Nutmegs Ginger of each one dram juice of Celandine half a pound Spirit of Wine one pint White-wine three pints infuse them twenty four hours and draw off a Quart with an Alembick 28. Dr. Stevens Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel â—arraways of each one dramâ— herbs of Time Mother of Time Mints Sage Penny-royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handful infuse them twelve hours in â—welve pints of Gascoign wine then with 〈◊〉 Alembick draw three pints of strong-water from it 29. To make good cherry Wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Waâ—ers Take a pint of flower a little cream the yolks of two Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To Preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling take them off and put them up 32. To Pickle Purslain Take the Purslain and pick it into little pieces and put it into a Pot or Barrel then take a little water Vinegar and Salt to your tast it must be pretty strong of the Vinegar and Salt and a little Mace and boil all these together and pour this liquor boiling hot into the Parslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boil your Walnuts till the water tast bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water then will wet the Sugar set them on the fire and when they boil up take them off and let them stand two days and then boil them again once more 34. To preseâ—ve Currants Part them in the tops and lay a lane of Currants and a lane of Sugar and so boyl them as fast as you do Ras-berries do not put them in the spoon but scum them boil till the Syrup be pretty thick then take them off and let them stand till they be cold and put them into a glass 35. To make Goose berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it in a kettle of water till they be soft and then put them into a five and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first boyl the Sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in the Press till they be dry then they are ready 36. An excellent broath Take a Chicken and set it on the fire and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boil it well down and bruise the Chicken and put it in again and it is good broath and to alter it you may put in six Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new milk and a pint of cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Ielly of Harts-horn Take four ounces of the shavings of Harts-horn of the inside and two Aleâ— quarts of water put this in a Pipkin and boil it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a Saucer till it be cold and if it be cold and Jellieth it is boil'd enoughâ— Then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be hard Jelly then take two whites of eggs and beat them very well er with a sprigg of Rosemary or birch but not with a spoon till a water come in the bottom then put these beaten eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water and a quarter of a pound of Sugar and when it boils stiâ— and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a clock in the afternoon and this is excellent good for the weakness of the baâ—k 40. To preserve Damsons red or black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boil them a little therein being close covered turning them for spotting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster then the water under them and when they are both sweet and tender take them up and boil the Syrup again till it be thick then put up your Plumbs and it together in your preserving glasses 41. To make Rosemary water Take the Rosemary and the flowers in the midst of May before Sun-rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampana roots and a handful or two of sage then beat the Rosemary sage and roots together till they be very small then take three ounces of Cloves as much Mace and half a pound of Anniseeds and â—eat these spices every one by themselves then take the herbs and the spices and put thereto 4 or 5 gallons of good White-wine then put in all these herbs spices and wine into an earthen Pot and put the Pot into the ground about sixteen days then take it up and distil it with a very soft fire 43. To make Pomatum Take fresh Hogs suet clean sed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater Apples cleansed and boyl d in Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 44. To maks Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempâ—nâ—
add to it three pints of red wine with four pound of white Sugar boyl it into a Syrup and perfume it with a dram and half of Câ—â— namon and of Cloves and Ginger of 〈…〉 two scruples 79. To make walnut-Walnut-water Take of green Walnuts a pound and half Garden Radish-roâ—rs one pound green Afarabacca six ounces Radish seeds four ounces Let all of them being bruised be steeped in three pints of White-wine-Vinegar for three days and then distil them in a leaden Still till they be dry 80. To make Treakle Water Take of the juice of green Walnuts four pound juice of Rue three pound juice of Carduus Marigolds and Balm of each two pound green Petaâ—â— is Roots one pound and half the roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them two days either in Horse-dung or in a Bath the Vessel being close shut then distil them in Sand in the distillation you may make a Theriâ—cal extraction 81. To make Syrup of Cinamon Take of Cinamon grosly bruised 4 ounces â—â—eep it in White-wine and small Cinamon water of each half a poundâ— three days in a glass by a gentle fire strain it and with a poâ—nd and half of Sugar boil it gently to a Syrup This Syrup refiesheth the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole body exceedingly 82. To make Syrup of