a piece of Ribb Bacon then take a handful of Brook-lime as many Water-â—…essâ—s Nettle tops Elder budds Violets and Primrose-leaves with young Alexander leaves mince all these very small put them to your 〈◊〉 with a little large Mace so season it with salt and put â—n bâ—tter when you take it off and so serve it to the â—able on faâ—…iâ—g dâ—yes or eat it in the morning fasting It is good to cleanse the blood To make Water-Grewell TAke a pottle of water a handful of great Oatmeal pickt and beat in a Morter put it a boyling when it is half enough put to it two handfuls of Currans washed a faggot or two of sweet herbs four or five blades of large Mace a little sliced Nutmeg let a grain of Musk be infused a little while in it season it with Sugar and Rose-water when it is enough and put to it a little drawn Butter To make Punnado TAke about one quart of Running-water put it on the fire in a skillet then cut a light Roul of Bread in slices about the bigness of a groat and as thin as Wafers dye it in a dish on a few coals then put it into your water with two handfuls of Currans pickt and washed a little large Mace season it with Sugar and Rose-water when it is enough And infuse or rub the bottom of your dish with Musk You must add Salt to this and the above-mentioned To make Barley-Grewell TAke half a pound of Barley and give it one or two walms in two or three waters then put it in a stone Morter and beat it so set it a boyling in a pottle of water or more with two ounces of Harts-horn when it hath boyled about two hours strain it through a strainer then add a little more water to your Barley to get out the heart and strength of it then set your liquor a boyling again with half a pound of Currans a faggot of cold herbs as Sorrel Strawberry and Violet leaves c. also a little Time three or four blades of Mace and when the Currans are boyled enough your broath will be ready then add about a quarter of a pinte of the juice of Sorrel let it boyl one walm take it off the fire and scruise in the juice of sour Lemmons season it with Rose water with Musk infused therein with a little Salt there is nothing better then this to give any one in a I eaver all the time of their sickness if you serve it to the Table leave out cold herbs and add sweet herbs you may also send up the Barley with it but for weak stomacks strain it To make a Pearmane Cawdle MAke a Posset with a quart of Milk and White-wine very clear then slice half a dozen great Pearmanes and boyl them in your Posset when they are boyled enough strain the liquor forth with as much of the Apple as will run lay it on the fire again with two or three blades of Mace when it boyls bear the yolks of three eggs into it to thicken it season it with some Muskified Rose-water and Sugar this is very good to give sick people which are subject to Melancholly To make a Lemmon Cawdle TAke a pinte of White-wine and a pinte of water and let it boyl put to it half a Manchet cut as thin and small as you can put it in with some large Mace then beat the yolks of two eggs to thicken it and scruise in the juice of half a dozen Lemmons season it with Sugar and Rose-water To make a Florendine or Made-dish of Rice THe Paste for your Florendines ought to be a rich cold buttered Paste or Puff paste take a pound of Rice boyl it a quarter of an hour in water then put it out into a Cullender afterwards boyl it half an hour in milk or as long as you can provided your Milk burns not too put four or five sticks of Cinamon in the boyling thereof and let it stand in a deep dish or bason until it is cold and congealed together then take the one half of it or as much as you need break to it the yolks of six eggs and the whites of two put to it half a pound of Beef-suet minced small and almost as many Currans a dozen of Dates minced season it with Cinamon Nutmeg a little Cloves Mace Ginger Salt and a handful of Sugar with a little Rose water so mingle it all up together in a thick batter with a little Cream cover over your dish you intend to bake it in with a sheet of Paste put in your Rice fill it not too full that it rise not over the brims of your dish then jagg a sheet of Puff-paste the breadth of your dish about half an inch broad twist them and lay them over your Florendine from the one side of your dish to the other fastening them to the sheet of Paste in the bottom so cross them over again that they may be Chequer-work then cut your Paste upon the brim of your dish double over all the ends of your cross-bars bake it and stick it in the chequers with Lozenges scrape on Sugar and send it up To Butter Rice TAke Rice that is after the same manner boyled in water then in milk bruise it with your ladle with some sweet Cream amongst it put butter to it and set it on a heap of coals in a dish let it boyl and keep it stirring season it with Cinamon grated Nutmeg Salt Rose-water and Sugar when it is enough dish it on sippits of toasts and stick them with the same or Lozenges of Paste fryed or baked scrape on Sugar and send it up To make a Florendine or Made-dish of Apples PUt on a skillet of water with some Currans a boyling then pare about a dozen of Pippins and cut them from the Core into the said water when they are boyled tender pour them into a Cullender when the water is drained from them put them into a dish and season them but if you have time stay until they are cold lest it melt your Sugar besides it will spoyl your paste with Sugar Rose-water Cinamon and Carraway seeds then role out two sheets of Paste put one in your dish bottom and all over the brims then lay in your Apples in the bottom round and high wet it round and cover it with your other sheet close it and carve it about the brims of your dish as you please prick and bake it scrape on Sugar and send it up for a second course To make a Florendine or a Made-dish of Spinnage TAke almost a peck of Spinnage when your kettle boyls very fast throw it in and let it have half a dozen walms then put it out into a Cullender and let it drain and scruise out all the water mince it very small with a pill or two of Orangado add to it half a pound of boyled Currans season it with Cinamon Ginger beaten Nutmeg and Salt then put it in your
