substance If you should let it stay before you tun it up till the woâ—king were toâ— much deaded the wine would prove dead Let it remain in the barreâ— close stopped a month or five weeks Then draw it into bottles into each of which put a lump of fine Sugar before you draw the wine into it and stop them very close and set them in a cold Celler You may drink them after three or four months This wine is exceeding pleasant strong spiritful and comfortable OF COOKERY To make a Sack posset BOil two wine-quarts of Sweet-cream in a Possnet when it hath boiled a little take it from the fire and beat the yolks of nine or ten fresh Eggs and the whites of four with it beginning with two or three spoonfuls and adding more till all be incorporated then set it over the fire to recover a good degree of hear but not so much as to boil and always stir it one way least you break the consistence In the meâ—n time let half a pint of Sack or Whiâ—e muscadin boil a very little in a bason upon a Chaâ—ing-dish of Coals with three quarters of a pound of Sugar and three or four quartered Nutmegâ— and as many pretty big pieces of sticks of Cinnamon When this is well scummed and still very hot take it from the fire and immediately pour into it the cream beginning to pour neer it but raising by degrees your hand so that it may fall down from a good height and without any more to be done it will be then fit to ear It is very good kept cold well as eaten hot It doth very well with it to put into the Sack immediately before you put in the cream some Ambergreece or Ambered-sugar or Pastils When it is made you may put powder of Cinnamon and Sugar upon it if you like it Another To two quarts of Cream if it be in the Summer when the Câ—eam is thick and best take but two or three yolks of Eggs. But in the Winter when it is thin and hungry take six or seven but never no whites And of Sack or Muscadin take a good third Scarce half of a pint and three quarters of a pound of fine Sugar Let the Sugar and Sack boil well together that it be almost like a Syrup and just as you take it from the fire put in your ground Amber or Pastils and constantly pour in the Cream with which the Eggs are incorporated and do all the rest as is said in the foregoing Process ambered-Ambered-sugar is made by grinding very well four grains of Ambergreece and one of Musk with a little fine Sugar or grinding two or three Spanish Pastils very small A plain Ordinary Posset Put a pint of good Milk to boil as soon as it doth so take it from the fire to let the great heat of it cool a little for doing so the curd will be the renderer and the whole of a more uniform consistence When it is prettily cooled pour it into your pot wherein is about two spoonfuls of Sack and about four of Ale with sufficient Sugar dissolved in them So let it stâ—nd a while near the fire till you eat it A Sack Posset Take three pints of Cream boil in it a little Cinnamon a Nutmeg quartered and two spoonfuls of grated bread then beat the yolks of twelve Eggs very well with a little cold Cream and a spoonful of Sack When your Cream hath boiled about a quarter of an hour thicken it up with the Eggs and sweeten it with Sugar and take half a pint of Sack and six spoonfuls of Ale and put into the basin or dish you intend to make it in with a little Ambergreece if you please Then pour your Cream and Eggs into it holding your hand â—s high as conveniently you can gently stirring in the basin with the spoon as you pour it so serve it up If you please you may strew Sugar upon it You may strew Ambredsugar upon it as you eat it or Sugar-beaten with Cinnamon if you lâ—ke it A Barley Sack Posset Take half a pound or more of French-barley not Perle-barley and pour scalding water upon it and wash it well therein and strain it from the water put it into the Corner of a Linnen-cloth and tie it up fast there and strike it a dozen or twenty blows against a firm table or block to make it tender by such bruising it as in the Countrey is used with wheat to make frumenty Then put it into a laâ—ge skillet with three pints of good milk Boil this till at least half be consumed and that it become as thick as hasty pudding which will require at least two hours and it must be carefully stirred all the whâ—le least it burn too which if by some little inadverrence it should do and that some black burned substance stiâ—keth to the bottom of the skillet pour all the good matter from it into a fresh skillet or into a bâ—sin whiles you scoure this and renew boiling till it be very thick All which is to make the barley very tender and pulpy and will at least require two or near three hours Then pour to it three pints of good Cream and boil them together a little while stirring them always It will be sometime before the cold Cream boil which when it doth a little will suffice Then take it from the fire and season it well with Sugar Then take a quarter of a pint of Sack and as much Rhenish-wine or more of each and a little Verjuyce or sharp Cider or juyce of Orange and seâ—son it well with Sugar at least half a pound to both and set it over Coals to boil Which when it doth and the Sugar is well melted pour the Cream into it in which Cream the barley will be settled to the bottom by standing still unmoved after the Sugar is well stirred and melted in it or pour it through a haâ—r-sieve and you may boil it again that it be very hot when you mingle them togetheâ— else it may chance not curdle Some of the barley but little will go over with it and will do no hurt After you have thus made your Posset let it stand warm a while that the curd may thicken but take heed it boil not for that would dissolve it again into the consistence of Cream When you serve it up strew it over with Powder of Cinnamon and sugar It will be much the bettâ—r if you strew upon it some Ambergreece ground wâ—th Sugar You may boil bruised sticks of Cinnamon in the Cream and in the Sack before you mingle them You must use clear char-coal-Char-coal-fire under your vesseâ—s The remaining barley will make good barley Cream being boiled with fresh Cream and a little Cinnamon and Mace to which you may add a little Rosemary and Sugar when it is taken from the fire or butter it as you do wheat Or make a pudding of it putting to it a Pint of Cream which boil then add
four or five yolks and two whites of Eggs and the Marrow of two bones cut small and of one in lumps sufficient Sugar and one Nutmeg grated Put this either to bake raw or with puff-past beneath and above it in the dish A pretty smart heat as for white Manchet and three quarters of an hour in the Oven You may make the like with great Oat-meal scalded not boiled in Cream and soaked a night then made up as the other My Lord of Carlile's Sack-posset Take a Pottle of Cream and boil in it a little whole Cinnamon and three or four flakes of Mace To this proportion of Cream put in eighteen yolks of Eggs and eight of the whites a pint of Sack beat your Eggs very well and then mingle them with your Sack Put in three quarters of a pound of Sugar into the Wine and Eggs with a Nutmeg grated and a little beaten Cinnamon set the basin on the fire with the wine and Eggs and let it be hot Then put in the Cream boyling from the fire pour it on high but stir it not cover it with a dish and when it is settled strew on the top a little fine Sugar mingled with three grains of Ambergreece and one grain of Musk and serve it up A Syllabub My Lady Middlesex makes Syllabubs for little Glasles with spouts this Take 3 pints of sweet Cream one of quick white wine or Rhehish and a good wine glassful better the ¼ of a pâ—nt of Sack mingle with them about three quarters of a pound of fine Sugar in Powder Beat all these together with a whisk till all appeareth converted into froth Then pour it into your little Syllabub-glasses and let them stand all night The next day the Curd will be thick and firm above and the drink clear under it I conceive it may do well to put into each glass when you pour the liquor into it a â—prig of Rosemary a little bruised or a little Lâ—moâ—-peel or some such thâ—ng to quicken the taste or use Amber-sugar or spirit of Cinnamon or of Lignum-Cassiae or Nutmegs or Mace or Cloves a very little A good Dish of Cream Boil a quart of good Cream with sticks of Cinnamon and quartered Nutmeg and Sugar to your taste When it is boiled enough to have acquired the taste of the Spice take the whites of six New laid eggs and beat them very well with a little Fresh-cream then pour them to your boyling Cream and let them boil a walm or two Then let it run through a boulter and put a little Orange flower-water to it and slicedbread and so serve it up cold An Excellent Spanish Cream Take two quarts you must not exceed this proportion in one vessel of perfectly Sweet-cream that hath not been jogged with carriage and in a Possnet set it upon a clear lighted char-coal-Char-coal-fire not too hot When it beginneth to boil cast into it a piece of double refined hard Sugar about as much as two Walnuts and with a spoon stir the Cream all one way After two or three rounds you will perceive a thick Cream rise at the top Scum it off with your spoon and lay it in another dish And always stir it the same way and more Cream will rise which as it doth rise you put it into your dish one lare upon an other And thus almost all the Cream will turn into this thick Cream to within two or three spoonfuls If you would have it sweeter â—ou may strew some Sugar upon the top of it You must be careful not to have the heat too much for then it will turn to oyl as also if the Cream have been carried If you would have it warm set the dish you lay it in upon a Chafing-dish of Coals Another Clouted Cream Milk your Cows in the evening about the ordinary hour and fill with it a little Ketâ—le about three quarters full so that there may be happily two or three Gallons of Milk Let this stand thus five or six hours About twelve a Clock at night kindle a good fire of Charcoal and set a large Trivet over it When the fire is very clear and quick and free from all smoak set your Ketâ—le of Milk over it upon the Trivet and have in a pot by a quart of good Cream ready to put in at the due time which must be when you see the Milk begin to boil simpringly Then pour in the Cream in a littlâ— stream and low upon a place where you see the milk simper This will presently deaden the boiling and then you must pour in no more Cream there but in a fresh place where it simpreth and bubbeleth a little Continue this pouring in in new places where the milk boileth â—â—ll all your Cream iâ— in watching it carefully to that end Then let it continue upon the fire to boil till you see all the Miâ—k râ—se up togeâ—her to the top and not in little parcels here and there so that it would run over if it should stay longer upon the fire Then let two persons take it steadily off and set it by in a Cool-room to stand unmoved uncovered but so as no Motes may fall in for the rest of that night and all the next day and night and more if you would have it thicker Then an hour or two before Dinner cut the thick Cream at the top with a Knife into squares as broad as youâ— hand which will be the thicker the longer in hath stood Then â—have a thin slice or skimmer of Latton and with that raise up the thick Cream putting your slice under it so nicely that you take up no milk with it and have a Ladle or Spoon in the other hand to help the cream upon the slice which thereby will become mingled and lay these parcels of Cream in a dish into which you have first put a little raw Cream or of that between Cream and Milk that is immediately under the Clouts To take the Clouts the more conveniently you hold a back of a Ladle or skimming-dish against the further side of the Clout that it may not slide away when the Latton slice shuffeth it on the other side to get under it and so the Clout will mingle together or dubble up which makes it the thicker and the more graceful When you have laid a good Laire of Clouts in the dish put upon it a little more fresh raw or boiled-cream and then fill it up with the rest of the Clouts And when it is ready to serve in you may strew a little Sugar upon it if you will you may sprinkle in a little Sugar between every flake or clout of Cream If you keep the dish thus laid a day longer before you eat it the Cream will grow the thicker and firmer But if you keep it I think it is best to be without sugar or raw Cream in it and put them in when you are to serve it up There wâ—ll be a thin Cream swimming upon the milk of
the Kettle after the Clouts are taken away which is very sweet and pleasant to drink If you should let your clouts lie longer upon thâ— milk then I have said before you skim it off the Milk underneath would grow sowre and spoil the cream above If you put these clouts into a Churm with other cream it wâ—ll make very good butter so as no sugar have been put with it My Lord of S. Alban's Cresme Fouettee Put as much as you please to make of sweet thick cream inâ—o a dish and whip it with a bundle of white hard rushes of such as they make whisks to brush cloaks tyed together till it come to be very thâ—ck and near a buttery substance If you whip it too long it will become butter About a good hour will serve in winter In summer it will require an hour and a half Do not put in thâ— dish you will serve it up in till it be almost time to set it upon the table Then strew some poudered fine sâ—gar in the bottom of the dish it is to go in and with a broad spâ—â—ule lay your cream upon it when half is laid in strew some more fine sugar upon it and then lay in the rest of the Cream leaving behinde some whey that will be in the bottom and strew more sugar upon that You should have the sugar-box by you to strew on sugar from time to timâ— as you eat off the superficies that is strewed over with sugar If you would have your whipped cream light and frothy that hath but lâ—ttle substance in the eating make it of onely plain milk and if you would have it of a consistence between both mingle cream and milk To make the Cream-Curds Strain your Whey and set it on the â—ire make a clear and gentle fire under your kettle as they rise put in Whey so continâ—ing tiâ—l they are ready to skim Then take your skimmer and put them on the bottom of a hair sieve so let them drain till they are cold then take them off and put them into a basin and beat them with two or three spoonfuls of Cream and Sugar To make Clouted Cream Take two Gallons more or less of new milk set it upon a clear fire when it is ready to boil put in a quart of sweet cream and take it off the fire and strain it through a hair sieve into earthen pans let it stand two days and two nights then take it off with a skimmer strew sugar on the cream and serve it to the Table To make a whip Syllabub Tâ—ke the whites of two Eggs and a pint of Cream six spoonfuls of Sack as much Sugar as will sweeten it then take a Birâ—hen rod and whip it as it riseth with froth skim it and put it into the Syllabub-pot so continue it with whipping and skimming till your Syllabub pot be â—ull To make a plain Syllabub Take a pint of Verjuyce in a bowl milk the Cow â—o the Verjuyce take off the Curd and take sweetcream and beat them together with a little Sack and Sugar put it into your Syllabub pot then strew Sugar on it and so send it to the Table Concerning Potages The ground or body of Potages must always be very good broth of Muâ—ton Veal a Volaille Now to give good taste you vary every month of the year according to the herbs and roots that are in season In Spring and Summer you use Cerfevil Oseille Borage Bugloss Pourpier Lettice Chicoree and Cowcombers quartered c. The manner of using them is to boil store of them about half an hour or a quarter in a pot by it self with some bouillon taken out off the great pot half an hour before dinner take light bread well dryed from all moisture before the fire then cut in slices laid in a dish over coals pour upon it a ladleful of broath no more then the bread can presently drink up which when it hath done put on another ladleful and stew that till it be drunk up repeat this three or four times a good quarter of an hour in all till the bread is swelled like a gelly if it be too long it will grow glewy and stick to the dish and strong of broth then fill it up near full with the same strong broth which having stewed a while put on the broth and herbs and your Capon or other meat upon that and so let it stew a quarter of an hour longer then turn it up In winter boil half an hour a pretty bundle of Parsley and half as much of Sives and a very little Thyme and Sweet-marjoram when they have given their â—aste to the herbs throw the bundle away and do as abovesaid with the bread Deeper in the Winter Parsley-roots and White-chicoree or Navets or Cabbage which last must be put in at first as soon as the pot is skimmed and to colour the bouillon it is good to put into it sooner or later according to the coursness or finess of what you put in Partridges or Wild-duck or a fleshy piece of Beef half rosted Green-pease may some of them be boiled a pretty while in the great not but others in a pot by themselves with some Bouillon no longer then as if they were to eat buttered and put upon the dish containing the whole stock a quarter of an hour after the other hath stewed a quarter of an hour upon the bread Sometimes Old-pease boiled in the broth from the first to thicken it but no Pease to be served in with it Sometimes a piece of the bottom of a Venison Pasty put in from the first Also Venison bones Plain savoury English Potage Make it of Beef Mutton and Veal at last adding a Capon or Pigeons Put in at first a quartered Onion or two Some Oat-meal or French barley some bottome of a Venâ—son-pasty-crust twenty whole grains of Pepper four or five Cloves at last and a little bundle of Sweet-herbs store of Marigold-flowers You may put in Parsley or other herbs Or make it with Beef Mutton and Veal Putting in some Oat-meal and good pot-herbs as Parsley Sorrel Violet-leaves c. And a very little Thyme and Sweet-marjoram scarce to be tasted and some Marigold leaves at last You may begin to boil it overnight and let it stand warm all night then make an end of boiling it next morning It is well to put into the pot at first twenty or thirty corns of whole Pepper Potage de blanc de Chapon Make first a very good bouillon seasoned as you like Put Some of it upon the white flesh of a Capon or Hen a little more then half-rosted Beat them well in a Mortar and strain out all the juyce that will come You may put more bâ—oth upon what remains in the Strainer and beat again and strain it to the former Whiles this is doing put some of your first plain broth upon some dryed breâ—d to mittonner-well Let there be no more broth then just to do that
together then sweeten it with Sugar to your taste Or when you have boiled the Barley in water very tender as above you may put Milk to it and boil again to fittinâ— thickness Then strain it adding Almonâ—s as above Or if you will and your stomack will bear it you may eat it without straining the barley but the Almonds must be strained and you may put Butter to it if you please You may do the like with Oat-meal or Rice or put Pine-Keâ—nels first well watered with the Almonds Oat-meal Pap. Sir John Colladon Put beaten Oat-meal to soak an hour or two in milk as you do in water when you make Flomery Then strain it out into a Possnet through a sitting strainer and if you judge it too thick of the Oat-meal for sufficient boiling add more milk to it Set this to boil putting then into it a lump of Sugar about as big as a little Wall nut and stir it well all the while that it burn not too About an hours boiling is sufficient by which time it should be grown pretty thick Put then a good lump of fresh-butter to it which being well melted and stirred into the Pap and incorporated with it take it from the fire and put it into a dish and strew some fine sugar upon it or mingle some sugar with it to sweeten the whole quantity You may season it also with Rose-water or Orange flower-water or Ambergreece or some Yolks of New-laid-eggs You may put in a very little Salt at the fiâ—st Rice Orge mondé Boil a quart of Milk in a large Pipkin as soon as it boileth take it from the fire and instantly put into it five or six good spoonfuls of picked Rice and cover it close and so let it stand soaking in the Chimney-corner two hours Then set in on the fire again to make it stew or boil simpringly for an hour or an hour and half more till it be enough Then put sugar to it and so serve it in Orge mondé is done in the same manner only you let that stand covered and warm all the while during three four or five hours and then you boil it simpringly three or four hours more The quantity must be more or less as you desire it thicker or thinner which after once tryal you will easily know how to proportion out The chief care must be that the Rice or Barley be well homogeneated with the Milk Smallage Gruel In a Marble mortar beat great Oat-meal to meal which requireth long beating then boil it three or four hours in Spring-water To a possnet full of two or three quarts of water put about half a Porrenger full of Oat-meal before it is beaten for after beating it appeareth more To this quantity put as much Smallage as you buy for a peny which maketh it strong of the Herb and very green Chop the smallage exceeding small and put it in a good half hour before you are to take your possnet from the fire You are to season your Gruel with a little salt at the due time and you may put in a little Nutmeg and Mace to it When you have taken it from the fire put into it a good proportion of butter which stir well to incorporate with the Gruel when it is melted About water Gruel When you set to the fire a big pot of Oatmeal which must be but once cut that is every corn cut once a two and water to make water-gruel Let it boil long till it be almost boiled enough then make it rise in a great ebullition in great galloping waves and skim off all the top that riseth which may be a third part of the whole and is the Cream and hath no gross-visible Oat-meal in it Boil that a while longer by it self with a little Mace and Nutmeg and season it with Salt When it is enough take it off and put Sugar Butter and a little Red-rose-water to it and an Egg with a little White-wine if you like it and would have it more nourishing This is by much better then the part which remaineth below with the body of the Oat-meal Yet that will make good Water-gruel for the Servants If you boil it more leisurely you must skim off the Cream as it riseth in boiling else it will quickly sink down again to the rest of the gross Oat-meal And thus you may have a finer Cream then with hasty boiling An Excellent and wholesome Water-gruel With Wood-sorrel and Currants Into a Possnet of two quarts of water besides the due proportion of beaten Oat-meal put two handfuls of Wood sorrel a little-chopped and bruised and a good quantity of picked and washed Currants tyed loosly in a thin stuff bag as a bolter cloth Boil these very well together seasoning the Composition in due time with Salt Nutmeg Mace or what else you please as Rosemary c. when it is sufficiently boiled strain the Oat-meal and press out all the juyce and humidity of the Currants and Herbs throwing away the insipid husks and season it with Sugar and Butter and to each Porrenger-ful two spoonfuls of Rhenish-wine and the yolk of an Egg. The Queens Barley-Cream You must make a good barley-water throwing away the three first waters as soon as they boil which will take up about three quarters of an hour Then you boil a large quantity of water with the Barley which thus prepared makes the water no more Red or Russet during an hours space or more that it may be strong of the Barley perle-Barley is best towards the latter end put in the Pullet slead and the legs cut off If it should boil too long the emulsion would taste too fleshy When it is enough let the broth run clear from the Barley and pullet and beat the Almonds with the broth and strain them from it Then sweeten it with Sugar This is to make at least two English quarts of Emulsion I should like to put some pulp of Barley boiled by it self to strain with the Almond-Milk and if you will some Melon seeds You may put some juyce of Limon or Orange to it Also season it with Cinnamon and make the broth stronger of the flesh The Queens white Potage is made only of the white flesh of Capon beaten with good broth and strained and a little juyce of Limon or Orange but no Almonds Pressis Nourissant The Queen Mothers Pressis was thus made Take un Gigot of Mutton a piece of Veal and a Capon or half the quantity of each of these and put them to rost with convenient fire till they are above half rosted or rather till they be two thirds rosted Then take them off and squeese out all their juyce in a press with screws and scum all the fat from it and put it between two dishes upon a Chafing dish of Coals to boil a very little or rather but to heat well for by then it is through hot the juyce will be ripened enough to drink whereas before it was raw