Citron peels Take of freth yellow Citron peels five ounces the berries of Cherms or the juice of theâ— brought over to us two drams spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but perfume the other half with three grains of Musk tyed up in a rag 83. To make Syrup of Harts-horn Take of Hartsâ— tongue theeâ— handfuls Polipodium of the Oak the roots of both sorts of Buglos barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair balm of each two handfulls boil them in four quarts of spring-water till it comes to five strain it and with four pound of Sugar make it into Syrup according to Art 84. An Oyl perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each an ounce â—ut the two first must be finely bearen by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 85. An excellent Water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of new laid Eggs beat them very well together then add so much white bread as will drink up the Wine and put to it some Cow-slip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Muton broth and in one month it will cure any Consumption 86. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds a half penny-worth of Liquorish about two quarts of water boil all together till half be consumed then strain it and when it is cold drink it your Liquorish must be sliced into small pieces 87. Dr. Deodates drink for the Scurvy Take Roman Wormwood Carduus benedictus Scurvy-grass Brook-lime Water-creases Water-trifoil of each one handful Dodder Cetrach Soolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boil or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 88. A conserve to strengthen the Back Take Eringo roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber grease beaten to fine powder it will be much more cordial 89. To make excellent Aqua Composita for a Surfeit or cold stomach Take a handful of Rosemary a root of â—nulaâ— campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound two ounces of Liquorish well bruised and as much Anniseeds Then take two gallons of the best strong Ale and take all the herbs aforeâ—aid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boil then take it from the fire and set your Limbeck on the pot and stop it close with past that there come no air out of it and still it out with a soft fire you may add to it 1 handful of red Fennel 90. To make Balm water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and Figgs very small and let them stand steeping four and twenty hours and then put it in a Still as you use Aqua-vitae 91. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black then shift it again still as long as it looks black boil them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 92. To make good Raspberry Wine Take a gallan of Sack in which let two gallons of Raspberries stand steeping the space of twenty four hours then strain them and put to the liquor three pound of Raisins of the Sun stoned let them stand together four or five days being sometime stirred together then pair off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar
Yolk of Eggs. Or take of anniseed-Anniseed-water the best you can get half a pound of Oyl of Vitriol shake them well together and drink one or two spoonfuls thereof an hour before the Fit comes 104. For the Spleen Boyl the Rindes and Keys of an Ash-Tree very tender in white-wine and drink a good draught thereof for six or seven Mornings together and it will much ease the Patient when you drink this annoint the Spleen with Unguentum Dialthea every Morning and Evening applying also a Plaister of Melilot to the place 105. An Excellent Powder for the Green-Sickness Take four scruples of Gentian made into fine powder of raspt Ivory and Harts-Horn of each two scruples make these into fine powder and give a spoonful thereof with White-Wine or the like at once 106. A Drink that healeth all Wounds without any Plaister or Oyntment or without any taint most perfectly Take Sanicle Milfoil and Bugle of each a like quantity stamp them in a Mortar and temper them with Wine and give the Sick that is Wounded to drink twice or thrice a day till he be whole Bugle holdeth open the Wound Milfoil cleanseth the Wound Sanicle healeth it but Sanicle may not be given to him that is hurt in the Head or in the Brain-pan for it is dangerous This is a good and tryed Medicine 107. For pricking of a Thorn Take of Violet-leaves one handful stamp them together and take a quantity of Boars-grease ond of Wheat-bran one handful set it on the Fire in clean water and make a Plaister thereof and lay it to the Grief 108. To make Oyl of St. Johns wort good for any Ach or pain Take a quart of Sallet-Oyl and put thereto a quart of Flowers of St. Iohns wort well picked let them lye therein all the Summer till the Seeds of that Herb be ripe the Glass must be kept warm either in the Sun or in the water all the Summer till the Seeds be ripe then put in a quart of St. Iohns wort-seeds whole and so let it stand twelve hours the Glass being kept open then you must boyl the Oyl eight hours the water in the Pot full as high as the Oyl in the Glass when it is cold strain it that the Seed remain not in it and so keep it for your Use. 109. For the Tissick Take two Ounces of Licorise scraped and bruised of Figgs three Ounces of Agrimony Horehound Enula Campana of each a handful boyl them all together in a Gallon of water till the half be wasted then strain the Herbs from the juice and use it early and late Also for the dry Tissick stamp Fennel-Roots and drink the juice thereof with White-Wine 110. To make Oyl of Fennel Put a quantity of Fennel between two Tile-stones or Plates of Iron make them very hot and press out the Liquor and this Oyl