make your paste which you shall cut upon the paper after the form of Maccaron bake it but take heed you give it not the fire too hot after it is baked take it out of the oven and set it up in a place warm and dry How to make the Marmalat of Quinces of Orleans Take fifteen pounds of Quinces three pounds of sugar and two quarts of water boil all together after it is well sod pass it by little and little through a napkin and take out of it what you can then put your decoction in a bason with four pounds of sugar seeth it for to know when it is enough trie it on a plate and if it doth come off take it quickly from off the fire and set it up in boxes or somewhere else How to make Strawberries Take the paste of Massepain rowl it in your hands into the shape of Strawberries then dip them in the juice of Barbaries or of red Corants and stir them well after this put them in a dish and dry them before the fire and when they are dry dip them againe three or four times in the same juice How to make the Caramel Melt some sugar with a little water and let it seeth more than for a conserve put into it some sirrup of Capilaire and powre all into fresh water How to make the Muscadin Take the powder of sugar a little of gum Adragan which you shall steep in water of orange flowers stamp all together make it into Muscadin and dry it afar off before the fire or at the sun How to make Snow paste Take powder of sugar and gumme Adragan proportionably stamp all together and put in some good water then make up your sheet of paste How make a cake of Pistaches Take half a pound of powder of sugar a quartern of Pistaches for one penny of gum Adragan and one drop of sweet water stamp all together and when the paste is made make your cakes of the thickness of a half crown and bake them in the oven Rasberries preserved Make your sirrup with the decoction of Apples when it is well sod put your Rasberries in give them only one boyling take them out and put them where you will for to keep them Quinces liquid Take them very yellow and without spots cut them into quarters and seeth them in water untill they be well sod and very soft then drain them put your sugar in the same water which you shall seeth a little more than sirrup put your Quinces in again and put in their seeds taken out first and wrapped into a linnen cloath for to give them a colour and when they are enough take them out For to make a composte of Apples Take some Pippins and pare them very smooth and without spots if they are big cut them into four quarters if they are small cut them into halfes and take out the seeds and all other superfluities as you pare them throw them in water and after they are all in put the water and apples in a panne with some sugar to the proportion of a quartern and a half to eight great apples and a little cinamon instead of which in winter when the apples have less juice you may put one glass of white wine boyl all until the apples be soft under your fingers then take them out peece by peece and press them between two spoones and set them on a plate then straine your sirrup through a napkin folded in two after it is strained put it in the pan againe for to make a gelee of it which you shall know to be sod if you take some with a small spoone and that the drops doe fall like small peeces of ice then take it off from the fire and when it is halfe cold put it over your apples that are set on the plate Compost of apples John It is made the same way but that the skin must not be taken off How to make the marmalat of apples Take ten or twelve apples pare them and cut them as you pare them as farre as the coâ—â—e and put them into cleere water then take the apples and the water wherein they doe steepe with half a pound of sugar or lesse if you will powre them into a panne seeth them as they seeth crush them least they should burne and when there is almost no more water passe all through a sive Take what you have passed and put it in the same pan againe with the grating of halfe a lemon or orenge before steeped above a quarter of an houre into some warme water and strained through a linnen cloth for to know and take out the bitternesse of it as they seeth stirre alwayes least your marmalat do burne you may know that it is sod when it is as into a gelee and sheweth lesse moistnesse and when it is as it ought to be take it off of the fire and spread it with a knife the thickness of two half crowns How to make the compost of peares Take what peares you will so that they be good pare them and take out the seeds the hardnesse which is at the head of the peare and the other superfluities as of the apples If they are big cut them into halfes or quarters if they are small into three parts then put them in a panne with water sugar and some cinnamon when they are half sod powre into them a glasse of strong red wine and keep them alwayes covered close because it causeth them to become red give them as much seething or thereabouts as you would give to the sirrup of other preserves Another way Bake some apples in warme cinders when they are baked pare them cut them into halfes or quarters according to their higness and take out the inside make a sirrup with sugar and the juice of a lemon or the water of orenge flowers powre your peares into this sirrup and give them one boiling then put them on a plate How to make marons after the Limosine Seeth some marons after the ordinary way when they are sod peele them and in peeling them flat them a little between your hands set them on a plate and take some water sugar and the juice of lemon or of water of orenge flowers make a sirrup with it when it is made powre it boiling upon your marons and serve them hot or cold Another way If you will whiten them take the white of an egge and some water of orenge flowers beat them together dippe your marons into it and put them in a dish with some powder of sugar Rowle them untill they be covered with it then drye them neere the fire How to make the compost of lemon Make a gelee of apples and seeth it after it is sod take a big lemon pare it very thick and neere the juice cut it in two and in length and divide these two parts into many slices take out the seedes and throw these slices into your gelee give it yet ten
paste Potage of milk Brown potage of onion Potage of pease broth garnished with lettice and broken sparagus Potage of fideles or tailladins garnished with fried paste Potage of Coliflowers Potage of Rice garnished with a loaf dried Potage of green pease For to serve it seeth them a very little then stamp them in a mortar and fry and season them as the other then serve Entree or first course for the Good-Friday REd beets or red parsnips cut like dice with brown butter and salt Red beets with white butter Red beets fryed Red carrots fryed with a brown sauce at the top Red carrots stamped and passed in the pan with onion crums of bread almonds mushrums and fresh butter all well allayed and seasoned Red carrots fryed with brown butter and onion Red carrots cut into round slices with a white sauce with butter salt nutmeg chibols and a little vinegar White carrots fryed Carrots in fryed paste Carrots minced into ragousts with mushrums Tourte of pistaches Tourt of herbs Tourte of buttet Tourte of almonds Parsnips with a white sauce with butter Parsnips fried Serfifis with a white sauce with butter Serfifis fried in paste Spinage Apples with butter Apples fryed Pappe of flowre Pappe of Rice and Almonds passed Prunes Broken Sparagus fryed Riffoles of hash of Mushrums carrots and pistaches well fed with butter served warm sugred and with orange flowers Skirrets fried in paste Skirrets with white sauce with butter Cardes of beets Cardons Pumpkins fryed Jerusalem Artichocks Artichocks whole Fideles Rice with milk well sugred Many do cause it to burst in water when it is very clean and then put the milk in it Others doe seeth it in a double pot The most expedient is that when it is well washed and very clean you dry it before the fire when it is very dry stove it with very new milk and take heed you do not drown it seeth it on a small fire and stir it often lest it burn to and put in some milk by degrees Mushrums with ragoust Mushrums with cream Mousserons with ragoust garnished with pistaches Troufles cut with ragoust and garnished with pomegranat Sparagus with a white sauce Troufles with short broth Salat of lemon Salat sod either of succory or of lettice Morilles with ragoust Morilles farced Morilles with cream Creame of pistaches Tourte of creame of Almonds Cakes of Almonds Cakes of puft paste Artichocks fried A Method how to make several sorts of Preserves both dry and liquid with some other small curiosities and dainties for the mouth Apricots liquid BOyl some water and mixe with it some old lees of wine proportionably a handfull or thereabouts for one hundred of Apricots which you must put into this boyling water stir them with a spoon until you perceive that they peel on the thumb after that take them out put them into fresh water and peel them very clean boyl again some water put your Apricots into it and let them boil in it four or five boylings then steep them in water and prick them on the stalk take sugar proportionably dip your Apricots in it and seeth them as it is fitting Another way of liquid Apricots Take such a quantity of Apricots as you will peel them as well and as neatly as you can boyl some water put your Apricots in it and let them boil a little take them out forthwith and put them into fresh water seeth your sugar into a preserve pass your Apricots into it and boyl them a very little while stew