part of flower and strew it round your paste Then take the melted Butter and put it to the past and by degrees work the paste and flower together till you have mingled all very well Take six Nutmegs some Cinnamon and Mace well beaten and two pound of Sugar and strew it into the Paste as they are a working it Take three pounds of Raisins stoned and twelve pounds of Currants very well washed and dryed again one pound of Dates sliced half a pound of green Citron dryed and sliced very thin strew all these into the paste till it have received them all Then let your oven be ready and make up your Cake and set it into the oven but you must have a great care it doth not take cold Then to Ice it take a pound and half of double refined Sugar beaten and searsed The whites of three Eggs new-laid and a little Orange flower-flower-water with a little musk and Ambergreece beaten and searsed and put to your sugar Then strew your Sugar into the Eggs and beat it in a stone Mortar with a Woodden Pastel till it be as white as snow which will be by that time the Cake is baked Then draw it to the ovens moâ—th and drop it on in what form you will let it stand a little again in the oven to harden To make an Excellent Cake To a Peck of fine flower take six pounds of fresh butter which must be tenderly melted ten pounds of Currants of Cloves and Mace half an ounce of each an ounce of Cinnamon half an ounce of Nutmegs four ounces of Sugar one pint of Sack mixed with a quart at least of thick barm of Ale as soon as it is settled to have the thick fall to the bottom which will be when it is about two days old half a pint of rose-Rose-water half a quarter of an ounce of Saffron Then make your paste strewing the spices finely beaten upon the flower Then put the melted butter but even just melted to it then the barm and other liquors and put it into the oven well heated presently For the better baking of it put it in a hoop and let it stand in the oven one hour and half You Ice the Cake with the whites of two Eggs a small quantity of rose-Rose-water and some Sugar To make Bisket To half a peck of flower take three spoonfâ—ls of barm two ounces of seeds Aniseeds or Fennel-seeds Make the paste very stiff with nothing but water and dry it they must not have so much heat as to make them rise but only dry by degrees as in an oven after Manchet is taken out or a gentle stove in flat Cakes very well in an oven or stove To make a Caraway-Cake Take three pound and a half of the finest flower and dry it in an oven one pound and a half of sweet butter and mix it with the flower until it be crumbled very small that none of it be seen Then take three quarters of a pint of new Ale-yeast and half a pint of Sack and half a pint of new milk six spoonfuls of rose-Rose-water four yolks and two whites of Eggs Then let it lie before the fire half an hour or more And when you go to make it up put in three quarters of a pound of Caraway-Confits and a pound and half of biskets Put it into the oven and let it stand an hour and half Another very good Cake Take four quarts of fine flower two pound and half of butter three quarters of a pound of Sugar four Nutmegs a little Mace a pound of Almonds finely beaten half a pint of Sack a pint of good Ale-yest a pint of boiled Cream twelve yolks and four whites of Eggs four pound of Currants When you have wrought all these into a very fine past let it be kept warm before the fire half an hour before you set it into the oven If you please you may put into it two pound of Raisins of the Sun stoned and quartered Let your oven be of a temperate heat and let your Cake stand therein two hours and a half before you Ice it and afterwards only to harden the Ice The Ice for this Cake is made thus Take the whites of three new laid Eggs and three quarters of a pound of fine Sugar finely beaten beat it well togeâ—her with the whites of the Eggs and Ice the Cake If you please you may add a little Musk or Ambergreece Excellent small Cakes Take three pound of very fine flower well dryed by the fire and put to it a pound and half of loaf Sugar sifted in a very fine sieve and dryed Three pounds of Currants well washed and dryed in a cloth and set by the fire When your flower is well mixed with the Sugar and Currants you must put in it a pound and half of unmelted butter ten spoonfuls of Cream with the yolks of three new-laid Eggs beat with it one Nutmeg and if you please three spoonfuls of Sack When you have wrought your paste well you must put it in a cloth and set it in a dish before the fire till it be through warm Then make them up in little Cakes and prick them full of holes you must bake them in a quick oven unclosed Afterwards Ice them over with Sugar The Cakes should be about the bigness of a hand-breadth and thin of the cise of the Sugar Cakes sold at Barnet My Lord of Denbigh's Almond March-pane Blanch either Nut-Kernels from the Husk in the best manner you can Then pun them with a due proportion of Sugar and a little Orange-flower or Rose-water When it is in a fitting uniform paste make it into round Cakes about the bigness of your hand or a little larger and about a finger thick and lay every one upon a fine paper cut fit to it which lay upon a table You must have a pan like a tourtiere made to contain coals on the top that is flat with edges round about to hold in the coals which set over the Cakes with fire upon it Let this remain upon the Cakes till you conceive it hath dryed them sufficiently for once which may be within a quarter of an hour but you take it off two or three times in that time to see you scorch not the outside but only dry it a little Then remove it to others that lye by them and pull the Papers from the first and turn them upon new Papers When the others are dryed enough remove the pan back to the first to dry their other side which being enough remove it back to the second that by this time are turned and laid upon new Papers Repeat this turning the Cakes and changing the Pan till they are sufficiently dry which you must not do all at once least you scorch them and though the outside be dry the inside must be very moist and tender Then you must Ice them thus Make a thick pap with Orange flower or Rose-water and purest white Sugar a little of
THE CLOSET Of the Eminently Learned Sir Kenelme Digbie Kt. OPENED Whereby is DISCOVERED Several ways for making of Metheglin Sider Cherry-wine c. TOGETHER WITH Excellent Directions FOR COOKERY As also for Preserving Conserving Candying c. Published by his Son's Consent London Printed by E. C. for H. Brome at the Star in Little Britain 1669. The truly Learned and Hono ble Sr. Kenelme Digby Kt. Chancellor to the Q Mother Aged 62. Gross Sculpsit To the Reader THis Collection full of pleasing variety and of such usefulness in the Generality of it to the Publique coming to my hands I should had I forborn the Publication thereof have trespassed in a very considerable concern upon my Countrey-men The like having not in every particular appeared in Print in the English tongue There needs no Rhetoricating Floscules to set it off The Authour as is well known having been a Person of Eminency for his Learning and of Exquisite Curiosity in his Researches Even that Incomparable Sir Kenelme Digbie Knight Fellow of the Royal Society and Chancellour to the Queen Mother Et omen in Nomine His name does sufficiently Auspicate the Work I shall only therefore add That there is herein as by the Table hereunto affix'd will evidently to thee appear a sufficiency of Solids as well as Liquids for the sating the Curiosities of each or the nicest Palate and according to that old Saw in the Regiment of Health Incipe cum Liquido c. The Liquids premitted to the Solids These being so Excellent in their kinde so beneficial and so well ordered I think it unhandsome if not injurious by the trouble of any further Discourse to detain thee any longer from falling to Fall to therefore and much good may it do thee Fare-well A Receipt to make Metheglin as it is made at Liege Communicated by Mr. Masillon TAke one Measure of Honey and three Measures of Water and let it boil till one measure be boiled away so that there be left three measures in all as for Example take to one Pot of Honey three Pots of Water and let it boil so long till it come to three Pots During which time you must Skim it very well as soon as any scum riseth which you are to continue till there rise no scum more You may if you please put to it some spice to wit Cloves and Ginger the quantity of which is to be proportioned according as you will have your Meath strong or weak But this you do before it begin to boil There are some that put either Yeast of Beer or Leaven of bread into it to make it work But this is not necessary at all and much less to set it into the Sun Mr. Masillon doth neither the one nor the other Afterwards for to Tun it you must let it grow Luke-warm for to advance it And if you do intend to keep your Meathe a long time you may put into it some â—opps on this fashion Take to every Barrel of Meathe a Pound of Hops without leaves that is of Ordinary Hops used for Beer but well cleansed taking only the Flowers without the Green-leaves and stalks Boil this pound of Hops in a Pot and half of fair water till 〈◊〉 come to one Pot and this quantity is sufficient for a Barrel of Meathe A Barrel at Liege holdeth ninety Pots and a Pot is as much as a Wine quart in England I have since been informed from Liege that a Pot of that Countrey holdeth 48 Oâ—nces of Apothecary's measure which I judge to be a Pottle according to London measure or two Wine-quarts When you Tun your Meath you must not fill your Barrel by half a foot that so it may have room to work Then let it stand six weeks slightly stopped which being expired if the Meath do not work stop it up very close Yet must you not fill up the Barrel to the very brim After six Months you draw off the clear into another Barrel or strong Bottles leaving the dregs and filling up your new Barrel or Bottels and stopping it or them very close The Meath that is made this way Viz. In the Spring in the Month of April or May which is the proper time for making of it will keep many a year White Metheglin of my Lady Hungerford which is exceedingly praised Take your Honey and mix it with fair water until the Honey be quite dissolved If it will bear an Egge to be above the liquor the breadth of a groat it is strong enough if not put more Honey to it till it be so strong Then boil it till it be clearly and well skimed Then put in one good handâ—ul of Strawberry-leaves and half a handful of violet leaves and half as much Sorrel a Douzen tops of Rosemary four or five tops of Baulme-leaves a handful of Harts-tongue and a handful of Liver-worth a little Thyme and a little Red-sage Let it boil about an hour then put it into a Woodden Vessel where let it stand till it be quite cold Then put it into the Barrel Then take half an Ounce of Cloves as much Nutmeg four or five Races of Ginger bruise it and put it into a fine bag with a stone to make it sink that it may hang below the middle Then stop it very close The Herbs and Spices are in proportion for six Gallons Since my Lady Hungerford sent me this Receipt she sent me word that she now useth and liketh better to make the Decoction of Herbs before you put the Honey to it This Proportion of Herbs is to make six Gallons of Decoction so that you may take eight or nine Gallons of water When you have drawn out inâ—o your water all the vertue of the Heâ—bs throw them away and take the clear Decoction leaving the settâ—ings and when it is Lukewarm Dissolve your proportion of Honey in it After it is well dissolved and laved with strong Arms or woodden Instruments like Battle-doors or Scoops boil it gently till you have taken away all the scum then make an end of well boyling it about an hour in all Then pour it into a wooden vessel and let it stand till it be cold Then pour the clear through a Sieve of hair ceasing pouring when you come to the â—oul thick settling Tun the clear into your vessel without Barm and stop it up close with the Spices in it till you perceive by the hissing that it begins to work Then give it some little vent else the Barrel would break When it is at the end of the working stop it up close She useth to make it at the end of Summer when she takes up her Honey and begins to drink it in Lent But it will be better if you defer piercing it till next Winter When part of the Barrel is drunk she botteleth the rest which maketh it quicker and better You clear the Decoction from the Herbs by a Hair-sieve Some Notes about Honey The Honey of dry open Countries where there is
born Seed Two Roots of Elecampane that have not seeded Two handfuls of Fennel that hath not seeded A peck of Thyme wash and pick all your herbs from filth and grass Then put your field herbs first into the bottom of a clean Furnace and lay all your Garden-herbs thereon then fill your Furnace with clean water letting your herbs seeth till they be so tender that you may easily slip off the skin of your Field-herbs and that you may break the roots of your Garden-herbs between your Fingers Then lade forth your Liquor and set it a cooling Then fill your Furnace again with clean water to these Herbs and let them boil a quarter of an hour Then put it to your first Liquor filling the Furnace until you have sufficient to fill your Tun. Then as your Liquor begins to cool and is almost cold set your servants to temper Honey and wax in it Combs and all and let them temper it well together breaking the Combes very small let their hands and nails be very clean and when you have tempered it very well together cleanse it through a cleansing sieve into another clean vessel The more Honey you have in your Liquor the stronger it will be Therefore to know when it is strong enough take two New-laid-eggs when you begin to cleanse and put them in whole into the bottome of your cleansed Liquor And if it be strong enough it will cause the Egge to ascend upward and to be on the top as broad as six-pence if they do not swim on the top put more The Countess of Bulling brook's white Metheglin Take eight Gallons of Conduit-water and boil it very well then put as much Honey in it as will bear an Egge and stir it well together Then set it upon the fire and put in the whites of four Eggs to clarifie it And as the scum riseth take it off clean Then put in a pretty quantity of Rosemary and let it boil till it tasteth a little of it Then with a Scummer take out the Rosemary as fast as you can and let it boil half a quarter of an hour put it into earthen pans to cool next morning put it into a barrel and put into it a little barm and an Ounce of Ginger scraped and slâ—ced And let it stand a Month or six Weeks Then bottle it up close you must be sure not to let it stand at all in Brass Mr. Webbes Meath Master Webbe who maketh the Kings Meathe ordereth it thus Take as much of Hyde-park water as will make a Hogshead of Meathe-Boil in it about two Ounces of the best Hopp's for about half an hour By that time the water will have drawn out the Strength of the Hopp's Then skim them clean off and all the froth or whatever riseth of the water Then dissolve in it warm about one part of Honey to six of water Lave and beat it till all the Honey be perfectly dissolved Then boil it beginnâ—ng gently till all the scum be risen and scummed away It must boil in all about two hours Half an hour before you end your boiling put into it some Rosemary-tops Thyme Sweet-mar-jorame one Sprig of Minth in all about half a handful and as much Sweet-bryar-leaves as all these in all about a handful of herbs and two Ounces of sliced Ginger and one Ounce of bruised Cinamon He did use to put in a few Cloves and Mace But the King did not care for them Let all these boil about half an hour then scum them clâ—an away and presently let the Liquor run through a strainer-cloth into a Kiver of wood to cool and settle When you see it is very clear and settled lade out the Liquor into another Kiver carefully not to raise the settlings from the bottom As soon as you see any dregs begin to rise stay your hand and let it remain unstirred till all be settled down Then lade out the Liquor again as before and if need be change it again into another Kiver all whâ—ch is done to the end no dregs may go along with the Liquor in tunning it into the vessel When it is cold and perfect clear tun it into a Cask that hath been used for Sack and stop it up close having an eye to give it a little vent if it should work If it cast out any foul Liquor in working fill it up always presently with some of the same liquor that you have kept in bottles for that end When it hath wrought and is well settled which may be in about two months or ten weeks draw it into Glass-bottles as long as it comes clear and it will be ready to drink in a Month or two but will keep much longer if you have occasion and no dregs will be in the bottom of the bottle He since told me that to this Proportion of Honey and water to make a Hogshead of Meathe you should boil half a pound of Hopps in the water and two good handfuls of Herbs and six Ounces of Spice of all sorts All which will be mellowed and rotted away quite as well as the lushiousness of the Honey in the space of a year or two For this is to be kept so long before it be drunk If you would have it sooner ready to drink you may work it with a little yeast when it is almost cold in the Kiver and Tun it up as soon as it begins to work doing afterwards as is said before but leaving a little vent to purge by till it have done working Or in stead of yeast you may take the yolks of four New-laid-eggs and almost half a pint of fine Wheat-flower and some of the Liquor you have made beat them well together then put them to the Liquor in the Cask and stop it up close till you see it needful to give it a little vent Note that yeast of good Beer is better then that of Ale The first of Septemb. 1663. Mr. Webb came to my House to make some for Me. He took fourty three Gallons of water and fourty two pounds of Norfolk honey As soon as the water boiled He put into it a slight handful of Hops which after it had boiled a little above a quarter of an hour he skimed off then put in the honey to the boyling water and presently a whiâ—e scum rose which he skimed off still as it rose which skiming was ended in little above a quarter of an hour more Then He put in his herbs and spices which were these Rose-mary Thyme Winter-savory Sweet-marjoram Sweet-bryar-leaves seven or eight little Parsleyâ—roots There was most of the Savoury and least of the Eglantine three Ounces of Ginger one Ounce and a half of Cinnamon five Nutmegs half an Ounce of Cloves he would have added but did not And these boiled an hour and a quarter longer in all from the first beginning to boil somewhat less then two hours Then he presently laded it out of the Copper into Coolers letting it run through a Hair-sieve
into bottles My Lady Morices Meath Boil first your water with your herbs Those she likes best are Angelica Balm Borage and a little Rosemary not half so much as of any of the rest a handful of all together to two or 3 Gallons of water After about half an hours boiling let the water run through a strainer to sever the herbs from it into Woodden or earthen vessels and let it cool and settle To three parts of the clear put one or more of honey and boil it till it bear an Egge leaving as broad as a shilling out of the water skiming it very well Then power it out into vessels as before and next day when it is almost quite cold power it into a Sack-cask wherein you have first put a little fresh Ale-yest about two spoonfuls to ten Gallons Hang in it a bag with a little sliced Ginger but almost a Porenger full of Cloves Cover the bung lightly till it have done working then stop it up close You may tap and draw it a year or two after It is excellent good My Lady Morice her Sister makes her's thus Dissolve your honey in the water till it bear an Egge higher or lower according to the strength you will have it of Then put into it some Sea-warm wood and a little Rosemary and a little Sage about two good handfuls of all together to ten Gallons When it hath boiâ—ed enough to take the vertue of the herbs skâ—m them out and strew a handâ—ul or two of fine Wheat-flower upon the boylâ—ng Liquor This will draw all the dregs to it and swim at the top so that you may skim all off together And this she holdeth the best way of clariâ—ying the Liquor and making it look pale Then pour it into vessels as above to cool Let it stand three days then Tun it up into a Sack caâ—k without yest or Spice and keep it stopped till it work Then let it be open till it have done working filling it up still with other honey-drink Then stop it up close for a year or two You may at first stop it so that the strong working may throw out the stopple and yet keep it close till it work strongly She saith that such a small proportion of wormwood giveth it a fine quick tast and a pale colour with an eye of green The wormwood must not be so much as to discern any the least bitterness in the taste but that the composition of it with the honey may give a quickness The Rosemary and Sage must be a great deal less then the Wormwood Sometimes she stoppeth it up close as soon as she hath Tunned it and lets it remain so for three moneths Then pierce it and draw it into bottles which stop well and tie down the stoppels This will keep so a long time She useth this way most It makes the Mead drink exceeding quick and pleasant When you pierce the Cask it will flie out with exceeding force and be ready to throw out the stopper and spigot To make white Meath Take Rosemary Thyme Sweet-bryar Penyroyal Bayes of each one handful steep them 24 hours in a bowl of fair cold water covered close next day boil them very well in another water till the colour be very high then take another water and boil the same herbs in it till it look green and so boil them in several waters till they do but just change the colour of the water The first waters are thrown away The last water must stand 24 hours with the herbs in it The Liquor being strained from them you must put in as much fine honey till it will bear an Egge you must work and labour the honey with the Liquor a whole day till the honey be consumed then let it stand a night a clearâ—ng In the morning put your Lâ—quor a boiling for a quarter of an hour with the whites and shells of six Eggs. So strain it through a bag and let it stand a day a cooling so Tun it up and put into the vessel in a Linnen bag Cloves Mace Cinamon and Nutmegs bruised altogether If you will have it to drink presently take the whites of two or three Eggs of barm a spoonful and as much of Wheaten-flower Then let it work before you stop it afterwards stop it well with Clay and salt A quart of Honey to a Gallon of liquor and so proportionably for these Herbs Sir William Paston's Meathe Take ten Gallons of Spring-water and put therein ten Pints of the best honey Let this boil half an hour and scum it very well then put in one handful of Rosemary and as much of Bayleaves with a little Lâ—mon-peel Boil this half an hour longer then take it off the fire and put it into a clean Tub and when it is cool work it up with yest as you do Beer When it is wrought put it into your vessel and stop it very close Within three days you may Bottle it and in ten days after it will be fit to drink Another pleasant Meathe of Sir William Paston's To a Gallon of water put a quart of honey about ten sprigs of Sweet-Marjoram half so many tops of Bays Boil these very well together and when it is cold bottle it up It will be ten days before it be ready to drink Another way of making Meath Boil Sweet Bryar Sweet Marjoram Cloves and Mace in Spring-water till the water taste of them To four Gallons of water put one Gallon of honey and boil it a little to skim and clarifie it When you are ready to take it from the fire put in a little Limon-peel and pour it into a Woodden vessel and let it stand till it is almost cold Then put in some Ale-yest and stir it altogether So let it stand till next day Then put a few â—toned Raisins of the Sun into every bottle and pour the Meath upon them Stop the bottles close and in a week the Meath will be ready to drink Sir Baynam Throckmorton's Meathe Take four quarts of Honey good measure put to it four Gallons of water let it stand all night but stir it well when you put it together The next day boil it and put to it Nutmegs Cloves Mace and Ginger of each half an ounce Let these boil with the honey and water till it will bear an Egge at the top without sinking and then it is enough if you see the Egge the breadth of a six pence The next day put it in your vessel and put thereto two or three spoonfuls of barm and when it hath done working you may if you like it put in a little Amber-greece in a clout with a stone to it to make it sink This should be kept a whole year before it be drunk it will drink much the better free from any tast of the honey and then it will look as clear as Sack Make it not till Michaelmas and set it in a cool place You may drink it a quarter old but it
it remain a week in the barrel with a bag of Elder-flowers then bottle it 2. Small Take ten quarts of water and one of honey Balm a little Minth Cloves Limon-peel Elder-flowers a little Ginger wrought with a little yest bottle it after a night working 3. Strong Take ten Gallons of water thirteen quarts of honey with Angelica Borrage and Bugloss Rosemary Balm and Sweet-bryar pour it into a barrel upon three spoonfuls of yest hang in a bag Cloves Elder-flowers and a little Ginger 4. Very Strong Take ten Gallons of Water and four of honey with sea-worm-wood a little Sage Rosemary put it in a barrel after three days cooling Put no yest to it Stop it close and bottle it after three or four months 5. Very Strong To ten Gallons of water take four of honey Clarifie it with flower and put into it Angelica Rosemary Bayleaves Balm Barrel it without yest Hang in a bag Cloves Elder-flowers a lttle Ginger 6. Very strong Take ten Gallons of water and four of Honey Boil nothing in it Barrel it when cold without yest Hang in it a bag with Cloves Elder-flowers a llittle Ginger and Limon peel which throw away when it hath done working and stop it close You may make also strong and small by putting into it Orris-roots or with Rose-mary Betony Eyebright and Wood-sorrel or adding to it the tops of Hypericon with the flowers of it Sweet-bryar Lilly of the valley To make Meath Take three Gallons of water a quart of Honey if it be not strong enough you may adde more Boil it apace an hour and scum it very clean Then take it off and set it a working at such heat as you set Beer with good yest Then put it in a Runlet and at three days end draw it out in stone bottles into every one put a piece of Limon-peel and two Cloves It is only put into the Runlet whilest it worketh to avoid the breaking of the Bottles Sir John Arundel's White Meath Take three Gallons of Honey and twelve Gallons of water mix the honey and water very well together till the honey is dissolved so let it stand twelve hours Then put in a New-laid-egg if the Liquor beareth the Egg that you see the breadth of a groat upon the Egg dry you may set it over the fire if it doth not bear the Egg then you must adde a quart or three pints more to the rest and then set it over the fire and let it boil gently till you have skimed it very clean and clarified it as you would do Suggar with the whites of three New-laid-eggs When it is thus made clear from all scum let it boil a full hour or more till the fourth part of it is wasted then take it off the fire and let it stand till the next day Then put in into a vessel When it hath been in the barrel five or six days make a white tost and dip it into new yeast ans put the tost into the barrel and let it work When it hath done working stop it up very close This keep three quarters of a year You may drind in within half a year if you please You may adde in the boiling of what herbs you like the taste or what is Physical To make Metheglin Take eight Gallons of water and set it over a clear fire in a Kettle and when it is warm put into it sixteen pound of very good honey stir it well together till it be all mixed and when it boileth take off the scum and put in two large Nutmegs cut into quarters and so let it boil at least an hour Then take it off and put into it own good handfuls of grinded Malt and with a white staff keep beating it together till it be almost cold then strain it through a hair sieve into a tub and put to it a wine pint of Ale-yest and stir it very well together and when it is cold you may if you please Tun it up picsently in a vessel fit for it or else let it stand and work a day And when it hath done working in your vessel stop it up very close It will be three weeks or a month before it will be ready to drink To make white Meath Take six Gallons of water and put in six quarts of honey stirring it till the honey be throughly melted then set it over the fire and when it is ready to boil skim it very clean Then put in a quarter of ounce of Mace so much Ginger half an ounce of Nutmegs Sweet-marjoram Broad-thyme and Sweet-bryar of altogether a handful and boil them well therein Then set it by till it be through cold and then Barrel it up and keep it till it be ripe To make a Meath good for the Liver and Lungs Take of the Roots of Colts-foot Fennel and Fearn each four Ounces Of Succory-roots Sorrel-roots Strawbery-roots Bittersweet-roots each two Ounces of Scabious-roots and Elecampane-roots each an Ounce and a half Ground-ivy Hore-hound Oak of Jerusalem Lung-wort Liver-wort Maiden hair Harts-tongue of each two good-fulls Licorish four Ounces Jujubes Raisins of the Sun and Currents of each two Ounces let the roots be sliced and the herbs be broken a little with your hands and boil all these in twenty quarts of fair running water or if you have it in Rain water with five Pints of good white honey until one third part be boiled away then pour the Liquor though a jelly bag often upon a little Coriander-seeds and Cinnamon and when it runneth very clear put it into Bottles well stopped and set it cool for your use and drink every morning a good draught of it and at five in the afternoone To make white Metheglin Put to three Gallons of Spring-water one of honey First let it gently melt then boil for an hour continually skiming it then put it into an earthen or a woodden vessel and when it is a little more then Blood-warm set it with Ale-yest and so let it stand twelve hours Then take off the yest and bottle it up Put into it Limon-peel and Cloves or what best pleaseth your raste of Spice or Herbs Eringo-roots put into it when it is boiling maketh it much better Note That if you make Hydromel by fermentation in the hot Sun which will last about fourty days and requireth the greater heat you must take it thence before it be quite ended working and stop it up very close and set it in a cold Cellar and not pierce it in two months at the soonest It will be very good this way if you make it so strong as to bear an Egge very boyant It is best made by taking all the Canicular days into your fermentation A very good Meath Put three parts of water to one of honey When the Honey is dissolved it is to bear an Egge boyant Boil it and skim it perfectly clear You may boil in it Pellitory of the wall Agrimony or what herds you please To every ten
