grate some Nutmeg into it CHAP. CXXIII The manner how to make a Tansie PUt as for example the yolks of eight eggs into a silver or pewter dish but it must not be an over bigge one if it be on a Flesh day dissolve them with about half a pint of good flesh broth which hath been made without Herbs and instead of broth upon Fish-days you may make use of Cream or of Milk adde thereunto a little salt well beaten and two Macaroons small grated or as much grated Bisket adde thereunto also two or three spoonfuls of the juyce of Beet-roots which shall have been pounded in a Morter together with Rose-water adde thereunto also half a quartern of powder sugar pour all this mixture into a dish into which you shall have melted about the bigness of a Wall-nut of good fresh butter and thus set your Tansie upon the fire and let it be hardned at the bottome of your dish after which and that it begins to bee likewise half hardned on the top adde thereunto one ounce of preserved Lemmon peels grated or shredded in small slices or cut into little morcels adde thereunto also one ounce of Pistaches well peeled and pounded and so let your Tansie become quite hard over an indifferent warm fire and at the same time you must give a little brown colour at the top by holding a hot shovel over it and taking your said Tansie off from the fire you may stick into your Tansie a few slices of preserved Lemmon peels and afterwards powder it with sugar and cinamon if you please CHAP. CXXIV Describing the several ways and manners how to dress Poached Eggs and boyled Eggs in Water CAuse your water to boyl after which break your eggs into it the one after the other and when they are pretty well boyled take them out of the said boyling water before they become too hard these kind of poached Eggs may stand you in stead to garnish an herb pottage withall or any such other like dish Observe also that these kind of eggs may bee served up alone with divers kinds of sauces and also sometimes eggs may be poached in Milk or in any sweet wine The Second manner of Poaching of Eggs. Put into a dish four poached eggs season them with salt and grate some old cheese upon them which will give them a good rellish A Third manner of Poaching Eggs. You must put some eggs into a dish a few or many adde a little salt unto them and powder them also with sugar and sprinkle them with a little rose-water or verjuyce or Lemmon juyce or Orange juyce unto which you may adde a little beaten cinamon or cinamon-water which will give them a good relish The Fourth manner of Poaching Eggs. You may put as many eggs as you please into a dish into which you have caused some good fresh butter to be melted season it with salt adde a little sugar unto it and in case you are not minded to put any sugar into it a little nut-meg grated or shredded will not bee amiss you may give these eggs a colour before you put them into the said dish by holding a hot shovel or kettle over them for a while The Fifth manner of Feached Eggs. You must pour some green sauce over them and so let them stand a while upon the fire after which you may season them with salt and with a little grated nutmeg The Sixth manner of Poached Eggs. Cause your butter to bee fried brown in a pan and cause a sliced Onion to be fried in it season it well with salt and pepper small powdered and when your Onion is well fried adde a drop or two of vinegar unto it and presently after pour this sauce upon your poached eggs to which you may adde a little grated Nutmeg Observe that in case your eggs be ranged in the dish and laid in the form of a Fish that as then they are called a Sammon of eggs The Seventh Fashion of Poached Eggs. Cause minced Onions to be fried in brown butter and when they are well fried adde thereunto some vinegar and mustard mingled together season it well with salt and pour the said sauce upon your poached eggs The eighth Fashion of eating Poached Eggs. Cause butter to bee fried brown add thereunto a sauce made of sweet Mustard or of Grapes dissolved in Wine or of Hypocras take your Frying-pan immediately off from the fire lest your said sauce should boyl which it must not do and thus pour it upon your eggs and instead of frying your butter brown in the frying-pan it will be sufficient to cause your butter to be only melted in a dish after which you may adde either Hypocras or dissolved Mustard unto it as aforesaid and then you may put your poached eggs into it and afterwards powder them with sugar The Ninth manner of eating Poached Eggs. You may make a Pudding of sweet Herbs and put it into a dish place your eggs upon it and adde thereunto some sippets of tosted bread dipped in butter or some slices of your omelet and upon all these you may grate some Nutmeg or some Sugar The Tenth manner of eating Poached Eggs. Cause good fresh butter to be melted in a dish over an indifferent hot fire after which you may break your eggs and having taken out the white you may put all the yolks into a porrenger by themselves and after that you may pour them one by one into the said melted butter and when your said butter shall begin to boyl take your dish off from the fire and so you may adde thereunto a little powdered cinamon and sugar if you please The Translators additional description how to poach or butter a dish of Eggs without any butter at all BEat as many Eggs as you please into a good large silver dish whites yolks together after which set your said dish over a Chafing-dish of hot charcoals throughly lighted putting nothing more into the said dish unto your eggs but stir them continually with a silver spoon that so they may not become hard not stick to the dish and when they are enough poached to your fancy take them off from the said Chaffingdish and adde unto them a good quantity of Orange juyce well seasoning your said eggs with salt and if you please your self powdering them with good store of sugar and cinamon not forgetting to put grated or shredded Nutmeg into them as you are a straining of them and before you pour your Orange juyce upon them Observe that this kind of buttering or poaching of Eggs without butter is least offensive to the pallate and less nauseous to the stomack which is oftentimes overcharged by the adding of butter to these kind of dishes and junkets CHAP. CXXV Describing the several ways how to dresse and set out hard Eggs. The First manner PUt a lump of butter into a dish adde some vinegar or verjuyce unto it and a little salt and when your butter
you may adde some Mouscherons unto them mince all these together add some Pine-applekernels thereunto some Currans and preserved Lemmon-peels very small shredded cause all this to bee fryed in a frying pan or in a Tart-pan with good store of butter and when your said minced Fish is thus fryed you must make a good and well-seasoned Omelet which being also half fryed pour your said Minced fish into it and afterwards take both of them out of the sauce and lay them dry Observe that you must rowl up this Omelet and place it upon a plate and cutting it open at the two ends you must spread them abroad in the form of a Starre after which grate some sugar upon it and sprinkle it if you please with some Rose water The Twentieth manner being an Omelet made with stuft Herbs MInce all kind of sweet Herbs and the yolks of hard Egges together season the whole with salt you may also adde thereunto some half boyled Mouscherons and some Currans put these minced ingredients upon a plate or in a Dish and cover them over with a stabby or limber Omelet and strow Sugar and Cinamon upon it if you please The one and Twentieth Manner being an Omelet made with Sparagus TAke young and tender Sparagus break or cut them into small peeces cause them to be half fryed in brown butter after which pour into them some beaten Egges seasoned with salt and thus make your Omelet Others do cause their Sparag as to bee perboyled in salt water and having taken them out of their said liquor being well drayned they put them into the frying pan with some beaten Egges After which your Omelet being made and ready to bee served up add a drop or two of Vinegar or verjuice unto it Sometimes you may take Mâ—â—scherons well washed and cut in peeces and causing them to be stewed betwixt two dishes over the fire pressing out the water which is in them you may make use thereof to sprinkle your Omelet withall and you may also grate Nutmeg over it The two and Twentieth manner being an Omelet only made with flower in the form of an Egge-tart As for example beat four fresh eggs in five or six spoonfuls of milk adde some salt unto them and about the bigness of an egge or a little more of grated white bread or a silver spoonful of fine flower which you must most exactly dislolve together with the eggs by beating them throughly after which you must pour them into the butter to make your Omelet which you must turn in your pan and must not spare any butter in the frying of it when your said Omelet is well fried you may cut it into long and thick stices like unto your Naples Bisket or into any other shape you please adding thereunto some sugar and a little rose-water In case you do not turn your said Omelet in the Pan as it is over the fire but leave it somewhat limber on the inward side it will bee the better You may also cause your eggs to be fried in an indifferent Frying-pan of Copper which hath high borders or in a little Tart-pan that so you may make your said Omelet in the shape of a Cake and to make it the more excellent and pleasing you may adde unto it in the beating of your eggs a spoonful or two of sugar powdered beat all these well together and pour them into the Frying or Tart-pan in which you must have brown fried the bigness of a Hens egge or a little more of fresh butter after which cause your eggs to bee gently fried over a light fire and accordingly as your said eggs begin to harden you may stirre them with a spoon that so they stick not to the Tart-pan Observe that you may dress these kinde of eggs without any milk and when they are throughly hardned give them a colour on the top with a hot shovel and having in this manner disht your said Omelet you may strew it with sugar and sprinkle it with rose-water if you please The three and Twentieth manner being an Omelet called in French a Miroir that is a dainty light thin and clear Omelet Spread into a dish with the back of a silver spoon about the bigness of a good egge of fresh butter beat six or seven eggs into it and season them with salt beaten very small after which pour some six spoonfuls of good Cream upon the whites of your eggs and adde a little salt to them after which cause these your said eggs to be fried and at length give them a colour on the top with a hot shovel but have a care however not to render the yolks too hard The Four and twentieth manner being an Omelet of Eggs made in brown butter Cause your fresh butter to bee very brown fried brea Eggs into a dish and without dissolving or beating of them pour them into your said butter and season them with beaten salt and when they are well fried dish them up and sprinkle them with some vinegar which you shall have dashed through the Frying pan grate a little Nutmeg over your Omelet and if you please you may pour a sauce called in French A Robert over these eggs whereby such a kind of Omelet begets the appellation of an Omelet according to the fashion of Millan The Five and twentieth manner being a way how to dress Eggs and Milk exqusitely together otherwise called a broth of Eggs and Milk As for example beat five or six eggs adde some salt thereunto powdered and about half a pint of good milk which you must pour into your said eggs by degrees at several times and well beat and dissolve your said eggs with a quantity of the said milk and adde thereunto a spoonful of powdered sugar pour all these ingredients into a good bigge dish and set it over a pot full of boyling hot water or over a Chafingdish and put into the said dish about the bigness of a Hens egge of fresh butter melted and when you have powred your eggs milk into the said dish and butter you must cover the dish with another dish or bowl and so let the Eggs and milk boyl gently without stirring of them When they are sufficiently stewed you must give them a brown colour with a hot shovel as aforesaid and the which will also hasten their being drest and taking them off from the fire you must grate Sugar upon them unto which you may also adde some Rose-water or Cinamon water which you please Your Egges being thus well stewed must bee presently eaten for that if you should keep them never so little there would come a water upon them especially if your milk be not very pure But however you may hinder the said Egges from producing any water at all by dissolving a little flower into the milk with the which you mix your said eggs And in case you rather choose to stew them over a potfull of boyling water they will bee farre more delicate
