it with Pepper Mace Cloves Salt Sugar Saffron Prunes Currans Dates and whole Raisins of the Sun with Butter laid on the top make your Pyes little in the form of a Beaker and when baked liquor theâ— with Butter juyce of Lemon Sugar anâ— White wine Eets baked the common way Take fresh water Eels and cut theâ— into pieces about the length of your finger season them with Pepper Salt and Ginger put them into a Coffin with half a pound of sweet Butter and add to them great Raisins of the Sun an Onion minced small or Leeks cut grosly and so bake it Eel Pyes otherways Your Eels being skin'd cleans'd and cut into pieces three inches long put to them sweet Marjoram Tyme Winter-Savory Onions or Leeks with Parsley minced small then season them with Nutmeg Mace Pepper Cloves and Salt having coffin'd them put all over them a quarter of a pound of Currans and Lemon sliced over these put Butter close it and when it is baked lair it with White wine and Vinegar beaten up with the yolks of three Eggs and some drawn Butter pour this in at the Funnel of the Pye and shake it well together Flounder Pye Take Flounders draw and wash them then cut off their Finns and scotch them then mingle Pepper Nutmeg Salt and Mace and season them therewith then take Leeks cut small and strow over the bottom of your Pye then put in your Flounders and lay on them the meat of Lobster claws and tail cut into small pieces the yolks of hard Eggs and Onions minced with some Grapes or Goosberries if you have them Lastly put on Butter and close your Pye when baked lair it with White wine and Parsley minced very small with the meat of the body of a Lobster drawn Butter and the yolk of a new laid Egg shake these together in your Pye and serve it up hot to the Table Herring minced Pyes Take pickled Herrings and water them well then strip the skins from them whole and lay them in a Tray and put to them a pound of Almond paste but you must first mince your Herrings with two Lights or Rows add also seven or eight Dates some grated Manchet Sugar Rosewater a little Sack with Saffron make all these pretty stiff then take your skins and fill them with this composition then lay Butter in the bottoms of your Pyes and lay in your Herrings with Dates a top Goos berries Currans and Butter then close it and when baked liquor it with Butter Vinegar and Sugar Or thus you may make minced Pyes of Herrings or Pilchards first bone skin and cleanse them then mince them small with four or five Burgomy pears pared or any other sort of Pear that is mellow and pleasant put to these Raisins of the Sun some Currans Dates Sugar Cinamon Ginger Nutmeg Butter and Pepper mingle all these together fill your Pyes and being baked liquor them with White wine Vinegar and Butter Haberdine or Stock-fish Pyes First boil it and then take it from the skin and bones and mince it with some Pippins season it with Ginger Nutmeg Pepper Carraway seed Cinamon Currans minced Raisins Rosewater minced Lemon-pill Sugar sliced Dates White wine Verjuyce and Butter fill your Pyes here with bake them and ice them and serve them up hot to the Table You may mince your Haberdine or Stock-fish with yolks of hard Eggs chopped small and all manner of sweet Herbs minced mix them together and season them as aforesaid then liquor it with Butter Verjuyce Sugar and beaten Cinamon Lastly ice your Pye Lamprey Pye Garbidge your Lamprey taking out the black blood which is like a string in the back slit the back and pull it out then season it with Nutmeg Pepper and Salt make your Pye round then rowl your Lamprey as your Pye lay two or three whole Onions in your Pye and put in good store of Butter with two or three Bay-leaves let it stand in the Oven three or four hours then fill it up with Butter and keep it for your use Otherways to be eaten cold Take your Lamprey and cut it open in the belly then take out the back-bone after this scald it and scrape it well on the skinny side season it on the inside with Pepper Salt Cloves Mace and a little minced Onion then close it together as if it were whole then season the out side have in readiness a Coffin of Rye-dough according to the wideness of your Lamprey turn'd round therein put in two great Onions in the middle with Bay-leaves and Butter so with your funnel and garnishing indore it and bake it fill it up with clarified Butter when it is cold Lump Pye Take a Lump and skin him then cut all the flesh from the bones into pieces bigger than your thumb season it with several sorts of sweet Herbs Cloves Ginger Mace Salt and Pepper with a handful of grated bread your Pye being made throw into the bottom a handful of this seasoning and put thereon your pieces of Fish on them put Marrow Oysters the yolks of hard Eggs cut in halves with sliced Lemon lay on the top of that more seasoning and then lay on the remaining pieces of your fish and on the top of them strow on the rest of your seasoning put a top of all good store of Butter then close it up and bake it when it is baked lair it with White wine Oyster liquor drawn Butter and the yolks of two or three Eggs shake it well and serve it up Lump baked otherways Take a Lump and fley it and split it in two then season it with Nutmeg Pepper and Salt and lay it into a Coffin and on it lay some Bay-leaves large Mace an Orange sliced Goosberries Grapes Barberries and Butter close it up and when it is baked liquor it with drawn Butter you may bake it thus in a dish or Pasty-pan Ling Pye made of a Jole of Ling. Take a Jole of Ling and boil it till it be almost enough then take off the skin and season it with Pepper having made your Pye strow the bottom thereof with Onions minced very small close it and bake it then take the yolks and whites of ten Eggs and boil them between hard and soft then mince them small and put them into drawn Butter toss them together then draw your Pye cut open the lid and pour this liquor all over it then put on your lid and serve it up Another excellent way Let your Lump be skin'd cleansed and seasoned as aforesaid and so put it inâ—â— your Pye then lay on sliced Ginger largâ— Mace close it up and put a Funnel there on put it into an Oven and let it stanâ— till it be half baked then draw it up with good sweet Sallet Oyl then put it in again when it is baked enough draw it and cut it up then beat three spoonfuls of Mustard with some of the Oyl and pour it therein shake it well together and serve it up
them in a quart of White-wine and Water the quantities not exceeding each other these ingredients having boiled some time together then put in your Flounders and scum your Pan very well then add to them a crust of Manchet five ounces of sweet Butter season all with Salt Pepper and Verjuice and so dish it up Flounders stew'd Take large Flounders and scotch them then lay them in a deep Dish with a pint of the best Sallet Oyl poured round about a pint of Claret and White-wine Vinegar equally mixt and let there be two or three races of Ginger sliced some whole Cloves and a blade or two of Mace a Nutmeg sliced a faggot of sweet Herbs with two or three cut Onions stew all thâ—se together when they are enough serve them up on Sippets then take a handâ—â—â— Parsley minced very sinall and put it green into your lair letting it boil but a little while then pour it upon your Fish garnish your Dish with slic'd Lemon and green Parsley Gurnet red or gray by some called Knowds how boil'd Draw your Gurnet and wash it clean then boil it in Water and Salt with a faggot of sweet Herbs then take it up and pour upon it Butter Verjuyce Nutmeg and Pepper thicken it with the yolks of three new-laid Eggs let your Dish be garnished with sliced Lemon or Barberries Jacks if small how to stew Take your Jacks and cut off the heads of them then put them into Balls of forced Meat made of Fish so that the heads may be upright indore them over with yolks of Eggs and so bake them drawing them out cut them in pieces and stew them up in a Dish with White-wine Water Salt Vinegar sweet Herbs some Anchovies Mace sliced Ginger and Nutmeg but put not in your Pike till the liquor boils and then let them be accompanied with some small forced Fish-balls yellow green and white which you may colour with juyce of Herbs having turn'd them once or twice take out your Jack-heads so forced and set them round in the Dish then take out the bodies with a slice and place them to the best advantage between and about them all over the Dish Put Smelts fryed very stiff in the mouths of your Jacks your forced Meats being round about them for variety you may make