eight times then wringing out the last put in the juice of four ounces of Roses only and so make it up as before Syrrup of Coltsfoot Take the leaves of Coltsfoot and wash them very clean then wipe them with a clean cloth leaf by leaf then dry them well with a cloth then beat them in a Mortar and put them in a Strainer and wring all the juice you can out of them and put it into Glasses and let it stand in them to settle all night the next day pour out the clearest of the Juice from the Grounds into a clean Bason and take for every pint thereof a pound of Sugar finely beaten boil the Juice of Coltsfoot softly on a Charcoal fire and when you have well scum'd it put in the Sugar according to its proportion and so let them boil together keeping it with due scumming until it will stand on a stiff purl dropping it on a Plate then take it from the fire and pour it through a Jelly-bag into a fair Bason putting first a branch or two of Rosemary into the Bag 's bottom then keep it stirring with a spoon till it be luke-warm otherwise it will have a Cream upon it so letting it stand all night put it in what Vessels you think fit to keep it in for your future use and service Let these forms suffice to furnish you with the knowledg of making any other Syrrups you need no better a pattern than this for the making of a many others as to make Syrrup of Wormwood take the like quantity of Sugar with the Juice of the said Wormwood the Sugar being first clarified and so make it up according to art in the like manner you may make Syrrup of Betony Borage Bugloss Cardis Cammomel Succory Endive Strawberries Fumitory Groundear Purslain Sage Scabious Scordium Housleek with many more But enough of this and therefore I shall next treat of Distillation Of DISTILLATION LAdies before you come to the knowledg of distilling Waters you ought in the first place to be furnished with good Stills which Stills must either be of Tyne or sweet Earth wherein you may distill all manner of Waters either for the health of your own Family or others Now by the way observe you may easily make your waters look of what colour you please if you will first distill your Water in a Stillatory and then put it in a great Glass of strength and fill it full of those Flowers whose Colours you desire then stop it and set it in the Stillatory and let it distill and you shall have their perfect colour Of precious and excellent Waters there are thousands wherefore I shall only set down here some of the choicest and most valuable Dr. Stevens his famous Water Take a gallon of Gascoin-wine of Ginger Gallingal Cinamon-Grains Cloves Mace Nutmegs Anniseeds Carraway-seed Coriander-secd Fennel-seed and Sugar of every one a dram then take of Sack and Ale a quart of each of Camomile Sage Mint Red-roses Tyme Pellitory of the Wall wild Marjoram wild Tyme Lavender Penneroyal Fennel-roots Parsley-roots and Setwall-roots of each half a handful then beat the Spice small and bruise the Herbs and put them all together into the Wine and so let it stand sixteen hours stirring it now and then then distill it in a Limbeck with a soft fire the first pint of the Water by it self for it is the best The principal use of this water is against all cold Diseases it preserveth Youth comforteth the Stomack cureth the Stone of what nature soever using but two spoonfuls in seven days It preserved Dr. Stevens ten years Bed-rid that he lived to ninety eight years Aqua Mirabilis Take three pints of White-wine of Aqua-vitae and Juice of Saladine of each a pint one dram of Cardamer and one dram of Mellilot-flowers Cubebs a dram of Gallingale Nutmegs Cloves Mace and Ginger of each a dram mingle all these together over night the next morning set them a Stilling in a Glass-Limbeck This admirable Water dissolveth the swelling of the Lungs and restoreth them when perished it suffereth not the Blood to putrifie neither need he or she to breathe a Vein that useth this Water often it cureth the Heart-burn and purgeth Melancholy and Flegm it expelleth Urine it preserveth a good Colour in the Face and is an utter enemy to the Palsey take three spoonsfuls of it at a time morning and evening twice a week A most approved Water for the Eyes Take a new-laid Egg and roast it hard then cut the shell in the midst and take out the yolk and put some white Copporis where the yolk was then bind the Egg together again and let it lye till it begin to be a Water then take the white forth from both sides of the Egg and put the same into a Glass of fair running-water and so let it stand a while then strain it through a fair Linnen-cloth and keep it close stopped in a Glass and therewith wash your Eyes morning and evening An admirable Water against the Stone in the Kidneys Take of the middle-rind of the Root of Ash bruised two pound Juniper-berries bruised three pound Venice-Turpentine of the best two pound and an half put these into twelve pints of spring-Spring-water in a Glass-vessel well closed and there let them purifie in Hors-dung three Months then distill them in Ashes and there will come forth an Oyl and a Water seperate the one from the other ten or twelve drops being taken of this Oyl every morning in four or six spoonfuls of the said Water dissolves the Stone and Gravel in the Kidneys most wonderfully An excellent Water for the Worms Take of Worm-seeds bruised eight ounces the shaving of Harts-horn two ounces of Peach-flowers dri'd an ounce of Aloes bruised half an ounce pour on these the Waters of Tansie Rue Peach-flowers and of Wormwood of each a pint and half let them be digested in a Glass-vessel three days then distill them cohobate this Water three times This Water may be given from half an ounce to three ounces according to the age and strength of the person A small quantity for young Children will work the desired effect it infallibly kills Stomack-worms Maw-worms or any other inwardly infesting the Body An excellent artificial Wine like Claret but much better and by many degrees brisker Take two gallons of your best Sider some esteem Worcester-shire Red-streak the best and mingle it with six gallons of Water put thereunto eight pound of the best Malaga Raisins bruised in a Mortar let them stand close covered in a warm place for the space of a fortnight stirring them every two days well together then press out the Raisins and put the liquor into the same Vessel again to which add a quart of the juice of Raspberries and a pint of the juice of black Cherries cover this liquor with bread spread thick with Mustard the Mustard-side being downward and so let it work by the fire-side three or four days then turn it
