little against the fire garnish your dishes as you think fit and say in your Capon and put your Rice handsomely vpon the Capon and then the broth vpon the Rice To boyle a Capon with Oysters and picked Lemmons BOyle the Capon halfe enough with faire water Salt then straine some of the broth into a quart of Renish-wine then put in a few swéet hearbes minst with a pickled Lēmon or Orange put all into the Pipkin and let them boyl together Then take the Oysters pick and beard them and parboyle them then put them out of the broth into a Cullinder then put them into a Pipkin Then take a few Raisins of the Sun if you loue the juyce of an Onyon first boyl some Onyons by themselues and straine them and then put them into the Pipkin and serue in with what garnish you please To boyle a Capon with Pippins PArboyle it as before then put two Marrow-bones into a Pipkin or rather put the marrow of two or thrée bones into a Pipkin with a quart of White-Wine a little sliced Nutmeg half a score of Dates When you haue so done put in a quarter of a pound of Sugar then pare your Pippins and cut them into quarters and put them into a Pipkin and couer them with a little Rose-water and Sugar and boyle them Then take if you haue it sippets of Bisket and for want thereof take other Bread then boyle seuen or eight Egges hard take out the yolkes and put them in a strainer Then take a little Verjuyce and strong broth where the Capon is boyling strain it and put it in a Pipkin and stirre all together with the Pippins and Muscadine let the Mascadine bée put on when the Pippins are cold To boyle Chickens in White-broth TRusse and parboyl them very white then put them with swéet Hearbes into a Pipkin with Mace péeces of Cinamon chop a little Parsley but course and straine the yolkes of foure or fine Egges with a little verjuyce which must be put in when they are ready to be taken from the fire Garnish your dish To boyle Chickens in soope BOyle them vntill they bee enough boyle Hartichokes very well and blauch them Then put your Chickens into a Pipkin with strong broth Cut your Hartichokes and put them into a pipkin with a few sliced Dates wash a few Raisins of the Sun and a few Currans clean put thē into a pipkin then take Cola-Flora and wash it clean and parboyle it very well When you take them from the fire blaunch them very cleane put them into a pipkin then take some of your Hartichokes left and a little white Bread laid in stéep with a little broth and Verjuyce halfe a dozen yolks of hard Egges and a little strong broth and Verjuyce a quarter of a poūd of Sugar put it into the Pipkin and stir all together with a good quantity of Butter then mince the flowers of Marigolds and boyl them with the rest stum the broth clean and then it will looke very cleare with this boyling you may boyl Capon Pigeon Rabbet Lark c. To boyle the common way TRusse and parboyle them and put thē into a Pipkin with strong broth then take Parsley Endiffe Spinage a Fagot of swéet Hearbs Bruise your parsley and Endiffe and put them into a Pipkin and two or thrée ribs of Mutton if you haue any Potatoes or Skirrets put thē in with Marigold Flowers and let them boyl well together then slice one Carret and cast it in serue it with a few large Mace and a little Verjuyce Take the yolkes of halfe a dozen Egs mince them by themselues fine and the parboyld Parsley by it self then mingle thē with a few Barberries cast all these things on the toppe of the Chickens after you haue put them in the Dish so also may you do with a Knuckle of Veale To boyle Chickens with Lettice the best way CUt euery Chicken in foure quarters after the parboyling of them and put them into a Pipkin with two or thrée Swéet-breads of Veale or if you cannot so readily come by so many then take the Vdder of a Veale parboyl it very well Cut it in peeces and put it into the Pipkin with a sliced Lemmon Then take Lettice cut them and wash them cleane and bruise them with the back of a Ladle and put them into the pipkin then take a good deale of swéet Butter about the quantity of halfe a pound halfe a pinte of Sack a quarter of a pinte of white-wine Mace a sliced Date a Nuimeg you may put in thrée or foure Dates sliced if you haue so many Let all these boyle together ouer the fire with Marigold-flowers and swéet Hearbes To boyle a Rabbet PArboyle your Rabbet well and cut it in péeces then take strong broth and a Fagot of Hearbs a little Parsley swéet Marjoram thrée or foure yolkes of Egs strained with a little white Bread and put all in a Pipkin with Mace Cloues and a little Verjuyce to make them haue a taste To boyle a Rabbet with Grapes or Gooseberries TRusse your Rabbet whole and boyl it with strong broth vntill it be ready Then take a pinte of White-wine a good handfull of Spinage chopt in péeces the yolkes of Egges cut in quarters a little large Mace Let all boyle together with a Fagot of sweet Hearbs a good peece of Butter To boyle a Rabbet with Claret-wine VSe it as before is shewed slice Onyons and a Carret root a few Currans and a Fagot of Hearbes minst Parsley Barberries pickt large Mace Nutmeg and Ginger throw them all into the Pipkin Boyl it with half a pound of Butter To boyle a wilde Duck. TRusse and parboyle it and then halfe roast it then carue it and saue the grauy take store of Onyons Parsly sliced Ginger and Pepper put the grauy into the Pipkin with washt Currans large Mace Barberries a quart of Claret-Wine let all boyle well together scumme it cleane put in Butter and Sugar To boyle a tame-Duck or Widgin PArboyle your Fowl well take strong Mutton broth a handfull of Parsley chop them fine with an Onyon and Barberries pickt Endiffe washt throw all into the Pipkin with a Turnip cut in peeces and parboyld vntill the ranknesse bee gone then put in a little White-wine or Verjuyce half a pound of Butter boyle all together and stirre it and serue it with the Turnip large Mace Pepper and a little Sugar To boyle Pigeons PArboyle your Pigeons with Parsley in their bellies and Butter put them in a Pipkin with strong broth about a quart thereof a ribbe of Mutton large Mace a little grosse Pepper beaten Cinamon a little Ginger and Sugar a few Raisins of the Sunne a few Currans Barberries in bunches halfe a pinte of white-wine boyle all together with a little Bread stéeped in broth to colour it straine it with some of the broth and put it into the pipkin let them boyle till they be
dish being put vnder the meate for the same purpose and then baste it againe with sweete Butter and wring in the juyce of the other halfe of the Lemmon bread it with a little Manchet mingled with beaten Nutmeg Cloaues put it into a warme Dish and put in the grauy that dropt from it this is a sawce both wholesome and toothsome To make a Hartichoake-Pie to be eaten hot TAke the bottomes of foure well boyled Hartichoakes season them with Nutmeg Pepper Salt and Sugar then lay them in a Coffin in each corner one then lay the Marrow of foure or fiue Marrow-bones as whole as you can get them in warme water to take away the rednesse dry them and season them with Cinamon Ginger Sugar and Salt rowle them vp in the yolkes of raw Egges and lay them vpon your Hartichoakes and here and there the yolk of an hard Egge some whole some in halues as your eye shall aduise you strew on them the rest of the seasoning lay vpon them fiue or fixe Dates broken in quarters fiue or sixe blades of whole Mace and a little Sugar put almost a pound of sweet Butter on the top of all close your Pye and set it into an Ouen as hot as for Manchet in an houre or little more it will be bakte if your Ouen be ouer hot it will dissolue your Marrow or dry it vp draw it forth when it hath stood an houre put in a little Sacke or Muscadine wet it with Rose-water and Butter strew on it a little floure and Sugar beaten together and set it into the Ouen againe in a quaâ—ter of an houre it will be hard and crisâ—â— like yee draw it forth serue it hot to the