use of fryed Oysters with other small fryed Fish Lobsters stewed Take some large Lobsters being boil'd break the Meat small though you must break the shells as little as possible may be then put the Meat into a Pipkin adding thereto Claret White wine Vinegar sliced Nutmeg Salt and some Butter stew these together an hour softly being stewed almost dry put to it some more Butter stirring it well together then lay very thin Toasts in your Dish laying the Meat thereon or you may put the Meat into the shells garnish the Dish about with the Legs and lay the Barrel over the Meat with some sliced Lemon If in the Summer garnish your Dish with well-colour'd Flowers if in the Winter with such as you can procure pickled Lamprels boil'd Wash your Lamprels but take not out the guts then cut them in pieces about an inch long putting into a Pipkin twice as much Water as will cover them seasoning the Liquor with Pepper and Salt and thickning it with three or four Onions a little grated Bread and a little Barm or Ale-yeast then shred a handful of Parsley a little Winter-savory and Tyme very small Let all boil till half the broth be consumed then put in half a pound of sweet Butter give it a walm or two and serve it up Mullets boil'd Take a large Mullet having trust it round put it in your Kettle adding to your Water Salt and a handful of sweet Herbs making your Water boil before you put in your Fish which must be tyed up in a clean cloath having put in with your Fish a pint of White wine Vinegar let it boil till your Fish swim then take the Rivet and a pint of great Oysters and as much Vinegar as their Gravie four blades of Mace with a little gross Pepper boil all these in a Pipkin together till your Oysters are enough then strain the yolks of four Eggs with half a pint of Sack having put in a little Butter and Sugar put in also your Wine and Eggs then serve it on Sippets pouring on the Broth scrape on Sugar and eat it hot With this Broth you may boil a Pike nay a Capon if you will but add some roasted Chesnuts steept in Sack Musoles stewed Take Muscles wash them clean and boil them in Beer and Salt then take them out of the shells and beard them from Gravel and stones fry them in clarified Butter then pour away some of the butter and put to them a Sauce made of their own Liquor some sweet Herbs chopped a little White wine Nutmeg the yolks of four or five Eggs dissolved in Wine-Vinegar Salt and some sliced Orange give these materials a walm or two in a Pipkin and so serve them up in Scollop-shells Oysters stewed the best way Take a pottle or three pints of large great Oysters parboil them in their own Liquor then wash them in warm Water wipe them dry and pull away the Fins flower them and fry them in clarified Butter very white then take them up and put them into a large Dish with White-wine a little Vinegar five ounces of sweet Butter some grated Nutmeg large Mace Salt and three or four slices of an Orange stew them but a little while and dish them up on Sippets pouring on the Sauce and running it over with beaten Butter garnishing it with sliced Orange or Lemon Pike boil'd after an excellent manner Take a Pike and having cleans'd the Civet trust him round and scotcht his back put him into boiling Water and Vinegar two parts Water and the third Vinegar with some Salt be sure you boil him up quick Let your Sauce be made of White-wine-Vinegar Mace whole Pepper two dozen of Cockles boiled out of their shells and washed clean a faggot of sweet Herbs the Liver stamped and put to it with a Horse-radish scrap'd or slic'd boil all these together dish your Pike on Sippets and beat up your Sauce with some good sweet Butter and minced Lemon You may garnish your Dish any how as you please Pike stewed In the same manner may be stewed Carp Bream Barbel Chevin Rochet Gurnet Conger Tench Pearch Base or Mullet or the like This is the City fashion Take any of the aforesaid Fish and having drawn and cleans'd it from blood or other impurities lay it in a Dish putting thereto as much White-wine as will only cover it and set a stewing When it boils put in the Fish and scum it and put to it some large Mace whole Cinamon and some Salt being finely stewed dish it on Sippets then thicken the Broth with the yolks of three or four Eggs some thick Cream Sugar and beaten Butter give it a walm and pour
green Parsley minced For variety sake you may force your Venison with a handful of sweet Herbs and Parsley minced with Beef-suet and yolks of Eggs boiled hard seasoning your forcing with Pepper Nutmeg Ginger and Salt Lambs head boil'd First take out the Brains and make a Pudding thereof being boil'd and cold cut it into bits then mince some Lamb with Beef-suet and put to it some grated Bread Nutmeg Pepper Salt some sweet Herbs minced with four or five raw Eggs work these all together and fill the Lambs head therewith Having well cleansed and dryed the head beforehand then stew it between two Dishes with some strong broth what remains of this forcing work it into balls and let them boil with the head adding therewith some White wine a whole Onion three or four sliced Pippins some pieces of Artichokes Sage leaves large Mace with Lettice boil'd and quarter'd and put into beaten Butter being finely stew'd dish it up on Sippets and put the balls with the other materials thereon then broth it and run it over with beaten Butter and Lemon Lambs head stewed Having cleft the head and taken out the Brains washing and cleansing it from all its filth and impurity set it a boiling in some strong broth having scum'd it after boiling put in two or three blades of large Mace some Capers some Pears quarter'd a little Claret Gravy Marrow and some Marry-gold Flowers when stewed enough serve it on carved Sippets and broth it laying on sliced Lemon scalded Goosberries or Barberries Loyn of Lamb stewed Let your Loyn be cut into steaks pretty large put it into a Pipkin with so much Water as will cover it when it simmers scum it and then put to it Capers Samphire the bottoms of some Hartichokes four or five blades of large Mace half a Nutmeg sliced Verjuice and Salt give them the space of an hour to be stewed in then dish up your Lamb tenderly blowing off the fat put into the broth scalded Spinage and Parsley minced with scalded Goosberries a piece of Butter shake it well dish it and serve it up on Sippets Leg of Lamb boil'd Take Kidney suet and cut it into square pieces about the bigness and length of your Finger then thrusting your knife into seven or eight places of the meat put those pieces of suet into each particular hole then boil your Lamb remembering to turn it often take heed of overboyling it then boil a good handful of Parsley tender mince it small with your knife then warm a quarter of a pint of White wine Vinegar over some Coals with Butter about the quantity of an Egg put in also some clusters of Barberries either boil'd or pickled then dish up your meat on Sippets pouring the sauce thereon Leg of Pork Having laid your Leg of Pork in salt about some nine days stuff it with Parsley and Sage or you may boil it without stuffing having in readiness a handful of boil'd Sage mince it very small and put it into a little strong broth with Butter and Pepper then take up your Turnips being boiled tender and toss your Sage and them together with more drawn Butter having dish'd up your Pork lay your Turnips over Legs of Veal and Bacon boil'd Take pretty big Lard and therewith lard your Leg of Veal all over joyning some Lemon-pill to your Lard then get a piece of middle Bacon and boil the Veal therewith when your Bacon is enough cut it into slices and season it with Pepper and dryed Sage incorporated together dish up your Veal with your Bacon round about it and send with the serving it up some Saucers of Green-sauce strowing over it Parsley and Barberries and that you may not be ignorant of the making it take two handfuls of Sorrel and beat it well in a Morter squeeze out the juice of it and put thereto a little Vinegar Sugar drawn Butter and a grated Nutmeg set it on the Coals till it be hot then pour it on your Veal and Bacon But to make Green-sauce to be served up in Saucers you must do thus Take two or three handfuls of Sorrel beaten in a Morter with two Pippins quartered after paring adding thereto a little Vinegar and Sugar Legs Necks and Chines of Mutton boiled Take either of the aforementioned Joynts and lard them with a little Lemon-pill then boil it in Water and Salt with a faggot of sweet Herbs then take a pint and a half of Oysters well wash'd