as hot as you do for fritters then take a stick and stir it till it run-round like to a whirle pit then break an egg into the middle of the whirle and turn it round with your stick till it be as hard as a soft poached egg and the whirling round of the butter or suet will make it as round as a ball then take it up with a slice and put it in a warm pipkin or dish set it a leaning against the fire so you may do as many as you please they will keep half an hour yet be soft you may serve them with fried or toasted collops To make the best Fritters TAke good mutton broth being cold and no fat mix it with flower and eggs some salt beaten nutmeg and ginger beat them well together then have apples or pippins pare and core them and cut them into dice-work or square bits and when you will fry them put them in the butter and fry them in clear clarified suet or clarified butter fry them white and fine and sugar them Otherwayes Take a pint of sack a pint of ale some ale yeast or barm nine eggs yolks and whites beaten very well the eggs first then all together then put in some ginger salt and fine flower let it stand an hour or two then put in apples and fry them in beef-suet clarified or clarified butter Other Fritters Take a quart of flower three pints of cold mutton broth a nutmeg a quartern of cinamon a race of ginger five eggs and salt and strain the foresaid materials put to them twenty slic't pippins and fry them in six pound of suet Sometimes make the batter of cream eggs cloves mace nutmeg saffron barm ale and salt Other times flower grated bread mace ginger pepper salt barm saffron milk sack or white wine Sometimes you may use marrow steeped in musk and rose-rose-water and pleasant pears or quinces Or use raisins currans and apples cut like square dice and as small in quarters or in halves Fritters in the Italian Fashion TAke a pound of the best holland cheese or parmisan grated a pint of fine flower and as much fine bisket bread muskefied beaten to powder the yolks of four or five eggs some saffron and rose-water sugar cloves mace and cream make it into a stiff paste then make it into balls and fry them in clarified butter Or stamp this paste in a mortar and make the balls as big as a nutmeg or musket bullet Otherwayes in the Italian Fashion Take a pound of rice and boil it in a pint of cream being boild something thick lay it abroad in a clean dish to cool then stamp it in a stone mortar with a pound of good fat cheese grated some musk and yolks of four or five hard eggs sugar and grated manchet or bisket bread then make it into balls the paste being stiff and you may colour them with marigold flowers stamped violets blew bottels carnations or pinks and make them balls of two or three colours If the paste be too tender work more bread to them and flower fry them and serve them with scraping sugar and juyce of orange Garnish these balls with stock-fritters Fritters of Spinage TAke spinage pick and wash it then set on a skillet of fair water and when it boileth put in the spinage being tender boild put it in a cullender to drain away the liquor then mince it small on a fair board put it in a dish and season it with cinamon ginger grated manchet six eggs with the whites and yolks a little cream or none make the stuff pretty thick and put in some boild currans Fry it by spoonfuls and serve it on a dish and plate with sugar Thus also you may make fritters of beets clary burrage bugloss or lettice To make Stock Fritters or Fritters of Arms. STrain half a pint of fine flower with as much water and make the batter no thicker then thin cream then heat the brass moulds in clarified butter being hot wipe them dip the moulds half way in the batter and fry them to garnish any boild fish meats or stewed oysters View their form Other fried Dishes of divers forms or Stock Fritters in the Italian Fashion TAke a quart of fine flower and strain it with some almond milk leven white wine sugar and saffron fry it on the foresaid moulds or dip clary in it sage leaves or branches of rosemary then fry them in clarified butter Little Pasties Balls or Toasts fried TAke a boild or raw pike mince it and stamp it with some good fat old cheese grated season them with cinamon sugar boild currans and yolks of hard eggs make this stuff into balls toasts or pasties and fry them Otherwayes Make your paste into little pasties stars half moons scollops balls or suns Or take grated bread cake or bisket bread and fat cheese grated almond paste eggs cinamon saffron and fry them as abovesaid Otherwayes Pasties to fry Take twenty apples or pippins pared cored and cut into bits like square dice stew them in butter and put to them three ounces of bisket bread stamp all together in a stone mortar with six ounces of fat cheese grated six yolks of eggs cinamon six ounces of sugar make it in little pasties or half moons and fry them Otherwayes Take a quart of fine flour wet it with almond milk sack white wine rose-rosewater saffron and sugar make thereof a paste into balls cakes or any cut or carved branches and fry them in clarified butter and serve them with fine scraping sugar To fry Paste out of a Seringe or Butter-squirt TAke a quart of fine flour and a little leven dissolve it in warm water and put it to the flour with some white wine salt saffron a quarter of butter and two ounces of sugar boil the foresaid things in a skillet as thick as a hasty pudding and in the boiling stir it continually being cold beat it in mortar fry it in clarified butter and run it into the butter through a butter-squirt To make Pancakes TAke three pints of cream a quart of flour eight eggs three nutmegs a spoonful of salt and two pound of clarified butter the nutmegs being beaten strain them with the cream flour and salt fry them into pancakes and serve them with fine sugar Otherwayes Take three pints of spring water a quart of flour mace and nutmeg beaten six cloves a spoonful of salt and six eggs strain them and fry them into pancakes Or thus Make stiff paste of fine flour rose-water cream saffron yolks of eggs salt and nutmeg and fry them in clarified butter Otherwayes Take three pints of cream a quart of flour five eggs salt three spoonfuls of ale a race of ginger cinamon as much strain these materials then fry them and serve them with fine sugar To make a Tansie the best way TAke twenty eggs and take away five whites strain them with a quart of good thick sweet cream and put to it a grated nutmeg a
some of it and make some of it blew some of it green and some yellow cast some into oranges and some into lemon rindes candied mix part of it with some almond paste coloured and some with cheese-curds serve of divers of these colours on a great dish and plate To make other white Jelly BOil two capons being cleansed the fat and lungs taken out truss them and soak them well in clean water three or four hours then boil them in a pipkin or pot of two gallons or less put to them a gallon or five quarts of white wine scum them and boil them to a jelly next strain the broth from the grounds and blow off the fat clean then take a quart of sweet cream a quart of the jelly broth a pound and half of refined sugar and a quarter of a pint of rose-rose-water mingle them all together and give them a walm on the fire with half an ounce of fine searced ginger then set it a cooling dish it or cast it in lemon or orange-peels or in any fashion of the other jellies in moulds or glasses or turn it into colours for sick folks in place of cream use stamped almonds To make Jellies for souces made dishes and other works TAke six pair of calves feet scald them and take away the fat between the claws as also the great long shank bones and lay them in water four or five hours then boil them in two gallons of fair spring water scum them clean and boil them from two gallons to three quarts then strain it through a strong canvas and let the broth cool being cold clenge it from the grounds pare off the top and melt it then put to it in a good large pipkin three quarts of white wine three races of ginger slic't some six blades of mace a quarter of an ounce of cinamon a grain of musk and eighteen whites of eggs beaten with four pound of sugar mingle them with the rest in the pipkin and the juyce of three lemons set all on the fire and let it stew leasurely then have your bag ready washed and when your pipkin boils up run it c. Harts Horn Jelly TAke half a pound of harts horn boil it in fair spring water leasurely close covered and in a well glazed pipkin that will contain a gallon boil it till a spoonful will stand stiff being cold then strain it through a fine thick canvas or fine boultering and put it again in another lesser pipkin with the juyce of eight or nine good large lemons a pound and half of double refined sugar and boil it again a little while then put it in a gally pot or small glasses or cast it into moulds or any fashions of the other jellies It is held by the Physicians for a special Cordial Or take half a pound of harts horn grated and a good capon being finely clenged and soaked from the blood and the fat taken off truss it and boil it in a pot or pipkin with the harts horn in fair spring water the same things as the former c. To make another excellent Jelly of Harts horn and Isingglass for a Consumption TAke half a pound of isingglass half a pound of harts horn half a pound of slic't dates a pound of beaten sugar half a pound of slic't figs a pound of slic't prunes half an ounce of cinamon half an ounce of ginger a quarter of an ounce of mace a quarter of an ounce of cloves half an ounce of nutmegs and a little red sanders slice your spices and also a little stick of liquorish and put in your cinamon whole To make a Jelly for weakness in the Back TAke two ounces of harts horn and a wine quart of spring water put it into a pipkin and boil it over a soft fire till it be one half consumed then take it off the fire and let it stand a quarter of an hour and strain it through a fine holland cloath crushing the harts horn gently with a spoon then put to it the juyce of a lemon two spoonfuls of red rose water half a spoonful of cinamon water four or five ounces of fine sugar or make it sweet according to the parties taste then put it out into little glasses or pipkins and let it stand twenty four hours then you may take of it in the morning or at four of the clock in the afternoon what quantity you please To put two or three spoonfuls of it into broth is very good To make another dish of meat called a Press for service DO in this as you may see in the jelly of the porker being tender boild take the feet ears snouts and cheeks being finely boild and tender to a jelly with spices and the same liquor as is said in the Porker then take out the bones and make a lay of it like a square brick season it with coriander or fennil-seed and binde it up like a square brick in a strong canvas with packthread press it till it be cold and serve it in slices with bay leaves or run it over with jellies To make a Sausage for Jelly BOil or roste a capon mince and stamp it with some almond paste then have a fine dryed neats-tongue one that looks fine and red ready boild cut it into little pieces square like dice half an inch long and as much of interlarded bacon cut into the same form ready boild and cold some preserved quinces and barberries sugar and cinamon mingle all together with some scraped isingglass amongst it warm roul it up in a sausage knit it up at the ends and sowe the sides then let it cool slice it and serve it in a jelly in a dish in thin slices and run jelly over it let it cool and lay on more that cool run more and thus do till the dish be full when you serve it garnish the dish with jelly and preserved barberries and run over all with juyce of lemon To make the best Almond Leach TAke an ounce of isingglass and lay it two hours in water shift it and boil it in fair water let it cool then take two pounds of almonds lay them in the water till they will blanch then stamp them and put to them a pint of milk strain them and put in large mace and slic't ginger boil them till it taste well of the spice then put in your digested isingglass sugar and a little rose-water run it through a strainer and put it into dishes Some you may colour with saffron turn-sole or green wheat and blue bottels for blue To keep Sparagus all the year PArboil them a very little and put them into clarified butter cover them with it the butter being cold cover them with a leather and about a moneth after refresh the butter melt it and put it on them again then set them under ground being covered with a leather Section 9. The best way of making all manner of baked Meats To make a Bisk or Battalia Pie
work it as bear but it will not keep long Or take to every gallon of water a quart of honey a quarter of an ounce of mace as much ginger and cinamon and half as much cloves bruise them and use them as abovesaid Otherwayes Take five quarts and a pint of water warm it and put to it a quart of honey and to every gallon of liquor one lemon and a quarter of an ounce of nutmegs it must boil till the scum rise black and if you will have it quickly ready to drink squeese into it a lemon when you tun it and tun it cold To make Metheglin TAke all sorts of herbs that are good and wholesom as balm mint rosemary fennil angelica wilde time hysop burnet agrimony and such other field herbs half a handful of each boil and strain them and let the liquor stand till the next day being settled take two gallons and a half of honey let it boil an hour and in the boiling scum it very clean set it a cooling as you do beer and when it is cold take very good barm and put it into the bottom of the tub by a little and a little as to beer keeping back the thick settling that lyeth in the bottom of the vessel that it is cooled in when it is all put together cover it with a cloth and let it work very near three dayes then when you mean to put it up skim off all the barm clean and put it up into a vessel but you must not stop the vessel very close in three or four dayes but let it have some vent to work when it is close stopped you must look often to it and have a peg on the top to give it vent when you hear it make a noise as it will do or else it will break the vessel Sometimes make a bag and put in good store of slic't ginger some cloves and cinamon boild or not Section 12. To make all manner of Creams Sack-Possets Sillabubs Blamangers White-Pots Fools Wassels c. To make Apple Cream TAke twelve pippins pare and slice or quarter them then put them in a skillet with some claret wine and a race of ginger sliced thin a little lemon peel cut small and some sugar let all these stew together till they be soft then take them off the fire and put them in a dish and when they be cold take a quart of cream boild with a little nutmeg and put in of the apple stuff to make it of what thickness you please and so serve it up To make Codling Cream TAke twenty fair codlings being peeld and codled tender and green put them in a clear silver dish filled half full of rose-water and half a pound of sugar boil all this liquor together till half be consumed and keep it stirring till it be ready then fill up the dish with good thick and sweet cream stir it till it be well mingled and when it hath boild round about the dish take it off sweeten it with fine sugar and serve it cold Otherwayes Codle forty fair codlings green and tender then peel and core them and beat them in a mortar strain them with a quart of cream and mix them well together in a dish with fine sugar sack musk and rose water Thus you may do with any fruit you please To boil Cream with Codlings BOil a quart of cream with mace sugar two yolks of eggs two spoonfuls of rose-water and a grain of ambergreece put it into the cream and set them over the fire till they be ready to boil then set them to cool stirring it till it be cold then take a quart of green codling stuff strained put it into a silver dish and mingle it with cream To make Quince Cream TAke and boil them in fair water but first let the water boil then put them in and being tender boiled take them up and peel them strain them and mingle it with fine sugar then take some very good and sweet cream mix all together and make it of a fit thickness or boil the cream with a stick of cinamon and let it stand till it be cold before you put it to the quinces Thus you may do wardens or pears To make Plumb Cream TAke any kinde of plumbs apricocks or the like and put them in a dish with some sugar white wine sack claret or rose water close them up with a piece of paste between two dishes being baked and cold put to them cream boild with eggs or without or raw and scrape on sugar c. To make Gooseberry Cream COdle them green and boil them up with sugar being preserved put them into the cream strained or whole scrape sugar on them and so serve them cold in boild or raw cream Thus you may do strawberries raspas or red currans put in raw cream whole or serve them with wine and sugar in a dish without cream To make Snow Cream TAke a quart of cream six whites of eggs a quartern of rose-water a quarter of a pound of double refined sugar beat them together in a deep bason or a boul-dish then have a fine silver dish with a penny manchet the bottom and upper crust being taken away and made fast with paste to the bottom of the dish and a streight sprig of rosemary set in the middle of it then beat the cream and eggs together and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have filled the dish You may beat amongst it some musk and ambergreece dissolved and guild it if you please To make Snow Cream otherwayes Boil a quart of cream with a stick of cinamon and thicken it with rice flour the yolks of two or three eggs a little rose-water sugar and salt give it a walm and put it in a dish lay clouted cream on it and fill it up with whipt cream or cream that cometh out of the top of a churm when the butter is come dish out of a squirt or some other fine way scrape on sugar sprinkle it with rose-water and stick some pine-apple-seeds on it Otherwayes Take three pints of cream and the whites of seven eggs strain them together with a little rose-water and as much sugar as will sweeten it then take a stick of a foot long and split it in four quarters beat the cream with it or else with a whisk when the snow riseth put it in a cullender with a spoon that the thin may run from it when you have snow enough boil the rest with cinamon ginger and cloves seethe it till it be thick then strain it and when it is cold put it in a clean dish and lay your snow upon it To make Snow Cream otherwayes with Almonds TAke a quart of good sweet cream and a quarter of a pound of almond paste fine beaten with rose-water and strained with half a pint of white wine put some orange-peel to it a slic't nutmeg and three
fennil roots parsley a little anniseed a pint of white wine hyssop violet leaves strawberry leaves binde all the foresaid roots and herbs a little quantity of each in a bundle boil it leasurely scum it and when it is boild strain it through a strainer of strong canvas when you use it drink it as often as you please blood warm Sometimes in the broth or of any of the meats aforesaid use mace raisins of the Sun a little balm endive fennill and parsley roots Sometimes sorrel violet leaves spinage endive succory sage a little hyssop raisins of the Sun prunes a little saffron and the yolk of an egg strained with verjuyce or white wine Otherwayes Fennil roots coltsfoot agrimony bettany large mace white sanders slic't in thin slices the weight of six pence made with a chicken and a crust of manchet take it morning and evening Otherwayes Violet leaves wilde tansey succory roots large mace raisins and damask prunes boild with a chicken and a crust of bread Sometimes broth made of a chop of mutton veal or chicken French barley raisins currans capers succory roots parssey roots fennil roots balm burrage bugloss endive tamarisk harts-horn ivory yellow sanders and fumitory put to these all or some in a moderate quantity Otherwayes a sprig of rosemary violet leaves time mace succory raisins and a crust of bread To make a Paste for a Consumption TAke the brawn of a roasted capon the brawns of two partridges two rails two quails and twelve sparrows all roasted take the brawns from the bones and beat them in a stone mortar with two ounces of the pith of roast veal a quarter of a pound of pistaches half a dram of ambergreece a grain of musk and a pound of white sugarcandy beaten fine beat all these in a mortar to a perfect paste now and then putting in a spoonful of goats milk also two or three grains of bezar when you have beaten all to a perfect paste make it into little round cakes and bake them on a sheet of white paper To make a Jelly for a Consumption of the Lungs TAke half a pound of isingglass as much harts-horn an ounce of cinamon an ounce of nutmegs a few cloves a pound of sugar a stick of liquoras four blades of large mace a pound of prunes an ounce of ginger a little red sanders and as much rubarb as will lie on a six pence boil the foresaid in a gallon of water and a pint of claret till a pint be wasted or boild away boil them on a soft fire close covered and slice all your spices very thin An excellent Water for a Consumption TAke a pint of new milk and a pint of good red wine the yolks of twenty four new laid eggs raw and dissolved in the foresaid liquors then have as much fine slic't manchet as will drink up all this liquor put it in a fair rose still with a soft fire and being distilled take this water in all drinks and pottages the sick party shall eat or the quantity of a spoonful at a draught in beer in one moneth it will recover any consumption Other Drink for a Consumption TAke a gallon of running water of ale measure put to it an ounce of cinamon an ounce of cloves an ounce of mace and a dram of acter roots boil this liquor till it come to three quarts and let the party daily drink of it till he mends To make an excellent Broth or Drink for a sick body TAke a good fleshy capon take the flesh from the bones or chop it in pieces very small and not wash it then put them in a rose still with slices of lemon-peel wood-sorrel or other herbs according to the Physicians direction being distilled give it to the weak party to drink Or soak them in malmsey and some capon broth before you distill them To make a strong Broth for a sick party ROast a leg of mutton save the gravy and being roasted prick it and press out the gravy with a woodden press put all the gravy into a silver porrenger or piece with the juyce of an orange and sugar warm it on the coals and give it the weak party Thus you may do a roast or boild capon partridge pheasant or chicken take the flesh from the bones and stamp it in a stone or woodden mortar with some crumbs of fine manchet strained with capon broth or without bread and put the yolk of an egg juyce of orange lemon or grape verjuyce and sugar To make China Broth. TAke an ounce of China thin sliced put it in a pipkin of fair water with a little veal or chicken stopped close in a pipkin let it stand four and twenty hours on the embers but not boil then put to it colts foot scabious maiden-hair violet leaves half a handful candied eringo and two or three marsh mallows boil them on a soft fire till the third part be wasted then put in a crust of manchet a little mace a few raisins of the Sun stoned and let it boil a while longer Take of this broth every morning half a pint for a moneth then leave it a moneth and use it again China Broth otherwayes TAke two ounces of China root thin sliced and half an ounce of long pepper bruised then take of balm time sage marjoram nepe and smalk of each two slices clary a handfull of cowslips a pint of cowssip water and three blades of mace put all into a new and well glazed pipkin of four quarts and as much fair water as will fill the pipkin close it up with paste and set it on the embers to warm but not to boil let it stand thus soaking four and twenty hours then take it off and put to it a good big cock chicken a calves foot a knuckle of mutton and a little salt stew all with a gentle fire to a pottle scum it very clean and being boild strain the clearest from the dregs and drink of it every morning half a pint blood warm To make Almond Milk against a hot Disease BOil half a pound of French barley in three several waters keep the last water to make your milk of then stamp half a pound of almonds with a little of the same water to keep them from oyling being finely beaten strain it with the rest of the barley water put some hard sugar to it boil it a little and give it the party warm An excellent Restorative for a weak Back TAke clary dates the pith of an oxe and chop them together put some cream to them eggs grated bread and a little white sanders temper them all well together fry them and eat it in the morning fasting Otherwayes Take the leaves of clary and nepe fry them with yolks of eggs and eat them to breakfast Excellent wayes for Feeding Poultrey To feed Chickens IF you will have a sat crammed chicken coop them up when the damn hath forsaken them the best cramming for them is wheat meal and milk made
with wine vinegar to a pint of vinegar a pound of sugar and a pound of flowers so keep them for sallets or boild meats in a double glass covered over with a blade and leather To pickle Grapes Gooseberries Barberries red and white Currans PIck them and put them in the juyce of crab-cherries grape verjuyce or other verjuyce and then barrel them up To Candy Flowers for Sallets as Violets Cowslips Clovegelly-flowers Roses Primroses Burrage Bugloss c. TAke weight for weight of sugar-candy or double refined sugar being beaten fine searsed and put in a silver dish with rose-rosewater set them over a charcoal fire and stir them with a silver spoon till they be candied or boil them in a candy sirrup height in a dish or skillet keep them in a dry place for your use and when you use them for sallets put a little wine vinegar to them and dish them For the compounding and candying the foresaid pickled and candied Sallets THough they may be served simply of themselves and are both good and dainty yet for better curiosity and the finer ordering of a table you may thus use them First if you would set forth a red flower that you know or have seen you shall take the pot of preserved gilly-flowers and suiting the colours answerable to the flower you shall proportion it forth and lay the shape of a flower with a purslane stalk make the stalk of the flower and the dimensions of the leaves and branches with thin slices of cucumbers make the leaves in true proportion jagged or otherwayes and thus you may set forth some blown some in the bud and some half blown which will be very pretty and curious if yellow set it forth with cowslips or primroses if blew take violets or burrage and thus of any flowers Section 6. To make all manner of Carbanadoes either of Flesh or Fowl as also all manner of fried Meats of Flesh Collops and Eggs with the most exquisitest way of making Pancakes Fritters and Tansies To Carbonado a Chine of Mutton TAke a chine of mutton salt it and broil it on the embers or toast it against the fire being finely broild baste it and bread it with fine grated manchet and serve it with gravy onely To Carbonado a Shoulder of Mutton TAke a shoulder of mutton half boil it scotch it and salt it save the gravy and broil it on a soft fire being finely coloured and fitted make sauce with butter vinegar pepper and mustard To Carbonado a Rack of Mutton CUt it into steaks salt and broil them on the embers and being finely soaked dish them and make sauce of good mutton gravy beat up thick with a little juyce of orange and a piece of butter To Carbonado a Leg of Mutton CUt it round cross the bone about half an inch thick then hack it with the back of a knife salt it and broil it on the embers on a soft fire the space of an hour being finely broild serve it with gravy sauce and juyce of orange Thus you may broil any hanch of Venison and serve it with gravy onely To broil a Chine of Veal CUt it in three or four pieces lard them or not with small lard season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine being broild serve it with gravy beaten butter and juyce of lemon or orange To broil a Leg of Veal CUt it into rowels or round the leg in slices as thick as ones finger lard them or not then broil them softly on embers and make sauce with beaten butter gravy and juyce of orange To Carbonado a Rack of Pork TAke a rack of pork take off the skin and cut it into steaks then salt it and strow on some fennel-seeds whole and broil it on a soft fire being finely broiled serve it on wine vinegar and pepper To broil a Flank of Pork FLay it and cut it into thin slices salt it and broil it on the embers in a dripping-pan of white paper and serve it on the paper with vinegar and pepper To broil Chines of Pork BRoil them as you do the rack but bread them and serve them with vinegar and pepper or mustard and vinegar Or sometimes apples in slices boild in beer and beaten butter unto a mash Or green sauce cinamon and sugar Otherwayes sage and onions minced with vinegar and pepper boild in strong broth till they be tender Or minced onions boild in vinegar and pepper To broil a fat Venison TAke a half hanch and cut the fattest part into thick slices half an inch thick salt and broil them on the warm embers and being finely soaked bread them and serve them with gravy onely Thus you may broil a side of Venison or boil a side fresh in water and salt then broil it and dredge it and serve it with vinegar and pepper Broil the chine raw as you do the half hanch bread it and serve it with gravy To fry Lambs or Kids Stones TAke the stones parboil them then mince them small and fry them in sweet butter strain them with some cream some beaten cinamon pepper and grated cheese being put to it when it is strained then fry them and being fried serve them with sugar and rose-water Thus may you dress calves or lambs brains To Carbonado Land or Water Fowl BEing roasted cut them up and sprinkle them with salt then scotch and broil them and make sauce with vinegar and butter or juyce of orange To dress a Dish of Collops and Eggs the best way for service TAke fine young and well coloured bacon of the ribs the quantity of two pound cut it into thin slices and lay them in a clean dish toast them before the fire fine and crisp then poach the eggs in a fair scowred skillet white and fine dish them on a dish and plate and lay on the collops some upon them and some round the dish To broil Bacon on paper MAke the fashion of two dripping pans of two sheets of white paper then take two pound of fine interlarded bacon pare off the top and cut the bacon into slices as thin as a card lay them on the papers then put them on a gridiron and broil them on the embers To broil Brawn CUt a coller into six or seven slices round the coller and lay it on a plate in the oven being broild serve it with juyce of orange pepper gravy and beaten butter To fry Eggs. TAke fifteen eggs and beat them in a dish then have interlarded bacon cut into square bits like dice and fry them with chopped onions and put to them cream nutmeg cloves cinamon pepper and sweet herbs chopped small or no herbs nor spice being fried serve them on a clean dish with sugar and juyce of orange To fry an Egg as round as a ball TAke a broad frying posnet or a deep frying pan and three pints of clarified butter or sweet suet heat it
wet a cloth or butter it and put in the pudding when the water boils an hour will bake or boil it Otherwayes Take a penny white loaf pare off the crust and slice the crumb steep it in a quart of good thick cream warmed some beaten nutmeg six eggs whereof but two whites and some salt Sometimes you may use boild currans or boild raisins If to bake make it a little stiffer sometimes adde saffron on Flesh Dayes use beef-suet or marrow or neither for a boild pudding butter the napkin being first wetted in water and binde it up like a ball an hour will boil it To make a Shaking Pudding TAke a pint of cream and boil it with large mace slic't nutmeg and ginger put in a few almonds blanched and beaten with rose-water strain them all together then put to it slic't ginger grated bread salt and sugar flour the napkin or cloth and put in the pudding tie it hard and put it in boiling water as you must do all puddings then serve it up with verjuyce butter and sugar To make a hasty Pudding in a Bag. BOil a pint of thick cream with a spoonful of flour season it with nutmeg sugar and salt wet the cloath and flour it then pour in the cream being hot into the cloth and when it is boild butter it as a hasty Pudding If it be well made it will be as good as a Custard To make a hasty Pudding otherwayes GRate a two penny manchet and mingle it with a quarter of a pint of flour nutmeg and salt a quarter of sugar and half a pound of butter then set it a boiling on the fire in a clean scowred skillet a quart or three pints of good thick cream and when it boils put in the foresaid materials stir them continually and being half boild put in six yolks of eggs stir them together and when it is boild serve it in a clean scowred dish and stick it with some preserved orange-peel thin sliced run it over with beaten butter and scraping sugar To make an Almond Pudding BLanch and beat a pound of almonds strain them with a quart of cream a grated penny manchet searsed four eggs some sugar nutmeg grated some dates and salt boil it and serve it in a dish with beaten butter stick it with some muskedines or wafers and scraping sugar Otherwayes Take a pound of almond paste some grated bisket-bread cream rose-water yolks of eggs beaten cinamon ginger nutmeg some boild currans pistaches and musk boil it in a napkin and serve it as the former To make an Almond Pudding in Guts TAke a pound of blanched almonds beat them very small with rose-water and a little good new milk or cream with two or three blades of mace and some sliced nutmeg when it is boild take the spice clean from it then grate a penny loaf and searce it through a cullender put it into the cream and let it stand till it be pretty cool then put in the almonds five or six yolks of eggs salt sugar and good store of marrow or beef-suet finely minced and fill the guts To make a Rice Pudding to bake BOil the rice tender in milk then season it with nutmeg mace rose-water sugar yolks of eggs with half the whites some grated bread and marrow minced with ambergreese and bake it in a buttered dish To make Rice Pudding in guts BOil half a pound of rice with three pints of milk and a little beaten mace boil it until the rice be dry but never stir it if you do you must stir it continually or else it will burn pour your rice into a cullender or strainer that the moisture may run clean from it then put to it six eggs put away the whites of three half a pound of sugar a quarter of a pint of rose-rose-water a pound of currans and a pound of beef-suet shred small season it with nutmeg cinamon and salt then dry the small guts of a hog shecp or beefer and being finely cleansed for the purpose steep and fill them cut the guts a foot long and fill them three quarters full tie both ends together and put them in boiling water a quarter of an hour will boil them Otherwayes Boil the rice first in water then in milk after with salt in cream then take six eggs grated bread good store of marrow minced small some nutmeg sugar and salt fill the guts put them into a pipkin and boil them in milk and rose-water Otherwayes Steep it in fair water all night then boil it in new milk and drain out the milk through a cullender then mince a good quantity of beef-suet not too small and put it into the rice in some bowl or tray with currans being first boild yolks of eggs nutmeg cinamon sugar and barberries mingled all together then wash the second guts fill them and boil them To make a Cinamon Pudding TAke and steep a penny white loaf in a quart of cream six yolks of eggs and but two whites dates half an ounce of beaten cinamon and some almond paste Sometimes adde rose-water salt and boild currans either bake or boil it for stuffings To make a Haggas Pudding TAke a calves chaldron being well scowred or boild mince it being cold very fine and small then take four or five eggs and leave out half the whites thick cream grated bread sugar salt currans rose water some beef-suet or marrow and if you will sweet marjoram time parsley and mix all together then having a sheeps maw ready dressed put it in and boil it a little Otherwayes Take good store of parsley time savory four or five onions and sweet marjoram chop them with some whole oatmeal then adde to them pepper and salt and boil them in a napkin being boild tender butter it and serve it on sippets To make a Chiveridge Pudding LAy the fattest of a hog in fair water and salt to scower them then take the longest and fattest gut and stuff it with nutmeg sugar ginger pepper and slic't dates boil them and serve them to the table To make Liveridge Puddings BOil a hogs liver and let it be thoroughly cold then grate and sift it through a cullender put new milk to it and the fleck of a hog minced small put it to the liver and some grated bread divide the meat in two parts then take store of herbs mince them fine and put the herbs into one part with nutmeg mace pepper anniseed rose-water cream and eggs fill them up and boil them To the other part or sort put barberries slic't dates currans cream and eggs Other Liveridge Puddings BOil a hogs liver very dry and when it is cold grate it and take as much grated manchet as liver sift them through a cullender and season them with cloves mace and cinamon as much of all the other spices half a pound of sugar a pound and half of currans half a pint of rose-rose-water three pound of beef-suet minced small eight eggs and but
