put into it a little grated bread sweet cream and yolks of egges A few sweet herbs chopt small and Currans put in them two ounces of minced Dates a few Raisons of the Sun and work them in your hand like pudding stuffe then put it into your leg of Mutton again and stew it in a pot with a marrow-bone with stewed broth and your legge of of Mutton dry so you make two boiled meats in one dish 30. To boyle a chine of Mutton or Veal Cover your meat with a little fair water and a little white-wine and whole mace one nutmeg grated one handfull of hearbs clean picked and bruised with the hand young lettice spring tops of thime parsley when all is boiled well together thicken it with a crust of Manchet a yolk of an egge steeped in some of the same broth then season it with Pepper and Verjuice 31. To make chickens fat in three or foure dayes Take a pint of sweet flower and a pint of French wheat flower otherwise called Buck and put into it halfe a pound of course sugar then make it up in stiffe paste and roll it up in little rolls and wet them in warm milk and so cramme your chickens and that will make them fat in three or four dayes if you please you may sow them up behind the two last dayes 32. To boyle a Capon in white broth Take your Capon and set him on the fire in fair water and when he hath boiled awhile take some of the broth and some white wine and put them into the pot wherein you mean to make your broth then take marrow mace and dates and put them into the broth with sugar the dates must be cut in halfs and then set them on the fire and let it boile softly for if it boile much the marrow will consume away then when you are ready to serve your meat take yolks of egs and strain them with verjuice into your broth and let your broth boile after your egges be in you must boile your Pruans and Currans by themselves and lay them upon your Capon when you have disht him up put salt into your Capon alwayes 33. To boyle a Capon larded with Lemmons in white broth Take a young Capon being scalded and truffed and put him in fair water by himselfe throw a little dustie Oat meal into the water for it will make the flesh boile white then take two or three ladels full of strong mutton broth with a fagot of sweet herbs a a piece of large mace or a nutmeg quartered a little white pepper and a little white-wine two or three dates quartered thicken your broth with Almonds season it with sugar verjuice and a piece of sweet butter then take a preserved Lemmon cut in small pieces and so lard your Capon very thick then dish your Capon up and pour your broth on him take some few par-boiled Currans to garnish his brest let your Currans be par-boiled by themselves because they shall not discolor the broth scrape sugar on him and so serve him up and garnish your side with sucket this is an excellent way for young Pullets Capons and Chickens 34. To boyle a Capon in Orange broth First take your Capon as you did for white broth then take Oranges and take of the rhind and cut the rest overthwart and pick out all the seeds so near as you can and lay them in fair water a whole night if you can then taken Muskadine or Hyppocrasse which is better and put it in your broth and into it put the Oranges the finest sugar you can get then put in large mace and boiled dates by themselves and when your broth is almost ready put in the dates and the large mace a good quantity of Rose-water if you will have this broth ready by twelve of the clock you must set it on at eight for it must boile very softly 35. To boyle Pigeons with Rice Take your Pigeons being scalded and truss't and put them in a pipkin with a ladle-full or two of strong mutton broth and a little white-wine put into their bellies a little parsly savory and the top of young thime put in your broth a little crust of Manchet a quarter of a nutmeg and a piece of whole mace and when your Pigeons be boiled tender thicken your broth with rice being boiled with sweet milk season it with verjuice sugar and a little pepper garnish your dish with a sliced orange and so serve it 36. To boyle Wigeon Teale and Mallard Take a Wigeon Teale or Mallard being scalded and trusse them halfe rost them then take them from the spit and with your knife lace them down the brest stick two or three whole cloves in the brest then Put them in a pipkin with two or rhtee ladlefulls of strong mutton broth and a little whit-wine a piece of whole mace thicken it with a tost steeped in some of the broth season it with verjuice sugar and a little pepper garnish your dishes with clusters of preserved barberies if you think good you may put one minced onion into your broth it is good relish to boyle all kind of water-fowl 37. To boyle Larkes or Sparrowes in white broth Take Larks and Sparrowes truss't and put the tops of young parsly in their bellies and so put them into a pipkin with a ladle-full of mutton broth and a litte white-wine thicken it with two or three yolkes of egges drawne through a strainer with a little of the same broth season it with a little sugar and pepper put into it before you take it up a few par boiled Currans and pieces of marrow cut into square pieces like dice and so serve them in upon sippets garnish your dish with preserved skirrets or lettice sallets shave sugar on the dish side and so serve it 38. To boyle Gudgeons or Flounders Take your Gudgeons and Flounders and put them into a posnet with a pint of white-wine and half a pint of fair water a piece of white mace and the tops of young thyme or a branch of Rosemary a good piece of sweet butter seasoned with verjuice sugar and a little pepper and serve them upon sippets 39. To make broth for a Pike Take half a pint of white-whine and a little water a little yest a little loose parsley and sweet herbes rosemary thyme and savory tyed together with some large mace and butter and set them altogether to boyle and when it is boyled enough season it with grosse pepper salt and verjuice and boyle the Pyke by it selfe in water salt and a little rosemarie and a little white-wine if you will bestow the cost and so serve it 40. To make a sauce for fryed Gurnet or Rocket Take nutmeg vinegar sugar and pepper and let them boyl in a chafing dish of coles before you serve it and thicken it with the yolk of an hard egge It is an excellent sauce for Pigs pettitoes being fryed but you must boyl your pettitoes and let