of sweet sirrup To make a Pie with whole Pippins YOu must pare and core your Pippins and when your Coffin is made take a handful of sliced Quinces and strow over the bottom thereof then place in your Pippins and fill the core-holes with the sirrup of Quinces and put into every one a piece of Orangado so pour on the sirrup of Quinces over your Apples with Sugar and close it these pies will ask good soaking especially the Quince-pie A set Tart. YOu may make your paste rich put in good store of yolks of eggs and warm milk but not too much Butter and drive out a sheet of paste very thin let your borders also be driven out in lengths thin but so as they will stand cut out your borders through your sheet an inch and half high Jagging out one length with your Jagging-iron and another with your knife then take the center of your bottom and set up a tower of about three or four inches high then set your proportions round about some Hearts and some Diamonds so set the outward circumference in what form or figure you please when you have pricked and dryed it you may fill it with your sweet meats Jellies Leaches c. as for example pour in Chrystal Jelly into an Heart and also into the opposite Leach into another and also into the opposite so two of each sort one opposite to another in all your figures RARE RECEIPTS IN COOKERY Part II. To make a Bisk divers wayes TAke a Rack of Mutton and a Knuckle of Veal put them a boyling in a Pipkin of a gallon with some fair water and when it boyls scum it and put to it some Salt two or three blades of large Mace and a Clove or two boyl it to three pints and strain the meat save the broth for your use and take off the fat clean Then boyl twelve Pigeon Peepers and eight Chicken Peepers in a Pipkin of fair water Salt and a piece of interlarded Bacon scum them clean and boyl them fine white and quick Then have a roste Capon minced and put to it some gravy Nutmeg and Salt and stew it together then put to it the juyce of two or three Oranges and beaten butter c. Then have ten Sweet-breads and ten Palats fry'd and the same number of Lips and Noses being tender boyled and blancht cut them like Lard and fry them and put away the butter and put to them gravy a little Anchove Nutmeg and a little Garlick or none the juyce of two or three Oranges and Marrow fry'd in Batter with Sage leaves and some beaten Butter Then again have some boyl'd Marrow and twelve Artichokes suckers and Peaches finely boyl'd and put into beaten Butter some Pistaches boyled also in some wine and gravy eight Sheeps tongues larded and boyled and one hundred Sparagrass boyled and put into beaten Butter or skirrets Then have Lemons carved and some cut like little dice. Again fry some Spinnage and Parslee c. These foresaid materials being ready have some French bread in the bottom of your dish then dish on it your Chickens and Pigeons broth it next your Quails then Sweet-breads then your Palats then your Artichokes or Sparagrass and Pistaches then your Lemon Pomgranat or Grapes Spinnage and fryed Marrow and if yellow Saffron or fryed Sage then round the Center of your boyled meat put your minced Capon then run all over with beaten butter c. 1. For variety clarified with yolks of eggs 2. Knots of eggs 3. Cocks stones 4. Cocks Combs 5. If white strained Almonds with some of the broth 6. Goosberries or Barberries 7. Minced meat in balls 8. If green juyce of Spinnage stamped with Manchet and strain it with some of the broth and give it a walm 9. Garnish with boyled Spinnage 10. If yellow yolks of hard eggs strained with some broth and Saffron and many other varieties To boyl a Capon in Rice BOyl a Capon in salt and water and if you like it you may put into a fair cloth a handful of Oatmeal then take a quarter of a pound of Rice and steep it in fair water and so half boyl it then strain the Rice through a Cullender and boyl it in a Pipkin with a quart of Milk put in half an ounce of large Mace half a pound of Sugar boyl it well but not over thick put in a little Rose-water blanch half a pound of Almonds and beat them in a Morter with a little Cream and Rose-water very fine strain them in a Pipkin by itself then take up your Capon and set your Almonds a little against the fire garnish your dishes as you think fit and lay in your Capon and put your Rice handsomely thereon then broth up your Rice A Bisk another way TAke a Leg of Beef cut into two pieces and boyl 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 boyl it from five quarts to two quarts or less and being three quarters boyled put in some salt Cloves and Mace being through boyled strain it from the meat and keep the broth for your use in a Pipkin then take eight Marrow bones clean scraped from the flesh and finely cracked over the middle boyl in water or salt three of them the other reserve for garnish to be boyld in strong broth and laid on the top of the Bisk when dished again boyl your fowl in water and salt Teals Partridge Pigeons Quails Larks Plovers 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 boyled in broth with some interlarded Bacon Sheeps tongues larded and stewed as also some Artichokes Marrow Pistaches Sweet-breads 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 and beaten Butter and sliced Lemon or Grapes whole then have fryed Clary and Pistaches in yolks of Eggs with carved Lemons all over To boyl a Leg of Mutton the French fashion TAke a fair Legg of Mutton and a piece of suet of the Kidney cut in long slices as big as ones finger then thrust your knife into the flesh of your Legg down as deep as your finger is long and thrust into every hole a slice of the said Kidney suet but take heed one piece touch not another boyl your Legg well but not too much then put half a pint of the broth into a Skillet or Pipkin and put to it three or four blades of whole Mace half a handful of Barberries and Salt boyl them untill the broth be half boyld away then take it off the fire and straight before the broth hath done boyling put in a piece of sweet Butter a good handful of French Capers and a Lemon cut in square pieces like dice with the rind on and a little Sack with the yolks of two hard Eggs