broth or fair water boil and scum them then put in some Mace a faggot of sweet Herbs white Endive Marigold-flowers and Salt and being finely boiled serve them on sippets and garnish the Dish with Mace and white Endive-flowers Pike boiled Take your Pike and wash it clean then truss it whole round with the tail in his mouth and his back scotched or cut it in three pieces and divide the middle piece into two then boil it in Water Salt and Vinegar put it not in till the liquor boil and then make it boil apace and that will crisp your Pike but afterwards foftly For the Sauce put into a Pipkin a pint of White-wine sliced Ginger Mace Dates quartered a pint of large Oysters with their liquor a little Vinegar and Salt boil them a quarter of an hour then mince a few sweet Herbs and Parsley stew them till half the liquor be consumed the Pike being boiled dish it and garnish the Dish with grated White-bread or Ginger fine beaten then beat up the Sawce with half a pound of Butter minced Lemon or Orange and pour it on the Pike with Sippets Pike stewed Take a Pike slat it and lay it in a Dish when the blood is clean washed out put to it as much White-wine as will cover it and fet it a stewing when it boils put in the Fish and scum it and put to it some large Mace whole Cinamon and some Salt when thorowly stewed dish it on Sippets finely carved Pike Souc'd Draw and wash it clean from the blood and slime then boil it in fair Water and Salt when the liquor boils put it to it and boil it leisurely and simmering feason it savourly of the Salt boil it not too much nor in more water than will just cover it If you intend to keep it long put as much White-wine as Water of both as much as will cover the Fish some Wine-vinegar sliced Ginger large Mace Cloves and some Salt when it boils put in the Fish Spices and some Lemon-peel boil it up quick and not too much then take it up in a Tray and boil down the liquor to a Jelly lay some sliced Lemon on it pour on the liquor and cover it up close when you serve it in Jelly melt some of the Jelly and run it over therewith garnish your Dish with Barberries and sliced Lemon Pike Roasted Take a Pike scour off the slime and take out the Entrails lard the back with pickled Herring you must have a sharp bodkin to make the holes to lard it then take some large Oysters and Claret-wine season the Oysters with Pepper and Nutmeg stuff the Belly with the Oysters and intermix the stuffing with Rosemary Time Winter-savory sweet Marjoram a little Onion and Garlick sow these in the belly of the Pike then take two sticks about the breadth of a lath and with packthread tye the Pike to the Spit tye also along the side of the Pike which is not defended with the Spit Rosemary and Bays baste the Pike with Butter and Claret-wine when it is roasted rip up the Belly and take out the Herbs quite away boil up the Gravy with Butter and dish it up Quaking-Pudding Slice the Crum of a Peny-manchet and infuse it three or four hours in a pint of scalding hot Cream covering it close then break the bread with a spoon very small and put to it eight Eggs but four whites and beat them together very well then season it with Sugar Rosewater and grated Nutmeg if you think it too stiff qualifie that fault with cold Cream and beat them well together then wet the bag or napkin and flower it put in the Pudding and tye it hard boil it half an hour then dish it and put Butter to it Rosewater and Sugar and so serve it to the Table Quince-Pyes Make choice of fair Quinces to make your Pye withall pare them very thin and core them and lay them within your paste add thereunto two races of Ginger sliced as much Cinamon broken into bits and eight or ten whole Cloves lay these with the Quinces close packed with as much refined Sugar as the Quinces weigh close it up and having soaked four or five hours in the Oven take it out and ice it You may otherways make a Quince-Pye thus Take a gallon of Flower a pound and half of Butter six Eggs thirty Quinces three pound of Sugar half an ounce of Cinamon the like quantity of Ginger and Cloves and some rose-Rose-water then make it into a Pye or Tart when it is baked strew on some double refined Sugar An excellent restorative for a weak back Take Clary Dates the pith of an Ox and chop them together put some Cream to them Eggs grated Bread and a little white Sanders temper them all well together fry them and let it be the first thing you eat in a morning You may also take the leaves of Clary and Nepe and fry them for Breakfast A most incomparable broth or drink for a sick person Procure a good fleshy Capon and take the flesh from the bones or chop it in pieces very small and not wash it then put it in a Rose-Still with slices of Lemon-peel Wood-sorrel with other restorative herbs being distilled give it the sick person to drink Rice-Tart Boil your Rice in Milk or Cream being tenden boiled pour it into a Dish and season it with Nutmeg Ginger and Cinamon Pepper Salt Sugar and the yolks of six Eggs put it in the Tart with the juice of Orange close it and when it is baked scrape Sugar thereon Rice-Cream Take a quart of Cream two handfuls of Rice-flower and a quarter of a pound of Sugar mingle the Flower and Sugar very well together and put it in the Cream then beat the yolk of an Egg with a little Rosewater put it to the Cream and stir them all together set it over a quick fire and keep it continually stirring till it be as thick as Pap. Another excellent and rare Cream Take a pound of Almond-paste fine beaten with Rosewater mingle it with a quart of Cream six Eggs a little Sack half a pound of Sugar and some beaten Nutmeg strain them and put them in a clean scoured Skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it up with juice of Orange Sugar and stick it full of candied Pistaches Several excellent Sawces for several Dishes and first for green-Geese Take the juice of Sorrel mixed with scalded Goosberries beaten Butter and Sugar then serve it on Sippets Or fill their bellies with Goosberries and so roast them then take them out and mingle them with Sugar Butter Vinegar Cinamon and served on sippets For Land-fowl take boiled Pruncs and strain them with the blood of the Fowl Cinamon Ginger and Sugar boil them to an indifferent thickness and serve it in Sawcers with the Gravy of the Fowl For roast Mutton divers sorts of Sawces 1. Gravy Capers Samphire
three days shift it twice a day then take it out and dry it very well with clean Clothes cut it in three layers and take out the bones and most of the fat then take three handfuls of Salt and good store of sweet Herbs chopped very small mingle them and stew them betwixt the three layers and lay them one upon another then take an ounce of Cloves and Mace and another of Nutmegs and beat them well and strew it between the layers of Beef rowl it up close together then lay some splices about it and with pack-thread tye it up very close and hard put it in a long Earthen-pot which are made on purpose for that use tying up the top of the pot with cap-paper set it into the Oven let it stand eight hours draw it and taking it out of the pot hang it up for use Brawn how to make a Collar Take a fat Brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five Collars of a side bone the hinder leg or else five will not be deep enough cut the Collars an inch deeper on the belly then on the back because the belly will shrink more in the boiling make your Collars very even before you bind them up not big at one end and small at the other but fill them equally and lay them a soaking in fair water be sure that they be watered two days before you bind them up shift and scrape them twice a day in that time then bind them up with white tape having your Boiler ready with the water boiling put in your Collars of the biggest bulk first a quarter of an hour before those which are less Boil them an hour with a