will keep a great while for it is good for the Tissick dry Scab burning and scalding III. To make the black Plaister for all manner of Griefs Take a quantity of Oyl-Olive a quantity of Red Lead boyl these together and stirr them with a Slice of wood continually till it be black and some what thick then take it off the Fire and put in it a penny-worth of Red wax and a pound of Rosin and set it to the Fire again but do not blaze it and stir it then take it off and let it stand till it be cold and make it in a lump It is good for a New Wound â—or to stanch Blood pour a little of it in a dish and if it stick fast to the Dishes side then it is enough keep it for your Use as need requireth FINIS Beautifying Waters Oyls Ointments and Powders to Adorn and add Loveliness to the Face and Body 1. To make the Hair very Fair. WAsh your Hair very clean and then take some allom-Allom-water warm and with a Sponge moisten your Hair therewith and it will make it fair Or you may make a Decoction of Turmerick Rubarb or the Bark of the Barberry-Tree and so it will receive a most fair and Beautiful Colour 2. Another Take the last water that is drawn from Honey and wash your Head therewith and it will make the Hair of an Excellent fair Colour but because it is of a strong smell you must perfume it with some sweet Spirit 3. To make the Hair grow thick Make a strong Lye then take a good quantity of Hyssop-Roots and burn them to Ashes and mingle the Ashes and the Lye together and therewith wash your Head and it will make the Hair grow also the Ashes of Froggs burnt doth increase Hair as also the Ashes of Goats-dung mingled with Oyl 4. To make the Hair Grow Take Marsh-Mallows and boyl them Roots and all and wash the Head therewith and it will grow in a short time Also take a good quantity of Bees and dry them in a Siev by the Fire and make powder of them and temper it witth Oyl-Olive and anoint the place where the Hair should grow Also take the Oyl of Tartar and warm it and annoint any bald Head therewith and it will restore the Hair again in a short time 5. To make the Hair Fair. Take the Ashes of a Vine burnt of the Knots of Barley straw and Licorise and Sow-bread and Distill them together in fair water and wash the Head with it also sprinkle the Hair while it is Combing with the powder of Cloves Roses Nutmegs Cardamum and Galingale with Rose-water also the Head being often washed with the Decoction of Beech-Nut-Trees the Hair will become fair 6. To make the Hair grow Taste Hasle-Nuts with Husks and all and burn them to powder then take Beech-mast and the leaves of Enula Campana and stamp the Herb and the Mast together then seeth them together with Honey and annoint the place therewith and strew the powder thereon and this will make the Hair grow 7. To take away Hair Take the Juice of Fumitory mix it with Gum-Arabick then lay it on the place the Hairs first plucked out by the Roots and it will never permit any more Hair to grow on the place Also annoint your Head with the juice of a Glo-worm stamped and it hath the same Virtue 8. For the Falling of Hair Take the Ashes of Pigeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-suet restoreth the Hair that is plucked away Also the Leaves and middle Rinde of an Oak sodden in Water and the Head washed therewith is very good for this purpose 9. To make the Face Fair. Take the Flower of Beans and Distill them and wash the Face with the water some say that the Urine of the Party is very good to wash the Face withal to make it Fair. 10. For cleansing the Face and Skin If the Face be washed with the Water that Rice is sodden in it cleanseth the Face and taketh away Pimples 11. A VVater to Adorn the Face Take Eggs cut in pieces Orange-peels the
Roots of Melons each as much as is sufficient in a large Vessel with a long Neck Distill by an Alembeck with a strong and careful Fire 12. To Beautifie the Face Take of Cuckow-pintle a pretty quantity bruise the thick parts with Rose-water dry them by the Sun three or four days then pouring more Rose-water on it use it 13. To make the Face look Youthful Take two Ounces of Aqua-vitae Bean-flower-water and Rose-water each four Ounces Water of Water-Lillies six ounces mix them all and add to them one Dram of the whitest Tragacinth set it in the Sun six days then strain it through a fine Linnen Cloath wash your Face with it in the Morning and do not wipe it off 14. A VVater to take away wrinkles in the Face Take of the Decoction of Briony and Figgs each alike quantities and wash the Face with it 15. An Excellent water called Lac Virginis or Virgins Milk to make the Face Neck or any part of the Body fair and white Take of Alumen Plumost half an ounce of Camphire one ounce of Roch-Allom one ounce and a dram Sal Gemmi half an ounce of white Frankincense two ounces oyl of Tartar one ounce and half make all these into most fine powder and mix it with one quart of Rose-water then set it in the Sun and let it stand nine days often stirring it then take Littarge of Silver half a pound beat it fine and sierce it then boyl it with one pint of White-Wine-Vinegar till one third part be consumed ever stirring it with a stick while it boyleth then Distill it by a Philter or let it run through a Jelly-Bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your hand and it will be like Milk which is called Lac Virginis wash your Face or any part of your Body therewith it is moâ—â— precious for the same 16. To take away Sun-burn Take the juice of a Limon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the Face very Fair. Boyl the Flowers of Rosemary in white-wine with the which wash your Face also if you drink thereof it will make you have a sweet Breath Also to make the Face white