minced lay your Legg of Mutton with the fairest side upward upon sippets in your garnished dish having all these things in readiness to put into your aforesaid broth when it comes boyling off the fire then pour it on your Legg of Mutton hot To boyl Partridges TAke three Partridges put them in a Pipkin with as much water as will cover them also take three or four blades of Mace one Nutmeg quartered five or six whole Cloves a piece of sweet Butter two or three Manchet tosts tosted brown soak them in a little Sack or Muscadine strain it through a Canvas strainer with some of the broth and put them into the Pipkin with your Partridges boyl them very softly often turning them untill your broth be half consumed then put in a little sweet Butter and salt When your broth is boyled garnish your dish with a sliced Lemon and the yolk of a hard Egg minced small then lay on small heaps between the slices of Lemon and place your Partridge in your garnisht dish on sippets and your broth hot on them lay upon the breasts of your Partridges round slices of Lemon pared mince small and strow on the yolk of a hard Egg prick over all their breasts five or six wing feathers and serve them up after this manner you may boyl young Turkeys Feasants or Pea-chickens Woodcocks Quails c. Capons in Pottage in the French fashion TAke two Capons draw and truss them parboyl them and fill their bellies with Marrow put them in a pipkin with a Knuckle of Veal let them boyl together when they are half boyled with strong broth if you have it then put in your Lamb-stones and Sweet breads season it with Cloves Mace and a little salt a faggot of sweet herbs and an Onion let it boyl gently untill all is enough take heed you boyl them not too much in the interim make ready the bottoms and tops of four rolles of French bread put them a drying in a fair dish wherein you put the Capons set it on the fire and lay over them some strong broth with a ladle full of gravy cover it untill you dish them up then dish up your Capons with your Knuckle of Veal between them garnish your Capons with Sweet-breads and carved Lemon and your Veal with slices of Bacon fryed up with the yolks of Eggs and pour on it strong broth and gravy with a little drawn Butter and serve it up To make a boyled meat much like a Bisk. TAke a Rack of Mutton cut it in four peices and boyl it in three quarts of fair water in a pipkin with a faggot of sweet herbs bound up close scum your broth and put in some falt about half an hour after put in three Chickens scalded and trust with three Partridges boyled in water the blood being well soaked out of them putting to them three blades of large Mace then have all manner of sweet herbs finely picked being minced and before you dish up your boyled meat put them to your broth and let them have four or five walms and take for the top of your boyled meat a pound of interlarded Bacon cut in thin slices put them in a pipkin with the Marrow of six bones twelve bottoms of young Artichokes six Sweet-breads of Veal strong broth Mace Nutmeg with Goosberries or Barberries Butter and Pistaches these being all ready garnish your dish with Artichoke carved Lemon Pistaches Grapes and large Mace your sippets being finely carved with slices of French bread in the bottom of your dish dish up your Mutton three pieces round about and one peice in the middle with your three Chickens between the three pieces of Mutton and your Partridge in the middle pour on the broth with the herbs then put on your pipkin over all it being Marrow Artichokes and the other ingredients with sliced Lemons Barberries and drawn Butter over all your sippets round the dish c. To boyl a Neck Loyn or Chine of Mutton or a Neck Legg Fillet Knuckle of Veal Legg or Loyn of Lamb. CUt any of these meats in so big peices as that two or three of them may serve in a dish and put them into a pot with so much water as will cover them if you have one neck of Mutton or Veal you may take ten sprigs of winter-savory and as much of Time adding to them twelve great Onions if they are small take the more grate to them half a penny loaf with half an ounce of Cloves and Mace and one handful of Spinnage a little Salt and Parslee if in the Spring or Summer otherwise Capers and Sampier let it boyl moderately untill it be half consumed when you take it off add a little Vinegar and drawn Butter but you must note not to let your Spinnage and Parslee to have above a quarter of an hours boyling you may dish it in as many dishes as you please and serve it hot to the table To boyl a Chine of Veal whole or in pieces BOyl it in strong broth with a faggot or two of sweet herbs a peice of Bacon and when it s above half boyled put in Capers a little large Mace whole Pepper some Salt and Oyster liquor your Chines being well boyled have some stewed Oysters by themselves with some Mace whole Onions Vinegar Butter and Pepper c. then have Cucumbers boyled by themselves in water and salt or pickled Cucumbers boyled in water putting thereto beaten Butter and Cabbage Lettice being parboyled then dish your Chines on sippets broth them and put on your stewed Oysters Cucumbers Lettice and parboyled Grapes or sliced Lemon and run it over with beaten Butter To bake a Pigg to be eaten cold called a Maremaid Pie TAke a Pigg flay it and quarter it bone it take also a good Eele flayed split boned and seasoned with Pepper Salt and Nutmeg then lay a quarter of your Pigg in a round Pye and part of the Eele on that quarter then lay on another quarter on the other and then more Eele and thus keep the order untill your pye be full then lay a few whole Cloves slices of Bacon and Butter and close it up bake it in a good fine Paste being baked and cold fill it up with good sweet Butter Another way SCald it and bone it being first cleansed dry the sides in a clean cloth and season them with beaten Nutmeg Pepper Salt and chopt Sage then have two Neats tongues dryed well boyled and cold slice them out all the length as thick as half a crown and lay a quarter of your Pigg in a square or round pye and slices of the tongue on it then another quarter of Pigg and more tongue thus do for 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 Floure To bake Steaks the French way SEason your Steaks with pepper
