egs or Pancakes of herbs and eggs Page 264 Chapter 130 To make fourteen several kinds of Marmalades of eggs Page 293 Lastly The manner to dresse an exquisite dish of stirred eggs called in French ala Hugenotte or Presbyterian Eggs c. Page 310 THE FRENCH Pastry Cook CHAP. I. Containing the manner how to make Rye Paste or Dough. AS for example take a Peck and a half of Rye flower out of which the course bran hath been taken knead the said meal very well with hot water untill you make it become firm This kind of paste or dough will cheefly stand you in stead to make Pasty-crust for your grosser sort of Venson and for gamons of Bacon which are to bee sent afarre off or to bee long kept which said cruft must be strong and at least two or three inches thick To this kind of paste or dough you may adde one half pound of Butter which will make it the better CHAP. II. To make white Paste or Dough for great Pyes FOr Example place on your pastry Table well cleansed three quarters of a peck of fine flower make a hole or hollownesse in the middle of it which concavity the French Pastry Cooks call a fountain add unto it two pound of sweet Butter in case the Butter be hard you mustwork it with your hands before you put it upon the pastry Table to the end that it may become soft when you have mingled the Butter with the flower you may adde thereunto about the quantity of three ounces of salt reduced to powder and immediately also adde thereunto half a pint of fair water after which you may beginne to make your paste or dough which must bee very well kneaded and whilst you are making of your paste as aforesaid you may by whiles sprinkle it with water Now when your Paste is very wel kneaded you must extend it and stretch it forth with a woodden rowling Pin strew some flower both upon and under the dough that so it may not stick to your pastry Table nor rowling Pin. You may observe once for all that it is requisite in Winter to make the paste fatter than in summer to render it the more supple and tractable and on the contrary in Summer or in hot weather you must make the paste lesse fat by a little and consequently put lesse butter therein for to make it firmer for the heat doth over soften the Dough and causeth it to fall which is occasioned by its being made over fat However you must observe thus much alwaies to qualify your paste proportionably unto the finenesse you will have it of You must also observe that in case the weather be cold when you make your paste you shal do well to cover it with a warm cloath when it is half kneaded to the end that it may bee the better mollified after which you may compleat the working and kneading of it untill your dough be throughly stifned and that you do not feel any clots or clutters in the kneading of it CHAP. III. To make very white fine Paste or Dough which may bee useful for Mince-pies and such like to bee eaten hot as also for crust for Tarts Florentines Custards Fools Chees-Cakes Lambs-stones and sweet-breads and the like MAke your white paste as aforesaid and instead of putting two pounds of butter to three quarters of a peck of fine flower you must put three pounds therein And thus you will attain to the making of an excellent Paste for Mince-pies for veal Pies for Pigeon pies for Mutton pies and such like which are to be eaten hot And when you have a mind to prepare a Paste to make such a like Pye of you must give it a thickness of about three or four half Crowns but you must have a care to make the bottome of the pye somewhat thicker that so the Pye it self may be the better supported And when as you intend to make use of such like paste for Tarts Custards Cheese-Cakes white-pots Lambs-stones and sweet-breads and the like you must only give it a thicknesse of about half a crown more or lesse proportionably according to the bignesse of your Pye tart custard or the like CHAP. IV. To make a leaved or Extraordinary thin Paste or Dough. AS for Example lay upon your kneading board or Table half a peck of wheaten Meal flower make a hollow in it and pour a glasse of water into it adde thereunto about half an ounce of beaten Salt mingle all these very well together to make your paste or dough and ever and anon sprinkle it with some water proportionably as you shall finde it to be requisite When this your Paste shall be very well knitted together although somewhat limber you may put it into a Mass or round lump and so let it remain for the space of one half hour or thereabouts to the end that it may become drye and firm after which you may extend it with a rowling-pin untill it bee an inch thick casting good store of flower upon it now and then After which you may take a pound of good fresh Butter which is very stiff and hard and spread the said Butter over your Paste and flatten it upon the Dough with your hands after which you must fold in the four corners of the Dough or else you may only double your Paste in such a manner as that the Butter may be inclosed in it which being thus done you must again extend your Paste and rowle it very thinne with your Rowling-pin then double in again the four corners of your Paste towards the middle spread it abroad again with your Rowling-pin and thus you must fold it and unfold it five or six several times that so you may finally render your Paste as thinne as it shall be requisite Nor must you forget to strow it with a little flower that it may not stick upon your Kneading-board or Table neither upon your Rowling-pin nor Fingers Whensoever you will make use of this thin Paste or Dough towards the making of a Pigeon Pie or any other Pastrie work you may take as great or lesse a quantity of it as you may judge convenient according to the proportion of the Pie you intend to make and having put it up in a masse or lump you may afterwards extend it with your Rowling-pin strowing it with some flower so that you may reduce it to the thickness of about a shilling peece in silver And when you have thus rowled out your Paste for the last time you shall again strow it with a small quantity of flower and then double it again and put it upon one half of the Pie-plate after which you may abate upon the other half of the Pielate the other half of the Dough or thin Paste And finally in this manner you may fashion and shape your Pastie in such a manner as shall bee hereafter described Note that in case you put lesse Butter than is prescribed in your
as much beaten Cinnamon and a little salt you must also adde thereunto about the bignesse of a Hens Egg of white bread crum grated very small as much dry Naples Bisket or in lieu thereof two Macaroons or a few sweet Almons pilled and beaten in a Morter adde thereunto likewise about the third part of a side of a preserved Lemmon being sliced into small bits and about the bigness of two Eggs of the Pastry-mens Cream you may also adde thereunto the yolk of a raw egge or else the bigness of an egge of green Cheese which was made before the Cream was taken off from the Milk whereunto you may moreover adde a few Pine-apple kernels and a few Currans chiefly in the winter season and in Lent mingle all these things very well together with a wooden ladle or with a spoon When these ingredients shall bee very well united you must garnish your Tart pan with a Dough-coffin of fine or leaved paste of the thickness of about half a Crown which said Dough-coffin you must sufficiently fill up with your said ingredients and afterwards frame your Tart lid with small slices of past you may if you please pink and garnish the borders of your Tart and imbellish it with wrought works according to your fancy Put your Tart into the Oven and by turns set it upon some fresh embers you must observe that your Tart will require but a little half hours baking and when it is almost baked you must draw it forth of the Oven and powder it with a good handful of Sugar and a little rose-Rose-water and putting it again into the Oven you may leave it there for a little while afterwards drawing it forth again you may powder it with a little sugar CHAP. XLVIII The manner how to make a Tart of the roots of Herbs TAke Skirrit roots scrape them and cleanse them after which cause them to bee boyled in water until they be sufficiently perboyled then let them dry thorowly and pound them in a Morter you may also sift them through a sieve that so you may only retain the very marrow of them which you must put into a porrenger with as much grated bread or Macaroons as also about the bigness of two eggs of Pastry-mens Cream two handfuls of Sugar and a little rose-Rose-water some Salt Cinamon and other spices according to your own discretion as also Pine-apple kernels Currans and preserved Lemmonpeeles mingle all these ingredients together with about the bigness of an egge or more of melted butter and when this preparative is thus fitted you must put it into a Tart-pan garnished with a Tart Coffin of paste made of very fine or leaved flower Cover your said Tart with slices of paste as aforesaid and put it into the Oven and when it is well-nigh baked you must draw it and powder it with a handful of Sugar and sprinkle it with a little Rose water and after that putting it into the Oven again for a trice only you must again powder it with some Sugar whereby your said Tart will be compleated CHAP. XLIX To make a Tart of raw or green Eruit FIt a Coffin of very fine or leaved paste in your Tart-pan put thereinto a lay of Sugar and after that fill it up with Goose-berries or with red Currans or with verjuyce in the Grape out of all which you shall have taken the kernels or with Cherries neer ripe or with Apricocks cut in two or with Plumbs peeled in which you may leave the kernels if you please and if you bee minded to put your Apricocks whole into your Tart you must peele them and adde unto them a lump of Butter a little beaten Cinamon a few slices of preserved Lemmon-pills and a handful of Sugar more or less according to the bigness of your Tart. Then you must cover your said Tart with a lid of leaved fine dough which you may pink and carve into quarters and then having varnisht it you may put it into the Oven and when it is almost or quite baked you must powder it with Sugar and put it again a while into the Oven as aforesaid CHAP. L. To make a Tart of the mellow of Pumpkins Gourds or of Melons TAke the mellow of a Pumpkin or of a Gourd or Melon cut it into peeces as small as a Nut let them be half boyled in the same water which they will yeeld over a gentle fire and have a care sometimes to turn and stirre them that they may not burn or stick to the pot And that you may have the less trouble with them and cause them to boyl the faster you may adde some water to them but that will diminish their Natural taste When your Pumpkins are thus half boyled you must draw them forth of the water and laying them dry you must cause them to drop out all their moysture or press them in your hands between a Napkin or any other linnen cloth after which you must bruise them and work them fine with a spoon Observe that instead of this foregoing manner of preparing your Pumpkins Gourds or Melons you may take the mellows of them raw and pound it and cause it to bee half boyled in water or Mutton broth and after it shall be thus half boyled fit for to be fryed either in butter or oyl you must pass it through a sieve or coarse cloth to take away the strings of it When your Pumpkins are thus prepared you may put them into a platter or little dish and adde unto them a quarter of a pound and a half of Sugar or more a little Spice some beaten Cinamon and a little Salt you may also put some Pine-apple kernells and Currans therein and a little preserved Lemmon-peele out in slices some of the Pastry Cream or grated white-bread or Macaroons or Naples Biscuit grated or the bigness of an egge of sweet Almonds peeled and pounded exactly in a Morter you may also adde thereunto green Cheese which hath not been uncreamed Adde to all these ingredients as much melted butter as you shall judge fitting or of Marrow or of fat Bacon cut into small slices and if it be on a Flesh day instead of putting Pastry cream into the said Tart you may put some yolks of raw eggs into it Mixe all these ingredients together and make it up into the likeness of a Pudding and if you meet with any difficulty in the mingling and knitting of them together you may adde a spoonful or two of Milk the better to incorporate them Your said Pudding being thus sufficiently prepared you may put a good quantity thereof into a tart-pan which is furnished with a dough Coffin after which you may cover your said Tart with a lid of paste and varnish your said Tart and so put it into the Oven and when it is almost baked you must powder it over with some sugar and sprinkle it with some Rose-water CHAP. LI. To make an Apple-tart or Peartart most exquisitely FVrnish your Tart-pan
put it into the Oven upon some embers which are not over-hot and you must have a care to set your Tart-pan very strait and upright You must let your said Tart stand at least an hour in the Oven by which time it will bee baked and will swell at least half a foot in thickness When your said Tart is thorowly baked draw it and powder it with some Sugar and sprinkle it either with rose-Rose-water or with Orange-flower water after which do but just put it into the Ovens mouth that it may become frosted which will be effected in half a quarter of an hours time and then you may serve it up to the Table CHAP. LVI The manner how to make a Fueillentine or Puff-paste PUt into a Dish or Porrenger the bigness of two Eggs in Pastry Cream a quarter of a pound of Poweer-sugar a yolk of a raw Egge a few Pine-apple kernels and Currans a little preserved Lemmon peel small sliced a little beaten Cinnamon and a good quantity of rose-Rose-water All these things you must mingle and beat together with a Ladle or with a Silver spoon and adde thereunto some juyce of a Lemmon or Orange-flower water but you must not put in much of either Or instead of all these ingredients you may only compose your preparation with Pastry Cream alone with grated white-bread or Biscuit a few Currans Sugar Cinamon and a few drops of Lemmon juyce Having thus fitted your Composition or mixture you must make two Coffins of paste of fine leaved dough each of them of the bigness of a Pewter or Silver plate put one of your Coffins upon a peece of Paper into which you may pour your aforesaid mixture which you must spread abroad with your Ladle or spoon after which you must wet the borders of your Coffin and after that you must cover it with another Coffin of paste you must have a care well to cloze the borders and edges of your said Coffin and to fasten them together in the fashion as those of a Tart and so put your Tart into the Oven which will require but one half hours baking or thereabouts When your said Tart shall be almost baked you must powder it with Sugar and sprinkle it with some few drops of rose-Rose-water or rather Orange-flower water and putting it into the Oven again let the Sugar become frosty and having drawn it forth the last time powder it with Sugar again as in the former chapter You may also make and bake such a Tart as this which we have even now described in a Tart-pan so likewise may you make them of several sizes and those according as your own fancy will lead you and you may serve them up to the Table piping hot severally or joyntly according as you have company and occasion all which depends on the will of those who are to spend them as aforesaid CHAP. LVII The manner how to make small Tarts of all sorts PRepare your paste but let it not be so fine as for your fore-going Tarts let it be at least a half Crown thick proportionably unto its bigness and observe that the bottom of your said Tart must be thicker than the rest Your crust being well dried you may fill it with Pastry Cream or with Comfets or with Fruit or with Cheese all which you must season with Sugar with Currans with Pine-apple kernels with Cinamon or with sweet powdered spices with fresh butter and other ingredients in the same manner as you would make the fore-going Tarts When your said Tart is thus filled up you may cover it over at top with some lays of paste small sliced and having powdered it with sugar you may put it into the Oven and after it is well baked you must again powder it with sugar and sprinkle it with a little Rose-water and thus you may make all sorts of small Tarts to be eaten hot CHAP. LVIII To make a Cheese Turt or a Flawn or Cust ard TAke about the bigness of two handfuls of green Cheese uncreamed or unskimmed and about the bigness of a Wal-nut or two of the best old Cheese well grated or scraped or else cut into small peeces adde thereunto some Salt and about a quarter of a pound of butter unsalted and melted adde thereunto the whites and yolks of two or three Eggs mingle all these together and beat them throughly the better to dissolve them and if your mixture bee too thick put a little cold water into it but in case your Cheese bee very green indeed and hath Whay in it you must not at all adde any water to your said mixture to the contrary you must press out the said Whay for that otherwise your mixture would be too flashy and washy Reduce this your mixture into a body like unto good thick and well boyled broth and porridge as thick as glew whereunto you must also adde the bigness of an Egge in fine flower or the crumbs of white bread grated fill up your said Tarts with these like ingredients or pudding and put it into the Oven till it be well baked after which you may powder it with sugar Observe that in the making of these Cheese Tarts you may make use of Hogs-greace instead of butter CHAP. LIX Other sorts of Tarts and Cheese-Cakes which are made of a finer stuff or dough and are usually the good Wives Tart or a Tart for a friend in a corner BEat two or three yolks of Eggs together with one handful of powdered sugar and when they are very well dissolved pour them into the paste Coffin or into the crust which you have prepared for the Tart spread this first mixture about your Tart after which lay upon the top of it as much Cheese-cake-pudding and other ingredients prescribed in the making of ordinary Cheese-cakes Your Tart being in this manner sufficiently filled up cause it to bee baked and when it is almost baked powder it with sugar and sprinkle it with some Rose-water after which return it into the Oven again that so it may be compleatly baked and that the sugar may become frosty CHAP. LX. Another manner how to make a Cheese-Cake PRepare your Crust and when it is become dry and firm fill it up with a good lay of dry Cheese as for example of those Cheeses which in France they commonly call Angelots being little round Cheeses about the bigness of two Peeces of Eight or two Crowns you must put of these about the thickness of a fingers or thumbs breadth and let this Cheese be cut into small slices or let it be well crushed squeezed or beaten in a Morter adde thereunto a pretty quantity of good fresh Butter some yolks of Eggs well beaten after which cause it to bee balâ—ed Now in the Province of Picardy such like Tarts are called unbuttoning Tarts for they cause men to relish a cup of Wine very well Moreover this Tart may be farre better relished if you adde all the ingredients together viz. your eggs your
or Squares and put them upon paper and you must observe to let your Oven harth be very hot in the same manner as your Ovens usually are when the bread is taken out of them and you may observe that these kind of Biskets must be dried in a stove CHAP. CV The manner how to make Sugar-frosted Biskets CLarifie a quarter of a pound of Loaf-sugar and cause it to bee baked until it attain to the consistency of a thick sirrop or like unto sugar rosat or lossinges of Damask rose-sugar after which adde thereunto two whites of eggs reduced to froth beat all these things together and spread them upon a paper in the form of small Biskets and let the Oven bee but very mildly heated CHAP. CVI. The manner to make Biskets of Pistaches TAke Pistaches and shale them cause them to bee pounded in a Morter and you may mingle them in the fore-going Chapters mixture for Sugar-frosted Bisket and this will frame you a kind of a pleasant green Bisket CHAP. CVII The manner to make a Gamby Bisket that is to say a crooked form of Bisket or Kertled Bisket TAke fine leaved paste after it hath been well foulded and that it is squared with four corners you must make your Pasty Coffin of about the thickness of a half Crown and afterwards cut it out into whatsoever shape you please and place them upon the paper Let them have an indifferent coole harth or Oven and it will bee time enough to put these Biskets into the Oven when you draw your other Pastry work out of the Oven and these kind of Biskets require about half an hours time to be baked and when they shall be thus well baked you may glase them well over with sugar CHAP. CVIII The manner how to make Lenton Bisket or Bisket to bee eate in Lent AS for example you must take half a pound of sweet Almonds well peeled and pounded in a Morter one pound and a half of powder sugar and about the bigness of a small Almond of Gum cantraga dissolved leasurely in a spoonful of warm water Mingle all these things together in a Morter with a couple of whites of eggs and a spoonful of the juyce of a Lemmon or instead thereof grate therein about the bigness of a Hazel Nut or of a Nutmeg of the Rine of a raw Lemmon peele and you must likewise pound all these things in a Morter at least for the space of one hours time and you must reduce it into a paste a little finer than a Marchpane insomuch that you can hardly any more knead or work it When your paste is thus prepared you must place it upon your kneading-board and you must work and harden it thereon with a little sugar powdered and with a little meal mingled together after which stretch out the said paste with the rowling-pin and give it two or three turns that is to say that you must stretch out your said paste and fold it in again three or four several times with your rowling-pin just as if you intended to make fine leaved paste finally you must emplain and even it throughly and make it about the thickness of a peece of Eight or of a Crown and you must cut it in even parts or long morcels in the same form and manner of your Flesh days bisket after which you must spread it upon paper and so put it into the Oven giving it a gentle harth like unto that when you intend to bake Cinamon bisket CHAP. CIX The manner to make common or ordinary Marchpane TAke a pound of sweet Almonds new and sound ones put them into almost boyling water let them soak in it about a quarter of an hour from off the fire only to soften their skins after which having peeled them and as you have peeled them you must put them into fresh cold water All your Almonds being thus peeled you must rowl them in two or three waters and after that you must lay them upon a drain or put them in a Cullender to be strained which being done you must pound them in a Marble or Stone Morter adding at several times about half a little glass full of Roses in the pounding of them to hinder them from making of oyl You must pound your Almonds until such time as that they are reduced unto a very fine paste and that they be throughly bruised insomuch that when you handle the said paste you do not finde any thing therein that is hard or rough you must also have a care that this your said Almond paste be firm enough when it is thus pounded which will oblige you to put a little Rose-water into it as you do pound it Your Paste being thus prepared you must adde thereunto powder sugar about half a pound or three quarters of a pound for one pound of peeled Almon is mingle well together the sugar with the pounded Almonds and adde thereunto the white of a raw egge after which you must again beat all these ingredients very well together in a Morter with a Pessel and when your paste shall be sufficiently cemented and knitted together take it our of the Morter and put it into a dish After which knead your said paste upon a clean Table and now and then powder it with some powder sugar instead of flower for to hinder the sticking of your said Almond paste upon your hands or Kneading-board or Table Cut this said Paste into as many peeces as you please and shape them into any form whatsoever you will your self and if you be minded to make Tarts of it you must make them as thick as seven or eight fheets of paper and when you have shaped them set them upon white paper after which you must put them into an Oven which is above half cold to dry your said Marchpane almost half dry but not to burn it wherefore your Oven must but just be warm so that you may put your said Marchpane into the Oven after you have drawn your Bread or Bisket out of it When your said Marchpane is thus baked or dryed draw it forth of the Oven to glase it that is to say to varnish it speedily with sugar frost which you may spread over your Marchpanes either with the back of a silver spoon or with your knife after which you must put your Marchpane into the Ovens mouth again to dry the frosted sugar which will bee done in a half quarter of an hour or thereabouts and afterwards draw your Marchpane for good and all and if you please you may after it is drawn stick on the top of your Marchpane some slices of Cinamon and of Lemmon peels preserved which you must do before the frosted sugar is grown cold that so you may not break or ravel the same Note that your Marchpane will require more time to bee dried in a Stove but both your frosted sugar and your Marchpane it self will bee farre more beautiful and will eate farre more pleasingly
