as you please no Pyes having more variety of forms than these Mare-maid Pye alias Pig-pie Take a sucking Pig skin it bone it and quarter it then have a fresh water fat Eel fley'd split boned and seasoned with Pepper Salt and Nutmeg then make your Pye round and lay therein the several quarters of your Pig with your Eel equally distributed among them all lay over all some whole Cloves slices of Bacon and Butter close it up bake it in fine Paste being enough draw it and fill it up with sweet Butter Neats tongue baked Boil your Neats Tongue very tender then season it with Nutmeg Mace and a little Salt after this make a Pye in the resemblance of the Tongue and lay it therein with five or six blades of Mace upon it three or four Dates quarter'd a little Orange sliced with the core of a Lemon half a pound of Butter some Sugar and so close it up let it stand an hour and a half in the Oven then draw it liquor it with Sack and the juyce of a Lemon a little Sugar the yolks of two Eggs and a little sweet Butter these must be set over the fire and carefully stirred before you pour them in Neats Tongue Pye otherways Being boiled tender blanched and cold mince small some of the Meat which you must cut out of the butt-end with some Beef-suet season it with Pepper beaten Ginger and Salt Currans grated Bread two or three yolks of Eggs Raisins and Orange minced small with some minced sweet Herbs fill your Tongue herewith then wrap it in a Caul of Veal laying some thin slices of Veal under the Tongue with some slices of interlarded Bacon place on the top of all some Marrow large Mace Barberries and Butter when it is baked liquor it with White wine Butter and Sugar Neats Tongue minced Pyes Your Tongue being boiled tender when it is cold blanch it and mince it very small with three pound of Beef-suet then let your seasoning be an ounce of Cloves and Mace beaten a little Salt a preserved Orange and a little Lemon-pill minced a quarter of a pound of Sugar three pound of Currans a little Rosewater some Sack mingle these all together and fill your Pyes Neats Tongue baked in a dish Having boiled it tender blanch it then take the flesh out of the butt-end and mince it very small with Marrow and Beef-suet season it with Nutmeg Pepper Salt parboil'd Currans and a Date cut in pieces add to these the yolks of two new laid Eggs and a spoonful of sweet Cream then work these together with the powder of a dryed Orange-pill sprinkle some Verjuyce over it and cast on some Sugar Stuff your Tongue herewith and bake it in a Dish baste it with sweet Butter to keep it from drying being enough sauce it with Vinegar Butter Nutmeg Sugar and the juyce of an Orange Olive Pye Take Veal or Mutton and cut it into thin slices hack them with the back of your knife and spread them abroad then take Strawberry-leaves Sorrel Violet-leaves Endive Sage Parsley Spinage Savory Marjoram and a little Tyme mince these small with the yolks of hard Eggs add to them half a pound of Currans Nutmeg Pepper Cinamon Sugar and Salt some minced Raisins Goosberries and Dates minced small mingle these together and strow them on your slices of Mutton or Veal then rowl them up and put them into a Pye lay on the top of them some Dates Marrow large Mace and Butter close it up when baked liquor it with Verjuyce Sugar and Butter and so serve it up Oxe-cheek Pye Let your Oxe-cheek be young and boil it tender when it is cold cut it out into slices then add thereto Tyme sweet Marjoram Savory and Spinage with an Onion season your flesh with Pepper Nutmeg Mace Cloves and Salt put it into your Pye with some seasoned and sliced Pallates then put in two whole Onions with some Butter and close it up when it is baked liquor it with Claret wine the yolks of Eggs Vinegar and Sugar beaten all together Oxe-cheek Pye otherways Having boil'd it tender bone it and season it with Pepper Nutmeg and Salt having made your Pye put into the bottom thereof some Beef-suet minced indifferently small then lay on the Cheeks and over them a pudding made of minced raw Veal Currans grated Bread Suet Eggs Saffron Nutmeg Pepper Salt thin slices of interlarded Bacon and Butter close it up and when baked liquor it with Butter Oxe-Pallate Pye Boil your Pallates tender and blanch them cut them in pieces and add to them the sweet-breads of Lamb or Veal squab Pigeons Marrow Lambstones Cocks-combs Pine-kernels Chesnuts Oysters and Capers balls of forced Meat seasoned with Nutmeg Ginger Pepper Salt a small quantity of Cloves and Mace Lemon Grapes or Goosberries fill your Pye herewith and lay on the top some Butter when it is baked lair it with half a pint of Mutton Gravy the yolks of four raw Eggs a little White wine a couple of Anchovies and juyce of Lemon stir it well about and set it into the Oven agan there let it stand till it be almost ready to boil then take it out and serve it up Pallates otherwise baked Take Pallates Lips and Noses boiled tender with Cock-stones Cocks-combs Lambstones and sweet-Breads scalded slice all these and put to them half a pint of large Oysters parboil'd in their own liquor quarter'd Dates Pine-kernels pickled Broom-buds slices of interlarded Bacon scalded a dozen Chesnuts roasted and blanched season all these with Salt Nutmeg large Mace and fill your Pye herewith laying on the top good store of sweet Butter with some Marrow when it is baked liquor it with Claret Butter and the yolks of Eggs beaten together shake it well together and garnish it with sliced Lemon pickled Barberries Grapes or Goosberries Pig Pye Take a young Pig and skin it then bone it and beat it very small season it with Nutmeg Ginger a little Pepper and Salt rubbed well on it let your Pye be round and deep and be not sparing of your Butter in the baking it will require five hours baking Or thus Skin a small fat Pig and cut it into quarters then season it with Salt Pepper and Ginger then lay it in your Pye with some stript and minced Parsley some sprigs of Winter-Savory lay upon these the yolks of four Eggs boiled hard and minced over these put some blades of large Mace a handful of clusters of Barberries a handful of well wash'd and clean pick'd Currans a little Sugar half a pound of sweet Butter close it and let it stand in the Oven two hours in which time it will be baked then draw it and put therein half a pint of White wine and Sugar being first warm'd over the fire put on the Pye-lid and so serve it up Or thus you may bake a Pig scald it and slit it on the midst then fley it and bone it season it with Pepper Salt Cloves Mace and
Nutmeg take some sweet Herbs and chop them small with the yolks of three new laid Eggs and some Currans then lay one half of the Pig into your Pye and Herbs thereon then lay in your other half and strow the rest of your Herbs thereon with a good quantity of Butter This way is good either hot or cold Pig-pye after the newest fashion Having fley'd your Pig cut it into quarters season it with Salt Ginger and Pepper then lay it into your Pye after this take Parsley and Winter-Savory stript and mince them small strow these over the several quarters or smaller pieces and over them the yolks of four or five hard Eggs chopped small over these four or five blades of Mace a dozen bunches or more of Barberries with a handful of Currans well cleansed some Sugar and over all sweet Butter bake it and liquor it with Verjuyce and Sugar warmed lay on the lid and scrape Sugar thereon Pork baked to be eaten cold Bone first a Loyn of Pork and cut part thereof into Collops as big as a Hens Egg with as many Collops of Veal of the same bigness and beat them both with the back of a Cleaver you must season your Veal with minced Tyme Nutmeg Cloves and Mace with the yolks of Eggs your Pork must be seasoned otherways with minced Sage Pepper Salt and the yolks of Eggs also then lay a laying of Pork into your Pye and a laying of Veal upon it then Pork on that and Veal upon that till all your Meat is in then close it and baste your Pye with Saffron water or the yolks of Eggs when it is baked and cold fill it with clarified Butter let your first and last laying be Pork Rabbets baked to be eaten cold Parboil your Rabbets and bone them then lard them and season them with Pepper Salt Cloves Nutmeg and Mace then put them into the Pye with a good quantity of Winter-savory and forced Meats put on a pound of Butter on the top and close it when baked and cold fill it with clarified Butter Red Deer baked Having taken out the back sinew and boned your side of Venison season it and lard the Fillets with great Lard your proper seasoning is Nutmeg and Pepper of each three ounces and five ounces of Salt slash your Venison for the better entring in of your seasoning your Pye or Pasty being made lay in the bottom some Butter a quarter of an ounce of Cloves two or three Bay-leaves then lay in your flesh and thereon a few Cloves and good store of Butter close it up and let it soak in the Oven nine hours at least before you put it into the Oven baste it with Saffron water when baked fill it up with clarified Butter Another very excellent way to bake Red Deer Bone your Venison and if it be the side skin it and beat it with an Iron-pestle but not too small then lay it a steeping in Claret wine and Vinegar twenty four hours having lain that time take it out and dry it with a cloth if it be lean lard it with great Lard as long and as thick as your finger season it exceeding well with Nutmeg Mace Ginger Pepper and Salt make your Pye with Rye Paste deep round and very thick laying Bay-leaves in the bottom and top then close it leaving a funnel in the middle if you intend to keep it long when it is baked pour away all the Gravy and take Butter and knead it and wash it in two or three waters then melt it and fill up your Pye therewith you may keep it thus a quarter of a year you may bake it after this manner in a Pot and it will not only keep longer but require less Butter to fill it up Steak-pye of Mutton Having made your Pye deep round and pretty thick take a Neck and Breast of Mutton and cut them out into pieces as to fry hack it with your Cleaver and season it with Nutmeg Pepper Salt sweet Herbs minced very small a handful of Capers two Onions minced small the yolks of three or four hard Eggs chopped thus seasoned lay in your meat scattering these materials over it and laying pretty store of Butter on the top then close it and let it soak in the Oven three hours at least in a moderate heat Steak-pye with a French Pudding in it Season your Steaks as aforesaid and let them stand in the Tray or Dish two hours then take a lean piece of Mutton and mince it small with Beef-suet and a few sweet Herbs with two or three leaves of red Sage grated Bread yolks of Eggs sweet Cream Raisins of the Sun incorporate these together and make an indifferent stiff Pudding rowl them into balls and when you have laid your Steaks in a deep Pye put your Pudding balls in also with some Butter Lastly sprinkle a little Verjuyce thereon and close it up being baked take Bay-leaves and fry them in Butter and stick them in the walls serve up your Pye with a cover squeezing thereon the juyce of Oranges or Lemon Otherways Cut a Neck and Breast of Mutton between every rib and beat each distinctly with the back of a Cleaver then season the pieces with Pepper and Salt having laid them into your Pye put thereon four or five blades of large Mace and half a pound of sweet Butter close it up and let it stand in the Oven two hours in the mean time boil some Parsley very tender and beat it as soft as the pulp of a boiled Turnip put to it a quarter of a pint of White wine Vinegar a little sweet Butter and two spoonfuls of Sugar heat these over the fire then draw your Pye and cut open the lid and pour this sauce all over the Pye then shake it well on your Peel that the Sauce and Gravy may mingle together put on the lid and scrape on some Sugar Sweet-breads baked Take Sweet-breads and boil them adding thereto some parboil'd Currans two or three minced Dates the yolks of a couple of new laid Eggs some grated white Bread season it lightly with Pepper Salt Nutmeg and Sugar wring in the juyce of an Orange or a Lemon lay these materials between two sheets of Puff-paste and bake it it will do every whit as well fryed in good sweet Butter Sheeps Tongues baked Having boiled them tender blanch them and cut them into 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 sweet Herbs minced very small whilst it is baking take a little Vinegar Butter Nutmeg Sugar the yolk of a new laid Egg one spoonful of Sack and the juyce of a Lemon boil all these together on a Chasing-dish of coals and put it into your Pye shog it well together and serve it up Tongue Pye Take a Tongue and Udder after you have either boiled or roasted it and slice them into thin slices and season them with
of a pound of blanch'd Almonds and soak them a while in Water then pound them in a stone Morter a wooden one will serve or a deep Tray put to them some Rosewater when you have pounded them very well pound them over again with a little Cream then set on about a pint and a half of Cream over the fire and put your pounded Almonds therein with some Cinamon large Mace and a grain of Musk fastned to a thread stir it continually that it burn not to the bottom till it be thick then take it off the fire and beat in the yolks of four or five Eggs with the whites of two so season it with Sugar or Orangado and bake it either in a Dish or Paste Or you may only strain beaten Almonds with Cream yolks of Eggs Sugar Cinamon and Ginger boil it thick fill your Tart and when it is baked ice it Damsin Tart. Boil them very well in Wine strain them with Cream Sugar Cinamon and Ginger then boil them again and so fill your Tart. Strawberry Tart. Wash your Strawberries which you must procure of the midling size and put them into your Paste season them with Cinamon Ginger and a little red Wine on the top lay Sugar let it stand in the Oven about half an hour then draw it ice it and scrape on Sugar Cherry Tart. Stone your Cherries and lay them in the bottom of your Pye with beaten Cinamon Ginger and Sugar then close it up bake it and ice it when it is baked pour into it Muskadine and Damask water well mingled together and scrape on Sugar Medler Tart. Your Medlers that are rotten are only fit for the purpose which you must strain into a Dish and then set them over a Chafing-dish of coals season it with Sugar Ginger and Cinamon adding thereto some yolks of Eggs beaten having boiled half a quarter of an hour lay it into your paste being baked scrape on Sugar Pine-apple Tart. Take three handfuls of Pine-apples the pulp of as many Pippins with a pricked Quince when they are well beaten put to them three quarters of a pint of Cream a little Rosewater the yolks of five Eggs with half a quarter of a pound of Sugar you may thin it with more Cream if you find it too thick let your Paste in which you put these ingredients be thin low and dryed so close it up and bake it A Spring Tart. Gather what buds are not bitter also the leaves of Primroses Violets and Strawberries with young Spinage and boil them and put them into a Cullender then chop your Herbs very small and boil them over again in Cream add thereunto so many yolks with the whites as will sufficiently thicken your Cream to which you must add some grated Naples bisket colour all green with the juyce of Spinage and season it with Sugar Cinamon Nutmeg and a little Salt you may bake it in Puff-paste or otherways Taffety Tart. Having wetted the Paste with Butter and cold water rowl it very thin then lay Apples in lays and between every lay of Apples strow some fine Sugar and some Lemon-pill cut very small let them bake an hour then ice them with Rosewater Sugar and Butter and wash them over with the same then strow more fine Sugar on them and put them into the same Oven again you may serve them either hot or cold Cowslip Tart. Take three quarts of the blossoms of Cowslips mince them and pound them in a Morter put to them a quarter of a pound of Naple-bisket grated a pint of Cream and put them into a Skillet and let them boil a little on the fire then take them off and beat in the yolks of half a dozen Eggs with some Cream make it thick over the fire but let it not curdle season it with Sugar a little Rosewater and Salt your best way is to let your Cream be cold before you stir in your Eggs then bake it in Paste or Dish Cream Tart. Take Quinces Pears Wardens and Pippins slice them into quarters boil them and strain them into Cream as also Malagatoons Necturus Apricocks Peaches Plums or Cherries fill your Tart and lay on the top preserved Citron when it is baked beat Rosewater and Sugar and pour thereon A Tart of green Pease Boil your Pease tender and drain them well in a Cullender season them with Salt and Saffron and put some Sugar and sweet Butter then bake it almost an hour then draw it forth of the Oven and ice it put in a little Verjuyce and shake them well together then scrape on Sugar and serve it Prune Tart. Stew two pound of Prunes in as much Claret wine as will cover them being tender strain them then wash and rub them all together and pour in some of the liquor they were stewed in to wash the Prunes from the stones and this will be instrumental to carry all off but the skin and stones then set what you have strained over a Chafing-dish of coals with a little whole Cinamon large Mace a little Orangado and Citron minced season it with Sugar Rosewater beaten Cinamon and Ginger let it boil up till it be thick after this take out your whole Spice let not the Walls of your Tart be above an inch and a half high and dry it first in an Oven you may make it corner'd fashion either in six or in eight then put in your stuff and let no corner be empty but with your spoon plant it every where put it into the Oven and let it stand a little when you draw it stick it with Lozenges and scrape on Sugar A Goosberry Tart baked green and clear as Crystal When you have form'd your Tarts into what form you think fit strow some Sugar in the bottom of them then take large round Goosberries pick'd and lay them therein one by one covering the bottom and sprinkle thereon some Sugar then lay on another lay and cover that with Sugar and so continue doing till your coffins be full let the lid of your Tarts be carved and bake them quick by which means they will be green and clear So will Codlins bake green if you order them as you do the Goosberries and cutting the lids but if you would have your fruits baked red bake them slowly and let their lids be close Puff-paste how to make it the best way Take a pottle of Flower and the whites of half a dozen Eggs make it up into Paste with cold Water but make it not too stiff work it well and rowl it forth four square into a sheet as thick as your finger then take three pound of Butter and beat it well with a Rowling-pin then lay it on in slices all over your Paste and as thick as your finger and strow a little Flowre over it then rowl up your sheet of Paste like a coller with the Butter within squeeze and close it at both ends with your Rowling-pin scruise it all along the rowl of
them between two sheets of Paste and bake it A Florentine of a Coney the wing of a Capon or the Kidney of a Loyn of Veal Mince any of these with sweet Herbs parboil'd Currans a Date or two minced small a piece of preserved Orange or Lemon minced as small as your Date season it with Cinamon Nutmeg and Ginger with some Sugar then take the yolks of two new laid Eggs a spoonful of sweet Cream and Marrow cut in short pieces bake these in a Dish between two leaves of Puff-paste putting some Rosewater to it before you close it being baked scrape on Sugar Florentine of Spinage Take a good quantity of young Spinage and when your Water boils parboil it therein drain it in a Cullender and squeeze out the Water then mince it small with some Orengado and put to it Currans proportionable to your Spinage season it with Cinamon Ginger beaten Nutmeg and Salt put it into your Dish between two sheets of Puff-paste put to it Butter and Sugar close it prick it and bake it when it is baked put to it a little Sack drawn Butter and Vinegar scrape on Sugar and serve it Florentine of Potatoes and Artichokes Put these Roots into boiling Water and when they are boiled tender blanch them and season them with Nutmeg Pepper Cinamon and Salt season them but lightly then lay on a sheet of Paste in a Dish and upon that some bits of Butter then lay in your Potatoes and Artichokes round the Dish with some Eringo roots and Dates sliced in halves Beef-Marrow large Mace sliced Lemon and some Butter then close it up with a-another sheet of Paste when it is baked liquor it with Grape-Verjuyce Butter and Sugar and ice it Florentine of Barberries Take what quantity you think convenient and boil them with Claret wine and Rosewater adding thereto some Sugar being boiled very thick strain them and put them on a bottom of Puff-paste in a Dish then close them up with a cut cover of the same Paste when it is baked ice it and stick the pulp thereof all over with raw Barberries Florentine of Marrow Take the Marrow of four Marrow-bones and cut them into squares like large Dice add hereunto a grated Manchet some sliced Dates a quarter of a pound of Currans some Cream roasted Wardens Pippins or Quinces sliced and the yolks of four raw Eggs season them with Cinamon Ginger and Sugar mingle these well together and lay them in a Dish on a sheet of Paste and bake them Florentine of Rice Having pick'd your Rice very clean boil it tender then lay it in a Dish and put to it Butter Sugar Nutmeg and Salt with a little Rosewater and the yolks of half a dozen Eggs then put these ingredients on a sheet of Puff-paste in a Dish being half baked ice it Or you may mix your Rice with some Cream Rosewater Sugar Cinamon yolks of Eggs Salt boiled Currans and Butter being baked scrape on some Sugar JELLIES YOur usual stock for Jellies are Calves feet boiled very tender and blanched and knucles of Veal with the bones not broken of these take what quantity you think fit and lay them in Water a Night and Day shift them often in that time into fresh Water and cleanse them well from the Blood then boil them in so much fair Water as will cover them and a little more as they boil scum your Pot then put to them a little Salt also tye up in a Linnen bag some large Nutmeg Ginger and sliced Cinamon let these boil soberly the space of two hours and a half at which time you may try with your spoon whether it will jelly if not boil it a little longer but not down too low for then it will be apt to change colour if you find it jelly to your satisfaction and desire add to your Jelly some Izing-glass let it then simper a little longer then take it off and strain it into a Dish or Pipkin there to stand and cool till you are ready to use it Jellies of John-Apples Pare them and cut them into less than quarters then pick out the Kernels but leave the cores and as you pare them drop them into fair Water to keep them from changing colour then put to them a pound of Apples three quarters of a pint of Water and let it boil apace till it be half consumed then run it through a jelly bag then take the full weight of them in double refined Sugar wet the Sugar thin with Water and let it boil almost to a Candy then put to it the liquor of the Apples and two or three slices of Orange-pill a little Musk and a little Ambergriese tyed in a Tiffany bag and let it not boil too softly for fear of losing the colour then warm a little juyce of Orange and Lemon together and being half boiled put it therein having reduced it to a Jelly you may use it by pouring it on some preserved Oranges laid in a glass for that purpose or otherways Jellies for soust meats Take four pair of Calves feet scald them and take way the fat between the claws as also the long shank-bones lay them in Water five hours and boil them in three quarts of fair Spring Water to one quart then strain it and set it a cooling after this take away the grounds from it and divide the purer part into three equal proportions putting each into a several Pipkin adding to every Pipkin a quart of wine likewise a pound of Sugar being first well beaten in a Dish with the whites of Eggs stew these together a little while over a soft fire with Nutmeg Ginger Mace and Cinamon and colour them severally with Cocheneil Saffron c. and so set them up for your use Crystal Jelly Take three pair of Calves feet and two knuckles of Veal wash them very well and let them stand twelve hours in Water then boil them in spring Water from five quarts to a Gallon after this let the liquor stand and when it is cold pare away the bottom and top then put to it some Rosewater double refined Sugar seven spoonfuls of Oyl of Cinamon the like quantity of Oyl of Ginger four spoonfuls of Oyl of Nutmeg a grain and a half of Musk tyed in a fine linnen cloth when you have boiled all these together put it into an earthen Dish and so let it stand for your use when it is cold serve it in slices or otherways Or thus a much better way Your stock being cold as aforesaid take away the top and bottom and put the rest into a Pipkin adding thereto some Mace Cloves Cinamon sliced Ginger and Nutmeg together with a grain of Musk and Ambergriese tyed in a Tiffany-bag put in also some Rosewater and if your stock be stiff a quart of Rhenish wine or what you think fit thereof to make the Jelly of a proper thickness season it with Sugar convenient for your Pallate and drop in of Oyl of Mace and
