in quarters or pears pippins gooseberries grapes or barberries To force a Breast of Veal MInce some veal or mutton with some beef-suet or fat bacon and some sweet herbs minced also and seasoned with some cloves mace nutmeg pepper two or three raw eggs and salt then prick it up the breast being filled at the lower end and stew it between two dishes with some strong broth white wine and large mace then an hour after have sweet herbs picked and stripped time sorrel parsley sweet Marjoram bruised with the back of a ladle and put it into your broth with some beef-marrow and give it a walm then dish up your breast of veal on fine sippets finely carved broth it and lay on it slic't lemon marrow mace and barberries and run it over with beaten butter If you will have the broth yellow put saffron into it To boil a Breast of Veal otherwise MAke a pudding of grated manchet minced suet and minced veal season it with nutmeg pepper and salt three or four eggs cinamon dates currans raisins of the sun some grapes sugar and cream mingle them all together and fill the breast prick it up and stew it between two dishes with white wine and strong broth mace dates marrow and being finely stewed serve it on sippets and run it over with beaten butter lemon barberries or grapes Sometimes thick it with some almond-milk sugar and cream To boil a Breast of Veal in another manner JOynt it well and parboil it a little then put it in a stewing-pan or deep dish with some strong broth and a bundle of sweet herbs well bound up some large mace and some slices of interlarded bacon two or three cloves some capers samphire salt some yolks of hard eggs and white wine stew all these well together and being boil'd tender serve it on fine carved sippets and broth it Then have some fried sweet breads sausages of veal or pork garlick or none and run all over with beaten butter lemon and fried parsley Thus you may boil a Rack or Loin To make several sorts of Pudding 1. Bread Pudding yellow or green GRate four penny loaves and searce them through a cullender put them in a deep dish and put to them four eggs two quarts of cream cloves mace and some saffron salt rose-water sugar currans a pound of beef-suet minced and a pound of dates If green Juices of spinage and all manner of sweet herbs stamped amongst the spinage and strain the juyce sweet herbs chopt very small cream cinamon nutmeg salt and all other things as is next before said your herbs must be time stripped savory sweet marjoram rosemary parsley peniroyal dates in these seven or eight yolks of eggs Another Pudding called Cinamon Pudding TAke five penny loaves and searce them through a cullender put them in a deep dish or tray and put to them five pints of cream cinamon six ounces suet one pound minced eggs six yolks four whites sugar salt slic't dates stamped almonds or none rose-water To make Rice Puddings BOil your Rice with cream strain it and put to it two penny loaves grated eight yolks of eggs and three whites beef-suet one pound of sugar salt rose-water nutmeg coriander beaten c. Other Rice Puddings Steep your rice in milk over night and next morning drain it and boil it in cream season it with sugar being cold and eggs beef-suet salt nutmegs cloves mace currans dates c. To make Oatmeal Puddings called Isings TAke a quart of whole Oatmeal being picked steep it in warm milk over night next morning drain it and boil it in a quart of sweet cream and being cold put to it six eggs of them but three whites cloves mace saffron pepper suet dates currans salt sugar This put in bags guts or fowls as capon c. If green good store of herbs chopped small To make Blood pudding TAke the blood of a hog while it is warm and steep in it a quart or more of great oatmeal groats at the end of three dayes take the groats out and drain them clean then put to those groats more then a quart of the best cream warmed on the fire then take some mother of time parsley spinage savory endive sweet marjoram sorrel strawberry leaves succory of each a few chopped very small and mix them with the groats with a little fennel seed finely beaten some pepper cloves mace salt and some beef suet or flakes of the hog cut small Otherwayes you may steep your oatmeal in warm mutton broth or scalding milk or boil it in a bag To make Andolians SOak the hogs guts and turn them scour them and steep them in water a day and a night then take them and wipe them dry and turn the fat side outermost Then have pepper chopped sage a little cloves and mace beaten coriander-seed and salt mingle all together and season the fat side of the guts then turn that side inward again and draw one gut over another to what bigness you please thus of a whole belly of a fat hog Then boil them in a pot or pan in fair water with a piece of interlarded bacon some spices and salt tye them fast at both ends and make them of what length you please Sometime for variety you may leave out some of the foresaid herbs and put pennyroyal savory leeks a good big onion or two marjoram time rosemary sage nutmeg ginger pepper salt c. To make other blood puddings STeep great oatmel in eight pints of warm goose blood sheeps blood calves lambs or fawns blood and drain it as is aforesaid after three dayes put to it in every point as before Other Blood Puddings Take blood and strain it put in three pints of the blood and two of cream three penny manchets grated and beef suet cut square like small dice or hogs flakes yolks of eight eggs salt sweet herbs nutmeg cloves mace and pepper Sometimes for variety Sugar Corrans c. To make Marrow Puddings of Rice and grated Bread STeep half a pound of Rice in milk all night then drain it from the milk and boil it in a quart of cream being boiled strain it and put to it half a pound of sugar beaten nutmeg and mace steeped in rosewater and put to the foresaid materials eight yolks of eggs and five grated manchets put to it also half a pound of marrow cut like dice and salt mingle all together and fill your bags or napkin and serve it with beaten butter being boiled and stuck with almonds If in guts being boil'd toste them before the fire in a silver dish or tosting pan To make other Puddings of Turky or Capon in bags guts or for any kinde of stuffing or forcing or in Cauls TAke a rost Turky mince it very small and stamp it with some almond paste then put some coriander-seed beaten salt sugar rose-water yolks of eggs raw and marrow stamped also with it and put some cream mace soked in sack and white wine
quart of white wine and when it is quite boild take it off and put in slices of lemon the peel of two lemons whole and a dozen bay leaves boil it close covered to make the veal look white Thus you may do a breast of mutton either rouled or with the bones in and season them with nutmeg pepper and salt roul them and bake them in a pot with wine and water or any sea or land fowl being stuffed or forced and filled up with butter afterwards and served dry or lard the fowls bone them and roul them To souce a Leg of Veal TAke a leg of veal bone it and lard it but first season the lard with pepper cloves and mace lard it with great lard as big as your little finger season the veal also with the same seasoning and some salt with it lard it very thick then have all manner of sweet herbs minced and strewed on it roul it up like a coller of brawn and boil it or stew it in the oven in a pipkin with water salt and white wine serve it in a coller cold whole or in slices or put away the liquor and fill it up with butter or bake it with butter in a roul jelly it and mix some of the broth with almond milk and jellies in slices of two colours when you serve it Otherwayes Stuff or force a leg of veal with sweet herbs minced beef-suet pepper nutmeg and salt coller it and boil or bake it being cold either serve it dry in a coller or in slices or in a whole coller with gallendines of divers sorts or in thin slices with oyl and vinegar Thus you may dress any meat venison or fowls To souce Bullocks Cheeks a Hank Brisket or Rand of Beef c. TAke a bullocks cheek or flank of beef and lay it in peter salt four dayes then roul it as even as you can that the coller be not bigger in one place then another boil it in water and salt or amongst other beef boil it very tender in a cloath as you do brawn and being tender boild take it up and put it into a whoop to fashion it upright and round then keep it dry and take it out of the clout and serve it whole with mustard and sugar or some gallendines If lean lard it with great lard To Coller a Surloyn Hank Brisket Rand or Fore-rib of Beef TAke the flank of beef take out the sinews and most of the fat put it in pickle with as much water as will cover it and put a handful of peter salt to it let it steep three dayes and not shift it then take it out and hang it a draining in the air wipe it dry then have a good handful of red sage some tops of rosemary favory marjoram and time but twice as much sage mince them very small then take a quarter of an ounce of mace half as many cloves a little ginger half an ounce of pepper and half an ounce of pepper and half an ounce of peter salt mingle them together then take your beef splat it and lay it even that it may roul up handsomely in a coller then take your seasoning of herbs and spices and strow it all over roul it up close and binde it fast with packthread put it into an earthen pipkin or pot and put a pint of claret wine to it an onion and two or three cloves of garlick close it up with a piece of course paste and bake it in a bakers oven it will ask six hours soaking To souce a Coller of Veal in the same manner or Venison Pork or Mutton TAke out the bones and put them in steep in the pickle with peter salt as was aforesaid steep them three dayes and hang them in the air one day lard them or not lard them with good big lard and season the lard with nutmeg pepper and herbs as is aforesaid in the coller of beef strow it over with the herbs and spices being mingled together and roul up the coller binde it fast and bake it tender in a pot being stopped close and keep it for your use to serve either in slices or in the whole coller garnish it with bayes and rosemary To make Jelly for any kinde of soust meats dishes or other works of that nature TAke six pair of calves feet scald them and take away the fat betwixt the claws and also the long shank bones lay them in soke in fair water three or four hours and boil them in two gallons of fair spring water to three quarts of stock being boild strain it through a strainer and when the broth is cold take it from the grounds and divide it into three pipkins for three several colours to every pipkin a quart of white wine and put saffron in one catcheneler in another and put a race of ginger two blades of mace and a nutmeg to each pipkin and cinamon to two of the pipkins the spices being first slic't then set your pipkins on the fire and melt the jelly then have a pound and half of sugar for each pipkin but first take your fine sugar being beaten and put it in a long dish or tray and put to it the whites of eighteen eggs and beat them well together with your rouling pin and divide it into three parts put each part equally into the several pipkins and stir it well together the broth being almost cold then set them on a charcoal fire and let them stew leasurely when they begin to boil over take them off let it cool a little run them through the bags once or twice and keep it for your use For variety sometimes in place of wine you may use grapes stamped and strained wood-sorrel juyce of lemons or juyce of oranges To jelly Hogs or Porkers Feet Ears or Snouts TAke twelve feet six ears and six snouts or noses being finely scalded and lay them in soak twenty four hours shift and scrape them very white then boil them in a fair clean scowred brass pot or pipkin in three gallons of liquor five quarts of water three of wine vinegar or verjuyce and four of white wine boil them from three gallons to four quarts waste being scummed put in an ounce of pepper whole an ounce of nutmegs in quarters an ounce of ginger slic't and an ounce of cinamon boil them together as is abovesaid to four quarts Then take up the meat and let them cool divide them into dishes and run it over with the broth or jelly being a little first settled take the clearest and being cold put juyce of orange over all serve it with bay leaves about the dish To make Christall Jelly TAke three pair of calves feet and scald off the hair very clean knock off the claws and take out the great bones and fat and cast them into fair water shift them three or four times in a day and a night then boil them next morning in a glazed pipkin or clean pot with six quarts of
yolks of eggs and cream For green tarts take green quodlings green preserved apricocks green preserved plums green grapes and green gooseberries For red tarts quinces pippins cherries rasberries barberries red currans red gooseberries damsons For black tarts prunes and many other berries preserved For white tarts whites of eggs and cream Of all manner of tart stuff strained that carries his colour black as Prunes Damsins c. for laid or set Tarts Dishes or Patty-pans Tart Stuff of Damsins TAke a pottle of damsins and good ripe apples being pared and cut into quarters put them into an earthen pot with a little whole cinamon slic't ginger and sugar bake them and being cold strain them with some rose-water and boil the stuff thick c. Other Tart Stuff that carries his colour black TAke three pound of prunes and eight fair pippins pared and cored stew them together with some claret wine some whole cinamon slic't ginger a sprig of rosemary sugar and a clove or two being well stewed and cold strain them with rose-water and sugar To make other black Tart Stuff TAke twelve pound of prunes and sixteen pound of raisins wash them clean and stew them in a pot with water boil them till they be very tender and then strain them through a course strainer season it with beaten ginger and sugar and give it a walm on the fire Yellow Tart Stuff TAke twelve yolks of eggs beat them with a quart of cream and bake them in a soft oven being baked strain them with some fine sugar rose-water musk ambergreece and a little sack or in place of baking boil the cream and eggs White Tart Stuff MAke the white Tart stuff with cream in all points as the yellow and the same seasoning Green Tart Stuff TAke spinage boild green pease green apricocks green plumbs quodled peaches quodled quodled green necturnes gooseberries quodled green sorrel and the juyce of green wheat To bake Apricocks green TAke young green apricocks so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your tart be ready then dry them and fill the tart with them and lay on good store of fine sugar close it up and bake it ice it scrape on sugar and serve it up To bake Mellacattons TAke and wipe them clean and put them in a pie made scollop wayes or in some other pretty work fill the pie and put them in whole with weight for weight in refined sugar close it up and bake it being baked ice it Sometimes for change adde to them some chips or bits of whole cinamon a few whole cloves and slic't ginger To preserve Apricocks or any Plumbs green TAke apricocks when they are so young and green that you may put a needle through stone and all but all other plumbs must be taken green and at the highest growth then put them in indifferent hot water to break them let them stand close covered in that hot water till a thin skin will come off with scraping all this while they will look yellow then put them into another skillet of hot water and let them stand covered until they turn to a perfect green then take them out weigh them take their weight in sugar and something more and so preserve them Clarifie the sugar with the white of an egg and some water To preserve Apricocks being ripe STone them then weigh them with sugar and take weight for weight pare them and strow on the sugar let them stand till the moisture of the apricocks hath wet the sugar and stands in a sirrup then set them on a soft fire not suffering them to boil till your sugar be all melted then boil them a pretty pace for half an hour still stirring them in the sirrup then set them by two hours and boil them again till your sirrup be thick and your apricocks look clear boil up the sirrup higher then take it off and being cold put in the apricocks into a gallipot or glass close them up with a clean paper and leather over all To preserve Peaches after the Venetian way TAke twenty young peaches part them in two and take out the stones then take as much sugar as they weigh and some rose-water put in the peaches and make a sirrup that it may stand and stick to your fingers let them boil softly a while then lay them in a dish and let them stand in the same two or three dayes then set your sirrup on the fire let it boil up and then put in the peaches and so preserve them To preserve Mellacattons STone them and parboil them in water then peel off the outward skin of them they will boil as long as a piece of beef and therefore you need not fear the breaking of them when they are boild tender make sirrup of them as you do of any other fruit and keep them all the year To preserve Cherries TAke a pound of the smallest cherries but let them be well coloured boil them tender in a pint of fair water then strain the liquor from the cherries and take two pound of other fair cherries stone them and put them in your preserving-pan with a laying of cherries and a laying of sugar then pour the sirrup of the other strained cherries over them and let them boil as fast as may be with a blazing fire that the sirrup may boil over them when you see that the sirrup is of a good colour something thick and begins to jelly set them a cooling and being cold pot them and so keep them all the year To preserve Damsins TAke damsins that are large and well coloured but not thorow ripe for then they will break pick them clean and wipe them one by one then weigh them and to every pound of damsins you must take a pound of Barbery sugar white and good dissolved in half a pint or more of fair water boil it almost to the height of a sirrup and then put in the damsins keeping them with a continual scumming and stirring so let them boil on a gentle fire till they be enough then take them off and keep them all the year To preserve Grapes as green as Grass TAke grapes very green stone them and cut them into little bunches then take the like quantity of refined sugar finely beaten and strow a row of sugar in your preserving pan and a lay of grapes upon it then strow on more sugar upon them put to them four or five spoonfulls of fair water and boil them up as fast as you can To preserve Barberries TAke barberries very fair and well coloured pick out the stones weigh them and to every ounce of barberries take three ounces of hard sugar half an ounce of pulp of barberries and an ounce of red rose water to dissolve the sugar boil it to a sirrup then put in the barberries and let them boil a quarter of an hour then take them up and
thick strain them and put them on a bottom of puff paste in a dish or short fine paste made of sugar fineflour cold butter and cold water and a cut cover of the sime paste bake it and ice it and cast bisket on it but before you lay on the iced cover stick it with raw barberries is the pulp or stuff To make a Pescod Dish in Puff paste TAke a pound of almonds and a quarter of a pound of sugar beat the almonds finely to a paste with some rose water then beat the sugar amongst them mingle some sweet butter with it and make this stuff up in puff paste like pescods bake them upon papers and being baked ice them with rose water butter and fine sugar In this fashion you may make pescod stuff of preserved quinces pippins pears or preserved plumbs in puff paste Made Dishes of Frogs in the Italian Fashion TAke the thighs and fry them in clarified butter then have slices of salt eels watered flayed boned boiled and cold slice them in thin slices and season both with pepper nutmeg and ginger lay butter on your paste and lay a rank of frog and a rank of eel some currans gooseberries or grapes raisins pine-apple seeds juyce of orange sugar and butter thus do three times close up your dish and being baked ice it Make your paste of almond milk flour butter yolks of eggs and sugar In the foresaid dish you may adde fryed onions yolks of hard eggs cheese-curds almond paste or grated cheese To make a made Dish of Marrow TAke the marrow of two or three marrow bones cut it into pieces like great square dice and put to it a penny manchet grated fine some slic't dates half a quarter of currans a little cream roasted wardens pippins or quinces slic't and two or three yolks of raw eggs season them with cinamon ginger and sugar and mingle all together A made Dish of Rice in Puff Paste BOil your rice in fair water very tender scum it and being boild put it in a dish then put to it butter sugar nutmeg salt rose-water and the yolks of six or eight eggs put it in a dish of Puff-paste close it up and bake it being baked ice it and cast on red and white biskets and scraping sugar Sometimes for change you may adde boild currans and beaten cinamon and leave out nutmeg Otherwyes of Almond Paste and boild Rice MIX all together with some cream rose-water sugar-cinamon yolks of eggs salt some boild currans and butter close it up and bake it in Puff-paste ice it and cast on red and white biskets and scraping sugar Otherwayes a made Dish of Rice in Paste WAsh the rice clean and boil it in cream till it be somewhat thick then put it out into a dish and put to it some sugar butter six or eight yolks of eggs beaten cinamon slie't dates currans rose-water and salt mix all together and bake it in puff-paste or short paste being baked ice it and cast on biskets on it To make a made Dish of Rice Flour and Cream TAke half a pound of rice dust it and pick it clean then wash it dry it lay it abroad in a dish as thin as you can or dry in a temperate oven being well dried rub it and beat it in a mortar till it be as fine as flour then take a pint of good thick cream the whites of three new laid eggs well beaten together and a little rose-water set it on a soft fire and boil it till it be very thick then put it in a platter and let it stand till it be cold then slice it out like leach cast some bisket upon it and so serve it To make a made Dish of Rice Prunes and Raisins TAke a pound of prunes and as many raisins of the sun pick and wash them then boil them with water and wine of each a like quantity when you first set them on the fire put rice flour to them being tender boild strain them with half a pound of sugar and some rose-water then stir the stuff till it be thick like leach put it in a little earthen pan being cold slice it dish it and cast red and white biskets on it To make a made Dish of Blanchmanger TAke a pint of cream the whites of six new laid eggs and some sugar set them over a soft fire in a skillet and stir it continually till it be good and thick then strain it and being cold dish it on a puff-paste bottom with a cut cover and cast biskets on it A made Dish of Custard-stuff called an Artichock Dish BOil custard stuff in a clean scowred skillet stir it continually till it be somewhat thick then put it in a clean strainer and let it drain in a dish strain it with a little musk or ambergreece then bake a star of puff-paste on a paper being baked take it off the paper and put it in a dish for your stuff then have lozenges also ready baked of puff-paste stick it round with them and scrape on fine sugar A made Dish of Butter and Eggs. TAke the yolks of twenty four eggs and strain them with cinamon sugar and salt then put melted butter to them some fine minced pippins and minced citron put it on your dish of paste and put slices of citron round about it bar it with puff-paste and the bottom also or short paste in the bottom To make a made Dish of Curds TAke some very tender curds wring the whey from them very well then put to them two raw eggs currans sweet butter rose-water cinamon sugar and mingle all together then make a fine paste with flour yolks of eggs rose-water and other water sugar saffron and butter wrought up cold bake it either in this paste or in puff-paste being baked ice it with rose-water sugar and butter To make Paste of Violets Cowslips Burrage Bugloss Rosemary Flowers c. TAke any of these flowers pick the best of them and stamp them in a stone mortar then take double refined sugar and boil it to a candy height with as much rose-water as will melt it stir it continually in the boiling and being boild thick cast it into lumps upon a pie plate when it is cold box them and keep them all the year in a stove To make the Portingal Tarts for Banquetting TAke a pound of marchpane Paste being finely beaten and put into it a grain of musk six spoonfuls of rose-water and the weight of a groat of Oris Powder boil all on a chafing-dish of coals till it be something stiff then take the whites of two eggs beaten to froath put them into it and boil it again a little let it stand till it be cold mould it and roul it out thin then take a pound more of almond paste unboiled and put to it four ounces of caraway seed a grain of musk and three drops of oyl of lemons roul the paste into small rouls as big as walnuts and lap
sprigs of rosemary let it stand two or three hours in steep then put some double refined sugar to it and strain it into a bason beat it till it froath and bubble and as the froath riseth take it off with a spoon and lay it in the dish you serve it up in To make a Jelly of Almond as white as Snow TAke a pound of almonds steep them in cold water six hours and blanch them into cold water then make a decoction of half a pound of isingglass with two quarts of white wine and the juyce of two lemons boil it till half be wasted then let it cool and strain it mingle it with the almonds and strain them with a pound of double refined sugar and the juyce of two lemons turn it into colours red white or yellow and put it into egg shells or orange-peels and serve them on a pie plate upon a dish To make Almond Cream TAke half a pound of almond paste beaten with rose-water and strain it with a quart of cream put it in a skillet with a stick of cinamon and boil it stir it continually and when it is boiled thick put sugar to it and serve it up cold To make Almond Cream otherwayes Take thick almond milk made with fair spring water and boil it a little then take it from the fire and put to it a little salt and vinegar cast it into a clean strainer and hang it upon a pin over a dish then being finely drained take it down and put it in a dish put to it some fine beaten sugar and a little sack muskedine or white wine dish it on a silver dish and strow on red biskets Otherwayes Take a quart of cream boil it over night then in the morning have half a pound of almonds blanched and fine beaten strain them with the cream and put to it a quarter of a pound of double refined sugar a little rose-water a little fine ginger and cinamon finely searced and mixed all together dish it in a clean silver dish with fine carved sippets round about it To make an Almond Cheese TAke almonds being beaten as fine as marchpane paste then make a sack posset with cream and sack mingle the curd of the posset with almond paste and set it on a chafing-dish of coals put some double refined sugar to it and some rose-water then fashion it on a pie-plate like a fresh cheese put it in a dish put a little cream to it scrape sugar on it and being cold serve it up To make an excellent Cream TAke a quart of cream and set it a boiling with a large mace or two whilest it is boiling cut some thin sippets and lay them in a fine clean dish then have seven or eight yolks of eggs strained with rose-water put some sugar to them then take the cream from the fire put in the eggs and stir all together then pour it on the slices of fine manchet and being cold scrape on sugar and so serve it To make Cream otherwayes Take a quart of cream and boil it with four or five large maces and a stick of whole cinamon when it hath boiled a little while have seven or eight yolks of eggs dissolved with a little cream take the cream from the fire and put in the eggs stir them well into the boiled cream and put it in a clean dish take out the spices and when it is cold stick it with those maces and cinamon Thus you may do with the whites of the eggs with cream To make Cast Cream TAke a quart of cream a pint of new milk and the whites of six eggs strain them together and boil it in the boiling stir it continually till it be thick then put to it some verjuyce and put it into a strainer hang it on a nail or pin to drain the whey from it then strain it put some sugar to it and rose-water dish it in a fair dish and strow on some preserved pine-kernels or candied pistaches In this fashion you may do it of the yolks of eggs To make Clouted Cream TAke three gallons of new milk and set it on the fire in a clean scowred brass pan or kettle till it boils then make a hole in the middle of the milk and take three pints of good cream and put into the hole as it boileth boil it together half an hour then divide it into four milk-pans and let it cool two dayes if the weather be not too hot then take it up with a slice or scummer put it in a dish and sprinkle it with rose water lay one clod upon another and scrape on sugar To make clouted Cream otherwayes extraordinary TAke four gallons of new milk from the Cow set it over the fire in a clean scowred pan or kettle to scald ready to boil strain it through a clean strainer and put it into several pans to cool then take the cream some six hours after and put it in the dish you mean to serve it in season it with rose water sugar and musk put some raw cream to it and some snow cream on that To make clouted Cream otherwayes TAke a gallon of new milk from the Cow two quarts of cream and twelve spoonfulls of rose water put these together in a large milk pan and set it upon a fire of charcoal well kindled you must be sure the fire be not too hot and let it stand a day and a night then take it off and dish it with a slice or scummer let no milk be in it and being disht and cut in fine little pieces scrape sugar on it To make a very good Cream WHen you churm butter take out half a pint of cream just as it begins to turn to butter that is when it is a little frothy then boil a quart of good thick and new cream season it with sugar and a little rose water when it is quite cold mingle it very well with that you take out of the churm and so dish it To make a Sack Cream TAke a quart of cream and set it on the fire when it is boiled drop in six or eight drops of sack and stir it well to keep it from curding then season it with sugar and strong water To make Cabidge Cream SEt six quarts of new milk on the fire and when it boils empty it into ten or twelve earthen pans or bouls as fast as you can without frothing set them where they may come and when they are little cold gather the cream that is on the top with your hand rumpling it together and lay it on a plate when you have laid three or four layings on one another wet a feather in rose water and musk and stroak over it then searce a little grated nutmeg and fine sugar and if you please beat some musk and ambergreece in it and lay three or four layes more on as before thus do till you have off all the cream in the bouls then put all the milk
to boil again and when it boils set it as you did before in bouls and so use it in like manner it will yield four or five times seething which you must use as before that it may lie round and high like a cabidge or let one of the first bouls stand because the cream may be thick and most crumpled take that up last to lay on uppermost and when you serve it up searse or scrape sugar on it this must be made over night for dinner or in the morning for supper To make Stone Cream TAke a quart of cream two or three blades of large mace two or three little sticks of cinamon and six spoonfulls of rose water season it sweet with sugar and boil it till it taste well of the spice then dish it and stir it till it be as cold as milk from the Cow then put in a little runnet and stir it together let it stand and cool and serve it to the table To make Whipt Cream TAke a whisk or a rod and beat it up thick in a boul or large bason till it be as thick as the cream that comes of the top of a churm then lay fine linnen clouts on saucers being wet lay on the cream and let it rest two or three hours then turn them into a fine silver dish put raw cream to them and scrape on sugar To make Rice Cream TAke a quart of cream two handfulls of rice flour and a quarter of a pound of sugar mingle the flour and sugar very well together and put it in the cream then beat the yolk of an egg with a little rose water put it to the cream and stir them all together set it over a quick fire keeping it continually stirring till it be as thick as pap To make another rare Cream TAke a pound of almond paste fine beaten with rose water mingle it with a quart of cream six eggs a little sack half a pound of sugar and some beaten nutmeg strain them and put them in a clean scowred skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it with juyce of orange sugar and stick it full of candied pistaches To make a white Leach of Cream TAke a quart of cream twelve sponfulls of rose water two grains of musk two drops of oyl of mace or two large maces boil them with half a pound of sugar and half a pound of the whitest isingglass being first steeped and washed clean then run it through your jelly bag into a dish when it is cold slice it into chequer work and serve it on a plate This is the best way to make leach To make other Leach with Almonds TAke two ounces of isingglass lay it two hours in fair water then boil it in clear spring water and being well disgested set it to cool then have a pound of almonds beaten very fine with rose water strain them with a pint of new milk and put in some mace and slic't ginger boil them till it taste well of the spices then put into it the disgested isingglass some sugar and a little rose water give it a walm over the fire and run it through a strainer into dishes and slice it into dishes To make a Cream in the Italian fashion to eat cold TAke twenty yolks of eggs and two quarts of cream strain it with a little salt saffron rose water juyce of orange a little white wine and a pound of fine sugar then bake it in a deep dish with-some fine cinamon and some candied pistaches stuck on it and when it is baked white muskedines Thus you may do with the whites of the eggs and put in no spices To make Pyramidis Cream TAke a quart of water and six ounces of harts-horn put it into a bottle with gum-dragon and gum arabick of each as much as a walnut put them all into the bottle which must be so big as will hold a pint more for if it be full it will break stop it very close with a cork and tye a cloth over it put the bottle in the beef pot or boil it in a pot with water let it boil three hours then take as much cream as there is jelly and half a pound of almonds well beaten with rose water mingle the cream and the almonds together strain it then put the jelly when it is cold into a silver bason and the cream to it sweeten it as you please and put in two or three grains of musk and ambergreece set it over the fire and stir it continually till it be seething hot but let it not boil then put it in an old fashioned drinking glass and let it stand till it be cold when you will use it put the glass in some warm water and whelm it in a dish then take pistaches boild in white wine and sugar stick it all over and serve it in with cream French Barley Cream TAke a porringer full of French perle barley boil it in eight or nine several waters very tender then put it in a quart of cream with some large mace and whole cinamon boil it a little a quarter of an hour then have two pound of almonds blanched and beaten fine with rose water put to them some sugar and strain the almonds with some cold cream then put all over the fire and stir it till it be ready to boil take it off the fire still stirring it till it be half cold then put to it two spoonfulls of sack or white wine and a little salt and serve it in a dish cold To make Cheesecakes LEt your paste be very good either puff-paste or cold butter paste with sugar mixed with it then the whey being dryed very well from the cheese curds which must be made of new milk or better beat them in a mortar or tray with a quarter of a pound of butter to every pottle of curds a good quantity of rose water three grains of ambergreece or musk prepared the trumbs of a small manchet rubbed through a cullender the yolks of ten eggs a grated nutmeg a little salt and good store of sugar mix all these well together with a little cream but do not make them too soft instead of bread you may take almonds which are much better bake them in a quick oven and let them not stand too long in lest they should be too dry To make Cheesecakes otherwayes MAke the crust of milk and butter boiled together put into the flour and made up pretty stiff to a pottle of fine flour take half a pound of butter then take a fresh cheese made of morning milk and a pint of cream put it to the new milk and set the cheese with some runnet when it is come put it in a cheese cloth and press it from the whay stamp in the curds a grated fine small manchet some cloves and mace a pound and a half of well washed and picked currans the yolks of eight
