egs two whites Currants Sugar Sinamon and Rose-water and Salt then put it into a pan or pot as 〈…〉 it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets OF banqueting stuffe and conceited dishes There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banqueting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Hous-wife for albeit they are not of generall vse yet in their due times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the halfe part of a compleat Hous-wife To make paste of Quinces ☞ To make paste of Quinces first boile your Quinces whole and when they are soft pare them and cut the Quince from the core then take the finest sugar you can get finely beaten and seaâ—sed and put in a little Rose-water and boiâ—e it together tiâ—l it be thicke then puâ— in the cut Quinces and so boyle them together tâ—ll it be stâ—ffe enough to mold and when it is cold then role it and print it a pound of Quinces will take a pound of sugar or neere thereabouts To make thin quince cakes To make thin Quince cakes take your quince when it is boyled soft as before said and dry it vpon a Pewter plate with soft heate be ouer stirring of it with a slice till it be hard then take searced sugar quantity for quantitâ— strow it into the quince as you beate it in a woodden or stone morter and so role them thin print them To preserue quinces ☜ To preserue Quinces first pare your Quinces and take out the cores and boile the cores and parings all together in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your Quinces in sugar and boile the Quinces in the sirrup till they be tender then take them vp and boile your sirrup till it be thicke If you will haue your Quinces red couer them in the boiling and if you will haue them white doe not couer them To make Ipocras To make Ipocras take a pottle of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues sixe pepper cornes and a nutmeg bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least when it is well setled let it run through a woollen bag made for that purpose thus if your wine be claret the Ipocras wil be red if white then of that color also To make ielly To make the best Ielly take calues feet and wash them and scald off the haire as cleane as you can get it then split them and take out the fat and lay them in water shift them then bâ—ile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of Sacke and whole Cinamon and Ginger slic't and Sugar and a little Rose-water and boyle all well together againe Then beate the white of an egge an put it into it and let it haue one boile more then put in a branch of Rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townefall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse and so vse no calues feete at all 〈…〉 To make the best Lâ—ach take Isingglasse and lay it two houres in water and shift it and boyle it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and strayne them and put in whole Mace and Ginger slic't and boile them till it taste well of the spâ—ce then put in your Isingglasse and sugar and a little Rose-water and then let them all runne through a strainer 〈…〉 Ginger bread Take Claret wine and colour it with Townefall and put in sugar and set it to the fire then take wheat bread finely grated and sifted and Licoras Aniseedes Ginger and Cinamon beaten very small and searsâ—d and put your bread and your spice all together and put thâ—m into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure let it stand neither too moist nor too warme Marmalad of quinces red To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the coâ—es and pare them then take a pound of Sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keepe them couered with a Pewter dish so that the stâ—mme or aire may câ—me a little out the longer they are in boyling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrup goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to be thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp Marmalad wines To make white Marmalade you must in all points vse your quinces as is before said only you must take but a pint of water to a pound of quinces and a pound of sugar and boile them as fast as you can and couer them not at all To make Iumbals To make the best Iumbals take the whites of three egges and beate them well and take off the froth then take a little milke and a pound of fine wheate flower sugar together finely sifted and a few Aniseeds well rub'd and dried and then worke all together as stiffe as you can worke it and so make them in what formes you please and bake them in a soft ouen vppon white Papers To make Bisket bread To make Bisket-bread take a pound of fine flower a pound of sugar finely beaten and searsed and mixe them together Then take eight egges and put foure yelks and beate them very well together then stâ—ow in your flower and sugar as you are beating of it by a little at once it will take very neere an houâ—es bâ—aâ—m then take halfe an ounce of Aniseedes and Coriandâ—r-seeds and let them be dried and rubbed very cleane and
in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices To preserue quinces Take Quinces and wipe them very cleane and then chore them and as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them boyle till they be tender and then take them out and pare them and euer as you pare them put them straight into sugar finely beaten then take the water they were sodden in straine it through a faire cloth and take as much of the same water as you thinke will make sirrup enough for the Quinces and put in some of your sugar and let it boile a while and then put in your Quinces and let them boyle a while and turne them and cast a good deale of sugar vpon them they must seeth a pace and euer as you turne them couer them still with sugar till you haue bestowed all your sugar and when you thinke that your Quinces are tender enough take them forth and if your sirrup be not stiffe enough you may seeth it againe after the Quinces are forth To euery pound of Quinces you must take more then a pound of sugar for the more sugar you take the fairer your Quinces will bee and the better and longer they will be precrued Conserue of Quinces Take two gallons of faire water and set it on the fire and when it is luke-warme beate the whites of fiue or six egges and put them into the water and stirre it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your sugar and put them into your liquor and let it boyle till your liquor be as high coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not goe through easily then if you will make it very pleasant take a little Muske and lay it in Rose water and put it thereto then take and seeth it vntill it bee of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon ☞ To keepe Quinces all the yeere Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boile the same parings and the other peeces in two or three gallonds of water and so let them boyle till all the strength bee sodden out of the sayd Quinces and parings and if any skumme arise whilest it boyles take it away then let the sayd water runne thorough a strayner into a faire vessell and set it on the fire againe and take your Quinces that you will keepe and wipe them cleane and cut off the vttermost part of the said Quinces and picke out the kernels and chores as cleane as you can and put them into the said liquor and so let them boile till they be a little soft and then take them from the fire and let them stand till they be cold then take a little barrell and put into the said barrell the water that your Quinces be sodden in then take vp your Quinces with a sadle and put them into your barrell and stop your barrell close that no ayre come into them till you haue fit occasion to vse them and bee sure to take such Quinces as are neither bruised nor rotten Fine Ginger Cakes Take of the best sugar and when it is beaten searse it very fine and of the best Ginger and Cinamon then take a little Gum-dragon and lay it in rosewater all night then poure the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Sugar Ginger Cinamon and all together and beate them together till you may worke it like past then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoue to bake Or otherwise take Sugar and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Eggs and so doe as was before shewed you To make Suckets Take Curds the paring of Lemons of Oranges or Pouncithrous or indeede any halfe-ripe greene fruite and boyle them till they be tender in sweete Worte then make a sirrop in this sort take three pound of Sugar and the whites of foure Eggs and a gallon of water then swinge and beate the water and the Eggs together and then put in your Sugar and set it on the fire and let it haue an easier fire and so let it boyle sixe or seuen walmes and then straine it thorow a cloth and let it seeth againe till it fall from the spoone and then put it into the rindes or fruits Course Ginger-bread Take a quart of Hony clarified and seeth it till it bee browne and if it be thicke put to it a dish of water then take fine crummes of white bread grated and put to it and stirre it well and when it is almost cold put to it the powder of Ginger Cloues Cinamon and a little Licoras and Aniseedes then knead it and put it into moulds and print it some vse to put to it also a little pepper but that is according vnto taste and pleasure To candy any roote fruite or flower Dissolue Sugar or sugar candy in Rose-water boile it to an height put in your rootes fruits or flowers the sirrop being cold then rest a little after take them out and boyle the sirrop againe then put in more roots c. then boile the sirrop the third time to an hardnesse putting in more sugar but not Rose-water put in the roots c. the sirrop being cold and let them stand till they candie Ordering of banquets Thus hauing shewed you how to Preserue Conserue candy and make pasts of all kinds in which foure heads consists the whole art of banqueting dishes I will now proceed to the ordering or setting foorth of a banquet where in you shall obserue that March-panes haue the first place the middle place and last place your preserued fruites shall be disht vp first your pasts next your wet suckets after them then your dried suckets then your Marmelades and Goodiniakes then your comfets of all kinds Next your peares apples wardens back't raw or roasted and your Oranges and Leamons sliced and lastly your Wafer-cakes Thus you shall order them in the closet but when they goe to the table you shall first send foorth a dish made for shew onely as Beast Bird Fish Fowle according to inuention then your
iuyce of colworts and mixe it with Allom and strong Ale and annoint the Leaper therewith morning and euening and it wil cleanse him wonderfully especially if he be purged first and haue some part of his corrupt blood taken away To take away pimples To take away either pimples from the face or any other part of the body take Virgin wax and Sperma caeti of each a like quantity and boyle them together and dip in a fine Linnen cloth and as it cooles dippe it wel of both sides then lay it vppon another faire cloath vpon a table and then fold vp a cloath in your hands and al to slight it with the cloath then take as much as wil couer the grieued place Priuy parts burnt If any man haue his priuy parts burnt take the ashes of a fine Linnen cloath in good quantity and put it into the former oyle of egges and annoynt the sore member therewith and it wil cure it For any burning For any burning take sixe new layd egges and roast them very hard and take out the yolkes thereof put them into an earthen pot and set it ouer the fire on hote imbeâ—s and then whilst the egges looke blacke stirre them with a slice til they come to an oyle which oyle take and clarifie and put into a glasse by it selfe therewith annoynt any burning and it wil cure it For any scalding For any scalding with hot water oile or otherwise take good creame set it on the fire and put into it the greene which growes on a stone wal take also yarrow the grâ—ene of elder barke and fire grasse and chop them small then put them into the creame and stirre it well till it come to a oyle salue then straine it and annoynt the sore with it A pultis to dry a sore To drye vp any sore take Smallage Groundsill wild mallowes and violet leaues chop them small and boyle them in milke with bruised Oatemeale and sheepes suet and so apply it to the sore To eate away dead flesh To eate away dead flesh take Stubble-wort and fold it vp in a red docke leafe or red wortleafe and so rost it in the hot imbers and lay it hot to any sore and it will fret away all the dead flesh or otherwise if you strew vpon the sore a little Precipitate it will eate away the dead flesh A water to heale wounds To make a water to heale all manner of wounds you shall take Iuph-wort flowers leaues and roots and in March or Aprill when the flowers are at the best distill it then with that water bath the wound and lay a linnen cloth well therewith in the wound and it will heale it To heale any wound To heale any wound or cut in any flesh or part of the body First if it be fit to be stitcht stich it vp and then take Vnguentum aurum and lay it vpon a pleagant of lint as bigge as the wound and then ouer it lay a diminium plaister made of Sallet oyle and red lead and so dresse it at least once in foure and twenty houres but if it be a hollow wound as some thrust in the body or other members then you shall take Balsamum cephalâ—cum and warming it on a Chafing dish and coales â—â—p the tent therein and so put it into the wound then lay your plaister of dâ—mâ—mum ouer it and do thus at least once a day till it be whole For sinewes cut or shrunke If a mans sinewes be cut or shrunke he shall goe to to the roote of the wild neepe which is like woodbine and make a hole in the midst of the roote then couer it wel againe that no ayre goe out not in nor raine nor other moysture thus let it abide a day and a night then go and open it and you shall finde therein a certayne lyquor then take out the lyquor and put it into a cleare glasse and doe thus euery day whilst you finde any moysture in the hole and this must onely bee done in the moneths of April and May then annoynte the sore thâ—rewith against the fire then wet a linnen cloath in the same lyquor and lap it about the sore and the verâ—ue wil soone be perceiued To breake any 〈◊〉 To breake any Impostume and to ripe it only take the greene Melâ—â—â—t plaister and lay it thereunto and it is sufficient Additions ☞ To generall 〈◊〉 of Surgeâ—y 〈…〉 For buâ—ning or 〈◊〉 with 〈…〉 Take Plantaine water or Sallet oyle and running water bearen together and therewith annoynte the sore with a feather till the fire be taken out then take the white of egges and beate them to oyle which done take a Hare skinne and clip the haire into the oyle and make it as thicke as you may spread it vpon a fine linnen cloath and so lay it vpon the sore and remooue it not vntill it be whole and if any rise vp of it selfe clip it away with your sheares and if it bee not perfectly whole then take a little of the oyntment and lay it vnto the same place againe otherwise take halfe a bushell of Glouers shreads of all sorts and so much of running water as shal be thought conuenient to seeth them and put thereto a good quarter of a pound of Barrowes grease and then take halfe a bushell of the doune of Cats tailes and boyle them altogether continually stirâ—ing them vntill they be sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground-Iuy and Hens dung of the reddest or of the yellowest and frie them with May-butter altogether vntil it be brown thkn straine it through a cleane cloath and annoynt the sore therewith For burnings oâ— scaldings on the â—â—ce Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe â—opye like glew and then annoynt the sore therewith Or otherwise take sheepes tallow and sheepes dung and mixe them together till they come to a salue and then apply it to the sore An oyntment for burning Take Plantaine leaues daisie leaues the greene barkâ— of Elders and greene Germaunders stampe them altogether with fresh butter or with oyle then straine it through a linnen cloath and with a feather annointe the sore till it be whole Take of oyle Oliue a pint Turpentine a pound vnwrought wax halfe a pound Râ—sen a quarter of a pound sheeps Suet two pound then take of Orpents Smallage Ragwort Plantaine and Sickle-wort of each a good handful chop all the hearbs very smal and boile them in a pan altogether vpon a soaking fire and stirre them exceeding much till they be wel incorporate together then take it from the fire and straine al through a strong canuasse cloth into cleane pots or glasses and vse it as your occasion shal serue eyther to annoint taint or plaister Vlcers Sores A salue for any old sore Otherwise take Poplar