half a pint of water or thereabouts a little more or lesse mingle all these things very well together and work your paste throughly with your hands but leave it somewhat of the hardest because the oyle hath not so firm and solid a body as the butter finally having made your paste or dough in this manner you may make use of it according to your pleasure 44. To make sweet Paste or dough For Example Take a quarter of a pound of powdred sugar sifted through a haire or ranging sive then put it into a clear marble morter adde thereunto the quarter of the white of an egge and about half a spoonful of Lemmon juice stirre all these softly together untill the sugar begins to jelly and in case it will not easily jelly adde thereunto some few drops of rose-water and when the sugar doth begin to jelly you must beat it with a pestel till it becomes a hard and firm paste and when the same is well mingled you may make pastie crust thereof Note that at your pleasure you may also make paste that is but half sweetened by mingling an equal part in proportion of sugar and of meal together the which you may mingle together in the selfe-same manner as is here afore described 55. To make sweet spices which are used by Pastry-Cooks For example take two parts of vinegar as two ounces and one part viz. one ounce of beaten pepper mingle them together adde thereunto beaten cloves and nutmegs very small grated and beaten mace one ounce or thereabouts of each for one pound of pepper more or lesse as you please and put up all these several Ingredients thus mingled in a Box. Note that it is at your libertie to preserve all the foregoing several sorts of spices separately in litte leather purses or in a box which is divided into several drawers or repartitions Note also that divers persons do onely make use of the single pepper instead of other spices although it must needs be granted that the composed spices all together must needs be more pleasing and Aromatick than the pepper alone 56. The manner how to make a Pastry-Cooks Varnishing stuff with the which he gives his Pyes a Colour Beat together the yolkes and whites of egges just as if you would make anomelet or pan-cake and in case you would have your Varnish to be strong and good it will be sufficient to beat one white of an egge with two or three yolks and on the contrary in case you will have your Varish pale you should only need to use the yolkes of egges and beat them with water Now to make use of the aforesaid wash or varnish take a few feathers or a little pensil or brush either of silk or hogs brissels which said brush or pensil must be very soft wet your said pensils or brissels in your wash or varnish and so use it at your discretion to wash or varnish your Pastrey-works Now in case you will not go to the charge of egges to make your wash or varnish you may dissolve a little saffron or marigold-flowers in milk so likewise in Lent you may make use of the egs of a Pike or Jack for your wash or varnish that being most proper for lent having no relation to flesh One thing you must observe that the Pastrie Cooks put honey in their washing or varnishing for to spare egges Creames 57. Clowted Creame Take two gallons of new milk from the cow straine it into a clean Kettle set it upon a trevet over a quick fire of chare-cole and so soon as it boiles put in three pints of sweet Cream stirre it about and take it off the fire so presently that it may not boile after the Cream is in it have ready milk-pannes set in straw put forth the hot milk into them so fast as you can and when you have filled your pans if it be in the winter after it hath stood awhile till the reaking be past cover them up close 58. Another Creame Take sweet Cream and put it into a silver dish set it upon a chafing dish of coales and when it boiles as the Cream riseth take it off with a spoon and lay it into a glasse bowle till your bowle be full and as you fill it sprinkle it with Rose-water and strain it with fine sugar 59. Cold Creame Take a quart of milk as it cometh from the Cow and put in it yolkes of egges raw as many as you shall see fitting and temper it together then set them a chafing-dish of coales alwayes stirring it for fear of burning and put sugar to it and it will be like Creame of Almonds and when it is boiled thick enough sprinkle it with Rose-water and cast sugar over it so let it coole 60. A Creame with French barley Take the third part of a pound of French barley wash it well in fair water and let it lie all night in fair water in the morning set two skillets on with fair water in the fire and in one of them put your barly and let it boile till the water look red then put your water from it and put the barley into the other warm water then boile it with fresh warm water till it boile white then straine the water clean from it then take a quart of Creame put into it a nutmeg or two quarte-red a little sage mace and some sugar and when your Creame is ready to boil put your barley into it and let them boile together about a quarter of an hour and when it hath thus boiled put into it the yolks of two or three egges well beaten with a little Rose-water then dish it forth and eat it cold 61. Almond Creame Take half a pound of Almonds blanched stamp them very small with some cream and then straine it into a skillet and stirre it on a little fire till it begin to boile then take it off and season it with a little Rose-water made very sweet with fine sugar put it in your cream bowle and eat it cold 62. Cudgell'd Creame When your Cowes are new milkt take two Gallons of that milk presently while it is hot powre it into two milk pans stand up high that it may run in a long stream and so let it stand a day or a night then scum it off as thick as you can without much breaking put it into what dishes you like and if you will strow sugar on it 63. A Butter Creame Take two gallons of good milk and put to it a pottle of cream set it on a clear fire and let it boile an houre then powre it into the broad pans and so let it stand two days let it not be stirred because the skinne may be broken then take away the top of it off as thick as you can and work it together with a spoon and â—ay it in a China dish like a dish of butter and strow a little sugar upon it 64. A French Creame Take a pottle of new