eggs some rose water salt half a pound of refined white sugar and a nutmeg or two work all these materials well together with a quarter of a pound of good sweet butter and some cream but make it not too soft and make your cheesecakes according to these forms To make Cheesecakes otherwayes MAke the paste of a pottle of flour half a pound of butter as much ale barm as two egg shells will hold and a little saffron made into fine pouder and put into the flour melt the butter in milk and make up the paste then take the curds of a gallon of new milk cheese and a pint of cream drain the whey very well from it pound it in a mortar then mix with it half a pound of sugar a pound of well washed and picked currans a grated nutmeg some fine beaten cinamon salt rose water a little saffron made into fine pouder and some eight yolks of eggs work it up very stiff with some butter and a little cream Otherwayes Take six quarts of new milk run it pretty cold and when it is tender come drain from it the whey and hang it up in a strainer press the whey from it and beat it in a mortar till it be like butter then strain it through a strainer and mingle it with a pound of butter with your hand then beat a pound of almonds with rose water till they be as fine as the curds put to them the yolks of twenty eggs a quart of cream two grated nutmegs and a pound and a half of sugar when the coffins are ready to be set into the oven then mingle them together and let them bake half an hour the paste must be made of milk and butter warmed together dry the coffins as you do for a custard make the paste very stiff and make them into works To make Cheesecakes without Milk TAke twelve eggs take away six whites and beat them very well then take a quart of cream and boil it with mace take it off the fire put in the eggs and stir them well together then set it on the fire again and let it boil till it curds then set it off and put to it a good quantity of sugar some grated nutmeg and beaten mace then dissolve musk and ambergreece in rosewater three or four spoonfuls of grated bread with half a pound of almonds beat small a little cream and some currans then make the paste for them of flour sugar cream and butter bake them in a milde oven a quarter of an hour will bake them Make them according to this form Cheesecakes otherwayes FOr the paste take a pottle of flour half a pound of butter and the white of an egg work it well into the flour with the butter then put a little cold water to it and work it up stiff then take a pottle of cream half a pound of sugar and a pound of currans boild before you put them in a whole nutmeg grated and a little pepper fine beaten boil these gently and stir it continually with twenty eggs well beaten amongst the cream being boild and cold fill the cheesecakes To make Cheesecakes otherwayes TAke eighteen eggs and beat them very well beat some flour amongst them to make them pretty thick then have a pottle of cream and boil it being boiled put in your eggs flour anst half a pound of butter some cinamon salt boild currans and sugar set them over the fire and boil it pretty thick being cold fill them and bake them make the crust as beforesaid To make Cheesecakes in the Italian Fashion TAke four pound of good fat Holland cheese and six pound of good fresh cheese-curd of a morning milk cheese or better beat them in a stone or wooden mortar then put sugar to them and two pound of well washed currans twelve eggs whites and all being first well beaten a pound of sugar some cream half an ounce of cinamon a quarter of an ounce of mace and a little saffron mix them well together and fill your talmouse or cheesecakes pasty wayes in good cold butter paste sometimes use beaten almonds amongst it and some pistaches whole being baked ice them with yolks of eggs rose-water and sugar cast on red and white biskets and serve them up hot Cheesecakes in the Italian Fashion otherwayes TAke a pound of pistaches stamped with two pound of morning milk cheese curd fresh made three ounces of elder-flowers ten eggs a pound of sugar a pound of butter and a pottle of flour strain these in a course strainer and put them in short or puff-paste To make Cheeesecakes otherwayes TAke a good morning milk cheese or better of some eight pound weight stamp it in a mortar and beat a pound of butter amongst it and a pound of sugar then mix with it beaten mace two pound of cutrans well picked and washed a penny manchet grated or a pound of almonds blanched and beaten fine with rose-water and some salt then boil some cream and thicken it with six or eight yolks of eggs mixed with the other things work them well together and fill the cheesecakes make the curd not too soft and make the paste of cold butter and water according to these forms To make a Triffel TAke a quart of the best and thickest cream set it on the fire in clean skillet and put to it whole mace cinamon and sugar boil it well in the cream before you put in the sugar then your cream being well boiled pour it into a fine silver piece or dish and take out the spices let it cool till it be no more then blood warm then put in a spoonful of good runnet and set it well together being cold scrape sugar on it and trim the dish sides finely To make fresh Cheese and Cream TAke a pottle of milk as it comes from the cow and a pint of cream put to it a spoonful of runnet and let it stand two hours then stir it up and put it in a fine cloth let the whey drain from it and put the curd into a bowl-dish or bason then put to it the yolk of an egg a spoonful of rose-water some salt sugar and a little nutmeg finely beaten put it to the cheese in the cheese fat on a fine cloth scrape on sugar and serve it on a plate in a dish Thus you may make fresh cheese and cream in the French Fashion called Jonches or rush cheese being put in a mould of rushes tied at both ends and being dished put cream to it To make a Posset TAke the yolks of twenty eggs then have a pottle of good thick sweet cream boil it with good store of whole cinamon and stir it continually on a good fire then strain the eggs with a little raw cream when the cream is well boiled and tasteth of the spice take it off the fire put in the eggs and stir them well in the cream being pretty thick have some sack in a posset pot or deep
silver bason half a pound of double refined sugar and some fine grated nutmeg warm it in the bason and pour in the cream and eggs the cinamon being taken out pour it as high as you can hold the skillet let it spatter in the bason to make it froth it will make a most excellent posset then have loaf sugar finely beaten and strow on it good store To the curd you may adde some fine grated manchet some claret or white wine or ale onely To make a Posset otherwayes TAke two quarts of new cream a quarter of an ounce of whole cinamon and two nutmegs quartered boil it till it taste well of the spice and keep it alwayes stirring or it will burn too then take the yolks of fourteen or fifteen eggs beaten well together with a little cold cream put them to the cream on the fire and stir it till it begin to boil then take it off and sweeten it with sugar and stir on till it be pretty cool then take a pint and a quarter of sack sweeten that also and set it on the fire till it be ready to boil then put it in a fine clean scowred bason or posset pot and pour the cream into it elevating your hand to make it froth which is the grace of your posset if you put it through a tunnel or a cullender it is held the more exquisite way To make Sack Posset otherwayes TAke two quarts of pure good cream and a quarter of a pound of the best almonds stamped with some rose water or cream strain them with the cream and boil with it amber and musk then take a pint of sack into a bason and set it on a chafing-dish till it be blood warm then take the yolks of twelve eggs with four whites beat them very well together and so put the eggs into the sack make it good and hot then stir all together in the bason let the cream cool a little before you put it into the sack and stir all together over the coals till it be as thick as you would have it then take some amber and musk grinde it small with sugar and strew it on the top of the posset it will give it a most delicate and pleasant taste Sack Posset otherwayes TAke eight eggs whites and yolks beat them well together and strain them into a quart of cream season them with nutmeg and sugar and put to them a pint of sack stir them all together and put it into your bason set it in the oven no hotter then for a custard and let it stand two hours To make a Sack Posset without Milk or Cream TAke eighteen eggs whites and all take out the cocktreads and beat them very well then take a pint of sack and a quart of ale boil'd scum it and put into it three quarters of a pound of sugar and half a nutmeg let it boil a little together then take it off the fire stirring the eggs still put into them two or three ladlefulls of drink then mingle all together set it on the fire and keep it stirring till you finde it thick then serve it up Other Posset TAke a quart of cream and a quarter of a nutmeg in it set it on the fire and let it boil a little as it is boiling take a pot or bason that you make the posset in and put in three spoonfulls of sack and some eight spoonfulls of ale sweeten it with sugar then set it over the coals to warm a little while being warmed take it off and let it stand till it be almost cold then put it into the pot or bason stir it a little and let it stand to simper over the fire an hour or more the longer the better An excellent Sillabub FIll your Sillabub pot half full with sider good store of sugar and a little nutmeg stir it well together and put in as much thick cream by two or three spoonfulls at a time as hard as you can as though you milkt it in then stir it together very softly once about and let it stand two hours before you eat it for the standing makes the curd To make a White Pot. TAke a quart of good thick cream boil it with three or four blades of large mace and some whole cinamon then take four whites of eggs and beat them very well when the cream boils up put them in and cake them off the fire keeping them stirring a little while and put in so me sugar then take five or six pippins pare and slice them then put in a pint of claret wine some raisins of the sun some sugar beaten cinamon and beaten ginger boil the pippins to pap then cut some sippets very thin and dry them before the fire when the apples and cream are boild and cold take half the sippets and lay them in a dish lay half the apples on them then lay on the rest of the sippets and apples as you did before then pour on the rest of the cream and bake it in the oven as a custard and serve it with scraping sugar Bake these in paste in dish or pan or make the paste as you would do for a custard make it three inches high and in the forms following Otherwayes to make a White pot TAke a quart of sweet cream boil it and put to it two ounces of picked rice some beaten mace ginger cinamon and sugar let these steep in it till it be cold and strain into it eight yolks of eggs and but two whites then put in two ounces of clean washed and picked currans and some salt stir all well together and bake it in paste earthen pan dish or deep bason being baked trim it with some sugar and comfits of orange cinamon or white biskets To make a Wasseb TAke muskedine or ale and set it on the fire to warm then boil a quart of cream and two or three whole cloves then have the yolks of three or four eggs dissolved with a little cream the cream being well boiled with the spices put in the eggs and stir them well together then have sops or sippets of fine manchet or french bread put them in a bason and pour in the warm wine with some sugar and thick cream on that stick it with blanched almonds and cast on cinamon ginger and sugar or wafers sugar plate or comfits To make a Norfolk Fool. TAke a quart of good thick sweet cream and set it a boiling in a clean scowred skillet with some large mace and whole cinamon having boiled a walm or two take the yolks of five or six eggs dissolved and put to it being taken from the fire then take out the cinamon and mace the cream being pretty thick slice a fine manchet into thin slices as much as will cover the bottom of the dish pour on the cream on them and more bread some two or three times till the dish be full then trim the dish side with fine carved sippets and stick it with
slic't dates scrape on sugar and cast on red and white biskets To make Pap. TAke milk and flour strain them and set it over the fire till it boil being boiled take it off and let it cool then take the yolks of eggs strain them and put it in the milk with some salt set it again on the embers and stir it till it be thick and stew leasurely then put it in a clean scowred dish and serve it for pottage or in paste adde to it sugar and rose water To make Blamanger TAke a capon being boild or roasted and mince it small then have a pound of blanched almonds beaten to a paste and beat the minced capon amongst it with some rose water mingle it with some cream ten whites of eggs and grated manchet strain all the foresaid things with some salt sugar and a little musk boil them in a pan or broad skillet clean scowred as thick as pap in the boiling stir it continually being boiled strain it again and serve it in paste in these forms or made dishes with paste royal To make your paste for these forms take to a quart of flour a quarter of a pound of butter and the yolks of four eggs boil your butter in fair water and put the yolks of the eggs on one side of your dish make up your paste quick not too dry and make it stiff Otherwayes Take to a quart of fine flour a quarter of a pound of butter a quarter of a pound of sugar a little saffron rose water a little beaten cinamon and the yolk of an egg or two work up all cold together with a little almond milk Blamanger otherwayes TAke a boild or rost capon and being cold take off the skin mince it and beat it in a mortar with some almond paste then mix it with some capon broth and crumbs of fine manchet strained together with some rose-water salt and sugar boil it to a good thickness then put it into paste of the former forms of an inch high or in dishes with paste royal the paste being first baked In this manner you may make Blamanger of a pike Otherwayes Boil or roste a capon mince it and stamp it with almond paste and strain it either with capon broth cream goats milk or other milk strain them with some rice flour sugar and rose water boil it in a pan like pap with a little musk and stir it continually in the boiling then put it in the forms of paste as aforesaid Sometimes use for change pine apple seeds and currans other times put in dates cinamon saffron figs and raisins being minced together put them in as it boils with a little sack To make Blamanger otherwayes TAke half a pound of fine searsed rice flour and put to it a quart of morning milk strain them through a strainer into a broad skillet and set it on a sost fire stir it with a broad stick and when it is a little thick take it from the fire then put in a quartern of rose water set it to the fire again and stir it well in the stirring beat it with the stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter when it is cold lay three slices in a dish and scrape on sugar Blamanger otherwayes TAke a capon or a pike and boil it in fair water very tender then take the pulp of either of them and chap it small then take a pound of blanched almonds beat to a paste beat the pulp and the almonds together and put to them a quart of cream the whites of ten eggs and the crumbs of a fine manchet mingle all together and strain them with some sugar and salt put them in a clean broad stew pan and set them over the fire stir it and boil it thick being boiled put it into a platter till it be cold strain it again with a little rose water and serve it with sugar Otherwayes Blanch some almonds and beat them very fine to a paste with the boild pulp of a pike or capon and crumbs of fine manchet strain all together with sugar and boil it to the thickness of an apple moise then let it cool strain it again with a little rose water and so serve it To make Blamanger in the Italian fashion BOil a capon in water and salt very tender or all to mash then beat almonds and strain them with your capon broth rice flour sugar and rose water boil it like pap and serve it in this form sometimes in place of broth use cream Section 13. Or The first Section for Dressing of Fish Shewing the most wayes and the most excellent for Dressing of Carps either Boiled Stewed Broiled Rosted or Baked c. To boil a Carp in Corbolion TAke as much wine as water and a good handfull of salt when it boils draw the carp and put it in the liquor boil it with a continual quick fire and being boiled dish it up in a very clean dish with sippets round about it and slic't lemon make the sauce of sweet butter beaten up with slic't lemon and grared nutmeg garnish the dish with beaten ginger To boil a Carp the best way to be eaten hot TAke a special male carp of eighteen inches draw it wash out the blood and lay it in a tray then put to it some wine vinegar and salt put the milt to it the gall being taken from it then have three quarts of white wine or claret a quart of white wine vinegar and five pints of fair water or as much as will cover it put the wine water and vinegar in a fair scowred pan or kettle with a handfull of salt a quarter of an ounce of large mace half a quartern of whole cloves three sliced nutmegs six races of ginger pared and sliced a quarter of an ounce of pepper four or five great onions whole or sliced then make a faggot of sweet herbs of the tops of streight sprigs of rosemary seven or eight bay leaves six tops of sweet marjoram as much of the streight tops of time winter-savory and parsley being well bound up put them into the kettle with the spices and some orange and lemon peels make them boil a pace before you put in the carp and boil it up quick with a strong fire being finely boild and crisp dish it in a large clean scowred dish lay on the herbs and spices on the carp with slic't lemons and lemon peels put some of the broth to it and run it over with beaten butter put fine carved sippets round about it and garnish the dish with fine searsed manchet Or you may make sauce for it onely with butter beat up thick with slices of lemon some of the liquor and an anchove or two and garnish the dish with beaten ginger Or take three or four anchoves and dissolve them in some white wine put them in a pipkin
cover it and wash off the blood take out the pike and put to the wine in the dish three or four slic't onions four blades of large mace gross pepper and salt when it boils put in the pike cover it close and being stewed down dish it up in a clean scowred dish with carved sippets round about it pour on the broth it was stewed in all over it with the spices and onions and put some slic't lemon over all with some lemon-peel run it over with beaten butter and garnish the dish with dry grated manchet Thus you may also stew it with the scales on or off Sometimes for change use horse-radish To stew a Pike otherwayes in the City Fashion TAke a pike splat it and lay it in a dish when the blood is clean washed out put to it as much white wine as will cover it and set it a stewing when it boils put in the fish scum it and put to it some large mace whole cinamon and some salt being finely stewed dish it on sippets finely carved Then thick the broth with two or three egg yolks some thick cream sugar and beaten butter give it a walm and pour it on the pike with some boild currans and boild prunes laid all over it as also mace cinamon some knots of barberries and slic't lemon garnish the dish with the same garnish and scrape on fine sugar In this way you may do Carp Bream Barbel Chevin Rochet Gurnet Conger Tench Pearch Bace or Mullet To hash a Pike SCale and bone it then mince it with a good fresh eel being also boned and fleyed put to it some sweet herbs fine stripped and minced small beaten nutmeg mace ginger pepper and salt stew it in a dish with a little white wine and sweet butter being well stewed serve it on fine carved sippets lay on some great stewed oysters some fried in batter some green with juice of spinage other yellow with saffron garnish the dish with them and run it over with beaten butter To souce a Pike DRaw and wash it clean from the blood and slime then boil it in fair water and falt when the liquor boils put it to it and boil it leasurely simpering season it pretty savoury of the salt boil it not too much nor in more water then will but just cover it If you intend to keep it long put as much white wine as water of both as much as will cover the fish some wine vinegar slic't ginger large mace cloves and some salt when it boils put in the fish spices and some lemon-peel boil it up quick but not too much then take it up into a tray and boil down the liquor to a jelly lay on some slic't lemon on it pour on the liquor and cover it up close when you serve it in jelly dish and melt some of the jelly and run it all over garnish it with bunches of barberries and slic't lemon Or being soust and not jellyed serve it with fennil and parsley When you serve it you may lay round the dish divers small fishes as Tench Pearch Gurnet Chevin Roach Smelts c. and run them over with jelly To souce and jelly Pike Eel Tench Salmon Conger c. SCale the foresaid fishes being scaled cleansed and boned then season them with nutmeg and salt or no spice at all roul them up and binde them like brawn being first rouled in a clean white cloth close bound up round it boil them in water white wine and salt but first let the pan or vessel boil put it in and scum it then put in some large mace and slic't ginger If you will onely souce them boil them not down so much to jelly them put to them some isingglass and serve them in collers whole standing in the jelly Otherwayes to souce and jelly the foresaid Fishes MAke jelly of three tenches three perches and two carps scale them wash out the blood and soak them in fair water three or four hours leave no fat on them then put them into a large pipkin with as much fair spring water as will cover them or as many pints as pounds of fish put to it some isingglass and boil it close covered till two parts and a half be wasted then take it off and strain it let it cool and being cold take off the fat on the top pare the bottom and put the jelly into three pipkins put three quarts of white wine to them and a pound and a half of double refined sugar into each pipkin then to make one red put a quarter of an ounce of whole cinamon two races of ginger two nutmegs two or three cloves and a little piece of turnsole dried the dust rubbed out and steeped in some claret wine put some of the wine into the jelly To make another yellow put a little saffron water nutmeg as much cinamon as to the red jelly and a race of ginger sliced To the white put three blades of large mace a race of ginger slic't then set the jelly on the fire till it be melted then have fifteen whites of eggs beaten and four pound and a half of refined sugar beat it amongst the eggs being first beaten to fine powder then divide the sugar and eggs equally into the three foresaid pipkins stir it amongst the sugar very well set them on the fire to stew but not to boil up till you are ready to run it let each pipkin cool a little before you run it put a rosemary branch in each bag and wet the top of your bags wring them before you run them and being run put some into orange rinds some into scollop shells or lemon rindes in halves some into egg shells or muskle shells or in moulds for Jellies Or you may make four colours and mix some of the jelly with almond milk You may dish the foresaid jellies on a pie-plate on a great dish in four quarters and in the middle a lemon finely carved or cut into branches hung with jellies and orange-peels and almond jellies round about then lay on a quarter of the white jelly on one quarter of the plate another of red and another of amber jelly the other whiter on another quarter and about the out-side of the plate of all the colours one by another in the rindes of oranges and lemons and for the quarters four scollop shells of four several colours and dish it as the former Pike Jelly otherwayes TAke a good large pike draw it wash out the blood and cut it in pieces then boil it in a gallon or six quarts of fair spring water with half a pound of isingglass close covered being first clean scummed boil it on a soft fire till half be wasted then strain the stock or broth into a clean bason or earthen pan and being cold pare the bottom and top from the fat and dregs put it in a pipkin and set it over the fire melt it and put to it the juyce of eight or nine lemons
Alebury BOil bear or ale scum it and put in some mace and a bottom of a manchet boil it well then put in some sugar Buttered Beer TAke beer or ale and boil it then scum it and put to it some liquoras and anniseeds boil them well together then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer and some good butter strain your butter'd beer put it in the flaggon and brew it with the butter and eggs Buttered Beer or Ale otherwayes BOil beer or ale and scum it then have six eggs whites and all and beat them in a flaggon or quart pot with the shells some butter sugar and nutmeg put them together and being well brewed drink it when you go to bed Otherwayes Take three pints of beer or ale put five yolks of eggs to it strain them together and set it in a pewter pot to the fire put to it half a pound of sugar a penniworth of beaten nutmeg as much beaten cloves half an ounce of beaten ginger and bread it Panado's BOil fair water in a skillet put to it grated bread or cakes good store of currans mace and whole cinamon being almost boild and indifferent thick put in some sack or white wine sugar and some strained yolks of eggs Otherwayes with slic't bread water currans and mace and being well boild put to it some sugar white wine and butter To make a Compound Posset of Sack Claret White Wine Ale Beer or Juyce of Oranges c. TAke twenty yolks of eggs with a little cream strain them and set them by then have a clean scowred skillet and put into it a pottle of good sweet cream and a good quantity of whole cinamon set it a boiling on a soft charcoal fire and stir it continually the cream having a good taste of the cinamon put in the strained eggs and cream into your skillet stir them together and give them a walm then have some sack in a deep bason or posset-pot good store of fine sugar and some sliced nutmeg the sack and sugar being warm take out the cinamon and pour your eggs and cream very high into the bason that it may spatter in it then strow on loaf sugar To make a Posset simple BOil your milk in a clean scowred skillet and when it boils take it off and warm in the pot bowl or bason some sack claret beer ale or juyce of orange pour it into the drink but let not your milk be too hot for it will make the curd hard then sugar it Otherwayes Beat a good quantity of sorrel and strain it with any of the foresaid liquors or simply of its self then boil some milk in a clean scowred skillet being boild take it off and let it cool then put it to your drink but not too hot for it will make the curd tuff Possets of Herbs otherwayes TAke a fair scowred skillet put in some milk into it and some rosemary the rosemary being well boild in it take it out and have some ale or beer in a pot put to it the milk and sugar or none Thus of time cardus camomile mint or marigold flowers To make French Puffs TAke spinage time parsley endive savory and marigram chop or mince them small then have twenty eggs beaten with the herbs that the eggs may be green some nutmeg ginger cinamon and salt then cut a lemon in slices and dip it in batter fry it and put on a spoonful on every slice of lemon fry it finely in clarified butter and being fried strow on sack or claret and sugar Soops or butter'd Meats of Spinage TAke fine young spinage pick and wash it clean then have a skillet or pan of fair liquor on the fire and when it boils put in the spinage give it a walm or two and take it out into a cullender let it drain then mince it small and put it in a pipkin with some slic't dates butter white wine beaten cinamon salt sugar and some boild currans stew them well together and dish them on sippets finely carved and about it hard eggs in halves or quarters not too hard boild and scrape on sugar Soops of Carrots BEing boild cleanse stamp and season them in all points as before thus also potatoes skirrets parsnips turnips virginia artichocks onions or beets or fry any of the foresaid roots being boild and cleansed or peeled and floured and serve them with beaten butter and sugar Soops of Artichocks Potatoes Skirrets or Parsnips BEing boild and cleansed put to them yolks of hard eggs dates mace cinamon butter sugar white wine salt slic't lemon grapes gooseberries or barberries stew them together whole and being finely stewed serve them on carved sippets in a clean scowred dish and run it over with beaten butter and scraped sugar To butter Onions BEing peeled put them into boiling liquor and when they are boild drain them in a cullender and butter them whole with some boild currans butter sugar and beaten cinamon serve them on fine sippets scrape on sugar and run them over with beaten butter Otherwayes TAke apples and onions mince the onions and slice the apples put them in a pot but more apples then onions and bake them with houshold bread close up the pot with paste or paper when you use them butter them with butter sugar and boild currans serve them on sippets and scrape on sugar and cinamon Buttered Sparagus TAke two hundred of sparagus scrape the roots clean and wash them then take the heads of an hundred and lay them even binde them hard up into a bundle and so likewise of the other hundred then have a large skillet of fair water when it boils put them in and boil them up quick with some salt being boild drain them and serve them with beaten butter and salt about the dish or butter and vinegar Buttered Collyflowers HAve a skillet of fair water and when it boils put in the whole tops of the collyflowers the root being cut away put some salt to it and being fine and tender boild dish it whole in a dish with carved sippets round about it and serve it with beaten butter and water or juyce of orange and lemon Otherwayes Put them into boiling milk boil them tender and put to them a little mace and salt being finely boild serve them on carved sippets the yolk of an egg or two some boild raisins of the sun beaten butter and sugar To butter Quinces ROast or boil them then strain them with sugar and cinamon put some butter to them warm them together and serve them on fine carved sippets To butter Rice PIck the rice and sift it and when the liquor boils put it in and scum it boil it not too much then drain it butter it and serve it on fine carved sippets and scraping sugar onely or sugar and cinamon Butter wheat and French barley as you do rice but hull your wheat and barley wet the wheat and beat