mystery of it is in tuâ—ning it so quick that nothing can drop down This maketh it the longer in rosting But when you cut it up the juyce runneth out as out of a juycie leg of Mutton and it is excellent meat Excellent good Collops Take two legs of fleshy juycie tender young Mutton cut them into as thin slices as may be Beat them with the back of a thick Knife with smart but gentle blows for a long time on both sides And the stroaks crossing one another every way so that the Collops be so shoâ—t that they scarce hang together This quantity is near two hours beating Then lay them in a clean frying-pan and hold them over a smart fire And it is best to have a sit cover for the Pan with a handle at the top of it to take it off when you will Let them fry so covered till the side next the Pan be enough then turn the other side and let that fry till it be enough Then Pour them with all the Gravy which will be much into a hot dish which cover with another hot one and so serve it into eat presently You must season the Collops with Salt sprinkled upon them either at the latter end of beating them or whiles they fry And if you love the taste of Onions you may rub the Pan well over with one before you lay in the Steakâ— or Collops or when they are in the dish you may beat some Onion-water amongst the Gravy You may also put a little fresh-butter into the pan to melt and line it all over before you put in the Collops that you may be sure they buâ—n not to the pan You must put no more Collops into one pan at once then meerly to cover it with one Lâ—re that the Collops may not lye one upon another Bluck Puddings Take three pints of Cream and boil it with a Nutmeg quartered three or four leaves of large Mace and a stick of Cinnamon Then take half a pound of Almonds beat them and strain them with the Cream Then take a few fine Herbs beat them and strain them to the Cream which came from the Almonds Then take two or three spoonfuls or more of Chickens blood and two or three spoonfuls of grated-bread and the Marrow of six or seven bones with Sugar and Salt and a little Rose-water Mix all together and fill your Pâ—ddings You may put in eight or ten Eggs with the whites of two well-beaten Put in some Musk or Ambeâ—greece To make Pith Puddings Take a good quantity of the pith of Oxen and let it lie all night in water to soak out the blood The next morning strip it out of the skin and so beaâ— it with the back of a spoon till it be as fine as Pâ—p You must beat a little Rose-water with it Then take three pints of good thick Cream and boil it with a Nutmeg quartered three or four leaves of large Mace and a stick of Cinnamon Then take half a pound of the best Jordan Almondâ— Blanch them in cold water all night then beat them in a Mortar with some of your Cream and as they grow dry still put in more Cream and when they be well beaten strain the Cream from the Almonds into the Pith. Then beat them still until the Cream be done and strain it still to the pith Then take the yolks of ten Eggs with the Whites of two beat them well and put them to your former Ingredients Then take a spoonful of grated-bread Mingle all these together with half a pound of fine-sugar the Marrow of six or seven bones and some Salt and so fill your Puddings They will be much the better if you put in some Ambergreece Red-Herrings Broyled My Lord d' Aubigny eats Red-herrings thus broiled After they are opened and prepared for the Gridiron soak them both sides in Oyl and Vinegar beaten together in pretty quantity in a little Dish Then broil them till they are hot through but not dry Then soak them again in the same Liquor as before and broil them a second time You may soak and broil them again a third time but twice may serve They will be then very short and crisp and savoury Lay them upon your Sallet and you may also put upon it the Oyl and Vinegar you soaked the Herrings in An Oat-meal-Pudding Take a Pint of Mâ—lk and put to it a Pint of large or midling Oat-meal let it stand upon the fire until it be scalding hot Then let it stand by and soak about half an hour Then pick a few sweet Herbs and shred them and put in half a pound of Currants and half a pound of Suet and about two spoonfuls of Sugar and three or four Eggs. These put into a bag and boiled do make a very good Pudding To make Pear-Puddings Take a cold Capon or half-rosted which is much better then take Suet shred very small the meat and Suet together then half as much grated bread two spoonfuls of Flower Nutmegs Clove and Mace Sugar as much as you please half a Pound of Currants the yolks of two Eggs and the white of one and as much Cream as will make it up in a stiff Paste Then make it up in fashion of a pear a stick of Cinnamon for the stalk and the head a Clove To make Call-Puddings Take three Marrow-bones slice them water the Marrow over night to take away the blood Then take the smallest of the Marrow and put it into the Puddings with a Peny-loaf grated a spoonful of Flower and Spice as before a quarter of a pound of Currants Sugar as much as you please four Eggs two of the whites taken away Cream as much as will make it as stiff as other Puddings Stuff the Call of Veal cut into the bigness of little Hogs-puddings you must sow them all to one end and so fill them then sow up the other end and when they are boiled take hold of the thred and they will all come out You must boil them in half whiteâ—Wine and half Water with one large Mace a few Currants a spoonful of the Pudding stuff the Marrow in whole lumps all this first boiled up then put in your Pâ—ddings and when half boiled put in your Marrow One hour will boil them Serve them up wâ—th Sippets and no more Liquor then will serve them up you must put Salt in all the Puddings A Barley Pudding Take two Ounces of Barley pick'd and washed boil it in Milk till it is tender then let your Milk run from it Then take half a Pint of Cream and six spoonfuls of the boiled Barley eight-spoonfuls of grated bread four Eggs two whiâ—es taken away Spice as you please and Sugar and Salt as you think fit one Marrow-bone put in the lumps as whole as you can Then make Puff-paste and rowl a thin sheet of it and lay it in a dish Then take a piece of Green-citron sliced thin lay it all over the dish Then take
the thing close that it is in and let it steep twenty four hours To this two quarts of Oat-meal put a pint and half of blood season it well with Salt and a little Pepper and a little beaten Cloves and Mace eight Eggs yolks and whites five pound of Kidney-beef-suet shred but not too small then put in of these herbs Peny-royal Fennel Leek-blades Parsley Sage Straw-berrâ—-leaves and Violet-leaves equal parts in all to the quantity of a good handful let them be pick'd and washed very clean and chop'â— very small and mingled well with the former things Then fill your Puddings Make ready your guts in this manner Cleanse them very well when they are fresh taken out of the Hog and after they are well washed and scowred lay them to soak in fair water three days and three nights shifting the water twice every day and every time you shift the water scour them first with Sater and Salt An hour and a quarter is enough to boil them To preserve Pippins in Ielly either in quarters or in slices Take good sound clear Pippins pare quarter and coar them then put them into a skillet of Conduit-water such a proportion as you intend to make boil it very well then let the liquor run from the pulp through a sieve without forcing and let it stand till the next morning Take Orange or Limon peel and boil in a skillet of water till they are tender then rowl them up in a linnen cloth to dry the water well out of them let them lie so all night Then take of double refined and finely beaten and searced Sugar a pound to every pint of Pippin Liquor that ran through the sieve and to every pound of Sugar and pint of liquor put ten Ounces of Pippins in quarters or in slices but cut them not too thin boil them a little while very fast in the Pippin-liquor before you put in the Sugar then strew in the Sugar all over them as it boileth till it is all in keeping it still fast boiling until they look very clear by that you may know they are enough While they boil you must still be scumming them then put in your juyce of Limon to your last and Amber if you please and after let it boil half a dozen walms but no more Then take it from the fire and have ready some very thin Brown-paper and clap a single sheet close upon it and if any scum remain it will stick to the Paper Then put your quarters or slices into your Glasses and strew upon them very small slices of Limon or Orange which you please which you had before boiled then fill up your Galsses with your jelly For making your Pippin-liquor you may take about some fourty Pippins to two quarts of water or so much as to make your Pippin-liquor strong of the Pippins and the juyce of about four Limons My Lady Diana Porteâ—'s Scotch Collops Cut a leg or two of Mutton into thin slices which beat very well Put them to fry over a very quick fire in a pan first glased over with no more Butter melted in it then just to besmear a little all the bottom of the Pan. Turn them in due time There must never be but one row in the pan not any slice lying upon another but every one immediate to the pan When they are fryed enough lay them in a hot dish covered over a Chafing dish and pour upon them the Gravy that run out of them into the Pan. Then lay another row of slices in the Pan to fry as before and when they are enough put them into the dish to the other When you have enough by such repetitions or by doing them in two or three pans all at a time take a Porrenger full of Gravy of Mutton and put into it a piece of Butter as much a Wall-nuâ— and a quartered Onion if you will or rub the dish afterwards with Garlike and Pepper and Salt and let this boil to be very hot then throw away the Onion and pour this into the dish upon the slices and let them stew a little together then squeese an Orange upon it and serve it up A Fricacee of Veal Cut a leg of Veal into thin slices and beat them or the like with Châ—cken which must be flead off their skin Put about half a pint of water or flesh-broth to them in a frying-pan and some Thyme and Sweet-marjoram and an Onion or â—wo quartered and boil them till they be tender having seasoned them with Salâ— and about twenty Corns of whole white Pepper and four or five Cloves When they are enough take half a piâ—t of White wine four yolks of Eggs a quarrter of a pound of butter or more a good spoonful of Thyme Sweet-Marjoram and Parsley more Parsley then of the others all minced small a Porrenger full of gravy When all these are well incorporated together over the fire and well beaten pour it into the pan to the rest and turn it continually up and down over the fire till all be well incorporated Then throw away the Onion and first sprigs of Herbs squeese Orange to it and so serve it up hot If instead of a Fricaceé you will make un estuveé de veau stew or boil simpringly your slices of Veal in White-wine and water anâ— with a good lump of Butter seasoning it with Pepper and Salt and Onions When it is enough put to it store of yolks of Eggs beaten with Verjuyce or White-wine and Vinegar and some Nutmeg and gravy if you will and some Herbs as in the Fricaceé and stir all very well over the fire till the sauce be well lié together A Tansy Take three pints of Cream fourteen New-laid-eggs seven whites put away one pint of juyce of Spinage six or seven spoonfuls of juyce of Tansy a Nutmeg or two sliced small half a pound of Sugar and a little Salt Beat all these well together then fry it in a pan with no more Butter then is necessary When it is enough serve it up with juyce of Orange or slices of Limon upon it To Stew Oysters Take what quantity you will of the best Oysters to eat raw Open them putting all their water with the fish into a bason Take out the Oysters one by one that you may have them washed clean in their own water and lay them in the dish you intend to stew them in Then let their water run upon them through a fine linnen that all their foulness may remain behind Then put a good great lump of Butter to them which may be when melted half as much as their water Season them with Salt Nutmeg and a very few Cloves Let this boil smartly covered When it is half boiled put in some crusts of light French-bread and boil on till all be enough and then seâ—ve them up You may put in three or four grains of Ambergreece when you put in the Nutmeg that in the boiling it may melt You may also put
of turning the Cream but less Tansey so little that it may not taste distinctly in the composition The juyce of Limons is put in at the end of all You may lay thin slices of Limon upon the Tansey made and Sugar upon them Another way Beat twelve Eggs six whites put away by themselves exceeding well two or three hours sometimes putting in a spoonful of Cream to keep them from oyling Then mingle them well with a quart of Cream to which put about half a pint of juyce of Spinage as much as will make the Cream green or of green wheat and four spoonfuls of juyce of Tansey one Nutmeg scraped into thin slices and half a pound of Sugar All things exceeding wâ—ll Incorporated together Fry this with fresh butter no more then to glase the Pan over and keep the Tansey from sticking to the Pan. To make Cheese-cakes Take twelve quarts of Milk warm from the Cow turn it with a good spoonful of Runnet Break it well and put it into a large strainer in which rowl it up and down that all the Whey may run out into a little tub when all that will is run out wring out more Then break the curds well then wring it again and more whey will come Thus break and wring till no more come Then work the Curds exceedingly with your hand in a tray till they become a short uniform Paste Then put to it the yolks of eight new laid Eggs and two whâ—tes and a pound of butter Work all this long together In the long working at the several times consisteth the making them good Then season them to your taste with Sugar finely beaten and put in some Cloves and Mace in subtile powder Then lay them thick in Coffins of fine Paste and bake them Short and Crisp crust for Tarts and Pyes To half a peck of fine flower take a pound and half of Butter in this manner Put your Butter with at least three quarts of cold water it imports not how much or how little the water is into a little kettle to melt and boil gently as soon as it is melted scum off the Butter with a ladle pouring it by ladlefuls one a little after another as you knead it with the flower to some of the flower which you â—ake not all at once that you may the better discern how much Liquor is needful and work it very well into Paste When all your butter is kneaded with as much of the flower as serves to make paste of a fitting consistence take of the water that the Butter was melted in so much as to make the rest of the flower into Paste of due consistence then joyn it to the Paste made with Butter and work them both very well together of this make your covers and coffins thin If you are to make more paste for more Tarts or Pyes the water that hath already served will serve again better then fresh To make Goose-pyes and such of thick crust you must pâ—t at least two pound of Butter to half a peck of flower Put no more Salt to your Past then what is in the Butter which must be the best new Butter that is sold in the Market To make a Cake Take eight wine quarts of flower one pound of loaf Sugar beaten and searsed one ounce of Mace beat it very fine then take thirty Eggs fifteen whites beat them well then put to them a quart of new Ale-yest beat them very well together and strain them into your flower then take a pint of Rosewater wherein six grains of Ambergreece and Musk have been over night Then take a pint and half of Cream or something more and set it on the fire and put into it four pounds and three quarters of Butter And when it is all melted take it off the fire and stir it about until it be pretty cool And pour all into your flower and stir it up quick with your hands like a lith pudding Then dust a little flower over it and let it stand covered with a Flannel or other woollen cloth a quarter of an hour before the fire that it may rise Then have ready twelve pounds of Currants very well washed and pick'd that there may be neither stalks nor broken Currants in them Then let your Currants be very well dryed before the fire and put warm into your Cake then mingle them well together with your hands then geâ— a tin hoop that will contain that quantity and butter it well and put it upon two sheets of paper well buttered so pour in your Cake and so set it into the oven being quick that it may be well soaked but not to burn It must bake above an hour and a quarter near an hour and half Take then a pound and half of double refined Sugar purely beaten and searsed put into the whites of five Eggs two or 3 spoonfuls of rose-water keep it a beating all the time that the Cake is a baking which will be two hours Then draw your Cake out of the oven and pick the dry Currants from the top of it and so spread all that you have beaten over it very smooth and set it a little into the oven that it may dry Another Cake Take three pounds and an half of flower one penny worth of Cloves and Mace and a quarter of a pound of Sugar and Salt and strew it on the flower Then take the yolks of eight Eggs well beaten with a spoonful and half of rose water Then take a pint of thick Cream and a pound of Butter Melt them together and when it is so take three quarters of a pint of Ale-yest and mingle the yest and Eggs together Then take the warm liquor and mingle all together when you have done take all and pour it in the bowl and so cover the flower over the liquor then cover the pan with a Napkin and when it is risen take four pounds of Currants well washed and dryed and half a pound of Raisins of the Sun sliced and let them be well dryed and hot and so stir them in When it is risen have your oven hot against the Cake is made let it stand three quarters of an hour When it is half baked Ice it over with fine Sugar and Rose-water and the whites of Eggs and Musk and Ambergreece When you mâ—ngle your yest and Eggs together for the Cake put Musk and Amber to that To make a Plumb-Cake Take a peck of flower and part it in half Then take two quarts of good Ale-yest and strain it into half tâ—e flower and some new milk boiled and almost cold again make it into a very light paste and set it before the fire to rise Then take five pound of Butter and melt it in a skillet with a quarter of a pint of Rose-water when your paste is risen and your oven almost hot which will be by this time take your paste from the fire and break it into small pieces and take your other
part of flower and strew it round your paste Then take the melted Butter and put it to the past and by degrees work the paste and flower together till you have mingled all very well Take six Nutmegs some Cinnamon and Mace well beaten and two pound of Sugar and strew it into the Paste as they are a working it Take three pounds of Raisins stoned and twelve pounds of Currants very well washed and dryed again one pound of Dates sliced half a pound of green Citron dryed and sliced very thin strew all these into the paste till it have received them all Then let your oven be ready and make up your Cake and set it into the oven but you must have a great care it doth not take cold Then to Ice it take a pound and half of double refined Sugar beaten and searsed The whites of three Eggs new-laid and a little Orange flower-water with a little musk and Ambergreece beaten and searsed and put to your sugar Then strew your Sugar into the Eggs and beat it in a stone Mortar with a Woodden Pastel till it be as white as snow which will be by that time the Cake is baked Then draw it to the ovens moâ—th and drop it on in what form you will let it stand a little again in the oven to harden To make an Excellent Cake To a Peck of fine flower take six pounds of fresh butter which must be tenderly melted ten pounds of Currants of Cloves and Mace half an ounce of each an ounce of Cinnamon half an ounce of Nutmegs four ounces of Sugar one pint of Sack mixed with a quart at least of thick barm of Ale as soon as it is settled to have the thick fall to the bottom which will be when it is about two days old half a pint of Rose-water half a quarter of an ounce of Saffron Then make your paste strewing the spices finely beaten upon the flower Then put the melted butter but even just melted to it then the barm and other liquors and put it into the oven well heated presently For the better baking of it put it in a hoop and let it stand in the oven one hour and half You Ice the Cake with the whites of two Eggs a small quantity of Rose-water and some Sugar To make Bisket To half a peck of flower take three spoonfâ—ls of barm two ounces of seeds Aniseeds or Fennel-seeds Make the paste very stiff with nothing but water and dry it they must not have so much heat as to make them rise but only dry by degrees as in an oven after Manchet is taken out or a gentle stove in flat Cakes very well in an oven or stove To make a Caraway-Cake Take three pound and a half of the finest flower and dry it in an oven one pound and a half of sweet butter and mix it with the flower until it be crumbled very small that none of it be seen Then take three quarters of a pint of new Ale-yeast and half a pint of Sack and half a pint of new milk six spoonfuls of Rose-water four yolks and two whites of Eggs Then let it lie before the fire half an hour or more And when you go to make it up put in three quarters of a pound of Caraway-Confits and a pound and half of biskets Put it into the oven and let it stand an hour and half Another very good Cake Take four quarts of fine flower two pound and half of butter three quarters of a pound of Sugar four Nutmegs a little Mace a pound of Almonds finely beaten half a pint of Sack a pint of good Ale-yest a pint of boiled Cream twelve yolks and four whites of Eggs four pound of Currants When you have wrought all these into a very fine past let it be kept warm before the fire half an hour before you set it into the oven If you please you may put into it two pound of Raisins of the Sun stoned and quartered Let your oven be of a temperate heat and let your Cake stand therein two hours and a half before you Ice it and afterwards only to harden the Ice The Ice for this Cake is made thus Take the whites of three new laid Eggs and three quarters of a pound of fine Sugar finely beaten beat it well togeâ—her with the whites of the Eggs and Ice the Cake If you please you may add a little Musk or Ambergreece Excellent small Cakes Take three pound of very fine flower well dryed by the fire and put to it a pound and half of loaf Sugar sifted in a very fine sieve and dryed Three pounds of Currants well washed and dryed in a cloth and set by the fire When your flower is well mixed with the Sugar and Currants you must put in it a pound and half of unmelted butter ten spoonfuls of Cream with the yolks of three new-laid Eggs beat with it one Nutmeg and if you please three spoonfuls of Sack When you have wrought your paste well you must put it in a cloth and set it in a dish before the fire till it be through warm Then make them up in little Cakes and prick them full of holes you must bake them in a quick oven unclosed Afterwards Ice them over with Sugar The Cakes should be about the bigness of a hand-breadth and thin of the cise of the Sugar Cakes sold at Barnet My Lord of Denbigh's Almond March-pane Blanch either Nut-Kernels from the Husk in the best manner you can Then pun them with a due proportion of Sugar and a little Orange-flower or Rose-water When it is in a fitting uniform paste make it into round Cakes about the bigness of your hand or a little larger and about a finger thick and lay every one upon a fine paper cut fit to it which lay upon a table You must have a pan like a tourtiere made to contain coals on the top that is flat with edges round about to hold in the coals which set over the Cakes with fire upon it Let this remain upon the Cakes till you conceive it hath dryed them sufficiently for once which may be within a quarter of an hour but you take it off two or three times in that time to see you scorch not the outside but only dry it a little Then remove it to others that lye by them and pull the Papers from the first and turn them upon new Papers When the others are dryed enough remove the pan back to the first to dry their other side which being enough remove it back to the second that by this time are turned and laid upon new Papers Repeat this turning the Cakes and changing the Pan till they are sufficiently dry which you must not do all at once least you scorch them and though the outside be dry the inside must be very moist and tender Then you must Ice them thus Make a thick pap with Orange flower or Rose-water and purest white Sugar a little of
Orange-flower-water and Sugar and Ice them To make Harts-horn Gelly Take four Ounces of Harts-horn rasped boil it in four pound of water till it will be a gelly which you may â—ry upon a plate it will be so in four or five or six hours gentle boiling and then pass the clear liquor from the hoâ—n which will be a good quart then set it on the fire again with fine Sugar in it to your taste when that is dâ—ssolved or at the same time you put that in put half a pound of white-wine or Sack into it and a bag of Spice containing a liâ—tle Ginger a stick of Cinnamon bruised a Nutmeg quartered two or three Cloves and what other Spice you like but Pepper As soon as it beginneth to boil put into it the whites of three or four Eggs beaten and let it boil up gently till the Eggs harden into a curd Then open it with a spoon and pour into 〈◊〉 the juyce of three or four good Limons then take it presently off the fire letting it not boil more above a walm Then run it through a Hippocras bag putting spirit of Cinnamon or of Ambergreece or what you please to it For gelly of flesh you proceed in the same manner with a brawny Capon or Cock and a rouelle of Veal first skinned and soaked from the blood in stead of Harts-horn and when the broth will gelly do as above using a double or treble proportion of wine Boil no Salt in it at first for that will make the gelly black Harts-horn Ielly Take a pound of Harts-horn and boil it in five quarts of water until it come to three pints then strain it through a sieve or strainer and so let it stand until it be cold and according to the â—trength you may take more or less of the following Ingredients First take your stock of gelly put it into a skillet or pipkin with a pound of fine loaf Sugar and set it over a fire of Charcoal and when it begins to boil put in a piâ—t or more of Rhenish-wine Then take the whites of Eggs six or eight beaten very well with three or four spoonfuls of Rose-water and put into the gelly Then take two grains of Amber and one grain of Musk and put thereto so let it boil a quarter of an hour but not too violent Then put in three or four spoonfuls of Cinnamon-water with the juyce of seven or eight Limons boil it one walm more and run it very hot through your gelly-bag this done run it again as cool and softly as you can into your Glasses and Pots To make Harts-horn Gelly Take a pound of Harts-horn and a prety big lean Chicken and put it into a skillet with about nine quarts of water and boil your stock prety stiff so that you may cut it with a knife you may try it in a spoon as it is a boiling Then drain your liquor clear away from the Harts-horn through a fine searse and let it stand until the next morning then if there be any fat upon it pare it away and likewise the settlings at the bottom Then put your Gelly into a good big skillet and put to it a quart of the palest white-wine that you can procure or a quaâ—â— of Rhenish-wine and one pound of double refined Sugar and half an Ounce of Cinnamon broken into small pieces with three or four flakes of Mace Then set it upon the fire and boil it a good pâ—ce Then hâ—ve the whites of sixteen Eggs beaten to a high froth so put in the froth of your Eggs and boil it five or six Walms then put in the juyce of six Limons and boil it a little while after and then run â—t into a silver bason through your gelly-bag and keep it warm by the fire until it have run through the second time You must observe to put but a very little into your bag at a time for the second running that it may but little more then drop and it will be so much the clearer and you must not remove the whites of Eggs nor Spice out of the bag all the while it is running And if the weather be hot you need not put in so much wine for it will not then be so apt to gelly as in cold weather Another way to make Harts-horn-Gelly Take a small Cockâ—chick when it is scalded slit it in two pieces lay it to soak in warm water until the blood be well out of it Then take a calves foot half boiled slit it in the middle and pick out the fat and black of it Put these into a Gallon of fair-water skim it very well Then put into it one Ounce of Harts-horn and one Ounce of Ivory When it is half consumed take some of it up in a spoon and if it gelly take it all up and put it into a silver balon or such a Pewter one as will endure Char-coal Then beat four whites of Eggs with three or four spoonfuls of Damask-Rose-water very well together Then put these into the gelly with a quarter of an Ounce of Cinnamon broken into very small pieces one flake of Mace three or four thin â—lices of Ginger sweeten it with loaf Sugar to your liking set it then over a chaâ—ing dish of coals stir it well and cover it close blow under it until there arise a scum or curd let it boil a little then put into it one top of Rose-mary two or three of sweet Marjoram wring into it the juyce of half a Limon let not your curd fall again for it will spoil the clearness of the gelly If you will have it more Cordial you may grind in a Sawcer with a little hard Sugar half a grain of Musk a grain of Ambergreece It must be boiled in an earthen pipkin or a very sweet Ironâ—pot after the Harts-horn and Ivory is in it It must constantly boil until it gellieth If there arise any scum it must be taken off Marmulate of Pippins Take the quickest Pippins when they are newly gathered and are sharp Pare and Core and cut them into half quarters Put to them their weight of the fineâ—t Sugar in Powder or broken into little pieces Put upon these in your preserving pan as much fountain water as will even cover them Boil them with a quick-fire till by frying a little upon a Plate you find it gellieth when it is cold which may be in less then half an hour then take it from the fire and put into it a little of the yellow rind of Limons rasped very small and a little of the Yellow rinde of Oranges boiled tender casting away the first waters to correct their bitterness and cut into narrow slices as in the gelly of Pippins and some Ambergreece with a fourth part of Musk and break the Apples with the back of your preserving spoon whiles it cooleth If you like them sharper you may put in a little juyce of Limon a little before you take the pan from the