with pepper and fry them all together and when they are well fryed pour the yolks of two or three beaten Eggs into it dissolved with a little verjuice stir all your said mixture into your pan and when your Eggs shall bee sufficiently fryed dish it up all together and grate some Nutmeg upon it if you please The Ninth manner being stirred Eggs with green sauce As for example beat four egges in the same manner as you would make an Omelet season them with falt and with a little pepper and spice adde thereunto about the bignesse of an Egg of grated white bread or as much fine flower mix all these ingredients very well and adde thereunto as many spoonfulls of green sauce as there are Egges after which pour this mixture into a dish in which you shall have melted about the bignesse of an egg of fresh butter very hot and brown fryed cause these your said eggs to fry gently and stirre them with a spoon untill they be sufficiently fryed to your liking The Tenth manner being another kind of Marmalade made of stirred Eggs. Dissolve both the white and yolks of six eggs together with about six spoonfuls of Rose-water or Fountain-water add some salt and a grated Macaroon unto it and the bignesse of a Wal-nut of grated white-bread or instead thereof two Macaroons will suffice and about the half of a side of preserved Lemmon peel either shredded into smal flices or grated Pour all this mixture into a dish in which there hath been about the bignesse of an Egge of fresh butter melted Let these Eggs bee fryed therein and turn them now and then with a spoon in the same manner as you do your other stirred eggs When this your said Marmalad shall bee sufficiently fryed though you must not let it become too dry take it off from the fire and you may add unto the said Eggs a spoonfull or two of Hipocras or of Malmsy or of Sack which you must put into them when they are half boyled after which you must very well stirre them with a silver spoon and let them fry easily These Eggs are more pleasing being eaten cold than hot and when they are fryed you may put them into a Dough Coffin of very fine paste and so make a handsome Tart of them The Eleventh manner being Egges stirred with Almonds Take a Bisket or two which are slender ones separate the top from the bottome and cause them to bee toasted by the fire cause also as for example four eggs to bee boyled hard and take out their yolks dissolve them in a Porenger with a spoon adde thereunto three other yolks of raw Egges two Macaroons reduced to powder or about the bignesse of a good egg or a little more of peeled Almonds which have bin exactly pounded with some rose-Rose-water and two spoonfuls of Sugar salt at your own discretion and having mixed all these things together you may add thereunto some preserved Lemmon peels small shredded After which taste your said Mixture and in case you deem it to bee well seasoned put it upon a small fire and dissolve it with a silver spoon And when it is very hot add thereunto some morcels of toasted Biskers about the bignesse of half a Crown or thereabouts stick them somewhat deep into your said Marmalad that they bee quite covered therewith but however in such a manner as that they may easily be gotted out with a Fork and so proceed to finish your Almond stirred eggs The Twelfth manner being yet another kind of stirred Eggs. Season Mouscherons very well and cause them to bee boyled to which you may adde some Sparagus cut into morcels and when your said Mouscherons are ready to bee served up break three or four eggs into them and mingle them together and cause them to bee fried with the rest of your ingredients until they be sufficiently knitted or united together The Thirteenth manner being Egges stirred according to the Polonian Fashion Cause grated white bread to bee steeped in any broth whatsoever after which you must pound it well in a marble Morter and so put it into a dish break twelve eggs or more into it adde thereunto a little salt and five or six spoonfuls of broath which you must at several times and by degrees pour into your said eggs whilst you are a dissolving of them after which put a little preserved Lemmon peels into it either small shredded or cut into smal slices pour all this mixture into a dish in which you shall have caused some fresh butter to bee fryed half brown cause these eggs to be gently fryed and stirre them until they are well hardned and knitted together and instead of Meat broath you may make use of milk in the composing of these your said Polish stirred eggs The Fourteenth manner being exquisite and Courtly buttered Egges Take for example ten yolks of fresh eggs put them into a dish with as many spoonfuls of jelly or of Meat pottage boyled without herbs and which hath had the fat skimmed of put the said broath into your eggs by degrees and by spoonfuls that so you may the better dissolve the yolks of your eggs into your said Meat broath unto which add half a quarter of a pound or a whole quarter of a pound of powder sugar and an ounce of preserved Lemmon peel either grated or cut into small slices or very little bits let all these ingredients steep together for the space of one half hour after you shall have added some salt to it in case you suppose the broath bee not salt enough of it self Finally you must put four spoonfuls of rose-Rose-water into another Porringer with half an ounce of sugar and let them boyl but about half a dozen boylings up only and after that pour into it your prepared and seasoned eggs as aforesaid cover your said dish and cause them to stew gently as you did your eggs and milk or if you please you may tame them with a silver spoon in the same manner as you did your egges and verjuyce And when they are well mingled and joyned and begin to be hardned take your dish off from the fire and when the said eggs are become somwhat cold you must put about an ounce of powder sugar upon them and sometimes a little Musk is added unto them being dissolved in Rose-water or in Cinamon water You may keep these eggs till they be half cold before you eat them if you please and they are likewise very good though they are quite cold you may eat them either ways at your own pleasure The Fifteenth and last manner of stirring of Eggs called in French ala Hugenotte or the Protestants manner Cause five or six eggs to bee well beaten and pour them into the gravie or juyce of a Legge of Mutton or of any other roasted meat stirre them well together over the fire and adde some salt unto them You may also adde some verjuyce or the juyce of an Orange to
Nutmegs and salt and Cinnamon and Rose-water and sugar and some Currants and two or three eggs and a little sweet herbs minced very fine with some grated bread mix them together and bake it in a dish between sheets of puf-paste and serve it hot To make Florentines of Apples Take your Apples and pare them and slice them and core them then mince them and season them with beaten Cinnamon and Ginger Rose-water Sugar and Currants and so bake it in a dish between two sheets of pye-paste these are good either hot or cold for service Other Florentines You may bake any fruit as Apples Damsons Cherries Plums or Pears if your Pears be first baked in a pot for you must understand that puf-paste will not ask above an houres baking therefore the stuff of the Florentine must be so tender as will ask no longer time now I have shewn you how to make Florentine which is seldom used this paste for any thing besides but for fearn tarts or laye tarts when it must be cut out out in branches such as will give you patterns for baking only upon papers and after your paste is baked lay on the preserves or lay stuff c. Other Tarts All manner of fruits as Pears Goosberies Rusberies and such like must be all baked with whole spice and sugar as this I have set down only in Pipines you may put Orengados in slices if you will and for the fashion you may make use of any fashion I have set down To make an Olive Pye Take part of a leg of veal and slice it into thin slices then take a few sweet herbs and mince them then take a few Currants and Nutmegs and Pepper and your minced herbs and salt and strew upon the slices of veal and roul up every piece of veal by it self and lay them in the pye with Dates Mace Barberies and butter and so close it bake it and liquor it with varges butter and a little sugar and so serve it hot Sauces Sauce for yong Rabits roasted Take juice of Orenges with the gravy and a little vargice salt and pepper â—tir all together with a little fresh butter and so serve it Sauce for a Capon roasted Take a peny white loaf and grate it and boyl it in a little water with a whole Onion and when you take it off put to it a little fresh butter and sugar Sauce for a Feldefare which will serve divers other birds Take a little vinegar with a little Orenge peel and a white bread-toaft with a whole onion these put in the pan under them and after serve them up together Sauce for a Woodcock Boyl Onions if they be drawn with a little pepper and salt boyl them together and so serve them Another Take toast of white bread if not drawn with juice of Orenges and vine-leaves roasted upon them and then crumble them into the sauce with a little bit of sweet butter and so serve it Sauce for roasted Larks Lard them and when they are roasted make your sauce with crums of white bread water and salt boyled together To make Gallendine or sauce for Venison or Turkeys Take a pint of Claret wine a little fair water and a little white water-vineger beaten Cinnamon beaten Ginger a few whole Cloves and some grated Bread a little Sandars and a little Rosemary and sugar and as you think fitting boyl them well together and it is made Sauce for a roast shoulder of mutton When your mutton is at the fire set a clean dish under it and put into the dish some Claret wine and a few Caphers and a whole onion and baste your mutton with the Claret wine which is my dish c. and throw salt on it and when it is roasted take the dish which is under it and blow or take off the fat and save the wine and the gravee and the Capers and the juice of some Oringes and when your mutton is dished when it s baked scoltch it with a knife and throw salt upon it and poure the sauce on the top of it and throw on some sliced nutmegs and a little Oring Peels finely mixed and so garnish it with sliced Lemons and serve it Sauce for a Carpe Cut some small Oysters with a few Caphers Mace Nutmeg salt and Pepper and boyl them softly on the fire then adde a little fresh butter not forgetting to adde some of the blood of the Carp to it and rub the dish with a clove of Garlick dish it up the bread being soaked in the sauce Sauce for a Barbile Take the quantity of half a pound of fresh butter with a little varges thicken it with the yolks of one or two eggs To boyl Flownders after our best English fashion Take about the quantity of a pint of white wine a little whole mace and pepper with a little young Thyme and season it with varges and salt to which adde a little sweet butter and so serve it To souce a Gurnet Take of the best white wine vinegar with some Time Fennel and a little Parsly and let them boyl well together adding a little salt keep it in a close vessel and put in the fish To boyl Salmon Thornback Conger c. Boyl them with a little water and salt and sweet herbs as Time Winter-savoury Rosemary c. but remember to keep it alwaies well scummed then adde a little vinegar and let them boyl till it be tender you must also remember to blanch the Thornback while it is hot To stew a Trout a rare dish When they are orderd fit for stewing put white wine to the Trout a little water with fresh butter a few sweet herbs minc't and with a little loaf-sugar put to them and let them not stew above half an hour and with a soft fire some adde two or three hard egges slic't and put upon the Trouts when you serve them in To murine Carps Take a quart of water to a Gallon of vinegar a good handful of Bayleaves as much Rosemary a quarter of a pound of pepper beaten put all these together and let it seeth softly and season it with a little salt then fry the fish with sweet oyl then put it in an earthen vessel and lay Bay-leaves between and about the fish and pour the broth upon it Another excellent way to dress divers sorts of fish Take a piece of fresh Salmon and wash it clean in a little Vinegar and water and let it lye a while in it then put it into a pipkin with a cover then put to it some six spoonfuls of water and four of vinegar and as much of White wine a good deal of salt a handful of sweet hearbs a few Cloves a little Cinnamon and Mace and being in a pipkin set it in a kettle of seething water there let it stew about three hours The like you may do by Carps Eels and Trouts To boyl a fresh fish as a Carp c. Take a Carp or other and put them into a
deep dish with a pint of White wine a little large Mace a little Time Rosemary and sweet butter and let them boyl between two dishes in his own blood season it with Pepper and Varjuice and so serve it then in sippets To pickle Oysters Take Oysters and wash them clean in their own liquor then let them settle then drain it and put the Oysters to it with a little Mace and whole Pepper as much salt as you please and a little Wine-vinegar then set them over the fire and let them boyl leisurely be sure to skim them as the skum riseth when they are enough take them out till the pickle be cold then put them into any pot that will lye close and so barrel them in small barrels To souce a Carp Take your Carp and draw it and wash it with water and falt and vinegar but not let it lie in the water then set on your pan and put in it some water and salt and a little wine vinegar White or Claret Wine and a bunch of sweet hearbs and a little Mace let there be as much liquor to boyl it as will cover it and keep it soused in the same liquor and serve it To souce an Eele Take your Eele and souse the skin of it with salt till the skin be gotten off but do not flea off the skin then slit it down the back take away the inward parts then wash it well and cut away the head and the tail and take sweet hearbs Nutmegs and Pepper and salt and strew it up the midst of the Eele and roul it up into a roul and bind it up and then boyl it in water and salt and vinegan and White wine and Bay-leaves and when it is boy led binder take it up into a pan and put the liquor it was boyled in into it and so let it stand to be cold and eat it with vinegar To souce a Pig Take a sucking Pig and salt and draw him cut him down the chine and the breast into two sides and take out the bones and lay the sides in water two or three houres then wash them well out and take a few sweet hearbs and mince them fine and strew on the inside of the sides some blades of Mace and a handful of salt then roul off each sides of the Pig like a Coller of Brawn and bind them with pack thred and boyl them with fair water and a little vinegar till they be tender then take them off the fire and let them lie in the liquor till they be almost cold then take them up and put them in sousing-drink made of White wine-vinegar and water and salt To make the best sort of minc'd Pyes A minc'd Pye of Mutton or Beef the meat must not be parboyled but minc'd raw with the suet and seasoned as the Veal and altogether costly as also you must put Raisins in this meat which will eat very well cold or hot A Potato Pye Boyl your Potatos tender and then peel them and let them be cold then season them with beaten Cinnamon Nutmegs Pepper a little let the pieces of your Potatos be cut indifferent and fill up your Pye then put the marrow of two or three bones to them and some Dates cut in halfs a little Mace some Barberies or Grapes or Lemmons and some Citron Suckets then put in half a pound of Butter and close it and bake it liquor it with the liquor you make for a Chik in Pye A Hartichoke Pye Take Hartichokes and cut away the green leaves from the bottoms till the bones look white then boyl the bottoms as much as if they were to be eaten take out the core and season the bottoms being cut into four parts as you did the Potatoes and put all things into that Pye and bake it and liquor it as the other A Skerret Pye Boyl your skerrets and peel them and cut them off indifferently then season them and put all things to them as to the other Pye and close it and bake it and liquor it likewise and serve it hot An Oyster Pye Take three pints of Oysters and parboyl them a little and when they are cold season them with Nutmegs Pepper and salt and put them into your Pye and some Marrow Dites Mace Barberies Lemmons and Butter then close it and bake it and liquor it with varjuice Butter and Sugar and serve it Au Eele Pye Flea your Eels and cut your Eels into pieces and season them with Nutmegs Pepper and salt and lap them into the Pye and put in them som Crurants Prunes Dates Mace Barberies Lemmons Butter and Sugar and so serve it For to boyl Rubits You must boyl them in water and salt and take some strong broth Ale a little White wine a bunch of sweet hearbs some Onions sliced if you love them a quarter of a pound of Samfâ—age a good handful of parsley boyl these together then put in a little vinegar and a good piece of sweet butter and let it just boyl up and so serve them being dished To stew Oysters Take a pottle of Oysters and save the liquor of them thus wash the Oysters clean from gravel and shels put them then into a pipkin and put their own liquor to them again and a little vinegar a little large Mace Onions whole being peeled with a bunch of sweet hearbs and a little grose-pepper let these boyl together till the Oysters be ready then put away the liquor from them and take one pound of sweet butter shake it with the Oysters till the butter be melted and the butter will be thick So serve them on sippets and garnish them but take away the Onions A Sauce which will serve for Cocks or Purtridges or Phesants or Ducks Take two or three Onions and peel them into some water put grated bread Pepper and salt into it boyl these together a pretty while till it begins to be pretty thick then takeaway the Onions and put to it a piece of sweet butter and some Lemons cut small and so put into the dish but let it not boyl after the butter or lemon To make White broth Take your pipkin with some broth of the Capon or Hen then put in a pint of White wine with half a pint of Sack and the Marrow taken out of three or four bones as whole as you can then put in some whole Cinnamon some sliced Nutmegs some large Mace some Dates cut in halfes three or four Pippins pared and quarted boyle all these together till your Marrow be very well boyled then sweeten it very well with Sugar then take the yolks of ten or twelve eggs and bear them very well and drain them with a little varjuice and when your pipkin hath staid off the fire a pretty while put your eggs in but stir it well for fear of curdling then serve it in with your Capon or Hen with the Marrow Dates or Spice on the top to garnish it forth To make a Florentine of
a making of broath and after that the said milk is perfectly soked and dissolved you may adde the rest of the half pinte of milk thereunto and so let it boyl like unto a broath Note that you must spare a little of your milk that so you may put it in the Cream whilst it is a seething in case it should grow too thick Now when this said Cream shall be half boyled pour into it your almonds which you shall have prepared as aforesaid and you must have a care to stirre the whole very well whilst it doth boili and to salt it likewise And when as this composition shall bee well boyled and thickned to a competent consistency you must pour it into a Porenger and let the said cream rest in the same manner until the next day or at least so long time untill it bee converted into a gelly insomuch that you may bee able to cut it with a knile just as you do other gellie paste or dough CHAP. XII The manner to make Lenten Cream TAke a pint of good Cows milk and cause it to be boyled take also a little more than half a pint of flower dissolved in milk and pour it into the boyling milk after which adde thereunto a good quarter of a pound of sweet Almonds peeled and beaten in a morter together with a little Milk and you must observe that they must bee a little lesse beaten than those you intend to make Macaroons or little sweet Fritter-like buns withall you must salt your said Cream whilst it is a boyling adding thereunto a quarter of a pound of fresh butter and you must alwaies stir this composition whilst it is a boyling and towards the latter end you may thereunto adde a small quantity of steeped Saffron in milk to give your said Cream a pleasant colout and when your said Cream shall bee thus boyled to a sufficient consistency you may dish it up in porengers untill such time as it is fixt and setled and so let it rest till you have occasion to make use of it CHAP. XIII The manner how to make sugared Ice or Frost TAke an earthen dish and put hereinto as for example a quarter of a pound of suger powdered very fine adde thereunto the half of the white of an egge and a silver spoon full of Rose water or more if it bee requisite Beat all these ingredients together untill the whole be reduced to a consistency of a thick Sirrop or like unto clear broth The Pastry Cooks call this composition sugered Ice or Frost because they make use of it to glosse their pasties and March-panes and their English pyes upon which it must bee gently and suddenly spread according to the directions which shall hereafter bee given theron either with the back of a little spoon or with a knife or with a pencill in the same manner as your varnish is applyed to the Pastry-works CHAP. XIV Several general advertisements concerning the Pastry Art OBserve that in case you have but a few pasties or pyes to bee baked in a great Oven you shall not therefore need to heat the whole Oven but one part thereof proportionably to the pyes you have to bake Curious house-wives and Lovers of this Art have purposely small Ovens fitted for this use at their own dwellings and others are so exact that they have portative Ovens which may bee transported from place to place Your Cooks they for the most part make use of covered Tart pans wherein they bake their delicate Cakes Tarts and exquisite pyes Observe That whensoever wee do speak of or allege the word pound as for Example a pound of butter wee do thereby mean the pound which doth weigh sixteen ounces or two marks of Goldsmiths weights and thus of all weights proportionably Observe also that when we mention or allege a Pinte that wee mean the pinte according to the Parisian measure the which doth contain the weight of two pounds of water within an ounce or thereabout and almost the same quantity in wine The Choppin as they call it in France is half a pint and the Septies as they call it is a quarter of a pinte And although these measures have several appellations according to the respective places where they are used However you can never bee mistaken in case you stick unto the weight of the measures which are by me propounded Observe therefore that when we speak of a pinte of milk that such a pinte most weigh three pounds within an ounce or there abouts and all the other measures proportionably and consequently the Posson as the French call it of Milk being the eighth part of a pinte of milk according to the milk-maides measure must weigh five ounces and a half and three drams or thereabouts Observe also That when wee speak of a French Bushell of meal wee do thereby understand the meal that is boulted and without Branne and such a bushell of meal must weigh twelve or thirteen pounds or thereabouts And of the other measures proportionably viz. That the half Bushel must weigh six pounds or a little more The quarter of the bushell must weigh three pounds full and good weight The Lition as they call it or pinte being the sixteenth part of a bushell of meal flower must weigh three quarters That is to say twelve ounces And thus you have the generall observations concerning the measures and weights which are commonly used in Pastry work CHAP. XV. The manner how to put a Gammon of Bacon in Paste CAuse your Gammon of Bacon to bee steeped in water more or lesse according unto its bigness thicknesse and drynesse In case a Gammon of Beacon bee very bigge well smoaked and dried as your Mayence Gammonds and Bayonne Gamons usually are you must let them steep in the water for at least the space of twenty and four hours or more and then you may give a guesse whether or no your Gammon bee well steeped Which that you may the better be able to judge of you shall take it out of the said water and make an opening or hole in the midst of the flesh drawing forth a little peece of it and by tasting it you may bee able to judge whether the salt and brine be sufficiently extracted which having done and finding it according to your expectation you shall thus prepare it for to bee put in paste In the first place therefore you must pare the top of your Gamon untill you come to the quick flesh that so you may take off the superficies or upper part of the flesh all that you judge to be too dry salt after which you must also take away the skin or upper part and you must also cut off the knuckle Now having prepared your Gammon in this manner you must knead as much dough as you shall judge requisite for your pasty and you must make your crust at least two inches thick or thereabouts and upon the middle of the bottome of your
