of Violet-flowers fresh and pick a pound clear water boyling one quart shut them up close together in a new glazed pot a whole day then press them hard out and in two pound of the Liquor dissolve four pound and three ounces of white Sugar take away the scum and so make it into a Syrup without boyling 13. To make Marmalade of Quinces Take a bottle of water and four pound of Sugar and let them boyl together and when they boyl scum them as clean as you can then take the whites of two or three Eggs and beat them to Froth put the froth into the pan to make the scum rise then scum it as clean as you can take off the Kettle and put in the Quinces and let them boyl a good while and stir them and when they are boyled enough put them into boxes 14. To make Hippocras Take a Gallon of White-wine two pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not bruised of each two penny worth bruise every kind of Spice a little and put them together into an earthen pot for a day then cast them through your bags two or three times as you see cause and so drink it 15. To make Almond-Butter Take your Almonds and blaunch them and beat them in a morter very small and in beating put a little water then when they are beaten pour in water into two pots and put half into one and half into another put Sugar to them and stir them and let them boyl a good while then strain it through a strainer and so dish it up 16. To preserve Quinces red Pare your Quinces and core them then take as much Sugar as they weigh putting to every pound of Sugar one quart of water boyl your Quinces therein very leasurely being close covered turn them to keep them from spotting and when they are so tender that you may prick a hole through them with a rush and that they are well coloured then boyl the Syrup till it will button on a dish and so put your syrup and them together 17. To pickle Cucumbers Wash your Cucumbers clean and dry them in a cloath then take some Water Vinegar Salt Fennel-tops and some Dill-tops and a little Mace make it sharp enough to the taste then boyl it a while and then take it off and let it stand till it is cold then put in the Cucumbers and lay a board on the top to keep them down and tye them up close and within a week they will be fit to eat 18. To Candy Pears Plumbs and Apricocks to look as clear as Amber Take your Apricocks or Plumbs and give every one a cut to the stone in the notch then cast sugar on them and bake them in an Oven as hot as for Maunchet close stopt bake them in an earthen Platter and let them stand half an hour then take them out of the dish and lay them one by one upon Glass plates and so dry them if you can get Glasses made like Marmalet boxes to lay over them they will be the sooner Candyed In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar peel the outward rind and inward white skin off then take juyce of Oranges and put them into the juyce boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallet Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Violets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin slices to the core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep two pound of pickled Almonds one day and two nights in fair water and blaunch them out of it then beat them well in a Morter and bedew them with Rose-water put to your Almonds so many pound of Sugar and beat your sugar with your almonds then make very fine crust either of Paste or Water and sprinkle it with Rose-water and Sugar then spread the stuff on it and bake it at a very soft fire always bedewing it with Damask water Civet and Sugar and lastly with a gut of Dates gilt or long Comfits gilt or with Cinamon-sticks gilt or the Kernels of the Pine-apple and so set it forth 23. To make Almond milk Boyl French Barley and as you boyl it cast away the water wherein it was boyled till you see the water leave to change Colour as you put in more fresh water then put in a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To Preserve Apricocks or Pear-plumbs when they are green You may take any of these fruits and scald them in water and peel them and scrape the spungy substance of the Apricocks or Quinces so boyl them very tender taking their weight in sugar and as much water as to cover them and boyl them very leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans You must take your Beans and string them boyl them tender then take them off and let them stand till they are cold put them into the pickle of Beer Vinegar Pepper and Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take three Gallons of fair Water and boyl in it a knuckle of Veal and two Calves feet slit in two with all the fat clean taken from between the claws so let them boyl to a very tender Jelly keeping it clean scum'd and the edges of the pot always wiped with a clean Cloath that none of the scum may boyl in strain it from the meat and let it stand all night and the next morning take away the top and the bottom and take a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinnamon and as much Sugar as will season it six Whites of Eggs very well beaten mingle all these together then boyl it half an hour and let it run through your Jelly-bag 27. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger of each one dram juyce of Celandine half a pound Spirit of Wine one pint White-wine three pints infuse them twenty four hours and draw off a quart with an Alembick 28. Dr. Stevens water Take of Cinnamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis
Fennel Carraways of each one dram herbs of Time Mother of Time Mint Sage Penny royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handfuls infuse them twelve hours in twelve pints of Gascoign Wine then with an Alembick draw three pints of strong water from it 29. To make good Cherry wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Wafers Take a pint of flower a little Cream the yolks of two Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the Juyce stone the Grapes save the Liquor in the stoning take them off and put them up 32. To pickle Purslain Take the Purslain and pick it into little pieces and put it into a pot or Barrel then take a little water vinegar and salt to your tast it must be pretty strong of the vinegar and salt and a little Mace and boyl all these together and pour this Liquor boyling hot into the Purslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boyl your Walnuts till the water tast bitter then take them off and put them in cold water and peel off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two days and then boyl them again once more 34. To Preserve Currans Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in a Glass 35. To make Goose-berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it into a Kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much sugar as syrup first boyl the Sugar to a Candy and take it off and put in the juyce and set them in the press till they be dry then they are ready 26. To make excellent broth Take a Chicken and set it on the fire and when it boyls scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new Milk and a pint of Cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Jelly of Harts-horn Take four ounces of shavings of Harts-horn of the inside and two Ale-quarts of Water put this in a pipkin and boyl it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a saucer till it be cold and if it be cold and jellieth it is boyled enough then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be a hard Jelly then take two whites of Eggs and beat them very well or with a sprigg of Rosemary or Birch but not with a spoon till a water come in the bottom then put these beaten Eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water and a quarter of a pound of sugar and when it boyls stir and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a Clock in the Afternoon and this is excellent good for the weakness in the back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them for spoting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster than the water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put up your Plumbs and it together in your Preserving Glasses 40. To make Rosemary-water Take the Rosemary and the flowers in the midst of May before the Sun rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampane Roots and a handful or two of Sage then beat the Rosemary Sage and roots together till they be very small then take three ounces of Cloves and as much Mace and half a pound of Anniseeds and beat these Spices every one by themselves then take the herbs and the Spices and put thereto 4 or 5 Gallons of good White-wine then put in all these herbs Spices and Wine into an earthen pot and put the Pot into the ground about sixteen days then take it up and distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater apples cleansed and boyled in Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 43. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempen cloath and without fire by degrees press out the Oyl 44. An Excellent Water against fits of the Mother Take Briony-roots Elder-berries ripe and drest at a gentle heat in a Furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an ounce peels of Oranges the out-side dry'd an ounce
white paper and put them in a stove 168. To candy Eringo Roots Take your Eringos ready to be preserved and weigh them and to every pound of your Roots take of the purest sugar you can get two pound and Clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal for that will be best it being Clarified boyl it to the height of Manus Christi then dip in your Roots two or three at once till all be Candyed and put them in a stove and so keep them all the Year 169. To Candy Elecampane roots Take of your fairest Elecampane-roots and take them clean from the syrup and wash the sugar off them and dry them again with a linnen Cloath then weigh them and to every pound of roots take a pound and three quarters of sugar Clarifie it well and boyl it to a height and when it is boyled dip in your roots three or four at once and they will Candy very well and so stove them and keep them all the Year 170. To make Cinamon-Sugar Lay pieces of sugar in close Boxes amongst sticks of Cinamon or Cloves and in a short time it will have the taste and scent of the spice 171. To make a Trifle Take Cream and boyl it with a cut Nutmeg add Lemon peel a little then take it off cool it a little and season it with Rose-water and Sugar to your taste let this be put in the thing you serve it in then put in a little Runnet to make it come and then it is fit to eat 172. To make Quiddany of Plumbs Take one quart of the liquor which you preserved your Plumbs in and boyl six fair Pippins in it pared and cut in small pieces then strain the thin from it and put to every pint of Liquor half a pound of sugar and so boyl it till it will stand on the back of a spoon like a Jelly then wet your Moulds and pour it thereinto and when it is almost cold turn it off upon a wet Trencher and so slip it into wet Boxes 173. To Candy Barberries First preserve them then dip them quickly into warm water to wash off the ropy syrup then strew them over with searced sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine sugar upon them and never suffer them to be cold till they be dryed and begin to look like Diamonds 174. To make Cream of Apricocks First boyl your Apricocks with water and Sugar till they be somewhat tender and afterwards boyl them in Cream then strain them and season it