it you may eat it âot or cold To make a red Dear pye PArboile it and lay it all night in red wine and vineger then lard it thick and seaâon it with pepper salt cloves mace nuââegg and ginger bake it in a deep pye oâ rieâaste with store of burter let it soak well âeave a vent hole in your pye and when you âraw it out of the oven fit it up with butter ând vineger and so keep it and eat it cold To make a Hare pye PArboile two Hares and take the flesâ from the bones mince it small and beâ it in a morter then sawce it in wine and vâneger as you would do red Dear lap all thâ about the chine of one Hare and so it wâ seem but one lard it well and pur it intâ your pye with good store of butter season iâ with salt and spice when you beat it when iâ is bâked put in some melted butter to fiâ it up To make Fritters TAke the curd of a sack posset the yolâ of six eggs the whites of two eggs anâ a little fine flower put in a little nutmeg anâ some ale and a little salt mingle them weâ together then slice in some apples veââ thin and so fry them in lard boiling hot iâ your bâtter be too thin it will drink suet if iâ be in good temper it vvill svvim To make broth of a Lamb's heat BOile it with as much water as will cover it and all sotrs of spice you like thicken ât with strained oatmeal and creamâ put in âome âaisons and currans which hath been plumbed first and a little salt when you take ât up put in sack and sugar To make a Cambridge pudâing SEarce grated bread thorovv a câllender mix it with a litle flower salt minced dates currans nutmegg and cinnamon and suet shred fine nevv milk fine sugar and eggs leaving out some of their vvhittes vvork all together pretty stiff then take half âhe pudding on the one side and half on the other side and make it round like a loaf then take butter and put it in the middst of the pudding and clap the other half on the top of it put it into boiling liquor and vvhen it is boiled enough cut it in the middle and so serve it in To mâke a Florentine of Veale or âther cold meat MInce your meaâ fine mix it vvith grated bread currans dates nutmegg and sugar vvith a little rose-vvater a little salt and two or three eggs warm them together over a chafing dish of coals and stir them all the while bake it in puff-paste take some of this and lay it upon thin slices of white bread first washed with the yolks of eggs and so fry them and serve them in with beaten spice and sugar for the second courseâ To boile a Capon with Rice BOile â Capon with water and salt and a handfull of small oatmeal theâ take quarter of a pound of Rice and steep it in wâter and so half boile it then strain the Rice thorow a cullender and boile it in a quart of milk then put in some large mace and sugar put in a little rose-water then blanch half a pound of almonds and beat them with cream and rose-water and so strain them into a pipkin by it self and warm them over the fire then take up your Capon and pour the rice over it and then your almonds garnish your dish and serve it in To boile a Capon with pippins PArboile your Capon in water and salt then put the marâow of two or three good bones into a pipkin with a quart of whiâe wine a little sliced nutmegg four or five dates and some sugar then pare some Pippins and cut them in quarters put them into a pipkin and cover them with sugar and water then make âââpets of biskets then âake the yolks of â hard eggs and strain them with a little âeâjuice and some of the broth wherein the capon is boiled put them to the pippins with a little sack stir them âogether and serve the capon in with them To boile a wilde duck TRâuss and parboile it then half roast it âhen âarve it and save the gravy take store of onions pârsley and pepper put the gravy into a pipkin with a few currans large mace and claret wine boile them together âith the Duck when it is enough put in butter and sugar and so serve it in To boile sawsages BOile them in clarer wine large mace and sweet herbs To sowce a breast of Veal BOne it and lay it in fair water till the blood be gone then dry it then take all kind of sweet herbs beaten nutmeg cinnamon and ginger lemmon pill cut in fine pieces mingle all together and strew all âhese on the inside of your veal then âye it up like a collar of brâwn let your liquor boile being water and salt then put in your veal so you may use râcks unbound or breasâ unbound let it be scimmed very clean puâ in a faggot of sweet herbs and cover it for that will make it look white when it is almost boiled throw in a little sliced nutmegâ large mace and a lemmon slicedâ so keep it in the sowce drink and serve it with vineger and shred fennel in it or alone To make a grand sallet TAke in the spring time the buds of all kinde of sweet herbs and of violets and a handfull of capers seven or eight dates cut in slices one handfull of raisons of the sun stoned one handfull of blanched almonds a handfull of currans five or six figgs slicedââ preserved orange cut in slices mingle these together then take a dish fit for a shoulder of mutton set a standard of paste in the middst of it put these mixed things about the standard set upon your mixed âallet four half lemmons with the flat end âownward right over against one another ââlf way betwixt your standard and the âish side prick in every one of these a âranch of rosemary with preserved Cherries âet four hard egges without the shells betwixt âour lemmons the biggest ends downâards prick upon your egges sliced dates ând almonds then lay another garnish beâween the brim of the dish and the sallet âf quarters of hard egges and round sliâes of lemmons then garnish the bâimme ãâã your dish with preserved orange in long slices and betwixt every slice of orange a little heap of capers To blanch Manchet in a frying pan TAke the yolks of nine eggs and five whites beat them with half a pint of sweet cream put to them half a penny manchet grated some sugar nutmeg mace and rose-water fry it with sweet-butter as you would a tansie in a very small frying-panâ when it is fryed wash it over with a little fack and the juice of a lemon scrape on some sugar and serve it in To make a good Pudding TAke the crump âf a penny white loaâ and cut it like dice then pour over it a pint of sodden cream and