produce a rare Tart. CHAP. XXVI Another manner how to make a Tart of minced meat TAke either Veal or other good meat which is wel perboyled if it be a good Capon it is the better flea it take out the sinnews and the bones after which mince the meat thereof very small and pound it in a Morter adde thereunto a little fresh Cheese and as much old Cheese grated or shredded very smal put therein six Eggs well beaten and as much marrow as you shall think fitting or in stead thereof as much fat Porke small shreded adde and mingle these things all together and season them with salt well powdered as also with a little spice or beaten Cinamon When you have thus prepared your ingredients you may put in a Tart-pan a paste of leaved dough garnish it sufficiently with your puddings or rowls after which cover it with a lid of paste make a small hole on the top and let the said Tart be sufficiently baked CHAP. XXVII To make a Pie after the Cardinals manner SPread abroad into a little Tart-pan or in a white lattin square Pie-pan leaved paste or dough as thick as almost a half Crown and let it hang over the Tart-pan on all sides fill up this pasty sufficiently with raw Veal or any raw Fouls flesh whatsoever or if you please let it be perboyled that is to say let it be above half boyled and let it bee very small minced with the self same quantity of Marrow or Beef suet and let this composition be seasoned with salt spices you may likewise adde thereunto some Pine-apple kernels and a few Currans as also a few morsels of the yolks of Eggs hard boyled When as this your said pie shall be well garnished filled you must curiously cover it with a crust of leaved paste and then cause it to be put into the Oven Some Pastrie men do put Sugar into these kind of Pies as also a sweet sauce when as they are half baked moreover if these pies bee but little ones you may cause them to be baked in a little brass Oven which is portable CHAP. XXVIII The manner to make a Pastie according to the English manner TAke a young Hare which is very tender which is uncased take off all its skin cut off its head and feet flatten its stomack and beat the said Hares flesh also very well to the end that it may become the shorter make little slashes in the back and thighs of the said Hare but let them be long and deep enough or else if you please you may cut the said Hare all in peeces and afterwards lard the flesh thereof with small slices of fat Bacon When your Hare shal be thus prepared you must make your Pasty of a sufficient bignesse and let it bee at least two good inches thick place it upon a sheete of paper and upon the end of your said pasty you must place a lay of Marrow or of beef suet or of fat bacon very small shreded this lay or bed must bee as long and as broad as the whole Hare and season this lay of marrow and suet with salt spices after which you may lay the Hare upon this bed of marrow with its belly downwards and if so bee you have cut the said Hare all asunder you must place all the several parts in their proper places again after which you must season the said Hare with salt spices and on the top of the said Hare you must again place a lay of marrowor suet Minced and afterwards garnish your said Pye with Lambs-stones and sweet-breads of all sorts with Currans with Pine-kernells well washed with the ryne of Lemmons preserved cut in small slices adde hereunto likewise small morcels of marrow Muscherons Pistaches if you have any Calves reignes Cocks combs perboyled the yolks of hard Eggs quartered or whole and Capers if there be any to bee had You must mingle all these Lambs-stones and sweet-breads together and season them with a little salt spices and after all these Lambs stones and Sweet breads shall bee placed upon the Hare You may cover it with a slight lay of minced suet and put some few slices of fat Bacon upon it upon which you may spred all over half a pound of fresh butter which you must place upon the whole and above the butter you must put a good thumping handfull of suger When your Pye shall bee thus prepared and furnished cover the hole with the other end of your paste which remained unused and when your pye shall bee well covered and fashioned you must wash it on the outside or burnish it and so cause it to bee put into the Oven upon a sheet of paper and have a care not to break it After this pye shall have been in the Oven for the space of one half houre you must make a hole in the middle of the upper crust that so it may not burn And you must keep the Oven as if it were for a Turky-pye This said pye may be very well baked in two hours time Some Curious pallats do steep half a grain of Musk with a drop or two of rose-Rose-water and do poure it into the said Pye in their filling of it up but the sent of the Musk doth for the most part ostend the Female sex and some Males too wherefore it is far better omitted and deemed best not at all to put in any When this your Pye shall be well baked you must draw it forth of the Oven and you shall spread gently upon the crust thereof frosty suger which may bee done with a knife or with the back of a silver spoon and this said frosty Suger must be as thin almost as a sheet of paper So soon as your said Pye shall bee washed or burnisht with this Frost you must put it again into the Ovens Mouth for the space of a half quarter of an hour to make the said frost drye And you must note that the heat must bee very moderate that so the said Frost may remain white for if the Oven should prove to bee over hot the said Frost would turn red or yellow as soon therefore as your said Frost is dryed you must draw your Pasty out of the Oven and you must serve it up to the Table as speedily as you can least that your Pye should take cold and that as then the frost should melt CHAP. XXIX To make a Pasty according to the Sweisses fashion MAke a Pasty of half leaved Dough and make the crust at least an Inch thick put into the bottome thereof a good handfull of minced veal with suet after which you may garnish your said Pye with a Hare or Conny cut asunder season the meat thereof with salt spyces adde good store of Spanish Ches-nuts thereunto Muscherons a Leek or an Onion bruised or cut in quarters and some sorts of Junkets if they are to be had after which place theron a handful ofminced veal with suet and six or
butter and your cheese as also the rest of your spices and seasonments and so make them up into a pudding all together before you put them into your Pastry Coffin and you must also observe that instead of old dried Cheese it will bee fair to put two sorts of green Cheese into your said Tarts the one whereof must be a little staler than the other CHAP. LXI Another manner to make a Cheese-Cake Custard or Flawn. TAke a half pound full weight of fat Cheese which is as yetsoft but well and throughly dried bruise it upon your Kneading-board or dresser whereunto adde a good quantity of sweet and thick Cream about a pint full and a few Parsley leaves shredded small the yolks of three eggs a grain or two of Salt mingle all these very well together when you have made up this mixture into a thin pudding pour it into a pastry Coffin of about the thickness of a Crown and as broad as a Plate put on the top of your said pudding half a quarter of a pound of good fresh butter broken into smal Gobbets cover this your said mixture with a lid of fine and thin paste wet the borders of it with some water and paste them together very exactly and put a ruffe about them in such a manner as you think fit This kinde of Tart will be like unto a small dish turned upside downwards or revers'd you must varnish its lid and in the middle of it leave an indifferent overture or cross slit to give vent unto the Tart and it will be likewise requisite to heighten the corners of your lid-slits after which cause your said Tart to bee baked which will bee done in the space of one good half hour or thereabouts CHAP. LXII The manner to make a Rattoone or a round Puff-paste Tart. AS for example take a pint of fine flower and a good quarter of a pound of fresh butter about half an ounce of salt and about a quarter of a pint of luke-warm water or thereabouts mingle all these together upon your Kneading-board and work them with your hands till you have made them into a very fine paste which must be inclining towards soft put this paste upon a paper besmeared with butter and make it up in the same manner as you do your great Cakes giving it at least the thickness of a Crown for its crust and in breadth like unto a small plate more or less according to your own pleasure and heighten the borders of it a little you must varnish and fill this your said Puff-paste with the same ingredients wherewithall you do make your Cheese Cakes and accordingly you may cause your said Rattoon to be baked as aforesaid CHAP. LXIII To make another kinde of Rattoone or round Puff-paste TAke three or four spoonfuls of fine flower or of powdered Rice dissolve them with Milk that so your mixture may become as thick as broth well boyled adde thereunto some beaten salt you may also adde thereunto the yolks of an Egge or two more or less or a Macaroon or two or a spoonful of peeled and beaten Almonds although unless you please your self it is not at all needful to adde any of the aforesaid ingredients of Macaroons Almonds or the yolks of Eggs save only to give it a better taste Your mixture being thus in a readiness cause the bigness of an egge in fresh butter to be melted in a pretty big Skillet or in an indifferent Tart-pan and when the said butter is melted and is become half swarty and very hot pour your said mixture into it and have a care that it may be equally spread throughout the whole Skillet or Tart-pan and let it not bee thicker than the half breadth of your little finger or thereabouts cause this your Rattoone to bee gently baked upon an equal moderate fire without covering of the same and have a care now and then to look whether or no it doth not burn at the bottome and when it shall bee sufficiently coloured and brown baked at the bottoms turn it that so the other side may be also baked and get a good brown colour which having done you may serve it up upon a plate and may powder it with sugar both on the top and at the bottom CHAP. LXIV The manner how to make Darioles or small Pasties filled up with several mixtures according to pleasure PUt into a woodden Bowl or Bason the fourth part of a pint of fine flower and the whites and yolks of two eggs beat all these together with a Ladle or spoon pour thereinto little by little some Milk and Salt more or less according to your own discretion a little will serve turn dissolve this said flower or mixture throughly as if you would make broth of it and when your said mixture is become very thin adde thereunto half a pint of Milk which you must also wel beat mingle together with the said ingredients as aforesaid in the same manner as if you did intend to make broth and in case you have no Cows milk you may make use of Almond milk which if you do you must adde thereunto a little more flower The mixture being thus prepared you must put a Pastry Coffin into a Tart-pan and causing it to be set into your Oven you may sufficiently fill it with the aforesaid mixture after which cause your said small paste to be baked and when it is sufficiently baked being drawn out of the Oven you must cut in sunder cross-wise the inside of your said Dariole or Pasty but not the crust and into the said trench of your said Dariole you must pour about the bigness of a Wall-nut in fresh butter a good half quartern of sugar powdered and a little Rose water put your said Dariole into the Oven again that so the Butter and the sugar may be melted and that the taste of it may be incorporated into your said Pasty which will bee done in a trice and so draw it for good and all Now in case you have not a Tart-pan to bake your said Pasty in you must take a peece of Dough that is not so fine kneaded as the former and thereof you must make your Paste Cossin bigge enough for a Tart and you may give it at least two fingers thinkness at the side Put this paste in the Air for a while that it may become dry and firm and when you have a minde to make up your Dariole you must put about the bigness of a Wall-nut of fresh butter in the bottome of your said paste and then put your said paste into the Oven that it may become firm then pour into it one half part of what you shall need to fill your said Dariole and a while after put in as much more and so at length you may proceed to fill it up quite with the said mixture or pudding You must allow at least one half hours time to the baking of this said Dariole or
least three quarters of an hour by which time they will be baked The Ovens harth must bee very nigh as hot as when you intend to bake Houshold bread or other ordinary bread and observe that if the Oven be not hot enough your Tarts and Cakes will not take a good colour and on the contrary if the Oven be too hot your Tarts and Cakes will not bake well within CHAP. LXVIII To make another soft Tart or Cake without Cheese and the which must be made in a Tart-pan PUt in an earthen pot or in a great dish a pint of fine flower beat eight eggs therein and a good spoonful of Beer yeast adde thereunto a good quarter of a pound of fresh butter which hath been melted upon the fire with a quarter of a pint of milk Mingle all these ingredients together and season them with beaten salt taste whether they bee sufficiently seasoned and afterwards cover them with a hot cloth and place them nigh unto the fire that they may only feel the heat thereof and leave them neer the fire for about the space of one hour that so the said pudding may rise and swell When it is thus fisen and swoln you may cause about half a quarter of a pound of fresh butter to be melted in a great Tart-pan and pour your mixture or pudding into it after which cover the Tart pan with its cover put fire both above and under it and cause your Tart thus to be baked This Tart will require three quarters of an hours time or more to be throughly baked When your said Tart or Cake is thus baked you may cat it without making any other additions unto it or as soon as you take it out of the Oven you may sever the top from the bottome of it by cutting it in two with a Knife or by passing a thread through the crummy part of it and you may lay aside the lid or upper part and so besprinkle the inward part of your Cake with good fresh butter melted and powder it with some sugar as also sprinkle it with some Rose-water or Cinamon-water after which replacing the two peeces of your Tart upon each other you may let it remain a while near unto the fire that so the Sugar and rose-water may soak in and that your Cake or Tart may not take cold before you cat it Observe that this Cake will be a very thick one and therefore at its serving up you may take out a part of its crum and only leave the two cruâ—ts garnished with a little crum in the form of a Pompion CHAP. LXIX To make another soft Cake or Tart without Cheese which Cake the Flemmings do call Bread dipped in Eggs. PUt into a Bason or upon a Table two pints of fine flower break and beat some eggs into it adde thereunto half a pound of fresh butter which you shall have caused to be melted over the fire with a quarter of a pint of milk put also into this mixture a spoonful of good beer yeast which is somewhat thick and rather more than less as also salt at discretion You must well mixe and work all these things together with your hands till you reduce them into a well knitted paste and in the kneading of this your paste you must now and then powder it with a little flower Your paste being thus well powdered dered will be firm after which make it up into the form of a Loaf and placing it upon a sheet of Paper you must cover it with a hot Napkin You must also observe to set your said paste neer unto the fire but not too nigh lest that side which should bee too nigh the fire might become hard You shall leave this said paste in the said indifferent hot place untill it be sufficiently risen and it will require at least five quarters of an hours time to rise in and when it shall be sufficiently risen which you may know by its splitting and separating it self you must make it up into the form of a Cake or Tart which you must garnish over and then put it into the Oven to bee baked The Ovens harth must be as hot almost as when you intend to bake indifferent great Houshold Bread This Tart or Cake will require almost three quarters of an hours baking or at least a great half hour and when it is drawn forth of the Oven you may powder it with some sugar and sprinkle it with some rose-rose-water before you do serve it up to the Table which depends of your will CHAP. LXX To make a Tart or Cake according to Mistris Susanna the Dairy-maids manner PLace upon your Table or Kneading-board three quarters of a pound of flower make a Crevase in it put thereinto eight yolks of Eggs and two whites of Eggs and half an ounce of beaten salt adde thereunto three quarters of a pound of good fresh butter which you shall have caused to be melted with aquarter of a pint of milk or rather with so much Cream your Milk and Butter must be very hot you must put it into your Mixture boyling if you can not leaving any thing at all in the bottome of the Porrenger Mix well together all these ingredients untill such time as this said mould or paste be wel nigh become cold after which let it cool for the space of one half hour longer and so let it grow to a stifnesse and in the mean while you may prepare the following leaven which you must begin to make one quarter of an hour after you shall have fitted your paste Now to make this said leaven you must place a quarter of a pound of flower upon your dresser board and make a trench in it and put into it half a quarter of a pinte of good thick leaven adde a little Milk or Cream unto it let it bee hot that so you may reduce your said ingredients into a soft gluish paste which you may do in kneading of it well upon your dresser board and having throughly kneaded your said paste you may make it up into the shape of a loaf and let it so rest for a quarter of an hour or thereabouts or untill such time as the leaven bee well risen which as aforesaid you may know when your paste beginnes to crack or split and you must remember to keep your Leaven in an indifferent warm place As soon as your said Leaven beginnes to bee split or to crack at top you must mingle it with the aforesaid Paste and working them very well together you may afterwards make one mould of all the said paste and leaven together and make a kind of a loaf of it place it upon a sheet of paper and frame it into the shape of a Cake and give it about a thumbredths thickness after which varnish it and let it lye by a good hour in summer and two hours in winter and put it into a place that is not very cold When this your