Quinces in a torcular but it will be clearer doing it with your hands both ways you lap them in a strainer White Marmulate The Queens way Take a pound and an half of flesh of Quinces sliced one pound of Sugar and one pound of Liquor which is a decoction made very strong of Quinces boiled in fair water Boil these with a pretty quick fire till they be enough and that you find it gellieth Then proceed as in my way My Lady of Bath's way Take six pounds of flesh of Quince and two pound of Sugar moâ—stened well with juyce of Quinces Boil these together in a fit kettle first gently till the Liquor be sweated out from the quince and have dissolved all the Sugar Then very quick and fast proceeding as in my way brâ—ising the Quinces with a spoon c. till it be enough This will be very fine and quick in taâ—â—e but will not keep well beyond Easter In this course you may make Marmulate without any juyce or water by the meer sweeting of the flesh if you be careful proceeding slowly till juyce enough be sweated out least else it burn to and then quick that the flesh may be boiled enough before the Moisture be evaporated away Paste of Quinces Take a quart of the juyce of Quince and when it is on the fire put into it pared quartered and Cored as much Quince as the juyce will cover when it is boiled tender pass the Liquor through a sieve put the pulp into a stone Mortar and beat it very fine with a Woodden Pestel then weigh it and to every pound of pulp take a quarter of a pound of loaf Sugar and boil it up to a candy-height in some of the juyce which you passed through the sieve then put therein your pulp stirring it well together till it hath had one boil and no more Then drop it on glasses or spread it on plates and set it to dry Into the juyce that remains you may put more flesh of Quinces and boil it tender doing all as at the first Then adding it beaten to pulp in a Mortar unto the former pulp repeating this till you have taken up all your juyce Then put your proportion of Sugar to the whole quantity of pulp and so make it up into paste and dry it and sometimes before a gentle fire sometimes in a very moderate stove Paste of Quinces with very little Sugar To one pound of flesh or solid substance of Quinces when they are pared cored and quartered take but a quarter of double refined Sugar Do thus scald your flesh of Quinces in a little of the juyce of other Quinces that they may become tender as if they were coddled Then beaâ— them in a moâ—â—â—r to a subtle uniform smooth pulp which you may pass through a searce In the mean time let your Sugar be dissolved and boiling upon the fire When it is of a candy-height put the pulp of Quince to it and let it remain a little while upon the fire till it boil up one little puff or bubbling and that it is uniformly mixed with the Sugar you must stir it well all the while Then take it off and drop it into little Cakes or put it thin into shallow glasses which you may afterwards cut inâ—o slices Dry the cakes and slices gently and by degrees in a stove turning them often These will keep all the year and are very quick of taste Another paste of Quinces Put the Quinces whole into scalding water and let them boil there till they be tender Then take them out and peel them and scrape off the pulp which pass through a strainer and when it is cold enough to every pound put three quarters of a pound of double refined Sugar in Subtile powder work them will together into an uniform paste then make little cakes of it and dry them in a stove If you would have the Cakes red put a little very little the colour will tell you when it is enough of juyce of barberies to the paste or pulp You have the juyce of Barberries thus Put them ripe into a pot over the fire till you see the juyce sweat out Then strain them and take the clear juyce If you would have the paste tarter you may put a little juyce of Limons to it A pleasant Gelly in the beginning of the winter is made of Pearmains Pippins and juyce of Qninces Also a Marmulate made of those Apples and juyce of Quinces is very good A smoothening Quiddany or Gelly of the Cores of Quinces Take only the Cores and slice them thin with the seeds in them If you have a pound of them you may put a pottle of water to them Boil them tiâ—l they be all Mash and that the water hath drawn the Mucilage out of them and that the decoction will be a gelly when it is cold Then let it run through a wide strainer or fit colender that the gross part may remain behind but all the slyminess go through and to every pint of Liquor take about half a pound of double refined Sugar and boil it up to a gelly If you put in a little juyce of Quince when you boil it up it will be the quicker You may also take a pound of the flesh of Quinces when you have not cores â—now to make as much as you deâ—ire and one ounce of seeds of other Quinces and boil them each a part till the one be a strong decoction the other a substantial Mucilage Then strain each from their course faeces and mingle the decoctions and put Sugar to them and boil them up to a Gelly Or with the flesh and some juyce of Quinces make Marmulate in the Ordinary way which whiles it is boiling put to it the Mucilage of the seeds to Incorporate it with the Marmulate You may take to this a less proportion of Sugar than to my Marmulate Marmulate of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure loaf Sugar which beat into small Powder stone the Cherries and put them into your preserving pan over a genâ—le fire that they may not boil but resolve much into Liquor Take away with the spoon much of the thin Liquor for else the Marmulate will be Glewy leaving the Cherries moist enough but not swimming in clear Liquor Then put to them half your Sugar and boil it up quick and scum away the froth that riseth When that is well Incorporated and clear strew in a little more of the Sugar and continue doing so by little and little till you have put in all your Sugar which couâ—se will make the colour the finer When they are boiled enough take them off and bruise them with the back of a spoon and when they are cold put them up in pots You may do the same with Morello Cherries which will have a quicker-tast and have a fining pure shining dark colour Both sorts will keep well all the year
the consistence of Marmulate like that of Cherries which put in pots when it is cool enough You do not stone the whole Currants put into the juyce unless you please Sucket of Mallow Stalks To candy or preserve the tender stalks of Mallows do thus Take them in the spring when they are very young and tender and peel off the strings that are round about the outside as you do French-beans and boil them till they are very tender In the mean time prepare a high Syrup of pure Sugar and put the boiled stalkes into it whiles it is boiling hot but taken from the fire Let them lie soaking there till the next morning Then take out the stalks and heat the Syrup agâ—in scalding hot and return the stalks into it letting them lie there till next morning Note that the stalks must never boil in the Syrup Repeat this six or eight or nine times that is to say till they are sufficiently Imbibed with the Syrup When they are at this pass you may either keep them as a wet sucket in Syrup or dry them in a stove upon Papers turning them continually in such sort as dried sweet-meats are to be made I like them best dry but soft and moist within Medullâ—si like Candied Eryngos In Italy they eat much of them for sharpness and heat of Uâ—ine and in Gonorrhaea's to take away pain in Urinâ—ng A Sucket is made in like manner of the Carneous substance of stalks of Lettice It is the knob out of which the Lettice groweth which being pared and all the tough rind being taken off is very tender and so it is a pretty way downwards the root This also is very cooling and smoothing In Italy these tender stalks of Mallows are called Mazzocchi and they eat them boiled tender in Sallets either hot or cold with Vinegar and Oyl or Butter and Vinegar or juyce of Oranges Conserve of Red Roses Doctor Glisson makes his conserve of red Roses thus Boil gently a pound of red Rose leaves well picked and the Nails cut off in about a pint and a half or a little more as by discretion you shall judge fit after having done it once The Doctors Apothecary takes two pints of Spring water till the water have drawn out all the Tincture of the Roses into it self and that the leaves be very tender and look pale like Linnen which may be in a good half hour or an hour keeping the pot covered whiles it boileth Then pour the tincted Liquor from the pale Leaves strain it out pressing it gently so that you may have Liquor enough to dissolve your Sugar and set it upon the fire by it self to boil putting into it a pound of pure double refined Sugar in smâ—ll Powder which as soon as it is dissolved put in a second pound then a third lastly a fourth so that you have four pound of Sugar to every pound of Rose-leaves The Apothecary useth to put all the four pounds into the Liquor altogether at once Boil these four pounds of Sugar with the tincted Liquor till it be a high Syrup very near a candy height as high as it can be not to flake or candy Then put the pale Rose-leaves into this high Syrup as it yet standeth upon the fire or immediately upon the taking it off the fire But presently take it from the fire and stir them exceeding well together to mix them uniformly then let them stand till they be cold then pot them up If you put up your Conserve into pots whiles it is yet throughly warm and leave them uncovered some days putting them in the hot Sun or stove there will grow a fine candy upon the top which will preserve the conserve without paper upon it from moulding till you break the Candied crust to take out some of the conserve The colour both of the Rose-leaves and the Syrup about them will be exceeding beautiful and red and the taste excellent and the whole very tender and smoothing and easie to digest in the stomack without clogging it as doth the ordinary rough conserve made of raw Roses beaten with Sugar which is very rough in the throat The worst of it is that if you put not a Paper to lie always close upon the top of the conserve it will be apt to grow mouldy there on the top especially aprés que le pot est entamé The Conserve of Roses besides being good for Colds and Coughs and for the Lunges is exceeding good for sharpness and heat of Urine and soreness of the bladder eaten much by it self or drunk with Milk or distilled water of Mallows and Plantaine or of Milk Another Conserve of Roses Doctor Bacon related to me that Mr. Minito The Roman Apothecary made him some conserve of Roses in thâ—s manner He took twelve pounds of sixteen Ounces to the pound of the best lump or kitchin Sugar and clarified it very well with whites of Eggs using Spring-water in doing this He made his reckoning that his twelve pound of Sugar came to be but nine pound when all the scum was taken away and the Sugar perfectly clarified Boil it then to a Syrup and when it is about half boiled go roundly about your Rose-leaves They must be picked and the white nails cut off before-hand but begin not to beat them before your Syrup is half boiled Then put thirty Ounces which is two pound and an half of Roses to every pound of such Sugar of your Red-Roses into the Mortar and beat them well squeesing into them as you beat them some of the subtilest and best part which comes out first of about two Limons which brings out their colour finely You must have finished beating your Roses by then the Sugar is come by boiling to a high Syrup for if you should let them lie stâ—ll in the Air but a little while they would grow black and of ill colour then with your ladle put the Roses to the Sugar and stir them very well in it to Incorporate all well and uniformly together So let them boil on gently for all thiâ— while you take not your preserving pan from the fire and a thick scum of the Roses will rise which you scum off from time to time continually as it comes up and reserve this in a pot by it self for it will be good hard Sugar of Roses and may be about an eight or ninth part of the whole After it is clear from scum and hath boiled near a quarter of an hour with the Roses in it and that you see by a drop upon a plate that it is of a due consistence take your pan from the fire and stir all very well together and pâ—t it into pots which leave uncovered during ten or twelve days setting them in the hot strong Sun all the day long during that time to give the Roses a fine hard crust or candy at the top but under it in the substance of the matter it will be like a fine clear Syrupy gelly If the Sun
honey boil it c. When it is tunned up hang in it a bag containing five handfuls of Clove-gilly-flowers and sufficient quantity of the spices above In both these Receipts the quantity of the herbs is too great The strong herbs preserve the drink and make it nobler Use Marjoram and Thyme in little quantity in all My Lady Gowers white Meathe used at Salisbury Take to four Gallons of water one Gallon of Virgin-honey let the water be warn before you put in the honey and then put in the whites of 3 or 4 Eggs well beaten to make the scum rise When the honey is throughly melted and ready to boil put in an Egge with the shell softly and when the Egge riseth above the water to the bigness of a groat in sight it is strong enough of the honey The Egge will quickly be hard and so will not rise Therefore you must put in another if the first do not rise to your sight you must put in more water and honey proportionable to the first because of wasting away in the boiling It must boil near an hour You may if you please boil in it a little bundle of Rosemary Sweet-marjoram and Thyme and when it taâ—teth to your liking take it forth again Many do put Sweet-bryar berries in it which is held very good When your Meath is boiled enough take it off the fire and put it into a Kive when it is blood-warm put in some Ale-barm to make it work and cover it close with a blancket in the working The next morning tun it up and if you please put in a bag with a little Ginger and a little Nutmeg bruised and when it hath done working stop it up close for a Moneth and then Bottle it Sir Thomas Gower's Metheglin for health First boil the water and scum it Then to 12 Gallons put 6 handfuls of Sweet-bryar-leaves of Sweet-marjoram Rosemary Thyme of each one a handful Flowers of Marigold Borrage Bugloss Sage each two handfuls Boil all together very gently till a third waste To eight Gallons of this put two Gallons of pure honey and boil them till the Liquor bear an Egge the breadth of threepence or a Groat together with such spices as you like bruised but not beaten an ounce of all is sufficient You must observe carefully 1. Before you set the Liquor to boil to cause a lusty Servant his Arms well washed to mix the honey and water together labouring it with his hands at least an hour without intermission 2. That when it begins to boil fast you take away part of the fire so as it may boil slowly and the scum and dross go all to one side the other remaining clear When you take it off let none of the Liquor go away with the dross 3. When you take it from the fire let it settle well before it be tunned into the vessel wherein you mean to keep it and when it comes near the bottom let it be taken carefully from the sediment with a thin Dish so as nothing be put into the vessel but what is clear 4. Stop it very close when it is set in the place where it must remain cover it with a cloth upon which some handfuls of Bay-salt and Salpeter is laid and over that lay clay and a Turf 5. Put into it when you stop it some New-laid-eggs in number proportionable to the bigness of the vessel Shell's unbroken Six Eggs to about sixteen Gallons The whole Egg-shell and all will be entirely consumed Metheglin for taste and Colour Must be boiled as the other if you intend to keep it above half a year but less according to the time wherein you mean to use it You must put in no Herbs to avoid bitterness and discolouring and the proportion of water and honey more or less as you would drink it sooner or later as a Gallon of honey to 4 5 or 6 of water If to be weak and to be soon drunk you must when it is tunned put in a Tost of bread hard tosted upon which half a score drops of Spâ—rit of yest or barm is dropped for want of it spread it with purest barm beaten with a few drops of Oyl of Cinnamon If you intend to give it the taste of Raspes then adde more barm to make it work well and during that time of working put in your Raspes or their Syrup but the fruit gives a delicate Colour and Syrup a duller Tincture Drink not that made after the first manner till six moneths and it will endure drawing better then wine but Bottleled it is more spirited then any drink The Spirit of Barm is made by putting store of water to the barm then distill the Spirit as you do other Spirits At last an oyl will come which is not for this use Sir Thomas Gower maketh his ordinary drink thus Make â—ery small well Brewed Ale To eight Gallons of this put one Gallon of honey when it is well dissolved and clarified tun up the Liquor making it work in due manner with barm When it hath done working stop it up close and in three months it will be fit to drink He makes Metheglin thus Make a good Decoct of Eglantine-leaves Cowslip flowers a little Sweet-marjoram and some Rosemary and Bayleaves Betony and Scabious and a little Thyme After the sediment hath settled put â…“ or ¼ or 1 5 or 1 6 part of honey according as you would have it strong and soon ready to the clear severed from the settlement and stir it exceeding well with stripped arms 4 or 5 hours till it be perfectly incorporated Then boil and scum it let it then cool and tun it up c. After it hath cooled lade tâ—e clean from the settlement so that it may not trouble it and tun up the clear thus severed from the settlings Much of the perfection consisteth in stirring it long with stripped arms before you boil it Then to boil it very leisurely till all the scum be off And order your fire so that the scum may rise and drive all to one side This will be exceeding pale clear and pleasant Metheglin He useth to every Gâ—llon of water a good handful of Eglantine-leaves and as much Cowslip flowers but onely a Pugil of Thyme or Marjoram An Excellent way of making white Metheglin Take of Sweet-bryar berries of Rosemary broad Thyme of each a handful Boil them in a quantity of fair water for half an hour then cleanse the water from the herbs and let it stand 24 hours until it be thorough cold Then put your hony into it hony which floweth from the Combs of it self in a warm place is best make it so strong of the honey that it bear an egge if you will have it strong the breadth of a groat above the Liquor This being done lave and bounce it very well and often that the honey and water may incorporate and work well together After this boil it softly over a gentle fire and scum it Then beat
the whites of eggs with their shells and put into it to clarifie it After this put some of it into a vessel and take the whites of two eggs and a little barm and a small quantity of fine flower beat them well together and put it into the vessel close covered that it may work Then pour the rest unto it by degrees as you do Beer At last take a quantity of Cinamon 2 or 3 races of Ginger and two Nutmegs for more will alter the colour of it Hang these in a little bag in the vessel Thus made it will be as white as any White-wine Another way of making white Metheglin To three Gallons of Spring-water take three quarts of honey and set it over the fire till the scum rise pretty thick Then take off the scum and put in Thyme Rosemary Hyssop and Maiden-hair of each one handful and two handfuls of Eglantine leaves and half a handfull of Organ The spices Ginger Nutmegs Cinamon and a little mace and boil all these together near half an hour Then take it from the fire and let it stand till it be cold and then strain it and so Tun it up and stop it close The longer you keep it the better it will be Another way Take two Gallons of water one Gallon of Honey Parietary one handful Sage Thyme one Pugil Of Hyssop half a Pugil Six Parsley-roots one Fennel-root the pith taken out Red-nettles one Pugil Six leaves of Hearts-tongue Boil this together one â—our Then put in the Honey and Nâ—tmegs Cloves Mace Cinamon of each one ounce of Ginger three ounces Boil all these together till the scum be boiâ—ed in not scumming it Then take it off and set it to cool When it is cold put in it six spoonfuls of barm and when it is ripe it will hiss in the pail You must take out the herbs when you put in the honey If you put in these herbs following it will be far better Sanicle Bugloss Avens and Ladies-mantle of each one handful To make white Metheglin Take of Sweet-bryar a great handful of Violet-flowers Sweet-marjoram Strawberry-leaves Violet-leaves Ana one handful Agrimony Bugloss Borrage Ana half a handful Rosemary four branches Gillyâ—flowers N â— 4. the Yellow-wall-flowers with great tops Anniseeds Fennel and Caraway of each a spoonful Two large Mace Boil all these in twelve Gallons of water for the Space of an hour then strain it and let it stand until it be Milkwarm Then put in as much honey as will carry an Egge to the breadth of six pence at least Then boil it again and scum it clean then let it stand until it be cold then put a pint of Ale-barm into it and ripen it as you do Beer and tun it Then hang in the mâ—dst of the vessel a little bag with a Nutmeg quartered a Race of Ginger sliced a little Cinamon and mace whole and three grains of Musk in a cloth put into the bag amongst the rest of the Spices Put a stone in the bag to keep it in the midst of the Liquor This quantity took up three Gallons of honey therefore be sure to have four in readiness Strong Mead. Take one Measure of honey and dissolve it in four of water beating it long up and down with clean Woodden ladels The next day boil it gently scumming it all the while till no more scum riseth and if you will clarifie the Liquor with a few beaten whites of Eggs it will be the clearer The rule of it's being boiled enough is when it yieldeth no more scum and beareth an Egge so that the bâ—eadth of a groat is out of the water Then pour it out of the Kettle into woodden vessels and let it remain there till it be almost cold Then Tun it into a vessel where Sack hath been A Receipt for making of Meath Take a quart of honey and mix it with a Gallon of Fountain-water and work it well four days together four times a day The fifth day put it over the fire and let it boil an hour and scum it well Then take the whites of two Eggs and beat them to a froth and put it into the Liquor stirring it well till the whites of Eggs have raised a froth or Scum then take it ofâ— scumming the liquor clean Then take a handful of Strawberry-leaves and Violet-leaves together with a little Sprig of Rosemary and two or three little Sprigs of Spike and so boil it again with these herbs in it a quarter of an hour Then take it ofâ— the fire and when it is cold put it into a little barrel and put into it half a spoonful of Ale-yest and let it work which done take one Nutmeg sliced and twice as much Ginger sliced six Cloves bruised and a little stick of Cinamon and sow these Spices in a little bag and stop it well and it will be fit for use within a fortnight and will last half a year If you will have your Metheglin stronger put into it a greater quantity of honey My Lord Hollis Hydromel In four parts of Springwater dissolve one part of honey or so much as the Liquor will bear an Egge to the breadth of a Groat Then boil it very well and that all the scum be taken away He addeth nothing to it but a small proportion of Ginger sliced of which He putteth half to boil in the Liquor after all the scum is gone and the other half He putteth into a bag and hangeth in the bung when it is tunned The Ginger must be very little not so much as to make the Liquor taste strongly of it but to quicken it I should like to adde a little proportion of Rosemary and a greater of Sweet-bryar leaves in the boiling As also to put into the barrel a tost of white bread with mustard to make it work He puts nothing to it but his own strength in time makes it work of it self It is good to drink after a year A Receipt for white Metheglin Take to every quart of honey 4 5 or 6 quarts of water boil it on a good quick fire as long as any scum riseth as it boils put about half a pint of water at a time very often and scum it very well as it riseth and be sure to keep it up to the same height and quantity as at the first Put into it a little Rosemary according to the quantity that you make and boil it half a quarter of an hour scum it very well You may put a little Ginger into it onely to give it a taste thereof and let it have a little walm of heat after it Then take and put it into a Woodden vessel which must be well scalded least it taste of any thing let it stand all night and the next morning strain it through a sieve of hair Then if you please you may boil up your grounds that are in the bottome of the vessel with three or four quarts of water and when it is cold strain it