TAke six peeping pigeons and as many peeping small chickens truss them to bake then have six oxe pallets well boiled blanched and cut in little pieces then take six lamb-stones and as many good veal sweetbreads cut in halves and parboild twenty cocks combs boild and blanched the bottoms of four artichocks boild and blanched a quart of great oysters parboild and bearded also the marrow of four bones seasoned with pepper nutmeg mace and salt fill the pye with the meat and mingle some pistaches amongst it cock-stones knots or yolks of hard eggs and some butter close it up and bake it an hour and half will bake it but before you set it in the oven put into it a little fair water Being baked pour out the butter and liquor it with gravy butter beaten up thick slic't lemon and serve it up Or you may bake this bisk in a patty-pan or dish Sometimes use asparagus and interlarded bacon For the paste for this dish take three quarts of flour and three quarters of a pound of butter boil the butter in fair water and make up the paste hot and quick Otherwayes in the summer time make the paste of cold butter to three quarts of flour take a pound and a half of butter and work it dry into the flour with the yolks of four eggs and one white then put a little water to it and make it up into a stiff paste To bake Chickens or Pigeons TAke either six pigeon peepers or six chicken peepers if big cut them in quarters then take three sweetbreads of veal slic't very thin three sheeps tongues boiled tender blanched and slic't with as much veal as much mutton six larks twelve cocks-combs a pint of great oysters parboild and bearded calves udder cut in pieces and three marrow bones season these foresaid materials with pepper salt and nutmeg then fill them in Pies of the forms as you see and put on the top some chesnuts marrow large mace grapes or gooseberries then have a little piece of veal and mince it with as much marrow some grated bread yolks of eggs minced dates salt nutmeg and some sweet marjoram work up all with a little cream make it up into little balls or rouls put them in the pie and put in a little mutton gravy some artichock bottoms or the tops of boild sparagus and a little butter close up the pie and bake it being baked liquor it with juyce of oranges one lemon and some claret wine shake it well together and so serve it To make a Chicken Pie otherwayes TAke and truss them to bake then season them lightly with pepper salt and nutmeg lay them in the pie and lay on them some dates in halves with the marrow of three marrow bones some large mace a quarter of a pound of eringo roots some grapes or barberries and some butter close it up and put it in the oven being half baked liquor it with a pound of good butter a quarter of a pint of grape verjuyce and a quartern of refined sugar ice it and serve it up Otherwayes you may use the giblets and put in some pistaches but keep the former order as aforesaid for change Liquor it with caudle made of a pint of white wine or verjuyce the yolks of five or six eggs sugar and a quarter of a pound of good sweet butter fill the pie and shake this liquor well in it with the slices of a lemon Or you may make the caudle green with the juyce of spinage ice these pies or scrape sugar on them Otherwayes for the liquoring or garnishing of these pies for variety you may put in them boild skirrets bottoms of artichocks boild or boild cabbidge lettice Sometimes sweet herbs whole yolks of hard eggs interlarded bacon in very thin slices and a whole onion being baked liquor it with white wine butter and the juyce of two oranges Or garnish them with barberries grapes or gooseberries red or white currans and some sweet herbs chopped small boild in gravy and beat up thick with butter Otherwayes liquor it with white wine butter sugar some sweet marjoram and yolks of eggs strained Or bake them with candied lettice stalks potatoes boild and blanched marrow dates and large mace being baked cut up the pie and lay on the chickens slic't lemon then liquor the pie with white wine butter and sugar and serve it up hot You may bake any of the foresaid in a patty-pan or dish or bake them in cold butter paste To bake Turkey Chicken Pea-Chicken Pheasant Pouts Heath Pouts Caponets or Partridge for to be eaten cold TAke a turkey chicken bone it and lard it with pretty big lard a pound and half will serve then season it with an ounce of pepper an ounce of nutmegs and two ounces of salt lay some butter in the bottom of the pie then lay on the fowl and put in it six or eight whole cloves then put on all the seasoning with good store of butter close it up and baste it over with eggs bake it and being baked fill it up with clarified butter Thus you may bake them for to be eaten hot giving them but half the seasoning and liquor it with gravy and juyce of orange Bake this pie in fine paste for more variety you may make a stuffing for it as followeth mince some beef-suet and a little veal very fine some sweet herbs grated nutmeg pepper salt two or three raw yolks of eggs some boild skirrets or pieces of artichocks grapes or gooseberries c. To bake Pigeons wilde or tame Stock-Doves Turtle-Doves Quails Rails c. to be eaten cold TAke six pigeons pull truss and draw them wash and wipe them dry and season them with nutmeg pepper and salt the quantity of two ounces of the foresaid spices and as much of the one as the other then lay some butter in the bottom of the pie lay on the pigeons and put on all the seasoning on them in the pie put butter to it close it up and bake it being baked and cold fill it up with clarified butter Make the paste of a pottle of fine flour and a quarter of a pound of butter boild in fair water made up quick and stiff If you will bake them to be eaten hot leave out half the seasoning Bake them in dish pye or patty pan and make cold paste of a pottle of flower six yolks of raw eggs and a pound of butter work it into the flower dry and being well wrought into it make it up stiff with a little fair water Being baked to be eaten hot put it into yolks of hard eggs sweet-breads lamb-stones sparagus or bottoms of artichocks chesnuts grapes or gooseberries Sometimes for variety make a lear of butter verjuyce sugar some sweet marjoram chopped and boild up in the liquor put them in the pye when you serve it up and dissolve the yolk of an egg into it then cut up the pie or dish and put on it some slic't lemon shake it
fine or course crust being baked liquor it with good sweet butter and stop up the vent If to keep long bake it in an earthen pan in the above-said seasoning and being baked fill it up with butter and you may keep it a whole year To bake your wilde Bore that comes out of France LAy it in soak two dayes then parboil it and season it with pepper nutmeg cloves and ginger and when it is baked fill it up with butter To bake Red Deer Take for a side or half hanch of red deer half a bushel of rye meal being coursely searced and make it up very stiff with boiling water onely If you bake it to eat hot give it but half the seasoning and liquor it with claret wine and good butter To bake Fallow Deer for hot or cold TAke a side of venison bone and lard it with great lard as big as ones little finger and season it with two ounces of pepper two ounces of numeg and four ounces of salt then have a pye made and lay some butter in the bottom of it then lay in the flesh the inside downward coat it thick with seasoning and put to it on the top of the meat with a few cloves and good store of butter close it up and bake it the pye being first basted with eggs being baked and cold fill it up with clarified butter and keep it to eat cold Make the paste as you do for red deer course drest through a boulter a peck and a pottle of this meal will serve for a side or half hanch of a buck To bake a side or half Hanch to be eaten hot TAke a side of a buck being boned and the skins taken away season it onely with two ounces of pepper and as much salt or half an ounce more lay it on a sheet of fine paste with two pound of beef-suet finely minced and beat with a little fair water and laid under it close it up and bake it and being fine and tender baked put to a good ladle full of gravy or good strong mutton broth To make a Paste for it TAke a peck of flour by weight and lay it on the pastery board make a hole in the midst of the flour and put to it five pound of good fresh butter the yolks of six eggs and but four whites work up the butter and eggs into the flour and being well wrought together put some fair water to it and make it into a stiff paste In this fashion of fallow deer you may bake goat doe or a pasty of venison To make meer sauce or a pickle to keep venison in that is tainted TAke strong ale and as much vinegar as will make it sharp boil it with some bay salt and make a strong brine scum it and let it stand till it be cold then put in your venison twelve hours press it parboil it and season it then bake it as before is shown Other sauce for tainted venison TAke your venison and boil water beer and wine vinegar together and some bay leaves time savory rosemary and fennil of each a handful when it boils put in your venison parboil it well and press it and season it as aforesaid bake it for to be eaten cold or hot and put some raw minced mutton under it Otherwayes to preserve tainted Venison BUry it in the ground in a clean cloath a whole night and it will take away the corruption savour or stink Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour TAke small beer and vinegar and parboil your beef in it let it steep all night then put some turnsole to it and being baked a good judgement shall not decerne it from red or fallow deer Otherwayes to counterfeit Ram Weather or any Mutton for Venison BLoody it in sheeps lambs or pigs blood or any good and new blood season it as before and bake it either for hot or cold In this fashion you may bake mutton lamb or kid To make Vmble Pyes LAy minced beef-suet in the bottom of the pye or slices of interlarded bacon and the umbles cut as big as small dice with some bacon cut in the same form and seasoned with nutmeg pepper and salt fill your pyes with it and slices of bacon and butter close it up and bake it and liquor it with claret butter and stripped time To make Pies of Sweet-breads or Lamb-stones according to these Forms PArboil them and blanch them or raw sweet-breads or stones part them in halves and season them with pepper nutmeg and salt season them lightly then put in the bottom of the pye some slices of interlarded bacon and some pieces of artichoaks or mushrooms then sweet-breads or stones marrow gooseberries barberries grapes or slic't lemon close it up and bake it being baked liquor it with butter onely Or otherwise with butter white wine and sugar and sometimes adde some yolks of eggs To make minced Pies or Chewits of a Leg of Veal Neats Tongue Turkey or Capon TAke to a good leg of veal six pound of beef-suet then take the leg of veal bone it parboil it and mince it very fine when it is hot mince the suet by its self very fine also then when they are cold mingle them together then season the meat with a pound of sliced dates a pound of sugar an ounce of nutmegs an ounce of pepper an ounce of cinamon half an ounce of ginger half a pint of verjuyce a pint of rose-water a preserved orange or any peel fine minced an ounce of caraway comfets and six pound of currans put all these into a large tray with half a handful of salt stir them up all together and fill your pies close them up bake them and being baked ice them with double refined sugar rose-rose-water and butter Make the Paste with a peck of flour and two pound of butter boild in fair water or liquor make it up boiling hot To make minced Pies of Mutton TAke to a leg of mutton four pound of beef-suet bone the leg and cut it raw into small pieces as also the suet mince them together very fine and being minced season it with two pound of currans two pound of raisins two pound of prunes an ounce of carraway-seed an ounce of nutmegs an ounce of pepper an ounce of cloves and mace and six ounces of salt stir up all together fill the Pies and bake them as the former To make minced Pies of Beef TAke a stone or eight pound of beef also eight pound of suet mince them very small and put to them eight ounces of salt two ounces of nutmegs an ounce of pepper an ounce of cloves and mace four pound of currans and four pound of raisins stir up all these together and fill your pies Minced in the French Fashion called Pelipate or in English Petits made of Veal Pork or Lamb or any kinde of Venison Beef Poultry or Fowl MIce them with lard and being minced season them
of very fine flour and lay it on the Pastry board then strain three or four eggs with a pint of barm and put it into a hole made in the middle of the flour with some two nutmegs fine beaten an ounce of cinamon and an ounce of cloves and mace beaten fine also half a pound of sugar and a pint of cream put these into the flower with two spoonfuls of salt and work it up good and stiff then take half the paste and work three pound of currans well picked and rubbed into it then take the other part and divide it into two equal pieces drive them out as broad as you would have the cake then lay one of the sheets of paste on a sheet of paper and upon that the half that hath the currans and the other part on the top close it up round prick it and bake it being baked ice it with butter sugar and rose-rose-water and set it again into the oven To make French Bread the best way TAke a gallon of fine flour and a pint of good new ale barm or yeast and put it to the flour with the whites of six new laid eggs well beaten in a dish and mixt with the barm in the middle of the flour also three spoonfuls of fine salt then warm some milk and fair water and put to it and make it up pretty stiff being well wrought and worked up cover it in a boul or tray with a warm cloth till your oven be hot then make it up either in rouls or fashion it in little wooden dishes and bake it being baked in a quick oven chip it hot Section 10. To bake all manner of Curneld Fruits in Pyes Tarts or made Dishes raw or preserved as Quinces Wardens Pears Pippins c. To bake a Quince Pye TAke fair quinces core and pare them very thin and put them in a pye then put in it two races of ginger slic't as much cinamon broken into bits and some eight or ten whole cloves lay them in the bottom of the pye and lay on the quinces close packed with as much fine refined sugar as the quinces weighs close it up and bake it and being well soaked the space of four or five hours ice it Otherwayes Take a gallon of flour a pound and a half of butter six eggs thirty quinces three pound of sugar half an ounce of cinamon half an ounce of ginger half an ounce of cloves and some rose-rosewater make them in a pye or tart and being baked strew on double refined sugar Otherwayes Bake these quinces raw slic't very thin with beaten cinamon and the same quantity of sugar as before either in tart patty-pan dish or in cold butter paste sometimes mix them with wardens pears or pippins and some minced citron To make a Quince Pye otherwayes according to this Form TAke Quinces and preserve them being first coared and pared then make a sirrup of fine sugar and spring water take as much as the quinces weigh and to every pound of sugar a pint of fair water make your sirrup in a preserving pan being scum'd and boild to a sirrup put in the quinces boil them up till they be well coloured and being cold bake them in pyes whole or in halves in a round tart dish or patty pan with a cut cover or in quarters being baked put in the same sirrup but before you bake them put in more fine sugar and leave the sirrup to put in afterwards then ice it Thus you may do of any Curneld fruits as wardens pippins pears pearmains green quodlings or any good apples in laid tarts or cuts To make a slic't Tart of Quinces Wardens Pears Pippins in slices raw of divers Compounds THese foresaid fruits being finely pared and slic't in very thin slices season them with beaten cinamon and canded citron minced canded orange or both or raw orange-peel raw lemon-peel fennil-seed or caraway-seed or without any of these compounds or spices but the fruits alone one amongst the other put to ten pippins six quinces six wardens eight pears and two pound of sugar close it up bake it and ice it as the former tarts Thus you may also bake it in patty-pan or dish with cold butter paste To bake Quinces Wardens Pears Pippins or any Fruits preserved to be baked in Pyes Tarts Patty-pan or Dish PReserve any of the foresaid in white wine and sugar till the sirrup grow thick then take the quinces out of it and lay them to cool in a dish then set them into the pye and prick cloves on the tops with some cinamon and good store of refined sugar close them up with a cut cover and being baked ice it and fill it up with the sirrup they were first boiled in Otherwayes You may bake them in an earthen pot with some claret wine and sugar and keep them for your use To make a Trotter Pye of Quinces Wardens Pears c. TAke them either severally or altogether in quarters or slic't raw if in quarters put some whole ones amongst them if slic't beaten spices and a little butter and sugar take to twelve quinces a pound of sugar and a quarter of a pound of butter close it up and bake it and being baked cut it up and mash the fruit to pieces then put in some cream and yolks of eggs beaten together and put it into the pye stir all together and cut the cover into five or six pieces like lozenges or three square and scrape on sugar To make a Pippin Pye TAke thirty good large pippins pare them very thin and make the pye then put in the pippins thirty cloves a quarter of an ounce of whole cinamon and as much pared and slic't a quarter of a pound of orangado as much of lemon in sucket and a pound and half of refined sugar close it up and bake it it will ask four hours baking then ice it with butter sugar and rose water To make a Pippin Tart according to this Form TAke fair pippins and pare them then cut them in quarters coar them and stew them in claret wine whole cinamon and slic't ginger stew them half an hour then put them into a dish and break them not when they are cold lay them one by one into the tart then lay on some green cittern minced small candied orange or coriander put on sugar and close it up bake it and ice it then scrape on sugar and serve it To make a Pippin Tart either in Tart Patty-pan or Dish TAke ten fair pippins preserve them in white wine sugar whole cinamon slic't ginger and eight or ten cloves being finely preserved and well coloured lay them on a cut tart of short paste or in place of preserving you may bake them between two dishes in the oven for the foresaid use A made Dish of Pippins TAke pippins pare and slice them then boil them in claret wine in a pipkin or between two dishes with some sugar and beaten cinamon when 't is boiled
much butter as paste lay it in ranks and divide your butter in five pieces that you may lay it on at five several times roul your paste very broad and stick one part of the butter in little pieces all over your paste then throw a handful of flour slightly on fould up your paste and beat it with a rouling-pin so roul it out again thus do five times and make it up The fourth way Take to a quart of flour four whites and but two yolks of eggs and make it up with as much cream as will make it up pretty stiff paste then roul it out and beat three quarters of a pound of butter of equal hardness of the paste lay it on the paste in little bits at ten several times drive out your paste alwayes one way and being made use it as you will The fifth way Work up a quart of flour with half pound of butter three whites of eggs and some fair spring water make it a pretty stiff paste and drive it out then beat half a pound of more butter of equal hardness of the paste and lay it on the paste in little bits at three several times roul it out and use it for what use you please Drive the paste out every time very thin A made Dish or Florentine of any kinde of Tongue in Dish Pie or Patty-pan TAke a fresh neats tongue boil it tender and blanch it being cold cut it into little square bits as big as a nutmeg and lard it with very small lard then have another tongue raw take off the skin and mince it with beef-suet then lay on one half of it in the dish or patty-pan upon a sheet of paste then lay on the tongue being larded and finely seasoned with nutmeg pepper and salt then with the other minced tongue put grated bread to it some yolks of raw eggs some sweet herbs minced small and made up into balls as big as a walnut lay them on the other tongue with some chesnuts marrow large mace some grapes gooseberries or barberries some slices of interlarded bacon and butter close it up and bake it being baked liquor it with grape-verjuyce beaten butter and the yolks of three or four eggs strained with the verjuyce Made Dish of Tongues otherwayes TAke neats tongues or smaller tongues boil them tender and slice them thin then season them with nutmeg pepper beaten cinamon salt and some ginger season them lightly and lay them in a dish on a bottom or sheet of paste mingled with some currans marrow large mace dates slic't lemon grapes barberries or gooseberries and butter close up the dish and being almost baked liquor it with white wine butter and sugar and ice it Made Dish in Paste of two Rabits with sweet liquor TAke the rabits flay them draw them and cut them into small pieces as big as a walnut then wash and dry them with a clean cloth and season them with pepper nutmeg and salt lay them on a bottom of paste also lay on them dates preserved lettice stalks marrow large mace grapes and slic't orange or lemon put butter to it close it up and bake it being baked liquor it with sugar white wine and butter or in place of wine grape verjuyce and strained yolks of raw eggs In winter bake them with currans prunes skirrets raisins of the sun c. A made Dish or Florentine of a Partridge or Capon BEing roasted and minced very small with as much beef marrow put to it two ounces of orangado minced small with as much green citron minced also season the meat with a little beaten cloves mace nutmeg salt and sugar mix all together and bake it in puff-paste when it is baked open it and put in half a grain of musk or ambergreece dissolved with a little rose water and the juyce of oranges stir all together amongst the meat cover it again and serve it to the table To make a Florentine or Dish without Paste or on Paste TAke a leg of mutton or veal shave it into thin slices and mingle it with some sweet herbs as sweet marjoram time savory parsley and rosemary being minced very smail a clove of garlick some beaten nutmeg pepper a minced onion some grated manchet and three or four yolks of raw eggs mix all together with a little salt some thin slices of interlarded bacon and some oyster liquor lay the meat round the dish on a sheet of paste or in the dish without paste bake it and being baked stick bay leaves round the dish To bake Potatoes Artichocks in Dish Pye or Patty-pan either in Paste or little Pasties according to these forms TAke any of these roots and boil them in fair water but put them not in till the water boils being tender boild blanch them and season them with nutmeg pepper cinamon and salt season them lightly then lay on a sheet of paste in a dish and lay on some bits of butter then lay on the potatoes round the dish also some eringo-roots and dates in halves beef-marrow large mace slic't lemon and some butter close it up with another sheet of paste bake it and being baked liquor it with grape verjuyce butter and sugar and ice it with rose water and sugar To make a made Dish of Spinage in Paste baked TAke some young spinage and put it into boiling hot fair water having boiled two or three walms drain it from the water chop it very small and put it in a dish with some beaten cinamon salt sugar a few slic't dates a grain of musk dissolved in rose water some yolks of hard eggs chopped small some currans and butter stew these foresaid materials on a chafing-dish of coals then have a dish of short paste on it and put this composition upon it either with a cut a close cover or none bake it and being baked ice it with some fine sugar rose water and butter Other made Dish of Spinage in Paste baked BOil spnage as beforesaid being tender boild drain it in a cillender chop it small and strain it with half a pound of almond paste three or four yolks of eggs half a grain of musk three or four spoonfulls of cream a quartern of fine sugar and a little salt then bake it on a sheet of piste on a dish without a cover in a very softly oven being fine and green baked stick it with preserved barberries or strow on red and white biskets or red and white muskedines and scrape on fine sugar A made Dish of Spinage otherwayes TAke a pound of fat and well relished cheese and a pound of cheese-curds stamp them in a mortar with some sugar then put in a pint of the juyce of spinage a pint of cream ten eggs cinamon pepper nutmeg and cloves make your dish without a cover according to this form being baked ice it To make a made Dish of Barberries TAke a good quantity of them and boil them with claret wine rose water and sugar being boild very
these balls into the first made paste flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers To make a Marchpane TAke two pound of almonds blanched and beaten in a stone mortar till they begin to come to a fine paste then take a pound of sifted sugar put it in the mortar with the almonds and make it into a perfect paste putting to it now and then in the beating of it a spoonful of rose-water to keep it from oyling when you have beaten it to a puff paste drive it out as big as a charger and set an edge about it as you do upon a quodling tart and a bottom of wafers under it thus bake it in an oven or baking-pan when you see it is white hard and dry take it out and ice it with rose-water and sugar being made as thick as butter for fritters so spread it on with a wing feather and put it into the oven again when you see it rise high then take it out and garnish it with some pretty conceits made of the the same stuff stick long comfets upright on it and so serve it To make Collops like Bacon of Marchpans TAke some of your Marchpane paste and work it with red sanders till it be red then roul a broad sheet of white marchpane paste and a sheet of red paste three of the white and four of the red lay them one upon another other dry it cut it overthwart and it will look like collops of bacon To make Almond Bread TAke almonds and lay them in water all night blanch them and slice them take to every pound of almonds a pound of fine sugar finely beaten and mingle them together then beat the whites of three eggs to a high froath and mix it well with the almonds and sugar then have some plates and strew some flour on them lay wafers on them and almonds with the edges upwards lay them as round as you can and scrape a little sugar on them when they are ready to set in the oven which must not be so hot as to colour white paper being a little baked take them out set them on a plate then put them in again and keep them in a stove To make Almond Bisket TAke the whites of four new laid eggs and two yolks beat them together very well for an hour then have in readiness a quarter of a pound of the best almonds blanched in cold water beat them very small with rose-water to keep them from oyling then have a pound of the best loaf sugar finely beaten beat it in the eggs a while then put in the almonds and five or six spoonfuls of fine flour so bake them on paper plates or wafers then have a little fine sugar in a peice of tiffany dust them over as they go into the oven and bake them as you do bisket To make Almond Cakes TAke a pound of almonds blanch them and beat them very small with a little rose-water where some musk hath been steeped put a pound of sugar to them fine beaten and four yolks of eggs but first beat the sugar and the eggs well together then put them to the almonds and rose-water and lay the cakes on wafers by half spoonfuls set them into an oven after manchet is baken To make Almond Cakes otherwayes TAke a pound of the best Jordan almonds blanch them in cold water as you do marchpane being blanched wipe them dry in a clean cloth and cut away all the rotten from them then pound them in a stone mortar and sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed then put the stuff on a chafing-dish of coals in a made dish keep it stirring and beat the whites of seven eggs all to froath put it into the stuff and mix it very well together drop it on a white paper put it on plates and bake them in an oven but they must not be coloured To make white Ambergreece Cakes TAke the purest refined sugar that can be got beat it and searce it then have six new laid eggs and beat them into a froath take the froath as it riseth and drop it into the sugar by little and little grinding it still round in a marble mortar with the pestle till it be thorowly moistened and wrought thin enough to drop on plates then put in some ambergreece a little civet and some anniseed well picked then take your pie plates wipe them butter them and drop the stuff on them with a spoon in form of round cakes put them into a very milde oven and when you see them be hard and rise a little take them out and keep them for use To make Sugar Cakes or Jamballs TAke two pound of flour dry it and season it very fine then take a pound of loaf sugar beat it very fine and searce it mingle your flour and sugar very well then take a pound and a half of sweet butter wash out the salt and break it into bits into the flour and sugar then take the yolks of four new laid eggs four or five spoonfulls of sack and four spoonfulls of cream beat all these together put them into the flour and work it up into paste make them into what fashion you please lay them upon paper or plates and put them into the oven be careful of them for a very little thing bakes them To make Jemelloes TAke a pound of fine sugar being finely beaten and the yolks of four new laid eggs and a grain of musk a thimble full of caraway seed searsed a little gum-dragon steeped in rose water and six spoonfulls of fine flour beat all these into a thin paste a little stiffer then butter then run it through a butter squirt of two or three ells long bigger then a wheat straw and let them dry upon sheets of paper a quarter of an hour then tye them in knots or what pretty fashion you please and when they be dry boil them in rose water and sugar it is an excellent sort of banquetting To make Jamballs TAke a pint of fine wheat flour the yolks of three or four new laid eggs three or four spoonfull of sweet cream a few anniseeds and some cold butter make it into paste and roul it into long rouls as big as a little arrow make them into divers knots then boil them in fair water Iske simnells bake them and being baked box them and keep them in a stove Thus you may use them and keep them all the year To make Sugar Plate TAke double refined sugar sift it very small through a fine searce then take the white of an egg gum-dragon and rose water wet it and beat it in a morter till you are able to mould it but wet it not too much at the first If you will colour it and the colour be of