quick fire keeping the Boiler continually filled up with warm clean liquor and scum the fat clean off as it riseth After an hour let it boil still but more leisurely being fine and tender boiled so that you may thrust a straw through it draw your fire and let your Brawn remain till the next morning between hot and cold put your Brawn into moulds of deep hoops and bind them about with packthread when cold take them out and put them into souce made of boil'd Oatmeal ground or beaten and bran boil'd in fair water which you must strain through a Cullender when it is cold into that thing you intend to lay your Brawn then put salt thereunto and close up the mouth of the Vessel from the Air. When you use it dish it up with a sprig of Rosemary on the top dipt in the white of an Egg well beaten to froth sprinkled with flower or with a straight sprig of Ew-tree Brawn made of a Sucking-Pig otherwise called souced Pig Chuse not a spotted Pig for handsomenesssake but one that is white scald him and cut off his head parting him down the back draw and bone him the sides being thorowly cleansed from the blood and soaked in several clean waters dry the sides thereof season them with Nutmeg Ginger and Salt rowl them and put them up in clean Clothes then take as much water as will cover it in the boiling-pan two inches over and above and add two quarts of White-wine thereunto When the liquor boils put in your Collars with Salt Mace sliced Ginger Parsley-roots and Fennel-roots scraped and picked being half boil'd put in a quart of White-wine more being quite boil'd put in slices of Lemon to it with the whole peel Having souc'd it two or three days dish it out on plates with Vinegar or serve it in Collars with Mustard and Sugar A Calves-head roasted Take the Head and cleave it and remove from thence the Brains purge it well from the blood then steep the Head in fair water warm five hours in that time shift it twice or thrice the last time clense the head then boil the Brains and with it make a Pudding with some grated Bread Beef-suet and some Veal minced small together with some Sage let the Pudding be seasoned with Cloves Mace Salt Ginger Sugar five yolks of Eggs and Saffron fill the Head with this Pudding then close it up and bind it fast with pack-thread spit it and bind on the Caul with some of the Pudding round about it as it roasts save the gravy but when you use it for the sauce blow off the fat and add thereunto a little White-wine a Nutmeg sliced the juice of an Orange Salt and Sugar and a piece of sweet Butter before you take up the head dredg it with grated Bread beaten Cinnamon minced Lemmon-peel with a little Salt Calves-foot Pye or Neats-foot Pye Take two pair of Calves-feet boil them tender and blanch them being cold bone them and mince them very small and season them with Pepper Nutmeg Cinnamon a little Ginger and Salt and a pound of Currans a quarter of a pound of Dates sliced a quarter of a pound of fine Sugar with a little Rose-water and Verjuice stir all together in a Dish or Tray laying a little Butter in the bottom of the Pye then lay on half the meat in the Pye take then the Marrow of three Marrow-bones and lay that on the meat in the Pye and the other half of the meat on the Marrow and stick some Dates on the top of the meat so close up the Pye and bake it being half baked liquor it with Butter White-wine or Verjuice and ice it with Butter Rosewater and Sugar then set it in the Oven again till it be iced Capons Souced Take a good young fat Capon finely pulled drawn and trussed lay it in soak two or three hours with a Knuckle of Veal well jointed and after set them a boiling in a deep Brass-pan or large Pipkin in a gallon of fair water when it boils scum it and put in four or five blades of Mace two or three races of Ginger sliced some Fennel and Parsley roots scraped and pickt season all with Salt The Capon being tenderly boiled take it up and when almost cold put it to your souced broth which you must boil with a quart of White-wine to a Jelly putting this liquor into a convenient Vessel place your Capon therein with two or three sliced Lemmons cover it close and serve it at your pleasure garnishing your Dish with slices of Lemmon Barberries and some of the Jelly Calves-Chaldron-Mince-Pyes Let your Chaldrons or Muggets be boiled tender and being cold mince them small with Beef-suet or interlarded Bacon some volks of hard Eggs Veal Mutton and Lamb cut small season it with Cloves Mace Nutmeg Pepper a little Onion and minced Lemon-peel with salt and Juice of an Orange then lay on some slices of interlarden Bacon and Butter close it up and bake it and when you draw it liquor it with White-wine beaten with Butter Capon or Chicken in white Broth. First boil the Capon in water and salt then take three pints of strong broth and a quart of White-wine and stew it in
interlarded Bacon lay the Meat round the Dish on a sheet of Paste or in the Dish without Paste being baked stick Bay-leaves round the Dish Flowers of all sorts Pickled Put them into a Gally-pot or Glass with as much Sugar as they weigh fill them up with Wine-Vinegar To a pint of Vinegar a pound of Sugar and a pound of Flowers so keep them for Sallets and boil'd Meats Grapes and Goosberries Pickled Pick them and put them in Verjuice and so barrel them up Geese Boiled Take them being powder'd and fill their bellies with Oatmeal being first steeped in warm Milk then mingle it with some Beef-suet minced Onions and Apples season'd with Cloves Mace some sweet Herbs minced and Pepper fasten the neck and vent boil them and serve them with Brewis and Colliflowers or Cabbedg running it over with beaten Butter thus you may dress any sort of Sea-fowl Hashes several ways First of raw Beef mince it very small with Beef-suet or Lard some sweet-Herbs Pepper Salt some Cloves and Mace Chesnuts or Almonds blanch'd put in whole some Nutmeg and a whole Onion or two and stew it in a Pipkin with some strong broth two hours put a little Claret to it and serve it on Sippets blowing off the fat and garnish it with Lemon or Barberries Otherways Cut your Beef fat and lean into Gobbets as big as a Pullets Egg and put them into a pot or Pipkin with some Carrots cut into pieces as big as a Walnut some whole Onions some Parsnips large Mace a faggot of sweet Herbs Salt Pepper Cloves with as much water and wine as will cover them let them thus stew three hours Hashes of Neats-feet or any feet as Calves Sheep Deer Hogs Pigs or Lambs Boil them very tender and being cold mince them small then put Currans to them beaten Cinamon hard Eggs minc'd Capers sweet Herbs minced small Cloves Mace Sugar White-wine Butter sliced Lemon or Orange sliced Almonds grated Bread Saffron Grapes or Barberries so serve them on fine carved Sippets Hashing of any Feet Mince them small and stew them with White-wine Butter Currans Raisins Marrow Sugar Prunes Dates Cinamon Mace Ginger Pepper and serve them on toasts of fried Manchet Hares roasted without and with the Skin Take an Hare and flay him then lard him with small lard stick him with Cloves and make a Pudding in his belly with grated Bread grated Nutmeg Cinamon beaten Salt Currans Eggs Cream and Sugar having made it stiff fill the belly of the Hare and so roast it