them between two sheets of Paste and bake it A Florentine of a Coney the wing of a Capon or the Kidney of a Loyn of Veal Mince any of these with sweet Herbs parboil'd Currans a Date or two minced small a piece of preserved Orange or Lemon minced as small as your Date season it with Cinamon Nutmeg and Ginger with some Sugar then take the yolks of two new laid Eggs a spoonful of sweet Cream and Marrow cut in short pieces bake these in a Dish between two leaves of Puff-paste putting some rose-Rosewater to it before you close it being baked scrape on Sugar Florentine of Spinage Take a good quantity of young Spinage and when your Water boils parboil it therein drain it in a Cullender and squeeze out the Water then mince it small with some Orengado and put to it Currans proportionable to your Spinage season it with Cinamon Ginger beaten Nutmeg and Salt put it into your Dish between two sheets of Puff-paste put to it Butter and Sugar close it prick it and bake it when it is baked put to it a little Sack drawn Butter and Vinegar scrape on Sugar and serve it Florentine of Potatoes and Artichokes Put these Roots into boiling Water and when they are boiled tender blanch them and season them with Nutmeg Pepper Cinamon and Salt season them but lightly then lay on a sheet of Paste in a Dish and upon that some bits of Butter then lay in your Potatoes and Artichokes round the Dish with some Eringo roots and Dates sliced in halves Beef-Marrow large Mace sliced Lemon and some Butter then close it up with a-another sheet of Paste when it is baked liquor it with Grape-Verjuyce Butter and Sugar and ice it Florentine of Barberries Take what quantity you think convenient and boil them with Claret wine and Rosewater adding thereto some Sugar being boiled very thick strain them and put them on a bottom of Puff-paste in a Dish then close them up with a cut cover of the same Paste when it is baked ice it and stick the pulp thereof all over with raw Barberries Florentine of Marrow Take the Marrow of four Marrow-bones and cut them into squares like large Dice add hereunto a grated Manchet some sliced Dates a quarter of a pound of Currans some Cream roasted Wardens Pippins or Quinces sliced and the yolks of four raw Eggs season them with Cinamon Ginger and Sugar mingle these well together and lay them in a Dish on a sheet of Paste and bake them Florentine of Rice Having pick'd your Rice very clean boil it tender then lay it in a Dish and put to it Butter Sugar Nutmeg and Salt with a little Rosewater and the yolks of half a dozen Eggs then put these ingredients on a sheet of Puff-paste in a Dish being half baked ice it Or you may mix your Rice with some Cream Rosewater Sugar Cinamon yolks of Eggs Salt boiled Currans and Butter being baked scrape on some Sugar JELLIES YOur usual stock for Jellies are Calves feet boiled very tender and blanched and knucles of Veal with the bones not broken of these take what quantity you think fit and lay them in Water a Night and Day shift them often in that time into fresh Water and cleanse them well from the Blood then boil them in so much fair Water as will cover them and a little more as they boil scum your Pot then put to them a little Salt also tye up in a Linnen bag some large Nutmeg Ginger and sliced Cinamon let these boil soberly the space of two hours and a half at which time you may try with your spoon whether it will jelly if not boil it a little longer but not down too low for then it will be apt to change colour if you find it jelly to your satisfaction and desire add to your Jelly some Izing-glass let it then simper a little longer then take it off and strain it into a Dish or Pipkin there to stand and cool till you are ready to use it Jellies of John-Apples Pare them and cut them into less than quarters then pick out the Kernels but leave the cores and as you pare them drop them into fair Water to keep them from changing colour then put to them a pound of Apples three quarters of a pint of Water and let it boil apace till it be half consumed then run it through a jelly bag then take the full weight of them in double refined Sugar wet the Sugar thin with Water and let it boil almost to a Candy then put to it the liquor of the Apples and two or three slices of Orange-pill a little Musk and a little Ambergriese tyed in a Tiffany bag and let it not boil too softly for fear of losing the colour then warm a little juyce of Orange and Lemon together and being half boiled put it therein having reduced it to a Jelly you may use it by pouring it on some preserved Oranges laid in a glass for that purpose or otherways Jellies for soust meats Take four pair of Calves feet scald them and take way the fat between the claws as also the long shank-bones lay them in Water five hours and boil them in three quarts of fair Spring Water to one quart then strain it and set it a cooling after this take away the grounds from it and divide the purer part into three equal proportions putting each into a several Pipkin adding to every Pipkin a quart of wine likewise a pound of Sugar being first well beaten in a Dish with the whites of Eggs stew these together a little while over a soft fire with Nutmeg Ginger Mace and Cinamon and colour them severally with Cocheneil Saffron c. and so set them up for your use Crystal Jelly Take three pair of Calves feet and two knuckles of Veal wash them very well and let them stand twelve hours in Water then boil them in spring Water from five quarts to a Gallon after this let the liquor stand and when it is cold pare away the bottom and top then put to it some Rosewater double refined Sugar seven spoonfuls of Oyl of Cinamon the like quantity of Oyl of Ginger four spoonfuls of Oyl of Nutmeg a grain and a half of Musk tyed in a fine linnen cloth when you have boiled all these together put it into an earthen Dish and so let it stand for your use when it is cold serve it in slices or otherways Or thus a much better way Your stock being cold as aforesaid take away the top and bottom and put the rest into a Pipkin adding thereto some Mace Cloves Cinamon sliced Ginger and Nutmeg together with a grain of Musk and Ambergriese tyed in a Tiffany-bag put in also some Rosewater and if your stock be stiff a quart of Rhenish wine or what you think fit thereof to make the Jelly of a proper thickness season it with Sugar convenient for your Pallate and drop in of Oyl of Mace and
them all together with as much grated white Bread as you shall think sufficient and herewith fill your guts Bread Puddings green or yellow Grate three penny-white-loaves and fierce them through a Cullender put them into a deep dish and put to them three Eggs three pints of Cream Cloves Mace Saffron Salt Rosewater Sugar Currans three quarters of a pound of Beef-suet and the like quantity of Dates if you would have your Pudding green colour it with Spinage and all manner of sweet Herbs stamped amongst it as Savory sweet Marjoram Rosemary Penniroyal c. but if yellow put therein only Saffron-water An Italian Pudding Take a fine Manchet and cut it into square pieces like Dice then put to it half a pound of Beef-suet minced small Raisins of the Sun Cloves Mace Dates Sugar Marrow Rosewater Eggs and Cream mingle all these together then Butter the bottom of your Dish and put in the aforementioned ingredients about three quarters of an hour it will be baked then scrape on Sugar Some Italians use to take half a pound of grated Parmisan or old Cheese a penny Manchet grated sweet Herbs chopped very small Cinamon Pepper Salt Nutmeg Cloves Mace four Eggs Sugar and Currans bake it in a Dish or Pye or boil it in a Napkin being boiled serve it with beaten Butter Sugar and Cinamon French Pudding Take a pound of Raisins of the Sun two penny white-loaves chopt and cut into dice-work a pound of Beef-suet finely minced somewhat more than a quartern of Sugar twelve or fourteen Dates sliced a grain of Musk a dozen and a half pretty big lumps of Marrow Salt a pint of Cream half a dozen Eggs beaten with it Cloves Mace Nutmeg Salt and a Pippin or two pared with a couple of Pome-waters sliced and put in the bottom of the Dish before you bake it if you find your ingredients too many or your Dish or Pan be too little to hold them divide them in two equal parts and bake them a part If you would make a French Barley Pudding thus you must do Take a quart of Barley and boil it then add to it the quantity of Bread as amounts to a Manchet then beat a pound of blanched Almonds with Rosewater and strain them with Cream then take the yolks of eight Eggs and the whites of four and beat them with Rosewater season it with Nutmeg Mace Salt Marrow or Beef-suet cut small then filling the guts herewith boil them Puddings of Swines Lights Take your Lights and parboil them then mince them very small with Suet and mix them with grated Bread Cream Currans Eggs Nutmeg Salt and Rosewater so fill the guts A very good Pudding Take the crums of white Bread the like quantity of white Flowre the yolks of four Eggs and as much Cream as will make it as thick as pancake Batter then butter your Dish bake it and scrape on Sugar White Puddings the best way to make them Take Hogs Umbles and boil them very tender then take some of the Lights with the Heart and all the fleshy part about them picking the sinewy skins from them all then chop the meat very small and put to it some of the Liver finely sierced some grated Nutmeg the yolks of half a dozen Eggs a pint of Cream two or three spoonfuls of Sack Sugar Cloves Mace Nutmeg Cinamon Carraway-seed a little Rosewater good store of Hogs-fat and some Salt let your guts lye a steep in rose-Rose-water till you fill them Another approved way Take three pints of great Oatmeal pick'd very clean steep it in Milk three or four hours then drain the Milk from it and let it lye all night in Water that is warm in the Morning drain it from the Water and put to it two pound of minced Beef-suet half a score Eggs with half their whites a quarter of an ounce of Nutmegs as much Sugar a little Mace a quart of Cream and a little Salt mix them well together and fill your guts herewith Cambridge Pudding Sierce grated Bread through a Cullender and mingle it with some Flowre minced Dates Currans Nutmeg Cinamon and Pepper minced Suet new Milk warm fine Sugar and Eggs take away some of their whites and incorporate all together Take half a Pudding on the one side and half a Pudding on the other and put Butter in the midst putting the one half of the Pudding aloft upon the other made round like a Loaf put in your Pudding when the