And many other varieties A Bisk other wayes TAke a leg of Beef cut it into two pieces and boil it in a gallon or five quarts of water scum it and about half an hour after put in a knuckle of Veal and scum it also boil it from five quarts to two quarts or less and being three quarters boil'd put in some Salt and some Cloves and Mace being through boil'd strain it from the meat and keep the broth for your use in a pipkin Then have eight Marrow bones clean scraped from the flesh and finely cracked over the middle boil in water and falt three of them and the other leave for garnish to be boil'd in strong broth and laid on the top of the Bisk when it is dished Again boil your Fowl in water and salt Teals Partridge Pigeons Plovers Quails Larks Then have a joynt of Mutton made into balls with sweet Herbs Salt Nutmegs grated Bread Eggs Suet a Clove or two of Garlick and Pistaches boil'd in broth with some interladed Bacon Sheeps Tongues larded and stewed as also some Artichocks Marrow Pistaches Sweetbreads and Lamb-stones in strong broth and Mace a Clove or two some white Wine and strained Almonds or with the yolk of an Egg Verjuice beaten Butter and slic'd Lemon or Crapes whole Then have fryed Clary and fryed Pistaches in Yolks of Eggs. Then carved Lemons over all To make another curious boil'd meat much like a Bisk. TAke a Rack of Mutton cut it in four pieces and boil it in three quarts of fair water in a pipkin with a faggot of sweet Herbs very hard and close bound up from end to end scum your broth and put in some salt Then about half an hour after put in three Chickens finely scalded and trust three Partridges boiled in water the blood being well soaked out of them and put to them also three or four blades of large Mace Then have all manner of sweet herbs as Parsley Time Savory Marjoram Sorrel Sage these being finely picked bruise them with the back of a ladle and a little before you dish up your boil'd meat put them to your broth and give them a walm or two Again for the top of your boil'd meat or garnish have a pound of interlarded Bacon in thin slices put them in a pipkin with six marrow-bones and twelve bottoms of yong Artichocks and some six Sweetbreads of Veal strong broth Mace Nutmeg some Gooseberries or Barberries some Butter and Pistaches These things aforesaid being ready and dinner called for take a fine clean scoured dish and garnish it with Pistaches and Artichock carved Lemon Grapes and large Mace Then have sippets finely carved and some slices of French Bread in the bottom of the dish dish three pieces of Mutton and one in the middle and between the Mutton three Chickens and up in the middle the Partridge and pour on the broth with the herbs then put on your pipkin over all of Marrow Artichocks and the other Materials then carved Lemon Barberries and beaten Butter over all your carved sippets round the dish c. Another made Dish in the French Fashion called an Entre de Table Entrance to the Table TAke the bottoms of boil'd Artichocks the yolks of hard Eggs young Chicken-peepers or Pigeon-peepers finely trust Sweetbreads of Veal Lamb-stones blanched and put them in a Pipkin with Cock-stones and combs and knots of Eggs then put to them some strong broth white Wine large Mace Nutmeg Pepper Butter Salt and Marrow and stew them softly together Then have Gooseberries or Grapes parboiled or Barberries and put to some beaten Butter and Potatoes Skirrets or Sparagus boil'd and put in beaten butter and some boil'd Pistaches These being finely stewed dish your fowls on fine carved sippets and pour on your Sweet breads Artichocks and Sparagus on them Grapes and slic't Lemon and run all over with beaten Butter c. Sometimes for variety you may put some boil'd Cabbidge Lettice Collyflowers Balls of minced meat or Sausages without skins fryed Almonds Calves Udder Another French boiled meat of Pine-molet TAke a manchet of French bread of a day old chip it and cut a round hole in the top save the piece whole and take out the crumb then make a composition of a boil'd or a rost Capon minced and stamped with Almond-paste muskefied bisket bread yolks of hard Eggs and some sweet Herbs chopped fine some yolks of raw Eggs and Saffron Cinnamon Nutmeg Corrans Sugar Salt Marrow and Pistaches fill the loaf and stop the hole with the piece and boil it in a clean cloth in a pipkin or bake it in an oven Then have some forc't Chickens flea'd save the skin wings legs and neck whole and mince the meat two Pigeons also forc't two Chickens two boned of each and filled with some minced Veal or Mutton with some interladed Bacon or Beef-suet and season it with Cloves Mace Pepper Salt and some grated parmisan or none grated bread sweet Herbs chopped small yolks of Eggs and Grapes fill the skins and stitch up the back of the skin then put them in a deep dish with some Sugar strong broth Artichocks Marrow Saffron Sparrows or Quails and some boiled Sparagus For the garnish of the foresaid dish rost Turneps and rost Onions Grapes Cordons and Mace Dish the forced loaf in the midst of the dish the Chickens and Pigeons round about it and the Quails or small birds over all with marrow Cardons Artichocks or Sparagus Pine-apple-seeds or Pistaches Grapes and Sweet-breads and broth it on sippets To boil a Chine of Veal whole or in pieces BOil it in water salt or in strong broth with a faggot of sweet Herbs Capers Mace Salt and interlarded Bacon in thin slices and some Oyster liquor Your Chines being finely boiled have some stewed Oysters by themselves with some Mace and fine Onions whole some Vinegar Butter and Pepper c. Then have Cucumbers boiled by themselves in water and salt or pickled Cucumbers boiled in water and put in beaten Butter and Cabbidge-lettice boiled also in fair water and put in beaten Butter Then dish your chines on sippets broth them and put on your stewed Oysters Cucumbers Lettice and parboil'd Grapes Boclites or slic't lemon and run it over with beaten Butter Chines of Veal otherwayes whole or in pieces STew them being first almost rosted put them into a deep dish with some Gravy some strong broth white Wine Mace Nutmeg and some Oyster liquor two or three slices of Lemon and Salt and being finely stewed serve them on sippets with that broth and slic't Lemon Gooseberries and beaten Butter boil'd Marrow fryed Spinage c. For variety Capers or Sampier Chines of Veal boil'd with fruit whole PUt it in a stewing pan or deep dish with some stronge broth large Mace a little white Wine and when it boils scum it then put some Dates to being half boil'd and Salt some white Endive Sugar and Marrow Then boil some fruit by it self your meat and broth being finely
hash or boil Rabits divers wayes either in quarters or slices or cut like small dice or whole or minced TAke a Rabit being flayed and wiped clean cut off the legs thighs wings and head and part the chine into four pieces or six put all into a dish and put to it a pint of white wine as much fair water and gross pepper slic't ginger some salt butter a little time and other sweet herbs finely minced and two or three blades of mace stew it the space of two hours leasurely and a little before you dish it take the yolks of six new laid eggs and dissolve them with some grapes verjuyce or wine vinegar give it a walm or two on the fire till the broth be somewhat thick then put it in a clean dish with salt about the dish and serve it hot A Rabit hashed otherwayes STew it between two dishes in quarters as the former or in pieces as long as your finger with some strong broth mace a bundle of sweet herbs and salt Being well stewed strain the yolks of two hard eggs with some of the broth and put it into the broth where the Rabit stews then have some cabbage lettice boil'd in boiling water and being boil'd squeeze away the water and put them in beaten butter with a few raisins of the sun boil'd in water also by themselves or in place of lettice use white endive Then being finely stewed dish up the Rabit on fine carved sippets and lay on it mace lettice in quarters raisins grapes lemon sugar gooseberries or barberries and broth it with the former broth Thus Chickens or Capons or Partridge and strained almonds in this broth for change To hash a Rabit otherwayes with a forcing in his belly of minced sweet herbs yolks of hard eggs parsley pepper and currans and fill his belly To hash Rabits Chickens or Pigeons either in pieces or whole with Turnips BOil either the Rabit or fowls in water and salt or strained oatmeal and salt Take Turnips cut them in slices and after cut them like small lard an inch long the quantity of a quart and put them in a pipkin with a pound of butter three or four spoonfuls of strong broth and a quarter of a pint of wine vinegar some pepper and ginger sugar and salt and let them stew leasurely with some mace the space of two hours being very finely stewed put them into beaten butter beaten with cream and yolks of eggs then serve them upon fine thin toasts of french bread Or otherwayes being stewed as aforesaid without eggs cream or butter serve them as formerly And these will serve for boiled Chickens or any kinde of Fowl for garnish To make a Bisk the best way TAke a leg of beef and a 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 broath being boiled strain it and put it in a pipkin when it is cold take off the fat and bottom clear it into another clean pipkin and keep it warm till the Bisk be ready Boil the Fowl in the liquor of the marrow-bones of six peeping chickens and six peeping pigeons in a clean pipkin either in some broth or in water and salt Boil the marrow by it self in a pipkin in the same broth with some salt Then have pallets noses lips boiled tender blancht and cut into bits as big as a six-pence also some sheeps tongues boiled blancht larded fried and stewed in gravy with some chesnuts blanched also some cocks combs boiled and blanched and some knots of eggs or 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 some salt Then have lamb-stones blanched and slic't also sweet-breads of veal and sweetbreads of lamb slit some great oysters parboild and some cock-stones Fry the aforesaid materials in clarified butter some fried spinage or Alexander leaves and keep them warm in an oven with some fried sausages made of minced bacon veal yolks of eggs nutmeg 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 foresaid fried things To make little Pies for the Bisk. MInce a leg of veal or a leg of mutton with some interlarded bacon raw and seasoned with a little salt nutmeg pepper some sweet herbs pistaches grapes gooseberries barberries and yolks of hard eggs in quarters mingle all together fill them and close them up and being baked liquor them with gravy and beaten butter or mutton broth Make the paste of a pottel of flower half a pound of butter six yolks of eggs and boil the liquor and butter together To make gravy for the Bisk. ROast eight pound of buttock beef and two legs of mutton being through roasted press out the gravy and wash them with some mutton broth and when you have done strain it and keep it warm in a clean pipkin for your present use To dish the Bisk. TAke a great eight pound dish and a six penny french pinemolet or bread chip it and slice it into large slices and cover all the bottom of the dish scald it or steep it well with your strong broth and upon that some mutton or beef gravy then dish up the fowl on the dish and round the dish the fryed tongues in gravy with the lips pallets pistaches 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 fryed sweetbread sausage lamb-stones cock-stones fryed spinage or alexander leaves then the marrow over all next the carved lemons upon the meat and run it over with the beaten butter yolks of eggs and gravy beat up together till it is thick then garnish the dish with the little pies dolphines of puff-paste cheseuts boiled and fryed oysters and yolks of hard eggs To boil Chines of Veal FIrst stew them in a stewing pan or between two dishes with some strong broth of either veal or mutton some white wine and some fausages made of minced veal or pork boil up the chines scum them and put in two or three blades of large mace a few cloves oyster or caper liquor with a little salt and being finely boild down put in some good mutton or beef gravy and a quarter of an hour before you dish them have all manner of sweet herbs pickt and stript as time sweet marjoram savory parsley bruised with the back of a ladle and give them two or three walms on the fire in the broth then dish the chines in thin slices of fine french bread broth them and lay on them some boiled beef marrow boild in strong broth some slic't lemon and run over all with a lear made of beaten butter the yolf of an egg or two the juyce of two or
pint of white wine and as much fair water gross pepper slic't ginger salt time and some other sweet herbs being finely minced and two or three blades of mace stew it the space of two hours and a little before you dish it take the yolks of six new laid eggs dissolve them with some grape verjuyce give it a walm or two on the fire and serve it up hot To stew or hash Rabits otherwayes STew them between two dishes as the former in quarters or pieces as long as your finger with some broth mace a bundle of sweet herbs salt and a little white wine being well stewed down strain the yolks of two or three hard eggs with some of the broth and thicken the broth where the rabit stews then have some cabidge-lettice boild in fair water and being boild tender put them in beaten butter with a few boild raisins of the Sun or in place of lettice you may use white endive then the rabits being finely stewed dish them up on fine carved sippets and lay on the garnish of lettice mace raisins of the Sun grapes slic't lemon or barberries broth it and scrape on sugar Thus chickens pigeons or partridge To hash Rabits otherwayes MAke a forcing or stuffing in the belly of the rabits with some sweet herbs yolks of hard eggs parsley sage currans pepper and salt and boil them as the former To hash any Land Fowl TAke a capon and hash the wings in fine thin slices leave the rumps and legs whole put them into a pipkin with a little strong broth nutmeg some stewed or pickled mushrooms and an onion very small slic't or as the capon is slic't about the bigness of a three-pence stew it down with a little butter and gravy and then dish it on fine sippets lay the rumps and legs on the meat and run it over with beaten butter beaten with slices of lemon-peel To boil Woodcocks or Snites BOil them either in strong broth or in water and salt and being boiled take out the guts and chop them small with the liver put to it some crumbs of grated white bread a little of the broth of the cock and some large mace stew them together with some gravy then dissolve the yolks of two eggs with some wine vinegar and a little grated nutmeg and when you are ready to dish it put the eggs to it and stir it amongst the sauce with a little butter dish them on sippets and run the sauce over them with some beaten butter and capers or lemon minced small barberries or whole pickled grapes Sometimes with this sauce boil some slic't onions and currans boil'd in a broth by it self when you boil it with onions rub the bottom of the dish with garlick Boild Cocks or Larks otherwayes BOil them with the guts in them in strong broth or fair water and three or four whole onions large mace and salt the cocks being boild make sauce with some thin slices of manchet or grated bread in another pipkin and some of the broth where the fowl or cocks boil then put to it some butter and the guts and liver minced then have some yolks of eggs dissolved with some vinegar and some grated nutmeg put it to the other ingredients stir them together and dish the fowl on fine sippets pour on the sauce with some slic't lemon grapes or barberries and run it over with beaten butter To boil any Land Fowl as Turky Bustard Pheasant Peacock Partridge or the like TAke a turkey and flay off the skin leave the legs and rumps whole then mince the flesh raw with some beef-suet or lard season it with nutmeg pepper salt and some minced sweet herbs then put to it some yolks of raw eggs and mingle all together with two bottoms of boild artichocks rosted chesnuts blanched some marrow and some boild skirrets or parsnips cut like dice or some pleasant pears and yolks of hard eggs in quarters some gooseberries grapes or barberries fill the skin and prick it up in the back stew it in a stewing pan or deep dish and cover it with another but first put some strong broth to it some marrow artichocks boild and quartered large mace white wine chesnuts quarters of pears salt grapes barberries and some of the meat made up in balls stewed with the turkey being finely boild or stewed serve it on fine carved sippets broth it and lay on the garnish with slices of lemon and whole lemon-peel run it over with beaten butter and garnish the dish with chesnuts yolks of hard eggs and large mace For the lears or thickning yolks of hard eggs strained with some of the broth or strained almond paste with some of the broth or else strained bread and sorrel Otherwayes you may boil the former fowls either boned and trust up with a farsing of some minced veal or mutton and seasoned as the former in all points with those materials or boil it with the bones in being trust up A turkey to bake and break the bones Otherwayes bone the fowl and fill the body with the foresaid farsing or make a pudding of grated bread minced suet of beef or veal seasoned with cloves mace pepper salt and grapes fill the body and prick up the back and stew it as is aforesaid Or make the pudding of grated bread beef-suet minced some currans nutmegs cloves sugar sweet herbs salt juyce of spinage if yellow saffron some minced meat cream eggs and barberries fill the fowl and stew it in mutton broth and white wine with the gizard liver and bones stew it down well then have some artichock bottoms boild and quartered some potatoes boild and blanched and some dates quartered also some marrow boild in water and salt for the garnish some boild skirret or pleasant pears Then make a lear of almond paste strained with mutton broth for the thickening of the former broth Otherwayes simple being stuffed with parsley serve it in with butter vinegar and parsley boiled and minced as also bacon boild on it or about it in two pieces and two saucers of green sauce Or otherwayes for variety boil your fowl in water and salt then take strong broth and put in a faggot of sweet herbs mace marrow cucumber slic't and thin slices of interlarded bacon and salt c. To boil Capons Pullets Chickens Pigeons Pheasants or Partridges FEarce them either with the bone or boned then take off the skin whole with the legs wings neck and head on mince the body with some bacon or beef-suet season it with nutmeg pepper cloves beaten ginger salt and a few sweet herbs finely minced and mingled amongst some three or four yolks of eggs some sugar whole grapes gooseberries barberries and pistaches fill the skins and prick them up in the back then stew them between two dishes with some strong broth white wine butter some large mace marrow gooseberries and sweet herbs being stewed serve them on sippets with some marrow and slic't lemon in winter currans To boil
a 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 a pipkin with a quarter of a pound of dates half a pound of sine sugar four or five blades of large mace the marrow of three marrow bones a handful of white endive stew these in a pipkin very leasurely that it may but onely simper then being finely stewed and the broth well tasted strain the yolks of ten eggs with some of the broth Before you dish up the capon or chickens put in the eggs into the broth and keep it stirring that it may not curdle give it a walm and set it from the fire the fowls being dished up put on the broth and garnish the meat with dates marrow large mace endive preserved barberries and oranges boil'd skirrets poungarnet and curnells Make a lear of almond paste and grape verjuyce A rare Frycase Take six pigeon and six chicken peepers scald and truss them being drawn clean head and all on then set them and have some lamb-stones and sweetbreads blanched parboild and slic't fry most of the sweetbreads flowred have also some asparagus ready cut off the tops an inch long the yolks of two hard eggs pistaches the marrow of six marrow-bones half the marrow fryed green and white batter let it be kept warm till it be almost dinner time then have a clean frying-pan and fry the fowl with good sweet butter being finely fryed put out the butter and put to them some roste mutton gravy some large fryed oysters and some salt then put in the hard yolks of eggs and the rest of the sweetbreads that are not fryed the pistaches asparagus and half the marrow then stew them well in the frying pan with some grated nutmeg pepper a clove or two of garlick if you please a little white wine and let them be well stewed Then have ten yolks of eggs dissolved in a dish with grape-verjuyce or wine vinegar and a little beaten mace and put it to the frycase then have a french six penny loaf slic't into a fair large dish set on coals with some good mutton gravy then give the frycase two or three walms on the fire and pour it on the sop in the dish garnish it with fryed sweet-bread fryed oysters fryed marrow pistaches slic't almonds and the juyce of two or three oranges Capons in Pottage in the French Fashion DRaw and truss the Capons set them and fill their bellies with marrow then put them in a pipkin with a knuckle of veal a neck of mutton a marrow bone and some sweetbreads of veal season the broth with cloves mace and a little salt and set it to the fire let it boil gently till the capons be enough but have a care you boil them not too much as your capons boil make ready the bottoms and tops of eight or ten rouls of French Bread put them dried into a fair silver dish wherein you serve the capons set it on the fire and put to the bread two ladles full of broth wherein the capons are boiled and a ladle full of mutton gravy cover the dish and let it stand till you dish up the capons if need require adde now and then a ladle full of broth and gravy when you are ready toserve it first lay on the marrow bone then the capons on each side then fill up the dish with gravy of mutton and wring on the juyce of a lemon or two then with a spoon take off all the fat that swimmeth on the pottage garnish the capons with the sweetbreads and some carved Lemon and serve it hot To boil a Capon Pullet or Chicken BOil them in good mutton broth with mace a faggot of sweet herbs sage spinage marigold leaves and flowers white or green endive burrage bugloss parsley and sorrel and serve it on sippets To boil Capons or Chickens with Sage and Parsley FIrst boil them in water and salt then boil some parsley sage two or three eggs hard chop them then have a few thin slices of fine manchet and stew all together but break not the slicesof bread stew them with some of the broth wherein the chickens boils some large mace butter a little white wine or vinegar with a few barberies or grapes dish up the chickens on the sauce and run them over with sweet butter and lemon cut like dice the peel cut like small lard and boil a little peel with the chickens To boil a Capon or Chicken with divers Compositions TAke off the skin whole but leave on the legs wings and head mince the body with some beef-suet or lard puc to it some sweet herbs minced and season it with cloves mace pepper salt two or three eggs grapes gooseberries or barberries bits of potato or mushrooms In the winter with sugar currans and prunes fill the skin prick it up and stew it between two dishes with large mace and strong broth pieces of artichocks cardones or asparagus and marrow being finely stewed serve it on carved sippets and run it over with beaten butter lemon slic't and scrape on sugar To boil a Capon Chicken with Cardones Mushrooms Artichocks or Oysters THe foresaid Fowls being parboild and cleansed from the grounds stew them finely then take your cardones being cleansed and peeled into water have a skillet of fair water boiling hot and put them therein bâ—ing tender boild take them up and fry them in chopt lard or sweet butter pour away the butter and put them into a pipkin with strong broth pepper mace ginger verjuyce and juyce of orange stew all together with some strained almonds and some sweet herbs chopped give them a walm and serve your capon or chicken on sippets Let them be fearsed as you may see in the Book of fearst Meats and wrap your fearst Fowl in cauls of Veal half roste them then stew them in a pipkin with the foresaid cardones and broth To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans TAke a capon and boil it in fair water with a little salt a faggot of time and rosemary bound up hard some parsley and sennel roots being picked and finely cleansed and two or three blades of large mace being almost boild put in two whole onions boild and strained with oyster liquor a little verjuyce grated bread and some beaten pepper give it a walm or two and serve the capon or chicken on fine carved sippets Garnish it with an orange-peel boild in strong broth and some French Beans boild and put in thick butter or some skirret cardones artichocks slic't lemon mace or orange To boil Capon or Chicken with sugar Pease WHen the cods be but young string them and pick off the husks then take two or three handfuls and put them into a pipkin with half a pound of sweet butter a quarter of a pint of fair water gross pepper salt mace and some sallet oyl stew
them till they be very tender and strain to them three or four yolks of eggs with six spoonfuls of sack To boil a Capon or Chicken with Collyflowers CUt off the buds of your flowers and boil them in milk with a little mace till they be very tender then take the yolks of two eggs and strain them with a quarter of a pint of sack then take as much thick butter being drawn with a little vinegar and a slic't lemon brew them together then take the flowers out of the milk put them to the butter and sack dish up your capon being tender boil'd upon sippets finely carved and pour on the sauce serve it to the table with a little salt To boil a Capon or Chicken with Sparagus BOil your Capon or chicken in fair water and some salt then put in their bellies a little mace chopped parsley and sweet butter being boild serve them on sippets and put a little of the broth on them then have a bundle or two of sparagus boild put in beaten butter and serve it on your capon or chicken To boil a Capon or Chicken with Rice BOil the capon in fair water and salt then take half a pound of rice and boil it in milk being half boiled put away the milk and boil it in two quarts of cream put to it a little rose water large mace or nutmeg and the foresaid materials Being almost boil'd strain the yolks of six or seven eggs with a little cream and stir altogether give them a walm and dish up the capon or chicken then pour on the rice being seasoned with sugar and salt and serve it on fine carved sippets Garnish the dish with scraped sugar orange preserved barberries slic't lemon or poungarnet kernels as also the capon or chicken and marrow on them Divers Meats boiled with Bacon hot or cold as Calves-head any Joynt of Veal lean Venison Rabits Turkie Peacock Capons Pullets Pheasants Pewets Pigeons Partridges Ducks Mallards or any Sea Fowl TAke a leg of veal and and soak it in fair water the blood being well soaked from it and white boil it but first stuff it with parsley and other sweet herbs chopped small as also some yolks of hard eggs minced stuff it and boil it in water and salt then boil the bacon by its self either stuffed or not as you please the veal and bacon being boiled white serve them being dished up and lay the bacon by the veal with the rinde on in a whole piece or take off the rinde and cut it in four six or eight thin slices let your bacon be of the ribs and serve it with parsley strowed on it green sauce in saucers or others as you may see in the Book of Sauces Cold otherwayes BOil any of the meats poultry or birds abovesaid with the ribs of bacon when it is boiled take off the rinde being finely cleansed from the rust and filth slice it into thin slices and season it with nutmeg cinamon cloves pepper and fennel-seed all finely beaten with fine sugar amongst them sprinkle over all rose vinegar and put some of the slices into your boild capon or other fowl lay some slices on it and lay your capon or other fowl on some blank manger in a clean dish and serve it cold To boil Land Fowl Sea Fowl Lamb Kid or any Heads in the French Fashion with green Pease or Haslers TAke pease sheal them and put them into boiling mutton broth with some thin slices of interlarded bacon being almost boiled put in chopped parsley some anniseeeds and strain some of the pease thick them or not as you please then put in some pepper give it a walm and serve kids or lambs head on sippets and stick it other wayes with eggs and grated cheese or some of the pease and flower strained sometimes for variety you may use saffron or mint To boil all other smaller Fowls as Ruffes Brewes Godwits Knots Dotterels Strents Pewits Ollines Gravelens Oxeyes Redshanks c. HAlf roast any of these fowls and stick on one side a few cloves as they roste save the gravy and being half rosted put them into a pipkin with the gravy some claret wine as much strong broth as will cover them some broild houshold-bread strained also mace cloves pepper ginger some fryed onions and salt stew all well together and serve them on fine carved sippets sometimes for change adde capers and samphire To boil all manner of small Birds or Land Fowl as Plovers Quails Railes Black birds Thrushes Snites Wheat-ears Larks Sparrows Martins TAke them and truss them or cut off the legs and heads and boil them in strong broth or water scum them and put in large mace white wine washed currans dates marrow pepper and salt being well stewed dish them on fine carved sippets thicken the broth with strained almonds rose-water and sugar and garnish them with lemon barberries sugar or grated bread strewed about the dish For leire otherwayes strained sweet-bread or strained bread and hard eggs with verjuyce and broth Sometimes for variety garnish them with potatoes farsings or little balls of farsed meat To boil a Swan Whopper wild or tame Goose Crane Shoveller Herne Ducks Mallard Bittor Widgeons Gulls or Curlewes TAke a swan and bone it leave on the legs and wings then make a farsing of some beef-suet or minced lard some minced mutton or venison being finely minced with some sweet herbs beaten nutmeg pepper cloves and mace then have some oysters parboild in their own liquor mingle them amongst the minced meat with some raw eggs and fill the body of the fowl prick it up close on the back and boil it in a stewing pan or deep dish then put to the fowl some strong broth large mace white wine a few cloves oyster liquor and some boild marrow stew them all well together then have oysters stewed by themselves with an onion or two mace pepper butter and a little white wine Then have the bottoms of artichocks ready boild and put in some beaten butter and some boild marrow dish up the fowl on fine carved sippets then broth them garnish them with stewed oysters marrow artichocks gooseberries slic't lemon barberries or grapes and large mace garnish the dish with grated bread oysters mace lemon and artichocks and run over the fowl with beaten butter Otherwayes fill the body with a pudding made of grated bread yolks of eggs sweet herbs minced small with an onion and some beef-suet minced some beaten cloves mace pepper and salt some of the blood of the fowl mixed with it and a little cream fill the fowl and stew it or boil it as before To boil any large water Fowl otherwayes as Swan Whopper wilde or tame Geese c. TAke a goose and salt it two or three dayes then truss it to boil cut lard as big us your little finger and lard the breast season the lard with pepper mace and salt then boil it in beef-broth or water and salt put to it