Table To roast a Shoulder or Hanch of Venison or a Chine of Mutton TAke any of these meates lard them with French larde and pricke them thicke with Rose-mary roast them with a quicke fire but burn them not baste them with swéet Butter take halfe a pinte of Claret-wine a little beaten Cinamon and Ginger two spoone fulls of Sugar fiue or sixe whole Cloues a branch of Rosemary a little swéet Butter a handfull of grated bread let all these boyle together vntill it be as thick as Water-grewell then put in a little Rose-water and Muske it will make your Gallentine taste very pleasantly put it in a fitting dish draw off your meate and lay it into the dish strew it with Salt To make Chewets of Veale PArboyle two pound of the leane flesh of a Legge of Veale so as that it may be eaten pare off the outside and mince the meat so small as grated bread then mince sixe pound of Beefe suet as small as the meat but you must first pick out the kernels and the skinnes mingle them so together as that you can see no meate in the suet then mince a quarter of a pound of Dates small take a quarter of a pound of Biskets and Carrawaies two pound of Currans cleane washt and pickt and dride in a fair cloath season your meate with a little Cloaues and Mace Nutmegge and twice so much Cinamon as any of the other all by discretion the fourth part of a pinte of damaske Rosewater almost half a pound of Sugar then stirre vp your meat that it be seasoned in all places alike the least taste of Salt that may be is enough then raise such Pies as you may put nine or ten of them in a dish fashion them somewhat long and raise them higher then an ordinary Pie fill them as full as you can without disfashioning of them with thrusting out the sides close them with very thinne liddes bake them in an Ouen as hot as for other Pies in halfe an houre they will be bakte draw them out and scrape on Sugar and serue them hot to the Table To roast a Capon with Oysters and Chestnuts BOyle and pill nine or tenne Chestnuts put them hot into Claret-wine parboyle as many great Oysters spit a Capon to be roasted put the Chestnuts and the Oysters into the belly of the Capon and stop them in with swéet Butter roast it with as hot a fire as you can but burne it not baste it with sweet Butter so soone as it droppes saue the grauie parboyle twenty Chestnuts and twice so many great Oysters take halfe a pinte of Claret-wine and a péece of swéet Butter a little grosse Pepper stew the Oysters and parboyld Chestnuts in the Wine with Butter vntill it be halfe consumed then put the grauie of the Capon into your sawce and the sawce into a faire Dish bread vp your Capon and lay it on the sawce sprinckle Salt and serue it in hot to the Table To bake a Quince or a Warden Pie so as the fruit may be red and the crust pale and tender PAre faire pear Quinces or Wardens and set them into an earthen panne with the crownes vpward put to them a little Claret-wine and a grain of Muske or more according to the quantity of the fruit put in a little Sugar couer them close with a shéet of Paste set them into a Bakers Ouen with wheaten bread but not houshold bread for then they will be burnt and dry when they haue stood thrée or foure houres in the Ouen they will be very red and tender then you may kéepe them a wéeke or more for use when you haue occasion to make your Pie take Butter and the yolkes of Egges and make short Paste raise a Coffin fit for your stuffe one by another put in whole Cloues and a little whole Cinamon poure in some sirrup from their former baking or if you want it then put in Claret-wine and more Sugar set them in an ouen as hot as for Pies and in one hour they will be bakte and your fruit orient red Remember before your first baking that you coare your Quinces To roast a Shoulder or a Fillet of Veale with farcing hearbes VVAsh your meate and parboyle it a little striptwo handfull of Parsley Winter Sauory a handfull and some Tyme mince these hearbes small put to them the yolkes of thrée or foure hard Egges minst Nutmeg and Pepper Currans a good handfull worke all these with the yolke of a raw Egge make holes as déep as your finger all ouer your meate fill them with the Hearbes roast it with a quicke fire let the grauy of the Hearbes droppe on the Hearbes left baste your meat with swéet Butter when it is almost roasted put the hearbs and grauy to a quarter of a pinte of White-wine Vinegar and a good spoonefull of Sugar let them boyle vntill you take vp the meate and when it is in a â—it dish powre the fawce all ouer the meate and strew it with Salt and serue it hot to the Table To fry Calves feet or Trotters SHred a handfull of yong Parsley very small and beate it betwéene thrée or foure raw Egges season it with a little Nutmeg and Sugar a corne of Pepper and a
Mutton on the French fashion PAre all the skinne as thin as you can Lard it with sweet Lard and sticke about it a dozen Cloues when it is half roasted cut off three or foure thin pieces mince it small with a few sweet hearbâ— and a little beaten Ginger put in a ladlefull of Claret-wine a piece of sweet Butter two or three spoonfuls of verjuyce little Pepper a few parboyld Capers when all this is boyled together chop thâ— yolk of an hard Egge into it TheÌ„ dridgâ— your Legge and serue it vpon sawce To roast a Neates tongue on the French fashion CHop sweet hearbes fine with a piecâ— of a raw Apple season it with Pepper Ginger and the yolk of a new laâ—â— Egge chopt small to mingle amongst itâ— then stuffe it well with that farcing anâ— so roast it The sawce for it is Verjuyce Butter and the juyce of a Lemmon little Nutmegge Let the tongue lye 〈◊〉 the sawce when it goeth to the Table Garnish your Dish as you thinke fittest or as you are furnisht To boyle Pigeons with Rice on the French fashion FIt them to boyle and put into their bellies sweet Hearbs viz. Parsley tops of yong Tyme then put theÌ„ into a Pipkin with as much Mutton broth as will couer them a piece of whole Mace a little whole Pepper boyle all these together vntill your Pigeons bee tender Then take them off the fire and scum of the fat cleane from the broth with a spoone for otherwise it will make it to taste ranke Put in a piece of sweet Butter season it with Verjuyce Nutmeg and a little Sugar thicken it with Ryce boyled in sweet Creame Garnish your Dish with preserued Barberies â—t Skirret roots being boyled with Verjuyce Butter To boyle a Rabbet with Hearbs on the French fashion FIt your Rabbet for the boyling and seethe it with a little Mutton broth White-wine and a piece of whole Mace then take Lettuce Spinage Parsley Winter Sauory sweet Marjoram all these being pickt and washt clean bruise them with the backe of a Ladle for the bruising of the hearbs wil make the broth looke very pleasantly gréene Thicken it with a crust of manchet being stéeped in some of the broth and a little sweet Butter therein Season it with Verjuyce and Pepper and serue it to the Table upon Sippets Garnish your dish with Barberries To boyle Chickens in white broth TRusse your Chickens fit to boyle as was before shewed in the Rabbets cut two or three Dates in small peeces take a péece of whole Mace thicken your broth with Almonds Season it with Verjuyce and a little Pepper Garnish your dish sides with sweet Sucket and sugar after you haue seasoned your broth In like sort you may boyle a Capon but then you must put Marrow into your White broth If you dislike Mutton-broth then boyle it by it selfe in faire water till it turne as white as a Curd But the French men follow the other way it is the better To boyle a Teale or Wigeon on the French fashion PArboyle either of these Fowles and throw them in a Pale of faire water for that taketh away the rancknesse of the flesh Then roast them halfe take them off the fire put sweet Hearbs in the bellies of them lace them downe the breast and stick them with two or three whole Cloues in the brest with your knif in euery one of