milk hot from the Cow and put to it a gallon of sweet cream put them into a fair earthen pan and set it on a trivet over a soft fire of a certain heat all day and all night the warm embers to lay about it lest it cool hastily and so be tough this creame must never boile at all And when you serve it out cut it in great pieces and lay them into a glasse bowle and strow fine sugar upon it and Rose-water if you like it 65. An Almond Custard Take a quarter of a pound of Almonds a quart of sweet cream boile your cream with a little large mace nutmeg after it is boiled let it cool again blanch your Almonds in cold water then stamp them exceeding small with a little Rose-water and then strain them with the cream put to it the yolks of eight egges well beaten eight dates pickt and minced small one handful of Currans plumpt in boiling water a good deal of sugar and a little salt put these into a dish and bake it upon a pot of boiling water 66. Sack Creame Take two quarts of sweet creame set it on the fire in a clean skillet and when it boiles put in so much Canary sack as will turn it like a posset then put it forth into a boulter strayner till all the whey be clean from it then rubbe the Curd through a strayner into a clean dish season it with Rose-water and fine sugar and if it be thicker than you would have it then put some of the whey to it that ranne from it so serve it up in a cream bowle 67. Codling Creame After your Codlings are throughly scalded and peeled put them into a silver dish and fill the dish almost half full of Damask-Rose-water and put in halfe a pound of sugar boile these together still turning the Codlings in the liquor till it be almost consumed then fill up your dish with sweet cream and when it hath boiled a little every where about the dish then take it from the fire strow sugar upon it and eat it cold 68. Creame with Apples Take a quart of cream boile it with a little rosemary and thyme and a blade of mace Then take some Apples pare them and slice them into claret wine boyle them in the wine with a little Ginger and a little Lemmon peele with Musk and Amber-greese and sugar when the Apples are boyled well and cold again put them to the cream 69. Cream with Almonds Take three pints of Cream boil it in a litle Rose-mary Tyme and take 2 good handfuls of Almonds blaucht in cold water then stamp them with a spoonful of sack strain them and boil them with the cream put Amber-greece musk and sugar to it 70. Cream with Curds Take a quart of cream boil it with nutmeg mace rose mory and tyme Take it off the fire put in a little sack and sugar a little juice of Lemmons that it may a little quack it stir it till it be a little cold and when it is quite cold put it into a strainer and hang it up till the next day then get pure thick cream and boil it with some whites of eggs mingle your whites well beaten when your cream hath boiled then set it on again boil it till it be pretty thick as you shall think fit for curds sweeten it with sugar Amber greece and musk 71. For clouted Cream Take some three quarts of new milk let it boil up then put in some two quarts of Cream as you doe for wilde curds let this stand upon Embers all night you may put this upon raw or boiled Cream and then season it with sugar if you will have it taste of mace or any other thing boil it in the milk 72. A Trifle Take three pints of pure thick Cream and boil it with cinamon and nutmeg and sugar when it is boiled keep it stirring till it be but blood-warm then put in some rennet and when you think good serve it 73. Another clouted Cream Take rice pick it and wash it very fair and when it is dry beat it till it come to fine flowre then take Cream and Rose-water and Sugar and put of that flowre into it and boil it till it be thick 74. Thick Cream with Rice Take dried Rice and beat it fine and strain it with thin cream and let it boil in a platter on a chafing-dish of coals till it be very thick then season it with a little rose-water and sugar and when you think it is thicke enough take it off and when it is cold serve it forth with two rowes in a dish 75. A Trifle Take boiled Cream and Rose water and sugar and a little rennet and stew them together 76. Snow Take Cream Rose water and Sugar and beat them together till they come to a froth and then c. 77. To make Snow Take a quart of cream not too thick beat it with a birchen rod with whites of Eggs in it take off the snow as it rises till you have enough of it for a dish boil some cream for the bottom set a peny loaf in the bottom of it with a rosemarie sprig set in the midst strow your snow at the top of it 78. Clowted Cream Take three quarts of new milk and boil it with mace a little Rosemary and Thyme when it hath boiled enough take two quarts of cream strow it all at top as you doe for wild curds let this cream stand upon Embers till the morning boil some sweet cream for the bottom with sugar and what else you will when it is cold lay your slacks of clouted Creame on the top and strow Sugar upon it 79. Apple Cream Boil six Pippins pared doe not cut the cores apieces in Claret wine a little more than will cover them put in of sugar a good quantity then boil a quart of good cream with a little rosemary and thyme sweeten it with sugar one spoonful of sack when they be cold put them together lay your Apples like Eggs Remember to boil in your Apples some ginger lemmon pils very thin sliced 80. White stuffe of Cream Take a pint of cream seven whites of egs one spoonful of flower mingle these well together set it on the fire stir it till it growes thick and strain it thorow a thick strainer with rose water sweeten it You must stir this till it be cold 81. A Tansey of Cream Take a pint of cream and put to it the yolks of eight Egs and two whites well beaten and half a pint of sack a good deal of sugar and nutmeg mingle all these well together and bake it in a frying pan with sweet butter just as you doe another Tansey and serve it on a Plate with a little sugar on the top of it 82. Goos-berry Cream Take a quantity of Goos-beries scald them and mash them strain them through a strayner then mingle them with your cream and sugar 83. To make a Cream