well from the water and chop it well with the back of a Knife then let it boyl in a Dish over a few coals with some butter and vinegar a few plumped Currans and as much sugar as you think fit garnish it with hard Eggs and so serve it in A good supper Dish TAke a leg of Mutton and cut it in thin pieces as long as you can and three oâ four fingers broad then take Parsly Onions Penny-royal and Time and chop them fine with Mutton suet season it with Wine Pepper Cloves Mace and salt so lay it up upon the slices of Mutton and roul them up and fasten every one with a scure then roul them in the yolks of Eggs and grated bread so roast them or bake them in a platter with butter Thus you may do Veal but then put in some Currans These do well baked in a Pye or stewed with Wine and butter To make a very good Ielly TAke a shoulder of Veal cut it in three several pieces but break none of the bones pare all the fat away as clean as you can then wash it in five or six waters and âet it lye in water two or three houres then boyl it in fair water till it be very clean scim ât very well then take it from the fire and put it into another pot with a pottle of white Wine and as much of the broth as Wine âet it to the fire again and ever as the scum ariseth take it off then set it over a soft âire six or eight houres close covered then âake three or four drops of the stuffe put it ânto the palm of your hand and close your other hand to it and when it is cold chafe your hands together and if it clâave it is enough then take it from the fire and strain ât when it is cold take away all the fat and âetlings at the bottom To colour it and season it For red Iellie TAke a pint of your Jellie stuffe a quarter of a pint of pure white Wine half a pound of Sugar some Cinnamon Nutmegs and Cloves bruised then take a Tornsel cloth or two well dryed by the fire and beaten with a stick from the dust put them into the Jelly stuff and set them to the fire till it be good and warm then wring the clothes well till you think it be coloured enough then put in six or eight whites of Eggs well beaten stir them well till it be boyled then take it from the fire and let it run thorow a Jelly bag For Chrystal Ielly TAke the same quantity of your Jelly stuffe as before and Sugar but not so much spice because of the colour so boyl iâ with the whites of Eggs and let it run thorow a Jelly bag For Amber colour Ielly TAke the same quantity of every thing as for the red Jelly only instead oâ Tornsel you must put in a little Saffron To make a Calvesfoot Pye TAke your Calves feet tenderly boyled and âplit them in the middle season them with whole Pepper salt Sugar and Mace then put them into your Pye with good store of butter and Currans and when it is baked put in a Caudle made with Verjuyce the yolks of Eggs butter and Sugar A Made dish for Fish-dayes TAke Time Sage Marjorum of each a like quantity chop them fine then take six or eight Eggs beaten and strain them into the herbs stir them well together and season them with salt Sugar Cinnamon and Ginger and some Mace then put it into a Platter with some butter and set it over a Pot-head of seething water close covered till it be hard enough to slice then slice it and lay it in a Dish with some melted butter over it To bake Mutton like Venison MAke your paste course and fashion it like a Pye for Venison parboyl your Mutton in Wine and Vinegar and let it lye in the same three or four houres before you parboyl it thrust your Knife often thorow that the liquor may soak through it make it sharp with vinegar then take it out and lard it very thick and cast Pepper on every side of it season it with Pepper and salt and lard in the holes and put good store of butter into the Pye and bake it make a vent in the middle of the Pye and when it is baked fill up the Pye with melted butter and when you serve it in stick some Rosemary and Bays in the vent hole and eat it with mustard and sugar To make a sallad of Lemmons TAke the thickest rinds and cut them in halfes and take out all their meat then boyl the rinds in several waters till you can run a straw thorow them then pick and scrape them clean and wash them in cold water then make a syrup with white Wine vinegar water and sugar and when it is boyled and skim'd put in your pills cut in some pretty fancies boyl them till they are cleer and so keep them To make good Pancakes TAke a quart of fine Flower put thereto eight yolks of Eggs and two whites mix it with water and make it thin then put in such spice as you think fit with a little salt then set over the fire some tryed suet in a Posnet and when it is seething hot put it into the Frying pan and pour it out clean again then pour in some batter as thin as you can and dry it on both sides and then put to it so much suet as will cover it and fry it To make Pancakes TAke fair water lukewarm make batter therewith with grated bread and a little flower and salt to the quantity of every Pancake put one Egg then season it with spice and sugar and fry them with butter To make a Haggis Pudding TAke your Haggis or Calves ginne clean scowred and watered and parboyl it well then take out the Kernels and chop it fine season it with salt Sugar and beaten spice then put to it a little Cream and ten or twelve yolks of Eggs as much grated bread a few minced Dates and plumped Currans and so fill your skins and boyl them carefully To make Isings TAke your great Oatmeal and steep it in Cream one night then season it with salt Cloves Mace and Currans put in some suet or some marrow and a few sweet herbs so fill you skins and boyl them To make Liver Puddings TAke Hogs Liver well boyled and stamp it well in a Mortar then put to it good store of suet minced fine and the yolks of Eggs season it with salt Pepper Cloves Mace and a few Currans and fill the skins boyl them To make good sansages TAke some Pork not too fat mince it fine then stâmp it in a Mortar season it with Pepper salt Nutmegs and a little Sâge then beat it well together and when it is enough keep it in Gally pots as long as you please and when you would eat any of them roul them in your hand like a Sausage and
dip it in the yolk of Eggs and fry them in butter To boyl a Rabbet TAke an old Rabbet and cut her off by the hind loines and in the belly of her you must make a pudding with a sweet-bread or Kidney of Veal sweet herbs bread suer Currans and spice Eggs and Sugar boyl it in sweet broth of Mutton or the like with some chopped Parslyâ and salt and whole spice when it is almost boyled put in two handfuls of Gooseberies then thicken the broth with the pap of Codlings and put in some fresh butter so serve it in with your Dish finely garnished To make a Tart of Cream TAke a pint of Cream and twelve Egges yolks and whites strain them with your Cream and season it with salt sugar and spice put to it a little sweet butter and a little Rosewater set it over the fire and stir it that it do not burn till it be thick then let the whey run clean from it then strain it from the thin and fill your Tart bake it but a little then cast over it several sorts of sweet meats and serve it to the Table To make a Tart of Cheescurds TAke your Curds and strain them with the yolks of Eggs Rosewater and Sugar and some spice put to it some sweet butter and set it over a Chaffing-dish of coals till it be hot then fill your Tart and bake it To make Fritters TAke eight or ten Eggs and half the whites beat them well then make a tender Posset of Ale and Milk and break the curd and the drink together then take the thickest of it for liquor to mingle your batter then take a little Sack Nutmegs Cloves and Ginger a litâle grated bread flower and salt and apples cut thin let your batter be very thick or else it wil drink suet To make