and put them into a Pipkin with some of their own liquor a little strong broth and half a pint of gravy as much White wine put to them two or three whole Onions some Tyme grated Nutmeg and two or three Anchovies so let them boil together then beat up three or four yolks of Eggs in a little of the said broth to a convenient thickness with a ladleful of drawn broth amongst it then dish it up on Sippets then over-run it with lair placing your Oysters on the top thereof then serve it up garnish'd with Barberries or Lemon Neats Tongues boil'd Take a Neats Tongue and boil it in Water and Salt or you may salt it a little and only boil it in Water till it be tender then blanch it dish it and stuff it with minced Lemon mince the Pill and strow all over it then run it over with drawn Butter Neats Tongues stewed Make a hole in the but-end of the Tongue and take the meat and mince it with Beef-suet season it with Salt Nutmeg sweet Herbs minced the yolks of two raw Eggs Pepper Ginger and mingling all together stuff the Tongue therewith then wrap it in a caul of Veal and boil it till it will blanch then with some Claret Gravy Cloves Mace Salt Pepper grated Bread sweet Herbs minced small fryed Onions Marrow boil'd in strong broth stew it in a Pipkin when it is ready serve it up on Sippets laying over it Grapes Goosberries sliced Lemon or Oranges run it over with beaten Butter garnishing the dish with stale grated Bread You may otherwise stew Neats Tongues in a Pipkin with Raisins Mace sliced Dates blanched Almonds Marrow Claret wine Butter Salt Verjuice Sugar strong broth or Gravy slicing the Tongue withal being throughly stewed dissolve the yolks of half a dozen Eggs in some Vinegar and dish it up on fine Sippets with Lemon running beaten Butter over all Oxe Cheekes boiled Take a pair of Ox Cheeks and bone them then put them six or seven hours in Water to soak then cleanse them from their blood paring the rough of the Mouth taking out the balls of the Eyes then stuff them with Beef-suet hard Eggs sweet Herbs Pepper and Salt mingle all together and let your stuffing be on the inside pricking the two Cheeks together then boil them alone or with other 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
Land-fowl of any sort how to dress after the Italian fashion Take half a dozen Plover Partridge Woodcock or Pigeon being well cleans'd and trust put them into a Pipkin with a quart of strong broth or the same quantity of White wine with half Water puting thereto some slices of interlarded Bacon after it boils scum it and then put in some Mace Nutmeg Ginger Salt Pepper Sugar Currans some Sack Raisins of the Sun Prunes Sage Tyme a little Saffron and dish them on carved Sippets Land-fowl of the smaller sort as Ruffs Brewes Godwits Knots Doterels Streats Pewits Ollines Gravelens Ox-eyes Redshankes c. how to boil Roast any of these Fowl till they are about half enough sticking some Cloves on the one side of them preserve the Gravy then take them and put them into a Pipkin with their own Gravy some Claret and as much strong Broth as will cover them with Mace Cloves Pepper Ginger fryed Onions Salt and a piece of houshold bread having stew'd them enough serve them up on carved Sippets Otherways how to boil small Land-fowl as Quails Plovers Rails Black-birds Thrushes Snites Wheat-ears Larks Sparrows Martins c. Take them and cut off their heads and legs and boil them in strong broth scum it when it boils and put in large Mace White wine wash'd Currans Dates Marrow Pepper and Salt having stew'd them sufficiently dish them on fine carved Sippets thicken the Broth with strained Almonds Rosewater and Sugar and garnish them with Barberries Lemon and grated Bread strewed about the brims of the dish Sea-fowl of any sort how to boil Take and boil them in Beef-broth or Water and Salt adding thereto Pepper grosly beaten a bundle of Bay-leaves Tyme and Rosemary bound up hard together and boil them with the Fowl then prepare some Cabbidge boil'd tender in Water and Salt then squeeze the Water from it and put it in a Pipkin with some strong Broth Claret-wine and a couple of big Onions season it with Salt Pepper and Mace with three or four dissolved Anchovies stew these together with a ladleful of sweet Butter and a little White wine Vinegar Your Cabbidge being on Sippets and your Goose boil'd enough lay it thereon with some Cabbidge on the breast thereof and serve it up This is the most proper manner of boiling any large Sea-fowl If of the smaller sort half roast them slash them down the breast and put them into a Pipkin with the breast downward add to them three or four Onions with Carrots sliced like lard some Mace Pepper and some Salt-butter Savory Tyme some strong broth and White wine stew it very softly till half the broth be consumed then dish it up on Sippets pouring on the broth Veldifers Woodcocks and Snites how boiled Take them with their guts in and boilâ— them in Water and Salt being boil'd gut them and chop them small with the Liver put to it some grated White bread some of the broth they were boiled in large Mace and stew them together with some Gravy then in Vinegar dissolve the yolks of three Eggs and a little grated Nutmeg when you are about to dish them add the Eggs thereunto running the sauce over them with some beaten Butter Capers Lemon minced small Barberries or pickled Grapes Fish Flesh and Fowl of all sorts roasted boiled frigassied or fryed Fish roasted broiled frigassied or fryed Cockles frigassied HAving boil'd your Cockles out of the shells and cleans'd them well from gravel then break ten Eggs and put your Cockles therein with Ginger Nutmeg and Cinamon beat them together with some grated bread with half a pint of Cream having made your Butter pretty hot in the Frying-pan put in your Frigassie ever and anon supplying the sides of the Pan with a little Butter when it is fryed on the one side Butter your Plate and turn it adding some fresh Butter to your Pan in with it again and fry it brown then dish it up squeezing some juyce of Lemons thereon strowing on Ginger and Cinamon If you have a desire to have it be coloured green you may do it with the juyce of Spinage if so quarter your frigassie In like manner you may frigassie Prawns Periwinkles or any other small shell-Fish Carp roasted with an excellent Sauce Take a Carp whilst living draw and wash it removing the Gall Milt or Spawn having so done make a pudding of Almond Paste grated Manchet Currans Cream grated Nutmeg raw yolks of Eggs Carraway-seed candied Lemon-Pill and Salt make it stiff and put it through the Gills into the Carps belly You must roast it in an Oven upon two or three cross sticks over a brass Pan turn it and let the Gravy drop into the Pan till roasted enough put to it when disht a sauce made of White wine or Claret the Gravy of the Carp a couple of Anchovies dissolved therein Nutmeg and Manchet grated beat them up thick with some sweet Butter and the yolk of an Egg or two pour this sauce on your Fish Otherways you may take a large live Carp and when it is scaled and drawn make a little hole in the belly and with the Pudding aforesaid force his belly full then put it on a spit having stitcht the hole up close when it is enough dish it on Sippets adding to the Gravy which you must carefully save some Oyster liquor and drawn Butter your lair ought to be pretty thick then garnish your dish with small Fish fryed as Smelts Roches Gudgeons c. as also some shell-Fish stew'd or fryed Carp broiled Take a full grown Carp scale it and scrape off the slime then wipe it clean draw it and wash out the blood then steep it in White wine Wine-Vinegar with three or four Cloves of Garlick large Mace whole Cloves gross Pepper sliced Ginger and Salt let it steep thus two hours and a half then put a clear scoured Gridiron on a slow fire and broil it thereon baste it with some sweet Sallet Oyl in which was infused Tyme Sprigs of Rosemary Parsley sweet Majoram and some few Bay-leaves being broil'd enough or near upon boil up the ingredients it was steeped iâ— for sauce adding thereto some Oyster liquor then dish it with the Spices on your Carp and the Hâ—rbs round about theâ—â—un it over with drawn Butter Conger roasted Take a good large fat Conger draâ— wash it and scrape away the slime then cuâ— off the Finns and spit it like a Roman Sâ— after this put some beaten Nutmeg into the belly thereof with Salt stript Tyme and some large Oysters parboil'd roast it with the skin on and preserve its Gravy for sauce You may otherways roast it cut into pieces three inches long placing Bay-leaves between every piece when it is near enough take the Gravy and boil it up with Claret wine Wine Vinegar beaten Butter and a couple of Anchovies dissolved with two or three slices of Orange Conger broiled Scald a fat Conger then cut him into pieces salt and broil it baste