If you will have your Pudding green colour it with Spinage if yellow with Saffron Let the Sauce be made of beaten Cinamon Nutmeg Ginger Pepper Prunes Currans a little grated Bread Sugar and Cloves all boiled up as thick as Water-gruel If you roast an Hare with the Skin on draw out the Bowels and make a farsing or stuffing of all manner of sweet Herbs minced very small then roul them in some Butter and make a ball thereof put it into the belly and prick it up close baste it with butter and being almost roasted flay off the Skin and stick on some Cloves on the Body bread it with fine grated Manchet Flower and Cinamon froth it up and dish it on Sawce made of grated Bread Claret-wine Wine-vinegar Cinamon Ginger and Sugar being boiled up to an indifferency Ipocras To make good Ipocras you must take a gallon of Wine three ounces of Cinamon two ounces of sliced Ginger an ounce of Nutmegs a quarter of an ounce of Cloves twenty corns of Pepper an handful of Rosemary-Flowers three pounds of Sugar and two quarts of Cream Jellies of several colours for all sorts of Soust Meats and to be eaten alone Take four pair of Calves-feet a knuckle of Veal a good fleshy Capon take out the bones and fat and cast them into fair water shift them three or four times in a day and night then boil them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool then take off the fat a top and pare the bottom then dissolve it again in broth and divide it into four equal parts every part in a particular Vessel put a little Saffron into one of them into another Cutcheneel into a third Turnsole let the last alone to its own natural whiteness let each Vessel have a quart of White-wine and the juice of two Lemons To the white Jelly add one race of Ginger pared and sliced and three blades of large Mace To the red Jelly two Nutmegs and the like quantity of Cinamon and Ginger To the yellow or Amber-colour the same spices and the like quantity and to the Turnsole the same with a few Cloves Then take eighteen whites of Eggs and beat them with six pound of double refined Sugar beaten small and stirred together in a Tray or great Bason with a rowling pin divide it equally into four parts and distribute one to each Vessel being well mixed with Wine and a little Musk or Ambergriece stir it about with your Jelly Then set on your Jelly again on a fine Charcole fire and let it stew near an hour then make it boil up a little so take it off being somewhat cold strain it and so let it stand for your use casting it into what mould you please Land or Sea-fowl how to boil them Half roast the Fowls sticking on them some Cloves as they roast save the Gravy and when they are half roasted put them into a Pipkin with the Gravy some Claret-wine as much strong broth as will cover them Mace Cloves Pepper Ginger some fried Onions and Salt stew all well together and serve them on carved sippets Land-Fowl the smaller sort how to boil as Plovers Quails Blackbirds Rails Thrushes Snites Wheat-ears Larks and Sparrows Take them and truss them or cut off the Heads and Legs and boil them scum your Pipkin and put therein large Mace White-wine Currans well pickt and washt Dates Marrow Pepper and Salt being well stewed dish them on carved Sippets thicken the broth with strained Almonds Rosewater and Sugar garnish them with Lemon Barberries and grated bread Marrow-Pudding in a Dish baked garnished with Puff-paste Take the Marrow of four Marrow-bones two French breads half a pound of Raisins of the Sun ready boiled and cold Cinamon a quarter of an ounce beaten two grated Nutmegs a quarter of a pound of Sugar the like of Dates Sack half a pint Rosewater a quarter of a pint ten Eggs two grains of Amber-griece Now take a deep large dish and lay a lay of sliced French-bread therein and strew it with Cinamon Nutmeg and Sugar mingled together also sprinkle the slices of bread with Sack and Rosewater and then some Raisins of the Sun sliced Dates and good big pieces of Marrow and thus make two or three lays of the aforesaid ingredients with most Marrow on the top then take two quarts of Cream and strain it with half a quarter of fine Sugar with
and Salt stew them well together 2. Water Onion Claret-wine sliced Nutmeg and Gravy boiled 3. Whole Onions stewed in Gravy White-wine Pepper pickled Capers Mace and three or four slices of Lemon 4. Take Vinegar Butter and Currans put them into a Pipkin with sweet Herbs finely minced the yolks of two hard Eggs some Cinamon Ginger Sugar Salt with some of the meat minced very small and boiled up with the aforesaid ingredients 5. Salt Pepper juice of Oranges and an Anchove 6. Preserve the liquor of the Oysters you stuff your Mutton with and add thereto Onions Claret Capers or Broom-buds Gravy Nutmeg and Salt boiled together These for a taste for brevity I shall omit a many more for Mutton which might be here inserted For roast Veal several Sawces 1. Gravy Claret Nutmeg Vinegar Butter Sugar and Oranges 2. Only Vinegar and Butter 3. All manner of sweet Herbs chopped small with the yolks of three or four Eggs and boil them in Vinegar and Butter a few bread-crumbs Currans beaten Cinamon Sugar and a whole Clove or two put it under the Veal with slices of Orange and Lemon to garnish the Dish For Red-deer 1. The Gravy and sweet Herbs chopped small and boiled together 2. Whitebread boiled in water pretty thick without spice and put to it some Butter Vinegar and Sugar 3. The juice of Oranges or Lemons with the Gravy A Gallendine sawce I have already described in the roasting of Red-deer For Rabbets several sawces 1. Beaten Butter with the Liver and Parsley cut very small 2. Sage and Parsley minced roul it in a ball of Butter and stuff the belly therewith For roast Hens divers Sawces 1. Take the yolks of three hard Eggs minced small Salt grated Bread Gravy juice of Oranges with Lemon-peel shred small 2. Gravy and Claret boiled with a piece of an Onion Nutmeg and Salt 3. Oyster-liquor an Anchove or two Nutmeg and Gravy and rub the Dish with a Clove of Garlick Sawces for roast Chicken Butter and Vinegar boiled together with a little Sugar then make thin sops of Bread then lay the roast Chicken on them and serve them up For roast Pidgeons or Stock-doves 1. Boil'd Parsley minced and put amongst some Butter and Vinegar beaten up thick 2. Vine-leaves roasted with the Pidgeons minced and put into Claret with Salt Butter and Gravy boiled together 3. Minced Onions boiled in Claret-wine almost dry then put to it Nutmeg Sugar Gravy of the Fowl and a little Pepper An excellent way to roast Salmon Take a Rand or Jole cut it into four pieces and season it with a little Nutmeg and Salt stick a few Cloves and put it on a small pit put between it some Bay-leaves and stick it with little sprigs of Rosemary roast it and bast it with Butter save the Gravy and add to it for Sawce some Vinegar sweet Butter and some slices of Orange Salmon Fried Take a Jole Chine or Rand and fry it in clarified Butter being stiff and crisp fried make Sauce with a little Claret-wine sweet Butter grated Nutmeg slices of Orange and Oyster-liquor stew them all together and pour on the Sauce and on that Parsley Ellick-sander and Sage-leaves fried in Butter Soust Veal Lamb or any joint of Mutton Kid Fawn or Venison Bone