot of sweet herbs white endive marigold flowers and salt and being finely boild serve them on sippets and garnish the dish with mace and white endive flowers Otherwayes you may adde cucumbers in quarters either pickled or fresh and some pickled capers or boil the cucumbers by themselves and put them in beaten butter and sweet herbs chopped small Or boil them with capers samphire mace nutmeg spinage endive and a rack or chine of mutton boil'd with them Or else with capers mace salt and sweet herbs in a faggot then have some cabbidge or collyflowers boild very tender in fair water and salt pour away the water and put them in beaten butter and when the fowls be boild serve the cabbidge on them To boil Pigeons otherwayes TAke Pigeons being finely cleansed and trust put them in a pipkin or skillet clean scowred with some mutton broth or fair water set them a boiling and scum them clean then put to them large mace and well washed currans some strained bread strained with vinegar and broth put it to the pigeons with some sweet butter and capers boil them very white and being boild serve them on fine carved sippets in the broth with some sugar garnish them with lemon fine sugar mace grapes gooseberries or barberries and run them over with beaten butter garnish the dish with grated manchet Pottages Pottage in the Italian Fashion BOil green pease with some strong broth and interlarded bacon cut into slices the pease being boild put to them some chopped parsley pepper anniseed and strain some of the pease to thicken the broth give it a walm and serve it on sippets with boild chickens pigeons kids or lambs head mutton duck mallard or any poultrey Sometimes for variety you may thicken the broth with eggs Pottage otherwayes in the Italian Fashion BOil a rack of mutton a few whole cloves mace slic't ginger all manner of sweet herbs chopped and a little salt being finely boiled put in some strained almond paste with grape verjuyce saffron grapes or gooseberries give them a walm and serve your meat on sippets Pottage of Mutton Veal or Beef in the English fashion CUt a rack of mutton in two pieces and take a knuckle of veal and boil it in a gallon pot or pipkin with good store of herbs and a pint of oatmeal chopped amongst the herbs as time sweet marjoram parsley chives salt succory marigold-leaves and flowers strawberry-leaves violet-leaves beets borage sorrel blood-wort sage penny-royal and being finely boild serve them on fine carved sippets with the mutton and veal c. To stew a Shoulder of Mutton with Oysters TAke a shoulder of mutton and roste it and being half rosted or more take off the upper skin whole and cut the meat into thin slices then stew it with claret mace nutmeg anchoves oyster-liquor salt capers olives samphire and slices of orange leave the shoulder-blade with some meat on it
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-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
the cheeks cut the bacon in thin slices serve them with saucers of mustard or with green sauce To dress Oxe Cheeks otherwayes TAke out the bories and the balls of the eyes make the mouth very clean soak it and wash out the blood then wipe it dry with a clean cloth and season it with pepper salt and nutmeg then put it in a pipkin or earthen pan with two or three great onions some cloves and mace cut the jaw-bones in pieces and cut out the teeth lay the bones on the top of the meat then put to it half a pint of claret wine and half as much water close up the pot or pan with a course piece of paste and set it a baking in an oven over night for to serve next day at dinner serve it on toasts of fine manchet fried then have boild carrots and lay on it with the toasts of manchet laid round the dish as also fried greens to garnish it and run it over with beaten butter This way you may also dress a leg of beef Or thus Take them and cleanse them as before then roast them and season them with pepper salt and nutmeg save the gravy and being roasted put them into a pipkin with some claret wine large mace a clove or two and some strong broth stew them till they be very tender then put to them some fried onions and some prunes and serve them on toasts of fried bread or slices of French bread and slices of orange on them garnish the dish with grated bread To dress Oxe Cheeks in Stofadoe or the Spanish Fashion TAke the cheeks bone them and cleanse them then lay them in steep in claret or white wine and wine vinegar whole cloves mace beaten pepper salt slic't nutmegs slic't ginger and six or seven cloves of garlick steep them the space of five or six hours and close them up in an earthen pot or pan with a piece of paste and the same liquor put to it set it a baking over night for next day dinner serve it on toasts of fine manchet fried then have boiled carrots and lay on it with the toasts of manchet laid round the dish garnish it with slic't lemons or oranges and fried toast and garnish the dish with bay leaves To Marinate Oxe Cheeks BEing boned roste or stew them very tender in a pipkin with some claret slic't nutmegs pepper salt and wine vinegar being tender stewed take them up and put to the liquor in the pipkin a quart of wine vinegar and a quart of white wine boil it with some bay leaves whole pepper a bundle of rosemary time sweet marjoram savory sage and parsley binde them very hard the streightest sprigs boil also in the liquor large mace cloves slic't ginger slic't nutmegs and salt then put the cheeks into a barrel and put the liquor to them with some slic't lemons close up the head and keep them Thus you may do four or five heads together and serve them hot or cold Oxe Cheeks in Sallet TAke oxe cheeks being boned and cleansed steep them in claret white wine or wine vinegar all night the next day season them with nutmegs cloves pepper mace and salt roul them up boil them tender in water vinegar and salt then press them and being cold slice them in thin slices and serve them in a clean dish with oyl and vinegar To bake Oxe cheeks in a pasty or pie TAke them being boned and soaked boil them tender in fair water and cleanse them take out the balls of the eyes and season them with pepper salt and nutmeg then have some beef-suet and some buttock-beef minced and laid for a bed then lay the cheeks on it and a few whole cloves make your pasty in good crust to a gallon of flower two pound and a half of butter five eggs whites and all work the butter and eggs up dry into the flower then put in a little fair water to make it up into a stiff paste and work up all cold To dress Pallets Noses and Lips of any Beast Steer Oxe or Calf TAke the pallets lips or noses and boil them very tender then blanch them and cut them in little square pieces as broad as a six-pence or like lard fry them in sweet butter and being fryed pour away the butter and put to it some anchove grated nutmeg mutton gravy and salt give it a walm on the fire and then dish it in a clean dish with the bottom first rubbed with a clove of garlick run it over with beaten butter juyce of oranges fryed parsley or fryed marrow in yolks of two eggs and sage leaves Sometime adde yolks of eggs strained and then it is a fricase Otherwayes Take the pallets lips or noses and boil them very tender blanch them and cut them two inches long then take some interlarded bacon and cut it in the like proportion season the pallets with salt and broil them on paper being tender broild put away the fat and put them in a dish being rubbed with a clove of garlick put some mutton gravy to them on a chafing dish of coals and some juyce of orange c. To fricase Pallets TAke beef pallets being tender boild and blanched season them with beaten cloves nutmeg pepper salt and some grated bread then the pan being ready over the fire with some good butter fry them brown then put them in a dish put to them good mutton gravy and dissolve two or three anchoves in the sauce a little grated nutmeg and some juyce of lemons and serve them up hot To stew Pallets Lips and Noses TAke them being tender boild and blanched put them into a pipkin and cut to the bigness of a shilling put to them some small cowcumbers pickled raw calves udders some artichocks potatoes boild or muskmillion in square pieces large mace two or three whole cloves some small links or sausages sweetbreads of veal some larks or other small birds as sparrows or oxeyes salt butter strong broth marrow white wine grapes barberries or gooseberries yolks of hard eggs and stew them all together serve them on toasts of fine French bread and slic't lemon sometimes thicken the broth with yolks of strained eggs and verjuyce To marinate Pallets Noses and Lips whole TAke them being tender boild and blanched fry them in sweet sallet oyl or clarified butter and being fryed make a pickle for them with whole pepper large mace cloves slic't ginger slic't nutmeg salt and a bundle of sweet herbs as rosemary time bay-leaves sweet marjoram savory parsley and sage boil the spices and herbs in wine vinegar and white wine then put them in a barrel with the pallets lips and noses and lemons close them up for your use and serve them in a dish with oyl To dress Pallets Lips and Noses with collops of Mutton and Bacon TAke them being boild tender and blanched cut them as broad as a shilling as also some thin collops of interlarded bacon and of a leg of mutton
bread then lay on the boild tongue mace and some of the herbs run it over with beaten butter slic't lemon gooseberries barberries or grapes Or for change put some pared turnips in boiling fair water and being tender boild drain the water from them dish them in a clean dish and run them over with beaten butter dish your tongues and udders on them and your collyflowers on the tongues and udders run them over with beaten butter or in place of collyflowers carrots in thin quarters or sometimes on turnips and great boild onions or butterd cabbidge and carrots or parsnips and carrots buttered Neats Tongues and a fresh Vdder in Stofado SEeason them with peppper salt and nutmeg then lard them with great lard and steep them all night in claret wine wine vinegar slic't nutmegs and ginger whole cloves beaten pepper and salt steep them in an earthen pot or pan and cover or close them up bake them and serve them on sops of French bread and the spices over them with some slic't lemon and sausages or none Neats Tongue stewed whole or in halves TAke them being tender boild and fry them whole or in halves put them in a pipkin with some gravy or mutton broth large mace slic't nutmeg pepper claret a little wine vinegar butter and salt stew them well together and being almost stewed put to the meat two or three slices of orange sparagus skirrets or chesnuts and serve on fine sippets run them over with beaten butter slic't lemon and boild marrow over all Sometimes for the broth put some yolks of eggs beaten with grape verjuyce To stew a Neats Tongue otherwayes MAke a hole in the butt end of it and mince it with some fat bacon or beef-suet season it with nutmeg salt the yolk of a raw egg some sweet herbs minced small and grated parmisan or none some pepper or ginger and mingle all together fill the tongue and wrap it in a caul of veal boil it till it will blanch and being blanched wrap about it some of the fearsing with a caul of veal then put it in a pipkin with some claret and gravy cloves mace salt pepper some grated bread sweet herbs chopped small fried onions marrow boild in strong broth and laid over all some grapes gooseberries slic't orange or lemon and serve it on sippets run it over with beaten butter and stale grated manchet to garnish the dish Or sometimes in a broth called Brodo Lardiero To hash or stew a Neats Tongue divers wayes TAke a Neats Tongue being tender boild and blanched slice it into thin slices as big and as thick as a shilling fry it in sweet butter and being fried put to it some strong broth or good mutton gravy some beaten cloves mace nutmeg salt and saffron stew them well together then have some yolks of eggs dissolved with grape verjuyce and put them into the pan give them a toss or two and the gravy and eggs being pretty thick dish it on fine sippets Or make the same and none of those spices but onely cinamon sugar and saffron Sometimes sliced as aforesaid but in slices no bigger nor thicker then a three-pence and used in all points as before but adde some onions fried with the tongue some mushrooms nutmeg and mace and being well stewed serve it on fine sippets but first rub the dish with a clove of garlick and run over all with beaten butter a shred lemon and a spoonful of fair water Sometimes you may adde some boild chesnuts sweet herbs capers marrow and grapes or barberries Or stew them with raisins put in a pipkin with the sliced tongue mace slic't dates blanched almonds or pistaches marrow claret wine butter salt verjuyce sugar strong broth or gravy and being well stewed dissolve the yolks of six eggs with vinegar or grape verjuyce and dish it up on fine sippets slic't lemon and beaten butter over all To marinate a Neats Tongue either whole or in halves TAke seven or eight Neats Tongues or Heifer Calves Sheeps or any Tongues boil them till they will blanch and being blanched lard them or not lard them as you please then put them in a barrel then make a pickle of whole pepper slic't ginger whole cloves slic't nutmegs and large mace next have a bundle of sweet herbs as time rosemary bay leaves sage leaves winter savory sweet marjoram and parsley take the streightest sprigs of these herbs that you can get and binde them up hard in a bundle every sort by it self and all into one then boil us these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are and put some salt and slic't lemons to them close them up being cold and keep them for your use upon any occasion serve them with some of the spices liquor sweet herbs sallet oyl and slic't lemon or lemon-peel Pack them close To Fricase Neats Tongues BEing tender boild slice them into thin slices and fry them with sweet butter being fried put away the butter and put to them some strong gravy or broth nutmeg pepper salt some sweet herbs chopped small as time savory sweet marjoram and parsley stew them well together then dissolve some yolks of eggs with wine vinegar or grape verjuyce some whole grapes or barberries For the thickening use fine grated manchet or almond paste strained and sometimes put saffron to it Thus you may fricase any Udder being tender boild as beforesaid To dress Neats Tongues in Brodo Lardiero or the Italian Way BOil a neats tongue in a pipkin whole halves or in gubbins till it may be blanched cover it close and put to it two or three blades of large mace with some strong mutton or beef broth some sack or white wine and some slices of interlarded bacon scum it when it boils and put to it large mace nutmeg ginger pepper raisins two or three whole cloves currans prunes sage-seed saffron and dryed cherries stew it well and serve it in a fine clean scoured dish on slices of French bread To dress Neats Tongues as Beefs Noses Lips and Pallets TAke neats tongues being tender boild and blanched slice them thin and fry them in sweet butter being fryed put away the butter and put to them anchoves grated nutmeg mutton gravy and salt give them a walm over the fire and serve them in a clean scowred dish but first rub the dish with a clove of garlick and run the meat over with some beaten butter juyce of orange fryed parsley fryed marrow yolks of eggs and sage leaves To hash a Neats Tongue whole or in slices BOil it tender and blanch it then slice it into thin slislices or whole put to it some boild or roste chesnuts some strong broth whole cloves pepper salt claret wine large mace and a little bundle of sweet herbs stew them all together very leasurely and being stewed serve it on fine carved sippets either with slic't lemon grapes gooseberries or barberries and run it over with
bake them in a dish in the oven or roste them then put them in a pipkin with some butter and saffron or none blow off the fat from the gravy and put it to them with some artichocks potato or skirrets blanched being first boild a little claret wine and serve them on sippets with some slic't orange lemon barberries grapes or gooseberries To make a hash of raw Beef MInce it very small with some beef-suet or lard and some sweet herbs some beaten cloves and mace pepper nutmeg and a whole onion or two stew all together in a pipkin with some blanched chesnuts strong broth and some claret let it stew softly the space of three hours that it may be very tender then blow off the fat dish it and serve it on sippets garnish it with barberries grapes or gooseberries To make a hash of Beef otherwayes TAke some of the buttock cut it into thin slices and hack them with the back of your knife then fry them with sweet butter and being fryed put them into a pipkin with some claret strong broth or gravy cloves mace pepper salt and sweet butter being tender stewed serve them on fine sippets with slic't lemon grapes barberries or gooseberries and rub the dish with a clove of garlick Otherwayes Cut some buttock beef into thin slices and hack it with the back of a knife then have some fine slices of interlarded bacon stew them together in a pipkin with some gravy claret wine and strong broth cloves mace pepper and salt being tender stewed serve it on French bread sippets Otherwayes Being rosted and cold cut it into very fine thin slices then put some gravy to it nutmeg salt a little thin slic't onion and claret wine stew it in a pipkin and being well stewed dish it and serve it up run it over with beaten butter and slic't lemon garnish the dish with sippets c. Carbonadoes of Beef raw rosted or tosted TAke a fat surloin and cut it into steaks half an inch thick or the fore-rib sprinkle it with salt and broil it on the embers on a very temperate fire and in an hour it will be broild enough then serve it with gravy and onions minced and boild in vinegar and pepper or juyce of oranges nutmeg and gravy or vinegar and pepper onely or gravy alone Or steep the beef in claret wine salt pepper nutmeg and broil them as the former boil up the gravy where it was steeped and serve it for sauce with beaten butter And thus you may also broil or toste the sweetbreads when they are new and serve them with gravy To Carbonado broil or toste beef in the Italian fashion TAke the ribs cut them into steaks and hack them then season them with pepper salt and coriander-seed being first sprinkled with rose vinegar or elder-vinegar then lay them one upon another in a dish the space of an hour and broil or toste them before the fire and serve them with the gravy that came from them or juyce of orange and the gravy boild together Thus also you may do heifers udders oxe cheeks or neats tongues being first tender broild or tosted In this way also you may make scotch collops in thin slices hack them with your knife being salted and fine and softly broild serve them with gravy Beef fryed divers wayes raw or rosted 1. CUt it in slices half an inch thick and three fingers broad salt it a little and being hacked with the back of your knife fry it in butter with a temperate fire 2. Cut the other a quarter of an inch thick and fry it as the former 3. Cut the other collops to fry as thick as a half-crown and as long as a card hack them and fry them as the former but fry them not too hard Thus you may fry sweetbreads of the beef Beef fryed otherwayes being rosted and cold SLice it in good big slices then fry them in butter and serve them with butter and vinegar garnish them with fryed parsley Sauces for the raw fryed Beef 1. Beaten butter with slic't lemon beaten together 2. Gravy and butter c. 3. Mustard butter and vinegar 4. Butter vinegar minced capers and nutmeg For the garnish of this fryed meat either parsley sage clary onions apples carrots parsnips skirrets spinage artichocks pears quinces slic't oranges or lemons or fry them in butter Thus you may fry sweetbreads udders and tongues in any of the foresaid wayes with the same sauces and garnish To bake Beef in lumps several wayes or Tongues in lumps raw or Heifrrs Vdders raw or boild TAke the buttock brisket fillet or fore-rib cut it into gobbets as big as a pullets egg with some equal gobbets of fat season them with pepper salt and nutmeg and bake them with some butter or none Make the paste with a quarter of a pound of butter and boiling liquor boil the butter in the liquor make up the paste quick and pretty stiff for a round pie To bake Beef red Deer fashion in Pies or Pasties either Surloin Brisket Buttock or Fillet larded or not TAke the surloin bone it and take off the great sinnew that lies on the back lard the leanest parts of it with great lard being seasoned with nutmegs pepper and lard three pound then have for the seasoning four ounces of pepper four ounces of nutmegs two ounces of ginger and a pound of salt season it and put it into the pie but first lay a bed of good sweet butter and a bay leaf or two half an ounce of whole cloves lay on the venison then put on all the rest of the seasoning with a few more cloves good store of butter and a bay-leaf or two close it up and bake it it will ask eight hours soaking being baked and cold fill it up with clarified butter serve it and a very good judgement shall not know it from red deer Make the paste either fine or course to bake't hot or cold To this quantity of flesh you must have three gallons of fine flower heapt measure and three pound of butter but the best way to bake red deer is to bake it in course paste either in pie or pasty make it in rie meal to keep long Otherwayes you may make it of meal as it comes from the mill and make it onely of boiling water and no stuff in it Otherwayes to be eaten cold Take two stone of buttock beef lard it with great lard and season it with nutmeg pepper and the lard then steep it in a boul tray or earthen pan with some wine vinegar cloves mace pepper and two or three bay-leaves thus let it steep four or five dayes and turn it twice or thrice a day then take it and season it with cloves mace pepper nutmeg and salt put it into a pot with the back side downward with butter under it and season it with a good thick coat of seasoning and some butter on it then close it up and bake it it will ask