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 Livers 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 Griditon over a soft Char-coal fire when it is enough take it up and sauce it with Gravy and strong Broth boiled up with an Onion a little grated Bread a sliced Nutmeg an Anchovy and a ladle of drawn Butter adding thereto some Salt then dish up your Turkey and pour your sauce all over it then strow it over with Barberries and garnish
be round triangle or four square or you may make them long to stand up an end then take your Shell-fish and fry them in yolks of Eggs Cinamon Ginger Nutmeg Cloves and Mace beaten together when they are crisp and brown fill your dryed Coffins with the Fish put into a lair made of drawn Butter Claret wine and Oyster liquor beaten up with the yolks of Eggs they will instantly be baked Salmon Pye Take a Salmon newly caught scale draw and wipe it dry scrape the blood from the back-bone scotch it on the backside and season it with Cinamon Nutmeg Pepper Salt Carraways and a little large Mace and some Ginger let the Pye be made in the form of a Salmon and lay in the bottom thereof some Butter then lay in your Salmon and put some whole Cloves thereon some sliced Nutmeg and good store of Butter close it up and baste it over with the yolks of Eggs or Water wherein Saffron hath been steeped when it is baked fill it up with clarified Butter Or thus Take the tail of a Salmon and cut it into collops quite through both sides then butter your collops over and salt them then half broil them have a coffin in readiness that is dryed in an Oven and wash the bottom with the yolks of Eggs then take a handful of sweet Herbs the like of Oysters a little Fennel and an Onion all minced small take a handful of all these together and strow over the bottom of your Pye being first seasoned with Salt Nutmeg Cloves Ginger and Pepper then lay in your greatest pieces strowing them over with the afore-recited seasoning interlaying large seasoned Oysters with sliced Lemons next lay on your smaller collops and serve them as the former lay over all good store of Butter being baked pour in a lair which you must have in readiness made of White wine Oyster liquor and the yolks of two Eggs beaten together shake it well together and serve it up Salmon minced Pyes Take a Jole of Salmon and a good silver Eel boned skin'd and seasoned with Pepper Salt Nutmeg Cinamon beaten Ginger Carraway-seed Rosewater Butter Verjuyce Sugar and Orange-pill minced small mingle all these together with some sliced Dates and Currans before you fill your Pies put Butter in the bottom then bake them and ice â—hem Salmon baked to be eaten cold Scrape the scales off your Salmon then wash and dry him after this chine him and season him with good store of Salt Pepper Ginger Mace and Cloves then lay him on a sheet of Pasty-paste bordering him round to form your Pye into the fashion of a Salmon then put in sliced Ginger Butter and large Mace on the top then turn up the other half sheet of your Paste on the back closing them on the belly side from head to tail bringing him into proportion with his finns tail head and gills Lastly scale him leave a funnel to pour in Butter when it is baked and set him aside to cool Sturgeon Pyes to be eaten hot Take a Rand of Sturgeon and cut it into collops about the bigness of a Goose-Egg then season them with Salt Nutmeg Ginger and Pepper your Pye being made put into the bottom some Butter then your collops of Sturgeon with two or three Bay-leaves some large Mace whole Cloves blanched Chesnuts Goosberries or Barberries and some Butter being baked pour in a lair made of Butter the blood of the Sturgeon and Claret wine boiled up and beaten together Sturgeon Pyes to be eaten cold Take a Rand of Sturgeon skin it and wipe it dry then cut it into large slices then take a Carp or a good large Eel skin'd and boned then season them with Salt Nutmeg and Pepper then let a Coffin be ready and lay therein first Butter then Sturgeon then a lay of Eel and next to that a lay of Tench cut into slices and season'd as the former Fish then begin with the first lay and second it with the rest till you have laid all your Fish into the Pye but be sure to have your Sturgeon lye uppermost and a top of all lay on sliced Nutmeg sliced Ginger some whole Cloves next be not sparing of Butter then close it up and when it is baked liquor it with clarified Butter if you bake it in Pots with the seasoning afore specified you may keep it a long time Sturgeon minced Pyes Take a Rand of Sturgeon and mince it very small adding thereto some of the fattest part of it then take some Tyme Marjoram Winter-Savory Sage Parsley â—orrel Straw-berry-leaves Violet-leaves â—nd Spinage chop these all very small and mingle them with your minced Sturgeon add thereunto some grated white Bread Salt Nutmeg Currans Cinamon yolks of Eggs Cream Sugar and Butter fill up your Pye herewith and close it being baked draw it and ice it Sturgeon Lumber Pye Take some of the brawny part of the Sturgeon with some of the fat of the belly and chop them small add hereunto either Carp Tench or fresh water Eel minced small then season it with Carraway-seed Ginger Cinamon Salt Nutmeg and Pepper put to these the yolks of six raw Eggs and the quarters of four that are boiled hard incorporate these together and make them up into balls and fill your Pye therewith and lay a top some sliced Dates large Mace sliced Lemon Grapes Goosberries or Barberries and Butter close it up and being baked liquor it with Butter White wine and Sugar Stock-fish baked Take your Stock-fish and water it then boil it tender then lay it to cool and after that take some of the whitest of the Fish and mince it small add thereunto parboil'd Currans Raisins of the Sun season it with Nutmeg Pepper Salt and a piece of sweet Butter then bake it draw it and cut open the lid and squeeze in the juyce of two Oranges Tench baked with a pudding in his belly Scald your Tench and scour it well being washed clean dry it then take grated white Bread sweet Cream the yolks of three new laid Eggs some parboil'd Currans and some sweet Herbs minced small Lastly season it with Pepper and Nutmeg and make it into a stiff pudding and therewith fill your Tenches belly season your Fish on the one side with a little Pepper Salt and Nutmeg and put him into a deep Coffin with some Butter then close it and when baked draw it and cut it open then strow thereon some preserved Orange minced after this take Vinegar Butter Nutmeg Sugar and the yolk of a new laid Egg and boil them up over a chafing-dish of coals stirring it continually to keep it from curdling then pour it into your Pye and shaking it well together serve it up Turbut baked Draw and wash your Turbut very clean and cut off the finns then scotch him on both sides and season him with Tyme sweet Marjoram Winter-Savory and other sweet Herbs with Salt Pepper Nutmeg Cloves and Mace this seasoning must be for the under side only for the