Nutmeg three drops of each set these over the fire for the space of a quarter of an hour then take it off and squeeze into it the juyce of half a score Lemons beaten to a froth with the whites of six Eggs then set it over the fire till it boils then take it off and strain it having two Dishes the first straining pour in again and let it run into the other dish till it be clear Jelly of Raspisses First strain your Raspisses and to every quart of juyce add a pound and half of Sugar pick out some of the fairest and having strowed Sugar in the bottom of the Skillet lay them in one by one then put the juyce upon them with some Sugar reserving some to put in when they boil let them boil apace and add Sugar continually till they are enough Jelly for service of several colours Take four pair of Calves feet a Knuckle of Veal and a fleshy Capon prepare them as in the crystal Jelly boil them in three gallons of Spring water till the one half be consumed then strain it into an earthen Pan and let it cool after this pare the bottom and top and dissolve it again and divide it into four equal proportions and put them into as many Pipkins which will contain about five pints a piece put into one Saffron into the second Cocheneil beaten with Allum into the third Turnsole and let the last have its proper colour put to every Pipkin a quart of White wine and the juyce of two Lemons put to the last Jelly one race of Ginger pared and sliced and three blades of large Mace to the red Jelly two Nutmegs and the quantity of as much Cinamon with the same of Ginger To the Turnsole put the like quantity of each with some whole Cloves Lastly to the Amber and yellow Jelly the like quantity of Spices Then take the whites of a dozen and a half of Eggs and beat them with six pound of double refined Sugar and divide this into four parts putting each proportion into every several Skillet boil these again then take them off and strain them once more set it over the fire and when it boils up take it off and strain it into an earthen Pan so let it cool and keep it for your use Jelly of Pippins Amber colour Take a dozen fair Pippins and core them boil them in three pints of fair spring Water till one half is consumed then put in half a pint of Rosewater a pound and half of fine Sugar and boil it uncovered till it come to the colour of Amber if you would know when it is enough drop some thereof from your spoon upon a piece of glass if it stand it is enough then run it into an earthen Pan upon a Chafing-dish of coals and while it is warm fill up your Boxes or Printing Moulds with a spoon let it stand till it be cold then turn it out of your Printing Moulds and serve it at your pleasure The same Jellyed as red as a Ruby Take the same quantity of Pippins as aforesaid and core them then boil them in the like quantity of spring Water with a pound and half of fine Sugar boil it covered close till it be red the boiling either open or covered gives them the difference of complexion Where note let your Boxes lye four or five hours in Water before you put in your Jellies and it will not stick to them Jelly of Oranges Shave your Oranges thin quarter them and lay them in Water three days shift them twice a day then boil them very tender in several Waters till the bitterness be gone having dryed them with a cloth cut them into thin slices cross the quarters then take their weight of fine Sugar fill a pint of juyce of Apple-Johns and spring Water strong of the Apples as you can make it then mingle the sliced Oranges and liquor together your Sugar being finely beaten and wet with Water boil it a while scum it and put the Oranges and Apple liquor into it boil it till it be ready to jelly then put in the juyce of four Oranges and Lemons together boil it a little after this and add to it if you think fit a little Musk and Ambergriese tyed in a Tiffany-rag Otherways Take the juyce of a dozen and a half of Oranges with a quart of the aforesaid stock let them boil together a quarter of an hour seasoned as was directed in the crystal Jelly if too weak add some Izing-glass as much as may suffice if two strong put thereto some Rhenish wine clarifying it with the whites of Eggs then run it into your bags In the like manner you may make Jelly of red Currans the juyce thereof being mingled with a little Rhenish wine in the Winter season you may use the Syrrup of Mulberries Barberries or the Syrrup of Orangado so will you have your several colour'd Jellies with their several tastes Harts-horn Jelly Take the Brawn of four Cocks steep it in Water a day and a night and shift it twice or thrice in that time then take four ounces of Harts-horn and boil these together near upon two hours then strain the broth into a Pipkin and let it be cold after this take off the bottom and top then put in your clean Jelly into a Pipkin and season it as you did your crystal Jelly before only adding thereto a little China-root sliced you may also add Majesty of Pearl or Corral in stead thereof then put it over the fire again for the space of about a quarter of an hour then clarifie it with whites of Eggs and run it through your bags as aforesaid and so preserve it for your use This Jelly is a very great Cordial restringent and will strengthen very much the back Another most excellent way Take what quantity you please of Harts-horn the like of Izing-glass and Dates the same of sliced Figs and Prunes to half a pound of the aforesaid ingredients put a pound of Sugar of Cinamon and Ginger each half an ounce a quartern of Mace and the like of Cloves half an ounce of Nutmegs and a little red Saunders slice your Spices but let your Cinamon be put in whole you may do well to add a stick of Liquorish A most excellent white Jelly Take a couple of Capons boil them and take away the fat and lungs first of all having soaked them in water three or four hours immediately after trussing let the Water you boil them in be at least two gallons unto which you must put a gallon of White wine scum these and boil them to a Jelly strain the Broth from the grounds and blow off the fat clean then take a quart of the Jelly-broth and a quart of Cream a pound and a half of Sugar and a quarter of a pint of Rosewater mingle these all together and let them have a walm or two over the fire with half an ounce of fine sierced Ginger then set it
a cooling and slice it or cast it into Printing-Moulds A most incomparable Jelly for a weak back Take a quart of spring Water and put therein two Ounces and a half of Harts-horn boil it over a soft fire till it waste to a pint then take it off the fire and having stood a while strain it through a fine cloth crushing the Harts-horn with a spoon gently then put to it the juyce of a Lemon two spoonfuls of Red-rose-water half a spoonful of Cinamon-water four or five ounces of fine Sugar or sweeten it according to your discretion then put it out into little Glasses and let it stand twenty four hours When you use it let it be in the Morning or about four of the clock in the Afternoon it is excellent if you dissolve it in a dish of Broth. Thus much for Jellies The next thing that will imploy our consideration and fancy will be the composition of Leaches but before we treat hereof it will be very requisite to show you the use of your Jelly and Leach They are a great second and third Course dish your Jelly being sliced forth thin and laid in your Dish Your Jelly is cut forth into Ribbonds and placed between your Jelly with your colours opposite to one another beat some of your Jelly in pieces and place it in gobblets in the middle of your Dish also garnish it with Gobblets or Diamonds of Jelly in every vacant place you may run your Jelly into a Lemon-pill with the pulp taken out LEACHES How to make a Leach all manner of ways TAke a quarter of a pound of the best Jordan Almonds blanch them and steep them in Water ten hours or more then pound them in a Marble-morter very small then put them into a Pipkin or Skillet with a quart of Milk over the fire and let them boil half an hour but continually stir it for otherways it may burn to then strain out your Milk into another Skillet through a hair-strainer then put to it an ounce of Izing-glass that had before been steept an hour and half in Milk and withal a good quantity of Cinamon with some large Mace and Nutmeg quarter'd also a pound of fine white Sugar of Musk and Ambergriese both together one grain then set it again on the fire and stir it continually till you take it off when it is enough put to it some Rosewater and dish it up in a Bason If you would have your Leaches of several colours you must follow the same method prescribed you in the tincturing your Jellies for Example tye up Spinage well beaten in a Tiffany-rag squeeze that and the juyce gives a green tincture or complexion to your Jelly or Leach if you will have your colours to be yellow or red then use in the same manner Cocheneil and Saffron but have a care you press them not too hard with your spoon and by that means break the bag and so defile your Leach c. If you would have any other colours you must make use of Syrrups which are clear and forget not to steep your Cocheneil and Saffron in Rose-water before you use it A most excellent French Leach Take three pints of Cream half a pint of Rosewater five grains of Musk dissolved in the same and half a dozen large blades of Mace boiled with half a pound of Izing-glass being steeped and washed clean put to it half a pound of Sugar being boiled to a Jelly run it through your bag into a Dish when it is cold slice it into Chequer-work and so serve it on a Plate or glasses The best way of making an Almond Leach Take two ounces of Izing-glass and lay it a steeping an hour and a half in Water shift it and boil it in fair Water then let it cool then take three pound of Almonds and blanch them when you have so done pound them in a stone Morter and put to them some Milk to keep them from oyling after you have strain'd them add to them large Mace and sliced Ginger and boil them till they savour well of the Spice then put in your dissolved Izing-glass Sugar and a little Rosewater run these through a strainer and put it into dishes You may discolour some part of this Leach by Saffron another by Turnsole or green Wheat and another by Blew-bottles Another Leach of Almonds as white as snow Take a pound of Almonds steep them in Water six hours and blanch them into cold Water then make a decoction of half a pound of Izing-glass with two quarts of White wine and the juyce of two Lemons boil them till half be wasted when it is cold strain it then mingle them with the Almonds and strain them with a pound of double refined Sugar and the juyce of two Lemons turn it into colours by the helps aforesaid red white yellow and blew and put it into Egg-shells or Orange-pills with the pulp taken forth this Leach will appear of a lovely white to the eye Or thus Take two ounces of Izing-glass lay it two hours steeping in Water then boil it in spring Water being well dissolved set it to cool then have a pound of Almonds beaten very fine with Rosewater strain them with a pint of new Milk and put in some Mace and sliced Ginger then set them over the fire about a quarter of an hour after put in your Izing-glass some Sugar and a little Rosewater then run it through your strainer into dishes White Leach of Cream Take a pint of Cream half a dozen spoonfuls of Rosewater one grain of Musk one drop of the Oyl of Mace or a large blade boil them with a quarter of a pound of Sugar and the like weight of Izing-glass being washed clean and steeped then run it through your Jelly-bag into a Dish when it is cold slice it on a Plate in Chequer-work Creams of all sorts Barley Cream TAke half a pound of French Barley and boil it in several waters till it be soft and the water look not red then take two quarts of sweet Cream and boil it with large Mace and quarter'd Nutmeg till it be indifferent thick then have in readiness half a pound of Almonds finely beaten strain them into a dish with Rosewater having poured it into the Cream set it over the fire stir it continually till it boil then season it with Sugar Musk or Ambergriese and serve it up cold Stone Cream Take a quantity of Cream as much as you judge sufficient and proportion large Mace Cinamon and Rosewater accordingly season it well with Sugar and boil it till it taste very well of the Spice then dish it and stir it till it be no warmer than Milk coming from the Cow then put in a little Runnet and stir it together when it hath stood a while a cooling serve it up Or thus Take a quart of thick sweet Cream and mingle therewith seven or eight spoonfuls of Rosewater season it well with Sugar and boil it till one
of all when you serve it up scrape on Loaf-sugar here note that this must be made over night for next days dinner and in the morning for supper Another excellent way Take two gallons of new Milk and when it boileth put therein a quart of Cream with the whites of three Eggs beaten up very well let it boil but a very little time and take it off and put it into several broad earthen Milk-pans and let it stand till it is cold then having boil'd a Cabbidge in Milk cut it in two and put half thereof into your Dish with the cut side downward then scum the Cream off your Pans and lay them on the Cabbidge after this sprinkle on Cinamon Rosewater and Sugar between each sheet or lay so lay on the top of the other until you have laid on all your Cream by so doing your Cream will appear like a Cabbidge for ornament stick on sprigs of Rosemary which you must snow artificially Almond Cream Take a pound of Almond paste that hath been pounded in a Morter with Rosewater and strain it with a pottle of Cream then put it into a Skillet with two sticks of Cinamon and boil it stir it continually and when it is boiled thick put it into a Dish let it cool scrape on Sugar and serve it up Or thus take three pints of Cream and boil it over night in the morning take three quarters of a pound of Almonds blanched and finely beaten strain them with the Cream and add thereto somewhat more than a quarten of double refined Sugar some Rosewater Cinamon and Ginger finely beaten and sierced then dish it scrape on Sugar and serve it up Almond Cream the best away Take half a pound of Almonds right Jordan for they are the best and pound them in a Morter with Rosewater and Sugar sprinkling them in by degrees as you are pounding incorporate these well together with Rice-flowre and a little Milk making it no thicker than batter when your Cream boileth pour this stuff into your Skillet and let them boil together with Izing-glass Nutmeg and Cinamon with a blade or two of large Mace keep it stirring over the fire for the space of half an hour then take it off and put therein the yolks of half a dozen Eggs well beaten in some Cream and Rosewater with three quarters of a pound of fine Sugar stir all together and dish it up three quarts of Milk will be sufficient for the aforesaid ingredients Goosberry Cream Take what quantity of Cream you think fit and boil it with Cinamon Nutmeg Mace Sugar Rosewater and the yolks of Eggs beaten having boiled a little while take it off and dish it then have in readiness some preserved Goosberries and stick them on a pin in rows as thick as they can lye on the Cream garnish your dish with the same sprinkle on Sugar and serve it up Otherways Take a quantity of Goosberries codled green and boil them up with Sugar then put them into raw or boiled Cream strained or not it is better to let them be whole scrape on Sugar and serve them up In like manner you may order Raspiss Red-currans or Strawberries or you may serve them in Wine and Sugar without any Cream Rice Cream Take three quarts of Cream and three handfuls of Rice-Flowre with half a pound of Sugar mingle the two last named very well together and put it into the Cream then beat the yolk of an Egg or two with a little Rosewater and put it likewise into the Cream stir these all together continually over a quick fire till it be as thick as pap Rice Milk or Cream otherways Having boil'd your Rice near upon a quarter of an hour put it out into a Cullender and pick out the unhuskt Rice from the rest if it be half a pound of Rice that you use then must you have three quarts of Milk or Cream when it boils put in your Rice with large Mace whole Cinamon and a Nutmeg in halves when it begins to thicken take the yolks of half a dozen Eggs and beat them with Rose-water and a ladleful of your boiling Cream then stir it all into your Cream over the fire then take it off and season it with Sugar and a little Salt take out your whole Spice and dish it up scrape on it Sugar and on the brims of your Dish and serve it up Clowted Cream Take new Milk from the Cow and let it over the fire in two or three broad earthen Pans when it is ready to boil take it off and set it by to cool when it is cold scum it off with your Scummer and season it with Rosewater Musk and Sugar Another rare Cream Take a pound of Almond-paste fine beaten with Rosewater mingle it with a quart of Cream half a dozen Eggs a little Sack half a pound of Sugar and some beaten Nutmeg strain them and put them into a clean scoured Skillet and set it on a soft fire stir it continually and being of an indifferent thickness dish it up with juyce of Oranges Sugar and a stick or two of candyed Pistaches Another When you churn Butter take out a pint of Cream just as it is about to turn to Butter then boil a quart of thick new Cream season it with Sugar and a little Rosewater when it is quite cold mingle it well with your former Cream and so dish it An extraordinary clowted Cream Take two gallons and a half of new Milk and when it boils make a hole in the middle of the Milk and pour in two quarts of good new thick Cream and put it into the hole as it boileth thus boil it half an hour then divide it into four Milk-pans and let it cool four and twenty hours or longer if the weather be not too hot then take it up with a slice and put it into a Dish clod upon clod and sprinkle thereon Rosewater and Sugar Codling Cream Take a dozen and a half of fair Codlings and coddle them then skin and core them after this beat them in a Morter then take three pints of Cream and mix them well together and strain it into a a Dish and mix it with Sugar Sack Musk and Rosewater you may order any fruit after the same manner if you please Otherways Take two dozen of Codlings which are codled very green and clean skin'd then put them in a Dish half filled with Rose-water and three quarters of a pound of Sugar boil these together till half the liquor be consumed keep it stirring till it be ready then fill up your Dish with thick sweet Cream and stir it till it be well incorporated when it hath boiled a little while take it off let it cool then scrape on Sugar and serve it Or you may take a quart of Cream and boil it with Mace Sugar two yolks of Eggs two spoonfuls of Rosewater and a grain of Ambergriese put it into the Cream and set it over the fire till it be