liquor boileth and when it is enough cut it in the midst and serve it up All sorts of Forcings or Farcings for any Roots Land-fowl Sea-fowl or any other joynts of Meat Roots as Mellons Pompions c. HAving taken the seeds out of your Mellon cut it round two fingers deep then let your farcing or stuffing be grated Bread beaten Almonds Rosewater and Sugar with some of the Pulp of the Mellon stamped with it also Bisket-bread pulverized some Coriander-seed candied Lemon-pill minced some beaten Macâ— and Marrow minced small beaten Cinamon yolks of raw Eggs sweet Herbs Saffron and Musk a grain then fill your rounds of Mellons and put them in a flat bottom'd Dish with Butter in the bottom and so bake them Let your sauce be made of White wine and strong broth strained with beaten Almonds Sugar and Cinamon serve them on Sippets finely carved give this Broth a walm and pour it on your Mellons with some fine scraped Sugar dry them in the Oven and serve them In the same manner you may do them whole also Cucumbers Pompions Gourds great Onions Parsnips Turnips Carrots c. Farcings or Stuffings for any sort of Fowl Take Mutton Veal or Lamb mince it and put to it some grated Bread yolks of Eggs Cream Currans Dates Sugar Nutmeg Cinamon Ginger Mace juyce of Spinage sweet Herbs Salt and mingle all together with some whole Marrow if you would have your farcing look yellow use Saffron water Or you may use this farcing take a Calves Udder boiled and cold and stamp it with Almond-paste Cheese-curds Sugar Cinamon Ginger Mace Cream Salt raw Eggs and some Marrow or Butter Another excellent Farcing for any sort of Fowl Take part of a Leg of Veal and mince it with some Beef-suet sweet Herbs grated Bread Eggs Nutmeg Pepper Ginger Salt Dates Currans Raisins candyed Oranges Coriander-seed and a little Cream bake or boil them you must thicken them with the yolks of Eggs Sugar and Verjuyce and serve them on Sippets strow on Sugar and garnish your Dish with Lemon sliced Otherways Take Rice-flowre and strain it either with Cream or Goats-milk and the brawn of a Capon roasted minced and stamped boil them to a good thickness with some Marrow Rosewater Sugar and Salt with some Nutmeg Almond-paste and beaten Mace when they are cold fill your Poultry herewith or farce any other joynt of meat proper for farcing Farcings of Livers of Poultry Take your Livers when they are raw and cut them into square pieces about the bigness of
Beef being tenderly boiled serve them up on Brewis with interlarded Bacon or Pork Sausages let there be on each side of the dish saucers of Green-sauce or Mustard Oxe Cheeks boil'd to be eaten cold with Sallet Bone your Cheeks and cleanse them then steep them in White wine twelve hours then season them with Nutmegs Cloves Pepper Mace and Salt roul them up boil them tender in Water Vinegar and Salt press them and being cold slice them into thin slices and serve them with Oyl and Vinegar Pig sucking boil'd Take a young sucking Pig and lay him round with his tail in his Mouth in a Kettle covering it with fair Water and casting in a good handful of Salt a handful of Rosemary Tyme sweet Marjoram and Winter-savory when half boiled take him up and fley the skin from him then take him and quarter him and lay him in a Stew-pan with Prunes large Mace Currans then take him up being enough and lay him in Sippets with the aforesaid ingredients poured upon him Rabbets boiled Prick down your Rabbets heads to their shoulders and that is the way to truss them for boiling gathering up their hind Legs to their Belly you may lard them with Bacon if you please or let it alone and so boil them up white being boiled take the Livers and mince them small with fat Bacon boiled then put it to half a pint of White wine strong Broth and Vinegar all making but that quantity then let it boil with some large Mace add thereunto a little Parsley minced with some Barberries and a ladleful of drawn Butter dish up your Rabbets on your Sippets pouring your lair all over them and garnish your dish with Lemons and Barberries Shoulder of Mutton boiled Do not above half boil your Shoulder of Mutton then slice the fleshy part into thin slices leaving some about the blade-bone preserve the Gravy and put the Mutton into a Pipkin with some of the broth in which it was boiled a little grated Bread Oyster liquor Vinegar Bacon sliced thin and scalded a quarter of a pound of Sausages stript out of their skins large Mace and a little sliced Nutmeg When it is almost stew'd put in the Gravy when they have boil'd almost an hour put to them a pint of Oysters a faggot of sweet Herbs and some Salt then stew them a little longer then take the blade-bone and broil it put it into your dish and pour the materials in your Pipkin upon it garnish it with Oysters fryed in batter Lemons sliced and Barberries it will not be amiss first to rub your dishes bottom with a clove of Garlick Shoulder of Mutton stewed with Oysters Roast your Shoulder of Mutton half or a little more take off the upper skin whole and cut the flesh into thin slices then stew it with White wine Mace Nutmeg Anchovies Oyster liquor Salt Capers Olives Samphire and slices of Orange leave some meat on the marrow-bone and blade and laying them in a dish pour your stew'd meat on the bones with stew'd Oysters a top of that some great Oysters above and about them stew'd with large Mace two great Onions Butter Vinegar white Wine a bundle of sweet Herbs and over all these lay the aforesaid skin of the Mutton a little warm'd in this last liquor Tripes drest hot out of the pan Boil them very tender and laying them in a dish let your sauce be beaten Butter Gravy Pepper Mustard and wine Vinegar rubbing your dish first with a clove of Garlick running the sauce over them with a little Garlick bruised Venison stew'd a quick and frugal way They which abound with Venison in many cold baked meats may at any time stew a dish speedily thus Slice the Venison of your Pot Pye or Pasty then put it into a Stewing-pan over a heap of coals with some Claret wine a little Rosemary four or five Cloves a little grated Bread Sugar and Vinegar having stew'd a while grate on some Nutmeg and serve it up Since in this Section we have lastly treated of Venison give me leave to tell you how to recover Venison when tainted although the discourse belong not to this particular place Venison when tainted how to recover it Take your Venison and lay it in a clean cloth then put it under ground a whole night and it will remove the corruption stink or savour Or you may boil Water with Beer Wine Vinegar Bay-leaves Tyme Savory Rosemary and Fennel of each a handful when it boils put in your Venison parboil it well and press it then season it and use it as you shall think fitting Fowl of all sorts whether wild or tame Land-Fowl or Sea-Fowl boil'd or stew'd Capon boil'd in Rice TAke a well fed Capon and boil it in Water and Salt then take a quarter of a pound of Rice and steep it in fair Water and having half boiled it strain the Rice through a Cullender and boil it in a Pipkin with a quart of Milk and add thereto half a pound of Sugar with half an ounce of large Mace boil it well but keep it from being too thick then put in a little Rosewater after this blanch half a pound of Almonds and with a little Cream and Rosewater beat them in a Morter very fine strain them in a Pipkin by themselves then take up your Capon setting your Almonds a little against the fire having placed in your Capon pour on your Rice handsomely then broth your Rice Capons boiled and larded with Lemons First scald your Capon and take a little dusty Oat-meal to make it boil white then take three ladlefuls of Mutton broth a faggot of sweet Herbs two or three Dates cut long in pieces a few parboil'd Currans a little whole Pepper a piece of whole Mace and one Nutmeg thicken it with Almonds and season it with Verjuyce Sugar and a small quantity of sweet Butter then take up your Capon and lard it very thick with preserved Lemon then lay your Capon in a deep dish for boiled meats and pour the broth upon it garnish your dish with suckets and preserved Barberries Chickens boiled After you have scalded your Chickens truss them and boil them in Water as white as possibly you can in a little time of boiling they will be enough then dish them up having in readiness this sauce If in Winter time take a pint of White wine Verjuyce half a dozen Dates a small handful of Pine-kernels six or seven blades of large Mace and a faggot of sweet Herbs boil all these together till the one half be consumed then beat it up thick with Butter and pour it on the Chickens being dished with three or four white-bread toasts dipped lightly in Allagant lay on the chickens yolks of Eggs quarter'd Lozenges Sheeps tongues fryed in green batter being first boiled and well blanched and over all these lay some pieces of Marrow and some pickled Barberries But if you dress Chickens in the Summer time having boiled them white as aforesaid then
it is baked cut it up and lay on the Breasts of your Chicken some Grapes boiled in Verjuyce Butter Nutmeg and Sugar with the juyce of an Orange or Lemon Capon baked in Pasty-pan Your Capon being roasted and cold take the flesh from the bones and slice it but preserve the Thighs and Pinions add to the flesh of your Capon four sweet-Breads half a pint of Oysters three Lamb-stones and season them all with Nutmeg Salt Cloves Mace minced Tyme sweet Marjoram and Penniroyal lay into your Pasty-pan a sheet of paste and in the bottom thereof lay your Thighs and Pinions and upon them strow a minced Onion on these lay your flesh and upon it the sweet-Breads Lambstones and Oysters cut into halves over all a handful of boiled and blanched Chesnuts put Butter on the top and close your Pan when it is baked lair it with Claret wine strong Broth Gravy drawn Butter some Anchovies dissolved with a grated Nutmeg garnish it with slices of Lemon In the same manner you may bake a Turkey Curlew or Hernshaw baked Truss them and parboil them then season them with Pepper Salt and Ginger put them in deep Coffins with a good quantity of Butter and let the heads be visible Crane Bustard or Peacock baked to be eaten cold Bone your Bustard Peacock Crane or Turkey parboil and lard it with large Lard then season it with Salt Nutmeg and Pepper of each about two ounces and a half your Pye being ready lay in the bottom thereof some Butter with some beaten Cloves then lay in your Fowl with the rest of the seasoning thereon with a good quantity of Butter close it baste it with Saffron water and when baked and