Gallons of water take Ginger Cinnamon ana one Ounce Nutmegs half an Ounce Divide this quantity sliced and bruised into two parts Boil the one in the Meath severing it from the Liquor when it is boiled by running through a strainer and hang the other parcel in the barrel by the bung in a bag with a bullet in it When it is cold Tun it And then you may work it with barm if you please but it is most commended without To make white Metheglin Take the Hony-comb that the Honey is run out from them and lay them in water over night next day strain them and put the Liquor a boiling Then take the whites of two or three Eggs and clarifie the Liquor When you have so done skim it clean Then take a handful of Peny-royal four handfuls of Angelica a handful of Rosemary a handful of Borrage a handful of Maidenhair a handful of Harts-tongue of Liverwort of Water-cresses of Scurvy-grass ana a handful of the Roots of Marshmallows Parsley Fennel ana one Ounce Let all these boil together in the Liquor the space of a quarter of an hour Then strain the Liquor from them and let it cool till it be Blood-warm Put in so much honey until an Egge swim on it and when your honey is melted then put in into the Barrel When it is almost cold put a little Aleâ—barm to it And when it hath done working put into your barrel a bag of Spice of Nutmegs Ginger Cloves and Mace and grains good store and if you will put into a Lawn-bag two grains of Amber-greece and two grains of Musk and fasten it in the mouth of your barrel and so let it hang in the Liquor A most Excellent Metheglin Take one part of honey to eight parts of Rain or River-water let it boil gently together in a fit vessel till a third part be wasted skiming it very well The sign of being boiled enough is when a New-laid-egg swims upon it Cleanse it afterwards by letting it run through a clean Linnen-cloth and put it into a woodden Runlet where there hath been wine in and hang in it a bag with Mustard-seeds by the bung that so you may take it out when you please This being done put your Runlet into the hot Sun especially during the Dog-days which is the onely time to prepare it and your Metheglin will boil like Must after which boiling take out your Mustard-seeds and put your vessel well stopped into a Cellar If you will have it the taste of wine put to thirty measures of Hydromelâ— one measure of the juyce of hops and it will begin to boil without any heat Then fill up your vessel and presently after this ebullition you will have a very strong Metheglin To make white Metheglin of the Countoss of Dorset Take Rosemary Thyme Sweet-bryar Penyroyal Bays Water-cresses Agrimony Marsh-mallow-leaves Liver-wort Maiden-hair Betony Eye-bright Scabious the bark of the Ash-tree Eringo-roots Green-wild-Angelica Ribwort Sanicle Roman-worm-wood Tamarisk Mother-thyme Sassafras Philipendula of each of these herbs a like proportion or of as many of them as you please to put in But you must put in all but four handfuls of herbs which you must steep one night and one day in a little bowl of water being close covered the next day take another quantity of fresh water and boil the same herbs in it till the colour be very high then take another quantity of water and boil the same herbs in it until they look green and so let it boil three or four times in several waters as long as the Liquor looketh any thing green Then let it stand with these herbs in it a day and night Remember the last water you boil it in to this proportion of herbs must be â— twelve gallons of water â— and when it hath stood a day and a night with these herbs in it after the last boiling then strain the Liquor from the herbs and put as much of the finest and best honey into the Liquor as will make it bear an Egg. You must work and labour the honey and liquor together one whole day until the honey be consumed Then let it stand a whole night and then let it be well laboured again and let it stand again a clearing and so boil it again a quarter of an hour with the whites of six New laid-eggs with the shells the yolks being taken out so scum it very clean and let it stand a day a cooling Then put it into a barrel and take Cloves Mace Cinamon and Nutmegs as much as will please your taste and beat them altogether put them into a linnen bag and hang it with a thread in the barrel Take heed you put not too much spice in a little will serve Take the whites of two or three New-laid-eggs a spoonful of barm and a spoonful of Wheat-flower and beat them altogether and put it into your Liquer into the barrel and let it work before you stop it Then afterwards stop it well and close it well with clay and Salt tempered together and let it be set in a close place and when it hath been settled some six weeks draw it into bottles and stop it very close and drink it not a month after but it will keep well half a year and more Another to make white Metheglin Take ten Gallons of water than take six handfuls of Sweet-bryar as much of Sweet-marjoram and as much of Muscovy Three handfuls of the best Broad-thyme Boil these together half an hour then strain them Then take two Gallons of English-honey and dissolve it in this hot Liquor and brew it well together then set it over the fire to boil again and skim it very clean then take the whites of thirty Eggs wel beaten and put them into the Liquor let it boil an hour then strain it through a jelly bag and let it stand 24 hours cooling then put it up in a vessel Then take six Nutmegs six fair Races of Ginger a quarter of an Ounce of Cloves half an Ounce of Cinamon bruise all these together and put them into a linnen-bag with a little Pebble-stone to make it sink Then hang it in the vessel Yoy may adde to it if you please two grains of Amber-greece and one grain of Musk. Stop the vessel with a Cork but not too close for six days then taste it and if it taste enough of the Spice then take out the bag if not let the bag hang in it and stop it very close and meddle with it no more It will be ready to drink in nine or ten weeks A Receipt to make good Meath Take as many Gallons of water as you intend to make of Meath and to every Gallon put a quart of honey and let it boil till it bear an Egg. To every Gallon you allow the white of an Egg which white you must remove and break with your hands and put into the Kettle before you put it over the fire Before it boileth
there will arise a skum which must be taken off very clean as it riseth Put to every Gallon two Nutmegs sliced and when it hath boiled enough take it off and set it a cooling in clean wort-vessels And when it is as cold as wort put in a little barm and work it like Beer and when it hath done working stop it up and let it stand two months Another to make Meath To every quart of honey allow six Wine-quarts of water half an Ounce of Nutmegs and the Peel of a Limon and the meat of two or three as you make the quantity Boil these together till the scum rise no more It must stand till it be quite cold and when you Tun it you squeese into it the juyce of some Limons and this will make it ripen quickly It will be ready in less then a month Another Receipt Take twelve Gallons of water a handful of Muscovy which is an herb that smelleth like Musk a handful of Sweet-Marjoram and as much of Sweet-bryar Boil all these in the water till all the strengâ—h be out Then take it off and strain it out and being almost cold sweeten it with honey very strong more then to bear an Egg the meaning of this is that when there is honey enough to bear an Egg which will be done by one part of honey to three or four quarts of water then you add to it a pretty deal of honey more at least ¼ or â…“ of what you did put in at first to make it bear an Egg then it is to be boiled and scummed when it is thus strong you may keep it four years before you drink it But at the end of two years you may draw it out into bottles just above it else it will not keep very long for the more honey the better Then set it over the fire till it boâ—ls and scum it very clean Then take it from the fire and let it stand till it be cold then put it into your vessel Take Mace Cloves Nutmegs Ginger of each a quarter of an Ounce beat them small and hang them in your vessel being stopped close in a little bag Note when any Meath or Metheglin grows hard or sower with keeping too long dissolve in it a good quantity of fresh honey to make it pleasantly Sweet but boil it no more after it hath once fermented as it did at the first Tunning and which that it will ferment again and become very good and pleasant and quick To made Metheglin Take of Rosemary three handfuls of Winter-savory a Peck by measure Organ and Thyme as much White-wort two handfuls Blood-wort half a peck Hyssop two handfuls Mary-golds Borage Fennil of each two handfuls Straw-berries and Violet-leaves of each one handful Of Harts-tongue Liverwort a peck Ribwort half a peck of Eglantine with the Roots a good quantity Wormwood as much as you can gripe in two hands and of Sorrel Mead-sutt Bettony with the Roots Blew-bottles with the Roots the like quantity of Eye-bright two handfuls Wood-bind one handful Take all these herbs and order them so as that the hot herbs may be mastered with the cool Then take the small herbs and put them into the Furnace and lay the long herbs upon them Then take a weight or stone of Lead having a Ring whereunto fasten a stick to keep down the Herbs into the furnace then boil your water and herbs three or four hours and as the water doth boil away adde more Then take the water out of the Furnace seething hot and strain it through a Range-sieve then put in the honey and Mash it well together then take your Sweet-wort and strain it through a Range Then try it with a New-laid-egg It must be so strong as to bear an Egg the breadth of a groat above the Liquor and if it doth not then put in more honey till it will bear the Egg. Then take the Liquor and boil it again and assoon as it doth boil skim the froth very clean from it Then set it a cooling and when it is cold then put it into a Kive and pur barm thereto and let it work the Space of a Week Then Tun it up But be careful when it is Tunned that the vessels be not stopp'd up till it hath done hissing Another sort of Metheglin Take to one part of honey three parts of water and put them into clean vessels mixing them very well together and breaking the honey with stripped arms till it be well dissolved Then pour our your Liquor into a large Kettle and let it boil for two hours and a half over a good fire skiming it all the while very carefully as long as any scum riseth When it is boiled enough pour out your Liquor into clean vessels and set it to cool for 24 hours Afterwards put it into some Runleâ—s and cover the bung with a piece of Lead have a care to fill it up always with the same boiled Liquor for three or four months and during the time of working This Meath the older it is the better it is But if your will have your Meath red then take twenty pound of black Currants and put them into a vessel and pour your Liquor on them Of this honey-Liquor you cannot drink till after nine months or a year My Lord Herbert's Meath Take ten Gallons of water and to every Gallon of water a quart of honey a handful and a half of Rose-mary one ounce of Mace one ounce and a half of Nutmegs as much Cinamon half an Ounce of Cloves a Quarter of a pound of Ginger scraped and cut in pieces Put all these into the water and let it boil half an hour then take if off the fire and let it stand till you may see your shadow in it Then put in the honey and set it upon the fire again Then take the shells and whites of a dozen of Eggs and beat them both very well together and when it is ready to boil up put in your Eggs and stir it then skim it clean and take it off the fiâ—e and put it into vessels to cool as you do wort When it is cold set it together with some barm as you do Beer When it is put together leave the settlings behind in the bottom as soon as it is white over tun it up in a vessel and when it hath done working stop it up as you do Beer When it is three weeks old it will be fit to bottle or drink Another white Meath Take three Pound of White-honey or the best Hampshire-honey and dissolve it in a Gallon of water and then boil it and when it beginneth first to boil put into it half a quarter of an Ounce of Ginger a little bruised and a very little Cloves and Mace bruised and a small quantity of Agrimony Let all this boil together a full hour and keep it constantly skimmed as long as any Scum will rise upon it Then Strain it forth into some clean Kiver or
in the boiling scum it very clean Then set it a cooling as you do Beer and when it is cold take some very good Ale-barm and put it into the bottom of the Tub you mean the Metheglin shall work in which pour into the Tub by little and little as they do Beer keeping back the thick settling which lieth in the bottome of the vessels wherein it is cooled And when all is put together cover it with a cloth and let it work very near three days And when you mean to put it up scum off all the barm clean and put it up into your Barrel or Firkin which you must not stop very close in four or five days but let it have a little vent for it will work and when it is close stopped you must look to it very often and have a peg in the top to give it vent when you hear it make a noise as it will do or else it will break the barrel You may also if you please make a bag and put in good store of sliced Ginger and some Cloves and Cinnamon and boil it in or put it into the barrel and never boil it Both ways are good If you will make small Metheglin you may put fivse or six Gallons of water to one of honey Put in a little Cinnamon and Cloves and boil it well And when it is cold put it up in bottles very close stopped and the stopples well tyed on This will not keep above five or six weeks but it is very fine drink Make your Metheglin as soon as ever you take your Bees for if you wash your combs in the water you boil your herbs in when it is cold it will sweeten much But you must afterwards strain it through a cloth or else there will be much wax To make Meath If you will have it to keep a year or two take six parts of water and one of honey But if you will have it to keep longer take but four parts of water to one of honey Dissolve the honey very well in the water then boil it gently skimming it all the while as the scum riseth till no more scum riseth Then pour it out of the Copper into a fit vessel or vessels to cool Then Tun it up in a strong and sweet cask and let it stand in some place where there is some little warmth It will do as well without warmth but be longer growing ripe This will make it work At first a course foul matter will work over to which purpose it must be kept always full with fresh Liquor of the same as it worketh over When it begins to work more gently and that which riseth at the top is no more foul but is a white froth then fill and stop it up close and set it in a cool cellar where it is to stand continually After half a year or a year you may draw it off from the Lees into a clean vessel or let it remain untouched It is not fit to be drunk for it's perfection till the sweetness be quite worn off yet not to be sower but vinous You may drink it at meals instead of wine and is wholsomer and better then wine To small Meath that is to be drunk presently you may put a little Ginger to give it life and work it with a little barm If the Meâ—th work not at all it will nevertheless be good and peradventure better then that which worketh but it will be longer first and the dregs will fall down to the bottom though it work not Small Meath of eighth or nine parts of water to one of hoâ—ey will be very good though it never work but be barrell'd up as soon as it is cold and stopped close and after two or three months drunk from the barrel without botteling This is good for Meals To make white Meath Take to every three Gallons of water one Gallon of honey and set the water over the fire and let the honey melt before the water be too hot then put in a New-laid-eggs and feel with your hand if it comes half way the water it is strong enough Then put into it these Herbs Thyme Sweet-marjoram Winter-favoury Sweet-bryar and Bay-leaves in all a good great handful which a proportion for ten Gallons Then with a quick-fire boil it very fast half an hour and no longer and then take it from the fire and let it cool in two or three woodden vessels and let it stand without stirring twenty four hours Then softly drain it out leaving all the dregs behind Put the clear into your vessel and if you lâ—ke any spice take Ginger Nutmeg Cinnamon Mace and Cloves and bruise them a little and put them in a bag and let them hang in your vessel Before you put your Meath into the vessel try if it will bear an Egg as broad as a peny if it do then it is very well and if it be made with the best White-honey it usually is just so But if it should prove too strong that it bears the Egge broader then boil a little more honey and water very small and put to it when it is cold and then put it into the vessel It is best to be made at Michaelmas and not drunk of till Lent To make small white Meath Take of the best white-honey six quarts of Spring-water sixteen Gallons set it on a gentle fire at first tell it is melted and clean skimmed then make it boil a pace until the third part be consumed Then take it from the fire and put it in a cooler and when it is cold Tun it up and let it stand eight months before you drink it When you take it from the fire slice in three Orris-roots and let it remain in the Liquor when you Tun it up A Receipt to make Metheglin Take four Gallons of water two quarts of Honey two ounces of Ginger one ounce of Nutmegs a good handful of Rose-mary tops and as much of Bay-leaves two ounces of dried Orange-peel Boil all these till it be so strong as will bear an Egg and not sink when it is milk-warm work it up with barm during twenty four hours and then barrel it up And after three months you may bottle it up at your pleasure As you desire a greater quantity of the drink you must augment the ingredients according to the proportions above recited To make Metheglin Take four Gallons of water and one of Honey boil and skim it then put into it Liver-wort Harts-tongue Wild-carroâ— and Yarrow a little Rose-mary and Bays one Parsly-root and a Fennel-root let them boil an hour altogether You may if you please hang a little bag of spice in it When it is cold put a little barm to it and let it work like Beer The roots must be scraped and the Pith taken out Meath from the Muscovian Ambassadour's Steward Take three times as much water as honey then let the tubs that the honey must be wrought in be cleansed
as if it were a little tilted into a barrel which must not be full by about two fingers Leave the bung open for the Air to come in upon a superficies all along the barrel to hinder it from fermenting but not so large a superficies as to endanger dying by the airs depredating too many spirits from it The drift in both these settlings is that the grosser parts consisting of the substance of the Apple may settle to the bottom and be severed from the Liquor for it is that which maketh it work again upon motion or change of weather and spoils it After twenty four hours draw of it to see if it be clear by the settling of all dregs above which your spigot must be If it be not clear enough draw it from the thick dregs into another vessel and let it settle there twenty four hours This vessel must be less then the first because you draw not all out of the first If then it should not be clear enough draw it into a third yet lesser then the second but usually it is at the first When it is clear enough draw it into bottles filling them within two fingers which stop close After two or three days visit them that if there be a danger of their working which would break the bottles you may take out the stopples and let them stand open for half a quarter of an hour Then stop them close and they are secure for ever after In cold freesing weather set them upon Hay and cover them over with Hay or Straw In open weather in Winter transpose them to another part of the Cellar to stand upon the bare ground or pavement In hot weather seâ— them in sand The Cider of the Apples of the last season as Pippins not Peermains nor codlings will last till the Summer grow hot Though this never work 't is not of the Nature of Stummed Wine because the naughty dregs are not leâ—t in it Doctor Harvey's pleasant Water-cider whereof He used to drink much making it His Ordinary Drink Take one Bushel of Pippins cut them into slices with the Parings and Cores boil them in twâ—lve Gallons of water till the goodness of them be in the water and that consumed about three Gallons Then put it into an Hypocras-bag made of Cotton and when it is clear run out and almost cold sweeten it with five pound of Brown-sugar and put a pint of Ale-yest to it and set it a working two nights and days Then skim off the yest clean and put it into bottles and let it stand two or three days till the yest fall dead at the top Then take it off clean with a knife and fill it up a little within the neck that is to say that a little aboâ—t a fingers breadth of the neck be empty between the superficies of the Liquor and the bottom of the stopple and then stop them up and â—ye them or else it will drive out the Corks Within a fortnight you may drink of it It will keep five or six weeks Ale with Honey Sir Thomas Gower makes his pleasant and wholesom drink of Ale and Honey thus Take fourty Gallons of small Ale and five Gallons of Honey When the Ale is ready to Tun and is still warm take out ten Gallons of it which whiles it is hot mingle with it the five Gallons of Honey stirring it exceeding well with a clean arm till they be perfectly incorporated Then cover it and let it cool and stand still At the same time you begin to dissolve the honey in thâ—s parcel you take the other of thirty Gallons also warm and Tun it up with barm and put it into a vessel capable to hold all the whole quantity of Ale and Honey and let it work there and because the vessel will be so far from being full that the gross foulness of the Ale cannot work over make holes in the sides of the Barrel even with the superficies of the Liquor in it out of which the gross feculence may puâ—ge and these holes must be fast shut when you put in the rest of the Ale with the Honey which you must do when you see the strong workâ—ng of the other is over and that it works but gently which may be after two or three or four days according to the warmth of the season You must warm your solution of honey when you put it in to be as warm as Ale when you Tun it and then it will set the whole a working a fresh and casting out more foulness which it would do too violently if you put it in at the first of the Tunnâ—ng it It is not amiss that some feculence lie thick upon the Ale and work not all out for that will keep in the spirits After you have dissolved the honey in the Ale you must boil it a little to skim it but skim it not till it have stood a while from the fire to cool else you wâ—ll skim away much of the Honey which will still rise as long as it boileth If you will not make so great a quantity at a time do it in less in the same proportions He makes it about Michaelmas for Lent When strong Beer groweth too hard and flat for want of Spirits take four or five Gallons of it out of a Hogshead and boil five pound of honey in it and skim it and put it warm into the Beer and after it hath done working stop it up close This will make it quick pâ—easant and stronger Small Ale for the Stone The Ale that I used to drink constantly of was made in these proportions Take fourteen Gallons of Water and half an Ounce of Hops boil them near an hour together Then pour it upon a peck of Malt. Have a care the Malt be not too small ground for then it will never make clear Ale Let it soak so near two hours Then let it run from the Malt and boil it only one walm or two Let it stand cooling till it be cool enough to work with barm which let be of Beer rather than Ale about half a pint After it hath wrought some hours when you see it come to it's height and is near beginning to fall in working Tun it into a barrel of eight Gallons and in four or five days it will be fit to broach to drink Since I have caused the wort to be boiled a good half hour since again I boil it a good hour and it is much the better becaâ—se the former Ale tasted a little Raw. Now because it consumes in boiling and would be too strong if this Malt made a less proportion of Ale I have added a Gallon of water at the first taking fifteen Gallons in stead of fourteen Since I have added half a peck of Malt to the former proportions to make it a little stronger in Winter Apple Drink with Sugar Honey c. A very pleasant drink is made of Apples thus Boil sliced Apples in water to
make the water strong of Apples as when you make to drink it for coolness and pâ—easure Sweeten iâ— with Sugar to your tast such a quantity of sliced Apples as would make so much water strong enough of Apples and then bottle it up close for three or four months There will come a thick mother at the top which being taken off all the rest will be very clear and quick and pleasant to the taste beyond any Cider It will be the better to most tasts if you put a very little Rosemary into the liquor when you boil it and a little Limon-peel into each bottle when you bottle it up To make Stepponi Take a Gallon of Conduit-water one pound of blew Raisins of the Sun stoned and half a pound of Sugar Squeese the juyce of two Limons upon the Raisins and Sugar and slice the rindes upon them Boil the water and pour it so hot upon the ingredients in an earthen pot and stir them well together So let it stand twenty four hours Then put it into bottles having first let it run through a strainer and set them in a Cellar or other cool place Weak Honey-drink Take nine pints of warm fountain water and dissolve in it one pint of pure White-honey by laving it therein till it be dissolved Then boil it gently skimming it all the while till all the scum be perfectly scummed off and after that boil it a little longer peradventure a quarter of an hour In all it will require two or three hours boiling so that at last one third part may be consumed About a quarter of an hour before you cease boâ—ling and take it from the fire put to it a little spoonful of cleansed and sliced Ginger and almost half as much of the thin yellow rinde of Orange when you are even ready to take it from the fire so as the Orange boil only one walm in it Then pour it into a well-glased strong deep great Gally-pot and let it stand so till it be almost cold that it be scarce Luke-warm Then put to it a little silver-spoonful of pure Ale-yest and work it together with a Ladle to make it ferment as soon as it beginneth to do so cover it close with a fit cover and put a thick dubbled woollen cloth about it Cast all things so that thâ—s may be done when you are going to bed Next morning when you rise you will find the barm gathered all together in the middle scum it clean off with a silver-spoon and a feather and bottle up the Liquor stopping it very close It will be ready to drink in two or three days but it will keep well a monâ—h or two It will be from the first very quick and pleasant Mr. Webb's Ale and Bragot Five Bushels of Malt will make two Hogsheads The first running makes one very good Hogshead but not very strong the second is very weak To this proportion boil a quarter of a Pound of Hops in all the water that is to make the two Hogsheads that is two Ounces to each Hogshead You put your water to the Malt in the Ordinary way Boil it well when you come to work it with yest take very good Beer-yest not Ale-yest To make Bragot He takes the first running of such Ale and boils a less proportion of Honey in it then when He makes His ordinary Meath but dubble or triple as much spice and herbs As for Example to twenty Gallons of the Strong-wort he puts eight or ten pound according as your taste liketh more or less honey of honey But at least triple as much herbs and triple as much spice as would serve such a quantity of small Mead as He made Me. For to a stronger Mâ—ad you put a greater proportion of Herbs and Spice then to a small by reason that you must keep it a longer time before you drink it and the length of time mellows and tames the taste of the herbs and spice And when it is tunned in the vessel after working with the barm you hang in it a bag with bruised spices rather more then you boiled in it which is to hang in the barrel all the while you draw it He makes also Mead with the second weak running of the Ale and to this He useth the same proportions of honey herbs and spice as for his small Mead of pure water and useth the same manner of boiling working with yest and other Circumstances as in making of that The Countess of Newport's Cherry Wine Pick the best Cherries free from rotten and pick the stalk from them put them into an earthen Paâ— Bruise them by griping and straining them in your hands and let them stand all night on the next day strain them out through a Napkin which if it be a course and thin one let the juyce run through a Hippocras or gelly-bag upon a pound of fine pure Sugar in powder to every Gallon of juyce and to every gallon put a pound of Sugar and put it into a vessel Be sure your vessel be full or your wine will be spoiled you must let it stand a month before you bottle it and in every bottle you must put a lump a piece as big as a Nutmeg of Sugar The vessel must not be stopt until it hath done working Strawberry Wine Bruise the Strawberries and put them into a Linnen-bag which hâ—th been a little used that â—o the Lâ—quor may run through more easily You hang in the bag at the bung into the vessel before you do put in your Strawberries The quantity of the fruit is left to your discretion for you will judge to be there enough of them when the colour of the wine is high enough During the working you leave the bung open The working being over you stop your vessel Cherry-wine is made after the same fashion But it is a little more troublesome to break the Cherry-stones But it is necessary that if your Cherries be of the black sowre Cherries You put to it a little Cinnamon and a few Cloves To make Wine of Châ—rries alone Take one hundred pounds weight or what quantity you please of ripe but â—ound pure dry and well gathered Cherries Bruise and mash them with your hands to press out all their juyce which strain through a boulter cloth into a deep narrow Woodden tub and cover it close with clothes It will begin to work and ferment within three or four hours and a thick foul scum will rise to the top Skim it off as it riseth to any good head and presently cover it again Do thus till no more great quantity of scum arise which will be four or five time or more And by this means the Liquor will become clear all the gross muddy parts rising up in scum to the top When you find that the heâ—ght of the working is past and that it begins to go less tun it into a barrel letâ—ing it run again through a boulter to keep out all the gross â—eculent