excellent Puddings TAke a pint of sweet cream half a handful of Marjorum as much Penne-royal as much of Wintersavory stamp these and strain them into the Cream then put in the yolks of Eggs and grated bread suet Cloves Mace Nutmeg and sugar with some Rose-water and a little salt so fill your skins and boyl them To seeth a Pickeril TAke a fair Pan a little yest and a good deal of white Wine and fair water then slice two-Onions very thin and put them to the broth then put in a little whole Mace a little salt and half a pound of butter let them boyl together a good while then wash your Pike and put his tail in his mouth and when he is boyled enough garnish your Dish and make sawce for him with some of the liquorâ some fresh butter and an Auchovis or two To boyl Calves lights BOyl them fiâst in water then take Parsly Onions and sweet herbs and chop them small when the lights are boyled put them into a little pot with the herbs and Onions with some of their own liquor some butter and Verjuyce and spice and salt so let them boyl a little while and serve them on Sippets To dress Sheeps feet WHen they are boyled and blanched cleave them in sunder then take the yolks of Eggs with a little chopped Parsly and a little salt and fry them with sweet butter serve them in with Vercuyce butter To pickle Quinces TAke as much small Ale as will cover your Quinces in the Vessel then take some of your refuse Quinces and cut them small core and all put them into the liquor with some Pears cut in pieces a good quantity of either let these boyl till the one half be consumed then take it from the fire and stain it and let it stand all night then put your Quinces into a Vessel either of wood or stone just as they came from the Tree and to every score of Quinces put in a quart of Perry be sure you have liquor enough to cover them then cover them with the refuse Quinces and put something that will keep them down close in your Vessel that no ayr get in To make Polonia Sausages TAke Pork and pick it clean from the bones and skin let it not be too fat mince it well and beat it in a Mortar very fine then weigh it and to every pound of meat take one ounce of salt then take Pepper Cloves Mace Ginger Nutmegs and Cinnamon of each a like quantity being mixed together allow one spoonful of this to a pound of meat then take Anniseeds Carroway seeds Coriander seeds of each a like quantity mixed together and beaten allow half a spoonful of theâe to one pound of meat first season your meat with the salt kneading it in very well and so let it lye one day and one night then put in your spices and knead them in very well with a little Muscadine kneading it morning and evening with a little more Muscadine two dayes together your guts must now be ready having before lyen in salt and water two dayes then in sack and musk two dayes more then fill your guts with the meat and smoak them one night in the Chimney then hang them where they may have the warmth of the fire when they are dry take them down and keep them in a barrel of Wood ashes sifted to keep them as long as you please if you would not have them dry take them down and put them into so much oyle as will cover them after they have been smoaken a night or two they will keep in oyle seven years when you would eat of them boyl them very well and slice then thin and eat them cold To sowce a Pig AFter it is scalded chine it as you do a Hog then take the sides and dry them in a cloth then bone it and lay it in water one day and one night then take sweet herbs and chop them very small and slice a nutmeg with a race of ginger mingle the spice and herbs well together with a little salt then strew the fleshy sides with them ând sprinkle some white wine vineger on them then bind them up in collars and tye them hard with pack thred or rather tape then boile these collars in water and white wine vineger and a good deal of falt do not boile the head and the claws so much as the collars when it is well boiled strain the liquor and boile in it whole mace and put in a slâced lemmon when you take it off the fire when it is cold put in your pigg and let it lye one week then serve it in with mustard and sugaâ To sowse an Eele TAke a very large Eele and split it then take out the bones and strew it with sweet marjorum time rosemary mace and some nutmeg then rowle it up and tye it hard sew it up in a cloth and boile it in water and âilt then make sowse drink for it with beer water and salt To season a Calves head for a pye VVHen you have boiled it pretty well cut it very clean from the bones season it with mace
boyl it and serve it in with Rosewater butter and sugar To make an Oatmeal Pudding STeep some Oatmeal in Milk all night in the morning pour the Milk from it then put in some Cream beaten spice salt and Currans wiâh as many Eggs as you think fit stir these together boil them in a bag made like a Jelly bag and so boyl it for four houres then serve it in with melted butter To make a green Pudding TAke a pint of boyled Cream and while it is hot slice in the crumbs of two Manchets cover it close and let it scald then stir it well together season it with salt and beaten spice Rosewater Sugar and what Eggs you please some marrow and some suet with a little more Cream them colour it with the juyce of Spinage and either boyl it or bake it then scrape on sugar and serve it in To sâew Oysters TAke three pints of Oysters with their liquor stew them with a blade of Mace and a sprig of Time when they are enough take the liquor from them and lay them before the fire to dry then take the yolks of Eggs well beaten put to them a piece of butter some juyce of Lemmon and Sugar thicken it over the fire and pour it over the Oysters and so serve them in To stew a Rump of Beef TAke a Rump of Beef and when it is half boyled put it into an earthen pot put to it a quart of its own liquor and a quart of Claret Wine half a handful of Capers as much Samphire as much pickled Cucumber sliced two Onions sliced with some Mace Nutmeg and salt cover it close and bake it and serve it in with Sippets To make a good fresh Cheese TAke the whites of ten Eggs and beat them very well then take a pint of Cream set it on the fire and stir your whites of Eggs in it till it be thick then put it in a course cloth two or three houres then open your cloth and sweeten it and put in a little Sack and Rosewater then put it into a little Culâender fit for that use and thrust it hard with the back of a spoon when you serve it slip it into a dish and eat it with Cream Wine and Sugar To make sawce for a Cods head or any oâher fresh fish BOyl your Fish in salt and water and a bundle of sweet herbs and when it is boyled take six or eight spoonfuls of the liquor put to it half a pint of white Wine three Anchoves and two Nutmegs sliced set it on the fire and stew it then strain it thorow a hair sieve and put in some sweet butter and beât it together and pour it upon your Fish To fry a Coast of Lamb. PArboyl it and take it clean from the bones