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
Then bread up the head with some grated bread beaten cinamon minced lemon-peel and a little salt To roste a Calves Head with Orsters SPlit the head as to boil and take out the brains washing them very well with the head cut out the tongue boil it a little and blanch it let the brains be parboild as well as the tongue then mince the brains and tongue a little sage oysters beef suet very small being finely minced mix them together with three or four yolks of eggs beaten ginger pepper nutmegs grated bread salt and a little sack if the brains and eggs make it not moist enough This being done parboil the calves head a little in fair water then take it up and dry it well in a cloth filling the holes where the brains and tongue lay with this farcing or pudding binde it up close together and spit it then stuff it with oysters being first parboild in their own liquor put them into a dish with minced time parsley mace nutmeg and pepper beaten very small mix all these with a little vinegar and the white of an egg roul the oysters in it and make little holes in the head stuff it as full as you can put the oysters but half way in and scure them in with sprigs of time roste it .. and set a dish under it to save the gravy wherein let there be oysters sweet herbs minced a little white wine and a slic't nutmeg When the head is rosted set the dish wherein the sauce is on the coals to stew a little then put in a piece of butter the juyce of an orange and salt beating it up thick together dish the head and put the sauce to it and serve it up hot to the table To stew a Calves Head FIrst boil it in fair water half an hour then take it up and pluck it to pieces then put it into a pipkin with great oysters and some of the broth which boild it if you have no stronger a pint of white wine or claret a quarter of a pound of interlarded bacon some blanched chesnuts the yolks of three or four hard eggs cut into halves sweet herbs minced and a little horse-raddish-root scraped stew all these an hour then slice the brains being parboild and strew a little ginger salt and flower you may put in some juyce of spinage and fry them green with butter then dish the meat and lay these fryed brains oysters chesnuts half yolks of eggs and sippet it serve it up hot to the table To hash a Calves Head TAke a calves head boil it tender and let it be through cold then take one half and broil or roste it do it very white and fair then take the other half and slice it into thin slices fry it with clarified butter fine and white then put it in a dish a stewing with some sweet herbs as rosemary time savory salt some white wine or claret some good roste mutton gravy a little pepper and nutmeg then take the tongue being ready boild and a boild piece of interlarded bacon slice it into thin slices and fry it in a batter made of flower eggs nutmeg cream salt and sweet herbs chopped small dip the tongue and bacon into the batter then fry them and keep them warm till dinner time season the brains with nutmegs sweet herbs minced small salt and the yolks of three or four raw eggs mix all together and fry them in spoonfulls keep them warm then the stewed meat being ready dish it and lay the broiled side of the head on the stewed side then garnish the dish with the fryed meats some slices of oranges and run it over with beaten butter and juyce of oranges To broil a Calves Head TAke a calves head being cleft and cleansed and also the brains boil the head very white and fine then boil the brains with some sage and other sweet herbs as time and sweet marjoram chop and boil them in a bag being boild put them out and butter them with butter salt and vinegar serve them in a little dish by themselves with fine thin sippets about them Then broil the head or toste it against the fire being first salted and scotched with your knife baste it with butter being finely broild bread it with fine manchet or fine flower brown it a little and dish it on a sauce of gravy minced capers grated nutmeg and a little beaten butter To boil a Lambs Head in white Broth. TAke a lambs head cleave it and take out the brains then open the pipes of the appurtenances and wash and soke the meat very clean set it a boiling in fair water and when it boils scum it and put in some large mace whole cinamon slic't dates some marrow and salt and when the head is boild dish it up on fine carved sippets and trim the dish with scraping sugar Then strain six or seven yolks of eggs with sack or white wine and a ladle full of cream put it into the broth and give it a walm on the fire stir it and broth the head then lay on the head some slic't lemon gooseberries grapes dates and large mace To stew a Lambs Head TAke a lambs head cleave it and take out the brains wash and pick the head from the slime and filth and steep it in fair water shift it twice in an hour as also the appurtenances then set it a boiling on the fire with some strong broth and when it boils scum it and put in a large mace or two some capers quarters of pears a little white wine some gravy marrow and some marygold-flowers being finely stewed serve it on carvéd sippets and broth it lay on it slic't lemon and scalded gooseberries or barberries To boil a Lambs Head otherwayes MAke a forcing or pudding of the brains being boild and cold cut them into bits then mince a little veal or lamb with some beef-suet and put to it some grated bread nutmeg pepper salt some sweet herbs minced small and three or four raw eggs work all together and fill the head with this pudding being cleft steeped and after dried in a clean cloth stew it in a stewing pan or between two dishes with some strong broth then take the remainder of this forcing or pudding and make it into balls put them a boiling with the head and adde some white wine a whole onion and some slic't pippins or pears or square bits like dice some bits of artichocks sage leaves large mace and lettice boild and quartered and put in beaten butter being finely stewed dish it up on sippets and put the balls and the other materials on it broth it and run it over with beaten butter and lemon Section 4. The rarest wayes of dressing of all manner of Roste Meats either of Flesh or Fowl by Sea or Land with their Sauces that properly belong to them Divers wayes of bredding or dredging of Meats and Fowls 1. GRated bread and flower 2. Grated bread and sweet herbs minced and
manner of sweet herbs minced with beef-suet lay the caul over the side or half hanch and so roast it To roast Pork with the Sauces belonging to it TAke a chine of pork draw it with sage on both sides being first spitted then roast it thus you may do of any other joynt whether Chine Loin Rack Breast or Spare-rib or Harslet of a bacon-hog being salted a night or two Sauces 1. Gravy chopped sage and onions boild together with some pepper 2. Mustard vinegar and pepper 3. Apples pared quartered and boild in fair water with some sugar and butter 4. Gravy onions vinegar and pepper To roast Pigs divers wayes with their different Sauces To roste a Pig with the Hair on TAke a Pig and draw out his intrails or guts liver and lights draw him very clean at vent and wipe him cut off his feet truss him and prick up the belly close spit it and lay it to the fre but scotch it not being a quarter rosted the skin will rise up in blisters from the flesh then with your knife or hands pull off the skin and hair and being clean flayed cut slashes down to the bones baste it with butter and cream being but warm then bread it with grated white bread corrans sugar and salt mixed together and thus apply basting upon dregging till the body be covered an inch thick then the meat being throughly rosted draw it and serve it up whole with sauce made of wine vinegar whole cloves whole cinamon and sugar boild to a syrup Otherwayes You may make a pudding in his belly with grated bread and some sweet herbs minced small a little beef-suet also minced two or three yolks of raw eggs grated nutmeg sugar currans cream salt pepper c. Dredge it or bread it with flower bread sugar cinamon slic't nutmeg c. To roste a Pig the plain way SCald and draw it wash it clean and put some sage in the belly prick it up and spit it roste it and baste it with butter and salt it being rosted fine and crisp make sauce with chopped sage and corrans well boild in vinegar and fair water then put to them the gravy of the pig a little grated bread the brains some barberries and sugar give these a walm or two and serve the pig on this sauce with a little beaten butter To roste a Pig otherwayes TAke a pig scald and draw it then mince some sweet herbs either sage or penny-royal and roul it up in a ball with some butter prick it up in the pigs belly and roste him being rosted make sauce with butter vinegar the brains and some barberries Otherwayes Draw out his bowels and flay it but onely the head truss the head looking over his back and fill his belly with a pudding made of grated bread nutmeg a little minced beef-suet two or three yolks of raw eggs salt and three or four spoonfuls of good cream fill his belly and prick it up roste it and baste it with yolks of eggs being rosted wring on the juyce of a lemon and bread it with grated bread pepper nutmeg salt and ginger bread it quick with the bread and spices Then make sauce with vinegar butter and the yolks of hard eggs minced boil them together with the gravy of the pig and serve it on this sauce To roste Hares with their several stuffings and sauces TAke a hare flay it set it and lard it with small lard stick it with cloves and make a pudding in his belly with grated bread grated nutmeg beaten cinamon salt corrans eggs cream and sugar make it good and stiff fill the hare and roste it if you would have the pudding green put juyce of spinage if yellow saffron Sauce Beaten cinamon nutmegs ginger pepper boild prunes and corrans strained muskefied bisket-bread beaten into powder sugar and cloves all boild up as thick as water-grewel To roste a Hare with the Skin on DRaw a Hare that is the bowels out of the body wipe it clean and make a farsing or stuffing of all manner of swet herbs as time winter-savory sweet marjoram and parsley mince them very small and roul them in some butter make a ball thereof and put it in the belly of the hare prick it up close and roste it with the skin and hair on it baste it with butter and being almost rosted flay off the the skin and stick a few cloves on the hare bread it with fine grated manchet flower and cinamon bread it good and thick froth it up and dish it on sauce made of grated bread claret wine wine vinegar cinamon ginger sugar and barberries boil it up to an indifferency Several Sauces belonging to Rabits 1. BEaten butter and rub the dish with a clove of garlick 2. Sage and parsley minced roul it in a ball with some butter and fill the belly with this stuffing 3. Beaten butter with lemon and pepper 4. In the French fashion onions minced small and fryed and mingled with mustard and pepper 5. The rabit being rosted wash the belly with the gravy of mutton and adde to it a slice or two of lemon To roste Woodcocks in the English Fashion FIrst pull and draw them then being washt and trust roste them baste them with butter and save the gravy then broil tostes and butter them being rosted bread them with bread and flower and serve them in a clean dish on the toste and gravy Otherwayes in the French Fashion BEing new and fresh killed that day you use them pull truss and lard them with a broad piece of lard or bacon pricked over the breast being rosted serve them on broild toste put in verjuyce or the juyce of orange with the gravy and warmed on the fire Or being stale draw them and put a clove or two in the bellies with a piece of bacon To roast a Hen or Pullet TAke a Pullet or Hen full of eggs draw it and roast it being roasted break it up and mince the brauns in thin slices save the wings whole or not mince the brauns and leave the rump with the legs whole stew all in the gravy and a little salt Then have a minced lemon and put it into the gravy dish the minced meat in the midst of the dish and the thighs wings and rumps about it Garnish the dish with oranges and lemon quartered and serve them up covered Sauce with Oysters and Bacon TAke Oysters being parboild and clenged from the grands mingle them with pepper salt beaten nutmeg time and sweet marjoram fill the pullets belly and roast it as also two or three ribs of interlarded bacon serve it in two pieces in the dish with the Pullet then make sauce of the gravy some of the oyster liquor oysters and juyce of oranges boild together take some of the oysters out of the Pullets belly and lay on the breast of it then put the sauce to it with slices of lemon Sauce for Hens or Pullets to prepare them to roast TAke a Pullet
or Hen if lean lard it if fat not or lard either fat or lean with a piece or slice of bacon over it and a piece of interlarded bacon in the belly seasoned with nutmeg and pepper and stuck with cloves Then for the sauce take the yolks of six hard eggs minced small put to them white wine or wine vinegar butter and the gravy of the hen juyce of orange pepper falt and if you please adde thereto mustard Several other Sauces for roast Hens 1. TAke beer salt the yolks of three hard eggs minced small grated bread three or four spoonfuls of gravy and being almost boild put in the juyce of two or three oranges slices of a lemon and orange with lemon-peel shred small 2. Beaten butter with juyce of lemon or orange white or claret wine 3. Gravy and claret wine boild with a piece of an onion nutmeg and salt serve it with the slices of oranges or lemons or the juyce in the sauce 4. Or with oyster liquor an anchove or two nutmeg and gravy and rub the dish with a clove of garlick 5. Take the yolks of hard eggs and lemon-peel mince them very small and stew them in white wine salt and the gravy of the fowl Several Sauces for roast Chickens 1. GRavy and the juyce or slices of orange 2. Butter verjuyce and gravy of the Chicken or mutton gravy 3. Butter and vinegar boild together put to it a little sugar then make thin sops of bread lay the roste chicken on them and serve them up hot 4. Take sorrel wash and stamp it then have thin slices of manchet put them in a dish with some vinegar strained sorrel sugar some gravy beaten cinnamon beaten butter and some slices of orange or lemon and strew thereon some cinamon and sugar 5. Take slic't oranges and put to them a little white wine rose water beaten mace ginger some sugar and butter set them on a chafing dish of coals and stew them then have some slices of manchet round the dish finely carved and lay the chickens being roasted on the sauce 6. Slic't onions claret wine gravy and salt boild up Sauces for roast Pigeons or Doves 1. GRavy and juyce of orange 2. Boild parsley minced and put amongst some butter and vinegar beaten up thick 3. Gravy claret wine and an onion stewed together with a little salt 4. Vine leaves roasted with the pigeons minced and put in claret wine and salt boild together some butter and gravy 5. Sweet butter and juyce of orange beat together and made thick 6. Minced onions boild in claret wine almost dry then put to it nutmeg sugar gravy of the fowl and a little pepper 7. Or gravy of the Pigeons onely Sauces for all manner of roast Land Fowl as Turky Bustard Peacock Pheasant Partridge c. 1. Slic't onions being boild stew them in some water salt pepper some grated bread and the gravy of the fowl 2. Take slices of white bread and boil them in fair water with two wholes onions some gravy half a grated nutmeg and a little salt strain them together through a strainer and boil it up as thick as water grewel then adde to it the yolks of two eggs dissolved with the juyce of two oranges c. 3. Take thin slices of manchet a little of the fowl some sweet butter grated nutmeg pepper and salt stew all together and being stewed put in a lemon minced with the peel 4. Onions slic't and boild in fair water and a little salt a few bread crumbs beaten pepper nutmeg three spoonfuls of white wine and some lemon-peel finely minced and boild all together being almost boild put in the juyce of an orange beaten butter and the gravy of the fowl 5. Stamp small nuts to a paste with bread nutmeg pepper saffron cloves juyce of orange and strong broth strain and boil them together pretty thick 6. Quince prunes currans and raisins boild muskefied bisket stamped and strained with white wine rose vinegar nutmeg cinamon cloves juyce of oranges and sugar boil it not too thick 7. Boil carrots and quinces strain them with rose vinegar and verjuyce sugar cinamon pepper and nutmeg boild with a few whole cloves and a little musk 8. Take a manchet pare off the crust and slice it then boil it in fair water and being boild somewhat thick put in some white wine wine vinegar rose or elder vinegar some sugar and butter c. 9. Almond paste and crumbs of manchet stamp them together with some sugar ginger and salt strain them with grape verjuyce and juyce of oranges boil it pretty thick Sauces for a Stubble or fat Goose 1. The goose being scalded drawn and trust put a handful of salt in the belly of it roast it and make sauce with sowre apples slic't and boild in beer all to mash then put to it sugar and beaten butter Sometimes for variety adde barberries and the gravy of the fowl 2. Roast sowre apples or pippins strain them and put to them vinegar sugar gravy barberries grated bread beaten cinamon mustard and boild onions strained and put to it Sauces for a young Stubble Goose TAke the liver and gizzard mince it very small with some beets spinage sweet herbs sage salt and some minced lard fill the belly of the goose and sowe up the rump or vent as also the neck roast it and being roasted take out the farsing and put it in a dish then adde to it the gravy of the goose verjuyce and pepper give it a walm on the fire and serve it with this sauce in a clean dish The French Sauce for a Goose is butter mustard sugar vinegar and barberries Sauce for a Duck. ONions slic't and carrots cut square like dice boild in white wine strong broth some gravy minced parsley savory chopped mace and butter being well stewed together it will serve for divers wilde fowls but most proper for water fowl Sauce for Duck and Mallard in the French Fashion 1. VInegar and sugar boild to a Syrrup with two or three cloves and cinamon or cloves onely 2. Oyster liquor gravy of the fowl whole onions boild in it nutmeg and an anchove If lean force and lard them Sauces for any kinde of roast Sea Fowl as Swan Whopper Crane Shoveler Hern Bitter or Geese MAke a Gallandine with some grated bread beaten cinamon and ginger a quartern of sugar a quart of claret wine a pint of wine vinegar strain the foresaid materials and boil them in a skillet with a few whole cloves in the boiling stir it with a sprig of rosemary adde a little red sanders and boil it as thick as water grewel Green Sauce for Pork Goslings Chickens Lamb or Kid. STamp sorrel with white bread and pared pippins in a stone or wooden mortar put sugar to it and wine vivinegar then strain it thorow a fine thin cloth pretty thick dish it in saucers and scrape sugar on it Otherwayes Mince sorrel and sage and stamp them with bread the yolks of