cold fill it up with clarified Butter Hen baked to be eaten cold Having parboiled a young fleshy Hen cut off the Legs Wings and Merrythought then flat the Carkass to lye handsome in the Pye after this season the flesh with Salt Pepper Cloves and Mace and put it into a Coffin with Lambstones sliced sweet-Breads Sausages some Oysters the yolks of hard Eggs and two Onions cut in halves put on half a pound of Butter and close your Pye when it is baked lair it with Claret strong Broth beaten up with the yolk of an Egg a grated Nutmeg and drawn Butter Hen baked in Pasty-pan Slice the flesh from the bones of a young Hen that hath been roasted or boiled and is cold and season it with sweet Marjoram Tyme Parsley and a large Onion minced very small with Cloves Mace and Nutmeg beaten then put your bones into the Pasty-pan first under-laying it with a sheet of fine paste let your sliced meat lye on the top hereof and over all put Butter then close it with another sheet of paste being baked batter the yolks of half a dozen Eggs being indifferent thick put to them some strong broth and a quarter of a pint of Claret wine with some Parsley boiled green and shred small stir all these together with a ladleful of drawn Butter take out the bones before you put in this lair then stir all very well together then stick the bones a top on the meat and garnish it with slices of Oranges or Lemons Herns baked to be eaten cold So bone your Hern that you do not mishape it then lard it and season it with Pepper Salt Cloves and Mace beaten then lay it into a Coffin making the head to appear out of the lid when it is baked fill it up with clarified Butter Heath-pouts Pheasant-pouts or Pea-chikens baked Take any of the aforesaid and bone them and lard them with Lard as big as your little finger almost then season them with Nutmeg Pepper Salt and a few Cloves your Pye being made lay some Butter in the bottom thereof then lay on your Fowls with good store of seasoning and Butter if you intend to eat it cold then must you also when it is baked and cold fill it up with clarified Butter if you would have your Pye to be eaten hot season your Fowl but lightly and put into your Pye with them Beef-suet and some Veal minced small some sweet herbs grated Nutmeg Pepper Salt the yolks of four raw Eggs bottoms of boiled Hartichokes Grapes or Goosberries Larks or Sparrow Pyes Take what quantity of them you think fit truss them and parboil them then season them with Pepper and Salt then lay them in a Pye with Butter on the top and bottom mingle amongst them some Marrow and a few Chesnuts boiled and blanched Mallard Pyes Take a couple or more of wild Mallards and season them very well with Pepper and Cloves beaten some Salt and a little Nutmeg lay them into a deep Coffin with store of Butter and a couple of large Onions minced small when baked liquor your Pye with Butter only or with an Anchovie Partridge minced Pyes Take a brace of Partridges and mince them mince the like quantity of Beef-suet then take Orangado and green Citron of each two ounces let the Meat be seasoned with beaten Cloves Nutmeg Mace Salt and Sugar mingle all these together and close it up in Puff-paste being baked open it and put therein half a grain of Amber-griese dissolved in Rosewater stirring it well together serve it up Pigeons Stock-doves Qails or Rails baked to be eaten cold Having made your Pye of a pottle of fine Flowre and a quarter of a pound of Butter boiled in fair Water made up quick and stiff then take half a dozen Stock-doves or Pigeons truss wash and wipe them dry then season them with Nutmeg Pepper and Salt of each two ounces and a half laying some Butter in the bottom of the Pye put in your Fowl and the remaining seasoning with good store of Butter on the top when it is baked and cold fill it up with clarified Butter If you will eat your Pye hot then use but half the seasoning and when it is baked lair it with Butter Verjuyce Sugar some sweet Marjoram boiled and chopt small with the yolk of an Egg beaten up all together Sea-fowl of all sorts baked a Swan Whopper c. Let your Swan Whopper or any other Sea-fowl be parboil'd then boned and afterwards larded then take four ounces of Salt three of Nutmeg two of Pepper and season your Fowl herewith bake them in Rye-paste made up stiff with boiling liquor if you will eat it cold if hot use but half the seasoning and bake them in fine Paste liquor'd with Claret Gravy Butter an Onion Capers or Cysters Thus you may bake Shovellers Herns Curlews Gulls Wild-Geese Tame-Geese and Muscovia Ducks Swan Pye to be eaten cold In the first place uncase or skin your Swan then bone him and lard the flesh season it lightly with Pepper Salt Cloves and Mace then make your Pye Swan-like of Rye dough and lay your Swan therein and upon it lay some sheets of Lard and Bay-leaves and Buttter on the top of that close it up and baste it with the yolks of Eggs
Ferkin some Bay and Dill-leaves some whole Pepper blades of Mace and some Cloves then place a laying of Cucumbers thereon then a lay of Bay and Dill-leaves then a lay of Cucumbers till you have filled your Vessel you must thus continue to do then make a liquor of Water and Dill to make it strong with some Salt you may boil this liquor if you please but pour it not to them till it be cold then let your Cucumbers lye herein fifteen or sixteen days then pour the liquor from them not all and fill it up with White wine Vinegar this will make your Cucumbers look green be green and not too sowr Caper-rowlers of Radish-cods Take them when they be hard and not over-much open boil them tender in fair Water then boil White wine Vinegar and Bay-Salt together and keep them therein Cucumbers otherways pickled Being put into an earthen Pot let the pickle you put to them be Vinegar Salt whole Pepper Dill-seed some of the stalks cut Charnel fair Water and some Sycamore leaves Clove-Gilliflowers pickled Pick a good quantity of Clove-Gilliflowers put them into an equal quantity of White wine and Vinegar with so much Sugar as will make them both sweet and sharp add to them a few Cloves Cowslips pickled Pick them and let them lye only in Vinegar and Sugar Currans red and white pickled Take red or white Currans being not throughly ripe and give them a walm in White wine and Vinegar with so much Sugar as will indifferently sweeten it cover them over in this liquor and keep them always under it Cabbidge stalks pickled Take a quantity of Cabbidge stalks from the Cabbidge so far as the pith is good about Michaelmas the time is best shave off the outside and cut them into quarters half boil them in Water and Salt then cut the pith from the outward pill and pickle it in White wine a little stale Beer bruised Pepper a little large Mace a few Fennel-seeds and Salt slice these out with your pickled Sallets Charnel pickled Give your Charnel two or three walms in boiling Water your pickle must be only Vinegar Dill or Fennel pickled Tye up young Fennel in bunches and give it half a dozen of walms in boiling Water then put it up and let your pickle be Vinegar only Elder tops pickled About the middle of April break the tops of young sprouts of Elder about six inches in length and having a convenient quantity give them half a dozen walms in boiling Water then drain them in a Cullender let your pickle be Wine or Beer adding thereto some Salt and a little bruised Pepper stop them up close in the said pickle This is not only a wholesome Sallet but also commendable Or thus Take young sprouts of Elder and break their tops five inches long then boil them in Water and lay them in a Cullender to drain having prepared a pickle of Wine or Beer with some Salt and bruised Pepper put them therein and stop them up close Elder-buds pickled Gather them before they are full blown and lay them in White wine Vinegar these will make an excellent Sallet if they are throughly blown make thereof Elder Vinegar Or thus Set Vinegar over the Fire and give your Buds a walm or two therein with Salt Pepper large Mace and Lemon-pill cut in pieces then drain your Buds from the liquor and let them cool then put them into a Pot and put your liquor when cold unto them Endive curled Let your Endive be first scalded in boiling Water then lay it in a pickle of half White wine and half Vinegar Flowers of any kind pickled Put them into a Gallipot with as much Sugar as they weigh and fill them up with wine Vinegar a pint to a pound of Sugar Grapes and Goosberries pickled Having pick'd them put them into the juyce of Crab Cherries Grape-Verjuyce or any other Verjuyce and so barrel them up or take green Grapes and lay them in a pickle of White wine and Vinegar Green Figs pickled Take green Figs slit them in two and boil them in Vinegar some Sugar large Mace and Cloves and put them into a Gallipot with the same liquor they are a good garnish for boil'd meats in Winter Hop-buds pickled Take your Hop-buds and give them a walm or two in Water and Salt then lay them in White wine and Vinegar Kit-keys Crucifex Pease or Purslane pickled Take any of the aforesaid and lay them in as much Wine as Water with a little Salt then boil them after this put them into a Pot and cover them with Vinegar made of White wine Lemons pickled First boil them in Water and Salt and then put them into a Vessel fill'd up with White wine Lemon or Orange-pill pickled Boil then in Vinegar and Sugar having first parboil'd them in Water divide the whole Pill into halves and cut them into thongs according to the extent you must put them up in the same pickle they were boiled in This is an excellent Winter Sallet Marsh-Mallow-stalks pickled The time to gather these is about the latter end of March for then the stalks will be of a convenient bigness gather what quantity you think fit and peel off the outward Pill when your Water boils being seasoned with Salt put them therein give them half a dozen walms then take them up drain them and let them cool then make a pickle of stale Beer some Vinegar gross Pepper and a handful of Salt according to the quainty of your stalks There is a pretty way of ordering them to make them pass for a Dish of Pease and that is thus Take some stalks pilled and cut them into the form of Pease so many as will make a handsome dishful then set them over the Fire in a Skillet of Water and let them boil with some Pepper tyed up in a clean rag when boiled enough over a quick Fire put them into a Cullender and drain them well from the Water then dish them up like Pease with good store of Butter with Pepper and Salt round the Dish brims Pease and these Stalks have a taste very semblable in so much that they are frequently called March Pease I have known them so well shaped and so curiously ordered that the Eaters have wondred how Pease should come so soon Mallagatoons pickled Take them before they are ripe so that you may split the stone with your knife then add to them half their weight of Sugar then boil them therewith and scum it lay your Mallagatoons with their skin side downward let them only simmer after the same manner you may order Peaches and Apricocks and put them up in the same pickle they were boiled in Mushroms pickled Take what quantity of Mushroms you please to pickle blanch them over the crown and barb them beneath throw away what looks black for they are old put those that are young and fresh which will look red into a Pan of boiling Water having boiled a little time take