them and let them lie there untill the next day morning keeping alwaies a small fire under Dry Apricots Drain them and turn them into ears or in round then bestrew them with sugar in powder and dry them in a stove Another way of dryed Apricots Take the hardest and drain them then seeth some sugar as for to preserve with it put your Apricots in it yet something stronger boyl them over the fire and take them out after that you shall glase them and put them upon straw if they are not dry enough bestrew them with sugar in powder and dry them before the fire Conserve of Roses Take Roses of Provins the reddest you can get dry them as much as you can in a silver plate over a small fire and stirre them often with your hand after they are very dry stamp them in a mortar and then pass them through a very fine sive then allay them with the juice of lemon over which you shall put half an ounce of Roses beaten into powder and for want of juice of lemon take verjuice Take some sugar and seeth it to the first plume that is till the first skin or trust is seene on the sugar when it is boiled enough after it is sod take it off from the fire and whiten it with the wooden slice then put in your roses untill your conserve hath taken a colour If by chance your sugar was too much sod mixe with it the juice or halfe the juice of a lemon proportionably to what you thinke fitting then let your conserve coole a while and take it out Conserve of lemon Take a lemon and grate it put the grating of it in water and after a while take it out and drye it moderately before the fire Take some sugar and seeth it the first plume or skinne as it shall make take it off of the fire and put the grating of your lemon in it and whiten it with the wooden slice and put in a little of juice of lemon which is necessary for it then make up your conserve Conserve of pomegranate Take a pomegranate and presse it for to take out the juice then put in on a silver plate and drie it on a small fire or on some warme cinders seeth your sugar untill the plume or skinne appeare and more then others after it is well sod take it off of the fire and whiten it then put your juice in it and take out your conserve Conserve of pistaches Take pistaches and stamp them seeth the sugar till the plume or skinne appeare and then whiten it afterwards put in your pistaches and stirre them in it then take up your conserve upon paper Conserve of fruits Take lemon peele pistaches apricots and cherries cut them into small peeces bestrew them with powder sugar and drie them neere a small fire take some sugar seeth it till the plume or skin appeare somewhat strong then without taking it off of the fire put your fruits in and when you perceive the same plume or skinne take it out and whiten it and when you see the small glasse or ice on it take out your conserve with a spoone Slices of gammon Take some pistaches stamped by themselves some powder of rose of Provins by themselves allayed with the juice of lemon and some almonds stamped also by themselves and thus each by it selfe seeth about one pound and a half of sugar as for conserve after it is sod sever it into
three parts whereof you shall put and preserve the two upon warme cinders and into the other your shall powre your roses and after you have allayed them well in this sugar powre all together into a sheet of double paper which you shall fold up two inches high on the foure sides and tie it with pines on the foure corners after this when this first sugar thus powred shall be halfe cold and thus coloured take of your almonds mixe them into one of the parts of sugar left on the warme cinders and powre them over this implement and do the like also of the pistaches Then when all is ready to be cut with the knife beat down the sides of the sheet of paper and cut this sugar into slices of the thicknesse of halfe a crown White fennell Take fennell in branches and cleanse it well drie it and when it is drie take the white of an egge and flower of orenge water beat all together and dippe the fennell into it then put some powder sugar over it and drie it neere the fire upon some sheets of paper For to make red fennell Take the juice of pomgranat with the white of an egge beat all together and dippe your fennell in it put powder sugar to it as to the other and drie it at the Sun For to make blew fennell Take some tourne sol and grate it in water put in a little powder of Iris and some white of eggs beat all together and dippe your fennell into this water and then put in some powder sugar and drie it as the other For to whiten geliflowers roses and violets Take the white of an egge with a small drop of flower of orenge water beat them together and steep your flowers in it then take then out and as you take them out shake them put powder sugar over them and dry them neere the fire You may use the same way for to whiten red corants cherries respasses and strawberries Cherries liquid Take the fairest you can and take out the stones some sugar proportionably to your cheries and boile them together untill the sirrup be well formed and sod as much as you shall thinke fitting If you will at the same time take out some drie draine up a portion of the same cherries and take some sugar which you shall seeth into a conserve put in your cherries boile them and take them out Plummes of all sorts liquid Take plummes and prick them then throw them into a bason of boiling water and boile them softly a little while let them steep in fresh water drain them then seeth your sugar a very little powre your plums into it and boile them in it a while then set them in the stove if you will or else if you finde them not enough boile againe your sirrup a while put in your plummes againe and boile them yet a little Green Almonds They are made ready as the apricots Verjuice liquid Take the fairest you can get and take out all the seeds boile some water and let your verjuice steep a little in it then put it into some sugar a little sod and boile it seaven or eight high boilings and take it out Dry verjuice Draine it well seeth some sugar into a conserve and put your verjuice in set it on the fire and cause it to take the same seething as it had when you have mixed it so that the plume or skinne or crust of it be very strong Bottoms of hartichocks Take of bottoms of hartichocks what quantity you will pare them altogether and take out the choake carefully then boile some water put your hartichoaks in and let them ly therein untill they be very well sod then put them into sugar and boile them therein foure or five boilings and let them rest in it then draine them and take them out Buttons of roses dry Take the buttons of roses give them five or six pricks with a knife and boile them tenne or twelve boilings in water then take some sugar melt it put your rose buttons in and let them yet boile eight or ten boilings For to make them drie use them as you doe the orenges whereof the making is set down a little below Ponsif Take good ponsif cut it into slices and put it into fresh water with one handfull of white salt let them steep five or six houres and then boile them in water untill they be sod take them out and draine them then take some sugar and boile it and put into it your slices of ponsif seeth them againe in the sugar proportionably and take them out Lemons whole Peele them to the white and cut them at the sharp end boile some water and put them in until they be half sod Take them out put out the water and put them in againe in other water boiling very high and make an end of seething them in it Take them out and put them in fresh water then melt some sugar and put your lemons in it Orenges Take the reddest and the smoothest or the most yellow Pare them and slit them at the end and let them steep two whole dayes in fresh water which you shall change twice a day boile some water in a bason put your orenges in it and seeth them half take them out and make an end of seething them in other boiling water then set them a draining and take some sugar proportionably to your orenges with as much water boile all with your orenges with high boiling then take them out and draine them How to make white walnuts Take walnuts pare them to the white and steep them in water six whole dayes and doe not faile to change the water twice each day then seeth them in water and when they are sod stick them with a clove with cinnamon and with a slit of preserved lemon then take some sugar and seeth it put your walnuts in and let them boile in it ten or twelve boilings then take them out draine them and dry them Paste of Apricots Take them very ripe and pare them then put them in a pan without water and stirre them often with a scimmer untill they be very dry take them off of the fire and mixe them with as much sugar sod into a Conserve as you have of paste Paste of Cherries Take some Cherries boyl them in water pass them through a sive on a good quart of pap of Cherries put four ounces of pap of Apples which you shall seeth and strain also mix all together dry it make it ready as abovesaid Paste of gooseberries and of verjuice They are made the same way as that of Cherries Paste of Quinces Take Quinces seeth them whole in water and pass them through a course sive then dry them in a pan over the fire as the aforesaid paste mixe them with sugar and give them five or six turns over the fire without boyling make them ready half cold and so of the rest How to make some