they will gelly in a spoon and as you fee the syrrup thin take off the sugar that you kept finely beaten and put it to the Cherries in the boyling the faster they boyle the better they will be preserved and let them stand in a pan till they be almost cold 152. To preserve Oranges the French way Take twelve of the fairest Oranges and best colored and if you can get them with smooth skins they are the better and lay them in Conduict water six dayes and nights shifting them into fresh water morning and evening then boyle them very tender and with a knife pare them very thin rub them with salt when you have so done Core them with a Coring-Iron taking out the meat and seeds then rub them with a dry cloth till they be clean and to every pound of Oranges a pound and a half of sugar and to a pound of sugar a pint of water then mingle your sugar and water well together in a large skillet or pan beat the whites of three egges and put that into it then set it on the fire and let it boyle till it rises and strain it through a Mapkin then set it on the fire again and let it boyle till the Syrup be thick then put in your Oranges and make them seeth as fast as you can now and then putting in a piece of fine loaf sugar the bignesse of a Walnut when they have boyled near an hour put into them a pint of Apple-water then boyle them apace and half a pint of white-wine this should be put in before the Apple water when your Oranges are very clear and your Syrrrup so thick that it will jelly which you may know by setting them to cool in a spoon when they are ready to be taken off from the fire then put in the juyce of eight Lemmons warm into them then put them into an earthen pan and so let them stand till they be cold then put every Orange in a several glasse or pot if you do but six Oranges at a time it is the better 153. To preserve green Plums The greatest wheaten plum is the best which will be ripe in the midst of July gather them about that time or later as they grow in bigness but you must net suffer them to turne yellow for then they never be of good colour being gathered lay them in water for the space of twelve houres and when you gather them wipe them vvith a clean linnen cloth and cut off a little of the stalkes of every one then set two skillets of water on the fire and when one is scalding hot put in your plums and take them from the fire and cover them and let them rest for the space of a quarter of an hour then take them up and when your other skillet of water doth boyle put them into it let them but stay in it a very little while and so let the other skillet of water wherein they were first boyled be set to the fire again and make it to boyle and put in your plums as before and then you shall see them rivet over and yet your plums very whole then while they be hot you must with your knife scrape avvay the rivetting then take to every pound of plums a pound and two ounces of sugar finely beaten thâ—n set a pan with a little faire water on the fire and when it boyles put in your plums and let them seeth half a quarter of an houre till you see the colour wax green then set them off the fire a quarter of an hour and take a handful of sugar that is weighed and strovv it on the bottom of the pan wherein you will preserve and so put in your plums one by one drawing the liquor from them and cast the rest of your sugar on them set the pan on a moderate fire letting them boyle continually but very softly and in three quarters of an houre they will be ready as you may perceive by the greennesse of your plumbs and thicknesse of your Syrup which if they be boyled enough will jelly when it is cold then take up your plums and put them into a gally pot but boyle your Syrup a little longer then strain it into some vessel and being blood warm poure it upon your plums but stop not the pot before they be cold note also you must preserve them in such a pan as they may lye one by another and turn of themselves and when they have been five or six dayes in the Syrup that the Syrrup grovv thin you may boyle it again vvith little sugar but put it not to your plums till they be cold they must have three scaldings and one boyling 154. To preserve Damsins or Red Plums or Black Take your Plums nevvly gathered and take a little more sugar than they do weigh then put to it as much vvater as vvill cover them then boyle your Syrrup a little while and so let it cool then put in your Damsins or Plums then boyle them leisurely in a pot of seething water till they be tender then being almost cold put them up 155. To make Marmalet of Oranges or Orange Cakes Take the yellowest and fairest Oranges and water them three days shifting the water twice a day pare them as thin as possibly you can boyle them into a water changed five or six times untill the bitternesse of the Orange be boyled out those that you preserve must be cut in halfe but those for Marmalet must be boyled whole let them be very tender and slice them very thin on a Trencher taking out the seeds and long strings and with a knife make it as fine as the pap of an Apple then weigh your pap of Oranges and to a pound of it take a pound and an half of sugar then you must have Pippins boyled ready in a skillet of fair water and take the pap of them made fine on a trencher and the strings taken out but take not half so much Pippins as Oranges then take the weight of it in sugar and mix it both together in a silver or earthen dish and set it on the coales to dry the water out of it as you do with Quince Marmalet when your sugar is Candy height put in your stuffe and boyle it till you think it stiffe enough stirring it continually if you please you may put a little musk to it 156. Conserve of Pomegranates Take a Pomegranate and press it to take out the juice then put it on a silver plate and dry it on a small fire or on some warm sinders seeth your sugar untill the plume or skin appear and more then others after it is well sodde take it off the fire and whiten it then put your juice in it and take out your Conserve 157. How to make Marmalet of Apples Take ten or twelve Apples pare them and cut them as far as the core and put them into clear water then take the Apples and the water wherein