them up and drain them when they are cold put them into some convenient Vessel and add thereto some Cloves Mace Ginger Pepper and Nutmeg then take the White wine a little Vinegar and Salt and pour this liquor in to your Mushroms stop them close and so keep them the whole year Purslain pickled Gather them at their full growth but not too old parboil them and keep them in White wine Vinegar and Sugar Or thus Wash the Stalks clean and cut them into lengths of six inches boil them in Water and Salt indifferent tender then drain and cool them after this put to them a pickle of stale Beer and wine Vinegar adding thereto some Salt if you stop them up close they will keep till the Spring following Quinces pickled First core your Quinces those which are fairest and largest the worse sort cut in pieces and boil them to make your liquor strong then put in whole Quinces and let them be a quarter boil'd then strain your liquor and put to it some Salt some strong stale Beer then lay your Quinces into a Pot and put in the liquor so stop it up close Otherways Take Quinces and neither pare or core them with your scroop boil them indifferently in Water and Salt then barrel them and cover them in the liquor they were boiled in or you may pare them and boil them in White wine into which you must put whole Cloves sliced Ginger and Cinamon Lastly you may barrel them up raw and put to them only White wine Red Cabbidge pickled Take your close leav'd Cabbidge and cut it into pieces or quarters when your liquor boils parboil it therein then take it up drain it and pickle it in Claret wine Vinegar Reddish tops pickled Half boil them then put them into White wine Salt a little stale Beer Mace and bruised Pepper Sparagrass to keep all the year Parboil them but a very little and put them into clarified Butter cover them with it the Butter being cold cover it about a Month after refresh them with new Butter and bury them under ground in a Pot covered over with leather Samphire pickled green Let your Samphire be fresh gathered and pickle it in Water and Salt when you use it boil it half a dozen walms then drain it and when it is cold put it into a pickle of Vinegar for your present use some boil it at first in Water and Salt and keep it in the same liquor but the first way is the best Otherways Pick the branches from the dead leaves of the Samphire and lay it into a small barrel then put thereto a strong brine of white Salt well scum'd when it is cold put it into the barrel cover it and keep it the whole year round when you would use it let your Water boil in a Pipkin and put your Samphire therein then take it up and when it is cold put Vinegar to it Stalks of Sherdowns or Thistles pickled These Sherdowns run up like an Artichoke and have the same resemblance in their roots you must peel both root and stalk and boil them in Water and Salt pickle them in White wine This is very serviceable for either boiled or baked Meats Shampinions pickled Parboil them a little in Water and Salt then lay them in a pickle of white wine white wine Vinegar bruised Pepper Salt and some large Mace Sleep-at-noon pickled Parboil it in water and salt then drain it from the water and when it is cold pickle it in white wine and Vinegar with a little Pepper and large Mace Tarragon pickled Strip your Tarragon from the stalk and put it into a Vessel with half white wine and half Vinegar stop it close and keep it for your use Turnip tops pickled Let your Turnip tops be young and cut off the withered leaves or branches when your water boils put them therein letting them lye till they are pretty tender then drain them from the water and let them stand till they are cold then pickle them in white wine Vinegar and Salt All manner of Sallets and Grand-Sallets A grand Sallet for the Spring THe necessary and usual ingredients are Cowslip-buds Violets and their Leaves Strawberry-leaves Brooklime Water-cresses young Lettice Spinage Alexander-buds c. you must have them all apart then take by themselves Samphire Olives Capers Broom-buds Cucumbers Raisins and Currans parboiled blanched Almonds Barberries with other pickles then prepare your standard for the middle of your grand Sallet let not the Basis be Butter as some absurdly make it but a Turnip or another hard thing on which it may conveniently stand Let your standard be like a Castle made of paste and wash'd over with the yolks of Eggs and within it a Tree made in like manner and coloured green with Herbs and stuck with Flowers you must have hereunto annexed twelve supporters round stooping to and fastned to your Castle then having four rings of Paste the one bigger than the other the biggest must cover your Castle and reach within three inches of the foot of your Supporter the second must be within two inches of that and so place as many as you think fit gradually that they may be like so many ascending steps this done place your Sallet round of one sort on the uppermost ring so round all the other till you come to the dish with every one a several sort then place all your pickles from that to the brim of your Dish severally one answering another severally then garnish your dish with all things suitable to the season Take notice that your Standard in the Summer ought to be the resemblance of a green Tree in Autumn a Castle carved out of Carrets and Turnips in the Winter a Tree hung with Snow These grand Sallets are only for great Feasts Grand Sallets of less trouble and more usual Take the Buds of all good Sallet-herbs wash them and swing them in a clean Napkin then lay these in a pile in the middle of the Dish and about the Center lay blanched Almonds blew Figs Raisins of the Sun Currans Capers and Olives next these jagged Beets jagged Lemons Cabbage Lettice in quarters over all pour Oyl Vinegar and Sugar Another Take all sorts of good Herbs the Season doth afford the little Leaves of red Sage the smallest Leaves of Sorrel and the Leaves of Parsley pickled very small the youngest leaves of Spinage the smallest leaves of Burnet and Lettice white Endive and Charvel all finely picked and washed and swung in a Napkin then place these in the middle of your Dish and about them lay Capers Currans Olives Lemons sliced Beet-roots boiled carved and sliced Oyl and Vinegar Another In the midst of your Dish place your small Salleting on that some small Lettice finely picked and washed after that some Ellicsander-buds cut in halves lay Parsnips in quarters round the Dish being first boiled and between the quarters some small Lettice some Water-Cresses and Ellicsander-buds lastly pour on Oyl and Vinegar A Sallet of
then draw your fire and pour in by little and little cold Water not suffering it to settle in its own liquor and it will be of a delicate white colour then take them up and set your Collers an end Let your sauce be small Beer mixed with Bran and fine Oaten Flowre boiled in Water and Salt strained through a hair-sieve and mingled with your Beer put your Brawn herein and stop your Vessel close Otherways to souce a young sucking Pig Having cut off the head scald it and cut it down the back soak the sides well in Water and cleanse it from the blood then dry the sides after this season them with Nutmeg Ginger and Salt rowl them and tye them up hard in clean clouts then lay them into a broad Pan with as much Water as will cover them and put thereto a pottle of White wine when it boils put in your Pig and not before with Salt Ginger Mace Parsley and Fennel-roots scraped and pick'd when they are about half boil'd put in a pottle more of White wine when throughly boiled put in slices of Lemon-pill Calves head souced Scald your Calves head and take away the bones then soak it in Water seven or eight hours changing the Water twice in that time having dryed it with a cloth season it with some Salt and bruised Garlick if you like it then rowling it up into a Coller bind it up very close and boil it in White wine Water and Salt when boiled keep it in the souce liquor serve it in the Coller or slice it with Oyl Vinegar and Pepper This dish will puzzle a good Pallate to tell what it is Capon souced Having procured a young and full bodied Capon prepare him as for the spit then let him soak four hours with a knuckle of Veal well joynted then set them a boiling in a deep Pan or Pipkin with a gallon of Water when it boils scum it and put in half a dozen blades of Mace two or three races of Ginger sliced three Fennel-roots and as many of Parsly when your Capon is boiled take it up and put to your souced Broth a quart of White wine and boil it to a jelly then put it into an earthen Pan or some other Vessel and lay your Capon therein with the slices of three Lemons and cover it close serve it and garnish it with pieces of Lemon Barberries Mace Nutmeg and some of the jelly Goats-flesh coller'd and souc'd Take the neck or breast of a Goat and when you have taken out the bones with a rowling-pin beat it into an equal thickness so that one part be not thinner than another then season it with Cloves Mace Salt Pepper Ginger all manner of sweet Herbs minced small and so coller it binding it very hard with Tape add to your Spices c. aforesaid a pint and a half of White wine and so bake it in a Pot when it is baked put in half a pint of White wine more with some strong Broth then divide your Coller and let it lye in the same pickle you may serve it up in slices or otherways Geese coller'd and souc'd Take a Goose and bone it then cut the flesh square and soak it twelve hours in a little White wine Cloves Mace Pepper and Salt then take it up and lay small pieces of Anchovies all over it with Westphalia Bacon minced small then rowl it up hard and boil it in strong Broth and a little