fennil roots parsley a little anniseed a pint of white wine hyssop violet leaves strawberry leaves binde all the foresaid roots and herbs a little quantity of each in a bundle boil it leasurely scum it and when it is boild strain it through a strainer of strong canvas when you use it drink it as often as you please blood warm Sometimes in the broth or of any of the meats aforesaid use mace raisins of the Sun a little balm endive fennill and parsley roots Sometimes sorrel violet leaves spinage endive succory sage a little hyssop raisins of the Sun prunes a little saffron and the yolk of an egg strained with verjuyce or white wine Otherwayes Fennil roots coltsfoot agrimony bettany large mace white sanders slic't in thin slices the weight of six pence made with a chicken and a crust of manchet take it morning and evening Otherwayes Violet leaves wilde tansey succory roots large mace raisins and damask prunes boild with a chicken and a crust of bread Sometimes broth made of a chop of mutton veal or chicken French barley raisins currans capers succory roots parssey roots fennil roots balm burrage bugloss endive tamarisk harts-horn ivory yellow sanders and fumitory put to these all or some in a moderate quantity Otherwayes a sprig of rosemary violet leaves time mace succory raisins and a crust of bread To make a Paste for a Consumption TAke the brawn of a roasted capon the brawns of two partridges two rails two quails and twelve sparrows all roasted take the brawns from the bones and beat them in a stone mortar with two ounces of the pith of roast veal a quarter of a pound of pistaches half a dram of ambergreece a grain of musk and a pound of white sugarcandy beaten fine beat all these in a mortar to a perfect paste now and then putting in a spoonful of goats milk also two or three grains of bezar when you have beaten all to a perfect paste make it into little round cakes and bake them on a sheet of white paper To make a Jelly for a Consumption of the Lungs TAke half a pound of isingglass as much harts-horn an ounce of cinamon an ounce of nutmegs a few cloves a pound of sugar a stick of liquoras four blades of large mace a pound of prunes an ounce of ginger a little red sanders and as much rubarb as will lie on a six pence boil the foresaid in a gallon of water and a pint of claret till a pint be wasted or boild away boil them on a soft fire close covered and slice all your spices very thin An excellent Water for a Consumption TAke a pint of new milk and a pint of good red wine the yolks of twenty four new laid eggs raw and dissolved in the foresaid liquors then have as much fine slic't manchet as will drink up all this liquor put it in a fair rose still with a soft fire and being distilled take this water in all drinks and pottages the sick party shall eat or the quantity of a spoonful at a draught in beer in one moneth it will recover any consumption Other Drink for a Consumption TAke a gallon of running water of ale measure put to it an ounce of cinamon an ounce of cloves an ounce of mace and a dram of acter roots boil this liquor till it come to three quarts and let the party daily drink of it till he mends To make an excellent Broth or Drink for a sick body TAke a good fleshy capon take the flesh from the bones or chop it in pieces very small and not wash it then put them in a rose still with slices of lemon-peel wood-sorrel or other herbs according to the Physicians direction being distilled give it to the weak party to drink Or soak them in malmsey and some capon broth before you distill them To make a strong Broth for a sick party ROast a leg of mutton save the gravy and being roasted prick it and press out the gravy with a woodden press put all the gravy into a silver porrenger or piece with the juyce of an orange and sugar warm it on the coals and give it the weak party Thus you may do a roast or boild capon partridge pheasant or chicken take the flesh from the bones and stamp it in a stone or woodden mortar with some crumbs of fine manchet strained with capon broth or without bread and put the yolk of an egg juyce of orange lemon or grape verjuyce and sugar To make China Broth. TAke an ounce of China thin sliced put it in a pipkin of fair water with a little veal or chicken stopped close in a pipkin let it stand four and twenty hours on the embers but not boil then put to it colts foot scabious maiden-hair violet leaves half a handful candied eringo and two or three marsh mallows boil them on a soft fire till the third part be wasted then put in a crust of manchet a little mace a few raisins of the Sun stoned and let it boil a while longer Take of this broth every morning half a pint for a moneth then leave it a moneth and use it again China Broth otherwayes TAke two ounces of China root thin sliced and half an ounce of long pepper bruised then take of balm time sage marjoram nepe and smalk of each two slices clary a handfull of cowslips a pint of cowssip water and three blades of mace put all into a new and well glazed pipkin of four quarts and as much fair water as will fill the pipkin close it up with paste and set it on the embers to warm but not to boil let it stand thus soaking four and twenty hours then take it off and put to it a good big cock chicken a calves foot a knuckle of mutton and a little salt stew all with a gentle fire to a pottle scum it very clean and being boild strain the clearest from the dregs and drink of it every morning half a pint blood warm To make Almond Milk against a hot Disease BOil half a pound of French barley in three several waters keep the last water to make your milk of then stamp half a pound of almonds with a little of the same water to keep them from oyling being finely beaten strain it with the rest of the barley water put some hard sugar to it boil it a little and give it the party warm An excellent Restorative for a weak Back TAke clary dates the pith of an oxe and chop them together put some cream to them eggs grated bread and a little white sanders temper them all well together fry them and eat it in the morning fasting Otherwayes Take the leaves of clary and nepe fry them with yolks of eggs and eat them to breakfast Excellent wayes for Feeding Poultrey To feed Chickens IF you will have a sat crammed chicken coop them up when the damn hath forsaken them the best cramming for them is wheat meal and milk made
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
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-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-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-rose-water and strained with half a pint of white wine put some orange-peel to it a slic't nutmeg and three
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
or two of lemon some large mace slic't ginger and two or three cloves then set some liquor a boiling in a pan or kettle as much wine and water as will cover it when the liquor boils put in the fish with the spices and salt when it is boild put in the lemon and serve the fish on fine carved sippets then make a leir or sauce with beaten butter beaten with juyce of oranges or lemons serve it with slic't lemon on it slic't ginger and barberries and garnish it with the same To stew Conger TAke a piece of conger and cut it into pieces as big as a hens egg put them in a stew pan or two deep dishes with some large mace salt pepper slic't nutmeg some white wine wine vinegar as much water butter and slic't ginger stew these well together and serve them on sippets with slic't orange lemon and barberries and run them over with beaten butter To marinate Conger SCald and draw it cut it into pieces and fry it in the best sallet oyl you can get being fryed put it in a little barrel that will contain it then have some fryed bay leaves large mace slic't ginger and a few whole cloves lay these between the fish put to it white wine vinegar and salt close up the head and keep it for your use To souce Conger TAke a good fat conger draw it at two several vents or holes being first scalded and the finns shaved off cut it into three or four pieces then have a pan of fair water and make it boil put in the fish with a good quantity of salt let it boil very softly half an hour being tender boild set it by for your use for present spending but to keep it long boil it with as much wine as water and a quart of white wine vinegar To souce Conger in Collers like Brawn TAke the forepart of a conger from the gills splat it and take out the bone being first fleyed or scalded then have a good large eel or two fleyed also and boned seasoned in the inside with minced nutmeg mace and salt seasoned and cold with the eel in the inside binde it up hard in a clean cloth boil it in fair water white wine and salt To roast Conger TAke a good fat conger draw it wash it and scrape off the slime cut off the finns and spit it like an S draw it with rosemary and time put some beaten nutmeg in his belly salt some stripped time and some great oysters parboild roste it with the skin on and save the gravy for the sauce boild up with a little claret wine beaten butter wine vinegar and an anchove or two the fat blown off and beat up thick with some sweet butter two or three slices of an orange and elder vinegar Or roste it in short pieces and spit it with bay leaves between stuck with rosemary Or make venison sauce and instead of rosting it on a spit roste it in an oven To broil Conger TAke a good fat conger being scalded and cut into pieces salt them and broil them raw or you may broil them being first boiled and basted with butter or steeped in oyl and vinegar broil them raw and serve them with the same sauce you