be sure there be not too much fat in it when you serve it 48. A Bisque of Carps Take twelve small Carps and one great one all male carps draw them and take out all the melts flea the twelve small Carps cut off their heads and take out their tongues and take the fish from the bones of the flead Carps and twelve oysters two or three yelks of hard egs mash all together season it with cloves mace and salt make thereof a stiffe searce add thereto the yelks of four or five eggs to bind it fashion that first into balls or loppings as you please lay them in a deep dish or earthen pan and put thereto twenty or thirty great oysters two or three Anchoves the melts and tongues of twelve Carps half a pound of fresh butter the liquor of your oysters the juice of a Lemmon or two a little white wine some of Corbilion wherein your great Carp is boyled and a whole Onyon so set them a stewing on a soft fire and make a hoop therewith for the great Carp you must scald him and draw him and lay him for half an houre with the other Carps heads in a deep pan with so much white wine vinegar as will cover and serve to boyl him and the other heads in put therein pepper whole mace a race of ginger nutmeg salt sweet herbs an Onion or two sliced a lemmon when you boyl your carps poure your liquour with the spice into the kettle wherein you will boyle him when it is boyled put in your Carp let it not boyl too fast for breaking after the Carp hath boyled a while put in the head when it is enough take off the kettle and let the Carps and the heads keep warm in the liquour till you goe to dish them When you dress your bisque take a large silver dish set it on the fire lay therein sippets of bread then put in a ladle full of your Corbilion then take up your great Carp and lay him in the middest of the dish then range the twelve heads about the Carp then lay the searce of the Carp lay that in then your Oysters Melts and Tongues then poure in the liquor wherein the searce was boiled wring in the juice of a Lemmon and two Oranges garnish your dish with pickled Barberies Lemmons and Oranges and serve it very hot to the Table To dress a Phillet of Veal after the Italian way Take a young tender Phillet of Veal pick away all the skin in the folds of the flesh after you have picked it out clean so that no skins are left nor any hard thing put to it some good white wine that is not too sweet in a bowl wash it and crush it well in the winde do so twice then strew upon it a pouder that is called Tamara in Italy and so much salt as will season it well mingle the powder well upon the pasts of your meat then power to it so much white wine as will cover it when it is thrust down into a narraw pan lay a trencher on it and a weight to keep it down let it lye two nights and one day put a little pepper to it when you lay it in the sauce and after it is souced so long take it out and put it into a pipkin with some good beef broth but you must not take any of the pickle to it but onely beef broth that is sweet and not salt cover it close and set it on the Embers onely put to it with the broth a few whole Cloves and Mace and let it stew till it be enough it will be very tender and of an excellent taste it must be served with the same broth as much as vvill cover it To make the Italian take Coriander seed two ounces Anniseed one ounce Fennel-seed one ounce Cloves two ounces Cynnamon one ounce these must be beaten into a grosse powder putting into it a little powder of Winter Savorie if you like it keep this in a Viol glasse close stopt for your use 50 To boyle Ducks after the French Fashion Take and lard them and put them upon a spit and half rost them then draw them and put them into a pipkin and put a quart of claret-wine into it and chesnuts and a pint of great oysters taking the beards from them and three onyons minced very small some mace and a little beaten ginger a little thyme stript a crust of a French roul grated put into it to thicken it and so dish it upon sops this may be diversified if there be strong broth there need not be so much wine put in and if there be no oysters or chesnuts you may put in hartichoke bottomes turneps and colly-flowers Bacon in thin slices sweet-breads c. 51. To make a Pudding of Calves-Chaldrons Take your Chaldron after it is half-boiled and cold mince it as small as you can with half a pound of beef-suet or as much marrow season it with a little onyons parsley thyme and the outermost rhyne of a piece of Lemmon all shred very small salt beaten nutmeg cloves and mace mixed together with the yolks of four or five egges and a little sweet Cream then have ready the great guts of a mutton scraped and washed very clean let your gut have laine in white-wine and salt half a day before you use it when your meat is mixed and made up somewhat stiffe put it into the sheeps gut and so boile it when it is boiled enough serve it to the table in the gut 52. To make the best Sawcidges that ever were eat Take a leg of Pork and cut off all the lean and shred it very small but leave none of the strings or skins amongst it then take two pound of beef-suet and shred it very small then take two handfulls of red sage a little pepper and salt and nutmeg and a small piece of an onion chop them altogether with the flesh and suet if it is small enough put the yolks of two or three egges and mixe all together and make it up in a paste if you will use it roule out as many pieces as you please in the form of an ordinary Sawcidge and so fry them this paste will serve a fortnight upon occasion 53. How to make a Paste with oyle and the way how to take away the sent of the oyle In the first place you must set your oyle over the fire that is to say you must cause it to boyle till it bubbles no more and by this means you will take away both the sent and the unpleasantnesse of the oyle some others whilest the oyle is a boiling put a crust of bread into it Having thus prepared your oile you may put upon your kneading-board as for example one pint of meale flower whereunto adde two or three yolks of egges and as much salt as you can take up betwixt your fingers and as much oile as your own discretion will prompt you to the fourth part of