taste peradventure it were best leave them out In health you may season the potage with a little juyce of Orange In season green Pease â—re good also Cucumbers In Winter Roots Cabbage Poix-chiches Vermicelli at any time You may use yolks of Eggs beaten with some of the broth and juyce of Oranges or Verjuyce then poured upon the whole quantity Tea with Eggs. The Jesuite that came from China Ann. 1664 told Mr. Waller That there they use sometimes in this manner To near a pint of the infusion take two yolks of new laid-eggs and beat them very well with as much fine Sugar as is sufficient for this quantity of Liquor when they are very well incorporated pour your Tea upon the Eggs and Sugar and stir them well together So drink it hot This is when you come home from attending business abroad and are very hungry and yet have not conveniency to eat presently a competent meal This presently discusseth and satisfieth all rawness and indigence of the stomack flyeth suddainly over the whole body and into the veâ—ns and strengthneth exceedingly and preserves one a good while from necessity of eating Mr. Waller findeth all those effects of it thus with Eggs. In these parts He saith we let the hot water remain too long soaking upon the Tea which makes it extract into it self the earthy parts of the herb The water is to remain upon it no longer then whiles you can say the Miserere Psalm very leisurely Then pour it upon the sugar or sugar and Eggs. Thus you have only the spiritual parts of the Tea which is much more active penetrative and friendly to nature You may for this regard take a little more of the herb about one dragm of Tea will serve for a pint of water which makes three ordinary draughts Nourishing Broth. Make a very good gelly-broth of Mutton Veal joynt-bones of each a Hen and some bones with a little meat upon them of rosted Veal or Mutton breaking the bones that the marrow may boil out Put to boil with these some barley first boiled in water that you throw away some Harts-horn rasped and some stoned raisins of the Sun When the broth is throughly well boiled pour it from the Ingredients and let it cool and harden into a gelly then take from it the fat on the top and the dregs in the bottom To a porrenger full of this melted put the yolk of a new-laid egg beaten with the juyce of an Orange or less if you like it not to sharp and a little Sugar and let this stew gently a little while altogether and so drink it Some flesh of rosted Veal or Mutton or Capon besides the rosted-bones that have marrow in them doth much amend the broth The Joynts I have mentioned above are those which the Butchers cut off and throw to their dogs from the ends of shoulders legs and other bare long parts and have the sinews sticking to them Good noâ—rishing Potage Take any bones of rosted or boiled Beef from which the meat is never so clean eaten and picked as the Ribs the Chine-bones the buckler plate-bone marrow-bones or any other that you would think never so dry and insipid Break them into such convenient pieces as may lie in your pipkin or pot also you may bruise them Put with them a good piece of the bloody piece of the throat of the Beef where he is sticked and store of water to these Boil and scum them till the first foul scum is risen and taken away afterwards scum no more but let the blood boil into the broth You may put a quartered Onion or two to them if you like them After four or five hours boyling put in a good Knuckle with some of the leg of Veal and if you please a crag-end or two of necks of Mutton Let these boil very well with the rest You may put in what herbs you please in due time as Lettice Sorrel Borage and Bugloss Spinage and Endive Purslane c. and a bundle of sweet herbs In winter Cabbage or Turneps or Parsley-roots or Endive c. It will be done in two or three hours after the Veal and Mutton are in Pour out the broth and boil it a little by it self over a Chaâ—ing-dish in some deep vessel to scum off the superfluous fat Then pour it upon tosted bread by degrees if you will stewing it to gelly it to serve it in after it hath stewed a little you must remember to season it with salt Pepper and Cloves in the due time You will do well to quicken it with some Verjuyce or juyce of Orange or with some yolks of Eggs and the juyces if the broth be not over-strong Green-pease in the season do well with the Potage You may put in near the beginning some bottom of a Peppered Pasty or of a loaf of bread Wheaten Flommery In the West-country they make a kind of Flomery of wheat flower which they judge to be more harty and pleasant then that of Oatmeal Thus Take half or a quarter of a bushel of good Bran of the best wheat which containeth the purest flower of it though little and is used to make starch and in a great woodden bowl or pail let it soak with cold water upon it three or four days Then strain out the milky water from it and boil it up to a gelly or like starch Which you may season with Sugar and Rose or Orange-flower-water and let it stand till it be cold and gellied Then eat it with white or Rhenish-wine or Cream or Milk or Ale Pap of Oat-meal Beat Oat-meal small put a little of it to milk and let it boil stewingly till you see that the milk begins to thicken with it Then strain the milk from the Oat-meal this is as when you soak or boil out the substance of Oatmeal with water to make Flomery then boil up that milk to the height of Pap which sweeten with a little Sugar and put to it some yolks of Eggs dissolved in Rose or Orange-Flower-water and let it mittonner a while upon the Chaâ—ing-dish and a little Butter if you like it You may boil a little Mace in the Milk Panado Beat a couple of New-laid-eggs in good clear broth heat this a little stirring it all the while Then pour this upon a Panado made thick of same broth and keep them a little upon a Chasing-dish to incorporate stirring them all the while Barley Pap. Boil Barley in water usque ad Putriâ—aginem with a â—lake or two of Mace or a quartered Nutmeg and when it is in a manner dissolved in water with long boiling strain out all the Cream or Pap leaving the â—usks behind At the same time beat for one mess two Ounces of blanched Almonds with Rose-water and when they are throughly beaten strain out their milk or you may put this to the Barley before it is strained and strain them together and put it to the Barley Pap and let them stew a while
of waâ—er or till you find by touching the Bladder thâ—t the Capon is tender and boiled enough Tâ—en serve it up in a dish in the Blâ—dder dry wâ—ped which when you cut you will find a preâ—ious and nouâ—ishing liquor to eat with bread and the Capon will be short tender most savoury and full of juyce and very nourishing I conceive that if you put enough Ox-marrow you need no butter and that it may do well to add Ambergreece Dates-sliced and pithed Raisins Currants and a little Sugar Peradventure this might be done well in a Silver-flagon close luted set in Balneo bulliente as I make the nourishing broth or gelly of Mutton or Chickens c. An Excellent Baked Pudding Slice thin two peny-roles or one of French-bread the tender part Lay it in a dish or pan Pour upon it a quart of Cream that hath been well boiled Let it stand almost half an hour till it be almost cold Then stir the bread and Cream very well together till the bread be well broken and Incorporated If you have no French bread take stale Kingston bread grated add to this two spoonfuls of fine Wheat-flower the yolks of four Eggs and the whites of two a Nutmegâ—grated small Sugar to your tast a little Salt and the Marrow of two bonâ—s a little shreded Stir all these together then pour it into a dish greased over with Butter and set it uncovered in the Oven to bake About half an hour will serve and give the top a yellow crispiness Before you put in the Marrow put in a quarter of a pound and a half of Raisins of the Sun and as much of Currants Ordering them so thâ—â— they may not fall to the bottom but be all about the pudding My Lady of Portland's Minced Pyes Take four pounds of Beef Veal or Neats-Tongues and eight pounds of Suet and mince both the meat and Suet very small befor you put them together Then mingle them well together and mince it very small and put to it six pounâ—s of Currants washed and picked very clean Then take the Peel of two Limons and half a score of Pippins and mince them very small Then take above an Ounce of Nutmegs and a quarter of an Ounce of Mace some Cloves and Cinnamon and put them together and sweeten them with rose-Rose-water and Sugar And when you are ready to put them into your Paste take Citron and Orangiadoe and slice them very thin and lay them upon the meat If you please put dates upon the top of them And put amongst the meat an Ounce of Caraway-seeds Be sure you have very fine Paste My Lady of Portland told me since that she finds Neats-tongues to be the best flesh for Pâ—es Parboil them first For the proportion of the Ingredients she likes best to take equal parts of flesh of suet of currants and of Raisins of the Sun The other things in proportion as is said above You may either put the Raisins in whole or stone the greatest part and Mince them with the Meat Keep some whole ones to lay a bed of them at the top of the Pye when all is in You will do well to stick the Candid Orange-peel and green Citron-peel into the meat You may put a little Sack or Greek Muscadine into each Pye A little Amber-sugar doth well here A pound of flesh and proportionably of all things else is enough for once in a large family Another way of making excellent Minced Pyes of My Lady Portlands Parboil Neats-tongues Then Peel and hash them with as much as they weigh of Beef-suet and stoned Raisins and picked Currants Chop all exceeding small that it be like Pap. Employ therein at least an hour more then ordinarily is used Then mingle a very little Sugar with them and a little wine and thrust in up and down some thin slices of green Candyed Citron-peel And put this into coffins of fine light well reared crust Half an hour baking will be enough If you strew a few Carvi comfits on the top it will not be amiss Minced Pyes My Lady Lâ—sson makes her finest minced Pyes of Neats-tongues But she holdeth the most savoury ones to be of Veal and Mutton equal parts very small minced Her finest crust is made by sprinkling the flower as much as it needeth with cold water and then working the past with little pieces of raw Butter in good quantity So that she useth neither hot water nor melted butter in them And this makes the crust short and light After all the meat and seasoning and Plums and Citron Peel c. is in the Coffin she puts a little Ambered-sugar upon it thus Grind much two grains of Ambergreece and half a one of Musk with a little piece of hard loaf-Sugar This will serve six or eight pyes strewed all over the top Then cover it with the Liddle and set it in the Oven To Rost fine Meat When the Capon Chickens or Fowl have been long enough before the fire to be through hot and that it is time to begin to baste them baste them once all over very well with fresh Butter then presently powder it all over very thin with Flower This by continuing turning before the fire will make a thin crust which will keep in all the juyce of the meat Therefore baste no more nor do any thing to it till the meat be enough rosted Then baste it well with Butter as before which will make the crust relent and fall away which being done and that the meat is growing brown on the Out-side besprinkle it over with a little ordinary white Salt in gross-grains and continue turning till the outside be brown enough The Queen useth to baste such meat with yolks of fresh-Eggs beaten thin which continue to do all the while it is rosting Savoury Collops of Veal Cut a Leg of Veal into thin Collops and beat them well with the back of a Knife Then lay them in soak a good half hour in the yolks of four Eggs and the whites of two very well beaten and a little small shreded Thyme mingled with it then lay them in the Frying-pan wherein is boiling Butter and pour upon them the rest of the Eggs that the Collops have not Imbibed and carry with them and fry them very well turning them in due time Then pour away all the Butter and make them a Sauce of Gravy seasoned with Salt and Spice and juyce of Orange at last squeesed upon them A Fricacee of Lamb-stones or Sweet-breads or Chicken or Veal or Mutton Boil the meat in little pieces if Chicken flead and beaten in the Pan with a pint of fair-water with due seasoning When it is very tender put some Butter to it and pour upon it a Liquor made of four yolks of Eggs beaten with a little white wine and some Verjuyce and keep this in motion over the fire till it be sufficiently thickened Then pour it into a warm dish and squeese some juyce of Orange upon it
the thing close that it is in and let it steep twenty four hours To this two quarts of Oat-meal put a pint and half of blood season it well with Salt and a little Pepper and a little beaten Cloves and Mace eight Eggs yolks and whites five pound of Kidney-beef-suet shred but not too small then put in of these herbs Peny-royal Fennel Leek-blades Parsley Sage Straw-berrâ—-leaves and Violet-leaves equal parts in all to the quantity of a good handful let them be pick'd and washed very clean and chop'â— very small and mingled well with the former things Then fill your Puddings Make ready your guts in this manner Cleanse them very well when they are fresh taken out of the Hog and after they are well washed and scowred lay them to soak in fair water three days and three nights shifting the water twice every day and every time you shift the water scour them first with Sater and Salt An hour and a quarter is enough to boil them To preserve Pippins in Ielly either in quarters or in slices Take good sound clear Pippins pare quarter and coar them then put them into a skillet of Conduit-water such a proportion as you intend to make boil it very well then let the liquor run from the pulp through a sieve without forcing and let it stand till the next morning Take Orange or Limon peel and boil in a skillet of water till they are tender then rowl them up in a linnen cloth to dry the water well out of them let them lie so all night Then take of double refined and finely beaten and searced Sugar a pound to every pint of Pippin Liquor that ran through the sieve and to every pound of Sugar and pint of liquor put ten Ounces of Pippins in quarters or in slices but cut them not too thin boil them a little while very fast in the Pippin-liquor before you put in the Sugar then strew in the Sugar all over them as it boileth till it is all in keeping it still fast boiling until they look very clear by that you may know they are enough While they boil you must still be scumming them then put in your juyce of Limon to your last and Amber if you please and after let it boil half a dozen walms but no more Then take it from the fire and have ready some very thin Brown-paper and clap a single sheet close upon it and if any scum remain it will stick to the Paper Then put your quarters or slices into your Glasses and strew upon them very small slices of Limon or Orange which you please which you had before boiled then fill up your Galsses with your jelly For making your Pippin-liquor you may take about some fourty Pippins to two quarts of water or so much as to make your Pippin-liquor strong of the Pippins and the juyce of about four Limons My Lady Diana Porteâ—'s Scotch Collops Cut a leg or two of Mutton into thin slices which beat very well Put them to fry over a very quick fire in a pan first glased over with no more Butter melted in it then just to besmear a little all the bottom of the Pan. Turn them in due time There must never be but one row in the pan not any slice lying upon another but every one immediate to the pan When they are fryed enough lay them in a hot dish covered over a Chafing dish and pour upon them the Gravy that run out of them into the Pan. Then lay another row of slices in the Pan to fry as before and when they are enough put them into the dish to the other When you have enough by such repetitions or by doing them in two or three pans all at a time take a Porrenger full of Gravy of Mutton and put into it a piece of Butter as much a Wall-nuâ— and a quartered Onion if you will or rub the dish afterwards with Garlike and Pepper and Salt and let this boil to be very hot then throw away the Onion and pour this into the dish upon the slices and let them stew a little together then squeese an Orange upon it and serve it up A Fricacee of Veal Cut a leg of Veal into thin slices and beat them or the like with Châ—cken which must be flead off their skin Put about half a pint of water or flesh-broth to them in a frying-pan and some Thyme and Sweet-marjoram and an Onion or â—wo quartered and boil them till they be tender having seasoned them with Salâ— and about twenty Corns of whole white Pepper and four or five Cloves When they are enough take half a piâ—t of White wine four yolks of Eggs a quarrter of a pound of butter or more a good spoonful of Thyme Sweet-Marjoram and Parsley more Parsley then of the others all minced small a Porrenger full of gravy When all these are well incorporated together over the fire and well beaten pour it into the pan to the rest and turn it continually up and down over the fire till all be well incorporated Then throw away the Onion and first sprigs of Herbs squeese Orange to it and so serve it up hot If instead of a Fricaceé you will make un estuveé de veau stew or boil simpringly your slices of Veal in White-wine and water anâ— with a good lump of Butter seasoning it with Pepper and Salt and Onions When it is enough put to it store of yolks of Eggs beaten with Verjuyce or White-wine and Vinegar and some Nutmeg and gravy if you will and some Herbs as in the Fricaceé and stir all very well over the fire till the sauce be well lié together A Tansy Take three pints of Cream fourteen New-laid-eggs seven whites put away one pint of juyce of Spinage six or seven spoonfuls of juyce of Tansy a Nutmeg or two sliced small half a pound of Sugar and a little Salt Beat all these well together then fry it in a pan with no more Butter then is necessary When it is enough serve it up with juyce of Orange or slices of Limon upon it To Stew Oysters Take what quantity you will of the best Oysters to eat raw Open them putting all their water with the fish into a bason Take out the Oysters one by one that you may have them washed clean in their own water and lay them in the dish you intend to stew them in Then let their water run upon them through a fine linnen that all their foulness may remain behind Then put a good great lump of Butter to them which may be when melted half as much as their water Season them with Salt Nutmeg and a very few Cloves Let this boil smartly covered When it is half boiled put in some crusts of light French-bread and boil on till all be enough and then seâ—ve them up You may put in three or four grains of Ambergreece when you put in the Nutmeg that in the boiling it may melt You may also put
orange-flower-Orange-flower-water and Sugar and Ice them To make Harts-horn Gelly Take four Ounces of Harts-horn rasped boil it in four pound of water till it will be a gelly which you may â—ry upon a plate it will be so in four or five or six hours gentle boiling and then pass the clear liquor from the hoâ—n which will be a good quart then set it on the fire again with fine Sugar in it to your taste when that is dâ—ssolved or at the same time you put that in put half a pound of white-wine or Sack into it and a bag of Spice containing a liâ—tle Ginger a stick of Cinnamon bruised a Nutmeg quartered two or three Cloves and what other Spice you like but Pepper As soon as it beginneth to boil put into it the whites of three or four Eggs beaten and let it boil up gently till the Eggs harden into a curd Then open it with a spoon and pour into 〈◊〉 the juyce of three or four good Limons then take it presently off the fire letting it not boil more above a walm Then run it through a Hippocras bag putting spirit of Cinnamon or of Ambergreece or what you please to it For gelly of flesh you proceed in the same manner with a brawny Capon or Cock and a rouelle of Veal first skinned and soaked from the blood in stead of Harts-horn and when the broth will gelly do as above using a double or treble proportion of wine Boil no Salt in it at first for that will make the gelly black Harts-horn Ielly Take a pound of Harts-horn and boil it in five quarts of water until it come to three pints then strain it through a sieve or strainer and so let it stand until it be cold and according to the â—trength you may take more or less of the following Ingredients First take your stock of gelly put it into a skillet or pipkin with a pound of fine loaf Sugar and set it over a fire of Charcoal and when it begins to boil put in a piâ—t or more of Rhenish-wine Then take the whites of Eggs six or eight beaten very well with three or four spoonfuls of Rose-water and put into the gelly Then take two grains of Amber and one grain of Musk and put thereto so let it boil a quarter of an hour but not too violent Then put in three or four spoonfuls of Cinnamon-water with the juyce of seven or eight Limons boil it one walm more and run it very hot through your gelly-bag this done run it again as cool and softly as you can into your Glasses and Pots To make Harts-horn Gelly Take a pound of Harts-horn and a prety big lean Chicken and put it into a skillet with about nine quarts of water and boil your stock prety stiff so that you may cut it with a knife you may try it in a spoon as it is a boiling Then drain your liquor clear away from the Harts-horn through a fine searse and let it stand until the next morning then if there be any fat upon it pare it away and likewise the settlings at the bottom Then put your Gelly into a good big skillet and put to it a quart of the palest white-wine that you can procure or a quaâ—â— of Rhenish-wine and one pound of double refined Sugar and half an Ounce of Cinnamon broken into small pieces with three or four flakes of Mace Then set it upon the fire and boil it a good pâ—ce Then hâ—ve the whites of sixteen Eggs beaten to a high froth so put in the froth of your Eggs and boil it five or six Walms then put in the juyce of six Limons and boil it a little while after and then run â—t into a silver bason through your gelly-bag and keep it warm by the fire until it have run through the second time You must observe to put but a very little into your bag at a time for the second running that it may but little more then drop and it will be so much the clearer and you must not remove the whites of Eggs nor Spice out of the bag all the while it is running And if the weather be hot you need not put in so much wine for it will not then be so apt to gelly as in cold weather Another way to make Harts-horn-Gelly Take a small Cockâ—chick when it is scalded slit it in two pieces lay it to soak in warm water until the blood be well out of it Then take a calves foot half boiled slit it in the middle and pick out the fat and black of it Put these into a Gallon of fair-fair-water skim it very well Then put into it one Ounce of Harts-horn and one Ounce of Ivory When it is half consumed take some of it up in a spoon and if it gelly take it all up and put it into a silver balon or such a Pewter one as will endure Char-coal Then beat four whites of Eggs with three or four spoonfuls of damask-rose-Damask-Rose-water very well together Then put these into the gelly with a quarter of an Ounce of Cinnamon broken into very small pieces one flake of Mace three or four thin â—lices of Ginger sweeten it with loaf Sugar to your liking set it then over a chaâ—ing dish of coals stir it well and cover it close blow under it until there arise a scum or curd let it boil a little then put into it one top of Rose-mary two or three of sweet Marjoram wring into it the juyce of half a Limon let not your curd fall again for it will spoil the clearness of the gelly If you will have it more Cordial you may grind in a Sawcer with a little hard Sugar half a grain of Musk a grain of Ambergreece It must be boiled in an earthen pipkin or a very sweet Ironâ—pot after the Harts-horn and Ivory is in it It must constantly boil until it gellieth If there arise any scum it must be taken off Marmulate of Pippins Take the quickest Pippins when they are newly gathered and are sharp Pare and Core and cut them into half quarters Put to them their weight of the fineâ—t Sugar in Powder or broken into little pieces Put upon these in your preserving pan as much fountain water as will even cover them Boil them with a quick-fire till by frying a little upon a Plate you find it gellieth when it is cold which may be in less then half an hour then take it from the fire and put into it a little of the yellow rind of Limons rasped very small and a little of the Yellow rinde of Oranges boiled tender casting away the first waters to correct their bitterness and cut into narrow slices as in the gelly of Pippins and some Ambergreece with a fourth part of Musk and break the Apples with the back of your preserving spoon whiles it cooleth If you like them sharper you may put in a little juyce of Limon a little before you take the pan from the
the consistence of Marmulate like that of Cherries which put in pots when it is cool enough You do not stone the whole Currants put into the juyce unless you please Sucket of Mallow Stalks To candy or preserve the tender stalks of Mallows do thus Take them in the spring when they are very young and tender and peel off the strings that are round about the outside as you do French-beans and boil them till they are very tender In the mean time prepare a high Syrup of pure Sugar and put the boiled stalkes into it whiles it is boiling hot but taken from the fire Let them lie soaking there till the next morning Then take out the stalks and heat the Syrup agâ—in scalding hot and return the stalks into it letting them lie there till next morning Note that the stalks must never boil in the Syrup Repeat this six or eight or nine times that is to say till they are sufficiently Imbibed with the Syrup When they are at this pass you may either keep them as a wet sucket in Syrup or dry them in a stove upon Papers turning them continually in such sort as dried sweet-meats are to be made I like them best dry but soft and moist within Medullâ—si like Candied Eryngos In Italy they eat much of them for sharpness and heat of Uâ—ine and in Gonorrhaea's to take away pain in Urinâ—ng A Sucket is made in like manner of the Carneous substance of stalks of Lettice It is the knob out of which the Lettice groweth which being pared and all the tough rind being taken off is very tender and so it is a pretty way downwards the root This also is very cooling and smoothing In Italy these tender stalks of Mallows are called Mazzocchi and they eat them boiled tender in Sallets either hot or cold with Vinegar and Oyl or Butter and Vinegar or juyce of Oranges Conserve of Red Roses Doctor Glisson makes his conserve of red Roses thus Boil gently a pound of red Rose leaves well picked and the Nails cut off in about a pint and a half or a little more as by discretion you shall judge fit after having done it once The Doctors Apothecary takes two pints of Spring water till the water have drawn out all the Tincture of the Roses into it self and that the leaves be very tender and look pale like Linnen which may be in a good half hour or an hour keeping the pot covered whiles it boileth Then pour the tincted Liquor from the pale Leaves strain it out pressing it gently so that you may have Liquor enough to dissolve your Sugar and set it upon the fire by it self to boil putting into it a pound of pure double refined Sugar in smâ—ll Powder which as soon as it is dissolved put in a second pound then a third lastly a fourth so that you have four pound of Sugar to every pound of Rose-leaves The Apothecary useth to put all the four pounds into the Liquor altogether at once Boil these four pounds of Sugar with the tincted Liquor till it be a high Syrup very near a candy height as high as it can be not to flake or candy Then put the pale Rose-leaves into this high Syrup as it yet standeth upon the fire or immediately upon the taking it off the fire But presently take it from the fire and stir them exceeding well together to mix them uniformly then let them stand till they be cold then pot them up If you put up your Conserve into pots whiles it is yet throughly warm and leave them uncovered some days putting them in the hot Sun or stove there will grow a fine candy upon the top which will preserve the conserve without paper upon it from moulding till you break the Candied crust to take out some of the conserve The colour both of the Rose-leaves and the Syrup about them will be exceeding beautiful and red and the taste excellent and the whole very tender and smoothing and easie to digest in the stomack without clogging it as doth the ordinary rough conserve made of raw Roses beaten with Sugar which is very rough in the throat The worst of it is that if you put not a Paper to lie always close upon the top of the conserve it will be apt to grow mouldy there on the top especially aprés que le pot est entamé The Conserve of Roses besides being good for Colds and Coughs and for the Lunges is exceeding good for sharpness and heat of Urine and soreness of the bladder eaten much by it self or drunk with Milk or distilled water of Mallows and Plantaine or of Milk Another Conserve of Roses Doctor Bacon related to me that Mr. Minito The Roman Apothecary made him some conserve of Roses in thâ—s manner He took twelve pounds of sixteen Ounces to the pound of the best lump or kitchin Sugar and clarified it very well with whites of Eggs using Spring-water in doing this He made his reckoning that his twelve pound of Sugar came to be but nine pound when all the scum was taken away and the Sugar perfectly clarified Boil it then to a Syrup and when it is about half boiled go roundly about your Rose-leaves They must be picked and the white nails cut off before-hand but begin not to beat them before your Syrup is half boiled Then put thirty Ounces which is two pound and an half of Roses to every pound of such Sugar of your Red-Roses into the Mortar and beat them well squeesing into them as you beat them some of the subtilest and best part which comes out first of about two Limons which brings out their colour finely You must have finished beating your Roses by then the Sugar is come by boiling to a high Syrup for if you should let them lie stâ—ll in the Air but a little while they would grow black and of ill colour then with your ladle put the Roses to the Sugar and stir them very well in it to Incorporate all well and uniformly together So let them boil on gently for all thiâ— while you take not your preserving pan from the fire and a thick scum of the Roses will rise which you scum off from time to time continually as it comes up and reserve this in a pot by it self for it will be good hard Sugar of Roses and may be about an eight or ninth part of the whole After it is clear from scum and hath boiled near a quarter of an hour with the Roses in it and that you see by a drop upon a plate that it is of a due consistence take your pan from the fire and stir all very well together and pâ—t it into pots which leave uncovered during ten or twelve days setting them in the hot strong Sun all the day long during that time to give the Roses a fine hard crust or candy at the top but under it in the substance of the matter it will be like a fine clear Syrupy gelly If the Sun