sliced onions and lard verjuice red wine and vinegar and served up with tosts small spices and sometimes chopped hearbs Arbolade It is a kind of French Tansie Allose Some doe call it a shad fish B. Beatilles They are all kinds of ingredients that may be fancied for to be put together into a pie or otherwise viz. Cock's combes stones or kidnies sweet breads of veale mushrums bottoms of hartichocks c. Beatilles of pullets They are the gibblets Barde It is a sheet of lard or bacon To Bard. It is to lay a sheet of lard about or upon any meat Barbillons They are the second skin of the pallats of beef Brignols They are a kind of plummes which grow beyond Sea C. Cervelats They are a kinde of saucidges made beyond sea Chibols They are sives or young small greene onions Cardes Cardons Cardeaux They are the ribs of beets of hartichocks and such like Chapiteau It is any worke set over the lid of a pie Coquemare It is along brasen pot Cornet It is a Coffin of paper such as the grossers doe put and wrap fruit or spices in E. To endore It is to wet or daube with some liquor as one doth a pie or cake before it be put in the oven F. Fleurons They are small peeces of puft paste fried Fricaslee It is a frying with a sauce Farce It is any thing made up for to stuffe any meat with To farce It is to stuffe or fill up any meat G. Gaudiveaux They are forced meat of veale that is meat of veale minced seasoned and wrought into small long peeces like chitterlings Grattin It is that which doth sticke to the bason or pipkin when pappe is made or else a kind of skin which gathereth about or at the top of the pappe when it is sodden enough H. Hash It is minced meat L. Lard It is fat bacon Lardons They are small long slices of Lard To lard It is to sticke any meat with slices of lard Meane Lard They are slices of lard of a middle sise Great Lard They are big slices of lard Litron It is a measure of one pinte or a little more Legumes They are all kinds of pot hearbs as also any fruit growing in a garden as cowcombers artichocks cabbidge meloens pompkins c. M. Morilles They are a kind of excellent Mushrums Marrons or Marons They are the biggest kind of chestnuts P. Pignons They are pine-apple kernels To Passe in the panne It is to frie a little or to parboile in the frying panne R. Ragoust It is any sauce or meat prepared with a haue goust or quicke or sharp taste Ramequin It is a kind of toste S. To stove or soak It is to cause to boile very softly before or over the fire that so the juice or liquor may be imbibed or drunk in by degrees to the end that the potage or sauce may be well allayed of a good consistence or well thickned A straining panne It is a panne made much after the forme of a warming pan but that it is without a lid or cover and that it is round at the bottome and full of small holes cullender-like T. Trouffles or Truffles They are a kind of Mushrum Tourte It is a kind of a great cake A Tourte-panne It is a panne made of purpose for to bake a tourte in W. To Whiten It is to steep in water either cold or hot for to make plump or white or both There are some other strange words but the severall articles doe sufficiently explaine what they doe signifie so that it had been needlesse to put them in this table The French Cook The manner of making the breath for the feeding of all Poâ—s be it of Potage first course or intercourse middle service TAke knuckles of beef the hinder part of the rump a little of mutton and some hens according to the quantity of broath that you will have put in meat proportionaly seeth it well with a bundle of parsley young onions and thyme tyed together and a few cloves keeping alwaies some warme water ready to fill up the pot again Then after all is well sodden you shall strain them through a napkin for your use And as for rosted meat after that you have taken the juyce out of it you shall set it to boyle with a bundle of hearbs as abovesaid seeth it well then strain it for to make use of it at your first courses or for brown potages A Table of the Potages that can be made for to serve up in the flesh dayes BIsque of young Pigeons 1 Potage of health 2 Potage of partridges with coleworts or cabidge 3 Potage of Ducks with turnips 4 Potage of pullets garnished with Sparagus 5 Potage of marbled partridges 6 Potage of fricandeaux 7 Potage of marbled quailes 8 Potage of stockdoves garnished 9 Potage of profiteokes or small vailes 10 Queenes potage 11 Princesse's potage 12 Jacobin's potage or after the Jacobin's fashion 13 Potage of young pullets 14 Potage of teal with hypocrast 15 Brown potage of Larkes 16 Potage of young pigeons 17 Potage of teal with the juice of turnips 18 Potage of beatills 19 Potage of pullets with coliflowers 20 Potage of pullets with ragoust 21 Potage of young pigeons rosted 22 Potage of goose with pease-broath 23 Potage of goose-gibblets 25 Potage of goose with green-pease 2 Potage of salted goose with pease-broath 26 Potage of pullets with green-pease 27 Potage of pigeons with green-pease 28 Potage of salted pork with pease 29 Potage of young rabbets 30 Potage of purtenances of lamb 31 Potage of larks with a sweet sauce 32 Potage of knuckle or legge of Veal 33 Potage of breast of Veal 34 Potage of thrushes 35 Potage of tortoise 36 Potage of sucking-pigge 37 Potage of minced mutton 38 Potage of knuckle of beef 39 Potage of capon with rice 40 Potage of pullets with rice 41 Potage of knuckle of beef with tailladin 42 Potage of the great pot 43 Potage of a calfe's head fried 44 Potage of fried mutton with turnips 45 Potage of knuckles of shoulders of mutton with ragoust 46 Potage of rosted woodcock 47 Half a bisque 48 Jacobin's potage with cheese 49 How to make all kinds of Potage 1. A Bisque of young Pigeons Take young Pigeons cleanse them well and truss them up which you shall doe in making a hole with a knife below the stomack and thrusting the legs through it Whiten them that is put them into a pot with hot water or with pot broath and cover them well then put them in the pot with a small twig of fine hearbs fil up your pot with the best of your broths have a speciall care that it may not become black then dry your bread and stove it in the Pigeon broth then take up after it is well seasoned with salt pepper and cloves garnished with the young pigeons cock's combes sweetbreads of veale mushrums mutton juice and pistaches serve it up and garnish the
brims of the dish with slices of lemon 2. Potage of Health Take Capons cleanse them well truss them up and put them in the pot with broth and cover them lest the broath doe wax black season them well with salt seeth them well with store of good hearbs in winter white succorie then take up and garnish with your hearbs viz. with cardes and parsley roots or succorie and serve 3. Potage of Partridges with Coleworts Cleanse them well lard them with great lard truss them up and put them in the pot with good broath put also your coleworts in the pot with your Partridges after they are sodden you shal pass into it a little melted lard and season them with cloves and pepper then stove or soake your crusts garnish them with sweet breds of veale or with Saucidges if you have any then serve 4 Potage of Ducks with Turnips Cleanse them lard them with great lard then pass them in the pan with fresh seame or melted lard or else rost them on the spit three or foure turnes then put them in the pot and take your turnips cut them as you will whiten them flower them and pass them in fresh seame or lard untill they be very brown put them in your Ducks seeth all well and stove or soak your bread well to the end that your potage be thickned If you have capars you shall mixe some with it or a little vinegar take up and garnish with Turnips then serve 5. Potage of Pullets with Sparagus After they are well trussed up whiten them well and put them in the pot with a sheet of lard over them fill your pot with your best broth season them with salt and a little pepper set them not seeth too much dry you bread stove or soak it and garnish it with your pullets with sparagus fried and broken mushrums combs or with the giblets of your pullets with a few pistaches and juice of mutton and garnish the brim of your dish with lemon then serve 6. Potage of marbled Partriges When your Partridges are well trussed up lard them with great lard and whiten them then put them in the pot seeth them well season them with salt then put in your bread and stove or soak it garnish your potage with it and with mushrums boyle them a little on the fire putting therein some white almond broath and some mutton juice pistaches and lemon then serve 7. Potage of Quelckchoses or Liverings Take a fillet of Veale cut it very thinne stuffe it very well and cause it to take colour in a tourt pan or between two dishes put the slices thereof into a small pot with some of the best broath season them stove or soak your bread and garnish it with your liverings mushrums truffes sparagus mutton juice pissaches if you will or lemon then serve 8. Potage of marbled quailes After they are trusted up and whitned flower them and pass them with lard or fresh seam then put them in the pot seeth them well and season them with salt stove or soak your bread and garnish it with your quailes with truffes mushrums combs lemon and pistaches then serve 9. Potage of wood pigeons garnished Take wood pigeons or big pigeons whiten and lard them with middle sised lard then put them in the pot and seeth them wel with seasoning of salt and a twig of time stove your your bread then garnish it with your pigeons bottoms of hartichocks and sparagus then serve 10. Potage of small vayles Take foure or six small loaves take out of them all the crumme through a small hole made on the top take off the top and dry it with the bread frie them