into bottles My Lady Morices Meath Boil first your water with your herbs Those she likes best are Angelica Balm Borage and a little Rosemary not half so much as of any of the rest a handful of all together to two or 3 Gallons of water After about half an hours boiling let the water run through a strainer to sever the herbs from it into Woodden or earthen vessels and let it cool and settle To three parts of the clear put one or more of honey and boil it till it bear an Egge leaving as broad as a shilling out of the water skiming it very well Then power it out into vessels as before and next day when it is almost quite cold power it into a Sack-cask wherein you have first put a little fresh Ale-yest about two spoonfuls to ten Gallons Hang in it a bag with a little sliced Ginger but almost a Porenger full of Cloves Cover the bung lightly till it have done working then stop it up close You may tap and draw it a year or two after It is excellent good My Lady Morice her Sister makes her's thus Dissolve your honey in the water till it bear an Egge higher or lower according to the strength you will have it of Then put into it some Sea-warm wood and a little Rosemary and a little Sage about two good handfuls of all together to ten Gallons When it hath boiâ—ed enough to take the vertue of the herbs skâ—m them out and strew a handâ—ul or two of fine Wheat-flower upon the boylâ—ng Liquor This will draw all the dregs to it and swim at the top so that you may skim all off together And this she holdeth the best way of clariâ—ying the Liquor and making it look pale Then pour it into vessels as above to cool Let it stand three days then Tun it up into a Sack caâ—k without yest or Spice and keep it stopped till it work Then let it be open till it have done working filling it up still with other honey-drink Then stop it up close for a year or two You may at first stop it so that the strong working may throw out the stopple and yet keep it close till it work strongly She saith that such a small proportion of wormwood giveth it a fine quick tast and a pale colour with an eye of green The wormwood must not be so much as to discern any the least bitterness in the taste but that the composition of it with the honey may give a quickness The Rosemary and Sage must be a great deal less then the Wormwood Sometimes she stoppeth it up close as soon as she hath Tunned it and lets it remain so for three moneths Then pierce it and draw it into bottles which stop well and tie down the stoppels This will keep so a long time She useth this way most It makes the Mead drink exceeding quick and pleasant When you pierce the Cask it will flie out with exceeding force and be ready to throw out the stopper and spigot To make white Meath Take Rosemary Thyme Sweet-bryar Penyroyal Bayes of each one handful steep them 24 hours in a bowl of fair cold water covered close next day boil them very well in another water till the colour be very high then take another water and boil the same herbs in it till it look green and so boil them in several waters till they do but just change the colour of the water The first waters are thrown away The last water must stand 24 hours with the herbs in it The Liquor being strained from them you must put in as much fine honey till it will bear an Egge you must work and labour the honey with the Liquor a whole day till the honey be consumed then let it stand a night a clearâ—ng In the morning put your Lâ—quor a boiling for a quarter of an hour with the whites and shells of six Eggs. So strain it through a bag and let it stand a day a cooling so Tun it up and put into the vessel in a Linnen bag Cloves Mace Cinamon and Nutmegs bruised altogether If you will have it to drink presently take the whites of two or three Eggs of barm a spoonful and as much of Wheaten-flower Then let it work before you stop it afterwards stop it well with Clay and salt A quart of Honey to a Gallon of liquor and so proportionably for these Herbs Sir William Paston's Meathe Take ten Gallons of Spring-water and put therein ten Pints of the best honey Let this boil half an hour and scum it very well then put in one handful of Rosemary and as much of Bayleaves with a little Lâ—mon-peel Boil this half an hour longer then take it off the fire and put it into a clean Tub and when it is cool work it up with yest as you do Beer When it is wrought put it into your vessel and stop it very close Within three days you may Bottle it and in ten days after it will be fit to drink Another pleasant Meathe of Sir William Paston's To a Gallon of water put a quart of honey about ten sprigs of Sweet-Marjoram half so many tops of Bays Boil these very well together and when it is cold bottle it up It will be ten days before it be ready to drink Another way of making Meath Boil Sweet Bryar Sweet Marjoram Cloves and Mace in Spring-water till the water taste of them To four Gallons of water put one Gallon of honey and boil it a little to skim and clarifie it When you are ready to take it from the fire put in a little Limon-peel and pour it into a Woodden vessel and let it stand till it is almost cold Then put in some Ale-yest and stir it altogether So let it stand till next day Then put a few â—toned Raisins of the Sun into every bottle and pour the Meath upon them Stop the bottles close and in a week the Meath will be ready to drink Sir Baynam Throckmorton's Meathe Take four quarts of Honey good measure put to it four Gallons of water let it stand all night but stir it well when you put it together The next day boil it and put to it Nutmegs Cloves Mace and Ginger of each half an ounce Let these boil with the honey and water till it will bear an Egge at the top without sinking and then it is enough if you see the Egge the breadth of a six pence The next day put it in your vessel and put thereto two or three spoonfuls of barm and when it hath done working you may if you like it put in a little Amber-greece in a clout with a stone to it to make it sink This should be kept a whole year before it be drunk it will drink much the better free from any tast of the honey and then it will look as clear as Sack Make it not till Michaelmas and set it in a cool place You may drink it a quarter old but it
that an Egge is to Emerge out of the Liquor but the breadth of a three pence in This it is to Emerge a lâ—rge Groats-breadth Then in this you take but hâ—lf a pound of Ginger and one ounce of Cloves Whereas the white hath one pound of Ginger and two ounceâ— of Cloves To this you use three quarts or rather more of Ale-yest fresh and new and when all your Liquor is in a high slender tall pipe with the narrowest circumfâ—rence that may be which makes it work better then a broad one where the Spirits loose themselves you have the yest in a large Noggin with a handle or pail and put some of the Liquor to it and make that work then pour it from pretty high unto the whole quantity in the pipe and lade it strongly with that Noggin five or six or eight times pouring it every time from high and working it well togâ—ther that so every Atome of the yest may be mingled with every Atome of the Liquor And this course in this particular you may also use in the white It is best not to broach this till a year be over after the making it To make good Mâ—theglin Take to every Gallon of Honey three Gallons of water and put them both â—ogether and set them over so soft a fire that you may endure to melt and break the honey with your hands When the honey is all melted put in an Egge and let it fall gently to the bottome and if the Egge rise up to the top again of the Liquor then is it strong enough of the honey but if it lie at the bottome you must put in more honey stirring of it till it do rise If your honey be very good it will bear half a Gallon of water more to a Gallon of Honey Then take Sweet-bryar Rose-mary Bayes Thyme Marjoram Savory of each a good handful which must be tyed up all together in a bundle This Proportion of herbs will be sufficient for 12 Gallons of Metheglin and according to the quantity you make of Metheglâ—n you must add of your herbs or take away When you have put these things together set it upon a quick fire and let it boil as fast as you can for half an hour or better skiming of it very clean which you must Clarifie with two or three whites of Eggs. Then take it off from the fire and put it presently into some clean covers and let it stand till the next morning then pour the clear from the bottom and tun it up putting in a little bag of such spice as you like whereof Ginger must be the most After it hath stood some three or four days you may put in some two or three spoonfuls of good-ale-yest it will make it ready the sooner to drink if you let it work together before you stop it up The older the honey is the whiter coloured the Metheglin will be To make white Metheglin of Sir Iohn Fortescue Take twelve Gallons of water one handful of each of these herbs Eglantine Rosemary Parsley Strawberry-leaves Wild-thyme Balm Liver-wort Betony Scabious when your water begins to boil cast in your herbs and let them boil a quarter of an hour Then strain it from the herbs When it is almost cold then put in as much of the best honey as will make it bear an Egge to the breadth of two pence and stir it till all the honey be melted Then boil it well half an hour at the least and put into it the whites of six Eggs beaten to a froth to clarifie it and when it hath drawn all the scum to the top strain it into woodden vessels When it is almost cold put barm to it and when it worketh well Tun it into a well-seasoned vessel where neither Ale nor Beer hath been for marring the colour and when it hath done working take a good quantity of Nutmegs Mace Cinnamon Cloves and Ginger-bruised and put it into a boulter bag and hang it in the barrel If you will have it taste much of the spice let it boil 3 or 4 walms in it after you have put in the honey But that will make it have a deep colour A Receipt for Meathe To seven quarts of water take two quarts of honey and mix it well together then set it on the fire to boil and take three or four Parsley-roots and as many Fennel-roots and shave them clean and slice them and put them into the Liquor and boil altogether and skim it very well all the while it is a boyling and when there will no more scum rise then is it boiled enough but be careful that none of the scum do boil into it Then take it off and let it cool till the next day Then put it up in a close vessel and put thereto half a pint of new good barm and a very few Cloves pounded and put in a Linnen-cloth and tie it in the vessel and stop it up close and within a fortnight it will be ready to drink but if it stay longer it will be the better My Lord Gorge his Meathe Take a sufficient quantity of Rain-water and boil in it the tops of Rose-mary Eglantine Betony Strawberry-leaves Wall-flowers Borage and Bugloss of each one handful one sprig of Bays and two or three of Sage Then take it off the fire and put a whole raw Egge into it and pour so much honey to it till the Egge rise up to the top then boil it again skiming it very well and so let it cool Then Tun it up and put Barm to it that it may ferment well Then stop it up and hang in it such spices as you like best It will not be right to drink under three or four moneths The Lady Vernon's White Metheglin Take three Gallons of water rain water is best boil in it broad Thyme Rose-mary Peny-royal of each three handfuls Then put it into a stone Pan to cool and strain away the herbs and when it is cold put in one quart of honey and mix it very well then put to it one Nutmeg a little Cinnamon Cloves and Ginger some Orange and Limon-peels Then boil and scum it very well while any scum will rise Then put in your spices and try with a New-laid-egg and the stronger it is the longer you may keep it and if you will drink it presently put it up in bottles and rub the Corks with yest that it may touch it and it will be ready in three or four days to drink And if you make it in the spring put no spices but Cloves and Cinnamon and add Violets Cowslips Marigolds and Gillyflowers and be sure to stop your vessel close with Cork and to this put no yest for the Clove-gillyflowers will set it to work Several sorts of Meath Small and Strong 1. Small Take ten Gallons of water and five quarts of honey with a little Rosemary more Sweet-bryar some Balme Burnet Cloves less Ginger Limon Peel Tun it with a little barm let
it remain a week in the barrel with a bag of Elder-flowers then bottle it 2. Small Take ten quarts of water and one of honey Balm a little Minth Cloves Limon-peel Elder-flowers a little Ginger wrought with a little yest bottle it after a night working 3. Strong Take ten Gallons of water thirteen quarts of honey with Angelica Borrage and Bugloss Rosemary Balm and Sweet-bryar pour it into a barrel upon three spoonfuls of yest hang in a bag Cloves Elder-flowers and a little Ginger 4. Very Strong Take ten Gallons of Water and four of honey with sea-worm-wood a little Sage Rosemary put it in a barrel after three days cooling Put no yest to it Stop it close and bottle it after three or four months 5. Very Strong To ten Gallons of water take four of honey Clarifie it with flower and put into it Angelica Rosemary Bayleaves Balm Barrel it without yest Hang in a bag Cloves Elder-flowers a lttle Ginger 6. Very strong Take ten Gallons of water and four of Honey Boil nothing in it Barrel it when cold without yest Hang in it a bag with Cloves Elder-flowers a llittle Ginger and Limon peel which throw away when it hath done working and stop it close You may make also strong and small by putting into it Orris-roots or with Rose-mary Betony Eyebright and Wood-sorrel or adding to it the tops of Hypericon with the flowers of it Sweet-bryar Lilly of the valley To make Meath Take three Gallons of water a quart of Honey if it be not strong enough you may adde more Boil it apace an hour and scum it very clean Then take it off and set it a working at such heat as you set Beer with good yest Then put it in a Runlet and at three days end draw it out in stone bottles into every one put a piece of Limon-peel and two Cloves It is only put into the Runlet whilest it worketh to avoid the breaking of the Bottles Sir John Arundel's White Meath Take three Gallons of Honey and twelve Gallons of water mix the honey and water very well together till the honey is dissolved so let it stand twelve hours Then put in a New-laid-egg if the Liquor beareth the Egg that you see the breadth of a groat upon the Egg dry you may set it over the fire if it doth not bear the Egg then you must adde a quart or three pints more to the rest and then set it over the fire and let it boil gently till you have skimed it very clean and clarified it as you would do Suggar with the whites of three New-laid-eggs When it is thus made clear from all scum let it boil a full hour or more till the fourth part of it is wasted then take it off the fire and let it stand till the next day Then put in into a vessel When it hath been in the barrel five or six days make a white tost and dip it into new yeast ans put the tost into the barrel and let it work When it hath done working stop it up very close This keep three quarters of a year You may drind in within half a year if you please You may adde in the boiling of what herbs you like the taste or what is Physical To make Metheglin Take eight Gallons of water and set it over a clear fire in a Kettle and when it is warm put into it sixteen pound of very good honey stir it well together till it be all mixed and when it boileth take off the scum and put in two large Nutmegs cut into quarters and so let it boil at least an hour Then take it off and put into it own good handfuls of grinded Malt and with a white staff keep beating it together till it be almost cold then strain it through a hair sieve into a tub and put to it a wine pint of Ale-yest and stir it very well together and when it is cold you may if you please Tun it up picsently in a vessel fit for it or else let it stand and work a day And when it hath done working in your vessel stop it up very close It will be three weeks or a month before it will be ready to drink To make white Meath Take six Gallons of water and put in six quarts of honey stirring it till the honey be throughly melted then set it over the fire and when it is ready to boil skim it very clean Then put in a quarter of ounce of Mace so much Ginger half an ounce of Nutmegs Sweet-marjoram Broad-thyme and Sweet-bryar of altogether a handful and boil them well therein Then set it by till it be through cold and then Barrel it up and keep it till it be ripe To make a Meath good for the Liver and Lungs Take of the Roots of Colts-foot Fennel and Fearn each four Ounces Of Succory-roots Sorrel-roots Strawbery-roots Bittersweet-roots each two Ounces of Scabious-roots and Elecampane-roots each an Ounce and a half Ground-ivy Hore-hound Oak of Jerusalem Lung-wort Liver-wort Maiden hair Harts-tongue of each two good-fulls Licorish four Ounces Jujubes Raisins of the Sun and Currents of each two Ounces let the roots be sliced and the herbs be broken a little with your hands and boil all these in twenty quarts of fair running water or if you have it in Rain water with five Pints of good white honey until one third part be boiled away then pour the Liquor though a jelly bag often upon a little Coriander-seeds and Cinnamon and when it runneth very clear put it into Bottles well stopped and set it cool for your use and drink every morning a good draught of it and at five in the afternoone To make white Metheglin Put to three Gallons of Spring-water one of honey First let it gently melt then boil for an hour continually skiming it then put it into an earthen or a woodden vessel and when it is a little more then Blood-warm set it with Ale-yest and so let it stand twelve hours Then take off the yest and bottle it up Put into it Limon-peel and Cloves or what best pleaseth your raste of Spice or Herbs Eringo-roots put into it when it is boiling maketh it much better Note That if you make Hydromel by fermentation in the hot Sun which will last about fourty days and requireth the greater heat you must take it thence before it be quite ended working and stop it up very close and set it in a cold Cellar and not pierce it in two months at the soonest It will be very good this way if you make it so strong as to bear an Egge very boyant It is best made by taking all the Canicular days into your fermentation A very good Meath Put three parts of water to one of honey When the Honey is dissolved it is to bear an Egge boyant Boil it and skim it perfectly clear You may boil in it Pellitory of the wall Agrimony or what herds you please To every ten
Gallons of water take Ginger Cinnamon ana one Ounce Nutmegs half an Ounce Divide this quantity sliced and bruised into two parts Boil the one in the Meath severing it from the Liquor when it is boiled by running through a strainer and hang the other parcel in the barrel by the bung in a bag with a bullet in it When it is cold Tun it And then you may work it with barm if you please but it is most commended without To make white Metheglin Take the Hony-comb that the Honey is run out from them and lay them in water over night next day strain them and put the Liquor a boiling Then take the whites of two or three Eggs and clarifie the Liquor When you have so done skim it clean Then take a handful of Peny-royal four handfuls of Angelica a handful of Rosemary a handful of Borrage a handful of Maidenhair a handful of Harts-tongue of Liverwort of Water-cresses of Scurvy-grass ana a handful of the Roots of Marshmallows Parsley Fennel ana one Ounce Let all these boil together in the Liquor the space of a quarter of an hour Then strain the Liquor from them and let it cool till it be Blood-warm Put in so much honey until an Egge swim on it and when your honey is melted then put in into the Barrel When it is almost cold put a little Aleâ—barm to it And when it hath done working put into your barrel a bag of Spice of Nutmegs Ginger Cloves and Mace and grains good store and if you will put into a Lawn-bag two grains of Amber-greece and two grains of Musk and fasten it in the mouth of your barrel and so let it hang in the Liquor A most Excellent Metheglin Take one part of honey to eight parts of Rain or River-water let it boil gently together in a fit vessel till a third part be wasted skiming it very well The sign of being boiled enough is when a New-laid-egg swims upon it Cleanse it afterwards by letting it run through a clean Linnen-cloth and put it into a woodden Runlet where there hath been wine in and hang in it a bag with Mustard-seeds by the bung that so you may take it out when you please This being done put your Runlet into the hot Sun especially during the Dog-days which is the onely time to prepare it and your Metheglin will boil like Must after which boiling take out your Mustard-seeds and put your vessel well stopped into a Cellar If you will have it the taste of wine put to thirty measures of Hydromelâ— one measure of the juyce of hops and it will begin to boil without any heat Then fill up your vessel and presently after this ebullition you will have a very strong Metheglin To make white Metheglin of the Countoss of Dorset Take Rosemary Thyme Sweet-bryar Penyroyal Bays Water-cresses Agrimony Marsh-mallow-leaves Liver-wort Maiden-hair Betony Eye-bright Scabious the bark of the Ash-tree Eringo-roots Green-wild-Angelica Ribwort Sanicle Roman-worm-wood Tamarisk Mother-thyme Sassafras Philipendula of each of these herbs a like proportion or of as many of them as you please to put in But you must put in all but four handfuls of herbs which you must steep one night and one day in a little bowl of water being close covered the next day take another quantity of fresh water and boil the same herbs in it till the colour be very high then take another quantity of water and boil the same herbs in it until they look green and so let it boil three or four times in several waters as long as the Liquor looketh any thing green Then let it stand with these herbs in it a day and night Remember the last water you boil it in to this proportion of herbs must be â— twelve gallons of water â— and when it hath stood a day and a night with these herbs in it after the last boiling then strain the Liquor from the herbs and put as much of the finest and best honey into the Liquor as will make it bear an Egg. You must work and labour the honey and liquor together one whole day until the honey be consumed Then let it stand a whole night and then let it be well laboured again and let it stand again a clearing and so boil it again a quarter of an hour with the whites of six New laid-eggs with the shells the yolks being taken out so scum it very clean and let it stand a day a cooling Then put it into a barrel and take Cloves Mace Cinamon and Nutmegs as much as will please your taste and beat them altogether put them into a linnen bag and hang it with a thread in the barrel Take heed you put not too much spice in a little will serve Take the whites of two or three New-laid-eggs a spoonful of barm and a spoonful of Wheat-flower and beat them altogether and put it into your Liquer into the barrel and let it work before you stop it Then afterwards stop it well and close it well with clay and Salt tempered together and let it be set in a close place and when it hath been settled some six weeks draw it into bottles and stop it very close and drink it not a month after but it will keep well half a year and more Another to make white Metheglin Take ten Gallons of water than take six handfuls of Sweet-bryar as much of Sweet-marjoram and as much of Muscovy Three handfuls of the best Broad-thyme Boil these together half an hour then strain them Then take two Gallons of English-honey and dissolve it in this hot Liquor and brew it well together then set it over the fire to boil again and skim it very clean then take the whites of thirty Eggs wel beaten and put them into the Liquor let it boil an hour then strain it through a jelly bag and let it stand 24 hours cooling then put it up in a vessel Then take six Nutmegs six fair Races of Ginger a quarter of an Ounce of Cloves half an Ounce of Cinamon bruise all these together and put them into a linnen-bag with a little Pebble-stone to make it sink Then hang it in the vessel Yoy may adde to it if you please two grains of Amber-greece and one grain of Musk. Stop the vessel with a Cork but not too close for six days then taste it and if it taste enough of the Spice then take out the bag if not let the bag hang in it and stop it very close and meddle with it no more It will be ready to drink in nine or ten weeks A Receipt to make good Meath Take as many Gallons of water as you intend to make of Meath and to every Gallon put a quart of honey and let it boil till it bear an Egg. To every Gallon you allow the white of an Egg which white you must remove and break with your hands and put into the Kettle before you put it over the fire Before it boileth