And set the Coolers shelving tilted up that the Liquor might afterwards run the more quietly out of them After the Liquor had stood so about two hours he poured or laded out of some of the Coolers very gently that the dregs might not rise into other Coolers And about a pint of very thick dregs remained last in the bottom of every Cooler That which ran out was very clear After two hours more settling in a shelving situation He poured it out again into other Coolers and then very little dregs or scarce any in some of the Coolers did remain When the Liquor was even almost cold He took the yolks of three New-laid-eggs a spoonful of fine white flower and about half a pint of new fresh barm of good strong Beer you must have care that your barm be very white and clean not sullied and foul as is usual among slovenly Brewers in London Beat this very well together with a little of the Liquor in a skiming dish till you see it well incorporated and that it beginneth to work Then put it to a pailful of about two Gallons and a half of the Liquor and mingle it well therewith Then leave the skiming dish reversed floating in the middle of the Liquor and so the yest will work up into and under the hollow of the dish and grow out round about the sides without He left this well and thick covered all night from about eleven a clock at night And the next morning finding it had wrought very well He mingled what was in the Pail with the whole proportion of the Liquor and so Tunned it up into a Sack-cask I am not satisfied whether he did not put a spoonful of fine white good Mustard into his Barm before he brought it hither for he took a pretext to look out some pure clean white barm but he protested there was nothing mingled with the barm yet I am in doubt He confessed to me that in making of Sider He put 's in half as much Mustard as Barm but never in Meathe The fourth of September in the morning he Bottled up into Qâ—art-bottles the two lesser Rundlets of this Meathe for he did Tun the whole quantity into one large Rundlet and two little ones whereof the one contained thirty Bottles and the other twenty two There remained but little settling or dregs in the Bottom's of the Barrels but some there was The Bottles were set into a Cool Cellar and He said they would be ready to drink in three weeks The Proportion of Herbs and Spices is this That there be so much as to drown the luscious sweetness of the Honey but not so much as to taste of herbs or spice when you drink the Meathe But that the sweetness of the honey may kill their taste And so the Meathe have a pleasant taste but not of herbs nor spice nor honey And therefore you put more or less according to the time you will drink it in For a great deal will be mellowed away in a year that would be ungratefully strong in three months And the honey that will make it keep a year or two will require triple proportion of spice and herbs He commends Parsley-roots to be in greatest quantity boiled whole if young but quartered and pithed if great and old My own Considerations for making of Meathe Boil what quantity of Spring-water you please three or four walms and then let it settle twenty four hours and pour the clear from the settling Take sixteen Gallons of the clear and boil in it ten handfuls of Eglantine-leaves five of Liverwort five of Scaâ—ioâ—s four of Baulm four of Rosemary two of Bayleaves one of Thyme and one of Sweet-marjoram and five Eringo-roots splirted When the water hath drawn out the vertue of the herbs which it will do in half an hours boiling let it run through a strainer or sieve and let it settle so that you may pour the clear from the Dregs To every three Gallons of the Clear take one of Honey and with clean Arms stripped up lade it for two or three hours to dissolve the honey in the water lade it twice or thrice that day The next day boil it very gently to make the scum rise and scum it all the while and now and then pour to it a ladle full of cold water which will make the scum rise more when it is very clear from scum you may boil it the more strongly till it bear an Egge very high that the breadth of a groat be out of the water and that it boil high with great walms in the middle of the Kettle which boiling with great Bubbles in the middle is a sign it is boiled to it's height Then let it cool till it be Lukewarm at which time put some Ale-yest into it to make it work as you would do Ale And then put it up into a fit Barrel first seasoned with some good sweet White-wine as Canary-sack and keep the bung open till it have done working filling it up with some such honey-drink warmed as you find it sink down by working over When it hath almost done working put into it a bag of thin stuff such as Bakers use to bolt in faâ—tned by a Cord at the bung containing two parts of Ginger-sliced and one apiece of Cinamon Cloves and Nutmegs with a Pebble-stone in it to make it sink And stop it up close for six Months or a year and then you may draw it into Bottles If you like Cardamom-seeds you may adde some of them to the spices Some do like Mint exceedingly to be added to the other herbs Where no yeast is to be had The Liquor will work if you set it some days in the hot Sun with a cover like the roof of a house over it to keep wet out if it chance to rain but then you must have great care to fill it up as it consumeth and to stop it close a little before it hath done working and to set it then presently in a Cool Cellar I am told that the Leaven of bread will make it work as well as yest but I have not tryed it If you will not have it so strong it will be much sooner ready to drink As if you take six parts of water to one of Honey Some do like the drink better without either herbs or spices and it will be much the whiter If you will have it stronger put but Gallons and a half of water to one of honey You may use what Herbs or Roots you please either for their tast or vertue after the manner here set down If you make it work with yeast you must have great care to draw it into bottles soon after it hath done working as after a fortâ—ight or three weeks For that will make it soon grow stale and it will thence grow sower and dead before you are aware But if 〈◊〉 work â—ingly of it self and by help of the Sun without admixtion of either Leaven or Yeast
honey boil it c. When it is tunned up hang in it a bag containing five handfuls of Clove-gilly-flowers and sufficient quantity of the spices above In both these Receipts the quantity of the herbs is too great The strong herbs preserve the drink and make it nobler Use Marjoram and Thyme in little quantity in all My Lady Gowers white Meathe used at Salisbury Take to four Gallons of water one Gallon of Virgin-honey let the water be warn before you put in the honey and then put in the whites of 3 or 4 Eggs well beaten to make the scum rise When the honey is throughly melted and ready to boil put in an Egge with the shell softly and when the Egge riseth above the water to the bigness of a groat in sight it is strong enough of the honey The Egge will quickly be hard and so will not rise Therefore you must put in another if the first do not rise to your sight you must put in more water and honey proportionable to the first because of wasting away in the boiling It must boil near an hour You may if you please boil in it a little bundle of Rosemary Sweet-marjoram and Thyme and when it taâ—teth to your liking take it forth again Many do put Sweet-bryar berries in it which is held very good When your Meath is boiled enough take it off the fire and put it into a Kive when it is blood-warm put in some Ale-barm to make it work and cover it close with a blancket in the working The next morning tun it up and if you please put in a bag with a little Ginger and a little Nutmeg bruised and when it hath done working stop it up close for a Moneth and then Bottle it Sir Thomas Gower's Metheglin for health First boil the water and scum it Then to 12 Gallons put 6 handfuls of Sweet-bryar-leaves of Sweet-marjoram Rosemary Thyme of each one a handful Flowers of Marigold Borrage Bugloss Sage each two handfuls Boil all together very gently till a third waste To eight Gallons of this put two Gallons of pure honey and boil them till the Liquor bear an Egge the breadth of threepence or a Groat together with such spices as you like bruised but not beaten an ounce of all is sufficient You must observe carefully 1. Before you set the Liquor to boil to cause a lusty Servant his Arms well washed to mix the honey and water together labouring it with his hands at least an hour without intermission 2. That when it begins to boil fast you take away part of the fire so as it may boil slowly and the scum and dross go all to one side the other remaining clear When you take it off let none of the Liquor go away with the dross 3. When you take it from the fire let it settle well before it be tunned into the vessel wherein you mean to keep it and when it comes near the bottom let it be taken carefully from the sediment with a thin Dish so as nothing be put into the vessel but what is clear 4. Stop it very close when it is set in the place where it must remain cover it with a cloth upon which some handfuls of Bay-salt and Salpeter is laid and over that lay clay and a Turf 5. Put into it when you stop it some New-laid-eggs in number proportionable to the bigness of the vessel Shell's unbroken Six Eggs to about sixteen Gallons The whole Egg-shell and all will be entirely consumed Metheglin for taste and Colour Must be boiled as the other if you intend to keep it above half a year but less according to the time wherein you mean to use it You must put in no Herbs to avoid bitterness and discolouring and the proportion of water and honey more or less as you would drink it sooner or later as a Gallon of honey to 4 5 or 6 of water If to be weak and to be soon drunk you must when it is tunned put in a Tost of bread hard tosted upon which half a score drops of Spâ—rit of yest or barm is dropped for want of it spread it with purest barm beaten with a few drops of Oyl of Cinnamon If you intend to give it the taste of Raspes then adde more barm to make it work well and during that time of working put in your Raspes or their Syrup but the fruit gives a delicate Colour and Syrup a duller Tincture Drink not that made after the first manner till six moneths and it will endure drawing better then wine but Bottleled it is more spirited then any drink The Spirit of Barm is made by putting store of water to the barm then distill the Spirit as you do other Spirits At last an oyl will come which is not for this use Sir Thomas Gower maketh his ordinary drink thus Make â—ery small well Brewed Ale To eight Gallons of this put one Gallon of honey when it is well dissolved and clarified tun up the Liquor making it work in due manner with barm When it hath done working stop it up close and in three months it will be fit to drink He makes Metheglin thus Make a good Decoct of Eglantine-leaves Cowslip flowers a little Sweet-marjoram and some Rosemary and Bayleaves Betony and Scabious and a little Thyme After the sediment hath settled put â…“ or ¼ or 1 5 or 1 6 part of honey according as you would have it strong and soon ready to the clear severed from the settlement and stir it exceeding well with stripped arms 4 or 5 hours till it be perfectly incorporated Then boil and scum it let it then cool and tun it up c. After it hath cooled lade tâ—e clean from the settlement so that it may not trouble it and tun up the clear thus severed from the settlings Much of the perfection consisteth in stirring it long with stripped arms before you boil it Then to boil it very leisurely till all the scum be off And order your fire so that the scum may rise and drive all to one side This will be exceeding pale clear and pleasant Metheglin He useth to every Gâ—llon of water a good handful of Eglantine-leaves and as much Cowslip flowers but onely a Pugil of Thyme or Marjoram An Excellent way of making white Metheglin Take of Sweet-bryar berries of Rosemary broad Thyme of each a handful Boil them in a quantity of fair water for half an hour then cleanse the water from the herbs and let it stand 24 hours until it be thorough cold Then put your hony into it hony which floweth from the Combs of it self in a warm place is best make it so strong of the honey that it bear an egge if you will have it strong the breadth of a groat above the Liquor This being done lave and bounce it very well and often that the honey and water may incorporate and work well together After this boil it softly over a gentle fire and scum it Then beat
the whites of eggs with their shells and put into it to clarifie it After this put some of it into a vessel and take the whites of two eggs and a little barm and a small quantity of fine flower beat them well together and put it into the vessel close covered that it may work Then pour the rest unto it by degrees as you do Beer At last take a quantity of Cinamon 2 or 3 races of Ginger and two Nutmegs for more will alter the colour of it Hang these in a little bag in the vessel Thus made it will be as white as any White-wine Another way of making white Metheglin To three Gallons of Spring-water take three quarts of honey and set it over the fire till the scum rise pretty thick Then take off the scum and put in Thyme Rosemary Hyssop and Maiden-hair of each one handful and two handfuls of Eglantine leaves and half a handfull of Organ The spices Ginger Nutmegs Cinamon and a little mace and boil all these together near half an hour Then take it from the fire and let it stand till it be cold and then strain it and so Tun it up and stop it close The longer you keep it the better it will be Another way Take two Gallons of water one Gallon of Honey Parietary one handful Sage Thyme one Pugil Of Hyssop half a Pugil Six Parsley-roots one Fennel-root the pith taken out Red-nettles one Pugil Six leaves of Hearts-tongue Boil this together one â—our Then put in the Honey and Nâ—tmegs Cloves Mace Cinamon of each one ounce of Ginger three ounces Boil all these together till the scum be boiâ—ed in not scumming it Then take it off and set it to cool When it is cold put in it six spoonfuls of barm and when it is ripe it will hiss in the pail You must take out the herbs when you put in the honey If you put in these herbs following it will be far better Sanicle Bugloss Avens and Ladies-mantle of each one handful To make white Metheglin Take of Sweet-bryar a great handful of Violet-flowers Sweet-marjoram Strawberry-leaves Violet-leaves Ana one handful Agrimony Bugloss Borrage Ana half a handful Rosemary four branches Gillyâ—flowers N â— 4. the Yellow-wall-flowers with great tops Anniseeds Fennel and Caraway of each a spoonful Two large Mace Boil all these in twelve Gallons of water for the Space of an hour then strain it and let it stand until it be Milkwarm Then put in as much honey as will carry an Egge to the breadth of six pence at least Then boil it again and scum it clean then let it stand until it be cold then put a pint of Ale-barm into it and ripen it as you do Beer and tun it Then hang in the mâ—dst of the vessel a little bag with a Nutmeg quartered a Race of Ginger sliced a little Cinamon and mace whole and three grains of Musk in a cloth put into the bag amongst the rest of the Spices Put a stone in the bag to keep it in the midst of the Liquor This quantity took up three Gallons of honey therefore be sure to have four in readiness Strong Mead. Take one Measure of honey and dissolve it in four of water beating it long up and down with clean Woodden ladels The next day boil it gently scumming it all the while till no more scum riseth and if you will clarifie the Liquor with a few beaten whites of Eggs it will be the clearer The rule of it's being boiled enough is when it yieldeth no more scum and beareth an Egge so that the bâ—eadth of a groat is out of the water Then pour it out of the Kettle into woodden vessels and let it remain there till it be almost cold Then Tun it into a vessel where Sack hath been A Receipt for making of Meath Take a quart of honey and mix it with a Gallon of Fountain-water and work it well four days together four times a day The fifth day put it over the fire and let it boil an hour and scum it well Then take the whites of two Eggs and beat them to a froth and put it into the Liquor stirring it well till the whites of Eggs have raised a froth or Scum then take it ofâ— scumming the liquor clean Then take a handful of Strawberry-leaves and Violet-leaves together with a little Sprig of Rosemary and two or three little Sprigs of Spike and so boil it again with these herbs in it a quarter of an hour Then take it ofâ— the fire and when it is cold put it into a little barrel and put into it half a spoonful of Ale-yest and let it work which done take one Nutmeg sliced and twice as much Ginger sliced six Cloves bruised and a little stick of Cinamon and sow these Spices in a little bag and stop it well and it will be fit for use within a fortnight and will last half a year If you will have your Metheglin stronger put into it a greater quantity of honey My Lord Hollis Hydromel In four parts of Springwater dissolve one part of honey or so much as the Liquor will bear an Egge to the breadth of a Groat Then boil it very well and that all the scum be taken away He addeth nothing to it but a small proportion of Ginger sliced of which He putteth half to boil in the Liquor after all the scum is gone and the other half He putteth into a bag and hangeth in the bung when it is tunned The Ginger must be very little not so much as to make the Liquor taste strongly of it but to quicken it I should like to adde a little proportion of Rosemary and a greater of Sweet-bryar leaves in the boiling As also to put into the barrel a tost of white bread with mustard to make it work He puts nothing to it but his own strength in time makes it work of it self It is good to drink after a year A Receipt for white Metheglin Take to every quart of honey 4 5 or 6 quarts of water boil it on a good quick fire as long as any scum riseth as it boils put about half a pint of water at a time very often and scum it very well as it riseth and be sure to keep it up to the same height and quantity as at the first Put into it a little Rosemary according to the quantity that you make and boil it half a quarter of an hour scum it very well You may put a little Ginger into it onely to give it a taste thereof and let it have a little walm of heat after it Then take and put it into a Woodden vessel which must be well scalded least it taste of any thing let it stand all night and the next morning strain it through a sieve of hair Then if you please you may boil up your grounds that are in the bottome of the vessel with three or four quarts of water and when it is cold strain it
to the rest and put to it a little good light barm That which you make in the winter you must let it stand three days and three nights covered up before you bottle it up and two nights in summer and then bottle it up But be sure you scum off the barm before the bottling up Your vessel which you intend to boil your Meath in must stand in scalding water whilst you boil your Meath it will drink up the less of your Meath Four spoonfuls of good new Ale-barm will serve for five quarts of honey As you desire your Metheglin in strength so take at the first either of the quantities of water Five quarts is reasonable Hydromel as I made it weak for the Queen Mother Take 18 quarts of spring-water and one quart of honey when the water is warm put the honey into it When it boileth up skim it very well and continue skimming it as long as any scum will rise Then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary Let these boil in the Liquor so long till in all it have boiled one hour Then set it to cool till it be blood-warm and then put to it a spoonful of Ale-yest When it is worked up put it into 〈◊〉 vessel of a fit size and after two or three days bottle it up You may drink it after six weeks or two moneths Thus was the Hydromel made that I gave the Queen which was exceedingly liked by every body Several ways of making Metheglin Take such quantity as you judge convenient of Spring or pure rain water and make it boil well half an hour Then pour it out into a Woodden fat and let it settle 24 hours Then power off the clear leaving the sediment in the bottome Let such water be the Liquor for all the several Honey-drinks you will make 1. Warm sixteen Gallons of this water luke-warm and put two Gallons of Honey to it in a half tub or other fit Woodden vessel Lave it very well with a clean arm or woodden battledoor for two or three hours dissolving the honey very well in the water Let it stand thus two or three days in wood laving it thrice a day a pretty while each time Then put it back into your Copper and boil it gently till you have scummed away all the foulness that will rise and clarifie it with whites of Eggs Then put into it a little handful of cleansed and sliced white Ginger and a little mace when they have boiled enough put in a few Cloves bruised and a stick of Cinamon and a little Limmon-peel and aâ—ter a walm or two pour the Liquor into a woodden half tub with the spices in it Cover it close with a Cloth and blanquet and let it stand so two days Then let the liquor run through a bolter to sever the spice stopping before any settlings come Then pour this clear liquor into pottle-bottles of glass not filling them by a fingers breadth or more Stop them close with Cork tied in and set them in a cool place for 6 7 or 8 weeks 2. In fourty Gallons of the first boiled and settled water boil five handfuls of sweet-bryar tops as much of Cowslip-flowers as much of Primâ—ose-flowers as much of Rosemary flowers as much of Sage-flowers as many of Borage-â—lowers as many of Bugloss â— floâ—ers two handfuls of the tops of Betony four handfuls of Agrimony and as many of Scabious one handful of Thyme as much of Sweet-marjoram and two ounces of Mustard-seed bruised When this hath boiled so long that you judge the water hath drawn out all the vertue of the Herbs which may be in half an hour pour out all into a varte to cool and settle Scum away the herbs and pour the clear from the sediment and to every four gallons of liquor luke-warm put one gallon of honey and lave it to dissolve the honey letting it stand two or three days laving it well thrice every day Then boil it till it will bear an Egge high then clarifie it with whites and shells of Eggs and pour it into a vatte to cool which it will do in a days space or better Whilst it is yet luke-warm put Ale-yest to it no more then is necessary to make it work and then run it into a Rundlet of a fit Size that hath been seasoned with Sack and hang in it a boulter bag containing half a pound of white Ginger cleansed and sliced three ounces of Cloves and as much of Cinamon bruised as much Coriander seed prepared and as much Elder-flowers As it purgeth and consumeth by running over the bung put in fresh honey-liquor warmed that you keep or make on purpose for that end When the working is even almost at an end stop it up close with clay and sand and have great care to keep it always close stopped After a year draw it into pottle Glass-bottles stopped with ground stoppels of glass and keep them in a cool place till they are ready to drink if they as yet be not so Have a care that never any Liquor stay in Copper longer then whilst it is to boil 3. In 20 Gallons of the first boiled and settled water boil six handfuls of Sweet-bryar â— leaves as many of Cowslip flowers as many of Primrose-flowers and as many of Rosemary-flowers and half a handful of Wild thyme during the space of a quarter or half an hour Then take the clear and dissolve in it a sixth part of honey doing as above for the boiling and clarifying it But boil it not to bear an Egge but onely till it be well scummed and clarified Then pour it into a woodden Tub and Tun it with Ale-yest when it is in due temper of coolness as you would do Ale-wort and let it work close covered sufficiently Then Tun it up into a seasoned firkin and put into it a tost of white-bread spread with quick Mustard and hang it in a boulter bag containing loosly some Ginger Cloves and Cinamon bruised and a little Limon-peel and Elder-flowers with a Pebble-stone at the bottome to make it â—ink towards the bottom and fastned by a string coming out of the bung to hinder it from falling quite to the bottome Stop the bung very close and after six weeks or two moneths draw it into bottles 4. In 20 Gallons of boiled and settled water boil a quarter of an hour ten handfuls of sweet bryar-leaves and as many of Cowâ—lips Then let it cool and settle in wood and take the clear and to every four Gallons of liquor put one of honey dissolving it as the others formerly set down Boil it till no more scum rise and that a fourth part be consumed Then clarifie it with whites of Eggs and their shells and make it work with yest After sufficient working Tun it up hanging in it a bag with Ginger Cloves Cinamon and Limon peel Stop it very close and after two or three moneths draw it
be not onely perfectly dissolved but uniformly mixed throughout the water Then take out some of it in a great Woodden bowl or pail and put a good number ten or twelve New-laid-egges into it and as round ones as may be For long ones will deceive you in the swiming and stale ones being lighter then new will emerge out of the Liquor the breadth of a six pence when new ones will not a groats-breadth Therefore you take many that you make a medium of their several emergings unless you be certain that they which you use are immediately then laid and very round The rule is that a Groats â— breadth or rather but a three-pence of the Egg-shel must Swim above the Liquor which then put again into your Copper to boil It will be some while before it boil peradventure a good quarter of an hour but all that while scum will rise which skim away still as it riseth and it should be clear scummed by then it boileth which as soon as it doth turn up an hour Glass and let it boil well a good hour A good quarter before the hour is out put to it a pound of White-Ginger beaten exceedingly small and searsed which wâ—ll sever all the skins and course parts from the fine which having boiled a quarter of an hour so to make up the whole hour of boiling pour out the Liquor into wide open Vats to cool When it is quite cold put a pottle of New-ale-barm into a Pipe or Butt standing endwise with his head out and pour upon it a Pail-full of your cool Liquor out of one of the Vats which falling from high upon it with sorce will bâ—eak and dissipate the barm into atomâ— and mix it with the Liquor Pour immediately another pail-ful to that continuing to do so till all the Liquor be in Which by this time and this course will be uniformly mixed with the barm and begin to work Yet scoop and lade it well a while to make the mixtion more perâ—ect and set the working well on foot Then cover your But-head with a shâ—et onely in Summer but blankets in Winter and let your Liquor work about 24 hours or more The measure of that is till the barm which is raised to a great head beginnâ—th a little to fall Then presently scum of the thick head of the barm but take not all away so scâ—upulously but that there may remain a little white froth upon the face of the Liquor Whiâ—h scoop â—nd lade strongly mingling all to the botâ—om that this little remaining barm may by this agitation be mixed a new with the whole Then immediately Tun this Liquor into two hogsheads that have served for Spâ—nish-wine be â—ure to fill them qâ—ite full and there let it work two or three days that is to say till you see that all the seculent substance is wrought out and that what runneth out beginneth to be clear though a little whitish or frothy on the upperside of the stream that runs down along the outside of the hogshead If there should be a little more then to fill tâ—o hogshead put it in a Rundlet by it self Then take some very strong firm Paper and wet it on one side with some of the barm â—hâ—t works out and lay that side over the bung to cover it close The barm will make it stick fast to the hogshead This covering will serve for a moneth or two Then stop it close with strong Cork fiâ—ed to the hole with a linnen about it to presâ— it â—ast in But let a little vent with a peg in it be made in hogshead in some fit place above This may be fit to broach in five or six moneths but three weeks or a moneth before you do so put into each hâ—gshead half an ounce of Cinnamon and two ounces of Cloves beaten into most subtâ—ile powder Sometimes he leaves out the Cloves which will give it a most pleasant flavor and they as the Ginger did sink down to the bottoms and never troâ—ble the Liquor If they bâ— put in long before much more if they be boiled they loose all their taste and Spirits entirely This will last very well half a year drawing But if you stay broaching it a year and then draw it into bottles it will keep admirable good three or four years growing to be much better then when broached at six months end It will be purer if you first boil the water by it self then let it settle 24 hours and pour the clear from the earthy sediment which will be great and dissolve your honey in that You may Atomatise it with Ambergreece or Musk or both if you like them by dissolving a very few Pastils in a Runlet of this Liquor when you draw it into little vessels as He useth to do after five or six moneths or with a few drops of the Extract of them This Metheglin is a great Balsom and strengthener of the Viscera is excellent in colds and coughs and consumptions For which last they use to burn it like wine or rather onely heat it Then dissolve the yolk of an Egge or two in a Pint of it and some fresh Butter and drink it warm in the morning fasting As it comes from the Barrel or Bottle it is used to be drunk a large draught without any alteration or admixtion with a toste early in the morning eating the toste when they intend to dine late Consider of making Metheglin thus with purified rain water of the Aequinoxe or Dew The handfuls of Herbs are natural large handfuls as much as you can take up in your hand not Apothecaries handfuls which are much less If a pottle of Barm do not make it work enough to your mind you may put in a little more Discretion and Experience must regulate that You may make small Meathe the same way putting but half the proportion of honey or less But then after three weeks or a months bar-relling you must bottle it An Excellent way to make Methegâ—in called the Liquor of Life with these following Ingredients Take Bugloss Borage Hyssop Organ Sweet-majoram Rosemary French-cowslip Colts-foot Thyme Burner Self-heal Sanicle a little Betony Blew-buttons Harts-tongue Meads-sweet Liverwort Coriander two ounces Bistort Saint John's wort Liquorish Two ounces of Carraways Two ounces of Yellow-saunders Balm Bugle Half a pound of Ginger and one ounce of Cloves Agrimony Tormentil-roots Cumsrey Fennel-root's Clowns-all-heal Maiden-hair Wall-rew Spleen-wort Sweet-oak Pauls-betony Mouseâ—ear For two Hogsheads of Metheglin you take two handfuls a piece of each herb Excepting Sanicle of which you take but half a handful You make it in all things as the white Meathe of Mr. Pierce's is made excepting as followeth For in that you boil the herbs but a quarter of an hour that the colour may be pale But in this where the deepness of the colour is not regarded you boil them a good hour that you may get all the vertue out of them Next for the strength of it whereas in