ready to boil then set them to cool stirring them till they be cold then add to it a quart of green codling stuff strain'd strow on Sugar and serve it up Plum Cream It matters not what your Plums are so they be fair and put them into a Dish with some Sugar White wine Sack Claret or Rosewater close them up with paste and bake them then set them by to cool and when they are cold put in raw Cream or that which is boil'd with Eggs scrape on Sugar Cast Cream Take two quarts of Cream and a quart of Milk the yolks of six Eggs and the whites of six more strain them together and boil them and stir them continually till they be thick then put therein some Verjuyce and put it into a strainer and drain the whey from it then put to it some Sugar and Rosewater strow all over it some preserved Pine-kernels Whipt Cream Take a quart of Milk and put it into an earthen Pan with a quarter of a pound of Sugar take also one pint of sweet Cream which you must mingle with your Milk gradually as you are whipping it with your rods take off the scum by degrees and put it in a Dish after the form of a Pyramid Or thus take Milk and put it into a large bowl or bason and whip it with rods till it be as thick as the Cream that comes off the top of a Churn then lay fine linnen clouts on saucers being wet and lay on the Cream and let it rest two or three hours then turn it into a Silver Dish with raw Cream Sugar it and serve it up Italian Cream Take three pints of Cream and fifteen yolks of Eggs and strain them with a little Salt Saffron Rosewater juyce of Orange a little White wine and three quarters of a pound of fine Sugar bake these ingredients in a Dish with Cinamon with candied Pistaches stuck thereon Pyramidis Cream made after a most excellent manner Take three pints of Water and eight ounces of Harts-horn put it into a bottle with Gum-dragon and Gum-arabick of each the quantity of an Egg let the bottle be so big that it may hold a pint more stop it very close with cork and tye a cloth over it put the bottle into a beef-pot or you may boil it by it self in Water let it boil three hours then take the same quantity of Cream as there is of Jelly with three quarters of a pound of Almonds well beaten with Rosewater mingle them with the Cream strain it put the Jelly when it is cold into a Bason and the Cream to it sweetning it as you shall think most convenient add to it three or four grains of Musk and Ambergriese set it over the fire and stir it continually till it be seething hot but let it not boil then put it into a glass and let it stand till it be cold when you use it put the dish in some warm Water and serve it with Cream Puddings of all sorts Quaking Pudding TAke a pint and half of Cream a grated Manchet half a dozen spoonfuls of Cream and commix it with four spoonfuls of Rice-flowre then without cloding beat it into batter then take eight Eggs and mingle them all together beating them up with a little Rosewater Nutmeg Cloves Mace Cinamon beaten with a little Salt if it be too thick thin it with more Cream then take a thick cloth wash'd over with Butter and put your Pudding therein in the tying of it give it some liberty to rise then put it into your boiling liquor let it boil for the space of a full hour covering your Pot very close keep it constantly turning for the first quarter of the hour and let it boil very fiercely when it is enough take it up and turn it into a Dish stick it all over with blanched Dates and dryed Citron perfume a little Rosewater with Musk or Ambergriese adding some Vinegar drawn Butter and a good quantity of Sugar being very hot pour it on your Pudding scrape Loaf-sugar on the brims of your Dish and so serve it up you may do well in the sticking of your Pudding to add some Orangado to the aforesaid Take a Manchet slice it and scald it with a pint of Cream then put to it a pound of blanched Almonds pounded small with Rosewater add thereto a quarter of a pound of Dates sliced and cut small a handful of Currans boiled and some Marrow minced beat these together and season it with Nutmeg Sugar and Salt putting thereto the yolks of half a dozen Eggs. If you will make your Pudding either to boil or bake take a pint of good thick Cream boil it with some large Mace whole Cinamon and sliced Ginger with a little Nutmeg then take the yolks of six Eggs beat them well and grate the quantity of a half-penny-loaf of stale Manchet put it to the Eggs with a spoonful of Flowre season it with Sugar as is requisite with a little Salt then either bake or boil it an hour will serve for either Shaking Pudding Take a pint of sweet Cream boil it with large Mace sliced Nutmeg and Ginger then put in a few Almonds beaten with Rosewater being first blanched then beat four Eggs with half their whites having strained all together mingle therewith sliced Ginger Sugar grated Bread and Salt then butter a cloth and flowre it having tyed it hard put it into your boiling Water as you must do by all Puddings then dish it up with Butter and Verjuyce putting therein a little Sugar Wine Puddings Take the crums of two Manchets sliced and infuse them in half a pint of Wine with as much Sugar as you shall think requisite but first scald your Wine then take half a dozen Eggs and beat them with Rosewater then put sliced Dates Marrow and Nutmeg thereunto mingling them all together and filling your guts herewith boil them Puddings of several colours In the first place you must procure half a dozen dishes bespoke on purpose of the Turner with covers befitting them then butter the inside of your Dishes fill one of them with the ingredients of your Quaking Pudding then put on the cover and bind it down with a cloth prepared for that purpose with pack-thread then take as much more of the same stuff as will fill a Dish and colour it with Spinage and tye up this as the former then take of Cowslips Violets and Clove-gilly-flowers of each a handful and mince them a part and beat them severally in a Morter then take as much of the said Pudding-stuff as will fill three Dishes putting into every Dish each distinct juyce viz. Cowslips into one c. and bind them up having first covered them as aforesaid when they are boiled uncover your Dishes and turn out your Puddings into a large Dish stick them with Suckets and lair them with Butter Vinegar Rosewater and good store of Sugar scrape on some Sugar and serve them up this is a very
Bread and strew thereon Nutmeg Cinamon and Sugar mingled together and sprinkle the slices with Sack and Rosewater then lay on some Raisins of the Sun some sliced Dates and good big pieces of Marrow And thus make two or three lays of the aforesaid ingredients with some Musk and a great deal of Marrow on the top then take a pottle of Cream and strain it with half a quarter of fine Sugar and a little Salt with the yolks of twelve Eggs and six whites then set the Dish into the Oven temperately hot when baked scrape on some Sugar An excellent boiled Pudding Beat the yolks only of half a dozen Eggs with Rosewater and a pint of Cream warm it with a piece of Butter as big as a Pullets egg when it is melted mix them well together and season it with Nutmeg Sugar and Salt then put in as much Bread as will make it as thick as Batter with a spoonful of Flowre then take a double cloth wet it and flowre it tye it fast and put it in the Pot being boiled serve it with Butter Verjuyce and Sugar Or you may take Pinamolets or French Bread grate it and sift it through a Cullender and mix it with Flowre minced Dates Currans Nutmeg Cinamon minced Suet Milk from the Cow Sugar and Eggs take away one moiety of the whites and mingle them all together then make it round like a loaf when the liquor boils put it in tyed up in a double cloth Cream Puddings Take a pint of Cream season it with Nutmeg Cinamon Ginger and Mace let your Ginger be quartered then put to it the yolks of four Egg and half the quantity of Whites half a pound of Almonds blanched beaten and strained with the Cream a little Rosewater Sugar and a very little Flowre then put your Pudding into a bag or Napkin having first wetted and flower'd it being boiled let your Sauce be Sack Sugar and Butter beaten up thick together with the yolk of an Egg then blanch some Almonds slice them and stick the Pudding very thick all over then scrape on Sugar and serve it up Green Puddings of Herbs Take a quart and somewhat more of Cream and steep therein the pith of a penny-white-loaf into which you must beat the yolks of eight Eggs then add thereto Currans Sugar Cloves beaten Mace Dates Cinamon Nutmeg sweet Marjoram Tyme Savory Penniroyal minced very small the juyce of Spinage Saffron and Salt boil these with Beef-suet or Marrow or without either these Puddings are excellent to be served up alone in a Dish or good stuffings for boiled or roasted Poultry Kid Lamb or Veal Another excellent boiled Pudding Beat six Eggs into a pint of Cream put it over the Fire and scald the crum of a Manchet therein then put to it half a pound of blanched Almonds beaten small with Rosewater season it with Sugar Nutmeg and Salt some Dates sliced and cut small some Currans boiled and some Marrow minced beat them all together and bake it Almond Pudding in a Dish Take a pound of Almonds blanch and pound them in a Marble-Morter strain them with a quart of Cream a grated Manchet sierced four Eggs some Sugar Nutmeg grated some Dates and a little Salt boil it and serve it in a Dish with beaten Butter stick it with Wafers and scrape on Sugar Some use this course by taking a pound of Almond-paste some grated Naples-bisket Cream Rosewater yolks of Eggs beaten Cinamon Ginger Nutmeg some boiled Currans Pistaches and Musk boil it in a Napkin and serve it as the former Almond Puddings in guts Take a pound and a half of Almond-paste and put thereto some new Milk or Cream with four or five blades of Mace and some sliced Nutmegs when it is boiled take the Spice clean from it then grate a penny Manchet and sierce it through a Cullender put it into the Cream and let it stand till it be cold then put in the Almonds eight yolks of Eggs Salt Sugar and good store of Marrow or Beef-suet finely minced and therewith fill the guts Cinamon Puddings Take two quarts of Cream and steep therein two French Rolls a dozen yolks of Eggs Dates an ounce of beaten Cinamon and some Almond-paste you may sometimes use Rosewater and boiled Currans either boil or bake it which you please Haggus Puddings Take a Calves chaldron boil it and when it is cold mince it very small then take the yolks of four Eggs and the whites of two some Cream grated Bread Sugar Salt Currans Rosewater some Beef-suet or Marrow sweet Herbs Marjoram Tyme Parsley and mingle all together then having a Sheep-maw ready dressed put in the aforesaid materials and boil it Others take good store of Parsley Savory Tyme Onions and Oatmeal groats chopped together and mingled with some minced Beef-suet with Cloves Mace Pepper and Salt fill the panch sow it up and boil it when it is boiled cut a hole in it and put in some beaten Butter with yolks of the three Eggs. Another very good way Take a Calves chaldron or Muggets boil it tender and mince it small put to it grated Bread the yolks of six Eggs with as many whites some Cream sweet Herbs Spinage Succory Sorrel Strawberry-leaves minced small a little Butter Pepper Cloves Mace Cinamon Ginger Currans Sugar Salt Dates and boil it in a Napkin or Calves-panch being boiled dish it and trim it with scraped Sugar stick it with sliced Almonds and run it over with beaten Butter Chiveridge Puddings Lay the fattest of a Hog in fair Water and Salt to scowr them then take the longest and fattest gut and stuff it with Nutmeg Sugar Ginger Pepper and sliced Dates boil them and serve them to the Table Swan or Goose-pudding Take the blood of either and strain it and put therein Oatmeal to steep or grated Bread in Milk or Cream with Nutmeg Pepper sweet Herbs minced Beef-suet Rosewater minced Lemon-pill with a small quantity of Coriander-seed This is a very good Pudding for a Swan or Gooses Neck Veal pudding Take some of the raw flesh of a Leg of Veal and mince it very small then mingle it with lard cut into square pieces and mince some sweet Herbs as Marjoram Penniroyal c. with some Spice as Nutmeg Ginger Pepper and Salt work or incorporate all together with Cinamon Sugar Barberries sliced Figs blanched Almonds half a pound of Beef-suet finely minced put these into Hog or Sheep-guts well cleansed cut them an inch and a half long tye them and boil them in a Pipkin with Claret wine with large Mace being almost boiled have some boil'd Grapes in small bunches and Barberries in knots then dish them on French Bread being scalded with Mutton Broth or Gravy garnish your dish with sliced Lemon this is a most delicate Pudding Bread Pudding in guts Take some Cream and boil it with Mace and mix therewith some Almonds blanched and beaten with Rosewater then take Cream Eggs Nutmeg Currans Salt and Marrow and mingle
Mace and Salt let the Spices be beaten with some Ginger and strain them all with some fair spring Water add unto what was strained half a pound of double refined Sugar and a little Saffron your forms being ready dryed lay in the bottom of them some sliced Dates Raisins of the Sun stoned and some boiled Currans fill them and bake them being baked scrape Sugar upon them forget not to prick your forms or Custards before you set them in the Oven Or thus if you make your Custard in paste set it in works and dry it in the Oven then beat the spawn of a Pike in a Morter and strain it with Cream season it with Sugar Rosewater a grated Nutmeg and a little Mace beat them well together fill your forms and when it is baked strew comfits thereon CHEESE-CAKES DRain the whey from your curds made of new Milk to every pottle of curds allow a quarter of a pound of Butter a good quantity of Rosewater three grains of Ambergriese the crums of a Manchet rubbed through a Cullender the yolks of ten Eggs a grated Nutmeg a little Salt and good store of Sugar mix all these well together with a little Cream but do not make them too soft instead of Bread take Almonds which will be much better put up your ingredients into Puff-paste and bake them in a quick Oven and let them not stand too long lest they should be too dry Otherways Make your crust of cold Butter-paste to a gallon of Flowre take a pound of Butter then take curds made of Cream which are very fresh and new and put them into your Cheese-cloth and press out all the Whey then stamp in a fine grated Manchet among the Curds some Cloves and Mace a pound and a half of well-washed Currans the yolks of eight Eggs some Rosewater Salt half a pound of refined Sugar with a Nutmeg or two incorporate these well together with a quarter of a pound of good sweet Butter and some Cream make it not too soft put your materials into paste and bake them Or thus Take three quarts of Flowre and three quarters of a pound of Butter a little Yest or Barm with a small quantity of Saffron made into powder add these to the Flowre but melt your Butter in Milk and so make up the Paste then take the Curds of three quarts of new Milk-cheese with near upon a pint of Cream drain the Whey well from the Curds and pound it in a Morter with half a pound of Sugar three quarters of a pound of Currans washed and well pick'd a grated Nutmeg some Cinamon beaten fine Salt Rosewater a little Saffron pulverized and half a dozen yolks of Eggs work it up stiff with Butter and Cream Otherways Take the yolks of eighteen Eggs and the whites of half as many beat them very well then take three pints of Cream and boil it with Mace after this take it off the fire stir it and put in the Eggs then set it on the fire and let it boil till it curdleth then take it off and put therein half a pound of Sugar some grated Nutmeg and beaten Mace then dissolve two grains of Ambergriese in four spoonfuls of Rosewater and put therein with half a handful of grated Bread half a pound of blanch'd Almonds beaten small a little Cream and some Currans put them in Paste as aforesaid and let them bake a quarter of an hour which will be sufficient Some will take a pottle of Flowre half a pound of Butter and the white of an Egg working it well into the Flowre with the Butter then put a little cold Water to it and work it up stiff then take a pottle of Cream half a pound of Sugar and a pound of boil'd Currans a whole Nutmeg grated and boil these together gently with the yolks of eighten Eggs stir it continually when it hath boil'd enough take it off and let it cool then fill your Cheese-cakes Cheese-cakes in the French fashion Take a pound and a half of Pistaches stamped with two pound and a half of new morning Cheese-curds three ounces and a half of Elder-flowers twelve Eggs a pound and a quarter of Sugar the like quantity of Butter and a pottle of Flowre strain these in a course strainer and fill your forms made of Puff-paste or other Paste as good as cold Butter paste c. Otherways after the French fashion Take six pound of the best Holland-cheese and eight pound of new-made morning Milk Cheese-curds and beat them in a Morter then put Sugar to them about a pound or more and half a pound of well pick'd and washed Currans fifteen Eggs well beaten Cream three quarters of an ounce of Cinamon half an ounce of Mace and a little Saffron mix them well together and fill your Cheese-cakes Pasty-ways made of Puff-paste or cold Butter-paste being baked ice them with yolks of Eggs Rosewater and Sugar The best way of making Cheese-cakes Take a pretty large morning Milk-cheese of about six pound in weight pound it in stone or wooden Morter and with a pound of Water amongst it and a pound of Sugar add thereto beaten Mace two pounds of Currans a pound of Almonds blanched and beaten with Rosewater and a little Salt then boil some Cream and thicken it with the yolks of Eggs work these well together but let not the Curd be two soft make the Paste of cold Butter and Water form it Pasty-ways and fill it White-pots and Fools White-pots the French fashion TAke a quart of good thick Cream and boil it with four or five blades of large Mace and some whole Cinamon then take the whites of four Eggs and beat them well when the Cream boils up put them in then take it off the fire and keep it stirring a little while and put in some Sugar then pare half a dozen Pippins slice them and put them into a pint of Claret wine some Raisins of the Sun Sugar beaten Cinamon and beaten Ginger boil your Apples to a pap then cut some Sippets very thin and dry them before the fire when the Apples and Cream are boil'd and cold take half the Sippets and lay them in a dish lay half the Apples on them then lay on the rest of the Sippets then Apples as you did before then pour on the rest of the Cream and bake it in the Oven as a Custard and when you serve it scrape on Sugar Rice White-pot Take three pints of Cream and a quarter of a pound of Rice well pick'd some beaten Nutmeg Ginger and Sugar boil these together and set it by till it is cold then strain into it the yolks of half a score Eggs a quarter of a pound of Currans well-washed and some Salt incorporate these together and bake it You may put these ingredients either into Paste Earthen-Pan Dish or deep Bason and when it is baked garnish your Dish with Sugar Orange Comfits and Cinamon White-pot after the Devonshire fashion Take Mornings-milk
and soak therein some slices of white Bread and put therein a little Flowre with the yolks of Eggs beaten very small bruise your Bread so that it is wholly incorporated with your Milk Eggs and Flowre make it about the thickness of Pancake batter then fill a deep earthen-pan herewith and lay some pieces of Butter on the top tye a brown paper about the head thereof and put it into your Oven when it is baked on the top there will be a hard crust You may make them without Flowre and with Rice or without either only with Bread A Norfolk-fool Take three pints of Cream and boil it with large Mace and whole Cinamon having boiled a very little time put therein the yolks of eight Eggs well beaten then take it off the fire and take out your Mace and Cinamon the Cream being of an indifferent thickness cut a Manchet into fine slices and cover the bottom of your Dish then pour on some Cream then more bread do this three or four times till the Dish be full then trim the dish side with fine carved Sippets and stick it with sliced Dates scrape on Sugar and serve it A Westminster Fool. Slice a Manchet very thin and lay it in the bottom of a Dish and wet them with Sack then take what quantity of Cream you think fit and boil it with Eggs and large Mace season it with Rosewater and Sugar then stir it well together to prevent curdling then pour it on the Bread and let it cool when it is cold serve it up Possets Wassels Syllabubs and Blamangers A Sack Posset TAke three pints of very good new Cream and a quarter of a pound of Almonds stamped with some Rosewater strain it with the Cream then boil it with a little Ambergriese then put a pint of Sack into a Bason and set it over the fire till it be blood-warm then take the yolks of nine Eggs with three whites having beaten them well put them into the Sack then stir them together in the Bason with the Cream having suffer'd it to cool a little before you put it in stir so long till you find it as thick as you would have it then pound Amber small and mingle it with Sugar and a little Musk and strew it on the top of the Posset it will give it a most delightful taste Or thus take ten Eggs beat the whites and yolks together and strain them into a quart of Cream season it with Nutmeg and Sugar and put to them a pint of Canary stir them well together and put them into your Bason then set it over a Chafing-dish of coals and stir it till it be indifferently thick then scrape on Sugar and serve it Another excellent Sack-posset Take the yolks of two dozen of Eggs and five pints of good sweet Cream and boil it with a good quantity of whole Cinamon and stir it continually on a good fire then strain the Eggs with some raw Cream when the Cream is so well boil'd that it tasteth of the Spice take it off the fire and pour in your Eggs and stir them well among the Cream being indifferent thick have a quart of Sack in a deep Bason that will contain the rest of the materials and pour in your Cream c. with a pound of double refined Sugar and some fine grated Nutmeg pour it in as high as you can hold your Skillet let it spatter in the Bason to make it froth you may if you please take off the Curd and add thereto fine grated Manchet Loaf-Sugar finely beaten and a little White wine A Sack-posset without Milk or Cream Take the yolks and whites of twenty Eggs but remove the Cock-treads beat these very well then take a pint and a half of Sack and a quart of Ale boil'd and scum'd and put into it a pound of Sugar and three quarters of a Nutmeg let it boil a little together then take it off the fire stirring the Eggs still put into them two or three ladlefuls of the liquor then mingle all together set it over the fire till it be pretty thick and serve it up A French-Posset Take three pints of Cream and a Nutmeg and set it over the fire and let it boil as it is boiling have a Bason wherein there must be a pint of White wine well sweetned with Sugar then set it over the coals to warm a little then put in your Cream stir it and let it stand simmering over the fire an hour and a half A Covent-Garden-Posset Take a quart of new Cream a quarter of an ounce of Cinamon and a Nutmeg quarter'd and boil it till it taste of the Spice and keep it always stirring or it will burn to then take the yolks of eight Eggs well beaten with a little cold Cream and put them into the hot Cream over the fire and stir it till it begin to boil then take it off and stir it till it be indifferently cold sweetning it with some Sugar then take a little more than a quarter of a pint of Sack and sweeten that also then set it on the fire till it be ready to boil then put it into a deep Bason and pour the Cream into it elevating your hand as high as you can conveniently to make it froth which is the grace of your Posset and if you put it through a Tunnel it is held the most exquisite way A Worcester Syllabub Take a Syllabub pot and fill it half full of Red-streak'd Sider with good store of Sugar and a little Nutmeg stir it well together and put in as much thick Cream a spoonful at a time as fast as you can as though you milk'd in then stir it together very softly once about and let it stand two hours before you eat it for the standing makes the curd If in the Field only Milk the Cow into your Sider Nutmeg Sugar and so drink it warm Another very good Syllabub Take a pint of Canary or White wine a sprig of Rosemary a Nutmeg quarter'd the juyce of a Lemon some of the Pill with Sugar put these together into a Pot all night and cover them in the Morning take a pint of Cream and a pint and half of new Milk then take out the Lemon-pill Rosewater and Nutmeg and squirt your Milk and Cream into the Pot. Or take a pint of thick Cream and a pint of White wine and put them together in a deep Bason with two whites of Eggs the juyce of a Lemon some pill and a little Sugar then take some rods and whip it and as the froth ariseth take it off with a spoon and put it into a Fruit-dish and lay fine sierced Sugar thereon A Wassel Boil three pints of Cream with four or five whole Cloves then have the yolks of half a dozen Eggs dissolved in Cream the Cream being well boiled so that it taste of the Spices put in your Eggs and stir them well together then have some Muskadine or Tent and being warm'd