into a deep Rye-coffin with a good quantity of Butter let it soak very well in the Oven and being baked pour in at the Funnel some molten Butter Turkey baked in the French fashion Having boned your Turkey lard it with big Lard then season it with Pepper Cloves and Mace Salt and Nutmeg put into his belly some interlarded Bacon some Rosemary Bays whole Cloves whole Pepper and Mace then let it steep all night in White wine in the morning close it up in a sheet of course paste and bake it in a Pan with the same liquor it was in it will require four hours baking when it is enough serve it on a Pye-plate stuck with Rosemary and Bays with Mustard and Sugar in saucers Turkey baked to be eaten cold Parboil your Fowl then bone and lard him season him also with Pepper Salt Cloves and Mace put him into a deep Coffin with Butter on the top and bottom let the head peep through the lid then baste it with Saffron-water and when baked and cold fill it up with clarified Butter Wild or tame Goose-pye Having broken the bones of your Goose parboil him then take Pepper Salt Cloves and Mace and season him therewith then take a couple of Rabbets and lard them very well then make your Pye of good hot Butter paste then lay in your Goose with a Rabbet-on each side with store of Butter on the the top This is the good House-wives standing Dish All sorts of Fish Flesh and Fowl marinated pickled or souced Fish marinated pickled or souced Carp marinated HAving scraped wash'd cleans'd and dryed your Carp split it down the back flowre it and fry it crisp in Sallet Oyl then lay it in a deep Dish then put into a Pipkin some White wine Vinegar with a bundle of all sorts of sweet Herbs with some large Mace sliced Ginger gross Pepper sliced Nutmeg whole Cloves and some Salt boil these together a little while and pour it on your Fish then presently cover it up close for two hours to detain the spirits of the Herbs and Spices from flying out then lay some slices of Lemon thereon and barrel it up Conger marinated Cut it into pieces and fry it in clarified Butter then put it into a barrel laying between every lay of Fish fryed Bay-leaves large Mace sliced Ginger and a few whole Cloves Lastly add to them some Salt and White wine Vinegar and so head your Cask Conger souced Take a fat Conger splat it and bone it having first fley'd and scalded it season him with Salt Mace and minced Nutmeg then bind it up hard in a clean cloath and boil it in Water and White wine of each an equal quantity throw some Salt therein and keep it for your use Conger pickled First fley your Eel then cut him in pieces and bind them up together with tape then boil it in Water Vinegar and Salt with a handful of Fennel when it is boiled put it into your Soucing-pan with some of the same liquor Beer Vinegar and a handful of green Fennel laid on the top of your Fish Caveer pickled Wash your Caveer in Vinegar season it with Salt then press it two or three days so that all the liquor may run from it then mix it with beaten Pepper and Salt then it once more as long as befâ— and Vinefind it seasoned high enough wash them an earthen pot and strow somâ—â—â—â— somâ— it when you use it you may either slice it on a plate with Oyl Vinegar and sliced Lemon or temper it in a Dish with Vinegar then pour on Oyl juyce of Oranges Pepper and some sliced Lemon and strow on the pill being shred small Eels collar'd Take a good large silver Eel split him down the back and take forth the bone wash and dry him then salt him after this take minced Oysters Tyme sweet Marjoram Winter-savory an Onion minced small Nutmeg Cloves and Mace pounded in a Morter strow these ingredients on the inside of the Eel or Eels then rowl them up close and bind them with tape boil them in Vinegar Water and Salt a faggot of sweet Herbs and three whole Onions adding to this pickle some Ginger garnish your Dish with Fennel anâ— Flowers Eels souced otherways Take four large fat Eels scour them in large draw wash and cleanse them then Cloves into equal pieces a finger and White wine scotch them on the back Cask â—â—em a steeping in Wine Vinegar and Salt about two hours then boil them with sweet Herbs Onions large Mace being boiled pour away the liquor when they are cold take a pint of the liquor and as much White wine and boil it up with some Saffron beaten to powder then take out the Spices wherein the Fish was boiled and add them to your White wine c. and pour all over your Eels Flounders Plaice or Soals marinated Dry well with a clean cloth your Fish flowre them and fry them in Sallet Oyl which you must make very hot and that will make your Flounders fry crisp and brown then put them into a large earthen Pan put thereto sliced Nutmeg Ginger large Mace whole Pepper and a couple of sliced Lemons over these lay some Bay-leaves fryed and a little Salt pouring them as much White wine and Vineâ—ar as will cover them obsters Prawns Shrimps or Craw-fish pickled Boil your Lobsters Prawns c. then â—ake Fennel and bruise it in Salt and Vineâ—ar and with a sprig of Fennel wash them â—etween the carkass and tail leave some â—anched Fennel under the tails pour on â—hem White wine Vinegar Maâ—e Cloves Nutmeg and sliced Ginger Lobsters marinated Half boil your Lobsters then take out the meat from the shells and lard the tails with a Salt Eel then cut the tails long ways and fry them in sweet Oyl when enough set them by then take White wine Vinegar Mace Nutmeg sliced Ginger Cloves Pepper Salt the tops of Tyme Rosemary Sage Winter-savory sweet Marjoram Bay-leaves and Parsley dish up your Fish and pour all these materials thereon with the slices of three Lemons running it all over with Butter Lobsters pickled otherways Take Vinegar White wine and Salt and boil your Lobsters therein being boiled set them by then take large Mace whole Pepper and all manner of sweet Herbs and boil them all together in the liquor with the Lobsters adding thereto some whole Cloves then barrel them up in a Vessel that will just contain them pouring the liquor on them and keep them for your use Lumps souced Boil your Lump with the skin on having first scalded and scraped it very well then take the tail of a Lobster some large Oysters Prawns the yolks of hard Eggs some sweet Herbs and mince these all 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
and Rands of Sturgeon and having cleans'd dryed and flower'd them fry them in a large Kettle wherein you must have three Gallons of Rape Oyl clarified being fryed crisp set them to cool in the mean time make your pickle of a Gallon and a half of White wine two Gallons of wine Vinegar four or five handfuls of Salt a quarter of a pound of large Mace five ounces of whole Papper two ounces of sliced Ginger and when it is cold pack it up close pouring this pickle upon it Smelts marinated Put a quart of Sallet Oyl or more into a Frying-pan and when it is hot put in your Fish so many as the Oyl will cover as it wastes supply it with more then fry Bay-leaves in the Oyl the Fish was fryed in then put some Claret wine into an earthen Pan and put the fryed Leaves into the bottom thereof and let some of them lye aloft slice an ounce of Nutmeg as much Ginger and Mace a few Cloves and Wine Vinegar then put in your Fish so that the Bay-leaves and Spices cover it when you serve it let it be with Bay-leaves and the Spices Otherways marinated white or red Gill some large Smelts and lay them in a Pan put on them a row of sliced Lemon sliced Ginger Nutmeg large Mace and whole Pepper then a row of Smelts and so continue doing till they are all placed then put to them White wine Vinegar Salt and Bay-leaves thus you must do if you would have them white but if red then must your pickle be Red-wine well mingled with Cocheneil a weeks time will throughly pickle them when you dish them up you must divide them as an Anchovie strowing on Lemon cut four square with Broom-buds and Barberries Turbut souced Having fitted your Fish for the Kettle and your liquor boiling put your Turbut therein season it in the boiling very well with Salt and let it boil leisurely and scum it often If you intend to keep it a good while boil it in as much Water and White wine as will cover it some Wine Vinegar sliced Ginger large Mace some Cloves and some Lemon-pill being boil'd and cold put in a sliced Lemon and keep it for your use in an earthen Pan. Tench souced Draw your Tench at the Gills and cut them off then will they boil the whiter have Water on the fire and season it with Salt Vinegar five or six Bay-leaves large Mace whole Cloves some faggots of sweet Herbs bound up hard together so soon as your liquor boils put in your Tench wiped clean but not scaled being boiled wash off the loose scales then strain the liquor through a jelly-bag and put to it some Izing-glass being washed and steeped for that purpose and boil it very cleanly dish your Fish in the Dish you intend to send it up in then strain the liquor through the bag pour it on the Fish and let it cool This Jelly will serve to jelly Lobsters Crawfish or Prawns hanging them in some glass by a thread at their full length and filling the glass with the Jelly when it is warm it being cold turn it out of the glass All sorts of Herbs Roots c. pickled with Sallets and Grand Sallets Artichokes WHen your Artichokes are ripe gather them and cut off the stalk within an inch of the Choke wash them clean and boil them in Water and Salt then take them up laying the bottoms upward till they be cold this being done provide a Vessel of clear Water and Salt boiled together and cooled then put the Artichokes into it cover it close and so you may keep them all the year round do not make your Pickle too salt they are good for Pyes at Christmas or for shew Another very good Take your Artichokes not too ripe for then they will be