with Sugar 175. To make Quince Cream Take a roasted Quince pare it and cut it into thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little sugar and strain it and always serve it cold to the Table 176. To preserve Barberries Take one pound of Barberries pickt from the stalks put them in a pottle pot and set it in a brass pot full of hot water and when they be stewed strain them and put to them a pound and a half of Sugar and a pint of red Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the syrup while it boyleth then take the Barberries out again and boyl the Syrup while it is thick and when it is cold put them in the glasses with the Syrup 177. To make a Cullice Take a Cock and dress him and boyl him in White-wine scum it clean and clarifie the Broth being first strained then take a pint of sweet cream and strain it and so mix them together then take beaten Ginger fine Sugar and Rose-water and put them all together and boyl it a little more 178. To make a Cordial strengthning Broth. Take a Red Cock strip off the Feathers from the skin then break his Bones to shivers with a Rolling-pin set it over the Fire and just cover it with water put in some Salt watch the scuming and boyling of it put in a handful of Harts horn a quarter of a pound of blue Currans and as many Raisins of the Sun stoned and as many Pruans four blades of large Mace a bottom Crust of a white Loaf half an ounce of China-Root sliced being steeped three hours before in warm water boyl three or four pieces of Gold strain it and put in a little fine sugar and juyce of Orange and so use it 179. To candy Grapes After they are preserved then dip them into warm water to cleanse them from the Syrup then strew them over with searced sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine Sugar upon them and never suffering them to be cold till they be dry'd and begin to sparkle 180. To make Sugar-cakes Take one pound of fine Flower one pound of sugar finely beaten and mingle them well together then take seven or eight Yolks of Eggs then take two Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all night and heat it almost Blood warm temper it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them in a soft Oven 181. To take spots and stains out of Cloaths Take four ounces of white hard Soap beat it in a Morter with a Lemon sliced and as much Roch Allom as an Hasel-Nut roul it up in a Ball rub the stain therewith and after fetch it out with warm water if need be 182. To keep Chesnuts all the year After the bread is drawn disperse your Nuts thinly over the bottom of the Oven and by this means the moisture being dryed up the Nuts will last all the Year but if you perceive them to mould put them into an Oven again 183. To make Cucumbers green You must take two quarts of Verjuyce or Vinegar and a Gallon of fair water a pint of Bay-salt and a handful of green Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put your Cucumbers into that pickle and you may keep them all the year 184. To preserve white Damsons Green Scald white Damsons in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh put two or three spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold 185. To make Cakes of Lemons Take of the finest double refined Sugar beaten very fine and fearced through fine Tiffany and to half a porringer of Sugar put two spoonfuls of water and boyl it till it be almost Sugar again then grate of
handful with five or six Pepper-corns boyl them all together in a quart of White-wine or Malmsey strain it and drink thereof 72. For the bloody-Flux or scouring Take a great Apple and cat out the Core and put therein pure Virgins wax then wet a paper and lap it therein then rake it up in the Embers and let it roast till it be soft then eat of it as your stomach will give leave 73. For a Rheumatick Cough or Cold. Take a pint of Hysop-water Syrup of Gilly-flowers Syrup of Vinegar Syrup of Maiden-hair Syrup of Colts-foot of each one Ounce mingle them all together and drink it when you please 74. To kill a Fellon Take an Egg and roast it hard and take out the Yolk thereof then roast an Onion soft and beat the Yolk and the Onion together and lay it to the sore and it will kill the Fellon 75. For the white Flux Take the powder of the Flower of Pomegranats and drink it in red Wine 76. For the red Flux Take Sperma Ceti and drink it and truss up your self with a piece of black Cotton 77. For the Cancer in a womans breast Take the Dung of a Goose and the juice of Celandine and bray them well in a Mortar together and lay it to the sore and this will stay the Cancer and heal it 78. For an Ague in the Breast Take Grounsel Dasie-leaves and roots and course Wheat sifted make a Poultess thereof with the parties own water and lay it warm to the breast 79. For bleeding at the Nose Take Betony and stamp it with as much Salt as you can hold betwixt your two fingers and put it into your Nose 80. For spitting of blood Take Smallage Rue Mints and Betony and boyl them well in good Milk and drink it warm 81. To staunch the bleeding of a Wound or at the Nose There is no better thing than the powder of Bole-Armoniack to stanch the bleeding of a Wound the powder being laid upon it or for the Nose to be blown in with a Quist Or take the shavings of parchment and lay it to the wound and it stancheth and healeth 82. To make the Gascoign Powder Take of Pearls white Amber Harts-horn Eyes of Crabs and white Coral of each half an Ounce of black thighs of Crabs calcined two ounces to every ounce of this powder put in a dram of Oriental Bezoar reduce them all into a very fine powder and searse them then with Harts-horn Jelly and a little Saffron put therein make it up into paste and make therewith Lozenges or Torchises for your use Get your Crabs for this powder about May or in September before they be boyled dry your Lozenges in the Air not by fire nor Sun 83. For the Megrim or Imposthume in the Head Take four penny-weight of the Root of Pellitory of Spain a farthing weight of Spikenard and boyl them in good Vinegar and when it is cold put thereto a spoonful of Honey and a Saucer-ful of Mustard and mingle them well together and hold thereof in your mouth a spoonful at once and use this eight or nine times spitting it out continually 84. For Pain in the Ears Take the juice of wild Cucumbers and put it into the Ears and it asswageth the pain Also put the Wood of green Ash in the fire and save the liquor that cometh out at the end and put it into the Ears it causeth the pain to cease and amendeth the Hearing Also beat the juice of Wormwood and drop it into the Ears 85. A precious Water for the Eye-sight made by K. Edward the sixth Take Smalledge red Fennel Rue Vervain Betony Agrimony Pimpernel Eufrane Sage Celendine of each a like quantity first wash them clean then stamp them and put them in a fair Brazen pan with the Powder of fourteen or fifteen Pepper-corns fair searsed into a pint of good White-wine put them into the Herbs with three spoonfuls of Honey and five spoonfuls of the water of a Man-Child that is sound mingle all together and boyl them over the fire and when it is boyled strain it through a fine Linnen Cloath and put it into a Glass and stop it well and close till you use it and when you need it put a little thereof into the sore eyes with a feather but if it be dry temper it with White-wine and it profiteth much all manner of sore eyes This water was used by K. Edward the sixth 86. My Lord Dennies Medicine for the Gout Take Burdock-leaves and stalks cut them small and stamp them very small then strain them and cleanse them and when you have so done put them into Glasses and put pure Oyl of Olives on the top of them and stop it close from the Air and when you would use it for the Gout pour it into a porringer and warm it and wet Linnen Cloaths in it and apply it warm to the grieved place warming your Cloaths one after another as they grow cold that are on 87. Dr. Stephen's Soveraign Water Take a Gallon of good Gascoign Wine then take Ginger Galingale Cancel Nutmeg Grains Cloves Anni-seeds Carraway-seeds of each a dram then take Sage Mints red Roses Thyme Pellitory Rosemary wild Thyme Camomile Lavender of each a handful then bray both Spices and Herbs and put them all into the Wine and let them stand for twelve hours divers times stirring them then distil in an Alimbeck but keep that which you distil first by it self for that is the best but the other is good also but not so good as the first This water comforteth the Vital Spirits and helpeth inward Diseases which come from cold it helpeth Conception in Women that are barren and killeth Worms in the body it cureth the old Cough and helpeth the Tooth-ach it comforteth the Stomach and cureth a stinking breath it preserveth the body in good liking and makes them look young 88. The Water called Aqua Mirabilis Pretiosa made by Dr. Willoughby Take of Galingales Cloves Mace Cucubes Ginger Cardamum Nutmegs Mellilot Saffron four ounces and beat all these into powder Agrimony-water the quantity of a dram and somewhat more then take of the juyce of Celandine half a pint and mingle all these together with a pint of good Aqua-Vitae and three pints of good White-wine put all these together in a still of Glass and let it stand so all Night and on the Morrow distil it with an easie fire as may be This water dissolveth the swelling of the Lungs without any Grievance and helpeth and comforteth them being wounded and suffereth not the blood to putrifie he shall never need to be let blood that useth this water it suffers not the Heat to burn nor Melancholy nor Rheum to have Dominion above Nature it also expelleth Rheum and purifieth the Stomach 89. To make Allom-water Take a pound of Allom and beat it to powder then take a Gallon of clean water and set it on the fire letting it boyl till all the Allom be