a breast of Veal and soak it well from the blood then wipe it dry and season the side of the breast with beaten Nutmeg Ginger some sweet Herbs minced small whole Coriander-seed minced Lemon-peel and Salt and lay some broad slices of sweet Lard over the seasoning then roul it into a Collar and bind it up in a white clean cloth put it into boiling liquor scum it well and then put in sliced Ginger sliced Nutmeg Salt Fennel Parsley being almost boiled put in a quart of White-wine and when it is quite boiled take it off and put in slices of Lemon the peel of two Lemons whole and a dozen Bay-leaves boil it close covered that the souse may look white Taffety Tart. First wet your paste with Butter and cold water roul it very thin then lay Apples in lays and between every lay of Apples strew some fine Sugar and some Lemon-peel cut very small you may also put some Fennel-seed to them let them bake an hour or more then ice them with Rosewater Sugar and Butter beaten together and wash them over with the same strew more fine Sugar over them and put them into the Oven again this done you may serve them hot or cold Venison how to recover when tainted Take a clean cloth and wrap your Venison therein then bury it in the Earth one whole night and it will take away the ill scent or savour To make Beef Ram or Mutton pass for Venison Take your Beef c. and dip it in Pigs-blood or any new blood then take Small-beer and Vinegar and parboil it therein let it steep all night then put some Turnsole to it when it is baked a good judgment shall not discern it from Red or Fallow-deer Warden-Tarts Take twenty good Wardens pare them and cut them into your Tart and put to them two pound of refined Sugar twenty whole Cloves a quarter of an Ounce of Cinamon broke into little bits and three races of Ginger pared and sliced thin then close up the Tart and bake it it will require five hours baking then ice it with a quarter of a pound of double refined Sugar Rosewater and Butter Thus Ladies and Gentlewomen I have cursorily ran through the whole body of the art of Cookery I have only toucht here and there upon some excellent Receipts and now much in fashion leaving it to your industry to supply my deficiency I shall now proceed to the rest of those accomplishments which best become a Gentlewoman A Bill of Fare of Suitable Meat for every Month in the Year January 1. Brawn and Mustard 2. Two boiled Capons in White-broth 3. A Turky roasted 4. A Shoulder of Mutton hasht 5. Two Geese boiled 6. Goose roasted 7. Ribs or Surloyn of Beef 8. Minced Pyes 9. A Loyn of Veal 10. A Pasty of Venison 11. A Marrow-pye 12. Roasted Capons 13. Lamb. 14. Woodcocks Partridges with smaller Birds Second Course 1. A Soust Pig 2. A Warden-Pye 3. Dried Neats-tongues 4. A Soust Capon 5. Pickled Oysters and Mushrooms together 6. Sturgeon 7. A Goose or Turky-Pye February 1. A Chine of roast-Pork 2. Veal or Beef roasted 3. A Lamb-Pye and Mince-Pyes 4. A couple of wild Ducks 5. A couple of Rabbits 6. Fried Oysters 7. A Skirrot-Pye Second Course 1. A whole Lamb roasted 2. Three Widgeons 3. A Pippin-Pye 4. A Jole of Sturgeon 5. A cold Turky-Pye March 1. Neats-tongue and Udder 2. Boil'd Chickens 3. A Dish of stew'd Oysters 4. A Dish of young Rabbits 5. A grand Sallet Second Course 1. A Dish of Soles or Smelts 2. Marinate Flounders 3. A Lambstone-Pye 4. An hundred of Asparagus 5. A Warden-Pye April 1. Green Geese or Veal and Bacon 2. Haunch of Venison roasted
you need not question a cure Against Kibed Heels a certain Remedy Make a hole in the top of a Turnip take out some of the pith and pour into the hole oyl of Roses then stop the hole close and roast it under hot Embers when it is soft apply it Plaisterwife to the Kibe as hot as can be endured What is best to be administred to one sick of the Measels In this distemper as in the small Pox it is only necessary to defend the Heart and preserve the Stomach from putrefaction and corruption if young to hinder the hands from murdring a good face and then give the diseased a Julip made of two ounces of Violets four ounces of Rose-water and four grains of Oyl of Vitriol mix them and let them be drunk cold It is as good a receipt as any for this distemper To cure the Fits of the Mother Some nay most use burnt Feathers or Assafoetida applyed to the Nose of the distemper'd person not without success but your better way is to take six or seven drops of the spirit of Castoreum in the beginning of the fit in two or three spoonfuls of Ale-posset and apply a Plaister of Gavanum to the Navel To take away the Heat of a Burn or Scald Roast Eggs as hard as a Stone then take out the yolks of them then fry the yolks of these Eggs in a Frying-pan till they turn to an Oyl then strain it and anoint the Burn or Scald therewith then lay on a Bladder anointed with Sallet-oyl and this will speedily asswage the pain and heal the Scald or Burn. For a Scald-head Take a Candle and let it drop upon it as hot as you can in so doing it will scale off then take the Stale of a Cow and the furring of Chamber-pots boil these together and wash the place and it will speedily cure it A very good receipt for one hurt with Gun-powder Take twelve heads of Housleek one handful of Groundsel one pint of Goose-dung as much Chicken-dung of the newest that can be gotten stamp the Herbs very small then put the dung into a Mortar temper them together with a pottle of Bores-grease stir them together half an hour then strain it through a Canvas-bag and so preserve it for your use it will keep two years and be not the worse A very safe Clister to be used by-either Man or Woman who is much bound or costive Take Mallows and Mercury unwasht of each two handfuls half an handful of Barley clean rubbed and washed and boil them in Spring-water from a pottle to a quart then strain out the Water and put it in a Skillet and put to it three spoonfuls of Sallet-oyl two spoonfuls of Honey and a little Salt then make it luke-warm and with your Pipe administer it How to cure old Sores on the Legs which have been of so long standing that the Bones have appeared Take a quantity of sweet Cream and as much Brimstone beaten into fine powder as will make it thick like Paste then take so much sweet Butter as will work it into the form of an Oyntment and herewith anoint the place grieved twice a day and in a short time the cure will be effected Probatum est An excellent way to dissolve the Stone Take a peck of Green-bean-cods without dew or rain and two good handfuls of Saxifrage lay the same into a Still one row of Saxifrage and another of the Green-bean-cods and so distill in this manner a quart of Water and then distill another quantity of Water from the Bean-cods alone and use to drink of these two Waters If the Patient be most troubled with the heat of the Reins then let him most frequently drink of the distilled Bean-water and upon coming down of the sharp gravel or stone let him drink the other A way not only to prevent but to cure the Tooth-ach or to make an aking-Tooth fall out of it self Every Month twice or thrice therein wash your Mouth with White-wine in which Spurge hath been boil'd and you shall never be troubled with the Tooth-ach If your Tooth be hollow and paineth you much take this Herb called Spurge