as hot as you do for fritters then take a stick and stir it till it run-round like to a whirle pit then break an egg into the middle of the whirle and turn it round with your stick till it be as hard as a soft poached egg and the whirling round of the butter or suet will make it as round as a ball then take it up with a slice and put it in a warm pipkin or dish set it a leaning against the fire so you may do as many as you please they will keep half an hour yet be soft you may serve them with fried or toasted collops To make the best Fritters TAke good mutton broth being cold and no fat mix it with flower and eggs some salt beaten nutmeg and ginger beat them well together then have apples or pippins pare and core them and cut them into dice-work or square bits and when you will fry them put them in the butter and fry them in clear clarified suet or clarified butter fry them white and fine and sugar them Otherwayes Take a pint of sack a pint of ale some ale yeast or barm nine eggs yolks and whites beaten very well the eggs first then all together then put in some ginger salt and fine flower let it stand an hour or two then put in apples and fry them in beef-suet clarified or clarified butter Other Fritters Take a quart of flower three pints of cold mutton broth a nutmeg a quartern of cinamon a race of ginger five eggs and salt and strain the foresaid materials put to them twenty slic't pippins and fry them in six pound of suet Sometimes make the batter of cream eggs cloves mace nutmeg saffron barm ale and salt Other times flower grated bread mace ginger pepper salt barm saffron milk sack or white wine Sometimes you may use marrow steeped in musk and rose-water and pleasant pears or quinces Or use raisins currans and apples cut like square dice and as small in quarters or in halves Fritters in the Italian Fashion TAke a pound of the best holland cheese or parmisan grated a pint of fine flower and as much fine bisket bread muskefied beaten to powder the yolks of four or five eggs some saffron and rose-water sugar cloves mace and cream make it into a stiff paste then make it into balls and fry them in clarified butter Or stamp this paste in a mortar and make the balls as big as a nutmeg or musket bullet Otherwayes in the Italian Fashion Take a pound of rice and boil it in a pint of cream being boild something thick lay it abroad in a clean dish to cool then stamp it in a stone mortar with a pound of good fat cheese grated some musk and yolks of four or five hard eggs sugar and grated manchet or bisket bread then make it into balls the paste being stiff and you may colour them with marigold flowers stamped violets blew bottels carnations or pinks and make them balls of two or three colours If the paste be too tender work more bread to them and flower fry them and serve them with scraping sugar and juyce of orange Garnish these balls with stock-fritters Fritters of Spinage TAke spinage pick and wash it then set on a skillet of fair water and when it boileth put in the spinage being tender boild put it in a cullender to drain away the liquor then mince it small on a fair board put it in a dish and season it with cinamon ginger grated manchet six eggs with the whites and yolks a little cream or none make the stuff pretty thick and put in some boild currans Fry it by spoonfuls and serve it on a dish and plate with sugar Thus also you may make fritters of beets clary burrage bugloss or lettice To make Stock Fritters or Fritters of Arms. STrain half a pint of fine flower with as much water and make the batter no thicker then thin cream then heat the brass moulds in clarified butter being hot wipe them dip the moulds half way in the batter and fry them to garnish any boild fish meats or stewed oysters View their form Other fried Dishes of divers forms or Stock Fritters in the Italian Fashion TAke a quart of fine flower and strain it with some almond milk leven white wine sugar and saffron fry it on the foresaid moulds or dip clary in it sage leaves or branches of rosemary then fry them in clarified butter Little Pasties Balls or Toasts fried TAke a boild or raw pike mince it and stamp it with some good fat old cheese grated season them with cinamon sugar boild currans and yolks of hard eggs make this stuff into balls toasts or pasties and fry them Otherwayes Make your paste into little pasties stars half moons scollops balls or suns Or take grated bread cake or bisket bread and fat cheese grated almond paste eggs cinamon saffron and fry them as abovesaid Otherwayes Pasties to fry Take twenty apples or pippins pared cored and cut into bits like square dice stew them in butter and put to them three ounces of bisket bread stamp all together in a stone mortar with six ounces of fat cheese grated six yolks of eggs cinamon six ounces of sugar make it in little pasties or half moons and fry them Otherwayes Take a quart of fine flour wet it with almond milk sack white wine rosewater saffron and sugar make thereof a paste into balls cakes or any cut or carved branches and fry them in clarified butter and serve them with fine scraping sugar To fry Paste out of a Seringe or Butter-squirt TAke a quart of fine flour and a little leven dissolve it in warm water and put it to the flour with some white wine salt saffron a quarter of butter and two ounces of sugar boil the foresaid things in a skillet as thick as a hasty pudding and in the boiling stir it continually being cold beat it in mortar fry it in clarified butter and run it into the butter through a butter-squirt To make Pancakes TAke three pints of cream a quart of flour eight eggs three nutmegs a spoonful of salt and two pound of clarified butter the nutmegs being beaten strain them with the cream flour and salt fry them into pancakes and serve them with fine sugar Otherwayes Take three pints of spring water a quart of flour mace and nutmeg beaten six cloves a spoonful of salt and six eggs strain them and fry them into pancakes Or thus Make stiff paste of fine flour rose-water cream saffron yolks of eggs salt and nutmeg and fry them in clarified butter Otherwayes Take three pints of cream a quart of flour five eggs salt three spoonfuls of ale a race of ginger cinamon as much strain these materials then fry them and serve them with fine sugar To make a Tansie the best way TAke twenty eggs and take away five whites strain them with a quart of good thick sweet cream and put to it a grated nutmeg a
race of ginger grated as much cinamon beaten fine and a penny white loaf grated also mix them all together with a little salt then stamp some green wheat with some tansie herbs strain it into the cream and eggs and stir all together then take a clean frying pan and a quarter of a pound of butter melt it and put in the tansie and stir it continually over the fire with a slice ladle or saucer chop it and break it as it thickens and being well incorporated put it out of the pan into a dish and chop it very fine then make the frying pan very clean and put in some more butter melt it and fry it whole or in spoonfuls being finely fried on both sides dish it up and sprinkle it with rose vinegar grape verjuyce elder vinegar cowslip vinegar or the juyce of three or four oranges and strow on good store of fine sugar Otherwayes Take a little tansie featherfew parsley and violets stamp and strain them with eight or ten eggs and salt fry them in sweet butter and serve them on a plate and dish with some sugar A Tansie for Lent TAke tansie and all manner of herbs as before and beaten almond stamp them with the spawn of a Pike or Carp and strain them with the crumb of a fine manchet sugar and rose-rose-water and fry it in sweet butter Toasts of divers sorts First in Butter or Oyl TAke a caste of fine roles or round manchets chip them and cut them into toasts fry them in clarified butter frying oyl or sallet oyl but before you fry them dip them in fair water and being fried serve them in a clean dish piled one upon another and sugar between Otherwayes Toast them before the fire and run them over with butter sugar or oyl Cinamon Toasts CUt fine thin toasts then toast them on a gridiron and lay them in ranks in a dish put to them fine beaten cinamon mixed with sugar and some claret warm them over the fire and serve them hot French Toasts CUt French Bread and toast it in pretty thick toasts on a clean gridiron and serve them steeped in claret sack or any wine with sugar and juyce of orange Section 7. The most Excellent Wayes of making all Sorts of Puddings A boild Pudding BEat the yolks of three eggs with rose-water and half a pint of cream warm it with a piece of butter as big as a walnut and when it is melted mix the eggs and that together and season it with nutmeg sugar and salt then put in as much bread as will make it as thick as batter and lay on as much flour as will lie on a shilling then take a double cloth wet it and flour it tie it fast and put it in the pot when it is boild serve it up in a dish with butter verjuyce and sugar Otherwayes Take flour sugar nutmeg salt and water mix them together with a spoonful of gum-dragon being steeped all night in rose-water strain it then put in suet and boil it in a cloath To boil a Pudding otherwayes TAke a pint of cream or milk and boil it with a stick of cinamon being boild let it cool then put in six eggs take out three whites and beat the eggs before you put them in the milk then slice a penny roul very thin and being slic't beat all together then put in some sugar and flour the cloath being boild for sauce put butter sack and sugar beat them up together and scrape sugar on it Other Pudding Sift grated bread through a cullender and mix it with flour minced dates currans nutmeg cinamon minced suet new milk warm sugar and eggs take away some of the whites and work all together then take half the pudding for one side and half for the other side and make it round like a loaf then take butter and put it into the midst and the other side aloft on the top when the liquor boils tye it in a fair cloth and boil it being boild cut it in two and so serve it in To make a Cream Pudding to be boild TAke a quart of cream and boil it with mace nutmeg and ginger quartered put to it eight eggs and but four whites beaten a pound of almonds blanched beaten and strained in with the cream a little rose-water sugar and a spoonful of fine flour then take a thick napkin wet it and rub it with flour and tie the pudding up in it being boild make sauce for it with sack sugar and butter beat up thick together with the yolk of an egg then blanch some almonds slice them and stick the pudding with them very thick and scrape sugar on it To make a green boild Pudding of sweet Herbs TAke and steep a penny white loaf in a quart of cream and onely eight yolks of eggs some currans sugar cloves beaten mace dates juyce of spinage saffron cinamon nutmeg sweet marjoram time savory penniroyal minced very small and some salt boil it with beef-suet marrow or none These puddings are excellent for stuffings of rroast or boild Poultrey Kid Lamb or Turkey Veal or Breasts of Mutton To make a Pudding in haste TAke a pint of good milk or cream put thereto a handful of raisins of the sun with as many currans and a piece of butter then grate a manchet and a nutmeg and put thereto a handful of flour when the milk boils put in the bread let it boil a quarter of an hour then dish it up on beaten butter To make a Quaking Pudding SLice the crumbs of a penny manchet and infuse it three or four hours in a pint of scalding hot cream covering it close then break the bread with a spoon very small and put to it eight eggs and but onely four whites beat them together very well and season it with sugar rose-water and grated nutmeg If you think it too stiff put in some cold cream and beat them well together then wet the bag or napkin and flour it put in the pudding tie it hard and boil it half an hour then dish it and put to it butter rose-rose-water and sugar and serve it up to the table Otherwayes baked SCald the bread with a pint of cream as abovesaid then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar or wallnuts and season it with sugar nutmeg salt the yolks of six eggs a quarter of a pound of dates slic't and cut small a handful of currans boiled and some marrow minced beat them all together and bake it To make a Quaking Pudding either boild or baked TAke a pint of good thick cream boil it with some large mace whole cinamon and slic't nutmeg then take six eggs and but three whites beat them well and grate some stale manchet the quantity of a half penny loaf put it to the eggs with a spoonful of flour then season the cream according to your own taste with sugar and salt beat all well together then
wet a cloth or butter it and put in the pudding when the water boils an hour will bake or boil it Otherwayes Take a penny white loaf pare off the crust and slice the crumb steep it in a quart of good thick cream warmed some beaten nutmeg six eggs whereof but two whites and some salt Sometimes you may use boild currans or boild raisins If to bake make it a little stiffer sometimes adde saffron on Flesh Dayes use beef-suet or marrow or neither for a boild pudding butter the napkin being first wetted in water and binde it up like a ball an hour will boil it To make a Shaking Pudding TAke a pint of cream and boil it with large mace slic't nutmeg and ginger put in a few almonds blanched and beaten with rose-water strain them all together then put to it slic't ginger grated bread salt and sugar flour the napkin or cloth and put in the pudding tie it hard and put it in boiling water as you must do all puddings then serve it up with verjuyce butter and sugar To make a hasty Pudding in a Bag. BOil a pint of thick cream with a spoonful of flour season it with nutmeg sugar and salt wet the cloath and flour it then pour in the cream being hot into the cloth and when it is boild butter it as a hasty Pudding If it be well made it will be as good as a Custard To make a hasty Pudding otherwayes GRate a two penny manchet and mingle it with a quarter of a pint of flour nutmeg and salt a quarter of sugar and half a pound of butter then set it a boiling on the fire in a clean scowred skillet a quart or three pints of good thick cream and when it boils put in the foresaid materials stir them continually and being half boild put in six yolks of eggs stir them together and when it is boild serve it in a clean scowred dish and stick it with some preserved orange-peel thin sliced run it over with beaten butter and scraping sugar To make an Almond Pudding BLanch and beat a pound of almonds strain them with a quart of cream a grated penny manchet searsed four eggs some sugar nutmeg grated some dates and salt boil it and serve it in a dish with beaten butter stick it with some muskedines or wafers and scraping sugar Otherwayes Take a pound of almond paste some grated bisket-bread cream rose-rose-water yolks of eggs beaten cinamon ginger nutmeg some boild currans pistaches and musk boil it in a napkin and serve it as the former To make an Almond Pudding in Guts TAke a pound of blanched almonds beat them very small with rose-water and a little good new milk or cream with two or three blades of mace and some sliced nutmeg when it is boild take the spice clean from it then grate a penny loaf and searce it through a cullender put it into the cream and let it stand till it be pretty cool then put in the almonds five or six yolks of eggs salt sugar and good store of marrow or beef-suet finely minced and fill the guts To make a Rice Pudding to bake BOil the rice tender in milk then season it with nutmeg mace rose-water sugar yolks of eggs with half the whites some grated bread and marrow minced with ambergreese and bake it in a buttered dish To make Rice Pudding in guts BOil half a pound of rice with three pints of milk and a little beaten mace boil it until the rice be dry but never stir it if you do you must stir it continually or else it will burn pour your rice into a cullender or strainer that the moisture may run clean from it then put to it six eggs put away the whites of three half a pound of sugar a quarter of a pint of rose-water a pound of currans and a pound of beef-suet shred small season it with nutmeg cinamon and salt then dry the small guts of a hog shecp or beefer and being finely cleansed for the purpose steep and fill them cut the guts a foot long and fill them three quarters full tie both ends together and put them in boiling water a quarter of an hour will boil them Otherwayes Boil the rice first in water then in milk after with salt in cream then take six eggs grated bread good store of marrow minced small some nutmeg sugar and salt fill the guts put them into a pipkin and boil them in milk and rose-water Otherwayes Steep it in fair water all night then boil it in new milk and drain out the milk through a cullender then mince a good quantity of beef-suet not too small and put it into the rice in some bowl or tray with currans being first boild yolks of eggs nutmeg cinamon sugar and barberries mingled all together then wash the second guts fill them and boil them To make a Cinamon Pudding TAke and steep a penny white loaf in a quart of cream six yolks of eggs and but two whites dates half an ounce of beaten cinamon and some almond paste Sometimes adde rose-water salt and boild currans either bake or boil it for stuffings To make a Haggas Pudding TAke a calves chaldron being well scowred or boild mince it being cold very fine and small then take four or five eggs and leave out half the whites thick cream grated bread sugar salt currans rose water some beef-suet or marrow and if you will sweet marjoram time parsley and mix all together then having a sheeps maw ready dressed put it in and boil it a little Otherwayes Take good store of parsley time savory four or five onions and sweet marjoram chop them with some whole oatmeal then adde to them pepper and salt and boil them in a napkin being boild tender butter it and serve it on sippets To make a Chiveridge Pudding LAy the fattest of a hog in fair water and salt to scower them then take the longest and fattest gut and stuff it with nutmeg sugar ginger pepper and slic't dates boil them and serve them to the table To make Liveridge Puddings BOil a hogs liver and let it be thoroughly cold then grate and sift it through a cullender put new milk to it and the fleck of a hog minced small put it to the liver and some grated bread divide the meat in two parts then take store of herbs mince them fine and put the herbs into one part with nutmeg mace pepper anniseed rose-water cream and eggs fill them up and boil them To the other part or sort put barberries slic't dates currans cream and eggs Other Liveridge Puddings BOil a hogs liver very dry and when it is cold grate it and take as much grated manchet as liver sift them through a cullender and season them with cloves mace and cinamon as much of all the other spices half a pound of sugar a pound and half of currans half a pint of rose-water three pound of beef-suet minced small eight eggs and but
four whites A Swan or Goose Pudding STrain the swan or goose blood and steep with it oatmeal or grated bread in milk or cream with nutmeg pepper sweet herbs minced suet rose-water minced lemon-peels very small and a small quantity of coriander-seed This for a pudding in a swan or gooses neek To make a forced Pudding MInce a leg of mutton with sweet herbs grated bread minced dates currans raisins of the sun a little orangado or preserved lemon sliced thin a few coriander-seeds nutmeg pepper and ginger mingle all together with some cream and raw eggs and work it together like a pasty then wrap the meat in a caul of mutton or veal and so you may either boil or bake them If you bake them indorse them with yolks of eggs rose-water and sugar and stick them with little sprigs of rosemary and cinamon To make a Pudding of Veal MInce raw veal very fine and mingle it with lard cut into the form of dice then mince some sweet marjoram pennyroyal cammomile winter savory nutmeg ginger pepper salt work all together with good store of beaten cinamon sugar barberries sliced figs blanched almonds half a pound of beef-suet finely minced put these into the guts of a fat mutton or hog well cleansed and cut an inch and a half long set them a boiling in a pipkin of claret wine with large mace being almost boild have some boild grapes in small bunches and barberries in knots then dish them on French Bread being scalded with the broth of some good mutton gravy and lay them on garnish of slic't lemons To make a Pudding of Wine in guts SLice the crumbs of two manchets and take half a pint of wine and some sugar the wine must be scalded then take eight eggs and beat them with rose-water put to them sliced dates marrow and nutmeg mix all together and fill the guts to boil Bread Pudding in guts TAke cream and boil it with mace and mix beat almonds with rose-water then take cream eggs nutmeg currans salt and marrow mix them with as much bread as you think fit and fill the guts To make an Italian Pudding TAke a fine manchet and cut it in square pieces like dice then put to it half a pound of beef-suet minced small raisins of the sun cloves mace minced dates sugar marrow rose-water eggs and cream mingle all these together put them in a buttered dish in less then an hour it will be baked then when you serve it scrape sugar on it Other pudding in the Italian fashion with blood of Beast or Fish TAke half a pound of grated cheese a penny manchet grated sweet herbs chopped very small cinamon pepper salt nutmeg cloves mace four eggs sugar and currans bake it in a dish or pye or boil it in a napkin and binde it up like a ball being boild serve it with beaten butter sugar and beaten cinamon To make a French Pudding TAke half a pound of raisins of the sun a penny white loaf pared and cut into dice-work half a pound of beef-suet finely minced three ounces of sugar eight slic't dates a grain of musk twelve or sixteen lumps of marrow salt half a pint of breame three eggs beaten with it and powred on the pudding cloves mace nutmeg salt and a pun-water or a pippin or two pared slic't and put in the bottom of the dish before you bake the pudding To make a French Barley Pudding BOil the Barley and put to one quart of barley a manchet grated then beat a pound of almonds and strain them with cream then take eight eggs and but four whites and beat them with rose-water season it with nutmeg mace salt and marrow or beef-suet cut small mingle all together then fill the guts and boil them To make an excellent Pudding TAke crumbs of white bread as much fine flower the yolks of four eggs but one white and as much good cream as will temper it as thick as you would make pancake batter then butter the dish bake it and scrape sugar on it being baked Puddings of Swines Lights PArboil the lights mince them very small with suet and mix them with grated bread cream currans eggs nutmeg salt and rose-rose-water and fill the guts To make an Oatmeal Pudding PIck a quart of whole oatmeal being finely picked and cleansed steep it in warm milk all night next morning drain it and boil it in three pints of cream being boild and cold put to it six yolks of eggs and but three whites cloves mace saffron salt dates slic't and sugar boil it in a napkin and boil it as the bread pudding serve it with beaten butter and stick it with slic't dates and scrape sugar or you may bake these foresaid materials in dish pye c. Sometimes adde to this pudding raisins of the sun and all manner of sweet herbs chopped small being seasoned as before Other Oatmeal Pudding TAke great oatmeal pick it and scald in in cream being first put in a dish or bason season it with nutmeg cinamon ginger pepper and currans bake it in a dish or boil it in a napkin being baked or boiled serve it with beaten butter and scraping sugar Otherwayes Season it with cloves mace saffron salt and yolks of eggs and but five that have whites and some cream to steep the groats in boil it in a napkin or bake it in a dish or pye To make Oatmeal-Pudding-pies STeep oatmeal in warm milk three or four hours then strain some blood into it of flesh or fish mix it with cream and adde to it suet minced small sweet herbs chopped fine as time parsley spinage succory endive strawberry leaves violet leaves pepper cloves mace fat beef-suet and four eggs mingle all together and so bake them To make an Oatmeal-pudding boild TAke the biggest oatmeal mince what herbs you like best and mix with it season it with pepper and salt tye it straight in a bag and when it is boild butter it and serve it up Oatmeal Puddings otherwise of fish or flesh blood TAke a quart of whole oatmeal steep it in warm milk over night and then drain the groats from it boil them in a quart or three pints of good cream then the oatmeal being boild and cold have time pennyroyal parsley spinage savory endive marjoram sorrel succory and strawberry leaves of each a little quantity chop them fine and put them to the oatmeal with some fennil seed pepper cloves mace and salt boil it in a napkin or bake it in dish pie or guts Sometimes of the former pudding you may leave out some of the herbs and adde these pennyroyal savory leeks a good big onion sage ginger nutmeg pepper salt either for fish or flesh dayes with butter or beef-suet boild or baked in dish napkin or pie To make a baked Pudding TAke a pint of cream warm it and put to it eight dates minced four eggs marrow rose-rose-water nutmegs raced and beaten mace and salt butter the dish and put it