in and if you please lay puff paste on it and scrape sugar on it and in it To make a bake Pudding otherwayes TAke a pint and a half of cream and a pound of butter set them on the fire till the butter be melted then take three or four eggs season it with nutmeg rose-water sugar and salt make it as thin as pancake batter butter the dish and baste it with a garnish of paste about it Otherwayes Take a penny loaf pare it slice it and put it into a quart of cream with a little rose-water break it very small then take four ounces of almond paste and put in eight eggs beaten the marrow of three or four marrow-bones three or four pippins slic't thin or what way you please mingle these together with a little ambergreece and butter then dish and bake it Otherwayes Take a quart of cream put thereto a pound of beef-suet minced small put it into the cream and season it with nutmeg cinamon and rose-water put to it eight eggs and but four whites and two grated manchets mingle them well together and put them in a butter'd dish bake it and being baked scrape on sugar and serve it To make Black Puddings TAke half the oatmeal pick it and take the blood while it is warm from the hog strain it and put it in the oatmeal as soon as you can let it stand all night then take the other part of the oatmeal pick it also and boil it in milk till it be tender and all the milk consumed then put it to the blood and stir it well together put in good store of beef or hog suet and season it with good pudding herbs salt pepper and fennil-seed fill not the guts too full and boil them To make Black Puddings otherwayes TAke the blood of the hog while it is warm put in some salt and when it is thorough cold put in the groats or oatmeal well picked let it stand soaking all night then put in the herbs which must be rosemary time pennyroyal savory and fennel make the blood soft with putting in some good cream until the blood look pale then beat four or five eggs whites and all and season it with cloves mace pepper fennil-seed and put good store of hogs fat or beef-suet to the stuff cut not the fat too small To make white Puddings an excellent way AFter the hogs humbles are tender boild take some of the lights with the heart and all the flesh about them picking from them all the sinnewy skins then chop the meat as small as you can and put to it a little of the liver very finely searced some grated nutmeg four or five yolks of eggs a pint of very good cream two or three spoonfuls of sack sugar cloves mace nutmeg cinamon carraway-seed a little rose-water good store of hogs fat and some salt roul it in rouls two hours before you go to fill them in the guts and lay the guts in steep in rose-water till you fill them Section 8. The rarest Wayes of making all manner of Souces and Jellies To souce a Brawn TAke a fat brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five collers of a side bone the hinder leg or else five collers will not be deep enough cut the collers an inch deeper in the belly then on the back for when the collers come to boiling they will shrink more in the belly then in the back make the collers very even when you binde them up not big at one end and little at the other but fill them equally and lay them again a soaking in fair water before you binde them up let them be well watered the space of two dayes and twice a day soak and scrape them in warm water then cast them in cold fair water before you roul them up in collers put them into white clouts or sowe them up with white tape Or bone him whole and cut him cross the flitches make but four or five collers in all and boil them in cloaths or binde them up with white tape then have your boiler ready make it boil and put in your collers of the biggest bulk first a quarter of an hour before the other lesser boil them at their first putting in the space of a hour with a quick fire and keep the boiler continually filled up with warm clean liquor scum off the fat clean still as it riseth after an hour let it boil leasurely and keep it still filled up to the brim being fine and tender boild that you may put a straw thorow it draw your fire and let your brawn rest till the next morning then being between hot and cold take it into moulds of deep hoops binde them about with packthred and being cold take them out and put them in souce-drink made of boild oatmeal ground or beaten and bran boild in fair water being cold strain it thorow a cullender into the tub or earthen pot put salt to it and close up the vessel close from the air Or you may make other souce-drink of whey and salt beaten together it will make your brawn look more white and better To make Pig Brawn TAke a white or red pig for a spotted is not so handsome take a good large fat one and being scalded and drawn bone it whole but first cut off the head and the hinder quarters and leave the bone in the hinder quarters the rest being boned cut it into two collers overthwart both the sides or bone the whole pig but onely the head then wash them in divers waters and let it soak in clean water two hours the blood being well soaked out take them and dry the collers in a clean cloth and season them in the inside with minced lemon-peel and salt role them up and put them into fine clean clouts but first make your collers very equal at both ends round and even binde them up at the ends and middle hard and close with packthred then let your pan boil and put in the collers boil them with water and salt and keep it filled up with warm water as you do the brawn scum off the fat clean and being tender boild put them in a whoop as deep as the coller binde it and frame it even being cold put it into your souce-drink made of whey and salt or oatmeal boild and strained then put them in a pipkin or little barrel and stop them close from the air When you serve it dish it on a dish and plate the two collers two quarters and head or make but two collers of the whole pig To garnish Brawn or Pig Brawn LEach your brawn and dish it on a plate in a fair clean dish then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froath or wet in water and sprinkled with flour or a sprig of rosemary gilt with gold the brawn spotted also
with some slic't horse-raddish gross pepper some of the carp liquor and some stewed oyster liquor or stewed oysters large mace and a whole onion or two the sauce being well stewed dissolve the yolks of three or four eggs with some of the sauce and give it a walm or two pour it on the carp with some beaten butter the stewed oysters and slic't lemon barberries or grapes Otherwayes Dissolve three or four anchoves with a little grated bread and nutmeg and give it a walm in some of the broth the carp was boiled in beat it up thick with some butter and a clove of garlick and pour it on the carp Or make sauce with beaten butter grape verjuyce white wine slic't lemon juyee of oranges juyee of sorrel or white wine vinegar Or otherwayes take white or claret wine put it in a pipkin with some pared or sliced ginger large mace dates quartered a pint of great oysters with the liquor a little vinegar and salt boil these a quarter of an hour then mince a handfull of parsley and some sweet herbs boil it as much longer till half be consumed then beat up the sauce with half a pound of butter and a slic't lemon and pour it on the carp Sometimes for the foresaid carp use grapes barberries gooseberries and horse-raddish c. To make a Bisque of Carps TAke twelve handsome male carps and one larger then the rest take out all the milts and flea the twelve small carps cut off their heads take out their tongues and take the fish from the bones then take twelve large oysters and three or four yolks of hard eggs minced altogether season it with cloves mace and salt make thereof a stiff fearce adde thereto the yolks of four or five eggs to binde and fashion it into balls or rolls as you please lay them into a deep dish or earthen pan and put thereto twenty or thirty great oysters two or three anchoves the milts and tongues of the twelve carps half a pound of fresh butter the liquor of the oysters the juyce of a lemon or two a little white wine some of the corbolion wherein the great carp is boild and a whole onion so set them a stewing on a soft fire and make a soop therewith For the great carp you must scald draw him and lay him for half an hour with the other carps heads in a deep pan with as much white wine vinegar as will cover and serve to boil him and the other heads in then put therein pepper whole mace a race of ginger slic't nutmeg salt sweet herbs an onion or two slic't and a lemon when you have boiled the carps pour the liquor with the spices into the kettle wherein you boil him when it boils put in the carp and let it not boil too fast for breaking after the carp hath boild a while put in the heads and being boiled take off the liquor and let the carps and the heads keep warm in the kettle till you go to dish them When you dress the bisk take a large silver dish set it on the fire lay therein slices of French bread and steep it with a ladle full of the corbolion then take up the great carp and lay him in the midst of the dish range the twelve heads about the carp then lay the fearse of the carp lay that into the oysters milts and tongues and pour on the liquor wherein the fearse was boild wring in the juyce of a lemon and two oranges and serve it very hot to the table To make a Bisk with Carps and other several Fishes MAke the Corbolion for the Bisk of some jacks or small carps boild in half white wine and fair spring water some cloves salt and mace boil it down to a jelly strain it and keep it warm for to scald the bisk then take four carps four tenches four peaches two pikes two eels flayed and drawn the carps being scalded drawn and cut into quarters the tenches scalded and left whole also the pearches and the pikes all finely scalded cleansed and cut into twelve pieces three of each side then put them into a large stew pan with three quarts of claret wine an ounce of large mace a quarter of an ounce of coves half an ounce of pepper a quarter of an ounce of ginger pared and slic't sweet herbs chopped small as stripped time savory sweet marjoram parsley rosemary three or four bay leaves salt chesnuts pistaches five or six great onions and stew all together on a quick fire Then stew a pottle of oysters the greatest you can get parboil them in their own liquor cleanse them from the dregs and wash them in warm water from the grounds and shells put them into a pipkin with three or four great onions peeled then take large mace and a little of their own liquor or a little wine vinegar or white wine Next take twelve flounders being drawn and cleansed from the guts fry them in clarified butter with a hundred of large smelts being fryed stew them in a stew pan with some claret wine grated nutmeg slic't orange butter and salt Then have a hundred of prawns boiled picked and buttered or fryed Next bottoms of artichocks boiled blanched and put in beaten butter grated nutmeg salt white wine skirrets and sparagus in the soresaid sauce Then mince a pike and an eel cleanse them and season them with cloves mace pepper salt some sweet herbs minced some pistaches barberries grapes or gooseberries some grated manchet and yolks of raw eggs mingle all the foresaid things together and make it into balls or force some cabbidge lettice and bake the balls in an oven being baked stick the balls with pine-apple seeds and pistaches as also the lettice Then all the foresaid things being made ready have a large clean scowred dish with large sops of French bread lay the carps upon them and between them some tench pearch pike and eels and the stewed oysters all over the other fish then the fryed flounders and smelts over the oysters then the balls and lettice stuck with pistaches the artichocks skirrets sparagus buttered prawns yolks of hard eggs large mace fryed smelts grapes slic't lemon oranges red beets or poungarnets broth it with the leer that was made for it and run it over with beaten butter The best way to Stew a Carp DRess the carp and take out the milt put it in a dish with the carp and take out the gall save the blood and scotch the carp on the back with your knife if the carp be eighteen inches take a quart of claret or white wine four or five blades of large mace ten cloves two good races of ginger slic't two slic't nutmegs and a few sweet herbs as the tops of sweet marjoram time savory and parsley chopped very small four great onions whole three or four bay leaves and some salt stew them all together in a stew pan or clean scowred kettle with the wine when the pan boils put in
the carp with a quarter of a pound of good sweet butter boil it on a quick fire of charcoal and being well stewed down dish it in a clean large dish pour on the sauce on it with the spices lay on slic't lemon and lemon-peel or barberries grapes or gooseberries and run it over with beaten butter garnish the dish with dryed manchet grated and searsed and carved sippets laid round the dish In feasts the carp being scaled garnish the body with stewed oysters some fryed white batter some in green made with the juyce of spinage sometimes in place of sippets use fritters of armes sometimes horse-raddish and rub the dish with a clove or two of garlick For more variety in the order abovesaid sometimes dissolve an anchove or two with some of the broth it was stewed in and the yolks of two eggs dissolved with some verjuyce wine or juyce of orange sometimes adde some capers and hard eggs chopped as also sweet herbs c. To Stew a Carp in the French Fashion TAke a carp split it down the back alive and put it in boiling liquor then take a good large dish or stew pan that will contain the carp put in as much claret wine as will cover it and wash off the blood take out the carp and put into the wine in the dish three or four slic't onions three or four blades of large mace gross pepper and salt when the stew pan boils put in the carp and cover it close being well stewed down dish it up in a clean scowred dish with fine carved sippets round about it pour the liquor it was boiled in on it with the spices onions slic't lemon and lemon-peel run it over with beaten butter and garnish the dish with dryed grated bread Another most excellent way to Stew a Carp TAke a carp and scale it being well cleansed and dryed with a clean cloath then split it and fry it in clarified butter being finely fryed put it in a deep dish with two or three spoonfuls of claret wine grated nutmeg a blade or two of large mace salt three or four slices of an orange and some sweet butter set it on a chafing dish of coals cover it close and stew it up quick then turn it and being very well stewed dish it on fine carved sippets run it over with the sauce it was stewed in the spices beaten butter and the slices of a fresh orange and garnish the dish with dry manchet grated and searsed In this way you may stew any good fish as soles lobsters prawns oysters or cockles Otherwayes Take a carp and scale it scrape off the slime with a knife and wipe it clean with a dry cloath then draw it and wash the blood out with some claret wine into the pipkin where you stew it cut it into quarters halves or whole and put it into a broad mouthed pipkin or earthen pan put to it as much wine as water a bundle of sweet herbs some raisins of the sun currans large mace cloves whole cinamon slic't ginger salt and some prunes boiled and strained put in also some strained bread or flower and stew them altogether being stewed dish the carp in a clean scowred dish on fine carved sippets pour the broth on the carp and garnish it with the fruit spices some slic't lemon barberries or grapes some orangado or preserved barberries and scrape on sugar Otherwayes Do it as before save onely no currans but prunes strained beaten pepper and some saffron To Stew a Carp seven several wayes 1. TAke a carp scale it and scrape off the slime wipe it with a dry cloath and give it a cut or two cross the back then put it a boiling whole parted down the back in halves or in quarters put it in a broad mouthed pipkin with some claret or white wine some wine vinegar and good fresh fish broath or some fair water three or four blades of large mace some slic't onions fryed currans and some good butter cover up the pipkin and being finely stewed put in some almond milk and some sweet herbs finely minced or some grated manchet and being well stewed serve it up on fine carved sippets broth it and garnish the fish with some barberries or grapes and the dish with some stale manchet grated and searst being first dryed 2. For the foresaid broth yolks of hard eggs strained with some steeped manchet some of the broth it is stewed in and a little saffron 3. For variety of garnish carrots in dice-work some raisins large mace a few prunes and marigold flowers boild in the foresaid broth 4 Or leave out carrots and fruit and put samphire and capers and thicken it with French barley tender boiled 5. Or no fruit but keep the order aforesaid onely adding sweet marjoram stripped time parsley and savory bruise them with the back of a ladle and put them into the broth 6. Otherwayes stewed oysters to garnish the carp and some boild bottoms of artichocks put them to the stewed oysters or skirrets being boild grapes barberries and the broth thickned with yolks of eggs strained with some sack white wine or caper liquor 7. Boil it as before without fruit and adde to it capers carrots in dice-work mace a faggot of sweet herbs slic't onions chopped with parsley and boild in the broth then have boild collyflowers turnips parsnips sparagus or chesnuts in place of carrots and the leire strained with yolks of eggs and white wine To make French Herb Pottage for fasting dayes TAke half a handfull of lettice as much of spinage half as much of bugloss and burrage two handfulls of sorrel a little parsley sage a good handfull of purslan half a pound of butter some pepper and salt and sometimes some cowcumbers Other Broth or Pottage of a Carp TAke a carp scale it and scrape off the slime wash it and wipe it with a clean cloath then draw it and put it in a broad mouthed pipkin that will contain it put to it a pint of good white or claret wine and as much good fresh fish broth as will cover it or as much fair water with the blood of the carp four or five blades of large mace a little beaten pepper some slic't onions a clove or two some sweet herbs chopped a handfull of capers and some salt stew all together the carp being well stewed put in some almond paste with some white wine give it a walm or two with some stewed oyster liquor and serve it on French bread in a fair scowred dish pour on the liquor and garnish it with dryed grated manchet To dress a Carp in Stoffado TAke a carp alive scale it and lard it with a good salt eel steep it in claret or white wine in an earthen pan and put to it some wine vinegar whole cloves large mace gross pepper slic't ginger and four or five cloves of garlick then have an earthen pan that will contain it or a large pipkin put to it some sweet herbs
with sippets in the bottom of it This pottage is very nourishing and excellent good against a Comsumption To bake Snails BEing boild and scowred season them with nutmeg pepper and salt put them into a pie with some marrow large mace a raw chicken cut in pieces some little bits of lard and bacon the bones out sweet herbs chopped slic't lemon or orange and butter being full close it up and bake it and liquor it with butter and white wine To bake Frogs BEing fleyed take the hind legs cut off the feet and season them with nutmeg pepper and salt put them in a pie with some sweet herbs chopped small large mace slic't lemon gooseberries grapes or barberries pieces of skirret artichocks potatoes or parsnips and marrow close it up and bake it being baked liquor it with butter and juyce of orange or grape verjuyce Section 20. To make all manner of Pottages for Fish Dayes French Barley Pottage CLeanse the barley from dust and put it in boiling milk being boild down put in large mace cream sugar and a little salt boil it pretty thick then serve it in a dish scrape sugar on it and trim the dish sides Otherwayes Boil it in fair water scum it and being almost boild put to it some saffron or dissolved yolks of eggs To make Gruel Pottage the best way for service PIck your oatmeal and boil it whole on a stewing fire being tender boild strain it through a strainer then put it into a clean pipkin with fair boiling water make it pretty thick of the strained oatmeal and put to it some picked raisins of the sun well washed some large mace salt and a little bundle of sweet herbs with a little rose-water and saffron set it a stewing on a fire of charcoal boil it with sugar till the fruit be well allom'd then put to it butter and the yolks of three or four eggs strained Otherwayes Good herbs and oatmeal chopped put them into boiling liquor in a pipkin pot or skillet with some salt and being boild put to it butter Otherwayes With a bundle of sweet herbs and oatmeal chopped some onions and salt seasoned as before with butter To make Furmenty TAke wheat and wet it then beat it in a sack with a wash beatle being finely hulled and cleansed from the dust and hulls boil it over night and let it soak on a soft fire all night then next morning take as much as will serve the turn put it in a pipkin pan or skillet and put it a boiling in cream or milk with mace salt whole cinamon and saffron or yolks of eggs boil it thick and serve it in a clean scowred dish scrape on sugar and trim the dish To make Rice Pottage PIck the rice and dust it clean then wash it and boil it in water or milk being boild down put to it some cream large mace whole cinamon salt and sugar boil it on a soft stewing fire and serve it in a fair deep dish or a standing silver piece Otherwayes Boild rice strained with almond milk and seasoned as the former Milk Pottage BOil whole oatmeal being cleanly picked boil it in a pipkin or pot but first let the water boil being well boild and tender put in milk or cream with salt and fresh butter c. Ellicksander Pottage CHop ellicksanders and oatmeal together being picked and washed then set on a pipkin with fair water and when it boils put in your herbs oatmeal and salt boil it on a soft fire and make it not too thick being almost boild put in some butter Pease Pottage TAke green pease being shelled and cleansed put them into a pipkin of fair boiling water when they be boild and tender take and strain some of them and thicken the rest put to them a bundle of sweet herbs or sweet herbs chopped salt and butter being through boild dish them and serve them in a deep clean dish with salt and sippets about them Otherwayes Put them into a pipkin or skillet of boiling milk or cream put to them two or three sprigs of mint and salt being fine and tender boild thick them with a little milk and flour Dry or old Pease Pottage TAke the choicest pease that some call seed-way pease commonly they be a little worm eaten those are the best boiling pease pick and wash them and put them in boiling liquor in a pot or pipkin being tender boild take out some of them strain them and set them by for your use then season the rest with salt a bundle of mints and butter let them stew leasurely and put to them some pepper Strained Pease Pettage TAke the former strained pease pottage put to them salt large mace a bundle of sweet herbs and some pickled capers stew them well together then serve them in a deep dish clean scowred with thin slices of bread in the bottom and grated manchet to garnish it An excellent stewed Broth for Fish dayes SEt a boiling some fair water in a pipkin then strain some oatmeal and put to it with large mace whole cinamon salt a bundle of sweet herbs some strained and whole prunes and some raisins of the sun being well stewed on a soft fire and pretty thick put in some claret wine and sugar serve it in a clean scowred deep dish or standing piece and scrape on sugar Onion Pottage FRy good store of slic't onions then have a pipkin of boiling liquor over the fire when the liquor boils put in the fryed onions butter and all with pepper and salt being well stewed together serve it on sops of French bread or pine-molet Almond Pottage TAke a pound of almond paste and strain it with some new milk then have a pottle of cream boiling in a pipkin or skillet put in the milk and almonds with some mace salt and sugar serve it in a clean dish on sippets of French bread and scrape on sugar Otherwayes Strain them with fair water and boil them with mace salt and sugar or none adde two or three yolks of eggs dissolved or saffron and serve it as before Almond Caudle STrain half a pound of almonds being blanched and stamped strain them with a pint of good ale then boil it with slices of fine mancher large mace and sugar being almost boild put in three or four spoonfuls of sack Oatmeal Caudle BOil ale scum it and put in strained oatmeal mace sugar and sliced bread boil it well and put in two or three spoonfuls of sack white wine or claret Egg Caudle BOil ale or beer scum it and put to it two or three blades of large mace some sliced manchet and sugar then dissolve four or five yolks of eggs with some sack claret or white wine and put it into the rest with a little grated nutmeg give it a walm and serve it Sugar or Honey-sops BOil beer or ale scum it and put to it slices of fine manchet large mace sugar or honey Sometimes currans and boil all well together To make an
sugar and cinamon Otherwayes Take a quarter of a pound of good fresh butter balm it on the bottom of a fine clean dish then break some eight or ten eggs upon it sprinkle them with a little salt and set them on a soft fire till the whites and yolks be pretty clear and stiff but not too hard serve them hot and put on them the juyce of orange and lemons Or before you break them put to the butter sprigs of rosemary juyce of orange and sugar being baked on the embers serve them with sugar and beaten cinamon and in place of orange verjuyce Eggs otherwayes Fry them whole in clarified butter with sprigs of rosemary under fry them not too hard and serve them with fryed parsley on them vinegar butter and pepper To dress Eggs in the Spanish Fashion called wivos me quidos TAke twenty eggs fresh and new and strain them with a quarter of a pint of sack claret or white wine a quartern of sugar some grated nutmeg and salt beat them together with the juyce of an orange and put to them a little musk or none set them over the fire and stir them continually till they be a little thick but not too much serve them with scraping sugar being put in a clean warm dish on fine toasts of manchet soaked in juyce of orange and sugar or in claret sugar or white wine and shake the eggs with orange comfits or muskedines red and white To dress Eggs in the Portugal Fashion STrain the yolks of twenty eggs and beat them very well in a dish put to them some musk and rose water made of fine sugar boild thick in a clean skillet put in the eggs and stew them on a soft fire being finely stewed dish them on a french plate in a clean dish scrape on sugar and trim the dish with your finger Otherwayes Take twenty yolks of eggs or as many whites put them severally into two dishes take out the cocks tread and beat them severally the space of an hour then have a sirrup made in two several skillets with half a pound a piece of double refined sugar and a little musk and ambergreece bound up close in a fine rag set them a stewing on a soft fire till they be enough on both sides then dish them on a silver plate and shake them with preserved pistaches muskedins white and red and green citron slic't Put into the whites the juyce of spinage to make them green To dress Eggs called in French A la Hugenotte or the Protestant way BReak twenty eggs beat them together and put to them the pure gravy of a leg of mutton or the gravy of roast beef stir and beat them well together over a chafing dish of coals with a little salt adde to them also juyce of orange and lemon or grape verjuyce then put in some mushrooms well boild and seasoned Observe as soon as your eggs are well mixed with the gravy and the other ingredients then take them off from the fire keeping them covered a while then serve them with some grated nutmeg over them Sometimes to make them the more pleasing and toothsome strow some powdered ambergreece and fine loaf sugar scraped into them and so serve them To dress Eggs in fashion of a Tansie TAke twenty yolks of eggs and strain them on flesh dayes with about half a pint of gravy on fish dayes with cream and milk adde salt and four makeroons small grated as much bisket some rose-water a little sack or claret and a quarter of a pound of sugar put these things to them with a piece of butter as big as a walnut and set them on a chafing-dish with some preserved citron or lemon grated or cut into small pieces or little bits and some pounded pistaches being well buttered dish it on a plate and brown it with a hot fire-shovel strow on fine sugar and stick it with preserved lemon-peel in thin slices Eggs and Almonds TAke twenty eggs and strain them with half a pound of almond paste and almost half a pint of sack sugar nutmeg and rose-water set them on the fire and when they be enough dish them on a hot dish without toast stick them with blanched and slic't almonds and wafers scrape on fine sugar and trim the dish with your finger To broil Eggs. TAke an oven peel heat it red hot and blow off the dust break the eggs on it and put them into a hot oven or brown them on the top with a red hot fire shovel being finely broild put them into a clean dish with some gravy a little grated nutmeg and elder vinegar or pepper vinegar juyce of orange and grated nutmeg on them To dress poached Eggs. TAke a dozen of new laid eggs and the meat of four or five partridges or any roast poultrey mince it as small as you can and season it with a few beaten cloves mace and nutmeg put them into silver dish with a ladle full or two of pure mutton gravy and two or three anchoves dissolved then set it a stewing on a chafing-dish of coals being half stewed as it boils put in the eggs one by one and as you break them put by most of the whites and with one end of your egg-shell put in the yolks round in order amongst the meat let them stew till the eggs be enough then put in a little grated nutmeg and the juyce of a couple of oranges put not in the seeds wipe the dish and garnish it with four or five whole onions boild and broild Otherwayes The eggs being poached put them in a dish strow salt on them and grate on cheese which will give them a good relish Otherwayes Being poached and dished strow on them a little salt scrape on sugar and sprinkle them with rose-water verjuyce juyce of lemon or orange a little cinamon-water or fine beaten cinamon Otherwayes to poach Eggs. TAke as many as you please break them into a dish and put to them some sweet butter being melted some salt sugar and a little grated nutmeg give them a cullet in the dish c. Otherwayes Poach them and put green sauce to them let them stand a while upon the fire then season them with salt and a little grated nutmeg Or make a sauce with beaten butter and juyce of grapes mixt with ipocrass pour it on the eggs and scrape on sugar Otherwayes Poach them either in water milk wine sack or clear verjuyce and serve them with vinegar in saucers Or make broth for them and serve them on fine carved sippets make the broth with washed currans large mace fair water butter white wine and sugar vinegar juyce of orange and whole cinamon being dished run them over with beaten butter the slices of an orange and fine scraping sugar Or make sauce with beaten almonds strained with verjuyce sugar beaten butter and large mace boild and dished as the former Or almond milk and sugar A grand Forc't Dish of Eggs. TAke twenty hard eggs being
fennil roots parsley a little anniseed a pint of white wine hyssop violet leaves strawberry leaves binde all the foresaid roots and herbs a little quantity of each in a bundle boil it leasurely scum it and when it is boild strain it through a strainer of strong canvas when you use it drink it as often as you please blood warm Sometimes in the broth or of any of the meats aforesaid use mace raisins of the Sun a little balm endive fennill and parsley roots Sometimes sorrel violet leaves spinage endive succory sage a little hyssop raisins of the Sun prunes a little saffron and the yolk of an egg strained with verjuyce or white wine Otherwayes Fennil roots coltsfoot agrimony bettany large mace white sanders slic't in thin slices the weight of six pence made with a chicken and a crust of manchet take it morning and evening Otherwayes Violet leaves wilde tansey succory roots large mace raisins and damask prunes boild with a chicken and a crust of bread Sometimes broth made of a chop of mutton veal or chicken French barley raisins currans capers succory roots parssey roots fennil roots balm burrage bugloss endive tamarisk harts-horn ivory yellow sanders and fumitory put to these all or some in a moderate quantity Otherwayes a sprig of rosemary violet leaves time mace succory raisins and a crust of bread To make a Paste for a Consumption TAke the brawn of a roasted capon the brawns of two partridges two rails two quails and twelve sparrows all roasted take the brawns from the bones and beat them in a stone mortar with two ounces of the pith of roast veal a quarter of a pound of pistaches half a dram of ambergreece a grain of musk and a pound of white sugarcandy beaten fine beat all these in a mortar to a perfect paste now and then putting in a spoonful of goats milk also two or three grains of bezar when you have beaten all to a perfect paste make it into little round cakes and bake them on a sheet of white paper To make a Jelly for a Consumption of the Lungs TAke half a pound of isingglass as much harts-horn an ounce of cinamon an ounce of nutmegs a few cloves a pound of sugar a stick of liquoras four blades of large mace a pound of prunes an ounce of ginger a little red sanders and as much rubarb as will lie on a six pence boil the foresaid in a gallon of water and a pint of claret till a pint be wasted or boild away boil them on a soft fire close covered and slice all your spices very thin An excellent Water for a Consumption TAke a pint of new milk and a pint of good red wine the yolks of twenty four new laid eggs raw and dissolved in the foresaid liquors then have as much fine slic't manchet as will drink up all this liquor put it in a fair rose still with a soft fire and being distilled take this water in all drinks and pottages the sick party shall eat or the quantity of a spoonful at a draught in beer in one moneth it will recover any consumption Other Drink for a Consumption TAke a gallon of running water of ale measure put to it an ounce of cinamon an ounce of cloves an ounce of mace and a dram of acter roots boil this liquor till it come to three quarts and let the party daily drink of it till he mends To make an excellent Broth or Drink for a sick body TAke a good fleshy capon take the flesh from the bones or chop it in pieces very small and not wash it then put them in a rose still with slices of lemon-peel wood-sorrel or other herbs according to the Physicians direction being distilled give it to the weak party to drink Or soak them in malmsey and some capon broth before you distill them To make a strong Broth for a sick party ROast a leg of mutton save the gravy and being roasted prick it and press out the gravy with a woodden press put all the gravy into a silver porrenger or piece with the juyce of an orange and sugar warm it on the coals and give it the weak party Thus you may do a roast or boild capon partridge pheasant or chicken take the flesh from the bones and stamp it in a stone or woodden mortar with some crumbs of fine manchet strained with capon broth or without bread and put the yolk of an egg juyce of orange lemon or grape verjuyce and sugar To make China Broth. TAke an ounce of China thin sliced put it in a pipkin of fair water with a little veal or chicken stopped close in a pipkin let it stand four and twenty hours on the embers but not boil then put to it colts foot scabious maiden-hair violet leaves half a handful candied eringo and two or three marsh mallows boil them on a soft fire till the third part be wasted then put in a crust of manchet a little mace a few raisins of the Sun stoned and let it boil a while longer Take of this broth every morning half a pint for a moneth then leave it a moneth and use it again China Broth otherwayes TAke two ounces of China root thin sliced and half an ounce of long pepper bruised then take of balm time sage marjoram nepe and smalk of each two slices clary a handfull of cowslips a pint of cowssip water and three blades of mace put all into a new and well glazed pipkin of four quarts and as much fair water as will fill the pipkin close it up with paste and set it on the embers to warm but not to boil let it stand thus soaking four and twenty hours then take it off and put to it a good big cock chicken a calves foot a knuckle of mutton and a little salt stew all with a gentle fire to a pottle scum it very clean and being boild strain the clearest from the dregs and drink of it every morning half a pint blood warm To make Almond Milk against a hot Disease BOil half a pound of French barley in three several waters keep the last water to make your milk of then stamp half a pound of almonds with a little of the same water to keep them from oyling being finely beaten strain it with the rest of the barley water put some hard sugar to it boil it a little and give it the party warm An excellent Restorative for a weak Back TAke clary dates the pith of an oxe and chop them together put some cream to them eggs grated bread and a little white sanders temper them all well together fry them and eat it in the morning fasting Otherwayes Take the leaves of clary and nepe fry them with yolks of eggs and eat them to breakfast Excellent wayes for Feeding Poultrey To feed Chickens IF you will have a sat crammed chicken coop them up when the damn hath forsaken them the best cramming for them is wheat meal and milk made