and squeeze it and mingle Wheat-flower with the Milk which issueth thence with this make a Paste and fill the cavity of your Tooth therewith leaving it there a while changing it every two hours and the Tooth will drop out How to order a Woman with Child before in and after her Delivery To preserve the Infant and prevent Abortion take Coriander-seed prepared two drams of the roots of Bistort the shaving of Ivory and red Coral of each a dram of white Amber and Crystal of each a Scruple Alkermes half a Scruple Sugar dissolv'd in four Ounces of Rose-water make tables each of them weighing a dram Let the Woman with Child take one of them every other day morning and evening between whiles let her sup a new-laid-Egg thickned a little with Magisterium of Pearl or red Coral But if her Breasts after their filling should begin to lessen or fall it is a sign of future Abortion to prevent which let her take root of Bistort and Corianders of each two drams of unripened Gales and red Sander and Hippocestidos of each one dram Guin-Labdanum and Mastick of each half an ounce choice Frankineense and Bdelium of each two drams of Coral Amber one dram of each powder those which are to be powder'd and with Oyl of Turpentine and Wax make two or three Cere-cloths apply them sometimes to her Loynes and Sides and sometimes under the Navel She must avoid all violent and sudden motions both of the Mind and Body as Coughs Sneezings Frights also Spices and Wine Thus much before Delivery In Labour if you will facilitate the Birth and give speedy ease take three or four drops of the distilled Oyl of Nutmegs in a spoonful of White-wine or take white Dictamn-root stones of Dates and Borax of each two Scruples Cinamon Cassia-Lignea Amber fine Pearl of each one Scruple Saffron half a Scruple make a small powder of these and divide them into two equal parts and let her take the one part in a draught of lilly-Lilly-water or Ale-posset made with Rhinish-wine and the other part let her take in like manner six hours after if need require If she be subject to swooning or fainting before or after Labour give her a spoonful of this excellent Cordial following An excellent Cordial for Women troubled with Swooning-fits in Travel Take Borage-water Rose-water Strawberry-water and Rhinish-wine of each two Ounces Species of Diamargaricum frigidum one Scruple make a warm infusion for the space of an hour then strain it and add thereunto Manus Christi made with Pearl four Ounces Oriental Bezor Unicorns-horn and Ambergriece of each six Crains of these make a Cordial-Julip Great pains frequently follow Women newly brought to Bed for which there is nothing better than this plain receipt viz. Drink a good draught of Beer boil'd with a spoonful of
cold put them up in glasses or pots which you please Green Walnuts Preserv'd Take Walnuts and boil them till the water taste bitter then take them off and put them in cold water and peel off the rind and put to them as much Sugar as they weigh and a little more water than will wet the Sugar set them on a fire and when they boil up take them off and let them stand two days then boil them again once more Eringo-roots Preserv'd Take Eringo-roots fair and not knotty one pound and wash them clean then set them on the fire and boil them very tender peel off their outermost skin but break them not as you pare them then let them lye a while in cold water after this you must take to every pound of roots three quarters of a pound of clarified Sugar and boil it almost to the height of a Syrrup and then put in your roots but look that they boil but gently together and stir them as little as may be for fear of breaking when they are cold put them up and keep them Ennula-Campana-roots Preserved Wash them and scrape them very clean and cut them thin to the pith the length of your little finger and as you cut them put them in water and let them lye there thirty days shifting them twice every day to take away the bitterness then weigh them and to every pound of Roots add twelve Ounces of Sugar clarified first boiling the Roots very tender then put them into this Sugar and let them boil upon a gentle fire until they be enough having stood a good while off the fire put them up between hot and cold Conserve of Roses Take red-Rose-buds clip all the white either bruised or withered from them then add to every pound of Roses three pound of Sugar stamp the Roses very small putting to them a little juice of Lemons or rose-Rose-water as they become dry when you think your Roses small enough then put your Sugar to them so beat them together till they be well mingled then put it up in Gally-pots or Glasses In this manner is made the Conserve of Flowers of Violets which doth cool and open in a burning Fever or Ague being dissolved in Almond-milk and so taken and excellent good for any inflamation in Children Thus you may also make the Conserve of Cowslips which strengthens the brain and is a Preservative against Madness it helps the Memory asswageth the pain of the Head and helpeth most infirmities thereof In like manner you may also make Conserve of Marigolds which taken fasting in the morning is very good against Melancholy cureth the trembling of the heart and very good against any Pestilential distemper Thus make Conserve of Sage and Scabious the one is good against Melancholy drieth and comforteth the Stomack cureth an old Cough and openeth the stopping of the Liver the other that is Scabious cleanseth the Breast and Lungs takes away old Coughs and imposthumes of the Breast and inward parts How to Candy all sorts of Flowers as they grow with their stalks on Take the Flowers and cut the stalks somewhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonfuls of Rose-water and boil it till it will roul between your finger and your thumb then take it from the fire and cool it with a stick and as it waxeth cold dip in all your Flowers and taking them out again suddenly lay them one by one on the bottom of a Sieve then turn a joined Stool with the feet upward set the sieve on the feet thereof then cover it with a fair linnen cloth and set a Chafing-dish of coals in the midst of the stool underneath the sieve and the heat thereof will dry your Candy speedily which will look very pleasantly and keep the whole year Candyed Eringo-roots Take of your Eringo-roots ready to be preserved and weigh them and to every pound of Roots you must take of the purest Sugar you can get two pound and clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal it being clarified you must boil it to the height of Manus Christi and then dip in your Roots two or three at once till they are all Candyed put them in a Stove and so keep them all the year The best and most approved way to dry Plumbs Take Plumbs when they are fully grown with the stalks on them however let them be green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of Sugar beaten very fine and eight spoonfuls of water to every pound set them on hot embers till the Sugar be melted and after that boil them till they be very tender letting them stand in that Syrrup three days to plump them then take them out and wash the Syrrup from them in warm water and wipe them dry in a fine Linnen-cloth then set them on plates