Take a pan of milke as it come from the Cow and set it over the fire and when it begins to rile poure in some cream and when it riseth again poure in more and so do some sixe times then take it and let it stand on nettres till next morning then take it off and sprinckle rose water and sugar among it and so serve it 84. To make a Sullibub Take a quart of cream scalded and let it be luke-warm keeping it stirred One pint of sack pretty hot then spout it out as hard as you can let this stand all night In the morning take a froth made of thick creame sweetned with sugar a little sack mingled with it beat it with a spoon as it rises put it into a Cullender when milk is dreaned from it lay this froth upon your sullibub as high as you can froth it in a wooden tray new scalded and cold 85. To make maggets of Cream Take a cheese new made and somewhat stiffe then take creame and strain it through a strainer and cast Sugar upon it 86. A white pot Take a pint of cream and boil it and when it is cold put to it four yolks of Eggs and two whites well beaten then put in it a little nutmeg cloves mace and some sugar and a little salt then butter your dish and strow in it the smallest marrow of a bone then slyce the crumme of a loaf thinne and lay one lay of bread and one of raysins and marrow and so til the dish be full then poure on the cream and stick the biggest of the marrow all over it and some sliced dates and so bake it 88 To make Leach Take a quart of Creame and a quartern of Almonds and blanch them and grinde them with some of your Creame then take halfe an Ounce of whole Cinnamond and halfe a quarter of an Ounce of large Mace two Ounces of Izing glass wash the Izing glass in many waters and then let it lie and soake a quarter of an houre then boyle it in the Cream put in sixe Ounces of Sugar so boyle it till the Izing-glass bee consumed when you have strained it put thereto eight spoonfuls of Rose-water then never leave stirring it till it be luke-warme and when it is cold cut it out in slices Cakes White-pots Puddings and Almond-works c. Almond-workes 88. To make Almond Butter Take a pottle of the best sweet Cream a pound and a half of Almonds beaten with rose water to a soft paste then take three pints of water or more with half a spoonful of Coriander seeds well boiled together when it is cold strain out your Almonds with this water getting the substance of the Almonds as much as you can then mingle your cream with it set it altogether upon a clear fire when it is ready to boyl put in a little salt and when it boyles up seruch in some juyce of Lemmons all over it not too much but a little to curdle it Then take it off the fire let the Whay run through a thick cloth or napkin very softly when it sticks something dry tye it up round like a pudding hang it upon a tack all night then beat it with fine sugar and a little rose water afterwards make dishes of it 89. French stucklings Wet your crust with suct and butter two yolkes of Egges and sugar cut your Apples very smal and season it with rose water sugar ambergreese and musk rowl them very thin and make them square 90. To make Almond Puddings Take a quart of cream and let it boyle on the fire slice some manchet thin poure your cream to your bread and cover it close then beat halfe a pound of Almonds very small with a spoonful of rose water mixe them with your cream and bread slice some marrow or beef suet then take the yolks of eight or ten egs with three of the whites very well beaten mixe these together then grate one nutmeg slice and not beat some Mace sweeten it with Sugar then fill your guttes and boyle them 91. To make Almond Cakes Take a pound of Almonds three quarters of a pound of sugar keep the other quarter which makes up the full weight to frie them when your Almonds and sugar is beaten as for march pane drive out your paste unto Cakes then lay them upon papers on a table or with the lid of a baking-pan bake them upon the upper side with embers and coals upon the lid After which then turn them on the other side and harden that side then take that other quartern of sugar boyle it to a candy high and with a fether Ice them over on the upper side and set them under the pan again to harden which being done then Ice the other side and harden them and so eat them 92. To make a Florentine with Almonds Take half a pound of rice boyled very tender some Spinage par-boyled and beaten half a dozen yolks of Eggs mingle to it a little rose water a little cinnamon butter some Almond paste mingle all these together and make puff-paste for the bottom and top of it 93. Eggs of Almonds Take a quart of thick Almond milk of Izing-glass prepared as for leech and boyle them well together until it will jelly and stirre it well in the boyling afterwards let it run through a strayner and season the same with Sugar or Amber-greese and muske if you will then take three or foure Egs and let all the meat be put out at a little hole made in the top of the Eg-shel then take the same milk of Almonds and fill the Egg-shels while it is warm and so let the same abide there until the morrow and then take a little quantity of the said meat when it is warm and colour the same with whole saffron wrung through a linnen cloth then slice your Eggs when they are cold the next morning through the middest shels and all then cut a round hole through the middest of the Egg where the yolk should be and fill up the same with the coloured meat and so serve them forth 94. Mackaroones Take one pound of Almonds lay them in cold water over night and blanch them then take three quarters of a pound of fine sugar beaten and put it to your Almonds stamp them altogether small with three spoonfuls of Rose water to keep them from oyling put the whites of four Eggs beaten till they are all in a froth then put them to your sugar and Almonds and so beat them together then cast flower very thick upon Plates and so drop them on as you please your Oven being heat with a little more than halfe a baven set them into it Try your Oven with a paper when the Oven is shut up if it doe not colour the paper 95. To make a good Marchpane Take a pound of long smal Almonds and blanch them in cold water dry them as clean as you can then stamp them as smal as you can then