green colour you may as then serve up your Green-sauce joyntly with it but the usual custom is to eat your Omelet with a little vinegar and some powder sugar Moreover you may serve up joyntly with your said Omelet some Mustard in saucers either ordinary Mustard or sweet mustard in such a case you must serve up your Omelet rowled up like unto a black pudding and slit on each end which said ends you must separate a sunder at a pretty distance the one from the other The Second manner being an Omelet according to the Celestines or the Saints fashion Beat a score or a dozen of Egges more or lesse season them with salt and beat them add unto them some grated white bread very smal and some shredded parsly and some powdered suggar adde thereunto also good fresh butter cut in small sliees as much as you may judge to bee requisite or necessary to fry such a quantity of Egges and whilst you beat them all together you must put into a clean skillet a pound of butter or of sallet oyle if you love it and cause it to be heated till it doth almost boyl when as you must presently pour it forth of the pann and before you cleanse your panne again you must pour into it your beaten Egges seasoned with salt and butter as aforesaid let them bee well fryed and only have a care to stirre them in the middle with a ladle or with a stick somewhat broad and flat at the end or with the point of a knife that so your Egges may the better mingle and ciment When your Omelet is thus half baked turn it with a Trencher or Skimmer to cause it to bee baked on both sides and to hinder it from sticking or cleaving to the pan and that it may not burn stir your pan very often When your said Omelet is served up you must powder it with some Sugar and sprinkle it with some Rose-water or Cinamon water Note also that you make such a kind of Omelet as this in a Tart-pan which hath a high border and is covered The Third manner being a crisped Omelet AS for Example beat six Eggs season them with salt and your butter being melted in a skillet pour your said Egges into it and afterwards you shall adde thereunto toasted bread or the sliced crum of bread which hath been fryed in butter Note that you must spread either the one or the other all over the pan as it is upon the fire and when your Omelet is fryed and that you are ready to pour it into the Dish you must have a care that your tosted bread do remain upwards some moreover do cause parsly to bee fryed and pour it over all what is aforesaid and sometimes you may pour a little vinegar upon it almost the same quantity as the pastry-men do pour Rose-water upon their Tarts The Fourth manner being the way to make a Pancake or Omelet with Apples PAre three or four Pippins and cut them in round slices fry them in a pan with a quarter of a pound or thereabouts of fresh butter and as much sugar as you please and when your apples are thus fryed you may pour upon them seven or eight Egges well beaten and seasoned with salt stir your pan often for to hinder that your Omelet may not stick to the pan and burn and when you pour it out into the dish you must do it so as that your apples may remain inclosed within the Egges and afterwards powder your Omelet with Sugar and Cinamon if you please and either eat it hot or keep it till it bee cold when you may sprinkle it with some Rose-water It will bee a readier way if after your Apples bee fryed alone you take them out of the frying pan and lay them dry upon a plate after which making an Omelet somewhat slabby after it shall bee indifferently well fryed you may readily clap the Apples into it and after that grate some Sugar upon it Some do only place their fryed Apples upon a Trencher and then cover them over with a washy Omelet which they powder with Sugar The fifth manner being an Omelet according to the newest mode Oxford Cates or the Covent Garden guise BEat Eggs as many as you please and having seasoned them add thereunto Pine-applekernels Currans and the peels of preserved Lemmons of each a proportionable quantity your butter being melted and half brown fryed in the pan pour your Eggs into it and stir them well serve up this kind of Omelet so soon as it is indifferently well baked you may also rowl it up like unto a pudding and having grated some Sugar into it you may also besprinkle it with some Rose-water or Cinamon water The sixth manner being an Omelet with Lemmon-peels BEat your Egges with a little Milk whereunto you may adde a little grated bread and likewise a little preserved Lemmon peel grated very small and salt at your own discretion and in this wise make your Omelet as in the foregoing Chapter The Seventh manner being an Omelet with Bacon TAke the fat of a quarter of a pound of fat Bacon or thereabouts cut off the skin and cut your lard into small morcels almost as big as hazel Nuts cause it to be melted in a frying pan and when it beginnes to be drye adde thereunto six or seaven beaten Egges and salt them in case you judge it requisite unto which in the eating of it you may add a little verjuice The eight manner being another kind of Omelet with Bacon BEat six or seven Egges adde thereunto about half aquarter of a pound of fat Bacon shredded very small and some salt if it bee requisite beat all these ingredients well together and pour them into the pan in which you may put just as much butter brown fryed as you shall judge convenient to fry your Omelet and to make it the delicater you may adde thereunto some melted marrow which will make you an admirable Omelet The Ninth Manner being an Omelet made with Cream BEat six Egges adde three or four spoonfulls of Cream thereunto and as much salt as you judge convenient beat them all well together and pour them into butter half brown fried and cause this your said Omelet to bee very well fryed and strew it with Sugar and Cinamon if you please The Tenth manner being another kind of Omelet with Cream CAuse about a quarter of a pound of butter to bee melted in a skillet and pour thereinto half a dozen of Egges well beaten and sufficiently salted and when you have mixed these together adde thereunto at least a Cows milking of good cream and when your said Omelet is fryed and ready to bee served up grate some Sugar over it and besprinkle it with some rose-Rose-water You must observe that you must not let your Cream boyle wherefore if your Omelet bee not enough fryed before you put your Cream into it you must give it a colour by holding a hot
you may adde some Mouscherons unto them mince all these together add some Pine-applekernels thereunto some Currans and preserved Lemmon-peels very small shredded cause all this to bee fryed in a frying pan or in a Tart-pan with good store of butter and when your said minced Fish is thus fryed you must make a good and well-seasoned Omelet which being also half fryed pour your said Minced fish into it and afterwards take both of them out of the sauce and lay them dry Observe that you must rowl up this Omelet and place it upon a plate and cutting it open at the two ends you must spread them abroad in the form of a Starre after which grate some sugar upon it and sprinkle it if you please with some Rose water The Twentieth manner being an Omelet made with stuft Herbs MInce all kind of sweet Herbs and the yolks of hard Egges together season the whole with salt you may also adde thereunto some half boyled Mouscherons and some Currans put these minced ingredients upon a plate or in a Dish and cover them over with a stabby or limber Omelet and strow Sugar and Cinamon upon it if you please The one and Twentieth Manner being an Omelet made with Sparagus TAke young and tender Sparagus break or cut them into small peeces cause them to be half fryed in brown butter after which pour into them some beaten Egges seasoned with salt and thus make your Omelet Others do cause their Sparag as to bee perboyled in salt water and having taken them out of their said liquor being well drayned they put them into the frying pan with some beaten Egges After which your Omelet being made and ready to bee served up add a drop or two of Vinegar or verjuice unto it Sometimes you may take Mâ—â—scherons well washed and cut in peeces and causing them to be stewed betwixt two dishes over the fire pressing out the water which is in them you may make use thereof to sprinkle your Omelet withall and you may also grate Nutmeg over it The two and Twentieth manner being an Omelet only made with flower in the form of an Egge-tart As for example beat four fresh eggs in five or six spoonfuls of milk adde some salt unto them and about the bigness of an egge or a little more of grated white bread or a silver spoonful of fine flower which you must most exactly dislolve together with the eggs by beating them throughly after which you must pour them into the butter to make your Omelet which you must turn in your pan and must not spare any butter in the frying of it when your said Omelet is well fried you may cut it into long and thick stices like unto your Naples Bisket or into any other shape you please adding thereunto some sugar and a little rose-water In case you do not turn your said Omelet in the Pan as it is over the fire but leave it somewhat limber on the inward side it will bee the better You may also cause your eggs to be fried in an indifferent Frying-pan of Copper which hath high borders or in a little Tart-pan that so you may make your said Omelet in the shape of a Cake and to make it the more excellent and pleasing you may adde unto it in the beating of your eggs a spoonful or two of sugar powdered beat all these well together and pour them into the Frying or Tart-pan in which you must have brown fried the bigness of a Hens egge or a little more of fresh butter after which cause your eggs to bee gently fried over a light fire and accordingly as your said eggs begin to harden you may stirre them with a spoon that so they stick not to the Tart-pan Observe that you may dress these kinde of eggs without any milk and when they are throughly hardned give them a colour on the top with a hot shovel and having in this manner disht your said Omelet you may strew it with sugar and sprinkle it with rose-water if you please The three and Twentieth manner being an Omelet called in French a Miroir that is a dainty light thin and clear Omelet Spread into a dish with the back of a silver spoon about the bigness of a good egge of fresh butter beat six or seven eggs into it and season them with salt beaten very small after which pour some six spoonfuls of good Cream upon the whites of your eggs and adde a little salt to them after which cause these your said eggs to be fried and at length give them a colour on the top with a hot shovel but have a care however not to render the yolks too hard The Four and twentieth manner being an Omelet of Eggs made in brown butter Cause your fresh butter to bee very brown fried brea Eggs into a dish and without dissolving or beating of them pour them into your said butter and season them with beaten salt and when they are well fried dish them up and sprinkle them with some vinegar which you shall have dashed through the Frying pan grate a little Nutmeg over your Omelet and if you please you may pour a sauce called in French A Robert over these eggs whereby such a kind of Omelet begets the appellation of an Omelet according to the fashion of Millan The Five and twentieth manner being a way how to dress Eggs and Milk exqusitely together otherwise called a broth of Eggs and Milk As for example beat five or six eggs adde some salt thereunto powdered and about half a pint of good milk which you must pour into your said eggs by degrees at several times and well beat and dissolve your said eggs with a quantity of the said milk and adde thereunto a spoonful of powdered sugar pour all these ingredients into a good bigge dish and set it over a pot full of boyling hot water or over a Chafingdish and put into the said dish about the bigness of a Hens egge of fresh butter melted and when you have powred your eggs milk into the said dish and butter you must cover the dish with another dish or bowl and so let the Eggs and milk boyl gently without stirring of them When they are sufficiently stewed you must give them a brown colour with a hot shovel as aforesaid and the which will also hasten their being drest and taking them off from the fire you must grate Sugar upon them unto which you may also adde some Rose-water or Cinamon water which you please Your Egges being thus well stewed must bee presently eaten for that if you should keep them never so little there would come a water upon them especially if your milk be not very pure But however you may hinder the said Egges from producing any water at all by dissolving a little flower into the milk with the which you mix your said eggs And in case you rather choose to stew them over a potfull of boyling water they will bee farre more delicate
Paste it will bee then but a half leaved Paste or Dough. CHAP. V. To make a Paste with Oyl and the way how to take away the sent of the Oyl IN the first place you must set your Oyle over the fire that is to say you must cause it to boyl till it bubbles no more and by this means you will take away both the sent and the unpleasantnesse of the Oyl Some others whilst the Oyl is a boyling put a crust of bread into it Having thus prepared your Oyl you may put upon your kneading-board as for example one pinte of Meal-flower whereunto adde two or three yolks of Eggs and as much salt as you can take up betwixt your two fingers and as much Oyle as your own discretion will prompt you to and the fourth part of half a pint of water or thereabouts a little more or lesse mingle all these things very well together and work your Paste throughly with your hands but leave it somewhat of the hardest because the Oyl hath not so firm and solid a body as the Butter Finally having made your Paste or Dough in this manner you may make use of it according to your pleasure CHAP. VI. To make sweet Paste or Dough. FOr example take a quarter of a pound of powdered Sugar sifted through a hair or ranging sieve then put it into a clear Marble Morter adde thereunto the quarter of the white of an Egge and about half a spoon-full of Lemmon juce stir all these foftly together untill the Sugar begins to jelly and in case it will not easily jelly adde thereunto some few drops of Rose-water and when the Sugar doth begin to jelly you must beat it with a Pestel till it becomes a hard and firm Paste and when the same is well mingled you may make Pastie crusts thereof Note that at your pleasure you may also make Paste that is but half sweetned by mingling an equal part or proportion of Suger and of Meal together the which you may mingle together in the self same manner as is hereafore described CHAP. VII To make the sweet spices which are used by the Pastry-Cooks FOr example take two parts of Ginger as two ounces and one part viz. one ounce of beaten Pepper mingle them together adde thereunto beaten Cloves and Nutmegs very small grated and beaten Mace one ounce or thereabouts of each for one pound of Pepper more or lesse as you please and put up all these several ingredients thus mingled in a Box. Note that it is at your liberty to preserve all the foregoing several sorts of spices separately in little leather purses or in a box which is divided into several drawers or repartitions Note also that diverse persons do only make use of the single Pepper in stead of the other spices although it must needs bee granted that the composed spices altogether must needs bee more pleasing and Aromatick than the Pepper alone CHAP. VIII To make salt spices CAuse your Salt to be well dried and afterwards beat to powder of which powder you shall mingle with your sweet spices aforementioned the weight of the said Salt being more than the weight of the spices four or five times all these you must preserve together in a place which is not at all humid or moist CHAP. IX The manner how to make the Pastry-Cooks varnish stuff with the which hee giveth his Pies a colour BEat together the yolks and whites of Eggs just as if you would make an Omelet or Pankake in case you will have your varnish to be strong and good it will be sufficient to beat one white of an Egge with two or three yolks and on the contrary in case you will have your varnish Pale you should only need to take the yolks of Eggs and beat them with water Now the way to make use of the aforesaid wash or varnish take a few feathers or a little Pencil or brush either of Silk or Hoggs brussles which said brush or Pencil must bee very soft Wet the said Pencils or brussles in your wash or varnish and so use it at your discretion to wash or varnish your Pastery works Now in case you will not go to the charge of Eggs to make your wash or varnish you may dissolve a little Saffron or Marigold flowers in Milk so likewise in Lent you may make use of the Eggs of a Pike or Jack for your wash or varnish that being most proper for Lent having no relation to flesh One thing you must observe that the Pastrie-Cooks put hony in their washing or varnishing for to spare Eggs. CHAP. X. The manner how to make Cream which the Pastry-Cooks use AS for example take one half pinte of good Milk compleat Milk Maids measure which doth weigh near about one pound and a half of Cowes Milk Put the said Milk in a skillet on the fire and take four Eggs and whilst the Milk is a warming on the fire break two Eggs and beat the yolks and whites of them together with about half a pinte of meal flower in the self same manner as if it were to make broath adding thereunto a little Milk And when the meal shall be well thinned in such a sort as that there are no clots left you shall break the other two Eggs into it severally that so they may be the better mingled in this Composition And when you perceive the Milk doth begin to boil you must poure the said Composition of Eggs and Meal thus steeped together with the Milk as we ordered it before After which let the whole boil together over a small fire which burneth clear without any smoak at all stir all this composure or mixture with a spoon just as if it were broath And whilst it is a boyling you must salt it according to your own discretion and adde thereunto a quarter of a pound of good pure fresh Butter This said Cream must bee boyled within a quarter of an hour and a half or thereabouts after which you may poure it into a Porrenger and so preserve it This Composition is by the Pastry-Cooks called Cream and is by them made use of in sevetal Pastry meats and other Cookenes CHAP. XI Another kind of Cream which is farre delight fuller AS for example take a quartern of sweet Almonds pilled and beat them in a Morter and adde thereunto a good quartern or almost half a pound of Sugar mingle them together by adding now and then a little rose-Rose-water When your Almonds shall be thus prepared you must take half a pinte of Milk according to the Milk-Maids measure and four fresh Eggs break your Eggs and put only the yolks of them in a Porringer and make them thinne with a little Milk after which you shall cast them into the Almond paste to be mingled together And hence you must take as much flower as four silver spoons will contain and make it liquid with some of your milk in the same manner as if you were
four and twenty houres in the Oven which said Oven you must all the while keep shut to the end that it may yeeld a sufficient heat whereby the said Pasty may bee throughly baked which said Pasty you must oftentimes take out of the said Oven to supply it with broath or gravy as often as it shall be wanting To which purpose take the bones and the skin and the sinews which you have cut away from the said Legge of Mutton bruise them indifferently and afterwards boile them together with the said skin and sinnews for the space of one houre and a half in water without salt and when as the said Liquor and Broath shall bee concocted in such a manner as that there shall bee but a pint left you shall make use of it in the following manner viz. After your Royal Pasty shal have been about the space of four hours in the Oven you must draw it and you must poure thereinto with a Funnel about the quantity of a quarter of a pinte of the said liquor or broath being well heated After which you shall again put your Pasty into the Oven and within two or three houres you shall draw it and you shall see whether or no it doth want any sauce or liquor in case whereof you shall adde more sauce unto it and in this manner you shall draw your said Pasty at several times till it hath continued in the Oven for the space of fifteen or sixteen hours when as you shall again draw it forth of the Oven and shall take off its Lidde for to embellish your Pasty with the Yolks of Eggs hard boyled cut in quarters you may also adde thereunto Mucherons the Gils and combs of Cocks and other-like sweet-breads you may also thereunto adde a small Clove of Garlick and a drop or two of vinegar for to make the sauce more pleasing and tart observe also that your Lambs-stones and sweet-breads must bee seasoned with your sweet spices After which you must return the said Pasty into the Oven again and you shall let it remain there till it be throughly baked at least three hours afterwards and you must have a care that the sauce or liquor thereof bee perfectly consumed before you take your Pasty out of the Oven for good and all So likewise must you have a care to maintain the fire in the said Oven in such manner as that there may bee a sufficient heat to bake your said Pastie without the burning of it When this like Pastie is throughly baked you shall take out of it the Clove of Garlike which you did put into it before you do serve it up to the Table and after that you shall fasten on the Lidde of your Pastie again that so your Pastie may bee brought whole to the Table and if so bee the said Pye be not eaten up at one meal you may cause it to bee heated again in the Oven untill such time as it is quite expended CHAP. XX. To make a Pasty and a Tart of a Capon of a Brest of Veal of Pigeons of Larks and of other sorts of small Foules to be eaten hot PRepare your Pastie Crust which must be very fine make it of a proportionable height and bigness of that which you do intend to put into it and have a care to make the middle of the bottome a little thicker than the rest of the Pasty fill up the bottome or line it with a little Beef suet Minced and some marrow in case it bee to bee had or else instead thereof put therein a little sat Bacon small shred the peeces not exceeding the bignesse of a Pease Afterwards take the meate which you do intend to put into the said pasty having first washed it with warm water and having entirely cleansed it and dried it that it retain no moisture And if it bee a breast of Mutton you may make it become extream white by perboyling of it never so little in the said hot water And the Meat being well wyped and dryed you must cut into several peeces about two fingers in thicknesse and you must also cut the ribs in twain Thus much for Veal But and if it be a Capon or any other sort of foul or any kind of Venson which you intend to put in paste you may flatten its brest bruise its bones and cut some lansements in its brest Moreover you must cut off its neck the extremities of its wings and its leggs and afterwards put the Meat into your Pastie after which you must season it with your salt spices and at last you may fill up your Pye with a good lumpe of butter and with slices of fat bacon you may also if you please adde hereunto some Lambs-stones Cox-combes some sparagus some Hartichoak stools some whole boyled yolks of Eggs or in severall quarters some Mucherons some verjuice in the grape and some parsly very small chopt and also some small sausegees above all which ingredients you must lay a few slices of fat Bacon and a good quantity of butter after which your said Pasty being thus furnished and garnished you may close it up and you must wrap it up in brown paper to sustain or uphold the crust and to hinder it from bursting in the Oven You must make a hole in the midst of the Lidde and after you shall varnish or burnish your Pasty and so you may put it into the Oven giving it a like heat unto your Pasties which are to bee served up hot to Table according to the foregoing prescription and as it shall be more particularly declared in the ensuing Chapter These kind of pastys wil be sufficiently baked within an hour and a halfes time more or lesse according to the bigness of your pastie as also proportionably unto the heat of your Oven You may also make these kind of Pasties in a Tart Pann with a leaved Crust chiefly if you do garnish it with Pigeons CHAP. XXI To make a Pasty with a sweet Sauce NOw in case you do desire to make one of these self same Pasties and to give it a sweet sauce you must draw it forth to the Ovens Mouth by that Time it is half baked and you must put a Funnell into the hole which is in the middle of the said Pasties Lidde and you shall poure thereinto a glassefull of Hypocrisse well sweetned or as much as you shall judge requisite according to the bignesse of your Pastie or otherwise a good quantity of melted Butter in which Sugar hath been dissolved and a little Cinnamon more or lesse of each of them according to the bignesse of your said Pasty After which you shall put your said Pastie into the Oven again and shall let it bee well and throughly baked CHAP. XXII To make a Pastie to bee eaten immediately being served up hot AS for example take almost a pound weight of Veal or of fresh Pork or of Mutton or of Beef the brisket of Veal is the most properest peece