and let them dry in a Stove dry them not in an Oven for then they will be tough Proper Colours for Fruitage Saffron is the best Yellow Sap-green the best Green Indian-lake the best Red all your Colours must be temper'd with gum-Gum-water made of rose-Rose-water Quince Marmelade Take of the tairest Quinces wash them very clean grate them very small and wring out as much juice as you can then take other Quinces and cut them in six pieces put them into a pot let them be evapoured with hot water until they be throughly mellow then take half a pot-ful of the former juice and pour it upon the former stew'd and cut to pieces break it well together and put the rest of the juice amongst it then wring it through a clean thin cloth seethe no more of this juice at once than will fill a box therewith and put white Sugar to it as much as you please How to make Syrrup of Violets Boil fair water and scum it and to every ounce so scum'd and boil'd take six ounces of the blew of Violets only shift them as before nine times and the last time take nine ounces of Violets let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be but milk-warm after the first shifting you must stamp and strain your last nine ounces of Violets and put in only the juice of them then take to every pint of this liquor thus prepared one pound of Sugar finely beaten boil it and keep it stirring till all the Sugar be melted which you must do if you can before it boil afterwards boil it up with a quick fire Syrrup of Roses Take Damask Roses and clip off the white of them for every pint of water take six ounces of them boil your water first and scum it then let them stand twelve hours wringing out the Roses and putting in new
up and let it stand a week and then bottle it up and it will taste as quick as the briskest liquor whatever and is a very pleasant drink and much wholsomer than French-Wine An Ointment for any Wound or Sore Take two pound of Sheeps-suet or rather Deers-suet a pint of Candy-Oyl a quarter of a pound of the newest and best Bees-wax melting them all together and stirring them well and put to them one ounce of the Oyl of Spike and half an ounce of the Goldsmiths Boras then heat them again and stir them all together put it up in a Gally-pot and keep it close stopped till you have cause to use it This is an approved Ointment for any Wound or Sore new or old A Searcloth for all Aches Take Rosin one pound Perrosin a quarter of a pound as much Mastick Deers Suit the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drachms boil all these together in oyl of Camomile and preserve it for your use This hath done many good when nothing else would Now that I may not seem wholly to apply my discourse and study for the benefit of young Court-Ladies and City-Madams I shall descend into the Country and find out something worthy the observation of a Rural Gentlewoman What things belong to a Country-Gentlewoman Of Dayries and making Butter and Cheese GEntlewomen that you may be delighted with your own experience as well as satisfied in the labours of your servants I shall give you an account of what must be pre-observ'd in the keeping of a Dayry Let your Kine be of the best choice and breed that possibly can be procured and the larger the Cow is the better she is whereof Lincolnshire and Cheshire afford great plenty The reason why I advise you to chuse large Cattel is that when they grow old and will yeild but little milk you may then feed and fatten them for the Shambles The common and most known signs of a Cow that gives good store of Milk are a wreathed Horn a thin neck and a large hairy Dewlap a full Udder and the Teats long and thick The best Black Kine are said to come from Cheshire Lancashire Derby-shire York-shire the best red Cows whose Milk is so much esteemed above all other of that kind for its extraordinary nourishing quality come from Gloucester-shire Somerset-shire the Pied-Kine come commonly from Lincoln-shire and are little inferior to the rest Thus you see England affords variety enough of extraordinary good Cows for the good Housewife to make choice of as she pleaseth but withal let her be careful that the Bull be of as good a breed as the Kine themselves otherwise the encrease will degenerate and your Dairy in time run to ruin If at any time you buy any Kine to encrease your Dairy you must be careful they come not from a Soil that is more fruitful than your own but rather not so fertile or being not so good pasture for then they will the better prosper and thrive with you otherwise it is ten to one they will pine away and fall into many Distempers Cows are said to give most Milk when they have newly Calved If a Cow gives a gallon at a time constantly she may pass for a very good Milch-Cow there are some Cows which give a gallon and half but very few who give two at a time You cannot design a better time sor your Cow to calve in than at the latter end of February or in the Months of March or April for then the Grass is coming on or springing up in its perfect goodness The hours or times most approved and commonly used for Milking are in the Spring and Summer between five or six in the morning and six in the evening Some very unprofitably with the pretence of reason milk their Cows in the Summer-season betwixt the hours of twelve and one but I would not have it to be a president for any to follow There is an old Proverb very pertinent to what is here related That two good meals are better than three bad ones It is the worst point of Huswifry that can be to leave the Cow half milked for besides the loss of Milk it is the ready way to make the Cow dry and so become unprofitable to the Dairy Now the profits arising from Milk are chiefly three viz. Cream Butter and Cheese the Cream is the very heart and strength of the Milk which must be skimmed very cleanly Cleanly I say for Cleanliness is such an ornament to a good Huswife that if she want any part thereof she loseth both that and all other good names whatsoever Cream is not to be kept above two days in Summer and not above four in the Winter if you will be always provided with the best and sweetest Butter But before we speak of that I shall here insert some excellent Receipts for made-Cream and Milk made better by art How to make your ordinary clouted-Cream Take a quantity of Milk from the Cow and put it into a broad Earthen-pan and set it over a slow fire letting it stand there from morning to night suffering it not to boil by any means then take it off the fire and set it in some place all night to cool in the morning dish off your Cream for it will be very thick To make fresh Cheese in Cream Take a pottle of new Milk as it corneth from the Cow and half a pound of blanched Almonds beaten very small and make a thick Almond-milk with a pint of Cream strained and a little before you go to Dinner make it blood-warm season it with a little Sugar rose-Rose-water and scarsed Ginger and put to it a little Runnet and when it is scummed bread it up and whey it and put it into a Mould and press it with your hand and when it is well wheyed put it into a Dish with Cream Cream of Codlins After you have scalded your Codlins and peel'd off the skins and scrap'd the pulps from the cores with a little Sugar and Rose-water strain them and lay the pulp of your Codlins in a Dish with as much raw Cream as you please about them there are several other ways propounded but this is most satisfactory to the Palat. To make a Junket Take Ews or Goats-milk if you have neither of these then take Cows-milk and put it over the fire to warm then put in a little Runnet to it then pour it out into a Dish and let it cool then strew on Cinamon and Sugar then take some Cream and lay upon it scraping Sugar thereon serve it up Here note by the way that you cannot keep Cream above three days in Summer and six days in Winter without prejudice I need not tell you how to make Butter since there are very few in the Country that can be ignorant thereof wherefore I shall only say that the best time to pot your Butter is in the Month of May for then the