pour it into a Dish with Sugar wherein there are fine Sippets of French-bread then pour on your Cream upon that then cast on Ginger Cinamon and Sugar and stick it with blanched Almonds Blamangers Take a pottle of morning Milk and a pound of fine sierced Rice-flowre strain them through a strainer into a broad Skillet and set it on a soft fire stir it with a broad stick and when it is a little thick take it off the fire then put in half a pint of Rosewater and set it over the fire again stir it well and beat it with your stick from one side of the Pan to the other when it is as thick as pap take it off when it is cold lay it in slices on a Dish and scrape on Sugar Blamanger in the French fashion Take a Pike and boil it in fair Water very tender then take the flesh from the bones and chop it very small then take a pound of Almond-paste and beat it with your Fish aforesaid put to them a quart of Cream the whites of a dozen Eggs well beaten and the crums of a French-manchet mingle all together and strain them with some Sugar and Salt then put them in a broad Stew-pan over the fire stir it and boil it thick being boil'd let it stand till it be cold then strain it again into a clean Dish scrape on Sugar and serve it Blamanger after the Italian fashion Take a Capon that is either boil'd or roasted and being cold strip off the skin mince it and pound it in a stone Morter with Almonds blanched then mix it with some Capon broth and crums of White-bread strained together with some Salt Rosewater and Sugar boil it to a good thickness then either put it in Paste or serve it in a Dish Blamanger after the English fashion Take two quarts of fine Flowre half a pound of Butter the like quantity of Sugar some Saffron Rosewater beaten Cinamon and the yolks of Eggs work up all cold together with some Almond-paste Potages Soops Cawdles c. How to make broth for the feeding of all Pots for Potages whether English or French fashion ACcording to the quantity of what Broth you will have you must proportion your knuckles of Beef the flesh of the hinder part of the Rump of Mutton and Hens you must seeth the flesh very well with Parsley young Onions and Tyme tyed in a bundle with Cloves Mace and some beaten Cinamon keeping always some warm Water to fill up your Pot as your Liquor consumes when you have boil'd them well strain the broth and preserve it for your use For first Courses and brown Potages set your roasted meat to boil with a bundle of Herbs as aforesaid after you have taken the juyce of it having boil'd it a good while strain it and keep it for your use Potages for Flesh-days Potages of Partridges with Coleworts TRuss your Partridges lard them and put them into your Pot with good Broth and put your Coleworts in also being boiled pass into your Pot a little melted Lard let your seasoning be Mace Cloves Pepper and Salt having soak'd your crusts and dish'd your Fowl garnish them with Sausages and Lemon strowing Salt on the brims of the Dish Potages of Ducks and Turnips Having larded your Ducks give them half a dozen turns on a spit before a quick fire then draw them and boil them then take your Turnips and cut them into what forms you think fit pass them in a Pan having first flowr'd them with melted lard being brown put them into the Pot where your Ducks are and boil them well having soaked your Bread to make your Potage thick dish your Ducks and Turnips strowing some Capers and a little Vinegar thereon let your garnish be carved Turnips Potage for a grand boiled Meat Take strong broth and boil therein what Fowl or other meat you have then take three pints thereof with a pint and half of Gravy drawn with Wine nine Anchovies four whole Onions half a pint of Oyster liquor a handful and half of Raspin of French-bread the juyce of four Lemons the yolks of three Eggs beaten into it when you are ready to use it with a sliced Nutmeg so draw it up all together You may use Herbs in the same broth as Spinage Sorrel Endive Lettice Purslain with some faggots of sweet Herbs This is a very rich broth with a high hogo and is most fitting for great Dishes on great Festivals Potage called Skink According to the quantity of broth you would have proportion the flesh of the Legs of Beef which you must cut into small pieces about the bigness of a Tennis-ball or less break the bones in pieces and let them soak in Water washing and cleansing it from the blood but just cover it in your Pot with Water when it boils scum it then put in some Pepper in a cloth and when it is half boiled put in four Onions a little Cloves and whole Mace with a race or two of Ginger sliced then take up a ladleful thereof and steep therein some Saffron tyed up in a rag bruise it till you have colour'd your broth then put it into your Pot and let it boil till your Meat be very tender having season'd it with Salt dish it up on Sippets of French-bread with some of the Meat in the middle of the Dish You may for variety put in chopt clove Cabbidge or bruised Spinage and cut Endive Potage of Pullets and Sparagus Truss your Pullets and whiten them then put them into your Pot with a sheet of Lard over them fill your pot with strong broth and season it with Salt Pepper Cinamon beaten Cloves and Mace a whole Onion pill'd and a bunch of sweet Herbs let them not boil too long then dry your bread and soak it lay your Pullets in the middle of your Dish with the Asparagus garnish them with fryed Sparagus broken Combs Mushromes or the Gibblets of your Pullets with a few Pistaches lay round the brim of your Dish slices of Lemon and Lemon-pill Potage of Liverings Cut a Fillet of Veal into thin slices and stuff them very well put the slices thereof into a Pipkin with some of your best broth having season'd it with Salt Cinamon Mace Nutmeg and a very little Pepper soak your Bread and garnish it with your Liverings Mushromes Sparagus Mutton juyce and Pistaches A most excellent Potage called Le Potage blanck de Lyon Take a pint or a quart of White wine put it on the fire in a Pipkin with four or five Pippins pared eight Dates cut in halves a faggot of sweet Herbs large Mace Cinamon a quarter'd Numeg let them boil together and if you want liquor add a pint of strong broth then take the Marrow of three Marrow-bones and wrap it in the yolks of Eggs and grated Bread to keep it from melting away and when your Pot boils put it therein then take the yolks of four Eggs and beat them in White wine or
Scallions Parsley and Marry-gold flowers having boiled them enough serve them on Sippets Potage of Larks Having drawn your Larks whiten and flowre them and pass them in a Pan with Butter Lard or fresh Seam until they be very brown then put them in a Pot with good broth and a bundle of Herbs and boil them soak a loaf well and garnish it with your Larks adding thereto Beef-pallates Mutton-juyce and Lemon then serve it Potage of young Pigeons Scald your Pigeons and boil them in good broth with a bundle of sweet Herbs cover them with a sheet of Lard then lay them on a soaked loaf and garnish them with Hartichokes and Sparagus fryed green Pease or Lettice Potage of Pullets with Colliflowers Fit your Pullets for the Pot and boil them with a faggot of sweet Herbs season them with Salt Cloves Pepper and grated Nutmeg then let your Bread be soaked and garnished with Colliflowers pour on some Mutton-juyce or Gravy and serve it up An excellent Potage to cleanse the blood Put over the fire about a gallon of fair Water and put therein a handful of great Oatmeal beaten small and a piece of Rib-Bacon then take a handful of Brook-â—ime as many Water-cresses Nettle-tops Elder-buds Violet-leaves Primrose-leaves with young Alexander-leaves mince all these very small and put them into your broth with a little large Mace season it with Salt when you dish it put in some Butter Potage of young Pigeons roasted Having seasoned your broth with Salt and Cloves put in your Pigeons and boil them make your Potage brown then soak your Bread and garnish it with your Fowl and pour on your broth Potage of green Geese with Pease-broth Take your green Geese and boil them by themselves then take some Pease and boil them in like manner being well boiled pass them through a very fine strainer and put your Pease-broth into a Pot with a faggot of sweet Herbs pass a little Lard in a Frying-pan and when it is melted put it into your broth soak your bread in your Geese-broth then pour your Pease-broth over it Potage of Goose-gibblets Whiten your Gibblets and put them into a Pot with good broth a faggot of sweet Herbs and a sheet of Lard let them boil very well then soak your Bread and lay them thereon pour on your broth and upon all put some minced Capers Potage of Pullets with green Pease Scald and truss your Pullets and put them into your Pot with good broth and scum it well then pass your Pease in a Pan with Butter or Lard and soak them with Lettuce steeped in fair Water and whitened soak also your Bread and then garnish it with your Pullets Pease and Lettuce Potage of young Rabbets Parboil your Rabbets then pass them in a Frying-pan with Lard then boil them in good broth with a faggot of sweet Herbs soak well your Bread and garnish it with young Rabbets and Mushromes Potage of Lambs Purtenances Whiten your Purtenances and seethe them in good broth with a bundle of sweet Herbs a sheet of Lard or far Bacon soak your Bread lay on your Purtenances and pour all over it white broth which broth is thus made Take a pint of strong broth from the boiling of your Purtenances a pine of Sack a quart of White wine and put them into a Pipkin together with about a dozen Dates cut in halves whole Prunelloes Cinamon Ginger Cloves Mace half a pound of white Sugar with the Marrow of two or three bones let these boil till the Marrow be enough then take it from the fire and thicken it with the yolks of Eggs beaten very well and strained through a clean cloth then garnish it with Lettuce Suckets candied Lemon and Wafers and so serve it up Potage of Larks Having drawn and trust them pass them in a Pan with Lard having first flower'd them then put them into a Pot with good broth half a pint of White wine and half a pound of Sugar then soak your Bread garnish it with your Larks and pour on your broth Potage of Veal Boil a Knuckle of Veal in good broth then skin it and put therein some white Succory soak your Bread and garnish it with your Knuckle Succory and Mushromes You may make Potage of a breast of Veal by first blanching it in fresh Water then boil it in good broth with a faggot of sweet Herbs Capers and Samphire Potage of Thrushes Draw truss and flowre them then pass them in a Pan with some Butter then boil them in good broth with sweet Herbs garnish your soaked Bread with your Birds Beef-pallates and Mushromes Potage of Tortoise Having taken off the Head of your Tortoise boil the body in Water and when it is almost enough put into your broth some White wine a faggot of sweet Herbs and some Lard when it is boiled take the meat out of the shell throw away the Gall and cut the rest into pieces then pass them in a Pan with some Lard some Nutmeg and Cinamon beaten a little Ginger and Salt then stew them in a Dish and soak your Bread therein squeeze in the juyce of a Lemon and Garnish it with cut Sparagus Potage of a sucking Pig Scald your Pig very neatly then cut it into half a dozen pieces whiten them in broth and boil them with some Herbs a piece of Lard see that your Pot be supply'd with good broth as it consumes in boiling then soak your Bread and when your Pig is boil'd enough place the head in the midst of the Dish with the quarters round about it and the purtenances round them pour on your broth and serve it Potage of minced Mutton Take the flesh of any joynt of Mutton and mince it with Beef-suet season it with some beaten Nutmeg a little Pepper and some Salt and stew it in a Stew-pan soak your Bread in your best broth then garnish it with your minced meats and Cocks-combs then pour on your broth with the juyce of Mutton Potage of Beef Take a Leg of Beef and stew it till it be so tender that it is ready to fall in pieces season it with a bundle of Herbs Cloves Capers Samphire Mushromes c. then soak your Bread and garnish it with your meat Potage of Capons and Pullets with Rice Having fitted your Capons or Pullets for the Pot season your broth and boil them therein then pick your Rice very well wash and dry it very well before the fire then boil it in good broth then soak your Bread and garnish it with your Capons or Pullets together with the Rice you may as you shall think good put some Saffron into the broth Potage of a Calves head fryed First boil your Calves head then bone it after that cut it into several pieces then mingle your meat with large Oysters cut into pieces and season them with Pepper Nutmeg and Salt then flowre it and fry it with good sweet Butter soak your Bread and lay in your meat and Oysters
Cream being boiled with Dates Sugar whole Cinamon large Mace and Nutmeg your Cream being cold put it into a Dish garnished with Paste on the brims then put on your Artichokes and Marrow and bake it for a quarter of an hour then take out the whole Spices and serve it up All manner of Potages for Fasting-days out of Lent Potage of Craw-fish HAving cleans'd your Craw-fish very well boil them with Wine Vinegar Salt and Pepper when they look red pick the feet and tail and fry them with sweet Butter then take the bodies of your Craw-fish and pound them very well with Onions Cloves Mace Ginger Pepper Salt hard Eggs and the crums of white Bread let them soak in good broth made of Herbs or clear Pease-broth having boil'd these together strain them and set them before the fire then take some Butter with minced Parsley fry it and put it into your Potage which you must be mindful to season well your crusts being soaked put on the hash of a Carp with the juyce of Mushromes fill up your Dish and garnish it with the feet and tails of your Craw-fish with Pomegranates and the juyce of Lemons Potage of Snails You must first wash your Snails in many waters then put them into an earthen-Pan or wide Dish and put to them as much Water as will cover them then set your Dish over a Chafing-dish of coals having boil'd a while take them out of the Shells and scowr them with Water and Salt four or five times then let them boil a little while in a Pipkin with Water and Salt then take them up and lay them in a Dish with some very good Sallet Oyl when the Oyl boils put in some sliced Onions fry them and put the Snails to them and stew them well together then take the Snails Oyl and Onions and put them into a Pipkin together sizeable for them and put as much Water to them as will be sufficient to make a Potage with some Salt and let them stew four hours then mince some sweet Herbs as Tyme Penniroyal Parsley c. having minced them very well pound them to a green Sauce and put in some crums of Bread soaked in the Potage with a little Saffron and beaten Cloves put all to the Snails and give them a walm or two when you serve them up squeeze in the juyce of a Lemon put in Vinegar also and a clove of Garlick among the Herbs serve them up on Sippets This is a most excellent Potage Potage of Carp Having bon'd the Carp set him aside and take the bones and boil them in Pease-potage with some Onions hard Eggs and the crums of white Bread having boiled strain them then fry them with Parsley and put them in the broth again then dry and soak your Bread after this take the flesh of your Carp hash it and when it is boiled lay it on your Bread then pour on your broth filling your Dish and sprinkle it with the juyce of Lemon and Mushromes Potage of Tenches You must bone your Tench in the same manner as you did your Carp then take the flesh and mince it very small and farce it seasoning your farcings well and close up the hole wherein they were put your Bread being soaked garnish it with your Tenches and pour on your broth it matters not whether the broth be made of Pease Turnips Herbs Tenches Amonds Carps or Craw-fish Potage of French Barley Having pick'd and cleans'd your Barley very well from dust put it into boiling Milk being boil'd down put into it large Mace Cream Sugar and a little Salt boil it indifferent thick then put it into a Dish scrape on Sugar and serve it Potage of Carps farced Separate the bones from the flesh then farce them with their own flesh and close up the hole neatly through which you convey'd your Farcings then put them into a Dish of broth and stew or boil them add thereunto Butter Chibbals Verjuyce large Mace a faggot of sweet Herbs and Pepper then take your bones and boil them and having boil'd a pretty while strain the broth and put it to your Carps then soak your crusts and lay your Carp thereon pouring the Potage upon it garnish it with Capers Pine-seeds and Mushromes Potage of roasted Carps Press your Carps and slit them on the top then melt some Butter and endore your Carp therewith then put it on the Gridiron and broil it Then take some Turnips and cut them in two whiten flowre and fry them then put them into some Pease-broth or Water season them and let them boil then soak your Bread and lay your Carps thereon with Butter Parsley Chibbals and a little Vinegar then garnish it with the Turnips Samphire and a few Capers Gruel Potage Having pick'd your Oatmeal very well boil it over a soft fire when it is tender strain it through a Strainer then put it into a Pipkin with some Spring water make your Potage pretty thick of the strained Oatmeal and add thereto some Raisins of the Sun well pick'd and ston'd some large Mace Salt with a small faggot of sweet Herbs Rosewater and Saffron set it a stewing on the fire with some Sugar when it is near upon enough put to it some Butter with the yolks of Eggs strained Or you may take Oatmeal and chop some Herbs amongst it then put them into boiling liquor with some Raisins or Currans or both and when it is boiled to an indifferent thickness put Butter to it Or you may only take Oatmeal a bundle of sweet Herbs minced small with some Onions and Salt boil these together and season them with Butter The Queens Potage You may take your choice whether you will have Carps or Tenches then boil them with Water Salt an Onion Parsley hard Eggs and the crums of a white Loaf when they have boil'd a while strain your broth and put it into another Pot with some Butter then take some Almonds blanch them and pound them and mingle with one moiety of your broth having boiled a while strain them and put in an Onion stuck with Cloves then set it over a gentle fire then soak your dish with a little of your first broth and fill up your dish with White-broth with the yolk of an Egg allai'd with Verjuyce and the juyce of Mushromes let it not be too thick serve it garnished with Lemon and Pomegranate The Dutchess of Anjou 's Potage Take the bones of a Carp and boil them in Pease-broth that is very clear with the yolks of Eggs a bundle of Herbs and all well seasoned then dry a loaf and soak it and fry into it some hash of Carp and juyce of Mushromes Melts Livers of Eel-pouts and all manner of sweet Herbs dish it up and garnish it with Pomegranate and sliced Lemon Potage of Tortoise Cut off their heads boil them and take the flesh out of the shell and cut it into pieces then pass them in a Pan with Butter
set it to the fire in a Pewter Pot adding thereto a good quantity of Sugar some beaten Nutmeg and as much Cloves with some beaten Ginger An excellent Gruel Boil fair Water in a Skillet and put thereto grated White-bread good store of Currans Mace and whole Cinamon being almost boiled and indifferent thick put in a little Sack some Sugar and some strained yolks of Eggs you may put to it some Butter Another as good as the former Take a pottle of Water a handful of Oatmeal of the biggest size pick'd and beaten in a Morter then let it boil when it is half boiled put in two handfuls of Currans well washed a faggot or two of sweet Herbs half a dozen blades of large Mace a little sliced Nutmeg and you may infuse a grain of Musk a little while therein when it is boil'd season it with Rosewater Sugar and a little drawn Butter Punnado Take three pints of Spring-water and set it over the fire then cut a French roll into slices and put it therein having first dry'd them in a Dish on a few coals add also two handfuls of Currans well cleans'd a little large Mace when it is boiled season it with Sugar and Rosewater with a little Salt rub the bottom of your Dish with Musk. Lemon Cawdle Take a pint and a half of White wine and the like quantity of Water and boil these together then take a Manchet and cut it into thin slices and put it into your Pipkin with some large Mace then beat into it the yolks of three Eggs let it boil a little while to thicken it then squeeze the juyce of four Oranges or Lemons into it and season it well with Sugar and Rosewater Barley Gruel Take a quarter of a pound of Barley and let it boil in three or four Waters then pound it in a Morter after this boil it again with an ounce of Harts-horn ever allowing four ounces thereof to a pound of Barley having boiled about two hours strain it through a strainer then boil it again with a quarter of a pound of Currans with a faggot of cooling Herbs as Sorrel Strawberry-leaves and Violet-leaves with a little Tyme also three or four blades of Mace with some juyce of Sorrel when it hath taken three or four walms remove it from the fire and squeeze into it the juyce of two Lemons season it with the infusion of Musk in Rosewater with a little Salt if you make this Gruel to serve to the Table add unto your aforementioned materials sweet Herbs instead of the faggot of cold ones but if you intend it medicinally follow the former prescription and assure your self there is nothing better for one in a Feaver Pearmain Cawdle Take Milk and make a clear Posset thereof with white wine then take some sliced Pearmains and boil them in your Posset being boiled enough strain them as long as the Apple will run then set it on the fire again with blades of large Mace then thicken it with the yolks of Eggs and season it with Sugar and the infusion of Musk in Rosewater A Coventry Posset Have ready in a Pot Bowl or Bason some warm'd Sack Claret Beer Ale or juyce of Orange then take your Milk after it hath boiled in a clear scoured Skillet and pour it into your Pot Bason or Bowl but let not your Milk be too hot for that will cause the Curd to be very hard then Sugar it Or you may beat what quantity of Sorrel you think fit and strain it with either Sack White wine or Ale then boil some Milk as aforesaid and let it stand a little to cool and so pour it into your Vessel and scrape on Sugar Lemonade a-la-mode de France THe French make a Lemonade several ways sometimes by taking two handfuls of Jalsomine and infuse it in a pottle of Water letting it steep twelve hours to every quart of Water put six ounces of Sugar you may make it of Orange-flowers or Gilliflower after the same manner Or take some Lemons cut them and take out the juyce then put it in Water as aforesaid then pare another Lemon and cut it into slices put it among the juyce with a due proportion of Sugar White and Red Hypocrast Take three quarts of the best White wine you can get half a pound of Sugar an ounce of Cinamon some leaves of sweet Marjoram two or three whole corns of Pepper strain these through your straining bag with a grain of Musk and four or five slices of Lemon you must add let these infuse together three or four hour if you will have your Hypocrast red use Claret wine Vinegar several ways to make it FIll a Ferkin or a lesser Vessel three quarters full of White wine then lay it unstopt in some hot place against the Sun If you will make Vinegar in hast take White wine and put it into an Earthen-pot and stop the mouth with Paste then boil it in a Brass-pan and in half an hour it will be sowre or you need not boil it all but only put to it a Beet-root Medlers Services Mulberries unripe Flowers a slice of Barley-bread hot out of the Oven or the blossoms of Services in their season which you must dry in the Sun in a Glass-Vessel in the same manner as you do Rose-Vinegar then fill up your glass with Claret or White wine and set it in the Sun or a Chimney corner by the fire Thus you make Vinegar of sound Wine but if you will make it of what is corrupted first boil it till one third be consumed and scum it very clean then put it up into a Cask and put some Churnel then stop your Vessel very close and in a little time it will be very good Vinegar Ale-eager Take what quantity of strong Ale of the first running as you shall think fit set it a cooling then head it very throughly with Barm after this tun it up in a Firkin and lay it in the Sun then take four or five handfuls of Beans and parch them in a fire-shovel first splitting them in the middle put these into your Vessel as hot as you can with a handful of Rye-leaven and a good handful of Salt strained then stop your barrel with Clay and let it stand in the Sun from May to August Rose-Vinegar or Elder-Vinegar Keep Roses or Elder-flowers dryed and put them into several Glasses and fill them up with White wine or Claret and let them stand in the Sun or by the fire-side as your bottles are empty fill them again with wine and fresh flowers Pepper-Vinegar Fill your bottle with Wine and infuse therein some whole Pepper tyed up in a cloth for the space of eight days Wine-Vinegar in balls Take Bramble Berries when they are half ripe dry them and make them into powder then with a little strong Vinegar make it into balls and dry them in the Sun when you would use them beat up the balls with some White wine or Claret first