there will arise a skum which must be taken off very clean as it riseth Put to every Gallon two Nutmegs sliced and when it hath boiled enough take it off and set it a cooling in clean wort-vessels And when it is as cold as wort put in a little barm and work it like Beer and when it hath done working stop it up and let it stand two months Another to make Meath To every quart of honey allow six Wine-quarts of water half an Ounce of Nutmegs and the Peel of a Limon and the meat of two or three as you make the quantity Boil these together till the scum rise no more It must stand till it be quite cold and when you Tun it you squeese into it the juyce of some Limons and this will make it ripen quickly It will be ready in less then a month Another Receipt Take twelve Gallons of water a handful of Muscovy which is an herb that smelleth like Musk a handful of Sweet-Marjoram and as much of Sweet-bryar Boil all these in the water till all the strengâ—h be out Then take it off and strain it out and being almost cold sweeten it with honey very strong more then to bear an Egg the meaning of this is that when there is honey enough to bear an Egg which will be done by one part of honey to three or four quarts of water then you add to it a pretty deal of honey more at least ¼ or â…“ of what you did put in at first to make it bear an Egg then it is to be boiled and scummed when it is thus strong you may keep it four years before you drink it But at the end of two years you may draw it out into bottles just above it else it will not keep very long for the more honey the better Then set it over the fire till it boâ—ls and scum it very clean Then take it from the fire and let it stand till it be cold then put it into your vessel Take Mace Cloves Nutmegs Ginger of each a quarter of an Ounce beat them small and hang them in your vessel being stopped close in a little bag Note when any Meath or Metheglin grows hard or sower with keeping too long dissolve in it a good quantity of fresh honey to make it pleasantly Sweet but boil it no more after it hath once fermented as it did at the first Tunning and which that it will ferment again and become very good and pleasant and quick To made Metheglin Take of Rosemary three handfuls of Winter-savory a Peck by measure Organ and Thyme as much White-wort two handfuls Blood-wort half a peck Hyssop two handfuls Mary-golds Borage Fennil of each two handfuls Straw-berries and Violet-leaves of each one handful Of Harts-tongue Liverwort a peck Ribwort half a peck of Eglantine with the Roots a good quantity Wormwood as much as you can gripe in two hands and of Sorrel Mead-sutt Bettony with the Roots Blew-bottles with the Roots the like quantity of Eye-bright two handfuls Wood-bind one handful Take all these herbs and order them so as that the hot herbs may be mastered with the cool Then take the small herbs and put them into the Furnace and lay the long herbs upon them Then take a weight or stone of Lead having a Ring whereunto fasten a stick to keep down the Herbs into the furnace then boil your water and herbs three or four hours and as the water doth boil away adde more Then take the water out of the Furnace seething hot and strain it through a Range-sieve then put in the honey and Mash it well together then take your Sweet-wort and strain it through a Range Then try it with a New-laid-egg It must be so strong as to bear an Egg the breadth of a groat above the Liquor and if it doth not then put in more honey till it will bear the Egg. Then take the Liquor and boil it again and assoon as it doth boil skim the froth very clean from it Then set it a cooling and when it is cold then put it into a Kive and pur barm thereto and let it work the Space of a Week Then Tun it up But be careful when it is Tunned that the vessels be not stopp'd up till it hath done hissing Another sort of Metheglin Take to one part of honey three parts of water and put them into clean vessels mixing them very well together and breaking the honey with stripped arms till it be well dissolved Then pour our your Liquor into a large Kettle and let it boil for two hours and a half over a good fire skiming it all the while very carefully as long as any scum riseth When it is boiled enough pour out your Liquor into clean vessels and set it to cool for 24 hours Afterwards put it into some Runleâ—s and cover the bung with a piece of Lead have a care to fill it up always with the same boiled Liquor for three or four months and during the time of working This Meath the older it is the better it is But if your will have your Meath red then take twenty pound of black Currants and put them into a vessel and pour your Liquor on them Of this honey-Liquor you cannot drink till after nine months or a year My Lord Herbert's Meath Take ten Gallons of water and to every Gallon of water a quart of honey a handful and a half of Rose-mary one ounce of Mace one ounce and a half of Nutmegs as much Cinamon half an Ounce of Cloves a Quarter of a pound of Ginger scraped and cut in pieces Put all these into the water and let it boil half an hour then take if off the fire and let it stand till you may see your shadow in it Then put in the honey and set it upon the fire again Then take the shells and whites of a dozen of Eggs and beat them both very well together and when it is ready to boil up put in your Eggs and stir it then skim it clean and take it off the fiâ—e and put it into vessels to cool as you do wort When it is cold set it together with some barm as you do Beer When it is put together leave the settlings behind in the bottom as soon as it is white over tun it up in a vessel and when it hath done working stop it up as you do Beer When it is three weeks old it will be fit to bottle or drink Another white Meath Take three Pound of White-honey or the best Hampshire-honey and dissolve it in a Gallon of water and then boil it and when it beginneth first to boil put into it half a quarter of an Ounce of Ginger a little bruised and a very little Cloves and Mace bruised and a small quantity of Agrimony Let all this boil together a full hour and keep it constantly skimmed as long as any Scum will rise upon it Then Strain it forth into some clean Kiver or
in the boiling scum it very clean Then set it a cooling as you do Beer and when it is cold take some very good Ale-barm and put it into the bottom of the Tub you mean the Metheglin shall work in which pour into the Tub by little and little as they do Beer keeping back the thick settling which lieth in the bottome of the vessels wherein it is cooled And when all is put together cover it with a cloth and let it work very near three days And when you mean to put it up scum off all the barm clean and put it up into your Barrel or Firkin which you must not stop very close in four or five days but let it have a little vent for it will work and when it is close stopped you must look to it very often and have a peg in the top to give it vent when you hear it make a noise as it will do or else it will break the barrel You may also if you please make a bag and put in good store of sliced Ginger and some Cloves and Cinnamon and boil it in or put it into the barrel and never boil it Both ways are good If you will make small Metheglin you may put fivse or six Gallons of water to one of honey Put in a little Cinnamon and Cloves and boil it well And when it is cold put it up in bottles very close stopped and the stopples well tyed on This will not keep above five or six weeks but it is very fine drink Make your Metheglin as soon as ever you take your Bees for if you wash your combs in the water you boil your herbs in when it is cold it will sweeten much But you must afterwards strain it through a cloth or else there will be much wax To make Meath If you will have it to keep a year or two take six parts of water and one of honey But if you will have it to keep longer take but four parts of water to one of honey Dissolve the honey very well in the water then boil it gently skimming it all the while as the scum riseth till no more scum riseth Then pour it out of the Copper into a fit vessel or vessels to cool Then Tun it up in a strong and sweet cask and let it stand in some place where there is some little warmth It will do as well without warmth but be longer growing ripe This will make it work At first a course foul matter will work over to which purpose it must be kept always full with fresh Liquor of the same as it worketh over When it begins to work more gently and that which riseth at the top is no more foul but is a white froth then fill and stop it up close and set it in a cool cellar where it is to stand continually After half a year or a year you may draw it off from the Lees into a clean vessel or let it remain untouched It is not fit to be drunk for it's perfection till the sweetness be quite worn off yet not to be sower but vinous You may drink it at meals instead of wine and is wholsomer and better then wine To small Meath that is to be drunk presently you may put a little Ginger to give it life and work it with a little barm If the Meâ—th work not at all it will nevertheless be good and peradventure better then that which worketh but it will be longer first and the dregs will fall down to the bottom though it work not Small Meath of eighth or nine parts of water to one of hoâ—ey will be very good though it never work but be barrell'd up as soon as it is cold and stopped close and after two or three months drunk from the barrel without botteling This is good for Meals To make white Meath Take to every three Gallons of water one Gallon of honey and set the water over the fire and let the honey melt before the water be too hot then put in a New-laid-eggs and feel with your hand if it comes half way the water it is strong enough Then put into it these Herbs Thyme Sweet-marjoram Winter-favoury Sweet-bryar and Bay-leaves in all a good great handful which a proportion for ten Gallons Then with a quick-fire boil it very fast half an hour and no longer and then take it from the fire and let it cool in two or three woodden vessels and let it stand without stirring twenty four hours Then softly drain it out leaving all the dregs behind Put the clear into your vessel and if you lâ—ke any spice take Ginger Nutmeg Cinnamon Mace and Cloves and bruise them a little and put them in a bag and let them hang in your vessel Before you put your Meath into the vessel try if it will bear an Egg as broad as a peny if it do then it is very well and if it be made with the best White-honey it usually is just so But if it should prove too strong that it bears the Egge broader then boil a little more honey and water very small and put to it when it is cold and then put it into the vessel It is best to be made at Michaelmas and not drunk of till Lent To make small white Meath Take of the best white-honey six quarts of Spring-water sixteen Gallons set it on a gentle fire at first tell it is melted and clean skimmed then make it boil a pace until the third part be consumed Then take it from the fire and put it in a cooler and when it is cold Tun it up and let it stand eight months before you drink it When you take it from the fire slice in three Orris-roots and let it remain in the Liquor when you Tun it up A Receipt to make Metheglin Take four Gallons of water two quarts of Honey two ounces of Ginger one ounce of Nutmegs a good handful of Rose-mary tops and as much of Bay-leaves two ounces of dried Orange-peel Boil all these till it be so strong as will bear an Egg and not sink when it is milk-warm work it up with barm during twenty four hours and then barrel it up And after three months you may bottle it up at your pleasure As you desire a greater quantity of the drink you must augment the ingredients according to the proportions above recited To make Metheglin Take four Gallons of water and one of Honey boil and skim it then put into it Liver-wort Harts-tongue Wild-carroâ— and Yarrow a little Rose-mary and Bays one Parsly-root and a Fennel-root let them boil an hour altogether You may if you please hang a little bag of spice in it When it is cold put a little barm to it and let it work like Beer The roots must be scraped and the Pith taken out Meath from the Muscovian Ambassadour's Steward Take three times as much water as honey then let the tubs that the honey must be wrought in be cleansed
very clean with scalding water so that it may not prove sowre also when you mix them together take half-warm-water and half cold and squeese them well together Afterwards when you think the honey is well melted then let it run through a sieve and see your kettle of Copper or Iron but Copper is better then Iron be very clean then put in your spice as Nutmegs Ginger Cloves Cardamome Aniseeds Orange peel put these in according to the quantity you make and let them all be bruised except the Orange â—peel which leave whole The Meath must boil an hour by the Clock after put it into Tubs to cool and when it is cold take three or four slices of White-bread tost them very hard and spread very good yest on both sides of the tosts then put them into the Tubs If it be warm weather let the Tubs be uncovered but if it be cold cover them This being done you will find it worked enough by the black that cometh up by the sides of the Tubs then take a sieve and take off the yest and bread Afterwards draw it off at a tap in the Tub into the cask you intend to keep it in then take a quantity of spice as before well-bruised and put it into a bag and make it fast at the bung with a string and if it begins to work after it is in the cask be sure to give it vent or else you wâ—ll loose all To make Meath To every quart of honey put four quarts of Spring-water temper the honey in the water being a little warmed then put it on the fire again with Fennel Rose-mary Thyme Agrimony Parsley or the like Let them boil half an hour and upwards and as it boileth scum the froth Then take it off and strain it and let it cool as you do your wort Then put a little barm into it then take off the froath again and stir it well together Then take two quarts of Ale boiled with Cloves Mace Cinnamon Ginger and Liquorice and put it to the Meath and Tun it up A Receipt to make white Meath Take Rose-mary Thyme Sweet-bryar Peny-royal Bays Water-cresses Agrimony Marsh-mallow-leaves and flowers Liver-wort Maiden-â—air Betony Eyeâ—bright Scabious the bark of an Ash-tree young Eringo-roots Wild-Angelica Ribwort Sinacle Roman-worm-wood Tamarisk Mother-thyme Saxafrage Philipeâ—dula of each of these herbs a like proportion or of as many as you please to put in You must put in all but four handfuls of herbs which you must steep a night and a day in a little bowl of water being close covered The next day take another fresh quantity of water and boil the same herbs in it till the colour be very high then take another quantity of water and boil the same herbs in it until it look green and so let them boil three or four times in several waters as long as the Liquor looketh any thing green Then let it stand with these herbs in it a day and a night Remember the last water you boil it in to this proportion of herbs must be eighteen Gallons And when it hath stood a day and a night with these herbs in it after the last boiling then strain the Liquor from the herbs and put as much of the finest and best honey into the Liquor as will bear an Egg you must work the honey and liquor together a whole day until the honey be consumed then let it stand one whole night then let it be well laboured again and set it a clearing and so boil it again with the whites of six New-laid-eggs with the shells skim it very clean and let it stand a day a cooling then put it into a barrel and take Cloves Mace Cinnamon and Nutmegs as much as will please your taste and beat them all together and put them in a Linnen bag and hang it with a thread into the barrel Then take the whites of two or three New-laid-eggs a spoonful of barm a spoonful of Wheat-flower and beat them all together and put it into your Liquor in the barrel and let it work before you stop it then afterwards stop it well and set it in a cold place and when it hath been settled some six weeks draw it into bottles and stop it very close and drink not of it in a month after To make Metheglin Take eight Gallons of water set it over a clear fire in a Kettle and when it is warm put to it sixteen pounds of very good honey and stir it well together take off the scum and put two large Nuâ—megs cut in quarters and so let it boil at least an hour Then take it off the fire and put to it two good handfulls of grinded Malt and with a white staff keep beaâ—ing it together till it be almost cold then strain it through a hair-sieve into a Tub and put to it a wine-pint of Ale-yest and stir it very well together and when it is cold you may if you please Tun it up presently into a vessel fit for it or else let it stand and work a day and when it hath done working in your vessel stop it up very close It will be three weeks or a month before it be ready to drink To make Honey drink To two quarts of water take one pound of Honey When it boileth skim it clean as long as any scum ariseth boil it a pretty while then take it off the fire and put it in an earthen pot and let it stand till the next day then put it into clean bottles that are thâ—oughly dry rinsing first every bottle with a little of the liquor Fill them not too full and put into every bottle four or five Cloves and four or five slices of Ginger and stop it very close and set it in Sand and within ten or twelve days it will be ready to drink Some when they take their Bees put the honey-combs into fair-water and make it so strong of the honey that it will bear an Egg and then boil it with some Spice and put it into a barrel but I think it not so good as that which is made of pure honey The Earl of Denbigh's Metheglin Take twenty Gallons of Spring-water boil it a quarter of an hour and let it stand until it b◠〈◊〉 most cold then beat in so much honey as will make it so strong as to bear an Egg so thâ—t on the Top you may see the breadth of a hasel-nut swimming above The next day boil it up with six small handfuls of Rosemary a pound and half of Ginger being scraped and bruised then take the whites of twenty Eggs shells and all bear them very well and put them in to clarifie it skim it very clean then take it off the fire and strain it But put the Rose-mary and Ginger in again then let it remain till it be all most cold then Tun it up and take some New-ale-yest the whites of two Eggs a spoonful of flower and beat them well together and
put them into the barrel when it hath wrought very well stop it very close for three weeks or a months then bottle it and a week after you may drink it To make Meath Take to every Gallon of water a quart of honey and set it over a clear fire and when it is ready to boil skim it very clear Then take two handfulls of Sweet-marjoram as much Rose-mary and as much Baulm and two handful of Fennel-roots as much of Parsley-roots and as many Esparages-roots slice them in the middle and take out the pith wash and scrape them very â—lean and put them with your herbs into your Liquor Then take two Ounces of Ginger one Ounce of Nutmegs half an Ounce of Mace bruise them and put them in and let it boil till it be so strong that it will bear an Egg then let it cool and being cold put in 3 or 4 spoon fulls of New-ale-yest and so skim it well and put it into a Runlet and it will work like Ale and having done working stop it up close as you do New-â—eer and lay salt upon it To make Metheglin Take four Gallons of running water and boil it a quarter of an hour and put it in an earthen vessel and let it stand all night The next day take only the water and leave the settling at the bottom so put the honey in a thin bag and work it in the water till all the honey is dissolved Take to four Gallons of water one Gallon of Honey Then put in an Egg if it be strong enough of the honey the Egg will part of it appear on the top of the liquor if it do not put more honey to it till it do Then take out the Egg and let the Liquor stand till next morning Then take two Ounces of Ginger and slice it and pare it Some Rose-mary washed and stripped from the stalk dry it very well The next day put the Rose-mary and Ginger into the drink and so set it on the fire when it is all most ready to boil take the whites of three Eggs well beaten with the shells and put all into the Liquor and stir it about and skim it well till it be clear Be sure you skim not off the Rose-mary and Ginger then take it off the fire and let it run through a hair sieve and when you have strained it pick out the Rose-mary and Ginger out of the strainer and put it into the drink and throw away the Eggshells and so let it stand all night The next day Tun it up in a barrel Be sure the barrel be not too big then take a little flower and a little bran and the white of an Egg and bear them well together and put them into the barrel on the top of the Metheglin after it is runned up and so let it stand till it hath done working then stop it up as close as is possible and so let it stand six or seven weeks then draw it out and bottle it You must tye down the Corks and set the bottles in sand five or six weeks and then drink it Another Meath Take twenty Gallons of fair Spring-water Boil it a quarter of an hour then let it stand till the next day Then beat into it so much honey as will make it so strong as to bear an Egg the breadth of a two pence above the water The next day boil it up with six small handfulls of Rosemary a pound and a half of Ginger being scraped and bruised and the whites of twenty Eggs together with their shells beaten together and well mingled with the Liquor Clarifie it and skim it very clean still as the scum riseth leaving the Ginger and Rosemary in it Let it stand till the next day then Tun it up and take some New-ale-yest the whites of two Eggs a spoonful of flower beat all these together and put it on the top of the barrel when the barrel is full Let it work and when it hath done working stop it up close for three wâ—eks or a month Then you may bottle it and a few days after you may drink it Another Take three Gallons of water and boil in it a handful of Rose-mary or rather the flowers Cowslips Sage-flowers Agrimony Betony and Thyme ana one handful When it hath taken the strength of the herbs strain it through a hair-sieve and let it cool twenty hours Then to three Gallons of the clear part of this decoction put one Gallon of honey and mingle it very well with your hand till it bear an Egg the breadth of a groat Then boil it and skim â—t as long as any scum will rise Afterwards let it cool twenty four hours Then put to it a small quantity of Ale-barm and skim the thin-barm that doth rise on it morning and evening with a feather during four days And so put it up into your vessel and hang in it a thin linnen bag with two Ounces of good White-ginger bruised therein And stop it up close for a quarter of a year Then you may drink it Another Take a quart of honey to a Gallon of water set the Kettle over the fire and stir it now and then that the honey may melt let it boil an hour you must boil in it a Sprig or two of Winter-savory as much of Sweet-marjoram put it into rubs ready scalded till the next day towards evening Then tun it up into your vessel let it work for three days after which hang a bag in the barrel with what quantity of Mace and sliced Nutmeg you please To make it stronger then this 't is but adding more hony to make it bear an Egg the breadth of a six pence or something more You may bottle it out after a month when you please This is the way which is used in Sussex by those who are accounted to make it best Another Receipt Take to every Gallon of Fountain-water a good quart of honey Set the water on the fire till it be pretty warm then take it off and put in your honey and stir it till it be dissolved Then put into every three Gallons two handfuls of Thyme two good handfuls of Strawberry-leaves one handful of Organ one handful of Fennel-roots the heart being taken out and one handful of Parsley-roots the heart taken out But as for the herbs it must be according to the constitution of them for whom the Mead is intended Then set the Herbs in it on the fire to boil for half an hour still skimming it as the scum riseth it must boil but half an hour then take it off the fire and presently strain it from the herbs and let it stand till it be fully cold then pour it softly off the bottom and put it in a vessel fit for it and put a small quantity of barm in it and mingle it with it and when it hath wrought up which will be in three or four days skim off that barm and set on fresh but the second
bâ—rm must not be mingled with the Meath but onely poured on the top of it Take an Ounce of Nutmeg sliced one Ounce of Ginger sliced one Ounce of Cinnamon cut in pieces and boil them a pretty while in a quart of White-wine or Sack when this is very cold strain it and put the Spices in a Canvass-bag to hang in your Meath and pour in the Wine it was boiled in This Meath will be drinkable when it is a fortnight or three weeks old To make Metheglin that looks like White-wine Take to twelve gallons of water a handful of each of these Herbs Parsley Eglantine Rosemary Strawberry-leaves Wild-â—hyme Baulme Liver-wort Betony Scabious when the water begins to boil cast in the herbs let them boil a quarter of an hour then strain out the herbs and when it is almost cold then put in as much of the best honey you can get as wâ—ll bear an Egg to the breadth of two pence that is till you can see no more of the Eggâ— above the water then a two pence will cover Lave it and stir it till you see all the honey be melted then boil it well half an hour at the least skim it well and put in the whites of six Eggs beaten to clarifie it Then strain it into some woodden vessels and when it is almost coâ—d put some Ale-barm into it And when it worketh well Tun it into some well seasoned vessel where neither Ale nor Beer hath been for marring the colour of it When it hath done working if you like it Take a quantity of Cloves Nutmegs Mace Cinnamon Ginger or any of these that you like best and bruise them and put them in a boulter bag and hang it in the vessel Put not too much of the Spice because many do not like the taste of much Spice If you make it at Michaelmas you may tap it at Christmas but if you keep it longer it will be the better It will look pure and drink with as much spirit as can be and very pleasant To make white Metheglin Take Sweet-marjoram Sweet-bryar-buds Violet-leaves Strawberry-leaves of each one handful and a good handful of Violet flowers the dubble ones are the best broad Thyme Borrage Agrimony of each half a handful and two or three branches of Rosemary The feeds of Carvi Coriander and Fennel of each two spoonfuls and three or four blades of largemace Boil all these in eight Gallons of running-water three quarters of an hour Then strain it and when it is but blood-warm put in as much of the best â—oney as will make the Liquor bear an Egg the breadth of six pence above the water Then boâ—l it again as long as any scum will rise Then set it abroad a cooling and when it is almost cold put in half a pint of good Ale-barm and when it hath wrought till you perceive the barm to fall then Tun it and let it work in the barrel till the barm leaveth rising filling it up every day with some of the same Liquor When you stop it up put in a bag with one Nutmeg sliced a little whole Cloves and Mace a stick of Cinnamon broken in pieces and a grain of good Musk. You may make this a little before Mâ—chaelmas and it will be fit to drink at Lent This is Sir Edward Bainton's Receipt Which my Lord of Portland who gave it me saith was the best he ever drunk To make a small Metheglin Take four Gallons of water and set it over the fire Put into it when it is warm eight pounds of honey as the scum riseth take it clean off When it is clear put into it three Nutmegs quartered three or four Races of Ginger sliced Then let all boil a whole hour Then take it off the fire and put to it two handfuls of ground Malt stir it about with a round stick till it be as cold as wort when you put yest to it Then strain it out into a pot or Tub that hath a spiggot and â—aucet and put to it a pint of very good Ale-yest so let it work for two days Then cover it close for about four or five days and so draw it our into bottles It will be ready to drink within three weeks To make Meath Take to six quarts of water a quart of the best honey and put it on the fire and stir it till the honey is melted and boil it well as long as any scum riseth and now and then put in a little cold water for this will make the scum rise keep your kettle up as full as you did put it on when it is boiled enough about half an hour before you take it off then take a quantity of Ginger sliced and well scraped first and a good quantity of Rosemary and boil both together Of the Rosemary and Ginger you may put in more or less for to please your taste And when you take it off the fire strain it into your vessel either a well seasoned-tub or a great cream pot and the next morning when it is cold pour off softly the top from the settlings into another vessel and then put some little quantity of the best Ale-barm to it and cover it with a thin cloth over it if it be in summer but in the winter it will be longer a ripening and therefore must be the warmer covered in a close place and when you go to bottle it take with a feather all the barm off and put it into your bottles and stop it up close In ten days you may drink it If you think six quarts of water be too much and would have it stronger then put in a greater quantity of honey Metheglin or Sweetâ—drink of My Lady Stuart Take as much water as will fill your Firkin of Rosemary Bays Sweet-bryar Broad-thyme Sweet-majoram of each a handful set it over the fire until the herbs have a little coloured the water then take it off and when it is cold put in as much honey till it will bear an Egg Then lave it three days morning and evening After that boil it again and skim it very clean and in the boiling clarifie it with the whites of six Eggs shells and all well beaten together Then take it off and put it to cool and when it is cold put it into your vessel and put to it three spoonfuls of yest stop it close and keep it till it be old at least three months A Metheglin for the Colick and Stone of the same Lady Take one Gallon of Honey to seven Gallons of water boil it together and skim it well then take Pelitory of the Wall Saxiâ—rage Betony Parsley Groundsel of each a handful of the seeds of Parsley of Nettles Fennel and Carraway-seeds Anisseeds and Grumelseeds of each two Ounces The roots of Parsley of Alexander of Fennel and Mallows of each two Ounces being small cut let all boil till near three Gallons of the Liquor is wasted Then take it off the fire and let it