Mutton and pour in your oysters sauce and all upon it Garnish your dish with Lemons and Barberries 193. A Rare broth Take a couple of Cocks and cut off their Wings and Legs and wash them clean and parboyl them very well till there rise no scum then wash them again in fair water then put them in a pitcher with a pint of Rhenish-wine and some strong broth as much as will cover them together with a little China-Root an ounce or two of Harts-horn with a few Cloves Nutmeg large Mace Ginger shred and whole Pepper and a little salt stop up your Pitcher close that no steam may come out boyl the Pitcher in a great pot of water about six hours then pour out the broth and strain it into a Bason and squeeze into it the juyce of two or three Lemons and so eat it 194. To bake Sweet breads Boyl your Sweetbreads and put to them the yolks of two Eggs new laid grated Bread with some parboyled Currans and three or four Dates minced and when you have soason'd it lightly with Pepper Sugar Nutmeg and salt put to it the juice of a Lemon put up all these together into puff-paste and so bake it 195. To make Pottage of French-Barley Pick your Barley very clean from dirt and dust then boyl some Milk and put iâ— in while it boyls when it is boyled put in a little Salt Sugar large Mace and a little Cream and when you have boyl'd it pretty thick dish it and serve it up with Sugar scraped thereon 196. To boyl a Hanch of Venison First stuff your Venison with a handful of sweet Herbs and Parsley minced with a little Beef-suet and some yolks of Eggs boyled hard season your stuffing with Nutmeg Salt and Ginger having powdered your Hanch boyl it afterwards boyl up two or three Colliflowers in strong broth adding to it a little Milk when they are boyled put them into a pipkin and put to them drawn butter keeping them warm then boyl up two or three handfuls of Spinage in the same Liquor when it is boyled up pour out part of your broth and put to it a little Vinegar a Ladle-ful of sweet butter and a grated Nutmeg your dish being ready with sippets on the bottom put the Spinage round on the sides of your Dish when the Venison is boyled take it up and put it in the middle of the dish lay your Colliflowers over it pour on sweet butter over that Garnish it with Barberries and some parsley minced round the brims of the dish 197. To make a Florentine of Sweeet-breads or Kidneys Take three or four Kidneys or Sweet-breads and when they are par-boyled mince them small season it with a little Cinamon and Nutmeg sweeten it with sugar and a little grated bread with the Marrow of two or three Marrow-bones in good big pieces add to these about a quarter of a pound of Almond-past and about half a pint of Malaga Sack two spoonfuls of Rose-water and Musk and Ambergreece of each a grain with a quarter of a pint of Cream and three or four Eggs mix altogether and make it up in puff paste then bake it in three quarters of an hour it will be enough 198. To stew a Rump of Beef Season your Beef with some Nutmeg grated together with some Salt and Pepper season it on the bony side and lay it in the pipkin with the Fat side downward then take two or three great Onions and a bunch of Rosemary tyed up together with three pints of Elder-Vinegar and three pints of Water stew all these three or four hours together in a pipkin close covered over a soft fire Dish it upon sippets blowing off the Fat from the Gravy put some of the Gravy to the Beef and serve it up 199. To make Pottage of a Capon Take Beef and Mutton and cut it into pieces then boyl a large earthen pot of Water take out half the water put in your Meat and skim it and when it boyls season it with Pepper and Salt when it hath boyled about two hours and four or five Cloves half an hour before you think it is enough put in your Herbs Sorrel Purslain Burrage Lettuce and Bugloss or green Pease and in the Winter Parsley-roots and white Endive pour the broth upon light bread toasted and stew it a while in the dish covered If your water consume in boyling fill it up with water boyling hot The less there is of the broth the better it is though it be but a porringer-full for then it would be as stiff as Jelly when it is cold 200. To make a Pye with Pippins Pare your Pippins and cut out the cores then make your Coffin of crust take a good handful of Quinces sliced and lay at the bottom then lay your pippins a top and fill the holes where the Core was taken out with Syrup of Quinces and put into every pippin a piece of Orangado then pour on the top Syrup of Quinces then put in Sugar and so close it up let it be very well baked for it will ask much soaking especially the Quinces 201. To boyl Pigeons the Dutch way Lard and set your Pigeons put them into a pipkin with some strong broth made of Knuckles of Veal Mutton and Beef let them be close covered and when they are scum'd put in a Faggot of sweet herbs a handful of Capers and a little large Mace with a few Raisins of the Sun minced very small about six Dates quartered a piece of butter with two or three yolks of hard Eggs minced with a handful of Grapes or Barberries then beat two yolks of Eggs with Verjuice and some White-bread a Ladle-full of sweet butter and a grated Nutmeg serve it upon sippets 202 To make excellent Black-Puddings Beat half a score Eggs the Yolks and Whites together very well then take about a quart of Sheeps-blood and as much Cream when you have stirred all this well together thicken it with grated bread Oatmeal finely beaten of each a like quantity add to these some Marrow in little lumps and a little Beef-suet shred small season it with Nutmeg Cloves Mace mingled with salt a little sweet Marjoram Thyme and Penny-royal shred very well together mingle all together put to them a little Currans cleanse your Guts very well fill them and boyl them carefully 203. To make a Pye of Neats-tongues Parboyl a couple of Neats-Tongues then cut out the Meat at the Root-end as far as you can not breaking it out at the sides take the Meat you cut out and mingle it with a little suet a little Parsley and a few sweet herbs cut all very small and mingled together season all this with Ginger Cloves Mace Pepper Salt and a little grated bread and as much Sugar together with the yolks of three or four Eggs make this up together and season your Tongues inside and outside with your seasoning aforesaid and wash them within with the yolk of an egg and
as any Hippocras whatsoever in an instant 93. To make Artificial Malmsey Take two gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of spices and set it in the Cellar and in half a year you may drink thereof 94. To make Artificial Claret-wine Take six Gallons of water two gallons of the best Cyder put thereto eight pound of the best Malaga-raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juyce of rasberries and a pint of the juyce of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustardseed being downward and so let it work by the fire-side three or four days then turn it up let it stand a week and then bottle it up and it will taste as quick as Bottle Beer and become a very pleasant drink and indeed far better and wholsomer than our common Claret 95. To make Spirit of Amber-grease Take of Amber-grease two drams of Musk a dram cut them small and put them into a pint of wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it two or three drops or more if you please of this spirit put into a pint of wine gives it a rich Odour or if you put two or 3 drops round the brims of the glass it will do as well half a spoonful of it taken either of it self or mixt with some specifical liquor is a most rich Cordial 96. An Excellent sweet water Take a quart of Orange-flower water as much Rose water with four ounces of Musk Willow seeds grosly bruised of Benjamin two ounces of Storax an ounce or Labdanum 6 drams of Lavender flowers two pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 97. Dr. Burges's Plague water Take three pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted then strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an ounce being all bruised together then boyl them a little and put thereto half an ounce of Andramachus Treacle three drams of Mithridate and a quarter of a pint of Angelica water Take a spoonful or 2 of this Morning and Evening 98. To dry Cherries or Plumbs in the Sun If it be small fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes or tin pans turning them as you see cause but if your Plumbs be large slit them in the middle and lay them abroad in the Sun and if they be very large then give each Plum a slit on each side and if the sun do not shine sufficiently then dry them in an Oven that is temperately warm 99. To preserve Pippins green Take Pippins when they be small and green off the Trees and pare three or four of the worst and cut them all to pieces then boyl them in a quart of fair water till they be Pap then let the Liquor come from them as they do from your Quiddany into a bason then put into them one pound of Sugar clarified and put into it as many green Pippins unpar'd as that liquor will cover and so let them boyl softly and when you see they be boyled as tender as a Codling then take them up and peel off the outermost white skin and then they will be green then boyl them again in the Syrup till it be thick and you may keep them all the year 100. To make Syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boyl these in three pints of water to a quart then strain and clarifie it with the whites of two Eggs and two pound of Sugar and so boyl them to a Syrup and being boyled enough keep them all the year 101. To make Rosa-Solis Take Liquorish 8 ounces Anniseeds and Carraway of each an ounce Raisins ston'd and Dates of each 3 ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs 2 ounces sugar 4 ounces bruise these and distil them with a Gallon of Aqua-vitae as the rest when it is distilled you must colour it with the Herb Rosa Solis or Alkanet Root 102. To make Muscadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragagant steeped in Rose-water and two grains of Musk and so beat them in an Alabaster Morter till it come to a perfect Paste then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 103. To make Conserve of Burrage-Flowers Let your flowers be well coloured and pick the blacks from them then weigh them and to every ounce of flowers you must take three ounces of sugar and beat them together in a stone Morter with a wooden Pestle till they be very fine then take them out and put the Conserve into a Pipkin and heat it thorow hot put them up and keep them all the year 104. To Candy Ginger Take very fair and large Ginger and pare it and lay it in water a day and a night then take double refined Sugar and boyl it to the height of sugar again and when your Sugar begins to be cold take your Ginger and stir it well about while your sugar is hard to the Pan then take it out Piece by piece and lay it by the Fire 4 hours then take a pot and warm it and put the Ginger in it tye it up close and every other morning stir it about throughly and it will be Rock-Candyed in a little time 105. To make Manus Christi Take half a pound of refined Sugar and some Rose-water boyl them together till it come to Sugar again then stir it about till it be somewhat cold then take leaf Gold and mingle with it then cast it according to Art in round Gobbets and so keep them 106. To make Conserve of Strawberries First boyl them in Water and then cast away the water and strain them then boyl them in White-wine and work as in Prunes or else strain them being ripe then boyl them in White-wine and sugar till they be stiff 107. To make