and serce it through a Cullender put it into the Cream and let it stand till it be pretty cool then put in the Almonds five or six yolks of Eggs Salt Sugar and good store of Marrow or Beef-suet finely minced and so fill the Guts An Almond-Tart Strain beaten Almonds with Cream yolks of Eggs Sugar Cinnamon and Ginger boil it thick and fill your Tart therewith Almond-Cream Take half a pound of Almond-paste beaten with Rose-water and strain it with a quart of Cream put it in a Skillet with a stick of Cinnamon and boil it stir it continually and when it is boiled thick put Sugar to it and serve it up cold Apple Cream Take a dozen Pippins or more pare slice or quarter them put them into a Skillet with some Claret-wine and a race of Ginger sliced thin a little Lemon-peel cut small and some Sugar let all these stew together till they be soft then take them off the fire and put them into a Dish and when they be cold take a quart of boil'd Cream with a little Nutmeg and put in os the Apple as much as will thicken it and so serve it up Apricocks green Baked When your Apricocks are green and so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your Tart be ready then dry them well and fill your Tart with them and lay on good store of fine Sugar close it up and bake it ice it scrape on Sugar and serve it up Barley-Broth Boil the Barley first in two waters having first pickt it well then join it with a knuckle of Veal and seeth them together to the Broth add Raisins sweet herbs large Mace and the quantity of a fine Manchet sliced together then season it with salt BISK There are divers ways to make a Bisk but the best is this Take a Leg of Beef and knuckle of Veal boil them in two Gallons of fair water scum them clean and put to them some Cloves and Mace then boil them from two Gallons to three quarts of broth being boiled strain it thin put it into a Pipkin when it is cold take off the fat and bottom and put it into a clean Pipkin and keep it warm till the Bisk be ready boil the Fowl in the liquor of the Marrow-bones of half a douzen peeping Chickens and as many peeping Pidgeons in a clean Pipkin Then have pallats noses and lips boil'd tender blanch'd and cut into pieces as big as a sixpence also some Sheeps-tongues boil'd blanch'd larded fried and stewed in gravy with some Chesnuts blanched also some Cocks combs boiled and blanched with some yolks of hard Eggs. Stew all the aforesaid in some roast Mutton or Beef-gravy with some Pistaches large Mace a good big Onion or two and salt Then take Lamb-stones blanch'd and slic'd also sweet-breads of Veal and sweet-breads of Lamb slit some great Oysters parboil'd and some Cock-stones Fry the aforesaid Materials in clarified Butter some fried Spinnage or Alexander-leaves and keep them warm in an Oven with some fried Sausages made of minced Bacon Veal yolks of Eggs Nutmegs sweet Herbs Salt and Pistaches bake it in an Oven in cauls of Veal and being baked and cold slice it round fry it and keep it warm in the Oven with the aforesaid baked things Having prepared all these things in readiness take a great eight pound Dish and a six-penny French loaf chip it and slice it into large slices and cover all the bottom of the Dish then steep it well with your strong broth and upon that some Beef-gravy then dish up the Fowl on the Dish and round about it the fried Tongues with the Lips Pallats Pestaches Eggs Noses Chesnuts and Cocks-combs and run them over the Fowls with some of the gravy and large Mace Then again run it over with fried Sweet-breads Sausages Lamb-stones Cock-stones fried Spinnage and the Marrow over all next the carved Lemons on the Meat and run it over with the beaten Butter yolks of Eggs and gravy beaten up till it be thick lastly garnish the Dish with little Pyes Dolphins of puff-paste Chesnuts boil'd and fried Oisters and yolks of hard Eggs. Gentlewomen I must crave your pardon since I know I have tired your patience in the description of a Dish which though it be frequently used in Noblemens houses and with all this cost and trouble put together by some rare whimsical French Cook yet I cannot approve of it but must call it a Miscellaneous hodg-podg of studied vanity and I have here inserted it not for your imitation but admiration Beef hashed In the making of a Hash of Beef take some of the Buttock and mince it very small with some Beef-suet or lard and some sweet herbs some beaten Cloves and Mace Pepper Nutmeg and a whole Onion or two stew altogether in a Pipkin with some blanched Chesnuts strong broth and a little Claret let it stew softly for the space of three hours that it may be very tender then blow off the fat dish it and serve it on sippets you may garnish it with Barberries Grapes or Gooseberries Beef A-la-mode Cut some Buttock-beef a quarter of an inch thick and lard it with Bacon having hackt it before a little with the back of your Knise then stew it in a Pipkin with some gravy Clarotwine and strong Broth Cloves Mace Pepper Cinnamon and Salt being tender stewed serve it on French bread sippets Beef Carbonadoed Steep your Beef in Claret-wine Salt Pepper and Nutmeg then broil it on the Embers over a temperate and unsmoaky fire in the mean while boil up the liquor wherein it was steeped and serve it for sauce with beaten Butter Beef baked red-Deer-fashion in Pies or Pasties either Surloine Brisket Buttock or Fillet larded or not Let your Surloine be boned and take off the great sinue that lies on the back lard the leanest parts of it with great lard being season'd with Nutmeg Pepper four ounces of each two ounces of Ginger and a pound of Salt which seasoning you must put into the Pye but first lay a bed of good sweet Butter and a bay-leaf or two half an ounce of whole Cloves lay on your Beef then put on the rest of the seasoning and a few more Cloves good store of Butter and a Bay-leaf or two close it up and bake it it will require eight hours soaking if you will eat it hot half the seasoning will serve and then let your paste be fine otherwise course To this quantity of flesh you must have three Gallons of fine flower heapt measure But the best way to bake red Deer is in course paste either Pye or Pasty if Rye-meal it will keep long otherwise you may make it of Meal as it comes from the Mill using only boiling-water without any other stuff Beef Collar'd In the right making of a Collar of Beef you must take the flank and lay it in pump-Pump-water two or