then take the yolkes of five or six Eggs beaten and a little sweet Marjorum and Parsly chopped small beat them with your Eggs and cut the Lamb in little pieces wrap it in the Eggs and fry it with water and salt make sawce for it with white Wine butter and sugar To make sawce for Snipes or for any small Birds TAke Claret Wine salt and the gravy of any kind of meat the crumbs of bread and some Sage leaves or Bay-leavs boyl them together then cruse the juyce of a Lemmon take out the leavâs and put in some butter To mâke a Carp Pye TAke a great Carp and scale it gut it and wash it very clean season it with spice and salt then put butter into your Pye then the Carp then some whole spice and some sweet herbs with some Capers then some more butter so close it and bake it To stew a line of Mutton BOne it and slice it then stew it with as much white Wine as will cover it then put in salt and store of Sives shred small with some grated Nutmegs when it is well stewed put in Verjuyce butter and sugar To stew a Calves head BOyl it in white Wine water and salt and when it is tender cut the one half of the head into little pieces then cut some Oysters and mingle them together with a blade of Mace and a little Pepper and salt and a little liquor of the Oysters put in two or three Anchoves put the other half head to them whole when it is enough thicken the sawce with yolkes of Eggs and serve it in To make a fricasie of Chickens or any meat else CUt your meat in little pieces and put it in a frying Pan with water and a little salt and when it is almost stewed enough put in some Oysters with their liquor put in sweet herbs Nuâmeg and a little Orange-pill and when you think it is enough take up the meat and put some butter into the sawce then thickeâ it with the yolkes of Egges over the fire and pour over it To dry Neats Tongues LEt them lye in brine made with Salt-peter and salt one week then make new bâine and let them lye a forânight in that then hang them in thâ Chimney To stew Carpes TAke four Carpes wash them clean lay them in a dish open their bellies and take out their guts aâd let the blood run into the dish then put to them a quart of Claret Wine aâd slash the Carpes over in several places with your Knife then put in some pickled Mushrooms somes Anchoves washed half an ounce of Mace half an ounce of Nutmegs some sweet herbs and some Parsly when they have stewed a while put in three pints of Oysters with their liquor two cloves of Garlick and a little salt with some Capers let them stew upon a Charcoal fire softly for three houres or more then put in some sweet butter and shake it well together then garnish your dish with Barberies and Oysters Capers Lemmon and such like and serve it in To make a Larke Pye TAke the Kidney of a roasted loin of Veal shred it then take two Eggs one Nutmeg grated a little beaten Cinnamon grated bread Rosewater and Sugar with a few Currans and a little salt warm this together over a Chaffing dish and coals then take your Larks clean dressed and fill their bellies with this and of the âemainder make round balls then put butter first into your Pye and then your Larks and balls preserved Barberies Dates Marrow and Sugar when it is baked hut in a Caudle made with white Wine yolks of Eggs butter and sugar To boyl a breast of Veal BOyl it with water and salt and a bundle of sweet herbs till it be tender then take some of the broth and thicken it with hard Eggs then dish your Veal then put in Verjuyce butter and Capers into your sawce thicken it with the yolks of raw Eggs beaten and pour it over your meat being layd upon Sippets To stew Pigeons STew them in white Wine and water put in whole Mace whole Pepper and salt with some Artichoke bottoms tenderly boyled when they are enough put in some
guts stretched 2 Sack posset 3 âallet of sorrel 11 âteak pye 14 ââwsages boyled 20 âowsed Veal ibid. âteaks stewed 35 âpinage sallet 36 âupper dish ibid. âawsages 43 âheeps feet dressed 46 âhoulder of Mutton hashed 53 âhoulder oâ Mutton with Oysters 54 âoles stewed 65 âcoâch collops 66 âawce for Fish 79 âawce for Snipes 74 âhoulder of Mutton roasted 73 âalmon boiled 81 âawâe for any Fowle 82 âpinage tart 85 âack posset without milk 90 âillabub 91 âillabub whipt 93 ââgar plate in colours 94 Spices candied 96 T TAnsie 3â Tart of Cheese-curds 4â Turkey sowsed 5â Toast fryed 5â Trifle 8â Thick cream 89 V VEnison kept long sweet 27 Usquebath 98 W VVIlde duck boiled 19 White pudding 28 White Metheglin 62 White broth 8â Wafers 98 Rare Receipts for Cookery To pickle Cucumbers to look very green TAke those that you mean to pickle and lay them in water and salt three or four daies then take a good many great Cucumbers and cut the outsides of them into water for the insides will be too pappy then boyle them in that water with Dill seeds and Fennel seeds and when it is cold put to it some salt and as much vineger as will make it a strong pickle then take them out of that water and salt and pour that over them in your vessel then let them stand close covered for a fortnight or three weeks then Pour the liquor from them and new boyle it putting in some whole pepper cloves and mace and when it is cold adde to it some more vineger and a little salt then pour it on them again and let them stand a month longer then boyle it again and when it is cold put some more vineger and pour it on them again then let them stand a longer time and as you see occasion boyle it over again and alwaies put your seeds and pieces of Cucumber on the top be sure your pickle be cold when you pour it over To pickle Purslaâe to keep all the year TAke the biggest stalks picked clean theâ strew bay-salt first into your pot and then thâ stalks of Purslane and then salt again so do tiâl your pot be full then tye it up close and keep it cool To streâch Sheeps guts AFter they are clean scoured lay them in water nine daies shifting them onceâ day and they will be very easie to fill and when they are filled they will return to their wonted bigness To make a Sack posset TAke a quart of thick cream boyle it with whole spice then take sixteen eggs yolks and whites beaten very well then heat about three quarters of a pint of sack and mingle well with your eggs then stir them into your cream and sweeten it then cover it up close for half an hour or more over a seething pot of water or over very slow embers in a bason and it will become like a cheese To make Penado TAke oatmeal clean picked steep it in water all night then strain the water clean from it and boyle that water in a pipkin with a blade of mace and some currans when it is well boyled put in the yolks of two or three eggs beaten with sack a little salt and as much sugar as you shall thiâk fiâ then stir it over a soft fire that it curd not till you think it be enough To make the Orange pudding TAke the rind of a small Orange paired very thin and boiled in several waterâ till it be very tender then beat it very fine in a morter then put to it four ounces of fine sugar four