it a quarter of a pint of Rose-water and one pound of fine sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a saucer and if it stand take it off then let it run through a Jelly bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with 2 thirds of fine Wheat flower make up your paste into cakes and you will find them very sweet and delicate 122. To make Wormwood Wine Take small Rochel or Camahe-Wine put a few drops of the extracted Oyl of Wormwood therein brew it together out of one pot into another and you shall have a more neat and wholsome wine for your body than that which is sold for right wormwood-wine 123. To make sweet bags to lye among Linnen Fill your bags only with Lignum and Rhodium finely beaten and it will give an excellent scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is blood-warm set it on the fire with Yeast after the usual manner of Beer and Ale tun it and when it hath lain some time it will yield a Spirit by distillation as Wine and Ale will do 125. To preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make a Syrup for a Cough of the Lungs Take a Pottle of fair running water in a new Pipkin and put into it half an ounce of Sydrack half an ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together until half be boyled away even to Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and searce them and put them into the Honey add a quarter of a pint of Claret-Wine or old Ale then take three penny Maunchets finely grated and strew it amongst the rest and stir it till it come to a stiff paste make them into Cakes and dry them gently 129. To make Wormwood-Water Take two Gallons of good Ale a pound of Anniseeds half a pound of Liquorise and beat them very fine then take two good handfuls of the crops of Wormwood and put them into Ale and let them stand all night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl your Quinces whole and when they are Soft pare them and cut the Quince from the core then take the finest Sugar you can get finely beaten or searced and put it in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul and print it A pound of Quinces will require a pound of sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take searced sugar to the same weight and strew it upon the Quinces as you beat it in a wooden or Stone Morter and so roul them thin and print them 132. To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little meal and good store of water to mingle the Flower into a stiff Paste with a little Salt and so knead it and roul out the Cakes thin and bake them on Paper 133. To make Suckets Take Curds and the paring of Lemons Oranges or Pome Citrons or indeed any half ripe green fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a cloath and set it on again till it fall from the Spoon and then put it into the Rinds or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two ounces of Cinamon beaten and searced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a paste then roul it and print it as aforesaid 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay leaves four handfuls of Damask Rose-Leaves as many Red Roses the peels of six Oranges or else one handful of the tender Leaves of Walnut-Trees half an ounce of Benjamin Calamus Aromaticus as much of Camphire four drams of Cloves an ounce of Bildamum half an ounce then take a pottle of Running-Water and put in all these Spices bruised into your Water and Malmsey together in a pot close stopped with a good handful of Rosemary and let them stand for the space of six days then distil it with a soft fire and set it in the Sun sixteen days with four grains of Musk bruised
an ordinary Still 151. To make a Cordial of great virtue Take a pint and a half of the strongest Ale may be gotten twenty Jordan Almonds clean wiped but neither wash'd nor blaunched with two Dates minced very small and stamped then take the pith of young Beef the length of twelve Inches lay it in water till the blood be out of it then strip the skin off it and stamp it with the Almonds and Dates then strain them altogether into the Ale boyl it till it be a little thick give the party in the Morning six spoonfuls and as much when he goeth to Bed 152. An excellent Surfeit-Water Take Cellandine Rosemary Rue Pellitory of Spain Scabious Angelica Pimpernel Wormwood Mugwort Bettony Agrimony Balm Dragon and Tormentile of each half a pound shred them somewhat small and put them into a narrow mouthed pot and put to them five quarts of White-wine stop it close and let it stand three Days and Nights stirring it Morning and Evening then take the herbs from the Wine and distil them in an ordinary Still and when you have distilled the Herbs distil the Wine also wherein is virtue for a weak stomach Take three or four spoonfuls at any time 153. To make a Syrup for one short-winded Take a good handful of Hyssop and a handful of Horehound and boyl them in a quart of Spring-water to a pint then strain it through a clean Cloth and put in Sugar to make it pleasant Stir it Morning and Evening with a Licorise stick and take about three spoonfuls at a time 154. To make Syrup of Sugar-Candyed Take Sugar-Candied and put it into a clear bladder and tie it but so that it may have some vent then put it into a bason of water so that the water come not over the top of the bladder and cover it with a Pewter-Dish and let it stand all Night and in the Morning take of it with a Licorise-stick 155. To make an excellent Syrup against the Scurvy Take of the juyce of Garden Scurvy-grass Brook-lime and Water-cresses of each six ounces and after it hath stood till it is clear take sixteen ounces of the clearest and put to it four ounces of the juyce of Oranges and Lemons make it a clear Syrup with so much fine sugar as will serve the turn 156. To make Syrup of Roses When your Liquor is ready to boyl put as many Roses as will be well steept into it cover it close and when the Roses are throughly white then strain it and set it on the fire again and so use it thirteen times and to every pint of your water or Liquor you must put a pound of Sugar and let it stand together steeping for the space of one night then scum it clean and seethe it over a quick Fire a quarter of an hour then take some whites of Eggs and beat them well together take off your pot and put in the whites and then set it on the fire again and let it boyl a good while then let it run through a Jelly bag till it will stand still upon your Nail 157. To make a Comfortable Syrup Take a handful of Agrimony and boyl it in a pint of water till half be consumed then take out the Agrimony and put in a good handful of Currans and boyl them till they are ready to break then strain them and make a Syrup of them then set it on a Chafing dish of Coals and add thereto a little white Saunders and drink it either hot or cold 158. To make an Almond-Caudle Take three pints of Ale boyl it with Cloves and Mace and slice bread in it then have ready beaten a pound of Almonds blanched and strain them out with a pint of White-wine and thick the Ale with it sweeten it if you please but be sure scum the Ale when it boyls 159. To Candy Cherries Take your Cherries before they be full Ripe take out the stones put Clarified Sugar boyled to a height and then pour it on them 160. To make Rose-water Take a pint of Endive-water two ounces of Saffron finely beaten then steep it therein all night the next day boyl it and strain out the Saffron then with Sugar boyl it up to a Syrup 161. To make Syrup of Saffron Stamp the Leaves and first distil the juyce being squeezed out and after distil the leaves and so you may dispatch more with one Still than others will do with three or four and this water is every way as Medicinable as the other serving very well in decoctions and Syrups c. Though it be not altogether so pleasing to the smell 162. To wake Suckets of Green Walnuts Take Walnuts when they are no bigger than the largest Hasel Nut pare away the uppermost green but not too deep then boyl them in a pottle of water till the water be boyled away then take so much more fresh water and when it is boyled to the half put thereto a quart of Vinegar and a pottle of Clarified Honey 163. To make white Leach of Cream Take a pint of sweet Cream and six spoonfuls of Rose-water two grains of Musk two drops of Oyl of Mace and so let it boyl with four ounces of Ising-Glass then let it run through a Jelly-bag when it is cold slice it like brawn and so serve it out This is the best way to make Leach 164. To preserve Pome-citrons You must take a pound and a half of Pome-Citrons and cut them in halves and quarters take the Meat out of them and boyl them tender in fair water then take two pound of Sugar clarified and make Syrup for them and let them boyl therein a quarter of an hour very gently then take them up and let your Syrup boyl till it be thick then put in your Pome-Citrons and you may keep them all the Year 165. To pickle Clove-Gilly-Flowers for Sallets Take the fairest Clove-Gilly-Flowers clip off the whites from them put them into a wide-mouth'd Glass and strew a good deal of Sugar finely beaten among them then put as much wine Vinegar to them as will throughly wet them tye them up close and set them in the Sun and in a little while they will be fit for use 166. To make Leach of Almonds Take half a pound of sweet Almonds and beat them in a Morter then strain them with a pint of sweet Milk from the Cow then put to it one grain of Musk two spoonfuls of Rose-water two ounces of fine Sugar the weight of three Shillings in Isin-glass that is very white boyl them together and let it all run through a strainer then still it out and serve it 167. To Candy Marigolds in wedges the Spanish Fashion Take of the fairest Marigold Flowers two ounces and shred them small and dry them before the Fire then take four ounces of Sugar and boyl it to a height then pour it upon a wet Pye-plate and between hot and cold cut it into wedges lay them on a sheet of
then take half a pint of the same Liquor and a quart of Rose-water and so boyl it to a Syrup and when your Syrup is almost cold put in your Roots and let them stand all night to take Sugar then boyl your Syrup again because it will be weak and then take out your Roots 233. To make Musk-Sugar Bruise four or five Grains of Musk put it in a piece of Cambrick or Lawn lay it at the bottom of a Gally-pot and strew sugar thereon stop your pot close and all your sugar in a few days will both smell and taste of Musk and when you have spent that sugar lay more sugar thereon which will also have the same scent 234. To make Prince Bisket Take one pound of very fine flower and one pound of fine sugar and eight Eggs and two spoonfuls of Rose-water and one ounce of Carraway-seeds and beat it all to Batter all one hour for the more you beat it the better your bread is then bake it in Coffins of white Plate being Basted with a little Butter before you put in your Batter and so keep it 235. To Candy Rose-leaves Boyl Sugar and Rose-water a little upon a Chafing-dish of Coals then put the Leaves being throughly dryed either by the Sun or by the fire into the sugar and boyl them a little then strew the powder of double refined sugar upon them and turn them and boyl them a little longer taking the dish from the Fire then strew more powdered sugar on the contrary side of the Flowers 236. To Preserve Roses or Gilly-Flowers whole Dip a Rose that is neither in the bud nor over-blown in a syrup consisting of sugar double-refined and Rose-water boyled to its full height then open the Leaves one by one with a fine smooth Bodkin either of bone or Wood then lay them on Papers in the heat or else dry with a gentle heat in a close Room heating the Room before you set them in or in an Oven then put them up in Glasses and keep them in dry Cup-boards near the fire 237. To make Jelly of Quinces Take of the juyce of Quinces clarified six quarts boyl it half away and add to the remainder five pints of old White-wine consume the third part over a gentle Fire taking away the scum as you ought let the rest settle and strain it and with three pound of Sugar boyl it according to Art 238. To make Jelly of Currans Take two pound of good Sugar and clarifie it with whites of Eggs then boyl it to a Candy height that is till it go into Flashes then put to it five pints or as much as you please of the pure juyce of red Currans first boyled to Clarifie it by scuming it boyl them together a while till they be scum'd well and enough to become a Jelly then put a good handful or two of the Berries of Currans whole and cleansed from the stalks and black end and boyl them till they are enough You need not boyl the juyce before you put to the Sugar neither scum it before the Sugar and it boyl together but then scum it clean and take care the juyce be very clear and well strained 239. To make Syrup of Mint Take the juice of sweet Quinces and between sweet and sour the juice of Pomegranats sweet and between sweet and sour of each a pint and half dryed Mint half a pound red Roses two ounces let them lye in steep one day then boyl it half away and with four pound of Sugar boyl it into Syrup according to Art 240. To make Hony of