with pepper and fry them all together and when they are well fryed pour the yolks of two or three beaten Eggs into it dissolved with a little verjuice stir all your said mixture into your pan and when your Eggs shall bee sufficiently fryed dish it up all together and grate some Nutmeg upon it if you please The Ninth manner being stirred Eggs with green sauce As for example beat four egges in the same manner as you would make an Omelet season them with falt and with a little pepper and spice adde thereunto about the bignesse of an Egg of grated white bread or as much fine flower mix all these ingredients very well and adde thereunto as many spoonfulls of green sauce as there are Egges after which pour this mixture into a dish in which you shall have melted about the bignesse of an egg of fresh butter very hot and brown fryed cause these your said eggs to fry gently and stirre them with a spoon untill they be sufficiently fryed to your liking The Tenth manner being another kind of Marmalade made of stirred Eggs. Dissolve both the white and yolks of six eggs together with about six spoonfuls of Rose-water or Fountain-water add some salt and a grated Macaroon unto it and the bignesse of a Wal-nut of grated white-bread or instead thereof two Macaroons will suffice and about the half of a side of preserved Lemmon peel either shredded into smal flices or grated Pour all this mixture into a dish in which there hath been about the bignesse of an Egge of fresh butter melted Let these Eggs bee fryed therein and turn them now and then with a spoon in the same manner as you do your other stirred eggs When this your said Marmalad shall bee sufficiently fryed though you must not let it become too dry take it off from the fire and you may add unto the said Eggs a spoonfull or two of Hipocras or of Malmsy or of Sack which you must put into them when they are half boyled after which you must very well stirre them with a silver spoon and let them fry easily These Eggs are more pleasing being eaten cold than hot and when they are fryed you may put them into a Dough Coffin of very fine paste and so make a handsome Tart of them The Eleventh manner being Egges stirred with Almonds Take a Bisket or two which are slender ones separate the top from the bottome and cause them to bee toasted by the fire cause also as for example four eggs to bee boyled hard and take out their yolks dissolve them in a Porenger with a spoon adde thereunto three other yolks of raw Egges two Macaroons reduced to powder or about the bignesse of a good egg or a little more of peeled Almonds which have bin exactly pounded with some Rose-water and two spoonfuls of Sugar salt at your own discretion and having mixed all these things together you may add thereunto some preserved Lemmon peels small shredded After which taste your said Mixture and in case you deem it to bee well seasoned put it upon a small fire and dissolve it with a silver spoon And when it is very hot add thereunto some morcels of toasted Biskers about the bignesse of half a Crown or thereabouts stick them somewhat deep into your said Marmalad that they bee quite covered therewith but however in such a manner as that they may easily be gotted out with a Fork and so proceed to finish your Almond stirred eggs The Twelfth manner being yet another kind of stirred Eggs. Season Mouscherons very well and cause them to bee boyled to which you may adde some Sparagus cut into morcels and when your said Mouscherons are ready to bee served up break three or four eggs into them and mingle them together and cause them to bee fried with the rest of your ingredients until they be sufficiently knitted or united together The Thirteenth manner being Egges stirred according to the Polonian Fashion Cause grated white bread to bee steeped in any broth whatsoever after which you must pound it well in a marble Morter and so put it into a dish break twelve eggs or more into it adde thereunto a little salt and five or six spoonfuls of broath which you must at several times and by degrees pour into your said eggs whilst you are a dissolving of them after which put a little preserved Lemmon peels into it either small shredded or cut into smal slices pour all this mixture into a dish in which you shall have caused some fresh butter to bee fryed half brown cause these eggs to be gently fryed and stirre them until they are well hardned and knitted together and instead of Meat broath you may make use of milk in the composing of these your said Polish stirred eggs The Fourteenth manner being exquisite and Courtly buttered Egges Take for example ten yolks of fresh eggs put them into a dish with as many spoonfuls of jelly or of Meat pottage boyled without herbs and which hath had the fat skimmed of put the said broath into your eggs by degrees and by spoonfuls that so you may the better dissolve the yolks of your eggs into your said Meat broath unto which add half a quarter of a pound or a whole quarter of a pound of powder sugar and an ounce of preserved Lemmon peel either grated or cut into small slices or very little bits let all these ingredients steep together for the space of one half hour after you shall have added some salt to it in case you suppose the broath bee not salt enough of it self Finally you must put four spoonfuls of Rose-water into another Porringer with half an ounce of sugar and let them boyl but about half a dozen boylings up only and after that pour into it your prepared and seasoned eggs as aforesaid cover your said dish and cause them to stew gently as you did your eggs and milk or if you please you may tame them with a silver spoon in the same manner as you did your egges and verjuyce And when they are well mingled and joyned and begin to be hardned take your dish off from the fire and when the said eggs are become somwhat cold you must put about an ounce of powder sugar upon them and sometimes a little Musk is added unto them being dissolved in Rose-water or in Cinamon water You may keep these eggs till they be half cold before you eat them if you please and they are likewise very good though they are quite cold you may eat them either ways at your own pleasure The Fifteenth and last manner of stirring of Eggs called in French ala Hugenotte or the Protestants manner Cause five or six eggs to bee well beaten and pour them into the gravie or juyce of a Legge of Mutton or of any other roasted meat stirre them well together over the fire and adde some salt unto them You may also adde some verjuyce or the juyce of an Orange to
with a Coffin of paste and lay a bed of Sugar into it and fill it up with the mellow of Apples or Pears pared and small shredded or cut in slices the seeds and cores being taken out mingle Pine-apple kernels therewith as also Currans and the peele of preserved Lemmons if you please powder the whole with a little beaten Cinamon adde thereunto some powder sugar at discretion and a morsel of fresh butter about the bigness of a Walnut or thereabouts for an indifferent Tart cover this Tart in the same manner as you do the other fore-going Fruit-Tarts and put it into the Oven after you have varnished it and after it is baked you may powder it with some Sugar and put it into the Oven again for a while and so sprinkle it with Rose-water CHAP. LII The manner to make a Tart or Pasty or Chosson or a Flawue of Apples Pears or any other raw fruit MAke up your Coffin of paste of any bigness or how you please and lay a bed of Sugar in the bottome of it adde thereunto Apples Pears or any other Fruit you please cut asunder and shred and the corestaken out adde thereunto a morsel of fresh Butter and a little powdered Cinamon or green Anniseeds and instead of Butter you may put Marrow into these kind of Fruit-tarts or Pyes as also Pine-apple kernels Currans or damask Pruins or the peels of preserved Lemmons cut into slices and on the top of all this you may strow a handful of sugar powdered And after you have covered this Tart or Pasty with a lid convenient to either you may cause it to be baked according to the former prescriptions CHAP. LIII To make a Tart of Comfits or any kind of preserves what you please GArnish your Tart-pann with a Coffin of paste and in the bottom thereof put a lay of Powder-sugar and afterwards place your Comfits therein adde thereunto a few Lemmon-peels cut into very small slices adde thereunto a little Sugar and some Rose-water Cover your Tart with a lid of thin-leaved paste as it was formerly prescribed in the fore-going Chapter treating of the Apple tarts varnish this your Tart on the top and put it into the Oven and cause it to be speedily baked which will be done suddenly because there needs not any thing to be baked save the crust When your said Tart is thus baked powder it with sugar and put it into the Oven again only for a trice and having drawn it for good and all strew a little sugar upon it CHAP. LIV. The manner to make another Tart much like unto your foregoing Comfit-tarts TAke any kind of Fruit which is dryed in the Sun or in an Oven and cause it to bee boyled in water till it become soft and pappish as for example Suppose you have a mind to make a Tart of any kind of Plums Dates Raisons dryed Pears or the like to all these you must adde some sugar And when the Fruit is sufficiently softned you must take the cores and kernels out after which you must pound or beat them in a Morter and straine them through a sieve adde some sugar and a little flower to them and a very little beaten Cinnamon mingle all these things together and after that garnish your Pasty Coffin there-with and so make up this Tart just as you were prescribed to do the former CHAP. LV. The manner to make a Custard White pot or a Tansie-Tart PUt upon your Kneading or Dresser-board three quarters of a pound full weight of the finest flower and some salt at discretion you must work your said flower in a moyst place with the white of an Egge and make it soft or supple enough to reduce it into as fine and thin a paste as possibly may be When your paste is thus prepared you must let it rest a while that it may become the more supple and afterward spreading it again upon the Kneading-board you must work it as thin as possibly you can Immediately after your paste is thus spread you must rub the bottom of your Tart-pan with sweet Suet and you must spread one of the ends of your paste thereon to make a Coffin you must rub the said Coffin with your sweet suet and fold the paste again upon it and afterwards once more rub this fould of paste in the suet and so the other fould till you lay on a fourth fould which you must not butter When the fourth fold that is to say the fourth Coffin of paste is laid on you must put