steeped them in baste them with rosemary time and parsley and serve them with the sprigs of those herbs about them either in beaten butter and vinegar or oyl and vinegar and the foresaid herbs or broil the pieces spiatted like a spitch-cock of an eel with the skin on To fry Conger BEing scalded and the finns shaved off splat it cut it into rouls round the conger flour it and fry it in clarified butter crisp sauce it with butter beaten with vinegar juyce of orange or lemon and serve it with fryed parsley fryed ellicksanders or clary in batter To bake Conger in Pasty proportion In Pye proportion BAke it any way of the sturgeon as you may see in the next Section to be eaten either hot or cold and make your pyes according to these forms To stew a Lump TAke it either fleyed or not and boil it being splatted in a dish with some white wine a large mace or two salt and a whole onion stew them well together and dish them on fine sippets run it over with some beaten butter beat up with two or three slices of an orange and some of the gravy of the fish run it over the lump and garnish the meat with slic't lemon grapes barberries or gooseberries To bake a Lump TAke a lump and cut it in pieces skin and all or fley it and part it in two pieces of a side season it with nutmeg pepper and salt and lay it in the pye lay on it a bay leaf or two three or four blades of large mace the slices of an orange gooseberries grapes barberries and butter close it up and bake it being baked liquor it with beaten butter Thus you may bake it in dish pye or patty-pan To boil Soals DRaw and fley them then boil them in vinegar salt white wine and mace but let the liquor boil before you put them in being finely boild take them up and dish them in a clean dish on fine carved sippets garnish the fish with large mace slic't lemon gooseberries grapes or barberries and beat up some butter thick with juyce of oranges white wine or grape verjuyce and run it over the fish Sometimes you may put some stewed oysters on them Otherwayes Take the soals flay and draw them and scotch one side with your knife lay them in a dish and pour on them some vinegar and salt let them lie in it half an hour in the mean time set on the fire some water white wine six cloves of garlick and a faggot of sweet herbs then put the fish into the boiling liquor and the vinegar and salt where they were in steep being boild take them up and drain them very well then beat up sweet butter very thick and mix with it some anchoves minced small and dissolved in the butter pour it on the fish being dished and strow on a little grated nutmeg and minced orange mixt in the butter To stew Soals BEing fleyed and scotched draw them and half fry them then take some claret wine and put to it some Falt grated ginger and a little garlick boil this sauce in a dish when it boils put the soals therein and when they are sufficiently stewed upon their backs lay the two halves open an the one side and on the other then lay anchoves finely washed and boned all along and on the anchoves slices of butter then turn the two sides over again and let them stew till they be ready to be eaten then take them out of the sauce and lay them on a clean dish pour some of the liquor wherein they were stewed upon them and squeeze on an orange Otherwayes Draw fley and scotch them then flour them and half fry them in clarified butter put them in a clean
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
into dough the crams steeped in milk and so thrust down their throats but in any case let the crams be small and well wet for choaking Fourteen dayes will feed a chicken sufficiently To feed Capous EIther at the barn doors with scraps of corn and chavings of pulse or else in pens in the house by cramming them which is the most dainty The best way to cram a capon setting all strange inventions apart is to take barley meal reasonably sifted and mixing it with new milk make it into good stiff dough then make it into long crams thickest in the middle and small at both ends then wetting them in lukewarm milk give the capon a full gorge thereof three times a day morning noon and night and he will in a fortnight or three weeks be as fat as any man need to eat The ordering of Goslings AFter they are hatched you shall keep them in the house ten or twelve dayes and feed them with curds scalded chippins or barley meal in milk knodden and broken also ground malt is exceeding good or any bran that is scalded in water milk or tappings of drink After they have got a little strength you may let them go abroad with a keeper five or six hours in a day and let the dam at her leasure intise them in the water then bring them in and put them up and thus order them till they be able to defend themselves from vermine After a gosling is a moneth or six weeks old you may put it up to feed for a green goose and it will be perfectly fed in another moneth following and to feed them there is no better meat then skeg oats boild and given plenty thereof thrice a day morning noon and night with good store of milk or milk and water mixt together to drink For fatting of elder Geese FOr elder geese which are five or six moneths old having been in the stubble fields after harvest and got into good flesh you shall then chuse out such geese as you would feed and put them in several pens which are close and dark and there feed them thrice a day with good store of oats or spelted beans and give them to drink water and barley meal mixt together which must evermore stand before them This will in three weeks feed a goose so fat as is needful The fatting of Ducklings YOu may make them fat in three weeks giving them any kinde of pulse or grain and good store of water Fatting of Swans and Cygnets FOr swans and their feeding where they build their nests you shall suffer them to remain undisturbed and it will be sufficient because they can better order themselves in that business then any man Feed your cygnets in all sorts as you feed your geese and they will be through fat in seven or eight weeks If you will have them sooner fat you shall feed them in some pond hedged or placed in for that purpose Of fatting Turkies FOr the fatting of turkeys sodden barley is excellent or sodden oats for the first fornight and then for another fornight cram them in all sorts as you cram your capon and they will be fat beyond measure Now for their infirmities when they are at liberty they are so good Physicians for themselves that they will never trouble their owners but being coopt up you must cure them as you do pullen Their eggs are exceeding wholesom to eat and restore nature decayed wonderfully Having a little dry ground where they may sit and prune themselves place two troughs one full of barley and water and the other full of old dried malt whereon they may feed at their pleasure Thus doing they will be fat in less then a moneth but you must turn his walks daily Of nourishing and fatting Hearns Puets Gulls and Bitters HEarns are nourished for two causes either for Noblemens sports to make trains for the entering their hawks or else to furnish on the table at great feasts the manner of bringing them up with the least charge is to take them out of their nests before they can fly and put them into a large high barn where there is many and high cross beams for them to pearch on then to have on the floor divers square boards with rings in them and between every board which would be two yards square to place round shallow tubs full of water then to the boards you shall tye great gobbets of dogs flesh cut from the bones according to the number which you feed and be sure to keep the house sweet and shift the water oft onely the house must be made so that it may rain in now and then in which the hearn will take much delight but if you feed her for the dish then you shall feed them with livers and the intrails of beasts and such like cut in great gobbets To feed Godwits Knots Gray Plovers or Curlews TAke fine chilter wheat and give them water thrice a day morning noon and night which will do very effectually but if you intend to have them extraordinary crammed fowl then you shall take the finest drest wheat-meal and mixing it with milk make it into paste and ever as you knead it sprinkle into it the grains of small chilter-wheat till the paste be fully mixt therewith then make little small crams thereof and dipping them in water give to every fowl according to his bigness and that his gorge be well filled do thus as oft as you shall finde their gorges empty and in one fornight they will be fed beyond measure and with these crams you may feed any fowl of what kinde or nature soever Otherwayes Feed them with good wheat and water given them thrice a day morning noon and night If you will have them very fat and crammed fowl take fine wheat-meal and mix it with milk and make it into paste and as you knead it put in some corn of wheat sprinkled in amongst the paste till the paste be fully mixt therewith then make little small craâ—s thereof and dipping them in water give to every fowl according to his bigness and that his gorge be well filled do thus as oft as you shall finde their gorges empty and in one fortnight they will be fed very fat with these crams you may feed any fowl of what kinde or nature soever To feed Blackbirds Thrushes Felfares or any small Birds whatsoever BEing taken old and wilde it is good to have some of their kindes tame to mix among them and then putting them into great cages of three or four yards square to have divers troughs placed therein some filled with haws some with hemp-seed and some with water that the tame teaching the wilde to eat and the wilde finding such change and alteration of food they will in twelve or fourteen dayes grow exceeding fat and fit for the kitching To feed Ollines PUt them into a fine room where they may have air give them water and feed them with white bread boild in