legs and neck prick up the back and stew them between two dishes with strong broth as much as will cover them and put some bottoms of artichocks cardons or boil'd sparagus goosberries barberries or grapes being boil'd put in some grated parmisan large mace and saffron and serve them on fine carved sippets garnish the dish with roste turnips or roste onions cardons and mace c. Other forcing of Livers of Poultrey or Kid or Lambs TAke the liver and cut it into little bits like dice raw and as much interlarded bacon cut in the same form some sweet herbs chopped small amongst also some raw yolks of eggs and some beaten cloves and mace pepper and salt a few prunes and raisins or no fruit but grapes or gooseberries a little grated parmisan a clove or two of garlick and fill your poultrey either boil d or roste c. Other forcing for any dainty Fowl as Turky Chickens or Phesants or the like boild or roste TAke minced veal raw and bacon or beef suet minced with it being finely minced season it with cloves and mace a few corrans salt and some boild bottoms of artichocks cut in form of dice small and mingle amongst the forcing with pine-apple-seeds pistaches chesnuts and some raw eggs and fill your poultrey c. Other fillings or forcing of parboil'd Veal or Mutton MInce the meat with beef-suet or interlarded bacon and some cloves mace pepper salt eggs sugar and some quartered pears damsons or prunes and fill your fowls c. Other fillings of raw Capons MInce it with fat bacon and grated cheese or parmisan sweet herbs cheese-curd corrans cinamon ginger nutmeg pepper salt some pieces of artichocks like small dice sugar saffron and some mushrooms Otherwayes Grated liver of veal minced lard fennel-seed whole eggs raw sugar sweet herbs salt grated cheese a clove or two of garlick cloves mace cinamon and ginger c. Otherwayes For a leg of mutton grated bread yolks of raw eggs beef-suet salt nutmeg sweet herbs juyce of spinage cream cinamon and sugar if yellow saffron Other forcing for Land or Sea-fowl boiled or baked or a Leg of Mutton TAke out of the leg the meat leave the skin whole and mince the meat with beef-suet and sweet herbs and put to it being finely minced grated bread dates corrans raisins orange minced small ginger pepper nutmeg cream and eggs being boiled or baked make a sauce with marrow strong broth white wine verjuyce mace sugar and yolks of eggs strained with verjuyce serve it on fine carved sippets and flic't lemon grapes or gooseberries and thus you may do it in calls of veal or lamb or kid Legs of Mutton forc't either rost or boil'd MInce the meat with beef-suet or bacon sweet herbs pepper salt cloves and mace and two or three cloves of garlick raw eggs two or three chesnuts and work up altogether fill the leg and prick it up then rost it or boil it make sauce with the remainder of the meat and stew it on the fire with gravy chesnuts pistaches or pine-apple-seed bits of artichocks pears grapes or pippins and serve it hot on this sauce or with gravy that drops from it onely or stew it between dishes Other forcing of Veal MInce the veal and cut some lard like dice and put to it with some minced penny-royal sweet marjoram winter-savory nutmeg a little camomile pepper salt ginger cinamon sugar and work all together then fill it into beefs guts of some three inches long and stew them in a pipkin with claret wine large mace capers and marrow being finely stewed serve them on fine carved sippets flic't lemon and barberries and run them over with beaten butter and scraped sugar Other forcing of Veal Mutton or Lamb. EIther of these minced with beef-suet parsley time savory marigolds endive and spinage mince all together and put some grated bread grated nutmeg currans five dates sugar yolks of eggs rose-water and verjuyce of this forcing you may make birds fishes beasts pears balls or what you will and stew them or fry them or bake them and serve them on sippets with verjuyce sugar and butter either dinner or supper Other forcing for Brest Legs or Loins of Beef Mutton Veal or any Venison or Fowls rosted baked or stewed MInce any meat and put to it beef-suet or lard dates raisins grated bread nutmeg pepper and salt and two or three eggs c. Otherwayes Mince some mutton with beef-suet some orange-peel grated nutmeg grated bread coriander-seed pepper salt and yolks of eggs mingle all together and fill any brest or leg or any joynt of meat and make sauce with gravy strong broth dates curraris sugar salt lemons and barberries c. Other forcing for roste or boiled or baked Legs of any meat or any other Joynt or Fowl MInce a leg of mutton with beef-suet season it with cloves mace pepper salt nutmeg rosewater currans raisins caraway seeds and eggs and fill your leg of mutton c. Then for sauce for the foresaid if baked bake it in an earthen pan or deep dish and being baked blow away the fat and serve it with the gravy If roste save the gravy that drips from it and put to it flic't lemon or orange If boil'd put capers barberries white wine hard eggs minced beaten butter gravy verjuyce and sugar c. Other Forcing MInce a leg of mutton or lamb with beef-suet and all manner of sweet herbs minced cloves mace salt currans sugar and fill the leg with half the meat then make the rest into little cakes as broad as a shilling and put them in a pipkin with strong mutton broth cloves mace vinegar and boil the leg or bake it or roste it Forcing in the Spanish fashion in balls MInce a leg of mutton with beef-suet and some marrow cut like square dice put amongst some yolks of eggs and some salt and nutmeg make this stuff as big as a Tennis-ball and stew them with strong broth the space of two hours turn them and serve them on tostes of fine manchet and serve them with the palest of the balls Other manner of Balls MInce a leg of veal very small yolks of hard eggs and the yolks of seven or eight raw eggs some salt make them into balls as big as a walnut and stew them in a pipkin with some mutton broth mace cloves and flic't ginger stew them an hour and put some marrow to them and serve them on sippets c. Other grand or forc't dish TAke hard eggs and part the yolks and whites in halves take the yolks and mince them or stamp them in a morter with marchpane stuff and sweet herbs chopped very small and put amongst the eggs or paste with sugar and cinamon fine beaten put some currans also to them and mingle all together with salt fill the whites and set them by Then have preserved oranges candied and fill them with marchpane paste and sugar and set them by also Then have the tops of sparagus boil'd
hash or boil Rabits divers wayes either in quarters or slices or cut like small dice or whole or minced TAke a Rabit being flayed and wiped clean cut off the legs thighs wings and head and part the chine into four pieces or six put all into a dish and put to it a pint of white wine as much fair water and gross pepper slic't ginger some salt butter a little time and other sweet herbs finely minced and two or three blades of mace stew it the space of two hours leasurely and a little before you dish it take the yolks of six new laid eggs and dissolve them with some grapes verjuyce or wine vinegar give it a walm or two on the fire till the broth be somewhat thick then put it in a clean dish with salt about the dish and serve it hot A Rabit hashed otherwayes STew it between two dishes in quarters as the former or in pieces as long as your finger with some strong broth mace a bundle of sweet herbs and salt Being well stewed strain the yolks of two hard eggs with some of the broth and put it into the broth where the Rabit stews then have some cabbage lettice boil'd in boiling water and being boil'd squeeze away the water and put them in beaten butter with a few raisins of the sun boil'd in water also by themselves or in place of lettice use white endive Then being finely stewed dish up the Rabit on fine carved sippets and lay on it mace lettice in quarters raisins grapes lemon sugar gooseberries or barberries and broth it with the former broth Thus Chickens or Capons or Partridge and strained almonds in this broth for change To hash a Rabit otherwayes with a forcing in his belly of minced sweet herbs yolks of hard eggs parsley pepper and currans and fill his belly To hash Rabits Chickens or Pigeons either in pieces or whole with Turnips BOil either the Rabit or fowls in water and salt or strained oatmeal and salt Take Turnips cut them in slices and after cut them like small lard an inch long the quantity of a quart and put them in a pipkin with a pound of butter three or four spoonfuls of strong broth and a quarter of a pint of wine vinegar some pepper and ginger sugar and salt and let them stew leasurely with some mace the space of two hours being very finely stewed put them into beaten butter beaten with cream and yolks of eggs then serve them upon fine thin toasts of french bread Or otherwayes being stewed as aforesaid without eggs cream or butter serve them as formerly And these will serve for boiled Chickens or any kinde of Fowl for garnish To make a Bisk the best way TAke a leg of beef and a knuckle of veal boil them in two gallons of fair water scum them clean and put to them some cloves and mace then boil them from two gallons to three quarts of broath being boiled strain it and put it in a pipkin when it is cold take off the fat and bottom clear it into another clean pipkin and keep it warm till the Bisk be ready Boil the Fowl in the liquor of the marrow-bones of six peeping chickens and six peeping pigeons in a clean pipkin either in some broth or in water and salt Boil the marrow by it self in a pipkin in the same broth with some salt Then have pallets noses lips boiled tender blancht and cut into bits as big as a six-pence also some sheeps tongues boiled blancht larded fried and stewed in gravy with some chesnuts blanched also some cocks combs boiled and blanched and some knots of eggs or yolks of hard eggs Stew all the aforesaid in some roast mutton or beef gravy with some pistaches large mace a good big onion or two and some salt Then have lamb-stones blanched and slic't also sweet-breads of veal and sweetbreads of lamb slit some great oysters parboild and some cock-stones Fry the aforesaid materials in clarified butter some fried spinage or Alexander leaves and keep them warm in an oven with some fried sausages made of minced bacon veal yolks of eggs nutmeg sweet herbs salt and pistaches bake it in an oven in cauls of veal and being baked and cold slice it round fry it and keep it warm in the oven with the foresaid fried things To make little Pies for the Bisk. MInce a leg of veal or a leg of mutton with some interlarded bacon raw and seasoned with a little salt nutmeg pepper some sweet herbs pistaches grapes gooseberries barberries and yolks of hard eggs in quarters mingle all together fill them and close them up and being baked liquor them with gravy and beaten butter or mutton broth Make the paste of a pottel of flower half a pound of butter six yolks of eggs and boil the liquor and butter together To make gravy for the Bisk. ROast eight pound of buttock beef and two legs of mutton being through roasted press out the gravy and wash them with some mutton broth and when you have done strain it and keep it warm in a clean pipkin for your present use To dish the Bisk. TAke a great eight pound dish and a six penny french pinemolet or bread chip it and slice it into large slices and cover all the bottom of the dish scald it or steep it well with your strong broth and upon that some mutton or beef gravy then dish up the fowl on the dish and round the dish the fryed tongues in gravy with the lips pallets pistaches eggs noses chesnuts and cocks-combs and run them over the fowls with some of the gravy and large mace Then again run it over with fryed sweetbread sausage lamb-stones cock-stones fryed spinage or alexander leaves then the marrow over all next the carved lemons upon the meat and run it over with the beaten butter yolks of eggs and gravy beat up together till it is thick then garnish the dish with the little pies dolphines of puff-paste cheseuts boiled and fryed oysters and yolks of hard eggs To boil Chines of Veal FIrst stew them in a stewing pan or between two dishes with some strong broth of either veal or mutton some white wine and some fausages made of minced veal or pork boil up the chines scum them and put in two or three blades of large mace a few cloves oyster or caper liquor with a little salt and being finely boild down put in some good mutton or beef gravy and a quarter of an hour before you dish them have all manner of sweet herbs pickt and stript as time sweet marjoram savory parsley bruised with the back of a ladle and give them two or three walms on the fire in the broth then dish the chines in thin slices of fine french bread broth them and lay on them some boiled beef marrow boild in strong broth some slic't lemon and run over all with a lear made of beaten butter the yolf of an egg or two the juyce of two or
a Capon or Chicken in White Broth. FIrst boil the capon in water and salt then take three pints of strong broth and a quart of white wine and stew it in a pipkin with a quarter of a pound of dates half a pound of sine sugar four or five blades of large mace the marrow of three marrow bones a handful of white endive stew these in a pipkin very leasurely that it may but onely simper then being finely stewed and the broth well tasted strain the yolks of ten eggs with some of the broth Before you dish up the capon or chickens put in the eggs into the broth and keep it stirring that it may not curdle give it a walm and set it from the fire the fowls being dished up put on the broth and garnish the meat with dates marrow large mace endive preserved barberries and oranges boil'd skirrets poungarnet and curnells Make a lear of almond paste and grape verjuyce A rare Frycase Take six pigeon and six chicken peepers scald and truss them being drawn clean head and all on then set them and have some lamb-stones and sweetbreads blanched parboild and slic't fry most of the sweetbreads flowred have also some asparagus ready cut off the tops an inch long the yolks of two hard eggs pistaches the marrow of six marrow-bones half the marrow fryed green and white batter let it be kept warm till it be almost dinner time then have a clean frying-pan and fry the fowl with good sweet butter being finely fryed put out the butter and put to them some roste mutton gravy some large fryed oysters and some salt then put in the hard yolks of eggs and the rest of the sweetbreads that are not fryed the pistaches asparagus and half the marrow then stew them well in the frying pan with some grated nutmeg pepper a clove or two of garlick if you please a little white wine and let them be well stewed Then have ten yolks of eggs dissolved in a dish with grape-verjuyce or wine vinegar and a little beaten mace and put it to the frycase then have a french six penny loaf slic't into a fair large dish set on coals with some good mutton gravy then give the frycase two or three walms on the fire and pour it on the sop in the dish garnish it with fryed sweet-bread fryed oysters fryed marrow pistaches slic't almonds and the juyce of two or three oranges Capons in Pottage in the French Fashion DRaw and truss the Capons set them and fill their bellies with marrow then put them in a pipkin with a knuckle of veal a neck of mutton a marrow bone and some sweetbreads of veal season the broth with cloves mace and a little salt and set it to the fire let it boil gently till the capons be enough but have a care you boil them not too much as your capons boil make ready the bottoms and tops of eight or ten rouls of French Bread put them dried into a fair silver dish wherein you serve the capons set it on the fire and put to the bread two ladles full of broth wherein the capons are boiled and a ladle full of mutton gravy cover the dish and let it stand till you dish up the capons if need require adde now and then a ladle full of broth and gravy when you are ready toserve it first lay on the marrow bone then the capons on each side then fill up the dish with gravy of mutton and wring on the juyce of a lemon or two then with a spoon take off all the fat that swimmeth on the pottage garnish the capons with the sweetbreads and some carved Lemon and serve it hot To boil a Capon Pullet or Chicken BOil them in good mutton broth with mace a faggot of sweet herbs sage spinage marigold leaves and flowers white or green endive burrage bugloss parsley and sorrel and serve it on sippets To boil Capons or Chickens with Sage and Parsley FIrst boil them in water and salt then boil some parsley sage two or three eggs hard chop them then have a few thin slices of fine manchet and stew all together but break not the slicesof bread stew them with some of the broth wherein the chickens boils some large mace butter a little white wine or vinegar with a few barberies or grapes dish up the chickens on the sauce and run them over with sweet butter and lemon cut like dice the peel cut like small lard and boil a little peel with the chickens To boil a Capon or Chicken with divers Compositions TAke off the skin whole but leave on the legs wings and head mince the body with some beef-suet or lard puc to it some sweet herbs minced and season it with cloves mace pepper salt two or three eggs grapes gooseberries or barberries bits of potato or mushrooms In the winter with sugar currans and prunes fill the skin prick it up and stew it between two dishes with large mace and strong broth pieces of artichocks cardones or asparagus and marrow being finely stewed serve it on carved sippets and run it over with beaten butter lemon slic't and scrape on sugar To boil a Capon Chicken with Cardones Mushrooms Artichocks or Oysters THe foresaid Fowls being parboild and cleansed from the grounds stew them finely then take your cardones being cleansed and peeled into water have a skillet of fair water boiling hot and put them therein bâ—ing tender boild take them up and fry them in chopt lard or sweet butter pour away the butter and put them into a pipkin with strong broth pepper mace ginger verjuyce and juyce of orange stew all together with some strained almonds and some sweet herbs chopped give them a walm and serve your capon or chicken on sippets Let them be fearsed as you may see in the Book of fearst Meats and wrap your fearst Fowl in cauls of Veal half roste them then stew them in a pipkin with the foresaid cardones and broth To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans TAke a capon and boil it in fair water with a little salt a faggot of time and rosemary bound up hard some parsley and sennel roots being picked and finely cleansed and two or three blades of large mace being almost boild put in two whole onions boild and strained with oyster liquor a little verjuyce grated bread and some beaten pepper give it a walm or two and serve the capon or chicken on fine carved sippets Garnish it with an orange-peel boild in strong broth and some French Beans boild and put in thick butter or some skirret cardones artichocks slic't lemon mace or orange To boil Capon or Chicken with sugar Pease WHen the cods be but young string them and pick off the husks then take two or three handfuls and put them into a pipkin with half a pound of sweet butter a quarter of a pint of fair water gross pepper salt mace and some sallet oyl stew
the cheeks cut the bacon in thin slices serve them with saucers of mustard or with green sauce To dress Oxe Cheeks otherwayes TAke out the bories and the balls of the eyes make the mouth very clean soak it and wash out the blood then wipe it dry with a clean cloth and season it with pepper salt and nutmeg then put it in a pipkin or earthen pan with two or three great onions some cloves and mace cut the jaw-bones in pieces and cut out the teeth lay the bones on the top of the meat then put to it half a pint of claret wine and half as much water close up the pot or pan with a course piece of paste and set it a baking in an oven over night for to serve next day at dinner serve it on toasts of fine manchet fried then have boild carrots and lay on it with the toasts of manchet laid round the dish as also fried greens to garnish it and run it over with beaten butter This way you may also dress a leg of beef Or thus Take them and cleanse them as before then roast them and season them with pepper salt and nutmeg save the gravy and being roasted put them into a pipkin with some claret wine large mace a clove or two and some strong broth stew them till they be very tender then put to them some fried onions and some prunes and serve them on toasts of fried bread or slices of French bread and slices of orange on them garnish the dish with grated bread To dress Oxe Cheeks in Stofadoe or the Spanish Fashion TAke the cheeks bone them and cleanse them then lay them in steep in claret or white wine and wine vinegar whole cloves mace beaten pepper salt slic't nutmegs slic't ginger and six or seven cloves of garlick steep them the space of five or six hours and close them up in an earthen pot or pan with a piece of paste and the same liquor put to it set it a baking over night for next day dinner serve it on toasts of fine manchet fried then have boiled carrots and lay on it with the toasts of manchet laid round the dish garnish it with slic't lemons or oranges and fried toast and garnish the dish with bay leaves To Marinate Oxe Cheeks BEing boned roste or stew them very tender in a pipkin with some claret slic't nutmegs pepper salt and wine vinegar being tender stewed take them up and put to the liquor in the pipkin a quart of wine vinegar and a quart of white wine boil it with some bay leaves whole pepper a bundle of rosemary time sweet marjoram savory sage and parsley binde them very hard the streightest sprigs boil also in the liquor large mace cloves slic't ginger slic't nutmegs and salt then put the cheeks into a barrel and put the liquor to them with some slic't lemons close up the head and keep them Thus you may do four or five heads together and serve them hot or cold Oxe Cheeks in Sallet TAke oxe cheeks being boned and cleansed steep them in claret white wine or wine vinegar all night the next day season them with nutmegs cloves pepper mace and salt roul them up boil them tender in water vinegar and salt then press them and being cold slice them in thin slices and serve them in a clean dish with oyl and vinegar To bake Oxe cheeks in a pasty or pie TAke them being boned and soaked boil them tender in fair water and cleanse them take out the balls of the eyes and season them with pepper salt and nutmeg then have some beef-suet and some buttock-beef minced and laid for a bed then lay the cheeks on it and a few whole cloves make your pasty in good crust to a gallon of flower two pound and a half of butter five eggs whites and all work the butter and eggs up dry into the flower then put in a little fair water to make it up into a stiff paste and work up all cold To dress Pallets Noses and Lips of any Beast Steer Oxe or Calf TAke the pallets lips or noses and boil them very tender then blanch them and cut them in little square pieces as broad as a six-pence or like lard fry them in sweet butter and being fryed pour away the butter and put to it some anchove grated nutmeg mutton gravy and salt give it a walm on the fire and then dish it in a clean dish with the bottom first rubbed with a clove of garlick run it over with beaten butter juyce of oranges fryed parsley or fryed marrow in yolks of two eggs and sage leaves Sometime adde yolks of eggs strained and then it is a fricase Otherwayes Take the pallets lips or noses and boil them very tender blanch them and cut them two inches long then take some interlarded bacon and cut it in the like proportion season the pallets with salt and broil them on paper being tender broild put away the fat and put them in a dish being rubbed with a clove of garlick put some mutton gravy to them on a chafing dish of coals and some juyce of orange c. To fricase Pallets TAke beef pallets being tender boild and blanched season them with beaten cloves nutmeg pepper salt and some grated bread then the pan being ready over the fire with some good butter fry them brown then put them in a dish put to them good mutton gravy and dissolve two or three anchoves in the sauce a little grated nutmeg and some juyce of lemons and serve them up hot To stew Pallets Lips and Noses TAke them being tender boild and blanched put them into a pipkin and cut to the bigness of a shilling put to them some small cowcumbers pickled raw calves udders some artichocks potatoes boild or muskmillion in square pieces large mace two or three whole cloves some small links or sausages sweetbreads of veal some larks or other small birds as sparrows or oxeyes salt butter strong broth marrow white wine grapes barberries or gooseberries yolks of hard eggs and stew them all together serve them on toasts of fine French bread and slic't lemon sometimes thicken the broth with yolks of strained eggs and verjuyce To marinate Pallets Noses and Lips whole TAke them being tender boild and blanched fry them in sweet sallet oyl or clarified butter and being fryed make a pickle for them with whole pepper large mace cloves slic't ginger slic't nutmeg salt and a bundle of sweet herbs as rosemary time bay-leaves sweet marjoram savory parsley and sage boil the spices and herbs in wine vinegar and white wine then put them in a barrel with the pallets lips and noses and lemons close them up for your use and serve them in a dish with oyl To dress Pallets Lips and Noses with collops of Mutton and Bacon TAke them being boild tender and blanched cut them as broad as a shilling as also some thin collops of interlarded bacon and of a leg of mutton
beaten butter To dry Neats Tongues TAke salt beaten very fine and salt-peter of each a like rub your tongues very well with the salts and cover them all over with it and as it wastes put on more when they are hard and stiff they are enough then roul them in bran and dry them before a soft fire before you boil them let them lie in pump water one night and boil them in pump water Otherwayes powder them with bay-salt and being well smoakt hang them up in a garret or seller and let them come no more at the fire till they be boild To prepare a Neats Tongue or Vdder to roste a Stag Hinde Buck Doe Sheep Hog Goat Kid or Calf BOil them tender and blanch them being cold lard them or roste them plain without lard baste them with butter and serve them on gallendine sauce To roste a Neats Tongue TAke a neats tongue being tender boild blanched and cold cut a hole in the butt end and mince the meat that you take out then put some sweet herbs finely minced to it with a minced pippin or two the yolks of eggs slic't some minc't beef-suet or minced bacon beaten ginger and salt fill the tongue and stop the end with a caul of veal lard it and roste it then make sauce with butter nutmeg gravy and juyce of oranges garnish the dish with slic't lemon lemon-peel and barberries To roste a Neats Tongue or Vdder otherwayes BOil it a little blanch it lard it with pretty big lard all the length of the tongue as also udders being first seasoned with nutmeg pepper cinamon and ginger then spit and roste them and baste them with sweet butter being rosted dress them with grated bread and flower and some of the spices abovesaid some sugar and serve it with juyce of oranges sugar gravy and slic't lemon on it To make minced Pies of a Neats Tongue TAke a fresh neats tongue boil blanch and mince it hot or cold then mince four pound of beef-fuet by it self mingle them together and season them with an ounce of cloves and mace beaten some salt half a preserved orange and a little lemon-peel minced with a quarter of a pound of sugar four pound of currans a little verjuyce and rose-water and a quarter of a pint of sack stir all together and fill your pies To bake Neats Tongues to eat cold according to this figure TAke the tongues being tender boild and blanched leave on the fat of the roots of the tongues and season them well with nutmeg pepper and salt but first lard them with pretty big lard and put them in the pie with some whole cloves and some butter close them up and bake them in fine or course paste made onely of boiling liquor and flower and baste the crust with eggs pack the crust very close in the filling with raw beef or mutton To bake two Neats Tongues in a pie to eat hot according to this figure TAke one of the tongues and mince it raw then boil the other very tender blanch it and cut it into pieces as big as a walnut lard them with small lard being cold and seasoned then have another Tongue being raw take out the meat and mince it with some beef-suet or lard then lay some of the minced Tongues in the bottom of the pie and the pieces on it then make balls of the other meat as big as the pieces of tongue with some grated bread cream yolks of eggs bits of artichocks nutmeg salt pepper a few sweet herbs and lay them in the pie with some boild artichocks marrow grapes chesnuts blanched slices of interlarded bacon and butter close it up and bake it then liquor it with verjuyce gravy and yolks of eggs To bake a Neats Tongue hot otherwayes BOil a fresh Tongue very tender and blanch it being cold slice it into thin slices and season it lightly with pepper nutmeg cinamon and ginger finely beaten then put into the pie half a pound of currans lay the meat on and dates in halves the marrow of four bones large mace grapes or barberries and butter close it up and bake it and being baked liquor it with white or claret wine butter sugar and ice it Otherwayes Boil it very tender and being blanched and cold take out some of the meat at the butt end mince it with some beef-suet and season it with pepper ginger beaten fine salt currans grated bread two or three yolks of eggs raisins minced or in place of currans a little cream a little orange minced also sweet herbs chopped small then fill the tongue and season it with the foresaid spices wrap it in a caul of veal and put some thin slices of veal under the tongue as also thin slices of interlarded bacon and on the top large mace marrow and barberries and butter over all close it up and bake it being baked liquor it and ice it with butter sugar white wine or grape verjuyce For the paste a pottle of flour and make it up with boiling liquor and half a pound of butter To roast a Chine Rib Loin Brisket or Fillet of Beef DRaw them with parsley rosemary time sweet marjoram sage winter savory or lemon or plain without any of them fresh or salt as you please broth it roast it and baste it with butter a good chine of beef will ask six hours roasting For the sauce take strait tops of rosemary sage leaves picked parsley time and sweet marjoram and stew them in wine vinegar and the beef gravy or otherwayes with gravy and juyce of oranges and lemons Sometimes for change in saucers of vinegar and pepper To roast a Fillet of Beef TAke a fillet which is the tenderest part of the beef and lieth in the inner part of the surloyn cut it as big as you can broach it on a broach not too big and be careful not to broach it through the best of the meat roast it leasurely and baste it with sweet butter set a dish to save the gravy while it roasts then prepare sauce for it of good store of parsley with a few sweet herbs chopped small the yolks of three or four eggs sometimes gross pepper minced amongst them with the peel of an orange and a little onion boil these together and put in a little butter vinegar gravy a spoonful of strong broth and put it to the beef Otherwayes Sprinkle it with rose vinegar claret wine elder vinegar beaten cloves nutmeg pepper cinamon ginger coriander-seed fennel-seed and salt beat these things fine and season the fillet with it then roast it and baste it with butter save the gravy and blow off the fat serve it with juyce of orange or lemon and a little elder vinegar Or thus Powder it one night then stuff it with parsley time sweet marjoram beets spinage and winter savory all picked and minced small with the yolks of hard eggs mixt amongst some pepper stuff it and roast it save the gravy and stew it with the