ounces of fresh butter the yolks of six eggs and a spoonfull or two of cream with a very little salt beat all these together in a morter while the oven heats then bake it in puff paste To make French-bread TAke half a bushel of fine flower ten eggs yolks and white one pound and an half of fresh butter then put in as much of yest as into the ordinary manchet temper it with new milk pretty hot then let it lye half an hour to rise then make it into loaves or rowles and wash them over with an egge beaten with milk let not your oven be too hot To make a Made dish TAke four ounces of blanched almonds beaten and strain them into some cream then take artichoke bottoms tenderly boyled and some marrow boyled then boyle a quart of cream till it be thick and sweeten it with rose water and sugar then lay your hartichokes into a dish and the marrow on them then mix your almonds cream and the other together and powre it over them ând let it stand upon embers till you serve âit in To make a Cake with Almonds TAke one pound and an half of fine flower of sugar twelve ounces beaten very fine mingle them well together then take half a pound of almonds blanched and beaten with a little rose water mingle all these with as much sack as will work it into a pâste and put in some spice some yest and plumped currants with a pound of butter so make it into a cake and bake it To season a Chicking pye SEason them with nutmegg and sugar pepper and salt raisons currans and butterâ when it is baked put in clouted cream sack and sugar To make an Herb pye TAke lettuce and spinage a little time winter savory and sweet marjorum chop them and put them into the pye with butter nutmegg and sugar a little salt when it is drawn and a little cooled put in clouted cream sack and sugar To stew Gurnets STew them with white wine and salt whole cloves mace nutmegg and cinnamon when you take them up put in some butter and sugar To boyle Place or Flounders BOyle them in white wine water and salt with some cloves mace lemon pill and some small onions A cawdle for a sick body TAke lemmon posset drink and thicken it with the yolks of eggs and sweeten it with sugar To make a Pye with eeles and oysters TAke the oysters from their liquor and put them to the eeles and season them with pepper salt and mace raisons and currants then put them in a pye with good store of butter and fruit on the top To make a very good Hare pye TAke out all the bones then lay it on a grid-iron under which is fresh coals when it begins to dry tuân it and sprinckle it with wine vineger wherein hath lien nutmegg cloves and mace bruised and as it dries sprinckle it with this liquor so do till you think it reasonable well broiled then lay it in such vineger all night the next day broile it a little then lard it and bake it with good store of butter and eat it cold adde a little salt To roast a Pike DRaw a large Pike at the gills when he is well washed fill the belly with great oysters and lard the back with herrings pickled tie it on the spit and baste it with white wine and butter with two or three
anchoves dissolved therein rub your dish with garlick make sawce with capers lemmon butter and white wine and some anchoves To roast Lobsters TAke two great Lobsters alive wash them clean and stop the holes as you would to boile them tie them fast to a spit the insides together baste them with water and salt very often till they are readie which you will find by the redness of them then have readie some oisters stewed and cut small put them into a dish with melted butter beaten thick then take 3. or 4. spoonfulls of the liquor the oisters were stewed in and dissolve in it two anchoves then put the liquor into the melted butter and put it into the dish where the Lobsters shall lie then take the Lobsters and crâck the shells that they may be easie to open and serve them in To make a Pumpion pye FRy it in âhin slices with sweet herbs and eggs in butter till it be tânder then put it into a pye with butter raisons curâants sugar and sack with some sharp apples when it is baked put in some beaten butter To make a rare Lamb pye TAke a legg of Lamb and take out all the meat clean out at the great endâ but keep the skin whole then press the meat in a cloath then mince it small and put as much more beâf suet to it as the meat doth weigh finely shred then put to it Naples bisket finely grâted season it wâth cloves mace nutmegg and cinnamon rosewater and a little salt then spred some candied orange pill and cittron mix it together wâth some sugâr then put part of the meat into the skin and lay it into the pye then take the rest of the meat and make it up in balls with eggâ and a little flower âhen lây them into the pye to fill up the odd corners then take candied orange and cittron cut in long narrow pieces and strew over it do not forget to put in some currants into the minced meat when you âid the pye leave a tunnel and when it is bâked put into it a câwdâe made wiâh sack sugar the yolks of eggâ and butter you must put butter ânto the bottome of your pye and on the top with some marrow and dates cut in long pieces âhis is a very fine pye for thoâe that love such rice pyes To make a pudding of a loaf CHip a white loaf and put it into a skillet a little bigâer âhan will hold it put as much âream to it as will cover it put in a blade of mace and boile it till it be âender then take it up and pour melâed butter aâd sack and sugâr over it To make raâe Chees-cakes SEt some cream over the fire and turn it âith sack and eggs then drain it well and season it well with rose-water and sugar and eggs spice currants and a few spoonfulls of creâm so puâ it into your crust adding a little salt and so bake âhem To fry Gardeâ-beans BOil them well then blanch them and fry them with sweet butter whole pursley ând shred onions and melt butter for the ââwce To make a Sorrel-sallet PIck it clean from the stalks and boile it and butter it well put in some vineger ând sugar then garnish it with hard eggs and raisons To boile a Gurnet DRaw your Gurnet and wash it clean boile it with water and salt with a faggot of sweet herbs and a blade of mace when it is boiled and well-drained pour upon it verjuice nutmegg butter and pepper thickned with the yolks of eggs garnish your dish with barberies and oringes To roast a legg of Mutton TAke a legge of mutton pare off all the skin as thin as you can lard it with sweet lard and stick about it about a dozen of cloves when it is half roasted cut off three or four âhin pieces and mince it small with a few sweet hearbs and a little beaten ginger put in a ladle full of clareâ wine a piece of sweât butter two or three spoonfulâs of verjuice a little pepper and ââew parboiled capers when all this is boileââogether then chop the yolk of an hard egg into it then dredge your legg with flower and serve it upon the sawce To boile Chickins in white broth TRuâs your Chickens fit to boile and boile them in âair water or thin mutton brothâ wiâh a little salt a blade of mace