stand till it be cold then cleanse it from the drugs and let it be put into a clean vessel well stopped taking four Nutmegs one Ounce and half of Ginger half an Ounce of Cinnamon twelve Cloves cut all these small and hang them in a bag into the vessel when you stop it up When it is a fortnight old you may begin to drink of it every morning a good draught A Receipt for Metheglin of My Lady Windebanke Take four Gallons of water add to it these Herbs and Spices following Pellitory of the Wall Sage Thyme of each a quarter of a handful as much Clove gilly-flowers with half as much Borage and Bugloss flowers a little Hyssop Five or six Eringo-roots three or four Parsley-roots one Fennel-root the pith taken out a â—ew Red-nettle-roots and a little Harts-tongue Boil these Roots and Herbs half an hour Then take out the Roots and Herbs and put in the Spices grosly beaten in a Canvass-bag viz. Cloves Mace of each half an Ounce and as much Cinnamon of Nutmeg an Ounce with two Ounces of Ginger and a Gallon of Honey boil all these together half an hour longer but do not skim it at all let it boil in and set â—t a cooling after you have taken it off the fire When it is cold put six spoonfuls of barm to it and let it work twelve hours at least then Tun it and put a little Limon-peel into it and then you may bottle it if you please Another of the same Lady To four Gallons of water put one Gallon of honey warm the water Luke-warm before you put in your honey when it is dissolved set it over the fire and let it boil half an hour with these Spices grosly beaten and put in a Canvass-bag namely half an Ounce of Ginger two Nutmegs a few Cloves and a little Mace and in the boiling put in a quart of cold water to raise the scum which you must take clean off in the boiling If you love herbs put in a little bundle of Rosemary Bays Sweet-marjoram and Eglantine Let it stand till it is cold then put into it half a pint of Ale-barm and let it work twelve hours then Tun it but take out the bundle of herbs first To make Metheglin Take to every Gallon of Honey three Gallons of water and put them together and set them over so genâ—le a fire as you might endure to break it in the water with your hand When the Honey is all melted put in an Egg and let it fall gently to the bottom and if your Egg rise up again to the top of the Liquor then it is strong enough of the Honey But if it lie at the bottom you must put in more honey and stir it till it doth rise If your honey be very good it will bear half a Gallon of water more to a Gallon of Honey Then take Sweet-bryar Bays Rosemary Thyme Marjoram Savoury of each a good handfull which you must â—ye up all together in a bundle This Proportion of Herbs will be sufficient for twelve Gallons of Metheglin and according to the quantity of Metheglin you make you must add or diminish your Herbs When you have put these things together set it over a quick fire and let it boil as fast as you can for half an hour or better skimming of it very clean and clarifying it with the whites of two or three Eggs. Then take it from the fire and put it into some clean vessel or other and let it stand till the next morning Then pour the Clear from the dregs and Tun it up putting in a little bag of such Spice as you like whereof Ginger must be the most After it hath stood three or four days you may put in two or three spoon-fulls of good Ale-yest it will make it the sooner ready to drink It must work before you stop it up The older your Honey is the whiter your Metheglin will be Meath with Raisins Put forty Gallons of water into your Caldron and with a stick take the height of the water making a notch whâ—n the superficies of the water cometh Then put to the water ten Gallons of Honey which dissolve with much Laving it then presently boil it gently skimming it all the while till it be free from scum Then put into it a thin bag of boulter-cloth containing forty pound weight of the best blew Raisins of the Sun well picked and washed and wiped dry and let the bag be so large that the Raisins may lie at ease and loosly in it When you perceive that the Raisins are boiled enough to be very soft that you may strain out all their substance take out the bag and strain out all the Liquor by a strong Press Put it back to the Honey-liquor and boil all together having thrown away the husks of the Raisins with the bag till your Lâ—qâ—or be sunk down to the notch of your stick which is the sign of due strength Then let it cool in a woodden vessel and let it run through a strainer to sever it from the settlings and put it into a strong vessel that hath had Sack or Muscadine in it not filling it to within three fingers breadth of the top for otherwise it will break the vessel with working and leave the bung open whiles it worketh which will be six weeks very strongly though it be put into a cold cellar And after nine moneths you may begin to drink it Morello Wine To half an Aume of white wine take twenty pounds of Morello Cherries the stalks being first plucked off Bruise the Cherries and break the stones Pour into the Wine the juyce that comes out from the Cherries but put all the solid substance of them into a long bag of boulter-cloth and hang it in the Wine at the bung so that it lie not in the bottom but only reach to touch it and therefore nail it down at the mouth of the bung Then stop it close For variety you may put some clear juyce of Cherries alone but drawn from a larger proportion of Cherries into another parcel of Wine To either of them if you will Aromatise the drink tâ—ke to this quantity two Ounces of Cinnamon grosly broken and bruâ—sed and put it in a little bag at the spiggot that all the wine you draw may run through the Cinnamon You must be careful in bruising the Cherries and breaking the stones For if you do all at once the Liquor will sparkle about But you must first bruise the Cherries gently in a mortar and rub through a sieve all that will pass and strain the Residue hard through your hands Then beat the remaining hard so strongly as may break all the stones Then put all together and strain the clean through a subtil strainer and put the solider substance into the bag to hang in the Wine Currants-Wine Take a pound of the best Currants clean picked and pour upon them in a deep straight mouthed earthen vessel six pounds or
and bloody then if you perceive any fat to remain and swim upon it cleanse it away with a Feather Squeese the juyce of an Orange through a holed spoon into half a Porrenger full of this and add a little Salt and drink it The Queen used this at nights in stead of a Supper for when she took this she did eat nothing else It is of great yet temperate nourishment If you take a couple of Partridges in stead of a Capon it will be of more nourishment but hotter Great weaknesses and Consumptions have been recovered with long use of this and strength and long life continued notably It is good to take two or three spoonfuls of it in a good ordinary bouillon I should like better the boiling the same things in a close flagon in bulliente Balneo as my Lady Kent and My Mother used Broth and Potage Mounsieur de Bourdeaux used to take a mornings a broth thus made Make a very good broth so as to gelly when it is cold a lean piece of a leg of Veal the Crâ—g-end of a neck of Mutton and a Pullet seasoning it with a little Salt Cloves and Pepper to your mind Beat some of it with a handful of blanched Amonds and twenty husked-seeds of Citron and strain it to the whole put Sugar to it and so drink it as an Emulsion Otherwhiles He would make a Potage of the broth made without fruit boiling and stewing it with some light-bread Pan Cotto To make a Pan Cotto as the Cardinals use in Rome Take much thinner broth made of the fleshes as above or of Mutton alone and boil it three hours gently and close covered in una pignata with lumps of fine light-bread tosted or dried Un Pan grattato is made the same way with fine light-bread grated Season the broth of either lightly with Salt and put in the Spice at the last when the bread is almost boiled or stewed enough You may use juyce of Orange to any of these A wholesom course of diet is to eat one of these or Panada or Cream of Oat-meal or Barley or two New-laid-egg for break-fast and dine at four or five a Clock with Capon or Pullet or Partridg c. beginning your meal with a little good nourishing Potage Two Poched Eggs with a few fine dry-fryed collops of pure Bacon are not bad for break-fast or to begin a meal My Lord Lumley's Pease-Porage Take two quarts of Pease and put them into an Ordinary quantity of Water and when they are almost boiled take out a pint of the Pease whole and strain all the rest A little before you take out the pint of Pease when they are all boiling together put in almost an Ounce of Coriander-seed beaten very small one Onion some Mint Parsley Winter-savoury Sweet-Marjoram all minced very small when you have strained the Pease put in the whole Pease and the strained again into the pot and let them boil again and a little before you take them up put in half a pound of Sweet-butter You must season them in due time and in the ordinary proportion with Pepper and Salt This is a proportion to make about a Gallon of Pease porage The quantities are set down by guess The Coriander-seeds are as much as you can conveniently take in the hollow of your hand You may put in a great good Onion or two A pretty deal of Parsley and if you will and the season afford them you may add what you like of other Porage herbs such as they use for their Porages in France But if you take the savoury herbs dry you must crumble or beat them to small Powder as you do the Coriander-seed and if any part of them be too big to pass through the strainer after they have given heir taste to the quantity in boiling a sufficient while therein you put them away with the husks of the Pease The Pint of Pease that you reserve whole is only to shew that it is Pease-porage They must be of the thickness of ordinary Pease-porage For which these proportions will make about a Gallon Broth for sick and convalescent Persons Put a Crag-end of a Neck of Mutton a Knuckle of Veal and a Pullet into a Pipkâ—n of water with a spoonful or two of French-barley first scalded in a water or two The Pullet is put in after the other meat is well skimmed and hath boâ—led an hour A good hour after that put in a large quantity of Sorrel Lettice Purslane Borage and Bugloss and boil an hour more at least three hours in all Before you put in the herbs season the broth with Salt a little Pepper and Cloves strain out the broth and drink it But for Potage put at first a good piece of fleshy young Beef with the rest of the meat And put not in your herbs till half an hour before you take off the Pot. When you use not herbs but Carrots and Turneps put in a little Peny-royal and a sprig of Thyme Vary in the season with Green-pease or Cucumber quartered longwise or Green sower Verjuyce Grapes always well seasoned with Pepper and Salt and Cloves You pour some of the broth upon the sliced-bread by little and little stewing it before you put the Herbs upon the Potage The best way of ordering your bread in potages is thus Take light spungy fine white French-bread cut only the crusts into tosts Tost them exceeding dry before the fire so that they be yellow Then put them hot into a hot dish and pour upon them some very good strong broth boiling hot Cover this and let them stew together gently not boil and seed it with fresh-broth still as it needeth This will make the bread swell much and become like gelly An Excellent Posset Take half a pint of Sack and as much Rhenish wine sweeten them to your taste with Sugar Beat ten yolks of Eggs and eight of whites exceeding well first taking out the Cocks-tread and if you will the skins of the yolks sweeten these also and pour them to the wine add a stick or two of Cinnamon bruised set this upon a Chafing-dish to heat strongly but not to boil but it must begin to thicken In the mean time boil for a quarter of an hour three pints of Cream seasoned duly with Sugar and some Cinnamon in it Then take it off from boiling but let it stand near the fire that it may continue scalding-hot whiles the wine is heating When both are as scalding-hot as they can be without boiling pour the Cream into the wine from as high as you can When all is in set it upon the fire to stew for 1 8 of an hour Then sprinkle all about the top of it the juyce of a ¼ part of a Limon and if you will you may strew Powder of Cinnamon and Sugar or Ambergreece upon it Pease of the seedy buds of Tulips In the Spring about the beginning of May the flowry-leaves of Tulips do fall away and there remains
Cream grated bread your Spice Sugar Eggs and Salt beat all these very well together half a quarter of an hour pour it on your dish where Citron is then cover it over with puff-paste and let it bake in a quick oven three quarters of an hour Scrape Sugar on it and serve it up A Pippin-Pudding Take Pippins and pare and cut off the tops of them pretty deep Then take out as much of your Apple as you can take without breaking your Apple then fill your Apple with puddingstuff made with Cream a little Sack Marrow Grated bread Eggs Sugar Spice and Salt Make it pretty stiff Put it into the Pippins lay the tops of the Pippins upon the Pippins again stick it through with a stick of Cinnamon Set as many upright in your dish as you can and so fill it up with Cream and sweeten it with Sugar and Mace and stew them between two dishes To make a baked Oatmeal-Pudding Take middle Oat-meal pick it very clean steep it all night in Cream half a Pint of Oat-meal to a quart of Cream make your Cream scalding hot before you put in your Oat-meal so cover it close Take a good handful of Penny-royal shred it very small with a pound of Beef-suet Put it to your Cream with half a pound of Raisins of the Sun Sugar Spice four or five Eggs two whites away So bake it three quarters of an hour and then serve it up A plain Quaking-Pudding Take about three Pints of new morning Milk and six or seven new laid Eggs Putting away half the whites and two spoonfuls of fine-flower about a quarter of a Nutmeg grated and about a quarter of a pound of Sugar more or less according to your taste After all these are perfectly mingled and incorporated together put the matter into a fit bag and so put it into boiling water and boil it up with a quick fire If you boil it too long the Milk will turn to whay in the body or substaâ—ce of the Pudding and there will be a slimy gelly all about the outside But in about half an hour it will be tenderly firm and of an uniform consistence all over You need not put in any Butter or Marrow or Suet or other Spice but the small proportion of Nutmeg set down nor grated breâ—d For the Sauce you poor upon it thickened melted Butter beaten with a little Sack or Orange-flower water and Sugar or compounded in what manner you please as in other such like Puddings A good Quaking Bag-Pudding Set a quart of good morning Milk upon the fire having seasoned it with Salt and sliced or grated Nutmeg When it beginneth to boil take it from the fire and put into it four peny Manchets of light French-bread sliced very thin If it were Kingstone-bread which is firmer it must be grated and a lump of Sweet-butter as big as a Wall-nut and enough Sugar to seasâ—â— it and cover the possnet with a plate to keep the heat in that the bread may soak perfectly Whiles this standeth thus take ten yolks of New-laid-eggs with one White and beat them very well with a spoonful or two of Milk and when the Milk is cooled enough pour it with the bread in it into the bason where the beaten Eggs are which likewise should first be sweetned with Sugar to their proportion and put about three spoonfuls of fine flower into the composition and knead them well together If you will you may put in a spoonful of Sack or Muscadine and Ambared Sugar working all well together as also some lumps of Marrow or Suet shred very small but it will be very good without either of these Then put this mixtion into a deep Woodden dish like a great Butter-box which must first be on the inside a little greased with Butter and a little Flower sprinkled thereon to save the Pudding from sticking to the sides of the dish Then put a linnen cloth or handkercher over the mouth of the dish and reverse the mouth downwards so that you may tye the Napkin close with two knots by the corners cross or with a strong thred upon the bottom of the dish then turned upwards all which is that the matter may not get out and yet the boiling water get through the linnen upon it on one side enough to bake the pudding sâ—fficiently Put the Woodden-dish thus filled and tyed up into a great Possnet or little Kettle of boiling water The faster it boils the better it will be The dish will turn and rowl up and down in the water as it gallopeth in boiling An hours boiling is sufficient Then uâ—â—y your linnen and take it off and reverse the moâ—th of the dish downwards into the Silver-dish you will serve it up in wherein is sufficient melted Bâ—â—â—er thickened with beating and sweetened to your taste with Sugâ—â— to serve for Sauce You may beat a little Sack or Muscadine or Rose or Orange-flower-water with the Sauce a little of any of which may also go inâ—o the Composition of the Pudding If you put in more Flower or more then one white of Egg to this proportion it will binde the Pudding too close and stiff In plain Bag-puddings it makes them much more savoury to put into them a little Penny-royal shreded very small as also other sweet-Herbs You must put in so little as not to taste strong of them but onely to quicken the other flat Ingredients Another baked Pudding Take a Pint and half of good Sweet-cream set it on the fire and let it just boil up take a peny-Manâ—het not too new cut off the crust and sliâ—e it very thin put it into a clean earthen pan and pour the Cream upon it and cover it very cloâ—e an hour or thereabouts to steep â—he bread when it is steeped enough take four New laid-eggs yolks and whites beat them with a spoonful of Rose-water and two of Sack grate into it half a Nutmeg and put into it a quarter of a pound of good white-Sugar finely beaten stir all this together with the Cream and Bread then shred very small half a pound of good Beef-kidney-suet and put this to the rest and mingle them very well together with a slice or spoon then size your dish that you intend to bake it in and rub the bottom of it with a little sweet-Buâ—â—er then put your pudding into it and take the Marrow of two good bones and stick it in lumps here and there all over your Pudding so put it into the oven three quarters of an hour in which time it will be well baked Strew on it some fine Sugar and serve it To make Black-Puddings Take a pottle of half-cut Groats pick them clean that there may be no husks nor foulness in them then put them into a Mortar bruise them a little with a Pestle then have ready either Milk or fresh meat-broth boiled up and the Oat-meal immediately put into it It must be just so much as will cover it then cover
in a little White-wine or Verjuyce at the last or some juyâ—e of Orange To dress Lamprey's At Glâ—cester they use Lamprey's thus Heat water in a Pot or Kettle with a narrow mouth till it be near ready to boil so that you may endure to dip your hand into it but not to let it stay in Put your Lamprey's as they come out of the River into this scalding-water and cover the pot that little while they remain in which must be but a moment about an Ave Maria while Then with a Woodden ladle take them out and laâ— them upon a table and hold their head in a Napkin else it will slâ—p away if held in the bare hand and with the back of a knife scrape off the mud which will have risen out all along the fish A great deal and very thick will come off and then the skin will look clean and shining and blew which must never be flead off Then open their bellies all along and with a Pen-knife loosen the string which begins uâ—der the gall having first cast away the gall and entrails then pull it out and in the pulling away it will stretch much in length then pick out a black substance that is all along under the string cutting towards the back as much as is needful for this end Then rowl them up and down in a soft and dry napkin changing this as soon as it is wet for another using so many Napkins as may make the fishes perfectly dry for in that consisteth a chief part of their preparation Then powder them well with Pepper and Salt rubbing them in well and lay them round in a Pot or strong crust upon a good Lare of Butter and store of Onions every where about them and chiefly a good company in the middle Then put moâ—e Butter upon them covering the pot with a fit cover and so set them into a quick oven that is strongly heated where they will require three or four hours at least baking When they are taken out of the oven and begin to cool pour store of melted Butter upon them to fill up the pot at least three fingers breadâ—h above the fish and then let it cool and harden And thus it will keep a year if need be so the Butter be not opened nor craked that the air get in to the fish To eat them presently They dress them thus When they are prepared as abovesaid ready for baking boâ—l them with store of Salt and gross Pepper and many Onions in no more water then is necessary to cover them as when you boil a Carp or Pike an Court bovillon In half or three quarters of an hour they will be boiled tender Then take them and drain them from the water and serve them with thickened Butter and some of the Onions mâ—nced into it and a little Pepper laying the fish upon some sippeâ—s of spungy bread that may soak up the water if any come from the fish and pour butter upon the fish so serve it up hot To dress Stock fish â—omewhat differingly from the way of Holland Beat the fish very well with a large Woodden-Mâ—llet so as not to break it but to loosen all the flakes within It is the best way to have them beaten with hard heavy Ropes And though thus beaten they will keep a long time if you put them into Pease-straw so thrust in as to keep them from all air and that they touch not one another but have straw enough between every fish When you will make the best dish of them take only the tails and tye up half a dozen or eight of them with White-thred First they must be laid to soak over night in cold water About an hour and half or a little more before they are to be eaten put them to boil in a pot or Pipkin that you may cover with a cover of Tin or Letton so close that no steam can get out and lay a stone or other weight upon it to keep the cover from being driven off by the steam of the water Put in no more water then well to cover them They must never boil strongly but very leasurely and but simpringly It will be near half an hour before the water begin to boil so And from their beginning to do so they must boil a good hour You must never put in any new water though hot for that will make the fish hard After the hour take out the fishes and untie them and lay them loose in a colander with holes to drain out the water and toss them in it up and down very well as you use to do Butter and Pease and that will loosen and break asunder all the flakes which will make them the more susceptible of the Butter when you stew them in it and make it pierce the better into the flakes and make them tender Then lay them by thin rows in the dish they are to be served up in casting upon every row a little salt and some green Parsley minced very small They who love young-green Onions or sives or other savory Herbs or Pepper may use them also in the same manner when they are in season When all is iâ— fill up with sweet Butter well melted and thickened and so let it stew there a while to soak well into the fish which will lie in fine loose tender flakes well buttered and seasoned You may eat it with Mustard besides Buttered whitings with Eggs. Boil Whitings as if you would eat them in the Ordinary way with thick Butter-sauce Pick them clean from skin and bones and mingle them well with butter and break them very small and season them pretty high with Salt In the mean time Butter some Eggs in the best manner and mingle them with the buttered Whitings and mash them well together The Eggs must not be so many by a good deal as the Fish It is a most savoury dish To dress Poor-john and Buckorn The way of dressing Poor-john to make it very tender and good meat is this Put it into the Kettle in cold water and so hang it over the fire and so let it soak and stew without boiling for 3 hours but the water must be very hot Then make it boil two or three walms By this time it will be very tender and swelled up Then take out the back-bone and put it to fry with Onions If you put it first into hot water as ling and such salt fish or being boiled if you let it cool and heat it again it will be tough and hard Buckorne is to be watered a good hour before you put it to the fire Then boil it till it be tender which it will be quickly Then Butter it as you do Ling and if you will put Eggs to it The way of dressing Stock-fish in Holland First beat it exceedingly well a long time but with moderate blows that you do not break it in pieces but that you shake and loosen all the inward Fibers