into it as much of the ingredients hereafter expressed as shall bee requisite to fill it up which you must have in a readiness against you begin to fit your Pasty Coffin Now to prepare the said ingredients you must put into a Skillet half a pint of sweet Cream which hath not been skummed adde thereunto four yolks of Eggs a small quantity of salt and a little fine flower mingle these together and let them boyl upon the fire for the space of one half hour and stirre this composition continually until it become as thick as broth which is throughly boyled When your said stuffe is well boyled you must pour it into a dish and when it is half grown cold you may adde unto it a quarter of a pound of Pistaches peeled in hot water just as you peele your Almonds and afterwards you must beat or pound them very well in a Marble Morter in the same manner as you do when you do intend to make Maearoones adde thereunto also a quartern and a half of Sugar poudered a little beaten Cinamon a slice of preserved Lemmon-peele cut in sundry peeces twenty kernels of Pine-apples and a good quantity of Currans you may also adde thereunto some Amber-greece and some Musk steeped in half a spoonful of Rose-water or Orenge-flower flower water and the bigness of an egge of Marrow small shredded mingle all these things together and fill up your Tart sufficiently with them which having done you must fould your paste four times over all your Tart to make the lid and rub the top of every fold with sweet suet as aforesaid except the uppermost After which you may cut off the borders of the lid and you must observe to press and close it with your thumbs that so the fould of your paste may be well closed and joyned that so your ingredients may not burst out in the baking You may also use your own pleasure and discretion in your fashioning and garnishing the borders and lid of your Tart as for example with pinked works Cantels and the like You may also pink the two uppermost foulds of the lids without touching the undermost which you must do with a Pen-knife or any other sharp-pointed knife and you must observe only to work such small holes as may not peirce the second fold of your lid for fear the stuffe should come forth as aforesaid You must varnish your said Tart on the top of the lid and
green colour you may as then serve up your Green-sauce joyntly with it but the usual custom is to eat your Omelet with a little vinegar and some powder sugar Moreover you may serve up joyntly with your said Omelet some Mustard in saucers either ordinary Mustard or sweet mustard in such a case you must serve up your Omelet rowled up like unto a black pudding and slit on each end which said ends you must separate a sunder at a pretty distance the one from the other The Second manner being an Omelet according to the Celestines or the Saints fashion Beat a score or a dozen of Egges more or lesse season them with salt and beat them add unto them some grated white bread very smal and some shredded parsly and some powdered suggar adde thereunto also good fresh butter cut in small sliees as much as you may judge to bee requisite or necessary to fry such a quantity of Egges and whilst you beat them all together you must put into a clean skillet a pound of butter or of sallet oyle if you love it and cause it to be heated till it doth almost boyl when as you must presently pour it forth of the pann and before you cleanse your panne again you must pour into it your beaten Egges seasoned with salt and butter as aforesaid let them bee well fryed and only have a care to stirre them in the middle with a ladle or with a stick somewhat broad and flat at the end or with the point of a knife that so your Egges may the better mingle and ciment When your Omelet is thus half baked turn it with a Trencher or Skimmer to cause it to bee baked on both sides and to hinder it from sticking or cleaving to the pan and that it may not burn stir your pan very often When your said Omelet is served up you must powder it with some Sugar and sprinkle it with some Rose-water or Cinamon water Note also that you make such a kind of Omelet as this in a Tart-pan which hath a high border and is covered The Third manner being a crisped Omelet AS for Example beat six Eggs season them with salt and your butter being melted in a skillet pour your said Egges into it and afterwards you shall adde thereunto toasted bread or the sliced crum of bread which hath been fryed in butter Note that you must spread either the one or the other all over the pan as it is upon the fire and when your Omelet is fryed and that you are ready to pour it into the Dish you must have a care that your tosted bread do remain upwards some moreover do cause parsly to bee fryed and pour it over all what is aforesaid and sometimes you may pour a little vinegar upon it almost the same quantity as the pastry-men do pour Rose-water upon their Tarts The Fourth manner being the way to make a Pancake or Omelet with Apples PAre three or four Pippins and cut them in round slices fry them in a pan with a quarter of a pound or thereabouts of fresh butter and as much sugar as you please and when your apples are thus fryed you may pour upon them seven or eight Egges well beaten and seasoned with salt stir your pan often for to hinder that your Omelet may not stick to the pan and burn and when you pour it out into the dish you must do it so as that your apples may remain inclosed within the Egges and afterwards powder your Omelet with Sugar and Cinamon if you please and either eat it hot or keep it till it bee cold when you may sprinkle it with some Rose-water It will bee a readier way if after your Apples bee fryed alone you take them out of the frying pan and lay them dry upon a plate after which making an Omelet somewhat slabby after it shall bee indifferently well fryed you may readily clap the Apples into it and after that grate some Sugar upon it Some do only place their fryed Apples upon a Trencher and then cover them over with a washy Omelet which they powder with Sugar The fifth manner being an Omelet according to the newest mode Oxford Cates or the Covent Garden guise BEat Eggs as many as you please and having seasoned them add thereunto Pine-applekernels Currans and the peels of preserved Lemmons of each a proportionable quantity your butter being melted and half brown fryed in the pan pour your Eggs into it and stir them well serve up this kind of Omelet so soon as it is indifferently well baked you may also rowl it up like unto a pudding and having grated some Sugar into it you may also besprinkle it with some Rose-water or Cinamon water The sixth manner being an Omelet with Lemmon-peels BEat your Egges with a little Milk whereunto you may adde a little grated bread and likewise a little preserved Lemmon peel grated very small and salt at your own discretion and in this wise make your Omelet as in the foregoing Chapter The Seventh manner being an Omelet with Bacon TAke the fat of a quarter of a pound of fat Bacon or thereabouts cut off the skin and cut your lard into small morcels almost as big as hazel Nuts cause it to be melted in a frying pan and when it beginnes to be drye adde thereunto six or seaven beaten Egges and salt them in case you judge it requisite unto which in the eating of it you may add a little verjuice The eight manner being another kind of Omelet with Bacon BEat six or seven Egges adde thereunto about half aquarter of a pound of fat Bacon shredded very small and some salt if it bee requisite beat all these ingredients well together and pour them into the pan in which you may put just as much butter brown fryed as you shall judge convenient to fry your Omelet and to make it the delicater you may adde thereunto some melted marrow which will make you an admirable Omelet The Ninth Manner being an Omelet made with Cream BEat six Egges adde three or four spoonfulls of Cream thereunto and as much salt as you judge convenient beat them all well together and pour them into butter half brown fried and cause this your said Omelet to bee very well fryed and strew it with Sugar and Cinamon if you please The Tenth manner being another kind of Omelet with Cream CAuse about a quarter of a pound of butter to bee melted in a skillet and pour thereinto half a dozen of Egges well beaten and sufficiently salted and when you have mixed these together adde thereunto at least a Cows milking of good cream and when your said Omelet is fryed and ready to bee served up grate some Sugar over it and besprinkle it with some Rose-water You must observe that you must not let your Cream boyle wherefore if your Omelet bee not enough fryed before you put your Cream into it you must give it a colour by holding a hot
bake it and liquor it with varges butter and sugar and boyl it up and pour it in so sugar it on the top and serve it The fashion you may bake it if you will only with Nutmegs pepper and salt and butter with fruit A Calves-foot Pye Take your feet being boyled and cut them from the bones and mince them small then season them with nutmegs pepper and a little salt beaten Cinamon and Sugar varges and Rose-water and currants and some sliced dates and stripe barberies then lay some butter in the bottome of the pye and fill it and close it and when it is baked pour upon it a little varges butter and sugar boyled up toge her So ferve it in the fashion A Chowthern Pye Take your Chowthern and boyl them and when they are cold then mince them then season them with nutmegs and a little pepper and beaten Cinamon and beaten ginger a little cloves and mace and currants and sugar and varges and Rose-water and some salt and dates sliced small mix them all together and fill your pye then close it and bake it an hour and a little more will bake it then dish it and throw sugar on it and serve it and keep it An Vmble Pye Take your umbles and parboyl them very well then take away the gullet and the skins of skirts and cast them and when the humbles are cold take three or four pound of suet and mince them very fine then season them as you season the Chowthern and so serve them hot or cold The fashion Minc'd Pye of Veal Take a leg of veale cut it from the bone and parboyl it and when it is cold minceit small then mince eight pouâ—d of suet and mix with it as many pâ—und of currants one pound of prunes and season it with one quarter and an half of Cinamon as much cloves and mace as much nutmegs as much ginger a little pepper one pound and a half of sugar half a pound of dates cut small at length half a pint of Rose-water half a pint of varges and a little salt mix these together and fill your pye and close them and bake them and serve them hot or cold To bake Pullets Draw your Pullets and cut off their wings and legs and break them well and wash them and dry them in a cloth then season them with pepper nutmegs and salt and put some butter-roules in the spice into them then lay them into your pye and on them first meat barberies mace and butter and close them and when they are baked pour some butter into the pye and so serve it you may put in oysters To bake a Goose or a Turkey Phesant or Capon cold Draw your Fowl and break it that the bonesstart not then season it with nutmegs pepper and salt and stick some whole cloves in the brest and thighs of it and lay it in your pye then put butter to it and close it and wash the outsides of your pye with yolks of raw eggs and then bake it and when it is baked pour on the top of it good store of melted butter and so let it stand to be cold if you love lard you may lard it or some part of it A Neats tongue cold Boyl your neats tongues and blanch them and when they are cold then lard them if you love lard and stick some whole cloves in them then season them with nutmegs pepper and salt and a little beaten Cloves and Mace and so fill