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
in quarters or pears pippins gooseberries grapes or barberries To force a Breast of Veal MInce some veal or mutton with some beef-suet or fat bacon and some sweet herbs minced also 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 and stew it between two dishes with some strong broth white wine and large mace then an hour after have sweet herbs picked and stripped time sorrel parsley sweet Marjoram bruised with the back of a ladle and put it into your broth with some beef-marrow and give it a walm then dish up your breast of veal on fine 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 saffron into it To boil a Breast of Veal otherwise MAke a pudding of grated manchet minced suet and minced veal season it with nutmeg pepper and salt three or four eggs cinamon dates currans raisins of the sun some grapes sugar and cream mingle them all together and fill the breast prick it up and stew it between two dishes with white wine and strong broth mace dates marrow and being finely stewed serve it on sippets and run it over with beaten butter lemon barberries or grapes Sometimes thick it with some almond-milk sugar and cream To boil a Breast of Veal in another manner 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 some yolks of hard eggs and white wine stew all these well together and being boil'd tender serve it on fine carved sippets and broth it Then have some fried sweet breads sausages of veal or pork garlick or none and run all over with beaten butter lemon and fried parsley Thus you may boil a Rack or Loin To make several sorts of Pudding 1. Bread Pudding yellow or green GRate four penny loaves and searce them through a cullender put them in a deep dish and put to them four eggs two quarts of cream cloves mace and some saffron salt rose-water sugar currans a pound of beef-suet minced and a pound of dates If green Juices of spinage and all manner of sweet herbs stamped amongst the spinage and strain the juyce sweet herbs chopt very small cream cinamon nutmeg salt and all other things as is next before said your herbs must be time stripped savory sweet marjoram rosemary parsley peniroyal dates in these seven or eight yolks of eggs Another Pudding called Cinamon Pudding TAke five penny loaves and searce them through a cullender put them in a deep dish or tray and put to them five pints of cream cinamon six ounces suet one pound minced eggs six yolks four whites sugar salt slic't dates stamped almonds or none rose-water To make Rice Puddings BOil your Rice with cream strain it and put to it two penny loaves grated eight yolks of eggs and three whites beef-suet one pound of sugar salt rose-water nutmeg coriander beaten c. Other Rice Puddings Steep your rice in milk over night and next morning drain it and boil it in cream season it with sugar being cold and eggs beef-suet salt nutmegs cloves mace currans dates c. To make Oatmeal Puddings called Isings TAke a quart of whole Oatmeal being picked steep it in warm milk over night next morning drain it and boil it in a quart of sweet cream and being cold put to it six eggs of them but three whites cloves mace saffron pepper suet dates currans salt sugar This put in bags guts or fowls as capon c. If green good store of herbs chopped small To make Blood pudding TAke the blood of a hog while it is warm and steep in it a quart or more of great oatmeal groats at the end of three dayes take the groats out and drain them clean then put to those groats more then a quart of the best cream warmed on the fire then take some mother of time parsley spinage savory endive sweet marjoram sorrel strawberry leaves succory of each a few chopped very small and mix them with the groats with a little fennel seed finely beaten some pepper cloves mace salt and some beef suet or flakes of the hog cut small Otherwayes you may steep your oatmeal in warm mutton broth or scalding milk or boil it in a bag To make Andolians SOak the hogs guts and turn them scour them and steep them in water a day and a night then take them and wipe them dry and turn the fat side outermost Then have pepper chopped sage a little cloves and mace beaten coriander-seed and salt mingle all together and season the fat side of the guts then turn that side inward again and draw one gut over another to what bigness you please thus of a whole belly of a fat hog Then boil them in a pot or pan in fair water with a piece of interlarded bacon some spices and salt tye them fast at both ends and make them of what length you please Sometime for variety you may leave out some of the foresaid herbs and put pennyroyal savory leeks a good big onion or two marjoram time rosemary sage nutmeg ginger pepper salt c. To make other blood puddings STeep great oatmel in eight pints of warm goose blood sheeps blood calves lambs or fawns blood and drain it as is aforesaid after three dayes put to it in every point as before Other Blood Puddings Take blood and strain it put in three pints of the blood and two of cream three penny manchets grated and beef suet cut square like small dice or hogs flakes yolks of eight eggs salt sweet herbs nutmeg cloves mace and pepper Sometimes for variety Sugar Corrans c. To make Marrow Puddings of Rice and grated Bread STeep half a pound of Rice in milk all night then drain it from the milk and boil it in a quart of cream being boiled strain it and put to it half a pound of sugar beaten nutmeg and mace steeped in rose-rosewater and put to the foresaid materials eight yolks of eggs and five grated manchets put to it also half a pound of marrow cut like dice and salt mingle all together and fill your bags or napkin and serve it with beaten butter being boiled and stuck with almonds If in guts being boil'd toste them before the fire in a silver dish or tosting pan To make other Puddings of Turky or Capon in bags guts or for any kinde of stuffing or forcing or in Cauls TAke a rost Turky mince it very small and stamp it with some almond paste then put some coriander-seed beaten salt sugar rose-water yolks of eggs raw and marrow stamped also with it and put some cream mace soked in sack and white wine
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
or ten yolks a pound of sugar half an ounce of cinamon a little salt and some saffron strain it and bake it in a deep dish being baked put on the juyce of four or five oranges a little white wine rose water and beaten ginger c. Capilotado Francois ROast a leg of mutton save the gravy and mince it small then strain a pound of almond paste with some mutton or capon broth cold some three pints and a half of grape verjuyce a pound of sugar some cinamon beaten pepper and salt the meat and almonds being stamped and strained put it a boiling softly and stir it continually till it be well incorporate and thick then serve it in a dish with some roast chickens pigeons or capon put the gravy to it and strow on sugar some marrow cinamon c. Sometimes you may adde some interlarded bacon instead of marrow some sweet herbs and a kidney of veal Sometimes eggs currans saffron gooseberries c. Other made Dishes or little Pasties called in Italian Tortelleti TAke a roast or boild capon and a calves udder or veal mince it and stamp it with some marrow mint or sweet marjoram put a pound of fat parmisan grated to it half a pound of sugar and a quarter of a pound of currans some chopped sweet herbs pepper saffron nutmeg cinamon four or five yolks of eggs and two whites Mingle all together and make a piece of paste of warm or boiling liquor and some rose water sugar butter make some great and some very little rouls or stars according to the judgement of the Cook boil them in broth milk or cream Thus also fish Serve them with grated fat cheese or parmisan sugar and beaten cinamon on them in a dish c. Tortelleti or little Pasties MInce some interlarded bacon some pork or any other meat with some calves udder and put to it a pound of fresh cheese fat cheese or parmisan a pound of sugar and some roasted turnips or parsnips a quarter of a pound of currans pepper cloves nutmegs eight eggs saffron mingle all together and make your pasties like little fishes stars rouls or like beans or pease boil them in flesh broth and serve them with grated cheese and sugar and serve them hot Tortelleti or little Pasties otherwayes of Beets or Spinage chopped very small BEing washed and wrung dry fry them in butter put to them some sweet herbs chopped small with some grated parmisan some cinamon cloves saffron pepper currans raw eggs and grated bread Make your pasties and boil them in strong broth cream milk or almond milk thus you may do any fish Serve them with sugar cinamon and grated cheese Tortelleti of green Pease French Beans or any kinde of Pulse green or dry TAke Pease green or dry French Beans or Garden Beans green or dry boil them tender and stamp them strain them through a strainer and put to them some fried onions chopped small sugar cinamon cloves pepper and nutmeg some grated parmisan or fat cheese and some cheese-curds stamped Then make paste and make little pasties boil them in broth or as beforesaid and serve them with sugar cinamon and grated cheese in a fine clean dish To boil Capon or Chicken with Collyflowers in the French Fashion 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 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 and put them