Mulberries Take the juice of Mulberries and Black-berries before they be Ripe gathered before the Sun be up of each a pound and half Honey two pound boyl them to their due thickness 241. To make Syrup of Purslain Take of the Seed of Purslain grosly bruised half a pound of the juyce of Endive boyled and Clarified two pints sugar two pound Vinegar nine ounces infuse the seeds in the juice of Endive twenty four hours afterwards boyl it half away with a gentle Fire then strain it and boyl it with the sugar to the consistence of a syrup adding the Vinegar toward the latter end of the Decoction 242. To make Honey of Raisins Take of Raisins of the sun cleansed from the stones two pound steep them in six pints of warm water the next day boyl it half away and press it stongly then put two pints of Honey to the Liquor that is pressed out and boyl it to a thickness It is good for a Consumption and to loosen the Body 243. To make a Syrup of Comfrey Take the Roots and Tops of Comfrey the greater and the less of each three handfuls red Roses Bettony Plantain Burnet Knot-grass Scabious Colts-foot of each two handfuls press the juice out of them all being green and bruised boyl it scum it and strain it add to its weight of Sugar and make it into a Syrup according to Art 244. To pickle Quinces Boyl your Quinces whole in water till they be soft but not too violently for fear of breaking them when they are soft take them out and boyl some Quinces pared quartered and cored and the parings of the Quinces with them in the same Liquor to make it strong and when they are boyled that the Liquor is of a sufficient strength take out the quartered Quinces and parings and put the Liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the Liquor is through cold and keep them for use close covered 245. To make Plague-water Take a pound of Rue of Rosemary Sage Sorrel Celandine Mugwort of the tops of red Brambles Pimpernel wild Dragons Agrimony Balm Angelica of each a pound put these compounds in a Pot fill it with White-wine above the Herbs so let it stand four days then distil it for your use in an Alembeck 247. To make Quince-Cakes white First Clarifie the Sugar with the white of an Egg but put not so much water to it as you do for Marmalade before you Clarifie it keep out almost a quarter of the Sugar let your Quinces be scalded and chopt in small pieces before you put it into the Syrup then make it boyl as fast as you can and when you have scummed it and think it to be half boyled then jamire it and let the other part of your Sugar be ready Candyed to a hard Candy and so put them together letting it boyl but a very little after the Candy is put to it then put in a little Musk and so lay it out before it be cold 247. To make red Quince-Cakes Bake them in an Oven with some of their own juyce their own Cores being cut and bruised and put to them then weigh some of the Quince being cut into small pieces taking their weight in Sugar and with the Quince some pretty quantity of the juyce of Barberries being baked or Stewed in a Pot
T' anoint thy Bait. Thou that desirest to fish with Line and Hook Be it in Pool in River or in Brook To bliss thy bait and make the fish to bite Loe here 's a means if thou canst hit it right Take Gum of Life fine beat and laid to soak In Oyl well drawn from that ‖ That which kills the Oak I conjecture to be Ivy which kills the Oak Fish where thou wilt thou shalt have sport thy fill When twenty fail thou shalt be sure to kill Probatum It 's perfect and good if well understood Else not to be told for Silver nor Gold To unloose the Line in the Water Of these there are several sorts according to several Mens fancies that which I approve of as being the surest is a forked stick about two yards long if it be not long enough to reach the bottom you may lash it to any other stick These fish rise best at a fly Salmon Trout Vimber Groyling Bleak Chevin or Chub. Roch. Dace Ad Capiendum Pisces Recipe mucilag vel Scholar Fort. Anglice white Mullen collectae circa medium Maii quando Luna sit plena distemperata cum nigro sale serva in olla terrea quando vis occupare unge manus lava eas in loco ubi sunt Pisces A good Bait for fish all Seasons of the year Take Wheat-flower and Tallow of a new slain Sheep and the white of an Egg beat them all together and make a paste therewith and bait with it Roch and Dace From the tenth of March to the tenth of May is the spawning time for Roch and Dace A Paste for Roch Dace and Chub. Fine Manchet old fat Cheese of the strongest Rusty Bacon beat these in a Mortar and moisten it with a little Brandy and colour it with Turmerick or Cambogia or red Vermillion Baits 1. Take the flesh of a Rabbit or a Cat cut small and Bean-flower and for want of that other flower mix these together and put to them either Sugar or Honey but I judge Honey the best beat these together in a Mortar or sometimes work them in your hands being very clean then make it into a ball but you must beat it so long till it be so tough that it will hang upon the hook yet not too hard neither that you may the better dough knead with your Paste a little white or yellow wool if you would have this Paste keep all the Year then mix with it Virgins-Wax and Clarified Honey and work it together with your hands before the fire then make it into balls and it will keep all the Year 2. Another Take an handful or two of the best and biggest Wheat you can get boyl it in a little Milk as Furmety is boyled till it be soft and then fry it very leasurely with Honey and a little beaten Saffron dissolved in Milk you will find it a choice bait and good I think for any Fish especially of Roch Dace Chub and Chevin 3. Another The Tenderest part of the Leg of a young Rabbit Whelp or Catlin as much Virgins-wax and Sheeps Suet beat them in a Mortar till they are well incorporated then with a little Clarified Honey temper them before the fire into a paste 4. Another Sheeps-Kidney-Suet as much old strong Cheese fine flower or Manchet beat it into a paste and soften it with Clarified Honey 5. Another Sheeps-blood old Cheese fine Manchet Clarified Honey make all into a paste as before 6. Another Cherries Sheeps-blood Saffron fine Manchet make all into a paste as before You may add to any of these or other pastes Cocalus Indiae Assa foetida Oyl of Polypody of the Oak the Gum of Ivy dissolved I judge there is vertue in these Oyls but especially in the Gum. 7. Another Pull off the Scale from a boyled Prawn or Shrimp bait the Hook with it and it is an excellent bait for Roch Dace and Bleak 8. Another Bean-flower Honey and the white of an Egg made up into a paste is an Excellent and long Experienced bait for small fish Which if they once taste of they will never forsake till death 9. Another Gentles of which kind the best are those that are bred upon a Cat because they are quickest and liveliest If you put some Gentles into a box where Vermilion hath been they will live in it two or three days and will become of a very transparent colour and keep so in the water when you fish with them When you fish in a Quick Stream a long Quill or Float is best But in an Eddy or still stream the shorter the Quill or Float is the better When you fish at the well boats or at the bank-side be there at half Ebbing water and fish upon those well-boats that lye nearest to the shore till the water falls away from them then go to the outermost Boats Some of the well-boats do sheer to and again from the place where your Ground-bait lyeth to prevent which and that you may always fish in that place where you have cast your Ground-bait you must have a Buoy to lie out and then you are sure to fish right 10. Another Dry Sheeps-blood in the Air upon a dry board till it become a pretty hard dry lump then cut it into small pieces for your use 11. Another You shall find in the Months of June July and August great quantities of Ant-flyes go to the Ant-hils and take a great handful of Earth with as much of the Roots of the Grass as you can put all into a large glass bottle then gather a Pottle of the blackest Ant-flyes but take heed you bruise them not Roch and Dace will bite at these flyes under water near the Ground Directions how to make your Paste First wash your hands very clean then get some of the finest Manchet of two or three days old and cut away all the crust then lay it in water or Milk which is better let it tye no longer than till it is soaked just thorough then squeeze all the water very well then knead it in your hands very well with a little bit of sweet butter to make it stiff colour it with Vermillion if you make it over night keep it in a wet Linnen Rag all the water being wrung out of it in the kneading scrape a little old Cheese among it How to Bait with Gentles Put your Hook through the middle part of the Gentle and no more then he will live longest I mean through the skin and no more but if you could get some Oyl of Ivy that is rightly taken from the Tree in the Month of May and cast but two drops of it among the Gentles before you use them you would have sport beyond expectation When to drag upon the Ground and when not When you fish in a quick Stream drag a Quils length or more Also when the water is not clear but of a white or clay colour and if you put a little piece of Scarlet a
Roul when it is 2 days old pare it and slice it then Sugar it and dry it in an Oven and keep it all the year 8. To make a dish of Marrow Take a pint of fine Past and roul it very thin then take the Marrow all as whole out of the bones as you can and cleave it into four quarters then take it and season it with a little Pepper Salt Sugar and Dates small minced then lay one piece in your Paste and make it up like a Pescod so make half a dozen of them and fry them in Clarified butter scrape Sugar on them and serve them 9. To make a Herring-pye Put great store of sliced Onions with Currans and Raisins of the Sun both above and under the Herrings and store of Butter put them into your Pye and bake them 10. To make Black-Puddings Take a quart of Sheeps-blood and a quart of Cream ten Eggs the yolks and the whites beaten together stir all this Liquor very well then thicken it with grated bread and Oatmeal finely beaten of each a like quantity Beef-suet finely shred and Marrow in little lumps season it with a little Nutmeg Cloves and Macâ—â—…ed with salt a little sweet Majoram Thyme and Penny-royal shred very well together and mingle them with the other things some put in a few Currans then fill them with clarified Guts and boyl them very carefully 11. To make a good Spanish Olio Take a Rump of Beef or some of a Brisket or Buttock cut it to pieces a Loyn of Mutton with the Fat taken off and a fleshly piece of a Leg of Veal or a Knuckle a piece of inter-larded Bacon three or four Onions or some Garlick and if you will a Capon or two or else three great Tame-Pigeons First put into the water the Beef and Bacon after a while the Mutton Veal and Onions but not the Capons or Pigeons only so long till they are boyled enough if you have Garavanza's put them in at the first after they have been soaked with Ashes all night in heat wash them well in warm water or if you have Cabbage Roots Leeks or whole Onions put them in time enough to be sufficiently boyled You may at first put in some crusts of Bread or Venison Pye-Crust it must boyl in all five or six hours gently like stewing After it is well boyled a quarter or half an hour before you intend to take it take out a porringer full of broath and put to it some Pepper and five or six Cloves and a Nutmeg and some saffron