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lint then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
strong spoone or smal Ladle then let it stand more then a quarter of an houre that it may rise then beate it in againe and thus let it rise be beate in twice or thrice at least then take it and bake them in sweete and strong seame as hath beene before shewed and when they are serued vp to the table see you strow vpon them good store of Suger Cynamon and Ginger To make the best white Puddings ☞ Take a pint of the best thickest and sweetest creame and boile it then whilest it is hot put thereunto a good quantity of faire great Oate-meale Grotes very sweete and cleane pickt and formerly steept in Milke twelue houres at least and let it soake in this Creame another night then put thereto at least eight yolkes of Egges a little Pepper Cloues Mace Saffron Currants Dates Suger Salt and great store of Swines suet or for want thereof great store of Beefe suet and then fill it vp in the Farmes according vnto the order of good House-wifery and then boile them on a soft and gentle fire and as they swel pricke them with a great pin or smal Awle to keepe them that they burst not and when you serue them to the Table which must be not vntil they be a day old first boile them a little then take them out and toast them browne before the fire so serue them trimming the edge of the dish eyther with salt or Suger Puddings of a Hogs Liuer Take the Liuer of a fat Hogge and parboile it then shred it smal and after beate it in a morter very fine then mixe it with the thickest and sweetest Creame and strayne it very wel through an ordinary strainer then put thereto six yolkes of egges and two whites and the grated crummes of neere-hand a penny white loafe with good store of Currants Dates Cloues Mace Sugar Saffron Salt and the best Swine suet or Beefe suet but Beefe suet is the more wholsome and lesse loosning then after it hath stood a while fil it into the Farmes boile them as before shewed and when you serue them vnto the table first boile them a little then lay them on a Gridyron ouer the coales and broiâ—e them gently but scorch them not nor in any wise breake their skinnes which is to be preuented by oft turning and tossing them on the Gridyron and keeping a slow fire To make bread puâ—dingâ— Take the yolkes and Whites of a dozen or fourteene egges and hauing beate them very wel put vnto them the fine pouder of Cloues Mace Nutmegges Sugar Cynamon Saffron and Salt then take the quantity of two loaues of white grated Bread Dates very smal shred and great store of Currants with good plenty eyther of Sheepes Hogges or Beefe suet beaten and cut smal then when all is mixt and stirred wel together hath stood a while to settle then fil it into the Farmes as hath been before shewed and in like manner boyle them cooke them and serue them to the Table Rice Puddings Take halfe a pound of Rice and steepe it in new Milke a whole night and in the morning draine it and let the Milke drop away then take a quart of the best sweetest and thickest Creame and put the Rice into it and boyle it a little then set it to coole an houre or two and after put in the Yolke of halfe a dozen Egges a little Pepper Cloues Mace Currants Dates Sugar and Salt and hauing mixt them well together put in great store of Beefe Suet well beaten and small shred and so put it into the farmes and boyle them as before shewed and serue them after a day old Aâ—â—â—her of Liâ—eâ— Take the best Hogges Liuer you can get and boyle it extreamely till it bee as hard as a stone then lay it to coole and being cold vpon a bread-grater grate it all to powder then sift it through a fine meale fine and put to it the crummes of at least two penny loaues of white bread and boyle all in the thickest and sweetest Creame you haue till it be very thick then let it coole and put it to the yolkes of halfe a dozen Egges a little Pepper Cloues Mace Currants Dates small shred Cinamon Ginger a little Nutmeg good store of Sugar a little Saffron Salt and of Beefe and Swines suet great plenty then fill it into the Farmes boyle them as before shewed Puddings of a Câ—â—â—es Mugget Take a Calues Mugget cleane and sweete drest and boyle it welâ— then shred it as small as is possible then take of Strawberry leaues of Endiue Spinage Succory and Saâ—nell of each a pretty quantity and chop them as small as is possible and then mixe them with the Mugget then take the Yolkes of halfe a dozen Egges and three Whites and beate them into 〈◊〉 also and if you find it is too stiffe then make it thinâ—er with a little Creame warmed on the fire then put â—n a little Pepper Cloues Mace Cynamon Ginger Sugar Currants Dates and Salt and worke all together with casting in little peyres of sweet Butter one after another till it haue receiued good store of Butter then put it vp into the Calues bagge Sheepes bagge or Hogs bagge and then boyle it well and so serue it vp A Blood Pudding Take the Blood of an Hogge whilest it is warme and steepe it in a quarte or more of great Oate mealegroâ—es and at the ende of three dayes with your hands take the Groats out of the bloud and draine them cleane then put to those Grotes more then a quart of the best creame warmd on the fire then take mother of Time Parsley Spinnage Succory Eâ—diue Sorrell and Strawberry leaues of each a few chopt exceeding small and mixe them with the Grotes and also a little Fennell seede finely beaten then adde a little Pepper Cloues and Mace Salt and great store of suet finely shred and well beaten then therewith fill your Farmes and boyle them as hath beene before described Linkes Take the largest of your chines of Porke and that which is called a Liste and first with your knife cut the leane thereof into thinne slices and then shred small those slices and then spread it ouer the bottome of a dish or wodden platter then take the fatte of the chine and the Liste and cut it in the very selfe same manner and spread it vpon the leane and then cut more leane and spread it vppon the fatte and thus doe one leane vpon another till â—ll the Porke be shred obseruing to beginne and ende with the leane then with your sharpe knife scoâ—tch it through and through diuers wayes and mixe it all well together then take good store of Sage and shred it exceeding small and mixe it with the flesh then giue it a good season of Pepper and Salt then take the farmes made as long as is possible and not cut in pieces as for Puddings and first blow them well to make the meate slip and
trayes with good store of sippets in the bottome then couer the meate all ouer with Pâ—unes Raisins Currants and blaunch't Almonds boyled in a thing by themselues then couer the fruit and the whole boiled hearbs and the herbs with slices of Orenges and Lemmons and lay the rootes round about the sides of the dish and strew good store of Sugar ouer all and so serue it foorth To makâ— the beâ—â— white bâ—oth To make the best white broth whether it be with Veale Capon Chickins or any other Fowle or Fish First boile the flesh or fish by it selfe then take the value of a quart of strong mutton broth or fat Kidde broth and put it into a pipkin by it selfe and put into it a bunch of Time Morierome Spinage and Endiue bound together then when it seeths put in a pretty quantity of Beefe marrow and the marrow of Mutton with some whole Mace and a few bruised Cloues then put in a pint of White-wine with a few whole slices of Ginger after these haue boyled a whiâ—e together take blaunch't Almonds and hauing beaten them together in a moâ—ter with some of the broth straine them and put it in also then in another pipkin boiâ—e Currants Pâ—unes Raisins and whole Cinamon in veriuice and Sugar with a few sliced Dates and boile them till the veriuice bee most part consumed or at least come to a syrrup then draine the fruit from the sirrup and if you see it be â—igh coloured make it white with sweete creame warmed and so mixe it with your wine broth then take out the Capon or the other Flesh or Fish and dish it vp drie in a dish then powre the broth vpon it and lay the fruite on the top of the meate and adorne the side or the dish with very dainty sippets first Orenges Lemmons and Sugar and so serue it foorth to the table To boile any wilde Fowle To boile any wild Fowle as Mallard Teale Widgeon or such like First boile the Fowle by it selfe then take a quart of strong Mutton-broth and put it into a pipkin and boile it then put into it good store of sliced Onions a bunch of sweete pot-hearbs and a lump of sweete butter after it hath boiled well season it with veriuice salt and sugar and a little whole Pepper which done take vp your Fowle and bâ—eâ—ke it vp according to the fashion of caruing and stick a few Cloues about it then put it into the broth with Onions and there let it take a boyle or two and so serue it and the broth foorth vpon sippets some vse to thicken it with toasts of bread steept and strained but that is as please the Cooke To boile a lâ—gg of Mutton To boile a legge of Mutten or any other ioynt of meate whatsoeuer first after you haue washt it cleane parboiâ—e it a little then spit it and giue it halfe a dozen turnes before the fire then draw it when it beginnes to drop and presse it betweene two dishes and saue the grauy then slash it with your knife and giue it halfe a dozen turnes more and then presse it againe and thus doe as often as you can force any moisture to come from it then mixing Mutton-broth White-wine and Veriuice together boyle the Mutton therein till it bee tender and that most part of the liquor is cleane consumed then hauing all that while kept the grauy you tooke from the Mutton stewing gently vppon a Chaffing dish and coales you shall adde vnto it good store of salt sugar cinamon and ginger with some Lemmon slices and a little of an Oringe pill with a few fine white-bread crums then taking vp the Mutton put the remainder of the broth in and put in likewise the grauie and then serue it vp with sippets laying the Lemmon slices vppermost and trimming the dish about with Sugar An excellent way to boyle Chickens If you will boile Chickens young Turkies Pea-hens or any house fowle daintily you shall after you haue trimmed them drawne them trust them and washt them fill their bellies as full of Parsly as they can hold then boyle them with salt and water onely till they bee enough then take a dish and put into it veriuice and Butter and Salt and when the Butter is melted take the Parsly out of the Chickens bellies and mince it very small and put it to the veriuice and Butter and stirre it well together then lay in the Chickens and trimme the dish with sippets and so serue it foorth A broth for any fresh Fish If you will make broth for any fresh fish whatsoeuer whether it be Pike Breame Carpe Eele Barbell or such like you shall boile water veriuice and Salt together with a handfull of sliced Onions then you shal thicken it with two or three spoonefull of Ale-barme then put in a good quantity of whole Barberies both branches and other as also pretty store of Currants then when it is boild enough dish vp your Fish and powre your broth vnto it laying the fruite and Onions vppermost Some to this broth will put Prunes and Dates slic't but it is according to the fancy of the Cooke or the will of the House-holder Thus I haue from these few presidents shewed you the true Art and making of all sorts of boild-meates and broths and though men may coine strange names and faine strange Art yet be assured she that can doe these may make any other whatsoeuer altering the taste by the alteration of the compounds as shee shall see occasion And when a broth is too sweete to sharpen it with veriuyce when too tart to sweeten it with sugar when flat and wallowish to quicken it with Orenges and Lemmons and when too bitter to make it pleasant with hearbes and spices Additions To boyle meates A Mallard sâ—â—arâ— or a Haâ—e or olde Cony ☜ Take a Mallard when it is cleane dressed washed and trust and parboyle it in water till it be skâ—â—nd and purified then take it vp and put it into a Pipkin with the nocke downeward and the tayle vpward standing as it were vpright then fill the Pipkin halfe full with that water in which the Mallard was parboyld and fill vp the other halfe with White Wine then pill and slice thin a good quantite of Onyons and put them in with whole fine hearbes according to the time of the yeare as Lettice Strawberry-leaues Violet-leaues Vine-leaues Spinage Endiue Succory and such like which haue no bitter or hard taste and a pretty quantity of Currants and Dates sliced then couer it close and set it on a gentle fire and let it stew and smoare till the Hearbs and Onyons be soft and the Mallard inough then take out the Mallard and carue it as it were to goe to the Table then to the Broth put a good lumpe of Butter Sugar Cinamon and if it be in summer so many Goose-berries as will giue it a sharpe taste but in the winter as much wine Vinegar then heate it on the