them being rosted serve them with venison sauce made of claret wine wine vinegar and tostes of houshold bread strained with the wine through a strainer with some beat cinamon and ginger put it in a dish or pipkin and boil it on the fire with a few whole cloves stir it with a sprig of rosemary and make it not too thick To make black Puddings of the Beefers Blood TAke the blood of the beefer when it is warm put in some salt and strain it and when it is through cold put in the groats of oatmeal well picked and let it stand soaking all night then put in some sweet herbs penny-royal rosemary time savory fennil or fennil-seed pepper cloves mace nutmegs and some cream or good new milk then have four or five eggs well beaten and put into the blood with good beef-suet not cut too small mix all well together and fill the beefers guts being first well cleansed steeped and scalded To dress a dish of Tripes hot out of the pot or pan BEing tender boild make a sauce with some beaten butter gravy pepper mustard and wine vinegar rub a dish with a little garlick and dish them therein then run the sauce over them with a little bruised garlick amongst it and a little wine vinegar sprinkled over the meat To make Bolonia Sausages TAke a good leg of pork and take away all the fat skins and sinnews mince and stamp it very fine in a wooden or brass morter weigh the meat and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long mingle it amongst the meat and put to it half an ounce of whole cloves as much beaten pepper with the same quantity of nutmegs and mace finely beaten also an ounce of whole caraway-seed salt eight ounces cochenel bruised with a little allom beaten and dissolved in sack and stamped amongst the meat then take beefers guts cut of the biggest of the small guts a yard long and being clean scowred put them in brine a week or eight dayes it strengthens and makes them tuff to hold filling The greatest skill is in the filling of them for if they be not well filled they will grow rusty then being filled put them a smoaking three or four dayes and hang them in the air in some Garret or in a Seller for they must not come no more at the fire and in a quarter of a year they will be eatable Section 3. The A la mode wayes of dressing the Heads of any Beasts To boil a Bullocks Cheek in the Italian way BReak the bones and steep the head in fair water shift it and scrape off the slime let it lie in steep thus twelve hours then boil it in fair water with some Bolonia sausage and a piece of interlarded bacon the cheeks being tender boild and the other materials dish it up and serve it with some flowers and greens on it and mustard in saucers To stew Bullocks Cheeks TAke them being well soaked or steeped spit and half roste them save the gravy and put them into a pipkin with some claret wine gravy and some strong broth slic't nutmeg ginger pepper salt and some minced onions fryed stew it the space of two hours on a soft fire and being finely stewed serve it on carved sippets Otherwayes Take out the bones balls of the eyes and the ruff of the mouth steep it well in fair water and shift it often being well cleansed from the blood and slime take it out of the water wipe it dry and season it with nutmeg pepper and salt put them in an earthen pot one upon another and put to them a pint of claret wine a few whole cloves a little fair water and two or three whole onions close up the pot and bake it it will ask six hours baking being tender baked serve it on tostes of fine manchet Or thus Being baked or stewed you may take out the bones and lay them close together pour the liquor to them and being cold slice them into slices and serve them cold with mustard and sugar To boil a Calves Head TAke the head skin and all unflayed scald it and soke it in fair water a whole night or twelve hours then take out the brains and boil them with some sage parsley or mint being boild chop them small together butter them and serve them in a dish with fine sippets about them Then the head being finely cleansed boil it in a clean cloth and close it together again in the cloth being boild lay it one side by another with some fine slices of boild bacon and lay some fine picked parsley upon it with some burrage or other flowers To hash a Calves Head TAke a calves head well steeped and cleansed from the blood and slime boil it tender then take it up and let it be through cold cut it into dice-work as also the brains in the same form and some thin slices of interlarded bacon being first boild put some gooseberries to them as also some gravy or juyce of lemon or orange and some beaten butter stew all together and being finely stewed dish it on carved fippets and run it over with beaten butter Otherwayes The head being boild and cold slice it into thin slices with some onions and the brains in the same manner stew them in a pipkin with some gravy or strong mutton broth nutmeg some mushrooms a little white wine and beaten butter being well stewed together dish them on fine sippets and garnish the meat with slic't lemon or barberries To souce a Calves Head FIrst scald it and bone it then steep it in fair water the space of six hours dry it with a clean cloth and season it with some salt and bruised garlick or none then roul it up in a coller binde it close and boil it in white wine water and salt being boild keep it in that souce drink and serve it in the coller or slice it and serve it with oyl vinegar and pepper This dish is very rare and to a good judgement scarce decernable To roste a Calves Head TAke a calves head cleave it and take out the brains skins and blood about it steep them and the head in fair warm water the space of four or five hours shift them three or four times and cleanse the head then boil the brains and make a pudding with some grated bread brains some beef-suet minced small with some minced veal and sage season the pudding with some cloves mace salt ginger sugar five yolks of eggs and saffron fill the head with this pudding then close it up and binde it fast with some packthread spit it and binde on the caul round the head with some of the pudding round about it roste it and save the gravy blow off the fat and put to the gravy for the sauce a little white wine a slic't nutmeg and a piece of sweet butter the juye of an orange salt and sugar
Then bread up the head with some grated bread beaten cinamon minced lemon-peel and a little salt To roste a Calves Head with Orsters SPlit the head as to boil and take out the brains washing them very well with the head cut out the tongue boil it a little and blanch it let the brains be parboild as well as the tongue then mince the brains and tongue a little sage oysters beef suet very small being finely minced mix them together with three or four yolks of eggs beaten ginger pepper nutmegs grated bread salt and a little sack if the brains and eggs make it not moist enough This being done parboil the calves head a little in fair water then take it up and dry it well in a cloth filling the holes where the brains and tongue lay with this farcing or pudding binde it up close together and spit it then stuff it with oysters being first parboild in their own liquor put them into a dish with minced time parsley mace nutmeg and pepper beaten very small mix all these with a little vinegar and the white of an egg roul the oysters in it and make little holes in the head stuff it as full as you can put the oysters but half way in and scure them in with sprigs of time roste it .. and set a dish under it to save the gravy wherein let there be oysters sweet herbs minced a little white wine and a slic't nutmeg When the head is rosted set the dish wherein the sauce is on the coals to stew a little then put in a piece of butter the juyce of an orange and salt beating it up thick together dish the head and put the sauce to it and serve it up hot to the table To stew a Calves Head FIrst boil it in fair water half an hour then take it up and pluck it to pieces then put it into a pipkin with great oysters and some of the broth which boild it if you have no stronger a pint of white wine or claret a quarter of a pound of interlarded bacon some blanched chesnuts the yolks of three or four hard eggs cut into halves sweet herbs minced and a little horse-raddish-root scraped stew all these an hour then slice the brains being parboild and strew a little ginger salt and flower you may put in some juyce of spinage and fry them green with butter then dish the meat and lay these fryed brains oysters chesnuts half yolks of eggs and sippet it serve it up hot to the table To hash a Calves Head TAke a calves head boil it tender and let it be through cold then take one half and broil or roste it do it very white and fair then take the other half and slice it into thin slices fry it with clarified butter fine and white then put it in a dish a stewing with some sweet herbs as rosemary time savory salt some white wine or claret some good roste mutton gravy a little pepper and nutmeg then take the tongue being ready boild and a boild piece of interlarded bacon slice it into thin slices and fry it in a batter made of flower eggs nutmeg cream salt and sweet herbs chopped small dip the tongue and bacon into the batter then fry them and keep them warm till dinner time season the brains with nutmegs sweet herbs minced small salt and the yolks of three or four raw eggs mix all together and fry them in spoonfulls keep them warm then the stewed meat being ready dish it and lay the broiled side of the head on the stewed side then garnish the dish with the fryed meats some slices of oranges and run it over with beaten butter and juyce of oranges To broil a Calves Head TAke a calves head being cleft and cleansed and also the brains boil the head very white and fine then boil the brains with some sage and other sweet herbs as time and sweet marjoram chop and boil them in a bag being boild put them out and butter them with butter salt and vinegar serve them in a little dish by themselves with fine thin sippets about them Then broil the head or toste it against the fire being first salted and scotched with your knife baste it with butter being finely broild bread it with fine manchet or fine flower brown it a little and dish it on a sauce of gravy minced capers grated nutmeg and a little beaten butter To boil a Lambs Head in white Broth. TAke a lambs head cleave it and take out the brains then open the pipes of the appurtenances and wash and soke the meat very clean set it a boiling in fair water and when it boils scum it and put in some large mace whole cinamon slic't dates some marrow and salt and when the head is boild dish it up on fine carved sippets and trim the dish with scraping sugar Then strain six or seven yolks of eggs with sack or white wine and a ladle full of cream put it into the broth and give it a walm on the fire stir it and broth the head then lay on the head some slic't lemon gooseberries grapes dates and large mace To stew a Lambs Head TAke a lambs head cleave it and take out the brains wash and pick the head from the slime and filth and steep it in fair water shift it twice in an hour as also the appurtenances then set it a boiling on the fire with some strong broth and when it boils scum it and put in a large mace or two some capers quarters of pears a little white wine some gravy marrow and some marygold-flowers being finely stewed serve it on carvéd sippets and broth it lay on it slic't lemon and scalded gooseberries or barberries To boil a Lambs Head otherwayes MAke a forcing or pudding of the brains being boild and cold cut them into bits then mince a little veal or lamb with some beef-suet and put to it some grated bread nutmeg pepper salt some sweet herbs minced small and three or four raw eggs work all together and fill the head with this pudding being cleft steeped and after dried in a clean cloth stew it in a stewing pan or between two dishes with some strong broth then take the remainder of this forcing or pudding and make it into balls put them a boiling with the head and adde some white wine a whole onion and some slic't pippins or pears or square bits like dice some bits of artichocks sage leaves large mace and lettice boild and quartered and put in beaten butter being finely stewed dish it up on sippets and put the balls and the other materials on it broth it and run it over with beaten butter and lemon Section 4. The rarest wayes of dressing of all manner of Roste Meats either of Flesh or Fowl by Sea or Land with their Sauces that properly belong to them Divers wayes of bredding or dredging of Meats and Fowls 1. GRated bread and flower 2. Grated bread and sweet herbs minced and
divers wayes with many excellent farcings puddings and sauces both in the French Italian and English fashion To make a Pudding in a Breast of Veal OPen the lower end with a sharp knife close between the skin and the ribs leave hold enough of the flesh on both sides that you may put in your hand between the ribs and the skin then make a pudding of grated white bread two or three yolks of eggs a little cream clean washt currans picked and dried rosewater cloves and mace fine beaten a little saffron salt beef-suet minced fine some slic't dates and sugar mingle all together and stuff the breast with it make the pudding pretty stiff and prick on the sweetbread wrapped in the caul spit it and roast it then make sauce with some claret wine grated nutmeg vinegar butter and two or three slices of an orange and boil it up c. To roast a Breast of Veal otherwayes PArboil it and lard it with small lard all over or the one half with lard and the other with lemon-peel sage-leaves or any kind of sweet herbs spit it and roast it baste it with sweet butter and being roasted bread it with grated bread flower and salt make sauce with gravy juyce of oranges and slic't lemon laid on it Or thus Make a stuffing or farcing with a little minced veal and some time minced lard or fat bacon a few cloves and mace beaten salt and two or three yolks of eggs mingle them all together and fill the breast scure it up with a prick or scure then make little puddings of the same stuff you stuffed the breast and having spitted the breast prick upon it those little puddings as also the sweet-breads roast all together and baste them with good sweet butter being finely roasted make sauce with juyce of oranges and lemons To roast a Loyn of Veal SPit it and lay it to the fire baste it with sweet butter then set a dish under it with some vinegar two or three sage leaves and two or three tops of rosemary and time let the gravy drop on them and when the veal is finely roasted give the herbs and gravy a walm or two on the fire and serve it under the veal Another Sauce for the Loin of Veal All manner of sweet herbs minced very small the yolks of two or three hard eggs minced very small and boil them together with a few currans a little grated bread beaten cinamon sugar and a whole clove or two dish the veal on this sauce with two or three slices of an orange To roast Olives on a Leg of Veal CUt a leg of veal into thin slices and hack them with the back of a knife then strew on them a little salt grated nutmeg sweet herbs finely minced and the yolks of some hard eggs minced also grated bread a little beef-suet minced currans and sugar mingle all together and strew it on the olives then roul it up in little rouls spit them and roul the caul of the veal about them roaste them and baste them with sweet butter being roasted make sauce with some of the stuffing verjuyce the gravy that drops from them and some sugar and serve the olives on it To roast a Leg or Fillet of Veal TAke it and stuff it with beef-suet seasoned with nutmeg salt and the yolks of two or three raw eggs mix them with the suet stuff it and roast it then make sauce with the gravy that dripped from it blow off the fat and give it two or three walms on the fire and put to it the juyce of two or three oranges To roast Veal in pieces TAke a leg of veal and cut it into square pieces as big as a hens egg season them with pepper salt some beaten cloves and fennel-seed then spit them with slices of bacon between every piece being spitted put the caul of the veal about them and roast them then make the sauce of the gravy and the juyce of oranges Thus you may do of veal sweetbreads and lambstones To roast Calves Feet FIrst boil them tender and blanch them and being cold lard them thick with small lard then spit them on a small spit and roast them serve them with a sauce made of vinegar cinamon sugar and butter To roast a Calves Head with Oysters TAke a Calves head and cleave it take out the brains and wash them very well with the head cut out the the tongue and boil blanch and parboil the brains as also the head and tongue then mince the brains and tongue with a little sage oysters marrow or beef-suet very small mix with it three or four yolks of raw eggs beaten ginger pepper nutmeg grated bread salt and a little sack this being done then take the calves head and fill it with this composition where the brains and tongue lay binde it up close together spit it and stuff it with oysters compounded with nutmeg mace time grated bread salt and pepper Mix all these with a little vinegar and the white of an egg and roul the oysters in it stuff the head with it as full as you can and roast it thorowly setting a dish under it to catch the gravy wherein let there be oysters sweet herbs minced a little white wine and slic't nutmeg when the head is roasted set the dish wherein the sauce is on the coals to stew a little then put in a piece of butter the juyce of an orange and salt beating it up thick together dish the head and put the sauce to it and serve it hot to the table Several Sauces for roast Veal 1. Gravy Claret nutmeg vinegar butter sugar and oranges 2. Juyce of orange gravy nutmeg and slic't lemon on it 3. Vinegar and butter 4. All manner of sweet herbs chopped small with the yolks of two or three eggs and boil them in vinegar butter a few bread crumbs currans beaten cinamon sugar and a whole cloave or two put it under the veal with slices of orange and lemon about the dish 5. Claret sauce of boild carrots and boild quinces stamped and strained with lemon nutmeg pepper rose vinegar sugar and verjuyce boild to an indifferent height or thickness with a few whole cloves To roast Red Dear TAke a side or half hanch and either lard them with small lard or stick them with cloves but parboil them before you lard them then spit and roast them Sauces for Red Dear 1. THe gravy and sweet herbs chopped small and boild together or the gravy onely 2. The juyce of oranges or lemons and gravy 3. A Gallendine sauce made with strained bread vinegar claret wine cinamon ginger and sugar strain it and being finely beaten with the spices boil it up with a few whole cloves and a sprig of rosemary 4. White bread boild in water pretty thick without spices and put to it some butter vinegar and sugar If you will stuff or force any Venison stick them with rosemary time savory or cloves or else with all
or Hen if lean lard it if fat not or lard either fat or lean with a piece or slice of bacon over it and a piece of interlarded bacon in the belly seasoned with nutmeg and pepper and stuck with cloves Then for the sauce take the yolks of six hard eggs minced small put to them white wine or wine vinegar butter and the gravy of the hen juyce of orange pepper falt and if you please adde thereto mustard Several other Sauces for roast Hens 1. TAke beer salt the yolks of three hard eggs minced small grated bread three or four spoonfuls of gravy and being almost boild put in the juyce of two or three oranges slices of a lemon and orange with lemon-peel shred small 2. Beaten butter with juyce of lemon or orange white or claret wine 3. Gravy and claret wine boild with a piece of an onion nutmeg and salt serve it with the slices of oranges or lemons or the juyce in the sauce 4. Or with oyster liquor an anchove or two nutmeg and gravy and rub the dish with a clove of garlick 5. Take the yolks of hard eggs and lemon-peel mince them very small and stew them in white wine salt and the gravy of the fowl Several Sauces for roast Chickens 1. GRavy and the juyce or slices of orange 2. Butter verjuyce and gravy of the Chicken or mutton gravy 3. Butter and vinegar boild together put to it a little sugar then make thin sops of bread lay the roste chicken on them and serve them up hot 4. Take sorrel wash and stamp it then have thin slices of manchet put them in a dish with some vinegar strained sorrel sugar some gravy beaten cinnamon beaten butter and some slices of orange or lemon and strew thereon some cinamon and sugar 5. Take slic't oranges and put to them a little white wine rose water beaten mace ginger some sugar and butter set them on a chafing dish of coals and stew them then have some slices of manchet round the dish finely carved and lay the chickens being roasted on the sauce 6. Slic't onions claret wine gravy and salt boild up Sauces for roast Pigeons or Doves 1. GRavy and juyce of orange 2. Boild parsley minced and put amongst some butter and vinegar beaten up thick 3. Gravy claret wine and an onion stewed together with a little salt 4. Vine leaves roasted with the pigeons minced and put in claret wine and salt boild together some butter and gravy 5. Sweet butter and juyce of orange beat together and made thick 6. Minced onions boild in claret wine almost dry then put to it nutmeg sugar gravy of the fowl and a little pepper 7. Or gravy of the Pigeons onely Sauces for all manner of roast Land Fowl as Turky Bustard Peacock Pheasant Partridge c. 1. Slic't onions being boild stew them in some water salt pepper some grated bread and the gravy of the fowl 2. Take slices of white bread and boil them in fair water with two wholes onions some gravy half a grated nutmeg and a little salt strain them together through a strainer and boil it up as thick as water grewel then adde to it the yolks of two eggs dissolved with the juyce of two oranges c. 3. Take thin slices of manchet a little of the fowl some sweet butter grated nutmeg pepper and salt stew all together and being stewed put in a lemon minced with the peel 4. Onions slic't and boild in fair water and a little salt a few bread crumbs beaten pepper nutmeg three spoonfuls of white wine and some lemon-peel finely minced and boild all together being almost boild put in the juyce of an orange beaten butter and the gravy of the fowl 5. Stamp small nuts to a paste with bread nutmeg pepper saffron cloves juyce of orange and strong broth strain and boil them together pretty thick 6. Quince prunes currans and raisins boild muskefied bisket stamped and strained with white wine rose vinegar nutmeg cinamon cloves juyce of oranges and sugar boil it not too thick 7. Boil carrots and quinces strain them with rose vinegar and verjuyce sugar cinamon pepper and nutmeg boild with a few whole cloves and a little musk 8. Take a manchet pare off the crust and slice it then boil it in fair water and being boild somewhat thick put in some white wine wine vinegar rose or elder vinegar some sugar and butter c. 9. Almond paste and crumbs of manchet stamp them together with some sugar ginger and salt strain them with grape verjuyce and juyce of oranges boil it pretty thick Sauces for a Stubble or fat Goose 1. The goose being scalded drawn and trust put a handful of salt in the belly of it roast it and make sauce with sowre apples slic't and boild in beer all to mash then put to it sugar and beaten butter Sometimes for variety adde barberries and the gravy of the fowl 2. Roast sowre apples or pippins strain them and put to them vinegar sugar gravy barberries grated bread beaten cinamon mustard and boild onions strained and put to it Sauces for a young Stubble Goose TAke the liver and gizzard mince it very small with some beets spinage sweet herbs sage salt and some minced lard fill the belly of the goose and sowe up the rump or vent as also the neck roast it and being roasted take out the farsing and put it in a dish then adde to it the gravy of the goose verjuyce and pepper give it a walm on the fire and serve it with this sauce in a clean dish The French Sauce for a Goose is butter mustard sugar vinegar and barberries Sauce for a Duck. ONions slic't and carrots cut square like dice boild in white wine strong broth some gravy minced parsley savory chopped mace and butter being well stewed together it will serve for divers wilde fowls but most proper for water fowl Sauce for Duck and Mallard in the French Fashion 1. VInegar and sugar boild to a Syrrup with two or three cloves and cinamon or cloves onely 2. Oyster liquor gravy of the fowl whole onions boild in it nutmeg and an anchove If lean force and lard them Sauces for any kinde of roast Sea Fowl as Swan Whopper Crane Shoveler Hern Bitter or Geese MAke a Gallandine with some grated bread beaten cinamon and ginger a quartern of sugar a quart of claret wine a pint of wine vinegar strain the foresaid materials and boil them in a skillet with a few whole cloves in the boiling stir it with a sprig of rosemary adde a little red sanders and boil it as thick as water grewel Green Sauce for Pork Goslings Chickens Lamb or Kid. STamp sorrel with white bread and pared pippins in a stone or wooden mortar put sugar to it and wine vivinegar then strain it thorow a fine thin cloth pretty thick dish it in saucers and scrape sugar on it Otherwayes Mince sorrel and sage and stamp them with bread the yolks of
with wine vinegar to a pint of vinegar a pound of sugar and a pound of flowers so keep them for sallets or boild meats in a double glass covered over with a blade and leather To pickle Grapes Gooseberries Barberries red and white Currans PIck them and put them in the juyce of crab-cherries grape verjuyce or other verjuyce and then barrel them up To Candy Flowers for Sallets as Violets Cowslips Clovegelly-flowers Roses Primroses Burrage Bugloss c. TAke weight for weight of sugar-candy or double refined sugar being beaten fine searsed and put in a silver dish with rosewater set them over a charcoal fire and stir them with a silver spoon till they be candied or boil them in a candy sirrup height in a dish or skillet keep them in a dry place for your use and when you use them for sallets put a little wine vinegar to them and dish them For the compounding and candying the foresaid pickled and candied Sallets THough they may be served simply of themselves and are both good and dainty yet for better curiosity and the finer ordering of a table you may thus use them First if you would set forth a red flower that you know or have seen you shall take the pot of preserved gilly-flowers and suiting the colours answerable to the flower you shall proportion it forth and lay the shape of a flower with a purslane stalk make the stalk of the flower and the dimensions of the leaves and branches with thin slices of cucumbers make the leaves in true proportion jagged or otherwayes and thus you may set forth some blown some in the bud and some half blown which will be very pretty and curious if yellow set it forth with cowslips or primroses if blew take violets or burrage and thus of any flowers Section 6. To make all manner of Carbanadoes either of Flesh or Fowl as also all manner of fried Meats of Flesh Collops and Eggs with the most exquisitest way of making Pancakes Fritters and Tansies To Carbonado a Chine of Mutton TAke a chine of mutton salt it and broil it on the embers or toast it against the fire being finely broild baste it and bread it with fine grated manchet and serve it with gravy onely To Carbonado a Shoulder of Mutton TAke a shoulder of mutton half boil it scotch it and salt it save the gravy and broil it on a soft fire being finely coloured and fitted make sauce with butter vinegar pepper and mustard To Carbonado a Rack of Mutton CUt it into steaks salt and broil them on the embers and being finely soaked dish them and make sauce of good mutton gravy beat up thick with a little juyce of orange and a piece of butter To Carbonado a Leg of Mutton CUt it round cross the bone about half an inch thick then hack it with the back of a knife salt it and broil it on the embers on a soft fire the space of an hour being finely broild serve it with gravy sauce and juyce of orange Thus you may broil any hanch of Venison and serve it with gravy onely To broil a Chine of Veal CUt it in three or four pieces lard them or not with small lard season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine being broild serve it with gravy beaten butter and juyce of lemon or orange To broil a Leg of Veal CUt it into rowels or round the leg in slices as thick as ones finger lard them or not then broil them softly on embers and make sauce with beaten butter gravy and juyce of orange To Carbonado a Rack of Pork TAke a rack of pork take off the skin and cut it into steaks then salt it and strow on some fennel-seeds whole and broil it on a soft fire being finely broiled serve it on wine vinegar and pepper To broil a Flank of Pork FLay it and cut it into thin slices salt it and broil it on the embers in a dripping-pan of white paper and serve it on the paper with vinegar and pepper To broil Chines of Pork BRoil them as you do the rack but bread them and serve them with vinegar and pepper or mustard and vinegar Or sometimes apples in slices boild in beer and beaten butter unto a mash Or green sauce cinamon and sugar Otherwayes sage and onions minced with vinegar and pepper boild in strong broth till they be tender Or minced onions boild in vinegar and pepper To broil a fat Venison TAke a half hanch and cut the fattest part into thick slices half an inch thick salt and broil them on the warm embers and being finely soaked bread them and serve them with gravy onely Thus you may broil a side of Venison or boil a side fresh in water and salt then broil it and dredge it and serve it with vinegar and pepper Broil the chine raw as you do the half hanch bread it and serve it with gravy To fry Lambs or Kids Stones TAke the stones parboil them then mince them small and fry them in sweet butter strain them with some cream some beaten cinamon pepper and grated cheese being put to it when it is strained then fry them and being fried serve them with sugar and rose-water Thus may you dress calves or lambs brains To Carbonado Land or Water Fowl BEing roasted cut them up and sprinkle them with salt then scotch and broil them and make sauce with vinegar and butter or juyce of orange To dress a Dish of Collops and Eggs the best way for service TAke fine young and well coloured bacon of the ribs the quantity of two pound cut it into thin slices and lay them in a clean dish toast them before the fire fine and crisp then poach the eggs in a fair scowred skillet white and fine dish them on a dish and plate and lay on the collops some upon them and some round the dish To broil Bacon on paper MAke the fashion of two dripping pans of two sheets of white paper then take two pound of fine interlarded bacon pare off the top and cut the bacon into slices as thin as a card lay them on the papers then put them on a gridiron and broil them on the embers To broil Brawn CUt a coller into six or seven slices round the coller and lay it on a plate in the oven being broild serve it with juyce of orange pepper gravy and beaten butter To fry Eggs. TAke fifteen eggs and beat them in a dish then have interlarded bacon cut into square bits like dice and fry them with chopped onions and put to them cream nutmeg cloves cinamon pepper and sweet herbs chopped small or no herbs nor spice being fried serve them on a clean dish with sugar and juyce of orange To fry an Egg as round as a ball TAke a broad frying posnet or a deep frying pan and three pints of clarified butter or sweet suet heat it
race of ginger grated as much cinamon beaten fine and a penny white loaf grated also mix them all together with a little salt then stamp some green wheat with some tansie herbs strain it into the cream and eggs and stir all together then take a clean frying pan and a quarter of a pound of butter melt it and put in the tansie and stir it continually over the fire with a slice ladle or saucer chop it and break it as it thickens and being well incorporated put it out of the pan into a dish and chop it very fine then make the frying pan very clean and put in some more butter melt it and fry it whole or in spoonfuls being finely fried on both sides dish it up and sprinkle it with rose vinegar grape verjuyce elder vinegar cowslip vinegar or the juyce of three or four oranges and strow on good store of fine sugar Otherwayes Take a little tansie featherfew parsley and violets stamp and strain them with eight or ten eggs and salt fry them in sweet butter and serve them on a plate and dish with some sugar A Tansie for Lent TAke tansie and all manner of herbs as before and beaten almond stamp them with the spawn of a Pike or Carp and strain them with the crumb of a fine manchet sugar and rose-water and fry it in sweet butter Toasts of divers sorts First in Butter or Oyl TAke a caste of fine roles or round manchets chip them and cut them into toasts fry them in clarified butter frying oyl or sallet oyl but before you fry them dip them in fair water and being fried serve them in a clean dish piled one upon another and sugar between Otherwayes Toast them before the fire and run them over with butter sugar or oyl Cinamon Toasts CUt fine thin toasts then toast them on a gridiron and lay them in ranks in a dish put to them fine beaten cinamon mixed with sugar and some claret warm them over the fire and serve them hot French Toasts CUt French Bread and toast it in pretty thick toasts on a clean gridiron and serve them steeped in claret sack or any wine with sugar and juyce of orange Section 7. The most Excellent Wayes of making all Sorts of Puddings A boild Pudding BEat the yolks of three eggs with rose-water and half a pint of cream warm it with a piece of butter as big as a walnut and when it is melted mix the eggs and that together and season it with nutmeg sugar and salt then put in as much bread as will make it as thick as batter and lay on as much flour as will lie on a shilling then take a double cloth wet it and flour it tie it fast and put it in the pot when it is boild serve it up in a dish with butter verjuyce and sugar Otherwayes Take flour sugar nutmeg salt and water mix them together with a spoonful of gum-dragon being steeped all night in rose-water strain it then put in suet and boil it in a cloath To boil a Pudding otherwayes TAke a pint of cream or milk and boil it with a stick of cinamon being boild let it cool then put in six eggs take out three whites and beat the eggs before you put them in the milk then slice a penny roul very thin and being slic't beat all together then put in some sugar and flour the cloath being boild for sauce put butter sack and sugar beat them up together and scrape sugar on it Other Pudding Sift grated bread through a cullender and mix it with flour minced dates currans nutmeg cinamon minced suet new milk warm sugar and eggs take away some of the whites and work all together then take half the pudding for one side and half for the other side and make it round like a loaf then take butter and put it into the midst and the other side aloft on the top when the liquor boils tye it in a fair cloth and boil it being boild cut it in two and so serve it in To make a Cream Pudding to be boild TAke a quart of cream and boil it with mace nutmeg and ginger quartered put to it eight eggs and but four whites beaten a pound of almonds blanched beaten and strained in with the cream a little rose-water sugar and a spoonful of fine flour then take a thick napkin wet it and rub it with flour and tie the pudding up in it being boild make sauce for it with sack sugar and butter beat up thick together with the yolk of an egg then blanch some almonds slice them and stick the pudding with them very thick and scrape sugar on it To make a green boild Pudding of sweet Herbs TAke and steep a penny white loaf in a quart of cream and onely eight yolks of eggs some currans sugar cloves beaten mace dates juyce of spinage saffron cinamon nutmeg sweet marjoram time savory penniroyal minced very small and some salt boil it with beef-suet marrow or none These puddings are excellent for stuffings of rroast or boild Poultrey Kid Lamb or Turkey Veal or Breasts of Mutton To make a Pudding in haste TAke a pint of good milk or cream put thereto a handful of raisins of the sun with as many currans and a piece of butter then grate a manchet and a nutmeg and put thereto a handful of flour when the milk boils put in the bread let it boil a quarter of an hour then dish it up on beaten butter To make a Quaking Pudding SLice the crumbs of a penny manchet and infuse it three or four hours in a pint of scalding hot cream covering it close then break the bread with a spoon very small and put to it eight eggs and but onely four whites beat them together very well and season it with sugar rose-water and grated nutmeg If you think it too stiff put in some cold cream and beat them well together then wet the bag or napkin and flour it put in the pudding tie it hard and boil it half an hour then dish it and put to it butter rose-water and sugar and serve it up to the table Otherwayes baked SCald the bread with a pint of cream as abovesaid then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar or wallnuts and season it with sugar nutmeg salt the yolks of six eggs a quarter of a pound of dates slic't and cut small a handful of currans boiled and some marrow minced beat them all together and bake it To make a Quaking Pudding either boild or baked TAke a pint of good thick cream boil it with some large mace whole cinamon and slic't nutmeg then take six eggs and but three whites beat them well and grate some stale manchet the quantity of a half penny loaf put it to the eggs with a spoonful of flour then season the cream according to your own taste with sugar and salt beat all well together then