your pye and put in butter and bake them and wash your pye with yolks of egs and when it is baked put in melting butter and so let it by A Venison Pye cold Take your venison and lard it well and season it with beaten Nutmegs and Peper Cloves and Mace Ginger and Cinnamon and Gold season it very strong then lay it in your pye and put in a few bay leaves and butter and so bake it having washed the outside with yolks of egges and when it is baked fill it full of butter and when it is cold use it The fashion you may bake part of the burtock of Beef thus handled in stead of Venison A Pippin Tart. Take eighty Pippins pare them and quarter them and then your tart being raised lay in you quarters as thick as you can lay them then put to them a little whole Cinnamon and Ginger and a few Cloves and a pound and half of sugar and so bake them when you have closed your Tart suger it at the top and so serve it A Warden or Quince Tart. Take your fruit pare quarter and core them as your Pippins and then lay them close in your Tart being raised and put to them whole Cinnamon Ginger Cloves and bake it then throw sugar upon it and serve it hot or cold A Quince Pye a Warden Pye or a Pippin Pye or a Pear Pye Pare your fruit and lay them whole into your pye and put to them whole spice and sugar as to the Tarts put somewhat more sugar to them because whole fruit will ask longer baking The fashion To make an Apricock Tart. Take Apricocks pare them and lay them whole one by one in your Coffen and put whole spice and sugar at least a pound in a Tart then close it and bake it A Marrow Florentine Take a penny white loaf stale and cut it into sippets and take marrow of two bones cut into slices and a pound of Raisons of the sun and a few dates cut very small then take a deep dish and lay some sippets in the bottome then lay some marrow upon the sippets then throw some dates and Raisons of the sun beaten Nutmeg and salt upon the marrow then lay the other lay of bread and then more Marrow Dates Raisons Cinnamon and salt thus lay in all the bread and Marrow and other things and then lay sippets upon the top of all and then fill your dish up with custard stuff which will bind all together and bake it and serve it hot To make Florentines of Almonds Take a quarter of a pound of Almonds and blanch them and then beat them fine in a stone morter with a little Rose-water and sugar into a paste then take a pint of Cream and eight egs beaten well together and set it on the fire and turn it to a perfect curd then turn it into a strainer and draine away the whey then put the curd into a dish and a little sweet butter with it and season it with Nutmegs and salt and Rose-water and sugar two or three eggs and some Dates and cut all very small and some marrow if you will mix these together and having covered your dish with a sheet of puf-paste lay your stuff in and cover it with another sheet of paste so close it and take it To make a Florentine of kidneys of Veal Take kidneys and shave off the fat of a best line of veal and when it is cold mince it very fine then season it with
Nutmegs and salt and Cinnamon and Rose-water and sugar and some Currants and two or three eggs and a little sweet herbs minced very fine with some grated bread mix them together and bake it in a dish between sheets of puf-paste and serve it hot To make Florentines of Apples Take your Apples and pare them and slice them and core them then mince them and season them with beaten Cinnamon and Ginger Rose-water Sugar and Currants and so bake it in a dish between two sheets of pye-paste these are good either hot or cold for service Other Florentines You may bake any fruit as Apples Damsons Cherries Plums or Pears if your Pears be first baked in a pot for you must understand that puf-paste will not ask above an houres baking therefore the stuff of the Florentine must be so tender as will ask no longer time now I have shewn you how to make Florentine which is seldom used this paste for any thing besides but for fearn tarts or laye tarts when it must be cut out out in branches such as will give you patterns for baking only upon papers and after your paste is baked lay on the preserves or lay stuff c. Other Tarts All manner of fruits as Pears Goosberies Rusberies and such like must be all baked with whole spice and sugar as this I have set down only in Pipines you may put Orengados in slices if you will and for the fashion you may make use of any fashion I have set down To make an Olive Pye Take part of a leg of veal and slice it into thin slices then take a few sweet herbs and mince them then take a few Currants and Nutmegs and Pepper and your minced herbs and salt and strew upon the slices of veal and roul up every piece of veal by it self and lay them in the pye with Dates Mace Barberies and butter and so close it bake it and liquor it with varges butter and a little sugar and so serve it hot Sauces Sauce for yong Rabits roasted Take juice of Orenges with the gravy and a little vargice salt and pepper â—tir all together with a little fresh butter and so serve it Sauce for a Capon roasted Take a peny white loaf and grate it and boyl it in a little water with a whole Onion and when you take it off put to it a little fresh butter and sugar Sauce for a Feldefare which will serve divers other birds Take a little vinegar with a little Orenge peel and a white bread-toaft with a whole onion these put in the pan under them and after serve them up together Sauce for a Woodcock Boyl Onions if they be drawn with a little pepper and salt boyl them together and so serve them Another Take toast of white bread if not drawn with juice of Orenges and vine-leaves roasted upon them and then crumble them into the sauce with a little bit of sweet butter and so serve it Sauce for roasted Larks Lard them and when they are roasted make your sauce with crums of white bread water and salt boyled together To make Gallendine or sauce for Venison or Turkeys Take a pint of Claret wine a little fair water and a little white water-vineger beaten Cinnamon beaten Ginger a few whole Cloves and some grated Bread a little Sandars and a little Rosemary and sugar and as you think fitting boyl them well together and it is made Sauce for a roast shoulder of mutton When your mutton is at the fire set a clean dish under it and put into the dish some Claret wine and a few Caphers and a whole onion and baste your mutton with the Claret wine which is my dish c. and throw salt on it and when it is roasted take the dish which is under it and blow or take off the fat and save the wine and the gravee and the Capers and the juice of some Oringes and when your mutton is dished when it s baked scoltch it with a knife and throw salt upon it and poure the sauce on the top of it and throw on some sliced nutmegs and a little Oring Peels finely mixed and so garnish it with sliced Lemons and serve it Sauce for a Carpe Cut some small Oysters with a few Caphers Mace Nutmeg salt and Pepper and boyl them softly on the fire then adde a little fresh butter not forgetting to adde some of the blood of the Carp to it and rub the dish with a clove of Garlick dish it up the bread being soaked in the sauce Sauce for a Barbile Take the quantity of half a pound of fresh butter with a little varges thicken it with the yolks of one or two eggs To boyl Flownders after our best English fashion Take about the quantity of a pint of white wine a little whole mace and pepper with a little young Thyme and season it with varges and salt to which adde a little sweet butter and so serve it To souce a Gurnet Take of the best white wine vinegar with some Time Fennel and a little Parsly and let them boyl well together adding a little salt keep it in a close vessel and put in the fish To boyl Salmon Thornback Conger c. Boyl them with a little water and salt and sweet herbs as Time Winter-savoury Rosemary c. but remember to keep it alwaies well scummed then adde a little vinegar and let them boyl till it be tender you must also remember to blanch the Thornback while it is hot To stew a Trout a rare dish When they are orderd fit for stewing put white wine to the Trout a little water with fresh butter a few sweet herbs minc't and with a little loaf-sugar put to them and let them not stew above half an hour and with a soft fire some adde two or three hard egges slic't and put upon the Trouts when you serve them in To murine Carps Take a quart of water to a Gallon of vinegar a good handful of Bayleaves as much Rosemary a quarter of a pound of pepper beaten put all these together and let it seeth softly and season it with a little salt then fry the fish with sweet oyl then put it in an earthen vessel and lay Bay-leaves between and about the fish and pour the broth upon it Another excellent way to dress divers sorts of fish Take a piece of fresh Salmon and wash it clean in a little Vinegar and water and let it lye a while in it then put it into a pipkin with a cover then put to it some six spoonfuls of water and four of vinegar and as much of White wine a good deal of salt a handful of sweet hearbs a few Cloves a little Cinnamon and Mace and being in a pipkin set it in a kettle of seething water there let it stew about three hours The like you may do by Carps Eels and Trouts To boyl a fresh fish as a Carp c. Take a Carp or other and put them into a
deep dish with a pint of White wine a little large Mace a little Time Rosemary and sweet butter and let them boyl between two dishes in his own blood season it with Pepper and Varjuice and so serve it then in sippets To pickle Oysters Take Oysters and wash them clean in their own liquor then let them settle then drain it and put the Oysters to it with a little Mace and whole Pepper as much salt as you please and a little Wine-vinegar then set them over the fire and let them boyl leisurely be sure to skim them as the skum riseth when they are enough take them out till the pickle be cold then put them into any pot that will lye close and so barrel them in small barrels To souce a Carp Take your Carp and draw it and wash it with water and falt and vinegar but not let it lie in the water then set on your pan and put in it some water and salt and a little wine vinegar White or Claret Wine and a bunch of sweet hearbs and a little Mace let there be as much liquor to boyl it as will cover it and keep it soused in the same liquor and serve it To souce an Eele Take your Eele and souse the skin of it with salt till the skin be gotten off but do not flea off the skin then slit it down the back take away the inward parts then wash it well and cut away the head and the tail and take sweet hearbs Nutmegs and Pepper and salt and strew it up the midst of the Eele and roul it up into a roul and bind it up and then boyl it in water and salt and vinegan and White wine and Bay-leaves and when it is boy led binder take it up into a pan and put the liquor it was boyled in into it and so let it stand to be cold and eat it with vinegar To souce a Pig Take a sucking Pig and salt and draw him cut him down the chine and the breast into two sides and take out the bones and lay the sides in water two or three houres then wash them well out and take a few sweet hearbs and mince them fine and strew on the inside of the sides some blades of Mace and a handful of salt then roul off each sides of the Pig like a Coller of Brawn and bind them with pack thred and boyl them with fair water and a little vinegar till they be tender then take them off the fire and let them lie in the liquor till they be almost cold then take them up and put them in sousing-drink made of White wine-vinegar and water and salt To make the best sort of minc'd Pyes A minc'd Pye of Mutton or Beef the meat must not be parboyled but minc'd raw with the suet and seasoned as the Veal and altogether costly as also