curiously and well you shall take a pound of sweete Butter and beate it stiffe with Sugar and the yolkes of egges then clap it round-wise about a spit and lay it before a soft fire and presently dredge it with the dredging before appointed for the Pigge then as it warmeth or melteth so apply it with dredging till the butter be ouercomed and no more will melt to fall from it then roast it browne and so draw it and serue it out the dish being as neatly trim'd with sugar as may be To roast a pudding on a spit To roast a pudding vpon a spit you shall mixe the pudding before spoken of in the legge of Mutton neither omitting hearbes nor saffron and put to a little sweete butter and mixe it very stiffe then fold it about the spit and haue ready in another dish some of the same mixture well seasoned but a great deale thinner and no butter at all in it and when the pudding doth beginne to roast and that the butter appeares then with a spoone couer it all ouer with the thinner mixture and so let it roast then if you see no more butter appeare then baste it as you did the Pigge and lay more of the mixture on and so continue till all be spent And then roast it browne and so serue it vp Tâ— roast a chine of 〈…〉 If you will roast a chine of Beefe a loyne of Mutton a Capon and a Larke all at one instant and at one fire and haue all ready together and none burnt you shall first take youâ— chine of Beefe and parboyle it more then halfe through Then first take your Capon beeing large and fat and spit it next the hand of the turner with the legges from the fire then spit the chine of Beefe then the Larke and lastly the loyne of Mutton and place the Larke so as it may be couered ouer with the Beefe and the fat part of the loyne of Mutton without any part disclosed Then baste your Capon and your loyne of Mutton with cold water and salt the chine of Beefe with boyling Larde Then when you see the beefe is almost enough which you shall hasten by schotching and opening of it then with a cleane cloth you shall wipe the Mutton and Capon all ouer and then baste it with sweete butter till all be enough roasted then with your knife lay the Larke open which by this time will be stewed betweene the Beefe and Mutton and basting it also with dredge all together draw them and serue them vp To roast Venison If you will roast any Venison after you haue washt it and cleansed all the blood from it you shall sticke it with cloues all ouer on the out side and if it be leane you shall larde it either with mutton-larde or porke-larde but mutton is the best then spit it and roast it by a soaking fire then take Vinegar bread-crummes and some of the grauy which comes from the venison and boyle them well in a dish then season it with sugar cinamon ginger and salt and serue the venison foorth vpon the sauce when it is roasted enough How 〈◊〉 roâ—st fresh Sâ—urgeon If you will roast a peece of fresh Sturgeon which is a dainty dish you shall stop it with cloues then spit it and let it roast at great leasure plying it continually with basting which will take away the hardnesse then when it is enough you shall draw it and serue it vpon venison sauce with salt onely throwne vppon it Ordering of meates to be roasted The roasting of all sorts of meates differeth nothing but in the fires speede and leasure as is aforesayd except these compound dishes of which I haue giuen you sufficiâ—nt presidents and by them you may performe any worke whatsoeuer but for the ordering preparing and â—â—ussing your meates for the spit or table in that there is much dâ—fference for in all ioynts of meate except a shoulder of Mutton you shall crush and breake the bones well from Pigges and Rabbets you shall cut off the feete before you spit them and the heads when you serue them to the table and the Pigge you shall chine and diuide into two parts Capons Pheasants Chickens and Turkies you shall roast with the Pinions foulded vp and the legges extended Hennes Stock-doues and House-doues you shall roast with the pinions foulded vp and the legges cut off by the knees and thrust into the bodies Quailes Partridges and all sorts of small birds shall haue their pinions cut away and the legges extended all sorts of Water-fowle shall haue their pinions cut away and their legges turned backward Wood-cockes Snipes and Stints shall be roasted with their heads and neckes on and their legges thâ—ust into their bodies and Shouelers and Bitterns shall haue no neckes but their heads onely To roast a Cowes Vdder Take a Cowes vdder and first boyle it well then sticke it thicke all ouer with Câ—oues then when it is cold spit it and lay it to the fire and apply iâ— very well with basting of sweete Butter and when it is sufficiently roasted and browne then dredge it and draw it from the fire take vinegar and butter and put it on a Chaffing-dish and coales and boyle it with White-bread crummes till it be thick then put to it good store of Sugar and Cynamon and putting it in a cleane dish lay the Cowes Vdder therein and trimme the sides of the dish with sugar and so serue it vp To â—ast a 〈◊〉 of Veale Take an excellent good legge of Veale and cut the thicke part thereof a handfull and more from the Knuckle then take the thicke part which is the fillet and fierce it in euery part all ouer with Strawberry-leaues Violet-leaues Sorâ—ell Spinage Endiue and Succorie grossely chopt together and good store of Onyons then lay it to the fire and roast it very sufficiently and browne casting good store of salt vpon it and basting it well with sweete Butter then take of the former hearbes much finer chopt then they were for fiercing and put them into a Pipkin with Vinegar and cleane washt Currants and boyle them well together then when the hearbes are sufficiently boyld and soft take the yelkes of some very hard boyld Egges and shred them very small and put them into the Pipkin also with Sugar and Cynamon and some of the grauie which drops from the veale and boyle it ouer againe and then put it into a cleane dish and the Fillet beeing dredgd and drawne lay vpon it and trimme the side of the dish with Sugar and so serue it vp OF 〈◊〉 and 〈…〉 To make an excellent sauce for a rost Capon you shall take Onyons and hauing sliced and pilled them boyle them in faire water with pepper salt and a few bread-crummes then put vnto it a spoonfull or two of Claret wine the iuyce of an Orenge and three or foure slices of a Lemmon pill all these shred together and so powre it vpon the Capon being broake vp
Sauce for a hen 〈…〉 ☞ To make sauce for an old Hen or Pullet take a good quantity of beere and salt and mixe them well together with a few fine bread-crummes and boyle them on a chaffing dish and coales then take the yelkes of three or foure hard Egges and being shred small put it to the Beere and boyle it also then the Hen being almost enough take three or foure spoonefull of the grauy which comes from her and put it in also and boyle all together to an indifferent thicknesse which done suffer it to boyle no more but onely keepe it warme on the fire and put into it the iuyce of two or three orenges and the slices of Lemmon pils shred small and the slices of orenges also hauing the vpper rine taken away then the Henne beeing broken vp take the brawnes thereof and shredding them small put it into the sauce also and stirring all well together put it hot into a cleane warme dish and lay the Henne broke vp in the same Sâ—uce for Chickins The sauce for Chickins is diuers according to mens tastes for some will onely haue butter Veriuice and a little Parsley rolled in their bellies mixt together others will haue Butter veriuice and Sugar boild together with toasts of bread and others will haue thick sippets with the iuyce of Sorrell and Sugar mixt together Sauce for a pheasant or partridge The best sauce for a Phesant is wrter and onions â—list Pepper and a little Salt mixt together and but stewed vpon the coales and then powred vpon the Phesant or Partridge being broken vp and some will put thereto the iuyce or slices of of an orenge or lemmon or both but it is according to taste and indeed more proper for a Pheasant then a Pâ—tridge Sauce for a Quaile Raile or big bird Sauce for a Quaile Raile or any fat big bird is Claret wine and Salt mixt together with the grauy of the Bird and a few fine bread-crummes well boild together and either a Sage-leafe or Bay-leafe crusht among it according to mens tasts Sauce for â—geons The best sauce for Pigeons Stockdoue or such like is Vinegar and Butter melted together and Parsley rosted in theâ—r bellies or vine-leaues rosted and mixed well together A generall sauce for wild Fowle The most generall sauce for ordinary wild-fowle rosted as Duckes Mallard Widgen Teale Snipe Sheldrake Plouers Puets Guls and such like is onely mustard and vinegar or mustard and veriuice mixt together or else an onion water and pepper and some especiall in the Court vse only butter melted and not with any thing else Sauce for greene gâ—â—se The best sauce for greene Geese is the iuyce of sorrell and sugar mixt together with a few scalded Feberries and serued vpon sippets or else the belly of the greene Goose fild with Feberries and so rosted and then the same mixt with veriuyce butter sugar and cynamon and so serued vpon sippets Sauce for a stubâ—le goose The sauce for a stuble Goose is diuerse according to mens minds for some will take the pap of rosted apples and mixing it with vinegar boyle them together on the fire with some of the grauy of the Goose and a few Barberies and bread crummes and when it is boyld to a good thicknesse season it with sugar and a little cinamon and so serue it vp some will adde a little mustard and onions vnto it and some will not rost the apples but paâ—â— them and slice them and that is the neerer way but not the better Others will fill the belâ—y of the Goose full of Onions shred and oate-meaâ—e groats and being rosted enough mixe it with the grauy of the Goose and sweete hearbs well boild together aâ—d seasoned with a little veriuyce A Gallatine or Sauce for a Swan Bitter To make a Gallantine or sauce for a Swan Bitter Shoueler Hâ—orne Crane or any large foule take the blood of the same fowle and being stird well boile it on the fire then when it comes to be thecke put vnto it vinegar a good quantity with a few fine bread-crummes and so boile it ouer againe then being come to good thicknes season it with Sugar Cinamon so as it may taste pretty and sharpe vpon the Cinamon and then serue it vp in saucers as you do Mustard for this is called a chauder or gallantine is a sauce almost for any foule whatsoeuer Sauce for a pig To make sauce for a Pigge some take Sage and roast it in the belly of the Pigge then boiling verâ—uice Butter and currants together take chop the Sage small and mixing the braines of the Pig with it put all together and so serue it vp Sauce for Veale To make a sauce for a Ioynt of Veale take all kind of sweete Pot hearbs and chopping them very small with the yelkes of two or three Egges boyle them in vinegar and Butter with a few bread crummes and good store of Currants then season it with Sugar and Sinamon and a cloue or two crusht and so powre it vppon the Veale with the slices of Orenges and Lemons about the dish Additions vnto Saucâ—s Sops for Chickens Take Orenges and slice them thin and put vnto them White wine and Rose water the pouder of Mace Ginger and Sugar and set the same vpon a chaffing dish and coales when it is halfe boiled put to it a good lump of Butter and then lay good store of sippets of fine white bread therein and so serue your Chickens vpon them and trimme the sides of the dish with Sugar Sauce for a Turkie Take faire water and set it ouer the fire then slice good store of Onions and put into it and also Pepper and Salt and good store of the grauy that comes from the Turkie and boyle them very well together then put to it a few fine crummes of grated bread to thicken it a very little Sugar and some vinegar and so serue it vp with the Turkey or otherwise take grated white bread and boile it in White wine till it be thicke as a Gallantine and in the boyling put in good store of Sugar and Cinamon and then with a little Turnesole make it of a high Murrey colour and so serue it in Saucers with the Turkey in the manner of a Gallantine The best Gallâ—ntine Take the blood of a Swan or any other great Fowle and put it into a dish then take stewed Prunes and put them into a strainer and straine them into the bloud then set it on a chaffing-dish and coales and let boyle euer stirring it till it come to be thicke and season it very well with Sugar and Cynamon and so serue it in saucers with the Fowle but this sauce must be serued cold Sauce for a Maâ—laâ—d Take good store of Onions pill them and slice them and put them into vinegar and boyle them very well till they be tender then put into it a good lumpe of sweete butter and season it well with
it into the ouen againe for a little space as whilest the meate is in dishing vp and then serue it A Warden-pie or quince-pie ☜ Take of the fairest and best Wardens and pare them and take out the hard chores on the top and cut the sharpe ends at the bottome flat then boyle them in White-wine and Sugar vntill the sirrup grow thicke then take the Wardens from the sirrup into a cleane dish and let them coole then set them into the coffin and prick Cloues in the tops with whole sticks of Cinamon and great store of Sugar as for Pippins then couer it and onely reserue a vent-hole so set it in the ouen and bake it when it is bak't draw it forth and take the first sirrup in which the Wardens were boyld and taste it and if it be not sweet enough then put in more Sugar and some Rose water and boyle it againe a little then powre it in at the vent-hole shake the pie well then take sweet butter and Rose water melted and with it annoint the pie-lid all ouer and then strow vpon it store of Sugar and so set it into the ouen againe a little space and then serue it vp And in this manner you may also bake Quinces To preserue quinces to bake all the yeare Take the best and sweetest worte and put to it good store of Sugar then pate and chore the Quinces cleane and put them therein and boyle them till they grow tender then take out the Quinces and let them coole let the pickle in which they were boild stand to coole also then straine it through a raunge or siue then put the Quinces into a sweete earthen pot then powre the pâ—ckâ—e or sirrup vnto them so as all the Quinces may be quite couered all ouer then stop vp the pot close and let it in a dry place and once in sixe or seuen weeks looke vnto it and if you see it shrinke or doe begin to hoare or mould then powre out the pickle or sirrup and renewing it boyle it ouer againe and as before put it to the Quâ—ncâ—s being cold and thus you may preserue them for the vse of baking or otherwise all the yeere A pippen Tart. Take Pâ—ppins of the fairest and pâ—re them and then diuide them â—ust in the hâ—lfes and take out the chores cleane then hauing â—old out the coffin flat and raisd vp a small verdge of an inch or more high lay in the Pippins with the hollow side downeward as close one to another as may be then lay here and there a cloue and here and there a whole sticke of Sinamon and a little bit of butter then couer all cleane ouer with Sugar and so couer the coffin and bake it according to the manner of Tarts and when it is bakâ—t then draw it out and hauing boyled Butter and rose water together anoynt all the lid ouer therewith and then scrape or strow on it good store of Sugar and so set it in the ouen againe and after serue it vp A codlin Tart. Take greene Apples from the tree and codle them in scaâ—ding water wiâ—hout breaking then pill the thinne skin from them and so diuide them in halfes and cut out the chores and so lay them into the coffin and doe in euery thing as you did in the Pippin-tart and before you couer it when the Sugar is cast in see you sprinkle vpon a good store of Rose-water then close it and doe as before shewed ☞ A codling pie· Take Codlins as before said and pill them and diuide them in halfes and chore them and lay a leare thereof in the bottome of the pie then scatter here and there a cloue and here and there a peece of whole Sinamon then couer them all ouer with Sugar then lay another leare of Codlins and doe as beforesaid and so another till the coffin be all filled then couer all with Sugar and here and there a Cloue and a Cinamon-sticke and if you will a slic't Orange pill and a Date then couer it and bake it as the pies of that nature when it is bak't draw it out of the ouen and take of the thickest and best Creame with good store of Sugar and giue it one boile or two on the fire then open the pie and put the Creame therein and mash the Codlins all about then couer it and hauing trimd the lidde as was before shewed in the like pies and tarts set it into the ouen againe for halfe an houre and so serue it forth A Cherry Tart. Take the fairest Cherries you can get and pick them cleane from leaues and stalkes then spread out your coffin as for your Pippin-tart and couer the bottome with Sugar then couer the Sugar all ouer with Cherries then couer those Cherries with Sugar some sticks of Cinamon and here and there a Cloue then lay in more cherries and so more Sugar Cinamon and cloues till the coffin be filled vp then couer it and bake it in all points as the codling and pipping tart and so serue it and in the same manner you may make Tarts of Gooseberries Strawberries Rasberries Biâ—berries or any other Berrie whatsoeuer A Rice Tart. Take Rice that is cleane picked and boyle it in sweet Creame till it be very soft then let it stand and coole and put into it good store of Cinamon and Sugar and the yelkes of a couple of Egges and some Currants stir and beate all well together then hauing made the coffin in the manner before said for other tarts put the Rice therein and spread it all ouer the coffin then breake many little bits of sweet butter vpon it all ouer and scrape some sugar ouer it also then couer the tart and bake it and trim it in all points as hath bene before shewed and so serue it vp A Florentine Take the Kidneys of veale after it hath bene well rosted and is cold then shred it as fine as is possible then take aâ—l sorts of sweete Pot hearbs or fearsing hearbs which haue no bitter or strong taste and chop them as small as may be and putting the veale into a large dish put the hearbs vnto it and good store of cleane washt Currants Sugar Cinamon the yelkes of foure egges a little sweete creame warmd and the fine grated crummes of a halfe penny loafe and salt and mixe all exceeding well together then take a deepe pewter dish and in it lay your paste very thin rowld out which paste you must mingle thus Take of the finest wheat-flower a quart and a quarter so much sugar and a little cinamon then breake into it a couple of egges then take sweet creame and butter melted on the fire and with it kneâ—d the paste and as was before sayd hauing spread butter all about the dishes sides then put in the veale nâ— breake peeces of sweete butter vpon it and scrape sugar ouer it then rowle out another paste reasonable â—hicke and with it couer the dish all