with fresh seam or lard then stove or soak your bread with your best broath and besprinckle it with almond broath then put your loaves to garnish your potage fill them with combes sweetbreads gibblets truffles mushrums and cover them put some broath therein untill the bread bee soaked before you serve powre on it some juice and what you have then serve 11. The Queens Potage Take Almonds beate them and boyle them with good broth a bundle of hearbs and a peece of the inside of a lemon of crums of bread a little then season them with salt have a care they burne not stirre them very often strain them Then take your bread stove or soak it with your best broath which you shal make thus When you have taken the bones out of some roasted partridge or capon take the bones and beate them well in a morter then take some good broath seeth all these bons with a few mushrums strain all through a linnen cloath and with this broath stove or soak your bread and as it doth stove besprinckle it with broath of almonds and with juice then put into it a little of some very smal hash be at of partridge or of capon and alwaies as it doth stove put in it some almond broath untill it be full then take the fire-shovell red hot and pass it over it Garnish your potage with cockes combes pistaches granates and juice then serve 12. Princesse's Potage Take of the same Broth of the Queen's Potage taken out of the rosted bones stove a loaf of bread with the crust and after a smal hash of Partridges which you shall strew upon your Bread so thin as it may not appear stove it and fill it by little and little Garnish it with the smallest Mushrums Combes Stones or Kidneis Pistaches Lemon and much Iuice then serve 13. Jacobin's Potage Take Capons or Partridges rost them take our the bones and mince the brain of them very small take also the bones of them break them and seeth them with Broth in an earthen Pot with a bundle of Herbes then strain them through a linnen cloth stove your Bread lay on it a bed of Flesh or of Cheese if you will a bed of Almond Broth and boil it well and fill it byd egrâ—s then Garnish it with the small ends of Wings without bones at one end take three Eggs with a little or Almond Broath if you have any or of other beat them together and powre them on your Potage pass the fire-shovell over it then serve 14. Potage of Cockerels Dross and whiten them steeping them a while in fresh Water or in Broath then put them in the Pot with some other Broath well seasoned with Salt Take up and Garnish them with all that you have remaining of Garnish upon a loaf stoved and serve 15. Potage of Teales with Hypocrast Take Teales dress and cleanse them well whiten them as above said and being sticked within with some Lard frie them a little with Lard or fresh Seam then put them in the Pot When they are almost sodden you shall throw in it some Brignolls with a piece of Sugar and shall Garnish your Potage with the Teales and Brignolls 16. Brown Potage of Larkes Take Larkes and draw them whiten them flower
some minced capers broken sparagus the juice of mushrums or trouffles and season all well serve neatly with a sauce well thickned with what thickning you will and a garnishing of leaves and flowers and above all let your Abbatis be very white 24. Larks with ragoust After they are well pulled draw them flat them flowre and passe them in the pan with butter or lard then stove them with good broth a bundle of herbs and a few minced capers all well seasoned after they are enough and the sauce well thickned with what thickning you will serve with pistaches or pomgranate and slices of lemon 25. Gelee For to make Gelee take a Cock take off the skinne take also a legge or knuckle of Veale and the four feet break and whiten them then put them into a new earthen pan and seeth them for the space of three houres and a half and when all is almost sod put in it some white wine very clear when you have put it in strain your meat through a napkin take your broth and put it in a pan or pipkin on the fire when it is ready to boyl put in it five quarterns of sugar and when it boyles powre into it the juice of six lemons and the whites of a douzen of very new layd eggs after all hath boyled put it into a very clear strainer and mixe in it what colour you will musk it and serve 26. Gelee of Harts horn Take Harts horn rasped for to make three dishes of Gelee you must take two pounds of Harts horn seeth it with white wine two houres so that after it is boyled there may remain to make up your three dishes with strain it well through a napkin and then put it in a panne with one pound of sugar and the juice of six lemons when it is ready to boyle put in it the whites of a douzen of new layd eggs and as soon as you have put them in powre all into the strainer and set it up in a coole place serve it natural and garnish it with pomegranates and lemon slices 27. Green Gelee Take your ordinary Gelee as it is above described and take some green colour which you shall mixe with your Gelee then serve 28. Red Gelee As your Gelee comes out of the strainer steep it with very red Beets well sod and rasped strain all together through a linnen cloth and set it a cooling then serve and garnish with other colour In the like manner you may make Gelee yellow violet and blew 29. White meat Take the thickest of your Gelee make it lukewarm with Almonds well stamped strain them together through a napkin and mixe a drop of milk with it if it is not white enough after it is cold serve and garnish with other colour 30. Sallat of Lemon Take Lemons what quantity you will peele them and cut them into very thinne slices put them with sugar orange and pomegranat flowers then serve neatly 31. Achis of Partridges After your Partridges are rosted take up the brawn mince it very small allay it with good broth and season it then stove it with a chibol and when you will serve adde to it the yolk of an egge and the juice of a lemon and garnish it with what you will as Pistaches Pomegranate and Lemon sliced then serve 32. Rissoles fryed Take the brawn of Partridges or of other meat mince it very small and season it well then make your sheet of paste very thinne and dresse up your Rissoles with it which you shall fry with fresh seam or melted lard 33. Rissoles puffed They are made the same way but that the meat of them must be a little fatter after they are well seasoned fry them neatly and serve You may also make Rissoles in the same manner with any other kind of meat serve them with sugar and sweet waters on them 34. Fritters of Marrow Before the specifying the severall kinds of Fritters it is fitting first to give here a generall modell of them Take some Cheese stamp it well in a mortar or in a dish and if it is very hard put a little milk with it then some flowre and egs proportionably season all with salt and pass it with fresh seame or refined butter for the lean dayes serve with abundance of sugar and a little orange flower water or rosewater on it If you will make Fritters of Marrow of Beef take the biggest peeces of Marrow you have after they are steeped cut them into slices fit them in your paste fry them and serve in the like manner Apple Fritters are done the same way 35. Fritters of Artichocks Take the bottoms of Artichocks and seeth them half and after you have taken out the choke cut them into slices make a preparation with flowre and eggs some salt and a little milk then put your Artichocks in it and when your fresh seame is hot put them into it one slice after another fry them wel and serve 36. Pets de putain Make your Fritters paste stronger than ordinary by the augmentation of flowre and egs then draw them very small or slender and when they are fryed serve them warm with sugar and sweet water 37. Paste spunne Take Cheese and bray it well take also as much flowre and a few eggs all seasoned seeth it in a Pipkin as pappe well sod that is to say something firm and pass or strain it through a passing or straining pan upon some fat paper after it is sod spinne or draw the paste in what sort you will then fry it and serve it pyramid-wise with sugar and sweet waters 38. Lemon paste It is made the same way but that you mix Lemon with it you must serve it as abovesaid well garnisht with flowers The Almond paste and the paste of Pistaches are made the same way 39. Ramequin of kidney Take out the Kidney of a Loyn of Veale rosted mince it with parsley or garlick and the yolk of an egge then spread your implements well seasoned upon bread which you shall tost in the pan or on the gridiron and shall serve all dry you may put sugar on it if you will You may make tosts of Kidney of Veal almost the same way but that you must put to it neither parsley nor onion but the Kidney being well seasoned you spread it on your tostes which you shall also cause to take a colour in the panne before the fire and when you serve you may sugar them and even mixe some sugar in the implements if you will 40. Ramequin of flesh Take what meat you will mince it very small and after it is minced allay it with an egge and season it as it ought rost them in the panne and serve with the juice of a Lemon 41. Ramequin of Cheese Take some Cheese melt it with some butter on onion whole or stamped salt and peper in abundance spread all upon bread pass the fire shovell over it red hot and serve it warme 42. Ramequin of