and mingle them well in it then put that into the Pot and let it boyl or stew with the rest a while put in a bundle of sweet herbs Salt must be put to it when it is scum'd 12. To stew Venison If you have much Venison and do make many cold baked Meats you may stew a Dish in haste thus When it is sliced out of your Pye Pot or Pasty put it in your stewing Dish and set on a heap of coals with a little Claret Wine a sprigg or two of Rosemary half a dozen Cloves a little grated bread Sugar and Vinegar so let it stew together a while then grate on Nutmeg and Dish it up 13. To boyl a Leg of Veal and Bacon Lard your Leg of Veal with Bacon all over with a little Lemon peel amongst it then boyl it with a piece of Middle-Bacon when your Bacon is boyled cut it in slices season it with Pepper and dried Sage mixt together Dish up your Veal with the Bacon round about it send up with it saucers of green sauce strew over it Parsley and Barberries 14. To make Furmety Take French-barley and pick it and wash it lay it in steep one Night then boyl it in two or 3 several waters and so cover it as you would do Wheat to make it swell then take a quart of good Cream and boyl it with a Race of Ginger cut in 2 Pieces one blade of Mace and half a Nutmeg all in one piece then put thereto so much of the Barley as will thicken it and when it is almost boyled stir in 2 or 3 yolks of Eggs well beaten and so strained with a few beaten Almonds and Flower or five spoonfuls of Rosewater then take out the whole spices and season your Furmety with salt and sweeten it with sugar and serve it 15. To make a Pig Pye Flea your Pig and cut it into pieces and season it with Pepper Salt Nutmeg and large Mace lay into your Coffin good store of Raisins of the Sun and Currans and fill it up with sweet Butter so close it and serve it hot 16. To make a Neats-Foot-Pye First boyl your Neats Foot and take out the bones then put in as much Beef-Suet as in quantity thereto and so mince them then season them with Cloves Mace Nutmeg Sugar and Salt and put it into your Coffin with some Barberries Currans and Raisins of the Sun then bake it and always serve it hot 17. To make an Orangado Pye Make a handsome thin Coffin and hot butter'd Paste slice your Orangado and put over the bottom of it then take some pippins and cut every one into eight parts and lay them in also upon the Orangado then pour some syrup of Orangado and sugar on the top and so make it up and bake it and serve it up with sugar scraped on it 18. To make a Pork Pye Boyl your Leg of Pork season it with Nutmeg Pepper and Salt and bake it five hours in a round Pye 19. To make a Fricacie of Veal Cut your Veal in thin slices beat it well with a rowling-pin season it with Nutmegs Lemons and Thyme fry it slightly in the pan then beat two Eggs and one spoonful of verjuice put it into the pan stir it together fry it and dish it 20. To make a Quince-Pye Take a Gallon of Flower a pound and half of butter six Eggs thirty quinces three pound of Sugar half an ounce of Cinamon half an ounce or Ginger half an ounce of Cloves and Rose-water make them into a Tart and being baked strew on double refined sugar 21. To make Gooseberry fool Pick your Goosberries and put them into clean water and boyl them tlll they be all as thick that you cannot discern what it is to the quantity of a quart take six Yolks of Eggs well beaten with Rose-water before you put in your Eggs season it well with sugar then strain your Eggs and let them boyl a while put it in a broad dish and let it stand till it is cold and serve it 22. To make a Tart of Green-Pease Boyl your Pease tender and pour them out into a Cullender season them with Saffron Salt sweet butter and Sugar then close it and let it bake almost an hour then draw it forth and Ice it put in a little Verjuice and shake it well then scrape on sugar and serve it 23. To Souce an Eel Souce an Eel with a
drying and when they be dry that they hang to the dish sweeten the Cream and pour it into the dish softly because the sippets shall not rise up this will make three dishes When it is cold it is fit to be eaten 117. To boyl Flounders or Jacks the best way Take a pint of White-wine the Tops of young Thyme and Rosemary a little whole Mace a little whole pepper seasoned with Verjuice Salt and a piece of sweet butter and so serve it you may do fish in the same Liquor three or four times 118. To boyl a Haunch of Venison First stuff your Venison with a handful of sweet Herbs and parsley minced with a little Beef suet and yolks of Eggs boyled hard season your stuffing with pepper nutmeg ginger and Salt put your Haunch of Venison a boyling being powdered before then boyl up three or four Colliflowers in strong broth and a little Milk when they are boyled put them forth into a pipkin add to them drawn butter and keep them warm by the Fire then boyl up two or three handfuls of Spinage in the same Liquor when it is boyl'd up pour out part of the broth and put in a little Vinegar and a Ladleful of sweet butter and a grated Nutmeg your dish being ready with sippets in the bottom put on the Spinage round toward your Dish side then take up the Venison being boyled and put it into the middle of your dish and put in your Colliflowers all over it pour on your sweet butter over your Colliflowers and garnish it with Barberries and the brims of the Dish with green Parsley minced Cabbage is as good done in the same manner as Colliflowers 119. To make an Eel-Pye Wash flea and cut your Eels in pieces put to them a handful of sweet Herbs parsly minced with an onion season them with Pepper Salt Cloves Mace and Nutmeg and having your Coffin made of good paste put them in and strew over them two handfuls of Currans and a Lemon cut in slices then put on butter and close the pye when it is baked put in at the Funnel a little sweet butter White-wine and Vinegar beaten up with a couple of yolks of Eggs. 120. To bake Steaks the French way Season the Steaks with Pepper Nutmeg and Salt lightly and set them by then take a piece of the leanest of the Leg of Mutton and mince it small with some Beef-suet and a few sweet Herbs as Tops of Thyme and Penny-royal grated bread yolks of Eggs sweet Cream Raisins of the Sun c. Work all these together and work it into little balls or puddings put them in a deep round Pye on the steaks then put to them some butter and sprinkle it with Verjuice close it up and bake it when it is enough cut it up and liquor it with the juice of two or three Oranges or Lemons 121. To make a Warden or Pear-pye Bake your Wardens or Pears in an Oven with a little water and a good quantity of Sugar let your pot be covered with a piece of dough let them not be fully baked by a quarter of an hour when they are cold make a high Coffin and put them in whole adding to them some Cloves whole Cinamon Sugar with some of the Liquor in the pot so bake it 122. To stew a Trout Take a large Trout fair trim'd and wash it put it into a deep Pewter Dish then take half a pint of sweet Wine with a lump of butter and a little whole Mace Parsley Savoury and Thime mince them all small and put them into the belly of the Trout and so let it stew a quarter of an hour then mince the yolk of an hard Egg and stew it on the Trout lay the Herbs about it scrape on Sugar and serve it up 123. To make Sauce for Pidgeons Melt some Vinegar and Butter together and roast some Parsley in the belly of the Fowl or else Vine-leaves and mix it well together and pour it on 124. A general Sauce for Wild-fowl The most general Sauce for Wild Fowl roasted as Ducks Mallard Widgeon Teal Snipe Sheldrake Plovers Puets and the like is only Mustard and Vinegar or Mustard and Verjuice mixed together or else an Onion Water and Pepper 125. To Roast a Cows Vdder Boyl your Udder very well then stick it thick all over with Cloves and when it is cold spit it and lay it to the fire and baste it very well with sweet butter and when it is sufficiently Roasted and brown and draw it in the Fire and put some vinegar and butter on a Chafing-dish of Coals and crumb in some white-bread and boyl it till it be thick then put to it good store of sugar and Cinamon and putting it into a clean dish lay the Cows Udder therein and trim the sides of the dish with sugar and so serve it 126. To make a Spinage-Tart Take of good Spinage and boyl it in White-wine till it be very soft as Pap then take it and strain it all in a pewter dish not leaving any unstâ—ained Put to it rose-water good store of sugar Cinamon and rose-water and boyl it till it be as thick as Marmalade then let it cool and afterwards fill your Coffin and adorn it and serve it it will be of a green Colour 127. To make a Tart of Rice Pick your Rice very clean and boyl it in sweet Cream till it be very soft then let it stand and cool put to it good store of Cinamon and sugar and the yolks of a couple of Eggs and some Currans stir and beat all well together Then having made a Coffin as for other Tarts put your Rice therein and spread it all over the coffin and break many small bits of sweet butter upon it all over and scrape some Sugar over it then cover the Tart and bake it and serve it as other Tarts 128. To make a Codling-Tart Take green Apples from the Tree and coddle them in scalding water without breaking then peel the thin skin from them and so divide them into halves and cut out the cores and so lay them into the coffin and do as in a Pippin-Tart and before you cover it when the Sugar is cast in sprinkle good store of Rose-water on it then close it and do as in the Pippin-Tarts 129. To make Pippin-tart Take of the fairest Pippins and pare them and then divide them just in halves and take out the cores clean then roul the coffin flat and raise of a small verg of an inch or more high lay the Pippins with the Hollow side downward close one to another then put in a few Cloves a stick of Cinamon broken and a little piece of butter cover all clean over with sugar and so cover the coffin and bake it as other Tarts when it is baked boyl some Butter and Rose-water together and anoint the Lid all over with it then scrape or stew on it good store of Sugar and so set it in the