in and if you please lay puff paste on it and scrape sugar on it and in it To make a bake Pudding otherwayes TAke a pint and a half of cream and a pound of butter set them on the fire till the butter be melted then take three or four eggs season it with nutmeg rose-rose-water sugar and salt make it as thin as pancake batter butter the dish and baste it with a garnish of paste about it Otherwayes Take a penny loaf pare it slice it and put it into a quart of cream with a little rose-rose-water break it very small then take four ounces of almond paste and put in eight eggs beaten the marrow of three or four marrow-bones three or four pippins slic't thin or what way you please mingle these together with a little ambergreece and butter then dish and bake it Otherwayes Take a quart of cream put thereto a pound of beef-suet minced small put it into the cream and season it with nutmeg cinamon and rose-rose-water put to it eight eggs and but four whites and two grated manchets mingle them well together and put them in a butter'd dish bake it and being baked scrape on sugar and serve it To make Black Puddings TAke half the oatmeal pick it and take the blood while it is warm from the hog strain it and put it in the oatmeal as soon as you can let it stand all night then take the other part of the oatmeal pick it also and boil it in milk till it be tender and all the milk consumed then put it to the blood and stir it well together put in good store of beef or hog suet and season it with good pudding herbs salt pepper and fennil-seed fill not the guts too full and boil them To make Black Puddings otherwayes TAke the blood of the hog while it is warm put in some salt and when it is thorough cold put in the groats or oatmeal well picked let it stand soaking all night then put in the herbs which must be rosemary time pennyroyal savory and fennel make the blood soft with putting in some good cream until the blood look pale then beat four or five eggs whites and all and season it with cloves mace pepper fennil-seed and put good store of hogs fat or beef-suet to the stuff cut not the fat too small To make white Puddings an excellent way AFter the hogs humbles are tender boild take some of the lights with the heart and all the flesh about them picking from them all the sinnewy skins then chop the meat as small as you can and put to it a little of the liver very finely searced some grated nutmeg four or five yolks of eggs a pint of very good cream two or three spoonfuls of sack sugar cloves mace nutmeg cinamon carraway-seed a little rose-water good store of hogs fat and some salt roul it in rouls two hours before you go to fill them in the guts and lay the guts in steep in rose-water till you fill them Section 8. The rarest Wayes of making all manner of Souces and Jellies To souce a Brawn TAke a fat brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five collers of a side bone the hinder leg or else five collers will not be deep enough cut the collers an inch deeper in the belly then on the back for when the collers come to boiling they will shrink more in the belly then in the back make the collers very even when you binde them up not big at one end and little at the other but fill them equally and lay them again a soaking in fair water before you binde them up let them be well watered the space of two dayes and twice a day soak and scrape them in warm water then cast them in cold fair water before you roul them up in collers put them into white clouts or sowe them up with white tape Or bone him whole and cut him cross the flitches make but four or five collers in all and boil them in cloaths or binde them up with white tape then have your boiler ready make it boil and put in your collers of the biggest bulk first a quarter of an hour before the other lesser boil them at their first putting in the space of a hour with a quick fire and keep the boiler continually filled up with warm clean liquor scum off the fat clean still as it riseth after an hour let it boil leasurely and keep it still filled up to the brim being fine and tender boild that you may put a straw thorow it draw your fire and let your brawn rest till the next morning then being between hot and cold take it into moulds of deep hoops binde them about with packthred and being cold take them out and put them in souce-drink made of boild oatmeal ground or beaten and bran boild in fair water being cold strain it thorow a cullender into the tub or earthen pot put salt to it and close up the vessel close from the air Or you may make other souce-drink of whey and salt beaten together it will make your brawn look more white and better To make Pig Brawn TAke a white or red pig for a spotted is not so handsome take a good large fat one and being scalded and drawn bone it whole but first cut off the head and the hinder quarters and leave the bone in the hinder quarters the rest being boned cut it into two collers overthwart both the sides or bone the whole pig but onely the head then wash them in divers waters and let it soak in clean water two hours the blood being well soaked out take them and dry the collers in a clean cloth and season them in the inside with minced lemon-peel and salt role them up and put them into fine clean clouts but first make your collers very equal at both ends round and even binde them up at the ends and middle hard and close with packthred then let your pan boil and put in the collers boil them with water and salt and keep it filled up with warm water as you do the brawn scum off the fat clean and being tender boild put them in a whoop as deep as the coller binde it and frame it even being cold put it into your souce-drink made of whey and salt or oatmeal boild and strained then put them in a pipkin or little barrel and stop them close from the air When you serve it dish it on a dish and plate the two collers two quarters and head or make but two collers of the whole pig To garnish Brawn or Pig Brawn LEach your brawn and dish it on a plate in a fair clean dish then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froath or wet in water and sprinkled with flour or a sprig of rosemary gilt with gold the brawn spotted also
well together and serve it up hot In this mode or fashion you bake larks black-birds thrushes veldifers sparrows or wheat-ears To bake all manner of Land Fowl as Turkey Bustard Peacock Crane c. to be eaten cold TAke a turkey and bone it parboil and lard it thick with great lard as big as your little finger then season it with two ounces of beaten pepper two ounces of beaten nutmeg and three ounces of salt season the fowl and lay it in a pie fit for it put first butter in the bottom with some ten whole cloves then lay on the turkey and the rest of the seasoning on it lay on good store of butter then close it up and baste it either with saffron water or three or four eggs beaten together with their yolks bake it and being baked and cold liquor it with clarified butter c. To bake all manner of Sea Fowl as Swan Whopper to be eaten cold In place of baking any of these fowls in pyes you may bake them in earthen pans or pots for to be preserved cold they will keep longer In the same manner you may bake all sorts of wild geese tame geese bran geese muscovia ducks gulls shovellers herns bitters culews heath cocks teels ollines ruffes brewes pewits mewes sea pyes dap chickens strents dotterels knots gravelins oxe eyes redshanks c. In baking of these fowls to be eaten hot for the garnish put in a big onion gooseberries or grapes in the pye and sometimes capers or oysters and liquor it with gravy claret and butter To bake any kindes of Heads and first of the Oxe or Bullocks Cheeks to be eaten hot or cold Or boil your chickens take out the bones and make a pasty with some minced meat and a caul of mutton under it on the top spices and butter close it up in good crust and make your pyes according to these forms Otherwayes Otherwayes You may make a pudding of some grated bread minced veal beef-suet some minced sweet herbs a minced onion eggs cream nutmeg pepper and salt and lay it on the top of your meat in the pye and some butter close it up and bake it Otherwayes Otherwayes To bake a Calves Chaldron BOil it tender and being cold mince it and season it with nutmeg pepper cinamon ginger salt caraway-seeds verjuyce or grapes some currans sugar rose-rose-water and dates stir them all together and fill your pye bake it and being baked ice it Minced Pyes of Calves Chaldrons or Mug gets BOil it tender and being cold mince it small then put to it bits of lard cut like dice or interlarded bacon some yolks of hard eggs cut like dice also some bits of veal and mutton cut also in the same bigness as also lamb some sgooseberries grapes or barberries and eason it with nutmeg pepper and salt fill your pye and lay on it some thin slices of interlarded bacon and butter close it up and bake it liquor it with white wine beaten with butter To bake a Pig to be eaten cold called a Maremaid Pye TAke a pig flay it and quarter it then bone it take also a good eel flayed speated boned and seasoned with pepper salt and nutmeg then lay a quarter of your pig in a round pye and part of the eel on that quarter then lay on another quarter on the other and then more eel and thus keep the order till your pye be full then lay a few whole cloves slices of bacon and butter and close it up bake it in good fine paste being baked and cold fill it up with good sweet butter Otherwayes Scald it and bone it being first cleansed dry the sides in a clean cloath and season them with beaten nutmeg pepper salt and chopped sage then have two neats tongues dryed well boild and cold slice them out all the length as thick as a half crown and lay a quarter of your pig in a square or round pye and slices of the tongue on it then another quarter of pig and more tongue thus do four times double and lay over all slices of bacon a few cloves butter and a bay leaf or two then bake it and being baked fill it up with good sweet butter Make your paste white of butter and flower Otherwayes Take a pig being scalded flayed and quartered season it with beaten nutmeg pepper salt cloves and mace lay it in your pye with some chopped sweet herbs hard eggs currans or none put your herbs between every lay with some gooseberries grapes or barberries and lay on the top slices of interlarded bacon and butter close it up and bake it in good fine crust being baked liquor it with butter verjuyce and sugar If to be eaten cold with butter onely Otherwayes to be eaten hot Cut it to pieces and make a pudding of grated bread cream suet nutmeg eggs and dates make it into balls and stick them with slic't almonds then lay the pig in the pye and balls on it with dates potato large mace lemon and butter being baked liquor it To bake four Hares in a Pye BOne them and lard them with great lard being first seasoned with nutmeg and pepper then take four ounces of pepper four ounces of nutmegs and eight ounces of salt mix them together season them and make a round or square pye of course boulted rye meal then the pye being made put some butter in the bottom of it and lay on the hares one upon another then put upon it a few whole cloves a sheet of lard over it and good store of butter close it up and bake it being first basted over with eggs beaten together or saffron when it is baked liquor them with clarified butter Or bake them in white paste or pasty if to be eaten hot leave out half the seasoning To bake three Hares in a Pye to be eaten cold BOne three hares mince them small and stamp them with the seasoning of pepper salt and nutmeg then have lard cut as big as ones little finger and as long as will reach from side to side of your pye then lay butter in the bottom of it and a lay of meat then a lay of lard and a lay of meat and thus do five or six times lay your lard all one way but last of all a lay of meat a few whole cloves and slices of bacon over all and some butter close it up and bake it being baked fill it up with sweet butter and stop the vent Thus you may bake any venison beef mutton veal or rabits if you bake them in earthen pans they will keep the longest To bake a Hare with a Pudding in his Belly FOr to make this pye you must take as followeth a gallon of flower half an ounce of nutmegs half an ounce of pepper salt capers raisins pears in quarters prunes with grapes lemon or gooseberries and for the liquor a pound of sugar a pint of claret or verjuyce and some large mace Thus also may you bake a fawn kid
lamb or rabit Make your hare pye according to the foregoing form To make minced Pyes of a Hare TAke a hare flay it and cleanse it then take the flesh from the bones and mince it with some fat bacon or beef suet raw season it with pepper mace nutmeg cloves and salt mingle all together with some grapes gooseberries or barberries fill the pye close it up and bake it Otherwayes Mince it with beef-suet a pound and a half of raisins minced some currans cloves mace salt and cinamon mingle all together and fill the pye bake it and liquor it with claret To make a Pumpion Pye TAke a pound of pumpion and slice it a handful of time a little rosemary and sweet marjoram stripped off the stalks chop them small then take cinamon nutmeg pepper and a few cloves all beaten also ten eggs and beat them then mix and beat them all together with as much sugar as you think fit then fry them like a froise after it is fryed let it stand till it is cold then fill your pye after this manner Take sliced apples sliced thin round wayes and lay a layer of the froise and a layer of apples with currans betwixt the layers While your pye is fitted put in a good deal of sweet butter before you close it When the pye is baked take six yolks of eggs some white wine or verjuyce and make a caudle of this but not too thick cut up the lid put it in and stir them well together whilest the eggs and pumpion be not perceived and so serve it up To make a Lumber Pye TAke some grated bread and beef-suet cut into bits like great dice and some cloves and mace then some veal or capon minced small with beef-suet sweet herbs salt sugar the yolks of six eggs boild hard and cut into quarters put them to the other ingredients with some barberries some yolks of raw eggs and a little cream work up all together and put it in the cauls of veal like little sausages then bake them in a dish and being half baked have a pye made and dryed in the oven put these puddings into it with some butter verjuyce sugar some dates on them large mace grapes or barberries and marrow being baked serve it with a cut cover on it and scrape sugar on it Otherwayes To make an Ollive Pye TAke time sweet marjoram savory spinage parsley sage endive sorrel violet leaves and strawberry leaves mince them very small with some yolks of hard eggs then put to them half a pound of currans nutmeg pepper cinamon sugar and salt minced raisins gooseberries or barberries and dates minced small mingle all together then have slices of a leg of veal or a leg of mutton cut thin and hacked with the back of a knife lay them on a clean board and strow on the foresaid materials roul them up and put them in a pye then lay on them some dates marrow large mace and some butter close it up and bake it being baked cut it up liquor it with butter verjuyce and sugar put a slic't lemon into it and serve it up with scraped sugar To bake a Loin Breast or Rack of Veal or Mutton IF you bake it with the bones joynt a loyn very well and season it with nutmeg pepper and salt put it in your pye and put butter to it close it up and bake it in good crust and liquor it with sweet butter Thus also you may bake the breast either in pye or pasty as also the rack or shoulder being stuffed with sweet herbs and fat of beef minced together and baked either in pye or pasty In the summer time you may add to it spinage gooseberries grapes barberries or slic't lemon and in winter prunes and currans or raisins and liquor it with butter sugar and verjuyce To make a Steak Pye the best way CUt a neck loyn or breast into steaks and season them with pepper nutmeg and salt then have some few sweet herbs minced small with an onion and the yolks of three or four hard eggs minced also the pye being made put in the meat and a few capers and strow these ingredients on it then put in butter close it up and bake it three hours moderately c. Make the pye round and pretty deep Otherwayes The meat being prepared as before season it with nutmeg ginger pepper a whole onion and salt fill the pye then put in some large mace half a pound of currans and butter close it up and put it in the oven being half baked put in a pint of warmed claret and when you draw it to send it up cut the lid in pieces and stick it in the meat round the pye or you may leave out onions and put in sugar and verjuyce Otherwayes To bake Steak Pyes the French way SEason the Steaks with pepper nutmeg and salt lightly and set them by then take a piece of the leanest of a leg of mutton and mince it small with some beef-fuet and a few sweet herbs as tops of time pennyroyal young red sage grated bread yolks of eggs sweet cream raisins of the sun c. work all together and make it into little balls and rolls put them into a deep round pye on the steaks then put to them some butter and sprinkle it with verjuyce close it up and bake it being baked cut it up then roul sage leaves in butter fry them and stick them in the balls serve the pye without a cover and liquor it with the juyce of two or three oranges or lemons Otherwayes Bake these steaks in any of the foresaid wayes in patty-pan or dish and make other paste called cold butter paste take to a gallon of flour a pound and a half of butter four or five eggs and but two whites work up the butter and eggs into the flour and being well wrought put to it a little fair cold water and make it up a stiff paste To bake a Gammon of Bacon STeep it all night in water scrape it clean and stuff it with all manner of sweet herbs as sage time parsley sweet marjoram savory violet leaves strawberry leaves fennil rosemary penny-royal c. being cleansed and chopped small with some yolks of hard eggs beaten nutmeg and pepper stuff it and boil it and being fine and tender boild and cold pare the under side take off the skin and season it with nutmeg and pepper then lay it in your pye or pasty with a few whole cloves and slices of raw bacon over it and butter close it up in pye or pasty of short paste and bake it To bake wild Bore TAke the leg season it and lard it very well with good big lard seasoned with nutmeg pepper and beaten ginger lay it in a pye of the form as you see being seasoned all over with the same spices and salt then put a few whole cloves on it a few bay leaves large slices of lard and good store of butter bake it in