soaked in fair water for twenty four hours and often shifted boyl them in a brass pot or pipkin close covered in the quantity of a gallon of water boyl them to three pints then strain the broth through a clean strong Canvas into an earthen pan or bason when it is cold take off the top and pare off the dreggs off the bottom put it in a clean well-glazed pipkin of two quarts with a quart of white-wine a quarter of a pinte of Cinamon-water Nutmeg and Ginger-water as much of each or these spices sliced then have two pound of double refined sugar beaten with eggs in a deep dish or bason Your Jelly being new melted put in the eggs with sugar stir all the aforesaid materials together and set it a steâ—…ing on a soft Charcoal-fire the space of half an hour or more being well digested and clear run take out the bone and fat of any meat for Jellies for it doth but stain the stock and make it that it will never be white and pure clear To make a Jelly as white as Snow with Jordan Almonds TAke a pound of Almonds steep them in cold water till they will blanch which will be in six hours beat them with a quart of Rose-water then have a decoction of half a pound of Izing-glass boyled with a gallon of fair spring-spring-water or else half Wine boyl it till half be wasted then let it cool strain it and mingle it with your Almonds and strain with them a pound of double refined sugar the juice of two Lemmons put Saffron to some of it and make some blew red yellow green or what colour else you please and cast it into Lemmons or Orange-Rines c. serve of divers of these colours on a dish or plate To make some Kick-shaws in Paste to fry or bake in what form you please MAke some short puff-paste roll it thin if you have any molds you may work it upon them with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them up and bake them or fry them Or you may fill them with Goos-berries seasoned with Cinamon Sugar Ginger and Nutmeg roll them up in yolks of eggs and it will keep your Marrow being boyled from melting away Or you may fill them with Curds boyled up with whites of eggs and Cream and it will be a tender Curd but you must season the Curd with parboyled Currans three or four sliced Dates put into it or six bits of Marrow as big as half a Walnut put in some small pieces of Almond-paste Sugar Rosewater and Nutmeg And this will serve for any of these Kick-shaws either to bake or for a Florentine in Puff-paste any of these you may fry or bake for dinner or Supper To make a Pottage TAke Beef Palats that are tenderly boyled blanched and sliced put to them a piece of good middle Bacon and five or six sweet-breads of Veal let these boyl together in a deep dish with strong Broth put to them a handful of Champignions a great Onion or two about six Cloves a little large Mace and a faggot of sweet herbs when it is almost boyled add to it a pinte of Gravie a grated Nutmeg season it with Salt make ready a dish with your tops and bottoms of French bread sliced put Gravie thereon and set your dish on the coals add Chesnuts to your Broth you must have in a Pipkin by with the Marrow of three bones stewed in strong Broth with the bottoms of three on four Artichokes cut in pieces when all is enough dish up a round piece of your Bacon upon sippets in the middle of your dish and your sweet-breads and palats round about with your other Bacon in slices then dish up your Marrow Artichokes and Chesnuts all over that so pour over your Broth and scruise on two or three Lemmons To make a small Bisk of flesh roasted TAke half a dozen of Chicken peepers and as many squob Pigeons scalded drawn trust and set lard the one half of them or any other such like fowl as Larks Quails c. then take Lamb-stones blancht also Cocks combs and stones with Ox palats tenderly boyled and cut three inches in length and breadth lard them exceeding thick with small lard also take slices of Bacon and great Sage leaves spit your fowl on a small spit with one of your slices of Bacon and Sage between each fowl as also a piece of palat thus do untill all your fowl Bacon and palats are spitted parboyl likewise some great Oysters and lard them with a small larding prick also lard your Sweet-breads and Lamb-stones and spit them with slices of Bacon between each of them then season your Oysters with grated bread Nutmeg and Tyme a little Salt and when your Sweet-breads are almost roasted broch your Oysters upon square rods and tye them on the Sweet-breads baste them with the yolks of Eggs beaten with a grated Nutmeg and let them roast together then take your Cocks combs and stones being tenderly boyled and fry them being dipt in yolks of Eggs also fry the bottoms of Artichokes and marrow in Eggs put all these in a deep dish with a pint of Gravy on a heap of coals only the Artichokes and marrow by themselves with a little drawn Butter add to them Oyster liquor Claret wine grated Nutmeg with some Anchoves dissolved a handful or two of Mushrooms some Chestnuts and Pistaches when your Range is ready baste up your birds and dish them into the middle of your dish then dish two rows of your palats opposite one to another from your Chickens towards the dish brim so with your Sweet-breads in two parcels crossing them also your Lamb-stones and Oysters thwarting in two parcels opposite likewise these eight parcels will cover your dish from the fowl to the brim let your Bacon be garnisht over the whole then take your other ingredients in the lear and garnish over your fowl and the rest with your Artichokes marrow Pistaches and Chestnuts over all then add a little drawn Butter and the juice of two or three Lemmons to your lear and pour it over all garnish it with Lemmon and Bay-leaves fryed and send it to the table hot this dish is for your second course A Jelly for service of several colours TAke four pair of Calves feet a knuckle of Veal a good fleshy Capon and prepare those things as is said in the Chrystal Jelly boyl them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool and being cold pare the bottom and take off the fat on the top also then dissolve it again into broth and divide it into four equal parts put it into four several pipkins as will contain five pints each pipkin put in a little saffron into one of them into another Churcenela beat with Album into another Turnsole and the other his own natural white also to every pipkin a quart of white Wine and