them so many Then put them in a Pipkin with two or three ladlefuls of strong Mutton broth a peece of whole Mace two or three little Onyons minst small Thicken it with a toast of houshold bread put in a péece of swéet butter as big as a Walnut Season it with Pepper and Verjuyce To smoore an old Coney Ducke or Mallard on the French fashion PArboyle any of these halfe roast it lanch them downe the breast with your knife and sticke them with two or thrée Cloues Then put them into a pipkin with halfe a pound of sweet Butter a little White-wine Verjuyce a péece of whole Mace a little beaten Ginger and Pepper Then mince two Onyons very small with a péece of an Apple so let them boyle leisurely close couered the space of two houres turning them now then Serue them in vpon Sippets Another way to boyle Chickens or Pigeons with Gooseberryes or Grapes BOyle them with Mutton-Broth and White-wine a péece of whole Mace put into the bellies of theÌ„ swéet Hearbs when they be tender thicken it with a péece of Manchet and two hard eg yolks strained with some of the same broth TheÌ„ put some of the same broth into a boyld-meat dish with Verjuyce Butter and Sugar and so boyle your Grapes or Gooseberries in the dish close couered till they be tender poure it on the breast of your dish To boyle a Chine of Mutton or Veale in sharp broth on the French fashion COuer your meate with faire water and a little White-wine a peece of whole Mace a Nutmeg quartered a handfull of Hearbs cleane pickt and bruised with the back of a Ladle young Lettice Spinage Parsley tops of young Tyme when all is boyled well together thicken it with a crust of Manchet and the yolke of a hard Eg steeped in some of the same broth and draw it through a strainer and thicken your broth with it SeasoÌ„ it with a little Verjuyce and Pepper To boyle Larks or Sparrowes TRusse them fit to boyle and put them into a Pipkin with a Ladlefull of Mutton-broth a peece of whole Mace a quarter of a Nutmegge a fagot of sweet Hearbs and a little young Parsley pickt cleane and short put your Parsley loose into your broth season it with Verjuyce Pepper and Sugar Thicken it with the yolkes of two new laid Egges hard a peece of Manchet strained with some of the same broth till they be tender Garnish your dish as you will Baked-meates A made dish of Coney Livers PArboyle thrée or foure of them and then chop them fine with swéet Hearbes the yolks of two hard Egs Season it with Cinamon Dinger and Nutmeg and Pepper put in a few parboyld Currans and a little melted butter and so make it vp into little pastyes frye them in a Fryingpan shaue on Sugar and serue them to the boord A made dish of Sweet-bread BOyle or roast your Sweet-bread and put into it a few parboyld Currans a minst Date the yolkes of two new laid Egges a peece of Manchet grated fine Season it with a little pepper Salt Nutmeg and Sugar wring in the juyce of an Drange or Lemmon and put it between two shéets of Puf-paste or any other good paste and either bake it or fry it whether you please A made dish of Sheepes tongues BOyle them tender and slice them in thin slices then season them with Cinamon Ginger and a little Pepper and put them into a Coffin of fine Paste with sweet Butter and a few swéet Hearbes chopt fine Bake them in
will worke them like lithe-paste Then flower your moulds and fil them with that paste then roule a thin sheete of paste wet it and couer it ouer fry them and turne them into small dishes and keepe them warm in the Ouen serue them at dinner or supper If you will bake them then you may turne theÌ„ into the dish raw out of your moulds and Ice them with Rose-water Sugar and set them in the Ouen wheÌ„ your pyes are halfe bak't To make some Kick-shawes in paste to fry or bake in what forme you please MAke some short Puft-paste roule it thinne if you haue any moulds you may work it vpon your moulds with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them vp and bake them or fry them or you may fill them with Gooseberries seasoned with Sugar Cinamon Ginger and Nutmeg rowle them vp in yolkes of Egges and it will kéepe your Marrow being boyled from melting away or you may fil them with Curds boyled vp with whites of Egges and Creame and it will be a tender Curd but you must season the Curde with parboyld Currans thrée or foure sliced Dates put into it or sixe bits of Marrow as bigge as half a Walnut put in some small peeces of Almond-paste Sugar Rose-water and Nutmeg And this will serue for any of these Rick-shawes either to bake or for a Florentine in Puft-paste any of these you may fry or bake for Dinner or Supper To make an Italian pudding TAke a penny whiteloafe pare off the crust and cut it in square péeces like vnto great Dyce mince a pound of Béef-suet small take halfe a pound of Raisins of the Sunne stone them and mingle them together and season them with Sugar Rose-water Nutmeg wet these things in foure Egs and stir them very tenderly for breaking the Bread then put it in a dish prick in thrée or four péeces of marrow and some sliced Dates put it into an Ouen hot enough for a Chewet if your Ouen be too hot it will burne if too cold it will be heauy When it is baked scrape on Sugar and serue it hot at Dinner but not at Supper To boyle a Racke of Veale on the French fashion CVt it into Steakes cut a Carret or Turnip in peeces like Diamonds put them into a Pipkin with a pinte of White-wine Parsly bound in a Fagot a little Rosemary and large Mace and a stick of Cinamon pare a Lemmon or Orange and take a little grosse pepper half a pound of Butter boyle all together vntill they be enough when you haue done put in a littie Sugar Verjuyce garnish your dish as you list To fearce a Legge of Lamb on the French fashion TAke the flesh out of the in-side and leaue the skin whole mince it fine with suet take grated Bread minst Orange pil sliced nutmeg Coriander-séeds Barberies pickt a little Pepper worke all together with yolkes of Egs like a Pudding and put it in againe If you want a cawle of Mutton to close it with then take the yolk of an Egge and smear it all ouer it will hold it fast Then put it in a dish raw and set it vpright and put a little Butter into the dish set the dish into the Ouen put to the aforesaid things Sugar Currans and sliced Dates Salt and Verjuyce When it goeth to the table strow it with yolks and parsly either of them minst by it selfe To hash Deere Sheepe or Calves tongues on the French fashion BOyle Blanch and Larde them sticke them with Cloues and Rosemary put them on a Spit vntill they be halfe roasted Then put them into a Pipkin with Claret-wine Cinamon Ginger sugar sliced LeÌ„mon a few Carrawayséeds and large Mace Boyle all together and serue them in with fryed toasts English Cookery To boyle a Capon TAke strong broth of marrow bones or any other strong broth put the Marrow into a pipkin with salt boil your Capon in the Pipkin and scum it clean before you be ready to take it off put in your Salt Take a pinfe of White-wine in a pipkin for one Capon if you haue more you must haue more wine half a pound of Sugar a quarter of a pound of Dates sliced Potatoes boyled and blancht large Mace Nutmeg sliced if you want Potatoes take Endiffe for want of both boyle Skirrets and blanch them boile all together with a quarter of a pinte of Verjuyce the yolks of Egs strain it and stirre it about and put it to the Capon with strong broth To garnish your Dishes GArnish your Dishes round about with fine Sugar take Orengado dipt among Biskets take Carawayes Take a Pomegranat and garnish the side of your dish with it take Currans and Prunes and wrap them in fine Sugar having beene first boyled tender in faire water Take a Lemmon and slice it and put it on your dish and large Mace stéeped or boyled or preserued Barberries Any of these are fit to garnish your Dish take your Capon out of the broth and put it into a dish with sippets of these garnishes round about it To boyle a Capon