Beef being tenderly boiled serve them up on Brewis with interlarded Bacon or Pork Sausages let there be on each side of the dish saucers of Green-sauce or Mustard Oxe Cheeks boil'd to be eaten cold with Sallet Bone your Cheeks and cleanse them then steep them in White wine twelve hours then season them with Nutmegs Cloves Pepper Mace and Salt roul them up boil them tender in Water Vinegar and Salt press them and being cold slice them into thin slices and serve them with Oyl and Vinegar Pig sucking boil'd Take a young sucking Pig and lay him round with his tail in his Mouth in a Kettle covering it with fair Water and casting in a good handful of Salt a handful of Rosemary Tyme sweet Marjoram and Winter-savory when half boiled take him up and fley the skin from him then take him and quarter him and lay him in a Stew-pan with Prunes large Mace Currans then take him up being enough and lay him in Sippets with the aforesaid ingredients poured upon him Rabbets boiled Prick down your Rabbets heads to their shoulders and that is the way to truss them for boiling gathering up their hind Legs to their Belly you may lard them with Bacon if you please or let it alone and so boil them up white being boiled take the Livers and mince them small with fat Bacon boiled then put it to half a pint of White wine strong Broth and Vinegar all making but that quantity then let it boil with some large Mace add thereunto a little Parsley minced with some Barberries and a ladleful of drawn Butter dish up your Rabbets on your Sippets pouring your lair all over them and garnish your dish with Lemons and Barberries Shoulder of Mutton boiled Do not above half boil your Shoulder of Mutton then slice the fleshy part into thin slices leaving some about the blade-bone preserve the Gravy and put the Mutton into a Pipkin with some of the broth in which it was boiled a little grated Bread Oyster liquor Vinegar Bacon sliced thin and scalded a quarter of a pound of Sausages stript out of their skins large Mace and a little sliced Nutmeg When it is almost stew'd put in the Gravy when they have boil'd almost an hour put to them a pint of Oysters a faggot of sweet Herbs and some Salt then stew them a little longer then take the blade-bone and broil it put it into your dish and pour the materials in your Pipkin upon it garnish it with Oysters fryed in batter Lemons sliced and Barberries it will not be amiss first to rub your dishes bottom with a clove of Garlick Shoulder of Mutton stewed with Oysters Roast your Shoulder of Mutton half or a little more take off the upper skin whole and cut the flesh into thin slices then stew it with White wine Mace Nutmeg Anchovies Oyster liquor Salt Capers Olives Samphire and slices of Orange leave some meat on the marrow-bone and blade and laying them in a dish pour your stew'd meat on the bones with stew'd Oysters a top of that some great Oysters above and about them stew'd with large Mace two great Onions Butter Vinegar white Wine a bundle of sweet Herbs and over all these lay the aforesaid skin of the Mutton a little warm'd in this last liquor Tripes drest hot out of the pan Boil them very tender and laying them in a dish let your sauce be beaten Butter Gravy Pepper Mustard and wine Vinegar rubbing your dish first with a clove of Garlick running the sauce over them with a little Garlick bruised Venison stew'd a quick and frugal way They which abound with Venison in many cold baked meats may at any time stew a dish speedily thus Slice the Venison of your Pot Pye or Pasty then put it into a Stewing-pan over a heap of coals with some Claret wine a little Rosemary four or five Cloves a little grated Bread Sugar and Vinegar having stew'd a while grate on some Nutmeg and serve it up Since in this Section we have lastly treated of Venison give me leave to tell you how to recover Venison when tainted although the discourse belong not to this particular place Venison when tainted how to recover it Take your Venison and lay it in a clean cloth then put it under ground a whole night and it will remove the corruption stink or savour Or you may boil Water with Beer Wine Vinegar Bay-leaves Tyme Savory Rosemary and Fennel of each a handful when it boils put in your Venison parboil it well and press it then season it and use it as you shall think fitting Fowl of all sorts whether wild or tame Land-Fowl or Sea-Fowl boil'd or stew'd Capon boil'd in Rice TAke a well fed Capon and boil it in Water and Salt then take a quarter of a pound of Rice and steep it in fair Water and having half boiled it strain the Rice through a Cullender and boil it in a Pipkin with a quart of Milk and add thereto half a pound of Sugar with half an ounce of large Mace boil it well but keep it from being too thick then put in a little Rosewater after this blanch half a pound of Almonds and with a little Cream and Rosewater beat them in a Morter very fine strain them in a Pipkin by themselves then take up your Capon setting your Almonds a little against the fire having placed in your Capon pour on your Rice handsomely then broth your Rice Capons boiled and larded with Lemons First scald your Capon and take a little dusty Oat-meal to make it boil white then take three ladlefuls of Mutton broth a faggot of sweet Herbs two or three Dates cut long in pieces a few parboil'd Currans a little whole Pepper a piece of whole Mace and one Nutmeg thicken it with Almonds and season it with Verjuyce Sugar and a small quantity of sweet Butter then take up your Capon and lard it very thick with preserved Lemon then lay your Capon in a deep dish for boiled meats and pour the broth upon it garnish your dish with suckets and preserved Barberries Chickens boiled After you have scalded your Chickens truss them and boil them in Water as white as possibly you can in a little time of boiling they will be enough then dish them up having in readiness this sauce If in Winter time take a pint of White wine Verjuyce half a dozen Dates a small handful of Pine-kernels six or seven blades of large Mace and a faggot of sweet Herbs boil all these together till the one half be consumed then beat it up thick with Butter and pour it on the Chickens being dished with three or four white-bread toasts dipped lightly in Allagant lay on the chickens yolks of Eggs quarter'd Lozenges Sheeps tongues fryed in green batter being first boiled and well blanched and over all these lay some pieces of Marrow and some pickled Barberries But if you dress Chickens in the Summer time having boiled them white as aforesaid then
Tyme and Lemon-pill be sure to save the Gravy that proceeds from it and put thereto a couple of cut Onions two or three Anchovies and a pretty quantity of Elder Vinegar after these have boiled together a little while put to it some minced Capers and Samphire with a Nutmeg sliced adding your Gravy and some Oyster liquor This is a sauce for any joynt of Mutton Neats tongue roasted After you have boiled and blanched your Tongue set it by and when it is cold cut a hole in the butt-end thereof and mince the meat you take from thence with some sweet Herbs finely minced therewith the yolks of Eggs sliced some Pippins and Beef-suet chopt very small some Salt and beaten Ginger having fill'd the hole of your Tongue with these materials stop it with a Caul of Veal lard it with small Lard and roast it for your sauce you must have Butter Gravy juyce of Orange or Lemon and some grated Nutmeg garnish it with sliced Lemon-pill and Barberries Neats Tongue and Vdder roasted otherways Take your Tongue and Udder and par-boil them well then blanch the Tongue and lard them both with great Lard but first you must remember to season them with Pepper Nutmeg Ginger and Cinamon then roast them and baste them with Butter and when they are almost roasted bread them with grated Bread or dress them with Flowre mingling therewith some of the forenam'd spices beaten small dish them up with a little Butter Gravy Juyce of Orange Sugar and slices of Lemon Neats Tongues and Vdders frigassi'd Take your Tongue and Udder and boil them till they be enough then with your knife cut them into slices beginning at the butt-end and ending within three inches of the tip or small end which you must cut length-ways for Sippets then take a handful of several sorts of sweet Herbs as Tyme Winter-Savory c. mince them very small and put them to the Tongue and Udder to these add the yolks of eight Eggs and so commix all these together having so done fry them in clarified Butter then turn them out into a stew-Pan and set it over the fire with White wine Sugar Ginger beaten Cinamon a little Vinegar a sprig or two of Rosemary a handful of Bread grated as it boils up put into it a ladleful of drawn Butter then serve it up with the slices of your tips and small end of Tongue and Udder after this run your lair all over it Neats feet frigassied First boil and then blanch them split them and fry them in clarified Butter or you may bone them and fry them in Butter strong Broth and Salt having fryed a while put into the Pan some green Chibbolds and minced Parsley some beaten Pepper Tyme and Spearmint chopt very small when almost enough make a sauce of the yolks of half a dozen Eggs dissolved in Vinegar some Mutton Gravy a little Nutmeg with the juyce of Oranges or Lemons after this manner dish them up Neats feet roasted Your Neats feet must be first boiled and blanched and when they are cold lard them and make them fast to a small spit baste them with Butter Vinegar Sugar and a little Nutmeg being enough have in readiness a sauce made of Claret White wine Vinegar and toasts of brown wheaten Bread strained with the Wine through the Strainer then add thereto Ginger and beaten Cinamon a few whole Cloves put all into a Pipkin and stir it with a branch of Rosemary till it be reasonably thick Oxe-Pallets c. roasted after an incomparable manner Take Oxe-Pallets Lambstones Cox-combs and the stones parboil these and blanch them then take half a dozen Rails Snites Quails Ox-eyes or Larks and make them ready for the Spit having got in readiness interlarded Bacon Sage c. draw on a Bird upon your small spit then a slice of interlarded Bacon and a Bay-leaf then Lambstones Cox-combs and Stones with some large Oysters larded then Bacon and a Sage leaf then a Bird and so on till you have spitted all the Birds then take the yolks of three Eggs fine grated Manchet Salt Nutmeg Tyme and Rosemary minced very small and with this baste your spitted composition as soon as you find them begin to roast in the mean time get the bottoms of Hartichokes boil'd and quater'd and dip them with Marrow into Batter and so fry them the roast being enough rub the bottom of your Dish with Garlick then place your Birds in the middle place the Pallets by themselves Lambstones by themselves the Combs Stones and Sweet-breads apart by themselves and lastly the Hartichokes and Marrow distinct from the rest let your sauce be Butter Anchovies sliced Onion Salt Oyster liquor Nutmeg Gravy and White wine set a little over the fire pour this on and serve it up garnish'd with sliced Lemon Pig roasted with the skin off Take a Pig that 's newly kill'd and being drawn fley him then wipe him very dry with a cloth lay him aside and make a hard meat with grated Bread half a dozen yolks of Eggs Cream minced Tyme Beef-suet Salt Cloves and Mace beaten with this Pudding made pretty stiff stuff the belly of your Pig and skuer it up close and sticking it full with sprigs of Tyme lay it down to the fire with a Dish under it in which is Claret wine Tyme a sliced Nutmeg a little Vinegar and Salt as it roasts baste the Pig herewith being enough froth it up with Butter then take the sauce into which it dropt and putting thereto a large piece of Butter with some minced Lemon beat it up thick and dish your Pig therein Pig roasted with the hair on Having drawn your Pig very clean at vent taking out his guts Liver and Lights wipe him well cutting off his feet and truss him and prick up the belly being laid to the fire be careful of scorching him when you perceive the skin to rise up in blisters pull off the skin and hair having clear'd him of both scotch him down the back and baste him with Butter and Cream then take Currans Salt Sugar and grated Bread mingled together and dredge him therewith continuing so to do till he is breaded above half an inch thick being roasted enough serve it up with sauce made of Vinegar whole Cloves whole Cinamon and Sugar boil'd up to a consistency Pig roasted after the usual English fashion Having scalded your Pig clear him very well from hairs and wash him clean then put Sage and some houshold Bread into his belly prick it up and roast him baste him at first with some Butter and Salt but quickly wipe it off keeping him continually rub before a quick fire being almost ready baste him very well and then throw on him a great deal of Salt turning him backwards and forwards before the fire which will make his crackling very crisp For the sauce let there be Sage minced small with Currans well boil'd in Vinegar and Water add thereunto the Gravy of the Pig a little
Butter Goose frigassied Take a Goose and roast him almost then carve him and scotch with your knife long ways and cross it over again to make it look like chequer-work then wash it over with Butter and strow Salt upon it then put it into a dish with the skinny side downward so set it before the fire in a dripping-Pan that it may take a gentle heat then turn the other side then take it and lay it on your Gridiron over a soft fire when you think it is enough baste the upper side with Butter then dredge it over with flowre and bread grated then put it over again and froth it and dish it up your sauce must be Vinegar Butter and Mustard with a little Sugar put it into your dish with a little drawn Butter and lay your Goose a top of it garnish it with Lemon laying on Sausages round the brims of the dish Hen roasted Make choice of an indifferent young Hen full of Eggs fit it for the spit and roast it being enough take it up and break it open and taking the brawn from the joynt mince it into small slices but save the wings and legs whole with the rump also stew all in the Gravy with a little Salt after this mince a Lemon into your sauce let the minced brawn of the Hen be laid in the middle of the dish and the legs wings and rump round about it garnish the dish with the yolks of hard Eggs minced small and some slices of Orange or Lemon For a Hen roasted and not broken up the usual sauce is the yolks of four Eggs boiled hard and minced a little drawn Butter some Claret wine Gravy and the juyce of a Lemon Larks roasted with Bacon Pull your Larks and draw them and spit them on a small spit with a slice of Bacon and a Sage-leaf between each Lark being roasted dish them up with a sauce made of the juyce of two or three Oranges Claret and a little sliced Ginger then set it on the fire a little while and beat it up with a piece of Butter and so serve them up With the same sauce you may broil your Larks on a Gridiron opening their breasts and laying them abroad Plover roasted Take half a dozen green or gray Plovers and roast them being enough have some Onions boiled being first sliced in strong Broth add thereunto Gravy and a little drawn Butter or else Gravy boiled up with an Onion a little Nutmeg and Butter Partridges roasted Pull draw and truss them then roast them not too dry sauce them with grated Bread Water Salt and a whole Onion boiled together when it is boiled take out the Onion and in its stead put in minced Lemon and a piece of Butter then dish your Fowl and serve it up with this sauce Partridges frigassied Truss your Partridges and roast them till they are three quarters enough then carve them up after this fry them with an Onion chopped very small add to them half a pint of Gravy three Anchovies some grated Bread drawn Butter and the yolks of two Eggs beaten with white wine boil them till they come to a thickness and dish them up Pullets roasted Roast your Pullet saving the Gravy having before stuft the belly thereof with a little Butter the yolks of two hard Eggs minced some Claret wine the juyce of Lemon and Salt pour your dripping out of the Pan blowing off the fat and boil it up with a little Claret then put to it some drawn Butter and serve it up with your Fowl Pigeons roasted Prepare them to truss then make a farcing with Beef-suet or Marrow mincing it with the Liver of the Fowl very small and mingle it with grated Bread the yolks of hard Eggs minced Mace and Nutmeg beaten the tops of Tyme shred very small and Salt incorporate these together with the yolks of hard Eggs and Verjuyce then cut the skin of the Fowl betwixt the Legs and body before it is trussed then put your finger to raise the skin from the flesh but have a care you do not break the skin then farce it full with this meat trussing the Legs close to keep it in then roast them setting a dish under to save the Gravy which you must mix with some Claret wine sliced Nutmeg a little of that farced Meat and Salt then give it two or three walms on the fire and beat it up thick with the yolk of a raw Egg and a piece of Butter with a little minced Lemon and so serve it up You may for variety use this sauce mince a handful of Parsley very small and wrap it up in a ball of Butter with a grated Nutmeg put this into the belly of your Pidgeons when you spit them adding thereto some minced Bacon with a few Mints take this farcing out when you draw them and put it into Claret wine putting thereto grated Bread and drawn Butter and you may use your Vine leaves roasted and mince them therein Qails roasted Pull your Quails without breaking their skin and roast them with some Vine-leaves or dry the Vine-leaves in a dish before the fire then mince them very small and put them into Claret wine with a little Vinegar small Pepper and Salt being boiled beat it up thick with a piece of Butter and so serve up your Fowls Or you may only take some White wine grated Nutmeg Vine-leaves minced and some drawn Butter Rabbets roasted Spit them not back to back but skuer them up side to side so will they roast much better being roasted enough take Butter and minced Parsley being first boiled or roasted in their bellies and add thereto the I ivers minced very small and so serve them up Snipe roasted You may either draw them or not if you do put an Onion into the belly of the Fowls and so roast them with a dish under them in which must be some Claret wine Vinegar an Anchovy Pepper and Salt when your Fowls are roasted put thereto a little grated Bread some Butter shaking them well together and so serve it up This is very good sauce for a wild Duck having first rub'd your dish with a clove of Garlick If you do not draw your Fowl then only take the guts and mince them very small into Claret wine with a little Salt Gravy and Butter Another sauce is thus made take some Onions and boil them and add to them some Pepper and Salt with a little Butter or raw Onions Water Pepper and Salt with the Gravy of any fresh Meat Turkey carbonado'd Your Turkey being roasted almost and carved scotch it with your knife long ways crossing it over again that it may look like Chequer-work then wash it over with Butter strowing Salt thereon then setting it in your dripping-Pan let it take a gentle heat turning it twice or thrice then set it on your Gridiron over a soft Char-coal fire when it is enough take it up and sauce it with Gravy and strong Broth boiled up with