and two or three dates cut in pieees thicken youâ broâh with beaten almonds season it wiââ sack sugar and a little verjuice To boile Chickens or Pigeons with gooseberries or grapes BOile them with mutton broth and white wine with a blade of mace and a little salt fill their bellies wiâh sweet hearbs when they are enough thicken the broth with a piece of manchet and the yolks of two or three hard eggs strained wiâh some of the broth then put some of the same broth into a boiled meat dish with verjuice butter and sugar then put in your Grapes or Gooseberries scalded tendâr and pour it over the breast of your Chickens To make a Dish with the sweet bread of Veal BOile or roast your Sweet-bread put to it a few parboiled currans a minced date âhe yolks of two new laid eggs a litâle manchet grated fine season it with pepper salt nutmeg and sugar wring in the juice of an orange or lemmon and put it berween two sheets of puff paste and bake it or fry it To make a Carp pye VVAsh your Carp well and aâter you have scaled it then draw it and wash it again then dry it well then put it in a pye with good store of sweet butter a little mace pepper and salt with a few capers and a little vinegar sprinkleâ in To make a Steak-pye SEason your Steaks with pepper salt and nutmegg and let it lie one hour then take a piece of the leanest of a legg of mutton and mince it small with oxe suet and a few sweet herbs then put in grated bread the yolks of eggs sweet cream raisons of the sun work all together like a pudding with your hand stiff and make it into ballsâ putting in a little salt then put them and your steaks into a deep pye with good store of butter sprinckle a little verjuice on it and bake it then cut it up and rowle sage leaves in butter and fry them and stick them upright in your walls and serve your pye without a cover with the juice of orenge or lemmon To make a Pigg-pye SCalld it and slit in the middle fley it and take out the bones season it with âepper salt cloves and mace and nutmegg âop sweet herbs fine with the yolks of two âr three eggs and some plumped currants âen lay the one half of the pigg into your âye and the herbs and currants and salt over ât and some butter then lay the other half âf the pigg on the top of that and the rest âf the herbs and currants on the top with âome butter and so bake
nutmegg and salt put six hard egges into the pye and a little above half a pound of butter when it is almost baked put in a cawdle made of verjuice butter the yolks of egges and sugar then set it into the oven again To pickle a Goose. TAke a Goose and powder her four daies then take lard seasoned very well with nutmegg salt and pepper lard her with it very well then take two quarts of white wine and a quart of white wine vineger and as much water to make it up as will cover her then put in half a handfull of whole pepper one handfull of sweet herbs a handfull of cloves and mace a handfull of bay-leaves six great onions six cloves of garlick boile her till she be tender and let her lye in the liquor twelve or fourteen daies then garnish your dish with bay-leaves and serve it in with mustard and sugar To sowse a Turkey TAke the fattest Turkey-cock you can get pluck it dry and split it down the âack bone take out all the entrails and wash ât clean and sew up again then take two quarts of wine and as much water put into ât large mace cloves and a hanâfull of salt âet these on the fire together and when it âegins to boil put in the turkey let it boile and skim it well then set it on a soft fire and let it stew untill it be tender then put it into an earthen pan and let it stand all night then pour the clean liquor from the setlings into the pot wherein you mean to sowse it and put to it two quarts of white wine a pint of vinegerâ and a handfull of salt then put the turkey in and cover it close let it lye twelve or fourteen dayes To dress a neck of Mutton the French way TAke a large neck of Mutton boile it and skim it well then take two handfulls of parsley pick it wash it and put it into a net and boile it with the mutton with a little fresh butter and a little salt then take a pinte of oysters and stew them in their own liquor with a little whole mace and a little white wine vineger then take half a pound of butter and set it on the coals keep it beating till it be ready to boyle then shred the parsley small and half a lemmon cut small four or five spoonfulls of white wine vineger stir them all together then put in your oysters garnish your dish with olives capers samphire and lemmon cover the dish with sippets and lay your meat on them then pour over your sawce To make an Apricock pudding TAke a quart of sweet cream and one manchet grated the yolks of six egges and three whites season it with nutmeg rose-water and sugar boile your cream fiâst with a little mace then mingle all this together with some marrow and when it is ready to go into the oven cut some preserved apricocks in quarters and put in To hash a shoulder of Mutton VVHen your mutton is half roasted cut some of it in bits and mince it then set it a stewing with the gravy and some claret wine nutmeg capers samphire and a little vineger with some sliced onion when it is enough put in some lemmon minced rinde and all then lay your mutton inâ the dish and pour the rest upon it To make an Almond tart TAke half a pound of sweet almonds blanched and beaten with rosewater then boile a quart of cream and when it is cold take the yolks of eight eggs well beaten and mix them with your cream and almonds season it with rosewater nutmeg and sugar cinnamon cloves and mace then bake it in a dish with puff paste this if you adde some grated bread fruit and marrow it is a very âine pudding To make a make an Hartichoke pye TAke the bottoms of them tenderly boiled season them with pepper nutmegg cinnamon salt and sugar having your pye ready raised put in first some butter then youâ Hartichoke bottoms then whole maceâ marrow dates and cittron pill then gooâ store of butter again with a little white wine or sack when it is baked put in a cawdle made with verjuice butter sugar and the yolks of eggs To stuff a shoulder of Mutton with oysters SPit it and cut it flaunting and stuff it ful with oysters baste it with claret wine anâ onions and when it is roasted take all thâ gravy that comes from it and some oysterâ two anchoves capers samphire and a lemmon cut small heat them together anâ when your mutton is enough dish it anâ pour the sawce over it To make an Oyster pye TAke them out of their shells wash them and strain their liquor lay first into your pye good store of butter whole mace and pepper put your oysters to their liquor season them with pepper and nutmeg then put in hard eggs whole mace and butter wiâh a little salt so close your pye and bake it when it is baked put in some white wine butter vineger and sugar with the yolks of egges To make Hypochrist of Deal wine TAke four gallons of Dâal wine two gallons of sack nine pounds of powder sugar