the cheeks cut the bacon in thin slices serve them with saucers of mustard or with green sauce To dress Oxe Cheeks otherwayes TAke out the bories and the balls of the eyes make the mouth very clean soak it and wash out the blood then wipe it dry with a clean cloth and season it with pepper salt and nutmeg then put it in a pipkin or earthen pan with two or three great onions some cloves and mace cut the jaw-bones in pieces and cut out the teeth lay the bones on the top of the meat then put to it half a pint of claret wine and half as much water close up the pot or pan with a course piece of paste and set it a baking in an oven over night for to serve next day at dinner serve it on toasts of fine manchet fried then have boild carrots and lay on it with the toasts of manchet laid round the dish as also fried greens to garnish it and run it over with beaten butter This way you may also dress a leg of beef Or thus Take them and cleanse them as before then roast them and season them with pepper salt and nutmeg save the gravy and being roasted put them into a pipkin with some claret wine large mace a clove or two and some strong broth stew them till they be very tender then put to them some fried onions and some prunes and serve them on toasts of fried bread or slices of French bread and slices of orange on them garnish the dish with grated bread To dress Oxe Cheeks in Stofadoe or the Spanish Fashion TAke the cheeks bone them and cleanse them then lay them in steep in claret or white wine and wine vinegar whole cloves mace beaten pepper salt slic't nutmegs slic't ginger and six or seven cloves of garlick steep them the space of five or six hours and close them up in an earthen pot or pan with a piece of paste and the same liquor put to it set it a baking over night for next day dinner serve it on toasts of fine manchet fried then have boiled carrots and lay on it with the toasts of manchet laid round the dish garnish it with slic't lemons or oranges and fried toast and garnish the dish with bay leaves To Marinate Oxe Cheeks BEing boned roste or stew them very tender in a pipkin with some claret slic't nutmegs pepper salt and wine vinegar being tender stewed take them up and put to the liquor in the pipkin a quart of wine vinegar and a quart of white wine boil it with some bay leaves whole pepper a bundle of rosemary time sweet marjoram savory sage and parsley binde them very hard the streightest sprigs boil also in the liquor large mace cloves slic't ginger slic't nutmegs and salt then put the cheeks into a barrel and put the liquor to them with some slic't lemons close up the head and keep them Thus you may do four or five heads together and serve them hot or cold Oxe Cheeks in Sallet TAke oxe cheeks being boned and cleansed steep them in claret white wine or wine vinegar all night the next day season them with nutmegs cloves pepper mace and salt roul them up boil them tender in water vinegar and salt then press them and being cold slice them in thin slices and serve them in a clean dish with oyl and vinegar To bake Oxe cheeks in a pasty or pie TAke them being boned and soaked boil them tender in fair water and cleanse them take out the balls of the eyes and season them with pepper salt and nutmeg then have some beef-suet and some buttock-beef minced and laid for a bed then lay the cheeks on it and a few whole cloves make your pasty in good crust to a gallon of flower two pound and a half of butter five eggs whites and all work the butter and eggs up dry into the flower then put in a little fair water to make it up into a stiff paste and work up all cold To dress Pallets Noses and Lips of any Beast Steer Oxe or Calf TAke the pallets lips or noses and boil them very tender then blanch them and cut them in little square pieces as broad as a six-pence or like lard fry them in sweet butter and being fryed pour away the butter and put to it some anchove grated nutmeg mutton gravy and salt give it a walm on the fire and then dish it in a clean dish with the bottom first rubbed with a clove of garlick run it over with beaten butter juyce of oranges fryed parsley or fryed marrow in yolks of two eggs and sage leaves Sometime adde yolks of eggs strained and then it is a fricase Otherwayes Take the pallets lips or noses and boil them very tender blanch them and cut them two inches long then take some interlarded bacon and cut it in the like proportion season the pallets with salt and broil them on paper being tender broild put away the fat and put them in a dish being rubbed with a clove of garlick put some mutton gravy to them on a chafing dish of coals and some juyce of orange c. To fricase Pallets TAke beef pallets being tender boild and blanched season them with beaten cloves nutmeg pepper salt and some grated bread then the pan being ready over the fire with some good butter fry them brown then put them in a dish put to them good mutton gravy and dissolve two or three anchoves in the sauce a little grated nutmeg and some juyce of lemons and serve them up hot To stew Pallets Lips and Noses TAke them being tender boild and blanched put them into a pipkin and cut to the bigness of a shilling put to them some small cowcumbers pickled raw calves udders some artichocks potatoes boild or muskmillion in square pieces large mace two or three whole cloves some small links or sausages sweetbreads of veal some larks or other small birds as sparrows or oxeyes salt butter strong broth marrow white wine grapes barberries or gooseberries yolks of hard eggs and stew them all together serve them on toasts of fine French bread and slic't lemon sometimes thicken the broth with yolks of strained eggs and verjuyce To marinate Pallets Noses and Lips whole TAke them being tender boild and blanched fry them in sweet sallet oyl or clarified butter and being fryed make a pickle for them with whole pepper large mace cloves slic't ginger slic't nutmeg salt and a bundle of sweet herbs as rosemary time bay-leaves sweet marjoram savory parsley and sage boil the spices and herbs in wine vinegar and white wine then put them in a barrel with the pallets lips and noses and lemons close them up for your use and serve them in a dish with oyl To dress Pallets Lips and Noses with collops of Mutton and Bacon TAke them being boild tender and blanched cut them as broad as a shilling as also some thin collops of interlarded bacon and of a leg of mutton
herbs gravy as also a little onion claret wine and the juyce of an orange or two serve it hot on this sauce with slices of orange on it lemons or barberries To stew a Fillet of Beef in the Italian Fashion TAke a young tender fillet of beef and take away all the skins and sinnews clean from it put to it some good white wine that is not too sweet in a boul wash it and crush it well in the wine then strow upon it a little pepper and a poulder called Tamara in Italian and as much salt as will season it mingle them together very well and put to it as much white wine as will cover it lay a trencher upon it to keep it down in a close pan with a weight on it and let it steep two nights and a day then take it out and put it into a pipkin with some good beef broth but put none of the pickle to it but onely beef broth and that sweet not salt cover it close and set it on the embers then put to it a few whole cloves and mace and let it stew till it be enough it will be very tender and of an excellent taste serve it with the same broth as much as will cover it To make this Tamara take two ounces of coriander-seed an ounce of anniseed an ounce of fennel-seed two ounces of cloves and an ounce of cinamon beat them into a gross powder with a little powder of winter-savory and put them into a viol glass to keep To make an excellent Pottage called Skinke TAke a leg of beef and chop it into three pieces then boil it in a pot with three pottles of spring water a few cloves mace and whole pepper after the pot is scummed put in a bundle of sweet marjoram rosemary time winter savory sage and parsley bound up hard some salt and two or three great onions whole then about an hour before dinner put in three marrow bones and thicken it with some strained oatmeal or manchet slic't and steeped with some gravy strong broth or some of the pottage then a little before you dish up the Skinke put into it a little fine poulder of saffron and give it a walm or two dish it on large slices of French Bread and dish the marrow bones on them in a fine clean large dish then have two or three manchets cut into toasts and being finely toasted lay on the knuckle of beef in the middle of the dish the marrow bones round about it and the toasts round about the dish brim serve it hot To stew a Rump or the fat end of a Brisket of Beef in the French Fashion TAke a rump of beef boil it and scum it clean in a stewing pan or broad mouthed pipkin cover it close and let it stew an hour then put to it some whole pepper cloves mace and salt scotch the meat with your knife to let out the gravy then put in some claret wine and half a dozen of slic't onions having boild an hour after put in some capers or a handful of broom buds and half a dozen of cabbidge-lettice being first parboild in fair water and quartered two or three spoonfuls of wine vinegar and as much verjuyce and let it stew till it be tender then serve it on sippets of French Bread and dish it on those sippets blow off the fat clean off the broth or scum it and stick it with fried bread A Turkish Dish of Meat TAke an interlarded piece of Beef cut it into thin slices and put it into a pot that hath a close cover or stewing-pan then put into it a good quantity of clean picked rice skin it very well and put into it a quantity of whole pepper two or three whole onions and let this boil very well then take out the onions and dish it on sippets the thicker it is the better To boil a Chine Rump Surloin Brisket Rib Flank Buttock or Fillet of Beef powdered TAke any of these and give them in summer a weeks powdering in winter a fortnight stuff them or plain if you stuff them do it with all manner of sweet herbs fat beef minced and some nutmeg serve them on brewis with roots or cabbidge boild in milk with beaten butter c. To pickle roast Beef Chine Surloin Rib Brisket Flank or Neats Tongues TAke any of the foresaid Beef as chine or fore-rib and stuff it with penniroyal or other sweet herbs or parsley minced small and some salt prick in here and there a few whole cloves and roste it then take claret wine wine vinegar whole pepper rosemary and bayes and time bound up close in a bundle and boild in some claret wine and wine vinegar make the pickle and put some salt to it then pack it up close in a barrel that will but just hold it put the pickle to it close it on the head and keep it for your use To stew Beef in gobbets in the French fashion TAke a flank of beef or any part but the leg cut it into slices or gobbets as big as a pullets egg with some gobbets of fat and boil it in a pot or pipkin with some fair spring water scum it clean and put to it an hour after it hath boild carrots parsnips turnips great onions salt some cloves mace and whole pepper cover it close and stew it till it be very tender then half an hour before dinner put into it some picked time parsley winter-savory sweet marjoram sorrel and spinage being a little bruised with the back of a ladle and some claret wine then dish it on fine sippers and serve it to the table hot garnish it with grapes barberries or gooseberries Sometimes use spices the bottoms of boild artichocks put into beaten butter and grated nutmeg garnished with barberries Stewed Collops of Beef TAke some of the buttock of beef and cut it into thin slices cross the grain of the meat then hack them and fry them in sweet butter and being fryed fine and brown put them in a pipkin with some strong broth a little claret wine and some nutmeg stew it very tender and half an hour before you dish it put to it some good gravy elder vinegar and a clove or two when you serve it put some juyce of orange and three or four slices on it stew down the gravy somewhat thick and put into it when you dish it some beaten butter Olines of Beef stewed and roste TAke a buttock of beef and cut some of it into thin slices as broad as your hand then hack them with the back of a knife lard them with small lard and season them with pepper salt and nutmeg then make a farsing with some sweet herbs time onions the yolks of hard eggs beef-suet or lard all minced some salt barberries grapes or gooseberries season it with the former spices lightly and work it up together then lay it on the slices and roul them up round with some caul of veal beef or mutton
four whites A Swan or Goose Pudding STrain the swan or goose blood and steep with it oatmeal or grated bread in milk or cream with nutmeg pepper sweet herbs minced suet rose-water minced lemon-peels very small and a small quantity of coriander-seed This for a pudding in a swan or gooses neek To make a forced Pudding MInce a leg of mutton with sweet herbs grated bread minced dates currans raisins of the sun a little orangado or preserved lemon sliced thin a few coriander-seeds nutmeg pepper and ginger mingle all together with some cream and raw eggs and work it together like a pasty then wrap the meat in a caul of mutton or veal and so you may either boil or bake them If you bake them indorse them with yolks of eggs rose-water and sugar and stick them with little sprigs of rosemary and cinamon To make a Pudding of Veal MInce raw veal very fine and mingle it with lard cut into the form of dice then mince some sweet marjoram pennyroyal cammomile winter savory nutmeg ginger pepper salt work all together with good store of beaten cinamon sugar barberries sliced figs blanched almonds half a pound of beef-suet finely minced put these into the guts of a fat mutton or hog well cleansed and cut an inch and a half long set them a boiling in a pipkin of claret wine with large mace being almost boild have some boild grapes in small bunches and barberries in knots then dish them on French Bread being scalded with the broth of some good mutton gravy and lay them on garnish of slic't lemons To make a Pudding of Wine in guts SLice the crumbs of two manchets and take half a pint of wine and some sugar the wine must be scalded then take eight eggs and beat them with rose-rose-water put to them sliced dates marrow and nutmeg mix all together and fill the guts to boil Bread Pudding in guts TAke cream and boil it with mace and mix beat almonds with rose-water then take cream eggs nutmeg currans salt and marrow mix them with as much bread as you think fit and fill the guts To make an Italian Pudding TAke a fine manchet and cut it in square pieces like dice then put to it half a pound of beef-suet minced small raisins of the sun cloves mace minced dates sugar marrow rose-water eggs and cream mingle all these together put them in a buttered dish in less then an hour it will be baked then when you serve it scrape sugar on it Other pudding in the Italian fashion with blood of Beast or Fish TAke half a pound of grated cheese a penny manchet grated sweet herbs chopped very small cinamon pepper salt nutmeg cloves mace four eggs sugar and currans bake it in a dish or pye or boil it in a napkin and binde it up like a ball being boild serve it with beaten butter sugar and beaten cinamon To make a French Pudding TAke half a pound of raisins of the sun a penny white loaf pared and cut into dice-work half a pound of beef-suet finely minced three ounces of sugar eight slic't dates a grain of musk twelve or sixteen lumps of marrow salt half a pint of breame three eggs beaten with it and powred on the pudding cloves mace nutmeg salt and a pun-water or a pippin or two pared slic't and put in the bottom of the dish before you bake the pudding To make a French Barley Pudding BOil the Barley and put to one quart of barley a manchet grated then beat a pound of almonds and strain them with cream then take eight eggs and but four whites and beat them with rose-water season it with nutmeg mace salt and marrow or beef-suet cut small mingle all together then fill the guts and boil them To make an excellent Pudding TAke crumbs of white bread as much fine flower the yolks of four eggs but one white and as much good cream as will temper it as thick as you would make pancake batter then butter the dish bake it and scrape sugar on it being baked Puddings of Swines Lights PArboil the lights mince them very small with suet and mix them with grated bread cream currans eggs nutmeg salt and rose-water and fill the guts To make an Oatmeal Pudding PIck a quart of whole oatmeal being finely picked and cleansed steep it in warm milk all night next morning drain it and boil it in three pints of cream being boild and cold put to it six yolks of eggs and but three whites cloves mace saffron salt dates slic't and sugar boil it in a napkin and boil it as the bread pudding serve it with beaten butter and stick it with slic't dates and scrape sugar or you may bake these foresaid materials in dish pye c. Sometimes adde to this pudding raisins of the sun and all manner of sweet herbs chopped small being seasoned as before Other Oatmeal Pudding TAke great oatmeal pick it and scald in in cream being first put in a dish or bason season it with nutmeg cinamon ginger pepper and currans bake it in a dish or boil it in a napkin being baked or boiled serve it with beaten butter and scraping sugar Otherwayes Season it with cloves mace saffron salt and yolks of eggs and but five that have whites and some cream to steep the groats in boil it in a napkin or bake it in a dish or pye To make Oatmeal-Pudding-pies STeep oatmeal in warm milk three or four hours then strain some blood into it of flesh or fish mix it with cream and adde to it suet minced small sweet herbs chopped fine as time parsley spinage succory endive strawberry leaves violet leaves pepper cloves mace fat beef-suet and four eggs mingle all together and so bake them To make an Oatmeal-pudding boild TAke the biggest oatmeal mince what herbs you like best and mix with it season it with pepper and salt tye it straight in a bag and when it is boild butter it and serve it up Oatmeal Puddings otherwise of fish or flesh blood TAke a quart of whole oatmeal steep it in warm milk over night and then drain the groats from it boil them in a quart or three pints of good cream then the oatmeal being boild and cold have time pennyroyal parsley spinage savory endive marjoram sorrel succory and strawberry leaves of each a little quantity chop them fine and put them to the oatmeal with some fennil seed pepper cloves mace and salt boil it in a napkin or bake it in dish pie or guts Sometimes of the former pudding you may leave out some of the herbs and adde these pennyroyal savory leeks a good big onion sage ginger nutmeg pepper salt either for fish or flesh dayes with butter or beef-suet boild or baked in dish napkin or pie To make a baked Pudding TAke a pint of cream warm it and put to it eight dates minced four eggs marrow rose-water nutmegs raced and beaten mace and salt butter the dish and put it
in and if you please lay puff paste on it and scrape sugar on it and in it To make a bake Pudding otherwayes TAke a pint and a half of cream and a pound of butter set them on the fire till the butter be melted then take three or four eggs season it with nutmeg rose-rose-water sugar and salt make it as thin as pancake batter butter the dish and baste it with a garnish of paste about it Otherwayes Take a penny loaf pare it slice it and put it into a quart of cream with a little rose-water break it very small then take four ounces of almond paste and put in eight eggs beaten the marrow of three or four marrow-bones three or four pippins slic't thin or what way you please mingle these together with a little ambergreece and butter then dish and bake it Otherwayes Take a quart of cream put thereto a pound of beef-suet minced small put it into the cream and season it with nutmeg cinamon and rose-water put to it eight eggs and but four whites and two grated manchets mingle them well together and put them in a butter'd dish bake it and being baked scrape on sugar and serve it To make Black Puddings TAke half the oatmeal pick it and take the blood while it is warm from the hog strain it and put it in the oatmeal as soon as you can let it stand all night then take the other part of the oatmeal pick it also and boil it in milk till it be tender and all the milk consumed then put it to the blood and stir it well together put in good store of beef or hog suet and season it with good pudding herbs salt pepper and fennil-seed fill not the guts too full and boil them To make Black Puddings otherwayes TAke the blood of the hog while it is warm put in some salt and when it is thorough cold put in the groats or oatmeal well picked let it stand soaking all night then put in the herbs which must be rosemary time pennyroyal savory and fennel make the blood soft with putting in some good cream until the blood look pale then beat four or five eggs whites and all and season it with cloves mace pepper fennil-seed and put good store of hogs fat or beef-suet to the stuff cut not the fat too small To make white Puddings an excellent way AFter the hogs humbles are tender boild take some of the lights with the heart and all the flesh about them picking from them all the sinnewy skins then chop the meat as small as you can and put to it a little of the liver very finely searced some grated nutmeg four or five yolks of eggs a pint of very good cream two or three spoonfuls of sack sugar cloves mace nutmeg cinamon carraway-seed a little rose-water good store of hogs fat and some salt roul it in rouls two hours before you go to fill them in the guts and lay the guts in steep in rose-water till you fill them Section 8. The rarest Wayes of making all manner of Souces and Jellies To souce a Brawn TAke a fat brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five collers of a side bone the hinder leg or else five collers will not be deep enough cut the collers an inch deeper in the belly then on the back for when the collers come to boiling they will shrink more in the belly then in the back make the collers very even when you binde them up not big at one end and little at the other but fill them equally and lay them again a soaking in fair water before you binde them up let them be well watered the space of two dayes and twice a day soak and scrape them in warm water then cast them in cold fair water before you roul them up in collers put them into white clouts or sowe them up with white tape Or bone him whole and cut him cross the flitches make but four or five collers in all and boil them in cloaths or binde them up with white tape then have your boiler ready make it boil and put in your collers of the biggest bulk first a quarter of an hour before the other lesser boil them at their first putting in the space of a hour with a quick fire and keep the boiler continually filled up with warm clean liquor scum off the fat clean still as it riseth after an hour let it boil leasurely and keep it still filled up to the brim being fine and tender boild that you may put a straw thorow it draw your fire and let your brawn rest till the next morning then being between hot and cold take it into moulds of deep hoops binde them about with packthred and being cold take them out and put them in souce-drink made of boild oatmeal ground or beaten and bran boild in fair water being cold strain it thorow a cullender into the tub or earthen pot put salt to it and close up the vessel close from the air Or you may make other souce-drink of whey and salt beaten together it will make your brawn look more white and better To make Pig Brawn TAke a white or red pig for a spotted is not so handsome take a good large fat one and being scalded and drawn bone it whole but first cut off the head and the hinder quarters and leave the bone in the hinder quarters the rest being boned cut it into two collers overthwart both the sides or bone the whole pig but onely the head then wash them in divers waters and let it soak in clean water two hours the blood being well soaked out take them and dry the collers in a clean cloth and season them in the inside with minced lemon-peel and salt role them up and put them into fine clean clouts but first make your collers very equal at both ends round and even binde them up at the ends and middle hard and close with packthred then let your pan boil and put in the collers boil them with water and salt and keep it filled up with warm water as you do the brawn scum off the fat clean and being tender boild put them in a whoop as deep as the coller binde it and frame it even being cold put it into your souce-drink made of whey and salt or oatmeal boild and strained then put them in a pipkin or little barrel and stop them close from the air When you serve it dish it on a dish and plate the two collers two quarters and head or make but two collers of the whole pig To garnish Brawn or Pig Brawn LEach your brawn and dish it on a plate in a fair clean dish then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froath or wet in water and sprinkled with flour or a sprig of rosemary gilt with gold the brawn spotted also
with gold and silver leaves or let your sprigs be of a streight sprig of ewe tree or a streight firs bush and put about the brawn stuck round with bay-leaves three ranks round and spotted with red and yellow jelly about the dish sides also the same jelly and some of the brawn leached jagged or cut with tin moulds and carved lemons oranges barberries bay-leaves gilt red beets pickled barberries pickled gooseberries or pickled grapes To souce a Pig TAke a pig being scalded cut off the head and part it down the back draw it and bone it then the sides being well cleansed from the blood and soaked in several clean waters take the pig and dry the sides season them with nutmeg ginger and salt roul them and binde them up in clean clouts as the pig brawn aforesaid then have as much water as will cover it in a boiling pan two inches over and two bottles of white wine over and above first let the water boil then put in the collers with salt mace slic't ginger parsley-roots and fennil-roots scraped and picked being half boiled put in two quarts of white wine and when it is boild quite put in slices of lemon to it and the whole-peel of a lemon Otherwayes in Collers SEason the sides with beaten nutmeg salt and ginger or boil the sides whole and not bone them boil also a piece or breast of veal with them being well joynted and soaked two hours in fair water boil it in half wine and half water mace slic't ginger parsley and fennel roots being boild leave it in this souce and put some slic't lemon to it with the whole pieces when it is cold serve it with yellow red and white jelly barberries slic't lemon and lemon-peel Or you may make but one coller of both the sides to the hinder quarters or bone the two sides and make but two collers of all and save the head onely whole or souce a pig in quarters or halves or make of a good large fat pig but one coller onely and the head whole Or souce it with two quarts of white wine to a gallon of water put in your wine when your pig is almost boild and put to it four maces a few cloves two races of slic't ginger salt a few bay-leaves whole pepper some slices of lemon and lemon-peel before you boil your pig season the sides or collers with nutmeg salt cloves and mace To souce a Pig otherwayes SCald it and cut it in four quarters bone it and let it lye in water a day and a night then roul it up like brawn with sage leaves lard in thin slices and some grated bread mixed with the juyce of an orange beaten nutmeg mace and salt roul it up in the quarters of the pig very hard and binde it up with tape then boil it with fair water white wine large mace slic't ginger a little lemon-peel a faggot of sweet herbs and salt being boild put it in an earthen pot to cool in the liquor and souce there two dayes then dish it out on plates or serve it in collers with mustard and sugar Otherwayes Season the sides with cloves mace and salt then roul it in collers or sides with the bones in it then take to two gallons of water a pottle of white wine and when the liquor boils put in the pig with mace cloves slic't ginger salt bay leaves and whole pepper being half boild put in the wine c. Otherwayes Season the collers with chopped sage beaten nutmeg pepper and salt To Souce or Jelly a Pig in the Spanish Fashion TAke a Pig being scalded boned and chined down the back then soke the collers clean from the blood the space of two hours dry them in a clean cloath and season the sides with pepper salt and minced sage then have two dryed neats tongues that are boild tender and cold that they look fine and red pare them and slice them from end to end the thickness of a half-crown piece lay them on the inside of the seasoned pig one half of the tongue for one side and the other for the other side then make two collers and binde them up in fine white clouts boil them as you do the soust pigs with wine water salt slic't ginger and mace keep it dry or in souce drink of the pig brawn If dry serve it in slices as thick as a trencher cut round the coller or slices in jelly and make jelly of the liquor wherein it was boild adding to it juyce of lemon isingglass spices sugar clarified with eggs and run it through the bag How to divide a Pig into Collers divers wayes either for Pig Brawn or Soust Pig 1. CUt a large fat Bore Pig into one coller onely bone it whole and not chine it the head onely cut off 2. Take off the hinder quarters and buttocks with the bones in them bone all the rest whole onely the head cut off 3. Take off the hinder quarters and make two collers bone all the rest onely cut off the head and leave it whole 4. Cut off the head and chine it through the back and coller both sides at length from end to end 5. Chine it as before with the bones in and souce it in quarters To souce a Capon TAke a good bodied Capon young fat and finely pulled drawn and trussed lay it in soke two or three hours with a knuckle of veal well joynted and after set them a boiling in a fine deep brass pan kettel or large pipkin in a gallon of fair water when it boils scum it and put in four or five blades of mace two or three races of ginger slic't four fennel roots and four parsley roots scraped and picked and salt The Capon being fine and tender boild take it up and put it in other warm liquor or broth then put to your souced broth a quart of white wine and boil it to a jelly then take it off and put it into an earthen pan or large pipkin put your capon to it with two or three slic't lemons and cover it close serve it at your pleasure and garnish it with slices and pieces of lemon barberries roots mace nutmeg and some of the jelly Some put to this souc't capon whole pepper and a faggot of sweet herbs but that maketh the broth very black In this manner you may souce any Land Fowl To souce a Breast of Veal Side of Lamb or any Joint of Mutton Kid Fawn or Venison BOne a breast of veal and soke it well from the blood then wipe it dry and season the side of the breast with beaten nutmeg ginger some sweet herbs minced small whole coriander-seed minced lemon-peel and salt and lay some broad slices of sweet lard over the seasoning then roul it into a coller and binde it up in a white clean cloath put it into boiling liquor scum it well and then put in slic't ginger slic't nutmeg salt fennil and parsley roots being almost boild put in a
fair spring water boil it and scum it clean boil away three quarts or more then strain it into a clean earthen pan or bason and let it be cold then pare the dross from the bottom and take the fat off the top clean put it in a large pipkin of six quarts and put into it two quarts of old clear white wine the juyce of four lemons three blades of mace and two races of ginger slict then melt or dissolve it again into broth and let it cool Then have four pound of hard sugar fine beaten and mix it with twelve whites of eggs in a great dish with your rouling-pin and put it into the pipkin to your jelly stir it together with a grain of musk and ambergreece put it in a fine linnen clout bound up and a quarter of a pint of damask rose-water set it a stewing on a soft charcoal fire before it boils put in a little ising-glass and being boild up take it let it cool a little and run it Other Jelly for service of several colours TAke four pair of calves feet a knuckle of veal a good fleshly capon and prepare these things as is said in the christal jelly boil them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool and being cold pare the bottom and take off the fat on the top also then dissolve it again into broth and divide it into four equal parts put it into four several pipkins as will contain five pints a piece each pipkin put in a little saffron into one of them into another churcenela beat with album into another turnsole and the other his own natural white also to every pipkin a quart of white wine and the juyce of two lemons Then also to the white jelly one race of ginger pared and sliced and three blades of large mace to the red jelly two nutmegs as much in quantity of cinamon as nutmegs also as much ginger to the turnsole put also the same quantity with a few whole cloves then to the amber or yellow colour the same spices and quantity Then have eighteen whites of eggs and beat them with six pound of double refined suger beaten small and stirred together in a great tray or bason with a rouling pin divide it into four parts into the four pipkins and stir it to your Jelly broth spice and wine being well mixed together with a little musk and ambergreece Then have new baggs wash them first in warm water and then in cold wring them dry and being ready strung with packthred and sticks hang them on a spit by the fire from any dust and set new earthen pans under them being well seasoned with boiling liquor Then again set on your jelly on a fine charcoal fire let it stew softly the space of an hour or almost then make it boil up a little and take it off being somewhat cool'd run it thorow the bag twice or thrice or but once if it be very clear and into the bags of colors put in a sprig of rosemary keep it for your use in those pans dish it as you see good or cast it into what mould you please as for example these Scollop shells Cockel shells Eggs shells half Lemon or Lemon-peel Wilks or Winkle shells Muskle shells or moulded out of a butter squirt Or serve it on a great dish and plate one quarter of white another of red another of yellow the fourth of another colour and about the side of the dish oranges in quarters of jelly in the middle a whole lemon full of jelly finely carved or cast out of a wooden or tin mould or run into little round glasses four or five in a dish on silver trencher plates or glass trencher plates The quantities for a quart of Jelly Broth for the true making of it A quart of white wine a pound and half of sugar eggs two nutmegs or mace two races of ginger as much cinamon two grains of musk and ambergreece calves feet or a knuckle of veal Sometimes for variety in place of wine use grape verjuyce if juyce of grapes a quart juyce of lemons a pint juyce of oranges a quart juyce of wood-sorrel a quart and juyce of quinces a quart How to prepare to make a good Stock for Jellies of all sorts and the Meats most proper for them both for service and sick folks also the quantities belonging to a quart of Jelly For the Stock for service TWo pair of calves feet finely cleansed the fat and great bones taken out and parted in halves being well soaked in fair water twenty four hours and often shifted boil them in a brass pot or pipkin close covered in the quantity of a gallon of water boil them to three pints then strain the broth through a clean strong canvas into an earthen pan or bason when it is cold take off the top and pare off the dregs off the bottom Put it in a clean well glazed pipkin of two quarts with a quart of white wine a quarter of a pint of cinamon water as much of ginger water and as much of nutmeg water or these spices sliced Then have two pound of double refined sugar beaten with eggs in a deep dish or bason your jelly being new melted put in the eggs with sugar stir all the foresaid materials together and set it a stewing on a soft charcole fire the space of half an hour or more being well digested and clear run Take out the bone and fat of any meat for jellies for it doth but stain the stock and make it will never be white nor pure clear Meats proper for Jelly for service or sick folk 1. Three pair of calves feet 2. Three pair of calves feet a knuckle of veal and a fine well fleshed capon 3. One pair of calves feet a well fleshed capon and half a pound of harts horn or isingglass 4. An old cock and a knuckle of veal 5. Harts horn jelly onely or with a poultrey 6. Good bodied capons 7. Isingglass onely or with a cock or capon 8. Jellly of hogs feet ears and snouts 9. Sheeps feet lambs feet and calves feet Neats Feet for a Jelly for a Neats Tongue BEing fresh and tender boild and cold lard it with candied cittern candied orange lemon or quinces run it over with jelly and some preserved barberries or cherries To make a Jelly as white as snow of Jorden Almonds TAke a pound of almonds steep them in cold water till they will blanch which will be in six hours being blanched into cold water beat them with a quart of rose-water then have a decoction of half a pound of isingglass boild with a gallon of fair spring-spring-water or else half wine boil it till half be wasted then let it cool strain it and mingle it with your almonds and strain with them a pound of double refined sugar the juyce of two lemons and cast it into egg-shells put saffron to