you must put Raisins in this meat which will eat very well cold or hot A Potato Pye Boyl your Potatos tender and then peel them and let them be cold then season them with beaten Cinnamon Nutmegs Pepper a little let the pieces of your Potatos be cut indifferent and fill up your Pye then put the marrow of two or three bones to them and some Dates cut in halfs a little Mace some Barberies or Grapes or Lemmons and some Citron Suckets then put in half a pound of Butter and close it and bake it liquor it with the liquor you make for a Chik in Pye A Hartichoke Pye Take Hartichokes and cut away the green leaves from the bottoms till the bones look white then boyl the bottoms as much as if they were to be eaten take out the core and season the bottoms being cut into four parts as you did the Potatoes and put all things into that Pye and bake it and liquor it as the other A Skerret Pye Boyl your skerrets and peel them and cut them off indifferently then season them and put all things to them as to the other Pye and close it and bake it and liquor it likewise and serve it hot An Oyster Pye Take three pints of Oysters and parboyl them a little and when they are cold season them with Nutmegs Pepper and salt and put them into your Pye and some Marrow Dites Mace Barberies Lemmons and Butter then close it and bake it and liquor it with varjuice Butter and Sugar and serve it Au Eele Pye Flea your Eels and cut your Eels into pieces and season them with Nutmegs Pepper and salt and lap them into the Pye and put in them som Crurants Prunes Dates Mace Barberies Lemmons Butter and Sugar and so serve it For to boyl Rubits You must boyl them in water and salt and take some strong broth Ale a little White wine a bunch of sweet hearbs some Onions sliced if you love them a quarter of a pound of Samfâ—age a good handful of parsley boyl these together then put in a little vinegar and a good piece of sweet butter and let it just boyl up and so serve them being dished To stew Oysters Take a pottle of Oysters and save the liquor of them thus wash the Oysters clean from gravel and shels put them then into a pipkin and put their own liquor to them again and a little vinegar a little large Mace Onions whole being peeled with a bunch of sweet hearbs and a little grose-pepper let these boyl together till the Oysters be ready then put away the liquor from them and take one pound of sweet butter shake it with the Oysters till the butter be melted and the butter will be thick So serve them on sippets and garnish them but take away the Onions A Sauce which will serve for Cocks or Purtridges or Phesants or Ducks Take two or three Onions and peel them into some water put grated bread Pepper and salt into it boyl these together a pretty while till it begins to be pretty thick then takeaway the Onions and put to it a piece of sweet butter and some Lemons cut small and so put into the dish but let it not boyl after the butter or lemon To make White broth Take your pipkin with some broth of the Capon or Hen then put in a pint of White wine with half a pint of Sack and the Marrow taken out of three or four bones as whole as you can then put in some whole Cinnamon some sliced Nutmegs some large Mace some Dates cut in halfes three or four Pippins pared and quarted boyle all these together till your Marrow be very well boyled then sweeten it very well with Sugar then take the yolks of ten or twelve eggs and bear them very well and drain them with a little varjuice and when your pipkin hath staid off the fire a pretty while put your eggs in but stir it well for fear of curdling then serve it in with your Capon or Hen with the Marrow Dates or Spice on the top to garnish it forth To make a Florentine of
Paste it will bee then but a half leaved Paste or Dough. CHAP. V. To make a Paste with Oyl and the way how to take away the sent of the Oyl IN the first place you must set your Oyle over the fire that is to say you must cause it to boyl till it bubbles no more and by this means you will take away both the sent and the unpleasantnesse of the Oyl Some others whilst the Oyl is a boyling put a crust of bread into it Having thus prepared your Oyl you may put upon your kneading-board as for example one pinte of Meal-flower whereunto adde two or three yolks of Eggs and as much salt as you can take up betwixt your two fingers and as much Oyle as your own discretion will prompt you to and the fourth part of 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 Oyl 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 CHAP. VI. To make sweet Paste or Dough. FOr example take a quarter of a pound of powdered Sugar sifted through a hair or ranging sieve then put it into a clear Marble Morter adde thereunto the quarter of the white of an Egge and about half a spoon-full of Lemmon juce stir all these foftly 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 crusts thereof Note that at your pleasure you may also make Paste that is but half sweetned by mingling an equal part or proportion of Suger and of Meal together the which you may mingle together in the self same manner as is hereafore described CHAP. VII To make the sweet spices which are used by the Pastry-Cooks FOr example take two parts of Ginger 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 liberty to preserve all the foregoing several sorts of spices separately in little leather purses or in a box which is divided into several drawers or repartitions Note also that diverse persons do only make use of the single Pepper in stead of the other spices although it must needs bee granted that the composed spices altogether must needs bee more pleasing and Aromatick than the Pepper alone CHAP. VIII To make salt spices CAuse your Salt to be well dried and afterwards beat to powder of which powder you shall mingle with your sweet spices aforementioned the weight of the said Salt being more than the weight of the spices four or five times all these you must preserve together in a place which is not at all humid or moist CHAP. IX The manner how to make the Pastry-Cooks varnish stuff with the which hee giveth his Pies a colour BEat together the yolks and whites of Eggs just as if you would make an Omelet or Pankake in case you will 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 varnish Pale you should only need to take the yolks of Eggs and beat them with water Now the way to make use of the aforesaid wash or varnish take a few feathers or a little Pencil or brush either of Silk or Hoggs brussles which said brush or Pencil must bee very soft Wet the said Pencils or brussles in your wash or varnish and so use it at your discretion to wash or varnish your Pastery works Now in case you will not go to the charge of Eggs 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 Eggs 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 hony in their washing or varnishing for to spare Eggs. CHAP. X. The manner how to make Cream which the Pastry-Cooks use AS for example take one half pinte of good Milk compleat Milk Maids measure which doth weigh near about one pound and a half of Cowes Milk Put the said Milk in a skillet on the fire and take four Eggs and whilst the Milk is a warming on the fire break two Eggs and beat the yolks and whites of them together with about half a pinte of meal flower in the self same manner as if it were to make broath adding thereunto a little Milk And when the meal shall be well thinned in such a sort as that there are no clots left you shall break the other two Eggs into it severally that so they may be the better mingled in this Composition And when you perceive the Milk doth begin to boil you must poure the said Composition of Eggs and Meal thus steeped together with the Milk as we ordered it before After which let the whole boil together over a small fire which burneth clear without any smoak at all stir all this composure or mixture with a spoon just as if it were broath And whilst it is a boyling you must salt it according to your own discretion and adde thereunto a quarter of a pound of good pure fresh Butter This said Cream must bee boyled within a quarter of an hour and a half or thereabouts after which you may poure it into a Porrenger and so preserve it This Composition is by the Pastry-Cooks called Cream and is by them made use of in sevetal Pastry meats and other Cookenes CHAP. XI Another kind of Cream which is farre delight fuller AS for example take a quartern of sweet Almonds pilled and beat them in a Morter and adde thereunto a good quartern or almost half a pound of Sugar mingle them together by adding now and then a little Rose-water When your Almonds shall be thus prepared you must take half a pinte of Milk according to the Milk-Maids measure and four fresh Eggs break your Eggs and put only the yolks of them in a Porringer and make them thinne with a little Milk after which you shall cast them into the Almond paste to be mingled together And hence you must take as much flower as four silver spoons will contain and make it liquid with some of your milk in the same manner as if you were
Tart made with half a pint of Milk When as your said Dariole or Tart is baked you must adde some butter sugar and rose-water unto it in the self-same manner as it hath been afore said instead whereof you may only content your self meerly to strow it with a little sugar and to sprinkle it with some Rose-water CHAP. LXV The manner to make Cheese-Cakes AS for example take about the bigness of two handfuls of green Cheese newly made being uncreamed or unskimmed a good handful of fine flower the white and yolk of an egge and half according to your own discretion whereunto you may adde if you please about the bigness of an egge of old dry Cheese which is grated or scraped mingle all these things together and inclose all this mixture in a Pasty Coffin of fine Dough and you may give it the shape of any thing garnish your said Cheese-cake and put it into the Oven Observe that you must not quite fill your Cheese-cakes because that the ingredients and mixture which is in them would swell and run out in the baking CHAP. LXIV The manner to make an excellent great Cake and to bake it in a Tart-pan TAke two small Cream-cheeses which are new made fresh and good ones without any salt in them put them into a dish or bason and bruise them with a spoon after which adde unto them about a good quarter of a pound of fresh butter which is melted adde thereunto moreover the whites and yolks of three or four eggs the which you must separately incorporate with your said mixture and you must also gently mixe therein three spoonfuls of flower or of grated white bread very small or grated Naples Biscuit about the bigness of an egge adde thereunto a Macaroon beaten small and two or three spoonfuls of powder sugar which will make about an ounce of sugar season this mixture with a little salt and after that you must your self taste the pudding to see that it be not over-salted whereof you must have a great care and give no more thickness to your said pudding than you would do to broth which is made for Children and in case it falls out so that this said pudding happens to bee too thick you may pour a spoonful of milk or water into it to make it more slender When your said pudding is thus seasoned you must rub the inside of your Tart-pan with a bit of fresh butter then put your said Pudding into it and spread it abroad through the whole Tart-pan untill it bee a fingers breadth thick round the same Stir your Tart-pan a little that so the Pudding may bee equally distributed after which put your Tart-pan in the Oven or set it upon the hot Embers in the Chimny Corner when as you must cover your Tart-pan with a Copper cover upon which you must lay hot Cinders and Embers but you must so equally lay them that there bee no more heat in one