into the butter and sack then dish up your capon being tender boild upon sippets finely carved and pour on the sauce and serve it to the table with a little salt To boil Capon Chicken Pigeons or any Land Fowls in the French Fashion EIther the skin stuffed with minced meat or boned and fill the vents and body or not boned and trust to boil fill the bodies with any of the farsings following made of any minced meat and seasoned with pepper cloves mace and salt then mince some sweet herbs with bacon and fowl veal mutton or lamb and mix with it three or four eggs Mingle all together with grapes gooseberries barberries or red currans and sugar or none some pine-apple seed or pistaches fill the fowl and stew it in a stewing pan with some strong broth as much as will cover them and a little white wine being stewed serve them in a dish with sippets finely carved and slic't orange lemon barberries gooseberries sweet herbs chopped and mace To boil Partridges or any of the former Fowls stuffed with any the filling aforesaid BOil them in a pipkin with strong broth white wine mace sweet herbs chopped very fine and put some falt and stew them leasurely being finely stewed put some marrow and strained almonds with rose-water to thicken it serve them on fine carved sippets and broth them garnish the dish with grated bread and pistaches mace and lemon or grapes To boil Pigeons Woodcocks Snites Blackbirds Thrushes Veldifers Rails Quails Larks Sparrows Wheat-ears Martins or any small Land Fowl Woodcocks or Snites BOil them either in strong broth or water and salt and being boild take out the guts and chop them small with the liver put to it some crum of white bread grated 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 lemon minced small barberries or pickled grapes whole Sometimes with this sauce boil some slic't onions and corrans in a broth by it self when you boil it not with onions rub the bottom of the dish with a clove or two of garlick Boild Woodcocks or Larks otherwayes TAke them with the guts in and boil them in some 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 in another pipkin and some of the broth where the fowl or cocks boil and put to it some butter the guts and liver minced and then have some yolks of eggs dissolved with some vinegar and some grated nutmeg put it to the other ingredients and stir them together and dish the fowl on fine sippets and pour on the sauce and some slic't lemon grapes or barberries and run it over with beaten butter To boil all manner of Sea Fowl or any wild Fowl as Swan Whopper Crane Geese Shoveler Hern Bittor Duck Widgeon Gulls Curlew Teels Ruffs c. STuff either the skin with his own meat being minced with lard or beef-suet some sweet herbs beaten nutmeg cloves mace
herbs gravy as also a little onion claret wine and the juyce of an orange or two serve it hot on this sauce with slices of orange on it lemons or barberries To stew a Fillet of Beef in the Italian Fashion TAke a young tender fillet of beef and take away all the skins and sinnews clean from it put to it some good white wine that is not too sweet in a boul wash it and crush it well in the wine then strow upon it a little pepper and a poulder called Tamara in Italian and as much salt as will season it mingle them together very well and put to it as much white wine as will cover it lay a trencher upon it to keep it down in a close pan with a weight on it and let it steep two nights and a day then take it out and put it into a pipkin with some good beef broth but put none of the pickle to it but onely beef broth and that sweet not salt cover it close and set it on the embers then put to it a few whole cloves and mace and let it stew till it be enough it will be very tender and of an excellent taste serve it with the same broth as much as will cover it To make this Tamara take two ounces of coriander-seed an ounce of anniseed an ounce of fennel-seed two ounces of cloves and an ounce of cinamon beat them into a gross powder with a little powder of winter-savory and put them into a viol glass to keep To make an excellent Pottage called Skinke TAke a leg of beef and chop it into three pieces then boil it in a pot with three pottles of spring water a few cloves mace and whole pepper after the pot is scummed put in a bundle of sweet marjoram rosemary time winter savory sage and parsley bound up hard some salt and two or three great onions whole then about an hour before dinner put in three marrow bones and thicken it with some strained oatmeal or manchet slic't and steeped with some gravy strong broth or some of the pottage then a little before you dish up the Skinke put into it a little fine poulder of saffron and give it a walm or two dish it on large slices of French Bread and dish the marrow bones on them in a fine clean large dish then have two or three manchets cut into toasts and being finely toasted lay on the knuckle of beef in the middle of the dish the marrow bones round about it and the toasts round about the dish brim serve it hot To stew a Rump or the fat end of a Brisket of Beef in the French Fashion TAke a rump of beef boil it and scum it clean in a stewing pan or broad mouthed pipkin cover it close and let it stew an hour then put to it some whole pepper cloves mace and salt scotch the meat with your knife to let out the gravy then put in some claret wine and half a dozen of slic't onions having boild an hour after put in some capers or a handful of broom buds and half a dozen of cabbidge-lettice being first parboild in fair water and quartered two or three spoonfuls of wine vinegar and as much verjuyce and let it stew till it be tender then serve it on sippets of French Bread and dish it on those sippets blow off the fat clean off the broth or scum it and stick it with fried bread A Turkish Dish of Meat TAke an interlarded piece of Beef cut it into thin slices and put it into a pot that hath a close cover or stewing-pan then put into it a good quantity of clean picked rice skin it very well and put into it a quantity of whole pepper two or three whole onions and let this boil very well then take out the onions and dish it on sippets the thicker it is the better To boil a Chine Rump Surloin Brisket Rib Flank Buttock or Fillet of Beef powdered TAke any of these and give them in summer a weeks powdering in winter a fortnight stuff them or plain if you stuff them do it with all manner of sweet herbs fat beef minced and some nutmeg serve them on brewis with roots or cabbidge boild in milk with beaten butter c. To pickle roast Beef Chine Surloin Rib Brisket Flank or Neats Tongues TAke any of the foresaid Beef as chine or fore-rib and stuff it with penniroyal or other sweet herbs or parsley minced small and some salt prick in here and there a few whole cloves and roste it then take claret wine wine vinegar whole pepper rosemary and bayes and time bound up close in a bundle and boild in some claret wine and wine vinegar make the pickle and put some salt to it then pack it up close in a barrel that will but just hold it put the pickle to it close it on the head and keep it for your use To stew Beef in gobbets in the French fashion TAke a flank of beef or any part but the leg cut it into slices or gobbets as big as a pullets egg with some gobbets of fat and boil it in a pot or pipkin with some fair spring water scum it clean and put to it an hour after it hath boild carrots parsnips turnips great onions salt some cloves mace and whole pepper cover it close and stew it till it be very tender then half an hour before dinner put into it some picked time parsley winter-savory sweet marjoram sorrel and spinage being a little bruised with the back of a ladle and some claret wine then dish it on fine sippers and serve it to the table hot garnish it with grapes barberries or gooseberries Sometimes use spices the bottoms of boild artichocks put into beaten butter and grated nutmeg garnished with barberries Stewed Collops of Beef TAke some of the buttock of beef and cut it into thin slices cross the grain of the meat then hack them and fry them in sweet butter and being fryed fine and brown put them in a pipkin with some strong broth a little claret wine and some nutmeg stew it very tender and half an hour before you dish it put to it some good gravy elder vinegar and a clove or two when you serve it put some juyce of orange and three or four slices on it stew down the gravy somewhat thick and put into it when you dish it some beaten butter Olines of Beef stewed and roste TAke a buttock of beef and cut some of it into thin slices as broad as your hand then hack them with the back of a knife lard them with small lard and season them with pepper salt and nutmeg then make a farsing with some sweet herbs time onions the yolks of hard eggs beef-suet or lard all minced some salt barberries grapes or gooseberries season it with the former spices lightly and work it up together then lay it on the slices and roul them up round with some caul of veal beef or mutton
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