not stick to the pan put it into your Marmalade boxes but your Conserve must not be boyled so high in any case for then it will not be good To make Conserve of Borage flowers TAke of the flowers well coloured pick the blacks from them then weigh them and to every ounce of flowers you must add three ounces of Sugar and beat them together in an Alablaster Morter with a wooden pestle until they be very fine so that you cannot discern any Sugar in lumps then take them out and put the Conserve in a pipkin and heat it through hot and having thus done put them up and keep them all the year for your use To make Conserve of Rosemary flowers TAke them fresh and good pick them from the green tusk and weigh them then add to every ounce of flowers three ounces of Sugar-candie beat them very fine together using them in every degree as you did your other Conserves To make Conserve of Bugloss flowers TAke and pick them as you did your Borage flowers weigh them and to every ounce add two ounces of loaf Sugar and one of Sugar-candie beat them together until they become very fine then set it on the fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gallypots for your use all the year To make Pectoral rolls for the Cough TAke one ounce of your Liquorish powder finely searsed of the spices of Diadragaganthum Frigdium two drams Dragagant in fine powder and Gum-Arabick of each a dram white Starch half a dram Anniseeds in fine powder one ounce mingle it with the rest then take of Sugar six ounces of Pennets an ounce and half Sugar-candie powdered and mingled with the afore-mentioned powder then take Gum-dragagant steeped in Rose-water beat it into a Paste make them into long rolls dry them and keep them for your use To make Conserve of Strawberries SEeth them in water then strain them casting away the water boyl them again in White wine keeping them stirring to a good stiffness when they are almost boyled add to them a convenient quantity of Sugar stirring them all well together then put them up into your pots for your use To make Conserve of Prunes or Damsins TAke of your Damsins one pottle prick them and put them into a pinte of Rose-water or Wine into a pot cover them and let them be well boyled stirring them well together when they are done tender let them cool and strain them with their liquor then take the Pulp and set it over the fire adding to it a sufficient quantity of Sugar then boyl them until they are enough so may you put them up in your Gallypots or Glasses for your use To make Conserve of Red and Damask Roses HAve of them the best coloured budds that can be gotten clip off their whites and to each pound of leaves you must add three pounds of the best clarified Sugar beat them together till they are very fine then with a wooden Spatter take it up and set it on the fire till it be through hot and soon after put it up and it will be of an excellent colour To Conserve Cowslips Marigolds Violets Scabions Sage and Roses c. HAve of the flowers of either of these being picked clean from those which are withered and to every ounce of the flowers add three ounces of Sugar but first let them be stamped very small without the Sugar by themselves as they grow dry put to them rose-Rose-water or the juice of Lemmons and when they are beaten small enough put to them your Sugar and beat them again together until they are well mingled after which you may put them up for your use To make a Pomander TAke of Beazon a dram and an half Storax half an ounce Lignum Aloes in fine powder half a scruple of Labdanum half an ounce powder all these very fine and searse them through Launes then take of Musk one ounce Ambergrease and Civet of each half a scruple and dissolve them in a hot Morter with a little Rose water so make them into a Pomander adding to it six grains of Civet Another way to Conserve Strawberries TAke and strain them when they are full ripe boyl them in wine with a quantity of Sugar until it be stiff enough so may you put them up for your use in a Glass or Gallypot To make Conserve of Cichory flowers TAke them new gathered for if you let them lie but one hour or two at the most they lose their colour and will do you but small service your way is assoon as they are taken to weigh them immediately and to every ounce of them you must take three ounces of double refined Sugar beat them together in an Alablaster Morter with a wooden pestle until they are throughly beaten for the better they are so done the better will your Conserve be Let this be your General rule that being very well brayed you may take them up and put it into a Chafer clean scoured and set it on the fire until it be throughly hot then take it off put it up as you have formerly heard so may you keep it for your use all the year Here follows the Sirrups To make sirrup of Pomcitrons TAke them and cut them in halves juice them but beware you wring them not too hard lest it be slymie add to every pinte of juice three quarters of a pound of the best white Sugar boyl them in an earthen pipkin untill it comes to the height of a sirrup but take heed you boyl it not over too hot a fire for fear it burn and when you see it is enough you may put it up and keep it for your use all the year To make sirrup of Liquorish TAke of Liquorish scraped well and bruised eight ounces add to it of Mayden-hair one ounce Anniseeds and Fennel of each half an ounce let them steep together in a pottle of Rain-water for six or seven hours then set them on the fire and let them there remain until it be boyled half away so done boyl that liquor with a pound and half of the best clarified Sugar until it comes to a sirrup so glass it up and keep it for your use To make sirrup of Hoare-hound TAke thereof two handfuls Coltsfoot one handful Calamint Time and Penny-royal of each two drams Liquorish one ounce and half Figgs and Raisins of the Sun of each two ounces Pyonie-kernels Fennel and Anniseeds of each a quarter of an ounce boyl all these in a gallon of fair water until it comes to a pottle or three pintes then strain it so done take three pound of white Sugar with three eggs and clarifie that liquor so let it boyl to a sirrup and keep it all the year for your use To make sirrup of Hyssop TAke thereof one handful of Dates Raisins and Figgs one ounce French Barley the like half a handful of Calamint boyl them in three pintes of