of very fine flour and lay it on the Pastry board then strain three or four eggs with a pint of barm and put it into a hole made in the middle of the flour with some two nutmegs fine beaten an ounce of cinamon and an ounce of cloves and mace beaten fine also half a pound of sugar and a pint of cream put these into the flower with two spoonfuls of salt and work it up good and stiff then take half the paste and work three pound of currans well picked and rubbed into it then take the other part and divide it into two equal pieces drive them out as broad as you would have the cake then lay one of the sheets of paste on a sheet of paper and upon that the half that hath the currans and the other part on the top close it up round prick it and bake it being baked ice it with butter sugar and rose-rose-water and set it again into the oven To make French Bread the best way TAke a gallon of fine flour and a pint of good new ale barm or yeast and put it to the flour with the whites of six new laid eggs well beaten in a dish and mixt with the barm in the middle of the flour also three spoonfuls of fine salt then warm some milk and fair water and put to it and make it up pretty stiff being well wrought and worked up cover it in a boul or tray with a warm cloth till your oven be hot then make it up either in rouls or fashion it in little wooden dishes and bake it being baked in a quick oven chip it hot Section 10. To bake all manner of Curneld Fruits in Pyes Tarts or made Dishes raw or preserved as Quinces Wardens Pears Pippins c. To bake a Quince Pye TAke fair quinces core and pare them very thin and put them in a pye then put in it two races of ginger slic't as much cinamon broken into bits and some eight or ten whole cloves lay them in the bottom of the pye and lay on the quinces close packed with as much fine refined sugar as the quinces weighs close it up and bake it and being well soaked the space of four or five hours ice it Otherwayes Take a gallon of flour a pound and a half of butter six eggs thirty quinces three pound of sugar half an ounce of cinamon half an ounce of ginger half an ounce of cloves and some rose-rosewater make them in a pye or tart and being baked strew on double refined sugar Otherwayes Bake these quinces raw slic't very thin with beaten cinamon and the same quantity of sugar as before either in tart patty-pan dish or in cold butter paste sometimes mix them with wardens pears or pippins and some minced citron To make a Quince Pye otherwayes according to this Form TAke Quinces and preserve them being first coared and pared then make a sirrup of fine sugar and spring water take as much as the quinces weigh and to every pound of sugar a pint of fair water make your sirrup in a preserving pan being scum'd and boild to a sirrup put in the quinces boil them up till they be well coloured and being cold bake them in pyes whole or in halves in a round tart dish or patty pan with a cut cover or in quarters being baked put in the same sirrup but before you bake them put in more fine sugar and leave the sirrup to put in afterwards then ice it Thus you may do of any Curneld fruits as wardens pippins pears pearmains green quodlings or any good apples in laid tarts or cuts To make a slic't Tart of Quinces Wardens Pears Pippins in slices raw of divers Compounds THese foresaid fruits being finely pared and slic't in very thin slices season them with beaten cinamon and canded citron minced canded orange or both or raw orange-peel raw lemon-peel fennil-seed or caraway-seed or without any of these compounds or spices but the fruits alone one amongst the other put to ten pippins six quinces six wardens eight pears and two pound of sugar close it up bake it and ice it as the former tarts Thus you may also bake it in patty-pan or dish with cold butter paste To bake Quinces Wardens Pears Pippins or any Fruits preserved to be baked in Pyes Tarts Patty-pan or Dish PReserve any of the foresaid in white wine and sugar till the sirrup grow thick then take the quinces out of it and lay them to cool in a dish then set them into the pye and prick cloves on the tops with some cinamon and good store of refined sugar close them up with a cut cover and being baked ice it and fill it up with the sirrup they were first boiled in Otherwayes You may bake them in an earthen pot with some claret wine and sugar and keep them for your use To make a Trotter Pye of Quinces Wardens Pears c. TAke them either severally or altogether in quarters or slic't raw if in quarters put some whole ones amongst them if slic't beaten spices and a little butter and sugar take to twelve quinces a pound of sugar and a quarter of a pound of butter close it up and bake it and being baked cut it up and mash the fruit to pieces then put in some cream and yolks of eggs beaten together and put it into the pye stir all together and cut the cover into five or six pieces like lozenges or three square and scrape on sugar To make a Pippin Pye TAke thirty good large pippins pare them very thin and make the pye then put in the pippins thirty cloves a quarter of an ounce of whole cinamon and as much pared and slic't a quarter of a pound of orangado as much of lemon in sucket and a pound and half of refined sugar close it up and bake it it will ask four hours baking then ice it with butter sugar and rose water To make a Pippin Tart according to this Form TAke fair pippins and pare them then cut them in quarters coar them and stew them in claret wine whole cinamon and slic't ginger stew them half an hour then put them into a dish and break them not when they are cold lay them one by one into the tart then lay on some green cittern minced small candied orange or coriander put on sugar and close it up bake it and ice it then scrape on sugar and serve it To make a Pippin Tart either in Tart Patty-pan or Dish TAke ten fair pippins preserve them in white wine sugar whole cinamon slic't ginger and eight or ten cloves being finely preserved and well coloured lay them on a cut tart of short paste or in place of preserving you may bake them between two dishes in the oven for the foresaid use A made Dish of Pippins TAke pippins pare and slice them then boil them in claret wine in a pipkin or between two dishes with some sugar and beaten cinamon when 't is boiled
work it as bear but it will not keep long Or take to every gallon of water a quart of honey a quarter of an ounce of mace as much ginger and cinamon and half as much cloves bruise them and use them as abovesaid Otherwayes Take five quarts and a pint of water warm it and put to it a quart of honey and to every gallon of liquor one lemon and a quarter of an ounce of nutmegs it must boil till the scum rise black and if you will have it quickly ready to drink squeese into it a lemon when you tun it and tun it cold To make Metheglin TAke all sorts of herbs that are good and wholesom as balm mint rosemary fennil angelica wilde time hysop burnet agrimony and such other field herbs half a handful of each boil and strain them and let the liquor stand till the next day being settled take two gallons and a half of honey let it boil an hour and in the boiling scum it very clean set it a cooling as you do beer and when it is cold take very good barm and put it into the bottom of the tub by a little and a little as to beer keeping back the thick settling that lyeth in the bottom of the vessel that it is cooled in when it is all put together cover it with a cloth and let it work very near three dayes then when you mean to put it up skim off all the barm clean and put it up into a vessel but you must not stop the vessel very close in three or four dayes but let it have some vent to work when it is close stopped you must look often to it and have a peg on the top to give it vent when you hear it make a noise as it will do or else it will break the vessel Sometimes make a bag and put in good store of slic't ginger some cloves and cinamon boild or not Section 12. To make all manner of Creams Sack-Possets Sillabubs Blamangers White-Pots Fools Wassels c. To make Apple Cream TAke twelve pippins pare and slice or quarter them then put them in a skillet with some claret wine and a race of ginger sliced thin a little lemon peel cut small and some sugar let all these stew together till they be soft then take them off the fire and put them in a dish and when they be cold take a quart of cream boild with a little nutmeg and put in of the apple stuff to make it of what thickness you please and so serve it up To make Codling Cream TAke twenty fair codlings being peeld and codled tender and green put them in a clear silver dish filled half full of rose-water and half a pound of sugar boil all this liquor together till half be consumed and keep it stirring till it be ready then fill up the dish with good thick and sweet cream stir it till it be well mingled and when it hath boild round about the dish take it off sweeten it with fine sugar and serve it cold Otherwayes Codle forty fair codlings green and tender then peel and core them and beat them in a mortar strain them with a quart of cream and mix them well together in a dish with fine sugar sack musk and rose water Thus you may do with any fruit you please To boil Cream with Codlings BOil a quart of cream with mace sugar two yolks of eggs two spoonfuls of rose-water and a grain of ambergreece put it into the cream and set them over the fire till they be ready to boil then set them to cool stirring it till it be cold then take a quart of green codling stuff strained put it into a silver dish and mingle it with cream To make Quince Cream TAke and boil them in fair water but first let the water boil then put them in and being tender boiled take them up and peel them strain them and mingle it with fine sugar then take some very good and sweet cream mix all together and make it of a fit thickness or boil the cream with a stick of cinamon and let it stand till it be cold before you put it to the quinces Thus you may do wardens or pears To make Plumb Cream TAke any kinde of plumbs apricocks or the like and put them in a dish with some sugar white wine sack claret or rose water close them up with a piece of paste between two dishes being baked and cold put to them cream boild with eggs or without or raw and scrape on sugar c. To make Gooseberry Cream COdle them green and boil them up with sugar being preserved put them into the cream strained or whole scrape sugar on them and so serve them cold in boild or raw cream Thus you may do strawberries raspas or red currans put in raw cream whole or serve them with wine and sugar in a dish without cream To make Snow Cream TAke a quart of cream six whites of eggs a quartern of rose-water a quarter of a pound of double refined sugar beat them together in a deep bason or a boul-dish then have a fine silver dish with a penny manchet the bottom and upper crust being taken away and made fast with paste to the bottom of the dish and a streight sprig of rosemary set in the middle of it then beat the cream and eggs together and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have filled the dish You may beat amongst it some musk and ambergreece dissolved and guild it if you please To make Snow Cream otherwayes Boil a quart of cream with a stick of cinamon and thicken it with rice flour the yolks of two or three eggs a little rose-water sugar and salt give it a walm and put it in a dish lay clouted cream on it and fill it up with whipt cream or cream that cometh out of the top of a churm when the butter is come dish out of a squirt or some other fine way scrape on sugar sprinkle it with rose-rose-water and stick some pine-apple-seeds on it Otherwayes Take three pints of cream and the whites of seven eggs strain them together with a little rose-water and as much sugar as will sweeten it then take a stick of a foot long and split it in four quarters beat the cream with it or else with a whisk when the snow riseth put it in a cullender with a spoon that the thin may run from it when you have snow enough boil the rest with cinamon ginger and cloves seethe it till it be thick then strain it and when it is cold put it in a clean dish and lay your snow upon it To make Snow Cream otherwayes with Almonds TAke a quart of good sweet cream and a quarter of a pound of almond paste fine beaten with rose-water and strained with half a pint of white wine put some orange-peel to it a slic't nutmeg and three
sprigs of rosemary let it stand two or three hours in steep then put some double refined sugar to it and strain it into a bason beat it till it froath and bubble and as the froath riseth take it off with a spoon and lay it in the dish you serve it up in To make a Jelly of Almond as white as Snow TAke a pound of almonds steep them in cold water six hours and blanch them into cold water then make a decoction of half a pound of isingglass with two quarts of white wine and the juyce of two lemons boil it till half be wasted then let it cool and strain it mingle it with the almonds and strain them with a pound of double refined sugar and the juyce of two lemons turn it into colours red white or yellow and put it into egg shells or orange-peels and serve them on a pie plate upon a dish To make Almond Cream TAke half a pound of almond paste beaten with rose-water and strain it with a quart of cream put it in a skillet with a stick of cinamon and boil it stir it continually and when it is boiled thick put sugar to it and serve it up cold To make Almond Cream otherwayes Take thick almond milk made with fair spring water and boil it a little then take it from the fire and put to it a little salt and vinegar cast it into a clean strainer and hang it upon a pin over a dish then being finely drained take it down and put it in a dish put to it some fine beaten sugar and a little sack muskedine or white wine dish it on a silver dish and strow on red biskets Otherwayes Take a quart of cream boil it over night then in the morning have half a pound of almonds blanched and fine beaten strain them with the cream and put to it a quarter of a pound of double refined sugar a little rose-water a little fine ginger and cinamon finely searced and mixed all together dish it in a clean silver dish with fine carved sippets round about it To make an Almond Cheese TAke almonds being beaten as fine as marchpane paste then make a sack posset with cream and sack mingle the curd of the posset with almond paste and set it on a chafing-dish of coals put some double refined sugar to it and some rose-water then fashion it on a pie-plate like a fresh cheese put it in a dish put a little cream to it scrape sugar on it and being cold serve it up To make an excellent Cream TAke a quart of cream and set it a boiling with a large mace or two whilest it is boiling cut some thin sippets and lay them in a fine clean dish then have seven or eight yolks of eggs strained with rose-water put some sugar to them then take the cream from the fire put in the eggs and stir all together then pour it on the slices of fine manchet and being cold scrape on sugar and so serve it To make Cream otherwayes Take a quart of cream and boil it with four or five large maces and a stick of whole cinamon when it hath boiled a little while have seven or eight yolks of eggs dissolved with a little cream take the cream from the fire and put in the eggs stir them well into the boiled cream and put it in a clean dish take out the spices and when it is cold stick it with those maces and cinamon Thus you may do with the whites of the eggs with cream To make Cast Cream TAke a quart of cream a pint of new milk and the whites of six eggs strain them together and boil it in the boiling stir it continually till it be thick then put to it some verjuyce and put it into a strainer hang it on a nail or pin to drain the whey from it then strain it put some sugar to it and rose-water dish it in a fair dish and strow on some preserved pine-kernels or candied pistaches In this fashion you may do it of the yolks of eggs To make Clouted Cream TAke three gallons of new milk and set it on the fire in a clean scowred brass pan or kettle till it boils then make a hole in the middle of the milk and take three pints of good cream and put into the hole as it boileth boil it together half an hour then divide it into four milk-pans and let it cool two dayes if the weather be not too hot then take it up with a slice or scummer put it in a dish and sprinkle it with rose water lay one clod upon another and scrape on sugar To make clouted Cream otherwayes extraordinary TAke four gallons of new milk from the Cow set it over the fire in a clean scowred pan or kettle to scald ready to boil strain it through a clean strainer and put it into several pans to cool then take the cream some six hours after and put it in the dish you mean to serve it in season it with rose water sugar and musk put some raw cream to it and some snow cream on that To make clouted Cream otherwayes TAke a gallon of new milk from the Cow two quarts of cream and twelve spoonfulls of rose water put these together in a large milk pan and set it upon a fire of charcoal well kindled you must be sure the fire be not too hot and let it stand a day and a night then take it off and dish it with a slice or scummer let no milk be in it and being disht and cut in fine little pieces scrape sugar on it To make a very good Cream WHen you churm butter take out half a pint of cream just as it begins to turn to butter that is when it is a little frothy then boil a quart of good thick and new cream season it with sugar and a little rose water when it is quite cold mingle it very well with that you take out of the churm and so dish it To make a Sack Cream TAke a quart of cream and set it on the fire when it is boiled drop in six or eight drops of sack and stir it well to keep it from curding then season it with sugar and strong water To make Cabidge Cream SEt six quarts of new milk on the fire and when it boils empty it into ten or twelve earthen pans or bouls as fast as you can without frothing set them where they may come and when they are little cold gather the cream that is on the top with your hand rumpling it together and lay it on a plate when you have laid three or four layings on one another wet a feather in rose water and musk and stroak over it then searce a little grated nutmeg and fine sugar and if you please beat some musk and ambergreece in it and lay three or four layes more on as before thus do till you have off all the cream in the bouls then put all the milk
to boil again and when it boils set it as you did before in bouls and so use it in like manner it will yield four or five times seething which you must use as before that it may lie round and high like a cabidge or let one of the first bouls stand because the cream may be thick and most crumpled take that up last to lay on uppermost and when you serve it up searse or scrape sugar on it this must be made over night for dinner or in the morning for supper To make Stone Cream TAke a quart of cream two or three blades of large mace two or three little sticks of cinamon and six spoonfulls of rose water season it sweet with sugar and boil it till it taste well of the spice then dish it and stir it till it be as cold as milk from the Cow then put in a little runnet and stir it together let it stand and cool and serve it to the table To make Whipt Cream TAke a whisk or a rod and beat it up thick in a boul or large bason till it be as thick as the cream that comes of the top of a churm then lay fine linnen clouts on saucers being wet lay on the cream and let it rest two or three hours then turn them into a fine silver dish put raw cream to them and scrape on sugar To make Rice Cream TAke a quart of cream two handfulls of rice flour and a quarter of a pound of sugar mingle the flour and sugar very well together and put it in the cream then beat the yolk of an egg with a little rose water put it to the cream and stir them all together set it over a quick fire keeping it continually stirring till it be as thick as pap To make another rare Cream TAke a pound of almond paste fine beaten with rose water mingle it with a quart of cream six eggs a little sack half a pound of sugar and some beaten nutmeg strain them and put them in a clean scowred skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it with juyce of orange sugar and stick it full of candied pistaches To make a white Leach of Cream TAke a quart of cream twelve sponfulls of rose water two grains of musk two drops of oyl of mace or two large maces boil them with half a pound of sugar and half a pound of the whitest isingglass being first steeped and washed clean then run it through your jelly bag into a dish when it is cold slice it into chequer work and serve it on a plate This is the best way to make leach To make other Leach with Almonds TAke two ounces of isingglass lay it two hours in fair water then boil it in clear spring water and being well disgested set it to cool then have a pound of almonds beaten very fine with rose water strain them with a pint of new milk and put in some mace and slic't ginger boil them till it taste well of the spices then put into it the disgested isingglass some sugar and a little rose water give it a walm over the fire and run it through a strainer into dishes and slice it into dishes To make a Cream in the Italian fashion to eat cold TAke twenty yolks of eggs and two quarts of cream strain it with a little salt saffron rose water juyce of orange a little white wine and a pound of fine sugar then bake it in a deep dish with-some fine cinamon and some candied pistaches stuck on it and when it is baked white muskedines Thus you may do with the whites of the eggs and put in no spices To make Pyramidis Cream TAke a quart of water and six ounces of harts-horn put it into a bottle with gum-dragon and gum arabick of each as much as a walnut put them all into the bottle which must be so big as will hold a pint more for if it be full it will break stop it very close with a cork and tye a cloth over it put the bottle in the beef pot or boil it in a pot with water let it boil three hours then take as much cream as there is jelly and half a pound of almonds well beaten with rose water mingle the cream and the almonds together strain it then put the jelly when it is cold into a silver bason and the cream to it sweeten it as you please and put in two or three grains of musk and ambergreece set it over the fire and stir it continually till it be seething hot but let it not boil then put it in an old fashioned drinking glass and let it stand till it be cold when you will use it put the glass in some warm water and whelm it in a dish then take pistaches boild in white wine and sugar stick it all over and serve it in with cream French Barley Cream TAke a porringer full of French perle barley boil it in eight or nine several waters very tender then put it in a quart of cream with some large mace and whole cinamon boil it a little a quarter of an hour then have two pound of almonds blanched and beaten fine with rose water put to them some sugar and strain the almonds with some cold cream then put all over the fire and stir it till it be ready to boil take it off the fire still stirring it till it be half cold then put to it two spoonfulls of sack or white wine and a little salt and serve it in a dish cold To make Cheesecakes LEt your paste be very good either puff-paste or cold butter paste with sugar mixed with it then the whey being dryed very well from the cheese curds which must be made of new milk or better beat them in a mortar or tray with a quarter of a pound of butter to every pottle of curds a good quantity of rose water three grains of ambergreece or musk prepared the trumbs of a small manchet rubbed through a cullender the yolks of ten eggs a grated nutmeg a little salt and good store of sugar mix all these well together with a little cream but do not make them too soft instead of bread you may take almonds which are much better bake them in a quick oven and let them not stand too long in lest they should be too dry To make Cheesecakes otherwayes MAke the crust of milk and butter boiled together put into the flour and made up pretty stiff to a pottle of fine flour take half a pound of butter then take a fresh cheese made of morning milk and a pint of cream put it to the new milk and set the cheese with some runnet when it is come put it in a cheese cloth and press it from the whay stamp in the curds a grated fine small manchet some cloves and mace a pound and a half of well washed and picked currans the yolks of eight