and raisins next olives and lastly either jagged beets jagged lemons jagged cucumber or cabbidge lettice in quarters good oyl and wine vinegar sugar or none Otherwayes The youngest and smallest leaves of spinage the smallest also of sorrel well washed currans and red beets round the center being finely carved oyl and vinegar and the dish garnished with lemon and beets Other grand Sallet TAke green purslan and pick it leaf by leaf wash it and swing it in a napkin then being dished in a fair clean dish and finely piled up in a heap in the midst of it lay round about the center of the sallet pickled capers currans and raisins of the sun washed picked mingled and laid round it about them some carved cucumbers in slices or halves and laid round also Then garnish the dish brims with burrage or clove-jelly-flowers Or otherwayes with jagged cucumber-peels olives capers and raisins of the sun then the best sallet oyl and wine vinegar Other grand Sallet ALL sorts of good herbs the little leaves of red sage the smallest leaves of sorrel and the leaves of parsley picked very small the youngest and smallest leaves of spinage some leaves of burnet the smallest leaves of lettice white endive and charvel all finely picked washed and swung in a strayner or clean napkin and well drained from the water then dish it in a clean scowred dish and about the center capers currans olives lemons carved and slic't boild beet roots carved and slic't and dished round also with good oyl and vinegar A grand Sallet otherwayes TAke corn sallet rampons ellicksander-buds pickled mushrooms and make a sallet of them then lay the corn sallet through the middle of the dish from side to side and on the other side rampons then ellicksander buds and in the other four quarters mushrooms salt over all and put good oyl and vinegar to it Other grand Sallet TAke the tenderest smallest and youngest ellicksander-buds and small Sallet or young lettice mingled together being washed and picked with some capers Pile it or lay it flat in the dish first lay about the center olives capers currans and about those carved oranges and lemons or in a cross partition wayes and salt run oyl and vinegar over all Otherwayes Boild parsnips in quarters laid round in the dish and in the midst some small sallet or water-cresses finely washed and picked on the water-cresses some little small lettice finely picked and washed also then some ellicksander-buds in halves and some in quarters and between the quarters of the parsnips some small lettice some water-cresses and ellicksander-buds oyl and vinegar and round the dish some slices of parnsnips Another grand Sallet TAke small sallet of all good sallet herbs then mince some white cabbidge leaves or striked coleworts mingle them amongst the small sallet or some lilly-flowers slit with a pin then first lay some minced cabbidge in a clean scowred dish and the minced fallet round about it then some well washed and picked capers currans olives or none then about the rest a round of boild red beets oranges or lemons carved For the garnish of the brim of the dish boild collyflowers carved lemons beets and capers BEing finely picked short well soaked in clean water and swung dry dish it round in a fine clean dish with capers and currans about it carved lemon and orange round that and eggs upon the center not boild too hard and parted in halves then oyl and vinegar over all scraping sugar and trim the brim of the dish A grand Sallet of Ellicksander-buds TAke large ellicksander-buds and boil them in fair water after they be cleansed and washed but first let the water boil then put them in and being boild drain them on a dish bottom or in a cullender then have boild capers and currans and lay them in the midst of a clean scowred dish the buds parted in two with a sharp knife and laid round about upright or one half on one side and the other against it on the other side so also carved lemon scrape on sugar and serve it with good oyl and wine vinegar Other grand Sallet of Water-cresses BEing finely picked washed and laid in the middle of a clean dish with slic't oranges and lemons finely carved one against the other in partitions or round the dish with some ellick sander-buds boild or raw currans capers oyl and vinegar sugar or none A grand Sallet of picked Capers PIcked capers and currans bashed and boild together dished in the middle of a clean dish with red beets boild and jagg'd and dished round the capers and currans as also jagg'd lemon and serve it with oyl and vinegar To pickle Samphire Broom-buds Kitkeys Crucifex Pease Purslane or the like TAke samphire and pick the branches from the dead leaves or straws then lay it in a pot or barrel and make a strong brine of white or bay salt in the boiling scum it clean being boild and cold put it to the samphire cover it and keep it for all the year and when you have any occasion to use it take and boil it in fair water but first let the water boil before you put it in being boild and become green let it cool then take it out of the water and put it in a little bain or double viol with a broad mouth put strong wine vinegar to it close it up close and keep it Otherwayes Put samphire in a brass pot that will contain it and put to it as much wine vinegar as water but no salt set it over a charcoal fire cover it close and boil it till it become green then put it up in a barrel with wine vinegar close on the head and keep it for use To pickle Cucumbers PIckle them with salt vinegar whole pepper dill-seed some of the stalks cut charnel fair water and some sicamore leaves and barrel them up close in a barrel Pickled Quinces the best wayes 1. TAke Quinces not cored nor pared boil them in fair water not too tender and put them up in a barrel fill it up with their liquor and close on the head 2. Pare them and boil them with white wine whole cloves cinamon and slic't ginger barrel them up and keep them 3. In the juyce of sweet apples not cored but wiped and put up raw 4. In white wine barrelled up raw 5. Being pared and cored boil them up in sweet wort and sugar keep them in a glazed pipkin close covered 6. Core them and save the cores cut some of the crab quinces and boil them after the quinces be parboild and taken up then boil the cores and some of the crab quinces in quarters the liquor being boild strain it thorow a strainer put it in the barrel with the quinces and close up the barrel To pickle Lemons BOil them in water and salt and put them up with white wine To pickle any kinde of Flowers PUt them into a gally-pot or double glass with as much sugar as they weigh fill them up
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-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
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-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-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-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-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-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-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
with gold and silver leaves or let your sprigs be of a streight sprig of ewe tree or a streight firs bush and put about the brawn stuck round with bay-leaves three ranks round and spotted with red and yellow jelly about the dish sides also the same jelly and some of the brawn leached jagged or cut with tin moulds and carved lemons oranges barberries bay-leaves gilt red beets pickled barberries pickled gooseberries or pickled grapes To souce a Pig TAke a pig being scalded cut off the head and part it down the back draw it and bone it then the sides being well cleansed from the blood and soaked in several clean waters take the pig and dry the sides season them with nutmeg ginger and salt roul them and binde them up in clean clouts as the pig brawn aforesaid then have as much water as will cover it in a boiling pan two inches over and two bottles of white wine over and above first let the water boil then put in the collers with salt mace slic't ginger parsley-roots and fennil-roots scraped and picked being half boiled put in two quarts of white wine and when it is boild quite put in slices of lemon to it and the whole-peel of a lemon Otherwayes in Collers SEason the sides with beaten nutmeg salt and ginger or boil the sides whole and not bone them boil also a piece or breast of veal with them being well joynted and soaked two hours in fair water boil it in half wine and half water mace slic't ginger parsley and fennel roots being boild leave it in this souce and put some slic't lemon to it with the whole pieces when it is cold serve it with yellow red and white jelly barberries slic't lemon and lemon-peel Or you may make but one coller of both the sides to the hinder quarters or bone the two sides and make but two collers of all and save the head onely whole or souce a pig in quarters or halves or make of a good large fat pig but one coller onely and the head whole Or souce it with two quarts of white wine to a gallon of water put in your wine when your pig is almost boild and put to it four maces a few cloves two races of slic't ginger salt a few bay-leaves whole pepper some slices of lemon and lemon-peel before you boil your pig season the sides or collers with nutmeg salt cloves and mace To souce a Pig otherwayes SCald it and cut it in four quarters bone it and let it lye in water a day and a night then roul it up like brawn with sage leaves lard in thin slices and some grated bread mixed with the juyce of an orange beaten nutmeg mace and salt roul it up in the quarters of the pig very hard and binde it up with tape then boil it with fair water white wine large mace slic't ginger a little lemon-peel a faggot of sweet herbs and salt being boild put it in an earthen pot to cool in the liquor and souce there two dayes then dish it out on plates or serve it in collers with mustard and sugar Otherwayes Season the sides with cloves mace and salt then roul it in collers or sides with the bones in it then take to two gallons of water a pottle of white wine and when the liquor boils put in the pig with mace cloves slic't ginger salt bay leaves and whole pepper being half boild put in the wine c. Otherwayes Season the