to keep them covered while they boyl then take them out and preserve them for your use Another way TAke a dozen or twenty young Peaches part them in two and take out the stones then take as much Sugar as they weigh with some Rose-water put in your Peaches and make a sirrup that it may stand and stick to your fingers boyl them softly a while then lay them in a dish and let them there stay for two or three dayes then set your sirrup on the fire boyl it up put in your Peaches and so preserve them for your use To preserve Quinses TAke of Quinses a pound and core them parboyl and peel off the outermost white skin weigh and add to them a pound of refined Sugar then cover and boyl them over a gentle fire adding to them a stick or two of good Cinamon cut in small pieces and so stir them continually that they may be well coloured on every side and when the sirrup is come to the height of a perfect Jelly then take them off the fire for the higher your sirrup is the better will your Quinses keep Another way to preserve them white or red PAre and core your Quinses that must be white put them in fair water two or three hours take the weight of your Quinses in Sugar put them in as much water as will make the sirrup to cover them let your sirrup boyl a little before you put your Quinses in after let them boyl apace until they are tender and clear then take them out and boyl the sirrup by it self a little while when they are cold put them into your Pots or Glasses for your use if you would have them red put them into your Sugar raw cover them close and boyl them softly until they be red they must not at all be put in cold water To preserve Goos-berries TAke of the largest of your Goos-berries but not through ripe pick all the stalks from them wash them clean take a pound set them on the fire until they be hot then take them off and let the liquor run from them then take ten ounces of hard Sugar and four ounces of Sugar-Candy clarifie it with a pinte of water and the white of an egg and boyl it to a thick sirrup then put in your Goos-berries let them boyl a walm or two so betwixt hot and cold put them up and keep them all the year for your use Another way TAke your Gascoyn Goos-berries which are of the largest sort set a pan of water on the fire and when it is luke-warm cover them close keep them warm half an hour then have other water aforesaid put them into that after the same manner coddle them three times over in hot water until they look green then pour them into a sieve extract all the water from them then add as much clarified Sugar as will cover them let them simper leisurely close covered which will make them look as green as Leeke blades let them stand so for an hour then take them off the fire and let the sirrup stand until it be cold then warm them once or twice take them up and let the sirrup boyl by it self so pot and keep them for your use Another way TAke of your biggest Goos-berries with their stalks on then prick three or four holes in each of them take to every pound of Goos-berries a pound of Sugar and lay the most of your Sugar in the bottom of your preserving-pan lay your Goos-berries one by one thereon then strow more Sugar on them to each pound of Goos-berries add four spoonfuls of water set them on a Chafin dish of hot embers let them stand uncovered a pretty while before they boyl but not too long for it will make them red let them not seeth too fast put the rest of the Sugar upon them as they boyl and it will keep them from breaking when they are enough put them up for your use To preserve Mellacatons STone and parboyl them in water then peel off the outward skin they will boyl as long as a piece of Beef therefore you need not fear the breaking of them when they are boyled make a sirrup of them as you do of other fruit and keep them all the year To preserve Damsins TAke those which are large and well coloured but not through ripe then they will break pick them clean and wipe them one by one weigh them and to every pound of Damsins you must add a pound of Barbary Sugar that is white and good dissolved in half a pinte or more of water boyl it almost to the height of a sirrup then put in your Damsins keeping them with continual scumming and stirring with a silver spoon let them boyl until they be enough on a gentle fire then may you take them up and keep them all the year Another way GAther your Damsins in a fair day and two dayes before you preserve them let none be bruised but all full ripe or else they will not be well coloured put unto every pound of them a pound of fine sugar add to every pound a spoonful of Rose-water put your Damsins one by one in a fair platter then put them on a Chafin-dish with embers not too hot cast on them so much sugar as the Rose-water will melt before you set them on the fire and when your platter is warm cast on half your Sugar let your platter be but as hot as you may suffer your hands on it turn them not until there be as much sirrup as will bear them up and then turn them but let them not seeth when you so do then cast on the rest of your Sugar and they will break on both sides but let them lie in sirrup a little while then turn the broken sides downwards again and let them seeth softly a little while then turn them as often as you will let them seeth until you think they are enough but not boyl too long for it will make them tough and spoyl their colour scum them very clean and when they are cold put them up in glasses putting into it four or five Cloves with as many sticks of Cinamon an inch long thus may you do with any kind of plumbs but you must put no Cloves or Cinamon to your white Plumbs To preserve Grapes TAke them very green stone and cut them into little bunches then take the like quantity of refined Sugar finely beaten and strow a row thereof in your preserving-pan and a laying of Grapes upon it lay more sugar on them put to them four or five spoonfuls of fair water and boyl them up as fast as you can Another way TAke your Grapes when they are almost ripe cut off their stalks and as you stone them put on sugar take three quarters of a pound of sugar to every pound of Grapes also take some Grapes that are not full ripe stamp and strain their juice out of them and put two spoonfuls thereof to a pound