other vessel and let stand a cooling and when it is cold let it stand till it be all creamed over with a blackish cream and that it make a kind of hissing noise then put it up into your vessel and in two or three months time it will be fit to drink Look how much you intend to make the same quantities must be allowed to every Gallon of water To make Metheglin Tike fair water and the best honey beat them well together but not in a woodden vessel for wood drinketh up the honey put it together in a Kettle and try it with a New-laid-egg which will swim at top if it be very strong but if it bob up and sink again it will be too weak Boil it an hour and put into it a bundle of herbs what sort you like best and a little bag of Spice Nutmegs Ginger Cloves Mace and Cinamon and skim it well all the while it boileth when it hath boiled an hour take it off and put it into earthen Pans and so let it stand till next day Then pour off all the clear into a good vessel that hath had Sack in it or White-wine Hang the bag of Spice in it and so let it stand very close stopp'd and well filled for a month or longer Then if you desire to drink it quickly you may bottle it up If it be strong of the honey you may keep it a year or two If weak drink it in two or three months One quart of honey will make one Gallon of water very strong A sprig or two of Rose-mary Thyme and Sweet-marjoram are the Herbs that should go into it To make small Metheglin Take to every quart of White-honey six quarts of fair-water Let it boil until a third part be boiled away skiming it as it riseth then put into it a small quantity of Ginger largely sliced then put it out into earthen Pans till it be Luke-warm and so put it up into an earthen stand with a tap in it Then put to it about half a Porenger-ful of the best Ale-yest so beat it well together Then cover it with a cloth and it will be twelve hours before it work and afterwards let it stand two days and then draw it out into stone bottles and it will be ready to drink in five or six days after This proportion of yest which is about six good spoonfuls is enough for three or four Gallons of Liquor The yest must be of good Ale and very now You may mingle the yest first with a little of the Lukeâ—warm-Liquor then beat it till it be well incorporated and begins to work Then adde a little more Liquor to it and beat that Continue so adding the Liquor by little and little till a good deal of it be Incorporated with the yest then put that to all the rest of the quantity and beat it altogether very well then cover it close and keep it warm for two or three days Before you bottle it scum away all the barm and Ginger whereof a spoonful or two is enough for three or four Gallons then bottle up the clear leaving the dregs If you will you may Tun it into a barrel if you make a greater quantity when the barm is well Incorporated with the Liquor in the same manner as you do Beer or Ale and so let it work in the Barrel as long as it will then stop it up close for a few days more that so it may clear it self well and separate and precipitate the dregs Then draw the clear into bottles This will make it less windy but also a little less quick though more wholesome You may also boil a little handful of tops of Rosemary in the Liquor which giveth it a fine taste but all otherâ—herbs and particularly Sweet-marjoram and Thyme give it a Physical taste A little Limon-peel giveth it a very fine taste If you Tun it in a barrel to work there you may hang the Ginger and Limonâ—peel in it in a bag till you bottle it or till it have done working Then you may put two or three stoned and sliced Raisins and a lump of fine Sugar into every bottle to make it quick To make Metheglin Take five Gallons of water and one Gallon of good White-honey set it on the fire together and boil it very well and skim it very clean Then take it off the fire and set it by Take six ounces of good Ginger and two ounces of Cinamon one Ounce of Nutmegs bruise all these grosly and put them into your hot Liquor and cover it close and so let it stand till it be cold Then put as much Ale-barm to it as will make it work then keep it in a warm place as you do Ale and when it hath wrought well Tun it up as yoâ— do Ale or Bâ—er and when it is a week old drink of it at your pleasure An Excellent Metheglin Take Spring-water and boil it with Rose-mary Sage Sweet-Marjoram Balm and Saffafras until it hath boiled three or four hours The quantity of the Herbs is a handful of them all of each a like proportion to a Gallon of water And when it is boiled set it to cool and to settle until the next day Then strain your water and mix it with honey until it will bear an Egg the breadth of a Groat Then set it over the fire to boil Take the whites of twenty or thirty Eggs and beat them mightily and when it boileth pour them in at twice stir it well together and then let it stand until it boileth a pace before you scum it and then scum it well Then take it off the fire and pour it in earthen things to cool and when it is cold put to it five or six spoonfuls of the best yest of Ale you can get stir it together and then every day scum it with a bundle of Feathers till it hath done working Then Tun it up in a Sack-cask and to every six gallons of Metheglin put one pint of Aqua-vitae or a quart of Sack and a quarter of a pound of Ginger sliced with the Pills of two or three Limons and Orenges in a bag to hang in it The Whites of Eggs above named is a fit proportion for 10 or 12 Gallons of the Liquor To make white Mâ—athe Take six Gallons of water and put in six quarts of Honey stirring it till the honey be throughly melted then set it over the fire and when it is ready to boil skim it clean then put in a quarter of an Ounce of Mace so much Ginger half an Ounce of Nutmegs Sweet-marjoram Broad-thyme and Sweet-Bryar of all together a handful and boil them well therein Then set it by till it be throughly cold and barrel it up and keep it till it be ripe Another to make Meathe To every Gallon of water take a quart of Honey to every five Gallons a handful of of Sweet-marjoram half a handful of Sliced-ginger boil all these moderately three quarters
bâ—rm must not be mingled with the Meath but onely poured on the top of it Take an Ounce of Nutmeg sliced one Ounce of Ginger sliced one Ounce of Cinnamon cut in pieces and boil them a pretty while in a quart of White-wine or Sack when this is very cold strain it and put the Spices in a Canvass-bag to hang in your Meath and pour in the Wine it was boiled in This Meath will be drinkable when it is a fortnight or three weeks old To make Metheglin that looks like White-wine Take to twelve gallons of water a handful of each of these Herbs Parsley Eglantine Rosemary Strawberry-leaves Wild-â—hyme Baulme Liver-wort Betony Scabious when the water begins to boil cast in the herbs let them boil a quarter of an hour then strain out the herbs and when it is almost cold then put in as much of the best honey you can get as wâ—ll bear an Egg to the breadth of two pence that is till you can see no more of the Eggâ— above the water then a two pence will cover Lave it and stir it till you see all the honey be melted then boil it well half an hour at the least skim it well and put in the whites of six Eggs beaten to clarifie it Then strain it into some woodden vessels and when it is almost coâ—d put some Ale-barm into it And when it worketh well Tun it into some well seasoned vessel where neither Ale nor Beer hath been for marring the colour of it When it hath done working if you like it Take a quantity of Cloves Nutmegs Mace Cinnamon Ginger or any of these that you like best and bruise them and put them in a boulter bag and hang it in the vessel Put not too much of the Spice because many do not like the taste of much Spice If you make it at Michaelmas you may tap it at Christmas but if you keep it longer it will be the better It will look pure and drink with as much spirit as can be and very pleasant To make white Metheglin Take Sweet-marjoram Sweet-bryar-buds Violet-leaves Strawberry-leaves of each one handful and a good handful of Violet flowers the dubble ones are the best broad Thyme Borrage Agrimony of each half a handful and two or three branches of Rosemary The feeds of Carvi Coriander and Fennel of each two spoonfuls and three or four blades of largemace Boil all these in eight Gallons of running-water three quarters of an hour Then strain it and when it is but blood-warm put in as much of the best â—oney as will make the Liquor bear an Egg the breadth of six pence above the water Then boâ—l it again as long as any scum will rise Then set it abroad a cooling and when it is almost cold put in half a pint of good Ale-barm and when it hath wrought till you perceive the barm to fall then Tun it and let it work in the barrel till the barm leaveth rising filling it up every day with some of the same Liquor When you stop it up put in a bag with one Nutmeg sliced a little whole Cloves and Mace a stick of Cinnamon broken in pieces and a grain of good Musk. You may make this a little before Mâ—chaelmas and it will be fit to drink at Lent This is Sir Edward Bainton's Receipt Which my Lord of Portland who gave it me saith was the best he ever drunk To make a small Metheglin Take four Gallons of water and set it over the fire Put into it when it is warm eight pounds of honey as the scum riseth take it clean off When it is clear put into it three Nutmegs quartered three or four Races of Ginger sliced Then let all boil a whole hour Then take it off the fire and put to it two handfuls of ground Malt stir it about with a round stick till it be as cold as wort when you put yest to it Then strain it out into a pot or Tub that hath a spiggot and â—aucet and put to it a pint of very good Ale-yest so let it work for two days Then cover it close for about four or five days and so draw it our into bottles It will be ready to drink within three weeks To make Meath Take to six quarts of water a quart of the best honey and put it on the fire and stir it till the honey is melted and boil it well as long as any scum riseth and now and then put in a little cold water for this will make the scum rise keep your kettle up as full as you did put it on when it is boiled enough about half an hour before you take it off then take a quantity of Ginger sliced and well scraped first and a good quantity of Rosemary and boil both together Of the Rosemary and Ginger you may put in more or less for to please your taste And when you take it off the fire strain it into your vessel either a well seasoned-tub or a great cream pot and the next morning when it is cold pour off softly the top from the settlings into another vessel and then put some little quantity of the best Ale-barm to it and cover it with a thin cloth over it if it be in summer but in the winter it will be longer a ripening and therefore must be the warmer covered in a close place and when you go to bottle it take with a feather all the barm off and put it into your bottles and stop it up close In ten days you may drink it If you think six quarts of water be too much and would have it stronger then put in a greater quantity of honey Metheglin or Sweetâ—drink of My Lady Stuart Take as much water as will fill your Firkin of Rosemary Bays Sweet-bryar Broad-thyme Sweet-majoram of each a handful set it over the fire until the herbs have a little coloured the water then take it off and when it is cold put in as much honey till it will bear an Egg Then lave it three days morning and evening After that boil it again and skim it very clean and in the boiling clarifie it with the whites of six Eggs shells and all well beaten together Then take it off and put it to cool and when it is cold put it into your vessel and put to it three spoonfuls of yest stop it close and keep it till it be old at least three months A Metheglin for the Colick and Stone of the same Lady Take one Gallon of Honey to seven Gallons of water boil it together and skim it well then take Pelitory of the Wall Saxiâ—rage Betony Parsley Groundsel of each a handful of the seeds of Parsley of Nettles Fennel and Carraway-seeds Anisseeds and Grumelseeds of each two Ounces The roots of Parsley of Alexander of Fennel and Mallows of each two Ounces being small cut let all boil till near three Gallons of the Liquor is wasted Then take it off the fire and let it
stand till it be cold then cleanse it from the drugs and let it be put into a clean vessel well stopped taking four Nutmegs one Ounce and half of Ginger half an Ounce of Cinnamon twelve Cloves cut all these small and hang them in a bag into the vessel when you stop it up When it is a fortnight old you may begin to drink of it every morning a good draught A Receipt for Metheglin of My Lady Windebanke Take four Gallons of water add to it these Herbs and Spices following Pellitory of the Wall Sage Thyme of each a quarter of a handful as much Clove gilly-flowers with half as much Borage and Bugloss flowers a little Hyssop Five or six Eringo-roots three or four Parsley-roots one Fennel-root the pith taken out a â—ew Red-nettle-roots and a little Harts-tongue Boil these Roots and Herbs half an hour Then take out the Roots and Herbs and put in the Spices grosly beaten in a Canvass-bag viz. Cloves Mace of each half an Ounce and as much Cinnamon of Nutmeg an Ounce with two Ounces of Ginger and a Gallon of Honey boil all these together half an hour longer but do not skim it at all let it boil in and set â—t a cooling after you have taken it off the fire When it is cold put six spoonfuls of barm to it and let it work twelve hours at least then Tun it and put a little Limon-peel into it and then you may bottle it if you please Another of the same Lady To four Gallons of water put one Gallon of honey warm the water Luke-warm before you put in your honey when it is dissolved set it over the fire and let it boil half an hour with these Spices grosly beaten and put in a Canvass-bag namely half an Ounce of Ginger two Nutmegs a few Cloves and a little Mace and in the boiling put in a quart of cold water to raise the scum which you must take clean off in the boiling If you love herbs put in a little bundle of Rosemary Bays Sweet-marjoram and Eglantine Let it stand till it is cold then put into it half a pint of Ale-barm and let it work twelve hours then Tun it but take out the bundle of herbs first To make Metheglin Take to every Gallon of Honey three Gallons of water and put them together and set them over so genâ—le a fire as you might endure to break it in the water with your hand When the Honey is all melted put in an Egg and let it fall gently to the bottom and if your Egg rise up again to the top of the Liquor then it is strong enough of the Honey But if it lie at the bottom you must put in more honey and stir it till it doth rise If your honey be very good it will bear half a Gallon of water more to a Gallon of Honey Then take Sweet-bryar Bays Rosemary Thyme Marjoram Savoury of each a good handfull which you must â—ye up all together in a bundle This Proportion of Herbs will be sufficient for twelve Gallons of Metheglin and according to the quantity of Metheglin you make you must add or diminish your Herbs When you have put these things together set it over a quick fire and let it boil as fast as you can for half an hour or better skimming of it very clean and clarifying it with the whites of two or three Eggs. Then take it from the fire and put it into some clean vessel or other and let it stand till the next morning Then pour the Clear from the dregs and Tun it up putting in a little bag of such Spice as you like whereof Ginger must be the most After it hath stood three or four days you may put in two or three spoon-fulls of good Ale-yest it will make it the sooner ready to drink It must work before you stop it up The older your Honey is the whiter your Metheglin will be Meath with Raisins Put forty Gallons of water into your Caldron and with a stick take the height of the water making a notch whâ—n the superficies of the water cometh Then put to the water ten Gallons of Honey which dissolve with much Laving it then presently boil it gently skimming it all the while till it be free from scum Then put into it a thin bag of boulter-cloth containing forty pound weight of the best blew Raisins of the Sun well picked and washed and wiped dry and let the bag be so large that the Raisins may lie at ease and loosly in it When you perceive that the Raisins are boiled enough to be very soft that you may strain out all their substance take out the bag and strain out all the Liquor by a strong Press Put it back to the Honey-liquor and boil all together having thrown away the husks of the Raisins with the bag till your Lâ—qâ—or be sunk down to the notch of your stick which is the sign of due strength Then let it cool in a woodden vessel and let it run through a strainer to sever it from the settlings and put it into a strong vessel that hath had Sack or Muscadine in it not filling it to within three fingers breadth of the top for otherwise it will break the vessel with working and leave the bung open whiles it worketh which will be six weeks very strongly though it be put into a cold cellar And after nine moneths you may begin to drink it Morello Wine To half an Aume of white wine take twenty pounds of Morello Cherries the stalks being first plucked off Bruise the Cherries and break the stones Pour into the Wine the juyce that comes out from the Cherries but put all the solid substance of them into a long bag of boulter-cloth and hang it in the Wine at the bung so that it lie not in the bottom but only reach to touch it and therefore nail it down at the mouth of the bung Then stop it close For variety you may put some clear juyce of Cherries alone but drawn from a larger proportion of Cherries into another parcel of Wine To either of them if you will Aromatise the drink tâ—ke to this quantity two Ounces of Cinnamon grosly broken and bruâ—sed and put it in a little bag at the spiggot that all the wine you draw may run through the Cinnamon You must be careful in bruising the Cherries and breaking the stones For if you do all at once the Liquor will sparkle about But you must first bruise the Cherries gently in a mortar and rub through a sieve all that will pass and strain the Residue hard through your hands Then beat the remaining hard so strongly as may break all the stones Then put all together and strain the clean through a subtil strainer and put the solider substance into the bag to hang in the Wine Currants-Wine Take a pound of the best Currants clean picked and pour upon them in a deep straight mouthed earthen vessel six pounds or
pints of hot water in which you have dissolved three spoonfuls of the purest and newest Ale-yest Stop it very close till it ferment then give such vent as is necessary and keep it warm for about three days it will work and ferment Taste it after two days to see if it be grown to your liking As soon as you find it so let it run through a strainer to leave behind all the exhausted currants and the yest and so bottle it up It will be exceeding quick and pleasant and is admirable good to cool the Liver and cleanse the blood It will be ready to drink in five or six days after it is bottled And you may drink safely large draughts of it Scotch Ale from My Lady Holmbey The Excellent Scotch Ale is made thus Heat Spring-water it must not boil but be ready to boil which you will know by leaping up in bubbles Then pour it to the Malt but by little and little stirring them strongly together all the while they are mingling When all the water is in it must be so proportioned that it be very thick Then cover the vessel well with a thick Mat made oâ— purpose with a hole for the stick and that with Coverlets and Blankets to keep in all the heat After three or four hours let it run out by the stick putting new heated water upon the Malt if you please for small Ale or Beer into a Hogshead with the head out There let it stand till it begin to blink and grow long like thin Syrup If you let it stay too long and grow too thick it will be sowre Then put it again into the Caldron and boil it an hour or an hour and a half Then put it into a Woodden-vessel to cool which will require near forty hours for a hogâ—â—head Then pour it off gently from the settlingâ— This quantity of a hogshead will requirâ— betâ—â—r then a quart of the best Ale-barm which you must put to it thus Put it to about three quarts of wort and stir it to make it work well When the barm is risen quick scum it off to put to the rest of the wort by degrees The remaining Liquor that is the three quarts will have drawn into it all the heavy dregs of the barm and you may put it to the Ale of the second running but not to this Put the barm you have scummed off which will be at least a quart to about two gallons of the wort and stir it to make that rise and work Then put two Gallons more to it Doing thus at several times till all be mingled which will require a whole day to do Cover it close and let it work till it be at it's height and begin to fall which may require ten or twelve hours or more Watch this well least it sink too much for then it will be dead Then scum off the thickest part of the barm and â—un your Ale into the hogshaed leaving all the bung open a day or two Then lay a strong Paper upon it to keep the clay from falling in that you must then lay upon it in which you must make a little hole to let it work out You must have some of the same Liquor to fill it up as it works over When it hath done working stop it up very close and keep it in a very cold Cellar It will be fit to broach after a year and be very clear and sweet and pleasant and will continue a year longer drawing and the last glass full be as pure and as quick as the first You begin to broach it high Let your Cask have served for Sweet-wine To make Ale drink quick When small Ale hath wrought sufficiently draw into bottles but first put into every bottle twelve good raisins of the Sun split and stoned Then stop up the bottle close and set it in sand gravel or a cold dry Cellar After a while this will drink exceeding quick and pleasant Likewise take six Wheat-corns and bruise them and put into a bottle of Ale it will make it exceeding quick and stronger To make Cider Take a Peck of Apples and slice them and boil them in a barrel of water till the third part be wasted Then cool your water as you do for wort and when it is cold you must pour the water upon three measures of grown Apples Then draw forth the water at a tap three or four times a day for three days together Then press out the Liquor and Tun it up when it hath done working then stop it up close A very Pleasant Drink of Apples Take about fifty Pippâ—ns quarter and core them without paring them for the paring is the Cordialest part of them Therefore onely wipe or wash them well and pick away the black excrescence at the top and be sure to leave out all the seeds which are hot You may cut them after all the superfluities are takâ—n away inâ—o thinner slices if you please Put three Gallons of Fountain water to them in a great Pipkin and let them boil till the Apples become clear and transparent which is a sign they are perfectly tender and wâ—ll be in a good half hour or a little more Then with your Ladle break them into Mash and Pulpe incorporated with the water letting all boil half an hour longer that the water may draw into it self all the vertue of the Apples Then put to them a pound and a half of pure dubble refined Sugar in powder which will soon dissolve in that hot Liquor Then pour it into an Hippocras bag and let it run through it two or three times to be very clear Then put it up into bottles and after a little time it will be a most pleasant quick cooling smoothing drink Excellent in sharp Gonorrhaeas Sir Paul Neale's way of making Cider The best Apples make the best Cider as Pearmains Pippins Golden-pippins and the like Codlings make the finest Cider of â—ll They must be ripe when you make Cider of them and is in prime in the Summer season when no other Cider is good But lasteth not long not beyond Autumn The foundation of making perfect Cyder consisteth in not having it work much scarce ever at all but at least no second time which Ordinary Cider doth often upon change of weather and upon motion and upon every working it grows harder Do then thus Choose good Apples Red streaks are the best for Cider to keep Ginet-moils the next then Pippins Let them lie about threâ— weeks after they are gathered Then stamp and strain them in the Ordinary way into a woodden fat that hath aâ—â—igot three or four fingers breadth above theâ—â—ottom Cover the fat wâ—th some hair or sack â—oth to secure it from any thing to fall in and to keep in some of the Spirits so to preserve it from dying but not so much as to make it â—erment When the juyce hath been there twelve hours draw it by the spigot the fat inclining that way
you may drink it so or pour a little of it upon tosted sliced-bread and stew it till the bread have drunk up all that broth then add a little more and stew so adding by little and little that the bread may imbibe it and swell whereas if you drown it at once the bread will not swell and grow like gelly and thus you will have a good potage You may add Parsley-roots or Leeks Cabbage or Endive in the due time before the broth is ended boiling and time enough for them to become tender In the Summer you may put in Lettice Sorrel Purslane Borage and Bugloss or what other pot-herbs you like But green herbs do rob the strength and Vigor and Cream of the Potage The Queens ordinary Bouillon de santé in a morning was thus A Hen a handful of Parsley a sprig of Thyme three of Spear-minth a little balm half a great Onion a little Pepper and Salt and a Clove as much water as would cover the Hen and this boiled to less then a pint for one good Porrenger full Nourissant Potage de santé Fill a large earthen pot with water and make it boil then take out half the water and put in Beef and Mutton fit pieces and boil and skim and as soon as it boils season it with Salt and Pepper After an hour and half or two hours put in a Capon and four or five Cloves when it is within a good half hour of being boiled enough put in such herbs as you intend as Sorrel Lettice Purslane Borage and Bugloss or Green-pease and in the Winter Parsley-roots and White-endive or Navets c. so pour the broth upon tosted light bread and let it stew a while in the dish covered You should never put in fresh water And if you should through the consuming of the water by long boiling it must be boiling hot The less broth remains the better is the Potage were it but a Porrenger full so that it would be stiff gelly when it is cold It is good to put into the water at the first a whole Onion or two and if you will a spoonful of well-beaten orgâ— mondé or bottom crust of bread or some of the bottom of a Venison Pasty Potage de santé Make strong broth with a piece of Beef Mutton and Veal adding a piece of the sinews of the leg of Beef seasoning it with two great Onions quartered some Cloves and White-pepper In due time put in a Capon or take some broth out to boil it in But before you put in the Capon take out some of the Broth in which boil and stew Turneps first prepared thus Fry them in scalding butter till they be tender then take them out with a holed skimmer and lay them in a holed dish warmed set in another whole dish When all the butter is quite drained out stew them in a Pipkin in the broth as is said above When you will make up your potage puâ— some Ladlefuls of the broth of the great pot driving away the fat with the ladle upon slices of scorched-bread in a deep dish Let this mittonner a while Then lay the Capon upon it and pour the Turneps and broth of them over all A Duck in lieu of a Capon will make very good potage But then it is best to fry that first as the Turneps then boil it Potage de santé Make a good and well seasoned bouillon with 〈◊〉 Beef Mutton and Veal in which boil a Capon Boil with it either Cabbage or Turneps or whole Onions The first two you put into the broth all over the dish but the Onions you lay all round about the brim when you Serve it in Whiles the meat is boiling to make the bouillon you rost a fleshy piece of Beef without fat of two or three pound and when it is half rosted squeese out all the juyce and put the flesh into the pot with the rest of the meat to boil which will both colour and strengthen it When you find your Bouillon good pour it into the dish where your bread lieth sliced which must be very light and spungy and dryed first after it is sliced and let it mittonner a little Then pour your gravy of Beef upon it or of Mutton and lay your Capon upon it and lay in your roots round about it It is best to boil by themselves in some of the bouillon in a pot a part the roots or Onions Potage de santé Mounsieur de S. Euremâ—nt makes thus his potage de santé and boiled meat for dinner being very Valetudinary Put a knuckle of Veal and a Hen into an earthen Pâ—pkin with a Gallon of water about nine of the Clock forenoon and boil it gently till you have skimmed it well When no more scum riseth which will be in about a quarter of an hour take out the Hen which else would be too much boiled and continue boiling gently till about half an hour past ten Then put in the Hen again and a handful of white Endive uncut at length which requireth more boiling then tenderer herbs Near half hour after eleven put in two good handfuls of tender Sorrel Borage Bugloss Lettice Purslane these two come later then the others therefore are not to be had all the winter a handful a piece a little Cerfevil and a little Beet-leaves When he is in pretty good health that he may venture upon more savoury hotter things he puts in a large Onion stuck round with Cloves and sometimes a little bundle of Thyme and other hot savoury herbs which let boil a good half hour or better and take them out and throw them away when you put in the tender herbs About three quarters after eleven have your sliced dried bread ready in a dish and pour a ladleful of tâ—e broth upon it Let it stew covered upon a Chaâ—ing-dish When that is soaked in put on more So continue till it be well mittonée and the bread grown spungy and like a gelly Then fill up the dish with broth and put the Hen and Veal upon it and cover them over with herbs and so serve it in He keeps of this broth to drink at night or make a Pan-cotto as also for next morning I like to adde to this a rand of tender brisket Beef and the Cragg-end of a neck of Mutton But the Beef muâ—t have six hours boiling So put it on with all the rest at six a Clock VVhen it is well scummed take out all the rest At nine put in the Veal and Mutton and thenceforwards as is said above But to so much meat and for so long boiling you must have at least three Gallons of water Either way you must boil always but leisurely and the pot covered as much as is convenient and season it in due time with a little salt as also with Pepper if you like it and if you be in vigorous health you may put a greater store of Onions quartered The beets have no very good