Then put it into water which may be a little warmed to soak and infuse so during twelve or fourteen hours or more if it be not yet pierced into the heart by the water and grown tender Then put it to boil very gently and with no more water then well to cover it which you must supply with new hot water as it consumeth for six or seven hours at least that it may be very tender and loose and swelled up Then press and drain out all the water from it and heat it again in a dish with store of melted Butter thickened and if you like it you may season it also with Pepper and Mustard But it will be yet better if after it is well and tender boiled in water and that you have pressed all the water you can out of it you boil it again an hour longer in Milk out of which when you take it to put it into the dish with butter you do not industriously press out all the Mâ—lk as you did the water but only drain it out gently pressing it moderately In the stewing it with butter season it to your taste with what you think fitting Another way to dress Stock-fish Beat it exceeding well with a large woodden Mallet till you may easily pluck it all in pieces severing every flake from other and every one of them in it so being loose spungy and limber as the whole fish must be and plyant like a glove which will be in less then an hour Pull then the bones out and throw them away and pluck off the skin as whole as you can but it will have many breaches and holes in it by the beating then gather all the fish together and lap it in the skin as well as you can into a round lump like a bag-pudding and tye it about with cords or strings like a little Collar of Brawn or souced fish and so put it into luke warm water overnight to soak covering the vessel close but you need not keep it near any heat whiles it lyeth soaking Next morning take it out that water and vessel and put it into another with a moderate quantity of other water to boil which it must do very leisurely and but simpringly The main care must be that the vessel it boileth in be covered so exceeding close that not the least breath of steam get out else it will not be tender but tough and hard It will be boiled enough and become very tender in about a good half hour Then take it out unty it and throw away the skin and lay the flaky fish in a Cullender to drain away the water from it You must presently throw a little Salt upon it and all about in it to season it For then it will imbibe it into it self presently whereas if you Salt it not till it grow cold in the air it will not take it in Mean while prepare your sauce of melted well thickened butter which you may heighten with shreded Onions or Syves or what well tasted herbs you please and if you will you may first strew upon the fish some very small shreded young Onions or Sibbouls or Syves or Parsley Then upon that pour the melted butter to cover the fish all over and soak into it Serve it in warm and covered To dress Parsneps Scrape well three or four good large roots cleansing well their outside and cutting off as much of the little end as is Fibrous and of the great end as is hard Put them into a possnet or pot with about a quart of Milk upon them or as much as will cover them in boiling which do moderately till you find they are very tender This may be in an hour and half sooner or later as the roots are of a good kind Then take them out and scrape all the outside into a pulpe like the pulpe of roasted apples which put in a dish upon a chafing dish of Coals with a little of the Milk you boiled them in put to them not so much as to drown them but only to imbibe them and then with stewing the pulpe will imbibe all that Milk When you see it is drunk in put to the pulpe a little more of the same Milk and stew that till it be drunk in Continue doing thus till it hath drunk in a good quantity of the Milk and is well swelled with it and will take in no more which may be in a good half hour Eat them so without Sugar or Butter for they will have a natural sweetness that is beyond sugar and will be Unctuous so as not to need Butter Parsneps raw cut into little pieces is the best food for tame Rabets and makes them sweeâ— As Rice raw is for tame Pigeons and they like it best varying it sometimes with right tares and other seeds Cream with Rice A very good Cream to eat hot is thus made Into a quart of sweet Cream put a spoonful of very fine powder of Rice and boil them together suffiâ—iently adding Cinâ—amon or Mâ—ce and Nutmeg to your liking When it is boiled enough take it from the fire and beat a couple of yolks of new-laid Eggs to colour it yellow Sweeten it to your taste Put bread to it in it's due time Grâ—wel of Oat-meal and Rice Doctor Pridion ordered my Lord Cornwallis for his chief diet in his looseness the following grewel which he found very tastefull Take about two parts of Oat-meal well beaten in a Mortar and one part of Rice in subtile powder Boil these well in water as you make water-grewel adding a good proportion of Cinnamon to boil also in dâ—e time then strain it through a cloth and sweeten it to your taste The yolk of an Egg beaten with a little Sherry-sack and put to it is not bad in a looseness At other times you may add Butter It is very tasteful and nourishing Sauce for a Carp or Pike To butter Pease Take two or three spoonfuls of the Liquor the Carp was boiled in and put it into a pipkin There must be no more then even to cover the bâ—ttom of the pipkin Make this boil by it self as soon as it doth so put to this half a pound of sweet butter let it melt gently or suddenly it imports not so as the liquor boiled when you did put the butter in when the butter is melted then take it from the fire and holding the handle in your hand shake it round a good while and strongly and it will come to be thick that you may almost cut it wâ—th a Knife Then squeese juyce of Limon into it or of sharp Orange or Verjuyce or Viâ—egar and heat it agaâ—n as much as you please upon the fire It will ever after continue thick and never again upon any heating grow oily though it be cold and heated again twenty times Butter done with fair water as is said above with the other Liquor will be thick in the same manner for the liquors make no difference in that
about half an hour Then take it from the fire and let it cool When the pickle is quite cold and the Mushrooms also quite cold and drained from all moisture put them into the Liquor with all the Ingredients in it which you must be sure be enough to cover them In ten or twelve days they will have taken into them the full taste of the pickle and will keep very good half a year If you have much supernatant Liquor you may parboil more Mushroms next day and put them to the first If you have not gathered at once enough for a dressing you may keep them all night in water to preserve them white and gather more the next day to joyn to them To stew Wardens or Pears Pare them put them into a Pipkin with so much Red or Claret-Wine and water ana as willâ—near reach to the top of the Pears Stew or boil gently till they grow tender which may be in two hours After a while put in some sticks of Cinnamon bruised and a few Cloves When they are almost done put in Sugar enough to season them well and their Syrup which you pour out upon them in a deeâ— Plate To stew Apples Pare them and cut them into slices stew them with Wine and Water as the Pears and season them in like manner with Spice Towards the end sweeten them with Sugar breaking the Apples into Pap by stirring them When you are ready to take them off put in good store of fresh-butter and incorporate it well with them by stirring them together You stew these between two dishes The quickest Apples are the best Portuguez Eggs. The way that the Countess de Penalva makes the Portuguez Eggs for the Queen is this Take the yolks clean picked from the whites and germ of twelve new-laid Eggs. Beat them exceedingly with a little scarce a spoonful of Orange-flower-water When they are exceeding liquid clear and uniformly a thin Liquor put to them one pound of pure double refined Sugar if it be not so pure it must be clarified before and stew them in your dish or bason over a very gentle fire stirring them continually whiles they are over it so that the whole may become one uniform substance of the consistence of an Electuary beware they grow not too hard for without much caution and attention that will happen on a sudden which then you may â—at presently or put into pots to keep You may dissolve Ambergreece if you will ground first very much with Sugar in Orange-flower or Rose-water before hand and put it warm and dissolved to the Eggs when you set them to stew If you clarifie your Sugar do it with one of these waters and whites of Eggs. The flavor of tâ—ese sweet-waters goeth almost all away with boiling Therefore half a spoonful put into the composition when you take it from the fire seasoneth it more then ten times as much put in at the first To boil Eggs. A certain and infallible method to boil new-laid Eygs to sup up and yet that they have the white turned to milk is thus Break a very little hole at the bigger end of the shell and put it into the water whilâ—s it boileth Let it remain boiling whiles your Pulse beateth two hundred stroaks Then take it out immediately and you will find it of an exact temper others put Eggs into boyling water just as you take it from the fire and let them remain there till the water be so cooled that you may just put in your hand and take out the Eggs. Others put the Eggs into cold water which they set upon the fire and as soon as the water begins to boil the Eggs are enough To make clear Gelly of Bran. Take two pound of the broadest open Bran of the best Wheat and put it to infuse in a Gâ—llon of Water during two or three days that the water may soak into the pure flower that sticks to the bran Then boil it three or four walms and presently take it from the fire and strain it through some fine strainer A milky substance will come out which let stand to settle about half a day Pour off the clear water that swimmeth over the starch or flomery that is in the bottom which is very good for Pap c. and boil it up to a gelly as you do Harts-horn gelly or the like and season it to your taste To bake Venison Boil the bones well broken and remaining flesh of the Venison from whence the meat of the Pasty is cut in the Liquor wherein Capons and Veal or Mutton have been boiled so to make very strong broth of them The bones must be broken that you may have the Marrow of them in the Liquor and they must stew a long time covering the pot close that you may make the broth as strong as you can and if you put some gravy of Mutton or Veal to it it will be the better When the Pasty is half baked pour some of this broth into it by the hole at the top and the rest of it when it is quite baked and wanteth but standing in the oven to soak Or put it all in at once when the Pasty is sufficiently baked and afterwards let it remain in the oven a good while soaking You may bake the bones broken with the broth and gravy or for want thereof with only water in an earthen pot close stopped till you have all the substance in the Liquor which you may pour into the Pasty an hour before it is baked enough If you are in a Park you may soak the Venison a night in the blood of the Deer and cover the flesh with it clotted together when you put it in paste Mutton blood also upon Venison is very good You may season your blood a little with Pepper and Salt To bake Venison to keep After you have boned it cut away all the siâ—ews then season it with Pepper and Salt pretty high and divide a Stag into four pots then put about a pound of Butter upon the top of each pot and cover it with Rye-past pretty thick Your oven must be so hot that after a whole night it may be baked very tender which is a great help to the keeping of it And when you draw it drain all the Liquor from it and turn your pot upon a pie-plate with the bottom upwards and so let it stand until it is cold Then wipe your pot that no gâ—avy remain therein and then put your Venison into the same pot again them have your Butter very well clarified that there be no dross remaining Then fill up your pot about two Inches above the meat with Butter or else it will mould And so the next day binde it up very close with a piece of sheeps Leather so that no air can get in After which you may keep it as long as you please Master Adrian May put 's up His Venison in pots to keep long thus Immediatly as soon as He hath
it stand two hours then turn it on that board and let the cloth be both under and over it then put it into the fat again Then lay a pound and half weight on it Two hours after turn it again on a dry cloth and salt it then set on it two pound weight and let it stand until the next morning Then turn it out of the Cheese-fat on a dry board and so keep it with turnâ—ng on dry boards three days In case it turn abroad you must set it up with wedges when it begins to stiffen lay green grass or rushes upon it when it is stiff enough let rushes be laid both under and over it If this Cheese be rightly made and the weather good to dry it it will be ready in eight days but in case it doth not dry well you must lay on it a linnen-cloth and woollen upon it to hasten the ripening of it To make a Scalded Cheese Take six gallons of new milk put to it two quarts of the evening Cream then put to it good ruâ—â—â—t for winter Cheese let it stand till it be even well then sink it as long as you can get any whey out then put it into your fat and set it in the press and let it stand half an hour in this time turn it once When you take it out of the Press set on the fire two gallons of the same whey then put your Cheese in a big bowl break the Curd as small with your hands as you do your Cheese-cakes when your whey is scalding hot take off the scum lay your strainer over the Curd and put in your whey take a slice and stir up your Curd that it may scald all alike put in as much whey as will cover it well if you find that cold put it out and put in more to it that is hot Stir it as before then cover it with a linnen and woollen cloth then set some new whey on the fire put in your Cheese-fat and suter and cloth After three quarters of an hour take up the Curd and put it into the Cheese fat as fast as two can work it in then put it into the hot cloth and set it into the Press Have a care to look to it and after a while turn it and so keep it in the press with turning till the next day then take it forth and Salt it The Cream-Courds Strain your Whey and set it on the fire make a clear and gentle fire under the kettle as they rise put in whey so continuing till they are ready to skim Then take your skimmer and put them on the bottom of a hair-sieve so let them drain till they are cold Then take them off and put them into a bason and beat them with three or four spoonfuls of Cream and Sugar Savoury tosted or melted Cheese Cut pieces of quick fat rich well tasted cheese as the best of Brye Cheshire c. or sharp thick Cream-Cheese into a dish of thick beaten melted Butter that hath served for Sparages or the like or pease or other boiled Sallet or ragout of meat or gravy of Mutton and if you will Chop some of the Asparages among it or slices of Gambon of Bacon or fresh-collops or Onions or Sibboulets or Anchovis and set all this to melt upon a Chaâ—ingdish of Coals and stir all well together to Incorporate them and when all is of an equal consistence strew some gross White-Pepper on it and eat it with tosts or crusts of White-bread You may scorch it at the top with a hot Fire-Shovel To feed Chicken First give them for two days paste made of Barley Meal and Milk with Clyster 〈◊〉 to scowre them Then feed them with nothing but hashed Raisins of the Sun The less drink they have the better it is for it washeth away their fat but that little they have let it be broken Beer Milk were as good or better but then you must be careful to have it always sweet in their trough and no sowerness there to turn the Milk They will be prodigiously fat in about twelve days And you must kill them when they are at their heâ—ght Else they will soon fall back and grow fat no more Others make their Paste of Barley meal with Milk and a little course Sugar and mingle with it a little about an eight part of powder of green Glass beaten exceeding small Give this only for two days to cleanse their stomacks Then feed them with paste of Barley-meal made sometimes with Milk and Sugar and sometimes with the fat skimmed off from the pot giving them drink as above Others make a pretty stiff paste for them with Barley-meal a little of the coursest bran sifted from it and the fat scummed off from the boiling pot be it of Beef even salted or Mutton c. Lay this before them for their food for four days Then give them still the same but mingled with a little powder of Glass for 4 or five days more In which time they will be extremely fat and good For their drink give them the droppings of good Ale or good Beer When you eat them you will find some of the powder of glass in their stomacks i. e. gizzards To feed Poultry My Lady Fanshaws way of feeding Capons Pullets Hens Chicken or Turkies is thus Have Coops wherein every fowl is a part and not room to turn in and means to cleanse daily the ordure behind them and two troughs for before that one may be scalding and drying the day the other is used and before every fowl one partition for meat another for drink All their Meat is this Boil Barley in water till it be tender keep some so and another parcel of it boil with Milk and another with strong Ale Let them be boiled as wheat that is cried Use them different days for variety to get the fowl appetite Lay it in their trough with some Brown-Sugar mingled with it In the partition for Liquor let them have water or strong Ale to drink They will be very drunk and sleep then eat again Let a Candle stand all night over the Coop and then they will eat much of the night With this course they will be prodigiously fat in a fortnight Be sure to keep them very sweet This maketh the taste pure Another way of feeding Chicken Take Barley meal and with droppings of small Ale or Ale it self make it into a consistence of batter for Pan-cakes Let this be all their food Which put into the troughs before them renewing it thrice a day morning noon and evening making their troughs very clean every time and keeping their Coops always very clean and sweet This is to serve them for drink as well as meat and no other drink be given them Feed them thus six days the seventh give them nothing in their troughs but powder of brick searced which scowreth and cleanseth them much and makes their flesh exceeding white The next day fall to their
fire When it is cold put it into pots This will keep a year or two Try if the juyce of Apples strained out of rasped Apples in such sort as you make Marmulate of Quinces with the juyce of Quinces would not be better then fair-water to boil your Apples and Sugar in Gelly of Quinces MY last Gelly of Quinces I made thus The Quinces being very ripe and having been long gathered I took the flesh of twelve Quinces in quarters and the juyce of fifteen or sixteen others which made me two pound of juyce And I made a strong decoction of about twenty four others adding to these twenty four to make the decoction the stronger and more slimy the Cores and the Parings of the twelve in quarters and I used the Cores sliced and Parings of all these All this boiled about an hour and half in eight or ten pound of water Then I â—trained and pressed out the decoction which was a little viscous as I desired and had between 4 and five pound of strong decoction To the decoction and Syrup I put three pound of pure Sugar which being dissolved and scummed I put in the flesh and in near an hour of temperate boiling covered and often turning the quarters it was enough When it was cold it was store of firm clear red gelly environing in great quantity the quarters that were also very tender and well penetrated with the Sugar I found by this making that the juyce of Quinces is not so good to make gelly It maketh it somewhat running like Syrup and tasteth sweetish mellowy syrupy The Decoction of the flesh is only good for Syrup I conceive it would be a grateful sweet-meat to mingle a good quantity of good gelly with the Marmulate when it is ready to put into pots To that end they must both be making at the same time or if one be a little sooner done then the other they may be kept a while warm fit to mingle without prejudice Though the Gelly be cold and settled it will melt again with the warmth of the Marmulate and so mingle with it and make a Marmulate that will appear very gellyâ—sh or peradventure it may be well to fill up a pot or glâ—ss with gelly when it is first half filled with Marmulate a little cooled Preserved Quince with Gelly When I made Quinces with Gelly I used the first time these proportions of the decoction of Quinces three pound of Sugar one pound three quarters Flesh of Quince two pound and an half The second time these of decoction two pound and an half Sugar two pound and a quarter Of flesh two pound three quarters I made the decoction by boyling gently each time a dozen or fourteen Quinces in a Pottle of water an hour and a half or two hours so that the decoction was very strong of the Quinces I boiled the parings which for that end were pared very thick after the Quinces were well wiped with all the substance of the Quince in thick slices and part of the Core excepting all the Kernels and then let it run through a loose Napkin pressing gently with two plates that all the decoction might come out but be clear without any flesh or mash The first making I intended should be red and therefore both the decoction and the whole were boiled covered and it poved a fine clear red This boiled above an hour when all was in The other boiled not above half an hour always uncovered as also in making his decoction and the Gelly was of a fine pale yellow I first did put the Sugar upon the fire with the decoction and as soon as it was dissolved I put in the flesh in quarters and halves and turned the pieces often in the pan else the bottom of such as lay long unturned would be of a deeper colour then the upper part The flesh was very tender and good I put some of the pieces into Jar-glasses carefully not to break them and then poured gelly upon them Then more pieces then more gelly c. all having stood a while to cool a little To make fine white Gelly of Quinces Take Quinces newly from the tree fair and sound wipe them clean and boil them whole in a large quantity of water the more the better and with a quick-fire till the Quinces crack and are soft which will be in a good half hour or an hour Then take out the Quinces and press out their juyce with your hands hard or gently in a press through a strainer that only the clear liquor or juyce run out but none of the pap or solid and fleshy substance of the Quince The water they were boiled in you may throw away This liquor will be slimy and mucilaginous which proceedeth much from the seeds that remaining within the Quinces do contribute to making this Liquor Take three pound of it and one pound of fine Sugar and boil them up to a gelly with a moderate fire so that they boil every where but not violently They may require near an hours boiling to come to a gelly The tryal of that is to take a tin of silver plate and wet it with fair-water and drop a little of the boiling juyce upon the wet plate if it stick to the plate it is not enough but if it fall off when you slâ—pe the Plate without sticking at all to it then is it enough and then you put it into flat shallow Tin forms first wetted with cold water and let it stand in them four or five hours in a cold place till it be quite cold Then reverse the plates that it may shale and fall out and so put the parcels up in boxes Note you take fountain water and put the Quinces into it both of them being cold Then set your kettle to boil with a very quick-quick-fire that giveth a clear smart flame to the bottom of the kettle which must be uncovered all the while that the gelly may prove the whiter And so likewise it must be whiles the juyce or expression is boiling with the Sugar which must be the finest that it may not need clarifying with an Egg but that little scum that riseth at the sides at the beginning of moderate boiling must be scummed away You let your juyce or expression settle a while that if any of the thick substance be come out with it it may settle to the bottom for you are to use for this only the clear juyce which to have it the clearer you may let it run through aâ—large thin open strainer without pressing it When you boil the whole Quinces you take them out to strain them as soon as their skins crack and that they are quite soft which will not happen to them all at the same time but according to their bigness and ripeness Therefore first take out and press those that are ready first and the rest still as they grow to a fit state to press You shall have more juyce by pressing the
Marmulate of Cherries with juyce of Raspes and Currants Mingle juyce of Raspes and red Currants with the stoned Cherries and boil this mixture into Marmulate with a quarter or at most a third part of Sugar The juyces must be so much as to make Gelly of them to mingle handsomely with the Cherries to appear among and between them Madam Plancy who maketh this sweet-meat for the Queen useth this proportion Take three pounds of Cherries stoned half a pound of clear juyce of raspes and one pound of the juyce of red currants and one pound of fine Sugar Put them all together into the preserving pan boil them with a quick fire especially at the first skimming them all the while as any scum riseth When you find them of a fit consistence with a fine clear gelly mingled with the Cherries take the preserving pan from the fire and bruise the Cherries with the back of your preserving spoon and when they are of a fit temper of coolness pot them up Peradventure to keep all the year there may be requisite a little more Sugar To make an Excellent Syrup of Apples Slice a dozen or twenty Pippins into thin slices and lay them in a deep dish Stratmu super stratum with pure double refined Sugar in powder Put two or three spoonfuls of water to them and cover them close with another dish luting their joyning that nothing may expire Then set them into an oven And when you take out the dish you will have an excellent Syrup and the remaining substance of the Apples will be insipid You may proceed with Damsens or other plumms in the same manner and you will have excellent stewed Damsens as fair as preserved ones swimming in a very fine Syrup Sweet-meats of my Lady Windebanks She maketh the past of Apricocks which is both very beautiful and clear and tasteth most quick of the fruit thus Take six pound of pared and sliced Apricocks put them into a high pot which stop close and set it in a kettle of boiling water till you perceive the flesh is all become an uniform pulp then put it out into your preserving pan or posâ—enet and boil it gently till it be grown thick stirring it carefully all the while Then put two pound of pure Sugar to it and mingle it well and let it boil gently till you see the matter come to such a thickness and solidity that it will not stick to a plate Then make it up into what form you will The like you may do with Raspes or Currants It is a pleasant and beautiful sweet meat to do thus Boil Raspes in such a pot till they be all come to such a Liquor Then let the clear run through a strainer to a pound or English wine pint whereof put a pound of red Currants first stoned and the black ends cut off and a pound of Sugar Boil these till the Liquor be gellied Then put it in Glasses It will look like Rubies in clear Gelly You may do the like with Cherries either â—â—oned and the stalks cut off or three or four capped upon one stalk and the stone lest in the first and boiled in Liquor of Raspeâ— She makes her curious red Marmulate thus Take six pounds of Quince-flesh six pounds of pure Sugar and eight of pints of juyce boil this up with quick fire till you have scummed it then pull away all the Coals and let it but simper for four or five hours remaining covered renewing from time to time so little fire as to cause it so to continue simpring But as soon as it is scummed put into it a handful of Quince kernels two races of Ginger sliced and fourteen or fifteen Cloves whole all these put into a Tyffany-bag tyed fast when you finde that the colour is almost to your minde make a quick fire and boil it up a pace then throw away your bag of kernels Ginger and Cloves and pot up your Marmulate when it is cool enough She makes her red Gelly of Quince thus Put the Quinces pared and sliced into a pot as above and to every pound of this flesh put about half a demistier of fair water and put this into a kettle of boiâ—ing water till you perceive all the juyce is boiled out of the Quince Then strain it out and boil this Liquor which will not yet be clear till you perceive it gellieth upon a plate Then to every pint of Liquor put a pound of Sugar and boil it up to a gelly skimming it well as the scum riseth and you will have a pure gelly Gelly of Red Currants Take them clean picked and fresh gathered in the morning in a bason set them over the fire that their juyce may sweat out pressing them all the while with the back of your preserving spoon to squeese out of them all that is good When you see all is out strain the Liquor from them and let it stand to settle four or five hours that the gross matter may sink to the bottom Then take the pure clear the thick settling will serve to add in making of Marmulate of Cherries or the like and to every pint or pound of it pâ—t three quarters of a pound of the purest refined Sugar and boil them up with a quick fire till they come to a gelly height which will be done immediately in less then a quarter of an hour which you may try with a drop upon a plate Then take it off and when it is cold enough put it into Glasses You must be carefâ—l to skim it well in due time and with thin brown Paper to take off the froth if you will be so curious Gelly of Currants with the fruit whole in it Take four pound of good Sugar clarifie it whites of Eggs then boil it up to a candid height that is till throwing it it goeth into flakes Then put into it five pound or aâ— discretion of pure juyce of red Currants first boiled to clarifie it by skimming it Boil them together a little while till it be well scummed and enough to become gelly Then pâ—t a good handful or two of the berries of Currants whole and cleansed from the stalks and black end and boil them a little till they be enough You need not to boil the juyce before you put it to the Sugar and consequently do not scum it before the Sugar and it boil together but then scum it perfectly and take care before that the juyce be very clear and well strained Marmulâ—te of red Currants Take some juyce of red Currants and put into it a convenient proportion of some entire Currants cleansed from the stalks and buttons at the other end Let these boil a little together Have also ready some fine Sugar boiled to a candy height Put of this to the Currants at discretion and boil them together till they be enough and bruise them with the back of your enough and bruise them with the back of your spoon that they may be in