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
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
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
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
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-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 rose-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
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
some fresh eel dryed cherries prunes taken from the stones grapes some mushrooms and oysters season the foresaid things altogether in a dish or tray with some pepper nutmeg and salt roul them in the slices of the hacked sturgeon with the larded side outmost lay them in the pie with the butter under them being filled lay on it some oysters blanched chesnuts mushrooms cockles pine-apple seed grapes gooseberries and more butter close it up bake it and liquor it with butter verjuyce and sugar serve it up hot To bake Sturgeon to be eaten hot with divers forcings or stuffings TAke a rand and cut it into small pieces as big as a walnut mince it with fresh eel some sweet herbs a few green onions penniroyal grated bread nutmeg pepper salt currans gooseberries and eggs mingle altogether and make it into balls fill the pie with the whole meat and the balls and lay on them some large mace barberries chesnuts yolks of hard eggs and butter fill the pie and bake it being baked liquor it with butter and grape verjuyce Or mince some sturgeon grated parmisan or good Holland cheese mince the sturgeon and fresh eel together being fine minced put some currans to it nutmeg pepper and cloves beaten some sweet herbs minced small some salt saffron and raw yolks of eggs Other Stuffings or Puddings GRated bread nutmeg pepper sweet herbs minced very fine four or five yolks of hard eggs minced very small two or three raw eggs cream currans grapes barberries and sugar mix them altogether and lay them on the sturgeon in the pie close it up and bake it and liquor it with butter white wine sugar the yolk of an egg and ice it To make an Olio of Sturgeon with other Fishes TAke some sturgeon and mince it with a fresh eel put to it some sweet herbs minced small some grated bread yolks of eggs salt nutmeg pepper some gooseberries grapes or barberries and make it into little balls or rolls Then have fresh fish scaled washed dryed and parted into equal pieces season them with pepper nutmeg salt and set them by then make ready shell fish and season them as the other fishes lightly with the same spices Then make ready roots as potatoes skirrets artichocks and chesnuts boil them cleanse them and season them with the former spices Next have yolks of hard eggs large mace barberries grapes or gooseberries and butter make your pie and put butter in the bottom of it mix them altogether and fill the pie then put in two or three bay leaves and a few whole clove mix the minced balls amongst the other meat and roots then lay on the top some large mace potatoes barberries grapes or gooseberries chesnuts pistaches and butter close it up and bake it fill it up with beaten butter beaten with the juyce of oranges dish and cut up the cover and put all over it slic't lemons and sometimes to the lear the yolk of an egg or two To make minced Herring Pies TAke salt herrings being watered crush them between your hands and you shall loose the fish from the skin take off the skin whole and lay them in a dish then have a pound of almond paste ready mince the herrings and stamp them with the almond paste two of the milts or rows five or six dates some grated manchet sugar sack rose-water and saffron make the composition somewhat stiff and fill the skins put butter in the bottom of your pie lay on the herring and on them dates gooseberries currans barberries and butter close it up and bake it being baked liquor it with butter verjuyce and sugar Otherwayes Bone them and mince them being finely cleansed with two or three pleasant pears raisins of the sun some currans dates sugar cinamon ginger nutmeg pepper and butter mingle all together fill your pies and being baked liquor them with verjuyce claret or white wine To make minced Pies of Ling Stock-fish Haberdine c. BEing boild take it from the skin and bones and mince it with some pippins season it with nutmeg cinamon ginger pepper carraway-seed currans minced raisins rose-water minced lemon-peel sugar slic't dates white wine verjuyce and butter fill your pies bake them and ice them Otherwayes Mince them with yolks of hard eggs mince also all manner of good pot-herbs mix them together and season them with the seasoning aforesaid liquor it with butter verjuice sugar beaten cinamon and ice them Section 19. Or The seventh Section of Fish Shewing the exactest way of dressing all manner of Shell-Fish To stew Oysters the French way TAke oysters open them and parboil them in their own liquor the quantity of three pints or a pottle being parboild wash them in warm water clean from the dregs beard them and put them in a pipkin with a little white wine and some of the liquor they were parboiled in a whole onion some salt and pepper and stew them till they be half done then put them and their liquor into a frying pan fry them a pretty while put to them a good piece of sweet butter and fry them therein so much longer then have ten or twelve yolks of eggs dissolved with some vinegar wherein you must put in some minced parsley and some grated nutmeg put these ingredients into the oysters shake them in the frying-pan a walm or two and serve them up To stew Oysters otherwayes TAke a pottle of large great oysters parboil them in their own liquor then wash them in warm water from the dregs and put them in a pipkin with a good big onion or two and five or six blades of large mace a little whole pepper a slic't nutmeg a quarter of a pint of white wine as much wine vinegar a quarter of a pound of sweet butter and a little salt stew them finely together on a soft fire the space of half an hour then dish them on sippets of French bread slic't lemon on them and barberries run them over with beaten butter and garnish the dish with dryed manchet grated and searsed To stew Oysters otherwayes TAke a pottle of large great oysters parboil them in their own liquor then wash them in warm water wipe them dry and pull away the finns flour them and fry them in clarified butter fine and white then take them up and put them in a large dish with some white or claret wine a little vinegar a quarter of a pound of sweet butter some grated nutmeg large mace salt and two or three slices of an orange stew them two or three walms then serve them in a large clean scowred dish pour the sauce on them and run them over with beaten butter slic't lemon or orange and sippets round the dish Otherwayes Take a pottle of great oysters and stew them in their own liquor then take them up wash them in warm water take off the finns and put them in a pipkin with some of their own liquor a pint of white wine a little wine vinegar six large
maces two or three whole onions a race of ginger slic't a whole nutmeg slic't twelve whole pepper corns salt a quarter of a pound of good sweet butter and a little faggot of sweet herbs stew all these together very well then drain them through a cullender and dish them on fine carved sippets then take some of the liquor they were stewed in and beat it up thick with a minced lemon and half a pound of butter pour it on the oysters being dished and garnish the dish and the oysters with grapes grated bread slic't lemon and barberries Or thus Broil great oysters in their shells brown and dry but burn them not then take them out and put them in a pipkin with some good sweet butter the juyce of two or three oranges a little pepper and grated nutmeg give them a walm and dish them in a fair scowred dish with carved sippets and garnish it with dryed grated searsed fine manchet To make Oyster Pottage TAke some boild pease strain them and put them in a pipkin with some capers some sweet herbs finely chopped some salt and butter then have some great oysters fryed with sweet herbs and grosly chopped put them to the strained pease stew them together serve them on a clean scowred dish on fine carved sippets and garnish the dish with grated bread Otherwayes Take a quart of great oysters parboil them in their own liquor and stew them in a pipkin with some capers large mace a faggot of sweet herbs salt and butter being finely stewed serve them on slices of dryed French bread round the oysters slic't lemon and on the pottage boild spinage minced and buttered but first pour on the broth To make a Hash of Oysters TAke three quarts of great oysters parboil them and save their liquor then mince two quarts of them very fine and put them a stewing in a pipkin with half a pint of white wine a good big onion or two some large mace a grated nutmeg some chesnuts and pistaches three or four spoonfulls of wine vinegar a quarter of a pound of good sweet butter some oyster liquor pepper salt and a faggot of sweet herbs stew the foresaid together upon a soft fire the space of half an hour then take the other oysters and season them with pepper salt and nutmeg fry them in batter made of fine flour eggs salt and cream make one half of it green with juyce of spinage and sweet herbs chopped small dip them in these batters and fry them in clarified butter being fryed keep them warm in an oven then have a fine clean large dish lay slices of French bread all over the bottom of the dish scald and steep the bread with some gravy of the hash or oyster liquor and white wine boild together dish the hash all over the slices of bread lay on that the fryed oysters chesnuts and pistaches then beat up a leir or sauce of butter juyce of lemon or oranges five or six a little white wine the yolks of three or four eggs and pour on this sauce over the hash with some slic't lemon and lemon-peel garnish the dish with grated bread being dryed and searsed some pistaches chesnuts carved lemons and frved oysters Sometimes you may use mushrooms boild in water salt sweet herbs large mace cloves bay leaves two or three cloves of garlick then take them up dip them in batter and fry them brown make sauce for them with claret and the juyce of two or three oranges salt butter the juyce of horse-raddish roots beaten and strained grated nutmeg and pepper beat them up thick with the yolks of two or three eggs do this sauce in a frying-pan shake them well together and pour it on the hash with the mushrooms To marinate great Oysters to be eaten hot TAke three quarts of great oysters ready opened parboil them in their own liquor then take them out and wash them in warm water wipe them dry and flour them fry them crisp in a frying-pan with three pints of sweet sallet oyl put them in a dish and set them before the fire or in a warm oven then make sauce with white wine wine vinegar four or five blades of large mace two or three slic't nutmegs two races of slic't ginger some twenty cloves twice as much of whole pepper and some salt boil all the foresaid spices in a pipkin with a quart of white wine a pint of wine vinegar rosemary time winter savory sweet marjoram bay leaves sage and parsley the tops of all these herbs about an inch long then take three or four good lemons slic't dish up the oysters in a clean scowred dish pour on the broth herbs and spices on them lay on the slic't lemons and run it over with some of the oyl they were fryed in and serve them up hot Or fry them in clarified butter Oysters in Stoffado PArboil a pottle or three quarts of great oysters save the liquor and wash the oysters in warm water then after steep them in white wine wine vinegar slic't nutmeg large mace whole pepper salt and cloves give them a walm on the fire set them off and let them steep two or three hours then take them out wipe them dry dip them in batter made of fine flour yolks of eggs some cream and falt fry them and being fryed keep them warm then take some of the spices liquor some of the oyster liquor and some butter beat these things up thick with the slices of an orange or two and two or three yolks of eggs then dish the fryed oysters in a fine clean dish on a chafing dish of coals run on the sauce over them with the spices slic't orange and barberries and garnish the dish with searsed manchet To jelly Oysters TAke ten flounders two small pikes or plaice and four ounces of isingglass being finely cleansed boil them in a pipkin in a pottle of fair spring water and a pottle of white wine with some large mace and slic't ginger boil them to a jelly and strain it through a strainer into a bason or deep dish being cold pare off the top and bottom and put it into a pipkin with the juyce of six or seven great lemons to a pottle of this broth three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed altogether with a rouling pin and put amongst the jelly being melted but not too hot set the pipkin on a soft fire to stew put in it a grain of musk and as much ambergreece well rubbed let it stew half an hour on the embers then boil it up and let it run through your jelly bag then stew the oysters in white wine oyster liquor juyce of orange mace slic't nutmeg whole pepper some salt and sugar dish them in a fine clean dish with some preserved barberries large mace or poungarnet kernels and run the jelly over them in the dish garnish the dish with carved lemons large mace and preserved barberries
To pickle Oysters TAke eight quarts of oysters and parboil them in their own liquor then take them out wash them in warm water and wipe them dry then take the liquor they were parboild in and clear it from the grounds into a large pipkin or skillet put to it a pottle of good white wine a quart of wine vinegar some large mace whole pepper and a good quantity of salt set it over the fire boil it leasurely scum it clean and being well boild put the liquor into eight barrels of quarts apiece being cold put in the oysters and close up the head Otherwayes Take eight quarts of the fairest oysters that can be gotten fresh and new at the full of the Moon parboil them in their own liquor then wipe them dry with a clean cloth clear the liquor from the dregs and put the oysters in a well seasoned barrel that will but just hold them then boil the oyster liquor with a quart of white wine a pint of wine vinegar eight or ten blades of large mace an ounce of whole pepper four ounces of white salt four races of slic't ginger and twenty cloves boil these ingredients four or five walms and being cold put them to the oysters close up the barrel and keep it for your use When you serve them serve them in a fine clean dish with bay leaves round about them barberries slic't lemon and slic't orange To souce Oysters to serve hot or cold TAke a gallon of great oysters ready opened parboil them in their own liquor and being well parboild put them into a cullender and save the liquor then wash the oysters in warm water from the grounds and grit set them by and make a pickle for them with a pint of white wine and half a pint of wine vinegar put it in a pipkin with some large mace slic't nutmegs slic't ginger whole pepper three or four cloves and some salt give it four or five walms and put in the oysters into the warm pickle with two slic't lemons and lemon peels cover the pipkin close to keep in the spirits spices and liquor To roast Oysters STrain the liquor from the oysters wash them very clean and give them a scald in boiling liquor or water then cut small lard of a fat salt eel and lard them with a very small larding-prick spit them on a small spit for that service then beat two or three yolks of eggs with a little grated bread or nutmeg salt and a little rosemary and time minced very small when the oysters are hot at the fire baste them continually with these ingredients laying them pretty warm at the fire For the sauce boil a little white wine oyster liquor a sprig of time grated bread and salt beat it up thick with butter and rub the dish with a clove of garlick To roast Oysters otherwayes TAke two quarts of large great oysters and parboil them in their own liquor then take them out wash them from the dregs and wipe them dry on a clean cloth then have slices of a fat salt eel as thick as a half crown piece season the oysters with nutmeg and salt spit them on a fine small wooden spit for that purpose spit first a sage leaf then a slice of eel and then an oyster thus do till they be all spitted and binde them to another spit with packthred baste them with yolks of eggs grated bread and stripped time and lay them to a warm fire with here and there a clove in them being finely roasted make sauce with the gravy that drops from them blow off the fat and put to it some claret wine the juyce of an orange grated nutmeg and a little butter beat it up thick together with some of the oyster liquor and serve them on this sauce with slices of orange Otherwayes Take the greatest oysters you can get being opened parboil them in their own liquor save the liquor and wash the oysters in some water wipe them dry and being cold lard them with eight or ten lardons through each oyster the lard being first seasoned with cloves pepper and nutmeg beaten very small being larded spit them on two wooden scuers binde them to an iron spit and roast them baste them with anchove sauce made of some of the oyster liquor let them drip in it and being enough bread them with the crust of a roul grated then dish them blow the fat off the gravy put it to the oysters and wring on the juyce of a lemon To broil Oysters TAke great oysters and set them on a gridiron with the heads downwards put them up an end and broil them dry brown and hard then put two or three of them in a shell with some melted butter set them on the gridiron till they be finely stewed then dish them on a plate and fill them up with good butter onely melted or beaten with juyce of orange pepper them lightly and serve them up hot To broil Oysters otherwayes upon paper BRoil them on a gridiron as before then take them out of the shells into a dish and chuse out the fairest then have a sheet of white paper made like a dripping-pan set it on the gridiron and run it over with clarified butter lay on some sage leaves some fine thin slices of a fat fresh eel being parboild and some oysters stew them on the hot embers and being finely broild serve them on a dish and a plate in the paper they are broild in and put to them beaten butter juyce of orange and slices of lemon To broil large Oysters otherwayes TAke a pottle of great oysters opened and parboil them in their own liquor being done pour them into a cullender and save the liquor then wash the oysters in warm water from the grounds wipe them with a clean cloth beard them and put them in a pipkin put to them large mace two great onions some butter some of their own liquor some white wine wine vinegar and salt stew them together very well then set some of the largest shells on a gridiron put two or three in a shell with some of the liquor out of the pipkin broil them on a soft fire and being broild set them on a dish and plate and fill them up with beaten butter Sometimes you may bread them in the broiling To fry Oysters TAke two quarts of great oysters being parboild in their own liquor and washed in warm water bread them dry them and flour them fry them in clarified butter crisp and white then have butter'd prawns or shrimps butter'd with cream and sweet butter lay them in the bottom of a clean dish and lay the fried oysters round about them run them over with beaten butter juyce of oranges bay leaves stuck round the oysters and slices of oranges or lemons Otherwayes Strain the liquor from the oysters wash them and parboil them in a kettle then dry them and roul them in flour or make a batter with eggs flour a little cream