place than in the other If your Tart-pan be covered as aforesaid you must now and then open it to see whether your Cake doth bake or no and whether it receiveth a higher colour in one place than in the other for that as then you must take away the Embers from the place where the Cake is most baked And in case your Cake doth swell and rise over much in its baking and chance to touch the Cover of your Tart-pan That is a sign there is too much fire or that your Cake was made too thick wherfore you must diminish the fire or you must withdraw your Tart-pan a while from the fire and let it stand open a while giving vent to the Cake which will cause it to fall after which you must again close the Lidde of your Tart-pan and put some Embers on the Top of it and place it neer the fire again that so it may bee throughly baked the said Cake will require at least three quarters of an hours time for its throughly baking When it is sufficiently baked you must set it upon a great Pye plate and having well powdered it with sugar you may either eat it hot or cold as you please Moreover if you cause this Cake to bee baked in an Oven you must not cover your Tart-pan for that it will bake the better and easier and you have also the advantage of making it the thicker as for example you may give it an inch in height more or lesse according to the borders of your Tart pan Observe also that in the mixture preparing of this your cake or tart you may adde two ounces of sweet Almonds peeled and beaten in a Morter instead of Macaroons you may also put thereinto one ounce of good Pine-Apple Kirnels indifferently beaten especially if you put no Macaroons at all into the said mixture you may also adde thereunto some preserved Lemmon-peels or Apricock paste or such like drye Comfits Although all these ingredients are needlesse for that your Cake or Tart will bee very good without them all only upon an extraordinary occasion you may adde them all to make it the better which will bee more chargeable and painful the other way being the lesse troublesome and expensive CHAP. LXVII To make excellent soft Tarts or Câ—kes without any Cheese at all PUt upon a Table or in a Bason or in a woodden bowle about two pintes of flower make a hollownesse or gutter in the middle that is to say a great hole into which you must put one pound of fresh butter which hath been well worked with your hands and so softned to your purpose in case it bee too hard unto which butter adde besides a half pinte of Cream according to your wine Measure and not according to your milk measure for that would be too bigge adde thereunto almost an Ounce of beaten Salt and beat four fresh Eggs therein Observe also that you must not put all your Cream in at once the half being enough at a time or one third part Mingle and mix all these things together adding now and then some Cream to your ingredients to make them dissolve the better and continue so to do untill you find that there are not any more clots or lumps remaining in your said paste and that your paste bee strong enough to sustain it self in the form of a Tart upon paper without spreading it self or running abroad here or there after it shall have been made up into the form of a Tart. And when as you conceive that your paste is sufficiently kneaded you must Taste it to know whether it bee not oversalted after which you must cut or break it into Morcels and Lumps and place it upon paper smeared with butter Make up your said tarts and cakes and give them a bout an Inch thicknesse of paste and make them as bigg as a middle-sized Trencher more or lesse according to your own will and afterwards varnish them over Put them into the Oven and let them remain there at
least three quarters of an hour by which time they will be baked The Ovens harth must bee very nigh as hot as when you intend to bake Houshold bread or other ordinary bread and observe that if the Oven be not hot enough your Tarts and Cakes will not take a good colour and on the contrary if the Oven be too hot your Tarts and Cakes will not bake well within CHAP. LXVIII To make another soft Tart or Cake without Cheese and the which must be made in a Tart-pan PUt in an earthen pot or in a great dish a pint of fine flower beat eight eggs therein and a good spoonful of Beer yeast adde thereunto a good quarter of a pound of fresh butter which hath been melted upon the fire with a quarter of a pint of milk Mingle all these ingredients together and season them with beaten salt taste whether they bee sufficiently seasoned and afterwards cover them with a hot cloth and place them nigh unto the fire that they may only feel the heat thereof and leave them neer the fire for about the space of one hour that so the said pudding may rise and swell When it is thus fisen and swoln you may cause about half a quarter of a pound of fresh butter to be melted in a great Tart-pan and pour your mixture or pudding into it after which cover the Tart pan with its cover put fire both above and under it and cause your Tart thus to be baked This Tart will require three quarters of an hours time or more to be throughly baked When your said Tart or Cake is thus baked you may cat it without making any other additions unto it or as soon as you take it out of the Oven you may sever the top from the bottome of it by cutting it in two with a Knife or by passing a thread through the crummy part of it and you may lay aside the lid or upper part and so besprinkle the inward part of your Cake with good fresh butter melted and powder it with some sugar as also sprinkle it with some Rose-water or Cinamon-water after which replacing the two peeces of your Tart upon each other you may let it remain a while near unto the fire that so the Sugar and rose-water may soak in and that your Cake or Tart may not take cold before you cat it Observe that this Cake will be a very thick one and therefore at its serving up you may take out a part of its crum and only leave the two cruâ—ts garnished with a little crum in the form of a Pompion CHAP. LXIX To make another soft Cake or Tart without Cheese which Cake the Flemmings do call Bread dipped in Eggs. PUt into a Bason or upon a Table two pints of fine flower break and beat some eggs into it adde thereunto half a pound of fresh butter which you shall have caused to be melted over the fire with a quarter of a pint of milk put also into this mixture a spoonful of good beer yeast which is somewhat thick and rather more than less as also salt at discretion You must well mixe and work all these things together with your hands till you reduce them into a well knitted paste and in the kneading of this your paste you must now and then powder it with a little flower Your paste being thus well powdered dered will be firm after which make it up into the form of a Loaf and placing it upon a sheet of Paper you must cover it with a hot Napkin You must also observe to set your said paste neer unto the fire but not too nigh lest that side which should bee too nigh the fire might become hard You shall leave this said paste in the said indifferent hot place untill it be sufficiently risen and it will require at least five quarters of an hours time to rise in and when it shall be sufficiently risen which you may know by its splitting and separating it self you must make it up into the form of a Cake or Tart which you must garnish over and then put it into the Oven to bee baked The Ovens harth must be as hot almost as when you intend to bake indifferent great Houshold Bread This Tart or Cake will require almost three quarters of an hours baking or at least a great half hour and when it is drawn forth of the Oven you may powder it with some sugar and sprinkle it with some rose-water before you do serve it up to the Table which depends of your will CHAP. LXX To make a Tart or Cake according to Mistris Susanna the Dairy-maids manner PLace upon your Table or Kneading-board three quarters of a pound of flower make a Crevase in it put thereinto eight yolks of Eggs and two whites of Eggs and half an ounce of beaten salt adde thereunto three quarters of a pound of good fresh butter which you shall have caused to be melted with aquarter of a pint of milk or rather with so much Cream your Milk and Butter must be very hot you must put it into your Mixture boyling if you can not leaving any thing at all in the bottome of the Porrenger Mix well together all these ingredients untill such time as this said mould or paste be wel nigh become cold after which let it cool for the space of one half hour longer and so let it grow to a stifnesse and in the mean while you may prepare the following leaven which you must begin to make one quarter of an hour after you shall have fitted your paste Now to make this said leaven you must place a quarter of a pound of flower upon your dresser board and make a trench in it and put into it half a quarter of a pinte of good thick leaven adde a little Milk or Cream unto it let it bee hot that so you may reduce your said ingredients into a soft gluish paste which you may do in kneading of it well upon your dresser board and having throughly kneaded your said paste you may make it up into the shape of a loaf and let it so rest for a quarter of an hour or thereabouts or untill such time as the leaven bee well risen which as aforesaid you may know when your paste beginnes to crack or split and you must remember to keep your Leaven in an indifferent warm place As soon as your said Leaven beginnes to bee split or to crack at top you must mingle it with the aforesaid Paste and working them very well together you may afterwards make one mould of all the said paste and leaven together and make a kind of a loaf of it place it upon a sheet of paper and frame it into the shape of a Cake and give it about a thumbredths thickness after which varnish it and let it lye by a good hour in summer and two hours in winter and put it into a place that is not very cold When this your
Cake is thus prepared and ready to bee put into the Oven you may raise it into a Coffin of paste and slice the upper part of the borders or sides of your Cake or Tart with a knife after which put it into the Oven you must give your Oven but an ordinary heat and you must let your said Tart or Cake bake very leasurely so that it may bee baked in a little hour draw it not forth of the Oven untill it bee very well setled and dried on the inside that so it may not chance to break or crack at your taking of it out of the Oven CHAP. LXXX The manner to make soft Tarts or Cakes with Cheese TAke about the bignesse of two handfulls of green Cheese new made which hath not been skimmed or uncreamed season it with salt smal stamped adde thereunto half a pound of fresh Butter beat two eggs into it and in case your Cheese chanceth to bee over much dryed and consequently lesse humide or Moist than it ought to bee to make up these your said Tarts or Cakes withall you must put a little water in this Mixture to help to bind it whereunto you must adde almost a pinte of flower and work all these ingredients throughly well with your hands the better to mingle them And when you shall have thus prepared your ingredients you must butter a sheet of paper and place your paste upon it to make a Cake or Tart thereof which you must make at least two fingers breadth in thicknesse varnish your said Tart or Cake and put it into the Oven Observe that this kind of Tart or Cake will not require above one half hours baking CHAP. LXXXI The manner to make a Tart or Cake which is knobbed or kertled MAke up your paste as in the foregoing Chapter for your soft Cheese-cake spread it upon the buttered Paper in the form of a cake and let it be at least two inches thick after which you may raise the sides round about in a coarse or grosse manner about the height of three fingers