together then put to them some grated Bread Nutmeg Cloves Mace Ginger and some Salt it will not be amiss to add hereunto an Anchovie or two put these into the belly of your Lump and boil him in White wine Water Vinegar and Salt serve him to the Table with some of the liquor You may in this manner souce any Fish as Soals Mullets Dace Gurnets Pikes Carps Perches Tenches and Roches Mullets souced Having scaled and wash'd them clean lay them in a Dish and throw some Salt upon them some sliced Ginger and large Mace put some Wine Vinegar and two or three Cloves then boil it with as much Wine as Water but put not in the Fish till the Water boils being boiled enough put it into a flat-bottom'd earthen-Pan and pour on the liquor and cover it close Mullet marinated Take a Gallon of Vinegar and a quart of Water a good handful of Bay-leaves as much Rosemary and a quarter of a pound of Pepper beaten small put these together and boil them over a soft fire and season the broth with Salt then fry your Fish in good clarified Butter take them up and put them into a barrel that is but just sufficient to contain them lay the Bay-leaves and Rosemary between every lay of Fish and pour the broth on it when it is cold close up the Vessel Oysters pickled Make choice of your largest Oysters strain them from the liquor and wash them clean then set on as much Water as you think will cover them and when it boileth put them in and but just scald them pour them from the liquor then take some of their own liquor and mingle it with a little of that in which they were scalded some Vinegar large Mace whole Pepper Salt and two or three Bay-leaves boil all these together and when your Oysters are cold barrel them and fill them up with liquor putting thereto if you like it a Clove of Garlick Another way Take a Gallon of very fair large Oysters they are best about the full of the Moon parboil these in their own liquor then take them up and dry them in a clean cloth and put them into a well seasoned barrel then take the Oyster liquor well cleansed from the dregs and boil it with a pint and a half of White wine half a pint of White wine Vinegar four or five blades of whole Mace three quarters of an ounce of Pepper not beaten three ounces of white Salt three races of sliced Ginger and a dozen or fourteen Cloves pour this liquor into your barrel and head it up close Serve them up in a clean Dish with Bay-leaves Barberries and sliced Lemon round about them Oysters marinated Take six quarts of large Oysters parboil them as aforesaid then wash them in warm Water dry them flowre them and fry them in a pottle of sweet Sallet Oyl make them as crisp as you can and keep them warm till you have made a sauce of White wine wine Vinegar half a dozen blades of Mace sliced Nutmeg Ginger sliced a good quantity of Cloves and whole Pepper with some Salt boil all these Spices with a faggot or two of sweet Herbs having dish'd your Oysters pour on the liquor and Spices and garnish it with sliced Lemon Pike souced Having drawn and cleans'd your Pike very well put on your kettle and when your Water boils put in your Pike with some Salt let it boil leasurely with no more liquor than will cover it or you may boil it for keeping a considerable while in as much Wine as Water indifferently seasoned with Salt add thereto a little Vinegar sliced Ginger large Mace Cloves and some Lemon-pill being boiled not too much take it up and lay it by till you have boiled up the liquor to a consistency then lay it in some deep Pan and pour your liquor all over it and cover it up close Salmon how to pickle to keep six months or longer Take the Salmon and cut it in six round pieces then boil it in Vinegar and Water two parts of the former and one of the latter put not in your Salmon till the liquor hath boiled half an hour your Salmon being boiled take it up and drain it then take Rosemary-leaves Bay-leaves Cloves Mace and whole Pepper a good quantity of each and boil them in two quarts of White wine and as much of Vinegar let these boil half an hour your Salmon being cold rub it well with Pepper and Salt and put it up in a barrel with a lay of Salmon and another of Spice that is boiled in the liquor having filled your Vessel pour on the liquor Renew your pickle once a quarter and your Salmon will keep a compleat twelvemonth Salmon pickled in Collers Having cut off some of the tail take the rest of the side wash and dry it then wash it with the yolks of Eggs mince some sweet Herbs and strow thereon with a little Fennel season it with good store of Salt Cloves Nutmeg Mace Ginger and Pepper then bind it up in Collers with broad tape then set over your Kettle with Water Vinegar and Salt and let it boil with a faggot of sweet Herbs sliced Ginger and Nutmeg then lay it when boiled into your Souce-pan and pour some liquor thereon Soals souced Take new caught Soals and scotch them on the White side thick but not too deep then boil them in White wine wine Vinegar Cloves Mace sliced Ginger and Salt not putting in your Fish till your liquor boils which must be no more than will cover them then put in sliced Onions Parsley Tyme Sage Rosemary sweet Marjoram and Winter-savory being boiled enough set your Fish a cooling Soals souced and Coller'd Take out the bone of your Soals and either scrape or skin them but scraping is most proper then take Salmon Oysters Lobsters Shrimps or Prawns and mince these with the yolks of Eggs boiled hard with some Anchovies add to these a handful or what you think fit of minced Herbs season all with Nutmeg Cloves Ginger Pepper and Salt your Soals being dryed and washed over with the yolks of Eggs spread on them the aforesaid materials then rowl up your Soals in Collers binding them hard with Tape when they are boiled pickle them in Wine Water Vinegar Salt Spices and sweet Herbs boiled together Sturgeon pickled Garbidge your Sturgeon if it be a Female keep the Spawn to make Caveer split him down equally on the back cut off your Jole to the body-ward then your first and second Rand very fair let your tail-piece be the least bind up these pieces close with flag or tape and season them with Salt very well let it boil an hour and a half before you take it up and all the while it boils scum off the Oyl and supply it with liquor otherways your Sturgeon will be rusty Sturgeon souced a better way to keep a long time Having drawn your Sturgeon cut down your Sturgeon on the back into equal Sides and Rands
quarter be wasted then take it off and when it is off the fire stir it in the dish you intend to serve it till it be luke-warm then stir it again and put some Runnet therein when it is cold strow on Sugar and beaten Cinamon Cream made with Snow Take a pint and half of Cream and boil it with a stick or two of Cinamon thicken it with Rice-flower and the yolks of Eggs having seasoned it with a little Salt Rose-water and Sugar let it have a walm or two then put it into a Dish and lay clowted Cream upon it and fill up the Dish with froth of Cream that comes up to the mouth of the Churn when you make Butter sprinkle it with Rosewater and scrape Sugar thereon with some Pine-kernels Cream with Snow made otherways Take a pint of Cream three whites of Eggs half a quartern of Rosewater four ounces of double refined Sugar beat these together very well in a deep Bason with Musk and Ambergriese dissolved having in readiness a Silver Dish or China Bason take a Manchet and cut away the top and bottom crust then lay it in the bottom of your Dish and stick thereon a sprig of Rosemary then beat your aforementioned materials up together and as it doth froth so lay the froth with a spoon therein till you have filled the Dish Otherways Take the whites of eight Eggs and having mingled therewith some Rosewater beat them very well together with a bunch of Feathers by which means in the working you will make your whites to look just like Snow having then as aforesaid laid the crum of a Manchet in the bottom of your Dish with a branch of Bays stuck thereon lay in the bottom some thick clowted Cream and on the top thereof lay your Snow in heaps Cheese Cream Your Curds being well cleans'd from the Whey season them with beaten Cinamon Sugar and Rosewater then fill herewith two or three dishes with about a pint a piece in each then lay trenchers on the top of them with a board and so press them till they are like green Cheeses then turn them out whole into your Dish have in readiness a pottle of Cream with whole Cinamon large Mace and a Nutmeg quarter'd with the yolks of half a dozen Eggs beaten with some Rosewater put it in a little before you take it off the fire season it with some fine Sugar when it is almost cold put it above and beneath the Cheeses Some only season your pure fresh Cream with beaten Cinamon Nutmeg Rosewater and Sugar with as much grated Naples-bisket as will make it thick so pour it over your Cheeses as is afore specified and scrape on Cinamon and Sugar Apple Cream Take nine sound Pippins pare slice or quarter them put them into a Skillet with some Claret wine a race of Ginger sliced thin a little Lemon-pill cut small and some Sugar let these stew together till they be soft then put them into a Dish and when they are cold take a quart of Cream boiled with some Nutmeg and mingle it with your Apple-stuff till you have reduced it to what thickness you think is most convenient for your purpose Another way to make Apple Cream Take eight or ten Pippins pare core and quarter them then boil them in a pint of White wine and a pint of Sack with a Pill of minced Orangado some whole Cinamon and Ginger sliced half a pound of Sugar and keep them covered until they are boiled to a Jelly then lay them by spoonfuls up high in a Dish when they are cold pour in your Cream boiled as aforesaid stick your Rocks of Jelly with sliced Citron You may avoid using any wine only adding a pound of Sugar if the quantity of your Pippins extend to a dozen boil them in no more Water than will cover them when they are boiled enough they will be as red as a Ruby and as clear Quince Cream Take a convenient quantity of Quinces and when your Water boils put them therein when they are tender boiled take them up and peel them strain them and mingle them with fine Sugar then make it of a convenient thickness with sweet Cream or you may boil the Cream with a stick of Cinamon but put it not to the Quinces till it be cold in the same manner you may order Wardens or Pears Or thus you may order your Quinces let them be unpared and put them into Water which must boil first when they are boiled tender strip their skin and core them then season them with beaten Cinamon Ginger Orangado dryed Citron minced small Carraway comfits Rosewater and Sugar your Cream being boiled thus seasoned and in a manner cold put it in among your Quinces by spoonfuls Cream called Sack Cream Whilst three pints of Cream is boiling on the fire beat the yolks of eight or nine Eggs with some Sack and put it into your Skillet keeping it stirring till it come to a curd then run it through a strainer and save your curd being sever'd from your whey season it with beaten Cinamon Ginger Nutmeg Sugar and Rosewater so lay it in your Dish and strow on Cinamon and Sugar Or only take a quart of Cream and set it on the fire and when it is boiled drop in two spoonfuls of Sack and stir it well so that you keep it from curdling then season it with Sugar and Rosewater Rasberry Cream You must boil up your Cream as the former then take a pretty quantity of Rasberries and mingle with your Cream bruising them well when your Cream is almost cold season it with Sugar and Rose-water stir them well together strow on Sugar and dish it up Red-currans Cream Bruise as aforesaid your Currans with a ladleful or two of your Cream being first boiled then strain them then put your strained stuff to the said Cream but not before it be almost cold and it will be purely red Cabbidge Cream Set three quarts of new Milk over the fire and scum it as long as any froth ariseth then empty it into seven or eight bouls as fast as you can without frothing then set them where the wind may come when they are somewhat cold gather the Cream on the top with your hand crumpling it together and lay it on a Plate when you have laid four or five layings one upon the other then take a feather and wet it in Rosewater and Musk and stroke over it then sierce a little grated Nutmeg and fine Sugar and lay on three or four lays more then put all the Milk to boil again and when it just riseth up distribute it as before into your bouls and use it in like manner thus you may do four or five times still laying on your Cream as before and so order it that it may lye round and high as a Cabbidge let one of the first bouls stand because the Cream of it will be thickest and most crumpled and lay on that last on the top
becoming Dish for any great Feast Marrow-puddings boiled in skins Take a quart of Cream a rowl of French bread sliced very thin and put it over the fire a soaking with Cinamon that is whole till it is ready to boil then beat half a dozen yolks of Eggs your Cream being almost cold put them therein and put to them the Marrow of three Marrow-bones minced with some minced Orangado Citron beaten Cinamon Ginger Cloves Mace Rosewater Sugar and a little Salt you may thin it with Cream if your Manchet swells too much for it must be no thicker than pancake batter then having your Hogs-guts ready cleansed and washed fill them up and tye them like Beads being about the bigness and length of an Egg you must give two inches scope to every one of these in the tying else they will break boil them very softly in a Kettle for the space of half an hour or more then take them up and keep them for service Marrow-puddings baked Let your Dish be indifferent deep on the bottom whereof lay Sippets of white Bread and on that lay raw Marrow all over with Dates Raisins of the Sun Orangado and other Suckets then having in readiness some Cream boiled up with the yolks of Eggs lay thereon a ladleful or two thereof Marrow upon that upon your Marrow make a lay of Dates Raisins c. and then a lay of Cream continue so doing till you have fill'd your Dish garnish the brim of your Dish with Paste then set it in the Oven half an hour and it will be enough In the boiling of your Cream you must put in whole Cinamon and large Mace and season it with Rosewater Sugar and grated Nutmeg Black-puddings Take six quarts of great Oat-meal and put to it three Gallons of strong Broth let it boil softly over the fire about half an hour stirring it continually pour it forth into a great earthen-Pan let it be cold and put to it five or six quarts of Hogs-blood strained mix these together and let them steep all night then take an indifferent handful of Winter-favory and as much Penniroyal some Hysop and Rosemary with a handful of Tyme and Sives or instead thereof Onions or Leeks and a handful of Sage mince all these together and mingle them with your aforesaid ingredients let your seasoning be Pepper beaten small Cloves Mace Ginger Cinamon Nutmegs and Salt then cut in a good quantity of Lard about the bigness of a great Dye adding thereto the yolks of a dozen and a half of Eggs beaten very well mingle these well with your hands Your small Hogs-guts being cleansed and watered a day before cut them about a yard long or somewhat more blow them up to see whether they be sound and fill them with the materials aforesaid and tye up your lengths in six links or four as you shall judge fit let your Water boil moderately and having boiled your Puddings about half an hour take them up and put others in then put them in for half an hour more do this as you are filling your Puddings supply your Pan with Hogs-suet and order your hand in the filling that the ingredients may all carry a due proportion Black-puddings otherways made Take the blood of a Hog whilst it is warm and put therein some Salt when it is cold put in gross Oat-meal well pick'd after it hath stood a soaking all night then put in Rosemary Tyme Penniroyal Savory and Fennel minced small alter the hardness and redness of the blood with some Cream beat in half a dozen Eggs and season it with Cloves Mace Pepper Fennel-seed and cut in good store of Beef-suet in pretty big lumps Or else take a quantity of Oatmeal the one half you must pick and put it into Hogs-blood whilst it is warm being first well strained so let it stand all night then take the other part of the Oatmeal and pick it also and boil it in Milk till it be tender and all the Milk consumed then put it to the blood stirring it well together put in good store of Hogs-suet and season it with sweet Herbs as aforesaid Salt Pepper and Fennel-seed fill not the guts too full and boil them gently Polony Sausages Take of a Gammon of Bacon boiled a good piece take as much Lard and mince them both small mingle these together and beat them in a Morter then season them with Tyme and Sage minced very small and good store of Pepper pulverized with some Cloves Nutmeg Mace and Salt add to them the yolks of Eggs and as much red Wine as will render them stiff mingle them with your hands and fill your skins which must be as big as the small end of a Rolling-pin then hang them in your Chimney for some time when you use them cut them out thin round-ways and put them into a Dish with Oyl and Vinegar they will serve either for a second course or collation for a drinking bout if you season them very well with the aforesaid ingredients they will keep a long time they must hang either in a place indifferently hot and cold Liver Puddings Having boiled your Hogs Liver grate it and add to it a greater quantity of grated Bread than there is of Liver with both their quantities of fine Flowre to every quart of this composition allow four Eggs half a pound of Beef-suet minced very small a quarter of a pound of Currans a little Rosewater some Cloves Nutmeg Mace Cinamon and Ginger beaten small having season'd it with Salt put thereunto Winter-savory Penniroyal sweet Marjoram and Tyme minced very small then mingle all these with a little Milk and having made this mixture as thick as Frumenty fill your guts therewith then boil them soberly for the space of an hour and if you perceive any of them to bladder prick them Or thus Take a Liver as aforesaid boil it dry and let it stand till it be cold then grate it and sift it through a Cullender put Cream to it and the flick of a Hog minced small with some grated Bread also add thereto sweet Herbs minced small with Nutmeg Mace Pepper Anniseed Rosewater Cream and Eggs with some Currans and Dates as you shall think fit so fill the guts and boil them Oatmeal Puddings Take a pottle of Milk and set it over the fire with four or five sticks of Cinamon and large Mace then take three handfuls of great Oatmeal and beat it small in a Morter then stirring your Milk put it therein making it of an indifferent thickness then put in two handfuls of Beef-suet cut small stir it and let it boil half an hour then pour it forth into an earthen-Pan and let it stand till it be almost cold if it grows thicker than is requisite you may make it thinner with some new Milk then break into it the yolks of five or six Eggs with a quartern of Sugar a grated Nutmeg and some Rosewater butter the bottom of your Dish and pour in
Parsley and Chibbals having thus past and season'd them put them into a Dish and let them soak over a Chafing-dish of coals with some broth be careful in the removing of the gall when you cut your Tortoise in pieces your Bread being soaked garnish it with your Tortoise and place Sparagus broken about your Dish Mushromes slices of Lemon or Oranges Potage of Wheat Take a quantity of Wheat and wet it then put it into a bag and beat it with a wash beetle being hul'd and cleans'd from the dust boil it over night and let it soak on a soft fire till the morning then being ready to use it take as much as you think convenient and put it into a Pipkin or Skillet with a proper quantity of Milk and boil it with Mace Salt Cinamon Saffron and the yolks of two or three Eggs boil it thick scrape on Sugar and serve it Potage of Mushromes farced Take your youngest and freshest Mushromes wash them very well and boil them in Water with an Onion stuck with Cloves and a sprig or two of Tyme season your broth boil it strain it and put it into a Pot then pass your Mushromes in a Pan with Butter Parsley Pine-apple-seed with Capers and put them into the Pot again and let them simmer then soak your Bread and lay it on a bed of a hash of Carps then fill it up by degrees with your other materials after it is filled garnish your Potage with your Mushromes farced with the same farce wherewith you made your hash between two Dishes and with Melts garnish your Dish with Pomegranate or sliced Lemon and serve it Potage of Rice Having pick'd your Rice clean and taken the dust from it wash it and boil it in Milk having boil'd a while put to it some Cream large Mace whole Cinamon Salt and Sugar boil it on a moderate fire scrape on Sugar and serve it You may boil your Rice and stran it with Almond Milk seasoning it as you did the former Potage of Soals farced Take your Soals and fry them till they are three quarters enough then open them along the bone and separate the flesh from it then take Melts Oysters Capers and Mushromes and pass them in a Pan with Parsley and whole Chibbals then stuff or farce your Soals with these ingredients then soak them in broth fresh Butter the juyce of a Lemon or Verjuyce then soak your Bread in fish-broth and garnish it with your Soals Mushromes and their juyce Melts and slices of Lemon Potage of Milk Take whole Oatmeal and pick it clean then put it into a Pipkin of boiling Water when it is very tender put in Milk or Cream Salt and fresh Butter with a little beaten Nutmeg and Cinamon Potage of Ellicksander Take Oatmeal pick it and cleanse it then chop amongst it some Ellicksanders when your Water boils put in your ingredients with a little Salt let it boil moderately and not too thick and when it is enough put some Butter to it Potage of Smelts Having made a broth either of Almonds Fish Mushromes or Pease-broth well seasoned take your Bread and soak it and pour a little White-broth over it of yolks of Eggs allay'd with Verjuyce and the juyce of Mushromes then take a quartern of Smelts or what quantity you think fit fry them in Butter wirh Parsley and Chibbals and garnish your Dish with them adding Pomegranates and Lemon Potage of Pease Shell a quantity of green Pease and put them into a Pipkin of fair boiling Water then put in your Herbs some Oatmeal and Salt let them boil moderately and not too thick and when they are enough put some Butter to them You may boil them in Milk or Cream putting to them some sprigs of Mint with a little Salt if not thick enough put in some Milk and Flowre well temper'd together with the yolk of an Egg. Potage of Sparagus Take a good quantity of Herbs with crums of Bread season them well and boil them then take them up drain and fry them after they are fryed put them in the Pot again then soak your Bread and garnish it with Sparagus which you must have ready boil'd with Salt drain'd and season'd with Butter Salt Cinamon and Nutmeg over all strow your broken Sparagus which is fryed and serve it Potage of old dry Pease Take a quantity of Seed-pease which are the best pick those that are worm-eaten from the rest and wash them then put them into boiling liquor being tender boil'd take out some of them and strain them and set them by for your use then season the rest with Salt a bundle of Mints and Butter let these stew leisurely and strow some Pepper over them Put Salt to your strained Pease-potage with large Mace a bundle of sweet Herbs and some pickled Capers stew them well together lay in the bottom of your Dish slices of bread and grated manchet to garnish it Potage of Fish-harslets Bone a couple of Carps and hash them with Butter and good store of sweet Herbs then take the bones and boil them in any sort of broth with a faggot of Herbs Butter and Salt then take the skin of your Carps and make thereof some Harslets then lay these over your seasoned hash and roul them up like small Chitterlings after they are thus rouled up seethe them in a Dish with Butter a little Verjuyce and a Chibbal then soak your bread and garnish it with your Hash and Harslets and lay a top Mushromes and broken Sparagus A very good Potage Put Water in a Pipkin and boil it then strain some Oatmeal and put to it with large Mace whole Cinamon Salt a bundle of sweet Herbs some strained and whole Prunes with some Raisins of the Sun being well stewed on a soft fire and pretty thick put in some Claret and Sugar serve it in a deep Dish and scrape on Sugar Potage of Lettuce farced Blanch your Lettuce in fresh Water then make a Farce either of Herbs or Fish and having farced them with it let them soak in a Pot with some Pease-broth season them well with Salt and Butter and an Onion stuck with Cloves soak your bread and garnish it with your Lettuce which you must cut in halves Potage of Cabbidge Blanch or whiten your Cabbidge or Coleworts having first cut them into quarters then put them into a Pot of Water with store of Butter Salt and Pepper with an Onion stuck with Cloves when they are well boiled put to them some Milk then soak your bread and garnish it with your Cabbidge or Coleworts Potage of Onion First have a Pipkin of boiling liquor over the fire then fry good store of sliced Onions and put them into the Pipkin with what they were fryed in also some Pepper and Salt being well stewed together serve them on Sippets of French-bread Potage of Pumpkin Having cut your Pumpkin into pieces boil it with Water and Salt after it is well boil'd strain it and put