full of strings pare them round to the bottom and boil them tender take them up and set them a cooling then take White wine and stale Beer with good store of whole Pepper so put them into a barrel with a little Salt keep them close and they will serve for baked meats and boiled meats all the year Ashen-keys pickled Having boiled your Ashen-keys put them into a Pot and put thereunto some Vinegar keep it close covered Alexander-buds pickled You must make choice of your Alexander-buds before they run to seed and take off their tops and loose leaves so that the Bud may be intire and firm cut part of the Root to them and parboil them very well in Water Salt then put them from the liquor and when they are cold put to them Vinegar Salt and some stale Beeâ— when you use them slit them in the middle Bogberries pickled Take some Bogberries and put them into Gallipots then pour into them some Vinegar and Sugar boiled together close the top of your Pots and these will serve for garnish all the year Thus you may pickle Hog-haws if not ripe you must boil them Broom-buds pickled First tye up your Broom-buds in little bags then make a strong pickle of Water and Salt boiling it so long till it will bear an Egg having put your Broom-buds into pots fitting for the purpose pour in your pickle when it is cold there let them lye till they look black then shift them till they look of a bright or green colour after this when occasion shall serve you may take them out and boil them then pickle them in Vinegar Burdock-roots pickled Take Burdock-roots and half boil them having first scraped them very clean then put them up into convenient Vessels and pour into them a like quantity of White wine and wine Vinegar with some Salt and Pepper when you use them slice them thin Barberries pickled Pick your Barberries from the Leaves in clusters when they are ripe and put them into boiling Water there let them lye hot half a quarter of an hour then close them in Gallipots putting a pickle to them of White wine and Vinegar not made too sharp Broom-capers Boil the greatest and hardest Broom-buds in wine Vinegar and Bay-salt scum it clean when it is cold you may put in raw ones also each by themselves laying a weight upon them for all that swim will be black and the raw ones that are pressed down will be as green as grass those that are boiled will change colour Cucumbers how to pickle Cut your Cucumbers in pieces boil them in spring-Water Sugar and Dill a walm or two take them up and let your pickle stand until it be cold The best way is thus After Bartholomew-tide make choice of your smallest Cucumbers by some called Gerkins cleanse them well from all dirt and impurity then put in the bottom of an earthen Pot or Ferkin some Bay and Dill-leaves some whole Pepper blades of Mace and some Cloves then place a laying of Cucumbers thereon then a lay of Bay and Dill-leaves then a lay of Cucumbers till you have filled your Vessel you must thus continue to do then make a
liquor of Water and Dill to make it strong with some Salt you may boil this liquor if you please but pour it not to them till it be cold then let your Cucumbers lye herein fifteen or sixteen days then pour the liquor from them not all and fill it up with White wine Vinegar this will make your Cucumbers look green be green and not too sowr Caper-rowlers of Radish-cods Take them when they be hard and not over-much open boil them tender in fair Water then boil White wine Vinegar and Bay-Salt together and keep them therein Cucumbers otherways pickled Being put into an earthen Pot let the pickle you put to them be Vinegar Salt whole Pepper Dill-seed some of the stalks cut Charnel fair Water and some Sycamore leaves Clove-Gilliflowers pickled Pick a good quantity of Clove-Gilliflowers put them into an equal quantity of White wine and Vinegar with so much Sugar as will make them both sweet and sharp add to them a few Cloves Cowslips pickled Pick them and let them lye only in Vinegar and Sugar Currans red and white pickled Take red or white Currans being not throughly ripe and give them a walm in White wine and Vinegar with so much Sugar as will indifferently sweeten it cover them over in this liquor and keep them always under it Cabbidge stalks pickled Take a quantity of Cabbidge stalks from the Cabbidge so far as the pith is good about Michaelmas the time is best shave off the outside and cut them into quarters half boil them in Water and Salt then cut the pith from the outward pill and pickle it in White wine a little stale Beer bruised Pepper a little large Mace a few Fennel-seeds and Salt slice these out with your pickled Sallets Charnel pickled Give your Charnel two or three walms in boiling Water your pickle must be only Vinegar Dill or Fennel pickled Tye up young Fennel in bunches and give it half a dozen of walms in boiling Water then put it up and let your pickle be Vinegar only Elder tops pickled About the middle of April break the tops of young sprouts of Elder about six inches in length and having a convenient quantity give them half a dozen walms in boiling Water then drain them in a Cullender let your pickle be Wine or Beer adding thereto some Salt and a little bruised Pepper stop them up close in the said pickle This is not only a wholesome Sallet but also commendable Or thus Take young sprouts of Elder and break their tops five inches long then boil them in Water and lay them in a Cullender to drain having prepared a pickle of Wine or Beer with some Salt and bruised Pepper put them therein and stop them up close Elder-buds pickled Gather them before they are full blown and lay them in White wine Vinegar these will make an excellent Sallet if they are throughly blown make thereof Elder Vinegar Or thus Set Vinegar over the Fire and give your Buds a walm or two therein with Salt Pepper large Mace and Lemon-pill cut in pieces then drain your Buds from the liquor and let them cool then put them into a Pot and put your liquor when cold unto them Endive curled Let your Endive be first scalded in boiling Water then lay it in a pickle of half White wine and half Vinegar Flowers of any kind pickled Put them into a Gallipot with as much Sugar as they weigh and fill them up with wine Vinegar a pint to a pound of Sugar Grapes and Goosberries pickled Having pick'd them put them into the juyce of Crab Cherries Grape-Verjuyce or any other Verjuyce and so barrel them up or take green Grapes and lay them in a pickle of White wine and Vinegar Green Figs pickled Take green Figs slit them in two and boil them in Vinegar some Sugar large Mace and Cloves and put them into a Gallipot with the same liquor they are a good garnish for boil'd meats in Winter Hop-buds pickled Take your Hop-buds and give them a walm or two in Water and Salt then lay them in White wine and Vinegar Kit-keys Crucifex Pease or Purslane pickled Take any of the aforesaid and lay them in as much Wine as Water with a little Salt then boil them after this put them into a Pot and cover them with Vinegar made of White wine Lemons pickled First boil them in Water and Salt and then put them into a Vessel fill'd up with White wine Lemon or Orange-pill pickled Boil then in Vinegar and Sugar having first parboil'd them in Water divide the whole Pill into halves and cut them into thongs according to the extent you must put them up in the same pickle they were boiled in This is an excellent Winter Sallet Marsh-Mallow-stalks pickled The time to gather these is about the latter end of March for then the stalks will be of a convenient bigness gather what quantity you think fit and peel off the outward Pill when your Water boils being seasoned with Salt put them therein give them half a dozen walms then take them up drain them and let them cool then make a pickle of stale Beer some Vinegar gross Pepper and a handful of Salt according to the quainty of your stalks There is a pretty way of ordering them to make them pass for a Dish of Pease and that is thus Take some stalks pilled and cut them into the form of Pease so many as will make a handsome dishful then set them over the Fire in a Skillet of Water and let them boil with some Pepper tyed up in a clean rag when boiled enough over a quick Fire put them into a Cullender and drain them well from the Water then dish them up like Pease with good store of Butter with Pepper and Salt round the Dish brims Pease and these Stalks have a taste very semblable in so much that they are frequently called March Pease I have known them so well shaped and so curiously ordered that the Eaters have wondred how Pease should come so soon Mallagatoons pickled Take them before they are ripe so that you may split the stone with your knife then add to them half their weight of Sugar then boil them therewith and scum it lay your Mallagatoons with their skin side downward let them only simmer after the same manner you may order Peaches and Apricocks and put them up in the same pickle they were boiled in Mushroms pickled Take what quantity of Mushroms you please to pickle blanch them over the crown and barb them beneath throw away what looks black for they are old put those that are young and fresh which will look red into a Pan of boiling Water having boiled a little time take them up and drain them when they are cold put them into some convenient Vessel and add thereto some Cloves Mace Ginger Pepper and Nutmeg then take the White wine a little Vinegar and Salt and pour this liquor in to your Mushroms stop them close and so