lamb or rabit Make your hare pye according to the foregoing form To make minced Pyes of a Hare TAke a hare flay it and cleanse it then take the flesh from the bones and mince it with some fat bacon or beef suet raw season it with pepper mace nutmeg cloves and salt mingle all together with some grapes gooseberries or barberries fill the pye close it up and bake it Otherwayes Mince it with beef-suet a pound and a half of raisins minced some currans cloves mace salt and cinamon mingle all together and fill the pye bake it and liquor it with claret To make a Pumpion Pye TAke a pound of pumpion and slice it a handful of time a little rosemary and sweet marjoram stripped off the stalks chop them small then take cinamon nutmeg pepper and a few cloves all beaten also ten eggs and beat them then mix and beat them all together with as much sugar as you think fit then fry them like a froise after it is fryed let it stand till it is cold then fill your pye after this manner Take sliced apples sliced thin round wayes and lay a layer of the froise and a layer of apples with currans betwixt the layers While your pye is fitted put in a good deal of sweet butter before you close it When the pye is baked take six yolks of eggs some white wine or verjuyce and make a caudle of this but not too thick cut up the lid put it in and stir them well together whilest the eggs and pumpion be not perceived and so serve it up To make a Lumber Pye TAke some grated bread and beef-suet cut into bits like great dice and some cloves and mace then some veal or capon minced small with beef-suet sweet herbs salt sugar the yolks of six eggs boild hard and cut into quarters put them to the other ingredients with some barberries some yolks of raw eggs and a little cream work up all together and put it in the cauls of veal like little sausages then bake them in a dish and being half baked have a pye made and dryed in the oven put these puddings into it with some butter verjuyce sugar some dates on them large mace grapes or barberries and marrow being baked serve it with a cut cover on it and scrape sugar on it Otherwayes To make an Ollive Pye TAke time sweet marjoram savory spinage parsley sage endive sorrel violet leaves and strawberry leaves mince them very small with some yolks of hard eggs then put to them half a pound of currans nutmeg pepper cinamon sugar and salt minced raisins gooseberries or barberries and dates minced small mingle all together then have slices of a leg of veal or a leg of mutton cut thin and hacked with the back of a knife lay them on a clean board and strow on the foresaid materials roul them up and put them in a pye then lay on them some dates marrow large mace and some butter close it up and bake it being baked cut it up liquor it with butter verjuyce and sugar put a slic't lemon into it and serve it up with scraped sugar To bake a Loin Breast or Rack of Veal or Mutton IF you bake it with the bones joynt a loyn very well and season it with nutmeg pepper and salt put it in your pye and put butter to it close it up and bake it in good crust and liquor it with sweet butter Thus also you may bake the breast either in pye or pasty as also the rack or shoulder being stuffed with sweet herbs and fat of beef minced together and baked either in pye or pasty In the summer time you may add to it spinage gooseberries grapes barberries or slic't lemon and in winter prunes and currans or raisins and liquor it with butter sugar and verjuyce To make a Steak Pye the best way CUt a neck loyn or breast into steaks and season them with pepper nutmeg and salt then have some few sweet herbs minced small with an onion and the yolks of three or four hard eggs minced also the pye being made put in the meat and a few capers and strow these ingredients on it then put in butter close it up and bake it three hours moderately c. Make the pye round and pretty deep Otherwayes The meat being prepared as before season it with nutmeg ginger pepper a whole onion and salt fill the pye then put in some large mace half a pound of currans and butter close it up and put it in the oven being half baked put in a pint of warmed claret and when you draw it to send it up cut the lid in pieces and stick it in the meat round the pye or you may leave out onions and put in sugar and verjuyce Otherwayes To bake Steak Pyes the French way SEason the Steaks with pepper nutmeg and salt lightly and set them by then take a piece of the leanest of a leg of mutton and mince it small with some beef-fuet and a few sweet herbs as tops of time pennyroyal young red sage grated bread yolks of eggs sweet cream raisins of the sun c. work all together and make it into little balls and rolls put them into a deep round pye on the steaks then put to them some butter and sprinkle it with verjuyce close it up and bake it being baked cut it up then roul sage leaves in butter fry them and stick them in the balls serve the pye without a cover and liquor it with the juyce of two or three oranges or lemons Otherwayes Bake these steaks in any of the foresaid wayes in patty-pan or dish and make other paste called cold butter paste take to a gallon of flour a pound and a half of butter four or five eggs and but two whites work up the butter and eggs into the flour and being well wrought put to it a little fair cold water and make it up a stiff paste To bake a Gammon of Bacon STeep it all night in water scrape it clean and stuff it with all manner of sweet herbs as sage time parsley sweet marjoram savory violet leaves strawberry leaves fennil rosemary penny-royal c. being cleansed and chopped small with some yolks of hard eggs beaten nutmeg and pepper stuff it and boil it and being fine and tender boild and cold pare the under side take off the skin and season it with nutmeg and pepper then lay it in your pye or pasty with a few whole cloves and slices of raw bacon over it and butter close it up in pye or pasty of short paste and bake it To bake wild Bore TAke the leg season it and lard it very well with good big lard seasoned with nutmeg pepper and beaten ginger lay it in a pye of the form as you see being seasoned all over with the same spices and salt then put a few whole cloves on it a few bay leaves large slices of lard and good store of butter bake it in
with salt and a little nutmeg mix the meat with some pine-apple-seed and a few grapes or gooseberries fill the Pies and bake them being baked liquor them with a little gravy Sometimes for variety in the winter time you may use currans instead of grapes or gooseberries and yolks of hard eggs minced among the meat Minced Pies in the Italian Fashion PArboil a leg of veal and being cold mince it with beef-suet and season it with pepper salt and gooseberries mix with it a little verjuyce currans sugar and a little saffron in powder Forms of minced Pies To make an exraordinary Pie or a Bride Pie of severall Compounds being several distinct Pies on one bottom PRovide cock-stones and combs or lamb-stones and sweet-breads of veal a little set in hot water and cut to pieces also two or three oxe pallets blanched and slic't a pint of oysters sliced dates a handful of pine kernels a little quantity of broom-buds pickled some fine interlarded bacon sliced nine or ten chesnuts roasted and blanched season them with salt nutmeg and some large mace and close it up with some butter For the caudle beat up some butter with three yolks of eggs some white or claret wine the juyce of a lemon or two cut up the lid and pour on the lear shaking it well together then day on the meat slic't lemon and pickled barberries and cover it again let these Ingredients be put into the moddle or scollops of the Pie. Several other Pies belong to the first form but you must be sure to make the three fashions proportionably answering one the other you may set them on one bottom of paste which will be more convenient or if you set them several you may bake the middle one full of flour it being baked and cold take out the flour in the bottom and put in live birds or a snake which will seem strange to the beholders which cut up the Pie at the table This is onely for a Wedding to pass away time Now for the other Pies you may fill them with several Ingredients as in one you may put oysters being parboild and bearded season them with large mace pepper some beaten ginger and salt season them lightly and fill the Pie then lay on marrow and some good butter close it up and bake it Then make a lear for it with white wine the oyster liquor three or four oysters bruised in pieces to make it stronger but take out the pieces and an onion or rub the bottom of the dish with a clove of garlick it being boild put in a piece of butter with a lemon sweet hearbs will be good boild in it bound up fast together cut up the lid or make a hole to let the lear in c. Another you may make of Prawns and Cockles being seasoned as the first but no marrow a few pickled mushrooms if you have them it being baked beat up a piece of butter a little vinegar a slic't nutmeg and the juyce of two or three oranges thick and pour it into the Pie. A third you may make a Bird Pie take young Birds as larks pulled and drawn and a force meat to put in the bellies made of grated bread sweet herbs minced very small beef-suet or marrow minced almonds beat with a little cream to keep them from oyling a little parmisan or none or old cheese season this meat with nutmeg ginger and salt then mix them together with cream and eggs like a pudding stuff the larks with it then season the â—arks with nutmeg pepper and salt and lay them in the Pie put in some butter and scatter between them pine-kernels yolks of eggs and sweet herbs the herbs and eggs being minced very small being baked make a lear with the juyce of oranges and butter beat up thick and shaken well together For another of the Pies you may boil artichocks and take onely the bottoms for the Pie cut them into quarters or less and season them with nutmeg Thus with several Ingredients you may fill up the other Pies To make Custards divers wayes TAke to a quart of cream ten eggs half a pound of sugar half a quarter of an ounce of mace half as much ginger beaten very fine and a spoonful of salt strain them through a strainer then the forms being finely dryed in the oven fill them full on an even hearth and bake them fair and white draw them and dish them on a dish and plate then strow on them biskets red and white stick muskedines red and white and scrape thereon double refined sugar Make the paste for these Custards of a pottle of fine flour make it up with boiling liquor and make it up stiff To make an Almond Custard TAke two pound of almonds blanch and beat them very fine with rose-water then strain them with some two quarts of cream twenty whites of eggs and a pound of double refined sugar make the paste as beforesaid and bake it in a milde oven fine and white garnish it as before and scrape fine sugar over all To make a Custard without Eggs. TAke a pound of almonds blanch and beat them with rose-water into a fine paste then put the spawn or row of a Carp or Pike to it and beat them well together with some cloves mace and salt the spices being first beaten and some ginger strain them with some fair spring water and put into the strained stuff half a pound of double refined sugar and a-little saffron when the Paste is dried and ready to fill put into the bottom of the coffin some slic't dates raisins of the sun stoned and some boiled currans fill them and bake them being baked scrape sugar on them Be sure alwayes to prick your custards or forms before you set them in the oven If you have no row or spawn put rice flour instead thereof To make an extraordinary good Cake TAke half a bushel of the best flour you can get very finely searsed and lay it upon a large Pastrey board make a hole in the midst thereof and put to it three pound of the best butter you can get with fourteen pound of currans finely picked and rubbed three quarts of good new thick cream warmed two pound of fine sugar beaten three pints of good new ale barm or yeast four ounces of cinamon fine beaten and searsed also an ounce of beaten ginger two ounces of nutmegs fine beaten and searsed put in all these materials together and work them up into an indifferent stiff paste keep it warm till the oven be hot then make it up and bake it being baked an hour and a half ice it then take four pound of double refined sugar beat it and searce it and put it in a deep clean scowred skillet the quantity of a gallon boil it to a candy height with a little rose-rose-water then draw the cake run it all over it and set it into the oven till it be candied To make a Cake otherwise TAke a gallon
yolks of eggs and cream For green tarts take green quodlings green preserved apricocks green preserved plums green grapes and green gooseberries For red tarts quinces pippins cherries rasberries barberries red currans red gooseberries damsons For black tarts prunes and many other berries preserved For white tarts whites of eggs and cream Of all manner of tart stuff strained that carries his colour black as Prunes Damsins c. for laid or set Tarts Dishes or Patty-pans Tart Stuff of Damsins TAke a pottle of damsins and good ripe apples being pared and cut into quarters put them into an earthen pot with a little whole cinamon slic't ginger and sugar bake them and being cold strain them with some rose-water and boil the stuff thick c. Other Tart Stuff that carries his colour black TAke three pound of prunes and eight fair pippins pared and cored stew them together with some claret wine some whole cinamon slic't ginger a sprig of rosemary sugar and a clove or two being well stewed and cold strain them with rose-water and sugar To make other black Tart Stuff TAke twelve pound of prunes and sixteen pound of raisins wash them clean and stew them in a pot with water boil them till they be very tender and then strain them through a course strainer season it with beaten ginger and sugar and give it a walm on the fire Yellow Tart Stuff TAke twelve yolks of eggs beat them with a quart of cream and bake them in a soft oven being baked strain them with some fine sugar rose-water musk ambergreece and a little sack or in place of baking boil the cream and eggs White Tart Stuff MAke the white Tart stuff with cream in all points as the yellow and the same seasoning Green Tart Stuff TAke spinage boild green pease green apricocks green plumbs quodled peaches quodled quodled green necturnes gooseberries quodled green sorrel and the juyce of green wheat To bake Apricocks green TAke young green apricocks 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 and fill the 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 To bake Mellacattons TAke and wipe them clean and put them in a pie made scollop wayes or in some other pretty work fill the pie and put them in whole with weight for weight in refined sugar close it up and bake it being baked ice it Sometimes for change adde to them some chips or bits of whole cinamon a few whole cloves and slic't ginger To preserve Apricocks or any Plumbs green TAke apricocks when they are so young and green that you may put a needle through stone and all but all other plumbs must be taken green and at the highest growth then put them in indifferent hot water to break them let them stand close covered in that hot water till a thin skin will come off with scraping all this while they will look yellow then put them into another skillet of hot water and let them stand covered until they turn to a perfect green then take them out weigh them take their weight in sugar and something more and so preserve them Clarifie the sugar with the white of an egg and some water To preserve Apricocks being ripe STone them then weigh them with sugar and take weight for weight pare them and strow on the sugar let them stand till the moisture of the apricocks hath wet the sugar and stands in a sirrup then set them on a soft fire not suffering them to boil till your sugar be all melted then boil them a pretty pace for half an hour still stirring them in the sirrup then set them by two hours and boil them again till your sirrup be thick and your apricocks look clear boil up the sirrup higher then take it off and being cold put in the apricocks into a gallipot or glass close them up with a clean paper and leather over all To preserve Peaches after the Venetian way TAke twenty young peaches part them in two and take out the stones then take as much sugar as they weigh and some rose-water put in the peaches and make a sirrup that it may stand and stick to your fingers let them boil softly a while then lay them in a dish and let them stand in the same two or three dayes then set your sirrup on the fire let it boil up and then put in the peaches and so preserve them To preserve Mellacattons STone them and parboil them in water then peel off the outward skin of them they will boil as long as a piece of beef and therefore you need not fear the breaking of them when they are boild tender make sirrup of them as you do of any other fruit and keep them all the year To preserve Cherries TAke a pound of the smallest cherries but let them be well coloured boil them tender in a pint of fair water then strain the liquor from the cherries and take two pound of other fair cherries stone them and put them in your preserving-pan with a laying of cherries and a laying of sugar then pour the sirrup of the other strained cherries over them and let them boil as fast as may be with a blazing fire that the sirrup may boil over them when you see that the sirrup is of a good colour something thick and begins to jelly set them a cooling and being cold pot them and so keep them all the year To preserve Damsins TAke damsins that are large and well coloured but not thorow ripe for then they will break pick them clean and wipe them one by one then weigh them and to every pound of damsins you must take a pound of Barbery sugar white and good dissolved in half a pint or more of fair water boil it almost to the height of a sirrup and then put in the damsins keeping them with a continual scumming and stirring so let them boil on a gentle fire till they be enough then take them off and keep them all the year To preserve Grapes as green as Grass TAke grapes very green stone them and cut them into little bunches then take the like quantity of refined sugar finely beaten and strow a row of sugar in your preserving pan and a lay of grapes upon it then strow on more sugar upon them put to them four or five spoonfulls of fair water and boil them up as fast as you can To preserve Barberries TAke barberries very fair and well coloured pick out the stones weigh them and to every ounce of barberries take three ounces of hard sugar half an ounce of pulp of barberries and an ounce of red rose water to dissolve the sugar boil it to a sirrup then put in the barberries and let them boil a quarter of an hour then take them up and
being cool pot them and they will keep their colour all the year Thus you may preserve red currans c. To preserve Gooseberries green TAke some of the largest gooseberries that are called Gascoyn gooseberries set a pan of water on the fire and when it is lukewarm put in the berries and cover them close keep them warm half an hour then have another posnet of warm water put them into that in like sort quodle them three times over in hot water till they look green then pour them into a sieve let all the water run from them and put them to as much clarified sugar as will cover them let them simper leasurely close covered then your gooseberries will look as green as leek blades let them stand simpering in that sirrup for an hour then take them off the fire and let the sirrup stand till it be cold then warm them once or twice take them up and let the sirrup boil by it self pot them and keep them To preserve Rasberries TAke fair ripe rasberries but not over ripe pick them from the stalks then take weight for weight of double refined sugar and the juyce of rasberries to a pound of rasberries take a quarter of a pint of raspass juyce and as much of fair water boil up the sugar and liquor and make the sirrup scum it and put in the raspass stir them into the sirrup and boil them not too much being preserved take them up and boil the sirrup by it self not too long it will keep the colour being cold pot them and keep them Thus you may also preserve strawberries The time to preserve green Fruits GOseberries must be taken about Whitsuntide as you see them in bigness the long gooseberry will be sooner then the red the white Wheat plum which is ever ripe in Wheat Harvest must be taken in the midst of July the Pear plumb in the midst of August the Peach and Pippin about Bartholomew tide or a little before the Grape in the first week of September Note that to all your green fruits in general that you will preserve in sirrup you you must take to every pound of fruit a pound and two ounces of sugar and a grain of musk your plumb pippin and peach will have three quarters of an hour boiling or rather more and that very softly keep the fruit as whole as you can your grapes and gooseberries must boil half an hour something fast and they will be the fuller Note also that to all your Conserves you take the full weight of sugar then take two skillets of water and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other changing them till they be about to peel then peel them and afterwards settle them in the same water till they look green then take them and put them into sugar sirrup and so let them gently boil till they come to a jelly let them stand therein a quarter of an hour then put them into a pot and keep them Section 11. To make all manner of made Dishes with or without Paste To make a Paste for a Pie. TAke to a gallon of flour a pound of butter boil it in fair water and make the paste up quick To make cool Butter Paste for Patty-pans or Pasties TAke to every peck of flour five pound of butter the whites of six eggs and work it well together with cold spring water you must bestow a great deal of pains and but little water or you put out the Millers eyes This paste is good onely for patty-pan and pasty Sometimes for this paste put in but eight yolks of eggs and but two whites and six pound of butter To make Paste for thin bake't Meats THe paste for your thin and standing bake't meats must be made with boiling water put to every peck of flour two pound of butter but let your butter boil first in your liquor To make Custard Paste LEt it be onely boiling water and flour without butter or put sugar to it which will adde to the stifness of it and thus likewise all pastes for Cuts and Orangado Tarts or such like Paste for made Dishes in the Summer TAke to a gallon of flour three pound of butter eight yolks of eggs and a pint of cream or almond milk work up the butter and eggs dry into the flour then put cream to it and make it pretty stiff Paste Royal for made Dishes TAke to a gallon of flour a pound of sugar a quart of almond milk a pound and a half of butter and a little saffron work up all cold together with some beaten cinamon two or three eggs rose-rose-water and a grain of ambergreece and musk Otherwayes Take a pottle of flour half a pound of butter six yolks of eggs a pint of cream a quarter of a pound of sugar and some fine beaten cinamon and work up all cold Otherwayes Take to a pottle of flour four eggs a pound and a half of butter and work them up dry in the flour then make up the paste with a pint of white wine rose-rose-water and sugar To make Paste for Lent for made Dishes TAke a quart of flour make it up with almond milk half a pound of butter and some saffron To make Puff Paste divers wayes The first way TAke a pottle of flour mix it with cold water half a pound of butter and the whites of five eggs work these together very well and stiff then roul it out very thin and put flour under it and over it then take near a pound of butter and lay it in bits all over it double it in five or six doubles this being done roul it out the second time and serve it as at the first then roul it out and cut it into what form or for what use you please you need not fear the curle for it will divide as often as you double it which ten or twelve times is enough for any use The second way Take a quart of flour and a pound and a half of butter work the half pound of butter dry into the flour then put three or four eggs to it and as much cold water as will make it leith paste work it in a piece of a foot long then strew a little flour on the table take it by the end and beat it till it stretch to be long then put the ends together and beat it again and so do five or six times then work it up round and roul it up broad then your pound of butter with a rouling-pin that it may be little take little bits thereof and stick it all over the paste fold up your paste close and coast it down with your rouling-pin roul it out again and so do five or six time then use it as you will The third way Break two eggs into three pints of flour make it with cold water and roul it out pretty thick and square then take so
thick strain them and put them on a bottom of puff paste in a dish or short fine paste made of sugar fineflour cold butter and cold water and a cut cover of the sime paste bake it and ice it and cast bisket on it but before you lay on the iced cover stick it with raw barberries is the pulp or stuff To make a Pescod Dish in Puff paste TAke a pound of almonds and a quarter of a pound of sugar beat the almonds finely to a paste with some rose water then beat the sugar amongst them mingle some sweet butter with it and make this stuff up in puff paste like pescods bake them upon papers and being baked ice them with rose water butter and fine sugar In this fashion you may make pescod stuff of preserved quinces pippins pears or preserved plumbs in puff paste Made Dishes of Frogs in the Italian Fashion TAke the thighs and fry them in clarified butter then have slices of salt eels watered flayed boned boiled and cold slice them in thin slices and season both with pepper nutmeg and ginger lay butter on your paste and lay a rank of frog and a rank of eel some currans gooseberries or grapes raisins pine-apple seeds juyce of orange sugar and butter thus do three times close up your dish and being baked ice it Make your paste of almond milk flour butter yolks of eggs and sugar In the foresaid dish you may adde fryed onions yolks of hard eggs cheese-curds almond paste or grated cheese To make a made Dish of Marrow TAke the marrow of two or three marrow bones cut it into pieces like great square dice and put to it a penny manchet grated fine some slic't dates half a quarter of currans a little cream roasted wardens pippins or quinces slic't and two or three yolks of raw eggs season them with cinamon ginger and sugar and mingle all together A made Dish of Rice in Puff Paste BOil your rice in fair water very tender scum it and being boild put it in a dish then put to it butter sugar nutmeg salt rose-water and the yolks of six or eight eggs put it in a dish of Puff-paste close it up and bake it being baked ice it and cast on red and white biskets and scraping sugar Sometimes for change you may adde boild currans and beaten cinamon and leave out nutmeg Otherwyes of Almond Paste and boild Rice MIX all together with some cream rose-water sugar-cinamon yolks of eggs salt some boild currans and butter close it up and bake it in Puff-paste ice it and cast on red and white biskets and scraping sugar Otherwayes a made Dish of Rice in Paste WAsh the rice clean and boil it in cream till it be somewhat thick then put it out into a dish and put to it some sugar butter six or eight yolks of eggs beaten cinamon slie't dates currans rose-water and salt mix all together and bake it in puff-paste or short paste being baked ice it and cast on biskets on it To make a made Dish of Rice Flour and Cream TAke half a pound of rice dust it and pick it clean then wash it dry it lay it abroad in a dish as thin as you can or dry in a temperate oven being well dried rub it and beat it in a mortar till it be as fine as flour then take a pint of good thick cream the whites of three new laid eggs well beaten together and a little rose-water set it on a soft fire and boil it till it be very thick then put it in a platter and let it stand till it be cold then slice it out like leach cast some bisket upon it and so serve it To make a made Dish of Rice Prunes and Raisins TAke a pound of prunes and as many raisins of the sun pick and wash them then boil them with water and wine of each a like quantity when you first set them on the fire put rice flour to them being tender boild strain them with half a pound of sugar and some rose-rose-water then stir the stuff till it be thick like leach put it in a little earthen pan being cold slice it dish it and cast red and white biskets on it To make a made Dish of Blanchmanger TAke a pint of cream the whites of six new laid eggs and some sugar set them over a soft fire in a skillet and stir it continually till it be good and thick then strain it and being cold dish it on a puff-paste bottom with a cut cover and cast biskets on it A made Dish of Custard-stuff called an Artichock Dish BOil custard stuff in a clean scowred skillet stir it continually till it be somewhat thick then put it in a clean strainer and let it drain in a dish strain it with a little musk or ambergreece then bake a star of puff-paste on a paper being baked take it off the paper and put it in a dish for your stuff then have lozenges also ready baked of puff-paste stick it round with them and scrape on fine sugar A made Dish of Butter and Eggs. TAke the yolks of twenty four eggs and strain them with cinamon sugar and salt then put melted butter to them some fine minced pippins and minced citron put it on your dish of paste and put slices of citron round about it bar it with puff-paste and the bottom also or short paste in the bottom To make a made Dish of Curds TAke some very tender curds wring the whey from them very well then put to them two raw eggs currans sweet butter rose-water cinamon sugar and mingle all together then make a fine paste with flour yolks of eggs rose-water and other water sugar saffron and butter wrought up cold bake it either in this paste or in puff-paste being baked ice it with rose-water sugar and butter To make Paste of Violets Cowslips Burrage Bugloss Rosemary Flowers c. TAke any of these flowers pick the best of them and stamp them in a stone mortar then take double refined sugar and boil it to a candy height with as much rose-water as will melt it stir it continually in the boiling and being boild thick cast it into lumps upon a pie plate when it is cold box them and keep them all the year in a stove To make the Portingal Tarts for Banquetting TAke a pound of marchpane Paste being finely beaten and put into it a grain of musk six spoonfuls of rose-water and the weight of a groat of Oris Powder boil all on a chafing-dish of coals till it be something stiff then take the whites of two eggs beaten to froath put them into it and boil it again a little let it stand till it be cold mould it and roul it out thin then take a pound more of almond paste unboiled and put to it four ounces of caraway seed a grain of musk and three drops of oyl of lemons roul the paste into small rouls as big as walnuts and lap
sprigs of rosemary let it stand two or three hours in steep then put some double refined sugar to it and strain it into a bason beat it till it froath and bubble and as the froath riseth take it off with a spoon and lay it in the dish you serve it up in To make a Jelly of Almond as white as Snow TAke a pound of almonds steep them in cold water six hours and blanch them into cold water then make a decoction of half a pound of isingglass with two quarts of white wine and the juyce of two lemons boil it till half be wasted then let it cool and strain it mingle it with the almonds and strain them with a pound of double refined sugar and the juyce of two lemons turn it into colours red white or yellow and put it into egg shells or orange-peels and serve them on a pie plate upon a dish To make Almond Cream TAke half a pound of almond paste beaten with rose-water and strain it with a quart of cream put it in a skillet with a stick of cinamon and boil it stir it continually and when it is boiled thick put sugar to it and serve it up cold To make Almond Cream otherwayes Take thick almond milk made with fair spring water and boil it a little then take it from the fire and put to it a little salt and vinegar cast it into a clean strainer and hang it upon a pin over a dish then being finely drained take it down and put it in a dish put to it some fine beaten sugar and a little sack muskedine or white wine dish it on a silver dish and strow on red biskets Otherwayes Take a quart of cream boil it over night then in the morning have half a pound of almonds blanched and fine beaten strain them with the cream and put to it a quarter of a pound of double refined sugar a little rose-rose-water a little fine ginger and cinamon finely searced and mixed all together dish it in a clean silver dish with fine carved sippets round about it To make an Almond Cheese TAke almonds being beaten as fine as marchpane paste then make a sack posset with cream and sack mingle the curd of the posset with almond paste and set it on a chafing-dish of coals put some double refined sugar to it and some rose-water then fashion it on a pie-plate like a fresh cheese put it in a dish put a little cream to it scrape sugar on it and being cold serve it up To make an excellent Cream TAke a quart of cream and set it a boiling with a large mace or two whilest it is boiling cut some thin sippets and lay them in a fine clean dish then have seven or eight yolks of eggs strained with rose-water put some sugar to them then take the cream from the fire put in the eggs and stir all together then pour it on the slices of fine manchet and being cold scrape on sugar and so serve it To make Cream otherwayes Take a quart of cream and boil it with four or five large maces and a stick of whole cinamon when it hath boiled a little while have seven or eight yolks of eggs dissolved with a little cream take the cream from the fire and put in the eggs stir them well into the boiled cream and put it in a clean dish take out the spices and when it is cold stick it with those maces and cinamon Thus you may do with the whites of the eggs with cream To make Cast Cream TAke a quart of cream a pint of new milk and the whites of six eggs strain them together and boil it in the boiling stir it continually till it be thick then put to it some verjuyce and put it into a strainer hang it on a nail or pin to drain the whey from it then strain it put some sugar to it and rose-water dish it in a fair dish and strow on some preserved pine-kernels or candied pistaches In this fashion you may do it of the yolks of eggs To make Clouted Cream TAke three gallons of new milk and set it on the fire in a clean scowred brass pan or kettle till it boils then make a hole in the middle of the milk and take three pints of good cream and put into the hole as it boileth boil it together half an hour then divide it into four milk-pans and let it cool two dayes if the weather be not too hot then take it up with a slice or scummer put it in a dish and sprinkle it with rose water lay one clod upon another and scrape on sugar To make clouted Cream otherwayes extraordinary TAke four gallons of new milk from the Cow set it over the fire in a clean scowred pan or kettle to scald ready to boil strain it through a clean strainer and put it into several pans to cool then take the cream some six hours after and put it in the dish you mean to serve it in season it with rose water sugar and musk put some raw cream to it and some snow cream on that To make clouted Cream otherwayes TAke a gallon of new milk from the Cow two quarts of cream and twelve spoonfulls of rose water put these together in a large milk pan and set it upon a fire of charcoal well kindled you must be sure the fire be not too hot and let it stand a day and a night then take it off and dish it with a slice or scummer let no milk be in it and being disht and cut in fine little pieces scrape sugar on it To make a very good Cream WHen you churm butter take out half a pint of cream just as it begins to turn to butter that is when it is a little frothy then boil a quart of good thick and new cream season it with sugar and a little rose water when it is quite cold mingle it very well with that you take out of the churm and so dish it To make a Sack Cream TAke a quart of cream and set it on the fire when it is boiled drop in six or eight drops of sack and stir it well to keep it from curding then season it with sugar and strong water To make Cabidge Cream SEt six quarts of new milk on the fire and when it boils empty it into ten or twelve earthen pans or bouls as fast as you can without frothing set them where they may come and when they are little cold gather the cream that is on the top with your hand rumpling it together and lay it on a plate when you have laid three or four layings on one another wet a feather in rose water and musk and stroak over it then searce a little grated nutmeg and fine sugar and if you please beat some musk and ambergreece in it and lay three or four layes more on as before thus do till you have off all the cream in the bouls then put all the milk