Having dryed your crusts soak them in the best of your broths then garnish them with your Sparagus and Mushromes with some Sparagus at length Potage of Colliflowers Whiten your Colliflowers a little then boil them and season them well soak your Bread in what broth you have and garnish it with your Colliflowers fryed in Butter Salt and Nutmeg sprinkle your Potage with Almond-broth Another very good Potage Peel half a dozen Onions mince them and boil them with Water and Butter after they are throughly boiled strain them through a linnen cloth and seethe some Fidels in the broth then season them with Salt and Pepper after they are boil'd soak your Bread and garnish it with them Potage of Rice Blanch your Rice and when it is very clean from dust burst it in Milk then strain it after that season it and serve it garnished with Fleurons or Puff-paste round the brims of the Dish There is a very good Potage of Milk to be made the same way serving it sugred and garnished with some Suckets sliced or Macerons Potage of green Pease-broth Boil your Pease but a very little then pound them in a Morter and strain them with the broth of Herbs well seasoned with a bundle of Herbs then take Chibbals Parsley and Butter all being fryed together throw it into your Pease-broth garnish it with Lettuce well cleans'd Succory Cucumbers and small Pease fryed and sod with Butter Salt and Pepper and you may add the bottoms of Artichokes Potage of common Pease served green First boil your Pease in Water then take the clearest of your Pease-broth and when you intend to use it fry into it Parsley Charvel young Sorrel Butter Bran and Capers then boil them thus seasoned garnish your Dish with fryed Bread Potage of Barnicle with Turnips Dress your Barnicle and lard it with Eel or Carp then fry it then boil it with half Water and half Pease-broth well seasoned with Butter and a bundle of sweet Herbs when it is almost boiled cut your Turnips flowre and fry them with Butter when they are very brown put them into the Pot with your Barnicle if your Potage be not thick enough fry a little Flowre into it some Capers Samphire cut small Pine-apple-seeds the pulp of a Lemon cut small and a drop of Vinegar when it is boiled enough soak your Bread and garnish it with your Barnicle and Turnips If you would not have your Turnips to be seen strain them and season them with a bundle of Herbs an Onion and some sweet Butter then garnish your Potage with Mushromes and Artichokes Potage of Leeks with Pease-broth Whiten your Leeks a little and boil them with Pease-broth well seasoned with Butter and Salt then soak your bread and garnish it with your Leeks in the whitening allay some yolks of Eggs with broth and pour it on them you may add some Milk to them well seasoned after that your Leeks are well boiled Potage of Burt. Take the tails and heads of your Burts and half fry them then put them into Castrolle with a very long Sauce well thickned then soak your Bread with some of the best of your broths and garnish it at the top with your Burts with Mushromes and Capers If you have no Fish-broth then use your Pease-broth Potage of Herbs garnished with Cucumbers Take all manner of Herbs that are used for Sallets and take also a bundle of sweet Herbs as Tyme Penniroyal sweet Marjoram Savory c. and soak them with Butter over a soft fire and by little and little pour into them warm Water after they are well seasoned and boiled put in the first cut of a Loaf with an Onion stuck with Cloves the pill of an Orange minced and some Capers and garnish it with boiled Lettuce you may boil some Pease among the Herbs and strow over all some Cucumbers Potage of Onion and Milk Take some Onions and cut them thin then fry them brown in Butter after this boil them in a little Water well seasoned with Salt and Pepper when it is enough put Milk to it and boil it then garnish your soaked Bread therewith Potage of Vives or Sea-dragons Cleanse them very well then boil them with Pease-broth and some White wine and a faggot of Herbs all well seasoned then take out your Sea-Dragons and put them with Ragoust that is a Sauce prepared with a high quick or sharp taste let them soak very well with Salt fresh Butter minced Capers and Anchovies then pass the broth through a strainer and boil it with fresh Butter Paste Parsley and minced Capers then soak your Bread and lay over it Mushromes then garnish it with your Sea-dragons Potage of Mushromes farced It is made after the same manner as that of the Dutchess of Anjou in the Table of the Potages for Lent garnish it with Mushromes farced and with Melts fill it up with the best of your broth and serve them up Cawdles Soops Drinks c. Almond Cawdle TAke a pound of Almond-paste and strain it with a quart of good strong Ale then boil it with slices of fine Manchet large Mace and Sugar when it is almost enough put in half a pint of Sack Oatmeal Cawdle Boil a quart of strong Ale and scum it then put in Oatmeal and sliced Bread so much as will not make it too thick with some Mace and Sugar then dissolve the yolks of half a dozen yolks of Eggs in a quarter of a pint of Sack or instead thereof use Claret or White wine then put in a little grated Nutmeg give it a walm or two and dish it Egg Cawdle Take a pint and a half of good strong Beer put it over the fire and scum it then put in four blades of large Mace a sliced Manchet and Sugar the yolks of Eggs dissolved in Claret let it boil a little and dish it Sugar-Sops Take what quantity of Beer or Ale you think fit boil it and scum it then put to it some Currans or none at all slices of fine Manchet large Mace Sugar or Honey Aleberry Having boil'd your Ale and scum'd it very well put in some Mace the bottom of a Manchet boil it well and sweeten it with some Sugar Butter'd-Ale Having scum'd your Ale very well put therein some Liquorice and Anniseeds boil these well together then have in readiness either in a flaggon or a quart Pot some yolks of eggs well beaten with some of the aforesaid Ale and some good Butter then strain your butter'd Ale put it into your Flaggon and brew it to and fro with your Butter and the Eggs a pretty while Or thus you may do it Take some Ale put it in a Skillet and when the scum riseth take it off then take the yolks and whites of Eggs and beat them in a quart Pot with their shells with some Butter Nutmeg and Sugar being well brewed drink it it is best taken going to bed Others take Ale and strain it with the yolks of Eggs and so
warm'd and it will speedily become good Vinegar Verjuyce Take Crabs as soon as the kernels turn black and lay them in a heap to sweat then clear them from their stalks or rottenness then stamp them in a long trough to mash with stamping beetles when you have stamped them very well strain them through a course hair-cloth into your Barrel or Hogs-head How to draw Gravy WHen your meat is about half roasted put underneath it a Dish with good store of Onion-broth which you must make by taking a pottle of strong broth with a dozen Onions sliced and infused therein then cut and slash your meat when you think the Gravy will best run so lade your broth on the meat to draw down the Gravy you may add to it a little White wine or Claret when your flesh is roasted take it off the spit and press it very well then put to your Gravy some Oyster liquor a little Nutmeg and to every quart of Gravy four Anchovies this Sauce will be much required in Feasts for most dishes especially your Range How to draw Butter TAke half a pint of strong broth and put it into a Pipkin and break into it two pounds of Butter then set it over the fire and keep stirring of it with your ladle then break in three pound more or as much as you have occasion for adding liquor proportionably stir it continually till all be dissolved and that it looks white thick and smooth if it chanceth to look yellow and it is curdled you will hardly recover it How to recover Butter when it is turn'd to Oyl Take a Pipkin and put therein a ladleful of strong broth and put thereto half a pound of Butter broken in pieces having drawn it white put in your Oily-butter keeping it stirring as you pour it in leisurely and be sure not to over-power your other Butter with what is Oily Another way in case of necessity Having no other Butter in the house than what is turn'd oily in the melting you must then let it settle in some cool place for a little time then pour out the most oily part leaving the dregs and whey behind then add a little broth to the said dregs and put it on a hot heap of coals ladle it well till it become to drawn Butter in a body then take it off the fire and keep it still stirring in the mean time pour in the Oily-butter very softly then set it on the fire again still stirring it till it become strong thick and white Ancient and Modern terms of Art for Carving Fish or Flesh BArb a Lobster Tame a Crab. Undertench a Parch-piss Tranch a Sturgeon Transon an Eel Fin a Chevin Culmon a Trout Tusk a Barbel Side a Haddock Splay a Bream Sauce a Tench Splat a Pike Sauce a Place or Flounder String a Lamprey Chine a Salmon Tire an Egg. Timber the fire Thigh a Wood-cock or any other small Fowl Border a Pasty Mince a Plover Wing a Partridge or Quail Allay a Pheasant Untach a Curlew Unjoynt a Bittern Disfigure a Peacock Display a Crane Dismember a Heron. Unlace a Coney Trush a Chicken Unbrace a Mallard Spoil a Hen. Sauce a Capon Lift a Swan Break a Dear Thigh a Pigeon or Wood-quest Rear that Goose Leach that Brawn Cut up a Turky or Bustard Break an Egript Untach Brew Particular Instructions how to Carve according to these terms of Art Thigh a Woodcock YOu must raise the Wings and Legs of a Wood-cock as you do a Hen only you must open the head for the brains and as you thigh your Hen so must you a Snite and Plover also a Curlew saving he must have no other Sauce but Salt Break a Sarcel Take a Sarcel or Teal raise his Legs and Wings and no Sauce but Salt so must you untach a Brew with no other Sauce but Salt Vnjoynt a Bittern You must raise his Wings and Legs and no other Sauce but Salt so you must break an Egrypt with no other Sauce but Salt Dismember a Heron. Take a Heron and raise his Wings and Legs and sauce him with Vinegar Mustard Powder of Ginger and some Salt Display a Crane Take a Crane and unfold his Legs then cut off his Wings by the joynts after this take up his Wings and Legs and sauce him with Vinegar Salt Mustard and beaten or pulverized Ginger Wing a Partridge or a Quail Raise his Legs and Wings and Sauce him with Wine pulverized Ginger and a little Salt a Pheasant you must serve in like manner but with no other Sauce but Salt Sauce a Capon Take a Capon and lift up his right Leg and right Wing and so array forth and lay him in the Platter serve your Chickens in the same manner and sauce them with green Sauce or Verjuyce Vnlace a Coney Turn the Back downward and cut the flaps or apron from the Belly or Kidney then put in your knife between the Kidneys and loosen the flesh from the bone on each side then turn the belly downward and cut the back cross between the wings drawing your knife down on each side the back-bone dividing the legs and sides from the back pull not the leg too hard when you open the side from the bone but with your hand and knife neatly lay open both sides from the sent to the shoulders then lay the legs close together Vnbrace a Mallard or a Duck. Raise up the pinions and legs but take them not off and raise the merry-thought from the breast then lace it down each side of the breast with your knife rigling your knife to and fro that the furrows may lye in and out Dismember a Heron. You must take off both the Legs and lace it down the breast on both sides with your knife then raise up the flesh and take it clean off with the pinion then stick the head in the breast and set the pinion on the contrary side of the carkass and the leg on the other side of the carkass so that the bone ends may meet cross over the carkass and the other wing cross over on the top of the carkass Cut up a Turkey or Bustard You must raise up the leg very fair and open the joynt with the point of your knife but take not off the leg then lace down the breast on both sides with your knife and open the breast pinion but take it not off then raise up the merry-thought betwixt the breast bone and the top thereof then raise up the brawn then turn it outward upon both sides but break it not nor cut it off then cut off the wing pinions at the joynt next the body and stick in each side the pinion in the place you turn'd the brawn out but cut off the sharp end of the pinion and take the middle piece and that will fit just in the place you may cut up a Capon or Pheasant the same way Lift a Swan Slit down your Swan in the middle of the breast and so
soaked a pretty while bread them and serve them with Gravy only Thus you may broil a Chine or side of Venison being first boiled and seasoned with a little Salt Venison a Hanch roasted If your Venison hath been seasoned water it first then stick it with short springs of Rosemary lay it to the fire roast it not too much and let your sauce be half a pint of Claret a handful and a half of grated Bread some Cinamon Ginger Sugar and a little Vinegar boil all these together so long till they are as thick as Pancake Batter then dish up your Venison thereon Venison in Collops Take a Hanch of Venison and cut part of it into Collops then hack it with the back of your knife and having stuck it with small lard take a handful of Parsley and Spinage good store of Tyme a little Rosemary with other sweet Herbs and mince them very small with Beef-suet put these into a dish together with the addition of beaten Cloves Nutmeg good store of Salt the yolks of seven Eggs mingle these all together with your hands then spit your Collops on a small spit intermixing your Herbs and so tye them all together set a dish under them to save the Gravy in which you must put some Claret being almost roasted put your dish over the coals with grated Bread beaten Cinamon Vinegar and Sugar stir these together with your wine and a ladleful of drawn Butter make not your lair too thick and dishing your Venison pour it thereon Fowl of all sorts both Land and Sea Fowl Roasted Fryed Broiled Frigassied Capon roasted with Oysters and Chesnuts TAke a good fat Capon and make him ready for the spit then boil a dozen Chesnuts being soft pill them and put them into Claret wine warm'd with as many large Oysters parboil'd put these into the belly of the Capon and stop them in with sweet Butter let your fire be very good and quick baste it with sweet Butter and as soon as it begins to drop preserve the Gravy then take half a pint of Claret wine a piece of sweet Butter a little gross Pepper half a score or a score of parboil'd Chesnuts as many large Oysters stew these all together till half the liquor be consumed your Capon being ready put in your Gravy to your sauce bread up your Fowl and dish it on your sauce Capons frigassied Your Capon to be frigassied must be either boiled or roasted which you must carve up taking the Pinions from the Wings and the Brawn from the Joynt as they lye in the dish Thus carved up to lye orderly on the Pan put to them the yolks of five Eggs with sliced Nutmeg and minced Tyme Being thus all in the dish mingle them well together and put them into your Pan with clarified Butter half hot and fry them till they are yellow then turn them after this take some White wine with the yolks of three Eggs a little strong Broth Gravy an Onion cut in quarters Anchovies and a little Nutmeg grated then pour out what liquor is in your Pan and add to it a ladleful of drawn Butter then put this lair into your Pan and keep continually shaking it therein over a slow fire till it grows thick if it should prove too thick you may thin it with White wine then dish up your Fowl and pour in your sauce and serve it up garnisht with hard yolks of Eggs chopt small and slices of Lemon Chickens frigassied Take half a dozen Chickens draw fley and cut them into quarters not removing the Gibblets and Liver then take your Cleaver and with the back thereof beat them very well then fry them brown with Butter in the mean time get Tyme sweet Marjoram and other sweet Herbs and mince them small Oxe-Palates Dates the bottoms of three or four Hartichokes sliced all together Salt with beaten Ginger and Mace The meat being enough cleanse your Pan and put in your meat again with strong Broth Verjuyce and the rest of the aforementioned materials and let them fry till the liquor be half consumed then put in half a pound of Butter Sugar scalded Goosberries minced Lemon and shake them well together dish them up on Sippets garnished with grated Bread sliced Lemon and scalded Goosberries The latest way of frigassying Chickens is thus take them scald them and quarter them then break their bones by beating them with a back of the Cleaver dry them well and then flowre them your Pan being hot put them in with their skinny side downward and fry them brown on both sides then pour out your liquor and have a lair in readiness made of Gravy and Claret which you must put into your Pan adding thereto pieces of Sausages cut about half the length of your finger a pint of Oysters and an Onion or two a faggot of sweet Herbs a grated Nutmeg a couple of Anchovies let these boil up in the Pan then take the yolks of five Eggs and beat them in strong broth take your Pan off the fire and pour them in shaking them whilst they are over the fire then dish up your Chickens on Sippets pouring on your lair with Oysters and placing your bits of Sausages round the dish garnishing it with Lemon Duckling frigassied Take Ducklings and cut them in small pieces flowre and fry them in sweet Butter having first dryed them in a clean cloth then take some Sack an Onion and Barsley chopt small a piece of whole Mace and a little gross Pepper adding hereunto some Butter Sugar and Verjuyce Then take a good handful of Clary and pick off the stalks having done this make a batter of four new-laid Eggs fine Flowre some sweet Cream and a little Nutmeg fry these in a Pan and having dish'd your Ducklings pour on your fryed Clary c. upon them Ducks or Wigeons frigassied Quarter them first race them beat them with the back of your Cleaver having dryed them well put them into a Pan with sweet Butter and fry them when they are almost fryed put into them a handful of minced Onions some little Tyme after put in some Claret wine with some thin slices of Bacon and some Spinage and Parsley boiled green and minced small when it hath fryed a little while break in a dish three yolks of Eggs with a grated Nutmeg and a little Pepper put these into the Pan then toss it up with a ladleful of drawn Butter pour on your lair and let your Bacon be on the top of your Ducks Ducks roasted Having roasted your Ducks very well provide in the mean time this following sauce boil some Onions sliced very thin in a little strong Broth put thereto a little Gravy and some drawn Butter This is the custom of some but the best and general rule is for all Wild Fowl to boil up the Gravy with an Onion a little Nutmeg and Butter For Water Fowl it is customary to boil up sliced Onions in strong Broth with Gravy and a little drawn