some of it and make some of it blew some of it green and some yellow cast some into oranges and some into lemon rindes candied mix part of it with some almond paste coloured and some with cheese-curds serve of divers of these colours on a great dish and plate To make other white Jelly BOil two capons being cleansed the fat and lungs taken out truss them and soak them well in clean water three or four hours then boil them in a pipkin or pot of two gallons or less put to them a gallon or five quarts of white wine scum them and boil them to a jelly next strain the broth from the grounds and blow off the fat clean then take a quart of sweet cream a quart of the jelly broth a pound and half of refined sugar and a quarter of a pint of rose-water mingle them all together and give them a walm on the fire with half an ounce of fine searced ginger then set it a cooling dish it or cast it in lemon or orange-peels or in any fashion of the other jellies in moulds or glasses or turn it into colours for sick folks in place of cream use stamped almonds To make Jellies for souces made dishes and other works TAke six pair of calves feet scald them and take away the fat between the claws as also the great long shank bones and lay them in water four or five hours then boil them in two gallons of fair spring water scum them clean and boil them from two gallons to three quarts then strain it through a strong canvas and let the broth cool being cold clenge it from the grounds pare off the top and melt it then put to it in a good large pipkin three quarts of white wine three races of ginger slic't some six blades of mace a quarter of an ounce of cinamon a grain of musk and eighteen whites of eggs beaten with four pound of sugar mingle them with the rest in the pipkin and the juyce of three lemons set all on the fire and let it stew leasurely then have your bag ready washed and when your pipkin boils up run it c. Harts Horn Jelly TAke half a pound of harts horn boil it in fair spring water leasurely close covered and in a well glazed pipkin that will contain a gallon boil it till a spoonful will stand stiff being cold then strain it through a fine thick canvas or fine boultering and put it again in another lesser pipkin with the juyce of eight or nine good large lemons a pound and half of double refined sugar and boil it again a little while then put it in a gally pot or small glasses or cast it into moulds or any fashions of the other jellies It is held by the Physicians for a special Cordial Or take half a pound of harts horn grated and a good capon being finely clenged and soaked from the blood and the fat taken off truss it and boil it in a pot or pipkin with the harts horn in fair spring water the same things as the former c. To make another excellent Jelly of Harts horn and Isingglass for a Consumption TAke half a pound of isingglass half a pound of harts horn half a pound of slic't dates a pound of beaten sugar half a pound of slic't figs a pound of slic't prunes half an ounce of cinamon half an ounce of ginger a quarter of an ounce of mace a quarter of an ounce of cloves half an ounce of nutmegs and a little red sanders slice your spices and also a little stick of liquorish and put in your cinamon whole To make a Jelly for weakness in the Back TAke two ounces of harts horn and a wine quart of spring water put it into a pipkin and boil it over a soft fire till it be one half consumed then take it off the fire and let it stand a quarter of an hour and strain it through a fine holland cloath crushing the harts horn gently with a spoon then put to it the juyce of a lemon two spoonfuls of red rose water half a spoonful of cinamon water four or five ounces of fine sugar or make it sweet according to the parties taste then put it out into little glasses or pipkins and let it stand twenty four hours then you may take of it in the morning or at four of the clock in the afternoon what quantity you please To put two or three spoonfuls of it into broth is very good To make another dish of meat called a Press for service DO in this as you may see in the jelly of the porker being tender boild take the feet ears snouts and cheeks being finely boild and tender to a jelly with spices and the same liquor as is said in the Porker then take out the bones and make a lay of it like a square brick season it with coriander or fennil-seed and binde it up like a square brick in a strong canvas with packthread press it till it be cold and serve it in slices with bay leaves or run it over with jellies To make a Sausage for Jelly BOil or roste a capon mince and stamp it with some almond paste then have a fine dryed neats-tongue one that looks fine and red ready boild cut it into little pieces square like dice half an inch long and as much of interlarded bacon cut into the same form ready boild and cold some preserved quinces and barberries sugar and cinamon mingle all together with some scraped isingglass amongst it warm roul it up in a sausage knit it up at the ends and sowe the sides then let it cool slice it and serve it in a jelly in a dish in thin slices and run jelly over it let it cool and lay on more that cool run more and thus do till the dish be full when you serve it garnish the dish with jelly and preserved barberries and run over all with juyce of lemon To make the best Almond Leach TAke an ounce of isingglass and lay it two hours in water shift it and boil it in fair water let it cool then take two pounds of almonds lay them in the water till they will blanch then stamp them and put to them a pint of milk strain them and put in large mace and slic't ginger boil them till it taste well of the spice then put in your digested isingglass sugar and a little rose-water run it through a strainer and put it into dishes Some you may colour with saffron turn-sole or green wheat and blue bottels for blue To keep Sparagus all the year PArboil them a very little and put them into clarified butter cover them with it the butter being cold cover them with a leather and about a moneth after refresh the butter melt it and put it on them again then set them under ground being covered with a leather Section 9. The best way of making all manner of baked Meats To make a Bisk or Battalia Pie
work it as bear but it will not keep long Or take to every gallon of water a quart of honey a quarter of an ounce of mace as much ginger and cinamon and half as much cloves bruise them and use them as abovesaid Otherwayes Take five quarts and a pint of water warm it and put to it a quart of honey and to every gallon of liquor one lemon and a quarter of an ounce of nutmegs it must boil till the scum rise black and if you will have it quickly ready to drink squeese into it a lemon when you tun it and tun it cold To make Metheglin TAke all sorts of herbs that are good and wholesom as balm mint rosemary fennil angelica wilde time hysop burnet agrimony and such other field herbs half a handful of each boil and strain them and let the liquor stand till the next day being settled take two gallons and a half of honey let it boil an hour and in the boiling scum it very clean set it a cooling as you do beer and when it is cold take very good barm and put it into the bottom of the tub by a little and a little as to beer keeping back the thick settling that lyeth in the bottom of the vessel that it is cooled in when it is all put together cover it with a cloth and let it work very near three dayes then when you mean to put it up skim off all the barm clean and put it up into a vessel but you must not stop the vessel very close in three or four dayes but let it have some vent to work when it is close stopped you must look often to it and have a peg on the top to give it vent when you hear it make a noise as it will do or else it will break the vessel Sometimes make a bag and put in good store of slic't ginger some cloves and cinamon boild or not Section 12. To make all manner of Creams Sack-Possets Sillabubs Blamangers White-Pots Fools Wassels c. To make Apple Cream TAke twelve pippins pare and slice or quarter them then put them in a skillet with some claret wine and a race of ginger sliced thin a little lemon peel cut small and some sugar let all these stew together till they be soft then take them off the fire and put them in a dish and when they be cold take a quart of cream boild with a little nutmeg and put in of the apple stuff to make it of what thickness you please and so serve it up To make Codling Cream TAke twenty fair codlings being peeld and codled tender and green put them in a clear silver dish filled half full of rose-water and half a pound of sugar boil all this liquor together till half be consumed and keep it stirring till it be ready then fill up the dish with good thick and sweet cream stir it till it be well mingled and when it hath boild round about the dish take it off sweeten it with fine sugar and serve it cold Otherwayes Codle forty fair codlings green and tender then peel and core them and beat them in a mortar strain them with a quart of cream and mix them well together in a dish with fine sugar sack musk and rose water Thus you may do with any fruit you please To boil Cream with Codlings BOil a quart of cream with mace sugar two yolks of eggs two spoonfuls of rose-water and a grain of ambergreece put it into the cream and set them over the fire till they be ready to boil then set them to cool stirring it till it be cold then take a quart of green codling stuff strained put it into a silver dish and mingle it with cream To make Quince Cream TAke and boil them in fair water but first let the water boil then put them in and being tender boiled take them up and peel them strain them and mingle it with fine sugar then take some very good and sweet cream mix all together and make it of a fit thickness or boil the cream with a stick of cinamon and let it stand till it be cold before you put it to the quinces Thus you may do wardens or pears To make Plumb Cream TAke any kinde of plumbs apricocks or the like and put them in a dish with some sugar white wine sack claret or rose water close them up with a piece of paste between two dishes being baked and cold put to them cream boild with eggs or without or raw and scrape on sugar c. To make Gooseberry Cream COdle them green and boil them up with sugar being preserved put them into the cream strained or whole scrape sugar on them and so serve them cold in boild or raw cream Thus you may do strawberries raspas or red currans put in raw cream whole or serve them with wine and sugar in a dish without cream To make Snow Cream TAke a quart of cream six whites of eggs a quartern of rose-water a quarter of a pound of double refined sugar beat them together in a deep bason or a boul-dish then have a fine silver dish with a penny manchet the bottom and upper crust being taken away and made fast with paste to the bottom of the dish and a streight sprig of rosemary set in the middle of it then beat the cream and eggs together and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have filled the dish You may beat amongst it some musk and ambergreece dissolved and guild it if you please To make Snow Cream otherwayes Boil a quart of cream with a stick of cinamon and thicken it with rice flour the yolks of two or three eggs a little rose-water sugar and salt give it a walm and put it in a dish lay clouted cream on it and fill it up with whipt cream or cream that cometh out of the top of a churm when the butter is come dish out of a squirt or some other fine way scrape on sugar sprinkle it with rose-water and stick some pine-apple-seeds on it Otherwayes Take three pints of cream and the whites of seven eggs strain them together with a little rose-water and as much sugar as will sweeten it then take a stick of a foot long and split it in four quarters beat the cream with it or else with a whisk when the snow riseth put it in a cullender with a spoon that the thin may run from it when you have snow enough boil the rest with cinamon ginger and cloves seethe it till it be thick then strain it and when it is cold put it in a clean dish and lay your snow upon it To make Snow Cream otherwayes with Almonds TAke a quart of good sweet cream and a quarter of a pound of almond paste fine beaten with rose-water and strained with half a pint of white wine put some orange-peel to it a slic't nutmeg and three
three or four sprigs of rosemary as many of time and sweet marjoram two or three bay leaves and parsley put the liquor to it into the pan or pipkin wherein you will stew it and paste on the cover stew it in the oven in an hour it will be baked then serve it hot for dinner or supper serve it on fine carved sippets of French bread and the spices on it with the herbs slic't lemon and lemon peel and run it over with beaten butter To Hash a Carp TAke a carp scale and scrape off the slime with your knife wipe it with a dry cloath bone it and mince it with a fresh water eel being fleaed and boned season it with beaten cloves mace salt pepper and some sweet herbs as time parsley and some sweet marjoram minced very small stew it in a broad mouthed pipkin with some claret wine gooseberries or grapes and some blanched chesnuts being finely stewed serve it on carved sippets about it and run it over with beaten butter garnish the dish with stale grated manchet searsed and some fryed oysters in butter cockles or prawns Sometimes for variety use pistaches pine-apple seeds or some blanched almonds stewed amongst the hash or asparagus or artichocks boild and cut as big as chesnuts and garnish the dish with scraped horse-raddish and rub the bottom of the dish in which you serve the meat with a clove or two of garlick Sometimes mingle it with some stewed oysters or put to it some oyster liquor To Marrinate a Carp to be eaten hot or cold TAke a carp scale it and scrape off the slime wipe it clean with a dry cloath and split it down the back flour it and fry it in sweet sallet oyl or good clarified butter being fine and crisp fryed lay it in a deep dish or earthen pan then have some white or claret wine or wine vinegar put it in a broad mouthed pipkin with all manner of sweet herbs bound up in a bundle as rosemary time sweet marjoram parsley winter savory bay leaves sorrel and sage as much of one as the other put it into the pipkin with the wine with some large mace slic't ginger gross pepper slic't nutmeg whole cloves and salt with as much wine and vinegar as will cover the fish then boil the spices and wine with some salt a little while pour it on the fish hot and presently cover it close to keep in the spirits of the liquor herbs and spices for an hours space then have slic't lemons lemon-peels orange and orange-peels lay them over the fish in the pan and cover it up close when you serve them hot lay on the spices and herbs all about it with the slic't lemons oranges and their peels and run it over with sweet sallet oyl or none but some of the liquor it is soust in Or marrinate the carp or carps without sweet herbs for hot or cold onely bay leaves in all points else as is abovesaid thus you may marrinate soles or any other fish whether sea or fresh water fish Or barrel it pack it close and it will keep as long as sturgeon and as good To Broil or Toste a Carp divers wayes either in sweet Butter or Sallet Oyl TAke a carp alive draw it and wash out the blood in the body with claret wine into a dish put to it some wine vinegar and oyl then scrape off the slime and wipe it dry both outside and inside lay it in the dish with the vinegar wine oyl salt and the streight sprigs of rosemary and parsley let it steep there the space of an hour or two then broil it on a clean scowred gridiron or toste it before the fire broil it on a soft fire and turn it often being finely broiled serve it on a clean scowred dish with the oyl wine and vinegar being stewed on the coals put it to the fish the rosemary and parsley round the dish and some about the fish or with beaten butter and vinegar or butter and verjuyce or juyce of oranges beaten with the butter or juyce of lemons garnish the fish with slices of orange lemon and branches of rosemary boil the milt or spawn by it self and lay it in the dish with the carp Or make sauce otherwayes with beaten butter oyster liquor the blood of the carp grated nutmeg juyce of orange white wine or wine vinegar boild together crumbs of bread and the yolk of an egg boild up pretty thick and run it over the fish To broil a Carp in Stoffado TAke a live carp scale it and scrape off the slime wipe it clean with a dry cloath and draw it wash out the blood and steep it in claret white wine wine vinegar large mace whole cloves two or three cloves of garlick some slic't ginger gross pepper and salt steep it in this composition in a dish or tray the space of two hours then broil it on a clean scowred gridiron on a soft fire and baste it with some sweet sallet oyl sprigs of rosemary time parsley sweet marjoram and two or three bay leaves being finely broild serve it with the sauce it was steeped in boild up on the fire with a little oyster liquor the spices on it and herbs round about it on the dish run it over with sauce either with sweet sallet oyl or good beaten butter and broil the milt or spawn by it self To Roste a Carp TAke a live carp draw and wash it and take away the gall and milt or spawn then make a pudding with some grated manchet some almond paste cream currans grated nutmeg raw yolks of eggs sugar caraway seed candied or any peel some lemon and salt make a stiff pudding and put it through the gills into the belly of the carp scale it not nor fill it not too full then spit it and roste it in the oven upon two or three sticks cross a brass dish turn it and let the gravy drop into the dish being finely rosted make sauce with the gravy butter juyce of orange or lemon some sugar and cinamon beat up the sauce thick with the butter and dish the carp put the sauce over it with slices of lemon Otherwayes Scale it and lard it with salt eel pepper and nutmeg then make a pudding of some minced eel roach or dace some sweet herbs grated bread cloves mace nutmeg pepper salt yolks of eggs pistaches chesnuts and the milt of the carp parboild and cut into dice-work as also some fresh eel and mingle it amongst the pudding or fearce Sauces for Roste Carp 1. GRavy and oyster liquor beat it up thick with sweet butter claret wine nutmeg slices of orange and some capers and give it a walm or two 2. Beaten butter with slices of orange and lemon or the juyce of them onely 3. Butter claret wine grated nutmeg salt slices of orange a little wine vinegar and the gravy 4. A little white wine gravy of the carp an anchove or two dislolved in it some grated nutmeg
crisp but afterwards softly for the sauce put in a pipkin a pint of white wine slic't ginger mace dates quartered a pint of great oysters with the liquor a little vinegar and salt boil them a quarter of an hour then mince a few sweet herbs and parsley stew them till half the liquor be consumed then the pike being boiled dish it and garnish the dish with grated dry manchet fine searsed or ginger fine beaten then beat up the sauce with half a pound of butter mineed lemon or orange put it on the pike and sippet it with cut of puff-paste or lozenges some fried greens and some yellow butter Dish it according to these forms To boil a Pike otherwayes TAke a male pike alive splat him in halves take out his milt and civet and take away the gall cut the sides into three pieces of a side lay them in a large dish or tray and put upon them half a pint of white wine vinegar and half a handful of bay-salt beaten fine then have a clean scowred pan set over the fire with as much rhenish or white wine as will cover the pike so set it on the fire with some salt two slic't nutmegs two races of ginger slic't two good big onions slic't five or six cloves of garlick two or three tops of sweet marjoram three or four streight sprigs of rosemary bound up in a bundle close and the peel of half a lemon let these boil with a quick fire then put in the pike with the vinegar and boil it up quick whilest the pike is boiling take a quarter of a pound of anchoves wash and bone them then mince them and put them in a pipkin with a quarter of a pound of butter and three or four spoonfuls of the liquor the pike was boiled in the pike being boiled dish it and lay the ginger nutmegs and hearbs upon it run it over with the sauce and cast dried searsed manchet on it This foresaid liquor is far better to boil another pike by renewing the liquor with a little wine To boil a Pike and Eel together TAke a quart of white wine a pint and a half of white wine vinegar two quarts of water almost a pint of salt a handful of rosemary and time let your liquor boil before you put in your fish the herbs a little large mace and some twenty corns of whole pepper To boil a Pike otherwayes BOil it in water salt and wine vinegar two parts water and one vinegar being drawn set on the liquor to boil cleanse the civet and truss him round scotch his back and when the liquor boils put in the fish and boil it up quick then make sauce with some white wine vinegar mace whole pepper a good handful of cockles broiled or boiled out of the shells and washed with vinegar a faggot of sweet herbs the liver stamped and put to it and horse-radish scraped or slic't boil all the foresaid together dish the pike on sippets and beat up the sauce with some good sweet butter and minced lemon make the sauce pretty thick and garnish it as you please Otherwayes Take as much white wine and water as will cover it of each a like quantity and a pint of vinegar put to this liquor half an ounce of large mace two lemon-peels a quarter of an ounce of whole cloves three slic't nutmegs four races of ginger slic't some six great onions slic't a bundle of six or seven sprigs or tops of rosemary as much of time winter savory and sweet marjoram bound up hard in a faggot put into the liquor also a good handful of salt and when it boils put in the fish being cleansed and trussed and boil it up quick Being boiled make the sauce with some of the broth where the pike was boiled and put it in a dish with two or three anchoves being cleansed and minced a little white wine some grated nutmeg and some fine grated manchet stew it on a chafing-dish and beat it up thick with some sweet butter and the yolk of an egg or two dissolved with some vinegar give it a walm and put to it three or four slices of lemon Then dish the pike drain the liquor from it upon a chafing-dish of coals pour on the sauce and garnish the fish with slic't lemons and the spices herbs and boild onions run it over with beaten butter and lay on some barberries or grapes Sometimes for change you may put some horse radish scraped or the juyce of it To Boil a Pike in white Broth. CUt your pike in three pieces then boil it in water salt and sweet herbs put in the fish when the liquor boils then take the yolks of six eggs beat them with a little sack sugar melted butter and some of the pike broth then put it on some embers to keep warm stir it sometimes lest it curdle then take up your pike put the head and rail together in a clean dish cleave the other piece in two and take out the back bone put the one piece on one side and the other piece on the other side but blanch all pour the broth on it and garnish the fish with sippets strow on fine ginger or sugar wipe the edge of the dish round and serve it To boil a Pike in the French Fashion a la Sauces d' lmaigne or in the Germane Fashion TAke a pike draw him dress the revet and cut him in three pieces boil him in as much wine as water and some lemon-peel when the liquor boils put in the fish with a good handful of salt and boil him up quick Then have a sauce made of beaten butter water the slices of two or three lemons the yolks of two or three eggs and some grated nutmeg the pike being boiled dish it on fine sippets and stick it with some fried bread run it over with the sauce some barberries or lemon and garnish the dish with some pared and slic't ginger barberries and lemon-peel To boil a Pike in the City Fashion TAke a live male pike draw him and slit the rivet wash him clean from the blood and lay him in a dish or tray then put some salt and vinegar to it or no vinegar but onely salt then set on a kettle with some water and salt and when it boils put in the pike boil it softly and being boiled take it off the fire and put a little butter into the kettle to it then make a sauce with beaten butter the juyce of a lemon or two grape verjuyce or wine vinegar dish up the pike on fine carved sippets and pour on the sauce garnish the fish with scalded parsley large mace barberries slic't lemon and lemon-peel and garnish the dish with the same To stew a Pike in the French Fashion TAke a pike splat it down the back alive and let the liquor boil before you put it in then take a large deep dish or stewing-pan that will contain the pike put as much claret wine as will
a quart of white wine a race of ginger pared and slic't three or four blades of large mace as much whole cinamon and a grain of musk and ambergreece tied up in a fine clean clout then beat fifteen whites of eggs and put to them in a bason four pound of double refined sugar first beaten to fine powder stir it with the eggs with a rouling-pin and then put it amongst the jelly in the pipkin stir them well together and set it a stewing on a soft charcoal fire let it stew there but not boil up but one walm at last let it stew an hour then take it off and let it cool a little run it through your jelly bag put a sprig of rosemary in the bottom of the bag and being run cast it into moulds Amongst some of it put some almond milk or make it in other colours as aforesaid To make white Jelly of two Pikes TAke two good handsome pikes scale and draw them and wash them clean from the blood then put to them six quarts of good white wine and an ounce of isingglass boil them in a good large pipkin to a jelly being clean scummed then strain it and blow off the fat Then take a quart of sweet cream a quart of the jelly a pound and half of double refined sugar fine beaten and a quarter of a pint of rose-water put all together in a clean bason and give them a walm on the fire with half an ounce of fine searsed ginger then set it a cooling dish it into dice-work or cast it into moulds and some other coloured jellies Or in place of cream put in almond milk To roast a Pike TAke a pike scour off the slime and take out the entrails lard the back with pickled herrings you must have a sharp bodkin to make the holes to lard it the take some great oysters and claret wine season the oysters with pepper and nutmeg stuff the belly with the oysters and intermix the stuffing with rosemary time winter savory sweet marjoram a little onion and garlick sow these in the belly of the pike then prepare two sticks about the breadth of a lath these two sticks and the spit must be as broad as the pike being tied on the spit tye the pike on winding packthred about it tye also along the side of the pike which is not defended by the spit and the laths rosemary and bayes baste the pike with butter and claret wine with some anchoves dissolved in it when the pike is wasted or roasted take it off rip up the belly and take out the whole herbs quite away boil up the gravy dish the pike put the wine to it and some beaten butter To fry Pikes DRaw them wash off the slime and the blood clean wipe them dry with a clean cloth flour them and fry them in clarified butter being fried crisp and stiff make sauce with beaten butter slic't lemon nutmeg and salt beaten up thick with a little fried parssey Or with beaten butter nutmeg a little claret salt and slic't orange Otherwayes oyster liquor a little claret beaten butter slic't orange and nutmeg rub the dish with a clove of garlick give the sauce a walm and garnish the fish with slic't lemon or orange and barberries Small pikes are best to fry To fry a Pike otherwayes THe pike being scaled and splatted hack the white or inside with a knife and it will be ribbed then fry it brown and crisp in clarified butter being fried take it up dram all the butter from it and wipe the pan clean then put it again into the pan with claret slic't ginger nutmeg an anchove salt and saffron beat fry it till half be consumed then put in a piece of butter shake it well together with a minced lemon or slic't orange and dish it garnish it with lemon and rub the dish with a clove of garlick To broil a Pike TAke a pike draw it and scale it broil it whole splat it or scotch it with your knife wash out the blood clean and lay it on a clean cloth salt it and heat the gridiron very hot broil it on a soft fire baste it with butter and turn it often being finely broiled serve it in a dish with beaten butter and wine vinegar or juyce of lemons or oranges and garnish the fish with slices of oranges or lemons and bunches of rosemary Otherwayes Take a pike as abovesaid being drawn wash it clean dry it and put it in a dish with some good sallet oyl wine vinegar and salt there let it steep the space of half an hour then broil it on a soft fire turn it and baste it often with some fine streight sprigs of rosemary parsley and time baste it out of the dish where the oyl and vinegar is then the pike being finely broiled dish it in a clean dish put the same basting to it being warmed on the coals lay the herbs round the dish with some orange or lemon slices To bake Pikes BAke your pikes as you do carp as you may see in the foregoing Section onely remember that small pikes are best to bake Section 15. Or The third Section for Dressing of Fish The most excellent wayes of Dressing Salmon Bace or Mullet To calver Salmon to eat hot or cold CHine it and cut each side into two or three pieces according to the bigness wipe it clean from the blood and not wash it then have as much wine and water as you imagine will cover it make the liquor boil and put in a good handful of salt when the liquor boils put in the salmon and boil it up quick with a quart of white wine vinegar keep up the fire stiff to the last and being throughly boild which will be in the space of half an hour or less then take it off the fire and let it cool take it up into broad bottomed earthen pans and being quite cold which will be in a day a night or twelve hours then put in the liquor to it and so keep it Some will boil in the liquor some rosemary bound up in a bundle hard two or three cloves two races of slic't ginger three or four blades of large mace and a lemon-peel Others will boil it in beer onely Or you may serve it being hot and dish it on sippets in a clean scowred dish dish it round the dish or in pieces and garnish it with slic't ginger large mace a clove or two gooseberries grapes barberries slic't lemon fryed parsley ellicksanders sage or spinage fryed To make sauce for the foresaid salmon beat some butter up thick with a little fair water put two or three yolks of eggs dissolved into it with a little of the liquor grated nutmeg and some slic't lemon pour it on the salmon and garnish the dish with fine searsed manchet barberries slic't lemon some spices and fryed greens as aforesaid To Stew a small Salmon Salmon Peal or Trout TAke a Salmon draw it scotch the back