anoâ—her way BOyle a Knuckle of Veale vntill it make strong broth then take your Capon boyle it in faire water and Salt and when it is almost boyld take it put it in a Pipkin and strain your broth in to the Capon Then wash and scrape Parsley and Fennell rootes cleane pith them and slice them along boil them in a skillet of water and when they are halfe boyled take them from the fire and put them in a strainer and then in a clean Pipkin Then take a little Rosewater and a quarter of a pound of fine Sugar vntil it be as cleare as glasse then take a little large Mace a faggot of swéet Hearbes a minst Lemmon the pill taken off Boyle a few Raisins of the Sunne with it but first take out your Capon and straine the broth put the Capon into a Dish very finely garnisht then put the broth to the Capon then take Parsley rootes and lay them on the top of the Capon with your minst and sliced Lemmon your Raisins of the Sunne and your large Mace Garnish your dish as before is shewed To boyle a Capon in Rice BOyle a Capon in Salt water and if you like it you may put into a saâ—â— cloath a handfull of Oatmeale then take a quarter of a pound of Rice and steepe it in faire water and so halfe boyle it then strain the Rice through a Cullinder then boyle the Rice in a Pipkin with 〈◊〉 quart of Milke put in half an ounce oâ— large Mace half a pound of Sugar boyle it well but not ouer-thick put in a little Rose-water blanch halfe a pound of Almonds and beate them in a morter with a little Creame and Rose-water beate them fine and straine them into a Pipkin by it selfe Then take vp your Capon and set your Almonds a
enough and so serue them in This broth may serue to boyle Woodcockes or Partridges in with this difference take some of the broth out of the Pigeon and put in a minst Onyon Let all boyle vntil it be enough To boyle Pigeons with Capers or Sampyre PVt them into a Pipkin with a pinte or more of white-wine a little strong broth a ribbe or two of Veale wash off the saltnesse of your Capers or Sampyre blaunch halfe a pound of Almonds put them in cold water cut them longwise put them into the Pipkin with Raisins of the Sunne Take large Mace a little sliced Ginger a sliced Nutmeg let them all boyle together with a Fagot of Hearbs Throw into them thrée or foure yolks of Egs whole and a péece of Butter then put in the Sampyre or Capers This boyling will serue well for Rabbets To boyle Saweeges PVt them into a quart of Claret wine large Mace Barberries Cinamon a handfull of swéet hearbes Garnish this Dish with Cinamon Ginger and fine Sugar To boyle Goose-Giblets or Swannes giblets PIcke and parboyle them cleane and put to them some strong broth with Onyons Currans and Parsley let all boyle together with large Mace and Pepper boyle them well with a Faggot of swéet Hearbes and then put in Verjuyce and Butter Giblets with Hearbs and Rootes PIcke and parboyl them and put them in a quart of Claret-wine into a Pipkin halfe an ounce of Sugar a good quantity of Barberries Spinage and a Fagot of sweet Hearbs boyld Turnips and Carrets sliced and put them into the Pipkin and boyle them well together then take strong broth Verjuyce and the yolks of two or three newlayd Egs strain them and put them into the Pipkin To smoore a Racke or Ribbes of Mutton CVt your Mutton in peeces split it with the back of a Cliuer and so put it into a dish and a peece of sweet Butter and put it into the bottome of your dish then take a Fagot of sweet Hearbs and grosse Pepper stue them in a couered dish with a little Salt turne them now and then and when they are enough put them in a cleane Dish with sippets The dish is best garnished with Barberries and Pepper For the fillets of a Veale smoored in a Frying-panne CVt them as for Oliues hacke them with the backe of a knife then cut Lard fine and lard them then put them in a Frying-pan with strong Beere or Ale and fry them somewhat browne then put them into a pinte of Claret-wine and boyle them with a little Cinamon Sugar and Ginger A Dish of Steakes of Mutton smoored in a Frying-panne TAke your Legge of Mutton cut into Steakes put it into a Frying-pan with a pinte of White-Wine smoore them somewhat browne then put them into a Pipkin Cut a Lemmon in slices and throw it in then take a good quantity of Butter hold it ouer the fire when it is ready to fry put in a handful of Parsley and when it is fryed put it into the Pipkin and boyle all together This Dish would be garnished with Cinamon Sugar and sliced Lemmons To smoore a Chicken CVt it in small péeces and fry it with sweet Butter take Sacke or white-Wine Parsly an Onyon chopt small a peece of whole Mace and a little grosse Pepper put in a little Sugar Veriuyce and Butter Then take a good handfull of Clary and picke off the stalkes then make fine batter with the yolkes of two or three new-laid Egges fine flowre two or three spoonfuls of sweet Creame and a little Nutmegge and so fry it in a Frying-pan with sweet Butter serue your Chickens with the fryed Clary on them Garnish your dish with Barberies To fry Mussels Perywinckles or Oysters to serve with a Duck or single by themselves BOyle these shell Fishes then flowre and fry them then put them into a Pipkin with a pinte of Claret-Wine Cinamon Sugar and Pepper Take your Ducke boyled or roasted and put them into two seuerall Pipkins if one be boyled and the other roasted and a little Sugar large Mace and fryed toasts stuck round about it with Butter To marble Smelts Soales Flounders Plaice c. FRy Sallet Oyle in a Frying-pan or Chafer wipe your Fish and when the Oyle is hot put in so much Fish as the Oyle will couer and when it wasts you must supply it Then fry Bay-leaues where the Fish hath been fryed in whole peeces put Claret-Wine into an earthen Panne put the fryed leaues into the bottome of the Panne and let some of them lie aloft slice an ounce of Nutmeg or rather two as much Ginger and large Mace a few cloues Wine-Vinegar put your marble Fish into the liquor so as the Bay leaues and spices couer it as well as it that lyeth vnder And vpon occasion serue it with the Bay-leaues and the spices of the liquor To congar Eeles in Colar like Brawne CVt them open with the skin on and take the bone clean out large Mace grosse Pepper some fine sweet Hearbes chop vnder your Knise Then strow the Hearbes and the Spices all along the inside of your Eele and rowle it like a collar of Brawne so may you doe with Tenches boyled in faire water White Wine and a quantity of Salt so put in some sliced Ginger Nutmeg and Pepper in graine When it is well boyled put it into an earthen Panne couered with the owne liquor and a little White-Wine Vinegar To sowce a Pigge in collars CHine your Pigge in two parts take out all the bones lay it in a Keeler of water all night The next day scrape off all the filth from the backe and wipe it very dry then cast Pepper on it a little large Mace and Ginger with a Bay-leaf or two euen as you would doe a collar of Brawne and let your panne boyle before you put it in keep it with scumming vntill it be halfe boyled then take out a Ladlefull or two and put it in a Pan by it self put into this boyling some Rhenish or Claret-wine sliced Nutmegge-grosse Pepper sliced Ginger Let it stand vntill it be almost cold and then dish it with Bay-leaues To sowce a Breast of Veal BOne your breast and lay it in faire water vntill the blood be gone Then take it and dry it and take all kinde of swéet hearbes Nutmeg beaten Cinamon beaten Ginger beaten but not too fine Callender pared Lemmon-pill cut in fine péeces mingle all together spread your Veale and cast it on the inside and then rowle it like a collar of Brawne binde it close Let your liquor boyl and put inyour Veale So you may use racks unbound and Breasts vnbound Let it be scumm'd very cleane then put in a Fagot of swéet hear bes and keep it couered for that will make it white when it is almost boyled throw in sliced Nutmeg large Mace a little Ginger a Lemmon or two sliced To hast a shoulder of Mutton or a Legge of Lambe TAke your