White wine whole Pepper and large Mace let this be the only pickle when you serve them cut them in halves and garnish the Dish with Westphalia Bacon minced Mutton coller'd and souc'd Take a breast of Mutton cut off the neck end and bone it slice it about the Brisket soak it very well in water from the blood it being dryed and spread abroad season it with an Onion minced a little Samphire a few Capers a pickled Cucumber and some Tyme also Pepper Cloves Mace Ginger and Salt with a few pieces of Anchovies over all these sprinkle with a feather the yolk of an Egg rowl up your Coller and boil it in Water and Salt with a faggot of sweet Herbs when it is tender boiled take it up and lay it in some of the liquor with White wine put thereto Thus you may order your Chines but then you must lard them Pig souced Split bone and soak your Pig in several waters then dry it and season it with Sage Salt sweet Herbs minced Pepper Cloves Mace Nutmeg and Ginger strow these ingredients being well mixed together on both sides of your Pig beginning at the tail coller it up close and bind it hard wash it without clean from the Herbs and boil it in fair Water scumming it continually when it is half boiled put thereto a faggot of sweet Herbs some large Mace a race or two of Ginger sliced with half a pint of White wine Vinegar and a little Izing-glass take up your Pig when it is enough and boil up the liquor to a jelly take off the bottom and top and pour the rest upon your Pig into an earthen Pan having first let it cool and melted it again when you dish it cut it into four quarters with the head in the middle and an Apple in his mouth beat your jelly and pour over it garnish your dish with Flowers and Bay-leaves Some souce a sucking Pig after this manner first scald the Pig then cut it into four quarters bone it and let it lye in Water twenty four hours then rowl it up like Brawn with Sage leaves and Lard water'd and cut small grated Bread mix'd with juyce of Orange season it with Nutmeg Mace and Salt having rowl'd it bind it up hard with Tape then boil it in Water White wine Mace whole Ginger a little Lemon-pill a faggot of sweet Herbs and Salt boil it very well and set it in an earthen Pot to cool in the liquor and let it souce there two days at least you may slice it out or serve it whole with Sugar and Mustard Another very good way Chine your Pig in two parts take out all the bones and lay it in water all night the next day scrape out all the filth from the back and wipe it very dry then cast Pepper on it a little large Mace Ginger and a Bay-leaf or two in the same manner as you would order a Coller of Brawn let your Water boil before you put it in scumming it continually till it be half boiled then take out a ladleful or two of the liquor and put it into a Pipkin and boil with it some Rhenish wine or Claret sliced Nutmeg gross Pepper and sliced Ginger let it stand till it be almost cold then dish it with Bay-leaves Pork coller'd and souc'd Take a piece of Pork out of the side water it all night and squeeze the blood from it then season it with a handful of Sage sweet Marjoram Tyme Parsley all minced very small together then cut some collops out
a cooling and slice it or cast it into Printing-Moulds A most incomparable Jelly for a weak back Take a quart of spring Water and put therein two Ounces and a half of Harts-horn boil it over a soft fire till it waste to a pint then take it off the fire and having stood a while strain it through a fine cloth crushing the Harts-horn with a spoon gently then put to it the juyce of a Lemon two spoonfuls of red-rose-Red-rose-water half a spoonful of cinamon-Cinamon-water four or five ounces of fine Sugar or sweeten it according to your discretion then put it out into little Glasses and let it stand twenty four hours When you use it let it be in the Morning or about four of the clock in the Afternoon it is excellent if you dissolve it in a dish of Broth. Thus much for Jellies The next thing that will imploy our consideration and fancy will be the composition of Leaches but before we treat hereof it will be very requisite to show you the use of your Jelly and Leach They are a great second and third Course dish your Jelly being sliced forth thin and laid in your Dish Your Jelly is cut forth into Ribbonds and placed between your Jelly with your colours opposite to one another beat some of your Jelly in pieces and place it in gobblets in the middle of your Dish also garnish it with Gobblets or Diamonds of Jelly in every vacant place you may run your Jelly into a Lemon-pill with the pulp taken out LEACHES How to make a Leach all manner of ways TAke a quarter of a pound of the best Jordan Almonds blanch them and steep them in Water ten hours or more then pound them in a Marble-morter very small then put them into a Pipkin or Skillet with a quart of Milk over the fire and let them boil half an hour but continually stir it for otherways it may burn to then strain out your Milk into another Skillet through a hair-strainer then put to it an ounce of Izing-glass that had before been steept an hour and half in Milk and withal a good quantity of Cinamon with some large Mace and Nutmeg quarter'd also a pound of fine white Sugar of Musk and Ambergriese both together one grain then set it again on the fire and stir it continually till you take it off when it is enough put to it some Rosewater and dish it up in a Bason If you would have your Leaches of several colours you must follow the same method prescribed you in the tincturing your Jellies for Example tye up Spinage well beaten in a Tiffany-rag squeeze that and the juyce gives a green tincture or complexion to your Jelly or Leach if you will have your colours to be yellow or red then use in the same manner Cocheneil and Saffron but have a care you press them not too hard with your spoon and by that means break the bag and so defile your Leach c. If you would have any other colours you must make use of Syrrups which are clear and forget not to steep your Cocheneil and Saffron in Rose-water before you use it A most excellent French Leach Take three pints of Cream half a pint of Rosewater five grains of Musk dissolved in the same and half a dozen large blades of Mace boiled with half a pound of Izing-glass being steeped and washed clean put to it half a pound of Sugar being boiled to a Jelly run it through your bag into a Dish when it is cold slice it into Chequer-work and so serve it on a Plate or glasses The best way of making an Almond Leach Take two ounces of Izing-glass and lay it a steeping an hour and a half in Water shift it and boil it in fair Water then let it cool then take three pound of Almonds and blanch them when you have so done pound them in a stone Morter and put to them some Milk to keep them from oyling after you have strain'd them add to them large Mace and sliced Ginger and boil them till they savour well of the Spice then put in your dissolved Izing-glass Sugar and a little Rosewater run these through a strainer and put it into dishes You may discolour some part of this Leach by Saffron another by Turnsole or green Wheat and another by Blew-bottles Another Leach of Almonds as white as snow Take a pound of Almonds steep them in Water six hours and blanch them into cold Water then make a decoction of half a pound of Izing-glass with two quarts of White wine and the juyce of two Lemons boil them till half be wasted when it is cold strain it then mingle them with the Almonds and strain them with a pound of double refined Sugar and the juyce of two Lemons turn it into colours by the helps aforesaid red white yellow and blew and put it into Egg-shells or Orange-pills with the pulp taken forth this Leach will appear of a lovely white to the eye Or thus Take two ounces of Izing-glass lay it two hours steeping in Water then boil it in spring Water being well dissolved set it to cool then have a pound of Almonds beaten very fine with Rosewater strain them with a pint of new Milk and put in some Mace and sliced Ginger then set them over the fire about a quarter of an hour after put in your Izing-glass some Sugar and a little Rosewater then run it through your strainer into dishes White Leach of Cream Take a pint of Cream half a dozen spoonfuls of Rosewater one grain of Musk one drop of the Oyl of Mace or a large blade boil them with a quarter of a pound of Sugar and the like weight of Izing-glass being washed clean and steeped then run it through your Jelly-bag into a Dish when it is cold slice it on a Plate in Chequer-work Creams of all sorts Barley Cream TAke half a pound of French Barley and boil it in several waters till it be soft and the water look not red then take two quarts of sweet Cream and boil it with large Mace and quarter'd Nutmeg till it be indifferent thick then have in readiness half a pound of Almonds finely beaten strain them into a dish with Rosewater having poured it into the Cream set it over the fire stir it continually till it boil then season it with Sugar Musk or Ambergriese and serve it up cold Stone Cream Take a quantity of Cream as much as you judge sufficient and proportion large Mace Cinamon and Rosewater accordingly season it well with Sugar and boil it till it taste very well of the Spice then dish it and stir it till it be no warmer than Milk coming from the Cow then put in a little Runnet and stir it together when it hath stood a while a cooling serve it up Or thus Take a quart of thick sweet Cream and mingle therewith seven or eight spoonfuls of Rosewater season it well with Sugar and boil it till one