and boil it whole in a stew pan with white wine or in pieces put to it also some whole cloves large mace slic't ginger a bay leaf or two a bundle of sweet herbs well and hard bound up some whole pepper salt some butter and vinegar and an orange in halves stew all together and being well stewed dish them in a clean scowred dish with carved sippets lay on the spices and slic't lemon and run it over with beaten butter and some of the gravy it was stewed in garnish the dish with some fine searsed manchet or searsed ginger Otherwayes a most excellent way to stew Salmon TAke a rand or jole of salmon fry it whole raw and being fryed stew it in a dish on a chafing-dish of coals with some claret wine large mace slic't nutmeg salt wine vinegar slic't orange and some sweet butter being stewed and the sauce thick dish it on sippets lay the spices on it and some slices of oranges garnish the dish with some stale manchet finely searsed and strewed over all To Pickle Salmon to keep all the year TAke a Salmon cut it in six round pieces then boil it in white wine vinegar and a little water three parts wine and vinegar and one of water let the liquor boil before you put in the salmon and boil it a quarter of an hour then take it out of the liquor drain it very well then take rosemary sprigs bay leaves cloves mace and gross pepper a good quantity of each boil them in two quarts of white wine and two quarts of white wine vinegar boil it well then take the salmon being quite cold and rub it well with pepper and salt pack it in a vessel that will but just contain it lay a layer of salmon and a layer of spice that is boild in the liquor but let the liquor and spice be very cold before you put it to it the salmon being close packed put in the liquor and once in half a year or as it grows dry put some white wine or sack to it it will keep above a year put some lemon-peel into the piekle let the salmon be new taken if possible An excellent way to Dress Salmon or other Fish TAke a piece of fresh Salmon wash it clean in a little wine vinegar and let it lie a little in it in a broad pipkin with a cover put to it six spoonfuls of water four of vinegar as much of white wine some salt a bundle of sweet herbs a few whole cloves a little large mace and a little stick of cinamon close up the pipkin with paste and set it in a kettle of seething water there let it stew three hours thus you may do carps trouts or eels and alter the taste at your pleasure To hash Salmon TAke salmon and set it in warm water take off the skin and mince a jole rand or tail with some fresh eel being finely minced season it with beaten cloves mace salt pepper and some sweet herbs stew it in a broad mouthed pipkin with some claret wine gooseberries barberries or grapes and some blanched chesnuts being finely stewed serve it on sippets about it and run it over with beaten butter garnish the dish with stale grated manchet searsed some fryed oysters in batter cockles or prawns sometimes for variety use pistaches asparagus boild and cut an inch long or boild artichocks and cut as big as a chesnut some stewed oysters or oyster liquor and some horse raddish scraped or some of the juyce and rub the bottom of the dish wherein you serve it with a clove of garlick To dress Salmon in Stoffado TAke a whole rand or jole scale it and put it in an earthen stew pan put to it some claret or white wine some wine vinegar a few whole cloves large mace gross pepper a little slic't ginger salt and four or five cloves of garlick then have three or four streight sprigs of rosemary as much of time and sweet marjoram two or three bay leaves and parsley bound up into a bundle hard and a quarter of a pound of good sweet butter close up the earthen pot with course paste bake it in an oven and serve it on sippets of French bread with some of the liquor and spices on it run it over with beaten butter and barberries lay some of the herbs on it slic't lemon and lemon-peel To marrinate Salmon to be eaten hot or cold TAke a Salmon cut it into joles and rands and fry them in good sweet sallet oyl or clarified butter then set them by in a charger and have some white or claret wine and wine vinegar as much as will cover it put the wine and vinegar into a pipkin with all manner of sweet herbs bound up in a bundle as rosemary time sweet marjoram parsley winter savory bay leaves sorrel and sage as much of one as the other large mace slic't ginger gross pepper slic't nutmeg whole cloves and salt being well boild together pour it on the fish spices and all being cold then lay on slic't lemons and lemon-peel and cover it up close so keep it for present spending and serve it hot or cold with the same liquor it is soust in with the spices herbs and lemons on it If to keep long pack it up in a vessel that will but just hold it put to it no lemons nor herbs onely bay leaves if it be well packed it will keep as long as sturgeon but then it must not be splatted but cut round wayes through chine and all To boil Salmon in stewed Broth. TAke a jole chine or rand put it in a stew pan or large pipkin with as much claret wine and water as will cover it some raisins of the sun prunes currans large mace cloves whole cinamon slic't ginger and salt set it a stewing over a soft fire and when it boils put in some thickening of strained bread or flour strained with some prunes being finely stewed dish it up on sippets in a clean scowred dish put a little sugar in the broth the fruit on it and some slic't lemon To fry Salmon TAke a jole rand or chine or cut it round through chine and all half an inch thick or in square pieces fry it in clarified butter being stiff and crisp fryed make sauce with two or three spoonfuls of claret wine some sweet butter grated nutmeg some slices of orange wine vinegar and some oyster liquor stew them altogether and dish the salmon pour on the sauce and lay on some fresh slices of oranges and fryed parsley ellicksanders sage leaves fryed in batter pippins sliced and fryed or clary fryed in batter or yolks of eggs and quarters of oranges and lemons round the dish sides with some fryed greens in halves or quarters To roste a Salmon according to this Form TAke a salmon draw it at the gills and put in some sweet herbs in his belly whole the salmon being scaled and the slime wiped off lard it with pickled herrings or a
fat salt eel sill his belly with some great oysters stewed and some nutmeg let the herbs be time rosemary winter savory sweet marjoram a little onion and garlick put them in the belly of the salmon baste it with butter and set it in an oven in a latten dripping pan lay it on sticks and baste it with butter draw it turn it and put some claret wine in the pan under it let the gravy drip into it baste it out of the pan with rosemary and bayes and put some anchoves into the wine also with some pepper and nutmeg then take the gravy and clear off the sat boil it up and beat it thick with butter then put the fish in a large dish pour the sauce on it and rip up his belly take out some of the oysters and put them in the sauce and take away the herbs Otherwayes Take a rand or jole cut it into four pieces and season it with a little nutmeg and salt stick a few cloves and put it on a small spit put between it some bay leaves and stick it with little sprigs of rosemary roste it and baste it with butter save the gravy with some wine vinegar sweet butter and some slices of orange the meat being rosted dish it and pour on the sauce To broil or toste Salmon TAke a whole salmon a jole rand chine or slices cut round it the thickness of an inch steep these in wine vinegar good sweet sallet oyl and salt broil them on a soft fire and baste them with the same sauce they were steeped in with some streight sprigs of rosemary sweet marjoram time and parsley the fish being broild boil up ths gravy and oyster liquor dish up the fish pour on the sauce and lay the herbs about it To broil or roste Salmon in Stoffado TAke a jole rand or chine and steep it in claret wine wine vinegar white wine large mace whole cloves two or three cloves of garlick slic't ginger gross pepper and salt being steeped about two hours broil it on a soft fire and baste it with butter or very good sallet oyl sprigs of rosemary time parsley sweet marjoram and some two or three bay leaves being broiled serve it with the sauce it was steeped in with a little oyster liquor put to it dish the fish warm the sance it was stewed in and pour it on the fish either in butter or oyl lay the spices and herbs about it and in this way you may roste it cut the jole rand in six pieces if it be large and spit it with bayes and rosemary between and save the gravy for sauce Sauces for roast or broild Salmon TAke the gravy of the salmon or oyster liquor beat it up thick with beaten butter claret wine nutmeg and some slices of orange Otherwayes with gravy of the salmon butter juyce of orange or lemon sugar and cinamon beat up the sauce with the butter pretty thick dish up the salmon pour on the sauce and lay on it slices of lemon Or beaten butter with slices of orange or lemon or the juyce of them or grape verjuyce and nutmeg Otherwayes the gravy of the salmon two or three anchoves dissolved in it grated nutmeg and grated bread beat up thick with butter the yolk of an egg and slices of oranges or the juyce of it To bake Salmon TAke a salmon being new scale it draw it and wipe it dry scrape out the blood from the back-bone scotch it on the back and side then season it with pepper nutmeg and salt the pie being made put butter in the bottom of it a few whole cloves and some of the seasoning lay on the salmon and put some whole cloves on it some slic't nutmeg and butter close it up and baste it over with eggs or saffron water being baked fill it up with clarified butter Or you may fley the salmon and season it as aforesaid with the same spices and not scotch it but lay on the skin again and lard it with eel For the paste onely boiling liquor with three gallons of fine or course flour made up very stiff To make Minced Pies of Salmon MInce a rand of fresh salmon very small with a good fresh water eel being fleyed and boned then mince some violet leaves sorrel strawberry leaves parsley sage savory marjoram and time mingle all together with the meat currans cinamon nutmeg pepper salt sugar carawayes rose-water white wine and some minced orangado put some butter in the bottom of the pies fill them and being baked ice them and scrape on sugar Make them according to these forms To make Chewets of Salmon MInce a rand of salmon with a good fresh water cel being boned fleyed and seasoned with pepper salt nutmeg cinamon beaten ginger caraway-seed rose-water butter verjuyce sugar and orange-peel minced mingle all together with some slic't dates and currans put butter in the bottom fill the pies close them up bake them and ice them To make a Lumber Pie of Salmon MInce a rand jole or tail with a good fat fresh eel seasoned in all points as beforesaid put some five or six yolks of eggs to it with one or two whites make it into balls or rouls with some hard eggs in quarters put some butter in the pie lay on the rouls and on them large mace dates in halves slic't lemon grapes or barberries and butter close it up bake it and ice it being baked cut up the cover fry some sage leaves in batter in clarified butter and stick them in the rouls cut the cover and lay it on the plate about the pie or mingle it with an eel cut into dice-work liquor it with verjuyce sugar and butter To boil Bace Mullet Gurnet Rochet Wivers c. TAke a mullet draw it wash it and boil it in fair water and salt with the scales on either splatted or whole but first let the liquor boil being finely boiled dish it upon a clean scowred dish put carved sippets round about it and lay the white side uppermost garnish it with slict't lemon large mace lemon peels and barberries then make a lear or sauce with beaten butter a little water slices of lemon juyce of grapes or orange strained with the yolks of two or three eggs To souce Mullets or Bace DRaw them and boil them with the scales but first wash them clean and lay them in a dish with some salt cast upon them some slic't ginger and large mace put some wine vinegar to them and two or three cloves then set on the fire a kettle with as much wine as water when the pan boils put in the fish and some salt boil it with a soft fire and being finely boiled and whole take them up with a false bottom and two wires all together If you will jelly them boil down the liquor to a jelly with a piece of isingglass being boild to a jelly pour it on the fish spices and all into an earthen flat bottomed pan cover it up
close and when you dish the fish serve it with some of the jelly on it garnish the dish with slic't ginger and mace and serve with it in saucers wine vinegar minced sennil and slic't ginger garnish the dish with green fennil and flowers and parsley on the fish To marinate Mullets or Bace SCale the mullets draw them and scrape off the slime wash and dry them with a clean cloth flour them fry them in the best fallet oyl you can get fry them in a frying pan or in a preserving pan but first before you put in the fish to fry make the oyl very hot fry them not too much but crisp and stiff being clear white and fine fried lay them by in an earthen pan or charger till they be all fried lay them in a large flat bottomed pan that they may lye by one another and upon one another at length and pack them close then make pickle for them with as much wine vinegar as will cover them the breadth of a finger boil it in a pipkin with salt bay leaves sprigs or tops of rosemary sweet marjoram time savory and parsley a quarter of a handful of each and whole pepper give these things a walm or two on the fire pour it on the fish and cover it close hot then slice three or four lemons being pared save the peels and put them to the fish strow the slices of lemon over the fish with the peels and keep them close covered for your use If this fish were barreld up it would keep as long as sturgeon put half wine vinegar and half white wine the liquor not boiled nor no herbs in the liquor but fried bay leaves slic't nutmegs whole cloves large mace whole pepper and slic't ginger pack the fishes close and once a moneth turn the head of the vessel downward it will keep half a year without barrelling Marinate these Fishes following as the Mullet viz. Bace Soals Plaice Flounders Dabs Pike Carp Bream Perch Tench Wivers Trouts Smelts Gudgeons Mackrel Turbut Holly-burt Gurnet Rochet Conger Oysters Scollops Cockles Lobsters Prawns Crawfish Muskles Snails Mushrooms Welks Frogs c. To marinate Bace Mullet Gurnet or Rochet otherwayes TAke a gallon of vinegar a quart of fair water a good handful of bay leaves as much of rosemary and a quarter of a pound of pepper beaten put these together and let them boil softly season it with a little salt then fry your fish in special good sallet oyl being well clarified the fish being fried put them in an earthen vessel or barrel lay the bay leaves and rosemary between every layer of the fish and pour the broth upon it when it is cold close up the vessel thus you may use it to serve hot or cold and when you dish it to serve garnish it with slic't lemon the peel and barberries To broil Mullet Bace or Bream TAke a mullet draw it and wash it clean broil it with the scales on or without scales and lay it in a dish with some good sallet oyl wine vinegar salt some sprigs of rosemary time and parsley then heat the gridiron and lay on the fish broil it on a soft fire on the embers and baste it with the sauce it was steeped in being broild serve it in a clean warm dish with the sauce it was steeped in the herbs on it and about the dish cast on salt and so serve it with slices of orange lemon or barberries Or broil it in butter and vinegar with herbs as abovesaid and make sauce with beaten butter and vinegar Or beaten butter and juyce of lemon and orange Sometimes for change with grape verjuyce juyce of sorrel beaten butter and the herbs To fry Mullets SCale draw and scotch them wash them clean wipe them dry and flour them fry them in clarified butter and being fryed put them in a dish put to them some claret wine slic't ginger grated nutmeg an anchove salt and some sweet butter beat up thick give the fish a walm with a minced lemon and dish it but first rub the dish with a clove of garlick The least mullets are the best to fry To bake a Mullet or Bace SCale garbidge wash and dry the mullet very well then lard it with a salt eel season it and make a pudding for it with grated bread sweet herbs and some fresh eel minced put also the yolks of hard eggs an anchove washed and minced very small some nutmeg and salt fill the belly or not fill it at all but cut it into quarters or three of a side and season them with nutmeg ginger and pepper lay them in your pye and make balls and lay them upon the pieces of mullet then put on some capers prawns or cockles yolks of eggs minced butter large mace and barberries close it up and being baked cut up the lid and stick it full of cuts of paste lozenges or other pretty garnish fill it up with beaten butter and garnish it with slic't lemon Or you may bake it in a patty-pan with better paste then that which is made for pyes This is a very good way for tench or bream Section 16. Or The fourth Section of Dressing Fish Shewing the exactest wayes of Dressing Turbut Plaice Flounders and Lampry To boil Turbut to eat hot DRaw and wash them clean then boil them in white wine and water as much of the one as the other with some large mace a few cloves salt sliced ginger a bundle of time and rosemary fast bound up when the pan boils put in the fish scum it as it boils and being half boild put in some lemon-peel being through boild serve it in this broth with the spices herbs and slic't lemon on it or dish it on sippets with the foresaid garnish and serve it with beaten butter Turbut otherwayes Calvered Draw the turbut wash it clean and boil it in half wine and half water salt and vinegar when the pan boils put in the fish with some slic't onions large mace a clove or two some slic't ginger whole pepper and a bundle of sweet herbs as time rosemary and a bay leaf or two scotch the fish on the white side before you put it a boiling very thick overthwart onely one way being half boiled put in some lemon or orange-peel and being through boild serve it with the spices herbs some of the liquor onions and slic't lemon Or serve it with beaten butter slic't lemon herbs spices onions and barberries Thus also you may dress holyburt To boil Turbut or Holyburt otherwayes BOil it in fair water and salt being drawn and washed clean when the pan boils put in the fish and scum it being well boild dish it and pour on it some stewed oysters and slic't lemon run it over with beaten butter beat up thick with juyce of oranges pour it over all then cut sippets and stick it with fryed bread Otherwayes Serve them with beaten butter vinegar barberries and sippets about the fish To Souce Turbut and
Holyburt TAke and draw the fish wash it clean from the blood and slime and when the pan boils put in the fish in fair water and salt boil it very leasurely scum it and season it pretty savory of the salt boil it well with no more water then will cover it If you intend to keep it long boil it in as much water as white wine some wine vinegar slic't ginger large mace two or three cloves and some lemon-peel being boild and cold put in a slic't lemon or two take up the fish and keep it in an earthen pan close covered boil these fishes in no more liquor then will cover them boil them on a soft fire simpering To stew Turbut and Holy-burt TAke it and cut it into slices then fry it and being half fryed put it in a stew pan or deep dish then put to it some claret grated nutmeg three or four slices of an orange a little wine vinegar and sweet butter stew it well dish it and run it over with beaten butter slic't lemon or orange and orange or lemon-peel To fry Turbut or Holy-burt CUt the fish into thin slices hack it with a knife and it will be ribbed then fry it almost brown with butter take it up draining all the butter from it then the pan being clean put it in again with claret slic't ginger nutmeg anchove salt and saffron beat fry it till half be consumed then put in a piece of butter shaking it well together with a minced lemon and rub the dish with a clove of garlick To hash turbut make a forst meat of it to roste or broil it use it in all points as you do sturgeon and marrinate it as you do carp The best way to Calver Flounders TAke them alive draw them and scotch them very thick on the white side then have a pan of white white wine and wine vinegar over the fire with all manner of spices as large mace salt cloves slic't ginger some great onions slic't the tops of rosemary time sweet marjoram picked parsley and winter savory when the pan boils put in the flounders and no more liquor then will cover them cover the pan close and boil them up quick serve them hot or cold with slic't lemon the spices and herbs on them and lemon peel Broil flounders as you do bace and mullet souce them as pike marrinate and dress them in stoffado as carp and bake them as oysters To boil Plaice hot to butter DRaw them and wash them clean then boil them in fair water and salt when the pan boils put them in being very new boil them up quick with a lemon-peel dish them upon fine sippets round about them slic't lemon on them the peel and some barberries beat up some butter very thick with some juyce of lemon and nutmeg grated and run it over them hot Otherwayes Boil them in white wine vinegar large mace a clove or two and slic't ginger being boild serve them in beaten butter with juce of sorrel strained bread slic't lemon barberries grapes or gooseberries To stew Plaice TAke and draw them wash them clean and put them in a dish stew-pan or pipkin with some claret or white wine butter some sweet herbs nutmeg pepper an onion and salt being finely stewed serve them with beaten butter on carved sippets and slic't lemon Otherwayes Draw wash and scotch them then fry them not too much being fryed put them in a dish or stew-pan put to them some claret wine grated nutmeg wine vinegar butter pepper and salt stew them together with some slices of orange To bake a Lampry DRaw it and split the back on the inside from the mouth to the end of the tail take out the string in the back fley her and truss her round parboil it and season it with nutmeg pepper and salt put some butter in the bottom of the pie and lay on the lamprey with two or three good big onions a sew whole cloves and butter close it up and baste it over with yolks of eggs and bear or saffron water bake it and being baked fill it up with clarified butter stop it up with butter in the vent hole and put in some claret wine but that will not keep long To bake a Lampry otherwayes with an Eel FLey it splat it and take out the garbidge then have a good fat eel fley it draw it and boneit wipe them dry from the slime and season them with pepper salt and nutmeg cut them in equal pieces as may conveniently lye in a square or round pie lay butter in the bottom and three or four good whole onions then lay a layer of eels over the butter and on that a lay of lampry then another of eel thus do till the pie be full and on the top of all put some whole cloves and butter close it up and bake it being basted over with saffron water yolks of eggs and bear bake it and being baked and cold fill it up with beaten butter Make your pies according to these forms To bake a Lampry in the Italian Fashion to eat hot FLey it and season it with nutmeg pepper salt cinamon and ginger fill the pie either with the Lampry cut in pieces or whole put to it raisins currans prunes dried cherries dates and butter close it up and bake it being baked liquor it with strained almonds grape verjuyce sugar sweet herbs chopped and boiled all together serve juyce of orange white wine cinamon and the blood of the lampry and ice it thus you may also do lampurns baked for hot To bake a Lampry otherwayes in Patty-pan or Dish TAke a lampry roast it in pieces being drawn and fleyed baste it with butter and being roasted and cold put it into a dish with paste or puff paste put butter to it being first seasoned with pepper nutmeg cinamon ginger and salt seasoned lightly some sweet herbs chopped grated bicket bread currans dates or slic't lemon close it up and bake it being baked liquor it with butter white wine or sack and sugar Section 17. OR The fifth Section of Fish Shewing the best way to Dress Eels Conger Lump and Soals To boil Eels to be eaten hot DRaw them fley them and wipe them clean then put them in a posnet or stew-pan cut them three inches long and put to them some white wine white wine vinegar a little fair water salt large mace and a good big onion stew the foresaid together with a little butter being finely stewed and tender dish them on carved sippets or on ssices of French bread and serve them with boild currans boild by themselves slic't lemon barberries and scrape on sugar Otherwayes Draw and fley them cut them into pieces and boil them in a little fair water white wine an anchove some oyster liquor large mace two or three cloves bruised salt spinage sorrel and parsley grosly minced with a little onion and pepper dish them upon fine carved sippets then broth them with a little of
it leave out the onions and herbs of the first broth and keep it in the last To make a Hash of Eels TAke a good large eel or two fley draw and wash them bone and mince them then season them with cloves and mace mix with them some good large oyfters a whole onion salt a little white wine and an anchove stew them upon a soft fire and serve them on fine carved sippets garnish them with some slic't orange and run them over with beaten butter thickned with the yolk of an egg or two some grated nutmeg and juyce of orange To make a Spitch-Cock or broild Eels TAke a good large eel splat it down the back and joynt the back-bone being drawn and the blood washed out leave on the skin and cut it in four pieces equally salt them and baste them with butter or oyl and vinegar broil them on a soft fire and being finely broild serve them in a clean dish with beaten butter and juyce of lemon or beaten butter and vinegar with sprigs of rosemary round about them To broil salt Eels TAke a salt eel and boil it tender being fleyed and trust round with scuers boil it tender on a soft fire then broil it brown and serve it in a clean dish with two or three great onions boild whole and tender and then broild brown serve them on the eel with oyl and mustard in saucers To roast an Eel CUt it three inches long being first fleyed and drawn split it put it on a small spit and roast it set a dish under it to save the gravy and roast it fine and brown then make sauce with the gravy a little vinegar salt pepper a clove or two and a little grated parmisan or old English cheese or a little buttargo grated the eel being roasted blow the fat off the gravy and put to it a piece of sweet butter shaking it well together with some salt put it in a clean dish lay the eel on it and some flices of oranges To roast Eels otherwayes TAke a good large silver eel draw it and fley it in pieces of four inches long spit it on a small spit with some bay leaves or large sage leaves between each piece spit it cross wayes and roast it being roasted serve it with beaten butter beaten with juyce of oranges lemons or elder vinegar and beaten nutmeg or serve it with venison sauce and dredge it with beaten caraway-seed cinamon flour or grated bread To bake Eels in Pie Dish or Patty-pan TAke good fresh water eels draw and fley them cut them in pieces and season them with pepper salt and nutmeg lay them in a pie with some prunes currans grapes gooseberries or barberries large mace slic't dates and butter close it up and bake it being baked liquor it with white wine sugar and butter and ice it If you bake it in a dish in paste bake it in cold butter paste roast the eel and let it be cold season it with nutmeg pepper ginger cinamon and salt put butter on the paste and lay on the eel with a few sweet herbs chopped and grated bisket bread grapes currans dates large mace and butter close it up and bake it liquor it and ice it Otherwayes Take good fresh water eels fley and draw them season them with nutmeg pepper and salt being cut in pieces lay them in the pie and put to them some two or three onions in quarters some butter large mace grapes barberries or gooseberries close them up and bake them being baked liquor them with beaten butter beat up thick with the yolks of two eggs and slices of an orange Sometimes you may bake them with a minced onion some raisins of the sun and season them with some ginger pepper and salt To bake Eels otherwayes TAke half a dozen good eels fley them and take out the bones mince them and season them with nutmeg pepper and salt lay some butter in the pie and lay a lay of eel and a lay of watered salt eel cut into great lard as big as your finger lay a lay of it and another of minced eels thus lay six or seven layes and on the top lay on some whole cloves slic't nutmeg butter and some slices of salt eel close it up and bake it being baked fill it up with some clarified butter and close the vent Make your pie round according to this form To bake Eels with Tenches in a round or square pie to eat cold TAke four good large eels fleyed and boned and six good large tenches scale splat and bone them cut off the heads and fins as also of the eels cut both eels and tenches a handful long and season them with pepper salt and nutmeg then lay some butter in the bottom of the pie lay a lay of eels and then a lay of tench thus do five or six layings lay on the top large mace and whole cloves and on that butter close it up and bake it being baked and cold fill it up with clarified butter Or you may bake them whole and lay them round in the pie being fleyed boned and seasoned as the former bake them as you do a lampry with two or three onions in the middle To make minced Pies of an Eel TAke a fresh eel fley it and cut off the fish from the bone mince it small and pare two or three wardens or pears mince of them as much as of the eel or oysters temper and season them together with ginger pepper cloves mace salt a little sanders some currans raisins prunes dates verjuyce butter and rose-water Minced Eel Pies otherwayes TAke a good fresh water eel fley draw and parboil it then mince the fish being taken from the bones mince also some pippins wardens figs some great raisins of the sun season them with cloves mace pepper salt sugar saffron prunes currans dates on the top whole raisins and butter make pies according to these forms fill them close them up and bake them being baked liquor them with grape verjuyce slic't lemon butter sugar and white wine Other minced Eel Pyes TAke two or three good large eels being cleansed mince them and season them with cloves mace pepper nutmeg salt and a good big onion in the bottom of your pye some sweet herbs chopped and onions put some gooseberries and butter to it and fill your pye close it up and bake it being baked liquor it with butter and verjuyce or strong fish broth butter and saffron Otherwayes Mince some wardens or pears figs raisins prunes and season them as abovesaid with some spices but no onions nor herbs put to them gooseberries saffron slic't dates sugar verjuyce rosewater and butter then make pyes according to these forms fill them and bake them being baked liquor them with white batter white wine and sugar and ice them To boil Conger to be eaten hot TAke a piece of conger being scalded and washed from the blood and slime lay it in vinegar and salt with a slice
them in a skillet with water and salt but first let the liquor boil with sweet herbs parsley and a crust of bread being boild drain them from the water and fry them in sweet sallet oyl being fryed serve them in a dish with oyl vinegar pepper and fryed parsley Or fry them in clarified butter To stew Mushrooms PEel them and put them in a clean dish strow salt on them and put an onion to them some sweet herbs large mace pepper butter salt and two or three cloves being tender stewed on a soft fire put to them some grated bread and a little white wine stew them a little more and dish them but first rub the dish with a clove of garlick sippet them lay slic't orange on them and run them over with beaten butter To broil Mushrooms TAke the biggest and the reddest peel them and season them with some sweet herbs pepper and salt broil them on a dripping-pan of paper and fill it full put some oyl into it and lay it on a gridiron broil it on a soft fire turn them often and serve them with oyl and vinegar Or broil them with butter and serve them with beaten butter and juyce of orange To stew Cockles being taken out of the Shells WAsh them well with vinegar boil or broth them before you take them out of the shells then put them in a dish with a little claret vinegar a handful of capers mace pepper a little grated bread minced time salt and the yolks of two or three hard eggs minced stew altogether till you think them enough then put in a good piece of butter shake them well together heat the dish rub it with a clove of garlick and put two or three toasts of white bread in the bottom laying the meat on them Craw-fish prawns or shrimps are excellent good the same way being taken out of their shells and make variety of garnish with the shells To stew Cockles otherwayes STew them with claret wine capers rose or elder vinegar wine vinegar large mace gross pepper grated bread minced time the yolks of hard eggs minced and butter stew them well together Thus you may stew scollops but leave out capers To stew Scollops BOil them very well in white wine fair water and salt take them out of the shells and stew them with some of the liquor elder vinegar two or three cloves some large mace and some sweet herbs chopped small being well stewed together dish four or five of them in scollop shells and beaten butter with the juyce of two or three oranges To stew Muskles WAsh them clean and boil them in water or beer and salt then take them out of the shells and beard them from gravel and stones fry them in clarified butter and being fryed put away some of the butter and put to them a sauce made of some of their own liquor some sweet herbs chopped a little white wine nutmeg three or four yolks of eggs dissolved in wine vinegar salt and some sliced orange give these materials a walm or two in the frying-pan make the sauce pretty thick and dish them in the scollop shells To fry Muskles TAke as much water as will cover them set it a boiling and when it boils put in the muskles being cleanly washed put some salt to them and being boild take them out of the shells and beard them from the stones moss and gravel wash them in warm water wipe them dry flour them and fry them crisp serve them with beaten butter juyce of orange and fryed parsley or fryed sage dipped in batter fryed ellicksander leaves and slic't orange To make a Muskle Pie TAke a peck of muskles wash them clean and set them a boiling in a kettle of fatr water but first let the water boil then put them into it give them a walm and as soon as they are opened take them out of the shells stone them and mince them with some sweet herbs some leeks pepper and nutmeg mince six hard eggs and put to them put some butter in the pie close it up and bake it being baked liquor it with some butter white wine and slices of orange To stew Prawns Shrimps or Crawfish BEing boild and picked stew them in white wine sweet butter nutmeg and salt dish them in scollop shells and run them over with beaten butter and juyce of orange or lemon Otherwayes stew them in butter and cream and serve them in scollop shells To stew Lobsters TAke claret wine vinegar nutmeg salt and butter stew them down somewhat dry and dish them in a scollop shell run them over with butter and slic't lemon Otherwayes cut it into dice-work and warm it with white wine and butter put it in a pipkin with claret wine or grape verjuyce and grated manchet and fill the scollop shells Otherwayes Being boild take out the meat break it small but break the shells as little as you can then put the meat into a pipkin with claret wine wine vinegar slic't nutmeg a little salt and some butter stew all these together softly an hour being stewed almost dry put to it a little more butter and stir it well together then lay very thin toasts in a clean dish and lay the meat on them Or you may put the meat in the shells and garnish the dish about with the legs and lay the body or barrel over the meat with some sliced lemon and rare coloured flowers being in summer or pickled in winter Crabs are good the same way onely adde them the juyce of two or three oranges a little pepper and grated bread To stew Lobsters otherwayes TAke the meat out of the shells slice it and fry it in clarified butter the lobsters being first boild and cold then put the meat in a pipkin with some claret wine some good sweet butter grated nutmeg salt and two or three slices of an orange let it stew leasurely half an hour and dish it up on fine carved sippets in a clean dish with sliced orange on it and the juyce of another and run it over with beaten butter To hash Lobsters TAke them out of the shells mince them small and put them in a pipkin with some claret wine salt sweet butter grated nutmeg slic't oranges and some pistaches being finely stewed serve them on sippets dish them and run them over with beaten butter slic't oranges some cut of paste or lozenges of puff paste To boil Lobsters to eat cold the common way Take them alive or dead lay them in cold water to make the claws tuff and keep them from breaking off then have a kettle over the fire with fair water put in it as much bay salt as will make it a good strong brine when it boils scum it and put in the lobsters let them boil leasurely the space of half an hour or more according to the bigness of them being well boild take them up wash them and wipe them with beer and butter and keep them for your use To keep