to boil again and when it boils set it as you did before in bouls and so use it in like manner it will yield four or five times seething which you must use as before that it may lie round and high like a cabidge or let one of the first bouls stand because the cream may be thick and most crumpled take that up last to lay on uppermost and when you serve it up searse or scrape sugar on it this must be made over night for dinner or in the morning for supper To make Stone Cream TAke a quart of cream two or three blades of large mace two or three little sticks of cinamon and six spoonfulls of rose water season it sweet with sugar and boil it till it taste well of the spice then dish it and stir it till it be as cold as milk from the Cow then put in a little runnet and stir it together let it stand and cool and serve it to the table To make Whipt Cream TAke a whisk or a rod and beat it up thick in a boul or large bason till it be as thick as the cream that comes of the top of a churm then lay fine linnen clouts on saucers being wet lay on the cream and let it rest two or three hours then turn them into a fine silver dish put raw cream to them and scrape on sugar To make Rice Cream TAke a quart of cream two handfulls of rice flour and a quarter of a pound of sugar mingle the flour and sugar very well together and put it in the cream then beat the yolk of an egg with a little rose water put it to the cream and stir them all together set it over a quick fire keeping it continually stirring till it be as thick as pap To make another rare Cream TAke a pound of almond paste fine beaten with rose water mingle it with a quart of cream six eggs a little sack half a pound of sugar and some beaten nutmeg strain them and put them in a clean scowred skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it with juyce of orange sugar and stick it full of candied pistaches To make a white Leach of Cream TAke a quart of cream twelve sponfulls of rose water two grains of musk two drops of oyl of mace or two large maces boil them with half a pound of sugar and half a pound of the whitest isingglass being first steeped and washed clean then run it through your jelly bag into a dish when it is cold slice it into chequer work and serve it on a plate This is the best way to make leach To make other Leach with Almonds TAke two ounces of isingglass lay it two hours in fair water then boil it in clear spring water and being well disgested set it to cool then have a pound of almonds beaten very fine with rose water strain them with a pint of new milk and put in some mace and slic't ginger boil them till it taste well of the spices then put into it the disgested isingglass some sugar and a little rose water give it a walm over the fire and run it through a strainer into dishes and slice it into dishes To make a Cream in the Italian fashion to eat cold TAke twenty yolks of eggs and two quarts of cream strain it with a little salt saffron rose water juyce of orange a little white wine and a pound of fine sugar then bake it in a deep dish with-some fine cinamon and some candied pistaches stuck on it and when it is baked white muskedines Thus you may do with the whites of the eggs and put in no spices To make Pyramidis Cream TAke a quart of water and six ounces of harts-horn put it into a bottle with gum-dragon and gum arabick of each as much as a walnut put them all into the bottle which must be so big as will hold a pint more for if it be full it will break stop it very close with a cork and tye a cloth over it put the bottle in the beef pot or boil it in a pot with water let it boil three hours then take as much cream as there is jelly and half a pound of almonds well beaten with rose water mingle the cream and the almonds together strain it then put the jelly when it is cold into a silver bason and the cream to it sweeten it as you please and put in two or three grains of musk and ambergreece set it over the fire and stir it continually till it be seething hot but let it not boil then put it in an old fashioned drinking glass and let it stand till it be cold when you will use it put the glass in some warm water and whelm it in a dish then take pistaches boild in white wine and sugar stick it all over and serve it in with cream French Barley Cream TAke a porringer full of French perle barley boil it in eight or nine several waters very tender then put it in a quart of cream with some large mace and whole cinamon boil it a little a quarter of an hour then have two pound of almonds blanched and beaten fine with rose water put to them some sugar and strain the almonds with some cold cream then put all over the fire and stir it till it be ready to boil take it off the fire still stirring it till it be half cold then put to it two spoonfulls of sack or white wine and a little salt and serve it in a dish cold To make Cheesecakes LEt your paste be very good either puff-paste or cold butter paste with sugar mixed with it then the whey being dryed very well from the cheese curds which must be made of new milk or better beat them in a mortar or tray with a quarter of a pound of butter to every pottle of curds a good quantity of rose water three grains of ambergreece or musk prepared the trumbs of a small manchet rubbed through a cullender the yolks of ten eggs a grated nutmeg a little salt and good store of sugar mix all these well together with a little cream but do not make them too soft instead of bread you may take almonds which are much better bake them in a quick oven and let them not stand too long in lest they should be too dry To make Cheesecakes otherwayes MAke the crust of milk and butter boiled together put into the flour and made up pretty stiff to a pottle of fine flour take half a pound of butter then take a fresh cheese made of morning milk and a pint of cream put it to the new milk and set the cheese with some runnet when it is come put it in a cheese cloth and press it from the whay stamp in the curds a grated fine small manchet some cloves and mace a pound and a half of well washed and picked currans the yolks of eight
slic't dates scrape on sugar and cast on red and white biskets To make Pap. TAke milk and flour strain them and set it over the fire till it boil being boiled take it off and let it cool then take the yolks of eggs strain them and put it in the milk with some salt set it again on the embers and stir it till it be thick and stew leasurely then put it in a clean scowred dish and serve it for pottage or in paste adde to it sugar and rose water To make Blamanger TAke a capon being boild or roasted and mince it small then have a pound of blanched almonds beaten to a paste and beat the minced capon amongst it with some rose water mingle it with some cream ten whites of eggs and grated manchet strain all the foresaid things with some salt sugar and a little musk boil them in a pan or broad skillet clean scowred as thick as pap in the boiling stir it continually being boiled strain it again and serve it in paste in these forms or made dishes with paste royal To make your paste for these forms take to a quart of flour a quarter of a pound of butter and the yolks of four eggs boil your butter in fair water and put the yolks of the eggs on one side of your dish make up your paste quick not too dry and make it stiff Otherwayes Take to a quart of fine flour a quarter of a pound of butter a quarter of a pound of sugar a little saffron rose water a little beaten cinamon and the yolk of an egg or two work up all cold together with a little almond milk Blamanger otherwayes TAke a boild or rost capon and being cold take off the skin mince it and beat it in a mortar with some almond paste then mix it with some capon broth and crumbs of fine manchet strained together with some rose-water salt and sugar boil it to a good thickness then put it into paste of the former forms of an inch high or in dishes with paste royal the paste being first baked In this manner you may make Blamanger of a pike Otherwayes Boil or roste a capon mince it and stamp it with almond paste and strain it either with capon broth cream goats milk or other milk strain them with some rice flour sugar and rose water boil it in a pan like pap with a little musk and stir it continually in the boiling then put it in the forms of paste as aforesaid Sometimes use for change pine apple seeds and currans other times put in dates cinamon saffron figs and raisins being minced together put them in as it boils with a little sack To make Blamanger otherwayes TAke half a pound of fine searsed rice flour and put to it a quart of morning milk strain them through a strainer into a broad skillet and set it on a sost fire stir it with a broad stick and when it is a little thick take it from the fire then put in a quartern of rose water set it to the fire again and stir it well in the stirring beat it with the stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter when it is cold lay three slices in a dish and scrape on sugar Blamanger otherwayes TAke a capon or a pike and boil it in fair water very tender then take the pulp of either of them and chap it small then take a pound of blanched almonds beat to a paste beat the pulp and the almonds together and put to them a quart of cream the whites of ten eggs and the crumbs of a fine manchet mingle all together and strain them with some sugar and salt put them in a clean broad stew pan and set them over the fire stir it and boil it thick being boiled put it into a platter till it be cold strain it again with a little rose water and serve it with sugar Otherwayes Blanch some almonds and beat them very fine to a paste with the boild pulp of a pike or capon and crumbs of fine manchet strain all together with sugar and boil it to the thickness of an apple moise then let it cool strain it again with a little rose water and so serve it To make Blamanger in the Italian fashion BOil a capon in water and salt very tender or all to mash then beat almonds and strain them with your capon broth rice flour sugar and rose water boil it like pap and serve it in this form sometimes in place of broth use cream Section 13. Or The first Section for Dressing of Fish Shewing the most wayes and the most excellent for Dressing of Carps either Boiled Stewed Broiled Rosted or Baked c. To boil a Carp in Corbolion TAke as much wine as water and a good handfull of salt when it boils draw the carp and put it in the liquor boil it with a continual quick fire and being boiled dish it up in a very clean dish with sippets round about it and slic't lemon make the sauce of sweet butter beaten up with slic't lemon and grared nutmeg garnish the dish with beaten ginger To boil a Carp the best way to be eaten hot TAke a special male carp of eighteen inches draw it wash out the blood and lay it in a tray then put to it some wine vinegar and salt put the milt to it the gall being taken from it then have three quarts of white wine or claret a quart of white wine vinegar and five pints of fair water or as much as will cover it put the wine water and vinegar in a fair scowred pan or kettle with a handfull of salt a quarter of an ounce of large mace half a quartern of whole cloves three sliced nutmegs six races of ginger pared and sliced a quarter of an ounce of pepper four or five great onions whole or sliced then make a faggot of sweet herbs of the tops of streight sprigs of rosemary seven or eight bay leaves six tops of sweet marjoram as much of the streight tops of time winter-savory and parsley being well bound up put them into the kettle with the spices and some orange and lemon peels make them boil a pace before you put in the carp and boil it up quick with a strong fire being finely boild and crisp dish it in a large clean scowred dish lay on the herbs and spices on the carp with slic't lemons and lemon peels put some of the broth to it and run it over with beaten butter put fine carved sippets round about it and garnish the dish with fine searsed manchet Or you may make sauce for it onely with butter beat up thick with slices of lemon some of the liquor and an anchove or two and garnish the dish with beaten ginger Or take three or four anchoves and dissolve them in some white wine put them in a pipkin
with some slic't horse-raddish gross pepper some of the carp liquor and some stewed oyster liquor or stewed oysters large mace and a whole onion or two the sauce being well stewed dissolve the yolks of three or four eggs with some of the sauce and give it a walm or two pour it on the carp with some beaten butter the stewed oysters and slic't lemon barberries or grapes Otherwayes Dissolve three or four anchoves with a little grated bread and nutmeg and give it a walm in some of the broth the carp was boiled in beat it up thick with some butter and a clove of garlick and pour it on the carp Or make sauce with beaten butter grape verjuyce white wine slic't lemon juyee of oranges juyee of sorrel or white wine vinegar Or otherwayes take white or claret wine put it in a pipkin with some pared or sliced ginger large mace dates quartered a pint of great oysters with the liquor a little vinegar and salt boil these a quarter of an hour then mince a handfull of parsley and some sweet herbs boil it as much longer till half be consumed then beat up the sauce with half a pound of butter and a slic't lemon and pour it on the carp Sometimes for the foresaid carp use grapes barberries gooseberries and horse-raddish c. To make a Bisque of Carps TAke twelve handsome male carps and one larger then the rest take out all the milts and flea the twelve small carps cut off their heads take out their tongues and take the fish from the bones then take twelve large oysters and three or four yolks of hard eggs minced altogether season it with cloves mace and salt make thereof a stiff fearce adde thereto the yolks of four or five eggs to binde and fashion it into balls or rolls as you please lay them into a deep dish or earthen pan and put thereto twenty or thirty great oysters two or three anchoves the milts and tongues of the twelve carps half a pound of fresh butter the liquor of the oysters the juyce of a lemon or two a little white wine some of the corbolion wherein the great carp is boild and a whole onion so set them a stewing on a soft fire and make a soop therewith For the great carp you must scald draw him and lay him for half an hour with the other carps heads in a deep pan with as much white wine vinegar as will cover and serve to boil him and the other heads in then put therein pepper whole mace a race of ginger slic't nutmeg salt sweet herbs an onion or two slic't and a lemon when you have boiled the carps pour the liquor with the spices into the kettle wherein you boil him when it boils put in the carp and let it not boil too fast for breaking after the carp hath boild a while put in the heads and being boiled take off the liquor and let the carps and the heads keep warm in the kettle till you go to dish them When you dress the bisk take a large silver dish set it on the fire lay therein slices of French bread and steep it with a ladle full of the corbolion then take up the great carp and lay him in the midst of the dish range the twelve heads about the carp then lay the fearse of the carp lay that into the oysters milts and tongues and pour on the liquor wherein the fearse was boild wring in the juyce of a lemon and two oranges and serve it very hot to the table To make a Bisk with Carps and other several Fishes MAke the Corbolion for the Bisk of some jacks or small carps boild in half white wine and fair spring water some cloves salt and mace boil it down to a jelly strain it and keep it warm for to scald the bisk then take four carps four tenches four peaches two pikes two eels flayed and drawn the carps being scalded drawn and cut into quarters the tenches scalded and left whole also the pearches and the pikes all finely scalded cleansed and cut into twelve pieces three of each side then put them into a large stew pan with three quarts of claret wine an ounce of large mace a quarter of an ounce of coves half an ounce of pepper a quarter of an ounce of ginger pared and slic't sweet herbs chopped small as stripped time savory sweet marjoram parsley rosemary three or four bay leaves salt chesnuts pistaches five or six great onions and stew all together on a quick fire Then stew a pottle of oysters the greatest you can get parboil them in their own liquor cleanse them from the dregs and wash them in warm water from the grounds and shells put them into a pipkin with three or four great onions peeled then take large mace and a little of their own liquor or a little wine vinegar or white wine Next take twelve flounders being drawn and cleansed from the guts fry them in clarified butter with a hundred of large smelts being fryed stew them in a stew pan with some claret wine grated nutmeg slic't orange butter and salt Then have a hundred of prawns boiled picked and buttered or fryed Next bottoms of artichocks boiled blanched and put in beaten butter grated nutmeg salt white wine skirrets and sparagus in the soresaid sauce Then mince a pike and an eel cleanse them and season them with cloves mace pepper salt some sweet herbs minced some pistaches barberries grapes or gooseberries some grated manchet and yolks of raw eggs mingle all the foresaid things together and make it into balls or force some cabbidge lettice and bake the balls in an oven being baked stick the balls with pine-apple seeds and pistaches as also the lettice Then all the foresaid things being made ready have a large clean scowred dish with large sops of French bread lay the carps upon them and between them some tench pearch pike and eels and the stewed oysters all over the other fish then the fryed flounders and smelts over the oysters then the balls and lettice stuck with pistaches the artichocks skirrets sparagus buttered prawns yolks of hard eggs large mace fryed smelts grapes slic't lemon oranges red beets or poungarnets broth it with the leer that was made for it and run it over with beaten butter The best way to Stew a Carp DRess the carp and take out the milt put it in a dish with the carp and take out the gall save the blood and scotch the carp on the back with your knife if the carp be eighteen inches take a quart of claret or white wine four or five blades of large mace ten cloves two good races of ginger slic't two slic't nutmegs and a few sweet herbs as the tops of sweet marjoram time savory and parsley chopped very small four great onions whole three or four bay leaves and some salt stew them all together in a stew pan or clean scowred kettle with the wine when the pan boils put in
crisp but afterwards softly for the sauce put in a pipkin a pint of white wine slic't ginger mace dates quartered a pint of great oysters with the 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 then the pike being boiled dish it and garnish the dish with grated dry manchet fine searsed or ginger fine beaten then beat up the sauce with half a pound of butter mineed lemon or orange put it on the pike and sippet it with cut of puff-paste or lozenges some fried greens and some yellow butter Dish it according to these forms To boil a Pike otherwayes TAke a male pike alive splat him in halves take out his milt and civet and take away the gall cut the sides into three pieces of a side lay them in a large dish or tray and put upon them half a pint of white wine vinegar and half a handful of bay-salt beaten fine then have a clean scowred pan set over the fire with as much rhenish or white wine as will cover the pike so set it on the fire with some salt two slic't nutmegs two races of ginger slic't two good big onions slic't five or six cloves of garlick two or three tops of sweet marjoram three or four streight sprigs of rosemary bound up in a bundle close and the peel of half a lemon let these boil with a quick fire then put in the pike with the vinegar and boil it up quick whilest the pike is boiling take a quarter of a pound of anchoves wash and bone them then mince them and put them in a pipkin with a quarter of a pound of butter and three or four spoonfuls of the liquor the pike was boiled in the pike being boiled dish it and lay the ginger nutmegs and hearbs upon it run it over with the sauce and cast dried searsed manchet on it This foresaid liquor is far better to boil another pike by renewing the liquor with a little wine To boil a Pike and Eel together TAke a quart of white wine a pint and a half of white wine vinegar two quarts of water almost a pint of salt a handful of rosemary and time let your liquor boil before you put in your fish the herbs a little large mace and some twenty corns of whole pepper To boil a Pike otherwayes BOil it in water salt and wine vinegar two parts water and one vinegar being drawn set on the liquor to boil cleanse the civet and truss him round scotch his back and when the liquor boils put in the fish and boil it up quick then make sauce with some white wine vinegar mace whole pepper a good handful of cockles broiled or boiled out of the shells and washed with vinegar a faggot of sweet herbs the liver stamped and put to it and horse-radish scraped or slic't boil all the foresaid together dish the pike on sippets and beat up the sauce with some good sweet butter and minced lemon make the sauce pretty thick and garnish it as you please Otherwayes Take as much white wine and water as will cover it of each a like quantity and a pint of vinegar put to this liquor half an ounce of large mace two lemon-peels a quarter of an ounce of whole cloves three slic't nutmegs four races of ginger slic't some six great onions slic't a bundle of six or seven sprigs or tops of rosemary as much of time winter savory and sweet marjoram bound up hard in a faggot put into the liquor also a good handful of salt and when it boils put in the fish being cleansed and trussed and boil it up quick Being boiled make the sauce with some of the broth where the pike was boiled and put it in a dish with two or three anchoves being cleansed and minced a little white wine some grated nutmeg and some fine grated manchet stew it on a chafing-dish and beat it up thick with some sweet butter and the yolk of an egg or two dissolved with some vinegar give it a walm and put to it three or four slices of lemon Then dish the pike drain the liquor from it upon a chafing-dish of coals pour on the sauce and garnish the fish with slic't lemons and the spices herbs and boild onions run it over with beaten butter and lay on some barberries or grapes Sometimes for change you may put some horse radish scraped or the juyce of it To Boil a Pike in white Broth. CUt your pike in three pieces then boil it in water salt and sweet herbs put in the fish when the liquor boils then take the yolks of six eggs beat them with a little sack sugar melted butter and some of the pike broth then put it on some embers to keep warm stir it sometimes lest it curdle then take up your pike put the head and rail together in a clean dish cleave the other piece in two and take out the back bone put the one piece on one side and the other piece on the other side but blanch all pour the broth on it and garnish the fish with sippets strow on fine ginger or sugar wipe the edge of the dish round and serve it To boil a Pike in the French Fashion a la Sauces d' lmaigne or in the Germane Fashion TAke a pike draw him dress the revet and cut him in three pieces boil him in as much wine as water and some lemon-peel when the liquor boils put in the fish with a good handful of salt and boil him up quick Then have a sauce made of beaten butter water the slices of two or three lemons the yolks of two or three eggs and some grated nutmeg the pike being boiled dish it on fine sippets and stick it with some fried bread run it over with the sauce some barberries or lemon and garnish the dish with some pared and slic't ginger barberries and lemon-peel To boil a Pike in the City Fashion TAke a live male pike draw him and slit the rivet wash him clean from the blood and lay him in a dish or tray then put some salt and vinegar to it or no vinegar but onely salt then set on a kettle with some water and salt and when it boils put in the pike boil it softly and being boiled take it off the fire and put a little butter into the kettle to it then make a sauce with beaten butter the juyce of a lemon or two grape verjuyce or wine vinegar dish up the pike on fine carved sippets and pour on the sauce garnish the fish with scalded parsley large mace barberries slic't lemon and lemon-peel and garnish the dish with the same To stew a Pike in the French Fashion TAke a pike splat it down the back alive and let the liquor boil before you put it in then take a large deep dish or stewing-pan that will contain the pike put as much claret wine as will
a quart of white wine a race of ginger pared and slic't three or four blades of large mace as much whole cinamon and a grain of musk and ambergreece tied up in a fine clean clout then beat fifteen whites of eggs and put to them in a bason four pound of double refined sugar first beaten to fine powder stir it with the eggs with a rouling-pin and then put it amongst the jelly in the pipkin stir them well together and set it a stewing on a soft charcoal fire let it stew there but not boil up but one walm at last let it stew an hour then take it off and let it cool a little run it through your jelly bag put a sprig of rosemary in the bottom of the bag and being run cast it into moulds Amongst some of it put some almond milk or make it in other colours as aforesaid To make white Jelly of two Pikes TAke two good handsome pikes scale and draw them and wash them clean from the blood then put to them six quarts of good white wine and an ounce of isingglass boil them in a good large pipkin to a jelly being clean scummed then strain it and blow off the fat Then take a quart of sweet cream a quart of the jelly a pound and half of double refined sugar fine beaten and a quarter of a pint of rose-rose-water put all together in a clean bason and give them a walm on the fire with half an ounce of fine searsed ginger then set it a cooling dish it into dice-work or cast it into moulds and some other coloured jellies Or in place of cream put in almond milk To roast a Pike TAke a pike scour off the slime and take out the entrails lard the back with pickled herrings you must have a sharp bodkin to make the holes to lard it the take some great oysters and claret wine season the oysters with pepper and nutmeg stuff the belly with the oysters and intermix the stuffing with rosemary time winter savory sweet marjoram a little onion and garlick sow these in the belly of the pike then prepare two sticks about the breadth of a lath these two sticks and the spit must be as broad as the pike being tied on the spit tye the pike on winding packthred about it tye also along the side of the pike which is not defended by the spit and the laths rosemary and bayes baste the pike with butter and claret wine with some anchoves dissolved in it when the pike is wasted or roasted take it off rip up the belly and take out the whole herbs quite away boil up the gravy dish the pike put the wine to it and some beaten butter To fry Pikes DRaw them wash off the slime and the blood clean wipe them dry with a clean cloth flour them and fry them in clarified butter being fried crisp and stiff make sauce with beaten butter slic't lemon nutmeg and salt beaten up thick with a little fried parssey Or with beaten butter nutmeg a little claret salt and slic't orange Otherwayes oyster liquor a little claret beaten butter slic't orange and nutmeg rub the dish with a clove of garlick give the sauce a walm and garnish the fish with slic't lemon or orange and barberries Small pikes are best to fry To fry a Pike otherwayes THe pike being scaled and splatted hack the white or inside with a knife and it will be ribbed then fry it brown and crisp in clarified butter being fried take it up dram all the butter from it and wipe the pan clean then put it again into the pan with claret slic't ginger nutmeg an anchove salt and saffron beat fry it till half be consumed then put in a piece of butter shake it well together with a minced lemon or slic't orange and dish it garnish it with lemon and rub the dish with a clove of garlick To broil a Pike TAke a pike draw it and scale it broil it whole splat it or scotch it with your knife wash out the blood clean and lay it on a clean cloth salt it and heat the gridiron very hot broil it on a soft fire baste it with butter and turn it often being finely broiled serve it in a dish with beaten butter and wine vinegar or juyce of lemons or oranges and garnish the fish with slices of oranges or lemons and bunches of rosemary Otherwayes Take a pike as abovesaid being drawn wash it clean dry it and put it in a dish with some good sallet oyl wine vinegar and salt there let it steep the space of half an hour then broil it on a soft fire turn it and baste it often with some fine streight sprigs of rosemary parsley and time baste it out of the dish where the oyl and vinegar is then the pike being finely broiled dish it in a clean dish put the same basting to it being warmed on the coals lay the herbs round the dish with some orange or lemon slices To bake Pikes BAke your pikes as you do carp as you may see in the foregoing Section onely remember that small pikes are best to bake Section 15. Or The third Section for Dressing of Fish The most excellent wayes of Dressing Salmon Bace or Mullet To calver Salmon to eat hot or cold CHine it and cut each side into two or three pieces according to the bigness wipe it clean from the blood and not wash it then have as much wine and water as you imagine will cover it make the liquor boil and put in a good handful of salt when the liquor boils put in the salmon and boil it up quick with a quart of white wine vinegar keep up the fire stiff to the last and being throughly boild which will be in the space of half an hour or less then take it off the fire and let it cool take it up into broad bottomed earthen pans and being quite cold which will be in a day a night or twelve hours then put in the liquor to it and so keep it Some will boil in the liquor some rosemary bound up in a bundle hard two or three cloves two races of slic't ginger three or four blades of large mace and a lemon-peel Others will boil it in beer onely Or you may serve it being hot and dish it on sippets in a clean scowred dish dish it round the dish or in pieces and garnish it with slic't ginger large mace a clove or two gooseberries grapes barberries slic't lemon fryed parsley ellicksanders sage or spinage fryed To make sauce for the foresaid salmon beat some butter up thick with a little fair water put two or three yolks of eggs dissolved into it with a little of the liquor grated nutmeg and some slic't lemon pour it on the salmon and garnish the dish with fine searsed manchet barberries slic't lemon some spices and fryed greens as aforesaid To Stew a small Salmon Salmon Peal or Trout TAke a Salmon draw it scotch the back