and bloody then if you perceive any fat to remain and swim upon it cleanse it away with a Feather Squeese the juyce of an Orange through a holed spoon into half a Porrenger full of this and add a little Salt and drink it The Queen used this at nights in stead of a Supper for when she took this she did eat nothing else It is of great yet temperate nourishment If you take a couple of Partridges in stead of a Capon it will be of more nourishment but hotter Great weaknesses and Consumptions have been recovered with long use of this and strength and long life continued notably It is good to take two or three spoonfuls of it in a good ordinary bouillon I should like better the boiling the same things in a close flagon in bulliente Balneo as my Lady Kent and My Mother used Broth and Potage Mounsieur de Bourdeaux used to take a mornings a broth thus made Make a very good broth so as to gelly when it is cold a lean piece of a leg of Veal the Crâ—g-end of a neck of Mutton and a Pullet seasoning it with a little Salt Cloves and Pepper to your mind Beat some of it with a handful of blanched Amonds and twenty husked-seeds of Citron and strain it to the whole put Sugar to it and so drink it as an Emulsion Otherwhiles He would make a Potage of the broth made without fruit boiling and stewing it with some light-bread Pan Cotto To make a Pan Cotto as the Cardinals use in Rome Take much thinner broth made of the fleshes as above or of Mutton alone and boil it three hours gently and close covered in una pignata with lumps of fine light-bread tosted or dried Un Pan grattato is made the same way with fine light-bread grated Season the broth of either lightly with Salt and put in the Spice at the last when the bread is almost boiled or stewed enough You may use juyce of Orange to any of these A wholesom course of diet is to eat one of these or Panada or Cream of Oat-meal or Barley or two New-laid-egg for break-fast and dine at four or five a Clock with Capon or Pullet or Partridg c. beginning your meal with a little good nourishing Potage Two Poched Eggs with a few fine dry-fryed collops of pure Bacon are not bad for break-fast or to begin a meal My Lord Lumley's Pease-Porage Take two quarts of Pease and put them into an Ordinary quantity of Water and when they are almost boiled take out a pint of the Pease whole and strain all the rest A little before you take out the pint of Pease when they are all boiling together put in almost an Ounce of Coriander-seed beaten very small one Onion some Mint Parsley Winter-savoury Sweet-Marjoram all minced very small when you have strained the Pease put in the whole Pease and the strained again into the pot and let them boil again and a little before you take them up put in half a pound of Sweet-butter You must season them in due time and in the ordinary proportion with Pepper and Salt This is a proportion to make about a Gallon of Pease porage The quantities are set down by guess The Coriander-seeds are as much as you can conveniently take in the hollow of your hand You may put in a great good Onion or two A pretty deal of Parsley and if you will and the season afford them you may add what you like of other Porage herbs such as they use for their Porages in France But if you take the savoury herbs dry you must crumble or beat them to small Powder as you do the Coriander-seed and if any part of them be too big to pass through the strainer after they have given heir taste to the quantity in boiling a sufficient while therein you put them away with the husks of the Pease The Pint of Pease that you reserve whole is only to shew that it is Pease-porage They must be of the thickness of ordinary Pease-porage For which these proportions will make about a Gallon Broth for sick and convalescent Persons Put a Crag-end of a Neck of Mutton a Knuckle of Veal and a Pullet into a Pipkâ—n of water with a spoonful or two of French-barley first scalded in a water or two The Pullet is put in after the other meat is well skimmed and hath boâ—led an hour A good hour after that put in a large quantity of Sorrel Lettice Purslane Borage and Bugloss and boil an hour more at least three hours in all Before you put in the herbs season the broth with Salt a little Pepper and Cloves strain out the broth and drink it But for Potage put at first a good piece of fleshy young Beef with the rest of the meat And put not in your herbs till half an hour before you take off the Pot. When you use not herbs but Carrots and Turneps put in a little Peny-royal and a sprig of Thyme Vary in the season with Green-pease or Cucumber quartered longwise or Green sower Verjuyce Grapes always well seasoned with Pepper and Salt and Cloves You pour some of the broth upon the sliced-bread by little and little stewing it before you put the Herbs upon the Potage The best way of ordering your bread in potages is thus Take light spungy fine white French-bread cut only the crusts into tosts Tost them exceeding dry before the fire so that they be yellow Then put them hot into a hot dish and pour upon them some very good strong broth boiling hot Cover this and let them stew together gently not boil and seed it with fresh-broth still as it needeth This will make the bread swell much and become like gelly An Excellent Posset Take half a pint of Sack and as much Rhenish wine sweeten them to your taste with Sugar Beat ten yolks of Eggs and eight of whites exceeding well first taking out the Cocks-tread and if you will the skins of the yolks sweeten these also and pour them to the wine add a stick or two of Cinnamon bruised set this upon a Chafing-dish to heat strongly but not to boil but it must begin to thicken In the mean time boil for a quarter of an hour three pints of Cream seasoned duly with Sugar and some Cinnamon in it Then take it off from boiling but let it stand near the fire that it may continue scalding-hot whiles the wine is heating When both are as scalding-hot as they can be without boiling pour the Cream into the wine from as high as you can When all is in set it upon the fire to stew for 1 8 of an hour Then sprinkle all about the top of it the juyce of a ¼ part of a Limon and if you will you may strew Powder of Cinnamon and Sugar or Ambergreece upon it Pease of the seedy buds of Tulips In the Spring about the beginning of May the flowry-leaves of Tulips do fall away and there remains
put into it the yolks of twelve Eggs the whites of four being first very well beaten between three quarters of a pound of Sugar two Nutmegs grated a little Salt half a pound of Raisins first plump'd These being sliced together cut some thin slices of a stale Manchet dry them in a dish against the fire and lay them on the top of the Cream and some Marrow again upon the bread and so bake it To make an Hotchpot Take a piece of Brisket-beef a piece of Mutton a Knuckle of Veal a good Colander of pot-herbs half minced Carrots Onions and Cabbage a little broken Boil all these together until they be very thick Another Hotchpot Take a Pot of two Gallons or more and take a brisket rand of Beef any piece of Mutton and a piece of Veal put thâ—s with sufficient water into the pot and after it hath boiled and been skimmed put in a great Colander full of ordinary pot-herbs a piece of Cabbage all half cut a good quantity of Onions whole six Carrots cut and sliced and two or three Pippins quartered Let this boil three hours until it be almost a gelly and stir it often least it burn To stew Beef Take good fat Beef slice it very thin into small pieces and beat it well with the back of a chopping Knife Then put it into a Pipkin and cover it with wine and water and put unto it a handful of good Herbs and an Onion with an Anchoves Let it boil two hours A little before you take it up put in a few Marygold-flowers and so season it with what Spice you please and serve them up both with sippets Another to stew Beef Take very good Beef and slice it very thin and beat it with the back of a Knife Put to it the gravy of some meat and some wine or strong broth sweet-herbs a quantity let it stew till it be very tender season it to your liking and varnish your dish with Marygold-â—loweâ—s of Barberries To stew a Breast of Veal Take a Breast of Veal half rosted and put it a stewing with some wine and gravy three or four yolks of Eggs minced small a pretty quantity of Sweet-herbs with an Onion Anchoves or Limon stick it either with Thyme or Limon-peels and season it to your liking Sauce of Horse-Radish Take Roots of Horse-radish scraped clean and lay them to soak in fâ—ir-water for an hour Then rasp them upon a Grater and you shall have them all in a tender spâ—â—gy Pap. Put Vinegar to it and a very little Sugar not so much as to be tasted but to quicken by contariety the taste of the other The Queens Hochpot From Her Escuyer de Cuisine Mr. la Montagne The Queen Mothers Hochpot of Mutton is thus made It is exceeding good of fresh Beef also for those whose Stomacks can digest it Cut a neck of Mutton Crag end and all into steaks which you may beat if you will but they will be very tender without beating and in the mean time prepare your water to boil in a Possnet which must be of a convenient bigness to have water enough to cover the meat and serve all the stewing it without needing to add any more to it and yet nâ— supâ—â—flâ—ous water at last Puâ— your meat into the boilâ—â—g water and when you have scummed it cleâ—n put into it a good handful of paâ—sley and as much of Sibboulets yoâ—ng Onions or Sives chopped small if you like to eat them in substance otherwise tied up in a bouquet to throw them away when they have communicated to the waâ—er all their taste some Pepper three or four Cloves and a little Salâ— and half a Limon first pared These must stew or boil simpringly covered at least three or hours a good deâ—l more if Beef stirring it often that it burn not too A good hour before you inâ—end to take it off put some quartered Turneps to it or if you like them some Carrots A while after take a good lump of Houshold-bread bigger thâ—n your fist crust and crum broil it upon a Gridiron that it be throughly tosted scâ—ape off the black burning on the ouâ—side then soak it throughly in Vinegar and put this lump of tost into your possnet to stew with it which you take out and throw away afâ—er a while About a quarter of an hour before you serve it up melt a good lump of Butter as much as a great Egg till it grow red then take it from the fire and put to it a little fine flower to thicken it about a couple of spoonfuls like thick Pap. Stir them very well together then set them on the fire again till it grow-red stirring it all the while then put to it a ladleful of the liquor of the pot and let them stew a while together to incorporate stirring it always Then pour this to the whole substance in the Possnet to Incorporate with all the liquor and so let them stew a while together Then pour it out of the possnet into your dish meat and all for it will be so tender it will not endure taking up piece by piece with your hand If you find the taste not quick enough put into it the juyce of the half Limon you reserved For I should have said that when you put in the Herbs you squeese in also the juyce of half a Limon pared from the yellow rinde which else would make it bitter and throw the pared and squeesed half the substance into it afterwards The last things of Butter bread flower cause the liaison and thickening of the liquor If this should not be enough you may also put a little gravy of Mutton into it stirring it well when it is in least it curdle in stewing or you may put the yolk of an Egg or two to your liaison of Butter Flower and ladleful of broth For gravy of Mutton Rost a juycy leg of Mutton three quarters Then gash it in several places and press out the juyce by a screw-press A savoury and nourishing boiled Capon Del Conte di Trino à Milano Take a fat and fleshy Capon or a like Hen Dress it in the ordinary manner and cleanse it within from the guts c. Then put in the fat again into the belly and split the bones of the legs and wings as far as you may not to deface the fowl so as the Marrow may distil out of them Add a little fresh Butter and Marrow to it season it with Salt Pepper and what other Spice you like as also savoury herbs Put the Capon with all these condiments into a large strong sound bladder of an Ox first well washed and scoured with Red-wine and tie it very close and fast to the top that nothing may ouse out nor any water get in and there must be void space in the bladder that the flesh may have room to swell and ferment in therefore it must be a large one Put this to boâ—l for a couple of hours in a Kettle
and so serve it up If you would have the meat first made brown and Rissolé fry it first with Butter till it be brown on the outside then pour out all the Butter and put water to it in which boil it and do all as before If you like Onions or Garlike you may put some to the water Flesh broth may be used both ways in stead of water and maketh it more Savoury A Nourishing Hachy Take good Gravy of Mutton or Veal or of both with the fat clean skimmed off Break into it a couple of new-laid Eggs and stir them in it over a Chafing-dish of Coals in the mean time mingle some small cut juycy hashy of Rabet Capon or Mutton with another parcel of like Gravy as above till it be pretty thin Then put this to the other upon the fire and stir them well with a spoon whiles they heat When all is heated through it will quicken of a sudden You may put in at first a little chipping of crusty bread if you will Season this with white Pepper Salt juyce of Orange or Verjuyce of Berberies or Onion or what you like best A pint of Gravy or less four or five spoonfulls of hashy and two Eggs is a convenient proportion for a light Supper Such Gravy with an Onion split in two lying in it whiles it is heating and a little Pepper and Salt and juyce of Limon or Orange and a few Chippings of light-bread is very good Sauce for Partridges or Cocks Excellent Marrow-Spinage-Pasties Take Spinage and chop it a little then boil it till it be tender In the mean time make the best rich light Crust you can and roul it out and put a little of your Spinage into it and Currants and Sugar and store of lumps of Marrow Clap the Past over this to make little Pasties deep within and fry them with clarified Butter To Pickle Capons My Lady Portland's way Take two large fleshy Capons not two fat when you have draw'd and trussed them lay them upon a Chafing-dish of Charcoal to singe them turning them on all sides till the hair and down be clean singed off Then take three pounds of good Lard and cut it into larding pieces about the thickness of a two-peny cord and Lard it well but first season your bits of Lard with half an Ounce of Pepper and a handful of Salt then bind each of them well over with Pack-thread and have ready over the fire about two Gallons of Beef-broth and put them in a little before it boileth when they boil and are clean skimmed then put in some six Bay-leaves a little bunch of Thyme two ordinary Onions stuck full of Cloves and Salt if it be not Salt enough already for pickle when it hath boiled about half an hour put in another half Ounce of beaten White-Pepper and a little after put in a quart of White-wine So let it boil until it hath boiled in all an hour and so let it lie in the pickle till you use it which you may do the next day or any time within a fortnight in stead of broth you may use water which is better in case you do four or six which of themselves will make the pickle strong enough If you will keep them above four days you must make the pickle sharp with Vinegar Very good sauce for Partridges or Chicken To ordinary Sauce of sliced or grated-bread soaked in good Bouillon with Butter melted in it put Gravy of Mutton and a Cloven-Onion or two to stew with it whiles you put it upon the fire to heat anew Then take out the Onion and put in some Limon-sliced or juyce of Limon and some white Pepper You put in his proportion of Salt before To make Minced Pyes Take two Neats-tongues and boil them Shred them with Beef-suet and put in Cloves and Mace beaten very small with Raisins Currants and Sugar you must mingle them before you put in your Suet. Fat double tripes boiled tender then minced make very good Pyes To make a French-Barley Posset Take two quarts of Milk to half a pound of French-barley boil it until it is enough when the Milk is almost boiled away put to it three Pintes of good Cream Let it boil together a quarter of an hour then sweeten it and put in Mace Cinnamon in the beginning when you first put in your Cream When you have done so take White-wine a Pint or Sack and White-wine together of each half a Pint sweeten it as you love it with Sugar pour in all the Cream but leave your Barley behind in the Skillet This will make an Excellent Posset nothing else but a tender Curd to the bottom let it stand on the Coals half a quarter of an hour To make Puff-past Take a Giâ—l of cold-cold-water two whites of Eggs and one yolk to a quart of Flower one pound of Butter so rowl it up but keep out of the Flower so much as will rowl it up To make a Pudding with Puff-past Take a new French peny-loaf and slice it very thin and lay it in a dish and take three pints of Cream and boil it with a little Mace and Nutmeg grated sweeten it with a little Sugar and add to it a little Salt Then let it stand till it be cold Then take ten yolks of Eggs and beat them very well with two or three spoonfuls of the Cream then put it into the Cream and stir them well together Take the Marrow of three bones lay half the Marrow upon the bread in good big lumps and some Citron and Candid Limon and what other sweet meats you like Then pour it all upon the bread then put the rest of your Marrow on the top with Citron and Candid Limon I forgot to tell you that you must lay a Puff-paste at the bottom of the dish before you put in the bread and cover it with the same To make Pear-Puddings Take a cold Turky Capon or coâ—d Veal Shred it very small and put almost as much Beef-suet as your meat and mince it very small Then put Salt and Nutmeg grated half a pound of Currants a little grated-bread and a little Flower Then put in three yolks of Eggs and one of the whites beaten very well Then take so much Cream as will wet them and make them up as big as a Bon-christian pear and as you make them up take a little flower in your hand that they may not cling Then put in little sticks at the bottom like the stems of Pears or make them up in Baâ—ls Butter the dish very well and send them up in the same dish you bake them in They will be baked in about half an hour I think the dish needeth not to be covered whiles it baketh You may make minced Pyes thus and bake them with Puff-past in a dish like a Florenden and use Marrow in stead of Suet. Marrow-Puddings Take the pith of Beeves a good spoonful of Almonds very small beaten with Rose-water beat the
pith when the skin is taken off very well with a spoon then mingle it with the Almonds and put in it fix yolks of Eggs well beaten and four spoonfuls of Cream boiled and cold it must be very thick put in a little Amber-greece and as much Sugar as will sweeten them a little Salt and the Marrow of two good bones cut in little pieces When your Beefs-guts are seasoned fit them up and boil them To make Red Dear Take a piece of the Buttock of Beef the leanest of it and beat it with a rowling-pin the space of an hour till you think you have broken the grain of it and have made it very open both to receive the sowsing-drink and also to make it tender Then take a pint of Vinegar and a pint of Claret-wine and let it lie therein two nights and two days Then beat a couple of Nutmegs and put them into the sowsing-drink then Lard it Your Lard must be as big as your greatest finger for consuming Then take Pepper Cloves Mace and Nutmegs and season it very well in every place and so bake it in Eye-paste and let it stand in the oven six or seven hours And when it hath stood three hours in your oven then put it in your sowsing-drink as is aforesaid and you may keep it a quarter of a year if it be kept close To make a shoulder of Mutton like Venison Save the blood of your sheep and strain it Take gratâ—d bread almost the quantity of a Peny loaf Pepper Thyme chopp'd small mingle these Ingredients with a little of the blood and â—tufâ— the mutton Then wrap up your shoulder of Mutton and lay it in the blood twenty four hours prick the shoulder with your Knife to let the blood into the flesh and to serve it with Venison Sawce To stew a Rump of Beef Take a Rump of Beef and season it with Nutmegs grated and some Pepper and Salt mingled together and season the Beef on the Bony-side lay it in a pipkin with the fat-side downward Take three pints of Elder-wineâ—vinegar and as much water and three great Onions and a bunch of Rosemary tyed up together Put them all into a Pipkin and steâ— them three or four hours together with a soâ—â— fire being covered close Then dish it up upoâ— sippets blowing off the fat from the Gravy anâ— some of the Gravy put into the Beef and servâ— it up To boil smoaked Flesh. Mounsieur Overbec doth tell me that wheâ— He boileth a Gambon of Bacon or any salted flesh and hanged in the smoak as Neats-tongues Hung-beef and Hogs-cheeks c. He putteth into the Kettle of water to boil with them three or four handfuls of fleâ—r de foin more or less according to the quantity of flesh and water tyed loosly in a bag of course-cloth This maketh it much tenderer shorter mellower and of a finer colour A Plain but good Spanish Oglia Take a Rump of Beef or some of Brisket or Buttock cut into pieces a loâ—n of Mutton wiâ—h the superfluous fat taken off and a fleshy piece of the Leg of Veal or a Knuckle a piece of enterlarded Bacon three or 4 Onions or some Garlike and if you will a Capon or two or three great â—ame Pigeons First put into the water the Beef and the Bacon After a while the Mutton and Veal and Onions But not the Capon or Pigeons till only so much time remain as will serve barely to boil them enough If you have Garavanzas put them in at the firâ—t after they have been soaked with Ashes all night in heat and well washed with warm water after they are taken out or if you will have Cabbage or Roots or Leeks or whole Onions put them in time enough to be sufficiently boiled You may at first put in some Crusts of bread or Venison Pye crust It must boil in all five or six hours gently like stewing after it is well boiled A quarter or half an hour before you intend to take it off take out a porrenger â—ull of broth and put to it some Pepper and five or six Cloves and a Nutmeg and some Saffran and mingle them well in it Then put that into the pot and let it boil or stew with the rest a while You may put in a bundle of Sweet-herbs Salt must be put in as soon as the water is skimmed Vuova Lattate Take a quart of good but fine broth beat with it very well eight New-laid-eggs whites and all and put in a little Sugar and if you will a little Amber or some Mace or Nutmeg Put all this into a fit Pipkin and set this in a great one or a kettle of boiling water till it be stiffened like a Custard Vuova Spersa When some broth is boiling in a Pipkin pour into it some Eggs well beaten and they will curdle in a lump when they are enough â—ake them out with a holed ladle and lay them upon the bread in the Minestra To make Excellent Black-puddings Take a quart of Sheeps-blood and a quart of Cream ten Eggs the yolks and the whites beaten well together stir all this Liquor very well then thicken it with grated Bread and Oat-meal finely beaten of each a like quantity Beef-suet finely shred and Marrow in little lumps season it with a little Nutmeg and Cloves and Mace mingled with Salt a little Sweet-marjoram Thyme and Peny-royal shrâ—d very well together and mingle them with the oâ—her things Some put in a few Currants then fill them in cleansed guts and boil them carefully A Receipt to make white Puddings Take a fillet of Veal and a good fleshy Capon then half rost them both and take off their skins which being done take only the wings and brawns with an equal proportion of Veal which must be shred very small as is done for Sassages To this shred half a pound of the belly part of interlarded Bacon and half a pound of the finest leaf la pâ—nne of Hog cleared from the skin then take the yolks of eighteen or twenty Eggs and the whites of six well beaten with as much Milk and Cream as will make it of convenient thickness and then season it with Salt Cloves Nutmeg Mace Pepper and Ginger if you please The Puddings must be boiled in half Milk and half water You are to use small-guts such as for white-Mâ—rrow-puddings and they are to be cleansed in the Oâ—dinary manner and filled very lankley for they will swell much in the boiling and break if they be too full To make an Excellent Pudding Take of the Tripes of Veal the whitest and finest you can find wash them well and let them lâ—e in fair Fountain or River-water till they do not smell like Tripes This done cut them so small as is necessary to pass through a Tunnel Take also one or two pounds of Pork that hath not been salted and cut it as small as the Tripes and mingle them altogether which season with Salt White-pepper Anis-seeds beaten
and Coriander-seeds Then make a Liaison with a little Milk and yolks of Eggs and after all is well mingled and thickned as it ought to be you must fill with it the greatest guts of a Hog that may be had with a Funnel of Whâ—â—e iron having first tyed the end of the gut below Do not fill it too full for fear they should break in the boiling but leave room enough for the flesh to swell When you are going to boil them put them into a Kettle with as much Milk as will cover and boil them being boiled let them lie in the liquor till they are almost cold then take them out and lay them in a basket upon a clean linnen cloth to cool If they are well seasoned they will keep twelve or fifteen days provided you keep them in a good place not moist nor of any bad smell You must still turn them and remove them from one place to another Scotch Collops My Lord of Bristol's Scotch Collops are thus made Take a leg of fine Sweet-Mutâ—on that to make it tender is kept as long as possible may be without stinking In Winter seven or eigâ—t days Cut it into slices with a sharp Knife as thin as possibly you can Then beat it with the back of a heavy Knife as long as you can not breaking it in pieces Then sprinkle them with Salt and lay them upon the Gridiron over a small Charcoal-fire to broil till you perceive that side is enough and before any moisture run out of them upon the fire Then lay the Collops into a warm dish close covered till the Gravy be run out of them Then lay their other side upon the Gridiron and make an end of broiling them and put them again into the dish where the former Gravy run out Add to this more Gravy of Mutton heightened with Garlike or Onions or Eschalots and let them stew a while together then serve them in very hot They are also very good of a Rump of tender Beef To rost Wild-Boar At Franckfort when they rost Wild-boar or Ro-buck or other Venison they lay it to soak six or eight or ten days according to the thickness and firmness of the piece and Peneâ—rability of it in good Vinegar wherein is Salt and Juniper-berries bruised if you will you may add bruised Garlick or what other Haut-goust you like the Vinegar coming up half way the flesh and turn it twice a day Then if you will you may Lard it When it is rosted it will be very mellow and tender They do the like with a leg or other part of Fresh-pork Pyes I made good Pyes there with two Hares a good Goose and as much as the Goose is the lean of fresh good Pork all well hashed and seasoned then larded with great Lardons well seasoned first sprinkled with Vinegar and Wine and covered with Bay-leaves and sheets of Lard then laid in past and baked I made also good Pyes of Red-Deer larding well the lean then laying under it a thick Plastron or Cake of a Finger thick of Beef-suet first chapped small and seasoned well with Pepper and Salt then beaten into a Cake fit for the meat And another such Cake upon the Deers-flesh and so well baked in strong crust and soaked two or three hours in the oven after it was baked enough which required six good hours If you use no Suet put in Butter enough as also put in enough to fill the paâ—â—e after it is baked and half cold by a hole made in the top when it is near half baked Baked Venison My Lady of Newport bakes her Venison in a dish thus A side or a hâ—nch serves for two dishes Season it as for a Pasty Line the dish with a thin crust of good pure Past but make it pretty thick upwards towards the brim that it may be there Pudding-crust Lay then the Venison in a round piece upon the Paste in the dish that must not fill it up to touch the Pudding but lie at ease put over it a cover and let it over-reach upon the brim with some carved Pasty work to grace it which must go up with a border like a lace growing a little way upwards upon the Cover which is a little arched up and hath a little hole in the top to pour in unto the meat the strong well seasoned broth that is made of the broken bones and remaining lean flesh of the Venison Put a litâ—le pure Butter or Beef-suet to the Venison before you put the cover on unless it be exceeding fat This must bake five or six hours or more as an ordinary Pasty An hour or an hour and half before you bake it out to serve it up open the Oven and draw out the dish far enough to pour in at the little hole of the cover the strong decoction in stead of decoction in water you may boil it by self in Balneo in duplici vase or bake it in a pot with broth and Gravy of Mutton of the broken bones and flesh Then set it in again to make an end of his baking and soaking The meat within even the lean will be exceeding tender and like a gelly so that you may cut all of it with a spoon If you bake a side at once in two dishes the one will be very good to keep cold and when it is so you may if you please bake it again to have it hot not so long as at first but enough to have it all perfectly heâ—ted through She bakes thus in Pewter-dishes of a large â—ise Mutton or Veal may be thus baked with their due seasoning as with Onions or Onions and Apples or Larding or a Cawdle c. Sweet-breads Beatilles Champ gâ—ons Treuâ—fles c. An Excellent way of making Mutton Steaks Cut a Rack of Mutton into tender Steaks Rib by Rib and beat the flesh well with the back of a Knife Then have a composition ready made of Crumbs of stale Manchet grated small and a little Salt a fit proportion to Salt the meat and a less quantity of White-pepper Cover over on both sides all the flesh with this pretty thick pressing it on with your fingers and flat Knife to make it lie on Then lay the Steaks upon a Gridiron over a very quick fire for herein consisteth the well doing and when the fire hath pierced in a little on the one side turn the other before any juyce drop down through the Powder This turning the steaks will make the juyce run back the other way and before it run through and drop through this side you must turn again the other side doing so till the Steaks be broiled enough Thus you keep all the juyce in them so that when you go to eat them wâ—ich must be presently as they are taken from the fire abundance of juyce runneth out as soon as your Knife entereth in to the flesh The same Person that doth this rosteth a Capon so as to keep all its juyce in it The