Quinces 5 Cream Tarts 47 Cornelians to Pickle 64 Cordial water of Clove-gilliflowers 50 Cucumbers to pickle 3 Cucumbers preserved green 43 Cullice to make 42 Currans preserved 8 Currans Wine 61 D. Damask water 33 Damsons preserved 10 44 Dr. Deodates drink for the Scurvy 20 Date Leach 35 Dry Vinegar to make 35 E. Elder Vinegar 46 Ellecampane roots candyed 41 Eringo Roots Candyed 40 Excellent Broth 8 Excellent Hippocras presently 22 Excellent Jelly 6 Excellent surfeit water 37 Excellent sweet water 25 F. Fine cakes 32 Flymery Caudle 52 French Beans to pickle 6 French Bisket to make 16 Fruits dryed 29 Fruits preserved all the Year 52 G. Ginger to candy 25 Gingerbread to make 31 Gooseberrie cakes 8 Gooseberries preserved 17 Gooseberry Paste 55 Grapes to Candy 43 Grapes preserved 17 H. Hartichoaks preserved 30 Hippocras to make 22 4 Honey of Mulberries 57 Honey of Raisins 57 Hony of Roses 11 Hydromel to make 51 I. Jelly of Almonds white 35 Jelly of Apples 64 To make Crystal Jelly 26 Jelly of Currans 56 Jelly of Hartshorn 9 Jelly of Quinces 56 Jelly of Strawberries and Mulberries 26 Jelly of Gooseberries 65 Jelly of Raspices 59 Imperial water 33 Italian Bisket 15 Italian Marmalade 65 Jumbels to make 34 K. Kings perfume 12 K. Edw. perfume 13 L. Leach of Almonds 40 Leach Lambard 32 Leach to make 29 Lemon and Orange-peel pickled 55 Lozenges of Roses 54 M. Manus Christi to make 25 Marmalade of Cherries 52 Marmalade of Currans 48 Marmalade of Grapes 63 Marmalade of Oranges 62 Marmalade of Oranges and Lemons 13 Marmalade of Quinces 3 Mackroons to make 2 Marchpanes to make 5 Marygolds candyed 40 Mathiolus Bezoar water 48 Mead or Metheglin 94 12 Mead pleasant to make 49 Medlers preserv'd 53 Mint water 57 Muscadine Comfits 25 Musk balls to make 33 Musk Sugar 55 Mulberries preserved 57 N. Naples bisket to make 54 Nutmegs to candy 61 O. Oranges and Lemons candyed 15 Oranges to bake 17 Orange peels candyed 35 Oranges preserved 5 Oranges preserved Portugal way 15 Orange water 36 Oyl of sweet Almonds 10 Oyl of Violets 35 5 P. Paste of Apricocks 62 Paste of Cherries 62 Paste of Genua 28 Paste of Quinces 32 Paste Royal 27 Paste of tender plums 46 Paste of Violets 35 Peaches preserved 17 Pears or plums to Candy 6 Perfume for Gloves 19 Pippins dryed 28 Pippins preserv'd green 24 Pippins preserv'd red 36 Pippins preserv'd white 17 Plague water 58 23 Pomecitrons preserved 39 Pomander to make 16 Pomatum to make 10 Poppy water 47 Prince bisket 55 Purslain to pickle 8 Q Quiddany of Cherries 14 Quiddany of Plums 41 Quiddany of Quinces 29 Queens perfume 13 Quince cakes 1 Quince cakes clear 59 Quince cakes red 59 Quince cakes white 58 Quince cakes thin 32 Quince cream 42 Quinces preserved red 4 Quinces preserved white 2 Quinces to pickle 58 R Rasberry cream 51 Rasberry wine 21 Raspices preserved 2 Red currans cream 53 Red and white Currans Pickled 53 Rich cordial 53 Rose leaves candyed 56 Rosemary water 10 Rosemary Flowers candyed 26 Roses preserved whole 56 Rosa Solis to make 24 Rose Vinegar 44 Rosewater 39 S Snow cream 51 Spirit of Ambergreece 23 Spirit of honey 30 Spirit of roses 36 Dr. Stephens water 7 Steppony to make 49 Strawberry wine 50 Spots out of Cloaths 43 Suckets to make 32 Suckets of green Walnuts 39 Suckets of Lettice stalks 55 Sugar cakes to make 43 Sugar Leach 34 Sugar of Roses 47 Sugar plate to make 16 Surfeit water 37 Sweet cakes without Sugar 29 Sweet meat of Apples 61 Sweet bags for linnen 30 Syllabub to make 48 Symbals to make 3 Syrup of Apples 45 Syrup of Citron peels 19 Syrup of Cinamon 19 Syrup of Comfrey 58 Syrup of Cowslips 13 Syrup of Clove-gilly-flowers 3 Syrup of elder 36 Syrup of hartshorn 19 Sprup of hysop 24 Syrup of licorice 12 Syrup of Lemons 12 Syrup of the lungs 30 Syrup of Maiden hair 12 Syrup of Mints 57 Syrup of Poppies 11 Syrup of Purslain 57 Syrup of Quinces 18 Syrup of Roses 38 Syrup of Saffron 39 Sprup for short wind 37 Syrup of of sugar candy 37 Syrup against scurvy 38 Syrup of Violets 3 Syrup of Wormwood 11 Syrup of Vinegar 45 Syder to make 49 Spirit of Wine 12 T. Trifle to make 41 Treacle water to make 18 V. Verjuice to make 34 Vsquebah to make 15 W. Walnuts preserved 88 Walnut water 18 Washing balls to make 33 Wafers to make 7 Waters against consumption 22 Water against fits of the Mother 10 Wormwood Wine 30 Wormwood water 31 White Damsons preserved green 76 White leach of Cream 39 White Mead 54 Whipt Syllabub 52 The Table to Physick and Chirurgery Beautifying Waters and Secrets of Angling A. ACh of the joynts 68 Ach or pain 67 Ad Capiendum Pisces 69 Agues in the breast 79 Agues in children 77 67 Agues to cure 68 67 Medicine for an Ague 72 Another ibid Another ibid Allom water to make 82 B. Back to strengthen 67 Baits for Barbels 122 Baits for Bream 123 Baits for Carp or Tench 114 Baits for Chub and Pike 144 Baits for Eels 122 Baits for Fish all the year 149 Baits for Gudgeons 121 Bait with Gentles 113 Bait for Perch 119 Bait for Roch c. Bait for Salmon 123 Bait for Trouts 121 Beauty water for the face 98 99 Beautifying Oyntment 103 Beauty water approved 102 99 Beauty water called Lac Virginis 90 Bath for Ladies 105 Body to make fat and comly 105 Body to cleanse 105 Breasts to make small 105 Blasting to cure 77 Biting of a mad dog 71 Bleeding at the nose 79 Bleeding of a wound 79 Bloody-Flux c. 78 Black Plaister for all grief 87 Bone or Quills dyed Red for Fishing 108 Breath to make sweet 96 98 Breath to sweeten another 96 Heal a sore Breast when broken 74 C. Cancer to cure 79 70 Cancer in a womans breast 79 Caps to sight for Fishing 108 Cement for floats to fish 16 Childblains in Hands or Feet 97 Conception to procure 73 Consumption to cure 74 Cough dry to cure 69 Cordial Julep 75 Corns to cure 84 Cramp to cure 68 D. Drink for Scurvy 73 Deafness to cure 71 Deafness another 72 Delicate washing ball 95 Dentifrice for the teeth 95 Drink to heal wounds 86 Dropsie to cure 74 71 Dropsie another 76 E. Ears running to help 96 Ears pain'd to cure 80 Electuary of life 82 Excellent Beautifyer 104 Excellent Beauty water 99 Excellent salve 78 Eyes blood-shot 97 71 Eye-water 71 75 F. Face and skin to cleanse 92 Face to make youthful 90 102 Face fresh and ruddy 102 Face to beautifie 91 90 Face to make fair 90 Face very fair 91 Face pitted by small Pox ib. 93 94 Face to whiten 91 90 Face to Illustrate 98 Falling off Hair 89 Falling sickness or convulsions 74 9 Falling sickness another 77 Feavers or Agues in children 74 Fellon to kill 79 Fishing lines to make 107 Fishing lines to unloose 109 Fits of
the Mother 76 Fistula or Vlcer 76 Fits of the Mother a Julep 76 78 Flowers to bring down 84 Flowers to stay ib. Flyes used in angling 110 Flux red to cure 79 Flux white to cure 79 Freckles in the face 95 ibid. 95 Freckles and Morphew ib. G Gascoign powder to make 80 Gout to cure 66 Gout Lord Dennies medicine 81 Green sickness to cure 71 Green sickness a powder 76 Griping of the gutts 66 H Hands to make white 99 97 Hands to whiten 99 97 Hands a sweet water 100 Hair to curl 104 Hair to make black ibid. Hair to increase ibid Hair to make grow 88 8 6 ibid. Hair to grow thick 88 Hair to make fair 89 Hair to take away 88 Headach to cure 67 Heat of the liver 83 Heat and swellings in the face 93 Heat or Worms in the Hands 100 I. Jaundice black to cure 68 Jaundice yellow to cure 67 Imposthume to break 70 Inflamed face to cure 94 Itch or breaking out 85 70 Itch another 85 K. C. Kents powder 68 Kings-evil 73 L Lax or Loosness 72 Lips chopt 97 M. Marks of the small Pox 97 Megrim or Imposthume 80 Miscarrying to prevent 69 Moist scabs in small pox 84 Morphew or Scurf 92 Mouth to cleanse 96 N. Nails cloven 100 Nails that fall off ibid. Nostrils stinking 99 O Oyls of Fennel â—… Oyl of St. Johns wort 86 Oyl of Roses 84 Oyntment green 76 Oyntment for Pimples 94 P Paste for fishing 110 Piles to destroy 70 Piles after childbirth 85 Pimples in the face 85 93 Pimples another 93 Plague to cure 68 Plague water 75 Pleurisie to cure 69 Pockholes in the face 98 84 85 Pomatum to make 95 Powder for Green-sickness 86 R Red face 84 94 Redness of hands and face 93 Redness another ibid. Rich face 94 Rheumatick cough 79 Rickets in children 76 Ringworms in the face 103 S Scald head 75 Sciatica 67 Scurvey to cure 73 Scurvey a drink 66 Secrets in Angling 147 Shingles to cure 76 Skin to clear 103 94 Skin to whiten 91 94 Skin to smooth 91 101 kin white and clear 90 Sore eyes 91 Sweet bath for Ladies 91 Sore breasts to cure 74 ib. Spitting of blood 79 Spleen to cure 85 Sprain in the back 71 Stinking breath 98 96 Stich in the side 85 Stench under the Armholes 101 Stone and gravel 73 Sunburn to take away 91 ibid. Swooning fits 91 83 Dr. Stephens water 81 T. Terms to provoke 78 Teeth to make white 96 95 Teeth to kill worms in them 99 Teeth white as Ivory 96 Teeth in children 77 Tooth ach to cure 74 Tertian Ague 85 Thorn to draw out 86 Timpany to cure 78 Tissick to cure 86 U. Vnguentum Album 70 W. Warts in the face 101 Washing ball to make 97 Water for Eye-sight 80 Water for Eyes 83 Water for sore eyes 80 Web in the eye 83 Wen to cure 74 Dr. Willowbies water 82 Wind to help 74 Wind and Flegm in children 77 Woman in travil 76 Woman soon deliver'd ibid. Worms in Children 69 77 Worms another 108 Worms to cleanse for fishing 108 Wrinkles in the face 104 90 Whites to cure 69 Y. Yellow Jaundice 101 Young Children to stool 77 The Table to the Compleat Cooks Guide ALmond Cream 165 Almond pudding 165 Almond tart 167 Applepies to fry 147 Artichoaks fryed 134 Artichoak pye 144 Asparagus all the year 133 B. Bacon tart 133 Barley broth 140 Beef pasty like Red Deer 138 Beef to keep sweet 156 Beef to stew 149 Beef to stew French fashion 148 Black puddings 148 129 Birds to stew 131 Bisket bread 129 Brawn tender 155 Breams stewed 117 Breast of Mutton stewed 185 Breast of Veal baked 151 Butter to draw for sauce 190 Black Sarsnet to wash 195 Belts and Bodice embroidered 195 C. Calves foot pye 163 Calves feet baked 179 Calves feet roasted 147 Calves head baked 168 Capon or Pullet boyled 141 Capon boyled with sage 153 Capon with Sparagus 153 Capon with sugar Pease 149 Capon with White broth 152 Capons or Chicken compounded 179 Carp pye 165 Carp to stew 142 Cheescakes to make 128 Cheese fresh to make 144 Chine of Beef Powdered 150 Cherry tart 162 Chicken pye 165 Chucks of Veal to bake 177 Citron pudding 157 Clouted cream 154 Cods head to dress 150 Codling tart 161 Cocks or Larks to boyl 272 Collop of beef stewed 138 Cows Vdder roasted 161 Cowslip tart 189 Cream of eggs 135 Cracknels to make 170 Custards to make 146 Curd cakes 142 D. Damson tart 137 Dish of marrow 129 Dish of meat of Herbs 135 Dutch pudding 148 Ducks stewed 141 Double tart 175 E. Eels to boyl 149 Eel pye 159 128 Eels to souse 133 Excellent minc'd pies 162 Egg pie 128 Eggs buttered on toasts 139 Eel pie with Oysters 139 Eels to Roast 172 English pottage 173 Excellent black puddings 184 Excellent white puddings 181 F. Feasant stewed 129 Flounders to boyl 158 Flounders stewed 190 French barly posset 177 French potage or Skink 207 Fricacy of Chickens 139 Fricacy of Rabbit 169 Furmity to make 131 Fricacy of Veal 132 Fillet of Veal stuft 187 Florentine to make 141 Fool to make 158 Fricacie of Partridges 179 Florentine of Sweet breads 182 French Puffs with Herbs 186 Florentine of spinage 189 Fillet of Veal stewed 178 G. Goose to bake 147 Gooseberry cream 154 Grand sallet 141 Green sauce 144 Gooseberry fool 132 Gammon of bacon bakt 157 Gurnet or Roch boyled 164 Gooseberry custard 169 H. Haggis pudding 135 Haunch of venison boyled 159 Haunch of Venison roasted 183 134 Hare to roast 180 Hast of a Capon 150 Hen carbonaded 134 Herring-pye 129 Hotchpotch to make 168 Hedghog pudding 134 Hare to bake 138 Hash of a Duck 186 I. Italian pudding 169 Junket to make 170 Joll of Ling bak'd 147 Inkspots out of linnen 193 L. Lamb pye 127 Leg of Pork broiled 179 Lemon Caudle 168 Leg of Veal and Bacon 131 Leg of Lamb stewed 135 Leg of Mutton French way 142 Laces and points to cleanse 193 M. Made dish of Apples 158 Mallard to stew 239 Marrow pasties 144 Marrow puddings 143 Medlar-tart 127 Minc'd pies of Eels 146 Mutton carbonaded 128 Minc'd pye 174 219 Marrow spinage Pasties 170 Mullet to boyl 187 N. Neats-foot-pye 131 Neats tongues to dry 171 Neats tongue pye 184 Neats-tongue fried 180 Neats tongue c. 156 O. Oatmeal pudding 188 166 Oysters to pickle 173 145 Orangada pye 112 Oyster pye 138 Oysters to barrel 167 Oysters to broil 176 Olives of beef stewed 176 P. Pannado to make 156 Paste for all tarts 152 Pear or Warden pye 161 Perches to boyl 149 Pig to bake 175 140 Pig to souce 154 Pigeon pye to make 178 Picherel to bake 135 Pippin pye 183 162 Polonian sausedges 155 Pottage of a Capon 183 Pudding to bake 152 Pudding of Rice 188 Pudding of Hogs Liver 176 Pig-pye 131 Pork pye 132 Puddings fryed 151 Pike to stew 168 Pigeons boyl'd with Rice 167 Pear-puddings 168 Pancakes to make 170 Pudding fine in a dish 136 Pine Apple-tart 170 Pottage of French Barley 181 Pigeons boyled the Dutch way 183 Points to wash and Starch 183 Puff-paste to make 140 Q. Quaking pudding 154 Quince tart 132 R. Rabbits to bash 143 Rabbits to bake 146 Rabbits to stew 177 Rare broath 181 Rice pudding 128 Rice tart 161 Rost beef pickled 174 Rabbit with Oysters 137 Rabits to fry 153 Rare fricacie 166 Rump of Beef stewed 182 S. Sallet of a cold Hen 141 Sallet of green Pease 185 Salmon to boyl 138 Sack Posset to make 143 Sauce for Mutton 191 Sauce for Pigeons 160 Sauce for Turkeys and Capons 191 Sauce for wild fowl 160 Sausages to make 148 Scotch Collops of Veal 145 Scollops to broil 136 Shoulder of Mutton and Oysters 136 Spanish Olio 130 Sparrows and Larks boyled 152 Stew'd broth to make 186 Salmon to keep fresh 155 Sturgeon fresh to roast 164 Sausages to stew 166 Sweet pye with Lamb stones 171 Sallet of Fennel 185 Salmon roasted whole 190 Silver and Gold lace to clean 193 Silver plait to cleanse ibid. Silk stockings to wash ibid. Spots of grease out of silk 194 Stains in linnen cloath 193 T. Tansey to make 163 Tansey of cowslips 167 189 Tart of spinage 189 Trout to stew 160 Tart of green pease 132 Turkey to bake 147 Turkish dish 149 Tansey of spinage 186 U. Veal pye 151 Venison pasty 136 Venison to stew 130 Vmble pye 133 Venison to roast 164 W. White sarsenet to wash 151 Warden or Pear-pye 175 160 Woodcocks and Snites to boyl 170 Water gruel to make 166 Widgeons or Teal boyled 151 Wild ducks to boyl 136 Whitepot to make 146 FINIS