to the curioust palate And this I take to be no sinfull curiosity but it is rather a sin to marre good meate with ill handling and so the old proverbe verified God sends Meat but the Devill Cookes what it is Good Madam is altogether with the Author yours though he shew it others that so the world may be thankfull to you for good meate well drest though at their own cost And let me lose my credit with you and the world too if it deceive their expectation so as they cooke it by this booke To the tryall whereof I referre them recommending it and my selfe to your Ladyships wonted favour resting in all humble service Your Ladyships IOHN MVRRELL THE SECOND Booke of Cookery To boyle a Capon larded with Lemmons on the French fashion TAke a fat young Capon and three or foure peeces of a neck or chine of Mutton put them together in a pot or Pipkin vntill your Capon bee tender boyle them with as much faire water as will couer them then take a pinte of the broth out from them and put it in another Pipkin put in six blades of whole Mace as many Dates broken in quarters and eight lumpes of Marrow then take two Hartichoake bottomes cut them in square peeces or quarters if you haue no Hartichoakes then take potatoes and as much sugar as will swéeten it boyle them on the fire vntill the Marrow be boyled then take the yolkes of fiue or sire Egs halfe a pinte of Sacke or Muscadine wring in the juyce of two or thrée Lemmons a little Sugar a little Amber-gréece a little Rosewater and Salt strain them thorow a Canuis strainer and put them into a pipkin to your Marrow brew thē together with your Ladle that they curdle not Garnish the Dish with wet Suckets and preserued Barberries your Sippets must be dyet-bread then take vp your Capon and take a preserued Lemmon cut in long slices draw those slices thorow the breast of the Capon thicke lay the Capon into your garnisht Dish and pour your broth hot on the top of the Capon Lay on it Sucket and preserued Barberries scrape on fine Sugar then serue it hot to the Table To boyle Chickens BOyle your Chickens in a Skillet or green pipkin with as much faire water as will couer them put to two or thrée whole Maces and put into them a good péece of Butter and a little salt according to the quantity of your broth one handful of pickt Parsley two or thrée sprigs of Time and Winter Sauory stript bruise them together put them into your pipkin to the Chickens and when the Chickens bée almost boyled put in a handfull of Gooseberries or clusters of Grapes gréene or Lemmon payred cut in peeces or Barberies off the frée or out of the pickle take any of these fruits garnish your dish fitting for your Chickens serue them in vpon hot sippets lay the Liuers the Gizzards with the fruit on the Chickens scrape on fine sugar and serue it hot to the Table Another way to boyle Chickens or a Capon in white-broth TAke and boyle in a pot or pipkin two or thrée small Chickens take two or three blades of whole Mace as many quartered Dates three or foure lumps of Marrow a little Salt a little Sugar the yolkes of two or thrée Egges a quarter of a pinte of Sacke straine your Egges and Sacke thorow a Canuis strainer and put them into the Chickens brew it with your Ladle for curdling slice a Lemmon rinde but first taste it that it be not bitter if it be pare it and garnish your Dish with Lemmons and hard Egs quartered then poure the broth vpon sippets lay in the Chickens scrape on Sugar and serue it hot Another way to boyle Chickens for one that is sicke and to provoke sleepe PUt two or three small Chickens into a green Pipkin with as much faire water as will couer them scumme them and put into them the top or bottome of an vnchipt Manchet two or three blades of Mace one handfull of Raisins of the Sun the stones pickt out as much sweet Butter as a walnut parboyl three or four hard Lettices in Lettice water in a Skillet cut them in quarters put them to your Chickens wring in the juyce of a Lemmon let him drinke the broth and eat the Lettice with the Chickens If the Patient be bound in the body put not in the Butter vntill the Chickens be boyled Another way to boyle them on Sorrell-sops for him that hath a weake stomacke BOyle them in as much faire water as will couer them with pickt Parsley and swéet Butter stopt in their Bellies put into the broth Parsley Winter-sanorie and Tyme pickt and stript a blade or two of Mace one handfull of gréene Sorrell stampt in a wooden Dish or stone morter put halfe your broth into the Sorrell from the Chickens wring in the juyce thorow a Canuas strainer into a pewter Dish put in as much Butter as a walnut a little Sugar then set it on a chafingdish of coales then take a deep Dish slice in some Manchet couer the bottome of the dish with them poure the other halfe of the broth from your Chickens vpon the Sippets and lay the Chickens on them then take your Sorrell sawce pour it on the Chickens scrape on Sugar and serue it hot to the Table To boyle Partridges PUt two or thrée Partridges into a pipkin with as much water as will couer them then take thrée or foure blades of Mace one Nutmeg quartered fiue or six whole Cloues a péece of sweet Butter two or thrée Manchet toasts tosted brown soak them in a little Sacke or Muscadine straine it thorow a Canuas strainer with a little of the broth then put them into the Pipkin to the Partridges boyls your Partridges very softly often turning them vntill your broth bee halfe boyled away then put in a little Salt and a little sweet Butter when your broth is boyled garnish your dish with a sliced Lemmon the yolk of an hard Egge minst small then lay on small heapes betweene the slices of the Lemmon then lay your Partridges in your garnisht dish vpō sippets and pour your broth hot vpon them lay vpon the breast of your Partridge round slices of a Lemmon pared mince small and strew on the yolke of a hard Egge pricke all ouer the breast of your partriges fiue or six wing-feathers scrape on Sugar and serue it hot In like manner you may boyle young Phesants or young Turkies or Peachickens or Woodcocks or Quailes or Larkes or Sparrowes To boyle a Legge of Mutton on the French fashion TAke a faire Legge of Mutton and a piece of suet of the kidney cut in long slices as bigge as ones finger then thrust your knife into the flesh of your Legge down as deep as your finger is long and thrust into euery hole a slice of the aforesaid Kidney Suet but take heed that one peece touch not
and Butter and strew on floure and Sugar beaten together and set it again into the Ouen a quarter of an houre it will be like yce then draw it forth and put in a little Sacke or Muscadine and so serue it hot to the Table To roast a Neates tongue to be eaten hot BOyle a faire Neates tongue tender blanch it and lard it on one side prick in some Cloues then cut out the meat at the great end and mince it with a little dubbing suet as much as an Egge then season it with a little Nutmeg and Mace and Sugar thrée or foure Dates minst a handfull of Currans halfe a preserued Orenge minst small about halfe a graine of Muske work vp your meat with the yolkes of two raw Egges and stuffe it hard into the Tongue then pinne ouer the end a péece of a Caule of Veale or a skinny peece of Beefe suet then put it on a small spit thorow both ends set a Dish vnder the meat to saue the grauy baste it with sweet Butter and put to the grauy a little Sacke or Muscadine and the yolk of an hard Egge minst and the coare of a Lemmon minst when your Neates Tongue is roasted take it vp and put it in a dish fitting for it and put a little Sugar into the sawce and powre it all ouer the Tongue and serue it hot to the Table To bake a Neates Tongue to be eaten hot BOyle a fair Neates Tongue tender season it as you read before in the roasted tongue then lay in the tongue into a Coffin made of the same fashion Lay on it fiue or six