ouer closing the two pasts with the beaten whites of egges very fast together then with your knife cut the lid into diuerse pretty workes according to your fancy then let it in the Ouen and bake it with pies and tarts of like nature when it is back't draw it and trim the lid with sugar as hath bene shewed in tarts and so serue it vp in your second courses A pruen tart Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water Sugar vnbruised Cinamon and a braunch or two of Rosemary and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and strayne them into a cleane dish then boyle it ouer againe with Sugar Cinamon and Rose water till it be as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower Water and a little butter and rowle it out very thinne then hauing patternes of paper cut into diuerse proportions as Beastes Birdes armes Knots Flowers and such like Lay the patternes on the paste and so cut them accordingly then with your fingers pinch vpp the edges of the paste and set the worke in good proportion then pricke it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then drawe it and set it by to coole and thus you may doe by a whole Ouen full at one time as your occasion of expence is then against the time of seruice comes take off the confection of pruens before rehearsed and with your Knife or a spoone fill the coffin according to the thicknesse of the verge then strow it ouer all with Caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tart and at the second course and this tart carrieth the colour blacke Apâ—le-tart Take apples and pare them and slice them thin from the chore into a pipkin with White wine good store of Sugar Cinamon a few Saunders and Rosewater and boyle it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the Pruen tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red A Spinage tart Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it Rosewater great store of sugar and cynamon and boyle it till it be as thicke as Marmalad then let it coole and after fiâ—l your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour greene A yellow tart Take the yelkes of egs and breake away the filmes and beate thâ—m well with a little creame then take of the sweetest aâ—d thickest creame that can be got and set it on the fire in a cleane skillet and put into it sugar cinamon and rose water and then boyle it well when it is boyâ—d and still boyling stirre it well and as you stirre it put in thâ— egs and so boyle it tiâ—l it curdle then take iâ— fâ—om the fire and put it into a strainer and first let the thin whay runne away into a by dish then straine the rest very well and beate it well with a spooâ—e and so put it into the tart coffin and adorne it as you did your pruen tart and so serue it this carrieth the colour yellow A white tart Take the whites of egs and beate them with rose-water and a little sweet creame then set on the fire good thicke sweete câ—eame and put into it sugar cynamon rose-water and boyle it well and as it boyles stirre it exceedingly and in the stirring put in the whites of egs then boâ—le iâ— till it curâ—le and after doe in alâ— things as you did to the yellow tart and this carrieth the colour white and it is a very pure white and therefore would be adorned with red carraway comfets and as this to with blaunched almonds like white tarts and full as pure Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the body may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the body of one colour the eyes another the legges of an other and euery feather in the wings of a seuerall colour according to fancy and so likewise in armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about armes they may be set out with seuerall colours of preserues conserues marmalads and goodinyakes as you shall find occasion or inuention and so likewise of knots one trayle of one colour and another of another and so of as many as you please An hearbâ— tart Take sorrell spinage parsley and boyle them in water till they be very soft as pap then take them vp and presse the water cleane from them then take good store of yelkes of egges boild very hard and chopping them with the hearbes exceeding small then put in good store of currants sugar and cynamon and stirre all well together then put them into a deepe tart coffin with good store of sweete butter and couer it and bake it like a pippin tart and adorne the lid after the baking in that manner also and so serue it vp To bake a pudding pye Take a quart of the best creame and set it on the fire and slice a loaâ—e of the lightest white bread into thinne slices and puâ— into it and let it stand on the fire till the milke begin to rise then take it off put it into a bason and let it stand till it be cold then put in the yelkes of foure egges and two whites good store of currants Sugar Cinamon Cloues Mace and plenty of Sheepes suet finely shred and a good season of Salt then trim your pot very well round about with butter and so put it your pudding and bake it sufficiently then when you serue it strow Sugar vpon it A White pot Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelks of sixe
halfe a nutshel full of Bay-salt and strew it amongst the roots and then when they are very wel beaten straine them through a cleane cloath then grate some Cattham Aromaticus mixe it good and sâ—ffie with the iuyce of the roots and when you haue done so put it into a quil and snuffe it vp into your nose and you shall find ease Another Another for the Tooth-ake take smal Sage Rue Smallage Fetherfew Wormewood and Mints of each of them halfe a handful then stampe them wel all together putting thereto foure drams of vinegar and one dram of Bay salt with a penny-worth of good Aquavitae stir them well together then put it betweene two linnen clouts of the bignesse of your cheeke temples and iawe and quilt it in manner of a course imbrodery then set it vpon a chafing-dish of coales and as hot as you may abide it lay it ouer that side where the paine is and lay you downe vpon that side and as it cooles warme it againe or else haue another ready warme to lay on A driâ—â—e for a â—â—â—â—le in the eye To make a drinke to destroy any pearle or filme in the eye take a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine them with a pint of beere then put it into a pot stop it close that the strength may not goe out then let the offended party drinke thereof when he is in bed lie of that side on which the pearle is likewise drinke of it in the morning next his heart when he is risen Fâ—r pâ—â—â—e in 〈…〉 For payne in the eies take Milke when it comes new from the Cowe and hauing syled it into a cleane vessell couer it with a pewter dish and the next morning take off the dish and you shall see a dew vpon the same and with that dew wash the pained eies it will ease them 〈…〉 For dimme eyes take Wormewood beaten with the gall of a Bull and then strane it and annoynt the eyes therewith and it will cleare them exceedingly Foâ— sore eyes For sore eyes or blood shotten eyes take the white of an egge beaten to oyle as much Rosewater as much of the iuyce of House-leeke mixe them well together then dippe flat pleageants therein and lay them vppon the sore eyes and as they drye so renew them againe and wet them and thus doe till the eyes be well For waterie eyes For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little and mixe it with twice so much white wine then boyle it ouer the fire then straine it and wash the eyes therewith and it is a present helpe For a 〈◊〉 For a Canker or any sore mouth take Choruile and beate it to a salue with old ale and Allum water and annoynt the sore therewith and it will cure it A swelled mouth For any swelling in the mouth take the iuice of wormwood Cammomill and Shirwitt and mixe them with hony and bath the swelling therewith it will cure it For the Quinsie For the Quinsie or Quinacy giue the party to drinke the hearbe Mouseare steept in ale or beere and looke where you see a swine rub himselfe and there vpon the same place rubbe a sleight stone and then with it sleight all the swelling and it will cure it Against drunkennes If you would not be drunke take the pouder of Betany and Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennesse To quicken the wit To quicken a mans wits spirit and memory let him take Langdebeefe which is gathered in Iune or Iuly and beating it in a cleane morter Let him drinke the iuyce thereof with warme water and he shall finde the benefit For the Kings euill If a man be troubled with the Kings euill let him take the red docke and seeth it in wine till it be very tender then straine it and so drinke a good draught thereof and he shall finde great ease from the same especially if he doe continue the vse thereof Addition to the particular sicknesses and first of the head and the parts thereof the lungs Take Frankinsence Doues-dung and Wheate-flower of each an ounce and mixe them well with the white of an egge then plasterwise apply it where the paine is The oyle of Lyllyes if the head be annointed therewith is good for any payne therein Another Take Rowe and steepe it in Vinegar a day and a night the Rowe being first well bruised then with the same annoynt the head twice or thrice a day For the head â—ke and to slay bleeding at the nose Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder Alablaster then take flaxe and dippe it therein and lay it to the temples and renâ—we it two or three times a day To draw out bones broken in the head Take Agrymonâ—e and bruise it and plasterwise apply it to the wound and let the party drinke the iuyce of Bettanie and it will expell the bones and heale the wound For the falling of the mould of the head Take the leaues of Agrymonie and boile them in hony till it be thicke like a plaister and then apply it to the wound of the head warme For the Squynancy Take a table napkin or any linnen cloath and wet it in cold water and when you goe to bed apply it to the swelling and lie vpright thus doe three or of foure times in a night till the swelling waste For the tooth-ake Take two or three dock roots as many daysy roots and boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oylâ— Oliue then straine them through a cleane cloath and anoynt the pained tooth therewith and keepe your mouâ—h close and it will not onely take away the payne but also ease any megrem or griefe in the head To make teeth white Take a sawcer of strong vinegar and two spoonefulls of the pouder of Roch allom a spooneful of white salt and a spoonefull of hony seeth all these till it be as thinne as water then put it into a close viol and keepe it and when occasion serues wash your teeth therewith with a rough cloath and rub them soundly but not to bleed To draw teeth wiâ—â—t yroâ— Take some of the greene of the elder tree or the apples of oake trees and with either of these rub the teeth and gummes and it will loosen them so as you may take them out For teeth thâ—t are yellow Take Sage and salt of each a like and stampe them well together then bake it till it be hard and make a fine pouder thereof then therewith rub the teeth euening and morning and it will take away all yellownesse For teeth that are loose First let them bloud then take Harts
horne or Iuorie and red Pympernell and bruise them well together then put it into a linnen cloath and lay it to the teeth it will fasten them For any venom in the eare Take the iuyce of Louage and drop it into the eare and it will cure any venome and kill any worme earewigge or other vermine For a stinking breath which commeth from the stomacke Take two ounces of comine and beate in a morter to fine pouder then boile it in wine from a pottell to a quart then drinke therof morning and euening as hot as you can suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne mixe them all well together and boile them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath for stinking 〈…〉 Take red nettles and burne them to a pouder then adde as much of the pouder of pepper and mixe them well together and snuffe thereof vp into the nose and thus do diuers times a day For a canker in the nose Take old ale and hauing boyld it on the fire clens'd it adde thereto a pretty quantity of lyfe hony and as much allom then with a setrindge or such like wash the sores therewith very warme A red water for any canker Take a gallond of running water and boile it to a pottell then put to it a handfull of red sage a handfull of Cellandine a handful of Honysuckles a handful of woodbine leaues flowers then take a penniworth of graynes made into fine pouder and boile all very well together then put to it a quart of the best life hony of a yeare old and a pound of Roch allom let al boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and annoint the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer To cleare the eyes Take the flowers and rootes of Primrose cleane washt in running water then boile them in faire running water the space of an houre then put thereto a pretty quantity of white copperas and then straine all through a linnen cloath and so let it stand a while and there will an Oyle appeare vpon the water with that oyle annoynt the lids and the browes of your eies and the temples of your head and with the water wash your eyes and it is most soueraigne Another for the sight Take Fâ—fteene seeds of Gyneper and as many Gromell seeds fine branches of Fenell beate them all together then boyle them in a pint of old ale till three parts be wasted then straine it into a glasse and drop thereof three drops into each eye at night and wash your eyes euery morning for the space of fifteene daies with your owne water and it will cleare any decayed sight whatsoeuer For sore eyes Take red Snayles and seeth them in faire water and then gather the oyle that ariseth thereof and therewith annoint your eyes morning and euening For sicke eyes Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and then distill it in a Lymbecke and the water is most pretious to wash eyes with Fâ—r 〈◊〉 eyes Take Cellandine Rue Chervile Plantaine and anyse of each alike and as much fenell as of all the rest stamp them all well together then let it stand two daies and two nights then straine it very well and annoynt your eyes morning and euening therewith For the pin and webb in the eye Take an egge and rost extreame hard then take the white being very hot and lapp in it as much white copperas as a pease and then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne A poudâ—r for the pin and webb in the eye Take two drams of prepard Tussia of Sandragon one dram of Sugar a dram bray them all very well together till they be exceeding small then take of the pouder blow a little thereof into the eye and it is soueraigne A pretious water for the eyes Take of Red rose leaues of Smalladge of Maiden haire Eusaace endiue succory red fenell hill-wort and cellandine of each halfe a quarter of a pound wash them cleane and lay them in steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer and the third like balme any of these is most pretious for sore eyes and hath recouered sight lost for the space of Ten yeares hauing been vsed but foure dayes To make haire to grow Take the leaues of willow and boile them well in oyle and therwith annoint the place where you would haue any haire to grow whether vpon head or beard Another Take Treakle water and hony boyle them together and wet a cloath therein and lay it where you would haue haire to grow and it will come speedily For a pimpled or red saucy face Take nine or ten egges and rost them very hard then put away the yolkes bray the whites very small with three or foure ounces of white Copporas till it be come to perfect oyntment then with it annoint the face moring and euening for the space of a weeke and more For the rhume Take the rynde of Issop and boile it or burne it and let the fume or smoke goe into the mouth and it it will stay any rhume falling from the head For hoarsenes in the throate Take a pint of running water and three spoonefulls of hony and boile them together and skime off the filth then put thereto on ounce of small Raysons and straine it well through a cloath and so drinke it morning and euening For a dangerous cough Take Aquauitae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soules of the feete when you goe to bed For the dry cough Take of cleane Wheate and of cleane Barly of each a like quantity and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and adde thereto a quarterne of fine Lycoras pouder and two penyworth of gumme-Arabecke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening For the tisicke Take the best wort and let it stand till it be yellow then boyle it and after let it coole then put to it a little quantity of barme and saffron and so drinke of it euery morning and euening while it lasteth otherwise take