collers with chopped sage beaten nutmeg pepper and salt To Souce or Jelly a Pig in the Spanish Fashion TAke a Pig being scalded boned and chined down the back then soke the collers clean from the blood the space of two hours dry them in a clean cloath and season the sides with pepper salt and minced sage then have two dryed neats tongues that are boild tender and cold that they look fine and red pare them and slice them from end to end the thickness of a half-crown piece lay them on the inside of the seasoned pig one half of the tongue for one side and the other for the other side then make two collers and binde them up in fine white clouts boil them as you do the soust pigs with wine water salt slic't ginger and mace keep it dry or in souce drink of the pig brawn If dry serve it in slices as thick as a trencher cut round the coller or slices in jelly and make jelly of the liquor wherein it was boild adding to it juyce of lemon isingglass spices sugar clarified with eggs and run it through the bag How to divide a Pig into Collers divers wayes either for Pig Brawn or Soust Pig 1. CUt a large fat Bore Pig into one coller onely bone it whole and not chine it the head onely cut off 2. Take off the hinder quarters and buttocks with the bones in them bone all the rest whole onely the head cut off 3. Take off the hinder quarters and make two collers bone all the rest onely cut off the head and leave it whole 4. Cut off the head and chine it through the back and coller both sides at length from end to end 5. Chine it as before with the bones in and souce it in quarters To souce a Capon TAke a good bodied Capon young fat and finely pulled drawn and trussed lay it in soke two or three hours with a knuckle of veal well joynted and after set them a boiling in a fine deep brass pan kettel or large pipkin in a gallon of fair water when it boils scum it and put in four or five blades of mace two or three races of ginger slic't four fennel roots and four parsley roots scraped and picked and salt The Capon being fine and tender boild take it up and put it in other warm liquor or broth then put to your souced broth a quart of white wine and boil it to a jelly then take it off and put it into an earthen pan or large pipkin put your capon to it with two or three slic't lemons and cover it close serve it at your pleasure and garnish it with slices and pieces of lemon barberries roots mace nutmeg and some of the jelly Some put to this souc't capon whole pepper and a faggot of sweet herbs but that maketh the broth very black In this manner you may souce any Land Fowl To souce a Breast of Veal Side of Lamb or any Joint of Mutton Kid Fawn or Venison BOne a breast of veal and soke it well from the blood then wipe it dry and season the side of the breast with beaten nutmeg ginger some sweet herbs minced small whole coriander-seed minced lemon-peel and salt and lay some broad slices of sweet lard over the seasoning then roul it into a coller and binde it up in a white clean cloath put it into boiling liquor scum it well and then put in slic't ginger slic't nutmeg salt fennil and parsley roots being almost boild put in a
fair spring water boil it and scum it clean boil away three quarts or more then strain it into a clean earthen pan or bason and let it be cold then pare the dross from the bottom and take the fat off the top clean put it in a large pipkin of six quarts and put into it two quarts of old clear white wine the juyce of four lemons three blades of mace and two races of ginger slict then melt or dissolve it again into broth and let it cool Then have four pound of hard sugar fine beaten and mix it with twelve whites of eggs in a great dish with your rouling-pin and put it into the pipkin to your jelly stir it together with a grain of musk and ambergreece put it in a fine linnen clout bound up and a quarter of a pint of damask rose-water set it a stewing on a soft charcoal fire before it boils put in a little ising-glass and being boild up take it let it cool a little and run it Other Jelly for service of several colours TAke four pair of calves feet a knuckle of veal a good fleshly capon and prepare these things as is said in the christal jelly boil 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 a piece 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 the juyce of two lemons Then also to the white jelly one race of ginger pared and sliced and three blades of large mace to the red jelly two nutmegs as much in quantity of cinamon as nutmegs also as much ginger to the turnsole put also the same quantity with a few whole cloves then to the amber or yellow colour the same spices and quantity Then have eighteen whites of eggs and beat them with six pound of double refined suger beaten small and stirred together in a great tray or bason with a rouling pin divide it into four parts into the four pipkins and stir it to your Jelly broth spice and wine being well mixed together with a little musk and ambergreece Then have new baggs wash them first in warm water and then in cold wring them dry and being ready strung with packthred and sticks hang them on a spit by the fire from any dust and set new earthen pans under them being well seasoned with boiling liquor Then again set on your jelly on a fine charcoal fire let it stew softly the space of an hour or almost then make it boil up a little and take it off being somewhat cool'd run it thorow the bag twice or thrice or but once if it be very clear and into the bags of colors put in a sprig of rosemary keep it for your use in those pans dish it as you see good or cast it into what mould you please as for example these Scollop shells Cockel shells Eggs shells half Lemon or Lemon-peel Wilks or Winkle shells Muskle shells or moulded out of a butter squirt Or serve it on a great dish and plate one quarter of white another of red another of yellow the fourth of another colour and about the side of the dish oranges in quarters of jelly in the middle a whole lemon full of jelly finely carved or cast out of a wooden or tin mould or run into little round glasses four or five in a dish on silver trencher plates or glass trencher plates The quantities for a quart of Jelly Broth for the true making of it A quart of white wine a pound and half of sugar eggs two nutmegs or mace two races of ginger as much cinamon two grains of musk and ambergreece calves feet or a knuckle of veal Sometimes for variety in place of wine use grape verjuyce if juyce of grapes a quart juyce of lemons a pint juyce of oranges a quart juyce of wood-sorrel a quart and juyce of quinces a quart How to prepare to make a good Stock for Jellies of all sorts and the Meats most proper for them both for service and sick folks also the quantities belonging to a quart of Jelly For the Stock for service TWo pair of calves feet finely cleansed the fat and great bones taken out and parted in halves being well soaked in fair water twenty four hours and often shifted boil them in a brass pot or pipkin close covered in the quantity of a gallon of water boil 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 dregs off the bottom Put it in a clean well glazed pipkin of two quarts with a quart of white wine a quarter of a pint of cinamon water as much of ginger water and as much of nutmeg water 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 foresaid materials together and set it a stewing on a soft charcole 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 will never be white nor pure clear Meats proper for Jelly for service or sick folk 1. Three pair of calves feet 2. Three pair of calves feet a knuckle of veal and a fine well fleshed capon 3. One pair of calves feet a well fleshed capon and half a pound of harts horn or isingglass 4. An old cock and a knuckle of veal 5. Harts horn jelly onely or with a poultrey 6. Good bodied capons 7. Isingglass onely or with a cock or capon 8. Jellly of hogs feet ears and snouts 9. Sheeps feet lambs feet and calves feet Neats Feet for a Jelly for a Neats Tongue BEing fresh and tender boild and cold lard it with candied cittern candied orange lemon or quinces run it over with jelly and some preserved barberries or cherries To make a Jelly as white as snow of Jorden Almonds TAke a pound of almonds steep them in cold water till they will blanch which will be in six hours being blanched into cold water beat them with a quart of rose-rose-water then have a decoction of half a pound of isingglass boild with a gallon of fair spring-spring-water or else half wine boil 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 juyce of two lemons and cast it into egg-shells put saffron to