height then put in your pulp of Pippins and and let it boyl awhile together then fashion them on a pye-plate some like leaves and some like half-fruits and drye them in an Oven after you have drawne bread the next day turn them all close your half-plums together and put plum stones between them and stalks in the middle of them then put them into your Oven or Stow untill they be full dry then you may box them and keep them all the year and they will look like natural green plumes if you will have your plums look green you must make your paste when your Pippins be green if you will have your Pippins look red you must put a little Conserve of Barberries amongst your Pippin-stuff for that will colour them red and make them have a pretty sharp taste and you may make it all the year if you keep the stuffe in Gally-pots as thin as starch stuffe and so that you season it with sugar you may keep it for tart stuffe whether you make it of Pippins Pears or Plums 139. To make Paste of Apricocks or white Peares or Plums Take your Apricocks or Pear-plumes pare them and stone them then boyl them tender betwixt dishes on a Chaffing-dish of Coales and when it is cold lay it on a white paper and take as much sugar as it weighes and boyle it to a Candie height with as much Rose-water as will melt the sugar then put your pulpe of your Apricockes or Peare-plums into your hot Sugar and let it boyl very leisurably with stirring of it until you see it somewhat stiffe then sashion it upon a Plate like half Apricocks the next day close the halfes together and put an Apricock stone between them and when they be dry they will look as clear as Amber and eat farre better than the Apricock it self when the skin is on and when they be full dry you may box them and keep them all the year 140. To make paste of Goose-berries printed Ras-berries or English Currans Take any of these tender fruits boyl them tender on a chafing-dish with coales then strain them with a papp of a rosted Pippen then take as much sugar as its weight and boyl it to a Candie height with as much Rose water as will melt it then put in the pulp of your fruits into the hot sugar and so let it boyl leasurably until you see it somewhat stiffe Almost as stiffe as for Marmalade then fashion it upon a sheet of glasse and so put it into an Oven upon a couple of billets that the glass may not touch the bottome of the Oven for if it doe your paste will be tough therefore raise your glasse from the bottome of the Oven upon billets or round sticks and so let it dry leisurably and when it is through dry you may box it and keep it all the year 141. To make Paste of Oranges and Lemmons Take your Oranges and Lemmons and boyl them tender and shift them in the boyling to take away the bitterness of them you having two vessels of fair water on the fire shifting them out of one water into another then they will be tender and their bitterness taken away from them then cut them in the middest and take out their Kernels then stamp them in an Alabaster morter with the pappe of three or foure rosted Pippins to every pound of Oranges or Lemmons take six Ounces of your pap of Pippens then strain it through a fine strainer then take as much sugar as the pulp doth weigh being boyled to a Candee height with so much Rose-water as will melt your sugar then put your pulp of your Oranges or Lemmons into your hot sugar and so let it boyl leasurably with stirring it and when you see it stiffe as Marmalade then fashion it upon a sheet of glass or on a Pie plate and so stewe it in an Oven as you doe all other Paste and when it is dry you may boxe it and keep it all the year 142. To make Paste-Royal of Spices Take sugar the quantity of foure Ounces being beaten very fine and put into an Ounce of Cynnamond and Ginger and a grain of Muske and beat it into Paste with a little Gum-dragon steeped in Rose-water and when you have beaten it into a Paste in a stone morter then roul them and print them with your moulds then dry it before the fire and when it is through dry you may box it and keep it all the year 143. To make Muskadine Comfits Take two Ounces of double refined sugar being beaten and finely searsed with a grain of Muske a grain of Civet and a grain of Amber-grease and beat all these together to a perfect Paste then roule them thin that you may see your knife through them then cut them in smal pieces square like Lozanges then dry them before the fire two houres then box them and keep them all the year THE BEST WAY OF PRESERVING c. Of Preserves 144. To preserve Apricocks the best way TAke your Apricocks dry gathered from the tree before they be ripe pare them thin and take the stones out of them take a pint of fair water and a handful of the parings let it boyl a while then take to every pound of Apricocks half a pound of sugar then take it off the fire and take out the parings then let it stand till it setts take half a pint or less of the clearest and put the sugar to it in a silver pot over the fire to boyle crack the stones take the kernels and peel them when your syrrop hath boyled almost to the height of a syrrop take it off the fire put in your Apricocks and the Kernels so let it boyl softly at the first and after faster and scum it often and when you must stir it then take the pan between your hands and shake it for a spoon will break them and when you find they are boyled take them off then take them out of the syrrop as dry as you can so put the Kernel within them and lay them in your glasses those that are most broken lay them in pots then take your syrrop and boyl it to a jelly very fast so put it to them 145. How to Candy Eringoes Probatum Take your Eringoe Roots that will bend every way let the biggest of them be hardly so big as your little finger wash them very clean and boyl them in pure water not very tender but as you may feel the pith then drean the water from them and slice one side of every root long wayes clean through as smooth as you can Then spread it a little and take out the pith Afterwards scrape the thine off tenderly of the other side when it is clean from the pyth and rhyne as you have done them put them in fair water and when they are all done wring them hard out of the water and either bread them or roul them and tye them with thread at the