peper and salt then serve 62. Bottoms of Artichocks Take off all the leaves and cut them as far as the choak then seeth them with broth or with water butter and salt after they are sod take them out pick them and take out the choak then put them with butter and salt and when you will serve make a sauce with very fresh butter one drop of vinegar nutmegge and the yolk of an egge for to thicken the sauce then serve so that they be very white 63. Mushrums with ragoust After they are well clensed passe them in the panne with very fresh butter parsley minced and chibol season and stove them and when you are ready to serve put into it the juice and peele of lemon and a little white meat then serve 64. Mushrums farced Choose the best shaped for to containe the farce which you shall make with some meat or good herbs so that it be dainty and allayed with yolks of egges then your mushrums being farced and seasoned put them into a dish upon a barde of larde or upon a little butter seeth them and serve garnished with juice of lemon 65. Mushrums fried Whiten them in fresh water and then dry them then pickle them with a little vinegar salt peper and onion and when you are almost ready to serve make a liquid paste allayed with yolks of eggs fry your mushrums serve and garnish 66. Mushrums after the Oliver After they are well clensed cut them into quarters and wash them in several waters to take off the earth when they are wel clensed put them between two dishes with an onion and some salt then set them on the chasing dish that they may cast their water press them between two plates take very fresh butter with parsley and chibol and fry them then stove them and after they are wel sod you may put to them some creame or white meat and serve 67. Omelet of gammon Take one dosen of eggs break them take out the whites of half a dosen and beat them then take of your gammon as much as you will think fitting mince it and mixe it with your eggs take some lard cut it and melt it powre your Omelet into it let it not be too much fryed and serve 68. Tortoises Cut off the feet the taile and the head set the body a seething in a pot and season it wel with fine herbs when they are almost sod put some wine to them and boyl them well after they are sod take them up and cut them into peeces and take a special care to take out the gall then fry them with butter or lard parsley and chibol then set them a stoving with a little broth and when you are ready to serve allay the yolk of an egge with some verjuice mixe them together and serve well seasoned 69. Tourte of Pistaches Melt some butter and put in it six yolks of eggs with some sugar stamp one handful of Pistaches and mixe them together with a corn of salt then make your sheet of paste and dress it up put your implements in it make or shape up your tourt and binde it with butter'd paper when it is baked serve it with sugar and garnish it with lemon peele preserved 70. Eggs after the Portugals way Take many yolks of eggs and one pound or half a pound of sugar with which you shall make a sirrup which being made you shall mixe it with your eggs with one drop of orange-flower water and seeth them after they are enough make a cornet with butterd paper and well doubled put your eggs in it and being cold then take off the paper and put these eggs on a plate the sharp end upward sugar it and garnish it with the peare called nompareill or non such cinamon lemon peele preserved and flowers then serve Another way Make a Sirup as above said then breake one dozen of egs or more and beat them wel warme your sirup and when it is very warme mixe your egs with it passe all together through a strainer and seeth it After it is sod serve it with bisket cut and dressed up piramide-like sweet waters muske or amber gris 71. Egs minion Make your sirup as above said and take the yolks of egs allay them well and put them in your sirup after they are sod put them on a plate with a drop of orenge flower water and of muske then serve 72. Egs spun Take a quart of white wine with a peece of sugar boile them well together then breake some egs and beat them passe them through a strainer then put them in a pipkin or pan where your white wine is and your sugar readie boiling thus they are sod in a moment and are found linked take them out of the sirup and set them a draining then serve them piramid like with sweet water 73. Egs after the Varenne Have a sirup well made frie some whites of egs in the panne with butter and put them in your sirup when they are sod serve them with orenge-flower water Another way Make your sirup and mixe a little new milke with your fried egs when they are sod serve them very white on a plate and garnished with sweet waters 74. Snow egs Boile some milke with a little flower well allayed then put in it more then the halfe of one dosen of whites of egs and stirre well all together and sugar it when you are ready to serve set them on the fire againe and glase them that is take the rest of your whites of egs beat them with a feather and mixe all together or else frie well the rest of your whites and powre them over your other egs passe over it lightly an oven lid or the fire-shovell red hot and serve them sugred with sweet waters You may in stead of whites put in it the yolks of your egs proportionably and the whites fried upon The creame after the Masarine way is made in the same manner except that you must put no whites of eggs on it 75. Egs after the Huguenote Take the juice of a leg of mutton put it on a plate or in a dish take very new layd egs and break them in your juice seeth them with little salt after they are enough put more juice to them and some Nutmeg then serve 75. Cardons of Spaine After they are whitened take off the skin very neatly and set them a steeping in fresh water then serve them with peper and salt 77. Sparagus with a white sauce Choose the biggest scrape the foot of them and wash them and seeth them in water salt them well and let them not seeth too much After they are sod draine them and make a sauce with very fresh butter a little vinegar salt nutmeg and the yolk of an egge to thicken the sauce have a care that it doe not curd or turne and serve garnished with what you will 78. Sparagus with ragoust Take sparagus break them very small then passe them in the panne with
Cod with half short broth Seeth it with white wine salt peper a bundle of herbs after it is sod drain it and make a sauce with butter a drop of its short broth a little nutmegge and salt set it on the fire and turn it well in turning of it allay with it two yolks of egs and powre it on your Cod then serve 70. Fresh Cod with ragoust After it is scailed empty it slit it at the top then put it into a dripping pan or into a flat bason with good butter salt peper and beaten cloves some chibols under some broth or pease broth boyl all and put to it some parsley a drop of vinegar and a few chippings of bread over it seeth it before the fire or in an oven for the better after it is sod serve 71. Green fish Take it unsalted scrape it and seeth it in a kettle with fresh water boyl it a very little and scim it after it is scimmed take it off of the fire and cover it with some table cloth in double when you are ready to serve set it a draining make a sauce with some butter alone take heed that it turn not put it upon your fish and serve with parsley on it and about it 72. Soupresse of fish Take the flesh of Carp Eele and Tench mince them together and season them with a little butter very fresh with capers and fine herbs set up all into a linnen cloth and tie it then seeth it with white wine like a short broth after it is sod set it a draining after it is drained untye it cut it into slices and serve it on a place as a gammon of bacon 73 Gammon of Fish It is made the same way as the Soupresse but that you doe wrap in your implements with Carp skinne over a wrapping of butter'd paper and over it yet a linnen cloth seeth it alike and serve it cold as a gammon of bacon 74. Mussles of fish Cleanse them and boyl them a very little with a bundle of herbs as soon as they are opened take them up and take them out of the shell then fry them with fresh butter parsley and minced chibols seasoned with peper and nutmegge then allay some yolks of egges with verjuice and mixe them together serve and garnish with the best shaped of their shels 75. Raye fried with ragoust Dresse it wash it well and take off the slime which is upon it then empty it and take out the liver very neatly and the gall also if your Raye is big take off the two sides and leave the body seeth them with white wine or verjuice salt peper onion and fine herbs when they are sod let them take salt a little and take heed of the rellish of the brasse after that take them out and take off the skinne make a brown sauce with butter parsley and chibol very small and passed with brown butter put a drop of vinegar to it and a peece of liver and stove it with it serve with gooseberries or verjuice in the season and garnished on the top with the rest of the liver which you had in the kettle your Raye being half sod and cut it into slices 76. Smelts with ragoust File them up together into rows thrusting a small rod through their eyes flowre and fry them put to them a little small salt and take off the rod as you put them in the dish then serve with orange or lemon 77. Tripes of Cod fried Seeth them and after they are sod fry them with butter onion minced or chibols parsley salt and peper and at the latter end some vinegar and a little nutmeg You may whiten them with yolks of eggs and with verjuice and serve 78. Scuttles fryed Boyl them after they are enough cut them into peeces and fry them as the tripes of Cods and serve 79. Foor John fryed After it is well unsalted cut it into peeces and seeth it after it is sod drain it and frie it with butter onion peper and