quarter be wasted then take it off and when it is off the fire stir it in the dish you intend to serve it till it be luke-warm then stir it again and put some Runnet therein when it is cold strow on Sugar and beaten Cinamon Cream made with Snow Take a pint and half of Cream and boil it with a stick or two of Cinamon thicken it with Rice-flower and the yolks of Eggs having seasoned it with a little Salt Rose-water and Sugar let it have a walm or two then put it into a Dish and lay clowted Cream upon it and fill up the Dish with froth of Cream that comes up to the mouth of the Churn when you make Butter sprinkle it with Rosewater and scrape Sugar thereon with some Pine-kernels Cream with Snow made otherways Take a pint of Cream three whites of Eggs half a quartern of Rosewater four ounces of double refined Sugar beat these together very well in a deep Bason with Musk and Ambergriese dissolved having in readiness a Silver Dish or China Bason take a Manchet and cut away the top and bottom crust then lay it in the bottom of your Dish and stick thereon a sprig of Rosemary then beat your aforementioned materials up together and as it doth froth so lay the froth with a spoon therein till you have filled the Dish Otherways Take the whites of eight Eggs and having mingled therewith some Rosewater beat them very well together with a bunch of Feathers by which means in the working you will make your whites to look just like Snow having then as aforesaid laid the crum of a Manchet in the bottom of your Dish with a branch of Bays stuck thereon lay in the bottom some thick clowted Cream and on the top thereof lay your Snow in heaps Cheese Cream Your Curds being well cleans'd from the Whey season them with beaten Cinamon Sugar and Rosewater then fill herewith two or three dishes with about a pint a piece in each then lay trenchers on the top of them with a board and so press them till they are like green Cheeses then turn them out whole into your Dish have in readiness a pottle of Cream with whole Cinamon large Mace and a Nutmeg quarter'd with the yolks of half a dozen Eggs beaten with some Rosewater put it in a little before you take it off the fire season it with some fine Sugar when it is almost cold put it above and beneath the Cheeses Some only season your pure fresh Cream with beaten Cinamon Nutmeg Rosewater and Sugar with as much grated Naples-bisket as will make it thick so pour it over your Cheeses as is afore specified and scrape on Cinamon and Sugar Apple Cream Take nine sound Pippins pare slice or quarter them put them into a Skillet with some Claret wine a race of Ginger sliced thin a little Lemon-pill cut small and some Sugar let these stew together till they be soft then put them into a Dish and when they are cold take a quart of Cream boiled with some Nutmeg and mingle it with your Apple-stuff till you have reduced it to what thickness you think is most convenient for your purpose Another way to make Apple Cream Take eight or ten Pippins pare core and quarter them then boil them in a pint of White wine and a pint of Sack with a Pill of minced Orangado some whole Cinamon and Ginger sliced half a pound of Sugar and keep them covered until they are boiled to a Jelly then lay them by spoonfuls up high in a Dish when they are cold pour in your Cream boiled as aforesaid stick your Rocks of Jelly with sliced Citron You may avoid using any wine only adding a pound of Sugar if the quantity of your Pippins extend to a dozen boil them in no more Water than will cover them when they are boiled enough they will be as red as a Ruby and as clear Quince Cream Take a convenient quantity of Quinces and when your Water boils put them therein when they are tender boiled take them up and peel them strain them and mingle them with fine Sugar then make it of a convenient thickness with sweet Cream or you may boil the Cream with a stick of Cinamon but put it not to the Quinces till it be cold in the same manner you may order Wardens or Pears Or thus you may order your Quinces let them be unpared and put them into Water which must boil first when they are boiled tender strip their skin and core them then season them with beaten Cinamon Ginger Orangado dryed Citron minced small Carraway comfits Rosewater and Sugar your Cream being boiled thus seasoned and in a manner cold put it in among your Quinces by spoonfuls Cream called Sack Cream Whilst three pints of Cream is boiling on the fire beat the yolks of eight or nine Eggs with some Sack and put it into your Skillet keeping it stirring till it come to a curd then run it through a strainer and save your curd being sever'd from your whey season it with beaten Cinamon Ginger Nutmeg Sugar and Rosewater so lay it in your Dish and strow on Cinamon and Sugar Or only take a quart of Cream and set it on the fire and when it is boiled drop in two spoonfuls of Sack and stir it well so that you keep it from curdling then season it with Sugar and Rosewater Rasberry Cream You must boil up your Cream as the former then take a pretty quantity of Rasberries and mingle with your Cream bruising them well when your Cream is almost cold season it with Sugar and Rose-water stir them well together strow on Sugar and dish it up Red-currans Cream Bruise as aforesaid your Currans with a ladleful or two of your Cream being first boiled then strain them then put your strained stuff to the said Cream but not before it be almost cold and it will be purely red Cabbidge Cream Set three quarts of new Milk over the fire and scum it as long as any froth ariseth then empty it into seven or eight bouls as fast as you can without frothing then set them where the wind may come when they are somewhat cold gather the Cream on the top with your hand crumpling it together and lay it on a Plate when you have laid four or five layings one upon the other then take a feather and wet it in Rosewater and Musk and stroke over it then sierce a little grated Nutmeg and fine Sugar and lay on three or four lays more then put all the Milk to boil again and when it just riseth up distribute it as before into your bouls and use it in like manner thus you may do four or five times still laying on your Cream as before and so order it that it may lye round and high as a Cabbidge let one of the first bouls stand because the Cream of it will be thickest and most crumpled and lay on that last on the top
small dice cut as much interlarded Bacon in the same form with some sweet Herbs chopped very small add thereunto some yolks of Eggs beaten Cloves Mace Pepper and Salt and if you please some Prunes and Raisins of the Sun some grated old Cheshire Cheese a clove or two of Garlick and fill your Fowl whether you roast it or boil it Farcings for Turkeys Pheasants and the better sort of Fowl Take Veal and Beef-suet and mince them together and let your seasoning be Cloves Mace a few Currans Salt and the bottoms of Artichokes boiled and cut into small squares mingle these together with Pine-apple-seed Pistaches Chesnuts yolks of Eggs and fill your Fowl herewith Farcings for Sea-fowl boiled or baked Take some of the flesh of a Leg of Mutton and mince the meat small with Beef-suet Penniroyal sweet Marjoram Tyme and other sweet Herbs add thereunto grated Bread Dates Currans Raisins Orange minced small Ginger Pepper Nutmeg Cream and Eggs farce your Fowl herewith and boil or roast them let your sauce be Marrow strong Broth White wine Verjuyce Mace Sugar and yolks of Eggs strained with Verjuyce serve them in on fine carved Sippets and sliced Lemon Grapes c. Farcings for Mutton Cut a pretty big hole in a Leg of Mutton and the flesh that you take from thence mince with Beef-suet or Bacon sweet Herbs Pepper Salt Cloves and Mace and two or three cloves of Garlick raw Eggs two or three Chesnuts work up these ingredients together and farce your Leg therewith when you have prick'd it up either roast it or boil it make sauce with the remainder of the meat and stew it on the fire with Gravy Chesnuts Pistaches or Pine-apples bits of Artichokes Pears Grapes or Pippins and thus serve it Farcings for Lamb. Mince some Lamb with Suet Parsley Tyme Savory Mary-golds Endive and Spinage being finely minced mingle herewith grated Bread grated Nutmeg Currans Dates yolks of Eggs Rosewater and Verjuyce Farcings for Veal Having minced some of a Leg of Veal cut your lard like Dice and put to it with some minced Penniroyal sweet Marjoram Winter-savory Nutmeg a little Cammomile Pepper Salt Ginger Cinamon Sugar and incorporate these together then fill some Beef-guts herewith and stew them in a Pipkin with some Claret wine let not the guts be above three inches long infuse in the stewing large Mace Capers and Marrow being enough serve them on Sippets with sliced Lemon and Barberries and run them over with beaten Butter and scrape on Sugar Farcings for Venison Mince Mutton with Beef-suet Orange-pill grated Nutmeg grated Bread Coriander-seed Pepper Salt and yolks of Eggs mingle all these together and stuff your Venison let your Sauce be Gravy strong Broth Dates Currans Sugar Salt Lemons and Barberries Thus you may farce a Leg or Breast of Veal Loyns of Beef Mutton or any joynt of meat Another good Farcing Mince a Leg of Mutton or Lamb with Beef-suet with all manner of sweet Herbs also Cloves Mace Salt Currans Sugar and fill the Leg with half the meat then make the rest into little Cakes as broad as a half Crown and stew them in a Pipkin with strong Mutton Broth Cloves Mace and Vinegar you may either boil bake or roast the Leg. A Farced Pudding Mince a Leg of Mutton with sweet Herbs put thereto grated Bread minced Dates Currans Raisins of the Sun a little Orangado or preserved Lemon sliced thin a few Coriander-seeds Nutmeg Pepper and Ginger mingle all together with some Cream and yolks of Eggs work it together very well then wrap the meat in a caul of Mutton or Veal and so either boil or bake it A grand farced or forced Dish Boil some Eggs till they be very hard then separate the yolks from the whites and divide them into halves then pound the yolks in a stone Morter with March-pane stuff and sweet Herbs chopped very small add these unto the Eggs with Sugar and Cinamon finely beaten mingle all together with Currans and Salt fill the whites and set them by then have preserved Oranges candied fill them with March-pane-paste and Sugar and set them by then have boil'd Asparagus minced with Butter and a little Sack have next boil'd Chesnuts blanched and Pistaches then Marrow steeped in Rosewater and fryed in Butter after this have green Codlings sliced mix'd with Bisket-bread and Eggs and fryed in little Cakes next have Sweet-breads or Lambstones and yolks of Eggs dipt in Butter and fryed then have Pigeon-peepers and Chicken-peepers fryed or any small Fowl and some Artichokes and Potatoes boiled and fryed in Butter and some balls as big as a Walnut made of Parmisan dipt in Butter and fryed set these all by severally as you did the first Put all these in a great Charger and place the Chickens or whatever Fowl you have in the middle of the Dish then lay a lay of Sweet-breads then a lay of Artichoke-bottoms and Marrow and on them some preserved Oranges round that place your hard Eggs fryed Asparagus yolks of Eggs Chesnuts and Pistaches then your green Codlings stuffed the Charger being full put Marrow all over with the juyce of Oranges Some do it thus Take two pound of Beef-marrow and cut it as big as great Dice and a pound of Dates cut into small squares then take a pound of Prunes and stone them and a pound of Currans put these aforesaid into a Platter with twenty yolks of Eggs a pound of Sugar an ounce of Cinamon having mingled all these together take the yolks of twenty Eggs more strain them with a little Rosewater a little Musk and Sugar fry them in two Pancakes with a little Butter being fryed yellow lay it in a Dish and spread the former Materials thereon then take the other and cut it into thin slices as broad as your little finger and lay it over the Dish like a Lettice-window set it in the Oven a little then fry it CUSTARDS LEt your paste of your Custards be made up of fine Flowre done up with boiling liquor and made stiff and having made the forms dry them in an Oven then take a quart of Cream half a score Eggs half a pound of Sugar a little Mace half as much Ginger beaten very fine and a spoonful of Salt strain them through a strainer and fill therewith your forms then bake them fair and white draw them dish them and scrape thereon double refined Sugar Almond Custard Take a pound and half of Almonds blanch and beat them very fine with rose-Rose-water then strain them with a pint and half of Cream fifteen whites of Eggs and three quarters of a pound of Sugar which is refined make the Paste as afore specified and bake it in an Oven moderately heated that it may look fair and white then draw it and scrape on Sugar Custard without Eggs. Take three quartes of a pound of Almonds being blanch'd pound them with Rosewater in a stone-Morter then put in some Rice-flowre and beat them well together with some Cloves