Oranges or Lemmons after they are preserved Take them out of the Syrup and drain them well then boyl some Sugar to a candy height and lay your Peels in the bottom of a sieve and pour your hot Sugar over them and then dry them in a stove or warm Oven 64. To preserve Oranges after the Portugal Fashion Open your Oranges at the end and take out all the meat then boyl them in several waters till a straw may go through them then take their weight and half in fine Sugar and put to every pound of Sugar a pint of water boyl it and scum it then put in your Oranges and boyl them a little more then take them up and fill them with preserved Pippins and boyl them again till you think they are enough but if you will have them jelly make a new Syrup with the water wherein some sliced Pippins have been boyled and some fine Sugar and that will be a stiff Jelly 65. To make good Vsquebah Take two Gallons of good Aquavitae 4 ounces of the best Liquorice bruised four ounces of Anniseeds bruised put them into a wooden Glass or Stone Vessel and cover them close and so let them stand a week then draw off the clearest and sweetest with Molosso's and keep it in another Vessel and put in some Dates and Raisons ston'd keep it very close from the Air. 66. To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergreece and Musk beat them all to a paste in an Alabaster Morter and mould it into a little Anniseed finely dusted then make it up in Loaves and cut them about like Maunchet then bake them in an oven as hot as for Maunchet and when they are risen somewhat high upon the Plates take them forth and remove them not off the Plates till they be cold for they will be very apt to break 67. To make French Bisket Take half a peck of flower with four Eggs half a pint of Ale-yeast one ounce and half of Anniseed a little sweet Cream and a little cold water make all into a loaf and fashion it something long then cut it into thick slices like Toasts after it hath stood two days and rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them three or 4 times then put them into Boxes for use 68. To make Sugar plate Take serced Sugar and make it up in a past with Gum-dragon steeped in Rose-water and when you have brought it into a perfect paste rowl it as thin as ere you can and then Print it in Moulds of what fashion you please and so let them dry as they lye 69. To make Pomander Take half an ounce of Benjamin and as much Storax and as much Labdanum with six grains of Musk and as much Civet and two grains of Amber-grease and one dram of sweet Balsom then roul it up in beads as big or as little as you please and whilst they are hot make holes in them to serve for your use 70. To make Conserve of Damsons Take ripe Damsons and put them into scalding water and half an hour after set them over the fire till they break then strain them through a Cullender and let them cool therein then strain them through a piece of Canvas from their stones and skins and then set them over the fire again then put them to a good quantity of red wine and so boyl it often stirring it till it be thick and when it is almost boyled enough put in a convenient proportion of Sugar and stir it very well together and then put it into your Gally-Pots 71. To bake Oranges Peel all the bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and set them whole in it and put the Liquor they are boyled in into the Pye and season it with Sugar Cinamon and Ginger 72. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white hoar of them then parboyl them in half a pint of White-wine and a pint and a half of running water and being parboil'd peel off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of White-wine and boyl it almost to the height of a syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more if need require then put them up and keep them all the year 73. To Preserve Gooseberries Take Goose-berries or Grapes or Barberries and take somewhat more than their weight in sugar beaten very fine and to lay one laying of Fruits and another of sugar till all are laid in your preserving pan then take six spoonfuls of fair water and boyl your Fruits therein as fast as you can until they be very clear then take them up and boyl the syrup by it self till it be thick when they are cold put them into Gally-pots 74. To preserve Pippins white Pare your Pippins and cut them the cross way and weigh them add to a pound of sugar a pint of water then put the sugar to the water and let it boyl a while and then put in your Pippins and let them boyl till they be clear at the core then take them off and put them up 75. To preserve Grapes Stamp them and strain them and then let it settle a while then wet a pound of sugar or Grapes with the juyce stone the Grapes save the Liquor in the stoning take off the stalks give them a boyling take them off and put them up 76. To preserve Angelica Roots Wash the Roots and slice them very thin and lay them in water three or four days change the water every day then put the Roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of Roots four pints of water and two pound of Sugar let it boyl and scum it clean then put in the roots which will be boyled before the syrup then take them up and boyl the syrup after they will ask a whole days work very softly at St. Andrews time is the best time to do them in all the year 77. To make Syrup of Quinces Take of the juyce of Quinces clarifyed three quarts boyl it over a gentle fire till half of it be consumed scum it and add to it three pints of red wine with four pound of white sugar boyl it into a syrup and perfume it with a dram and a half of Cinnamon and of Cloves and Ginger of each two scruples 78. To make Walnut-Water Take of green Walnuts a pound and half Garden Radishroots one pound green Asarabacca 6 ounces Radish-seeds four ounces let all of them being bruised be steeped in three pints
of White-wine Vinegar for three days and then distill them in a leaden Still till they be dry 79. To make Treacle Water Take of the juyce of green Walnuts four pound juyce of Rue three pound juyce of Carduus Marigolds and Balm of each two pound green Petasitis Roots one pound and half the Roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice-Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them 2 days either in horse-dung or in a Bath the Vessel being close shut then distil them in sand in the distillation you may make a Theriacal extraction 80. To make Syrup of Cinamon Take of Cinamon grosly bruised four ounces steep it in White-wine and small Cinamon water of each half a pound three days in a glass by a gentle fire strain it and with a pound and half of sugar boyl it gently to a Syrup This syrup refreshes the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole Body exceedingly 81. To make Syrup of Citron peels Take of fresh yellow Citron Peels five ounces the berries of Cherms or the juyce of them brought over to us two drams Spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and a half of the whitest sugar boyl it into a syrup let half of it be without Musk but perfume the other half with three Grains of Musk tyed up in a rag 82. To make Syrup of Harts-horn Take of Harts-tongue three handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in five quarts of Spring-water till it comes to four strain it and with four pound of sugar make it into syrup according to Art 83. An Oyl Perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each one ounce but the two first must be finely beaten by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a Marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 84. An excellent water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of Eggs beat them very well together then add so much white-bread as will drink up the wine and put to it some Cowslip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Mutton broth and in the Month it will cure any Consumption 85. To make Barley water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Liquorish about two quarts of water boyl all together till half be consumed then strain it when it is cold drink it your Liquorish must be sliced into small pieces 86. Dr. Deodates Drink for the Scurvy Take Roman Wormwood Carduus Benedictus Scurvy-grass Brooklime Water-creases Water-trifoil of each one handful Dodder Cetrach Scolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane-root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boyl or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 87. A Conserve for to strengthen the back Take Eringo-roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber-grease beaten to fine powder it will be much more Cordial 88. To make an excellent Aqua Composita for a Surfeit or cold Stomach Take a handful of Rosemary a root of Enula-campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Pennyroyal half a handful of Hore-hound two ounces of liquorish well bruised and as much Anniseeds then take two gallons of the best strong Ale and take all the herbs aforesaid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire you may add to it a handful of Red Fennel 89. To make Balm-water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and figgs very small let them stand steeping 4 and twenty hours and then put it in a Still as you use Aquavitae 90. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with water and Salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black boyl them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 91. To make good Rasberry Wine Take a Gallon of Sack in which let two gallons of Rasberries stand steeping the space of twenty four hours then strain them and put to the Liquor 3 pound of Raisins of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour of the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put sugar to it 92. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves 2 drams bruise these small then mix them with as much Spirit of wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and keep it in a glass A few drops of this Liquor put into any wine giveth it a gallant relish and Odour and maketh it as good