blades of whole Mace three or foure quartered Dates a little Orenge cut into slices the coare of a Lemmon sliced half a pound of sweet Butter a little Sugar close vp your Pie and put it into an Ouen as hot as for Manchet if you see it colour too fast then take down the Ouen lid but if too slow then lay a few coales in the Ouens mouth in an houre and halfe it will be bakte then take a little Sacke or Muscadine and the juyce of a Lemmon half a graine of Muske a little Sugar the yolkes of two or three raw Egges a little sweete Butter set this on a chafindish of coales and stirre it that the Egges curdle not vntill the Butter be melted then draw it out and cut it vp and put in your caudle scrape on Sugar and serue it hot to the Table To roast a Pigge with a Pudding in his belly FLey a fat Pigge and trusse his head backward looking ouer his backe lay him in a very faire Dish for soyling then temper as much stuffe for a Pudding as you think wil fill his belly you must temper your pudding with grated bread half a pound of dubbing suet minst a handfull of Currans foure or fiue Dates minst Cloaues Mace Nutmegs and Ginger beaten of each alike and a little Sugar and a very little Salt you must wet your pudding with two Egges and a little Rosewater and swéet Creame as much as will wet your pudding so stiffe as that if you lay it vpon a Trencher it will not runne abroad then put it into the belly of the Pigge and prick vp the belly close spit it and roast it and when it is almost roasted wring vpon it the juyce of a Lemmon and when you are ready to take it vp take the yolkes of foure or fiue new-laid Egges a handfull of feathers wash the Pigge with the yolkes of Egges and while you are a washing the Pigge let some other body bread it after you before the Egges be hard mingle amongst your bread a little Ginger Pepper and Nutmeg let your sawce be Vinegar Butter and Sugar and the yolke of a hard Egge minst so serue it in vpon your sawce hot to the Table To bake a Pigge to be eaten hot FLey a small fat Pigge cut it in quarters or in smaller péeces season it with Pepper Ginger and Salt lay it into a fit Coffin strip and mince smal a handfull of Parsley sixe sprigs of Winter-Sauorie strew it on the Meat in the Pie and strew vpon that the yolks of thrée or four hard Egges minst and lay vpon them fiue or sixe blades of Mace a handfull of clusters of Barberries a handfull of Currans well washt and pickt a little Sugar halfe a pound of sweet Butter or more close your Pye and set it in an Ouen as hot as for Manchet and in two houres it will be Bakte then draw it forth and put in half a pinte of Vinegar and Sugar being warmed vpon the fire poure it all ouer the meat and put on the Pie-lid again scrape on Sugar and serue it hot to the Table Another way to roast a Legge of Mutton LArde a faire large Legge of Mutton a finger déepe with the kidney suet cut long wise like ones finger prick in some Cloues and roast it with a quicke fire when you think it halfe roasted cut off some of the vnderside of the flesh end into thinne slices then take halfe a pinte of great Oysters and the grauy of them three or foure blades of whole Mace a péece of swéet Butter as big as an Egge a quarter of a pinte of Vinegar a spoonfull of Sugar put all these into your slices of Mutton which you cut off the Legge and stew them together in a Pipkin vntil the liquor be half consumed then dish vp your Mutton being very well roasted and pour the sawce vpon the top of it strew Salt about it and serue it hot to the Table To bake a steake Pie of the ribs of Mutton to be eaten hot CVt a necke of Mutton betwixt euery ribbe beate euery ribbe with a Cleuer flatlings it will make the Mutton to eate short then season it with Pepper and Salt and put it in a Coffin lay on thrée or foure blades of whole Mace halfe a pound of sweete Butter close vp your Pie and set it into an Ouen as hot as for Manchet in two houres it will be bakte but in the meane time boyle a good handfull of good Parsley very tender beate it as soft as the pulp of an Apple put in a quarter of a pinte of Vinegar and as much White-wine or Sack but White-wine is the better a little sweet Butter two spoonefuls of Sugar put your Parsley into this liquour heate it but warm then you may cut vp your Pie and poure this sawce all ouer the steakes shake it well vpon your peele to make the sawce and the grauy mingle together then lay on your lidde againe scrape on fine Sugar and serue it hot to the Table To roast a Neck of Mutton CVt away the scragge end of a large neck of Mutton and put a couple of pricks thorow the best end roast it with a quicke fire but scorch it not baste it with sweet Butter then wring in the juyce of halfe a Lemmon when it is halfe roasted saue the grauy in a
another boyl your Legge well but not too much then put halfe a pinte of the broth into a Skillet or pipkin and put to it three or four blades of whole Mace halfe a handfull of Currans and Salt boyle them vntill the broth be halfe boyled away then take it off the fire and straight before the broth hath done boyling put in a peece of sweet Butter a good handfull of French Capers and a Lemmon cut in square peeces like Dice with the rinde on and a little Sacke and the yolks of two hard Egges minst Lay your Legge of Mutton with the fairest side vpward upō sippets within your garnished dish hauing all these things in readinesse to put into your aforesaid broth when it comes boyling off the fire then poure it on your Legge of Mutton hot so scrape on Sugar and serue it hot to the Table To farce a Legge of Mutton CVt out all the flesh at the Butte end from a faire Legge of Mutton but take héed you cut not the vttermost skin mince the flesh smal that you haue cut out euen as it were for pies thē mince among your meate foure pound of dubbing suet so you may make of it fiue or sixe small pies and yet there may be left enough to fill your Legge againe but before you put it into your Pyes season it with a little white Salt and a little Sugar Cloues Mace and Nutmegges thrée or foure spoonefuls of Rose-water halfe an handfull of Carraway-seed couered with Sugar two pound of Currans one of Raisins of the Sun without their stones sixe Dates minst stirre all these betwixt your hands and fill your Pies bake them in a moderate Quen for they will endure no great heat and will be baked in an houre then take the rest of the meat that is left and worke it with an Egge and put it into your Legge of Mutton where your meate came out This lets you vnderstād you must leaue out of your Pies as much as will fill your Legge of Mutton then prick vp your Legge with a pricke at the end where you put your meat in then set it in an Quen in an earthen panne or Dish or if you please you may put it on the spit and roast it if you doe so then set a dish vnder it and saue the grauy and if you take the thickest of the grauy that is in the bottome of the Dish put a little White-Wine and Vinegar a few Barberries and the yolke of an hard Egge minst if you haue no Barberries then take Capers lay your Legge on sippets and garnish your Dish with sliced Lemmons Barberries or Capers pour your sawce hot on and scrape on Sugar c. To farce a Legge of Lambe CVt out all the meate as before in the Mutton and mince it with halfe a pound of beefe Suet very small then the two handfulls of Parsley picked cleane halfe a handfull of Winter-Sauory and Time picked very clean and mince them very small then season your aforesaid Lambe with halfe the hearbes and a little Cloues and Mace a little Sugar and white Salt a little Salt will be enough then put in a handfull of Currans and worke it vp with an Egge then put half your meat into your Legg of Lambe and prick vp the end with a prick and worke the rest of your meate into little round cakes as broad as a shilling put your Leg of Lambe into the pot with as much Mutton broth as wil couer it if you haue it not then take faire water and put in