Scallions Parsley and Marry-gold flowers having boiled them enough serve them on Sippets Potage of Larks Having drawn your Larks whiten and flowre them and pass them in a Pan with Butter Lard or fresh Seam until they be very brown then put them in a Pot with good broth and a bundle of Herbs and boil them soak a loaf well and garnish it with your Larks adding thereto Beef-pallates Mutton-juyce and Lemon then serve it Potage of young Pigeons Scald your Pigeons and boil them in good broth with a bundle of sweet Herbs cover them with a sheet of Lard then lay them on a soaked loaf and garnish them with Hartichokes and Sparagus fryed green Pease or Lettice Potage of Pullets with Colliflowers Fit your Pullets for the Pot and boil them with a faggot of sweet Herbs season them with Salt Cloves Pepper and grated Nutmeg then let your Bread be soaked and garnished with Colliflowers pour on some Mutton-juyce or Gravy and serve it up An excellent Potage to cleanse the blood Put over the fire about a gallon of fair Water and put therein a handful of great Oatmeal beaten small and a piece of Rib-Bacon then take a handful of Brook-â—ime as many Water-cresses Nettle-tops Elder-buds Violet-leaves Primrose-leaves with young Alexander-leaves mince all these very small and put them into your broth with a little large Mace season it with Salt when you dish it put in some Butter Potage of young Pigeons roasted Having seasoned your broth with Salt and Cloves put in your Pigeons and boil them make your Potage brown then soak your Bread and garnish it with your Fowl and pour on your broth Potage of green Geese with Pease-broth Take your green Geese and boil them by themselves then take some Pease and boil them in like manner being well boiled pass them through a very fine strainer and put your Pease-broth into a Pot with a faggot of sweet Herbs pass a little Lard in a Frying-pan and when it is melted put it into your broth soak your bread in your Geese-broth then pour your Pease-broth over it Potage of Goose-gibblets Whiten your Gibblets and put them into a Pot with good broth a faggot of sweet Herbs and a sheet of Lard let them boil very well then soak your Bread and lay them thereon pour on your broth and upon all put some minced Capers Potage of Pullets with green Pease Scald and truss your Pullets and put them into your Pot with good broth and scum it well then pass your Pease in a Pan with Butter or Lard and soak them with Lettuce steeped in fair Water and whitened soak also your Bread and then garnish it with your Pullets Pease and Lettuce Potage of young Rabbets Parboil your Rabbets then pass them in a Frying-pan with Lard then boil them in good broth with a faggot of sweet Herbs soak well your Bread and garnish it with young Rabbets and Mushromes Potage of Lambs Purtenances Whiten your Purtenances and seethe them in good broth with a bundle of sweet Herbs a sheet of Lard or far Bacon soak your Bread lay on your Purtenances and pour all over it white broth which broth is thus made Take a pint of strong broth from the boiling of your Purtenances a pine of Sack a quart of White wine and put them into a Pipkin together with about a dozen Dates cut in halves whole Prunelloes Cinamon Ginger Cloves Mace half a pound of white Sugar with the Marrow of two or three bones let these boil till the Marrow be enough then take it from the fire and thicken it with the yolks of Eggs beaten very well and strained through a clean cloth then garnish it with Lettuce Suckets candied Lemon and Wafers and so serve it up Potage of Larks Having drawn and trust them pass them in a Pan with Lard having first flower'd them then put them into a Pot with good broth half a pint of White wine and half a pound of Sugar then soak your Bread garnish it with your Larks and pour on your broth Potage of Veal Boil a Knuckle of Veal in good broth then skin it and put therein some white Succory soak your Bread and garnish it with your Knuckle Succory and Mushromes You may make Potage of a breast of Veal by first blanching it in fresh Water then boil it in good broth with a faggot of sweet Herbs Capers and Samphire Potage of Thrushes Draw truss and flowre them then pass them in a Pan with some Butter then boil them in good broth with sweet Herbs garnish your soaked Bread with your Birds Beef-pallates and Mushromes Potage of Tortoise Having taken off the Head of your Tortoise boil the body in Water and when it is almost enough put into your broth some White wine a faggot of sweet Herbs and some Lard when it is boiled take the meat out of the shell throw away the Gall and cut the rest into pieces then pass them in a Pan with some Lard some Nutmeg and Cinamon beaten a little Ginger and Salt then stew them in a Dish and soak your Bread therein squeeze in the juyce of a Lemon and Garnish it with cut Sparagus Potage of a sucking Pig Scald your Pig very neatly then cut it into half a dozen pieces whiten them in broth and boil them with some Herbs a piece of Lard see that your Pot be supply'd with good broth as it consumes in boiling then soak your Bread and when your Pig is boil'd enough place the head in the midst of the Dish with the quarters round about it and the purtenances round them pour on your broth and serve it Potage of minced Mutton Take the flesh of any joynt of Mutton and mince it with Beef-suet season it with some beaten Nutmeg a little Pepper and some Salt and stew it in a Stew-pan soak your Bread in your best broth then garnish it with your minced meats and Cocks-combs then pour on your broth with the juyce of Mutton Potage of Beef Take a Leg of Beef and stew it till it be so tender that it is ready to fall in pieces season it with a bundle of Herbs Cloves Capers Samphire Mushromes c. then soak your Bread and garnish it with your meat Potage of Capons and Pullets with Rice Having fitted your Capons or Pullets for the Pot season your broth and boil them therein then pick your Rice very well wash and dry it very well before the fire then boil it in good broth then soak your Bread and garnish it with your Capons or Pullets together with the Rice you may as you shall think good put some Saffron into the broth Potage of a Calves head fryed First boil your Calves head then bone it after that cut it into several pieces then mingle your meat with large Oysters cut into pieces and season them with Pepper Nutmeg and Salt then flowre it and fry it with good sweet Butter soak your Bread and lay in your meat and Oysters
them with Butter and stove them then soak your Bread and garnish it with your Parsnips Potage of Leeks with Milk Cut your Leeks very small blanch and dry them then boil them with clear Pease-broth having boil'd a while put in some Milk Pepper Salt Cloves and Mace then soak your Bread and garnish it with your Leeks Potage of Sparagus Take Sparagus and cut them not very short then fry them in sweet Butter Salt Pepper Nutmeg Cinamon Mace Parsley and minced Chibbals stove them all together then make a broth of Pease or Herbs which you must strain with the juyce of Mushromes then soak your Bread and garnish it with your Sparagus Potage of Colliflowers Having blanch'd them in fresh Water put them into a Pot with good broth or with Pease-broth well seasoned with Butter Salt and an Onion stuck with Cloves after they are sod so that they be not broken soak your Bread garnish it with your Colliflowers it will not be improper to put into your Potage some Milk Pepper and Nutmeg Potage of Rice Boil your Rice with Water or Milk till it is burst having seasoned your Rice take out a part thereof to fry and make a Potage of what remains with Butter Salt Pepper Nutmeg and an Onion stuck with Cloves Potage of Barnicle Dress your Barnicles and lard them with Eel roast them a very little then put them into a Pot with Water some Pease-broth and a bundle of Herbs when they are almost enough pass some Turnips in a Pan and put them to your Barnicles thicken your broth with a little fryed Flowre and a drop of Verjuyce then stove your Bread and garnish it with your Barnicle Potage of Burts Soak your Bread with the best of your broths and garnish it with your Burts being first fryed in a Pan and add thereto some Mushromes Capers and Samphire cut small with broken Sparagus and so serve them up A Catalogue of those things that are usually served up on Good-Friday with some Dishes that are only proper for that day POtage of Almond milk Potage of Turnips Potage of Parsnips Potage of Sparagus Potage of Pumpkins the Dauphins Potage garnished with small pieces of Puff-paste Potage of Milk the brown Potage of Onions Potage of Pease-broth garnished with Lettuce and broken Sparagus Potage of Colliflowers Potages of Rice garnished with dryed Leaves Potage of green Pease c. The first course for Good-Friday Red-Bets or Red-Parsnips cut square like Dice with brown Butter and Salt Red-Beets cut into slices fryed and served up with white Butter Red-Carrots stamped and passed in the Pan with Onions crums of Bread Almonds Mushromes and fresh Butter all well allai'd and