much of Nutmegs and eight ounces of Salt mix these together and season your Hare herewith then make your Pye in what form you please of bolted course Rye and Meal put Butter in the bottom and lay in your Hare laying upon it some whole Cloves a sheet of Lard and a good quantity of Butter then baste it over with Saffron water and bake it then draw it and liquor it with clarified Butter you may make your Pye of white Paste if you intend to eat it hot Otherways Make your Pye of a Gallon of Flowre then take two Hares and season them lightly without with Salt Nutmeg and Pepper then take half an ounce of Nutmegs the like of Pepper a little Salt Capers Raisins Pears in quarters Prunes with Grapes Lemon or Goosberries and fill the belly herewith being baked liquor it with Verjuyce and Sugar with some large Mace you may use White wine or Claret in the stead of Verjuyce Hare minced Pyes Take a Hare and bone him then mince him small with Beef-suet and a pound and half of Raisins minced some Currans Cloves Mace Salt and Cinamon mingle these together and fill your several Pyes therewith when baked liquor them with Sack or White wine and Sugar Hares baked a-la-mode de France Take two Hares and parboil them then take the flesh from the bones and mince it small put it into a Morter and beat it into a lump season it and souce it in Wine and Vinegar lap all this pulp about the Chine of one Hare so it will seem but one having larded it very well put it into a Coffin with good store of Butter being baked liquor it with melted Butter Nutmeg Ginger and Sugar Hares baked to be eaten cold Your Hare being parboil'd and the flesh taken from the bones mingle it with some Westphalia Ham boiled very tender mince these well together and beat them in a Morter then season them with sweet Herbs Pepper Salt Cloves Mace and Nutmeg with a little Vinegar and the yolks of four Eggs then beat them again till you have reduced them into a pulpy substance having your Pye made in some proportion like a Hare lay in some of the Meat wash it with the yolks of Eggs and squeeze it down then lay a laying of Bacon cut indifferently small and wash that likewise and so do over every lay till all your meat be in the Pye the last lay must be the Bacon with Butter a top then close it setting the Ears and Head in their proper places with a Funnel in the middle and when it is baked fill it with clarified Butter and when you carve it begin at the Tail Lumber Pye Cut your Beef-suet into square pieces and mingle them with Pepper grated Bread Cloves Mace some bits of Veal sweet Herbs Salt Sugar the yolks of four Eggs quarter'd with Barberries and a little Cream work all these together and put it into the Cauls of Veal like Sausages then bake them almost in a Dish and having a Pye made ready draw them and lay them therein with Butter Verjuyce Sugar Dates large Mace Grapes or Barberries and Marrow being baked scrape Sugar thereon Another very good way Take two pound of Beef-suet one pound of the flesh of Capon boiled and another of a Leg of Veal parboil'd mince these small and add to them some sweet Herbs and a good handful of Spinage with minced Pippins two or three handfuls of grated Bread a little Rosewater the yolks of four Eggs a pound of Currans lastly season it with Salt Nutmeg Pepper Ginger Cloves and Mace lay all these materials into the Pye and lay a top thereof the Marrow of four Marrow-bones seasoned with Cinamon grated Nutmeg and the juyce of an Orange with the yolks of Eggs above all lay sliced Orangado dryed Citron Ringo roots candyed Ginger preserved Barberries Dates Sugar and Butter and close it up when it is baked liquor it with Verjuyce and Sugar beaten together with the yolks of three Eggs and serve it up Lamb Pye Cut your Lamb into Steaks Kidney and all the fat with it season it with Salt Nutmeg Pepper and Mace your Pye being made lay in these ingredients with a pound of Currans and Prunes lay Butter at top and let it soak in the Oven three hours and a half when it is baked liquor it with a pint of White wine six yolks of Eggs Sugar and a quarter of a pound of Butter beat these up over the fire in a Pipkin till they boil then cut open the lid and pour this into it shaking it well together Lamb Pasty Having bon'd your Lamb cut it four square then season it with Salt beaten Pepper Cloves Mace Nutmeg and minced Tyme lay in some Beef-suet and your Lamb thereupon making a high border about it then turning over your sheet close and bake your Pasty when it is enough liquor it with Claret Sugar Vinegar and the yolks of Eggs beaten up together if you would have your sauce only savory and not sweet let it be Gravy only or the baking of bones in Claret wine Leg of Pork Pye Skin and bone your Pork beat it well and lay it in Claret wine then season it with Cinamon Nutmeg Cloves Mace Pepper and Salt then make your Pye Venison like and lay the Pork therein close it and set it into the Oven it will require above eight hours baking before you set it in wash it over with yolks of Eggs or Saffron Water Marrow Pyes Take Veal mince it with Beef-suet and season it with Pepper Nutmeg and Salt add to them boiled Sparagrass cut the length of your thumb yolks of hard Eggs quarter'd sweet-Breads of Veal cut small Potatoes or Hartichokes cut in like manner some interlarded Bacon and Chesnuts mingle all these with your Marrow fill your Pyes and bake them liquor them with beaten Butter Or you may make them of bottoms of Hartichokes Suckers yolks of hard Eggs Chesnuts boil'd and blanched Marrow interlarded Bacon cut square Veal sweet-Breads Lambstones Potatoes Skirrets and Sparagus Mutton minced Pyes Take the half of a Leg of Mutton and two pound of Beef-suet mince these very small then add to these a pound of Currans the like of Raisins of the Sun one pound of Prunes half an ounce of Carraway seed and half an ounce of Nutmegs three ounces of Salt Pepper and Mace of each half an ounce mingle these well together and fill your Pyes herewith Minced Pyes of Beef Take four pound of Beef and the like quantity of Suet with four ounces of Salt Nutmeg Pepper Cloves and Mace of each one ounce Currans and Raisins of the Sun of each two pound your Meat and Suet being chopped very small mingle all these together and fill your Pyes Minced Pyes of Veal Take a Leg of Veal and having parboil'd it mince it when cold with Beef-suet then season it with Pepper Salt and Goosberries mix it with Verjuyce Currans Sugar and a little beaten Saffron you may shape them
Cinamon Ginger and Salt then take half a pound of Raisins of the Sun stoned your Pye being in readiness lay in a laying of Tongue and Udder and another of Raisins continuing so doing till your Pye be filled put Butter on the top and close it up when it is baked liquor it with this Caudle which you must make whilst it is baking take Eggs Vinegar and White wine Sugar and Butter beat these up together till it is ready to boil then opening your Pye pour it all over and serve it up hot Veal a Breast Rack or Loyn how to bake Take which Joynt you please and bone it season it with Salt Nutmeg and Pepper then take some sweet Herbs as Tyme sweet Marjoram Penniroyal Winter-savory c. and mince these small with some Beef-suet stuff your Loyn or Breast of Veal herewith and put it into your Pye close it and bake it in good crust and liquor it with Butter and the juyce of an Orange or Lemon Veal Fillet Pye Cut your Fillet into pieces about the bigness of Walnuts and season them with Cinamon Ginger Sugar and Salt as to the form you may make what choice you please lay in your meat with Chesnuts roasted blanched and quarter'd Dates sliced and the Marrow of two Marrow-bones close it and when baked make a a caudle of White wine Cinamon Sugar and Ginger beaten up together and poured into your Pye The same to be eaten cold Make a Pye of hot Butter paste and fine Flowre then take a Leg of Veal and cut off a large Fillet then divide that into three equal pieces and parboil them when cold season them with Salt beaten Pepper Nutmeg Cloves and Mace then lay in one Fillet and strow on some minced Tyme laying on some slices of Bacon seasoned with Pepper and Sage then lay on the second and so the third Fillet with Bacon over every lay then over all strow some minced Tyme and a little seasoning with some large Mace and store of Butter This done close up your Pye baste it with yolks of Eggs when it is baked and cold fill it up with clarified Butter Forget not to beat your Veal very well with the back of your Cleaver before you season it Vmble Pye made of a Lambs head and Turt'nance Boil your meat reasonable tender take the flesh from the bone and mince it small with Beef-suet and Marrow with the Liver Lights and Heart a few sweet Herbs and Currans season it with Nutmeg Pepper and Salt bake it in the form of an Umble Pye and your Pallate shall hardly distinguish which is which Venison Pye Raise a four square Coffin of hot Butter Paste then take some Oxe-suet minced small and lay in the bottom of your Pye then take your Venison seasoned with beaten Pepper Cinamon Cloves Ginger Salt Mace and Nutmeg pounded be sure to slash your Venison that it may the better entertain the seasoning then lay you meat into your Pye with Butter on the top and some few Cloves let your Walls be substantial when it is baked and that will not be under six hours cut it up and put into it about a quart of Venison Sauce Venison Pasty of a fallow Deer to eat hot or cold Take the side of a Fallow Deer bone it and lard it with great Lard then take Pepper and Nutmeg of each two ounces and a half of Salt five ounces and season it herewith then have a Pasty made of a good thickness and lay some Butter therein upon that lay your Venison the inside downwards coat it thick with seasoning and lay thereon a good quantity of Butter not forgetting to prick on some whole Cloves indore it with Eggs and bake it when it is cold fill it up with clarified Butter Otherwise in the best manner First bake it in its own blood wipe it clean but wash it not then skin it bone it and season it as before expressed then bake it again in fine Paste Puff-paste or short Paste Land-fowl or Sea-fowl of all sorts baked in Pan or Pasty Brand-geess baked to be eaten cold TAke your Geese and parboil them then take out the Breast-bone with as many other bones as you can with this proviso you do not unshape your Fowl then season them with Pepper and Salt and lard them with good large Lard and put them into a Coffin and bake them when it is cold fill it up with clarified Butter Chicken Pye Take eight Chicken-peepers four sweet-Breads of Veal as many Sheeps Tongues boiled tender blanched and cut into thin slices with the sweet-Breads half a dozen Larks or Sparrows half a score Cocks-combs a pint and a half of great Oysters parboil'd and the marrow of four Marrow-bones let all these be seasoned lightly with Pepper Salt and Nutmeg fill your Pye three quarters full with these materials then take some Veal and mince it with as much Marrow a little grated Bread the yolks of three Eggs minced Dates Salt Nutmeg sweet Marjoram work up these with a little Cream and make it into balls and lay them into your Pye with some Gravy bottoms of Hartichokes and some Butter over all lay some Marrow Chesnuts boiled and blanched large Mace and a handful of Goosberries close up your Pye and when baked liquor it with a little Butter juyce of Oranges and Claret wine Or you may bake them thus having trust them season them lightly as before and put them into a Coffin lay on them sliced Dates with the Marrow of four Marrow-bones some large Mace six ounces of Eringo roots some Grapes and Butter close it up and being half baked liquor it with a good quantity of Butter Grapes Verjuyce and Sugar then bake it till it is enough ice it and serve it up Chicken Pyes for Winter Season your Chickens after you have trust them with Cloves Salt Pepper Nutmeg beaten and Mace then take some Parsley and Tyme and mince them small and mould them into a ball with some Butter and some of the aforesaid seasoning stuff the bellies of your Chickens herewith and then lay them into your Pye with sliced Lemons on the top of them and the bottoms of boiled Hartichokes cut into square pieces close it up and when it is baked take the yolk of an Egg a grated Nutmeg White wine Gravy and Butter beaten up together and lair it therewith Chicken Pyes for the Summer Take half a dozen Chicken-peepers and truss them season them with Nutmeg Salt Ginger and whole Mace lay them into your Pye on their backs and cover them with scalded Goosberries or Cabbage Lettice with some Asparagus boiled and Butter when it is baked liquor it with a pint of White wine the yolks of half a dozen Eggs Sugar and a quarter of a pound of Butter beaten up over the fire till it boileth Chickens baked with Grapes Having trust and scalded your Chickens season them with Pepper Salt and Nutmeg and lay them into a Pye with half a pound of Butter when
your Pudding of the thickness of Batter then put it into an Oven about half heated and let it stand there half an hour then draw it scrape on Sugar and serve it up Or thus Pick and wash very clean a quart of whole Oatmeal steep it in warm Milk all night next morning drain it and boil it in three pints of Cream when it is cold put to it the yolks of half a dozen Eggs and but half the whites Cloves Mace Saffron Salt Dates sliced and Sugar boil it in a Pipkin serve it with beaten Butter and stick it with sliced Dates and scrape on Sugar you may for variety add Raisins of the Sun all manner of sweet Herbs being seasoned as before Or you may take great Oatmeal pick and scald it in Cream then season it with Nutmeg Cinamon Ginger Pepper Currans you may either bake it in a Dish or boil it in a Napkin serve it with beaten Butter and Sugar scraped thereon Oatmeal Pudding after the best manner Take great Oatmeal well pick'd and wash'd and bind it up in a bag then boil it in Beef-broth tender then take some Cream and boil it with large Mace and sliced Nutmeg then take it off the fire and slice a Manchet very thin into the Cream to a quart thereof take eight Eggs the whites but half so many and mix it with your Oatmeal then add thereto a good quantity of Beef-suet Rosewater Salt and Sugar stir them well together butter the bottom of your Dish and so bake it Rice-flowre Pudding Thicken a pottle of Milk with as much Rice-flowre as will make it as thick as Batter then boil it with Cinamon and large Mace then put into it a piece of Butter and stir it continually when it is indifferently thick put it into an earthen-Pan to cool when it is almost cold add to it two handfuls of Currans a little Sugar beaten Cinamon and a handful of minced Dates with the yolks of half a dozen Eggs the whites of three omitted butter the bottom of your Dish and pour in your Pudding you will do well to garnish the brims of your dish with paste when it is baked scrape on Sugar Rice-pudding in guts Take a pottle of Milk set it over the fire and put therein three quarters of a pound of Rice well pick'd and wash'd with a little beaten Mace and boil it till the Mace be dry then pour your Rice into a strainer that you may drain it from its moisture then put to it the yolks of eight Eggs and the whites of four three quarterns of Sugar a quarter of a pint of Rose-water a pound and half of Currans and the like quantity of Beef-suet minced season it with Nutmeg Cinamon and Salt then dry the small guts of a Hog Sheep or Heifer being well cleansed and steeped fill your guts with the aforesaid ingredients cut your guts a foot long tye them both ends together a quarter of an hours boiling will serve the turn Or you may boil the Rice first in Water then in Milk after that with Salt in Cream then take half a dozen Eggs grated Bread good store of Marrow minced small some Nutmeg Sugar and Salt fill the guts put them in a Pipkin and boil them in Milk and Rosewater Rice-pudding baked Boil the Rice tender in Milk and season it with Nutmeg Mace Rosewater Sugar Eggs and but half the whites grated Bread with Marrow minced then putting in a little Ambergriese bake it in a Dish the bottom whereof must be butter'd Hasty-pudding in a Dish Take three pints of good thick Cream and when it boils put therein two penny Manchets grated and mingled with a quarter of a pint of Flowre a quarter of Sugar Nutmeg Salt and half a pound of Butter stir it continually and put thereto the yolks of half a dozen Eggs when it is boiled enough pour it into a Dish stick it with preserved Orange-pill run it all over with Butter and scrape upon it some double refined Sugar Hasty-pudding in a bag Take a quart of thick Cream with two spoonfuls of Flowre season it with Sugar Nutmeg Salt wet your bag and flowre it then pour in your Cream whilst it is hot when it is boiled butter it This Pudding is not inferiour to any Custard Or you may take a pint of good Milk put thereto a handful of Raisins of the Sun with as many Currans and a piece of Butter then grate a Manchet and Nutmeg and put thereto a handful of Flowre when the Milk boils put in the bread let it boil a quarter of an hour then dish it up on beaten Butter Hasty-pudding the best way made Take a quart of good thick Cream and the quantity of a French Roll and half grated or rather sliced thin when your Cream boils put in your Bread with grated Nutmeg Cloves Cinamon Mace and Ginger beaten add thereto a spoonful or two of Flowre incorporate these well together and keep it stirring as it boils put in a spit of Butter then take the yolks of four Eggs and the whites of two beat them and put them into your Skillet or Pipkin with a handful of Sugar and a little Rosewater then stir it well till you perceive it to thicken and boil then put it out into the Dish you intend to serve it up in set it over a Chafing-dish of coals and heat a Fire-shovel red hot then hold it close to the top of your Pudding till you perceive it look brown then scrape on some Sugar and serve it Andolians or Blood-puddings Having soaked your Hogs-guts turn them scour them and steep them in Water twenty four hours then take them out wipe them dry and turn the fat side outward Then take Pepper chopped Sage a little Cloves and Mace beaten Coriander-seed and Salt mingle all together and season the fat side of the guts then turn that side inwards again and draw one gut over another to what bigness you please then boil them in a Pot or Pan of fair Water with a piece of interlarded Bacon and some Spices with a little Salt tye them fast at both ends and make them of what length you please Or you may take blood and strain it three parts of Blood to two of Cream a couple of Manchets and Beef-suet cut square like Dice the yolks of half a dozen Eggs Salt sweet Herbs Nutmeg Cloves Mace and Pepper As for your blood you may either take that of a Goose Sheep Calf Lamb or Fawn A most incomparable rare Marrow-pudding Take the Marrow of four Marrow-bones two French Rolls half a pound of Raisins of the Sun ready boiled and cold Cinamon a quarter of an Ounce fine beaten two grated Nutmegs a quarter of a pound of Sugar a quarter of a pound of Dates Sack half a pint a quarter of a pint of Rosewater ten Eggs two grains of Ambergriese and two of Musk dissolved Lastly have in readiness a deep Dish and lay in the bottom some slices of French
grated Bread the Brains some Barberries and Sugar give these a walm or two and serve the Pig on this sauce with some beaten Butter Rabbets frigassied Let your Rabbets be very well parboil'd then cut them in halves or quarters flowre them and put them into your Pan with sweet Butter let them fry moderately then get your lair ready made of the yolks of five Eggs well beaten with half a pint of White wine and strong Broth a grated Nutmeg and a handful of Parsley boil'd up green and chopt small with a little Sugar you may put thereto some roasted Potatoes or Hartichokes bottoms sliced let these be put into the Pan with your Rabbets and keep them shaking over the fire until it be ready to boil then dish your Rabbets on Sippets and pour on your lair as thick as drawn Butter garnish it with Lemon Barberries and boiled Parsley Scotch Collops fryed or broiled made of Mutton Take the bone out of a Leg of Mutton and slice it into very thin slices cross the grain of the meat then beat them or hack them with the back of a knife then fry them in very good Butter salting them before you put them into the Pan being fryed put to them grated Nutmeg juyce of Orange Gravy and a little Claret give it a walm dish it up and run beaten Butter over it Or having boned your Mutton cut your Collops round the Leg as thick as a trencher hack them season them with Salt and broil them on a clear Charcoal-fire broil them up quick and turn them being enough sauce them with Gravy juyce of Orange Nutmeg and Capers Scotch-Collops of Veal Take a Leg of Veal and take out the bone then cut it into thin slices knock them with the back of a cleaver season them lightly with Salt and take Lard of an inch long and draw through every piece having so done fry them in clarified stuff or rather in good sweet Butter being near upon ready make a sauce of Claret and Anchovy some Mutton Gravy and let it stand a very little on the fire then rub your dish with Garlick lay in your meat and pour your sauce thereon garnish it with slices of Lemon Sheeps Tongues Deers Tongues or Calves Tongues fryed Boil your Tongues and peel them then cut them into thin slices and put them into the yolks of half a dozen Eggs beaten with Nutmeg Sugar Salt and Cinamon with a handful of Currans neither will it be irrequisite to add the core of a Lemon cut into square pieces let your Pan be just ready as you have done this last and put these ingredients into the Pan by spoonfuls being fryed but have a care of the least burning for that will spoil all serve them on Sippets with sauce made of Sack sweet Butter and Sugar and serve it hot scraping on Sugar Steaks of Pork broiled Take a Loin of Pork and take off the skin then cut the leaner flesh into thin slices then take a Rowling-pin and beat them as thin and as broad as you can then laying them on the dresser spread abroad strow on them some Salt and Sage minced very small and put them on your Gridiron then season the other side as the former when they are enough dish them up on drawn Butter Vinegar and Mustard with a little Sugar Veal the breast roasted with a Pudding in it Take a knife and open the lower end of your Breast of Veal close between the skin and the ribs then take some Veal and mince it small with Tyme and fat Bacon chopped small some beaten Cloves and Mace Salt and four yolks of Eggs mingle these well together and fill your Breast therewith skuering it up lay it to the fire save the Gravy and beat it up with Butter and the juyce of Oranges for sauce You may make your Pudding thus Otherways take three or four yolks of Eggs some grated White-bread Currans clean picked and well washed Cream Rose-water Cloves and Mace finely beaten a little Saffron Salt Beef-suet chopped small sliced Dates and Sugar make it up pretty stiff and fill the breast therewith Veal a chine or neck roasted Draw your joynts with Tyme spit either one or other and lay it to the fire then take some great Oysters parboil'd and put to them Parsley Tyme and Winter-Savory minced small with the yolks of four Eggs boiled hard and minced small then take Bacon and cut it into slices four square and somewhat bigger than your Oysters then have in a readiness two square Rods about the bigness of your little finger and spit thereon a piece of Bacon and then an Oyster so long till you have spitted all your Oysters and Bacon then tye these rods on your Veal when it is about three quarters roasted set under your roast a Dish with some Claret minced Tyme and a Nutmeg grated your Veal being ready cut off your rods and slip your Bacon and Oysters into the Wine putting them into a Pipkin with the yolk of an Egg and let them boil up thick with drawn Butter pour this lair all over your Veal and serve it up Thus you may roast a Fillet or Leg. Veal Olives how roasted Take a Fillet of Veal and cut from thence large Collops and hack them or beat them with the back of your chopping knife or rowling-pin season them with Cloves Nutmeg Mace and Salt then take some sweet Herbs and Beef-suet and mince them very small add to them the yolks of six Eggs then spread your Collops and strow on your farcing rowling them up very close now spit them and roast them prepare your sauce against they be ready made of the Gravy that drops from them some Claret wine strong Broth and sweet Butter beaten up to a reasonable thickness Veal Fillet farced and roasted Take Tyme Winter-Savory sweet Marjoram and Beef-suet and then mince them very small beat some Cloves and Mace adding to what is abovenamed Salt grated Bread four or five Dates cut small and a handful of Pine kernels blanched mix all these together with Verjuyce and the yolk of an Egg having so done make little holes in your Veal and stuff it herewith very thick then roast it well the sauce must be Butter Vinegar Sugar Cinamon and Ginger beaten work your sauce up thick then dishing your Veal pour on your sauce and garnish it with slices of Orange Veal a Chine broiled Cut your Veal into four or five pieces you may either lard it or let it alone but if you do let the Lard be small then season each piece with Salt then broil them on a Gridiron over a soft fire with some branches of Sage and Rosemary between the Chine and the Gridiron being broiled sauce it with Gravy Butter and juyce of Orange beaten up thick Venison that is fat how to broil Cut the fattest part of a Hanch of Venison into slices about half an inch thick salt each piece and broil them on a soft fire very leisurely when they have