a little Cloues and Mace the other halfe of the Hearbes and the meat that you did make in little cakes and let it boyle with often turning it round vntill it be boyled vnto a pinte then put in three or foure spoonefuls of Vinegar and then take vp your Legge of Lambe and put it into a boyld meat Dish vpon sippets and pour your broth and your round peeces of the meat on the top of the Lamb then scrape on fine Sugar serue it hot to the table To stew Trouts PVt three or four Trouts in a pewter dish and a quarter of a pinte of white-Wine or of Sacke with a péece of swéet Butter as bigge as an Egge a little whole Mace a handfull of Parsley a little Sauory and Tyme mince all together and put them into the Trouts if you haue no Wine take faire water and one spoonfull of Vinegar and a little Sugar and let these stew a quarter of an houre then mince the yolk of an hard Eg and strew your Trouts with it poure the broth and Hearbes all ouer them scrape on fine Sugar and serue it hot to the Table To make a farst Pudding MInce Mutton Veale or Lambe with béefe Suet a handfull of Parsley a little Winter-Sauory and Tyme season your meate with a little Cloues and Mace Salt and Sugar worke it vp like birds or little bals or like Lemmons put them in a pewter dish put to them a little-Mutton or fresh Beefe broth as much as will couer them put into the broth a little Mace Winter-Sauory Parsley and Tyme shred small together it must bée put in when the broth is halfe stewed and so it will make it gréen Garnish your dish with a sliced Lemmon or Barberries Lay Sippets about your Dish and lay your Birds or Bals on the sippets then put a spoonefull of Sugar two of Vinegar poure your broth on them scrape on fine Sugar and serue it in to the Table hot To boyle a Pike TVrne a Pike round with his taile to his mouth couer it with fayre water in a panne or in a kettle and with it also cast in a good handfull of white Salt a handfull of Rosemary Time sweet Marjoram and Winter-Sauory when your water boyles put in your Pike and make it boyle vntill it swimme and then it is boyled enough then take a little White-Wine and Verjuyce about the quantity of half a pinte a few Prunes a little large Mace Sugar Currans sweet Butter as much as an Egge Let all these boyle together vntill your Currans be soft then take vp your Pike and lay it vpon sippets if you will you may take off the scales but the best is to let them alone Lay all ouer your Pike parboyld Parsley and pickled Barberries then take the yolkes of two new-layd Egges straine them with a little White-Wine or Verjuyce and put them into your broth vpon the Pike scrape on fine Sugar and serue it hot to the Table To farce a Legge of Mutton on the French fashion CVt out all the meate of a faire Legge of Mutton at the butte end mince it with halfe a pound of Beefe-suet take a handfull of Parsley six sprigges of Winter-Sauory and as many of Time mince all together very small and put it into your meate then season your meat with Cloues Mace Salt Sugar and a handfull of Currans worke vp your meate and Hearbes with a couple of
one halfe of your Paste with your thumbe then turne the other halfe ouer your buttered side and turne in the sides round about vnderneath then crush it downe with a Rolling-pin and so worke it fiue or sixe times with your Butter then you may rowle it broad cut it in foure quarters and if it be not thin enough rowle it thinner in round péeces about the thicknes of your little finger then take a Dish as broad as your péece of Paste strew on a little floure on the dish then lay on one péece of paste you may put into it péeces of Marrow Hartichoak bottomes or Potato or Eringus roots but you must rowl your lumpes of Marrow in the yolkes of raw Egs and season them with Cinamon Sugar Ginger a very little Salt lay this vpon your Paste then lay your other sheet vpon that dish and close it round about the brim of your dish with your thumbe then cut off your round with a Knife close by the brim of the dish then you may cut it crosse the brim of the dish like virginall keyes and turne them crosse ouer one another then bake them in an Ouen as hot as for small Pyes In this manner you may make Florentines of Rice with yolkes of Egges boyled with Creame Boyle the yolkes of sixe Egges with halfe a pinte of Cream keep it with very much stirring that it burne not and it will turne thicke like Curds but it will be yeilow then you may season it with Sugar Cinamon and a little Nutmeg three or foure sliced Dates put into it three or foure peeces of Almond paste fiue or sixe lumps of Marrow stirre them vp together and put them into the Florentine then bake it in an Ouen as hot as for Pies If you haue Rice boyle it tender in Milke and a blade or two of Mace boyle it vntill the Milke be boyled away then season it with a little Nutmeg Cinamon and Sugar two or three raw Egges a little Salt a little Rose-water a handfull of Currans three or foure sliced Dates you may put this in your dish betwixt two sheets of puft past and bake it as before If you haue none of these then you may take quarters of Pippins or Peares the coares taken out and boyled tender in Claret Wine then put them into the Paste or for want of these you may take Gooseberries Cherries or Damsons or Apricockes without the stones or Prunes when you sée your past rise vp white in the Ouen and begin to turne yellow then take it forth and wash it wish Rose water and Butter scrape on fine sugar and set it into the Ouen again about a quarter of an houre then draw it forth and serue it in To roast a Legge of Mutton or a Cowes Udder THrust your Knife into the Legge of Mutton at the butte end the length of your finger then take a peece of Kidney suet and cut it in long slices thrust into euery hole of the Legge one of those peeces pricke on the outside whole Cloaues then roast your Legge tender take a hard Lettice a handfull of Parsley and boyle them tender then beate them with the back of your Chopping-knife a crosse vntill they be as soft as the pulp of an apple then take a péece of swéet Butter as bigge as an Egge and a quarter of a pinte of Vinegar and a spoonefull of powder-Sugar heat this vpon the fire and serue it in vnto the Table hot with your meate Though this be excellent sawce yet if you like it not then you may make a Gallantine thus Take a little Claret-Wine and a péece of sweet Butter grated bread a little beaten Cinamon and Ginger a little Sugar two or thrée cloues a branch of Rosemary set all these on the fire vntill they boyle and then put it in to the Legge or Vdder and serue it hot to the Table To make an Olive Pie to be eaten hot CVt the flesh of a Legge of Veal into slices as broad as your hand beat it a crosse with the backe of a chopping-Knife then take two handfuls of Parsly seuen or eight sprigs of Winter-Sauory as many of Tyme strip these small and let there be no stalkes in them then shred them and put vnto them the yolkes of three or foure hard Egges minst small season your meat with Ginger Nutmeg Salt and Sugar put to your Hearbes a little Sugar and a handfull of Currans lay your hearbes vpon your slices of Veale beaten and seasoned then rowle euery péece into an Oliue of the bignesse of an Eg and lay them into a Coffin fit for your meat and strew on them the rest of your hearbes and a few Currans thrée or four sliced Dates thrée or foure blades of whole Mace a little Sugar put in halfe a pound of sweet Butter cut in slices close vp the Pie and bake it in an Ouen as hot as for Manchet halfe an houre before you serue it to the boord put in a little white-wine or Vinegar wash ouer your Pie with a little Rose-water and Butter and strew vpon it hard Sugar and floure beaten together if any place grow presently drie wet it againe with Rose-water and Butter and set it into the Ouen againe and within a quarter of an hour it will be crisp like yce then draw it forth and serue it hot to the Table To roast a shoulder