other vessel and let stand a cooling and when it is cold let it stand till it be all creamed over with a blackish cream and that it make a kind of hissing noise then put it up into your vessel and in two or three months time it will be fit to drink Look how much you intend to make the same quantities must be allowed to every Gallon of water To make Metheglin Tike fair water and the best honey beat them well together but not in a woodden vessel for wood drinketh up the honey put it together in a Kettle and try it with a New-laid-egg which will swim at top if it be very strong but if it bob up and sink again it will be too weak Boil it an hour and put into it a bundle of herbs what sort you like best and a little bag of Spice Nutmegs Ginger Cloves Mace and Cinamon and skim it well all the while it boileth when it hath boiled an hour take it off and put it into earthen Pans and so let it stand till next day Then pour off all the clear into a good vessel that hath had Sack in it or White-wine Hang the bag of Spice in it and so let it stand very close stopp'd and well filled for a month or longer Then if you desire to drink it quickly you may bottle it up If it be strong of the honey you may keep it a year or two If weak drink it in two or three months One quart of honey will make one Gallon of water very strong A sprig or two of Rose-mary Thyme and Sweet-marjoram are the Herbs that should go into it To make small Metheglin Take to every quart of White-honey six quarts of fair-water Let it boil until a third part be boiled away skiming it as it riseth then put into it a small quantity of Ginger largely sliced then put it out into earthen Pans till it be Luke-warm and so put it up into an earthen stand with a tap in it Then put to it about half a Porenger-ful of the best Ale-yest so beat it well together Then cover it with a cloth and it will be twelve hours before it work and afterwards let it stand two days and then draw it out into stone bottles and it will be ready to drink in five or six days after This proportion of yest which is about six good spoonfuls is enough for three or four Gallons of Liquor The yest must be of good Ale and very now You may mingle the yest first with a little of the Lukeâ—warm-Liquor then beat it till it be well incorporated and begins to work Then adde a little more Liquor to it and beat that Continue so adding the Liquor by little and little till a good deal of it be Incorporated with the yest then put that to all the rest of the quantity and beat it altogether very well then cover it close and keep it warm for two or three days Before you bottle it scum away all the barm and Ginger whereof a spoonful or two is enough for three or four Gallons then bottle up the clear leaving the dregs If you will you may Tun it into a barrel if you make a greater quantity when the barm is well Incorporated with the Liquor in the same manner as you do Beer or Ale and so let it work in the Barrel as long as it will then stop it up close for a few days more that so it may clear it self well and separate and precipitate the dregs Then draw the clear into bottles This will make it less windy but also a little less quick though more wholesome You may also boil a little handful of tops of Rosemary in the Liquor which giveth it a fine taste but all otherâ—herbs and particularly Sweet-marjoram and Thyme give it a Physical taste A little Limon-peel giveth it a very fine taste If you Tun it in a barrel to work there you may hang the Ginger and Limonâ—peel in it in a bag till you bottle it or till it have done working Then you may put two or three stoned and sliced Raisins and a lump of fine Sugar into every bottle to make it quick To make Metheglin Take five Gallons of water and one Gallon of good White-honey set it on the fire together and boil it very well and skim it very clean Then take it off the fire and set it by Take six ounces of good Ginger and two ounces of Cinamon one Ounce of Nutmegs bruise all these grosly and put them into your hot Liquor and cover it close and so let it stand till it be cold Then put as much Ale-barm to it as will make it work then keep it in a warm place as you do Ale and when it hath wrought well Tun it up as yoâ— do Ale or Bâ—er and when it is a week old drink of it at your pleasure An Excellent Metheglin Take Spring-water and boil it with Rose-mary Sage Sweet-Marjoram Balm and Saffafras until it hath boiled three or four hours The quantity of the Herbs is a handful of them all of each a like proportion to a Gallon of water And when it is boiled set it to cool and to settle until the next day Then strain your water and mix it with honey until it will bear an Egg the breadth of a Groat Then set it over the fire to boil Take the whites of twenty or thirty Eggs and beat them mightily and when it boileth pour them in at twice stir it well together and then let it stand until it boileth a pace before you scum it and then scum it well Then take it off the fire and pour it in earthen things to cool and when it is cold put to it five or six spoonfuls of the best yest of Ale you can get stir it together and then every day scum it with a bundle of Feathers till it hath done working Then Tun it up in a Sack-cask and to every six gallons of Metheglin put one pint of Aqua-vitae or a quart of Sack and a quarter of a pound of Ginger sliced with the Pills of two or three Limons and Orenges in a bag to hang in it The Whites of Eggs above named is a fit proportion for 10 or 12 Gallons of the Liquor To make white Mâ—athe Take six Gallons of water and put in six quarts of Honey stirring it till the honey be throughly melted then set it over the fire and when it is ready to boil skim it clean then put in a quarter of an Ounce of Mace so much Ginger half an Ounce of Nutmegs Sweet-marjoram Broad-thyme and Sweet-Bryar of all together a handful and boil them well therein Then set it by till it be throughly cold and barrel it up and keep it till it be ripe Another to make Meathe To every Gallon of water take a quart of Honey to every five Gallons a handful of of Sweet-marjoram half a handful of Sliced-ginger boil all these moderately three quarters
of an hour then let it stand and cool and being Lukewarm put to every five Gallons about three quarts of Yest and let it work a night and a day Then take off the Yest and strain it into a Runlet and when it hath done working then stop it up and so let it remain a month then drawing out into bottles put into every bottle two or three stoned Raisins and a lump of Loaf-sugar It may be drunk in two months Another very good white Meath Take to every Gallon of water a quart of Honey boil in it a little Rose-mary and Sweet-marjoram but a large quantity of Sweet-bryar-leaves and a reasonable proportion of Ginger boil these in the Liquor when it is skimmed and work it in due time with a little barm Then tun it in a vessel and draw it into bottles after it is sufficiently settled Whites of Eggs with the shells beaten together do clarifie Meath best If you will have your Meath cooling use Violet and Straw-berry-leaves Agrimony Eglantine and the like adding Borage and Bugloss and a little Rose-mary and Sweet-Marjoram to give it Vigor Tartar makes it work well To make white Metheglin Take to three Gallons of Spring-water one of Honey first let it gently melt then boil for an hour continually skiming it then put it into an earthen or woodden vessel and when it is little more then Blood-warm set it with Ale-yest and so let it stand twelve hours then take off the Yest and Botâ—le it Put in it Limon-peel and Cloves or what best pleaseth your taste of Herbs or Spices Eringo-roots put into it when it is a boiling maketh it much better So do Clove-gilly flowers a quantity of which make the Meath look like Claret-wine I observe that Meath requireth some strong Herbs to make it quick and smart upon the Palate as Rose-mary Bay-leaves Sage Thyme Marjoram Winter-savory and such like which would be too strong and bitter in Ale or Beer To make white Meath Take Rose-mary Thyme Sweet-bryar Peny-royal and Bays Water-cresses Agrimony Marsh-mallows leaves and flowers Liver-wort Wood-betony Eye-bright Scabious of each a like quantity of the bark of Ash-tree of Eringo-rootsâ—green of each a proportion to the herbs of wild Angelica Ribwort Sanicle Roman-worm-wood of each a proportion which is to every handful of the Herbs above-named a sixteenth part of a handful of these latter steep them a night and a day in a woodden boul of water covered the next day boil them very well in another water till the colour be very high Then take another quantity of water and boil the herbs in it till it look green and so let it boil three or four times or as long as the liquor looketh any thing green then let it stand with these herbs in it a day and a night To every Gallon of this water put a quart of pure clear honey the Liquor being first strained from the herbs Your Liquor if it be strong enough will bear an Egg the breadth of a three pence above water When you have put the honey into the Liquor you must work and Labour it together a whole day until the honey be consumed Then let it stand a whole night again a clearing Then put it into a kettle and let it boil a quarter of an hour with the whites and shells of six Eggs Then strain it clean and so let it stand a cooling Then put it into a barrel and take Cloves Mace Cinamon Nutmegs and beat them together put them into a linnen bag hand it with a thread into the barrel If you would have it work that you may drink of it presently take the whites of two or three Eggs a spoonful of barm a spoonful of wheat-flower beat all these together Let it work before you stop it up Then afterwards stop it well with clay and salt tempered together to keep it moist To make Metheglin If your honey be tryed take six Gallons of Milk-warm-water to one of honey and stir it well together ever and anon and so let it stand for a day and night or half a day may serve then boil it with a gentle fire for the space of half an hour or thereabouts and skim it still as the skum ariseth After it is scummed once or twice you may put in your herbs and spice grosly beaten one half loose the other in a bag which afterwards may be fastned with a string to the tap-hole as Pepper Cloves Mace Ginger and the like when it is thus boiled let it stand in the vessel until it be cooled then Tun it up into your barrel and let it work two or three days or more before you stop the bung-hole but in putting up the boiled liquor into the barrel reserve the thick grounds back which will be settled in the pan or kettle If you would have it to drink within two or three months let it be no stronger then to bear an Egg to the top of the water If you would have it keep six months or longer before you drink it let it bear up the Egg the breadth of two pence above the water This is a surer way to proportion your honey then by measure And the time of the tryal of the strength is when you incorporate the honey and water together before the boiling of it Another sort of Meath Take thirty six Gallons of fountain water first boiled c. and dissolve twelve Gallons of Honey in it Keep them boiling an hour and a half after they begin to boil skimming well all the while It will be an hour upon the fire before it boil When it is clear and enough boiled pour it out into woodden vessels to cool When you are ready to Tun it have four Gallons of Black-currants bruise them in a stone mortar that they may the more easily part with their juyce to the Liquor Put them and their juyce into the barrel and pour the cool Liquor upon them so as the vessel be quite full Cover the bung with a plate of lead lying loose on that the working of the Liquor may lift it up as it needeth to cast out the filth And still as it worketh over fill it up with fresh Liquor made in the same proportion of honey and water A moneth after it works no longer stop up the bung very close To make very good Metheglin Take of all sorts of herbs that you think are good and wholsome as Balm Minth Fennel Rose-mary Angelica Wild-thyme Hyssop Agrimony Burnet and such other as you may like as also some field herbs But you must not put in too many especially Rose-mary or any strong herb Less then half a handfull will serve of every sort Boil your herbs and strain them out and let the Liquor stand till the morrow and settle Then take of the clearest of the Liquor two Gallons and a half to one Gallon of Honey and in that proportion take as much of them as you will make and let it boil an hour and
within them the end of the stalk which in time will turn to seed Take that seedy end then very tender and pick from it the little excrescencies about it and cut it into short pieces and boil them and dress them as you would do Pease and they will taste like Pease and be very savoury Boiled Rice dry The manner of boiling Rice to eat with Butter is this In a Pipkin pour upon it as much water as will swim a good singers breadth over it Boil it gently till it be tender and all the water drunk into the Rice which may be in a quarter of an hour or less Stir it often with a woodden spatule or spoon that it burn not to the bottom But break it not When it is enough pour it into a dish and stew it with some Butter and season it with sugar and Cinnamon This Rice is to appear dry excepting for the Butter that is melted in it Marrow Sops With Wine Make thin tosts or slices of light French bread which dry well or toste a little by the fire then Soak them in Canary or old Malaga-wine or fine Muscat and lay a row of them in a deep dish or bason then a row of lumps of Marrow upon that then strew a little fine sugar mingled with some Powder of Cinnamon and Ambergreece and Nutmeg if you like it upon that Then another row of sops c. repeating this till the dish be full and more Sugar Cinnamon and Amber at the top then on the other rows If you will you may put a row of stoned Raisins of the Sun upon every row of Marrow Then cover the dish and put it in an Oven to bake for half an hour or till the Marrow be sufficiently baked Capon in White-broth My Lady of Monmouth boileth a Capon with white broth thus Make reasonable good broth with the crag-ends of Necks of Mutton and Veal of which you must have so much as to be at least three quarts of White-broth in the dish with the Capon when all is done else it will not come high enough upon the Capon Beat a quarter of a pound of blanched Almonds with three or four spoonfuls of Cream and if you will a little Rose water then add some of your broth to it so to draw out all their substance mingling it with the rest of the broth Boil your Capon in Fair-water by it self and a Marrow-bone or two by themselves in other water Likewise some Chess-nuts in stead of which you may use Pistaccios or macerated Pine kernels and in other water some Skirrits or Endive or Parsley-roots according to the season Also plumpsome Raisins of the Sun and stew some sliced Dates with Sugar and water When all is ready to joyn beat two or three New-laid-eggs whites and all with some of the White-broth that must then be boiling and mingle it with the rest and let it boil on and mingle the other prepared things with it as also a little sliced Oringiado from which the harp Candy-sugar hath been soaked off with warm-water or a little peel of Orange or some Limon Pickled with Sugar and Vinegar such as serves for Salets which you throw away after it hath been a while boiled in it and put a little Sack to your broth and some Ambergreece if your will and a small portion of Sugar and last of all put in the Marrow in lumps that you have knocked out of the boiled bones Then lay your Capon taken hot from the Liquor he boiled in upon sippets and slices of tosted light bread and pour your broth and mixture upon it and cover it with another dish and let all stew together a while then serve it up You must remember to season your broth in due time with salt and such spices as you like To butter Eggs with Cream Take to a dozen of Eggs a pint of Cream beat them well together and put three quarters of a pound of Butter to them and so set them on the fire to harden and stir them till they are as hard as you would have them To make Cock-Ale Take eight Gallons of Ale take a Cock and boil him well then take four pounds of Raisins of the Sun well stoned two or three Nutmegs three or four flakes of Mace half a pound of Dates beat these all in a Mortar and put to them two quarts of the best Sack and when the Ale hath done working put these in and stop it close six or seven days and then bottle it and a month after you may drink it To make Plague-water Take a pound of Rue of Rosemary Sage Sorrel Celandine Mugwort of the tops of red brambles of Pimpernel Wild-dragoâ—s Agrimony Balm Angelica of each a pound Put these Compounds in a Pot fill it with White-wine above the herbs so let it stand four days Then still it for your use in a Limbeck Another Plague-water Take Rue Agrimony Wormwood Celandine Sage Balm Mugwort Dragons Pimpernel Mary-gold Fetherfew Burnet Sorrel and Elicampane-roots scraped and sliced small Scabious Wood-betony Brown-may weed Mints Avence Tormentil Cardâ—us benedictus and Rosemary as much as of any thing else and Angelica if you will You must have like weight of all them except Rosemary aforesaid which you must have twice as much of as of any of the rest then mingle them altogether and shred them very small then steep them in the best VVhite-wine you can get three days and three nights stirring them once or twice a day putting no more wine then will cover the Herbs well then still it in a Common-still and take not too much of the first-water and but a little of the second according as you feel the strength else it will be sower There must be but half so much Elicampane as of the rest To make Rasbery-wine Take four Gallons of Deal wine put it into an earthen jugg put to it four Gallons of Rasberries let them stand so infusing seven days then press it out gently Then infuse as many more Rasberries seven days longer and so three times if you please put to it as much fine Sugar as will make it pleasant Put it into a Runlet close stopped let it stand till it is fine and then draw it into bottles and keep it till it be fine To keep Quinces all the year good Take all your least and worst Quinces that are sound and cut them in pieces with all the Corings and Parings you make boil them more then an hour then put the Quinces into this boiling liquor and take them forth presently not letting them boil and lay them to cool one by one a part then take the liquor and strain it and put for every Gallon of liquor half a pint of honey then boil it and scum it clean let it be cold and then put your Quinces into a pot or tub that they be covered with the liquor and stop it very close with your Paste To make a White-pot Take three quarts of Cream and
Put of this butter to boiled Pease in their dish which cover with another so shake them very strongly and a good while together This is by much the best way to butter pease and not to let the butter melt in the middle of them and then stir them long with a spoon This will grow Oily though it be good at the first doing if you heat them again The other never and therefore is the best way upon all occasions to make such thickned melted Butter You may make sauce for a Pike in the same manner you did for a Carpe putting Horse-radish to it if you please A Herring-Pye Put great store of sliced Onions with Currants and Raisins of the Sun both above and under the Herrings and store of Butter and so bake them A Syllabâ—b Take a reasonable quantity as about half a Porrenger full of the Syrup that hath served in the making of dryed plums and into a large Syllabub-pot-milk or squirt or let fall from high a sufficient quantity of Milk or Cream This Syrup is very quick of the fruit and very weak of Sugar and therefore makes the Syllabub exceeding well tasted You may also use the Syrup used in the like manner in the drying of Cherries Butter and Oil to fry Fish The best Liquor to fry Fish in is to take Butter and Salet Oyl first well clarified together This hath not the unsavoury taste of Oyl alonâ— nor the blackness of Butter alone It fryeth Fish crisp yellow and well tasted To prepare Shrimps for dressing When you will Butter Shrimps first wash them well in warm Milk and Water equally mingled together and let them soak a little in it then wash them again in fresh Milk and Water warmed letting them also soak therein a while Do this twice or thrice with fresh Milk and Water This will take away all the rankness and slimyness of them Then Butter them or prepare them for the table as you think fit Tosts of Veal My Lady Lusson makes thus her plain tosts of kidney of Veal Cut the kidney with all the fat about it and a good piece of the lean flesh besides Hash all this as small as you can Put to it a quarter of a pound of picked and washed Currants and as much Sugar one Nutmeg grated four yolks and two whites of new-laid Eggs raw work all these very well together seasoning it with Salt Spread it thick upon slices of light white-bread cut like tosts Then fry them in Butter such quantity as may boâ—l over the tops of the tosts To make Mustard The best way of making Mustard is this Take of the best Mustard-seed which is black for example a quarâ— Dry it gently in an oven and beat it to subtle powder and â—earse it Then mingle well strong Wine-vinegar with it so much that it be pretty liquid for it will dry with keeping Put to this a little Pepper beaten small white is the best at discretion as about a good pugil and put a good spoonful of Sugar to it which is not to make it taste sweet but rather quick and to help the fermentation lay a good Onion in the bottom quartered if you will and a Race of Ginger scraped and bruised and stir it often with a Horse-radish root cleansed which let always lie in the pot till it have lost it's vertue then take a new one This will keep long and grow better for a while It is not good till after a month that it have fermented a while Some think it will be the quicker if the seed be ground with fair water in stead of vinegar putting store of Onions in it My Lady Holmeby makes her quick fine Mustard thus Choose true Mustard-seed dry it in an oven after the bread is our Beat and searse it to a most subtle powder Mingle Sherry-sack with it stirring it a long time very well so much as to have it of a fit consistence for Mustard Then put a good quantity of fine Sugar to it as five or six spoonfuls or more to a pint of Mustard Stir and incorporate all well together This will keep good a long time Some do like to put to it a little but a little of very sharp Wine-vinegar To make a White-pot Boil three pints of sweet Cream with a very little Salt and some sliced Nutmeg As soon as it begins to boil take it from the fire In the mean time beat the yolks of twelve or fifteen new-laid Eggâ— very well with some Rose or Orangeâ—flower-water and sweeten the Cream to your taste with Sugar Then beat three or four spoonfuls of Cream with them and quickly as many more so proceeding till you have incorporated all the Cream and all the Eggs. Then pour the Eggs and Cream into a deep dish laid over with sippets of fine light bread which will rise up to the top for the most part When it is cooled and thickened enough to bear Raisins of the Sun strew all over the top with them well-washed Then press a little way into it with great lumps of raw Marrow Two bones will suffice Cover your dish with another and set it upon a great pot of boiling water with a good space between the water and the dish that there be room for the hot steam to rise and strike upon the dish Keep good fire always under your pot In less then an hour usually it is baâ—ed enough You will perceive that if the Marrow look brown and be enough baked If it should continue longer on the heat it would melt You may bake it in an oven if you will but it is hard to regulate it so that it be not too much or too little whereas the boiling water is certain You may strew Ambred Sugar upon it either before you set it to bake or after it is done For rosting of Meat To rost fine meat as Partridge Pheasant Chicken Pigeon that it be full of juyce baste it as soon as it is through hot and time to baste with Butter When it is very moist all over sprinkle flower upon it every where that by turning about the fire it may become a thin crust Then baste it no more till the latter end This crust will keep in all the juyce A little before you take it up baste it again with Butter and this will melt away all the crust Then give it three or four turns of the spit that it may make the outside yellow and crisp You may also baste such meat with yolks of new laid Eggs beaten into a thin oyl But with this you continue basting all the while the meat rosteth To stew a Rump of Beef Take a rump of Beef break all the bones season it with Pepper and Salt to your liking Take three or four Nutmegs and a quantity of Mace beat them grossly Then take a bunch of very good sweet herbs and one good Onion cut in quarters or Garlike as you like it Put in half a pint of White-wine Vinegar and