vinegar then serve 80. Poor John with a sauce Robert You may put it with butter a drop of verjuice and some mustard you may also mixe with it some capers and chibols Another way You may serve it with oyle vinegar and onion minced 81. Joale of salmon with brown sauce Unsalt it well scaile it boyle it in water and seeth it proportionably as it is thick then let it rest when you will use it make a brown sauce with butter onion peper vinegar put it over it and serve Another way After it is sod draine it and let it coole and serve it with minced onion oyle and vinegar 82. Joale or chine peece of salmon into salat After it is sod put it with oyle venegar cresses or other such salat as you will and some capers if you have any then serve 83. Tons pickled Dresse them and cut them into slices or peeces of the thickness of three inches stick them with cloves and put them into a pot with salt peper vinegar and some bay-leaves cover it well and when you will use it unsalt your peeces and seeth them with wine serve them dry or with a brown sauce seasoned with what you will 84. Mackerels salted Slit them along the bellie and salt them for to use them unsalt them and seeth them in water after they are sod serve with parsley vinegar and peper you may put some oile if you will Another way After they are sod make a sauce to them with butter onion vinegar peper and mustard stove and serve 85. Herrings salted When you will use them unsalt them draine and drie them then rost them and serve with mustard or with pease Another way You may serve them stewed cutting them into peeces and seething them with onion and butter 86. Red herrings After they are half salted file them and set them a smoaking in the chimney when you will use them open them and steep them in milke for to serve take them out and rost them a very little on the grid iron and serve if you will with mustard 87. Troutes common Dress them at the gills pickle them after they are pickled slit them according to their bigness and seeth them leasurely with a short broath seasoned with all what is fitting and whereof you shall find the making in severall places of the fish services and take heed that their flesh doe not break from the bones after they are sod serve them whole with parsley in a plated napkin 88. Pie of lottes After they are dressed and well whitened cut them into peeces and put them in fine paste or puft past with some garnish as melts of carpe capers broken sparagus mushrums yolks of eggs and season all well then serve 89. Eele Pie Cut it into round slices and put it in your sheet of paste well seasoned with yolks of eggs parsley mushrums sparagus melts verjuice of grapes or gooseberries in the season Doe not spare the butter salt nor peper cover your
pie and endore it for to keep it up take some small bindings of paper butter them and put them round about it and tie them softly with a thread bake it and after it is baked allay three yolks of eggs with a drop of verjuice and a little nutmeg and when you are ready to serve put it in and mixe it well then open it and serve it garnished round about with the crust cut into foure 90. Pie of grenost Dress your grenost or manie if you have them and slit it at the top make a shâ—et of fine paste of what shape you will make up your pie and when it is made up put your fish in it garnished with what you have as mushrums capers parsley minced hard yolks of eggs bottoms of hartichocks and broken sparagus all well seasoned with butter salt peper and nutmeg then cover and endore it If it is rised up bind it with buttered paper bake it and forget not to give it vent as soone as it hath taken crust for it would take it of it selfe and it may be beneath and so all the sauce should be lost which you could not put in againe in the same way After it is baked make an allaying with yolks of eggs raw and a drop of verjuice and put it into your pie at the top with a funnell and mixe it well on all sides with stirring of it serve it warme and garnished about with the upper crust cut as you will 91. Small pies of fish Take out the bones of a carpe and of an eele mince the flesh with parsley a small twig of thime and some butter after it is well minced and seasoned with nutmeg make a fine paste and make up your pies of what bigness you will fill them cover them and endore them upon the big ones you may put a chapitean after they are baked serve 92. Pie of plices After they are dressed make up your pie of the bigness of your plices and put them in slitted onely on the top and garnished with mushrums sparagus hartichocks capers and hard yolks of eggs all well seasoned with very fresh butter salt peper minced parsley and a slice of lemon or of orange cover and bake it when it is baked mixe with it some yolkes of eggs allayed with verjuice then serve 93. Tourte of melts Whiten them well and draine them then make your sheete of paste and garnish it with your melts of Carpes mushrums trouffles capers hard yolks of egges broken sparagus bottomes of artichocks salt peper parsley and fresh butter cover it and bake it in the oven or in a tourte panne Endore it with eggs if it be in flesh time after it hath taken crust give it vent when it is baked uncover it very neatly cut the lid into four put it round about and serve A Table of the Egges for the Entree or first course as they are now served up EGgs farced 1 Eggs with bread 2 Eggs of the Moon shine au miroir 3 Eggs wite black butter 4 Eggs with milk 5 Eggs with sorrel 6 Eggs fryed into slices 7 Eggs poached in water 8 Eggs with creame 9 Omelet of creame 10 Omelet of parsley 11 Eggs with verjucie 12 Eggs with anchovies 13 Eggs with cheese 14 Eggs mixed or stirred together 15 Eggs of the moon shine au miroir with creame 16 Eggs made ready in glasses 17 Omelet farced 18 Eggs into snow 19 The way of making Eggs ready for the Entrees or first courses as they are now in use 1. Eggs farced TAke sorrell alone if you will or with other herbs wash and swing them then mince them very small and put them between two dishes with fresh butter or passe them in the panne after they are passed stove and season them after your farce is sod take some hard eggs cut them into halfs a cross or in length and take out the yolkes and mince them with your farce and after all is well mixed stove them over the fire and put to it a little nutmegge and serve garnished with the whites of your eggs which you may make brown in the panne with brown butter 2. Eggs with bread Take bread crum it and pass it through a straining panne if you will melt some butter after it is melted put it with your bread and some sugar then choose some very new layd eggs as many as you have occasion for and beat them well with your bread sugar butter salt and a little milk for to seeth them melt a peece of butter very hot put your implements into it and seeth it for to give them a colour passe the fire-shovell red hot over them and serve your eggs sugred You may make them ready in a dish or in a tourte panne 3. Eggs after the looking glasse or an miroir Take them very new melt a peece of butter in them very fresh put in your egs and a little salt when they are enough put a little nutmeg on them and take heed the yolks do not break nor be too hard then serve 4. Egs with black butter Break very new layd eggs in a dish and have a care that the yolks doe not break put salt to them make some butter brown in the panne and seeth them in it after they are enough put a drop of vinegar in the panne passe it over the fire powre it on your egges and serve 5. Eggs with milk Break your egs salt them and sugar them if you will beat them well and mixe your milk with them for to seeth them melt a little fresh butter in a dish after it is melted put your implements in it seeth them and give a colour with the fire shovell when they are enough sugar and serve 6. Egges with sorrell Take very young sorrell after it is very clean and drained put it between two dishes with butter salt and peper when it is well consumed allay the yolk of an egge with it and garnish it with eggs cut into quarters or as you will and serve For to keep your egs alwaies fresh put them into fresh water 7. Egges fried into slices Make them hard take them out of the shell and cut them into slices then fry them with good butter parsley chibols minced peper gooseberries or verjuice of grapes after they are well fryed and seasoned put them into a dish with a drop of vinegar passed in the panne If the sauce is too shoort put in it a drop of broth then serve with nutmeg if you will mixe with it capers mushrums broken sparagus fryed before you mixe them as also the mushrums for it would not be good otherwise 8. Eggs poached in water Take the newest you can get boyl some water and when it boyles break your eggs in it let them seeth a little striking on the handle of the pipkin lest they stick in the bottome and that they burn then take them out softly and drain them For to serve make a brown sauce or green with a handful of