in the same manner as if you would make a Tart presse down the middle of your said Tart with your hands Afterwards take about one quarter of a pound of delicate Cheefe according to your own fancy and taste cut it into small peeces about the bignesse of little dice which you must strow upon the Cake or Tart and in so doing you must flatten and presse them down with your hands to make them enter and stick fast into the paste a little unto which Cheese you must also adde about a good quarter of a pound of fresh butter cut into small peeces and adde thereunto one beaten Egg and finally you must elevate or raise and fould down again the borders of your said Paste or Cake inwards This your said Cake may bee baked in one half hours time or thereabouts and you must heat your harth in the same manner as you would do for other kind of Pyes Those who do love Cheese very well do cause the said Cakes or tarts to bee made double and to this purpose do prepare two pastry-Coffins at least two inches in thicknesse and upon the bottome pasty Coffin they lay a bed of fine shredded or scraped Cheese after which they put the other paste Coffin thereon and joyning them very close together you may furnish and compleat your said Tart or Cake as aforesaid CHAP. LXXXII To make a Cake or Tart according to the Italian or Millan fashion PLace upon your Kneading-board a pint and a half of fine flower make a gutter in the middle of it and put into it a pound of butter which is neither hard nor salted break into it two or three Eggs and adde thereunto about the bigness of one handful of good soft Cheese which hath not been uncreamed but newly made and adde thereunto some salt to season this your said mixture which you must very well work or knead with your hands to reduce it into paste by adding a little water unto it When this your said paste shall be sufficiently kneaded you must spread it upon a buttered paper and make it at least two inches thick you may also shape the borders or sides of it according to your own fancy varnish your said Cake or Tart once or twice upon the top of it and garnish it with works with your knife or else you may in some places pink it A good half hours time will sufficiently bake your said Cake or Tart. Moreover if you desire to have this your Tart to bee very dry and tender or short you must let it throughly dry in the Oven Observe that your Royal Cakes or Tarts as they call them in France are made in the same manner as these Millan Tarts are save only that they ought not to be composed of such fine flower as the others and that the Pastry-men do put leaven of beer in them CHAP. LXXXIII The manner how to make an Almond Tart or Cake AS for example place upon your Kneading-board a good pint of Meal or more make a gutter in it put thereinto about half a pound of fugar powdered spread the said sugar in the said hollowness adde thereunto half a pound of sweet Almonds being peeled and beaten or stamped in a Morter of Stone or Marble put thereunto likewise a quarter and a half of good fresh butter adde thereunto a little salt stamped or beaten the quantity of a Hazel Nut and two or three yolks of Eggs and a little Rose-water Knead all these ingredients together and if your paste chance to bee too hard you may adde thereunto a little Rose-water of the best When your said paste is thus prepared you must spread it equally upon paper which is rubbed with butter and make your said Tart or Cake at least a thumbs breadth in thickness and enterline it on the top as if you would mark it out into several parcels Sometimes you may varnish these kinde of Tarts on the tops but it is better to put them into the Oven unvarnished You must give them but a gentle fire and at the expiration of one hour they will be sufficiently baked and dried As then you may draw it out of the Oven and in case your said Cake be not varnished you must gloss it with sugar and to this end as soon as it is baked and drawn forth of the Oven you must presently spread your frosted sugar upon it which must not be laid on thicker than a sheet of paper and finally you may put it into the Oven again for a while for to dry your frosly sugar and as soon as you have drawn it for good and all you may prick or stick into your said Tart or Marchpane Cinamon in slices and morcels of preserved Lemmons which you must be sure to stick in quickly whilst the Tart is warm CHAP. LXXXIV The manner to make a leaved or very fine Tart or Marchpane SPread abroad your leaved or very fine
paste upon an unbuttered paper and make this paste at least an inch thick and cut this paste round with a knife that so you may shape it into the form of a Tart or Marchpane varnish it all over on the top and so cause it to be put into the Oven which said Tart or Cake will bee well baked and well dried in the space of one hour or thereabouts CHAP. LXXXV The manner to make refined Cakes or Tarts in French called Flemiches PLace upon a clean Table board about a pound and a half of good fat cheese some what salted which hath been made some days since as two or three or ten or 12 days at most bruise the said Cheese with your hands or with a rowling pin and work it with your hands untill you feel no more clots in it after which adde thereunto a pound and a half of good fresh butter two ounces of beaten salt or thereabouts and 8 or 9 Eggs Mingle all these things together untill they bee well united together as if they were soft paste or like unto a pudding after which spread it upon your kneading board and pour into it about a glasse full of cold water that so this pudding or paste may bee the better steeped and limber as also cleerer almost just as if it were beaten Egges After which you must take about a quart of flower spread about the two thirds of it upon the said pudding which you must mingle and incorporate with your said pudding and so by degrees you must adde all the rest of the flower except a handfull or two Your Mixture being thus reduced into a very fine paste you must powder the said paste with a little flower and you must work it softly two or three times with your hands during the space of a good quarter of an hour after which you must spread abroad your said paste two or three times with your rowling Pin and reduce it into a Masse or lump again and so let it rest and recover it self for the space of half a quarter of an hour at most As then roul this said paste long wise and cut it in peeces to make such like Cakes or Tarts of it as you please of any shape or bignesse and make them 2 or 3 fingers breadths thick more or lesse proportionably unto their bignesse you must place these Cakes or Tarts upon paper buttered with good butter and raise their borders round about enterline and pinck the tops of them and afterwards varnish them and so cause them to be baked You must observe that one half hours time will bake them admirably well they will require as hot an harth almost as when you intend to bake middle sized loaves you must keep your Oven well closed that so your said Cakes or Tarts may have the better colour and now and then look upon your said Cakes when they are baking that so they may not chance to bee burned and that they may bee gently baked which will render them the more delicate you must therefore bee sure not to give them an over great or sharp heat and have a care not to draw your said Cakes out of the Oven untill they bee sufficiently thorow baked and well dryed CHAP. LXXXVI The Manner how to make a Poupelaine as they call it in French or a puff Cake like a Pumpion TAke about the bignesse of your Fist of small puff paste Cheeses which are little cheeses uncreamed made the very same day Put these cheeses into a Porrenger and bruise them small adding thereunto a very little flower which being done accordingly you must beat two eggs in this Mixture and adde thereunto a good handfull of fine flower and a little beaten salt And after that mingle all these things together with a woodden ladle When this mixture is thus ready you must place it upon paper buttered with butter spread it in the manner of a Cake and make it about a fingers breadth in thicknesse and then cause it to be put into the oven And your Ovens harth must bee as hot as that your Cake may bee baked in half an hours time after which you may draw it again forth of the Oven and part it asunder to separate the two Crusts entirely the one from the other after which you must put them severally the one after the other into a Bason or into any other commodious dish or vessel in which there may bee a good quantity of fresh butter melted and the said Butter must bee clarified as it shall bee hereafter exprest more at large You must dip your undermost crust first of all into the said melted butter and a little after draw it forth again and let it drop dry again and after that you must dip the uppermost crust of your aforesaid puff Cake When both your crusts is very well dryed again you must powder them with sugar both above and underneath and sprinkle them on the inside with a little rose-water you may also garnish the undermost crust on the inside with a few small slices of preserved Lemmon peels and afterwards covering it again with the uppermost crust you must powder it very well with sugar and after that you must place your Puff-paste Cake for a while again into the Ovens mouth that so your sugar may become glased as also to keep your said Cake hot untill you are ready to serve it up to be eaten CHAP. LXXXVII The manner how to refine and clarifie Butter CAuse fresh butter to be melted and let it boyl gently upon a bright fire until it become very cleer and that the Cheese bee sunk unto the bottome after which you may take your pot off from the fire and let your melted butter grow half cold that so all the dross and filth may sink to the bottome or that it may assemble in the skum after which you must most exactly skim your said butter and pour it into several Gally-pots to make use thereof upon all occasions CHAP. LXXXVIII The manner how to make little Puff-paste Bunns called in French Choux YOu must make the paste of these your said Buns just like unto the paste of your fore-going Composition Cakes only a little coarser in dough and stronger Having made your said paste you must place several morcels of it upon buttered paper about the bigness of an Egge more or less according to your own pleasure make them up into a round form and varnish them somewhat gently after which put them into the Oven Observe that both the Oven and its harth must be very hot When these small Buns shall bee well baked you may cut them asunder in the middle and dip them into butter and finally make them up as you did your Pumpion Cakes Or else you may cut these your little Buns into peeces and put them into a porrenger with a little fresh butter and rose-water cause them to be throughly heated and so you may eat them CHAP. LXXXIX The manner how to