seasoned Red-Carrots fryed with brown Butter and Onions Red-Carrots cut into round pieces with a white Sauce with Butter Salt Nutmeg Chibbals and a little Vinegar White-Carrots fryed and Carrots fryed in Paste Carrots minced with Mushromes Tourts or Cakes made of Pistaches Cakes of Herbs butter'd Cakes and Almond Cakes Parsnips with a white Sauce and Parsnips fryed with Butter Serfisis with a white Sauce and Butter Spinage or Apples butter'd or fryed Pap of Flowre pap of Rice and Almonds strained Broken Sparagus fryed and butter'd Fricasses of Mushromes Carrots and Pistaches served up warm with Sugar and good store of Butter Skirrets with white Sauce and Butter and Skirrets fryed Pumpkins or Jerusalem Artichokes fryed Rice sodden till it burst and mingled with Milk and Sugar Other Dishes to be served on Good-Friday Potage of Health THis Potage must be made of Sorrel Lettuce Beet Purslain and a bundle of Herbs you must boil them all together with some Salt Butter and the Lantamure or kissing crust of a Loaf stoved or soaked and so served up Pease-Potage Steep your Pease eighteen hours then boil them in a Pot with a faggot of sweet Herbs some Capers and an Onion stuck with Cloves serve it up garnished with fryed Beâ—ad Potage of Loaves Take half a dozen of Loaves and open them at the top and take out the pith or crum then dry them by the fire or make them brown in the Pan with fresh Butter then soak them in broth made on purpose with Mushromes Pease-broth Onion stuck with Cloves and all well seasoned garnish your Dish with your fryed Bread then fill it up with Artichokes Mushromes fryed and Sparagus besprinkle your Potage with juyce of Mushromes and garnish your Dish round about with Pomegranates Potage of Sprouts of Coleworts Boil them in Water Salt Pease-broth Butter Onion sticked and a little Pepper then soak your Bread garnish it with your Sprouts and fill your Dish therewith Another very good Dish made of Barley Take half a pound of perl'd Barley and boil it till it begins to break then put it into a Cullender and set on your Skillet with other liquor and when it boils put in the Barley again and let it boil till it be very soft having strain'd the Water from it take half a pound of blanched Almonds and beat them in a Morter having beaten them a while beat them over again with your Barley then put to them some of the same liquor some Sack Rose-water and season it with Sugar Nutmeg Cinamon and boil them all together over a chafing-dish of coals then dish it with a ladleful of drawn Butter and scrape on Sugar Fryed toasts Take a couple of stale two-penny loaves and cut them in round slices through the loaf then soak them in Sack and strong Ale on the one side then dry them on a Pye-plate on that side and do in like manner to the other side then take a pint of Cream seasoned with Nutmeg and Cinamon and dip your toasts therein your Pan being hot with clarified Butter put them in and fry them brown on both sides then dish them up and pour on them Butter Rosewater and Sack drawn together lastly scrape on Sugar Another very good dish proper for Good-friday Take a pint of Flowre and put thereto half a pint of Cream some Butter Sugar Cinamon beaten Nutmeg grated and make it into a stiff paste with Rosewater then roll them out into very thin ropes and gage them round your Pan being first made hot with clarified Butter fry them quick but burn them not then scrape on Sugar and serve them up Another Take three handfuls of Primrose-leaves boil them and drain the Water from them and mince them small with four Pippins par'd and cored season them with Cinamon and put to them a handful of dry Flowre a little Sugar Cream and Rose-water your stuff must be so thick that it run not abroad when your Pan is hot with clarified Butter drop your ingredients in by spoonfuls fry them crisp on both sides dish them and scrape on Sugar Another for any Friday Take half a pound of Almonds blanch and pound them and as they are a pounding put in some rose-Rosewater to keep them from oyling strain them into Cream then take Artichoke bottoms and Marrow your
Having dryed your crusts soak them in the best of your broths then garnish them with your Sparagus and Mushromes with some Sparagus at length Potage of Colliflowers Whiten your Colliflowers a little then boil them and season them well soak your Bread in what broth you have and garnish it with your Colliflowers fryed in Butter Salt and Nutmeg sprinkle your Potage with Almond-broth Another very good Potage Peel half a dozen Onions mince them and boil them with Water and Butter after they are throughly boiled strain them through a linnen cloth and seethe some Fidels in the broth then season them with Salt and Pepper after they are boil'd soak your Bread and garnish it with them Potage of Rice Blanch your Rice and when it is very clean from dust burst it in Milk then strain it after that season it and serve it garnished with Fleurons or Puff-paste round the brims of the Dish There is a very good Potage of Milk to be made the same way serving it sugred and garnished with some Suckets sliced or Macerons Potage of green Pease-broth Boil your Pease but a very little then pound them in a Morter and strain them with the broth of Herbs well seasoned with a bundle of Herbs then take Chibbals Parsley and Butter all being fryed together throw it into your Pease-broth garnish it with Lettuce well cleans'd Succory Cucumbers and small Pease fryed and sod with Butter Salt and Pepper and you may add the bottoms of Artichokes Potage of common Pease served green First boil your Pease in Water then take the clearest of your Pease-broth and when you intend to use it fry into it Parsley Charvel young Sorrel Butter Bran and Capers then boil them thus seasoned garnish your Dish with fryed Bread Potage of Barnicle with Turnips Dress your Barnicle and lard it with Eel or Carp then fry it then boil it with half Water and half Pease-broth well seasoned with Butter and a bundle of sweet Herbs when it is almost boiled cut your Turnips flowre and fry them with Butter when they are very brown put them into the Pot with your Barnicle if your Potage be not thick enough fry a little Flowre into it some Capers Samphire cut small Pine-apple-seeds the pulp of a Lemon cut small and a drop of Vinegar when it is boiled enough soak your Bread and garnish it with your Barnicle and Turnips If you would not have your Turnips to be seen strain them and season them with a bundle of Herbs an Onion and some sweet Butter then garnish your Potage with Mushromes and Artichokes Potage of Leeks with Pease-broth Whiten your Leeks a little and boil them with Pease-broth well seasoned with Butter and Salt then soak your bread and garnish it with your Leeks in the whitening allay some yolks of Eggs with broth and pour it on them you may add some Milk to them well seasoned after that your Leeks are well boiled Potage of Burt. Take the tails and heads of your Burts and half fry them then put them into Castrolle with a very long Sauce well thickned then soak your Bread with some of the best of your broths and garnish it at the top with your Burts with Mushromes and Capers If you have no Fish-broth then use your Pease-broth Potage of Herbs garnished with Cucumbers Take all manner of Herbs that are used for Sallets and take also a bundle of sweet Herbs as Tyme Penniroyal sweet Marjoram Savory c. and soak them with Butter over a soft fire and by little and little pour into them warm Water after they are well seasoned and boiled put in the first cut of a Loaf with an Onion stuck with Cloves the pill of an Orange minced and some Capers and garnish it with boiled Lettuce you may boil some Pease among the Herbs and strow over all some Cucumbers Potage of Onion and Milk Take some Onions and cut them thin then fry them brown in Butter after this boil them in a little Water well seasoned with Salt and Pepper when it is enough put Milk to it and boil it then garnish your soaked Bread therewith Potage of Vives or Sea-dragons Cleanse them very well then boil them with Pease-broth and some White wine and a faggot of Herbs all well seasoned then take out your Sea-Dragons and put them with Ragoust that is a Sauce prepared with a high quick or sharp taste let them soak very well with Salt fresh Butter minced Capers and Anchovies then pass the broth through a strainer and boil it with fresh Butter Paste Parsley and minced Capers then soak your Bread and lay over it Mushromes then garnish it with your Sea-dragons Potage of Mushromes farced It is made after the same manner as that of the Dutchess of Anjou in the Table of the Potages for Lent garnish it with Mushromes farced and with Melts fill it up with the best of your broth and serve them up Cawdles Soops Drinks c. Almond Cawdle TAke a pound of Almond-paste and strain it with a quart of good strong Ale then boil it with slices of fine Manchet large Mace and Sugar when it is almost enough put in half a pint of Sack Oatmeal Cawdle Boil a quart of strong Ale and scum it then put in Oatmeal and sliced Bread so much as will not make it too thick with some Mace and Sugar then dissolve the yolks of half a dozen yolks of Eggs in a quarter of a pint of Sack or instead thereof use Claret or White wine then put in a little grated Nutmeg give it a walm or two and dish it Egg Cawdle Take a pint and a half of good strong Beer put it over the fire and scum it then put in four blades of large Mace a sliced Manchet and Sugar the yolks of Eggs dissolved in Claret let it boil a little and dish it Sugar-Sops Take what quantity of Beer or Ale you think fit boil it and scum it then put to it some Currans or none at all slices of fine Manchet large Mace Sugar or Honey Aleberry Having boil'd your Ale and scum'd it very well put in some Mace the bottom of a Manchet boil it well and sweeten it with some Sugar Butter'd-Ale Having scum'd your Ale very well put therein some Liquorice and Anniseeds boil these well together then have in readiness either in a flaggon or a quart Pot some yolks of eggs well beaten with some of the aforesaid Ale and some good Butter then strain your butter'd Ale put it into your Flaggon and brew it to and fro with your Butter and the Eggs a pretty while Or thus you may do it Take some Ale put it in a Skillet and when the scum riseth take it off then take the yolks and whites of Eggs and beat them in a quart Pot with their shells with some Butter Nutmeg and Sugar being well brewed drink it it is best taken going to bed Others take Ale and strain it with the yolks of Eggs and so