euening and it wil stay any fluxe of blood natural or vnnatural but if you cannot get the distilled water then boyle a handful of the hearb with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint and drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shal see it wil soone make the blood returne For the yellow iâ—undisâ—â— For the Yellow Iaundisse take two peny worth of the best English Saffron drye it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow down in the manner of a Pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath been often times prooued For the yellow 〈◊〉 For the Yellow Iaundisse take Pimpernell and Chickeweed stampe them and straine them into posset ale and let the party drink thereof morning and euening For a desperate yeâ—low iaunâ—isse For the Yellow Iaundisse which is desperate and almost past cure Take sheepes dung new made and put it into a cup of Beare or Ale and close the cup fast and let it stand so al night and in the morning take a draught of the clearest of the drinke and giue it vnto the sicke party For the blacke Iaundisse For the blacke Iaundisse take the hearbe called Penyryall and eyther boyle it in white Wine or drinke the iuyce thereof simply by it selfe to the quantity of three or foure spooneful at a time and it wil cure the blacke Iaundisse Additions To the diâ—eases of the liuer For wasting of the Liuer Take of Hyssop Parsley and Harts-tongue of each a like quantity and seeth them in wort til they be soft then let it stand til it be cold and then drinke thereof first and last morning and euening A restoratiue for the Liuer Take Fenel roots and Parsley roots of each a like wash them cleane and pil off the vpper barke and cast away the pith within then mince them smal then put them to three pints of water and set them ouer the fire then take figges and shred them smal Lyeoras and breake it smal and put them to the hearbs and let al boile very wel then take Sorrel and stamp it and put it to the rest and let it boile til some part be wasted then take a good quantity of honey and put to it and boile a while then take it from the fire and clarifie it through a strayner into a glasse vessel and stop it very close then giue the sick to drinke thereof morning and euening To heale a ring worme coÌ„ming of the heate from the liuer Take the stalke of Saint Mary Garcicke and burne it or lay it vpon a hot tyle stone vntil it be very drye and then beate it into pouder and rub the sore therewith til it be whole To staunch blood Take Wooll in the Walkmil that commeth from the cloath and flyeth about like Doune and beate it into pouder then take thereof and mixe it with the white of an egge and wheate flower and stampe them together then lay it on a linnen cloath or Lint and apply it to the bleeding place and it wil stanch it For gâ—eat danger in bleeding If a man bleed and haue no present helpe if the wound be on the foot bind him about the ankle if in the legges bind him about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good list and the blood wil presently staunch For a stitch Take good store of Cynamon grated and put it into posset Ale very hot and drink it and it is a present cure A bath for the Dropsie Take a gallond of running water and put to it as much salt as wil make the water salt as the Sea water then boyle it a good while and bath the Legs therein as hot as may be suffered For the dropsy For the Dropsie take Agnus castus Fennel Affodill darke Wal-wort Lupins and Wormwood of each a handful and boyle them in a gallon of white Wine vntil a fourth part be consumed ☞ then strayne it and drinke it morning and euening halfe a pinte thereof and it wil cure the Dropsie but you must be careful that you take not Daffodil for Affodil Paine in the Spleene For paine in the Spleene take Agnus castus Agrimony Aniseeds Centuary the great and Wormwood of each a handful boile them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsual meales let him neyther drinke Ale Beere nor Wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drink out of a cup made of Tamoriske wood and he shal surely find remedy For paine in the side For any pain in the side take Mugwort and red Sage dry them betweene two tile stones and then put it in a bag and lay it to your side as hot as can be indured For fatnes and short breath To helpe him that is exceeding fat pursie and short breathed take hony clarified and bread vnleauened make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Additions To the diseases of the Spleene Take a lump of yron or steele and heat it red hot and quench it in Wine then giue the wine to the sicke party to drinke For the Spleen For the stopping of the Spleene Take Fenel seeds and the roots boile them in water and after it is cleansed put to it hony and giue it the party to drinke then seeth the hearbe in oyle and wine together and playster wise apply it to the side For the hardneâ— of the Spleene Make a playster of Worme-wood boyled in oyle or make an oyntment of the iuyce of Worme wood of Vinegar Armoniacke Waxe and Oyle mixt and melted together and annoynt the side therewith eyther in the Sunne or before the fire Diseases of the heart Take the pouder of Galingal and mixe it with the iuyce of Burrage and let the offended party drinke it with sweet wine For the passion of the heart 〈◊〉 heart sickenesse Take Rosemary and Sage of each an handful and seeth them in white wine or strong Ale and then let the patient drinke it lukewarme For fatnes aâ— about the hart Take the iuice of Fenell mixt with hony and seeth them together til it be hard and then eate it Euening and Morning and it wil consume away the fatnesse For the wind Collicke For the wind Collicke which is a disease both general and cruel there be a world of remedies yet none more approued then this which I wil repeate you shal take a Nutmeg sound and large and diuide it equally into foure
when you haue occasion to vse it make it as hot as the party can suffer it and lay it to the place grieued then with a trusse trusse him vp close let him be carefull for straining of himselfe and in a few dayes it will knit during which cure giue him to drinke a draught of red wine and put therein a good quantity of the flower of fetches finely boulted stirring it well together and then fast an houre after For the stone For the violent paine of the stone make a posset of milke and sacke then take off the curd and put a handfull of Camomâ—ll flowers into the drinke then put it into a pewter pot and let it stand vpon hot imbers so that it may dissolue and then drinke it as occasion shall serue Other for this griefe take the stone of an Oxe gall and dry it in an ouen then beate it to pouder and take of it the quantity of a hasill-nut with a draught of good old ale or white wine The collicke and stone For the Collicke and stone take hawthorne berries the berries of sweete briars and ashen keyes and dry them euery one seuerally vntil you make them into pouder then put a little quantity of euery one of them together then if you thinke good put to it the pouder of Licoras and Annâ—seeds to the intent that the party may the better take it then put in a quantity of this pouder in a draught of white wine and drinke it fasting Otherwise you may take Smallage-seede Parsey Lâ—uage Saxifrage and broome seede of each one of them a little quantity beate them into a pouder and when you feele a sit of eiâ—her of the diseases eate of this pouder a spoonfull at a time either in pottage or else in the broth of a chicken and so fast two or three houres after A pouder for the collicke and stone To make a pouder for the collicke and stone take fenell parsley-seede anâ—seed and carraway seede of each the waight of sixe pence of gromel seede sax-frage seede the roots of Filapendula and licoras of each the waight of twelue-pence of gallingall spikenard and Cinamon of each the waight of eight pence of Seena the waight of 17. shillings good waight beaâ—e them aâ—l to pouder and searce it which will waigh in all 25. shillings 6 pence This pouder is to be giuen in white wine and sugar in the morning fasting so to continue fasting two houres after and to take of it at one time the waight of tenne pâ—nce or twelue pence Another Other Physitians for the stone take a quart of renish or white wine and two limons and pare the vpper rinde thinne and slice them into the wine and as much white soâ—pe as the waight of a groate and boyle them to a pint and put thereto sugar according to your discretion and so drinke it keeping your selfe warme in your bed and lying vpon your backe For the stone in the reynes For the stone in the râ—ynes take Ameos Camomill Maiden-haire Sparrow-tongue and Filapendula of each a like quantity dry it in an ouen and then beate it to pouder and euery morning drinke halfe a spoonefull thereof with a good draught of white wine and it will helpe For the stone in the bladder For the stone in the bladder take a Radish-roote and slit it crosse twice then put it into a pint of white wine and stoppe the vessell exceeding close then let it stand all one night and the next morning drinke it off fasting and thus doe diuers mornings together it will helpe A pouder foâ— the stone in the bladder For the stone in the bladder take the kernells of sloâ—s and dry them on a tile-stone then beate them to pouder then take the rootes of Alexanders parsly pellitory and holâ—hocke of euery of their roots a like quantity and seeth them all in white wine or else in the broath of a young chicken then straine them into a cleane vessell and when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoint the members and the tender part of the belly against the bladder A bath for the stone To make a bath for the stone take mallowes holihocke and lilly roots and linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reynes of the backe therewith oftentimes for it will open the straightnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing A water for the stone To make a water for the stone take a gallond of new milke of a red Cow and put therein a handfull or Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage a handfull of Parsly two or three radish roots sliced and a quantity of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still and distill them with a moderate fire of char cole or such like then when you are to vse the water take a draught of renish wine or white wine and put into it fiue spoonefull of the distilled water and a little sugar and nutmeg sliced and then drinke of it the next day meddle not with it but the third day doe as you did the first day and so euery other day for a weekes space Difficulty of Vrine For the difficulty of vrin or hardnesse to make water take Smallage Dill Any-seeds and Burnet of each a like quantity and dry them and beate them to fine pouder and drinke halfe a spooefull thereof with a good draught of white wine For hot vrine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar mixt together and by all meanes to abstaine from beere that is old hard and tart from all meates and sawces which are sowre and sharpe For the strangullion For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantity of Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make thereof a good quantity giue the sicke to drinke morning and euening a spoonefull at once For pissing in bed For them that cannot hold their water in the night time take Kidds hoofe and dry it and beate it into pouder and giue it to the patient to drinke either in beeâ—â— or ale foure or fiue times For the rupture For the rupture or bursnesse in men take Comphry and Fâ—rnâ—osmund and beate them together with yellow waxe and Deares suet vntil it come vnto a salue and then apply
that Amomum hath bin sodden in and of the decoction make a pessary and it wil giue ease A generalâ—ing for a 〈◊〉 in 〈◊〉 Take two or three egges and they must be neyther râ—st nor â—aw but betweene both and then take butter that salt 〈◊〉 came in and put it into the egges and sup them off and eate a peece of browne bread to them and drinke a draught of smal Ale To dâ—lâ—uer the deâ—d 〈◊〉 Take the root of Arâ—stoâ—ochia rotunda and boyle it in wine and oiâ—e make a fomentation thereof and it helps To increase milke Take the buds and tender crops of Briony and boile them in broth or pottage and let the woman eat thereof it is soueraine For a woman that is nâ—â— brought in bed and â—oundeth much Take Mugwort motherwort and mints the quaintity of a handful in al seeth them together in a pint of malmsey and giue her to drinke thereof two or three spooneful at a time and it wil appeaseth her swounding To prouoke sleepe Take Heâ—bane stamped and mixt with vinegar and apply it plaister wise ouer al the forehead and it wil cause sleepe For sâ—re brests Take Sage Smallage mallowes and Plantaine of each an handful beat them al wel in a morter then put vnto them oatemeale and milke and spread it on a fine linnen cloath an inch thicke and lay it to the brest or brests or otherwise take white bread Leauen and straine it with Creame and put thereto two or three yolkes of egges Salt oyle or oyle of Roses and put it vpon a soft fire til it be warme and so apply it to the brest For Morphew of both kinds For Morphew whether it be white or blacke take of the Lethargy of gold a dram of vnwrought Brimstone two drams beate them into fine pouder then take of the oyle of Roses and Swines grease of each a like quantity and grind them al together with halfe a dram of camphire and a little venegar and annoynt the same therewith morning and euening To breed haire To breed haire take Southern-wood and burne it to ashes and mixe it wel with common oyle then annoynt the bald place therewith morning and euening and it wiâ— breed haire exceedingly For the Gout For the gout take Aristolochia rotunda Althea Bettony and the rootes of wild Neepe and the rootes of the wild docke cut in peeces after the vpper Rind is taken away of each a like quantity boyle then al in running water til they be soft and thicke then stampe them in a morter as smal as may and put thereto a little quantity of chimney soot and a pint or beâ—ter of new milke of a Cow which is all of one entire colour and as much of the vrine of a man that is fasting and hauing stirred them all wel together boyle them once