twelve ounces of large cinnamon none ounces of ginger half an ounce of cloves one ounce of coriander seeds one ounce of nutmegg putâ the wine and two parts of the sugar into a tubb then put in the spice bruised let it stand close covered twenty four hourâ then put in the rest of the sugar and two wine quarts of milk stirre them together and run them thorow an Hypocrist bagg keep it in stone bottles close stopped it will keep a month To make a Phrase of apples TAke two pippins pair them and cut them in thin slices then take three eggs yolks and whites beat them very well then put to it some nutmeg grated some rose-water currans and sugar with some grated bread as much as will make it as thick as batter then fry your apples very well with sweet butrer and pour it away then fry them in more butter till they are tender then lay them in order in the pan and pour all your batter on them and when it is fryed a litâle turn it when it is enough dish it with the apples downward strew sugar on it and serve it in To make a Pâdding to bake TAke boiled cream put in some grated bread yolks of eggs marrow dates blanched almonds beaten fine salt rosewater âugar and spice candied cittron pill hard eggs and Iringâ roots so bake it and serve it in To stew chickens TAke two Chickens pull them and quarter them wash them clean from their blood season them with pepper salt and parsley finely shred then put them into a pipkin with no more water than will cover them when they are enough put in a quarter of a pound of sweet butter then take up your Chickens and put in ten eggs well beaten stir it till it be thick then pour it over your Chickens and serve
well then fill up the pye with melted butter and keep it to eat cold To make rare Bartlemas beef TAke a fat Brisket piece of beef and bone it put it into so much water as will cover it shifting it three times a day for three dayes together then put it into as much white wine and vineger as will cover it and when it hath lyen twenty four hours take it out and drye it in a cloth then take nutmeg ginger cinnamon cloves and mace of each a like quantity beaten small and mingled with a good handfull of salt strew both sides of the Beef with this and roul it up as you do Brawn tye it as close as you can then put it into an earthen pot and cover it with some paste set it into the Oven with houshold bread and when it is cold eat it with mustard and sugar To stew Fish TAke of white Wine and Vinegar an equal quantity grated bread two or three Anchoves a few Capers finely shred and a little salt put all these together having liquor enough to cover the Fish set them into a hot Oven covered with a dish and when they are enough put in some butter and serve them in if you put in no Capers then put in sweet Marjorum Parsly and Onions To stew Soals TAke a pair of large Soales fley them wash them and dry them in a âloth ââower them and fry them with Beef suet ââen lay them in a dish and take some Anchoves well washed in white Wine open your Soales and put the Anchoves into the middle of your Soles then put in some white Wine or Claret with a good piece of butter set it upon coales and when they have stewed a while thicken the liquor with grated bread and grate in a little Nutmeg and a little salt and so serve them in To make Almond Custard TAke half a pint of Cream slice into it half a penny white loaf let it be well steeped then take half a pound of Almonds blanched and beaten with Rosewater eight yolks of Eggs four whites beat them well and mix them together put to them a quarter oâ a pound of sugar a quarter of a pound of butter and bake it To make Scotch Collops either of Beef Veal or Mutton CUt your meat very thin âhen beat it with a Rowling pin till it be very tender then salt it a little and fry it in a pan without any liquor and when it is enough take some butter and the gravy out of the Panâ and a little Vinegar or the juyce of a Lemâmon and some Anchoves set it on the coales till the Anchoves be dissolved âhen put your meat into a dish and pour the sawce over it To make Collored Beef the best way TAke a flank of Beef make brine for it with pump-water and bay-salt strong enough to beaâ an Egg then split your Beef in the middle and it will make two Collars then take the skin off and lay your Beef in the brine with four pounds of suet and let it lye all night then take two handfuls of Sage chopped small one ounce of Pepper two ounces of Cloves two ounces of Mace six great Nutmegs beat your spice and mix it with your Sage and a handful of Taragon chopped small and two handfuls of salt then strew these things upon your Beef and roul it up in Collars tye it hard and put it in a pot then shred your suet and lay on it put in a pint of Renish Wine and a pint of water or better set it into the Oven wiâh houshold bread close pasted up and let it stand all night when you draw it take it out of the pot and turn it then tye your pot up close again and let it stand till the next morning then hang it up in the Chimney not too hot eat it with mustard and sugar To make a Lumber Pye TAke half a pound of Veal parboyl it and shred it small with a pound of suet then grate a penny loaf and take six Egges yolkes and whites season your meat with beaten Cinnamon Cloves and Mace then take a handful of Spinage and a few sweet heâbs chop them very well and put them to the meat with a quarter of a pint of good Verjuyce and half a pound of Currans half a pound of loaf sugar work all these things together witâ your hands and put in a little salt having your Pye ready raised take the marrow of two good bones roul the marrow in the yolkes of Egges then take two ounces of Suckets as much of preserved Orange-pill as much of Citron-pill as much of Iringo roots fill your Pye as hard as you can thrust it with the minced meat and then your sweet meats then your marrow and a pound of butter bake it and serve it in with a Caudle made with Sack Rosewater yolkes of Egges butter and sugar pour it into the Pye and scrape on sugar To make Bisket Pudding TAke a pound of Naples bisket sliced thin and put it into a quart of boyled Cream let it stand to soak close covered then take Pippins very small minced and the marrow of two or three bones crumbled very small a little beaten spice Rosewater Sugar and a little salt with the yolkes of four Eggs and two whites you may either boyl these in Guts or otherwise or bake them To fry Oysters TAke of your greatest Oysters washed well and dryed in a cloth fry them with a little butter then take three or four yolks of Eggs well beaten and pour on them when they are in the Pan and fift a little Flower over them when they are enough âerve them in with a little butter and white Wine To make Egg Pyes TAke six hard Eggs pilled and chopped very small with six Pippings and a pound of suet season it with beaten spice sugar Currans salt Rosewater and Sack so fill your Pyes and bake them To make Barley broth TAke a Knuckle of Veal set it on the fire with four quarts of water and a little salt when it boyls and is skim'd put in a pound of French Barley well washed and a bundle of sweet herbs and when they have boyled half an hour put in as many Raisons of the Sun stoned and as many Currans as you think fit and six sliced Dates when they have boiled half an hour put in some marrow in little pieces and let them boyl softly till half be boyled away then beat the yolks of Eggs about four or five and fill up the Porrenger with Sack beat them well together and mingle them with some of the warm broth and stir them in over the fire put in Rose-water and Sugar and so serve it in To make a Rice Pudding BOyl half a pound of Rice over night in Milk the next morning put to it the crumbs of two Mânchets a little Cream and a quarter of a pound of suet put in salt spice sugar and Currans and the yolks of Eggs