all this is cold put it in your sheet of paste and bake it after it is baked sugar it well and if you will put muske to it and serve 29. Tourte of apples It is made the same way as that of peare 30. Tourte of franchipanne Take the fairest flowre you can get and allay it with whites of eggs presently take the twelfth part of your paste and spread it untill you may see through it butter your plate or tourte panne spread this first sheet dresse it up butter it at the top and doe the same to the number of six then put what creame you will and make the top as the bottome to the number of six sheets bake your tourte leasurely after it is baked besprinkle it with water of flowers sugar it well and serve You must have a care to worke up your paste as soone as it is made because it drieth up sooner then you are aware and when it is dry it is unusefull because your sheets must be as thinne as cobwebs therefore you must choose a moist place 31. Tourte of whites of eggs After they are well beaten season them with a little salt and sugar melt some fresh butter with milke mixe all together then put all into your sheet of fine paste bake it when it is baked serve it warme and sugred 32. Tourte of yolks of eggs Allay together some butter five yolks of eggs some sugar two macarons a little salt and milk make up your tourte with them and bake it when it is baked serve it sugred with lemon peele very thinne over it 33. Tourte of Massepin For to make it full glased and broad as a plate take halfe a pound of almonds and a quarteron of sugar beat your almonds and put some sugar in spread your paste worke it low enough and bake it on a hollow plate upon a small fire make a creame with milke whereof you will finde the making hereafter fill up this paste with it about the thickness of half an inche bake it and passe the fire-shovell over it put over it either cherries or strawberries or rasberies or gooseberries or verjuice or preserved apricoks a little more then half after it is filled put it in the oven againe and make a glasing with the half of the white of an egge and six times as much sugar well beaten together when you are ready to serve powre it over your tourte and give is a quick fire and little then serve upon a plate For to make the creame of which mention is made above allay a very little flowre with a quart of milk seeth it well and let it be very thinne then put a little butter in it four yolks of eggs and two whites well beaten stirre well all over the fire and mixe with it a very little salt and sugar about half the quantity of your cream For to make it green put in it some beaten pistaches or some of the grating of lemon peele preserved You may serve your tourte glased without consits and at the fruit as well as at the intercourse A Table of several sorts of roots herbs and other things to bee preserved or pickled for to keep in a houshold or ordinary MElted butter 1 Artichocks 2 Cowcombers 3 Purslane 4 Lettice 5 Trouffles 6 Red beets 7 Sparagus 8 Green pease 9 Succorie 10 Mushrums 11 Coleworts or cabidge 12 Soales 13 Oysters 14 Combes salted 15 14. A Method how to pickle all them for keeping 1. Butter melted WHen it is cheap you may buy a quantity and melt it for to use it upon occasion which for to doe put it into a pan let it melt leasurely until the cream go to the bottom and that it becomes clear at the top put it into a pot and when it is cold keep it for your use 2. Artichocks Cut off the choak and what is too hard about them that is called artichocks in bottoms steep them in fresh water for to whiten them drain and dry them after this put them into a pot with salt peper vinegar melted butter clove and some bay leaf cover them well and keep them untill you have use for them and then unsalt them in luke-warm water after they are unsalted seeth them with butter or some peece of lard or some fat after they are sod serve them with a white sauce or garnished 3. Cowcombers Take them very small whiten them in fresh water and stick them with cloves then put them in a pot with salt peper vinegar and bay leafe cover them so close that no aire may get in and serve them in salat 4. Purslaine It is pickled as the cowcomber and you may serve them together 5. Lettice Choose the hardest and take off the great leaves whiten them in fresh water and drain them when they are drained stick them with cloaves and season them with salt peper vinegar and bay leaf cover them wel and when you will serve them unsalt them then seeth them and use them for garnish or for salat 6. Troufles Boyl them with the best strong wine you can get salt peper and clove then take them out and put them in a pot with salt peper vinegar cloves and some bay leaves cover them well when you will use them unsalt them and seeth them with wine and serve them in a plated napkin 7. Red beets or red parsnips Wash them very clean and seeth them when they are sod peel them and put them in a pot with salt peper and vinegar for to use them when you will 8. Sparagus Put them in a pot with melted butter vinegar salt peper and cloves cover them well and for to use them unsalt them when they are unsalted seeth them in hot water when they are sod serve them with a white sauce either for to garnish potages or for salat or for pastry work 9. Green pease Take them as they come out of the cod fry them with butter and season them well as if you would eat them then but do not fry them so much then put them into an earthen pot season them again and cover them well put them in a cool place and when you will use them unsalt them and pass them in the panne as before 10. Succery Tie it and whiten it in sand when you think that it may be kept cleanse it well and put it in a pot with salt peper a little vinegar and rosemarie when you will use it unsalt it to serve it for salat or for to seeth it for to garnish or for to farce 11. Mushrums Take the hardest and the reddest you can get fry them whole with butter as for to eat presently after they are fryed and well seasoned put them in a pot with more seasoning of butter and a drop of vinegar untill they steep cover them so that no air may get in for to use them steep them in severall waters lukewarm then fry them as if they were but newly gathered Another way Take the biggest
Massepain Take Almonds and peel them steep them in water and change it until the last be clear altogether stamp them with the white of an egge and water of orange flower then dry them with a little sugar over the fire after this you shal stamp them four or five blows in the mortar and work them as you will How to make cakes of Cherries of Apricots of Pistaches and of Almonds Take of Cherries or of Apricots what you will stamp them in a mortar with sugar in powder until they be stiffe enough for to be wrought bake them before you doe glase them and glase them at the top and underneath The Pistaches and Almonds are made ready more easily and are easier to make cakes with For to make the sheets of them steep some gum in water of orange flowers stamp your almonds or pistaches in a mortar with a peece of gum allay all together with sugar in powder then make work up a paste as you will You may of the same paste make a glasing very clear mixing a little musk with it and be carefull to clense it well at the top then cut it in length in round or into any other form The baking of it requires a great care and circumspection put it in the oven or in the tourte panne with fire under and above but a little less above How to make other light pasts Take the white of an egge beat it well with a little water of orange flowers and allay it with a few pistaches or almonds what you wil. Work them very wel with some sugar in powder and put in a little musk bake this in a tourte panne with a few hot cinders both above and under How to make a tourte after the Combalet Take three yolks of egs without any whites half a pound of lemon peel with some water of orange flowers and some musk stamp a lemon peel mix all together and dry it with a handful of sugar in beating of it then put all in a pan and give it three or four turns over the fire make up a tourte and put it in the tourte panne with some sugar in powder upon and under and close it up and put some fire round about it when it is half baked take it up and set it a drying in the oven How to make some small sheets of paste glased Take all sorts of dry fruits and stamp them with water of orange flowers fil your sheets of past with these fruits which wil form up a certain thickness capable fit for to glase them leave a little of it at the top and bake them in the tourt panne until the glasing be risen up which to bring to pass put some fire upon and none under How to make the sirrup of cherries Take some cherries press them and take out the juice strain them and give them two or three boilings over the fire then put in some sugar proportionably three quarterns for one quart of juice The sirrup of Rasberries is made alike How to make Lemonade It is made severall waies according to the diversity of the ingredients For to make it with Jasmin you must take of it about two handfull infuse it in two or three quarts of water the space of eight or ten houres then to one quart of water you shall put six ounces of sugar those of orange flowers of muscade roses â—nd of gelliflowers are made after the same way For to make that of lemon take some lemons cut them and take out the juice put it in water as abovesaid pare another lemon cut it into slices put it among this juice and some sugar proportionably That of orange is made the same way How to make dry Quinces Take some Quinces pare them and boyl them in water take them out put them in to some boyling sugar when they are sod take them out and powre them into sod sugar out of which take them out and dry them as the oranges and other fruits abovesaid How to make white hypocrast Take three quarts of the best white wine half a pound of sugar more or less an ounce of cinamon two or three marjoram leaves two corns of peper unstamped passe all through the straining bag with a small corn of musk and two or three peeces of lemon after that let all infuse together for the space of three or four hours The claret is made with claret wine with the same ingredients