againe on the fire then as hot as the party can suffer it apply it to the grieued place and it wil giue him ease For the Ciatica For the Cyatica take of Mustard seed a good handfull and as much in weight of Hony and as much in weight of figges and crummes of white bread halfe so much then with strong vinegar beate it in a morter till it come vnto a salue then apply it vnto the grieued place and it will giue the grieued party ease so wil also a plaister of Oxicrotium if it be continually warme vpon the same For any payne oâ— swelling or the stinging of Venemous beasts To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venemous beast as Adder Snake or such like take Horehound Smallage Porrets small mallowes and wild tansey of each a like quantity and bruise them or cut them small then seeth them altogether in a pan with Milke oatemeale and as much Sheepes suet or Deares suet as an Hens egge and let it boyle till it be a thicke playster then lay it vpon a blew woollen cloath and lay it to the griefe as hot as one can suffer it For swellings in the leg or feete For any swelling in the legges or feete take a good handful of water Cresses and shread them small and put them in an earthen pot and put thereto thicke Wine Lees and wheat bran and Sheeps suet of each of them alike quantity and let them boile together vntill they be thicke then take a linnen cloth bind it about the sore and swelling as hot as the party grieued can indure it let it remayne on a whole night and a day without any remouing and when you take it away lay to it a fresh plaisâ—er hot as before and it wil take away both the paine and the swelling Other Surgions for this griefe take hony and beere and heat them together and therewith bath the swelling both morning and euening A water to wash a sore with To wash any sore or Vlcer take running water and Bolcarmoniacke and Camphire and boyle them together and dip in a cloath and lay it to the sore as hot as may be indured also Plantaine Water is good to kill the heate of any sore or if you take Woodbine leaues and bruise them smal it wil heale a sore or if you wash a sore with Veriuyce that hath beene burnt or scalded it is a present remedy A pultis for a sore There be diuers others which for this griefe take the greene of Goose dung and boyle it in fresh butter then strayne it very cleane and vse it Also Sallet oyle and Snow water beaten together will cure any scald or burning For any olde sore To cure any old sore how grieuous soeuer it be take of new milke three quarts a good handful of Plantain and let it boile til a pint be consumed then adde three ounces of Allom made in powder and one ounce and a halfe of white Sugar candy powdered Also then let it boile a little til it haue hard Curd then straine it with this warme wash the Vlcer and all the member about it then dry it and lay vpon the vlcer vnguentum Basilicon spread on lint and your diminium plaister ouer it for this strengthneth and killeth the itch but if you find this is not sharpe enough then take of milke a quart Allom in pouder two ounces vinegar a spoonful when the milke doth seeth put in the Allom and vinegar then take off the curd and vse the rest as was before said and it wil cure it For any scabs or itch For scabs or itch take vnguentum populion and therewith annoint the party and it wil helpe but if it be more strong and ranke take an ounce of Nerue oyle and three penyworth of Quicksiluer and beate and worke them together vntil you see that assuredly the Quicksiluer is Kild then let the party annoynte therewith the palmes of his hands the boughs at his elbowes his arme pits and hams and it wil cure al his body For the Leprosie To cure the Leprosie take the
when you haue strained the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it dry in well and then lay on the aforesayd oyntment A deffensitiue for a greene wound Take the oyle of the white of an egge wheate-flower a little hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within if the wound do bleed then adde to this salue a little quantity of Bolearmonyak A salue for a greene wound Take Apoponax and Galbanum of each an ounce Ammonianum and Beâ—lynd of each two ounces of Lethargy of gold one pound and a halfe new waxe halfe a pound Lapis Calamniarâ—s one ounce Turpentine foure ounces Myrrh two ounces Oyle de bay one ounce Thusse one ounce Aristolochia-roots two ounces oyle of Roses two ounces saâ—et oyle two pound all the hard symples must bee beaten to fine powder and seaâ—sâ—ed take also three pints of right Wine vinegar and put your foure gummes into the vinegar a whole day before till the gummes be dissolued then set it ouer the fire and let it boile very softly vntil your vinegar bee as good as boiled away then take an Earthen pot with a wide mouth and put your oyle in and your waxe but your Waxe must be scraped before you put it in then by a little at oâ—ce put in your Lethargy and stir it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boile till you see it grow to be thicke then poure it into a Bason of water and worke it with oyle of roses for sticking vnto your hands and make it vp in â—oules plaisterwise and here is to be noted tâ—at your oyle of roses must not be boyled with the rest but after it is taken from the fire a little before the Turpentine A water to heal an greene wound cut or â—ore Take three good handfull of Sage and as much of Honi-suckle leaues and the flowers cleane picked then take one pound of Roch Allome and a quarter of a pound of right English Honey clarified halfe a penny-woorth of graines and two gallonds of running Water then put all the sayd things into the water and let them seeth til halfe be consumed then take it from the fire til it be almost cold and strayne it through a cleane cloath and put it vp in a glasse and then eyther on taint or pleagant vse it as you haue occasion Tâ— staunch bâ—â—â—d draw 〈◊〉 together Take a quart of Rie flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensitiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed A 〈◊〉 oyle for shâ—inking of sinewes Take a quart of Neates foot oyle a quart of Oxegals a quart of Aquauitae and a quart of rose water a handfull of rosemary strypt and boyle all these together till halfe be consumed then presse and strayne it and vse it according as you find occasion For a wound in the guâ—s Take hony pitch and butter and seeth them together and annoynt the hurt against the fire and tent the sore with the same For pricking with a thornâ— Take grounsell and stampe it and seeth it with sweet milke till it be thicke then temper it with blacke sope and lay it to the sore To gather flesh in wounds Take Rosin a quarter of a pound of waxe three ounces of oyle of Roses one ounce and a halfe seeth all them together in a pint of white wine till it come to skimming then take it from the fire and put thereto two ounces of Venice Turpentine apply it two the wound or sore Additions for ach or swellings For the Cyatyca Take mustard made with strong vinegar the crums of browne bread with a quantity of hony and sixe figgs minxt temper all together well and lay it vpon a cloth plaisterwise put a thinne cloath betweene the plaister and the flesh and lay it to the place grieued as oft as need requires A yellow 〈◊〉 cloth for aâ— paine or sâ—â—lling Take a pound of fine Rozin of oyle de bay two ounces of Populion as much of Frankensence halfe a pound of oyle of Spyke two ounces of oyle Camomile two ounces of oyle of Roses two ounces of Waxe halfe a pound of Turpentine a quarter of a pound melt them and stirre them well together and then dip linnen clothes therein and apply the seare cloath as you shall haue occasion note the more oyle you vse the more supler the feare cloath â—s and the lesse oyle the stiffer it will be For bruises swelled Take a little blacke sope salt and hony and beate them well together and spread it on a browne paper and apply it to the bruise For swelled legâ— Take mallowes and seeth them in the dregges of good Ale or milke and make a plaister thereof and apply it to the place swelled For any ache Take in the moneth of may Henbane and bruise it wel and put it into an earthen poâ— and put thereto a pint of Sallet oyle and set it in the Sunne til it be all one substance then annoynt the ache therewith ☞ A playster for any paine in the ioynts Take halfe a pound of vnwrought wax as much Rosin one ounce of galbanum a quarter of a pound of Lethargy of gold three quarters of white Leade beaten to pouder and â—earst then take a pint of Neates foot oile and set it on the fire in a smal vessel which may containe the rest and when it is all moulten then put in the pouders and stirre it fast with a flice and trye it vppon the bottome of a saucer when it beginneth to be somewhat hard then take it from the fire and annoynt a faire boord with Neates foote oyle and as you may handle it for heate worke it vp in roules and it wil keepe fiue or sixe yeares being wrapped vp close in papers and when you wil vse it spread of it thin vpon new lockram or leather somewhat bigger then the griefe and so if the griefe remooue follow it renewing it morning and euening and let it be somewhat warme when it is layd on and beware of taking cold and drinking hot wines Additions To 〈◊〉 in the Bones For bones out oâ— ioynt or sinnewes sprung or strained Take foure or fiue yolkes of egges hard sodden or rosted and take the branches of great morrel and the berries in Summer and in Winter the rootes and bray all wel together in a morter with sheeps milke and then fâ—ye it vntil it bee very thicke and so make a plaister thereof and lay it about the sore and it wil take away both paine and swelling A bath for broken ioynts Take a gallond of standing lye put to it of Plantain and knot-grasse of each two handful of
then fill them which done with threads deuide them into seuerall linkes as you please then hang them vp in the corner of some Chimney cleane kept where they may take ayre of the fire and let them drie there at least foure dayes before any bee eaten and when they are serued vp let them bee either fried or broyled on the Gridyron or else roasted about a Capon OF Boylâ— meates ordinary It resteth now that we speake of boild meates and broths which for asmuch as our Hous-wife is intended to be generall one that can as well feed the poore as the rich we will first begin with those ordinary wholesom boyld meates which are of vse in euery good mans house therefore to make the best ordinary Pottage you shall take a racke of Mutton cut into pieces or a leg of Mutton cut into pieces for this meate and these ioynts are the best although any other ioynt or any fresh Beefe will likewise make good Pottage and hauing washt your meate well put it into a cleane pot with â—aâ—re water set it on the fire then take Violet leaues Succory Strawberry leaues Spinage Langdebeefe Maâ—â—gola flowers Scallions and a little Parsly and chop them very small together then take halfe so much oat-meale well beaten as there is Hearbs and mixe it with the Hearbs and chop all very well together then when the pot is ready to boyle sâ—um it very well and then put in your hearbs and so let it boyle with a quicke fire stirring the meate oft in the pot till the meate be boyld enough and that the hearbs and water are mixt together without any separation which will be after the consumption of more then a third part Then season them with Salt and serue them vp with the meate either with Sippets or without Pottage without sight of hearbs Some desire to haue their Pottage geene yet no hearbs to be seen in this case you must take your herbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a wooden pestell beate it exceedingly then with some of the warme liquor in the pot strayne it as hard as may be and so put it in and boyle it Pottage without hearbs Others desire to haue Pottage without any hearbs at all and then you must only take Oat-meale beaten and good store of Onions and put them in and boyle them together and thus doing you must take a greater quantity of Oat-meale then before Pottage withwhole hearbs If you will make Pottage of the best and daintiest kind you shall take Mutton Veale or Kidde hauing broke the bones but not cut the flesh in pieces and wash it put it into a pot with faire water after it is ready to boyle and is throughly skumd you shall put in a good handfull or two of small Ota meale and then take whole lettice of the best and most inward leaues whole spinage endiue succory and whole leaues of colâ—flower or the inward putes of white cabage with two or three slic't Onions and put all into the pot and boyle them well together til the meate bee enough and the hearbes so soft as may bee and stirre them oft well togetâ—er and then season it with salt and as much veriuyce as will onely turne the tast of the pottage and so serue them vp couering the meate with the whole hearbes and adorning the dish with sippets Tâ— make ordinary stewd brâ—â—h To make ordinary stewd broth you shall take a necke of veale or a leg or mary-bones of beeâ—e or a pullet oâ— mutton and after the meate is washt put it into a pot with faire water and being ready to boylâ— skumme it well then you shall take a couple of mâ—â—cheâ—s anâ— paring away the crust cut it into thicke slices and lâ—â— them in a dish and couer â—hem with hot broth out of the pot when they are sleept put them and some of the bâ—â—th into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes halfe a pâ—uâ—d of Raisins and a quarter of a pound of Currants cleane pickt and washt with a little whole Mace and two or three bruised cloues and put them into the pot and stirre all well together and so let them boyâ—e till the meate be enough then if you will alter the colour of the broth put in a little Turnesole or red Saunders and so serue it vpon sippits and the fruite vppermost 〈…〉 boyld 〈◊〉 ☞ To make an excellent boyled meate take foure peeces of a â—acke of mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of Wire and Veriuyce and put into it then slice a handfull of Onions and put them iâ— also and so let them boyle a good while then take â— peece of sweete butter with ginger and salt and put it 〈◊〉 also and then make the broth thicke with grated bread and so serue it vp with sippets To boyle a Malâ—aâ—d To boyle a Mallard curioâ—sly take the Mallard when it is faire dressed washed and trust and put it on a spâ—t and rest it till you can get the grauy out of it then take it from the spit and boyle it then take the best of the broth into a Pipâ—in and the grauy which you saued with a peece of sweete butter and Currants Vinegar Sugar Pepper and grated bread Thus boyle all these together and when the Mallard is boyled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spalne you shall take a very large vessell pot or kettell and filling it with water you shall set it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boyle skumme your pot when the Beefe is halfe boyled you shall put in Potato-rootes Turneps and Skirrets also like gobbers of the best Mutton and the best Porke after they haue boyled a while you shall put in the like gobbets of Venison red and Fallow if you haue them then the like gobbets of Veale Kidde and Lambe a little space after these the foreparts of a fat Pigge and a crambd Puller then put in Spinage Endiue Succory Marigold leaues and flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchopt then when they haue boyled a while put in a Partridge and a Chicken chopt in peeces with Quailes Railes Blackbirds Larkes Sparrowes and other small birds all being well and tenderly boiled season vp the broth with good store of Sugar Cloues Mace Cinamon Ginger and Nutmegge mixt together in a good quantity of Veriuyce and salt and so stirâ—e vp the pot well from the bottome then dish it vâ— vpon great Chargers or long Spanish dishes made in the fashion of our English wooden