so close it To pickle Oysters TAke your great Oysters and save the liquor that comes from âhem strain it iâto an earthen Pipkin put to it some white Wine and white Wine vinegar whole Pepper whole Mace sliced Ginger Cloves and Bay-leaves with a little saltâ when it hath boyled a little put in your Oystersâ and let âhem boyl two or three walmes then take them up and boyl your liquor a little longer and when it is cold put in your Oysters and barrel them up or keep them in Gally Pots close stopped To mâke a Potato Pye SCald them well and pill them then put butter into your Pye then whole Mace then Potatoes with Marrow Cinnamon Mace and Sugar then butter so close it and bake it and when it is baked put in some white Wine butter and sugar with the yolks of Eggs. To make a Neats-tongue Pye to be eaten hot TAke fresh Neats tongues boyl them in water salt till they be very tenderâ then case them and when they are cold cut them in thin slices âhen put butter into your Pye then your Neats tongue then a little Pepper whole Mace Raisons of âhe sun and sugar with some salt then butâer again so close it and bake it and when you serve it in put in white Wine butter and sugâr and the yolks of Eggs. Tâ roast Pork without the skin TAke any small joynt of Pork and lay it âo roast till it will pill then pill it and stick it with Rosemary ând Cloves âhen baste it with butter and salt make sawce for it with bread water Claret wine beaten Cinnamon boyled together then put in butâer vinegar and sugar To make Pig eat like Lamb. TAke a fat Pig fley it and cut it in quarters and trâss it like Lamb then draw it with Parsly and roast it baste it with butter and salt and when it is enough flowre it and make sawce for it wiâh butter juyce of Orange and Pepper To make Cabbagâ Cream TAke twenty five quarts of new Milk set it on the fire âill it be ready to boyl and stir it all the while that it cream not then pour it into twenty several Platters as fast as you can and when it is cold take off the Cream with a Scimmer and lay it on a Pye-plate in the fashion of a Cabbage ââumpled one upon another do âhis three times and between every laire lay on with a Feaâher Rosewater and Sugar made very âhââk You may take Cream boyled with spice and stir'd all thâ while then seasoned with Rosewater and strained Almonds and stir it till it be cold then take toasts of Manchets cut thin not too hard nor too browâ lay them in the bottom of the dish and lay âhe Cream upon âhem this is very good of it self but if you please you may add your Cabbage Cream to it cover iâ and so serve them in both together if you please you may colour some of the Cream either with red Sanders Tornsel Saffron or Spinage and that will make it look very like a Cabbage To make a Triâte TAke sweet Cream season it wiâh Rose-water and Sugar and a little Mace boyl it a little then let it stand till iâ be luke-warm then put it into such littlââishes or âowls as you mean to serve it in then put in a little Runnet and stir it together when you serve it in cast on what Comfits you please To make thick Cream TAke sweet Cream a little Flower finely searsed large Mace and a stick of Cinnamon Rosewater and Sugar let these boyl together till it be somewhat thick then put to it thick Cream and the yolks of Eggs beaten and let it seeth a very little time for fear of turning then pour it out and serve it in cold To make Creames of Paste or Iellies BOyl your Cream and put Eggs into it as for a Fool then slice the sweet meats very âhin and boyl them then sweeten iâ and put it into a Dish To make Cakes without Plumbs TAke four pound of fine Flower rub it into one pound of sweet butter very well âhen wiâh warm Cream and Ale yest temper it into a pâste put in a little Rosewater and several spices beaten let it lye by the fire âill the Oven heat and when you make it up knead into it half a pound of Cârraway Comfits thâee quarters of a pound of bisket Comfits make it up as fast as you can not thick nor cut it too deep put it in a Hoop wel buttered and wash it over with the white oâ an Egg Rosewater Sugar then strew it wiâh some Comfits A Sack Posset without Milk TAke thirteen Eggs and while they are beating take a quart of Sâck half a pound of fine sugar a pint of strong Beer let them boyl together a while then take it off and put in the Eggs stirring them very well then put it into a Bâson and cover it close with a dish then set it over a very soft fire till you see it arise wiâh a curd then serve it in with beaten spice To prâserve Goosebeâries green and whole PIck them clean and put them into water as warm as Milk so let them stand close covered half an hourâ then put them into another warm water and let them stand as long so do three times then take their weight in fine sugar and make a Syrup âhen put them in and let them boyl sofâly one hour then set them by till the next day so do twice then take them out of that Syrup and make new syrup and keep them in it all the year To make a Codling Tart. SCald them well pill them then rub them through a strainer and put them into a dish with some Rosewater and Sugar and some whole Cinnamon so let it stand over a Chaffing dish and coals a good while close covered stirring it now and then then take out the Cinnamon and fill your Tart and bake it but a little and when it is enough pour in a Custard and let it stand a while in the Oven To make a Sillibub TAke a Lemmon pared sliced very thin cover the bottom of your Sillibub pot with it then strew it thick with fine sugar then take Sack or whiâe Wine and make a curd with some Milk or Cream and lay it on the Lemmon with a spoon then cover it up to the top of the pot with some Cream and whites of Eggs whipped to a froth and between every lay of curd you must put sugar To make a Lemmon Sillibub TAke a pint of new Milk and half a pint of Creamâ stir them together with a liâtle Rosewater and sugar then squeeze into it the juyce of two Lemmons stir it very well together and so let it stand an hour ând âhen eat it To preserve Lemmons to look white TAke the palest Lemmons you can get and chip them very thin then put them inâo a linnen cloth and boyl them two houres in fair water