and salt rouling them in it and fry them in butter For the sauce boil the juyce of two or three oranges some of their own liquor a slic't nutmeg and claret being boild a little put in a piece of butter beating it up thick then warm the dish rub it with a clove of garlick dish the oysters and garnish them with slices of orange To bake Oysters PArboil your oysters in their own liquor then take them out and wash them in warm water from the dregs dry them and season them with pepper nutmeg yolks of hard eggs and salt the pie being made put a few currans in the bottom and lay on the oysters with some slic't dates in halves some large mace slic't lemon barberries and butter close it up and bake it then liquor it with white wine sugar and butter or in place of white wine use verjuyce The Forms of Oysters Pies To bake Oysters otherwayes SEason them with pepper salt and nutmegs the same quantity as beforesaid and the same quantity of oysters two or three whole onions nor no currans nor sugar but adde to it in all respects else as slic't nutmeg on them large mace hard eggs in halves barberries and butter liquor it with beaten butter white wine and juyce of oranges Otherwayes for change in the seasoning put to them chopped time hard eggs some anchoves and the foresaid spices Or take large oysters broil them dry and brown in the shells and season them with the former spices bottoms of boild artichocks pickled mushrooms and no onions but all things else as the former liquor them with beaten butter juyce of orange and some claret wine Otherwayes Being parboild in their own liquor season them with a little salt sweet herbs minced small one spoonful fill the pie and put into it three or four blades of large mace a slic't lemon and on flesh dayes a good handful of marrow rouled in yolks of eggs and butter close it up and bake it make liquor for it with two nutmegs grated a little pepper butter verjuyce and sugar To make an Oyster Pie otherwayes TAke a pottle of oysters being parboild in their own liquor beard and dry them season them with large mace whole pepper a little beaten ginger salt butter and marrow close it up and being baked make a leir with white wine the oyster liquor and one onion or rub the ladle with garlick you beat it up withal it being boild put in a pound of butter with a minced lemon a faggot of sweet herbs and being boild put in the liquor To make Mince Pies or Chewits of Oysters TAke three quarts of great oysters ready opened and parboild in their own liquor then wash them in warm water from the drâ—… dry them and mince them very fine season them lightâ—◠〈◊〉 nutmeg pepper salt cloves mace cinamon carraâ—…seed some minced raisins of the sun slic't dates sugâ—…â—urrans and half a pint of white wine mingle all toâ—â—â—â—â—r and put butter in the bottoms of the pies fill the 〈◊〉 and bake them To bake Oysters otherwayes SEason them with pepper salt nutmeg and sweet herbs strowed on them in the pie large mace barberries butter and a whole onion or two for liquor a little white wine and wine vinegar beat it up thick with butter and liquor the pie cut it up and lay on a slic't lemon let not the lemon boil in it and serve it hot Otherwayes Season them as before with pepper nutmeg and salt being bearded but first fry them in clarified butter then take them up and season them lay them in the pie being cold put butter to them and large mace close it up and bake it then make liquor with a little claret wine and juyce of oranges beat it up thick with butter and a little wine vinegar liquor the pie lay on some slices of orange and set it again into the oven a little while To bake Oysters otherwayes TAke great oysters beard them and season them with grated nutmeg salt and some sweet herbs minced small lay them in the pie with a small quantity of the sweet herbs strowed on them some twenty whole corns of pepper slic't ginger a whole onion or two large mace and some butter close it up and bake it and make liquor with white wine some of their own liquor and a minced lemon and beat it up thick Otherwayes Broil great oysters dry in the shells then take them out and season them with grated nutmeg pepper and salt lay them in the pie and strow on them the yolks of two hard eggs minced some stripped time some capers large mace and butter close it up and make liquor with claret wine wine vinegar butter and juyce of oranges beat it up thick and liquor the pie set it again into the oven a little while and serve it hot To make a made Dish of Oysters and other Compounds TAke oysters cockles prawns craw-fish and shrimps being finely cleansed from the grit season them with nutmeg pepper and salt next have chesnuts roasted and blanched skirrets boild blanched and seasoned then have a dish or patty-pan ready with a sheet of cool butter paste lay some butter on it then the fishes and on them the skirrets chesnuts pistaches slic't-lemon large mace barberries and butter close it up and bake it and being baked fill it up with beaten butter beat with juyce of oranges and some white wine or beaten butter with a little wine vinegar verjuyce or juyce of green grapes or a little good fresh fish broth cut it up and liquor it lay on the cover or cut it into four or five pieces lay it round the dish and serve it hot To make cool Butter Paste for this Dish TAke to every peck of flour five pound of butter and the whites of six eggs work it well together dry then put cold water to it this paste is good onely for pattypans and pasties To make Paste for Oyster Pies THe paste for thin bak't meats must be made with boiling liquor put to every peck of flour two pound of butter but let the butter boil in the liquor first To fry Mushrooms BLanch them and wash them clean if they be large quarter them and boil them with water salt vinegar sweet herbs large mace cloves bay leaves and two or three cloves of garlick then take them up dry them dip them in batter and fry them in clarified butter till they be brown make sauce for them with claret wine the juyce of two or three oranges salt butter the juyce of horse-raddish root beaten and strained slic't nutmeg and pepper put these into a frying-pan with the yolks of two or three eggs dissolved with some mutton gravy beat and shake them well togerher in the pan that they curddle not then dish the mushrooms on a dish being first rubbed with a clove of garlick and garnish it with oranges and lemons To dress Mushrooms in the Italian Fashion TAke mushrooms peel and wash them and boil
pour the liquor to them herbs spices and some lemon-peels close up the head of the kegg or firkin and keep them for your use when you serve them serve them with the spices herbs peels and some of the liquor or pickle To jelly Lobsters Crawfish or Prawns TAke a tench being new draw out the garbish at the gills and cut out all the gills it will boil the whiter then set on as much clear water as will conveniently boil it season it with salt wine vinegar five or six bay leaves large mace three or four whole cloves and a faggot of sweet herbs bound up hard together so soon as this preparative boils put in the tench being clean wiped do not scale it it being boild take it up and wash off all the loose scales then strain the liquor through a jelly bag and put to it a piece of isingglass being first washed and steeped for the purpose boil it very cleanly and run it through a jelly bag then having the fish taken out of the shells lay them in a large clean dish lay the lobsters in slices and the crawfish and prawns whole and run this jelly over them You may make this jelly of divers colours as you may see in the Section of Jellies page 188. Garnish the dish of jellies with lemon-peels cut in branches or long slices as you fancy barberries and fine coloured flowers Or lard the lobsters with salt eel or stick it with candied oranges green citterns or preserved barberries and make the jelly sweet To stew Crabs BEing boild take the meat out of the bodies or barrels and save the great claws and the small legs whole to garnish the dish strain the meat with some claret wine grated bread wine vinegar nutmeg a little salt and a piece of butter stew them together an hour on a soft fire in a pipkin and being stewed almost dry put in some beaten butter with juyce of oranges beat up thick then dish the shells being washed and finely cleansed the claws and little legs round about them put in the meat into the shells and so serve them Sometimes you may use yolks of eggs strained with butter To stew Crabs otherwayes BEing boild take the meat out of the shells and put it in a pipkin with some claret wine and wine vinegar minced time pepper grated bread salt the yolks of two or three hard eggs strained or minced very small some sweet butter capers and some large mace stew it finely rub the shells with a clove or two of garlick and dish them as is shown before Otherwayes Take the meat out of the bodies and put it in a pipkin with some cinamon wine vinegar butter and beaten ginger stew them and serve them as the former dished with the legs about them Sometimes you may add sugar to them parboild grapes gooseberries or barberries and in place of vinegar juyce of oranges and run them over with beaten butter To butter Crabs THe crabs being boild take the meat out of the bodies and strain it with the yolks of three or four hard eggs beaten cinamon sugar claret wine and wine vinegar stew the meat in a pipkin with some sweet butter the space of a quarter of an hour and serve them as the former Otherwayes Being boild take the meat out of the shells as also out of the great claws cut it into dice-work and put both the meats into a pipkin together with some white wine juyce of oranges nutmeg and some slices of oranges stew it two or three walms on the fire and the shells being finely cleansed and dried put the meat into them and lay the legs round about them in a clean dish To make a Hash of Crabs TAke two crabs being boild take out the meat of the claws and cut it into dice-work mix it with the meat of the body then have some pine-apple-seed and some pistaches or artichock bottoms boild blanched and cut into dice-work or some asparagus boild and cut half an inch long stew all these together with some claret wine vinegar grated nutmeg salt some sweet butter and the slices of an orange being finely stewed dish it on sippets cuts or lozenges of puff-paste and garnish it with fritters of arms slic't lemon carved barberries grapes or gooseberries and run it over with beaten butter and yolks of eggs beaten up thick together To force a Crab. TAke a boild crab take the meat out of the shell and mince the claws with a good fresh eel season it with cloves mace some sweet herbs chopped and salt mingle all together with some yolks of eggs some grapes gooseberries or barberries and sometimes boild artichocks in dice-work or boild asparagus some almond paste the meat of the body of the crab and some grated bread fill the shell with this compound and make some into balls bake them in a dish with some butter and white wine in a soft oven being baked serve them in a clean dish with a sauce made of beaten butter large mace scalded grapes gooseberries or barberries or some slic't orange or lemon and some yolks of raw eggs dissolved with some white wine or claret and beat up thick with butter brew it well together pour it on the fish and lay on some slic't lemon stick the balls with some pistaches slic't almonds pine apple-seeds or some pretty cuts in paste To broil Crabs in Oyl or Butter TAke crabs being boild in water and salt steep them in oyl and vinegar and broil them on a gridiron on a soft fire of embers in the broiling baste them with some rosemary branches and being broild serve them with the sauces they were broild with oyl and vinegar or beaten butter vinegar and the rosemary branches they were basted with To fry Crabs TAke the meat out of the great claws being first boild flour and fry them and take the meat out of the body strain half of it for sauce and the other half to fry and mix it with grated bread almond paste nutmeg salt and yolks af eggs fry it in clarified butter being first dipped in batter put in a spoonful at a time then make sauce with wine vinegar butter or juyce of orange and grated nutmeg beat up the butter thick and put some of the meat that was strained into the sauce warm it and put it in a clean dish lay the meat on the sauce slices of orange over all and run it over with beaten butter fryed parsley round the dish brim and the little legs round the meat Otherwayes Being boild and cold take the meat out of the claws flour and fry them then take the meat out of the body butter it with butter vinegar and pepper and put it in a clean dish put the fried crab round about it and run it over with beaten butter juyce and slices of orange and lay on it sage leaves fryed in batter or fried parsley To bake Crabs in Pie Dish or Patty-pan TAke four or five crabs being boild take the meat
out of the shells and claws as whole as you can season it with nutmeg and salt lightly then strain the meat that came out of body shells with a little claret wine some cinamon ginger juyce of orange and butter make the pie dish or patty-pan lay butter in the bottom then the meat of the claws some pistaches asparagus some bottoms of artichocks yolks of hard eggs large mace grapes gooseberries or barberries dates or slic't orange and butter close it up and bake it being baked liquor it with the meat out of the body Otherwayes Mince them with a tench or fresh eel and season it with sweet herbs minced small beaten nutmeg pepper and salt lightly seasoned and mingle the meat that was in the bodies of the crabs with the other seasoned fishes mingle also with this foresaid meat some boild or roasted chesnuts or artichocks asparagus boild and cut an inch long pistaches or pine-apple-seed and grapes gooseberries or barberries fill the pie dish or patty-pan close it up and bake it being baked liquor it with juyce of oranges some claret wine good butter beat up thick and the yolks of two or three eggs fill up the pie lay slices of an orange on it and stick in some lozenges of puff-paste or branches of short paste To make minced Pies of a Crab. BEing boild mince the legs and strain the meat in the body with two or three yolks of eggs mince also some sweet herbs and put to it some almond paste or grated bread a minced onion some fat eel cut like little dice or some fat belly of salmon mingle it altogether and put it in a pie made according to this form season it with nutmeg pepper salt currans and barberries grapes or gooseberries mingle also some butter and fill your pie bake it and being baked liquor it with beaten butter and white wine Or with butter sugar cinamon sweet herbs chopped and verjuyce To dress Tartoise CUt off the head feet and tail and boil it in water wine and salt being boild pull the shell asunder and pick the meat from the skins and the gall from the liver save the eggs whole if a female and stew the eggs meat and liver in a dish with some grated nutmeg a little sweet herbs minced small and some sweet butter stew it up and serve it on fine sippets cover the meat with the upper shell of the tortoise and slices or juyce of orange Or stew them in a pipkin with some butter white winesome of the broth a whole onion or two time parsley winter savory and rosemary minc't being finely stewed serve them on sippets or put them in the shells being cleansed or make a fricase in a frying-pan with three or four yolks of eggs and some of the shells amongst them and dress them as aforesaid To dress Snails TAke shell snails and having water boild put them in then pick them out of the shells with a great pin into a bason cast salt to them scour the slime from them and after wash them in two or three waters being clean scowred dry them with a clean cloth then have rosemary time parsley winter savory and pepper very small put them into a deep bason or pipkin put to them some salt and good sallet oyl mingle altogether then have the shells finely cleansed fill them and set them on a gridiron broil them upon embers softly and being broild dish four or five dozen in a dish fill them up with oyl and serve them hot To stew Snails BEing well scowred and cleansed as aforesaid put to them some claret wine and vinegar a handful of capers mace pepper grated bread a little minced time salt and the yolks of two or three hard eggs minced let all these stew together till you think it be enough then put in a good piece of butter shaking it together heat the dish and rub it with a clove of garlick put them on fine sippets of French bread pour on the snails and some barberries or slic't lemons Otherwayes Being cleansed fry them in oyl or clarified butter with some slices of a fresh eel and some fryed sage leaves stew them in a pipkin with some white wine butter and pepper and serve them on sippets with beaten butter and juyce of oranges Otherwayes Being finely boild and cleansed fry them in clarified butter being fryed take them up and put them in a pipkin put to them some sweet butter chopped parsley white or claret wine some grated nutmeg slices of orange and a little salt stew them well together serve them on sippets and run them over with beaten butter and slices of oranges To fry Snails TAke shell snails in January February or March when they be closed up boil them in a skillet of boiling water and when they be tender boild take them out of the shells with a pin cleanse them from the slime flour them and fry them being fryed serve them in a clean dish with butter vinegar fryed parsley fryed onions or ellicksander leaves fryed or served with beaten butter and juyce of orange or oyl vinegar and slic't lemon Otherwayes Fry them in oyl and butter being finely cleansed and serve them with butter vinegar and pepper or oyl vinegar and pepper To make a Hash of Snails BEing boild and cleansed mince them small put them in a pipkin with some sweet herbs minced the yolks of hard eggs some whole capers nutmeg pepper salt some pistaches and butter or oyl being stewed the space of half an hour on a soft fire then have some fryed toast of French bread lay some in the bottom and some round the meat in the dish To dress Snails in a Pottage WAsh them very well in many waters then put them in an earthen pan or a wide dish put as much water as will cover them and set your dish on some coals when they boil take them out of the shells and scour them with water and salt three or four times then put them in a pipkin with water and salt and let them boil a little then take them out of the water and put them in a dish with some excellent sallet oyl when the oyl boils put in three or four slic't onions and fry them put the snails to them and stew them well together then put the oyl snails and onions altogether in a pipkin of a fit size for them and put as much warm water to them as will make a pottage with some salt and so let them stew three or four hours then mince time parsley penniroyal and the like herbs when they are minced beat them to green sauce in a mortar put in some crumbs of bread soked with that broth or pottage some saffron and beaten cloves put all into the snails and give them a walm or two and when you serve them up squeese in the the juyce of a lemon put in a little vinegar and a clove of garlick amongst the herbs and beat them in it serve them up in a dish
with sippets in the bottom of it This pottage is very nourishing and excellent good against a Comsumption To bake Snails BEing boild and scowred season them with nutmeg pepper and salt put them into a pie with some marrow large mace a raw chicken cut in pieces some little bits of lard and bacon the bones out sweet herbs chopped slic't lemon or orange and butter being full close it up and bake it and liquor it with butter and white wine To bake Frogs BEing fleyed take the hind legs cut off the feet and season them with nutmeg pepper and salt put them in a pie with some sweet herbs chopped small large mace slic't lemon gooseberries grapes or barberries pieces of skirret artichocks potatoes or parsnips and marrow close it up and bake it being baked liquor it with butter and juyce of orange or grape verjuyce Section 20. To make all manner of Pottages for Fish Dayes French Barley Pottage CLeanse the barley from dust and put it in boiling milk being boild down put in large mace cream sugar and a little salt boil it pretty thick then serve it in a dish scrape sugar on it and trim the dish sides Otherwayes Boil it in fair water scum it and being almost boild put to it some saffron or dissolved yolks of eggs To make Gruel Pottage the best way for service PIck your oatmeal and boil it whole on a stewing fire being tender boild strain it through a strainer then put it into a clean pipkin with fair boiling water make it pretty thick of the strained oatmeal and put to it some picked raisins of the sun well washed some large mace salt and a little bundle of sweet herbs with a little rose-water and saffron set it a stewing on a fire of charcoal boil it with sugar till the fruit be well allom'd then put to it butter and the yolks of three or four eggs strained Otherwayes Good herbs and oatmeal chopped put them into boiling liquor in a pipkin pot or skillet with some salt and being boild put to it butter Otherwayes With a bundle of sweet herbs and oatmeal chopped some onions and salt seasoned as before with butter To make Furmenty TAke wheat and wet it then beat it in a sack with a wash beatle being finely hulled and cleansed from the dust and hulls boil it over night and let it soak on a soft fire all night then next morning take as much as will serve the turn put it in a pipkin pan or skillet and put it a boiling in cream or milk with mace salt whole cinamon and saffron or yolks of eggs boil it thick and serve it in a clean scowred dish scrape on sugar and trim the dish To make Rice Pottage PIck the rice and dust it clean then wash it and boil it in water or milk being boild down put to it some cream large mace whole cinamon salt and sugar boil it on a soft stewing fire and serve it in a fair deep dish or a standing silver piece Otherwayes Boild rice strained with almond milk and seasoned as the former Milk Pottage BOil whole oatmeal being cleanly picked boil it in a pipkin or pot but first let the water boil being well boild and tender put in milk or cream with salt and fresh butter c. Ellicksander Pottage CHop ellicksanders and oatmeal together being picked and washed then set on a pipkin with fair water and when it boils put in your herbs oatmeal and salt boil it on a soft fire and make it not too thick being almost boild put in some butter Pease Pottage TAke green pease being shelled and cleansed put them into a pipkin of fair boiling water when they be boild and tender take and strain some of them and thicken the rest put to them a bundle of sweet herbs or sweet herbs chopped salt and butter being through boild dish them and serve them in a deep clean dish with salt and sippets about them Otherwayes Put them into a pipkin or skillet of boiling milk or cream put to them two or three sprigs of mint and salt being fine and tender boild thick them with a little milk and flour Dry or old Pease Pottage TAke the choicest pease that some call seed-way pease commonly they be a little worm eaten those are the best boiling pease pick and wash them and put them in boiling liquor in a pot or pipkin being tender boild take out some of them strain them and set them by for your use then season the rest with salt a bundle of mints and butter let them stew leasurely and put to them some pepper Strained Pease Pettage TAke the former strained pease pottage put to them salt large mace a bundle of sweet herbs and some pickled capers stew them well together then serve them in a deep dish clean scowred with thin slices of bread in the bottom and grated manchet to garnish it An excellent stewed Broth for Fish dayes SEt a boiling some fair water in a pipkin then strain some oatmeal and put to it with large mace whole cinamon salt a bundle of sweet herbs some strained and whole prunes and some raisins of the sun being well stewed on a soft fire and pretty thick put in some claret wine and sugar serve it in a clean scowred deep dish or standing piece and scrape on sugar Onion Pottage FRy good store of slic't onions then have a pipkin of boiling liquor over the fire when the liquor boils put in the fryed onions butter and all with pepper and salt being well stewed together serve it on sops of French bread or pine-molet Almond Pottage TAke a pound of almond paste and strain it with some new milk then have a pottle of cream boiling in a pipkin or skillet put in the milk and almonds with some mace salt and sugar serve it in a clean dish on sippets of French bread and scrape on sugar Otherwayes Strain them with fair water and boil them with mace salt and sugar or none adde two or three yolks of eggs dissolved or saffron and serve it as before Almond Caudle STrain half a pound of almonds being blanched and stamped strain them with a pint of good ale then boil it with slices of fine mancher large mace and sugar being almost boild put in three or four spoonfuls of sack Oatmeal Caudle BOil ale scum it and put in strained oatmeal mace sugar and sliced bread boil it well and put in two or three spoonfuls of sack white wine or claret Egg Caudle BOil ale or beer scum it and put to it two or three blades of large mace some sliced manchet and sugar then dissolve four or five yolks of eggs with some sack claret or white wine and put it into the rest with a little grated nutmeg give it a walm and serve it Sugar or Honey-sops BOil beer or ale scum it and put to it slices of fine manchet large mace sugar or honey Sometimes currans and boil all well together To make an