mystery of it is in tuâ—ning it so quick that nothing can drop down This maketh it the longer in rosting But when you cut it up the juyce runneth out as out of a juycie leg of Mutton and it is excellent meat Excellent good Collops Take two legs of fleshy juycie tender young Mutton cut them into as thin slices as may be Beat them with the back of a thick Knife with smart but gentle blows for a long time on both sides And the stroaks crossing one another every way so that the Collops be so shoâ—t that they scarce hang together This quantity is near two hours beating Then lay them in a clean frying-pan and hold them over a smart fire And it is best to have a sit cover for the Pan with a handle at the top of it to take it off when you will Let them fry so covered till the side next the Pan be enough then turn the other side and let that fry till it be enough Then Pour them with all the Gravy which will be much into a hot dish which cover with another hot one and so serve it into eat presently You must season the Collops with Salt sprinkled upon them either at the latter end of beating them or whiles they fry And if you love the taste of Onions you may rub the Pan well over with one before you lay in the Steakâ— or Collops or when they are in the dish you may beat some Onion-water amongst the Gravy You may also put a little fresh-butter into the pan to melt and line it all over before you put in the Collops that you may be sure they buâ—n not to the pan You must put no more Collops into one pan at once then meerly to cover it with one Lâ—re that the Collops may not lye one upon another Bluck Puddings Take three pints of Cream and boil it with a Nutmeg quartered three or four leaves of large Mace and a stick of Cinnamon Then take half a pound of Almonds beat them and strain them with the Cream Then take a few fine Herbs beat them and strain them to the Cream which came from the Almonds Then take two or three spoonfuls or more of Chickens blood and two or three spoonfuls of grated-bread and the Marrow of six or seven bones with Sugar and Salt and a little Rose-water Mix all together and fill your Pâ—ddings You may put in eight or ten Eggs with the whites of two well-beaten Put in some Musk or Ambeâ—greece To make Pith Puddings Take a good quantity of the pith of Oxen and let it lie all night in water to soak out the blood The next morning strip it out of the skin and so beaâ— it with the back of a spoon till it be as fine as Pâ—p You must beat a little Rose-water with it Then take three pints of good thick Cream and boil it with a Nutmeg quartered three or four leaves of large Mace and a stick of Cinnamon Then take half a pound of the best Jordan Almondâ— Blanch them in cold water all night then beat them in a Mortar with some of your Cream and as they grow dry still put in more Cream and when they be well beaten strain the Cream from the Almonds into the Pith. Then beat them still until the Cream be done and strain it still to the pith Then take the yolks of ten Eggs with the Whites of two beat them well and put them to your former Ingredients Then take a spoonful of grated-bread Mingle all these together with half a pound of fine-sugar the Marrow of six or seven bones and some Salt and so fill your Puddings They will be much the better if you put in some Ambergreece Red-Herrings Broyled My Lord d' Aubigny eats Red-herrings thus broiled After they are opened and prepared for the Gridiron soak them both sides in Oyl and Vinegar beaten together in pretty quantity in a little Dish Then broil them till they are hot through but not dry Then soak them again in the same Liquor as before and broil them a second time You may soak and broil them again a third time but twice may serve They will be then very short and crisp and savoury Lay them upon your Sallet and you may also put upon it the Oyl and Vinegar you soaked the Herrings in An Oat-meal-Pudding Take a Pint of Mâ—lk and put to it a Pint of large or midling Oat-meal let it stand upon the fire until it be scalding hot Then let it stand by and soak about half an hour Then pick a few sweet Herbs and shred them and put in half a pound of Currants and half a pound of Suet and about two spoonfuls of Sugar and three or four Eggs. These put into a bag and boiled do make a very good Pudding To make Pear-Puddings Take a cold Capon or half-rosted which is much better then take Suet shred very small the meat and Suet together then half as much grated bread two spoonfuls of Flower Nutmegs Clove and Mace Sugar as much as you please half a Pound of Currants the yolks of two Eggs and the white of one and as much Cream as will make it up in a stiff Paste Then make it up in fashion of a pear a stick of Cinnamon for the stalk and the head a Clove To make Call-Puddings Take three Marrow-bones slice them water the Marrow over night to take away the blood Then take the smallest of the Marrow and put it into the Puddings with a Peny-loaf grated a spoonful of Flower and Spice as before a quarter of a pound of Currants Sugar as much as you please four Eggs two of the whites taken away Cream as much as will make it as stiff as other Puddings Stuff the Call of Veal cut into the bigness of little Hogs-puddings you must sow them all to one end and so fill them then sow up the other end and when they are boiled take hold of the thred and they will all come out You must boil them in half whiteâ—Wine and half Water with one large Mace a few Currants a spoonful of the Pudding stuff the Marrow in whole lumps all this first boiled up then put in your Pâ—ddings and when half boiled put in your Marrow One hour will boil them Serve them up wâ—th Sippets and no more Liquor then will serve them up you must put Salt in all the Puddings A Barley Pudding Take two Ounces of Barley pick'd and washed boil it in Milk till it is tender then let your Milk run from it Then take half a Pint of Cream and six spoonfuls of the boiled Barley eight-spoonfuls of grated bread four Eggs two whiâ—es taken away Spice as you please and Sugar and Salt as you think fit one Marrow-bone put in the lumps as whole as you can Then make Puff-paste and rowl a thin sheet of it and lay it in a dish Then take a piece of Green-citron sliced thin lay it all over the dish Then take
in a little White-wine or Verjuyce at the last or some juyâ—e of Orange To dress Lamprey's At Glâ—cester they use Lamprey's thus Heat water in a Pot or Kettle with a narrow mouth till it be near ready to boil so that you may endure to dip your hand into it but not to let it stay in Put your Lamprey's as they come out of the River into this scalding-water and cover the pot that little while they remain in which must be but a moment about an Ave Maria while Then with a Woodden ladle take them out and laâ— them upon a table and hold their head in a Napkin else it will slâ—p away if held in the bare hand and with the back of a knife scrape off the mud which will have risen out all along the fish A great deal and very thick will come off and then the skin will look clean and shining and blew which must never be flead off Then open their bellies all along and with a Pen-knife loosen the string which begins uâ—der the gall having first cast away the gall and entrails then pull it out and in the pulling away it will stretch much in length then pick out a black substance that is all along under the string cutting towards the back as much as is needful for this end Then rowl them up and down in a soft and dry napkin changing this as soon as it is wet for another using so many Napkins as may make the fishes perfectly dry for in that consisteth a chief part of their preparation Then powder them well with Pepper and Salt rubbing them in well and lay them round in a Pot or strong crust upon a good Lare of Butter and store of Onions every where about them and chiefly a good company in the middle Then put moâ—e Butter upon them covering the pot with a fit cover and so set them into a quick oven that is strongly heated where they will require three or four hours at least baking When they are taken out of the oven and begin to cool pour store of melted Butter upon them to fill up the pot at least three fingers breadâ—h above the fish and then let it cool and harden And thus it will keep a year if need be so the Butter be not opened nor craked that the air get in to the fish To eat them presently They dress them thus When they are prepared as abovesaid ready for baking boâ—l them with store of Salt and gross Pepper and many Onions in no more water then is necessary to cover them as when you boil a Carp or Pike an Court bovillon In half or three quarters of an hour they will be boiled tender Then take them and drain them from the water and serve them with thickened Butter and some of the Onions mâ—nced into it and a little Pepper laying the fish upon some sippeâ—s of spungy bread that may soak up the water if any come from the fish and pour butter upon the fish so serve it up hot To dress Stock fish â—omewhat differingly from the way of Holland Beat the fish very well with a large Woodden-Mâ—llet so as not to break it but to loosen all the flakes within It is the best way to have them beaten with hard heavy Ropes And though thus beaten they will keep a long time if you put them into Pease-straw so thrust in as to keep them from all air and that they touch not one another but have straw enough between every fish When you will make the best dish of them take only the tails and tye up half a dozen or eight of them with White-thred First they must be laid to soak over night in cold water About an hour and half or a little more before they are to be eaten put them to boil in a pot or Pipkin that you may cover with a cover of Tin or Letton so close that no steam can get out and lay a stone or other weight upon it to keep the cover from being driven off by the steam of the water Put in no more water then well to cover them They must never boil strongly but very leasurely and but simpringly It will be near half an hour before the water begin to boil so And from their beginning to do so they must boil a good hour You must never put in any new water though hot for that will make the fish hard After the hour take out the fishes and untie them and lay them loose in a colander with holes to drain out the water and toss them in it up and down very well as you use to do Butter and Pease and that will loosen and break asunder all the flakes which will make them the more susceptible of the Butter when you stew them in it and make it pierce the better into the flakes and make them tender Then lay them by thin rows in the dish they are to be served up in casting upon every row a little salt and some green Parsley minced very small They who love young-green Onions or sives or other savory Herbs or Pepper may use them also in the same manner when they are in season When all is iâ— fill up with sweet Butter well melted and thickened and so let it stew there a while to soak well into the fish which will lie in fine loose tender flakes well buttered and seasoned You may eat it with Mustard besides Buttered whitings with Eggs. Boil Whitings as if you would eat them in the Ordinary way with thick Butter-sauce Pick them clean from skin and bones and mingle them well with butter and break them very small and season them pretty high with Salt In the mean time Butter some Eggs in the best manner and mingle them with the buttered Whitings and mash them well together The Eggs must not be so many by a good deal as the Fish It is a most savoury dish To dress Poor-john and Buckorn The way of dressing Poor-john to make it very tender and good meat is this Put it into the Kettle in cold water and so hang it over the fire and so let it soak and stew without boiling for 3 hours but the water must be very hot Then make it boil two or three walms By this time it will be very tender and swelled up Then take out the back-bone and put it to fry with Onions If you put it first into hot water as ling and such salt fish or being boiled if you let it cool and heat it again it will be tough and hard Buckorne is to be watered a good hour before you put it to the fire Then boil it till it be tender which it will be quickly Then Butter it as you do Ling and if you will put Eggs to it The way of dressing Stock-fish in Holland First beat it exceedingly well a long time but with moderate blows that you do not break it in pieces but that you shake and loosen all the inward Fibers
Then put it into water which may be a little warmed to soak and infuse so during twelve or fourteen hours or more if it be not yet pierced into the heart by the water and grown tender Then put it to boil very gently and with no more water then well to cover it which you must supply with new hot water as it consumeth for six or seven hours at least that it may be very tender and loose and swelled up Then press and drain out all the water from it and heat it again in a dish with store of melted Butter thickened and if you like it you may season it also with Pepper and Mustard But it will be yet better if after it is well and tender boiled in water and that you have pressed all the water you can out of it you boil it again an hour longer in Milk out of which when you take it to put it into the dish with butter you do not industriously press out all the Mâ—lk as you did the water but only drain it out gently pressing it moderately In the stewing it with butter season it to your taste with what you think fitting Another way to dress Stock-fish Beat it exceeding well with a large woodden Mallet till you may easily pluck it all in pieces severing every flake from other and every one of them in it so being loose spungy and limber as the whole fish must be and plyant like a glove which will be in less then an hour Pull then the bones out and throw them away and pluck off the skin as whole as you can but it will have many breaches and holes in it by the beating then gather all the fish together and lap it in the skin as well as you can into a round lump like a bag-pudding and tye it about with cords or strings like a little Collar of Brawn or souced fish and so put it into luke warm water overnight to soak covering the vessel close but you need not keep it near any heat whiles it lyeth soaking Next morning take it out that water and vessel and put it into another with a moderate quantity of other water to boil which it must do very leisurely and but simpringly The main care must be that the vessel it boileth in be covered so exceeding close that not the least breath of steam get out else it will not be tender but tough and hard It will be boiled enough and become very tender in about a good half hour Then take it out unty it and throw away the skin and lay the flaky fish in a Cullender to drain away the water from it You must presently throw a little Salt upon it and all about in it to season it For then it will imbibe it into it self presently whereas if you Salt it not till it grow cold in the air it will not take it in Mean while prepare your sauce of melted well thickened butter which you may heighten with shreded Onions or Syves or what well tasted herbs you please and if you will you may first strew upon the fish some very small shreded young Onions or Sibbouls or Syves or Parsley Then upon that pour the melted butter to cover the fish all over and soak into it Serve it in warm and covered To dress Parsneps Scrape well three or four good large roots cleansing well their outside and cutting off as much of the little end as is Fibrous and of the great end as is hard Put them into a possnet or pot with about a quart of Milk upon them or as much as will cover them in boiling which do moderately till you find they are very tender This may be in an hour and half sooner or later as the roots are of a good kind Then take them out and scrape all the outside into a pulpe like the pulpe of roasted apples which put in a dish upon a chafing dish of Coals with a little of the Milk you boiled them in put to them not so much as to drown them but only to imbibe them and then with stewing the pulpe will imbibe all that Milk When you see it is drunk in put to the pulpe a little more of the same Milk and stew that till it be drunk in Continue doing thus till it hath drunk in a good quantity of the Milk and is well swelled with it and will take in no more which may be in a good half hour Eat them so without Sugar or Butter for they will have a natural sweetness that is beyond sugar and will be Unctuous so as not to need Butter Parsneps raw cut into little pieces is the best food for tame Rabets and makes them sweeâ— As Rice raw is for tame Pigeons and they like it best varying it sometimes with right tares and other seeds Cream with Rice A very good Cream to eat hot is thus made Into a quart of sweet Cream put a spoonful of very fine powder of Rice and boil them together suffiâ—iently adding Cinâ—amon or Mâ—ce and Nutmeg to your liking When it is boiled enough take it from the fire and beat a couple of yolks of new-laid Eggs to colour it yellow Sweeten it to your taste Put bread to it in it's due time Grâ—wel of Oat-meal and Rice Doctor Pridion ordered my Lord Cornwallis for his chief diet in his looseness the following grewel which he found very tastefull Take about two parts of Oat-meal well beaten in a Mortar and one part of Rice in subtile powder Boil these well in water as you make water-grewel adding a good proportion of Cinnamon to boil also in dâ—e time then strain it through a cloth and sweeten it to your taste The yolk of an Egg beaten with a little Sherry-sack and put to it is not bad in a looseness At other times you may add Butter It is very tasteful and nourishing Sauce for a Carp or Pike To butter Pease Take two or three spoonfuls of the Liquor the Carp was boiled in and put it into a pipkin There must be no more then even to cover the bâ—ttom of the pipkin Make this boil by it self as soon as it doth so put to this half a pound of sweet butter let it melt gently or suddenly it imports not so as the liquor boiled when you did put the butter in when the butter is melted then take it from the fire and holding the handle in your hand shake it round a good while and strongly and it will come to be thick that you may almost cut it wâ—th a Knife Then squeese juyce of Limon into it or of sharp Orange or Verjuyce or Viâ—egar and heat it agaâ—n as much as you please upon the fire It will ever after continue thick and never again upon any heating grow oily though it be cold and heated again twenty times Butter done with fair water as is said above with the other Liquor will be thick in the same manner for the liquors make no difference in that
about half an hour Then take it from the fire and let it cool When the pickle is quite cold and the Mushrooms also quite cold and drained from all moisture put them into the Liquor with all the Ingredients in it which you must be sure be enough to cover them In ten or twelve days they will have taken into them the full taste of the pickle and will keep very good half a year If you have much supernatant Liquor you may parboil more Mushroms next day and put them to the first If you have not gathered at once enough for a dressing you may keep them all night in water to preserve them white and gather more the next day to joyn to them To stew Wardens or Pears Pare them put them into a Pipkin with so much Red or Claret-Wine and water ana as willâ—near reach to the top of the Pears Stew or boil gently till they grow tender which may be in two hours After a while put in some sticks of Cinnamon bruised and a few Cloves When they are almost done put in Sugar enough to season them well and their Syrup which you pour out upon them in a deeâ— Plate To stew Apples Pare them and cut them into slices stew them with Wine and Water as the Pears and season them in like manner with Spice Towards the end sweeten them with Sugar breaking the Apples into Pap by stirring them When you are ready to take them off put in good store of fresh-butter and incorporate it well with them by stirring them together You stew these between two dishes The quickest Apples are the best Portuguez Eggs. The way that the Countess de Penalva makes the Portuguez Eggs for the Queen is this Take the yolks clean picked from the whites and germ of twelve new-laid Eggs. Beat them exceedingly with a little scarce a spoonful of Orange-flower-water When they are exceeding liquid clear and uniformly a thin Liquor put to them one pound of pure double refined Sugar if it be not so pure it must be clarified before and stew them in your dish or bason over a very gentle fire stirring them continually whiles they are over it so that the whole may become one uniform substance of the consistence of an Electuary beware they grow not too hard for without much caution and attention that will happen on a sudden which then you may â—at presently or put into pots to keep You may dissolve Ambergreece if you will ground first very much with Sugar in Orange-flower or Rose-water before hand and put it warm and dissolved to the Eggs when you set them to stew If you clarifie your Sugar do it with one of these waters and whites of Eggs. The flavor of tâ—ese sweet-waters goeth almost all away with boiling Therefore half a spoonful put into the composition when you take it from the fire seasoneth it more then ten times as much put in at the first To boil Eggs. A certain and infallible method to boil new-laid Eygs to sup up and yet that they have the white turned to milk is thus Break a very little hole at the bigger end of the shell and put it into the water whilâ—s it boileth Let it remain boiling whiles your Pulse beateth two hundred stroaks Then take it out immediately and you will find it of an exact temper others put Eggs into boyling water just as you take it from the fire and let them remain there till the water be so cooled that you may just put in your hand and take out the Eggs. Others put the Eggs into cold water which they set upon the fire and as soon as the water begins to boil the Eggs are enough To make clear Gelly of Bran. Take two pound of the broadest open Bran of the best Wheat and put it to infuse in a Gâ—llon of Water during two or three days that the water may soak into the pure flower that sticks to the bran Then boil it three or four walms and presently take it from the fire and strain it through some fine strainer A milky substance will come out which let stand to settle about half a day Pour off the clear water that swimmeth over the starch or flomery that is in the bottom which is very good for Pap c. and boil it up to a gelly as you do Harts-horn gelly or the like and season it to your taste To bake Venison Boil the bones well broken and remaining flesh of the Venison from whence the meat of the Pasty is cut in the Liquor wherein Capons and Veal or Mutton have been boiled so to make very strong broth of them The bones must be broken that you may have the Marrow of them in the Liquor and they must stew a long time covering the pot close that you may make the broth as strong as you can and if you put some gravy of Mutton or Veal to it it will be the better When the Pasty is half baked pour some of this broth into it by the hole at the top and the rest of it when it is quite baked and wanteth but standing in the oven to soak Or put it all in at once when the Pasty is sufficiently baked and afterwards let it remain in the oven a good while soaking You may bake the bones broken with the broth and gravy or for want thereof with only water in an earthen pot close stopped till you have all the substance in the Liquor which you may pour into the Pasty an hour before it is baked enough If you are in a Park you may soak the Venison a night in the blood of the Deer and cover the flesh with it clotted together when you put it in paste Mutton blood also upon Venison is very good You may season your blood a little with Pepper and Salt To bake Venison to keep After you have boned it cut away all the siâ—ews then season it with Pepper and Salt pretty high and divide a Stag into four pots then put about a pound of Butter upon the top of each pot and cover it with Rye-past pretty thick Your oven must be so hot that after a whole night it may be baked very tender which is a great help to the keeping of it And when you draw it drain all the Liquor from it and turn your pot upon a pie-plate with the bottom upwards and so let it stand until it is cold Then wipe your pot that no gâ—avy remain therein and then put your Venison into the same pot again them have your Butter very well clarified that there be no dross remaining Then fill up your pot about two Inches above the meat with Butter or else it will mould And so the next day binde it up very close with a piece of sheeps Leather so that no air can get in After which you may keep it as long as you please Master Adrian May put 's up His Venison in pots to keep long thus Immediatly as soon as He hath
of turning the Cream but less Tansey so little that it may not taste distinctly in the composition The juyce of Limons is put in at the end of all You may lay thin slices of Limon upon the Tansey made and Sugar upon them Another way Beat twelve Eggs six whites put away by themselves exceeding well two or three hours sometimes putting in a spoonful of Cream to keep them from oyling Then mingle them well with a quart of Cream to which put about half a pint of juyce of Spinage as much as will make the Cream green or of green wheat and four spoonfuls of juyce of Tansey one Nutmeg scraped into thin slices and half a pound of Sugar All things exceeding wâ—ll Incorporated together Fry this with fresh butter no more then to glase the Pan over and keep the Tansey from sticking to the Pan. To make Cheese-cakes Take twelve quarts of Milk warm from the Cow turn it with a good spoonful of Runnet Break it well and put it into a large strainer in which rowl it up and down that all the Whey may run out into a little tub when all that will is run out wring out more Then break the curds well then wring it again and more whey will come Thus break and wring till no more come Then work the Curds exceedingly with your hand in a tray till they become a short uniform Paste Then put to it the yolks of eight new laid Eggs and two whâ—tes and a pound of butter Work all this long together In the long working at the several times consisteth the making them good Then season them to your taste with Sugar finely beaten and put in some Cloves and Mace in subtile powder Then lay them thick in Coffins of fine Paste and bake them Short and Crisp crust for Tarts and Pyes To half a peck of fine flower take a pound and half of Butter in this manner Put your Butter with at least three quarts of cold water it imports not how much or how little the water is into a little kettle to melt and boil gently as soon as it is melted scum off the Butter with a ladle pouring it by ladlefuls one a little after another as you knead it with the flower to some of the flower which you â—ake not all at once that you may the better discern how much Liquor is needful and work it very well into Paste When all your butter is kneaded with as much of the flower as serves to make paste of a fitting consistence take of the water that the Butter was melted in so much as to make the rest of the flower into Paste of due consistence then joyn it to the Paste made with Butter and work them both very well together of this make your covers and coffins thin If you are to make more paste for more Tarts or Pyes the water that hath already served will serve again better then fresh To make Goose-pyes and such of thick crust you must pâ—t at least two pound of Butter to half a peck of flower Put no more Salt to your Past then what is in the Butter which must be the best new Butter that is sold in the Market To make a Cake Take eight wine quarts of flower one pound of loaf Sugar beaten and searsed one ounce of Mace beat it very fine then take thirty Eggs fifteen whites beat them well then put to them a quart of new Ale-yest beat them very well together and strain them into your flower then take a pint of Rosewater wherein six grains of Ambergreece and Musk have been over night Then take a pint and half of Cream or something more and set it on the fire and put into it four pounds and three quarters of Butter And when it is all melted take it off the fire and stir it about until it be pretty cool And pour all into your flower and stir it up quick with your hands like a lith pudding Then dust a little flower over it and let it stand covered with a Flannel or other woollen cloth a quarter of an hour before the fire that it may rise Then have ready twelve pounds of Currants very well washed and pick'd that there may be neither stalks nor broken Currants in them Then let your Currants be very well dryed before the fire and put warm into your Cake then mingle them well together with your hands then geâ— a tin hoop that will contain that quantity and butter it well and put it upon two sheets of paper well buttered so pour in your Cake and so set it into the oven being quick that it may be well soaked but not to burn It must bake above an hour and a quarter near an hour and half Take then a pound and half of double refined Sugar purely beaten and searsed put into the whites of five Eggs two or 3 spoonfuls of rose-rose-water keep it a beating all the time that the Cake is a baking which will be two hours Then draw your Cake out of the oven and pick the dry Currants from the top of it and so spread all that you have beaten over it very smooth and set it a little into the oven that it may dry Another Cake Take three pounds and an half of flower one penny worth of Cloves and Mace and a quarter of a pound of Sugar and Salt and strew it on the flower Then take the yolks of eight Eggs well beaten with a spoonful and half of rose water Then take a pint of thick Cream and a pound of Butter Melt them together and when it is so take three quarters of a pint of Ale-yest and mingle the yest and Eggs together Then take the warm liquor and mingle all together when you have done take all and pour it in the bowl and so cover the flower over the liquor then cover the pan with a Napkin and when it is risen take four pounds of Currants well washed and dryed and half a pound of Raisins of the Sun sliced and let them be well dryed and hot and so stir them in When it is risen have your oven hot against the Cake is made let it stand three quarters of an hour When it is half baked Ice it over with fine Sugar and Rose-water and the whites of Eggs and Musk and Ambergreece When you mâ—ngle your yest and Eggs together for the Cake put Musk and Amber to that To make a Plumb-Cake Take a peck of flower and part it in half Then take two quarts of good Ale-yest and strain it into half tâ—e flower and some new milk boiled and almost cold again make it into a very light paste and set it before the fire to rise Then take five pound of Butter and melt it in a skillet with a quarter of a pint of rose-Rose-water when your paste is risen and your oven almost hot which will be by this time take your paste from the fire and break it into small pieces and take your other