close and when you dish the fish serve it with some of the jelly on it garnish the dish with slic't ginger and mace and serve with it in saucers wine vinegar minced sennil and slic't ginger garnish the dish with green fennil and flowers and parsley on the fish To marinate Mullets or Bace SCale the mullets draw them and scrape off the slime wash and dry them with a clean cloth flour them fry them in the best fallet oyl you can get fry them in a frying pan or in a preserving pan but first before you put in the fish to fry make the oyl very hot fry them not too much but crisp and stiff being clear white and fine fried lay them by in an earthen pan or charger till they be all fried lay them in a large flat bottomed pan that they may lye by one another and upon one another at length and pack them close then make pickle for them with as much wine vinegar as will cover them the breadth of a finger boil it in a pipkin with salt bay leaves sprigs or tops of rosemary sweet marjoram time savory and parsley a quarter of a handful of each and whole pepper give these things a walm or two on the fire pour it on the fish and cover it close hot then slice three or four lemons being pared save the peels and put them to the fish strow the slices of lemon over the fish with the peels and keep them close covered for your use If this fish were barreld up it would keep as long as sturgeon put half wine vinegar and half white wine the liquor not boiled nor no herbs in the liquor but fried bay leaves slic't nutmegs whole cloves large mace whole pepper and slic't ginger pack the fishes close and once a moneth turn the head of the vessel downward it will keep half a year without barrelling Marinate these Fishes following as the Mullet viz. Bace Soals Plaice Flounders Dabs Pike Carp Bream Perch Tench Wivers Trouts Smelts Gudgeons Mackrel Turbut Holly-burt Gurnet Rochet Conger Oysters Scollops Cockles Lobsters Prawns Crawfish Muskles Snails Mushrooms Welks Frogs c. To marinate Bace Mullet Gurnet or Rochet otherwayes TAke a gallon of vinegar a quart of fair water a good handful of bay leaves as much of rosemary and a quarter of a pound of pepper beaten put these together and let them boil softly season it with a little salt then fry your fish in special good sallet oyl being well clarified the fish being fried put them in an earthen vessel or barrel lay the bay leaves and rosemary between every layer of the fish and pour the broth upon it when it is cold close up the vessel thus you may use it to serve hot or cold and when you dish it to serve garnish it with slic't lemon the peel and barberries To broil Mullet Bace or Bream TAke a mullet draw it and wash it clean broil it with the scales on or without scales and lay it in a dish with some good sallet oyl wine vinegar salt some sprigs of rosemary time and parsley then heat the gridiron and lay on the fish broil it on a soft fire on the embers and baste it with the sauce it was steeped in being broild serve it in a clean warm dish with the sauce it was steeped in the herbs on it and about the dish cast on salt and so serve it with slices of orange lemon or barberries Or broil it in butter and vinegar with herbs as abovesaid and make sauce with beaten butter and vinegar Or beaten butter and juyce of lemon and orange Sometimes for change with grape verjuyce juyce of sorrel beaten butter and the herbs To fry Mullets SCale draw and scotch them wash them clean wipe them dry and flour them fry them in clarified butter and being fryed put them in a dish put to them some claret wine slic't ginger grated nutmeg an anchove salt and some sweet butter beat up thick give the fish a walm with a minced lemon and dish it but first rub the dish with a clove of garlick The least mullets are the best to fry To bake a Mullet or Bace SCale garbidge wash and dry the mullet very well then lard it with a salt eel season it and make a pudding for it with grated bread sweet herbs and some fresh eel minced put also the yolks of hard eggs an anchove washed and minced very small some nutmeg and salt fill the belly or not fill it at all but cut it into quarters or three of a side and season them with nutmeg ginger and pepper lay them in your pye and make balls and lay them upon the pieces of mullet then put on some capers prawns or cockles yolks of eggs minced butter large mace and barberries close it up and being baked cut up the lid and stick it full of cuts of paste lozenges or other pretty garnish fill it up with beaten butter and garnish it with slic't lemon Or you may bake it in a patty-pan with better paste then that which is made for pyes This is a very good way for tench or bream Section 16. Or The fourth Section of Dressing Fish Shewing the exactest wayes of Dressing Turbut Plaice Flounders and Lampry To boil Turbut to eat hot DRaw and wash them clean then boil them in white wine and water as much of the one as the other with some large mace a few cloves salt sliced ginger a bundle of time and rosemary fast bound up when the pan boils put in the fish scum it as it boils and being half boild put in some lemon-peel being through boild serve it in this broth with the spices herbs and slic't lemon on it or dish it on sippets with the foresaid garnish and serve it with beaten butter Turbut otherwayes Calvered Draw the turbut wash it clean and boil it in half wine and half water salt and vinegar when the pan boils put in the fish with some slic't onions large mace a clove or two some slic't ginger whole pepper and a bundle of sweet herbs as time rosemary and a bay leaf or two scotch the fish on the white side before you put it a boiling very thick overthwart onely one way being half boiled put in some lemon or orange-peel and being through boild serve it with the spices herbs some of the liquor onions and slic't lemon Or serve it with beaten butter slic't lemon herbs spices onions and barberries Thus also you may dress holyburt To boil Turbut or Holyburt otherwayes BOil it in fair water and salt being drawn and washed clean when the pan boils put in the fish and scum it being well boild dish it and pour on it some stewed oysters and slic't lemon run it over with beaten butter beat up thick with juyce of oranges pour it over all then cut sippets and stick it with fryed bread Otherwayes Serve them with beaten butter vinegar barberries and sippets about the fish To Souce Turbut and
that broth and beat up a lear with some good butter the yolk of an egg or two and the rinde and slices of a lemon To stew Eels FLey them cut them into pieces and put them into a skillet with butter verjuyce and fair water as much as will cover them some large mace pepper a quarter of a pound of currans two or three onions three or four spoonfuls of yeast and a bundle of sweet herbs stew all these together till the fish be very tender then dish them and put to the broth a quarter of a pound of butter a little salt and sugar pour it on the fish sippet it and serve it hot To stew Eels in an Oven CUt them in pieces being drawn and fleyed then season them with pepper salt and a few sweet herbs chopped small put them into an earthen pot and set them up an end put to them four or five cloves of garlick and two or three spoonfuls of fair water bake them and serve them on sippets To stew Eels otherwayes to be eaten hot DRaw the eels fley them and cut them into pieces three inches long then put them into a broad mouthed pipkin with as much white wine and water as will cover them put to them some stripped time sweet marjoram savory picked parsley and large mace stew them well together and serve them on fine sippets stick bay-leaves round the dish garnish the meat with flic't lemon and the dish with fine grated manchet To stew whole Eels to eat hot TAke three good eels draw fley them and truss them round or in pieces then have a quart of white wine three half pints of wine vinegar a quart of water some salt and a handful of rosemary and time bound up hard when the liquor boils put in the eels with some whole pepper and large mace being boiled serve them with some of the broth beat up thick with some good butter and slic't lemon dish them on sippets with some grapes barberries or gooseberries Otherwayes Take three good eels draw fley and scotch them with your knife truss them round or cut them in pieces and fry them in clarified butter then stew them between two dishes put to them some two or three spoonfuls of claret or white wine some sweet butter two or three slices of an orange some salt and slic't nutmeg stew all well together dish them pour on the sauce and run it over with beaten butter and slices of fresh orange and put fine sippets round the dish To dress Eels in Stoffado TAke two good eels draw fley them and cut them in pieces three inches long put to them half as much claret wine as will cover them or white wine wine vinegar or elder vinegar some whole cloves large mace gross pepper slic't ginger salt four or five cloves of garlick being put into a pipkin that will contain it put to them also three or four sprigs of sweet herbs as rosemary time or sweet marjoram two or three bay leaves and some parsley cover up the pipkin and paste the cover then stew it in an oven in one hour it will be baked serve it hot for dinner or supper on fine sippets of French bread and the spices upon it the herbs slic't lemon and lemon-peel and run it over with beaten butter To souce Eels in Collers TAke a good large silver eel flay it or not take out the back-bone and wash and wipe away the blood with a dry cloth then season it with beaten nutmeg and salt cut off the head and roul in the tail being seasoned in the inside binde it up in a fine white cloth close and streight then have a large skillet or pipkin put in it some fair water and white wine of each a like quantity and some salt when it boils put in the eel being boild tender take it up and let it cool when it is almost cold keep it in sauce for your use in a pipkin close covered and when you will serve it take it out of the cloth pare it and dish it in a clean dish or plate with a sprig of rosemary in the middle of the coller garnish the dish with jelly barberries and lemon If you will have it jelly put in a piece of isingglass after the eel is taken up and boil the liquor down to a jelly To Jelly Eels otherwayes FLey an eel and cut into rowels wash it clean from the blood and boil it in a dish with some white wine and white wine vinegar as much water as wine and vinegar and no more of the liquor then will just cover it being tender boild with a little salt take it up and boil down the liquor with a piece of isingglass a blade of mace a little juyce of orange and sugar then the eel being dished run the clearest of the jelly over it To souce Eels otherwayes in Collers TAke two fair eels fley them and part them down the back take out the back bone then take time parsley and sweet marjoram mince them small and mingle them with nutmeg ginger pepper and salt strow it on the inside of the eels then roul them up like a coller of brawn and put them in a clean cloth binde the ends of the cloth and boil them tender with vinegar white wine salt and water but let the liquor boil before you put in the eels To souce Eel otherwayes in a Coller or Roll. TAke a large great eel and scoure it with a handful of salt then split it down the back take out the back-bone and the guts wipe out the blood clean and season the eel with pepper nutmeg salt and some sweet herbs minced and strowed upon it roul it up and binde it up close with packthread like a coller of brawn boil it in water salt vinegar and two or three blades of mace boil it half an hour and being boild put to it a slic't lemon and keep it in the same liquor when you serve it serve it in a coller or cut it out in round slices lay six or seven in a dish and garnish it in the dish with parssey and barberries or serve with it vinegar in saucers To souce Eels otherwayes cut in pieces or whole TAke two or three great eels scour them in salt draw them and wash them clean cut them in equal pieces three inches long and scotch them cross on both sides put them in a dish with wine vinegar and salt then have a kettle over the fire with fair water and a bundle of sweet herbs two or three great onions and some large mace when the kettle boils put in the eels wine vinegar and salt being finely boild and tender drain them from the liquor and when they are cold take some of the broth and a pint of white wine boil it up with some saffron beaten to powder or it will not colour the wine then take out the spices of the liquor where it was boild and put it in the last broth made for
or two of lemon some large mace slic't ginger and two or three cloves then set some liquor a boiling in a pan or kettle as much wine and water as will cover it when the liquor boils put in the fish with the spices and salt when it is boild put in the lemon and serve the fish on fine carved sippets then make a leir or sauce with beaten butter beaten with juyce of oranges or lemons serve it with slic't lemon on it slic't ginger and barberries and garnish it with the same To stew Conger TAke a piece of conger and cut it into pieces as big as a hens egg put them in a stew pan or two deep dishes with some large mace salt pepper slic't nutmeg some white wine wine vinegar as much water butter and slic't ginger stew these well together and serve them on sippets with slic't orange lemon and barberries and run them over with beaten butter To marinate Conger SCald and draw it cut it into pieces and fry it in the best sallet oyl you can get being fryed put it in a little barrel that will contain it then have some fryed bay leaves large mace slic't ginger and a few whole cloves lay these between the fish put to it white wine vinegar and salt close up the head and keep it for your use To souce Conger TAke a good fat conger draw it at two several vents or holes being first scalded and the finns shaved off cut it into three or four pieces then have a pan of fair water and make it boil put in the fish with a good quantity of salt let it boil very softly half an hour being tender boild set it by for your use for present spending but to keep it long boil it with as much wine as water and a quart of white wine vinegar To souce Conger in Collers like Brawn TAke the forepart of a conger from the gills splat it and take out the bone being first fleyed or scalded then have a good large eel or two fleyed also and boned seasoned in the inside with minced nutmeg mace and salt seasoned and cold with the eel in the inside binde it up hard in a clean cloth boil it in fair water white wine and salt To roast Conger TAke a good fat conger draw it wash it and scrape off the slime cut off the finns and spit it like an S draw it with rosemary and time put some beaten nutmeg in his belly salt some stripped time and some great oysters parboild roste it with the skin on and save the gravy for the sauce boild up with a little claret wine beaten butter wine vinegar and an anchove or two the fat blown off and beat up thick with some sweet butter two or three slices of an orange and elder vinegar Or roste it in short pieces and spit it with bay leaves between stuck with rosemary Or make venison sauce and instead of rosting it on a spit roste it in an oven To broil Conger TAke a good fat conger being scalded and cut into pieces salt them and broil them raw or you may broil them being first boiled and basted with butter or steeped in oyl and vinegar broil them raw and serve them with the same sauce you steeped them in baste them with rosemary time and parsley and serve them with the sprigs of those herbs about them either in beaten butter and vinegar or oyl and vinegar and the foresaid herbs or broil the pieces spiatted like a spitch-cock of an eel with the skin on To fry Conger BEing scalded and the finns shaved off splat it cut it into rouls round the conger flour it and fry it in clarified butter crisp sauce it with butter beaten with vinegar juyce of orange or lemon and serve it with fryed parsley fryed ellicksanders or clary in batter To bake Conger in Pasty proportion In Pye proportion BAke it any way of the sturgeon as you may see in the next Section to be eaten either hot or cold and make your pyes according to these forms To stew a Lump TAke it either fleyed or not and boil it being splatted in a dish with some white wine a large mace or two salt and a whole onion stew them well together and dish them on fine sippets run it over with some beaten butter beat up with two or three slices of an orange and some of the gravy of the fish run it over the lump and garnish the meat with slic't lemon grapes barberries or gooseberries To bake a Lump TAke a lump and cut it in pieces skin and all or fley it and part it in two pieces of a side season it with nutmeg pepper and salt and lay it in the pye lay on it a bay leaf or two three or four blades of large mace the slices of an orange gooseberries grapes barberries and butter close it up and bake it being baked liquor it with beaten butter Thus you may bake it in dish pye or patty-pan To boil Soals DRaw and fley them then boil them in vinegar salt white wine and mace but let the liquor boil before you put them in being finely boild take them up and dish them in a clean dish on fine carved sippets garnish the fish with large mace slic't lemon gooseberries grapes or barberries and beat up some butter thick with juyce of oranges white wine or grape verjuyce and run it over the fish Sometimes you may put some stewed oysters on them Otherwayes Take the soals flay and draw them and scotch one side with your knife lay them in a dish and pour on them some vinegar and salt let them lie in it half an hour in the mean time set on the fire some water white wine six cloves of garlick and a faggot of sweet herbs then put the fish into the boiling liquor and the vinegar and salt where they were in steep being boild take them up and drain them very well then beat up sweet butter very thick and mix with it some anchoves minced small and dissolved in the butter pour it on the fish being dished and strow on a little grated nutmeg and minced orange mixt in the butter To stew Soals BEing fleyed and scotched draw them and half fry them then take some claret wine and put to it some Falt grated ginger and a little garlick boil this sauce in a dish when it boils put the soals therein and when they are sufficiently stewed upon their backs lay the two halves open an the one side and on the other then lay anchoves finely washed and boned all along and on the anchoves slices of butter then turn the two sides over again and let them stew till they be ready to be eaten then take them out of the sauce and lay them on a clean dish pour some of the liquor wherein they were stewed upon them and squeeze on an orange Otherwayes Draw fley and scotch them then flour them and half fry them in clarified butter put them in a clean
out of the shells and claws as whole as you can season it with nutmeg and salt lightly then strain the meat that came out of body shells with a little claret wine some cinamon ginger juyce of orange and butter make the pie dish or patty-pan lay butter in the bottom then the meat of the claws some pistaches asparagus some bottoms of artichocks yolks of hard eggs large mace grapes gooseberries or barberries dates or slic't orange and butter close it up and bake it being baked liquor it with the meat out of the body Otherwayes Mince them with a tench or fresh eel and season it with sweet herbs minced small beaten nutmeg pepper and salt lightly seasoned and mingle the meat that was in the bodies of the crabs with the other seasoned fishes mingle also with this foresaid meat some boild or roasted chesnuts or artichocks asparagus boild and cut an inch long pistaches or pine-apple-seed and grapes gooseberries or barberries fill the pie dish or patty-pan close it up and bake it being baked liquor it with juyce of oranges some claret wine good butter beat up thick and the yolks of two or three eggs fill up the pie lay slices of an orange on it and stick in some lozenges of puff-paste or branches of short paste To make minced Pies of a Crab. BEing boild mince the legs and strain the meat in the body with two or three yolks of eggs mince also some sweet herbs and put to it some almond paste or grated bread a minced onion some fat eel cut like little dice or some fat belly of salmon mingle it altogether and put it in a pie made according to this form season it with nutmeg pepper salt currans and barberries grapes or gooseberries mingle also some butter and fill your pie bake it and being baked liquor it with beaten butter and white wine Or with butter sugar cinamon sweet herbs chopped and verjuyce To dress Tartoise CUt off the head feet and tail and boil it in water wine and salt being boild pull the shell asunder and pick the meat from the skins and the gall from the liver save the eggs whole if a female and stew the eggs meat and liver in a dish with some grated nutmeg a little sweet herbs minced small and some sweet butter stew it up and serve it on fine sippets cover the meat with the upper shell of the tortoise and slices or juyce of orange Or stew them in a pipkin with some butter white winesome of the broth a whole onion or two time parsley winter savory and rosemary minc't being finely stewed serve them on sippets or put them in the shells being cleansed or make a fricase in a frying-pan with three or four yolks of eggs and some of the shells amongst them and dress them as aforesaid To dress Snails TAke shell snails and having water boild put them in then pick them out of the shells with a great pin into a bason cast salt to them scour the slime from them and after wash them in two or three waters being clean scowred dry them with a clean cloth then have rosemary time parsley winter savory and pepper very small put them into a deep bason or pipkin put to them some salt and good sallet oyl mingle altogether then have the shells finely cleansed fill them and set them on a gridiron broil them upon embers softly and being broild dish four or five dozen in a dish fill them up with oyl and serve them hot To stew Snails BEing well scowred and cleansed as aforesaid put to them some claret wine and vinegar a handful of capers mace pepper grated bread a little minced time salt and the yolks of two or three hard eggs minced let all these stew together till you think it be enough then put in a good piece of butter shaking it together heat the dish and rub it with a clove of garlick put them on fine sippets of French bread pour on the snails and some barberries or slic't lemons Otherwayes Being cleansed fry them in oyl or clarified butter with some slices of a fresh eel and some fryed sage leaves stew them in a pipkin with some white wine butter and pepper and serve them on sippets with beaten butter and juyce of oranges Otherwayes Being finely boild and cleansed fry them in clarified butter being fryed take them up and put them in a pipkin put to them some sweet butter chopped parsley white or claret wine some grated nutmeg slices of orange and a little salt stew them well together serve them on sippets and run them over with beaten butter and slices of oranges To fry Snails TAke shell snails in January February or March when they be closed up boil them in a skillet of boiling water and when they be tender boild take them out of the shells with a pin cleanse them from the slime flour them and fry them being fryed serve them in a clean dish with butter vinegar fryed parsley fryed onions or ellicksander leaves fryed or served with beaten butter and juyce of orange or oyl vinegar and slic't lemon Otherwayes Fry them in oyl and butter being finely cleansed and serve them with butter vinegar and pepper or oyl vinegar and pepper To make a Hash of Snails BEing boild and cleansed mince them small put them in a pipkin with some sweet herbs minced the yolks of hard eggs some whole capers nutmeg pepper salt some pistaches and butter or oyl being stewed the space of half an hour on a soft fire then have some fryed toast of French bread lay some in the bottom and some round the meat in the dish To dress Snails in a Pottage WAsh them very well in many waters then put them in an earthen pan or a wide dish put as much water as will cover them and set your dish on some coals when they boil take them out of the shells and scour them with water and salt three or four times then put them in a pipkin with water and salt and let them boil a little then take them out of the water and put them in a dish with some excellent sallet oyl when the oyl boils put in three or four slic't onions and fry them put the snails to them and stew them well together then put the oyl snails and onions altogether in a pipkin of a fit size for them and put as much warm water to them as will make a pottage with some salt and so let them stew three or four hours then mince time parsley penniroyal and the like herbs when they are minced beat them to green sauce in a mortar put in some crumbs of bread soked with that broth or pottage some saffron and beaten cloves put all into the snails and give them a walm or two and when you serve them up squeese in the the juyce of a lemon put in a little vinegar and a clove of garlick amongst the herbs and beat them in it serve them up in a dish
it in a sack with a wash beetle fan it and being clean hulled boil it all night on a soft fire very tender To butter Gourds Pumpions Cowcumbers or Muskmillions CUt them into pieces and pare and cleanse them then have a boiling pan of water and when it boils put in the pumpions c. with some salt being boild drain them well from the water butter them and serve them on sippets with pepper Otherwayes Bake them in an oven and take out the seed at the top fill them with onions slic't apples butter and salt butter them and serve them on sippets Otherwayes Fry them in slices being cleansed and peeled either floured or in batter being fryed serve them with beaten butter and vinegar or beaten butter and juyce of orange or butter beaten with a little water and served in a clean dish with fryed parsley ellicksanders apples slic't onions fryed or sweet herbs To make buttered Loaves SEason a pottle of flour with cloves mace and pepper half a pound of sweet butter melted and half a pint of ale-yeast or barm mixed with warm milk from the Cow and three or four eggs to temper altogether make it as soft as manchet paste and make it up into little manchets as big as an egg cut and prick them and put them on paper bake them like manchet with the oven open they will ask an hours baking being baked melt in a great dish a pound of sweet butter and put rose water in it draw your loaves and pare away the crusts then slit them in three toasts and put them in the melted butter turn them over and over in the butter then take a warm dish and put in the bottom pieces and strow on sugar in a good thickness then put in the middle pieces and sugar them likewise then set on the tops and scrape on sugar and serve five or six in a dish If you be not ready to send them in set them in the oven again and cover them with a paper to keep them from drying To boil French Beans or Lupins FIrst take away the tops of the cods and the strings then have a pan or skillet of fair water boiling on the fire when it boils put them in with some salt and boil them up quick being boild serve them with beaten butter in a fair scowred dish and salt about it To boil Garden Beans BEing shelled and cleansed put them into boiling liquor with some salt boil them up quick and being boild drain away the liquor and butter them dish them in a dish like a cross and serve them with pepper and salt on the dish side Thus also green pease haslers broom-buds or any kinde of pulse Section 21. The exactest way for the Dressing of Eggs. To make Omlets divers wayes The first way BReak six eight or ten eggs more or less beat them together in a dish and put salt to them then put some butter a melting in a frying-pan and fry it more or less according to your descretion onely on one side or bottom You may sometimes make it green with juyce of spinage and sorrel beat with the eggs or serve it with green sauce a little vinegar and sugar boild together and served up in a dish with the omlet The second way TAke twelve eggs and put to them some grated white bread finely searsed parsley minced very small some sugar beaten fine and fry it well on both sides The third way FRy toasts of manchet and put the eggs to them being beaten and seasoned with salt and some fryed pour the butter and fryed parsley over all The fourth way TAke three or four pippins cut them in round slices and fry them with a quarter of a pound of butter when the apples are fryed pour on them six or seven eggs beaten with a little salt and being finely fryed dish it on a platedish or dish and strow on sugar The fifth way MIx with the eggs pine-kernels currans and pieces of preserved lemons being fryed roul it up like a pudding and sprinkle it with rose-rose-water cinamon-cinamon-water and strow on fine sugar The sixth way BEat the eggs and put to them a little cream a little grated bread a little preserved lemon-peel minced or grated very small and use it as the former The seventh way TAke a quarter of a pound of interlarded bacon take it from the rinde cut it into dice-work fry it and being fryed put in some seven or eight beaten eggs with some salt fry them and serve them with some grape verjuyce The eighth way WIth minced bacon among the eggs fryed and beaten together or with thin slices of interlarded bacon and fryed slices of bread The ninth way MAde with eggs and a little cream The tenth way MInce herbs small as lettice bugloss or burridge sorrel and mallows put currans to them salt and nutmeg beat all these amongst the herbs and fry them with swet butter and serve it with cinamon and sugar or fryed parsley onely put the eggs to it in the pan The eleventh way MInce some parsley very small being short and fine picked beat it amongst the eggs and fry it Or fry the parsley being grosly cut beat the eggs and pour it on c. The twelfth way MInce leeks very small beat them with the eggs and some salt and fry them The thirteenth way TAke endive that is very white cut it grosly fry it with nutmeg and put the eggs to it or boil it being fryed and serve it with sugar The fourteenth way SLice cheese very thin beat it with the eggs and a little salt then melt some butter in the pan and fry it The fifteenth way Take six or eight eggs beat them with salt and make a stuffing with some pine-kernels currans sweet herbs some minced fresh fish or some of the milts of carps that have been fryed or boiled in good liquor and some mushrooms half boild and slic't mingle altogether with some yolks or whites of eggs raw and fill up great cowcumbers therewith being coared fill them up with the foresaid forcing pare them and bake them in a dish or stew them between two deep basons or deep dishes put some butter to them some strong broth of fish or fair water some verjuyce or vinegar and some grated nutmeg and serve them on a dish with sippets The sixteenth way according to the Turkish mode Take the flesh of a hinder part of a hare or any other venison and mince it small with a little fat bacon some pistaches or pine-apple-kernels almonds Spanish or hazel nuts peeled Spanish chesnuts or French chesnuts roasted and peeled or som crusts of bread cut in slices and toasted like unto chesnuts season this minced stuff with salt spices and some sweet herbs if the flesh be raw adde thereunto butter and marrow or good sweet suet minced small and melted in a skillet pour it into the seasoned meat that is minced and fry it then melt some butter in a skillet or pan and make an
sugar and cinamon Otherwayes Take a quarter of a pound of good fresh butter balm it on the bottom of a fine clean dish then break some eight or ten eggs upon it sprinkle them with a little salt and set them on a soft fire till the whites and yolks be pretty clear and stiff but not too hard serve them hot and put on them the juyce of orange and lemons Or before you break them put to the butter sprigs of rosemary juyce of orange and sugar being baked on the embers serve them with sugar and beaten cinamon and in place of orange verjuyce Eggs otherwayes Fry them whole in clarified butter with sprigs of rosemary under fry them not too hard and serve them with fryed parsley on them vinegar butter and pepper To dress Eggs in the Spanish Fashion called wivos me quidos TAke twenty eggs fresh and new and strain them with a quarter of a pint of sack claret or white wine a quartern of sugar some grated nutmeg and salt beat them together with the juyce of an orange and put to them a little musk or none set them over the fire and stir them continually till they be a little thick but not too much serve them with scraping sugar being put in a clean warm dish on fine toasts of manchet soaked in juyce of orange and sugar or in claret sugar or white wine and shake the eggs with orange comfits or muskedines red and white To dress Eggs in the Portugal Fashion STrain the yolks of twenty eggs and beat them very well in a dish put to them some musk and rose water made of fine sugar boild thick in a clean skillet put in the eggs and stew them on a soft fire being finely stewed dish them on a french plate in a clean dish scrape on sugar and trim the dish with your finger Otherwayes Take twenty yolks of eggs or as many whites put them severally into two dishes take out the cocks tread and beat them severally the space of an hour then have a sirrup made in two several skillets with half a pound a piece of double refined sugar and a little musk and ambergreece bound up close in a fine rag set them a stewing on a soft fire till they be enough on both sides then dish them on a silver plate and shake them with preserved pistaches muskedins white and red and green citron slic't Put into the whites the juyce of spinage to make them green To dress Eggs called in French A la Hugenotte or the Protestant way BReak twenty eggs beat them together and put to them the pure gravy of a leg of mutton or the gravy of roast beef stir and beat them well together over a chafing dish of coals with a little salt adde to them also juyce of orange and lemon or grape verjuyce then put in some mushrooms well boild and seasoned Observe as soon as your eggs are well mixed with the gravy and the other ingredients then take them off from the fire keeping them covered a while then serve them with some grated nutmeg over them Sometimes to make them the more pleasing and toothsome strow some powdered ambergreece and fine loaf sugar scraped into them and so serve them To dress Eggs in fashion of a Tansie TAke twenty yolks of eggs and strain them on flesh dayes with about half a pint of gravy on fish dayes with cream and milk adde salt and four makeroons small grated as much bisket some rose-rose-water a little sack or claret and a quarter of a pound of sugar put these things to them with a piece of butter as big as a walnut and set them on a chafing-dish with some preserved citron or lemon grated or cut into small pieces or little bits and some pounded pistaches being well buttered dish it on a plate and brown it with a hot fire-shovel strow on fine sugar and stick it with preserved lemon-peel in thin slices Eggs and Almonds TAke twenty eggs and strain them with half a pound of almond paste and almost half a pint of sack sugar nutmeg and rose-rose-water set them on the fire and when they be enough dish them on a hot dish without toast stick them with blanched and slic't almonds and wafers scrape on fine sugar and trim the dish with your finger To broil Eggs. TAke an oven peel heat it red hot and blow off the dust break the eggs on it and put them into a hot oven or brown them on the top with a red hot fire shovel being finely broild put them into a clean dish with some gravy a little grated nutmeg and elder vinegar or pepper vinegar juyce of orange and grated nutmeg on them To dress poached Eggs. TAke a dozen of new laid eggs and the meat of four or five partridges or any roast poultrey mince it as small as you can and season it with a few beaten cloves mace and nutmeg put them into silver dish with a ladle full or two of pure mutton gravy and two or three anchoves dissolved then set it a stewing on a chafing-dish of coals being half stewed as it boils put in the eggs one by one and as you break them put by most of the whites and with one end of your egg-shell put in the yolks round in order amongst the meat let them stew till the eggs be enough then put in a little grated nutmeg and the juyce of a couple of oranges put not in the seeds wipe the dish and garnish it with four or five whole onions boild and broild Otherwayes The eggs being poached put them in a dish strow salt on them and grate on cheese which will give them a good relish Otherwayes Being poached and dished strow on them a little salt scrape on sugar and sprinkle them with rose-water verjuyce juyce of lemon or orange a little cinamon-water or fine beaten cinamon Otherwayes to poach Eggs. TAke as many as you please break them into a dish and put to them some sweet butter being melted some salt sugar and a little grated nutmeg give them a cullet in the dish c. Otherwayes Poach them and put green sauce to them let them stand a while upon the fire then season them with salt and a little grated nutmeg Or make a sauce with beaten butter and juyce of grapes mixt with ipocrass pour it on the eggs and scrape on sugar Otherwayes Poach them either in water milk wine sack or clear verjuyce and serve them with vinegar in saucers Or make broth for them and serve them on fine carved sippets make the broth with washed currans large mace fair water butter white wine and sugar vinegar juyce of orange and whole cinamon being dished run them over with beaten butter the slices of an orange and fine scraping sugar Or make sauce with beaten almonds strained with verjuyce sugar beaten butter and large mace boild and dished as the former Or almond milk and sugar A grand Forc't Dish of Eggs. TAke twenty hard eggs being