your little Spanish minced pies to bee well and throughly baked CHAP. XXXIII To make small minced Pies according to the Princesse fashion TAke sugared paste and make little pie pastes of them in the least form which you can possibly make you must make up these in little Tart-pans in the same manner as you would make your pies according to the Cardinals manner Fill up these little pies with perboyled or rosted flesh which is very tender as the flesh of a Capon very small minced together with some Marrow of Beef being well se asoned with salt spices you may adde hereunto Sweet-breads Cox-combs and such other like Junkets as Mouscherons boyled in Butter and the like When your little Princesse Pies shall bee thus filled up you must cover them with the same paste and afterwards you may cause them to bee baked giving them an indifferent warm harth And you must observe that one quarter of an hours time will bake them sufficiently CHAP. XXXIV To make a Carp or any other fish Pie Venson Pastie-like to be eaten cold TAke a fair large Carp or any other fish that is large and big and if it bee a scale fish you must scrape off the scales and afterwards gut it some kind of fishes there are which you must flea like as you do Eeles After you have thus gutted the fish you may also take out its lungs which is nought to bee eaten either boyled baked or stewed Your fish being thus prepared you must lance it well and deep on the back and afterwards lard your fish with lard made of her wings or slices of Eeles and out of Lent or Ember weeks you may also lard your fish with sat Bacon as you do flesh You must not forget to take out of your fish the Milters and Rows which you shall find in their bellies Now when your fish is thus throughly prepared you may then form or raise a paste two or three inches thick And if so be you have a great fish to put in paste you must bee sure to make our pastie long and broad enough After which you must place upon one of the ends of your said paste a lay of fresh Butter which must bee proportioned to the length of your fish which you must powder with salt spices and afterwards you shall place your fish upon the said lay of Butter so likewise must you powder your said fish both within its belly and without all about it with your salt spices as also put into its belly a lay of Butter and afterwards on the top of your said fish place another lay of Butter together with some few Bay-leaves you must place the Milters and Rows of your said fish on either side of it in the said Pastie and be sure to spice them well you must salt your said pie according to your own discretion and judgement and when you have thus seasoned it you must close your pie and to this end redouble or cover over your said fish with the other end of your paste which you had left empty After which you must wash or varnish your said Pie with lean varnish in case it bee in Lent that is to say a varnish made without Eggs. Put this Pie into the Oven and after it shall have been half an hour therein you must make a little hole in the upper crust and afterwards you must return it into the Oven again to have it fully baked Observe That such a Pie as this of a great fish will require at least three houres baking especially if your Pie be any thing big And when you shall judge that your said Pie is almost baked you shall cause it to bee drawn out of the Oven And you must try with a little stick which you may put into the hole which you have left on the top of your Pie whether or no your liquor or sauce doth swim above the fish For that in case your sauce chances to bee too much consumed as it doth oftentimes happen you must as then cause some butter to be melted which you must season with your salt spices and afterwards poure it into your Pie through a Funnel to augment the sauce which shall have been consumed as aforesaid One day after this your said Pastie shall have been baked you must stop the hole which you have made before in the lid thereof And the which you may easily do with a little paste which you may put thereinto And thus your said Pie will keep for a good while till such time as you shall have occasion to eat it CHAP. XXXV To make a fish Pie covered or uncovered which said Pie must be eaten hot TAke what kind of Fish soever you please as for example a Carp or an Eele or a Tench or a Roche fit and prepare them in the same manner as we have prescribed you in the foregoing Chapter save an Eele that you must not lard them Some are of Opinion that it is best to perboyle the Fish in hot water after it shall have been prepared and accommodated especially if the said Fish bee slimy or gravelly as your Tenches or Eeles are which must bee done before you put them into the Paste which is also practised by the Pastry Men for you must note that in case you put Raw Fish into Paste it will make your Pye burst When as your fish shall bee thus prepared you must also make ready your Paste of fine or leaved dough and you must proportion it to the length and height of your Fish And you must also observe that all Fish Pyes are commonly made Oval-wise However you must also observe that the crust of such like Pyes is not usually made so very fine as the others that is to say you must not put so much butter in the Dough especially when you intend to make the said Pyes open because that otherwise the crust would easily fall down and your sauce would bee spilt the crust must bee about the thickness of two or three half crowns at least You must therefore observe not to make the paste of your said fish Pyes so very thinne and that your good Pastry men do knead it with hot water to make it the firmer and when you shall have made up your crust for a fish Pye which is to bee open or uncovered you must leave it in the ayre for the space of an hour or two that so it may become firm before you put your fish into it And you must proportion the greatnesse of your Crust unto the bignesse of the fish which you do intend to put into it And after your said Pasty crust shall bee well thickned and firmed you shall place in the bottome of it a lay of fresh butter and you must powder it with your salt spices and so lay your fish upon it which you must have lanced in the fleshiest parts before you put it into the said Paste And in case you have cut your fish in Morcels you must
that is to say you must separate the fish from the bones and you must also take away the small bones which are mingled and interlaced betwixt the fishes flesh Moreover you must bee very exact in taking out the said bones which may bee performed by slicing your fish into severall morcels and taking the bones out of them with a knife As for example in a Carp But by reason that this way or manner of unboneing a fish is hard and somewhat difficult and that also the flesh of your fish being put into your Pies raw will make them burst it is therefore necessary that you cause your fish thus to be unboned When your fish is scaled and stripped you must plunge it into water which is almost boyling hot and let it steep therein more or lesse according unto the thicknesse of your said fish and you may know when it is time to draw it forth of the said water which you may do when you may easily separate the fish from the bones and in this manner you will easily unbone your fish But whereas the hot water doth take away part of the fishes taste and substance you must therefore cause it to bee boyled in a thin broath and after you shall have suffered your said fish to have become cold in the said thin broath that so it may partake of the taste of it you may easily separate the flesh from the bones of the fish Having thus separated the bones from the fish you must place it upon a table adding thereunto a little Parsly some Salt and a few Muscherons cut in slices and a few spices and if you have a mind to have your said Pies be sweet you may adde unto them a few Currans and some Pine-apple kernels well washed All which ingredients you must mince together and when your minced fish is thus prepared you may fill up your Pies therewith as it hath been already described Now if you have any minced fish remaining over and above you may put it into a Porrenger with some Butter and an Onion or with a Leek and cause them to bee all boyled together and whilest they are a boyling you must now and then stir them and adde unto them a few Capers and a little thin broath if you have any and at the latter end a little Verjuice When your said minced fish is thus boyled and that your sauce is become savoury you must take out your Onion or Leek and you must grate a small quantity of Nutmeg upon your said minced meat in case you have put no spices into it before You may also adde unto your said minced fish some slices of fryed bread as also a quantity of Almane or Dutch sauce in case you have not any thing broath to put into it And the better to disguise your minced fish you may mince amongst it some yolks and whites of Eggs hard boyled or else you may adde thereunto some gravy of a joynt of Mutton or of any other good meat Moreover in case you desire to make any Chitterlings or Links of your said minced fish take your said minced fish before it bee per boyled in Butter and sprinkle it with the white of an Egge or with a little Verjuice or a little white Wine after which you must press or squeeze your minced fish in your hands to incorporate it in the manner of Chitterlings after which you may cause them to be baked in the same manner as your minced Pies Some do cause their minced fish to bee perboyled before they do maketheir Pies of them but when once the minced fish happens to bee perboyled it becomes too too flashy or washy by reason of the sauce which is added thereunto CHAP. XXXVIII To make little minced Pies of Fish with Oyl in stead of Butter to be eaten in Lent MAke up your paste with Oyl as aforesaid and make up small Pies of the same in Tart-pans unlesse you had rather make up your little Pies as they are to bee eaten hot When your paste shall be thus prepared you may replenish them with the minced parts of Carps or Pikes Perches or Soles or Whitings or any such like excellent fish boyled in a good thin broath let this your minced fish bee well chopped with a little parsly and Pine-apple kernells and a few Anchoves well watered whereunto you may adde some Muscherons boyled in butter and let all these things bee well minced together and season these your said minced meat with salt spyces Now when this your minced Fish together with the aforesaid ingredients shall bee well chopped and mingled together you must adde thereunto a reasonable quantity of pure and sweet Oyle which you must cause to bee refined in the self same manner as it hath been prescribed in the Chapter which treats of Pies baked with Oyle And when your minced-meat shall bee thus prepared you may fill your Paste therewith after which you must cover your Pies with a Lidde made of the self same paste kneaded with Oyle varnish it and cause these your Pyes to bee baked but let them have an indifferent warm harth Moreover Those who do not love or affect Oyle may instead thereof use butter in the making of your said Pyes CHAP. XXXIX The manner how to make a March-Pain wafer SUppose you intend to imploy half a peck or thereabouts of wheaten flower to make a March-Pain you must take about the bignesse of two Hennes Eggs of leaven and place the third part or thereabouts of your flower upon a clean dresser board Make a ridge or Fountain in the middle of your Meal put your leaven therein and dissolve it exactly with hot water by kneading of it with your hands after which you must mingle your meal with the leaven you have thus dissolved in the water and you must put such a quantity of water therein as will suffice to knead your said Paste untill it becomes very soft and you must not leave it untill it be very supple Now when your paste shall bee sufficiently kneaded as aforesaid in such a manner as that there bee no Clots remaining in it you must cover it over and place it in a warm place where no Ayre nor cold can enter just as if you had prepared Dough to make bread withall You must leave your said paste for the space of two or three houres in this kind especially in summer that so this your paste may bee the better united and setled but if it be in a cold season as in winter you will need five or six houres time to prepare and fit this your leaven You must also have an eye on your paste now and then and when you shall perceive that it is swollen up and as if it were split on the top you must as then place on your kneading board the rest of your half peck of flower make a pretty good Trench in the middle of your said flower and put therein a little warm water wherein you
shall have dislolved half a quarter of a pound of Salt and a quarter of a pound of fresh butter put also into the said Trench all your former paste and mingle it all together and reduce it to Dough but you must observe not to make it so soft as your first paste was Mould and knead throughly this your said paste and afterwards make it up into the form of a great Loaf of bread immediately after which you must cover it that it may not take cold and become flaggy Leave all your said paste in this manner for the space of one half hour after which you may make it into a rowl or you may place it upon your kneading board which you must have first powdered with a little flower to the end that your Dough may not stick upon it after which you must make your march-pain wafer which you must varnish both without and within side you must also prick your march-pain with a sharpe pointed skuer in several places both without and within that it may not puff and swell When you shall have thus shaped your March-pain you must place it upon a peel which is big enough to contain it And you must have a special care not to crack your March-pain when you put it into the Oven There will bee a little half hours time requisite for to bake such a March-pain of the bignesse of half a peck of flower or thereabouts and your Oven must bee a little more heated than when you intend to bake houshold bread And you may know when your March-pain is baked by the same observation which you use to know when your bread is baked Take notice that several Pastry-men or Cooks do imploy yeast or the Scum of Beer in the March-pain which they do make instead of putting real and true leaven into them which they do because that the yeast or Scum of beer doth make their paste or dough sooner work and rise and doth make their March-pains shew the better and eat the tenderer although they are not so wholesome nor yet so toothsome Observe also that when you do intend to make a very great March-pain you must rowle your paste with a great wooden Rowling pin several times too and again to render your paste the more supple and plyable to your hand CHAP. XL. To make a March-Pain far more delicate which is usually at Paris called a Cousen or Nepheew and in other places it is called a Kindnesse or a Contril PRepare your leaven as it is prescribed in the foregoing Chapter with one third part of half a peck of fine flower and when you shall have thus made it into paste you may take the rest of your half peck of flower into which make a Trench as aforesaid warm a quarter of a pinte of water or rather of milk to the end that this your March-pain or Coâ—tril may bee the finer and tenderer cause two ounces of salt and one pound of butter to bee melted in the said Milk and poure it into the midst of your flower adde thereunto one half pound of Cheese made of milk which was not uncreamed and if you will adde thereunto three or four Eggs dissolved and beaten in a little milk adde your leaven to the whole and let it bee altogether well mingled and throughly kneaded When you shall have thus well worked and kneaded your paste you must shape it as in the foregoing Chapter afterwards you must cover it and you must let it rest for the space of an half hour and then you may form a March-pain or Contler of it which you must both varnish and prick before you do put it into the Oven When it is in the Oven you must bee sure to let it bake longer than the former because it is made of a finer dough and that the paste of it is better stuffed or hath more ingredients in it CHAP. XLI The manner to make a Cream-Tart according to the Pastrymens usuall form and manner PRepare a Coffin of fine or of leaved paste fit it in a tart-pan Observe that it will bee requisite to have your Copper Tart panns trimed and glased within side that so your Pye or Tart Crusts may not stick to your Tart Pannes and that they may not receive any ill or offensive sent or taste from the Coper You must also have a care that the bottome of your Tart pannes be smooth and that there be no rigs or flaws in them that so the bottome of your Pyes and tarts may not stick to the bottome of your Tart-pan Observe also that with your thumb you must spread a little butter gently in the bottome round about your Tart-pan in case your Crust bee not very thin and leaved paste that so it stick not to the tart-pan in baking You must also butter the inside of a tart-pan when you intend to bake any Pastry meat fish or fle shin it which hath no crust at all as for example an Homelet made with bread Now when your Pye Coffin is made of leaved paste it will not bee needfull to butter the bottome of your Tart panne with butter but it will suffice to powder it gently in the inside with a little meaâ— flower that so your Pye Coffin may not stick to the Tart-pan When you shall have put your Pye Coffin into the Tart-pann you must set in a dish over some Charcoals to be melted as for example a quarter of a pound of fresh butter for an indifferent big Tart and when it is thus melted you must put into it about the bignesse of three Eggs of Pastry mens Cream one good handfull of suger a little Cinamon powdered and a little Rose-water a few Currans may bee also added Pine apple-kernells and smal slices of Lemmon peels comfited You must mingle all these preparatives together and fill up your pasty Coffin therewith the Crust whereof must bee of the thicknesse of about half a Crown and after this your Tart shall bee sufficiently filled up you must cover it over with slices of paste separated the one from the other at a pretty distance This Tart will not need above one quarter of an hours time baking and when it is almost or quite baked you must draw it out of the Oven to powder it with some Sugar After which you must put it into the Oven again for a while that the Sugar may become glased or frosty and then draw it for good and all and sprinkle it with a little rose-Rose-water Observe thus much in generall that whensoever you intend to put any Currans or Pine-apple kernels in your Pies or Tarts you must well pick and wash them before-hand Observe also that in case you cause a Tart or any other peece of Pastry work which is made up in a Tart-pan to bee baked in an Oven you must somtimes draw forth your Tart-pan out of the Oven and place it on a fire of Charcoals or wood Observe also that in case you cause
a peece of Pastry to be baked in a Tart-pan upon the hot Cinders or Embers without putting of it into an Oven The border of your Pastry work must bee lower than the border of your Tart-pan and you must cover your Tart-pan with a sufficient Copper lid or cover upon the top of which you must lay hot Cinders and a few kindled Embers or Charcoals more or less according to the bigness and thicknesse of your Pastrie peece for you must note that there must bee fire both above and under your Tart pan when as you cause any peece of Pastry work to be baked in a Tart-pan by the fire in the Chimney corner without the putting of it into an Oven CHAP. XLII The manner how to make another excellent Cream-Tart YOu must gently rub your Tart-pan with a little good fresh Butter After which garnish your Tart-Pan with a Coffin of fine or leaved paste and you shall fill up your said Coffin to the brims with Pastry mens Cream whereunto you may adde the bignesse of an Egge or two of excellent fat Bacon or lard grated with a grater or shredded with a knife In the same manner adde some small slices of preserved Lemmon peels cut into small shredds After which you shall only need to fashion or shape the Lidde or Cover of your Tart which you must make of small slices of Dough as aforesaid and afterwards cause it to be put into the Oven When your said Tart shall bee thus baked you may powder it with Sugar and you must afterwards put it for a while into the oven again after which having drawn it for good and all you may sprinkle it with some Rose-water CHAP. XLIII The manner to make a Tart of marrow of Beef or marrow bones TAke a quarter of a pound of Beef marrow break it in peeces into little morfels betwixt your fingers and reduce it to the smalnesse of a hasel Nut adde thereunto the like quantity of powder Sugar and two yolks of Eggs a small quantity of salt spices some Pine-apple kernels some Currans and the rinde of a Lemmon small shred adde thereunto likewise some Naples Bisket or Macaroons or peeled and beaten Almons or about the bigness of an Egg of grated whitebread mingle all these things together with a fork or spoon And when you have prepared all these ingredients you must fill up your Pastie or Tart Coffin therewith and put it into your Tart-pan After which you may either close your Tart quite up on the top or else you may cover it with a lid of paste which is pricked and transparent in several parts Cause your Tart to be baked and after that powder it with some Sugar and put it into the Oven again for a little while CHAP. XLIV The manner to make a Tart of Bacon GRate or shred fat Bacon or lard with a grater or knife or do but mince it very small you may also let it steep a while in fair water and afterwards you shall weigh out a quarter of a pound thereof adde thereunto the like quantity of powder Sugar and two yolks of Eggs a little salted spice about the third part of a leaf of Lemmon peel and about the bignesse of an Egg of grated white bread or else Macaroons or much about the like quantity of peeled and beaten Almons with a little rose-Rose-water or else in lieu of any one of these ingredients you may put a good spoonfull of Pastrie mens Cream for that this is very good in all kind of Tarts mingle all these ingredients together unto which you may also adde a few Currans and some Pine-apple kernels And when you have prepared this composition you shall fill up therewith a Tart-Coffin fitted to your Tart-pan after which you may fashion make up your Tart and cause it to be baked after which you must powder it with Sugar and must again return it into the Oven where leaving it while being again drawn you shall besprinkle it with a little Rose-water CHAP. XLV The manner to make a Veal kidney Tart. WHen your kidney of Veal is well roasted you may take the Kidney together with the fat that is about it and mincing them very small you must season them in the same manner you were to do your Beef Marrow To all which you may adde one spoonfull of fine Pastry mens Cream Fill therewith a Pastie Coffin placed in a Tart-pan cover this Tart with a Pasty lid which is pricked and carved After which cause your Tart to be baked and after it is well baked you must put some Sugar and Rose water into it as in the foregoing Chapter it is particularly expressed You may also make a Tart of Calves Tongues in the self same manner as you do the Kidneys Tart CHAP. XLVI The manner to make an Egge Tart. FIt your Tart-pan with a Pastie Coffin of fine leaved dough into which strow one handfull of fine powder Sugar and you must cut in sunder the yolks of about twenty hard Eggs more or less according to the bigness you intend to make your Tart of range these half of the yolks of Eggs in your Tart-pan on the top of your strowed Sugar and when that lay of Eggs shall bee well furnished you may stick five or six Cloves on five or six of the said yolks of Eggs after which you may powder the said lay of Eggs with a little beaten Cinnamon adde thereunto as much preserved Lemmon peele as you please you may also adde some Pine-apple kernels and a few Currans Over all this preparative strow a good handfull of Sugar and lay a good lump of fresh butter over it As for example half a quarter of a pound of Butter spreaded and playned upon the top of the Sugar Cover this your Tart with small slices of paste and afterwards you may cause it to bee baked in the same manner as you bake your other Tarts and after it is well baked you may strow it with Sugar and put it into the Oven again for a trice only when as having drawn it again you may besprinkle it with some Rose-water CHAP. XLVII The manner to make a Tart of Herbs or a Tansie in Paste TAke two handfulls of sweet herbs as for example beet herbs or Lettesses Mallows Spinnage and pull off the stalks after which wash your herbs and let them steep a while in some seeding water to mortifie them that is to take the earthy sent and taste from them After which you must drye them and press them wel between your hands or betwixt two Trenchers that so they may become very drye Afterwards chop your said herbs very small and pound them in a Morter and put the bignesse of two Eggs of them into a Porrenger with about the bigness of an Egg or a little more of good fresh Butter ready melted adde thereunto a good handfull of powder Sugar or more if you please and season this your preparative with a small quantity of sweet spice