and in the same way How to make whipped cream Take a quart of milk and put it into an earthen pan with about a quarter of a pound of sugar take also one pint of sweet creame which you shall mixe with your milk by degrees as you are whipping of it with rods you shall by degrees take off the scâ—m and put it in a dish after the form of a pyramid How to make creame sod Take some sweet cream with one quart or two of Almonds well stamped then mixe all in a pan stir it and seeth it on a small fire and when you perceive it to become thick take two yolks of egs allay them with a little sugar in powde powre them into your cream and give it yet four or five turnings How to make the English cream Take sweet cream and make it something lukewarm in the dish wherein you will serve it then take the bigness of a corn of wheat of runnet and allay it with a little milk How to make gelee of gooseberries Take some gooseberries press them and strain them through a napkin measure your juice and put near upon three quarterns of sugar to one quart of juice seeth it before you mixe it and seeth again together after they are mixed try them on a plate and you shal know that it is enough when it riseth off That of Rasberries is made the same way How to make the gelee of verjuice Take verjuice and give it one boyling in water strain it through a course linnen cloth and seeth some apples the decoction whereof you shall mixe with it and the rest as abovesaid The gelee of Cherries is made the same way How to make the gelee of apples Make a decoction of your Apples strain it through a napkin and mixe with it three quarterns of sugar or thereabouts to one quart of decoction c. How to make the gelee of Quinces Make also a decoction of Quinces make it also a little reddish strain it through a napkin and put it with sugar as the others How to make bisket Take eight eggs one pound of sugar into powder with three quarters of a pound of flowre mixe all together and thus it will be neither too soft nor too hard How to make Maccaron Take one pound of peeled Almonds steep them in fresh water and wash them until the water be clear drain them and stamp them in a mortar besprinkle them with three whites of egs instead of water of orange flowers put in a quartern of sugar in powder and
or twelve boilings so that your gelee may yet have its first seething take it off of the fire and let it become halfe cold fill a plate with lemon slices and cover them with your gelee How to make the lemon paste Take some sugar in powder and some whites of eggs with a little of the grating of the flesh of lemon stamp all together in a mortar and if perchance there were too many eggs put in some flowre of sugar so with stamping you may bring what is in your mortar into a paste fit to be wrought with worke it after the ordinary and your cakes as you will after the thickness of halfe a finger or lesse if you will Bake them upon paper in the oven or in a tourte pan with fire above and under with mediocritie Have a care that they become not yellow and as soone as you doe perceive that they begin to take that color take them out for they are enough How to make the bisket of Savâ—y Take six yolkes and eight whites eggs with one pound of sugar in powdâ—â— three quarters of a pound of good flowre made of good wheat and some anise seed beat all well together and boile it make a paste neither too soft nor too hard if it is too soft you may mixe with it some flowre of sugar for to harden it when it is well proportioned put it into moules of white tinne made for the purpose and then bake them half in the oven when they are halfe baked take them out and moisten them at the top with the yolks of eggs after that put them in the oven againe for to make an end of baking when they are so baked that they are not too much burned nor too soft take them out and set them in a place which is neither too coole nor too dry FINIS foote-steps are not knowne Psal 77.19 To this good and great God from whose Ocean you borrow your Streames I recommend you and all yours both by Sea and Land humbly desiring him to binde up your Soul in the bundle of Life to let the blessing of him that was ready to perish come upon you as Job 29.13 The LORD Register you into the number of those whose bowels yearn to the distressed whose hands open to the Afflicted and whom none is able to reward but He who hath most and deserves All yet is contented with a little in sinceritie in whom I rest Your Honours often engaged And still indebted Nathanael Church Prevention to the Reader FRiends doe not thinke that these brief Sentences were drawn out of those Texts of Scripture quoted after them For the Sayings were written some years before any quotations were made And those places of Script were only set downe to shew how near these rationall Maximes come to divine verity how neer Kin Faith and Reason are I call my Fathers Golden sayings and my owne Silver because his have the priority not only of Time but also of Estimate and besides mine excell his in nothing but number as Children do the Parents and as Stars doe the Sun and moon As for my own Sentences they have little or nothing in them that I have begg'd or borrowed Nay I fear it will be said that they have too much of my selfe in them But though they are like the Cobweb spun out of my own bowels yet some of them well applyed may stench a bleeding conscience They are most of them common Notions but never the worse for that For the Sun the Day the Ayre the Fire the Water the Earth the Gospel are not the worse for being common but the better Boni proprium est esse commune 'T is proper to that which is good to be common And that which does good to many is more excellent and more divine then that that does good to one only They are Trilineals or three lines a piece most of them and so more portable for the memorie Not being some of them 2. lines and some halfe a page They are Pentad's or just five in a page so that a man though streightned in Time notwithstanding may read to a Period presently and carry a Theam to thinke on with him as an Antidote against worse thoughts The very blanck spaces between them will prove advantagious to one that has any good husbandry for there he may interscribe any other compendious Apothegme at pleasure and liesure As for my failings I hope they will prove either but ordinary or but few But I could wish this were the worst use I had made of my Pen I hope 't is not the best And he that every day doth mend Shal sure be perfect in the End Much good may they do thee who ever thou art Friend or Foe so sayes He who is in his prayers to God for thee Thine whether thou wilt or no N. C. To the Reader READER Th' hast here a little Cabinet Of Jewels rare a precious Ring be set With richest Stones a Nose-gay that doth yeeld A sweet and fragrant Smell Each common Field Hath not such Flowers as these To tell thee true Here 's nothing doth accost thee but what 's new These are not Forreign provebs Englished No sure they are all Brittains born and bredd READER thou l't say having read th' Adag'es The Author's MASTER OF THE SENTENCES Edw Hicks M. A. utriusque Academiae To the Reader REader Th' hast here a birth which as I gather For it 's conception ows to Sonne and Father An Yssue which for'ts Mid-wifery doth stand Mixtly indebted both to Sea and Land A lawful Prize But ô the Devil of Gain One Pocket now two Churches can containe Well Yet beware thou how thy Censure blots The Author there 's no Church without its spots He 's a Nathanael credit me and I 'le Avouch when he wrote these there was no guile Possest his heart Come shew thy selfe to be A Friend to Church I 'le be so to thee But if thou hast a place for wonder fit Give it the CHURCH and COMMON-WEALTH of WIT. C. F. M. A. Authoris Amicus ad Lectorem MUch Profit Wisdome Learning in Few Words This Small this Cheap this Usefull Tract affords On any Page vouchsafe to cast thine Eye And if thou canst not like it cast it by How e're despise not this Sententious Shoole Lest thou be sentenc'd a Censorious Foole. Reader what-ever if thou honest be It merits to keep Company with thee Will Bodham To his Ingenuous Friend Mr. Nathanael Church on His Pocket-Companion VVHil'st thou wast toss't upon the waving Maine Me-thought Noe's Arke was floating once againe Thy Friends on Land were troubled much for thee To prove their Churches visibilitie Now if I want thy good society Thy Booke mean-while shall my Companion be Where whiles thy Hand speaks to mine Eye so here Mine eye becomes thy Hands Interpreter If great Bookes be great Evills thou hast shown A remedie Thine's but a little one Since Coyn's grown scant 't was wisely done by thee To keepe our Pockets from vacuity Tho Ford. Author ad patrem jam 17. annos defunctum WEll I 'le drop one Encomiasticke rather Then by a Clownish silence robb my Father Lest if by me that name be vilifi'd I 'me named sacrilegious parricide Though Him to praise there needs no Paines or Skill Of whom his very Foes could not speake ill Here needs no Flourishes goe cunning Pates Goe sleep His owne workes prays him in the Gates Nay all the Rhetorick I can devise Is bist to multiply Tautologies His Theologick Miscellanies can Him studious prove to know both GOD and MAN His Coffer long agoe is dead and rotten The Good mans Treasure must not be forgotten His Christian letters most Elaborate Now out of print I 'de buy at any Rate Meane-while I wil be thankefull not repine My Fathers Gold and Silver both are Mine N. C. 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 H. C. 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