of Grapes set them on the fire but shake them in your pan that they burn not to the bottom when the sugar is melted let them boyl very fast you shall know when they are enough by the clearness of your Grapes and the thickness of your sirrup To preserve Cherries TAke of the best and fairest Cherries about two pound and clip off the stalks by the middle with a pair of sheers wash them clean beware of bruising them then take of fine Barberry sugar set it over the fire in a quart of fair water in the broadest vessel you can get and let it seeth till it be somewhat thick then put in your Cherries and stir them together with a spoon so let them boyl scumming and turning them very gently that the one side may be like the other until they are enough which to know you must take up some of the sirrup with one Cherry so let it cool and if it will scarce run out it is enough rhus being cold you may put them up and keep them for your use Another way TAke your Cherries in the morning before they are too ripe pull off the stalks and lay them in a pan with a little Sugar under them to a pound of Cherries add a pound of Sugar be at very fine as your Cherries boyl up cast sugar on thern scum it not till it be ready to seeth over boyl them with a quick fire for the sooner they are boyled the sourer they will be fear not their breaking for they will close again seeth not above two pound at once the fewer the better boyl them not over-much but rather too little when they are boyled put them into a fair platter if no water comes from them they are enough but if it doth boyl them a little more use a silver spoon that is imployed about nothing else take no ladle or knife that have been used about flesh that will cause mites to breed in it this is the best and approvedest way to preserve Cherries Another way HAve a pound of the smallest Cherries but let them be well coloured boyl them tender in a pinte of fair water then strain away the liquor and take two pound of other fair Cherries stone and put them into your preserving-pan with a laying of Cherries and another of sugar and pour the sirrup of the other strained Cherries over them and with a blazing fire let them boyl as fast as may be that the sirrup may boyl over them and when it is of a good colour something thick and jelly set them a cooling and when they are cold pot them and keep them all the year for your use To preserve Barberries TAke your Barberries very fair and well-coloured pick out every stone of them weigh them and to every ounce of Barberries you must add three ounces of loaf-sugar with half an ounce of the pulp of Barberries and an ounce of red Rose-water you must first dissolve your sugar then boyl it to a sirrup then put in your Barberries and let them boyl a quarter of an hour then take them up and assoon as they begin to wax cool put them up and they will keep their colour all the year To preserve Raspberries TAke those which are fair and ripe but not over-ripe pick them from the stalks add to them weight for weight of double refined sugar and the juice of Raspberries to a pinte of Raspberries take a quarter of a pinte of Raspberry-juice and as much of fair water boyl up the sugar and liquor and make the sirrup scum it and put in the Raspberries stir them into the sirrup but boyl them not too much being preserved take them and boyl the sirrup by it self not too long it will keep the colour being cold pot and keep them thus may you also preserve Strawberries Another way HAve the fairest and best coloured Raspberries pick off their stalks and wash them very clean but in any case bruise them not weigh them and to every pound add six ounces of hard Sugar as much Sugar-Candie clarifie it with half a pinte of fair water and four ounces of juice of Raspberries being clarified boyl it to a weak sirrup then put in your Raspberries stirring them up and down let them so boyl until they are enough using them as your Cherries you may keep them all the year To preserve your Pomcitrons TAke and grate off the upper skin cut them in pieces as you judge requisite let them lie in water twenty four hours then set a posnet on the fire with fair water when it boyls put in your Pomcitrons and shift them until you find the water not bitter take them up and to each pound add a pound and a quarter of Sugar then take a pinte and a quarter of the last water and set it on the fire with the Sugar and take two whites of eggs and beat them with a little fair water and when your sirrup begins to boyl cast in that which riseth from the eggs and let it boyl together then strain it through a fine cloth into a clean posnet set it on the fire and when it begins to boyl put in your Pomcitrons let them boyl softly three or four hours until your sirrup be thick enough keep them never turned alwayes under the sirrup put them into Gallypots or Glasses when they are cold cover them To preserve Oranges and Lemmons TAke them large and well-coloured and take a Rasp of Steel and take the outward rine from them and lay them in water three dayes and three nights then boyl them tender and shift them in their boyling to take away their bitterness and when they be boyled tenderly take two pound of Sugar clarified with a pinte of fair water when your sirrup is made and betwixt hot and cold put in your Lemmons and Oranges and there let them be infused all night in the morning let them boyl two or three walms in your sirrup let them not boyl too long in the Sugar because the rines will be tough take your Lemmons out and boyl your sirrup thicker when it is cold put them up and keep them for your use To preserve Saterion roots TAke of the fairest you can get wash and boyl them upon a gentle fire as tender as a Codling then take them off and pare away the blackest skin from them as you do them put them into fair water and let them stand therein one night then take them out and add to every pound of roots eleven ounces of Sugar finely clarified then boyl it almost to the height of a sirrup then put in your roots let them not boyl too long for then they will grow hard and tough when they are enough set them a cooling until they be through cold and keep them close covered for your use To preserve red Rose-leaves TAke the leaves of the fairest budds half a pound sifted clean from seeds then take a quart of fair water in an earthen pipkin and set it over