with a Coffin of paste and lay a bed of Sugar into it and fill it up with the mellow of Apples or Pears pared and small shredded or cut in slices the seeds and cores being taken out mingle Pine-apple kernels therewith as also Currans and the peele of preserved Lemmons if you please powder the whole with a little beaten Cinamon adde thereunto some powder sugar at discretion and a morsel of fresh butter about the bigness of a Walnut or thereabouts for an indifferent Tart cover this Tart in the same manner as you do the other fore-going Fruit-Tarts and put it into the Oven after you have varnished it and after it is baked you may powder it with some Sugar and put it into the Oven again for a while and so sprinkle it with Rose-water CHAP. LII The manner to make a Tart or Pasty or Chosson or a Flawue of Apples Pears or any other raw fruit MAke up your Coffin of paste of any bigness or how you please and lay a bed of Sugar in the bottome of it adde thereunto Apples Pears or any other Fruit you please cut asunder and shred and the corestaken out adde thereunto a morsel of fresh Butter and a little powdered Cinamon or green Anniseeds and instead of Butter you may put Marrow into these kind of Fruit-tarts or Pyes as also Pine-apple kernels Currans or damask Pruins or the peels of preserved Lemmons cut into slices and on the top of all this you may strow a handful of sugar powdered And after you have covered this Tart or Pasty with a lid convenient to either you may cause it to be baked according to the former prescriptions CHAP. LIII To make a Tart of Comfits or any kind of preserves what you please GArnish your Tart-pann with a Coffin of paste and in the bottom thereof put a lay of Powder-sugar and afterwards place your Comfits therein adde thereunto a few Lemmon-peels cut into very small slices adde thereunto a little Sugar and some rose-Rose-water Cover your Tart with a lid of thin-leaved paste as it was formerly prescribed in the fore-going Chapter treating of the Apple tarts varnish this your Tart on the top and put it into the Oven and cause it to be speedily baked which will be done suddenly because there needs not any thing to be baked save the crust When your said Tart is thus baked powder it with sugar and put it into the Oven again only for a trice and having drawn it for good and all strew a little sugar upon it CHAP. LIV. The manner to make another Tart much like unto your foregoing Comfit-tarts TAke any kind of Fruit which is dryed in the Sun or in an Oven and cause it to bee boyled in water till it become soft and pappish as for example Suppose you have a mind to make a Tart of any kind of Plums Dates Raisons dryed Pears or the like to all these you must adde some sugar And when the Fruit is sufficiently softned you must take the cores and kernels out after which you must pound or beat them in a Morter and straine them through a sieve adde some sugar and a little flower to them and a very little beaten Cinnamon mingle all these things together and after that garnish your Pasty Coffin there-with and so make up this Tart just as you were prescribed to do the former CHAP. LV. The manner to make a Custard White pot or a Tansie-Tart PUt upon your Kneading or Dresser-board three quarters of a pound full weight of the finest flower and some salt at discretion you must work your said flower in a moyst place with the white of an Egge and make it soft or supple enough to reduce it into as fine and thin a paste as possibly may be When your paste is thus prepared you must let it rest a while that it may become the more supple and afterward spreading it again upon the Kneading-board you must work it as thin as possibly you can Immediately after your paste is thus spread you must rub the bottom of your Tart-pan with sweet Suet and you must spread one of the ends of your paste thereon to make a Coffin you must rub the said Coffin with your sweet suet and fold the paste again upon it and afterwards once more rub this fould of paste in the suet and so the other fould till you lay on a fourth fould which you must not butter When the fourth fold that is to say the fourth Coffin of paste is laid on you must put into it as much of the ingredients hereafter expressed as shall bee requisite to fill it up which you must have in a readiness against you begin to fit your Pasty Coffin Now to prepare the said ingredients you must put into a Skillet half a pint of sweet Cream which hath not been skummed adde thereunto four yolks of Eggs a small quantity of salt and a little fine flower mingle these together and let them boyl upon the fire for the space of one half hour and stirre this composition continually until it become as thick as broth which is throughly boyled When your said stuffe is well boyled you must pour it into a dish and when it is half grown cold you may adde unto it a quarter of a pound of Pistaches peeled in hot water just as you peele your Almonds and afterwards you must beat or pound them very well in a Marble Morter in the same manner as you do when you do intend to make Maearoones adde thereunto also a quartern and a half of Sugar poudered a little beaten Cinamon a slice of preserved Lemmon-peele cut in sundry peeces twenty kernels of Pine-apples and a good quantity of Currans you may also adde thereunto some Amber-greece and some Musk steeped in half a spoonful of Rose-water or Orenge-flower flower water and the bigness of an egge of Marrow small shredded mingle all these things together and fill up your Tart sufficiently with them which having done you must fould your paste four times over all your Tart to make the lid and rub the top of every fold with sweet suet as aforesaid except the uppermost After which you may cut off the borders of the lid and you must observe to press and close it with your thumbs that so the fould of your paste may be well closed and joyned that so your ingredients may not burst out in the baking You may also use your own pleasure and discretion in your fashioning and garnishing the borders and lid of your Tart as for example with pinked works Cantels and the like You may also pink the two uppermost foulds of the lids without touching the undermost which you must do with a Pen-knife or any other sharp-pointed knife and you must observe only to work such small holes as may not peirce the second fold of your lid for fear the stuffe should come forth as aforesaid You must varnish your said Tart on the top of the lid and
Tart made with half a pint of Milk When as your said Dariole or Tart is baked you must adde some butter sugar and rose-rose-water unto it in the self-same manner as it hath been afore said instead whereof you may only content your self meerly to strow it with a little sugar and to sprinkle it with some Rose-water CHAP. LXV The manner to make Cheese-Cakes AS for example take about the bigness of two handfuls of green Cheese newly made being uncreamed or unskimmed a good handful of fine flower the white and yolk of an egge and half according to your own discretion whereunto you may adde if you please about the bigness of an egge of old dry Cheese which is grated or scraped mingle all these things together and inclose all this mixture in a Pasty Coffin of fine Dough and you may give it the shape of any thing garnish your said Cheese-cake and put it into the Oven Observe that you must not quite fill your Cheese-cakes because that the ingredients and mixture which is in them would swell and run out in the baking CHAP. LXIV The manner to make an excellent great Cake and to bake it in a Tart-pan TAke two small Cream-cheeses which are new made fresh and good ones without any salt in them put them into a dish or bason and bruise them with a spoon after which adde unto them about a good quarter of a pound of fresh butter which is melted adde thereunto moreover the whites and yolks of three or four eggs the which you must separately incorporate with your said mixture and you must also gently mixe therein three spoonfuls of flower or of grated white bread very small or grated Naples Biscuit about the bigness of an egge adde thereunto a Macaroon beaten small and two or three spoonfuls of powder sugar which will make about an ounce of sugar season this mixture with a little salt and after that you must your self taste the pudding to see that it be not over-salted whereof you must have a great care and give no more thickness to your said pudding than you would do to broth which is made for Children and in case it falls out so that this said pudding happens to bee too thick you may pour a spoonful of milk or water into it to make it more slender When your said pudding is thus seasoned you must rub the inside of your Tart-pan with a bit of fresh butter then put your said Pudding into it and spread it abroad through the whole Tart-pan untill it bee a fingers breadth thick round the same Stir your Tart-pan a little that so the Pudding may bee equally distributed after which put your Tart-pan in the Oven or set it upon the hot Embers in the Chimny Corner when as you must cover your Tart-pan with a Copper cover upon which you must lay hot Cinders and Embers but you must so equally lay them that there bee no more heat in one place than in the other If your Tart-pan be covered as aforesaid you must now and then open it to see whether your Cake doth bake or no and whether it receiveth a higher colour in one place than in the other for that as then you must take away the Embers from the place where the Cake is most baked And in case your Cake doth swell and rise over much in its baking and chance to touch the Cover of your Tart-pan That is a sign there is too much fire or that your Cake was made too thick wherfore you must diminish the fire or you must withdraw your Tart-pan a while from the fire and let it stand open a while giving vent to the Cake which will cause it to fall after which you must again close the Lidde of your Tart-pan and put some Embers on the Top of it and place it neer the fire again that so it may bee throughly baked the said Cake will require at least three quarters of an hours time for its throughly baking When it is sufficiently baked you must set it upon a great Pye plate and having well powdered it with sugar you may either eat it hot or cold as you please Moreover if you cause this Cake to bee baked in an Oven you must not cover your Tart-pan for that it will bake the better and easier and you have also the advantage of making it the thicker as for example you may give it an inch in height more or lesse according to the borders of your Tart pan Observe also that in the mixture preparing of this your cake or tart you may adde two ounces of sweet Almonds peeled and beaten in a Morter instead of Macaroons you may also put thereinto one ounce of good Pine-Apple Kirnels indifferently beaten especially if you put no Macaroons at all into the said mixture you may also adde thereunto some preserved Lemmon-peels or Apricock paste or such like drye Comfits Although all these ingredients are needlesse for that your Cake or Tart will bee very good without them all only upon an extraordinary occasion you may adde them all to make it the better which will bee more chargeable and painful the other way being the lesse troublesome and expensive CHAP. LXVII To make excellent soft Tarts or Câ—kes without any Cheese at all PUt upon a Table or in a Bason or in a woodden bowle about two pintes of flower make a hollownesse or gutter in the middle that is to say a great hole into which you must put one pound of fresh butter which hath been well worked with your hands and so softned to your purpose in case it bee too hard unto which butter adde besides a half pinte of Cream according to your wine Measure and not according to your milk measure for that would be too bigge adde thereunto almost an Ounce of beaten Salt and beat four fresh Eggs therein Observe also that you must not put all your Cream in at once the half being enough at a time or one third part Mingle and mix all these things together adding now and then some Cream to your ingredients to make them dissolve the better and continue so to do untill you find that there are not any more clots or lumps remaining in your said paste and that your paste bee strong enough to sustain it self in the form of a Tart upon paper without spreading it self or running abroad here or there after it shall have been made up into the form of a Tart. And when as you conceive that your paste is sufficiently kneaded you must Taste it to know whether it bee not oversalted after which you must cut or break it into Morcels and Lumps and place it upon paper smeared with butter Make up your said tarts and cakes and give them a bout an Inch thicknesse of paste and make them as bigg as a middle-sized Trencher more or lesse according to your own will and afterwards varnish them over Put them into the Oven and let them remain there at
additionall observations concerning Wafers YOu may make your Wafers farre Excellenter and pleasing or if in case you will go to the charges of grating into the mixture of your said Wafer paste three or four Holland Biscuites some Rice or if you please some Naples Biscuit or Dyet bread and two penny-worth of Saffron dissolved which will greatly adde to their tendernesse pleasantnesse in eating and delightfulnesse So likewise after your said wafers are baked you must sprinkle them over with half a spoonfull of good fresh butter which you must have ready melted by you for that purpose and afterwards powder them with good store of Cinamon and fine powder Sugar smal beaten together and after all this sprinkle them again with Rose-water or Orange flower-water which will give them a most fragrant rellish And to render them yet better you may adde unto the said mixture a quarter of a pound of the best Marrow you can get small sliced or grated CHAP. XCIII The Manner to make Excellent Fritters or Bunns TAke a pinte of fine flower adde thereunto three small Cream-cheeses made the very same day you intend to use them beat three Eggs into them and about the bignesse of an Egge of Marrow grated or small shredded dissolve all these ingredients and mix them very well which you may do by adding thereunto half a pinte of White-wine or more if need bee season the whole with a little beaten Salt and with an Ounce of powdered Sugar You must make your said mixture or paste as thick as boyled broath after which you may adde thereunto Pippins smal shredded and preserved Lemmon-peels or others smal grated or shredded or cut into little morcels When your said mixture is thus prepared you must cause sweet suet to bee melted or sweet butter or oyl which you please and do love best and when it is sufficiently hot you must dissolve your said mixture therein with a spoon taking your spoon very full and so mixing it with your said Suet Butter or Oyle As soon as your Fritters or Bunns shall be thus fryed you must take them out of the Frying-pan and let them drop out all their moisture afterwards placing them in a dish you must powder them very well with Sugar and sprinkle them with Rose-water or Orange flower-water if you Please as aforesaid in the Translators Additional Observations which you may also follow by adding of Rice Biscuite and the like to your Fritters as to the Wafers and Pan-Cakes Observe That you may make your mixture farre more fine and substantial if you please and even bring them to a kind of a soft paste by putting the lesser quantity of wine into them And this the last kind of paste will serve to make That is to say instead of common Fritters you may divide your paste into smal round morcels as big as Hazel Nuts which you must cause to be fried in your sweet Suet in your sweet butter or in your oyle untill they bee quite brown fryed or well baked CHAP. XCIV Another kind of Fritters which are commonly called in French Tourrons or pointed Fritters in shape like unto a Turret CAuse Rice and milk to bee boyled together or Rice and water but it must bee very thick and when it is become cold you must peele your Rice and beat it adding thereunto some peeled and beaten sweet Almonds if you please Put all these ingredients into a Dish adde thereunto half as much or thereabouts of flower some raw Eggs and a little salt small pounded and some white wine or milk at your own discretion mingle all these together and frame them into a kind of a pudding or broath or into a paste which is neither too stiff nor too supple you may add thereunto some Raisins and the peels of Lemmons grated After which you must cause some sweet suet to bee moulten or butter if you will and when it is sufficiently hot you must take a spoonfull of the aforesaid mixture and poure into the Frying-Pan Cause these your Fritters to bee fryed on both sides and to this end you must turn them in the Frying-Pan the one after the other And when they are well fryed you must lay them in a warm Dish and cause them to bee well drained or stifned after which changing their Dish you must powder them with Sugar and Cinamon before you intend to eat them CHAP. XCV The Manner how to make another kind of Fritters KNead flower with water and sa't and make your paste pretty stif spread it with a rowling-pin cut it into small square peeces or into any other figure you please after which fry them in butter or in sweet suer or in oyl And when you shall have drained them you may powder them with Sugar or else you may make use of them to garnish a Dish of Spinnage or a Dish of Pease or an open Fish-Pye or any other kind of pastry-meat The Translators additionall description how to make excellent Pan-cakes according to the Flemish and Hollaxd Fashion and the which as it seems was omitted in this Treatise TAke five Pints of Milk one quarter of a Peck of flower eight Eggs two penny-worth of Saffron a whole Nutmeg grated mix all these together and beat them well untill you bring them to a sufficient thick body as of a pudding or thick broath shred thereinto fifteen or sixteen Pippins and half a pound of Currans adde thereunto one spoonful of yeast adde thereunto half a quarter of an ounce of Ginger powdered stir all these ingredients very well together and set them in a great earthen pot either in the chimney-corner or in the passage of an entry where the ayr and wind plays through to rise and work and leave them so working for at least the space often or twelve hours You must observe to put them in a sufficient big vessel least they chance to work over Having thus well mingled steeped and worked them you may bake your Pancakes thereof as thick or thinne as you please your self in a Frying-pan with good fresh butter over a quick fire Observe that in case you intend to eat your said Pancakes hot you must make them the thinner if you keep them to bee eaten cold you must make them the thicker Observe that in the mingling of your Pancakes you must not put any butter into them for that would hinder their baking and would make them too washy c. And having thus baked them you must powder them with sugar and Cinamon powdered and sprinkle them with Rose-water or Orange-flower-water if you please CHAP. XCVI The Manner how to make Minced-Pyes called in French Rissoles like unto Muscherons TAke Beef Mutton Pork or Veal either roasted or boyled mince it very small season it with a few salt spices after which make small Pastry-Coffins of white dough half refined into which put a little of the aforesaid Minced-meat and when your little minced Pyes shall bee thus fashioned you must fry them
out of the said water with a skimmer and place them to become cold and dry upon a drain or in a Cullender after which you may put them into the Oven and one half hours time will serve to bake these little ordinary Simnels But the Oven must bee very hot all over just as if you would bake great Pasties in it And if so be your Symnels do not become brown enough in the baking you must not forget to put a few hot Embers into the Oven that so the heat of them may strike down again upon your Simnels and give them a good collour Observe also that in case you do not put any butter in the mixture of your Simnels you will only make bare and ordinary Simnels with water which are better accounted of by several people then your buttered Simnels Now as to your Simnels which are made with Egges they are made in the same manner as your Simnels with butter save only that you must mingle the Egges together with the paste as you knead it and in this wise for one quart of flower you must beat fifteen eggs into it and only adde thereunto one pound of butter So likewise must your paste whereof you intend to make your Simnels with eggs be well and thorowly kneaded and farre softer and finer than that of the other ordinary Simnels Wiggs and Cracknels Moreover you must also observe that you must not make your Oven too hot for your Simnels with eggs as for those which are only made with water and salt or with butter CHAP. CI. The manner how to make the ordinary Pastry Biscuit AS for example take eight eggs put them into a dish and beat them as if you would make an Ommelet of them adde thereunto one half penny-worth of Coriander-seeds beaten to powder or green Anniseeds and one pound of powder sugar beat all these ingredients together and adde thereunto three good quarters of a pound of flower and beat them all again very well together untill such time as your paste becometh white and observe that the more you beat and dissolve your said paste the better your Bisket will bee and the tenderer and pleasanter When your said paste is become thus white you must pour it into your Bisket-mould which are by your Pastry-men called Bisket Tart-pans and they are commonly made of Lattin and you must note that before you do fill them up with the aforesaid paste you must rub their inside with fresh melted butter You must but just fill your said moulds and you shall not need to trouble your self to fill them but when the Oven is in a readiness to bake them after which you must very well powder the tops of your said Biscuits and put them immediately into the Oven at a pretty distance from the hot Embers You may make a trial with one or two Biscuits as to your saying to make them that so you may not receive too great losse and prejudice if they should not hit right since this kind of pastry Biscuits is very hard to be well and rightly made Your Oven must be but slenderly heated to bake these kind of Biscuits and its harth must bee just as hot as the Harth of an Oven is when as the bread is half baked or there abours and no hotter You must also observe to leave the Oven open and oftentimes have an eye over your Biscuit whilst it is a baking For in the first place it will runne up and swell then it will receive its colour or grow brown all which will happen about half a quarter of an hour after it hath been in the Oven Now in case your Biscuit becommeth black in the Oven that is a sign the Oven is too hot and therefore you must draw the Bisket towards the Ovens mouth to let the heat of the Oven slacken a little But on the contrary if your Bisket doth remain pale and white in the Oven that is a sign the Oven is not hot enough and as then you must close the mouth of the Oven with its lid to keep in the heat but you must also observe to open it very often again lest your said Bisket should chance to burn When your said Bisket hath gotten a good colour and that it hath been a quarter of an hour and a half in the Oven or a little longer according to the proportion of its bigness you must take one of your said Biskets out of the Oven and touching it softly with your hand and if you finde that it is hard and maketh resistance without becoming flat you may assure your self that it is sufficiently baked and at that very instant you may draw your said Bisket out of the Oven and you must also draw it out of its mould or Tart-pan while it is hot CHAP. CII The manner how to make Bisket according to the Queens Mode or delight MAke paste as it is prescribed in the fore-going Chapter save only put the fewer eggs therein since the paste for the Queens Bisket must be stronger and finer so that instead of eight eggs you must put but six therein and so proportionably more or less When your paste is thus prepared you must spread it with a ladle upon white paper and you must give these kind of Biskets a round form like unto little Loaves and you must powder them over with sugar You must give your Oven a little hotter harth for these Biskets than for the other common Biskets So soon as your Queens Bisket is baked you must draw them out of the Oven and you must loosen them from off their papers by gently passing a knife slender or limber betwixt the bisket and the said paper CHAP. CIII The manner to make Italian or Piedmont Bisket THe paste must bee made in the same manner as your Queens Bisket Only this kind of Bisket you must spread longwise upon the paper and make it about a fingers breadth thick and as narrow as you possibly can and not above one fingers length powder it with sugar and so put it into the Oven You must let this Bisket remain but a little while in the Oven because it will be presently baked but your Oven must bee hot as if it were to bake the Queens Bisket and all one And as soon as your Bisket is baked you must immediatly separate it from its paper as afore said CHAP. CIV The manner to make Cinamon Bisket TAke March-pane paste adde thereunto powdered Cinamon mingle them very well together and let your paste be very hard rowling it upon your Dresser-board and give it two turns that is you must twice round it and spread it over your Dresser-board When your said paste is thus rowled for the second time you must again spread it with your rowling-pin just as if you intended to make a Coffin of paste and let it not bee thicker than a peece of Eight or a Crown then you must cut this paste in the form of little Lossinges