some of it and make some of it blew some of it green and some yellow cast some into oranges and some into lemon rindes candied mix part of it with some almond paste coloured and some with cheese-curds serve of divers of these colours on a great dish and plate To make other white Jelly BOil two capons being cleansed the fat and lungs taken out truss them and soak them well in clean water three or four hours then boil them in a pipkin or pot of two gallons or less put to them a gallon or five quarts of white wine scum them and boil them to a jelly next strain the broth from the grounds and blow off the fat clean then take a quart of sweet cream a quart of the jelly broth a pound and half of refined sugar and a quarter of a pint of rose-rose-water mingle them all together and give them a walm on the fire with half an ounce of fine searced ginger then set it a cooling dish it or cast it in lemon or orange-peels or in any fashion of the other jellies in moulds or glasses or turn it into colours for sick folks in place of cream use stamped almonds To make Jellies for souces made dishes and other works TAke six pair of calves feet scald them and take away the fat between the claws as also the great long shank bones and lay them in water four or five hours then boil them in two gallons of fair spring water scum them clean and boil them from two gallons to three quarts then strain it through a strong canvas and let the broth cool being cold clenge it from the grounds pare off the top and melt it then put to it in a good large pipkin three quarts of white wine three races of ginger slic't some six blades of mace a quarter of an ounce of cinamon a grain of musk and eighteen whites of eggs beaten with four pound of sugar mingle them with the rest in the pipkin and the juyce of three lemons set all on the fire and let it stew leasurely then have your bag ready washed and when your pipkin boils up run it c. Harts Horn Jelly TAke half a pound of harts horn boil it in fair spring water leasurely close covered and in a well glazed pipkin that will contain a gallon boil it till a spoonful will stand stiff being cold then strain it through a fine thick canvas or fine boultering and put it again in another lesser pipkin with the juyce of eight or nine good large lemons a pound and half of double refined sugar and boil it again a little while then put it in a gally pot or small glasses or cast it into moulds or any fashions of the other jellies It is held by the Physicians for a special Cordial Or take half a pound of harts horn grated and a good capon being finely clenged and soaked from the blood and the fat taken off truss it and boil it in a pot or pipkin with the harts horn in fair spring water the same things as the former c. To make another excellent Jelly of Harts horn and Isingglass for a Consumption TAke half a pound of isingglass half a pound of harts horn half a pound of slic't dates a pound of beaten sugar half a pound of slic't figs a pound of slic't prunes half an ounce of cinamon half an ounce of ginger a quarter of an ounce of mace a quarter of an ounce of cloves half an ounce of nutmegs and a little red sanders slice your spices and also a little stick of liquorish and put in your cinamon whole To make a Jelly for weakness in the Back TAke two ounces of harts horn and a wine quart of spring water put it into a pipkin and boil it over a soft fire till it be one half consumed then take it off the fire and let it stand a quarter of an hour and strain it through a fine holland cloath crushing the harts horn gently with a spoon then put to it the juyce of a lemon two spoonfuls of red rose water half a spoonful of cinamon water four or five ounces of fine sugar or make it sweet according to the parties taste then put it out into little glasses or pipkins and let it stand twenty four hours then you may take of it in the morning or at four of the clock in the afternoon what quantity you please To put two or three spoonfuls of it into broth is very good To make another dish of meat called a Press for service DO in this as you may see in the jelly of the porker being tender boild take the feet ears snouts and cheeks being finely boild and tender to a jelly with spices and the same liquor as is said in the Porker then take out the bones and make a lay of it like a square brick season it with coriander or fennil-seed and binde it up like a square brick in a strong canvas with packthread press it till it be cold and serve it in slices with bay leaves or run it over with jellies To make a Sausage for Jelly BOil or roste a capon mince and stamp it with some almond paste then have a fine dryed neats-tongue one that looks fine and red ready boild cut it into little pieces square like dice half an inch long and as much of interlarded bacon cut into the same form ready boild and cold some preserved quinces and barberries sugar and cinamon mingle all together with some scraped isingglass amongst it warm roul it up in a sausage knit it up at the ends and sowe the sides then let it cool slice it and serve it in a jelly in a dish in thin slices and run jelly over it let it cool and lay on more that cool run more and thus do till the dish be full when you serve it garnish the dish with jelly and preserved barberries and run over all with juyce of lemon To make the best Almond Leach TAke an ounce of isingglass and lay it two hours in water shift it and boil it in fair water let it cool then take two pounds of almonds lay them in the water till they will blanch then stamp them and put to them a pint of milk strain them and put in large mace and slic't ginger boil them till it taste well of the spice then put in your digested isingglass sugar and a little rose-water run it through a strainer and put it into dishes Some you may colour with saffron turn-sole or green wheat and blue bottels for blue To keep Sparagus all the year PArboil them a very little and put them into clarified butter cover them with it the butter being cold cover them with a leather and about a moneth after refresh the butter melt it and put it on them again then set them under ground being covered with a leather Section 9. The best way of making all manner of baked Meats To make a Bisk or Battalia Pie
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-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
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
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-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-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-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-water cinamon sugar and mingle all together then make a fine paste with flour yolks of eggs 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-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-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-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-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
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
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 rose-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-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-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
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-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
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
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
sugar beat it up like a pudding and fry it as you fry a tansey being fryed turn it out on a plate quarter it and put on the juyce of an orange and sugar Quelque-shose otherwayes TAke ten eggs and beat them in a dish with a penny manchet grated a pint of cream some beaten cloves mace boild currans some rose-water salt and sugar beat altogether and fry it either in a whole form of a tansey or by spoonfulls in little cakes being finely fryed serve them on a plate with juyce of orange and scraping sugar Other Fricase or Quelque-shose TAke twenty eggs and strain them with a quart of cream some nutmeg salt rose-rose-water and a little sugar then have sweet butter in a clean frying-pan and put in some pieces of pippins cut as thick as a half-crown peece round the apple being coared when they are finely fryed put in half the eggs fry them a little and then pour on the rest or other half fry it at two times stir the last dish the first on a plate and put the other on it with juyce of orange and sugar Other Fricases of Eggs. BEat a dozen of eggs with cream sugar nutmeg mace and rose water then have two or three pippins or other good apples cut in round slices through core and all put them in a frying pan and fry them with sweet butter when they be enough take them up and fry half the eggs and cream in other fresh butter stir it like a tansey and being enough put it out into a dish put in the other half of the eggs and cream lay the apples round the pan and the other eggs fryed before uppermost being finely fryed dish it on a plate and put to it the juyce of an orange and sugar The best wayes for Dressing of Artichocks To stew Artichocks THe artichocks being boild take out the core and take off all the leaves cut the bottoms into quarters splitting them in the middle then have a flat stewing-pan or dish with manchet toasts in it lay the artichocks on them then the marrow of two bones five or six large maces half a pound of preserved plumbs with the sirrup verjuyce and sugar if the sirrup do not make them sweet enough let all these stew together two hours if you stew them in a dish serve them up in it not stirring them onely laying on some preserves which are fresh as barberries and such like sippet it and serve it up Instead of preserved if you have none stew ordinary plumbs which will be cheaper and do nigh as well To fry Artichocks BOil and sever all from the bottoms then slice them in the midst quarter them dip them in batter and fry them in butter For the sauce take verjuyce butter and sugar with the juyce of an orange lay marrow on them garnish them with oranges and serve them up To fry young Artichocks otherwayes TAke young artichocks or suckers pare off all the outside as you pare an apple and boil them tender then take them up and split them through the midst do not take out the core but lay the split side downward on a dry cloth to drain out the water then mix a little flour with two or three yolks of eggs beaten ginger nutmeg and verjuyce make it into batter and roul them well in it then get some clarified butter make it hot and fry them in it till they be brown Make sauce with yolks of eggs verjuyce or white wine cinamon