Alebury BOil bear or ale scum it and put in some mace and a bottom of a manchet boil it well then put in some sugar Buttered Beer TAke beer or ale and boil it then scum it and put to it some liquoras and anniseeds boil them well together then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer and some good butter strain your butter'd beer put it in the flaggon and brew it with the butter and eggs Buttered Beer or Ale otherwayes BOil beer or ale and scum it then have six eggs whites and all and beat them in a flaggon or quart pot with the shells some butter sugar and nutmeg put them together and being well brewed drink it when you go to bed Otherwayes Take three pints of beer or ale put five yolks of eggs to it strain them together and set it in a pewter pot to the fire put to it half a pound of sugar a penniworth of beaten nutmeg as much beaten cloves half an ounce of beaten ginger and bread it Panado's BOil fair water in a skillet put to it grated bread or cakes good store of currans mace and whole cinamon being almost boild and indifferent thick put in some sack or white wine sugar and some strained yolks of eggs Otherwayes with slic't bread water currans and mace and being well boild put to it some sugar white wine and butter To make a Compound Posset of Sack Claret White Wine Ale Beer or Juyce of Oranges c. TAke twenty yolks of eggs with a little cream strain them and set them by then have a clean scowred skillet and put into it a pottle of good sweet cream and a good quantity of whole cinamon set it a boiling on a soft charcoal fire and stir it continually the cream having a good taste of the cinamon put in the strained eggs and cream into your skillet stir them together and give them a walm then have some sack in a deep bason or posset-pot good store of fine sugar and some sliced nutmeg the sack and sugar being warm take out the cinamon and pour your eggs and cream very high into the bason that it may spatter in it then strow on loaf sugar To make a Posset simple BOil your milk in a clean scowred skillet and when it boils take it off and warm in the pot bowl or bason some sack claret beer ale or juyce of orange pour it into the drink but let not your milk be too hot for it will make the curd hard then sugar it Otherwayes Beat a good quantity of sorrel and strain it with any of the foresaid liquors or simply of its self then boil some milk in a clean scowred skillet being boild take it off and let it cool then put it to your drink but not too hot for it will make the curd tuff Possets of Herbs otherwayes TAke a fair scowred skillet put in some milk into it and some rosemary the rosemary being well boild in it take it out and have some ale or beer in a pot put to it the milk and sugar or none Thus of time cardus camomile mint or marigold flowers To make French Puffs TAke spinage time parsley endive savory and marigram chop or mince them small then have twenty eggs beaten with the herbs that the eggs may be green some nutmeg ginger cinamon and salt then cut a lemon in slices and dip it in batter fry it and put on a spoonful on every slice of lemon fry it finely in clarified butter and being fried strow on sack or claret and sugar Soops or butter'd Meats of Spinage TAke fine young spinage pick and wash it clean then have a skillet or pan of fair liquor on the fire and when it boils put in the spinage give it a walm or two and take it out into a cullender let it drain then mince it small and put it in a pipkin with some slic't dates butter white wine beaten cinamon salt sugar and some boild currans stew them well together and dish them on sippets finely carved and about it hard eggs in halves or quarters not too hard boild and scrape on sugar Soops of Carrots BEing boild cleanse stamp and season them in all points as before thus also potatoes skirrets parsnips turnips virginia artichocks onions or beets or fry any of the foresaid roots being boild and cleansed or peeled and floured and serve them with beaten butter and sugar Soops of Artichocks Potatoes Skirrets or Parsnips BEing boild and cleansed put to them yolks of hard eggs dates mace cinamon butter sugar white wine salt slic't lemon grapes gooseberries or barberries stew them together whole and being finely stewed serve them on carved sippets in a clean scowred dish and run it over with beaten butter and scraped sugar To butter Onions BEing peeled put them into boiling liquor and when they are boild drain them in a cullender and butter them whole with some boild currans butter sugar and beaten cinamon serve them on fine sippets scrape on sugar and run them over with beaten butter Otherwayes TAke apples and onions mince the onions and slice the apples put them in a pot but more apples then onions and bake them with houshold bread close up the pot with paste or paper when you use them butter them with butter sugar and boild currans serve them on sippets and scrape on sugar and cinamon Buttered Sparagus TAke two hundred of sparagus scrape the roots clean and wash them then take the heads of an hundred and lay them even binde them hard up into a bundle and so likewise of the other hundred then have a large skillet of fair water when it boils put them in and boil them up quick with some salt being boild drain them and serve them with beaten butter and salt about the dish or butter and vinegar Buttered Collyflowers HAve a skillet of fair water and when it boils put in the whole tops of the collyflowers the root being cut away put some salt to it and being fine and tender boild dish it whole in a dish with carved sippets round about it and serve it with beaten butter and water or juyce of orange and lemon Otherwayes Put them into boiling milk boil them tender and put to them a little mace and salt being finely boild serve them on carved sippets the yolk of an egg or two some boild raisins of the sun beaten butter and sugar To butter Quinces ROast or boil them then strain them with sugar and cinamon put some butter to them warm them together and serve them on fine carved sippets To butter Rice PIck the rice and sift it and when the liquor boils put it in and scum it boil it not too much then drain it butter it and serve it on fine carved sippets and scraping sugar onely or sugar and cinamon Butter wheat and French barley as you do rice but hull your wheat and barley wet the wheat and beat
sugar and cinamon Otherwayes Take a quarter of a pound of good fresh butter balm it on the bottom of a fine clean dish then break some eight or ten eggs upon it sprinkle them with a little salt and set them on a soft fire till the whites and yolks be pretty clear and stiff but not too hard serve them hot and put on them the juyce of orange and lemons Or before you break them put to the butter sprigs of rosemary juyce of orange and sugar being baked on the embers serve them with sugar and beaten cinamon and in place of orange verjuyce Eggs otherwayes Fry them whole in clarified butter with sprigs of rosemary under fry them not too hard and serve them with fryed parsley on them vinegar butter and pepper To dress Eggs in the Spanish Fashion called wivos me quidos TAke twenty eggs fresh and new and strain them with a quarter of a pint of sack claret or white wine a quartern of sugar some grated nutmeg and salt beat them together with the juyce of an orange and put to them a little musk or none set them over the fire and stir them continually till they be a little thick but not too much serve them with scraping sugar being put in a clean warm dish on fine toasts of manchet soaked in juyce of orange and sugar or in claret sugar or white wine and shake the eggs with orange comfits or muskedines red and white To dress Eggs in the Portugal Fashion STrain the yolks of twenty eggs and beat them very well in a dish put to them some musk and rose water made of fine sugar boild thick in a clean skillet put in the eggs and stew them on a soft fire being finely stewed dish them on a french plate in a clean dish scrape on sugar and trim the dish with your finger Otherwayes Take twenty yolks of eggs or as many whites put them severally into two dishes take out the cocks tread and beat them severally the space of an hour then have a sirrup made in two several skillets with half a pound a piece of double refined sugar and a little musk and ambergreece bound up close in a fine rag set them a stewing on a soft fire till they be enough on both sides then dish them on a silver plate and shake them with preserved pistaches muskedins white and red and green citron slic't Put into the whites the juyce of spinage to make them green To dress Eggs called in French A la Hugenotte or the Protestant way BReak twenty eggs beat them together and put to them the pure gravy of a leg of mutton or the gravy of roast beef stir and beat them well together over a chafing dish of coals with a little salt adde to them also juyce of orange and lemon or grape verjuyce then put in some mushrooms well boild and seasoned Observe as soon as your eggs are well mixed with the gravy and the other ingredients then take them off from the fire keeping them covered a while then serve them with some grated nutmeg over them Sometimes to make them the more pleasing and toothsome strow some powdered ambergreece and fine loaf sugar scraped into them and so serve them To dress Eggs in fashion of a Tansie TAke twenty yolks of eggs and strain them on flesh dayes with about half a pint of gravy on fish dayes with cream and milk adde salt and four makeroons small grated as much bisket some rose-water a little sack or claret and a quarter of a pound of sugar put these things to them with a piece of butter as big as a walnut and set them on a chafing-dish with some preserved citron or lemon grated or cut into small pieces or little bits and some pounded pistaches being well buttered dish it on a plate and brown it with a hot fire-shovel strow on fine sugar and stick it with preserved lemon-peel in thin slices Eggs and Almonds TAke twenty eggs and strain them with half a pound of almond paste and almost half a pint of sack sugar nutmeg and rose-water set them on the fire and when they be enough dish them on a hot dish without toast stick them with blanched and slic't almonds and wafers scrape on fine sugar and trim the dish with your finger To broil Eggs. TAke an oven peel heat it red hot and blow off the dust break the eggs on it and put them into a hot oven or brown them on the top with a red hot fire shovel being finely broild put them into a clean dish with some gravy a little grated nutmeg and elder vinegar or pepper vinegar juyce of orange and grated nutmeg on them To dress poached Eggs. TAke a dozen of new laid eggs and the meat of four or five partridges or any roast poultrey mince it as small as you can and season it with a few beaten cloves mace and nutmeg put them into silver dish with a ladle full or two of pure mutton gravy and two or three anchoves dissolved then set it a stewing on a chafing-dish of coals being half stewed as it boils put in the eggs one by one and as you break them put by most of the whites and with one end of your egg-shell put in the yolks round in order amongst the meat let them stew till the eggs be enough then put in a little grated nutmeg and the juyce of a couple of oranges put not in the seeds wipe the dish and garnish it with four or five whole onions boild and broild Otherwayes The eggs being poached put them in a dish strow salt on them and grate on cheese which will give them a good relish Otherwayes Being poached and dished strow on them a little salt scrape on sugar and sprinkle them with rose-water verjuyce juyce of lemon or orange a little cinamon-water or fine beaten cinamon Otherwayes to poach Eggs. TAke as many as you please break them into a dish and put to them some sweet butter being melted some salt sugar and a little grated nutmeg give them a cullet in the dish c. Otherwayes Poach them and put green sauce to them let them stand a while upon the fire then season them with salt and a little grated nutmeg Or make a sauce with beaten butter and juyce of grapes mixt with ipocrass pour it on the eggs and scrape on sugar Otherwayes Poach them either in water milk wine sack or clear verjuyce and serve them with vinegar in saucers Or make broth for them and serve them on fine carved sippets make the broth with washed currans large mace fair water butter white wine and sugar vinegar juyce of orange and whole cinamon being dished run them over with beaten butter the slices of an orange and fine scraping sugar Or make sauce with beaten almonds strained with verjuyce sugar beaten butter and large mace boild and dished as the former Or almond milk and sugar A grand Forc't Dish of Eggs. TAke twenty hard eggs being
blanched part them in halves long wayes take out the yolks and save the whites mince the yolks or stamp them amongst some march-pane paste a few sweet herbs chopped small and mingled amongst sugar cinamon and some currans well washed fill again the whites with this forcing and set them by Then have candied oranges or lemons filled with march-pane paste and sugar and set them by also Then have the tops of boild asparagus mix them with a batter made of flour salt and fair water and set them by Next boild chesnuts and pistaches and set them by Then have skirrets boild peeled and laid in batter Then have prawns boild and picked and set by in batter also oysters parboild and cockles eels cut in pieces being fleyed and yolks of hard eggs Next have green quodling stuff mixt with bisket bread and eggs fry them in little cakes and set them by also Then have artichocks and potatoes ready to fry in batter being boild and cleansed also Then have balls of parmisan as big as a walnut made up and dipped in batter and some balls of almond paste These aforesaid being finely fryed in clarified butter and muskefied mix them in a great charger one amongst another and make a sauce of strained grape verjuyce or white wine yolks of eggs cream beaten butter cinamon and sugar set them in an oven to warm the sauce being boild up pour it over all and set it again in the oven ice it with fine sugar and so serve it Otherwayes Boil ten eggs hard and part them in halves long wayes take out the yolks mince them and put to them some sweet herbs minced small some boild currans salt sugar cinamon the yolks of two or three raw eggs and some almond paste or none mix altogether and fill again the whites then lay them in a dish on some butter with the yolks downwards or in a patty-pan bake them and make sauce of verjuyce and sugar strained with the yolk of an egg and cinamon give it a walm and put to it some beaten butter being dished serve them with fine carved sippets slic't orange and sugar To make a great compound Egg as big as twenty Eggs. TAke twenty eggs part the whites from the yolks and strain the whites by themselves and the yolks by themselves then have two bladders boil the yolks in one bladder fast bound up as round as a ball being boild hard put it in another bladder and the whites round about it binde it up round like the former and being boild it will be a perfect egg This serves for grand sallets Or you may adde to these yolks of eggs musk and ambergreece candied pistaches grated bisket bread and sugar and to the whites almond paste musk juyce of oranges and beaten ginger and serve it with butter almond milk sugar and juyce of oranges To butter eggs upon toasts TAke twenty eggs beat them in a dish with some salt and put butter to them then have two large rolls or fine manchets cut them into toasts and toast them against the fire with a pound of fine sweet butter being finely buttered lay the toasts in a fair clean scowred dish put the eggs on the toasts and garnish the dish with pepper and salt Otherwyes half boil them in the shells then butter them and serve them on toasts or toasts about them To these eggs sometimes use musk and ambergreece and no pepper Otherwayes Take twenty eggs and strain them whites and all with a little salt then have a skillet with a pound of clarified butter warm on the fire then fry a good thick toast of fine manchet as round as the skillet and an inch thick the toast being finely fryed put in the eggs on it into the skillet to fry on the manchet but not too hard being finely fryed put it on a trencher plate with the eggs uppermost and salt about the dish An excellent way to butter Eggs. TAke twenty yolks of new laid or fresh eggs put them into a dish with as many spoonfuls of jelly or mutton gravy without fat put to it a quarter of a pound of sugar two ounces of preserved lemon-peel either grated or cut into thin slices or very little bits with some salt and four spoonfuls of rose-water stir them together on the coals and being buttered dish them put some musk on them with some fine sugar you may as well eat these eggs cold as hot with a little cinamon water or without Otherwayes Dress them with claret white wine sack or juyce of oranges nutmeg fine sugar and a little salt beat them well together in a fine clean dish with carved sippets and candied pistaches stuck in them Eggs buttered in the Polonian Fashion TAke twelve eggs and beat them in a dish then have steeped bread in gravy or broath beat them together in a mortar with some salt and put it to the eggs then put a little preserved lemon-peel into it either small shred or cut into slices put some butter into it butter them as the former and serve them on fine sippers Or with cream eggs salt preserved lemon-peels grated or in slices Or grated cheese in buttered eggs and salt Otherwayes Boil herbs as spinage sage sweet marjoram and endive butter the eggs amongst them with some salt and grated nutmeg Or dress them with sugar orange juyce salt beaten cinamon and grated nutmeg strain the eggs with the juyce of oranges and so butter them without butter being well buttered put some more juyce over them and sugar To make Minced Pies of Eggs. BOil them hard then mince them and mix them with cinamon raw currans caraway-seed sugar dates minced lemon-peel verjuyce rose-rose-water butter and salt fill your pie or pies close them and bake them being baked liquor them with white wine butter and sugar and ice them Make your pies according to these forms Eggs or Quelque-shose BReak forty eggs and beat them together with some salt fry them at four times half or but of one side before you take them out of the pan make a composition or compound of hard eggs and sweet herbs minced some boild currans beaten cinamon almond paste sugar and juyce of orange strow all over these omlets roul them up like a wafer and so of the rest put them in a dish with some white wine sugar and juyce of lemon then warm and ice them in an oven with beaten butter and fine sugar Otherwayes Set on a skillet either full of milk wine water verjuyce or sack make the liquor boil then have twenty eggs beaten together with salt and some sweet herbs chopped run them through a cullender into the boiling liquor or put them in by spoonfuls or altogether being not too hard boild take them up and dish them with beaten butter juyce of orange lemon or grape verjuyce and beaten butter Blanch Manchet in a Frying-pan TAke six eggs a quart of cream a penny manchet grated nutmeg grated two spoonfulls of rose-rose-water and two ounces of