ends then weigh to every pound of Eringoes one pound and a half or more of pure fine sugar beat half or more of your sugar wet the weight of your roots As for a Candy of Rose water boyl this on the fire and when it is almost sugar again put a little more Rose water thus doe three or four times when your sugar is very well boyled put in the roots and with a spoon put the liquor still on the top of them often turning them within a little while after the roots are in boyle them apace put in at several times the remainder of your sugar in good big pieces let that melt in liquor still keep your roots turned when they are enough they will look clear then take them out of the liquor this liquor you may put to fresh roots lay those several upon a wicker and cover them with a paper as soon as ever they are stiffe put them close in a box 146. How to Candie Oranges Probat Chuse the fairest Oranges well coloured cut them in half and take out the meat then put them in fair water three or foure dayes shifting their waters pare them as thin as you can still putting them in water as you do them Then weigh as much faire water as Oranges so likewise weigh as much sugar that is pure fine make your syrrupe with the water and sugar when it is boyled and scummed put in your Oranges which must be half boyled before Cover Oranges close let them boyle a good while then take some more sugar something more than a-handful and strow all a top of them covering them close again and when they have boyled that they loke clear take them out of the syrrop put them in a fair dish one by another then with a spoon fill the halfs with some of the syrrop then cover them close till the next day then take the weight of them in sugar again wet that sugar with some of the former syrrop And set it over the fire when it boiles and is throughly melted and scummed put in your Oranges in this fresh liquour Let them but simper when you see it comes up at top all like a Candy poure them out in a dish as fast as you can turn all your Oranges the bottoms upward the yellow side up then sift sugar thick upon them cover them close to keep in the steem This doe as fast as you can after half an houre if the Candy be pretty thick then take them forth put them one by one upon a Plate the yellow side up ward cover them with a paper set them before the fire but not too near till they be dry then keep them close in a box 147. To make Quindiniacks of Ruby colour to print with moulds Take two pounds of Pippins pared and cut in small pieces put them into a pipkin with as much fair water as will cover them and when they be boyled tender strain all the liquid substance from them into every pint of that liquor put half a pound of sugar so let it boyl leasurably until it come to the colour of Claret being close covered then uncover it and let it boyl as fast as it can till you see it be as thick as a jelly you shall know when it comes to his thickness by seeing a drop on the back of a spoon like stiffe jelly and then take it off the fire and cool it a little then pour it into your moulds If the moulds be made of Wood you must boyl their moulds first and if they be made of Tin you need but wet them and when your jelly is cold take them upon a wet trencher and so convey them in your boxes so keep it all the year 148 To make Quindiniackes of an Apricocke Colour with moulds that you may make them all the year Take Pippins being pared and cut all to pieces and boyle them tender in fair water then wring out all the liquid substance from them to every pint of that liquor put tenne Ounces of fine Sugar and so let it boyle as fast as you can and when you see it stand upon the back of a spoon like your foresaid jelly then print it with your moulds putting in a little more Sugar into every white then into your red and boyling a space uncovered doth procure it to be white for the close covering and the lasie boyling doth make it red that is all the difference in colour 149 To preserve Grapes Take the Grapes when they be almost through ripe and cut the stalkes off and stone them in the side and as fast as you can stone them Strew Sugar on them you must take to every pound of Grapes three quarters of a pound of Sugar then take some of the soure Grapes and wring the juyce of them and put to every pound of Grapes two spoonefuls of Juyce then set them on the fire and still lift up the Panne and shake it round for feare of burning too then set them on again and when the Sugar is melted boyle them as fast as you can possibly and when they looke very cleare and the Syrrup somewhat thicke they are enough 150 To preserve Pippins Apricockes Pears Plums or Peaches green Take your Pippins green and quoddle them in faire water but let the water boyle first before you put them in and you must shift them in two hot waters before they will be tender then pull off the skin from them and so case them in so much clarified Sugar as will cover them and so boyle them as fast as you can keeping them from breaking then take them up and boyle the Syrrup untill it be as thicke as for quiddonie then pot them and poure the Syrrop into them before they be cold c. Take your Apricocks and Pear-plummes and boyle them tender then take as much Sugar as they doe weigh and take as much water as will make the Syrrop take your green Peaches before they be stoned and thrust a pin through them and then make a strong water of Ashes and cast them into the hot standing Lye to take off the Furre from them then wash them in three or foure waters warme So then put them into so much Clarified Sugar as will Candie them So boyle them and put them up 151. The best way to preserve Cherries Take the best Cherries you can get and cut the stalks something short then for every pound of these Cherries take two pound of other Cherries and put them of their stalkes and stones put to them ten spoonfuls of fair water and then set them on the fire to boyle very fast till you fee that the colour of the syrrup be like pale Claret wine then take it off the fire and draine them from the Cherries into a pan to preserve them in take to every pound of Cherries a quarter of sugar of which take halfe and dissolve it with the Cherry-water drained from the Cherries and keep them boyling very fast till