fire and stirre all well together then lay the Mallard in a dish with sippets and powre all this broth vpon it then trim the edge of the dish with Sugar and so serue it vp And in this manner you may also smoate the hinder parts of a Hare or a whole olde Cony being trust vp close together To stew a pike After your Pike is drest and opened in the backe and layd flat as if it were to fry then lay it in a large dish for the purpose able to receiue it then put as much White Wine to it as will couer it all ouer then set it on a chaffin-dish and coales to boyle very gently and if any skum arise take it away then put to it Currants Sugar Cynamon Barbery-berries and as many Prunes as will serue to garnish the dish then couer it close with another dish and let it stew till the fruit be soft and the Pike enough then put to it a good lumpe of sweet Butter then with a fine skummer take vp the fish and lay it in a cleane dish with Sippets then take a couple of yolks of egges the filme taken away and beate them well together with a spoonefull or two of Creame and assoone as the Pike is taken out put it into the broth and stirre it exceedingly to keepe it from curding then powre the broth vpon the Pike and trim the sides of the dish with Sugar Prunes and Barberies slices of Orenges or Lemmons and so serue it vp And thus may you also stew Rochets Gurnets or almost any sea-fish or fresh-fish To stew a Lambesheâ—d Purtenance Take a Lambs-head and Purtenance cleane washt pickt and put it into a Pipkin with faire water and let it boile and skumme it cleane then put in Currants and a few sliced Dates and a bunch of the best fercing hearbs tyed vp together and so let it boyle well till the meate be enough then take vp the Lambes head and purtenance and put it into a cleane dish with Sippets then put in a good lumpe of Butter and beate the yolkes of two Egges with a little Creame and put it to the broth with Sugar Cynamon and a spoonefull or two of Verdiuyce and whole Mace and as many Prunes as will garnish the dish which should be put in when it is but halfe boyld and so powre it vpon the Lambes-head and Purtenance and adorne the sides of the dish with Sugar Prunes Barberries Orenges and Lemons and in no case forget not to season well with Salt and so serue it vp A Brest of Mutton stewd Take a very good breast of Mutton chopt into sundry large pieces and when it is cleane washt put it into a pipkin with faire water and set it on the fire to boyle then skum it very well then put in of the finest Parsneps cut into large pieces as long as ones hand and cleane washt and scrapt then good store of the best onions all manner of sweet pleasant Pot-hearbs and lettice all grossely chopt and good store of peper salt and then couer it and let it stew till the Mutton be enough then ta kt vp the Mutton and lay it in a cleane dish with Sippets and to the broath put a little Wine-vinegar and so powre it on the Mutton with the Parsneps whole and adorne the sides of the dish with Sugar and so serue it vp and as you doe with the Brest so you may doe with any other Ioynt of Mutton To stew a Neates foote Take a Neates foot that is very well boyld for the tenderer it is the better it is cleaue it in two and with a cleane cloth dry it well from the Sous-drinke then lay it in a deepe earthen platter and couer it with Verdiuyce then set it on a chaffing-dish and coales and put to it a few Currants and as many Prunes as will garnish the dish then couer it and let it boile well many times stirring it vp with your knife for feare it sticke to the bottome of the dish then when it is sufficiently stewed which will appeare by the tendernesse of the meate and softnesse of the fruite then put in a good lumpe of Butter great store of Sugar and Sinamon and let it boile a little after then put it altogether into a cleane dish with Sippets and adorne the sides of the dish with Sugar and Prunes and so serue it vp OF Roast-meates To proceede then to roast meates it is to be vnderstood that in the generall knowledge thereof are to be obserued these few rules First the cleanely keeping scowring of the spits and cobirons next the neate picking and washing of meate before it be spitted then the spitting and broaching of meate which must bee done so strongly and firmely that the meate may by no meanes either shrinke from the spit or else turne about the spit and yet euer to obserue that the spit doe not goe through any principall part of the meate but such as is of least account and estimation and if it be birds or fowle which you spit then to let the spit goe through the hollow of the body of the Fowle and so fasten it with prickes or skewers vnder the wings about the thighes of the Fowle and at the feete or rumpe according to your manner of trussing and dressing them Temperature of fire Then to know the temperatures of fires for euery meate and which must haue a slow fire yet a good one taking leasure in roasting as Chines of Beefe Swannes Turkies Peacocks Bustards and generally any great large Fowle or any other ioynts of Mutton Veale Porke Kidde Lambe or such like whether it be Venison red or Fallow which indeed would lie long at the fire and soake well in the roasting and which would haue a quick and sharpe fire without scorching as Pigs Pullets Pheasants Partridge Quaile and all sorts of middle sized or lesser fowle and all small birds or compound roast-meates as Oliues of Veale Haslets a pound of butter roasted or puddings simple of themselues and many other such like which indeed would be suddenly and quickely dispatcht because it is intended in Cookery that one of these dishes must be made ready whilst the other is in eating Then to knowe the complexions of meates as which must bee pale and white roastd yet thoroughly roasted as Mutton Veale Lambe Kid Capon Pullet Pheasant Partridge Quaâ—le and all sorts of middle and small land or water fowle and all small birds and which must be browne roasted as Beefe venison Porke Swanne Geese Pigges Crane Bustards and any large fowle or other thing whose flesh is blacke The best basâ—ings of meats Then to know the best bastings for meate which is sweete butter sweete oyle barreld butter or fine rendred vp seame with Cinamon Cloues and Mace There be some that will bast onely with water and salt and nothing else yet it is but opinion and that must be the worlds Master alwaies The best
the first confection a little Issingglasse and all will be firme To bake an Oliue-pye To make an execelleâ—t Oliue-pie take sweete hearbs as Violet leaues Strawberry leaues Spinage Succory Endine Time and Sorrell and chop them as small as may be and if there be a Scallion or two amongst them it will giue the better taste then take the yelks of hard egges with Currants Cinamon Cloues and Mace and and chop them amongst the hearbs also then hauing cut out long oliues of a legge of Veale roule vp more then three parts of the hearbs so mixed within the Oliues together with a good deale of sweet butter then hauing raised your crust of the finest and best paste strow in the bottome the remainder of the hearbs with a few great Raisins hauing the stones pickt out then put in the Oliues and couer them with great Raisins and a few Prunes then ouer all lay good store of Butter and so bake them then being sufficiently bak't take Claret wine Sugar Cinamon and two or three spoonefull of wine Vinegar and boile them together and then drawing the pie at a vent in the top of the lid put in the same and then set it into the Ouen againe a little space and so serue it forth To make a Maâ—row bâ—ne pye To bake the best Marrow-bone-pye after you haue mixt the crusts of the best sort of pastes and raised the coffin in such manner as you please you shall first in the bottome thereof lay a course of marrow of Beefe mixt with Currants then vpon it a lay of the soales of Artichokes after they haue beene boiled and are diuided from the thistle then couer them ouer with marrow Currants and great Raisins the stones pickt out then lay a course of Potatoes cut in thicke slices after they haue beene boiled soft and are cleane pild then couer them with marrow Currants great Raisins Sugar and Cinamon then lay a layer of candied Eringo-rootes mixt very thicke with the slices of Dates then couer it with marrow Currants great Raisins Sugar Cinamon and Dates with a few Damaske-prunes and so bake it and after it is bakt powre into it as long as it will receiue it white-wine rose-water sugar cinamon and vinegar mixt together and candie all the couer with rose-water and sugar onely and so set it into the ouen a little and after serue it forth To bake a chicken-pie To bake a chicken-pie after you haue trust your chickens broken their legges and breast-bones and raised your crust of the best paste you shall lay them in the coffin close together with their bodies full of butter then lay vpon them and vnderneath them currants great raisins prunes cinamon sugar whole mace and salt then couer all with great store of butter and so bake it after powre into it the same liquor you did in your marrow-bone Pie with yelkes of two or three egs beaten amongst it and so serue it forth ☜ Additions to the Pastery Venison of Hares To make good Red-Deere Venison of Hares take a Hare or two or three as you can or please and picke all the flesh from the bones then put it into a morter either of wood or stone and with a wooden pestle let a strong person beate it exceedingly and euer as it is beating let one sprinkle in vinegar and some salt then when it is sufficiently beaten take it out of the morter and put it into boiling water and parboile it when it is parboild take it and lay it on a table in a round lumpe and lay a board ouer it with weights presse it as hard as may be then the water being prest out of it season it well with Pepper and Salt then lard it with the fat of Bacon so thicke as may be then bake it as you bake other Red-Deere which is formerly declared To bake a Hare pye Take a Hare and pick off all the flesh from the bones and only reserue the head then parboile it well which done take it out and let it coole assoone as it is cold take at least a pound and halfe of Raisins of the Sunne and take out the stones then mixe them with a good quantity of Mutton suet and with a sharpe shredding knife shred it as small as you would doe for a Chewet then put to it Currants and whole Raisins Cloues and Mace Cinamon and Salt then hauing raised the coffin long wise to the proportion of a Hare first lay in the head and then the aforesaid meate and lay the meate in the true portion of a Hare with necke shoulders and legges and then couer the coffin and bake it as other bak't meates of that nature A Gammon of Bacon-pie Take a Gammon of Bacon and onely wash it cleane and then boile it on a soft gentle fire tilâ— it be boiled as tender as is possible euer and anon fleeting it cleane that by all meanes it may boile white then take off the swerd and sâ—arâ—e it very well with all manner of sweete and pleasant serssing hearbs then strow store of Pepper ouer it and pricke it thicke with Cloues then lay it into a coffin made of the same proportion and lay good store of Butter round about it and vpon it and strow Pepper vpon the Butter that as it melts the Pepper may falâ— vppon the Bacon then couer it and make the proportion of a Pigges head in paste vpon it and then bake it as you bake Red Deere or things of the like nature onely the Paste would be of Wheate-meale A Herring-pie ☞ Take white pickled Herrings of one nights watering and boyle them a little then pill off the skinne and take onely the backs of them and picke the fish cleane from the bones then take good store of Raisins of the Sunne and stone them and put them to the fish then take a Warden or two and pare it and slice it in small slices from the chore and put it likewise to the fish then with a very sharpe shredding knife shred all as small and fine as may be then put â—o it good store of Currants Sugar Cinamon slic't Dates and so put it into the coffin with good store of very sweet Butter and so couer it and leaue onely a round vent-hole on the top of the lid and so bake it like pies of that nature When it is sufficiently bak't draw it out and take Claret-wine and a little Veriuice Sugar Cinamon and sweet Butter and boile them together then put it in at the vent-hole and shake the pie a little and put it againe into the Ouen for a little space and so serue it vp the lid being candied ouer with Sugar and the sides of the dish trimmed with Sugar A Ling piâ— Take a Iole of the best Ling that is not much watred and is well sodden and cold but whilest it is hot take off the skin and pare it cleane vnderneath and pick out the bones cleane from the fish then cut it into grosse
bits and let it lie then take the yelks of a dozen Egges boild exceeding hard and put them to the fish and shred all together as small as is possible then take all manner of the best and finest pot-herbs and chop them wonderfull small and mixe them also with the fish then season it with Pepper Cloues and Mace and so lay it into a coffin with great store of sweete Butter so as it may swimme therein and then couer it and leaue a vent hole open in the top when it is bak't draw it and take Vertuice Sugar Cinamon and Butter and boile them together and first with a feather annoynt all the lid ouer with that liquor and then scrape good store of Sugar vpon it then powre the rest of the liquor in at the vent hole then set it into the Ouen againe for a very little space and then serue it vp as pies of the sâ—me natuâ—e and both these pies of fish before rehearsed are especaâ—l Lenten diâ—hes ☞ A Noâ—â—olâ—e â—oolâ— Take a pint of the sweetest and thickest Creame that can be gotten and set it on the fire in a very cleane scowred skillet and put into it Sugar Cinamon and a Nutmegge cut into foure quarters and so boile it well then take the yelkes of foure Egs and take off the filmes and beate them well with a little sweete Creame then take the foure quarters of the Nutmegge out of the Creame then put in the Egges and stirre it exceedingly till it be thicke then take a fine Manchet and cut it into thin shiues as much as will couer a dish-bottome and holding it in your hand powre halfe the Creame into the dish then lay your bread ouer it then couer the bread with the rest of the Creame and so let it stand till it be cold then strow it ouer with Carraway Comfets and pricke vp some Cinamon Comfets and some slic't Dates or for want thereof scrape all ouer it some Sugar and trim the sides of the dish with Sugar and so serue it vp A Trifle Take a pint of the best and thickest Creame and set it on the fire in a cleane skillet and put into it Sugar Cinamon and a Nutmegge cut into foure quarters and so boile it well then put it into the dish you intend to serue it in and let it stand to coole till it be no more then luke-warme then put in a spoonefull of the best earning and stirre it well about and so let it stand till it be cold and then strow Sugar vpon it and so serue it vp and this you may serue either in dish glasse or other plate A Calues fâ—-pye Take Calues feete well boild and picke all the meate from the bones then being cold 〈◊〉 red it as small as you can then season it with Cloues and Mace and put in good store of Currants Raisins and Prunes then put iâ— into the coffin with good store of sweete Butter then breake in whole stickes of Cinamon and a Nutmegge slic't into foure quarters and season it before with Salt then close vp the coffin and onely leaue a vent-hole When it is bak't draw it and at the vent-hole put in the same liquor you did in the Ling-pie and trim the lid after the same manner and so serue it vp Oysterpye Take of the greatest Oysters drawne from the shells and parboile them in Veriuice then put them into a cuslander and let all the moysture run from them till they be as dry as is possible then raise vp the coffin of the pie and lay them in then put to them good store of Currants and fine powdred Sugar with whole Mâ—câ— whole Cloues whole Cinamon and Nutmeg slâ—c't Dates cut and good store of sweete butter then couer it and onely leaue a vent-hole when it is bak't then draw it and take White wine and