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 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 rose-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 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 rose-Rosewater Cinamon and Ginger finely beaten and fierced 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 Mâ—ce 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 pounâ— of Sugar mingle the two last named very wâ— 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
them on French Bread being scalded with Mutton Broth of 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 them all together with as much grated white Bread as you shall think sufficient and herewith fill your guts Bread Puddings green or yellow Grate three penny-white-loaves and fierce them through a Cullender put them into a deep dish and put to them three Eggs three pints of Cream Cloves Mace Saffron Salt Rosewater Sugar Currans three quarters of a pound of Beef-suet and the like quantity of Dates if you would have your Pudding green colour it with Spinage and all manner of sweet Herbs stamped amongst it as Savory sweet Marjoram Rosemary Penniroyal c. but if yellow put therein only Saffron-water An Italian Pudding Take a fine Manchet and cut it into square pieces like Dice then put to it half a pound of Beef-suet minced small Raisins of the Sun Cloves Mace Dates Sugar Marrow Rosewater Eggs and Cream mingle all these together then Butter the bottom of your Dish and put in the aforementioned ingredients about three quarters of an hour it will be baked then scrape on Sugar Some Italians use to take half a pound of grated Parmisan or old Cheese a penny Manchet grated sweet Herbs chopped very small Cinamon Pepper Salt Nutmeg Cloves Mace four Eggs Sugar and Currans bake it in a Dish or Pye or boil it in a Napkin being boiled serve it with beaten Butter Sugar and Cinamon French Pudding Take a pound of Raisins of the Sun two penny white-loaves chopt and cut into dice-work a pound of Beef-suet finely minced somewhat more than a quartern of Sugar twelve or fourteen Dates sliced a grain of Musk a dozen and a half pretty big lumps of Marrow Salt a pint of Cream half a dozen Eggs beaten with it Cloves Mace Nutmeg Salt and a Pippin or two pared with a couple of Pome-waters sliced and put in the bottom of the Dish before you bake it if you find your ingredients too many or your Dish or Pan be too little to hold them divide them in two equal parts and bake them a part If you would make a French Barley Pudding thus you must do Take a quarâ— of Barley and boil it then add to it the quantity of Bread as amounts to a Manchet then beat a pound of blanched Almonds with Rosewater and strain them with Cream then take the yolks of eight Eggs and the whites of four and beat them with Rosewater season it with Nutmeg Mace Salt Marrow or Beef-suet cut small then filling the guts herewith boil them Puddings of Swines Lights Take your Lights and parboil them then mince them very small with Suet and mix them with grated Bread Cream Currans Eggs Nutmeg Salt and Rosewater so fill the guts A very good Pudding Take the crums of white Bread the like quantity of white Flowre the yolks of four Eggs and as much Cream as will make it as thick as pancake Batter then butter your Dish bake it and scrape on Sugar White Puddings the best way to make them Take Hogs Umbles and boil them very tender then take some of the Lights with the Heart and all the fleshy part about them picking the sinewy skins from them all then chop the meat very small and put to it some of the Liver finely fierced some grated Nutmeg the yolks of half a dozen Eggs a pint of Cream two or three spoonfuls of Sack Sugar Cloves Mace Nutmeg Cinamon Carraway-seed a little Rosewater good store of Hogs-fat and some Salt let your guts lye a steep in rose-Rose-water till you fill them Another approved way Take three pints of great Oatmeal pick'd very clean steep it in Milk three or four hours then drain the Milk from it and let it lye all night in Water that is warm in the Morning drain it from the Water and put to it two pound of minced Beef-suet half a score Eggs with half their whites a quarter of an ounce of Nutmegs as much Sugar a little Mace a quart of Cream and a little Salt mix them well together and fill your guts herewith Cambridge Pudding Sierce grated Bread through a Cullender and mingle it with some Flowre minced Dates Currans Nutmeg Cinamon and Pepper minced Suet new Milk warm fine Sugar and Eggs take away some of their whites and incorporate all together Take half a Pudding on the one side and half a Pudding on the other and put Butter in the midst putting the one half of the Pudding aloft upon the other made round like a Loaf put in your Pudding when the liquor boileth and when it is enough cut it in the midst and serve it up All sorts of Forcings or Farcings for any Roots Land-fowl Sea-fowl or any other joynts of Meat Roots as Mellons Pompions c. HAving taken the seeds out of your Mellon cut it round two fingers deep then let your farcing or stuffing be grated Bread beaten Almonds Rosewater and Sugar with some of the Pulp of the Mellon stamped with it also Bisket-bread pulverized some Coriander-seed candied Lemon-pill minced some beaten Mace and Marrow minced small beaten Cinamon yolks of raw Eggs sweet Herbs Saffron and Musk a grain then fill your rounds of Mellons and put them in a flat bottom'd Dish with Butter in the bottom and so bake them Let your sauce be made of White wine and strong broth strained with beaten Almonds Sugar and Cinamon serve them on Sippets finely carved give this Broth a walm and pour it on your Mellons with some fine scraped Sugar dry them in the Oven and serve them In the same manner you may do them whole also Cucumbers Pompions Gourds great Onions Parsnips Turnips Carrots c. Farcings or Stuffings for any sort of Fowl Take Mutton Veal or Lamb mince it and put to it some grated Bread yolks of Eggs Cream Currans Dates Sugar Nutmeg Cinamon Ginger Mace juyce of Spinage sweet Herbs Salt and mingle all together with some whole Marrow if you would have your farcing look yellow use Saffron water Or you may use this farcing take a Calves Udder boiled and cold and stamp it with Almond-paste Cheese-curds Sugar Cinamon Ginger Mace Cream Salt raw Eggs and some Marrow or Butter Another excellent Farcing for any sort of Fowl Take part of a Leg of Veal and mince it with some Beef-suet sweet Herbs grated Bread Eggs Nutmeg Pepper Ginger Salt Dates Currans Raisins candyed Oranges Coriander-seed and a little Cream bake or boil them you must thicken them with the yolks of Eggs Sugar and Verâ—uyce and serve them on Sippets strow on Sugar and garnish your Dish with Lemon sliced Otherways Take Rice-flowre and strain it either with Cream or Goats-milk and the brawn of a Capon roasted minced and stamped boil them to a