or tender CHAP. CX The manner how to make Macaroons TAke sweet Almonds as it hath been said in the foregoing Chapter concerning the Marchpanes and having peeled and pounded them you must reduce them into a soft paste as for example To one pound of Almonds adde thereunto the same weight of powder sugar and the whites of four eggs mingle all these things together and adde a little Rose-water to them and beat or pound them again in your Morter to make your paste fast and binding however it must be somewhat liquid and soft When this your said paste shall be thus prepared spread it upon white paper in bits at a pretty distance asunder and let these said bits bee somewhat long wise made in the shape of a Chesnut after which powder them with fine beaten powder and then put them into the Oven to bake or dry until you feel that they are very fine and stiffe on the tops Note that your Oven must have but an indifferent heat as it is exprest in the Chapter concerning the Marchpanes however the harth must be something warm the better to raise and swell the paste Your Macaroons must bee left a little longer in the Oven than your Marchpane since they are to bee made somewhat thicker and you may leave your Macaroous in the Oven until they be quite dry or until such time as that the Oven it self is become cold again However your good Pastry-men do not leave their Macaroons so long in the Oven lest they should become over-coloured and do therefore draw them before they are quite dried but in lieu thereof they do place them on the top of the Oven well covered and kept warm for the space of four and twenty hours at least that so they may dry leasurely and not lose their whiteness which is all the beauty of your said Macaroons CHAP. CXI The manner how to make Lemmon or Citron paste PUt a quarter of a pound of loafe sugar into a Morter and powder it adde thereunto the white of an egge and a little juyce of a Lemmon and the bigness of two Hazel Nuts of raw Lemmon peels well grated beat all these things together and incorporate and mixe them very well until you have brought them to a hard paste and that you cannot scarce work it any more After which you must divide your said paste into morcels as bigge as a Wall-nut which you must round in your hands as you do work them with powdered sugar after which you must spread them upon and range them upon white paper and afterwards you may put them but half way into the Oven for if you should put them quite into the bottom of the Oven they would bee subject to burn you must also have a care to give them an indifferent heat and the which may bee like unto the same which is requisite to bake Macaroons and have a care not to close your Oven These Citron or Lemmon Pastes will require a quarter of an hours baking And you must observe to draw them when you perceive the sugar is wellhardned and firm CHAP. CXII Another manner of Citron or Lemmon Paste YOu must compose or frame your paste just as in the foregoing Chapter only that to this you must adde twice as much raw Lemmon peele when your said Paste is thus prepared you must separate it in morcels as bigge as the half of a Wall-nut press them a little with your fingers and afterwards place them upon white paper and cause them to be baked in the self same manner as your fore-going Lemmon paste was ordered CHAP. CXIII The Manner how to make a Paste of Eggs. MAke up a Paste of a little flower and some water and salt or if you please make use of a finer paste spread it abroad and cut it into morcels raise the borders of each peece to make as many little Pies as you have Peeces beat a fresh egge into each of these Pastry Coffins season them with salt sugar and with a little beaten Cinamon after which put on their lids and cause these little Pies to bee moderately baked or fried in fresh butter and you must have a care to give off frying of them before your eggs be too much hardned CHAP. CXIV The manner to make an Egge Pye in a Pot. MAke an omelet well seasoned with salt with an Onion and with Parsly or with other Herbs small shredded which said Omelet you must mince and put it into an earthen pot together with the broth of white Pease and good butter or oyl which you please season all these again with salt and with spices dissolved in verjuyce and in the Summer time you may adde some Goose-berries unto it after you shall have caused all these ingredients to boyl a while adde unto them some hard yolks of eggs and let them be stuck or garnished with some Coves you may if you think good adde some fried sliced Onions thereunto serve up this said Pasty piping hot you may put some Sippits in the top of it after you shall have opened its lid CHAP. CXV The manner to make a Tart of Eggs or an Egge Cake PUt into a Tart-pan about the bigness of an egge of fresh butter and whilst it is a boyling you may beat five or six eggs adde salt unto them and the bigness of a great Turkie egge in grated white bread or two spoonfuls of fine flower beat all these ingredients very well together and afterwards adde unto them two or three spoonfuls of Cream or of Milk and a little quantity of sweet spices or beaten Cinamon after which beat your eggs once again and pour them into the Tart-pan when your butter shall bee well melted and half red cover your Tart-pan with its lid upon which you must lay hot Ashes and a few embers that so your Tart may bee baked on all sides and when it is throughly baked serve up your said Tart piping hot you may if you please grate either Cheese or sugar upon it and sprinâ—le it with some rose water if you think it fitting which will make it the better taâ—ted CHAP. CXVI The manner how to make an Egge Tart with Apples PUt into a Porrenger or Dish the bigness of two eggs or a little more of the mellow part of a roasted Apple adde thereunto two spoonfuls of fine flower five or six eggs and some salt at your own discretion dissolve and beat all these together until such time as the flower be well incorporated with the other ingredients pour this mixture into a Tart-pan or Skillet or in a Dish in which you shall have dissolved the bigness of an egge or thereabouts of fresh butter cover your Tart-pan and put upon it some fire and cover also the lid with a few embers and after a quarter of an hour or little more you must uncover your Tart-pan to see whether your Cake be baked and whether it be sufficiently coloured both above and below and if you finde it
to bee so you may dish it up and serve it to the Table after you shall have powdered it with some sugar and sprinkled it with some rose-water stuck into it some few slices of preserved Lemmon-peels Observe that instead of the mellow of Apples to make a variety of the said Tarts you may take the mellow of Pomkins or of any other fruit you have a mind to so you do first boyl or bake it before you make use of it to make your Tart or Cake withall according to the former prescriptions in the foregoing Chapter CHAP. CXVII The Manner how to make a Cake or Tart of beaten Eggs in the form of a Pompion Tart. AS for example break four or five Eggs put the whites of them apart in a Porringer and their yolks in another Porrenger beat the whites of your said eggs thorowly until it bee reduced into a scum which you may do with a little bundle of twiggs beat also the yolks of the said eggs after which you must put the bigness of two eggs of good fresh butter into a little Skillet or Tart-pan and when your said butter is so melted and become brown you must beat the whites of your eggs again and put two good spoonfuls of powder sugar into it and salt at discretion when your butter shall be almost become brown fried put a little tost of bread into or an upper crust cut round and as bigge as the half of the palm of your hand or thereabouts and presently afterwards pour the yolks of your eggs into it and afterwards add the whites of your eggs also to it cause these eggs to be baked over a few hot Cinders which will bake them in a very little while and if you have not a special care will easily be burnt you must give them the same colour as you give unto your dishes of eggs and milk after which dressing them up on a Trencher you may powder them with some sugar and so serve them up to the table CHAP. CXVIII The manner how to dress a dish of Eggs like unto Fritters TAke Nipp or Cats Mint Balm or Bawm and Groundsel Mallows and Tansie herbs and Parsley of each a twig or two young Bugloss as much as of the others whereunto you may adde young Leeks Scallions or Onions shred all these Herbs very small after which as for example you must beat six or eight eggs in the same manner as if you were to make an Omelet adde your shredded herbs thereunto and as much salt as you think fitting After which cause some good fresh butter to be melted in a Skillet or in a great dish and when your said butter is half brown fried take your beaten eggs with a great spoon and pour them into your said butter by spoonfuls until there bee enough to make three or four good Fritters about the bigness of the palm of your hand or thereabouts and when these said Fritters shall be sufficiently boyled or baked draw them forth of the Skillet and so proceed to make as many as you please or have occasion to use but you must note that these Fritters must be eaten very hot and if you please you may grate sugar and Cinamon upon them CHAP. CXIX Another manner of Egge-tant like unto Fritters or Macaroons CAuse your eggs to be boyled untill they be hard and after that mince them with Parsley and a little Onions and Time season this mixture with some salt and incorporate it with the white of egges or with the yolk of a raw egge after which make small balls thereof in the shape of small puddings of about the bigness of an egge or in the form of a Macaroon or any such like form according to your own fancy cause them to be a little fried or baked over a Chafingdish or in a Skillet in butter half brown fried after take them forth and let them dry and powder them with a little Nutmeg and with some salt if need be CHAP. CXX Another manner of Egge Tarts like unto Fritters BReak four eggs adde to them salt and beat or stir them well and make an Omelet of them and as soon as it shall be half fried mince it with a handful of Parsley mortified over a shovel with coals adde half an ounce of currans thereunto and as much Pineapple-kernels incorporat this minced mixture together with a raw egge beaten and a little flower after which make small pellets of it or small lumps in whatsoever shape you please cause them to be fried in butter half brown as it is exprest in the fore-going Chapter and having taken them out of the butter and layed them dry you may powder them with sugar and salt if it be needful and eat them before they grow cold CHAP. CXXI The manner how to make a Biske of Eggs. PUt into a good bigge dish a lay of good slices of Cheese between two lays of tosted sops of good houshold bread sprinkle them a little with clear broth or thin Pease-porridge or any other clear porridge which is well seasoned with butter and salt let the whole soak and settle a while upon the fire after which garnish your portage with some Parsley but grosly shredded unto which adde some poached eggs in water or dress it in any other manner you please either intire or in peeces you may also put betwixt your said eggs some Carps Milts or Rows or some other small Fishes as Smelts Gudgeons small Roches and the like or else some sippets of tosted bread adde therunto a few Capers Muscharons or such like other Junkets for Fish-days having first well boyled and seasoned them some there are that do adde currans unto them and boyled or stewed pruens season all this aforesaid mixture with some whole Cloves or broken into good bigge morcels or any other fragrant Spices as Ginger or the like After all which you must again adde thereunto as much broth pease porridge or any other lean porridge that is to say porridge made without flesh in it as you shall think requisite and afterwards you must place your dish on the fire again for a pretty while having a care that your sfices of bread do not cake to the bottom of your dish Unto this Biske you may adde some veritryce or some green fauce some also do put Wine into it and when you shall conceive that this your said Biske is well-nigh ready and well savoured you may grate into it a little Nutmeg or a little white loaf crust and so serve it up to the table CHAP. CXXII The manner to make arkinde of a broth or sauce of eggs CAuse the best Oyl you can get to bee heated break two eggs into it and draw them forth of it again before the yolks of the eggs do become very hard after which put them into a dish and adde unto them a sauce made with an Onion cut in round slices and fried in oyl season the whole with salt and with verjuyce and
grate some Nutmeg into it CHAP. CXXIII The manner how to make a Tansie PUt as for example the yolks of eight eggs into a silver or pewter dish but it must not be an over bigge one if it be on a Flesh day dissolve them with about half a pint of good flesh broth which hath been made without Herbs and instead of broth upon Fish-days you may make use of Cream or of Milk adde thereunto a little salt well beaten and two Macaroons small grated or as much grated Bisket adde thereunto also two or three spoonfuls of the juyce of Beet-roots which shall have been pounded in a Morter together with Rose-water adde thereunto also half a quartern of powder sugar pour all this mixture into a dish into which you shall have melted about the bigness of a Wall-nut of good fresh butter and thus set your Tansie upon the fire and let it be hardned at the bottome of your dish after which and that it begins to bee likewise half hardned on the top adde thereunto one ounce of preserved Lemmon peels grated or shredded in small slices or cut into little morcels adde thereunto also one ounce of Pistaches well peeled and pounded and so let your Tansie become quite hard over an indifferent warm fire and at the same time you must give a little brown colour at the top by holding a hot shovel over it and taking your said Tansie off from the fire you may stick into your Tansie a few slices of preserved Lemmon peels and afterwards powder it with sugar and cinamon if you please CHAP. CXXIV Describing the several ways and manners how to dress Poached Eggs and boyled Eggs in Water CAuse your water to boyl after which break your eggs into it the one after the other and when they are pretty well boyled take them out of the said boyling water before they become too hard these kind of poached Eggs may stand you in stead to garnish an herb pottage withall or any such other like dish Observe also that these kind of eggs may bee served up alone with divers kinds of sauces and also sometimes eggs may be poached in Milk or in any sweet wine The Second manner of Poaching of Eggs. Put into a dish four poached eggs season them with salt and grate some old cheese upon them which will give them a good rellish A Third manner of Poaching Eggs. You must put some eggs into a dish a few or many adde a little salt unto them and powder them also with sugar and sprinkle them with a little rose-rose-water or verjuyce or Lemmon juyce or Orange juyce unto which you may adde a little beaten cinamon or cinamon-cinamon-water which will give them a good relish The Fourth manner of Poaching Eggs. You may put as many eggs as you please into a dish into which you have caused some good fresh butter to be melted season it with salt adde a little sugar unto it and in case you are not minded to put any sugar into it a little nut-meg grated or shredded will not bee amiss you may give these eggs a colour before you put them into the said dish by holding a hot shovel or kettle over them for a while The Fifth manner of Feached Eggs. You must pour some green sauce over them and so let them stand a while upon the fire after which you may season them with salt and with a little grated nutmeg The Sixth manner of Poached Eggs. Cause your butter to bee fried brown in a pan and cause a sliced Onion to be fried in it season it well with salt and pepper small powdered and when your Onion is well fried adde a drop or two of vinegar unto it and presently after pour this sauce upon your poached eggs to which you may adde a little grated Nutmeg Observe that in case your eggs be ranged in the dish and laid in the form of a Fish that as then they are called a Sammon of eggs The Seventh Fashion of Poached Eggs. Cause minced Onions to be fried in brown butter and when they are well fried adde thereunto some vinegar and mustard mingled together season it well with salt and pour the said sauce upon your poached eggs The eighth Fashion of eating Poached Eggs. Cause butter to bee fried brown add thereunto a sauce made of sweet Mustard or of Grapes dissolved in Wine or of Hypocras take your Frying-pan immediately off from the fire lest your said sauce should boyl which it must not do and thus pour it upon your eggs and instead of frying your butter brown in the frying-pan it will be sufficient to cause your butter to be only melted in a dish after which you may adde either Hypocras or dissolved Mustard unto it as aforesaid and then you may put your poached eggs into it and afterwards powder them with sugar The Ninth manner of eating Poached Eggs. You may make a Pudding of sweet Herbs and put it into a dish place your eggs upon it and adde thereunto some sippets of tosted bread dipped in butter or some slices of your omelet and upon all these you may grate some Nutmeg or some Sugar The Tenth manner of eating Poached Eggs. Cause good fresh butter to be melted in a dish over an indifferent hot fire after which you may break your eggs and having taken out the white you may put all the yolks into a porrenger by themselves and after that you may pour them one by one into the said melted butter and when your said butter shall begin to boyl take your dish off from the fire and so you may adde thereunto a little powdered cinamon and sugar if you please The Translators additional description how to poach or butter a dish of Eggs without any butter at all BEat as many Eggs as you please into a good large silver dish whites yolks together after which set your said dish over a Chafing-dish of hot charcoals throughly lighted putting nothing more into the said dish unto your eggs but stir them continually with a silver spoon that so they may not become hard not stick to the dish and when they are enough poached to your fancy take them off from the said Chaffingdish and adde unto them a good quantity of Orange juyce well seasoning your said eggs with salt and if you please your self powdering them with good store of sugar and cinamon not forgetting to put grated or shredded Nutmeg into them as you are a straining of them and before you pour your Orange juyce upon them Observe that this kind of buttering or poaching of Eggs without butter is least offensive to the pallate and less nauseous to the stomack which is oftentimes overcharged by the adding of butter to these kind of dishes and junkets CHAP. CXXV Describing the several ways how to dresse and set out hard Eggs. The First manner PUt a lump of butter into a dish adde some vinegar or verjuyce unto it and a little salt and when your butter