Lobsters a quarter of a year very good TAke them being boild as aforesaid wrap them in course rags having been steeped in brine and bury them in a cellar in some sea-sand pretty deep To force a Lobster TAke a lobster being half boild take the meat out of the shells and mince it small with a good fresh eel season it with cloves and mace beaten some sweet herbs minced small and mingled amongst the meat yolks of eggs gooseberries grapes or barberries and sometimes boild artichocks cut into dice-work or boild asparagus and some almond paste mingled with the rest fill the lobsters shells claws tail and body and bake it in a bloat oven make sauce with the gravy and white wine and beat up the sauce or leir with good sweet butter a grated nutmeg juyce of oranges and an anchove and rub the dish with a clove of garlick To this forcing you may sometimes adde almond paste currans sugar gooseberries and make balls to lay about the lobsters or serve it with venison sauce To marinate Lobsters TAke lobsters out of the shells being half boild then take the tails and lard them with a salt eel or not lard them part the tails into two halves the longest way and fry them in sweet sallet oyl or clarified butter being finely fryed put them into a dish or pipkin and set them by then make sauce with white wine and white wine vinegar four or five blades of large mace three or four slic't nutmegs two races of ginger slic't so me ten or twelve cloves twice as much of whole pepper and some salt boil them altogether with rosemary time winter savory sweet marjoram bay leaves sage and parsley the tops of all these herbs about an inch long then take three or four lemons and slice them dish up the lobsters in a clean dish and pour on the broth herbs and spices on the fish lay on the lemons run it over with some of the oyl or butter they were fryed in and serve them up hot To broil Lobsters BEing boild lay them on a gridiron or toast them against the fire and baste them with vinegar and butter or butter onely broil them leasurely and being broild serve them with butter and vinegar beat up thick with slic't lemon and nutmeg Otherwayes Broil them the tail being parted in two halves long wayes also the claws cracked and broild broil the barrel whole being salted baste it with sweet herbs as time rosemary parsley and savory being broild dish it and serve it with butter and vinegar To broil Lobsters on Paper SLice the tails round and also the claws in long slices then butter a dripping-pan made of paper lay it on a gridiron and put some slices of lobster seasoned with nutmeg and salt and slices of a fresh eel some sage leaves tops of rosemary two or three cloves and sometimes some bay leaves or sweet herbs chopped broil them on the embers and being finely broild serve them on a dish and a plate in the same dripping-pan put to them beaten butter juyce of oranges and slices of lemon To roste Lobsters TAke a lobster and spit it raw on a small spit binde the claws and tail with packthread baste it with butter vinegar and sprigs of rosemary and salt it in the roasting Otherwayes Half boil them take them out of the shells and lard them with small lard made of a salt eel lard the claws and tails and spit the meat on a small spit with some slices of the eel and sage or bay leaves between stick in the fish here and there a clove or two and some sprigs of rosemary roast the barrel of the lobster whole and baste them with sweet butter make sauce with claret wine the gravy of the lobsters juyce of oranges an anchove or two and sweet butter beat up thick with the core of a lemon and grated nutmeg Otherwayes Half boil them and take the meat out of the tail and claws as whole as can be and stick it with cloves and tops of rosemary then spit the barrels of the lobsters by themselves the tails and claws by themselves and between them a sage or bay leaf baste them with sweet butter and dredge them with grated bread yolks of eggs and some grated nutmeg Then make sauce with claret wine vinegar pepper the gravy of the meat some salt slices of oranges grated nutmeg and some beaten butter then dish the b rrels of the lobsters round the dish the claws and tails in the middle and put to it the sauce Otherwayes Make a forcing in the barrels of the lobsters with the meat in them some almond paste nutmeg time sweet marjoram yolks of raw eggs salt and some pistaches and serve them with venison sauce To fry Lobsters BEing boild take the meat out of the shells and slice it long wayes flour it and fry it in clarified butter fine white and crisp or in place of flouting it in batter with eggs flour salt and cream roul them in it and fry them being fryed make a sauce with the juyce of oranges claret wine and grated nutmeg beaten up thick with some good sweet butter then warm the dish and rub it with a clove of garlick dish the lobsters garnish it with slices of oranges or lemons and pour on the sauce To bake Lobsters to be eaten hot BEing boild and cold take the meat out of the shells and season it lightly with nutmeg pepper salt cinamon and ginger then lay it in a pie made according to this form and lay on it some dates in halves large mace slic't lemons barberries yolks of hard eggs and butter close it up and bake it and being baked liquor it with white wine butter and sugar and ice it On flesh dayes put marrow to it Otherwayes Take the meat out of the shells being boild and cold and lard it with a salt eel or salt salmon season it with beaten nutmeg pepper and salt then make the pie put some butter in the bottom and lay on it some slices of a fresh eel and on that a layer of lobsters put to it a few whole cloves and thus make two or three layers last of all slices of fresh eel some whole cloves and butter close up the pie and being baked fill it up with clarified butter If you bake it this wayes to eat hot season it lightly and put in some large mace liquor it with claret wine beaten butter and slices of orange Otherwayes If to eat hot season it lightly and being baked liquor it with butter white wine slic't lemon gooseberries grapes or barberries To pickle Lobsters BOil them in vinegar white wine and salt being boild take them up and lay them by then have some bay leaves rosemary tops winter savory time large mace and whole pepper boil these foresaid materials all together in the liquor with the lobsters and some whole cloves being boild barrel them up in a vessel that will but just contain them and pack them close
pour the liquor to them herbs spices and some lemon-peels close up the head of the kegg or firkin and keep them for your use when you serve them serve them with the spices herbs peels and some of the liquor or pickle To jelly Lobsters Crawfish or Prawns TAke a tench being new draw out the garbish at the gills and cut out all the gills it will boil the whiter then set on as much clear water as will conveniently boil it season it with salt wine vinegar five or six bay leaves large mace three or four whole cloves and a faggot of sweet herbs bound up hard together so soon as this preparative boils put in the tench being clean wiped do not scale it it being boild take it up and wash off all the loose scales then strain the liquor through a jelly bag and put to it a piece of isingglass being first washed and steeped for the purpose boil it very cleanly and run it through a jelly bag then having the fish taken out of the shells lay them in a large clean dish lay the lobsters in slices and the crawfish and prawns whole and run this jelly over them You may make this jelly of divers colours as you may see in the Section of Jellies page 188. Garnish the dish of jellies with lemon-peels cut in branches or long slices as you fancy barberries and fine coloured flowers Or lard the lobsters with salt eel or stick it with candied oranges green citterns or preserved barberries and make the jelly sweet To stew Crabs BEing boild take the meat out of the bodies or barrels and save the great claws and the small legs whole to garnish the dish strain the meat with some claret wine grated bread wine vinegar nutmeg a little salt and a piece of butter stew them together an hour on a soft fire in a pipkin and being stewed almost dry put in some beaten butter with juyce of oranges beat up thick then dish the shells being washed and finely cleansed the claws and little legs round about them put in the meat into the shells and so serve them Sometimes you may use yolks of eggs strained with butter To stew Crabs otherwayes BEing boild take the meat out of the shells and put it in a pipkin with some claret wine and wine vinegar minced time pepper grated bread salt the yolks of two or three hard eggs strained or minced very small some sweet butter capers and some large mace stew it finely rub the shells with a clove or two of garlick and dish them as is shown before Otherwayes Take the meat out of the bodies and put it in a pipkin with some cinamon wine vinegar butter and beaten ginger stew them and serve them as the former dished with the legs about them Sometimes you may add sugar to them parboild grapes gooseberries or barberries and in place of vinegar juyce of oranges and run them over with beaten butter To butter Crabs THe crabs being boild take the meat out of the bodies and strain it with the yolks of three or four hard eggs beaten cinamon sugar claret wine and wine vinegar stew the meat in a pipkin with some sweet butter the space of a quarter of an hour and serve them as the former Otherwayes Being boild take the meat out of the shells as also out of the great claws cut it into dice-work and put both the meats into a pipkin together with some white wine juyce of oranges nutmeg and some slices of oranges stew it two or three walms on the fire and the shells being finely cleansed and dried put the meat into them and lay the legs round about them in a clean dish To make a Hash of Crabs TAke two crabs being boild take out the meat of the claws and cut it into dice-work mix it with the meat of the body then have some pine-apple-seed and some pistaches or artichock bottoms boild blanched and cut into dice-work or some asparagus boild and cut half an inch long stew all these together with some claret wine vinegar grated nutmeg salt some sweet butter and the slices of an orange being finely stewed dish it on sippets cuts or lozenges of puff-paste and garnish it with fritters of arms slic't lemon carved barberries grapes or gooseberries and run it over with beaten butter and yolks of eggs beaten up thick together To force a Crab. TAke a boild crab take the meat out of the shell and mince the claws with a good fresh eel season it with cloves mace some sweet herbs chopped and salt mingle all together with some yolks of eggs some grapes gooseberries or barberries and sometimes boild artichocks in dice-work or boild asparagus some almond paste the meat of the body of the crab and some grated bread fill the shell with this compound and make some into balls bake them in a dish with some butter and white wine in a soft oven being baked serve them in a clean dish with a sauce made of beaten butter large mace scalded grapes gooseberries or barberries or some slic't orange or lemon and some yolks of raw eggs dissolved with some white wine or claret and beat up thick with butter brew it well together pour it on the fish and lay on some slic't lemon stick the balls with some pistaches slic't almonds pine apple-seeds or some pretty cuts in paste To broil Crabs in Oyl or Butter TAke crabs being boild in water and salt steep them in oyl and vinegar and broil them on a gridiron on a soft fire of embers in the broiling baste them with some rosemary branches and being broild serve them with the sauces they were broild with oyl and vinegar or beaten butter vinegar and the rosemary branches they were basted with To fry Crabs TAke the meat out of the great claws being first boild flour and fry them and take the meat out of the body strain half of it for sauce and the other half to fry and mix it with grated bread almond paste nutmeg salt and yolks af eggs fry it in clarified butter being first dipped in batter put in a spoonful at a time then make sauce with wine vinegar butter or juyce of orange and grated nutmeg beat up the butter thick and put some of the meat that was strained into the sauce warm it and put it in a clean dish lay the meat on the sauce slices of orange over all and run it over with beaten butter fryed parsley round the dish brim and the little legs round the meat Otherwayes Being boild and cold take the meat out of the claws flour and fry them then take the meat out of the body butter it with butter vinegar and pepper and put it in a clean dish put the fried crab round about it and run it over with beaten butter juyce and slices of orange and lay on it sage leaves fryed in batter or fried parsley To bake Crabs in Pie Dish or Patty-pan TAke four or five crabs being boild take the meat
out of the shells and claws as whole as you can season it with nutmeg and salt lightly then strain the meat that came out of body shells with a little claret wine some cinamon ginger juyce of orange and butter make the pie dish or patty-pan lay butter in the bottom then the meat of the claws some pistaches asparagus some bottoms of artichocks yolks of hard eggs large mace grapes gooseberries or barberries dates or slic't orange and butter close it up and bake it being baked liquor it with the meat out of the body Otherwayes Mince them with a tench or fresh eel and season it with sweet herbs minced small beaten nutmeg pepper and salt lightly seasoned and mingle the meat that was in the bodies of the crabs with the other seasoned fishes mingle also with this foresaid meat some boild or roasted chesnuts or artichocks asparagus boild and cut an inch long pistaches or pine-apple-seed and grapes gooseberries or barberries fill the pie dish or patty-pan close it up and bake it being baked liquor it with juyce of oranges some claret wine good butter beat up thick and the yolks of two or three eggs fill up the pie lay slices of an orange on it and stick in some lozenges of puff-paste or branches of short paste To make minced Pies of a Crab. BEing boild mince the legs and strain the meat in the body with two or three yolks of eggs mince also some sweet herbs and put to it some almond paste or grated bread a minced onion some fat eel cut like little dice or some fat belly of salmon mingle it altogether and put it in a pie made according to this form season it with nutmeg pepper salt currans and barberries grapes or gooseberries mingle also some butter and fill your pie bake it and being baked liquor it with beaten butter and white wine Or with butter sugar cinamon sweet herbs chopped and verjuyce To dress Tartoise CUt off the head feet and tail and boil it in water wine and salt being boild pull the shell asunder and pick the meat from the skins and the gall from the liver save the eggs whole if a female and stew the eggs meat and liver in a dish with some grated nutmeg a little sweet herbs minced small and some sweet butter stew it up and serve it on fine sippets cover the meat with the upper shell of the tortoise and slices or juyce of orange Or stew them in a pipkin with some butter white winesome of the broth a whole onion or two time parsley winter savory and rosemary minc't being finely stewed serve them on sippets or put them in the shells being cleansed or make a fricase in a frying-pan with three or four yolks of eggs and some of the shells amongst them and dress them as aforesaid To dress Snails TAke shell snails and having water boild put them in then pick them out of the shells with a great pin into a bason cast salt to them scour the slime from them and after wash them in two or three waters being clean scowred dry them with a clean cloth then have rosemary time parsley winter savory and pepper very small put them into a deep bason or pipkin put to them some salt and good sallet oyl mingle altogether then have the shells finely cleansed fill them and set them on a gridiron broil them upon embers softly and being broild dish four or five dozen in a dish fill them up with oyl and serve them hot To stew Snails BEing well scowred and cleansed as aforesaid put to them some claret wine and vinegar a handful of capers mace pepper grated bread a little minced time salt and the yolks of two or three hard eggs minced let all these stew together till you think it be enough then put in a good piece of butter shaking it together heat the dish and rub it with a clove of garlick put them on fine sippets of French bread pour on the snails and some barberries or slic't lemons Otherwayes Being cleansed fry them in oyl or clarified butter with some slices of a fresh eel and some fryed sage leaves stew them in a pipkin with some white wine butter and pepper and serve them on sippets with beaten butter and juyce of oranges Otherwayes Being finely boild and cleansed fry them in clarified butter being fryed take them up and put them in a pipkin put to them some sweet butter chopped parsley white or claret wine some grated nutmeg slices of orange and a little salt stew them well together serve them on sippets and run them over with beaten butter and slices of oranges To fry Snails TAke shell snails in January February or March when they be closed up boil them in a skillet of boiling water and when they be tender boild take them out of the shells with a pin cleanse them from the slime flour them and fry them being fryed serve them in a clean dish with butter vinegar fryed parsley fryed onions or ellicksander leaves fryed or served with beaten butter and juyce of orange or oyl vinegar and slic't lemon Otherwayes Fry them in oyl and butter being finely cleansed and serve them with butter vinegar and pepper or oyl vinegar and pepper To make a Hash of Snails BEing boild and cleansed mince them small put them in a pipkin with some sweet herbs minced the yolks of hard eggs some whole capers nutmeg pepper salt some pistaches and butter or oyl being stewed the space of half an hour on a soft fire then have some fryed toast of French bread lay some in the bottom and some round the meat in the dish To dress Snails in a Pottage WAsh them very well in many waters then put them in an earthen pan or a wide dish put as much water as will cover them and set your dish on some coals when they boil take them out of the shells and scour them with water and salt three or four times then put them in a pipkin with water and salt and let them boil a little then take them out of the water and put them in a dish with some excellent sallet oyl when the oyl boils put in three or four slic't onions and fry them put the snails to them and stew them well together then put the oyl snails and onions altogether in a pipkin of a fit size for them and put as much warm water to them as will make a pottage with some salt and so let them stew three or four hours then mince time parsley penniroyal and the like herbs when they are minced beat them to green sauce in a mortar put in some crumbs of bread soked with that broth or pottage some saffron and beaten cloves put all into the snails and give them a walm or two and when you serve them up squeese in the the juyce of a lemon put in a little vinegar and a clove of garlick amongst the herbs and beat them in it serve them up in a dish
it in a sack with a wash beetle fan it and being clean hulled boil it all night on a soft fire very tender To butter Gourds Pumpions Cowcumbers or Muskmillions CUt them into pieces and pare and cleanse them then have a boiling pan of water and when it boils put in the pumpions c. with some salt being boild drain them well from the water butter them and serve them on sippets with pepper Otherwayes Bake them in an oven and take out the seed at the top fill them with onions slic't apples butter and salt butter them and serve them on sippets Otherwayes Fry them in slices being cleansed and peeled either floured or in batter being fryed serve them with beaten butter and vinegar or beaten butter and juyce of orange or butter beaten with a little water and served in a clean dish with fryed parsley ellicksanders apples slic't onions fryed or sweet herbs To make buttered Loaves SEason a pottle of flour with cloves mace and pepper half a pound of sweet butter melted and half a pint of ale-yeast or barm mixed with warm milk from the Cow and three or four eggs to temper altogether make it as soft as manchet paste and make it up into little manchets as big as an egg cut and prick them and put them on paper bake them like manchet with the oven open they will ask an hours baking being baked melt in a great dish a pound of sweet butter and put rose water in it draw your loaves and pare away the crusts then slit them in three toasts and put them in the melted butter turn them over and over in the butter then take a warm dish and put in the bottom pieces and strow on sugar in a good thickness then put in the middle pieces and sugar them likewise then set on the tops and scrape on sugar and serve five or six in a dish If you be not ready to send them in set them in the oven again and cover them with a paper to keep them from drying To boil French Beans or Lupins FIrst take away the tops of the cods and the strings then have a pan or skillet of fair water boiling on the fire when it boils put them in with some salt and boil them up quick being boild serve them with beaten butter in a fair scowred dish and salt about it To boil Garden Beans BEing shelled and cleansed put them into boiling liquor with some salt boil them up quick and being boild drain away the liquor and butter them dish them in a dish like a cross and serve them with pepper and salt on the dish side Thus also green pease haslers broom-buds or any kinde of pulse Section 21. The exactest way for the Dressing of Eggs. To make Omlets divers wayes The first way BReak six eight or ten eggs more or less beat them together in a dish and put salt to them then put some butter a melting in a frying-pan and fry it more or less according to your descretion onely on one side or bottom You may sometimes make it green with juyce of spinage and sorrel beat with the eggs or serve it with green sauce a little vinegar and sugar boild together and served up in a dish with the omlet The second way TAke twelve eggs and put to them some grated white bread finely searsed parsley minced very small some sugar beaten fine and fry it well on both sides The third way FRy toasts of manchet and put the eggs to them being beaten and seasoned with salt and some fryed pour the butter and fryed parsley over all The fourth way TAke three or four pippins cut them in round slices and fry them with a quarter of a pound of butter when the apples are fryed pour on them six or seven eggs beaten with a little salt and being finely fryed dish it on a platedish or dish and strow on sugar The fifth way MIx with the eggs pine-kernels currans and pieces of preserved lemons being fryed roul it up like a pudding and sprinkle it with rose-water cinamon-water and strow on fine sugar The sixth way BEat the eggs and put to them a little cream a little grated bread a little preserved lemon-peel minced or grated very small and use it as the former The seventh way TAke a quarter of a pound of interlarded bacon take it from the rinde cut it into dice-work fry it and being fryed put in some seven or eight beaten eggs with some salt fry them and serve them with some grape verjuyce The eighth way WIth minced bacon among the eggs fryed and beaten together or with thin slices of interlarded bacon and fryed slices of bread The ninth way MAde with eggs and a little cream The tenth way MInce herbs small as lettice bugloss or burridge sorrel and mallows put currans to them salt and nutmeg beat all these amongst the herbs and fry them with swet butter and serve it with cinamon and sugar or fryed parsley onely put the eggs to it in the pan The eleventh way MInce some parsley very small being short and fine picked beat it amongst the eggs and fry it Or fry the parsley being grosly cut beat the eggs and pour it on c. The twelfth way MInce leeks very small beat them with the eggs and some salt and fry them The thirteenth way TAke endive that is very white cut it grosly fry it with nutmeg and put the eggs to it or boil it being fryed and serve it with sugar The fourteenth way SLice cheese very thin beat it with the eggs and a little salt then melt some butter in the pan and fry it The fifteenth way Take six or eight eggs beat them with salt and make a stuffing with some pine-kernels currans sweet herbs some minced fresh fish or some of the milts of carps that have been fryed or boiled in good liquor and some mushrooms half boild and slic't mingle altogether with some yolks or whites of eggs raw and fill up great cowcumbers therewith being coared fill them up with the foresaid forcing pare them and bake them in a dish or stew them between two deep basons or deep dishes put some butter to them some strong broth of fish or fair water some verjuyce or vinegar and some grated nutmeg and serve them on a dish with sippets The sixteenth way according to the Turkish mode Take the flesh of a hinder part of a hare or any other venison and mince it small with a little fat bacon some pistaches or pine-apple-kernels almonds Spanish or hazel nuts peeled Spanish chesnuts or French chesnuts roasted and peeled or som crusts of bread cut in slices and toasted like unto chesnuts season this minced stuff with salt spices and some sweet herbs if the flesh be raw adde thereunto butter and marrow or good sweet suet minced small and melted in a skillet pour it into the seasoned meat that is minced and fry it then melt some butter in a skillet or pan and make an
omlet thereof when it is half fryed put to the minced meat and take the omlet out of the frying-pan with a skimmer break it not and put it in a dish that the minced meat may appear uppermost put some gravy on the minced meat and some grated nutmeg stick some sippets of fryed manchet on it and slices of lemon Roast-meat is the best for this purpose The seventeenth way Take the kidneys of a loin of veal after it hath been well roasted mince it together with its fat and season it with salt spices and some time or other sweet herbs adde thereunto some fryed bread some boild mushrooms or some pistaches make an omlet and being half fryed put the minced meat on it Fry them well together and serve it up with some grated nutmeg and sugar The eighteenth way TAke a carp or some other fish bone it very well and adde to it some milts of carps season them with pepper and salt or with other spices adde some mushrooms and mince them altogether put to them some apple kernels some currans and preserved lemons in pieces shred very small fry them in a frying-pan or tart pan with some butter and being fried make an omlet Being half fried put the fried fish on it and dish them on a plate roul it round cut it at both ends and spread them abroad grate some sugar on it and sprinkle on rose-water The nineteenth way MInce all kinde of sweet herbs and the yolks of hard eggs together some currans and some mushrooms half boild being all minced cover them over fry them as the former and strow sugar and cinamon on it The twentieth way TAke young and tender sparagus break or cut them into small pieces and half fry them brown in butter put into them eggs beaten with salt and thus make your omlet Or boil them in water and salt then fry them in sweet butter put the eggs to them and make an omlet dish it and put a drop or two of vinegar or verjuyce on it Sometimes take mushrooms being stewed make an omlet and sprinkle it with the broth of the mushrooms and grated nutmeg The one and twentieth way SLice some apples and onions fry them but not too much and beat some six or eight eggs with some salt put them to the apples and onions and make an omlet being fried make sauce with vinegar or grape verjuyce butter sugar and mustard To dress hard Eggs divers wayes The first way PUt some butter into a dish with some vinegar or verjuyce and salt the butter being melted put in two or three yolks of hard eggs dissolve them in the butter and verjuyce for the sauce then have hard eggs part them in halves or quarters lay them in the sauce and grate some nutmeg over them or the crust of white bread The second way Fry some parsley some minced leeks and young onions when you have fried them pour them into a dish season them with salt and pepper and put to them hard eggs cut in halves put some mustard to them and dish the eggs mix the sauce well together and pour it hot on the eggs The third way The eggs being boild hard cut them in two or fry them in butter with flour and milk or wine being fried put them in a dish put to them salt vinegar and juyce of lemon make a sweet sauce for it with some sugar juyce of lemon and beaten cinamon The fourth way Cut hard eggs in twain and season them with a white sauce made in a frying-pan with the yolks of raw eggs verjuyce and white wine dissolved together and some salt a few spices and some sweet herbs and pour this sauce over the eggs The fifth way in the Portugal Fashion Fry some parsley small minced some onions or leeks in fresh butter being half fried put into them hard eggs cut into rounds a handful of mushrooms well picked washed and slic't and salt fry all together and being almost fryed put some vinegar to them dish them and grate nutmeg on them sippet them and on the sippets slic't lemons The sixth way Take sweet herbs as purslain lettice burrage sorrel parsley chervel and time being well picked and washed mince them very small and season them with cloves pepper salt minced mushrooms and some grated cheese put them to some grated nutmeg crusts of manchet some currans pine-kernels and yolks of hard eggs in quarters mingle altogether fill the whites and stew them in a dish strow over the stuff being fried with some butter pour the fried force over the whites being dished and grate some nutmeg and crusts of manchet Or fry sorrel and put it over the eggs To butter a Dish of Eggs. TAke twenty eggs more or less whites and yolks as you please break them into a silver dish with some salt and set them on a quick charcoal fire stir them with a silver spoon and being finely buttered put to them the juyce of three or four oranges sugar grated nutmeg and sometimes beaten cinamon being thus drest strain them at the first or afterward being buttered To make a Bisk of Eggs. TAke a good big dish lay a lay of slices of cheese between two layes of toasted cheat bread put on them some clear mutton broth green or dry pease broth or any other clear pottage that is seasoned with butter and salt cast on some chopped parsley grosly minced and upon that some poached eggs Or dress this dish whole or in pieces lay between some carps milts fried boild or stewed as you do oysters stewed and fried gudgeons smelts or oysters some fryed and stewed capers mushrooms and such like junkets Sometimes you may use currans boild or stewed prunes and put to the foresaid mixture with some whole cloves nutmegs mace ginger some white wine verjuyce or green sauce some grated nutmeg over all and some carved lemon Eggs in Moonshine BReak them in a dish upon some butter and oyl melted or cold strow on them a little salt and set them on a chafing dish of coals make not the yolks two hard and in the doing cover them and make a sauce for them of an onion cut into round slices and fryed in sweet oyl or butter then put to them verjuyce grated nutmeg a little salt and so serve them Eggs in Moonshine otherwayes TAke the best oyl you can get and set it over the fire on a silver dish being very hot break in the eggs and before the yolks of the eggs do become very hard take them up and dish them in a clean dish then make sauce made of fried onions in round slices fried in oyl or sweet butter salt and some grated nutmeg Otherwayes Make a sirrup of rose-water sugar sack or white wine make it in a dish and break the yolks of the eggs as whole as you can put them in the boiling sirrup with some ambergreece turn them and keep them one from the other make them hard and serve them in a little dish with