of Mutton to serve for either Dinner or Supper ROast it with a quick fire that the fat may drop away and when you think it halfe roasted set a Dish vnder it and flash it with a Knife a crosse as you doe Porke but you must cut it downe to the bone on both the sides let al the grauy run into the dish baste it no more after you haue cut it put vnto the grauy halfe a pinte of White-wine Vinegar a bandfull of French Capers a dozen Raisins of the sun the stones being pickt out fiue or six Dates broken in quarters fiue or six Oliues sliced fiue or sixe blades of Mace a handfull of powder Sugar stew all these vntill they be half stewed away then dish your Shoulder and powre this sawce on the top of the meate throw on Salt and serue it hot to the Table To bake a Chicken Pie to be eaten hot TRusse four or fiue Chickens fit to be bakte season them with Nutmegge Pepper Salt and Sugar put them into a fit Coffin then season seuen or eight lumpes of Marrow with Nutmeg Cinamon Salt and Sugar rowle it in yolkes of hard Egges it will kéepe them from dissoluing lay your marrow vpon the Chickens and the yolkes of thrée or four hard Egges broken in quarters fiue or sixe blades of whole Mace as many quartered Dates a little Sugar halfe a pound of swéet Butter close vp your Pie and set it in an Ouen as hot as for Manchet and in one houre it will be bakte draw it forth and wash it with Rosewater
Dolphin or Peascod mold lay your péece of paste vpon it then fill the mould vpon the paste with your Marrow or roast kidney minst and seasoned with the aforesaid seasoning and faire parboyld Currans being wrought with the yolke of a raw Egge when you haue filled your moulds with either of these meates vpon the paste round about close by the meate then lay another sheet of paste on the meate and close it downe with your finger to the wet paste then pinch off the paste close by the mould with your Thumbe and then turne out your Dolphins or Peascods vpon a paper then frye them with a good deale of swéet Suet but let your Suet be hot before you put them in or else it will make your Paste heauy when you haue fryde them on the one side turne the other but frie that side last that you serue vpward vnto the Table then take them out of that hot Larde and dish them vpon a warme Dish and plate scrape on Sugar and set it against the fire or in a warme Ouen that you may serue them hot for if you let them lie still in the Frying-pan they will drinke vp the suet and be both heauy and of an ill taste take heed also in any wise that you turne them off for they will endure no hot fire To make a Livery Pudding BOyle a Hogges liuer very drie when it is cold grate it and take as much grated Manchet as Liuer sift them thorow a course Siue or Collinder and season it with Cloaues Mace Cinamon and as much Nutmeg as of all the other halfe a pound of Sugar a pound and half of Currans halfe a pirite of Rose-water two pound of Beefe Suet minst small eight Egges put away the whites of foure temper your Bread and Liuer with these Egges Rose-water and as much sweet Cream as will make it something stiffe then cut the small guts of a Hogge about a foot long fill them about thrée quarters full of the aforesaid stuffe tie both ends together and boyl them in a kettle of faire water with a pewter Dish vnder them with the bottome vpward it will kéepe your Puddings from breaking when the water seetheth put in your Puddings let them boyle softly a quarter of an houre and take them vp an so you may kéep them in a drie trug a weeke or more when you spend them you must broyle them To make Rice Puddings BOyle halfe a pound of Rice with three pintes of Milke a little beaten Mace boyl it vntill your Rice be dry but neuer stirre it but if you chaunce to stirre it then you must stirre it continually or else it will burne powre your Rice into a Collinder or else into a strainer that the moisture may runne cleane from it then put to it sixe Egges and put away the whites of three halfe a pound of Sugar a quarter of a pinte of Rose-water a pound of Currans a pound of Beefe suet shred small season it with Nutmeg Cinamon and a little Salt stirre all this together with a spoon thinne drie the smallest guts of a Hog in a faire cloth being watered and scoured fit for the Puddings and fill them thrée quarters full and tye both ends together let them boyle softly a quarter of an hour or scarce so much and let the water boyle before you put them in and doe as in the other Pudding last spoken of The end of the Bookes of Cookery A NEVV BOOKE OF CARVING AND SEVVING LONDON Printed by M. F. for Iohn Marriot and are to be sold at his shop in St Dunstans Churchyard in Fleetstreet 1641. Tearmes of a Carver BReak that Déere leach that Brawne rear that Goose lift that Swan sawce that Capon spoil that Hen frush that Chicken vnbrace that Mallard vnlace that Cony dismember that Herne display that Crane disfigure that Peacock vnjoynt that Bitturne vntatch that Curlew allay that Fesant wing that Partrich wing that Quaile mince that Plouer thie that Pigeon border that Pastie thie that Woodcock thie all manner of small Birds Timber the Fire tire that Egge chine that Salmon string that Lampry splat that Pike sawce that Plaice sawce that Tench splay that Breme side that Haddock tuske that Barbell culpon that Troute finne that Cheuine transen that Eele tranch that Stugio vndertranch that Porpas tame that Crab barbe that Lobster The office of the Butler and Pantler Yeoman of the Cellar and Ewry THou shalt be Butler and Pantler all the first year and yée must haue thrée pantry Kniues one Knife to square Trencher-loaues another to be a Chipper the third shall be sharpe for to make smoothe Trenchers then chip your Soueraignes bread hot and all other bread let it be a day old houshould bread three dayes old Trencher-bread foure dayes old then look your Salt be white and drye the powder made of Iuory two inches broad three inches long and looke that your Salt-celler lidde touch not the Salt then looke your table cloathes towells and napkins be faire foulded in a chest or hanged vpon a pearch thou looke your Table-kniues be faire polished and your spoones cleane then looke you haue two Tarriors a more and a lesse and wine cannels of boxe made according and a sharp gimlet and faucets And when ye set a Pipe on broach doe thus set it foure fingers broad aboue the neather chine vpward a staunt then shall the lees neuer arise Also look ye haue in all seasons Butter Cheese Apples Peares Nuts Plums Grapes Dates Figs and Raisins Compost green Ginger Chard and Quince Serue fasting Butter Plums Damsons Cherries Grapes After meate Peares Nuts Strawberries Huttleberries and hard Cheese Also Blandrels or Pippins with Carrawaies in Confects after Supper roasted Apples and Peares with blancht powder hard Cheese beware of Cow-creame and of Strawberries Huttleberries Iuncat for Cheese will make your Soueraigne sick but let him eate hard Cheese Hard Cheese hath these operations it will keepe the stomach open Butter is wholesome first and last for it will doe away all poysons Milke Creame and Iuncate they will close the Maw and so doth a posset beware of greene Sallets and raw fruits for they will make your Soueraigne sicke therefore set not much by such meates as will set your teeth on edge therefore eate an Almond and hard Cheese Also of diuers drinkes if their fumositiues haue displeased your Soueraigne let him eat a raw Apple and the fumositiues will cease Measure is a merry meane and if it be well used Abstinence is to bee praised when God therewith is pleased Also take good heed of your wines euery night with a candle both redde Wine and sweet Wine and looke they reboyle nor leake not and wash the pipe heads euery night with cold water and looke yee haue a clenching iron ads and linnen cloathes if need be and if they reboyle ye shall know by the hissing therefore keep an emptied Pipe with thelees of coloured Rose and draw