sugar beat it up like a pudding and fry it as you fry a tansey being fryed turn it out on a plate quarter it and put on the juyce of an orange and sugar Quelque-shose otherwayes TAke ten eggs and beat them in a dish with a penny manchet grated a pint of cream some beaten cloves mace boild currans some rose-water salt and sugar beat altogether and fry it either in a whole form of a tansey or by spoonfulls in little cakes being finely fryed serve them on a plate with juyce of orange and scraping sugar Other Fricase or Quelque-shose TAke twenty eggs and strain them with a quart of cream some nutmeg salt rose-water and a little sugar then have sweet butter in a clean frying-pan and put in some pieces of pippins cut as thick as a half-crown peece round the apple being coared when they are finely fryed put in half the eggs fry them a little and then pour on the rest or other half fry it at two times stir the last dish the first on a plate and put the other on it with juyce of orange and sugar Other Fricases of Eggs. BEat a dozen of eggs with cream sugar nutmeg mace and rose water then have two or three pippins or other good apples cut in round slices through core and all put them in a frying pan and fry them with sweet butter when they be enough take them up and fry half the eggs and cream in other fresh butter stir it like a tansey and being enough put it out into a dish put in the other half of the eggs and cream lay the apples round the pan and the other eggs fryed before uppermost being finely fryed dish it on a plate and put to it the juyce of an orange and sugar The best wayes for Dressing of Artichocks To stew Artichocks THe artichocks being boild take out the core and take off all the leaves cut the bottoms into quarters splitting them in the middle then have a flat stewing-pan or dish with manchet toasts in it lay the artichocks on them then the marrow of two bones five or six large maces half a pound of preserved plumbs with the sirrup verjuyce and sugar if the sirrup do not make them sweet enough let all these stew together two hours if you stew them in a dish serve them up in it not stirring them onely laying on some preserves which are fresh as barberries and such like sippet it and serve it up Instead of preserved if you have none stew ordinary plumbs which will be cheaper and do nigh as well To fry Artichocks BOil and sever all from the bottoms then slice them in the midst quarter them dip them in batter and fry them in butter For the sauce take verjuyce butter and sugar with the juyce of an orange lay marrow on them garnish them with oranges and serve them up To fry young Artichocks otherwayes TAke young artichocks or suckers pare off all the outside as you pare an apple and boil them tender then take them up and split them through the midst do not take out the core but lay the split side downward on a dry cloth to drain out the water then mix a little flour with two or three yolks of eggs beaten ginger nutmeg and verjuyce make it into batter and roul them well in it then get some clarified butter make it hot and fry them in it till they be brown Make sauce with yolks of eggs verjuyce or white wine cinamon ginger sugar and a good piece of butter keep it stirring upon the fire till it be thick then dish them on white bread toafts put the caudle on them and serve them up Section 22. Shewing the best way of making Diet for the Sick To make a Broth for a sick body TAke a leg of veal and set it a boiling in a gallon of fair water scum it clean and when you have so done put in three quarters of a pound of currans half a pound of prunes a handfull of burrage as much mint and as much harts-tongue let them seethe together till all the strength be sodden out of the flesh then strain it as clean as you can If you think the party be in any heat put in violet leaves and succory To stew a Cock against a Consumption CUt him in six pieces and wash him clean then take prunes currans dates raisins sugar three or four leaves of gold cinamon ginger nutmeg and some maiden-hair cut very small put all these foresaid things into a flaggon with a pint of muskadine and boil them in a great brass pot of half a bushel stop the mouth of the flaggon with a piece of paste and let it boil the space of twelve hours being well stewed strain the liquor and give it to the party to drink cold two or three spoonfuls in the morning fasting and it shall help him this is an approved Medicine Otherwayes Take a good sleshy cock draw him and cut him to pieces wash away the blood clean and take away the lights that lie at his back wash it in white wine and no water then put the pieces in a flaggon and put to it two or three blades of large mace a leaf of gold ambergreece some dates and raisins of the Sun close up the flaggon with a piece of paste and set it in a pot a boiling six hours keep the pot filled up continually with hot water being boild strain it and when it is cold give of it to the weak party the bigness of a hazel nut Stewed Pullets against a Consumption TAke two pullets being finely cleansed cut them to pieces and put them in a narrow mouthed pitcher pot well glazed stop the mouth of it with a piece of paste and set it a boiling in a good deep brass pot or vessel of water boil it eight hours keep it continually boiling and still filled up with warm water being well stewed strain it and blow off the fat when you give it to the party give it warm with the yolk of an egg dissolved with the juyce of an orange To distill a Pig good against a Consumption TAke a Pig fley it and cast away the guts then take the liver lungs and all the entrails and wipe all with a clean cloath then put it into a still with a pound of dates the stones taken our and sliced into thin slices a pound of sugar and an ounce of large mace If the party be hot in the stomach then take these cool herbs as violet leaves strawberry leaves and half a handfull of bugloss still them with a soft fire as you do roses and let the party take of it every morning and evening in any drink or broath he pleaseth You may sometimes adde raisins and cloves To make Broth good against a Consumption TAke a cock and a knuckle of veal being well soaked from the blood boil them in an earthen pipkin of five quarts with raisins of the sun a few prunes succory lange de beef roots
and parboild oysters mix all together fill the skin and prick it fast on the back boil it in a large stewing-pan or deep dish with some strong broth claret or white wine salt large mace two or three cloves and a bundle of sweet herbs or none oyster-liquor and marrow stew all well together Then have stewed oysters by themselves ready stewed with an onion or two mace pepper butter and a little white wine Then have the bottoms of artichocks put in beaten butter and some boild marrow ready also then again dish up the fowl on fine carved sippets broth the fowl and lay on the oysters artichocks marrow barberries slic't lemon gooseberries or grapes and garnish your dish with grated manchet strowed and some oysters mace lemon and artichocks and run it over with beaten butter Otherwayes Bone it and fill the body with a farsing or stuffing made of minced mutton with spices and the same materials as aforesaid Otherwayes Make a pudding and fill the body being first boned and make the pudding of grated bread sweet herbs chopped onions minced suet or lard cloves mace pepper salt blood and cream mingle all together as beforesaid in all points Or a bread pudding without blood or onions and put minced meat to it fruit and sugar Otherwayes Boil them in strong broth claret wine mace cloves salt pepper saffron marrow minced onions and thickened with strained sweetbread of veal or hard eggs strained with broth and garnished with barberries lemon grapes red currans or gooseberries To boil all manner of Sea Fowls as a Swan Whopper Geese Ducks Teells c. PUt your fowl being clenged and trussed into a pipkin fit for it and boil it with strong broth or fair spring-water scum it clean and put in three or four slic't onions some large mace corrans raisins some capers a bundle of sweet herbs grated or strained bread white wine two or three cloves and pepper being finely boild slash it on the breast and dish it on fine carved sippets broth it and lay on slic't lemon and a lemon-peel barberries or grapes run it over with beaten butter sugar or ginger and trim the dish sides with grated bread in place of beaten ginger To boil these Fowls otherwayes You may adde some oyster-liquor barberries grapes gooseberries or lemon And sometimes prunes or raisins or corrans Otherwayes Half roste any of your fowls slash them down the breast and put them in a pipkin with the breast downward put to them two or three slic't onions and carrots cut like lard some mace pepper and salt butter savory time some strong broth and some white wine let the broth be half wasted and stew it very softly being finely stewed dish it up serve it on sippets and pour on the broth c. Otherwayes Boil the fowl and not roste them boil them in strong mutton broth and put the fowls into a pipkin boil and scum it put to it slic't onions a bunch of sweet herbs some cloves mace whole pepper and salt then slash the breast from end to end three or four flashes and being boild dish it upon fine carved sippets put some sugar to it and prick a few cloves on the breast of the fowl broth it and strow on fine sugar and grated bread Otherwayes Put them in a stewing-pan with some wine and strong broth and when they boil scum them then put to them some slices of interlarded bacon pepper mace ginger cloves cinamon sugar raisins of the sun sageflowers or seeds or leaves of sage serve them on fine carved sippets and trim the dish sides with sugar or grated bread Or you may make a farsing of any of the foresaid fowls make it of grated cheese and some of their own fat two or three eggs nutmeg pepper and ginger sowe up the vents boil them with bacon and serve them with a sauce made of almond paste a clove of garlick and rosted turnips or green sauce To boil any old Geese or any Geese TAke them being powdered and fill their bellies with oat-meal being steeped first in warm milk or other liquor then mingle it with some beef-suet minced onions and apples seasoned with cloves mace some sweet herbs minced and pepper fasten the neck and vent boil it and serve it on brewis with colly flowers cabbidge turnips and barberries run it over with beaten butter Thus the smaller Fowls as is before specified or any other To boil Wilde Fowl otherwayes BOil your Fowl in strong broth or water scum it clean and put some white wine to it currans large mace a clove or two some parsley and onions minced boil these together then have some stewed turnips cut like lard and stewed in a pot or little pipkin with butter mace a clove white wine and sugar Being finely stewed serve your fowls on sippets finely carved broth the fowls and pour on your Turnips run it over with beaten butter a little cream yolks of eggs sack and sugar Scraped sugar to trim the dish or grated bread Otherwayes Half roast your fowls save the gravy and carve the breast jagged then put it in a pipkin and stick it here and there a clove and put some slic't onions chopped parsley slic't ginger pepper and gravy strained bread with claret wine currans or capers or both mace barberries and sugar being finely boild or stewed serve it on carved sippets and run it over with beaten butter and a lemon peel To boil these aforesaid Fowls otherwayes with Muscles Oysters or Cockels or fried Wickels in butter and after stewed with butter white wine nutmeg a slic't orange and gravy EIther boil the fowls or roast them boil them by themselves in water and salt scum them clean and put to them mace sweet herbs and onions chopped together some white wine pepper and sugar if you please and a few cloves stuck in the fowls some grated or strained bread with some of the broth and give it a walm dish up the fowls on fine sippets or French Bread and carve the breast broth it and pour on your shell-fish run it over with beaten butter and slic't lemon or orange Otherwayes in the French Fashion HAlf roast the fowls and put them in a pipkin with the gravy then have time parsley sage marjoram and savory mince all together with a handful of raisins of the sun put them into the pipkin with some mutton broth some fack or white wine large mace cloves salt and sugar Then have the other half of the fruit and herbs being minced beat them with the white of an egg and fry it in suet or butter as big as little figs and they will look green Dish up the Fowls on sippets broth it and serve the fried herbs with eggs on them and scraped sugar To boil Goose-giblets or any giblets of any Fowl BOil them whole being finely scalded boil them in water and salt two or three blades of mace and serve them on sippets finely carved with beaten butter lemon scalded gooseberries and mace
or scalded grapes barberries or slic't lemon Or you may for variety use the yolks of two or three eggs beaten butter cream a little sack and sugar for lear Otherwayes Boil them whole or in pieces and boil them in strong broth or fair water mace pepper and salt being first finely scummed put two or three whole onions butter and goosberries run it over with beaten butter being first dished on sippets make a pudding in the neck as you may see in the Book of all manner of Puddings and Farsings c. Otherwayes Boil them with some white wine strong broth mace slic't ginger butter and salt then have some stewed turnips or carrots cut like lard and the giblets being finely dished on sippets put on the stewed turnips being thickened with eggs verjuyce sugar and lemon c. Sauce for green Geese 1. TAke the juyce of sorrel mixed with scalded gooseberries and served on sippets and sugar with beaten butter c. Otherwayes 2. Their bellies roasted full of gooseberries and after mixed with sugar butter verjuyce and cinamon and served on sippets To make a grand Sallet of minced Capon Veal roast Mutton Chicken or Neats Tongue MInced Capon or Veal c Dried Tongues in thin slices Lettice shred small as the tongue Olives Capers Mushrooms pickled samphire Broom-buds Lemon or Oranges Raisins Almonds Figs blew Virginia Potato Caparones or Crucifix pease Currans pickled Oysters Taragon How to dish it up ANy of these being thin slic't as is shown abovesaid with a little minced taragon and onion amongst it then have lettice minced as small as the meat by it self olives by themselves capers by themselves samphire by it self broom-bud by it self and pickled mushrooms by themselves or any of the materials abovesaid Garnish the the dish with oranges and lemons in quarters or slices oil and vinegar beaten together and poured over all c. To boil all manner of Land Fowl as followeth TUrky Bustard Peacock Capon Pheasant Pullet Heathpouts Partridge Chicken Woodcocks Stock-doves Turtle-doves Tame Pigeons Wilde Pigeons Reils Quails Black birds Thrushes Veldifers Snites Wheat-ears Larks Sparrows and the like Sauce for the Land Fowl TAke boild prunes and strain them with the blood of the fowl cinamon ginger and sugar boil it to an indifferent thickness and serve it in saucers and serve in the dish with the fowl gravy sauce of the same fowl To boil Pigeons TAke Pigeons and when you have farsed and boned them fry them in butter or minced lard and put to them broth pepper nutmeg slic't ginger cinamon beaten coriander-seed raisins of the sun currans vinegar and serve them with this sauce being first steeped in it four or hours and well stewed down Or you may adde some quince or dried cherries boild amongst In summer you may use damsins sweet herbs chopped grapes bacon in slices white wine Thus you may boil any small Birds Larks Veldifers Blackbirds c. Pottage in the French Fashion CUt a breast of mutton into square bits or pieces fry them in butter and put them in a pipkin with some strong broth pepper mace beaten ginger and salt stew it with half a pound of strained almonds some mutton broth crumbs of manchet and some verjuyce give it a walm and serve it on sippets If you would have it yellow put in saffron sometimes for change white wine sack currans raisins and sometimes incorporated with eggs and grated cheese Otherwayes change the colour green with juyce of spinage and put to it almonds strained Pottage otherwayes in the French Fashion of Mutton Kid or Veal TAke beaten oatmeal and strain it with cold water then the pot being boiled and scummed put in your strained oatmeal and some whole spinage lettice endive colliflowers slic't onions white cabbidge and salt your pottage being almost boild put in some verjuyce and give it a walm or two then serve it on sippets and put the herbs on the meat Pottage in the English Fashion TAke the best old pease you can get wash and boil them in fair water when they boil scum them and put in a piece of interlarded bacon about two pound put in also a bundle of mince or other sweet herbs boil them not too thick serve the bacon on sippets in thin slices and pour on the broth Pottage without sight of Herbs MInce your herbs and stamp them with your oatmeal then strain them through a strainer with some of the broth of the pot boil them among your mutton and some salt for your herbs take violet leaves strawberry leaves suckory spinage lang de beef scallions parsley and marigold flowers being well boiled serve it on sippets To make Sausages TAke the lean of a leg of Pork and four pound of beef-suet mince them very fine and season them with an ounce of pepper half an ounce of cloves and mace a handful of sage minced small and a handful of salt mingle all together then break in ten eggs and but two whites mix these eggs with the other meat and fill the hogs guts being filled tie the ends and boil them when you use them Otherwayes you may make them of mutton veal or beef keeping the order abovesaid To make most rare Sausages without skins TAke a leg of young pork cut off all the lean and mince it very small but leave none of the strings or skins amongst it then take two pound of beef-suet shred small two handfuls of red sage a little pepper salt and nutmeg with a small piece of an onion mince them together with the flesh and suet and being fine minced put the yolks of two or three eggs and mix all together make it into a paste and when you will use it roul out as many pieces as you please in the form of an ordinary sausage and fry them this paste will keep a fortnight upon occasion Otherwayes stamp half the meat and suet and mince the other half and season them as the former To make Links TAke the fillets or a leg of pork and cut it into dice-work with some of the steak of the pork cut in the same form season the meat with cloves mace and pepper a handful of sage fine minced with a handful of salt mingle all together fill the guts and hang them in the air and boil them when you spend them These Links wil serve to stew with divers kindes of meats Section 2. An hundred and twelve Excellent Wayes for the dressing of Beef To boil Oxe Cheeks TAke them and bone them soak them in fair water four or five hours then wash out the blood very clean pair off the ruff of the mouth and take out the balls of the eyes then stuff them with sweet herbs hard eggs and fat or beef-suet pepper and salt mingle all together and stuff them on the inside prick both the insides together then boil them amongst other beef and being very tender boiled serve them on brewis with interlarded bacon and Bolonia sausages or boild links made of pork on
race of ginger grated as much cinamon beaten fine and a penny white loaf grated also mix them all together with a little salt then stamp some green wheat with some tansie herbs strain it into the cream and eggs and stir all together then take a clean frying pan and a quarter of a pound of butter melt it and put in the tansie and stir it continually over the fire with a slice ladle or saucer chop it and break it as it thickens and being well incorporated put it out of the pan into a dish and chop it very fine then make the frying pan very clean and put in some more butter melt it and fry it whole or in spoonfuls being finely fried on both sides dish it up and sprinkle it with rose vinegar grape verjuyce elder vinegar cowslip vinegar or the juyce of three or four oranges and strow on good store of fine sugar Otherwayes Take a little tansie featherfew parsley and violets stamp and strain them with eight or ten eggs and salt fry them in sweet butter and serve them on a plate and dish with some sugar A Tansie for Lent TAke tansie and all manner of herbs as before and beaten almond stamp them with the spawn of a Pike or Carp and strain them with the crumb of a fine manchet sugar and rose-water and fry it in sweet butter Toasts of divers sorts First in Butter or Oyl TAke a caste of fine roles or round manchets chip them and cut them into toasts fry them in clarified butter frying oyl or sallet oyl but before you fry them dip them in fair water and being fried serve them in a clean dish piled one upon another and sugar between Otherwayes Toast them before the fire and run them over with butter sugar or oyl Cinamon Toasts CUt fine thin toasts then toast them on a gridiron and lay them in ranks in a dish put to them fine beaten cinamon mixed with sugar and some claret warm them over the fire and serve them hot French Toasts CUt French Bread and toast it in pretty thick toasts on a clean gridiron and serve them steeped in claret sack or any wine with sugar and juyce of orange Section 7. The most Excellent Wayes of making all Sorts of Puddings A boild Pudding BEat the yolks of three eggs with rose-water and half a pint of cream warm it with a piece of butter as big as a walnut and when it is melted mix the eggs and that together and season it with nutmeg sugar and salt then put in as much bread as will make it as thick as batter and lay on as much flour as will lie on a shilling then take a double cloth wet it and flour it tie it fast and put it in the pot when it is boild serve it up in a dish with butter verjuyce and sugar Otherwayes Take flour sugar nutmeg salt and water mix them together with a spoonful of gum-dragon being steeped all night in rose-water strain it then put in suet and boil it in a cloath To boil a Pudding otherwayes TAke a pint of cream or milk and boil it with a stick of cinamon being boild let it cool then put in six eggs take out three whites and beat the eggs before you put them in the milk then slice a penny roul very thin and being slic't beat all together then put in some sugar and flour the cloath being boild for sauce put butter sack and sugar beat them up together and scrape sugar on it Other Pudding Sift grated bread through a cullender and mix it with flour minced dates currans nutmeg cinamon minced suet new milk warm sugar and eggs take away some of the whites and work all together then take half the pudding for one side and half for the other side and make it round like a loaf then take butter and put it into the midst and the other side aloft on the top when the liquor boils tye it in a fair cloth and boil it being boild cut it in two and so serve it in To make a Cream Pudding to be boild TAke a quart of cream and boil it with mace nutmeg and ginger quartered put to it eight eggs and but four whites beaten a pound of almonds blanched beaten and strained in with the cream a little rose-water sugar and a spoonful of fine flour then take a thick napkin wet it and rub it with flour and tie the pudding up in it being boild make sauce for it with sack sugar and butter beat up thick together with the yolk of an egg then blanch some almonds slice them and stick the pudding with them very thick and scrape sugar on it To make a green boild Pudding of sweet Herbs TAke and steep a penny white loaf in a quart of cream and onely eight yolks of eggs some currans sugar cloves beaten mace dates juyce of spinage saffron cinamon nutmeg sweet marjoram time savory penniroyal minced very small and some salt boil it with beef-suet marrow or none These puddings are excellent for stuffings of rroast or boild Poultrey Kid Lamb or Turkey Veal or Breasts of Mutton To make a Pudding in haste TAke a pint of good milk or cream put thereto a handful of raisins of the sun with as many currans and a piece of butter then grate a manchet and a nutmeg and put thereto a handful of flour when the milk boils put in the bread let it boil a quarter of an hour then dish it up on beaten butter To make a Quaking Pudding SLice the crumbs of a penny manchet and infuse it three or four hours in a pint of scalding hot cream covering it close then break the bread with a spoon very small and put to it eight eggs and but onely four whites beat them together very well and season it with sugar rose-water and grated nutmeg If you think it too stiff put in some cold cream and beat them well together then wet the bag or napkin and flour it put in the pudding tie it hard and boil it half an hour then dish it and put to it butter rose-water and sugar and serve it up to the table Otherwayes baked SCald the bread with a pint of cream as abovesaid then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar or wallnuts and season it with sugar nutmeg salt the yolks of six eggs a quarter of a pound of dates slic't and cut small a handful of currans boiled and some marrow minced beat them all together and bake it To make a Quaking Pudding either boild or baked TAke a pint of good thick cream boil it with some large mace whole cinamon and slic't nutmeg then take six eggs and but three whites beat them well and grate some stale manchet the quantity of a half penny loaf put it to the eggs with a spoonful of flour then season the cream according to your own taste with sugar and salt beat all well together then
eggs some rose water salt half a pound of refined white sugar and a nutmeg or two work all these materials well together with a quarter of a pound of good sweet butter and some cream but make it not too soft and make your cheesecakes according to these forms To make Cheesecakes otherwayes MAke the paste of a pottle of flour half a pound of butter as much ale barm as two egg shells will hold and a little saffron made into fine pouder and put into the flour melt the butter in milk and make up the paste then take the curds of a gallon of new milk cheese and a pint of cream drain the whey very well from it pound it in a mortar then mix with it half a pound of sugar a pound of well washed and picked currans a grated nutmeg some fine beaten cinamon salt rose water a little saffron made into fine pouder and some eight yolks of eggs work it up very stiff with some butter and a little cream Otherwayes Take six quarts of new milk run it pretty cold and when it is tender come drain from it the whey and hang it up in a strainer press the whey from it and beat it in a mortar till it be like butter then strain it through a strainer and mingle it with a pound of butter with your hand then beat a pound of almonds with rose water till they be as fine as the curds put to them the yolks of twenty eggs a quart of cream two grated nutmegs and a pound and a half of sugar when the coffins are ready to be set into the oven then mingle them together and let them bake half an hour the paste must be made of milk and butter warmed together dry the coffins as you do for a custard make the paste very stiff and make them into works To make Cheesecakes without Milk TAke twelve eggs take away six whites and beat them very well then take a quart of cream and boil it with mace take it off the fire put in the eggs and stir them well together then set it on the fire again and let it boil till it curds then set it off and put to it a good quantity of sugar some grated nutmeg and beaten mace then dissolve musk and ambergreece in rosewater three or four spoonfuls of grated bread with half a pound of almonds beat small a little cream and some currans then make the paste for them of flour sugar cream and butter bake them in a milde oven a quarter of an hour will bake them Make them according to this form Cheesecakes otherwayes FOr the paste take a pottle of flour half a pound of butter and the white of an egg work it well into the flour with the butter then put a little cold water to it and work it up stiff then take a pottle of cream half a pound of sugar and a pound of currans boild before you put them in a whole nutmeg grated and a little pepper fine beaten boil these gently and stir it continually with twenty eggs well beaten amongst the cream being boild and cold fill the cheesecakes To make Cheesecakes otherwayes TAke eighteen eggs and beat them very well beat some flour amongst them to make them pretty thick then have a pottle of cream and boil it being boiled put in your eggs flour anst half a pound of butter some cinamon salt boild currans and sugar set them over the fire and boil it pretty thick being cold fill them and bake them make the crust as beforesaid To make Cheesecakes in the Italian Fashion TAke four pound of good fat Holland cheese and six pound of good fresh cheese-curd of a morning milk cheese or better beat them in a stone or wooden mortar then put sugar to them and two pound of well washed currans twelve eggs whites and all being first well beaten a pound of sugar some cream half an ounce of cinamon a quarter of an ounce of mace and a little saffron mix them well together and fill your talmouse or cheesecakes pasty wayes in good cold butter paste sometimes use beaten almonds amongst it and some pistaches whole being baked ice them with yolks of eggs rose-water and sugar cast on red and white biskets and serve them up hot Cheesecakes in the Italian Fashion otherwayes TAke a pound of pistaches stamped with two pound of morning milk cheese curd fresh made three ounces of elder-flowers ten eggs a pound of sugar a pound of butter and a pottle of flour strain these in a course strainer and put them in short or puff-paste To make Cheeesecakes otherwayes TAke a good morning milk cheese or better of some eight pound weight stamp it in a mortar and beat a pound of butter amongst it and a pound of sugar then mix with it beaten mace two pound of cutrans well picked and washed a penny manchet grated or a pound of almonds blanched and beaten fine with rose-water and some salt then boil some cream and thicken it with six or eight yolks of eggs mixed with the other things work them well together and fill the cheesecakes make the curd not too soft and make the paste of cold butter and water according to these forms To make a Triffel TAke a quart of the best and thickest cream set it on the fire in clean skillet and put to it whole mace cinamon and sugar boil it well in the cream before you put in the sugar then your cream being well boiled pour it into a fine silver piece or dish and take out the spices let it cool till it be no more then blood warm then put in a spoonful of good runnet and set it well together being cold scrape sugar on it and trim the dish sides finely To make fresh Cheese and Cream TAke a pottle of milk as it comes from the cow and a pint of cream put to it a spoonful of runnet and let it stand two hours then stir it up and put it in a fine cloth let the whey drain from it and put the curd into a bowl-dish or bason then put to it the yolk of an egg a spoonful of rose-water some salt sugar and a little nutmeg finely beaten put it to the cheese in the cheese fat on a fine cloth scrape on sugar and serve it on a plate in a dish Thus you may make fresh cheese and cream in the French Fashion called Jonches or rush cheese being put in a mould of rushes tied at both ends and being dished put cream to it To make a Posset TAke the yolks of twenty eggs then have a pottle of good thick sweet cream boil it with good store of whole cinamon and stir it continually on a good fire then strain the eggs with a little raw cream when the cream is well boiled and tasteth of the spice take it off the fire put in the eggs and stir them well in the cream being pretty thick have some sack in a posset pot or deep