than over a Chafingdish will cast up lesse water and besides your said Dish will not runne the hazard of melting All the trouble you will have will bee to entertain and blow the fire under the said Pot of boyling water till such time as your said Eggs be totally stewed And they will be yet farre more delicate and more pleasing if instead of milk you do make them with Cream and if you put but a very few whites of egges into them but then you will need the more Cream Sometimes also in these your Eggs and milk you may put some parsley small shredded which you must mix therewith in the beating of your Egges and your said dish will bee farre the better although you adde no Sugar thereunto yet if you do it will be so much the better So likewise may you compose this said dish of Egges and milk without the adding of any butter unto it CHAP. CXXX Describing the several kinds of Marmalads first the manner of makeing of Marmalade with dissolved Eggs in verjuyce without Butter AS for example beat four eggs and dissolve them well adde some salt unto them and four spoonfuls of verjuyce put them together upon the fire and stir them gently with a silver spoon untill the eggs are sufficiently hardned after which take them off from the fire and stir them again a while that so they may bee throughly stifned or hardned In the same manner you may dress eggs stirred with the juyce of a Lemmon or Orange but you must have a care not to put over much of either into your said eggs chiefly of the juyce of Oranges because the quantity of it will oblige you to keep your said milk and eggs a great while over the fire which will make them become bitter and ill tasted The Second manner being Eggs stirred both with Verjuyce and Butter Cause butter to bee melted in a dish or in a Skillet as for example beat four eggs into verjuyce and adde some salt unto them pour them into melted butter and stirre them until they incline towards being hard after which grate a little Nutmeg over them and letting them stand over the fire yet a while you may garnish them with tosted sippets or fryed ones which you please Or otherwise Put fresh butter and good honey in a stone platter over the fire and whilst the butter is a melting beat one half dozen or as many yolks of eggs as you think fitting therein adde thereunto half a glass full of verjuyce for half a dozen yolks of eggs without the whites of them which you must not put into them season them well with salt and beat them all together very well in the same manner as if you were to make an Omelet of the yolks of eggs pour it into your melted butter and stirre it constantly with a spoon till it be ready to be taken off from the fire The Third manner being Eggs stirred with Verjuyce in the Grape Cause verjuyce in the Grape to be fried with butter after which take beaten eggs with some verjuyce and season them with some salt and pour them into your butter and verjuyce and stirre them over the fire until such time as that they bee well fryed after which grate a littl Nutmeg over them Another manner As for example dissolve four eggs with a little verjuyce and cause them to be fryed at the same time as you mingle them together and when they are half fryed adde unto them about two spoonfuls of the juyce or sauce of Muscherons which have been well ordered adde a little salt thereunto and so proceed to cause your said eggs to bee fryed for good and all The Fourth manner being Eggs stirred with meat broth As for example beat four fresh eggs and dissolve them with six spoonfuls of Gelly or as much broth of flesh which hath been boyled without herbs pour this broth into it by spoonfuls to which you may adde a little verjuyce and as much salt as you think fitting cause all these to be stewed over an indifferent hot fire until they bee pretty well mixed and cimented after which you must take the dish off from the fire and you may grate into it some Nutmeg or some crusts of white bread The Fifth manner being Eggs stirred with Cream Beat four eggs in a dish with two spoonfuls of Cream season them with salt to which you may also adde a few slices of preserved Lemmon peels small grated pour this mixture into another dish in which you shall have caused some butter to be melted let them stew easily and be sure to stirre them until they bee sufficiently well incorporated and knit together The sixth manner being Egges stirred with Cheese Cause the bignesse of an egg of butter to bee melted in a dish and in another dish beat three Eggs and dissolve them in the same manner as if it were to make an Omelet add thereunto about the bignesse of an hazel Nut of Cheese small shredded or scraped and when your said butter is melted pour your Eggs into it and cause them to bee fryed over an indifferent fire and stirre them continually with a spoon until they bee pretty well hardned after which taking them off from the fire keep them covered with a Trencher lest they do take cold and so serve them up to the table immediatly In case your Cheese bee not very salt you may adde as much salt thereunto as you shall judge to bee requisire at the same time of the beating of your Eggs. The eight manner being stirred Eggs with succory Take white succory and cut or shred it very small but let it be very young and tender put it betwixt two dishes or in a Tart-pan and set it over an indifferent fire that all its water may bee drained which you must pour out and afterwards fry it in butter and salt and when it is well boyled you must pour into it dissolved Eggs in the same manner as if you were to make an Omelet As for example five or six eggs will make a pretty good dish and the more eggs you put to it the better it will bee and in case you put only the yolks of the eggs into it as then you will need the more Mix and dissolve all these together and grate some Nutmeg over them and when the whole is pretty well fryed and that your said eggs beginne to be knitted and hardned you shall not need to stir them any more and it will bee sufficient if you leave them a little while longer upon the fire only to perfect their being throughly fried The Eighth manner being Eggs stirred with Cowcumbers Peel your Cowcumbers and cause them to bee perboyied in water after which lay them out to bee drayned and after that cut them into slender slices and put three or four of them into a frying pan wherein about a quarter of a pound of fresh butter hath been fryed half brown season them with salt beaten small and
your said eggs and gravie as also the juyce of a Lemmon So likewise may you put therein some Muscherons well boyled and seasoned to the life Observe also that as soon as your said eggs are well mixed and incorporated with your said gravie and the other ingredients you must take them off from the fire and keeping them covered a while you may afterwards grate some Nutmeg over them Observe also that to render them the more pleasing and toothsome you may strew some powdered Ambergrease and fine loaf sugar powdered into them before you do serve them up to the table In this self-same manner you may dress the several sorts of stirred eggs here above mentioned especially these last with all kind of sauces you can imagine or do affect as with Sparagus with Hartichokes with Muscherons with Cream Milk with green-Sauce with the broth of Hens or of Fish or any other liquor you fancy your self c. FINIS The Perfect English COOKE To make a Lumbar Pye TAke three pound of Mutton Veal or Lamb and three pound of Beef suit and shred them small together and take the tops of Time and Margerum and Winter Savoury a handfull of each and mince them very small by themselves and take a penny white loaf and grate it and take ten egs and break them on your meat and two pound of Currants and for seasoning take two Nutmegs and a race of Ginger and a few Cloves and three or four blades of Mace and a little salt and so mix all these together and make them into balls so big as an egge and when your Pye is made put these balls in and lay on them a few Raisons and a few dates sliced and so lay on the lid and it will require 2 hours baking and being baked make a leere to put in it of varges and a little Sack and a little fresh butter and a little Sugar and set that on the fire not too hot and so take the yelks of three eggs and so beat them with a little varges and so brew them together and pour it in the Pye the lid being cut up and if you please lay on your lid whole or cut it in pieces and set the pieces above the Pye and so serve it hot and it is a very good Lumber Pye To bake Chickens or Partridges Take your Chickens or Partridges and boyl them and cut the flesh from the bones and mince it with pepper and salt and Nutmegs and Sugar and so bake it then take white wine and make a casdel of yelks of eggs anon blanch them and beat them then strain them together and put in the Pye and let it stand a while after To make a Fregacy of Lamb or Veal Take Veal or Lamb which you please and cut it in pieces as big as is fit to dispose on a trencher parboyl your meat in fair water and a little salt then take of sweet herbs Margerum Winter savoury Time and the like but most Time and pick them very clean shred them then beat two or three eggs and put to the shred hearbs and mix them all very well together then roul your eggs meat and herbs till your meat hath taken it up then take sweet butter and fry your meat in and if any herbs be left put it on your meat in the pan when it is fry'd enough take White wine and sweet butter and Sugar and melt for sause and pour it on your meat and with sippets serve it up To Season Venison Pasties A venison Pasty the right seasoning is pepper and salt but some season it with beaten Cinamon and salt Veal Lamb Mutton either of these three are to be seasoned with Nutmegs and pepper and salt A Flank or Surline of Beef Season this only with pepper and salt and if you will have your Surline to passe for Venison after you have boned it over night in Red wine but first beat it very well before you break the grime and then it will passe for Venison A Pigeon Pye When your Pigeons are drawn and washed then break their bones and season them with Nutmeg and Peper and salt wrap some balls of butter in your seasoning and put a ball in every Pigeon which will season them within then season it without and lay your Pigeons in your Pye and on them some grapes or barberies and a little large mace and butter and so close your Pye and bake it and when it is drawn to dish then melt some butter and pour over the lid and letie in at the corner and serve it A Chicken Pye Season your Chikens with Nutmegs and pepper and roul some balls of butter in your seasoning and put in the Chikins and then put them into your Pye and then put to them a few currants and a few Prunes and some barberies and dates and a little mace some butter so close your Pye and bake it and when you draw it liquor it with this liquor following then throw on fine Sugar on the top dish it and serve it The Liquor for the Chikin Pye Take half a pint of white wine and half a pint of varges and a quartern of poudered Sugar and a pound of sweet butter let this boyl up in a pipkin let it but boyl up and poure it on and sugar it and serve it Another way of a Chikin Pye Season your Chikins as before then lay them in your Pye and then lay some lettice sealded and cut in quarters or some bottomes of hartichokes boyled and the core taken out of the cut bottoms in them and the marrow of two or three bones and some lettice suckets and dates mace c. barberies and butter it and bake it and serve it with the same liquor as before and so serve it in the fashion of the Pye A Lamb Pye with fruit Take a hinder quarter of Lamb cut it into small pieces then season it with Nutmegs pepper and salt and fill your Pye then put in some currants and some prunes and barberies and dates and mace and butter and so close it and bake it and when it is baked liquor it with varges butterand sugar and throw Sugar upon it and serve it in Take a hinder quarter of Lamb cut half the line in one piece that the kidney way lie fair in the middle of the Pye and then cut the rest of the Lamb in small pieces to lay about it in the corners of the Pye season it with Nutmegs pepper and salt and fill your pye then lay upon it baberies and mace and sweet butter and so close it and bake it when you draw it pour on it some butter and serve it A Veal Pye with fruits Leave the kidney of it fair and part off the line then cut the other in little piece season it with Nutmegs pepper and salt and lay it in the pye and lay some Ralsons of the sun and some currants and prunes dates and mace and barberies and butter so close it and
bake it and liquor it with varges butter and sugar and boyl it up and pour it in so sugar it on the top and serve it The fashion you may bake it if you will only with Nutmegs pepper and salt and butter with fruit A Calves-foot Pye Take your feet being boyled and cut them from the bones and mince them small then season them with nutmegs pepper and a little salt beaten Cinamon and Sugar varges and Rose-water and currants and some sliced dates and stripe barberies then lay some butter in the bottome of the pye and fill it and close it and when it is baked pour upon it a little varges butter and sugar boyled up toge her So ferve it in the fashion A Chowthern Pye Take your Chowthern and boyl them and when they are cold then mince them then season them with nutmegs and a little pepper and beaten Cinamon and beaten ginger a little cloves and mace and currants and sugar and varges and Rose-water and some salt and dates sliced small mix them all together and fill your pye then close it and bake it an hour and a little more will bake it then dish it and throw sugar on it and serve it and keep it An Vmble Pye Take your umbles and parboyl them very well then take away the gullet and the skins of skirts and cast them and when the humbles are cold take three or four pound of suet and mince them very fine then season them as you season the Chowthern and so serve them hot or cold The fashion Minc'd Pye of Veal Take a leg of veale cut it from the bone and parboyl it and when it is cold minceit small then mince eight pouâ—d of suet and mix with it as many pâ—und of currants one pound of prunes and season it with one quarter and an half of Cinamon as much cloves and mace as much nutmegs as much ginger a little pepper one pound and a half of sugar half a pound of dates cut small at length half a pint of Rose-water half a pint of varges and a little salt mix these together and fill your pye and close them and bake them and serve them hot or cold To bake Pullets Draw your Pullets and cut off their wings and legs and break them well and wash them and dry them in a cloth then season them with pepper nutmegs and salt and put some butter-roules in the spice into them then lay them into your pye and on them first meat barberies mace and butter and close them and when they are baked pour some butter into the pye and so serve it you may put in oysters To bake a Goose or a Turkey Phesant or Capon cold Draw your Fowl and break it that the bonesstart not then season it with nutmegs pepper and salt and stick some whole cloves in the brest and thighs of it and lay it in your pye then put butter to it and close it and wash the outsides of your pye with yolks of raw eggs and then bake it and when it is baked pour on the top of it good store of melted butter and so let it stand to be cold if you love lard you may lard it or some part of it A Neats tongue cold Boyl your neats tongues and blanch them and when they are cold then lard them if you love lard and stick some whole cloves in them then season them with nutmegs pepper and salt and a little beaten Cloves and Mace and so fill your pye and put in butter and bake them and wash your pye with yolks of egs and when it is baked put in melting butter and so let it by A Venison Pye cold Take your venison and lard it well and season it with beaten Nutmegs and Peper Cloves and Mace Ginger and Cinnamon and Gold season it very strong then lay it in your pye and put in a few bay leaves and butter and so bake it having washed the outside with yolks of egges and when it is baked fill it full of butter and when it is cold use it The fashion you may bake part of the burtock of Beef thus handled in stead of Venison A Pippin Tart. Take eighty Pippins pare them and quarter them and then your tart being raised lay in you quarters as thick as you can lay them then put to them a little whole Cinnamon and Ginger and a few Cloves and a pound and half of sugar and so bake them when you have closed your Tart suger it at the top and so serve it A Warden or Quince Tart. Take your fruit pare quarter and core them as your Pippins and then lay them close in your Tart being raised and put to them whole Cinnamon Ginger Cloves and bake it then throw sugar upon it and serve it hot or cold A Quince Pye a Warden Pye or a Pippin Pye or a Pear Pye Pare your fruit and lay them whole into your pye and put to them whole spice and sugar as to the Tarts put somewhat more sugar to them because whole fruit will ask longer baking The fashion To make an Apricock Tart. Take Apricocks pare them and lay them whole one by one in your Coffen and put whole spice and sugar at least a pound in a Tart then close it and bake it A Marrow Florentine Take a penny white loaf stale and cut it into sippets and take marrow of two bones cut into slices and a pound of Raisons of the sun and a few dates cut very small then take a deep dish and lay some sippets in the bottome then lay some marrow upon the sippets then throw some dates and Raisons of the sun beaten Nutmeg and salt upon the marrow then lay the other lay of bread and then more Marrow Dates Raisons Cinnamon and salt thus lay in all the bread and Marrow and other things and then lay sippets upon the top of all and then fill your dish up with custard stuff which will bind all together and bake it and serve it hot To make Florentines of Almonds Take a quarter of a pound of Almonds and blanch them and then beat them fine in a stone morter with a little rose-Rose-water and sugar into a paste then take a pint of Cream and eight egs beaten well together and set it on the fire and turn it to a perfect curd then turn it into a strainer and draine away the whey then put the curd into a dish and a little sweet butter with it and season it with Nutmegs and salt and Rose-water and sugar two or three eggs and some Dates and cut all very small and some marrow if you will mix these together and having covered your dish with a sheet of puf-paste lay your stuff in and cover it with another sheet of paste so close it and take it To make a Florentine of kidneys of Veal Take kidneys and shave off the fat of a best line of veal and when it is cold mince it very fine then season it with
Spinage Take a good quantity of Spinage seald it and chop it very fine with the back of a knife then make some curd with milk and eggs and out to your Spinage and mince it well together then put in the yolks of three or four eggs with a litttle sweet butter melted then season it with Cinnamon Nutmeg and Sugar and rose-Rose-water and mix them well together then put it into the puff-paste and bake it Reader These Books following are Printed for Nath. Brook and are to be sold at his shop at the Angel in Cornhil 1. TImes Treasure or Academy for the Gentry for their accomplish â—ent in arguments of discourse habit fashion summed up all in a Character of Honour By R. Brath Eq. 2. B. Morton on the Sacrament in folio 3. That excellent piece of Phyfiognomy and Chiromancy Metoposcopy the Symmetrical Proportions and signal Moles of the Body the subject of Dreams to which is added the Art of Memory By R. Sanders Fol. 4. Theatrum Chemicum Britanicum containing several Poetical pieces of our famous English Philosophers ' which have written the Hermetick Mysteries in their ancient language By the truly noble Elius Ashmole Esq 5. Chiromancy or the Act of Divining by the Lines ingraven in the hand of Man by Dame Nature in 19. Genitures with a learned Discourse of the soul of the World By Geo. Wharton Esq 6. Catholique History collected and gathered out of Scripture Councils and ancient Fathers in answer to Dr. Vanes lost sheep returned home By Edward Chrsenhale Esq 7. Tactometrica or the Geometrie of Regulars after a new manner in Solids with useful Experiments with new Experiments never before extant for Gauging a work useful for all that are imployed in the Art Metrical By John Weyberd Dr. in Physick 8. An Astrological Discourse with Mathematical Demonstrations proving the influence of the Planets and fixed Stars upon Elementary bodies By Sir Chr. Heydon Knight 9. Magick Astrolo ie vindicated by H. Warren 10. Catastrophe Magnatum By N. Culpeper 11. Ephemerides for the year 1652. by N. Culpeper 12. Judicial Astrologie vindicated and Demonologie confuted By W. Ramsey Gent. 13. The History of the Golden Asse 14. The painting of the Ancients the beginning progresse and consummating of that noble Art 15. Israels Redemption or the Prophetical History of our Saviours Kingdom on Earth By R. Matton 16. An Introduction to the Teutonick Philosophie being a determination of the Original of the Soul By C. Hotham Fellow of Peter House in Camb. 17. Teratologiat or a Discovery of Gods Wonders manifested in former and modern times by bloody Rain and Waters By J.S. 18. Fons Lachrymarum or a Fountain of Tears with an Elegie upon Sir Charles Lucas by J. Quarles 19. Oedipus or a Resolver of Secrets in Nature and resolution in amorous natural Problems By C.M. 20. The Celestial Lamp enlightning every distressed soul from the depth of everlasting darkness By T. Fetisplace 21. Nocturnal Lucubrations with Epigrams and Epitaphs By R. Chamberlain 22. The unfortunate Mother a Tragedy By Tho. Nabs 23. The Rebellion a Comedy by T.R. 24. The Tragedy of Messelina By Nath. Richards 25. A Treatise of Contentation fit for these sad and troublesome times By J. Hall B. of No. 26. The Grand Sacriledge of the Church of Rome in taking away the Sacred cup from the Laity at the Lords Table By D. Featly D.D. 4 27. The cause and cure of Ignorance Errour and prophanesse or a more hopeful way to Grace and salvation By R. Young 8. 28. A Bridle for the Times tending to still the Marmuring to settle the Wavering to stay the Wandring to strengthen the Fainting By J. Brinsly Minister at Yarmouth 29. Comforts against the fear of Death wherein are several evidences of the work of Grace by J. Collins of Norw 30. Jacobs Seed or the excellency of seeking God by Prayer By Jerem. Burroughs Minister of the Gospel at Stepney and Crit plegate 31. The zealous Magistrate a Sermon by Tho. Threscot 32. Britannia Rediviva A Sermon before the Judges Aug. 1649 by J. Shaw Minister of Hull 33. The Princess Royal a Sermon before the Judges March 24. 1650. By J. Shaw Minister of Hull 34. New Jerusalem in a Sermon for the Society of Astrologers Aug. 1651. 35. Cabinet of Jewels discovering the nature vertue value of precious Stones with infallible Rules to escape the deceit of all counterfeit by T. Nicholes 36. Quakers cause at second hearing being a full answer to their Tenets 37. Divinity no enemy to Astrologie a Sermon for the Society of Astrologers for the year 1653. By Dr. Tho. Swadlin 38. Historical Relation of the first planting of the English in New England in the year 1628. to the year 1653. and all the material passaâ—es happening there exactly performed 39. Select Thoughts or Choice Helps for a pious spirit beholding the excellency of her Lord Jesus by J. Hall B. of Nor. A new piece 40. The holy Order or Fraternity of Mourners in Zion To which is added Songs in the night or Chearfulness under affliction by Jos Hall Bishop of Norwich A new piece 41. The Art of Memory a cure for a weak Memory useful to all persons from the Crown to the Clown A new piece 42. History of Balaam and Jonah and John the Baptist in Verse with other Poems by Jo. Harvie Esq A new piece 43. Re-assertion of grace Vindicia Evangeliâ— or the Vindication of the Gospel Or a reply to Mr. Anthony Buâ—gess Vindiciae Legis and to Mr. Rutherford by Robert Town A new piece 44. Anabaptists anatomized and silenced or a dispute with Mr. Tombr by Mr. John Cragge where all may receive satisfaction in that Controversie 45. The sum of practical Divinity or the grounds of religion in a Catechistical way by Mr. Christopher Love late Minister of the Gospel A useful piece 46. The Yorkeshire Spaw or the vertue and use of those waters in the curing of desperate diseases with rules necessary to be known by all that repair thither 47. That compleat piece called The exact Survey or of Land shewing how to plot all manner of Grounds and to reduce and divide the same Also Irish measure reduced to English statute measure useful for all that either sell or purchase By J.E. 48. Judgement set and Books opened Religion tried whether it be of God or men By M. Webster 49. Milk for children or a plain and easie method teaching to Read and to Write with brief Rules for School-masters to instruct their Schollers in and Masters to in struct their families in By Dr. Thomas 50. Cullpepers last Legacies left to his Wife for the publique good being the choysest and most profitable Secrets which while he lived was lockt up in his breast resolved never to be published till after his death being experiments in Physick and Chyrurgery compounding Medicines c. 51. Culpepers Semiotica or his Astrological Judgement of Diseases much enlarged from the Decumbiture of the sick which way to find