your said eggs and gravie as also the juyce of a Lemmon So likewise may you put therein some Muscherons well boyled and seasoned to the life Observe also that as soon as your said eggs are well mixed and incorporated with your said gravie and the other ingredients you must take them off from the fire and keeping them covered a while you may afterwards grate some Nutmeg over them Observe also that to render them the more pleasing and toothsome you may strew some powdered Ambergrease and fine loaf sugar powdered into them before you do serve them up to the table In this self-same manner you may dress the several sorts of stirred eggs here above mentioned especially these last with all kind of sauces you can imagine or do affect as with Sparagus with Hartichokes with Muscherons with Cream Milk with green-Sauce with the broth of Hens or of Fish or any other liquor you fancy your self c. FINIS The Perfect English COOKE To make a Lumbar Pye TAke three pound of Mutton Veal or Lamb and three pound of Beef suit and shred them small together and take the tops of Time and Margerum and Winter Savoury a handfull of each and mince them very small by themselves and take a penny white loaf and grate it and take ten egs and break them on your meat and two pound of Currants and for seasoning take two Nutmegs and a race of Ginger and a few Cloves and three or four blades of Mace and a little salt and so mix all these together and make them into balls so big as an egge and when your Pye is made put these balls in and lay on them a few Raisons and a few dates sliced and so lay on the lid and it will require 2 hours baking and being baked make a leere to put in it of varges and a little Sack and a little fresh butter and a little Sugar and set that on the fire not too hot and so take the yelks of three eggs and so beat them with a little varges and so brew them together and pour it in the Pye the lid being cut up and if you please lay on your lid whole or cut it in pieces and set the pieces above the Pye and so serve it hot and it is a very good Lumber Pye To bake Chickens or Partridges Take your Chickens or Partridges and boyl them and cut the flesh from the bones and mince it with pepper and salt and Nutmegs and Sugar and so bake it then take white wine and make a casdel of yelks of eggs anon blanch them and beat them then strain them together and put in the Pye and let it stand a while after To make a Fregacy of Lamb or Veal Take Veal or Lamb which you please and cut it in pieces as big as is fit to dispose on a trencher parboyl your meat in fair water and a little salt then take of sweet herbs Margerum Winter savoury Time and the like but most Time and pick them very clean shred them then beat two or three eggs and put to the shred hearbs and mix them all very well together then roul your eggs meat and herbs till your meat hath taken it up then take sweet butter and fry your meat in and if any herbs be left put it on your meat in the pan when it is fry'd enough take White wine and sweet butter and Sugar and melt for sause and pour it on your meat and with sippets serve it up To Season Venison Pasties A venison Pasty the right seasoning is pepper and salt but some season it with beaten Cinamon and salt Veal Lamb Mutton either of these three are to be seasoned with Nutmegs and pepper and salt A Flank or Surline of Beef Season this only with pepper and salt and if you will have your Surline to passe for Venison after you have boned it over night in Red wine but first beat it very well before you break the grime and then it will passe for Venison A Pigeon Pye When your Pigeons are drawn and washed then break their bones and season them with Nutmeg and Peper and salt wrap some balls of butter in your seasoning and put a ball in every Pigeon which will season them within then season it without and lay your Pigeons in your Pye and on them some grapes or barberies and a little large mace and butter and so close your Pye and bake it and when it is drawn to dish then melt some butter and pour over the lid and letie in at the corner and serve it A Chicken Pye Season your Chikens with Nutmegs and pepper and roul some balls of butter in your seasoning and put in the Chikins and then put them into your Pye and then put to them a few currants and a few Prunes and some barberies and dates and a little mace some butter so close your Pye and bake it and when you draw it liquor it with this liquor following then throw on fine Sugar on the top dish it and serve it The Liquor for the Chikin Pye Take half a pint of white wine and half a pint of varges and a quartern of poudered Sugar and a pound of sweet butter let this boyl up in a pipkin let it but boyl up and poure it on and sugar it and serve it Another way of a Chikin Pye Season your Chikins as before then lay them in your Pye and then lay some lettice sealded and cut in quarters or some bottomes of hartichokes boyled and the core taken out of the cut bottoms in them and the marrow of two or three bones and some lettice suckets and dates mace c. barberies and butter it and bake it and serve it with the same liquor as before and so serve it in the fashion of the Pye A Lamb Pye with fruit Take a hinder quarter of Lamb cut it into small pieces then season it with Nutmegs pepper and salt and fill your Pye then put in some currants and some prunes and barberies and dates and mace and butter and so close it and bake it and when it is baked liquor it with varges butterand sugar and throw Sugar upon it and serve it in Take a hinder quarter of Lamb cut half the line in one piece that the kidney way lie fair in the middle of the Pye and then cut the rest of the Lamb in small pieces to lay about it in the corners of the Pye season it with Nutmegs pepper and salt and fill your pye then lay upon it baberies and mace and sweet butter and so close it and bake it when you draw it pour on it some butter and serve it A Veal Pye with fruits Leave the kidney of it fair and part off the line then cut the other in little piece season it with Nutmegs pepper and salt and lay it in the pye and lay some Ralsons of the sun and some currants and prunes dates and mace and barberies and butter so close it and
fire shovel over it The eleventh manner being an Omelet of Herbs MInce or shred all kind of sweet herbs together as lettice sorril borrage buglose Mallows and the like having taken away the stalks and having well shredded these several kind of Herbs you must beat them together with Egges and may adde salt unto them and if so bee you desire to have your said Omelet to bee sweet adde some Currans thereunto And having caused some butter to be melted pour your Egges into it when it shall bee very hot and when your Omelet is thus prepared and ready to bee forved up grate Sugar into it and Cinamon if you please But and if you desire to have your Omelet to be of a nigher rellish put thereinto more salt and spices The Twelfth manner being an Omelet with Parsly CAuse your Egges to bee beaten and adde thereunto parsly leaves small shredded and salt beat your Egges and make your Omelet You may also grosly shred a handfull or two of Parsly and fry it in butter unto which you may adde six or seven Egges well beaten and seasoned and in the eating of your said Omelet you may add some Vinegar or verjuice or sugar thereunto The Thirteenth manner being an Omelet of Leeks Mince your Leeks very small and afterwards beat them with eggs which being seasoned with salt you must pour them into butter half brown fried or into oyl if you love it and so make an Omelet thereof as aforesaid The Fourteenth manner being an Omelet stuffed with Succory Take white Succory and steep it in boyling water you may also make use of wilde Succory let it steep long but drain it and afterwards shred it very small and season it with salt you may adde Muscheroons unto it which are but half boyled and cut into small morcels cause all these to bee fried in butter and let them dry being taken out and afterwards mingle them with beaten eggs and make an Omelet of them which said Omelet must not bee over-fried and when it is ready to bee served up grate some Nutmeg and Sugar upon it or some Cinamon which you please The Fifteenth manner being an Omelet made with Cheese Whilst your butter is melting in your Skillet you must ssice Cheese very small and beat it together with your eggs adde thereunto as much salt as you think fitting and pour it all into some butter half brown fried and in this manner proceed to make your Omelet as aforesaid The Sixteenth manner being an Omelet of Cowcumbers Take as much of an Omelet of eggs as you may judge to be requisite for your purpose mince it very small whereunto you may adde some Pine-apple kernels some currans or a pudding of Herbs or minced Fish well seasoned and boyled or rows or miits of Carps which have been fried or boyled you may also adde to each of these ingredients Muscheroons half boyled and small sliced mince all these with some whites or yolks of raw eggs after which fill up great and large Cowcumbers there-with after you shal have emptied hollowed them and after you have filled them up again you must stop the two corners and you must peel the Cowcumbers and cause them to bee stewed between two Platters or in a Tart-pan seasoning them with butter and water and when your sauce is well nigh ready adde thereunto a little verjuyce or vinegar if need be or fresh sauce grate nutmeg upon it and crusts of white bread or powder it with sugar accordingly in reference to the quality or condition of the pudding or minced meat where with all your Cowcumber is filled And instead of sauce you may make a very thin and plashy Omelet to wrap up your Cowcumber in thus stuffed at the same time when as it is well fried and ready to be eaten You may also stuf a Cowcumber with a rosted kidney of Veal after it hath been minced with its own fat some yolks of eggs some Pine-apple kernels and Currans and some salt with what you please besides according to the former prescriptions And when this your said mixture shall bee well stewed between two dishes or fried in a pan you may proceed to fit it and to serve it up as it hath been already set down in the fore-going chapters The Seventeenth manner being an Omelet according to the Turkish mode Take of the flesh of the hinder part of a Hare or of any other Venison mince it small with a little fat Bacon some Pistaches or Pine-apple kernels or Almonds or Spanish Nuts or Hazel Nuts peeled or Spanish Chesnuts or French Chesnuts roasted and peeled or some crusts of bread cut in slices and tosted like unto Chesnuts season this minced stuff with salt and with spices and with some sweet Herbs if your flesh be raw you must adde thereunto butter marrow or good sweet suet small shredded and when you have caused it to be melted in a Skillet pour thereinto your minced and seasoned meat composed of the aforesaid ingredients and cause it to befried After which cause some butter to be melted in a Skillet and make an Omelet thereof and when it is half fried adde your aforesaid minced meat thereunto and when your said Omelet is fried take it out of the Frying-pan with a Skimmer or Trencher without the breaking of any part of it and put it into a dish in such a manner as that the minced meat may appear uppermost after which pour some Mutton broth upon your said minced meat or the gravie of some other roast meats grate some Nutmeg upon it whereunto you may adde some sippets of tosted or fried white bread and some ssices of Lemmons Moreover if your Hares flesh or other Venison be roasted it is so much the better and you shall then only need to mince and season it as it hath been aforesaid and so proceed to make your Omelet which when it is half fried or baked adde your said minced meat unto it and so make up your Omelet And by default of Venison you may make your said Omelet of any other or linary meat whatsoever The Eighteenth manner being an Omelet made of Calves kindnies TAke the kidnies of a loin of veal after it hath been well roasted mince it together with its fat and season it with Salt and spices and with some dryed Time or other sweet Herbs you may adde thereunto some small crusts of fryed Bread or some boyled Mouscherons or some peeled Pistaches after which you may make up your Cmelet And when it is half fryed pour your minced meat into it and when all your Omelet together shall bee well fryed serve it up in a dish and grate some Nutmeg and Sugar upon the top of it The Nineteenth manner being an Egg Tart and a minced composure of Fish TAke a Carp or some other Fish according to your pleasure take out the bones very well add thereunto the Milts of Carps season them with salt and pepper or with spices and if you please