Paste as afore specified and bake it in an Oven moderately heated that it may look fair and white then draw it and scrape on Sugar Custard without Eggs. Take three quartes of a pound of Almonds being blanch'd pound them with Rosewater in a stone-Morter then put in some Rice-flowre and beat them well together with some Cloves 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 â—our Cheese-cloth and press out all the Vhey 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 â— Nutmeg or two incorporate these well together with a quarter of a pound of good sweet Butter and some Cream make iâ— not too soft put your materials into pastâ— and bake them Or thus Take three quarts of Flowre and three quarters of a pound of Butter a little Yesâ— or Barm with a small quantity of Safâ— fron-made into powder add these to thâ— Flowre but melt your Butter in Milk and so make up the Paste then take the Curdâ— 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 youâ— Cheese-cakes Cheese-cakes in the French fashion Take a pound and a half of Pistacheâ— stamped with two pound and a half of new morning Cheese-curds three ounces and a half of Elder-flowers twelve Eggs â— 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 Hollandcheese 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 oâ— Claret wine some Raisins of the Sun Sugar beaten Cinamon and beaten Ginger boiâ— 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 theâ— 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
Teals and Prunes Potage without the sight of Herbs Having minced several sorts of sweet Herbs very small stamp them with your Oatmeal then strain them through a strainer with some of the broth of the Pot boil your Herbs and Oatmeal with your Mutton and some Salt let your Herbs be Violet-leaves Strawberry-leaves Succory Spinage Scallions Parsley and Marry-goldflowers 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 Brooklime 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 fat 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 ba 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 Saffon into the broth
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 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 farâ—ed 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 foak 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 it into a Pot with an Onion stuck with Cloves fresh Butter and Pepper soak your bread and allay the yolks of four Eggs and pour them over your broth so serve it Or thus cut and boil your Pumpkin as aforesaid then put it through a straining-pan with some Milk and boil it with Butter season it with Salt Pepper Cinamon and an Onion stuck with Cloves you may if you please serve it with yolks of Eggs allay'd or without them Potage of Almonds Take half a pound of Almond-paste or what quantity you please and mingle it with new Milk then have a quart of Cream boiling in a Pipkin or Skillet then put in the Milk and Almonds with some Mace Salt and Sugar serve it on Sippets of French-bread and scrape on Sugar Or you may strain your Almonds with fair Water and boil them with Salt Mace and Sugar adding some yolks of Eggs dissolved in Saffron Potage of Turnips You must first scrape and wash them very clean then cut them into quarters whiten them and boil them in Water Butter Salt and an Onion stuck with Cloves after they are boil'd enough soak your bread then put on your Turnips with good store of Butter Or having fitted them for the Pot as aforesaid cut them in halves blanch and flowre them then pasâ— them in a Pan with refined Butter when your Turnips are brown take them from the Butter and put them into a Pot with some Water or Pease-broth let them boil a pretty while and forget not to season your broth then soak your bread and garnish it with your Turnips Grapes and Capers Potage of green Pease Pass your Pease in a Pan with melted Lard but be sure that it be very new then set them a soaking in a small Pot well season'd with Parsley and Chibbals then soak a Loaf with some Herb-broth or old Pease-broth then garnish it with green Pease Or you may take the biggest and strain them after you have boiled them very tender then fry some Parsley and Chibbals into it minced small season it well put some Capers into it and garnish it with fryed bread Potage of Cucumbers farced Take Cucimbers pare them and hollow them then whiten them and having drain'd them make a farce of Sorrel yolks of Eggs and their whites season them and pour them into your Cucumbers after this put them into some Water or Pease-broth having boil'd them a while season them as you shall think fit with Capers then soak your bread and garnish it with your Cucumbers cut into quarters Potage of Oysters Blanch your Oysters very well and flowre them then pass them in a Pan with a little Parsley then soak them in a Pot then soak your bread also in other broth when it is well soaked garnish it with your Oysters whereof some must be fryed you must put to the fryed Oysters Pomegranates and sliced Lemon for the garnish Potage of Salmon Take a Rand of Salmon and cut it into pieces then pass it in the Pan after that soak it a little while in White wine and Sugar then soak your bread in well seasoned broth after your Fish hath boil'd a little lay it on your Bread with the broth Or you may take the Jole or any other part of the Salmon and having cut it to pieces and fryed it season it with Nutmeg Salt Ginger and Pepper then boil it in White wine and Sugar with a little Vinegar a faggot of sweet Herbs Chibbals and some blades of large Mace after it hath boil'd a while put in some of your best broth garnish it with Oysters yolks of Eggs boil'd hard minced fine with fryed Parsley Mushromes Pomegranate and sliced Lemon Potage of Frogs with Saffron Having trussed your Frogs boil them in Pease-broth and season them with Parsley an Onion stuck with Cloves and a sprig or two of Tyme then soak your Bread and garnish it with your Frogs whitened in fresh Water adding thereto the yolks of Eggs or Saffron Potage of Bran. Take your largest Bran and order it as you are directed in the title of Bran-Potage in the Table of Potages for Lent only for Fasting-days out of Lent you may put into your Potage some Eggs allay'd with Verjuyce let your garnish be paste call'd Fleurons Potage of Hops Take good store of sweet Herbs chop them indifferent small and add to them the crums of a White-loaf then boil them in fair Water then take them up drain them and pass them a little in the Pan and put them into the Pot again then take Parsley and fry it in Butter with a bundle of Herbs and put it into your Pot then boil your Hops with Water and Salt being boiled enough drain it and put Butter to it then soak your Bread and serve your Potage whitened with yolks of Eggs allayed in Verjuyce Potage of Rasberries Take the yolks of half a dozen Eggs and allay them with the juyce of a pint of Rasberries then put over a pottle of Milk and when it boils pour in your ingredients aforesaid stir it very well season it with a little Salt then dish it and garnish it with Rasberries Potage of Parsnips Let those you chuse be of the middle size for thickness then cleanse them then boil them with Butter and a faggot of sweet Herbs season them with Salt and an Onion stuck with Cloves then take them up being boiled enough and peel them then stove them with Butter and a little broth by which means your broth will be thickned then soak your Bread garnish it with your Parsnips and fill your Dish with the Potage Potage of Leeks Take the white end of your Leeks and cut them small then take other whites and cut them into lengths for garnish boil these tyed together and your chopt heads of Leeks in Pease-broth being enough foak your Bread garnish it with your Leeks and strow on the top your Leeks cut in lengths You may either whiten your Potage with yolks of Eggs allay'd with Verjuyce or put therein some Milk and Pepper If you serve them without whitening boil them in Pease-broth otherwise in Water and put to them some Capers Broom-buds Pine-apple-seed and Samphire cut small Potage of Barnicle farced You must uncase or skin your Barnicle then take the flesh and mince it well with Butter Mushromes yolks of Eggs Salt Cinamon beaten Cloves Mace Ginger Pepper fine Herbs as Parsley Chibbals and Tyme with some raw Eggs to â—ind the flesh then farce your Barnicle and close it up with a Skuer or a Thread put it in the Pot and boil it with Pease-broth the clearest you can get and boil
it well then garnish your Bread therewith after it is soaked Potage of Eel-pouts Take your Eel-pouts flowre and fry them then soak your Bread in the best of your broths and garnish it and your Potage with them then strow on Mushromes Sparagus Melts and whiten them with Almond-broth or the broth of Craw-fish Potage of broken Sparagus 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 sarced 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 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 yourâ— 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 hoâ—rs 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 Câ—aret 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 haâ—â— 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