White-wine vinegar Sugar Cinamon and sweete butâ—er and melt it together then first trim the lid therewith and candie it with Sugar then powre the rest in at the vent hole and shake it well and so set it into the ouen againe for a little space and so serue it vp the dish edges trimd with Sugar Now some vse to put to this pie Oâ—iâ—ns sliced and shred but that is referred to discretion and to the pleasure of the taste To recouer Venisâ—n haâ— is tainted ☜ Take strong Ale and put to it of Wine-vinegar as much as will make it sharpe then set it on the fire and boile it well and skum it and make of it a strong brine with Bay-salt or other salt then take it off and let it stand till it be cold then put your Venison into it and let it lie in it full twelue houres then take it out from that mea◠〈◊〉 and presse it well then parboyle it and season it with Pepper and Salt and bake it as hath beene before shewed in this Chapter A Cheâ—et pyâ— Take the brawnes and the wings of Capons and Chickens after they haue beene rosted and pull away the skin then shred them with â—e Mutten suet very small then season it with Cloues Mace Cinamon Sugar and Salt then put to Raâ—sins of the Sunne Currants and slic't Dates and Orenge pills and being well mixt together put it into small coffins made for the purpose and strow on the top of them good store of Carraway-Comfets then couer them and bake them with a gentle heate and these Chewets you may also make of rosted Veale seasoned as before shewed and of all parts the loyne is the best A minc't pie Take a Legge of Mutton and cut the best of the flesh from the bone and parboyle it well then put to it three pound of the best Mutton suet and shred it very small then spread it abroad and season it with Pepper and Salt Cloues and Mace then put in good store of Currants great Raisins and Prunes cleane washt and pickt a few Dates slic't and some Orenge pills slâ—c't then being all well mixt together put it into a coffin or into diuers coffins and so bake them and when they are serued vp open the liddes and strow store of Sugar on the top of the meate and vpon the lid And in this sort you may also bake Beefe or Veale onely the Beefe would not bee parboyld and the Veale will aske a double quantity of Suet A Pippen pâ—e Take of the fairest and best Pippins and pare there and make a hole in the top of them then pricke in each hole a Cloue or two then put them into the coffin then breake in whole stickes of Cinamon and slices of Orenge pills and Dates and on the top of euery Pippin a little peece of sweete butter then fill the coffin and couer the Pippins ouer with Sugar then close vp the pie and bake it as you bake pies of the like nature and when it is bak't annoint the lidde ouer with store of sweete butter and then strow Sugar vpon it a good thicknesse and set
put them in then rub your Bisket-pans with coâ—d sweet butter as thin as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and whâ—n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make finâ— Iumbals To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rouâ—e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelleâ—t fresh cheese take a pâ—tâ—le of Milke as it comes from the Cow and a pint of creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst mâ—xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course Ginger bread take a quart of Hony and set it on the coales and refine it then take a penny-worth of Ginger as much Pepper as much Licoras and a quarter of a pound of Aniseeds and a peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wiâ—h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pottâ—e of sack-lees a pound of Cinamon sliced fine and put them together and let them stand two daies then distill them in a limbecke or glasse Still How to make Wâ—rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make swâ—ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill you haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the saide Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peâ—ce of Sarcenet or fine cloath Another way Others to make sweete water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax and Calamint one ounce and of Muske twelfe graines and infusing all these in Rose-water distill it To make date Leach To mâ—ke an exceâ—lent Date-Leach take Dates and take out the stoneâ— and the whâ—te rinde and beate them with Sugaâ— Cinamon and Ginger very finely then work it as you would worke a peece of paste and then print them as you please To make sugar plate To mâ—ke a â—ind of Sugar plate take Gumme Dragon and lay it in Rose-water â—wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make spice Cakes To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefulls of good Ale-baâ—me and eight egges with two yelkes and mixe them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing
you knead it in and worke it throughly if it be not sweete enough scrape in a little more sugar and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a Banbury Cake ☜ To make a very good Banbury Cake take foure pounds of Currants wash and pick them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and strayne them with harme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of Creame and as much mornings milke and set it on the fire till the cold be taken away then take flower and put in good store of cold butter and sugar then put in your egges baâ—me and meale and worke them all together an houre or more then saue a part of the pâ—ste the rest breake in pâ—eces and worke in your Currants which done mold your Cake of what quantity you please and then with that paste which hath not any Currants coueâ— it very thinne both vnderneath and a lost And so bake it according to the the bignesse ☞ To mâ—ke the best March-pane To make the best March pane take the best Iordan Almonds and blaunch them in warme water then put them into a stone-morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and with it Damaske Rose-water beate it to a good stiffe paste allowing almost to euery Iordan Amlond three spoonefull of sugar then when it is brought thus to a paste lay it vpon a faire table and strowing searst sugar vnder it mould it like leauen then with a roling pin role it forth and lay it vpon wafers washt with Rose-water then pinch it about the sides and put it into what forme you please then strow searst sugar all ouer it which done wash it ouer with Rose-water and sugar mixt together for that will make the Ice then adorne it with Comfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste Cinamon and Ginger finely searst but I referre that to your particular taste To make paste of Genâ—â— oâ— any other past To make paste of Genoa you shall take Quinces after they haue beene boyled soft and beate them in a morter with refined Sugar Cinamon and Ginger finely searst and Damaske rose water till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberries or what other fruit you please To mâ—ke any Conserue To make conserue of any fruit you please you shall take the fruite you intend to make conserue of and if it be stone-fruit you shall take out the stones if other fruit take away the paring and chore and then boyle them in faire running water to a resonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pappe all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Sugar and so stirre them all well together and being very hot strayne them through faire strayners and so pot it vp To make Conserue of Flowers To make conserue of Flowers as Roses Violets Gilly flowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or wooden brake and there crush or beate them till they be come to a soft substance and then to euery pound thereof take a pound of fine refined sugar well searst and beate it all together till it come to one intire body and then pot it vp and vse it as occasion shall serue To make Wafers To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of egges Rose-water Sugar and Cinamon till it be a little thicker then Pan cake-batter and then warming your wafer-irons on a char-coale-fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure ☜ To make Marmalaâ—e of Oranges To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinn as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the color of the Orange then steere them in â—aire water changing the water twice a dâ—y till you finde no bitternesse of taste therein then take them forth and first boile them in faire running water and when they are soft remoue them into rosewater and boile them therein till they breake then to euery pound of the pulpe put a pound of refined sugar and so hauing masht and stirred them all well together straine it through very faire strainers into boxes and so vse it as you shall see occasion Additions to banquâ—tiâ—g stuffâ—· To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little Mace and good store of water to mingle the flower into a stifle paste and a good season of salt and so knead it and role out the cake thinne and bake them on papers Fine bread Take a quarter of a pound of fine sugar well beaten and as much flower finely boulted with a quantity of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure To preseâ—ue Quâ—nce◠〈…〉 Take sweete Apples and stampe them as you doe for Cider then presse them through a bagge as you doe veriuyce then put it into a ferkin wherein you will keepe your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeere very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies ar any other purpose and then pare them and chore them as you thinke good To make spocâ—aâ— Take a gallon of Claret or White-wine and put therein foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Sugar foure pound let all this stand together
here before I proceede any further how she shaâ—l dye her wooll her selfe into any colour meete for heâ— vse To dye wâ—oll blacke First then to dye wooll blacâ—e you shall take two pound of Gals and bruâ—se them then take halfe so much of the best greene Coperas and boyle them both together in two gallons of running water then shall you put your wooll therein and boile it so done take it for hand dry it To dye wooll of haire câ—lâ—râ— If you will dye your wooll of a bright haire colour first boyle your wooll in Allum and water then take it foorth and when it is cold take chamber-lye and chimâ—ey-soote and mixing them together well boyle your wooll againe therein and stirre it exceeding well about then take it forth and lay it where it may conueniently dry To dye wooll red If you would dye your wooll into a perfect red colour set on a pâ—n full of water when it is hot put in a peâ—ke of Whâ—ate branne and let it boyle a little then put it into a tub and put twice as much cold water vnto it and let it stand vntill it be a weeke old hauing done so then shall you put to ten pounds of wooll a pound of Allum then heate your liquor againe and put in your Allum and so soone as it is melted put in your wooll and let it boyle the space of an houre Then take it againe and then set on more branne and water Then take a pound of Madder and put in your Madder when the liquor is hot when the Madder is broken put in the wooll and open it and when it commeth to be very hot then stirre it with a staffe and then take it out and wash it with faire water then set on the panne againe with faire water and then take a pound of Saradine bucke and put it therein and let it boyle the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well after dry it To dye wooll blew To dye Wooll blew take good store of old chamber-lye and set it on the fire then take halfe a pound of blew Neale Byse or Indico and beate it small in a morter and then put it into the Lye and when it seethes put in your wooll To dye a Puke To dye Wooll of a puke colour take Galles and beate them very small in a morter put them into faire seething water and boyle your Wooll or your Cloth therein and boyle them the space of halfe an howre then take them vp and put in your Copheras into the same liquor then put in your wooll againe and doing thus once or twice it will bee sufficient To dye a sinder colour And if you will dye your Wooll of a Sinder colour which is a very good colour you shall put your redde wooll into your puke liquor and then it will failelesse be of a sinder colour To dye greene or yellow If you will dye your wooll either greene or yellow then boyle your Woodward in faire water then put in your Wooll or cloth and the Wooll which you put in white will be yeâ—low and that wooll which you put in blew will be greene and all this with one liquor prouided that each be first boyled in Allom. 〈…〉 wooll 〈◊〉 dying When you haue thus died your wooll into those seuerall colours meete for your purpose and haue also dried it well then you shall take it foorth and toase it ouer againe as you did before for the first roasing was to mâ—ke it receiue the colour or dye this second is to 〈…〉 the oyle and make it 〈◊〉 for spinning which 〈◊〉 as you haue â—oâ—e you shall mixâ— your colours together whâ—â—ein you are to note that the best medly is 〈…〉 compounded of two colouâ—â— onely as a 〈…〉 for to haue more is but confu◠〈…〉 but distraction to the sight 〈…〉 the proportion or your mixtures you shall 〈◊〉 take two parts of the darker colour and but a third 〈◊〉 of the light As for example your Web containes 〈◊〉 pound and the colours are red and greene you 〈◊〉 it 〈◊〉 tâ—ke right pound of the greene wooll and but 〈◊〉 pouâ—d of the red and so of any other colours whâ—râ— thâ—re is difference in brightnesse 〈…〉 But if it be so that you will needs haue your cloth of three colours as of two darke and one light or two light and oâ—â— darke As thus you will haue Crimson Yellow and 〈◊〉 you shall take of the Crimson and yellow of each two pound and of the puâ—e eight pound 〈…〉 is two light colours to one darke but if you 〈…〉 a greene and an orenge tawny which is 〈…〉 and one light then you shall taâ—e of the puke and greene and the orenge tawny of each a like quantity 〈…〉 of or her foure pounds when you haue equally diuided yoâ—r portions then you shall spread vppâ—n the ground a sâ—eâ—e and vpon the same first lay a thin layre or bed of your darker colour all of one euen thickâ—esse then vpon the same layre lay anâ—ther much thinner of the brighter quantity being so 〈◊〉 â—s you guesse it hardâ—y halfe so muâ—h as the darker thâ— couâ—r it ouer with aâ—oâ—hâ—r layre of the sad colour or colâ—â—rs againe then vpon it another of the bright againâ—◠〈◊〉 thus lay layre vpon laâ—re till all your wooll be 〈◊〉 then beginning at one end to râ—le vp round and 〈◊〉 together the whole bed of wooâ—l and then causing one to kneele hard vpon the rouâ—e that 〈◊〉 may not stirâ—e nor open with your hands toase and puâ—l out all the wooll in small peeces And then taking a paire of Stoâ—â—e-cards sharpe and large and bound fâ—st to a forme 〈◊〉 such like thing and on the the same Combe and Card ouer all the wooll till you see it perfectly and vndistinctly mixed together and that indeed it is become one intire colour of diuerse without spots or vndâ—uided lockes or knots in which doing you shall be very carefull and heedfull with your eye and if you finde any hard knot or other felter in the wooll which will not open though it be neuer so small yet you shall picke it out and open it or else being any other 〈◊〉 cast it away for it is the greatest art in House wifery to mixe these wools aright and to make the cloâ—h without blemish Of the dying of Wooll Your wooll being thus mixed perfectly together you shall then oyle it or as the plaine House-wife termes it grease it In this manner being said in a round flaâ— bâ—d you shall take of the best Rapâ— oyle or for want thereof either well rayd red gooâ—â— grease or swines grese and hauing melted it with your hand sprinkle it all ouer your wooll and worke it very well into the same then turne your wooll about and doe as much on the other side till you haue oyled all the wooll ouer and that there is not a locke which is