the fire until it be scalding hot and then take a good many of other red Rose-leaves and put them into the scalding water until they begin to look white then strain them and thus do until the water look very red then take a pound of refined Sugar beaten fine put it into the liquor with half a pound of Rose-leaves and let them seeth together until they be enough which to know is by taking some of them up in a spoon as you do your Cherries and so when they be through cold put them up and keep them very close for your use To preserve Enula Campana roots TAke the roots wash and scrape them very clean cut them thin unto the pith the length of your little finger as you cut them put them into water and let them lie therein thirty dayes shifting them twice every day to take away their bitterness weigh them and to every pound of roots you must add twelve ounces of clarified Sugar first boyling your roots as tender as a Chicken and then put them into your sugar aforesaid and let them boyl upon a gentle fire until they be enough so let them stand off the fire a good while and betwixt hot and cold put them up for your use To preserve Currans TAke your Currans and part them in the top then have your preserving-pan put therein a laying of Currans and a laying of sugar boyl them pretty fast scum them but put not in your spoon let them boyl until the sirrup be indifferent thick then take them off and let them stand until the sirrup be cold and put it up for your use To preserve Mulberries TAke the like weight of sugar as there are of your Mulberries wet your sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl until they are enough then take out your Mulberries but let your sirrup boyl a while after then take it off and put it into your Mulberries and let them stand till they be cold for your use To preserve Eringo roots TAke of them fair but not knotty one pound wash them clean so done set them on the fire and boyl them very tender peel off their outermost skin but break them not and as you pare them put them into cold water let them remain there until all be finished you must add to every pound of roots three quarters of a pound of clarified sugar and boyl it almost to the height of a sirrup then put in your roots but look they boyl very gently together with as little stirring as may be for fear of breaking until they be enough when they are cold put them up and keep them for your use To preserve green Walnuts BOyl them till the water be bitter then take them off the fire and put them into cold water then peel the bark off them and weigh them add to them their weight in sugar with a little more water then will wet the sugar set them again on the fire and when they boyl up take them off let them stand two dayes and then boyl them again so keep them for your use To preserve Angelica roots TAke wash and slice them very thin then lay them in water three or four dayes and let the water be changed every day then take them and put them into a pot of water and let it stand in embers a whole night then add to every pound of roots two pound of sugar and a pottle of water boyl it and scum it clean put in the roots then take them out but let the sirrup boyl a little after so keep it for your use The time to preserve green fruits according to other Authors GOos-berries must be taken about Whitsuntide as you see them in bigness the long will be sooner then the red the white Plumb 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 you must observe that to all the green fruits in general that you will preserve in sirrup you must add to every pound of green fruit a pound and two ounces of sugar and a grain of Musk your Plumb Pippin and Peach will have three quarters of an hours boyling and that very softly Keep the fruit as whole as you can Grapes and Goos-berries must boyl half an hour something fast and they will be the fuller observe that to all your Conserves you must add the full weight of sugar then take two skillets of water and when they are scalding hot put your fruit first into one when that grows cold put them into the other changing them until they are ready to peel then peel them afterwards settle them in the same water till they look green then put them into your sugar sirrup and let them gently boyl till they come to a Jelly let them so stand for a quarter of an hour then put them into your Gallipots or Glasses and keep them for your use all the year Here begins your Conserves Conserve of Barberries HAve them which are very red and ripe pick them from the stalks and wash them put to them a pretty quantity of fair water set them on the fire in an earthen pan and so scald them when they are throughly scalded pulp them through a fine searse to every pound of pulp add a pound of powder sugar boyl them till it be enough which you may know when it cuts like Marmalade Another way TAke of the fairest branches you can get pick and wash them clean dry them on a cloth then take more Barberries and boyl them in Claret-wine till they are soft strain them through a strainer bruising them so that the substance may go through boyl it till it comes to be very thick and sweet then take it off the fire and let it stand till it be cold then put your branches of Barberries into your Pots or Glasses filling them up with the cold sirrup so shall you have both sirrup and conserved Barberries for your use To make Conserve of Violets HAve of your Violet Flowers and pick out all the blew ones from them Keep and weigh them add to every ounce of flowers three ounces of refined sugar beat them in an Alablaster Morter till they be very fine then take them up and put them into an earthen pipkin and set them on the fire until they are throughly hot then take them off put them up and keep them for your use To make a Marmalade of Quinses TAke and boyl them tender pare them and cut them to the core then draw the Pulp that is the Quinse through a hair searse and to every pound of Pulp add a pound of clarified Sugar and boyl them together until they come unto a perfect colour adding to them in the boyling a little oyl of Cinamon and when it is boyled enough that it will