ginger sugar and a good piece of butter keep it stirring upon the fire till it be thick then dish them on white bread toafts put the caudle on them and serve them up Section 22. Shewing the best way of making Diet for the Sick To make a Broth for a sick body TAke a leg of veal and set it a boiling in a gallon of fair water scum it clean and when you have so done put in three quarters of a pound of currans half a pound of prunes a handfull of burrage as much mint and as much harts-tongue let them seethe together till all the strength be sodden out of the flesh then strain it as clean as you can If you think the party be in any heat put in violet leaves and succory To stew a Cock against a Consumption CUt him in six pieces and wash him clean then take prunes currans dates raisins sugar three or four leaves of gold cinamon ginger nutmeg and some maiden-hair cut very small put all these foresaid things into a flaggon with a pint of muskadine and boil them in a great brass pot of half a bushel stop the mouth of the flaggon with a piece of paste and let it boil the space of twelve hours being well stewed strain the liquor and give it to the party to drink cold two or three spoonfuls in the morning fasting and it shall help him this is an approved Medicine Otherwayes Take a good sleshy cock draw him and cut him to pieces wash away the blood clean and take away the lights that lie at his back wash it in white wine and no water then put the pieces in a flaggon and put to it two or three blades of large mace a leaf of gold ambergreece some dates and raisins of the Sun close up the flaggon with a piece of paste and set it in a pot a boiling six hours keep the pot filled up continually with hot water being boild strain it and when it is cold give of it to the weak party the bigness of a hazel nut Stewed Pullets against a Consumption TAke two pullets being finely cleansed cut them to pieces and put them in a narrow mouthed pitcher pot well glazed stop the mouth of it with a piece of paste and set it a boiling in a good deep brass pot or vessel of water boil it eight hours keep it continually boiling and still filled up with warm water being well stewed strain it and blow off the fat when you give it to the party give it warm with the yolk of an egg dissolved with the juyce of an orange To distill a Pig good against a Consumption TAke a Pig fley it and cast away the guts then take the liver lungs and all the entrails and wipe all with a clean cloath then put it into a still with a pound of dates the stones taken our and sliced into thin slices a pound of sugar and an ounce of large mace If the party be hot in the stomach then take these cool herbs as violet leaves strawberry leaves and half a handfull of bugloss still them with a soft fire as you do roses and let the party take of it every morning and evening in any drink or broath he pleaseth You may sometimes adde raisins and cloves To make Broth good against a Consumption TAke a cock and a knuckle of veal being well soaked from the blood boil them in an earthen pipkin of five quarts with raisins of the sun a few prunes succory lange de beef roots
divers wayes with many excellent farcings puddings and sauces both in the French Italian and English fashion To make a Pudding in a Breast of Veal OPen the lower end with a sharp knife close between the skin and the ribs leave hold enough of the flesh on both sides that you may put in your hand between the ribs and the skin then make a pudding of grated white bread two or three yolks of eggs a little cream clean washt currans picked and dried rosewater cloves and mace fine beaten a little saffron salt beef-suet minced fine some slic't dates and sugar mingle all together and stuff the breast with it make the pudding pretty stiff and prick on the sweetbread wrapped in the caul spit it and roast it then make sauce with some claret wine grated nutmeg vinegar butter and two or three slices of an orange and boil it up c. To roast a Breast of Veal otherwayes PArboil it and lard it with small lard all over or the one half with lard and the other with lemon-peel sage-leaves or any kind of sweet herbs spit it and roast it baste it with sweet butter and being roasted bread it with grated bread flower and salt make sauce with gravy juyce of oranges and slic't lemon laid on it Or thus Make a stuffing or farcing with a little minced veal and some time minced lard or fat bacon a few cloves and mace beaten salt and two or three yolks of eggs mingle them all together and fill the breast scure it up with a prick or scure then make little puddings of the same stuff you stuffed the breast and having spitted the breast prick upon it those little puddings as also the sweet-breads roast all together and baste them with good sweet butter being finely roasted make sauce with juyce of oranges and lemons To roast a Loyn of Veal SPit it and lay it to the fire baste it with sweet butter then set a dish under it with some vinegar two or three sage leaves and two or three tops of rosemary and time let the gravy drop on them and when the veal is finely roasted give the herbs and gravy a walm or two on the fire and serve it under the veal Another Sauce for the Loin of Veal All manner of sweet herbs minced very small the yolks of two or three hard eggs minced very small and boil them together with a few currans a little grated bread beaten cinamon sugar and a whole clove or two dish the veal on this sauce with two or three slices of an orange To roast Olives on a Leg of Veal CUt a leg of veal into thin slices and hack them with the back of a knife then strew on them a little salt grated nutmeg sweet herbs finely minced and the yolks of some hard eggs minced also grated bread a little beef-suet minced currans and sugar mingle all together and strew it on the olives then roul it up in little rouls spit them and roul the caul of the veal about them roaste them and baste them with sweet butter being roasted make sauce with some of the stuffing verjuyce the gravy that drops from them and some sugar and serve the olives on it To roast a Leg or Fillet of Veal TAke it and stuff it with beef-suet seasoned with nutmeg salt and the yolks of two or three raw eggs mix them with the suet stuff it and roast it then make sauce with the gravy that dripped from it blow off the fat and give it two or three walms on the fire and put to it the juyce of two or three oranges To roast Veal in pieces TAke a leg of veal and cut it into square pieces as big as a hens egg season them with pepper salt some beaten cloves and fennel-seed then spit them with slices of bacon between every piece being spitted put the caul of the veal about them and roast them then make the sauce of the gravy and the juyce of oranges Thus you may do of veal sweetbreads and lambstones To roast Calves Feet FIrst boil them tender and blanch them and being cold lard them thick with small lard then spit them on a small spit and roast them serve them with a sauce made of vinegar cinamon sugar and butter To roast a Calves Head with Oysters TAke a Calves head and cleave it take out the brains and wash them very well with the head cut out the the tongue and boil blanch and parboil the brains as also the head and tongue then mince the brains and tongue with a little sage oysters marrow or beef-suet very small mix with it three or four yolks of raw eggs beaten ginger pepper nutmeg grated bread salt and a little sack this being done then take the calves head and fill it with this composition where the brains and tongue lay binde it up close together spit it and stuff it with oysters compounded with nutmeg mace time grated bread salt and pepper Mix all these with a little vinegar and the white of an egg and roul the oysters in it stuff the head with it as full as you can and roast it thorowly setting a dish under it to catch the gravy wherein let there be oysters sweet herbs minced a little white wine and slic't nutmeg when the head is roasted 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 hot to the table Several Sauces for roast Veal 1. Gravy Claret nutmeg vinegar butter sugar and oranges 2. Juyce of orange gravy nutmeg and slic't lemon on it 3. Vinegar and butter 4. All manner of sweet herbs chopped small with the yolks of two or three eggs and boil them in vinegar butter a few bread crumbs currans beaten cinamon sugar and a whole cloave or two put it under the veal with slices of orange and lemon about the dish 5. Claret sauce of boild carrots and boild quinces stamped and strained with lemon nutmeg pepper rose vinegar sugar and verjuyce boild to an indifferent height or thickness with a few whole cloves To roast Red Dear TAke a side or half hanch and either lard them with small lard or stick them with cloves but parboil them before you lard them then spit and roast them Sauces for Red Dear 1. THe gravy and sweet herbs chopped small and boild together or the gravy onely 2. The juyce of oranges or lemons and gravy 3. A Gallendine sauce made with strained bread vinegar claret wine cinamon ginger and sugar strain it and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary 4. White bread boild in water pretty thick without spices and put to it some butter vinegar and sugar If you will stuff or force any Venison stick them with rosemary time savory or cloves or else with all
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
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-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-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-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-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