former food for six days more and the seventh again to powder of Brick Then again to barley Meal and Ale Thus they will be exceeding fat in fifteen days and purely white and sweet To fatten young Chicken in a wonderfull degree Bâ—il Rice in Milk till it be very tender and Pâ—lpy as when you make Milk Potage It must be thick almost so thick that a spoon may stand an-end in it Sweeten this very well with ordinary Sugar Put thâ—s iâ—to their troughs where they seed that they may be always eating of it It must be made fresh every day Their drink must be onely Milk in another little trough by their meat-trough Let a candle fitly disposed stand by them all night for seeing their meat they will eat all night long You put the Chicken up as soon as they can feed of themselves which will be within a day or two after they are 〈◊〉 and in twelve days or a fortnight they will be prodigiously fat but after they are come to their height they will presently fall back Thâ—refore they must be eaten as soon as they are come to their height Their Pen or Coop must be contrived so that the Hen who must be with them to sit over them may not go at liberty to eat away their meat but be kept to her own diet in a part of the Coop that she cannot get out of But the Chicken must have liberty to go from her to other parts of the Coop where they may eat their own meat and come in again to the Hen to be warmed by her at their pleasure You must be careful to keep their Coop very clean To feed Chicken Fatten your Chicken the first week with Oarmeal scalded in Milk the second with Rice and Sugar in Milk In a fortnight they will be prodigiously fat It is good to give them sometimes a little Gravel or powâ—er of Glass to cleanse their maws and give them appetite If you put a little bran with their meat it will keep their maws clean and give them appetite Another Excellent way to fatten Chicken Boil white bread in Milk as though you were to eat it but make it thick of the bread which is sliced into it in thin slices not so thick as if it were to make a pudding but so that when the bread is eaten out there may some liquid mâ—lk remain for the Chicken to drink or that at first you may take up some liquid Milk in a spoon if you industriously avoid the bread sweeten very well this potage with good Kitchinâ—Sugar of six pence a pound so put it into the trough before them Put there but a little at a time two or three spoonfuls that you may not clog them and feed them five times a day between their wakening in the morning and their roosting at night Give them no other drink the Milk that remaineth after they have eaten the bread is sufficient neither give them Gravel or ought else Keep their Coops very clean as also their troughs cleansing them very well every morning To half a dozen very little Chicken little bigger then black-birds an ordinary porenger full every day may serve And in eight days they will be prodigiously fat one peny loaf and less then two quarts of Milk and about half a pound of Sugar will serve little ones the whole time Bigger Chicken will require more and two or three days longer time When any of them are at their height of fat you must eat them for if they live longer they will fall back and grow lean Be sure to make their potage very sweet An Excellent way to Cram Chicken Stone a pound of Raisins of the Sun and beat them in a Mortar to Pulp pour a quart of Milk upon them and let them soak so all night Next morning still them well together and put to them so much Crums of Grated stale white bread as to bring it to a soft paste work all well togeâ—her and lay it in the trough before the Chicken which must not be above six in a pen and keep it very clean and let a candle be by them all night The delight of this meat will make them eat continually and they will be so fat when they are but of the bigness of a Black-bird that they will not be able to stand but lie down upon their bellies to eat To feed Partridges that you have taken wilde You must often change their food giving them but of one kind at a time that so their appetites may be fresh to the others when they are weary of the present Sometimes dry wheat Sometimes wheat soaked two or three days in water to make it soft and tender Sometimes barley so used Sometimes oats in like manner Give them continually to lie by them Some of the great green leaves of Cabbages that grow at the bottom of the stalk and that are thrown away when you gather the Cabbage which you may give them either whole or a little chopped Give them often Ants and their Eggs laying near them the inward mould of an Ant hill taken up with the Ants in it To make Puffs Take new milk Curds strained well from the whey then rub them very well season them with Nutmeg Mâ—ce Rose water and Sugar then take an Egg or two a good piece of Butter and a handâ—â—l of flower work all together and make them into Balls bake them in an oven upon sheets of Paper when they are baked serve them up with butter melted and beaten with Roseâ— water and Sugar In stead of flower you may take fine grated-bread dried very well but not Crisp. Apples in Gelly My Lady Pâ—get makes her fine preserved Pippins thus They are done best when Pippins are in their prime for quickness which is in November Make your Pippin-water as strong as you can of the Apples and that it may be the less boiled and consequently the paler put in at first the greatest quantâ—ty of pared and quartered Apples the water will bear To every Pint of Pippin-water add when you put the Sugar to it a quâ—rter of a pint of fair spring-water that will bear soap of which sort only you must use and use half a pound of Sugar the purest double refined If you will have much gelly two Pippins finely pared and whole will be enough you may put in more if you will have a greater proportion of substance to the gelly Put at first but half the Sugar to the Liquor for so it will be the paler Boil the Apples by themselves in fair water with a very little Sugar to make them tender then put them into the liquor and the rest the other half of the Sugar with them Boil them with a quick fire till they be enough and the liquor do gelly and that you see the Apples look very clear and as though they were transparent You must put the juyce of two Limons and half an Orange to this in the due time Every Pippin
should be lapped over in a broad-pill of Orange which you must prepare thus Pare your Orange broad and very thin and all hanging together â—ub it with Salt prick it and boil it in several waters to take away the bitterness and make it tender Then preserve it by it self with sufficient quantity of Sugar When it is throughly done and very tender which you must cast to do before hand to be ready when the Apples are ready to be put up take them out of theâ—r Syrup and lap every Pippin in an Orange-peel and put them into a pot or glass and pour the liquor upon them which will be gelly over and about the Apples when all is cold This proportion of liquor Apples and Orange-peels will take up about three quarters of a pound of Sugar in all If you would keep them any time you must put in weight for weight of Sugar I conceive Apple-John's in stead of Pâ—ppins will do better both for the gelly and Syrup especially at the latter end of the year and I like them thin sliced rather than whole and the Orange-peels scattered among them in little pieces oâ— chipps Syrup of Pippins Quarter and Core your Pippins then stamp them in a Mortar and strain out the Juyce Let it settle that the thick dregs may go to the bottom then pour off the clear and to have it more clear and pure flilter it through sucking Paper in a glass funnel To one pound of this take one pound and an half of pure double refined Sugar and boil it very gently scarce simpringly and but a very little while till you have scummed away all the froth and foulness which will be but little and that it be of the conâ—iâ—tence of Syrup If you put two pound of Sugar to one pound of juyce you must boil it more stronglier This will keep longer but the colour is not so fine It is of a deeper yellow If you put but equal parts of juyce and Sugar you must not boil it but set it in a Cucurbite in bulliente Balneo till all the scum be taken away and the Sugar well dissolved This will be very pale and pleasant but will not keep long You may make your Syrup with a strong decoction of Apples in water as when you make gelly of Pippins when they are green bâ—t when they are old and â—ellow the substance of the Apple will dissolve into pap by boiling in water Take three or four spoonfuls of this Syrup in a large draught of fountain water or small posset-Ale pro ardore urinae to cool and smoothen two or three times a day Gelly of Pippins or Iohn-Apples Cut your Apples into quarters either pared or unpared Boil them in a sufficient quantity of water till it be very strong of the Apples Take the clear liquor and put to it sufficient Sugar to make gelly and the slices of Apple so boil them all together till the slices be enough and the liquor gelly or you may boil the slices in Apple-liquor without Sugar and make gelly of other liquor and put the slices into it when it is gelly and they be sufficiently boiled Either way you must put at the last some juyce of Limon to it and Amber and Musk if you will You may do it with halves or quartered Apples in deep glasses with store of gelly about them To have these clear take the pieces out of the gelly they are boiled in with a slice so as you may have all the ragâ— run from them and then put neat clean pieces into clear gelly Preserved Wardens Pare and Core the Wardens and put a little of the thin rind of a Limon into the hole that the Core leaveth To every pound of Wardens take half a pound of Sugar and half a pâ—nt of water Make a Syrup of your Sugar and Water when it is well scummed put it into a Pewter dish and your Wardens into the Syrup and cover it with another Pâ—wter dish and so let this boil very gently or rather stew keeping it very well covered that the steam get out as little as may be Continâ—e this till the Wardens are very tender and very red which may be in five or six or seven hours Thâ—n boil them up to the height the Syrup ought to be to keep which yet will not be well above three or four months The whole secret of making them red conâ—isteth in doing them in Pewter which spoileth other preserves and in any other mettal these will not be red If you will have any Amber in them you may to ten or twelve pound of Wardens put in about twenty grains of Amber and one or at most two graâ—ns of Musk ground with a little Sugar and so put in at the last Though the Wardens be not covered over with the Syrup in the â—tewing by a good deal yet the steam that riseth and cannot get out but circulateth will serve both to stew them and to make them red and tender Sweet meat of Apples My Lady Barclay makes her fine Appâ—e-geâ—ly with slices of John-apples Sometimes she mingles a few Pippins with the John's to make the Gelly But she liketh best the John's single and the colour is paler You first fill the glass with slices round-wise cut and then the Gelly is poured in to fill up the vacuities The Gelly must be boiled to a good stiffness Then when it is ready to take from the fiâ—e you put in some juyce of Limon and of Orange too if you like it but these must not boil yet it must stand a while upon the fire stewing in good heat to have the juyces Incorporate and Penetrate well You must also put in some Ambergreece which doth exceeding well in this sweet-meat A Flomery-Caudle When Flomery is made and cold you may make a pleasant and wholesome caudle of it by taking some lumps and spoonfuls of it and boil it with Ale and Whiteâ— wine then sweeten it to your taâ—te with Sugar There will remain in the Caudle some lumps of the congealed flomery which are â—â—t ungrateful Pleasanâ— Cordial Tablets which are very comfortâ—â—â— and strengthen nature much Take four ounces of blanched Almonds of Pine kernels and of Pistachios ana four Ounces Eringo-roots Candid-Limon peels ana three Ounces Candid Orange peels two Ounces Candid Citron-peels four Ounces of powder of white Amber as much as will lie upon a shilling and as much of the powder of pearl 20 grains of Amber-greece three grains of Musk a book of leaf gold Cloves and Mace of each as much as will lie upon a three pence cut all these as small as possible you can Then take a pound of Sâ—gar and half a pint of water boil it to a candy-height then put in all the Amber-greece and Musk with three or four spoonfulls of Orange flower water Then put in all the other things and stir them well together and cast them upon plates and set them to dry when both sides are dry take
fire When it is cold put it into pots This will keep a year or two Try if the juyce of Apples strained out of rasped Apples in such sort as you make Marmulate of Quinces with the juyce of Quinces would not be better then fair-water to boil your Apples and Sugar in Gelly of Quinces MY last Gelly of Quinces I made thus The Quinces being very ripe and having been long gathered I took the flesh of twelve Quinces in quarters and the juyce of fifteen or sixteen others which made me two pound of juyce And I made a strong decoction of about twenty four others adding to these twenty four to make the decoction the stronger and more slimy the Cores and the Parings of the twelve in quarters and I used the Cores sliced and Parings of all these All this boiled about an hour and half in eight or ten pound of water Then I â—trained and pressed out the decoction which was a little viscous as I desired and had between 4 and five pound of strong decoction To the decoction and Syrup I put three pound of pure Sugar which being dissolved and scummed I put in the flesh and in near an hour of temperate boiling covered and often turning the quarters it was enough When it was cold it was store of firm clear red gelly environing in great quantity the quarters that were also very tender and well penetrated with the Sugar I found by this making that the juyce of Quinces is not so good to make gelly It maketh it somewhat running like Syrup and tasteth sweetish mellowy syrupy The Decoction of the flesh is only good for Syrup I conceive it would be a grateful sweet-meat to mingle a good quantity of good gelly with the Marmulate when it is ready to put into pots To that end they must both be making at the same time or if one be a little sooner done then the other they may be kept a while warm fit to mingle without prejudice Though the Gelly be cold and settled it will melt again with the warmth of the Marmulate and so mingle with it and make a Marmulate that will appear very gellyâ—sh or peradventure it may be well to fill up a pot or glâ—ss with gelly when it is first half filled with Marmulate a little cooled Preserved Quince with Gelly When I made Quinces with Gelly I used the first time these proportions of the decoction of Quinces three pound of Sugar one pound three quarters Flesh of Quince two pound and an half The second time these of decoction two pound and an half Sugar two pound and a quarter Of flesh two pound three quarters I made the decoction by boyling gently each time a dozen or fourteen Quinces in a Pottle of water an hour and a half or two hours so that the decoction was very strong of the Quinces I boiled the parings which for that end were pared very thick after the Quinces were well wiped with all the substance of the Quince in thick slices and part of the Core excepting all the Kernels and then let it run through a loose Napkin pressing gently with two plates that all the decoction might come out but be clear without any flesh or mash The first making I intended should be red and therefore both the decoction and the whole were boiled covered and it poved a fine clear red This boiled above an hour when all was in The other boiled not above half an hour always uncovered as also in making his decoction and the Gelly was of a fine pale yellow I first did put the Sugar upon the fire with the decoction and as soon as it was dissolved I put in the flesh in quarters and halves and turned the pieces often in the pan else the bottom of such as lay long unturned would be of a deeper colour then the upper part The flesh was very tender and good I put some of the pieces into Jar-glasses carefully not to break them and then poured gelly upon them Then more pieces then more gelly c. all having stood a while to cool a little To make fine white Gelly of Quinces Take Quinces newly from the tree fair and sound wipe them clean and boil them whole in a large quantity of water the more the better and with a quick-fire till the Quinces crack and are soft which will be in a good half hour or an hour Then take out the Quinces and press out their juyce with your hands hard or gently in a press through a strainer that only the clear liquor or juyce run out but none of the pap or solid and fleshy substance of the Quince The water they were boiled in you may throw away This liquor will be slimy and mucilaginous which proceedeth much from the seeds that remaining within the Quinces do contribute to making this Liquor Take three pound of it and one pound of fine Sugar and boil them up to a gelly with a moderate fire so that they boil every where but not violently They may require near an hours boiling to come to a gelly The tryal of that is to take a tin of silver plate and wet it with fair-water and drop a little of the boiling juyce upon the wet plate if it stick to the plate it is not enough but if it fall off when you slâ—pe the Plate without sticking at all to it then is it enough and then you put it into flat shallow Tin forms first wetted with cold water and let it stand in them four or five hours in a cold place till it be quite cold Then reverse the plates that it may shale and fall out and so put the parcels up in boxes Note you take fountain water and put the Quinces into it both of them being cold Then set your kettle to boil with a very quick-fire that giveth a clear smart flame to the bottom of the kettle which must be uncovered all the while that the gelly may prove the whiter And so likewise it must be whiles the juyce or expression is boiling with the Sugar which must be the finest that it may not need clarifying with an Egg but that little scum that riseth at the sides at the beginning of moderate boiling must be scummed away You let your juyce or expression settle a while that if any of the thick substance be come out with it it may settle to the bottom for you are to use for this only the clear juyce which to have it the clearer you may let it run through aâ—large thin open strainer without pressing it When you boil the whole Quinces you take them out to strain them as soon as their skins crack and that they are quite soft which will not happen to them all at the same time but according to their bigness and ripeness Therefore first take out and press those that are ready first and the rest still as they grow to a fit state to press You shall have more juyce by pressing the
Quinces in a torcular but it will be clearer doing it with your hands both ways you lap them in a strainer White Marmulate The Queens way Take a pound and an half of flesh of Quinces sliced one pound of Sugar and one pound of Liquor which is a decoction made very strong of Quinces boiled in fair water Boil these with a pretty quick fire till they be enough and that you find it gellieth Then proceed as in my way My Lady of Bath's way Take six pounds of flesh of Quince and two pound of Sugar moâ—stened well with juyce of Quinces Boil these together in a fit kettle first gently till the Liquor be sweated out from the quince and have dissolved all the Sugar Then very quick and fast proceeding as in my way brâ—ising the Quinces with a spoon c. till it be enough This will be very fine and quick in taâ—â—e but will not keep well beyond Easter In this course you may make Marmulate without any juyce or water by the meer sweeting of the flesh if you be careful proceeding slowly till juyce enough be sweated out least else it burn to and then quick that the flesh may be boiled enough before the Moisture be evaporated away Paste of Quinces Take a quart of the juyce of Quince and when it is on the fire put into it pared quartered and Cored as much Quince as the juyce will cover when it is boiled tender pass the Liquor through a sieve put the pulp into a stone Mortar and beat it very fine with a Woodden Pestel then weigh it and to every pound of pulp take a quarter of a pound of loaf Sugar and boil it up to a candy-height in some of the juyce which you passed through the sieve then put therein your pulp stirring it well together till it hath had one boil and no more Then drop it on glasses or spread it on plates and set it to dry Into the juyce that remains you may put more flesh of Quinces and boil it tender doing all as at the first Then adding it beaten to pulp in a Mortar unto the former pulp repeating this till you have taken up all your juyce Then put your proportion of Sugar to the whole quantity of pulp and so make it up into paste and dry it and sometimes before a gentle fire sometimes in a very moderate stove Paste of Quinces with very little Sugar To one pound of flesh or solid substance of Quinces when they are pared cored and quartered take but a quarter of double refined Sugar Do thus scald your flesh of Quinces in a little of the juyce of other Quinces that they may become tender as if they were coddled Then beaâ— them in a moâ—â—â—r to a subtle uniform smooth pulp which you may pass through a searce In the mean time let your Sugar be dissolved and boiling upon the fire When it is of a candy-height put the pulp of Quince to it and let it remain a little while upon the fire till it boil up one little puff or bubbling and that it is uniformly mixed with the Sugar you must stir it well all the while Then take it off and drop it into little Cakes or put it thin into shallow glasses which you may afterwards cut inâ—o slices Dry the cakes and slices gently and by degrees in a stove turning them often These will keep all the year and are very quick of taste Another paste of Quinces Put the Quinces whole into scalding water and let them boil there till they be tender Then take them out and peel them and scrape off the pulp which pass through a strainer and when it is cold enough to every pound put three quarters of a pound of double refined Sugar in Subtile powder work them will together into an uniform paste then make little cakes of it and dry them in a stove If you would have the Cakes red put a little very little the colour will tell you when it is enough of juyce of barberies to the paste or pulp You have the juyce of Barberries thus Put them ripe into a pot over the fire till you see the juyce sweat out Then strain them and take the clear juyce If you would have the paste tarter you may put a little juyce of Limons to it A pleasant Gelly in the beginning of the winter is made of Pearmains Pippins and juyce of Qninces Also a Marmulate made of those Apples and juyce of Quinces is very good A smoothening Quiddany or Gelly of the Cores of Quinces Take only the Cores and slice them thin with the seeds in them If you have a pound of them you may put a pottle of water to them Boil them tiâ—l they be all Mash and that the water hath drawn the Mucilage out of them and that the decoction will be a gelly when it is cold Then let it run through a wide strainer or fit colender that the gross part may remain behind but all the slyminess go through and to every pint of Liquor take about half a pound of double refined Sugar and boil it up to a gelly If you put in a little juyce of Quince when you boil it up it will be the quicker You may also take a pound of the flesh of Quinces when you have not cores â—now to make as much as you deâ—ire and one ounce of seeds of other Quinces and boil them each a part till the one be a strong decoction the other a substantial Mucilage Then strain each from their course faeces and mingle the decoctions and put Sugar to them and boil them up to a Gelly Or with the flesh and some juyce of Quinces make Marmulate in the Ordinary way which whiles it is boiling put to it the Mucilage of the seeds to Incorporate it with the Marmulate You may take to this a less proportion of Sugar than to my Marmulate Marmulate of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure loaf Sugar which beat into small Powder stone the Cherries and put them into your preserving pan over a genâ—le fire that they may not boil but resolve much into Liquor Take away with the spoon much of the thin Liquor for else the Marmulate will be Glewy leaving the Cherries moist enough but not swimming in clear Liquor Then put to them half your Sugar and boil it up quick and scum away the froth that riseth When that is well Incorporated and clear strew in a little more of the Sugar and continue doing so by little and little till you have put in all your Sugar which couâ—se will make the colour the finer When they are boiled enough take them off and bruise them with the back of a spoon and when they are cold put them up in pots You may do the same with Morello Cherries which will have a quicker-tast and have a fining pure shining dark colour Both sorts will keep well all the year
Marmulate of Cherries with juyce of Raspes and Currants Mingle juyce of Raspes and red Currants with the stoned Cherries and boil this mixture into Marmulate with a quarter or at most a third part of Sugar The juyces must be so much as to make Gelly of them to mingle handsomely with the Cherries to appear among and between them Madam Plancy who maketh this sweet-meat for the Queen useth this proportion Take three pounds of Cherries stoned half a pound of clear juyce of raspes and one pound of the juyce of red currants and one pound of fine Sugar Put them all together into the preserving pan boil them with a quick fire especially at the first skimming them all the while as any scum riseth When you find them of a fit consistence with a fine clear gelly mingled with the Cherries take the preserving pan from the fire and bruise the Cherries with the back of your preserving spoon and when they are of a fit temper of coolness pot them up Peradventure to keep all the year there may be requisite a little more Sugar To make an Excellent Syrup of Apples Slice a dozen or twenty Pippins into thin slices and lay them in a deep dish Stratmu super stratum with pure double refined Sugar in powder Put two or three spoonfuls of water to them and cover them close with another dish luting their joyning that nothing may expire Then set them into an oven And when you take out the dish you will have an excellent Syrup and the remaining substance of the Apples will be insipid You may proceed with Damsens or other plumms in the same manner and you will have excellent stewed Damsens as fair as preserved ones swimming in a very fine Syrup Sweet-meats of my Lady Windebanks She maketh the past of Apricocks which is both very beautiful and clear and tasteth most quick of the fruit thus Take six pound of pared and sliced Apricocks put them into a high pot which stop close and set it in a kettle of boiling water till you perceive the flesh is all become an uniform pulp then put it out into your preserving pan or posâ—enet and boil it gently till it be grown thick stirring it carefully all the while Then put two pound of pure Sugar to it and mingle it well and let it boil gently till you see the matter come to such a thickness and solidity that it will not stick to a plate Then make it up into what form you will The like you may do with Raspes or Currants It is a pleasant and beautiful sweet meat to do thus Boil Raspes in such a pot till they be all come to such a Liquor Then let the clear run through a strainer to a pound or English wine pint whereof put a pound of red Currants first stoned and the black ends cut off and a pound of Sugar Boil these till the Liquor be gellied Then put it in Glasses It will look like Rubies in clear Gelly You may do the like with Cherries either â—â—oned and the stalks cut off or three or four capped upon one stalk and the stone lest in the first and boiled in Liquor of Raspeâ— She makes her curious red Marmulate thus Take six pounds of Quince-flesh six pounds of pure Sugar and eight of pints of juyce boil this up with quick fire till you have scummed it then pull away all the Coals and let it but simper for four or five hours remaining covered renewing from time to time so little fire as to cause it so to continue simpring But as soon as it is scummed put into it a handful of Quince kernels two races of Ginger sliced and fourteen or fifteen Cloves whole all these put into a Tyffany-bag tyed fast when you finde that the colour is almost to your minde make a quick fire and boil it up a pace then throw away your bag of kernels Ginger and Cloves and pot up your Marmulate when it is cool enough She makes her red Gelly of Quince thus Put the Quinces pared and sliced into a pot as above and to every pound of this flesh put about half a demistier of fair water and put this into a kettle of boiâ—ing water till you perceive all the juyce is boiled out of the Quince Then strain it out and boil this Liquor which will not yet be clear till you perceive it gellieth upon a plate Then to every pint of Liquor put a pound of Sugar and boil it up to a gelly skimming it well as the scum riseth and you will have a pure gelly Gelly of Red Currants Take them clean picked and fresh gathered in the morning in a bason set them over the fire that their juyce may sweat out pressing them all the while with the back of your preserving spoon to squeese out of them all that is good When you see all is out strain the Liquor from them and let it stand to settle four or five hours that the gross matter may sink to the bottom Then take the pure clear the thick settling will serve to add in making of Marmulate of Cherries or the like and to every pint or pound of it pâ—t three quarters of a pound of the purest refined Sugar and boil them up with a quick fire till they come to a gelly height which will be done immediately in less then a quarter of an hour which you may try with a drop upon a plate Then take it off and when it is cold enough put it into Glasses You must be carefâ—l to skim it well in due time and with thin brown Paper to take off the froth if you will be so curious Gelly of Currants with the fruit whole in it Take four pound of good Sugar clarifie it whites of Eggs then boil it up to a candid height that is till throwing it it goeth into flakes Then put into it five pound or aâ— discretion of pure juyce of red Currants first boiled to clarifie it by skimming it Boil them together a little while till it be well scummed and enough to become gelly Then pâ—t a good handful or two of the berries of Currants whole and cleansed from the stalks and black end and boil them a little till they be enough You need not to boil the juyce before you put it to the Sugar and consequently do not scum it before the Sugar and it boil together but then scum it perfectly and take care before that the juyce be very clear and well strained Marmulâ—te of red Currants Take some juyce of red Currants and put into it a convenient proportion of some entire Currants cleansed from the stalks and buttons at the other end Let these boil a little together Have also ready some fine Sugar boiled to a candy height Put of this to the Currants at discretion and boil them together till they be enough and bruise them with the back of your enough and bruise them with the back of your spoon that they may be in