make powder of the Root of Serpentine and of powder of Sepia and mingle them with Rose-water and let it dry and then let it be put to the same water again and dry again do this four or five times and then use to annoint the face therewith 18. To clear the Skin and make it white Take fresh Boars grease and the white of an Egg and stamp them together with a little powder of Bays and therewith annoint the skin and it will clear the Visage and make it white 19. To take away Freckles in the Face Annoint your face with oyl of Almonds and drink Plantain-water or annoint your Visage well and often with Hares blood 20. To smooth the Skin Mix Capons-grease with a quantity of Sugar and let it stand for a few days close covered and it will turn to a clear oyl with which annoynt your face 21. To Blanch the Face Take the pulp of Limons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the water to wash your face every Night 22. For Morphew or scurf of Face or Skin Take of Brimstone beaten into powder two ounces mix it with as much black Soap that stinketh and tye the same in a Linnen Cloath and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the space of eight or nine days and therewith wash any kind of Scurf or Morphew either in Face or Body dipping a Cloath in the Vinegar and rubbing it therewith and let it dry of it self Also drink the water of Strawberries Distilled or Tincture of Strawberries it certainly killeth Morphew or Scurf 23. For taking away spots in the Face after the Small-pox Mix the juice of Limons with a little Bay-Salt and touch the spots therewith oftenâ—times in a day for it is excellent good 24. A good Oyntment for the same Take Oyl of Sweet Almonds Oyl of white Lillies of either one Ounce Capons-grease Goats-Tallow of each four Drams Litharge of Gold one Dram and half Roots of Briony and of Ireos of either one Scruple Sugar-Candy white one Dram make powder of all those that may be brought into powder and sierce them then put them all in a Mortar together beat them together and in the working put thereto Rose Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work them together till they become an Oyntment annoint your Face and Hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten-Bran and the Seed of Mallows 25. To take away the holes or pits in the Face by reason of the Small Pox. For helping of this Accident I have tryed many things and the best means I have found is to wash the Face one day with the Distilled water of strong Vinegar and the next day with the water wherein Bran and Mallows have been boyled and continue this twenty days or a Moneth together 26. For Redness of the Hands or Face after the Small-pox Take Barley Beans Lupines of each one handful bruise them all in a Mortar grosly and boyl them in three pints of water till it grow thick like a Jelly then strain it and annoint the Face and Hands therewith three or four times a day for three or four days together and then wet the Face and Hands as often with this water following 27. Another Take Vine-leaves two handfuls Bean-flower Dragon Wild Tansie of either one handful Camphire three Drams two Calves Feet the pulp of three Limons a pint of raw Cream shred the Herbs small as also the Limons and break and cut the Calves Feet small then mix them together and Distill it in a Glass Still and use it Also the water of May-dew is Excellent good for any high colour or Redness of the Face 28. For Pimples in the Face Wash your Face with warm water when you go to Bed and let it dry in then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put into it a piece of Allom beat it together with a spoon till it become thick then make a round Ball and therewith annoint the Face where the Pimples are 29. For Heat and Swelling in the Face Boyl the Leaves of the Blossoms of Rosemary either in White-Wine or fair Water and use to wash thy Hands and Face therewith and it will preserve thee from all such inconveniencies and also make both thy Face and Hands very smooth 30. For a Red Face Take Brimstone that is whole
loath and without fire by degrees press out the Oyl 45. An excellent Water against fitâ— of the Mother Take Briony-roots Elder-berries ripe and dâ—estat a gentle heat in a furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sunâ— of each half an ounce peels of Oranges the out-side dry'd an ounce and a half Myrrh Castoreum of each three drams Saffron one dram powder them and steep them eight days in two quarts of the spirit of Wine then strain through a very quick hair strainer keep the strained liquor in a glass very well stopt 46. To make syrup of Wormwood Take Roman Wormwood or Poâ—tick VVormwood half a pound of red Roses two ounces Indian spike three drams old rich White-wine and juice of Quinces of each two pints and a half bruise them in an earthen Vessel twenty four hours then boil them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a Syrup 47. To make conserve of Quinces Take three quarts of the juyce of Quinces clarified boil it until two parts be wasted then put to it two pounds of white Sugar then boil them to the thickness of Honey 48. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice five drams Jujubes thirty Drams Letticâ— seeds forty drams and of the seeds of Mallows and Quinces tied up in a fine rag of each one dram and half boil them in eight pints of water untill half be wasted strain it and to every three pound of liquor put thereto Perrides Sugar of each 1 pound boil them to a Syrup 49. To make honey of Roses Take of pure white honey dispumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boil throw into them of fresh red Rose leaves picked four pounds and boil them untill the juice be wasted alwayâ— stirring it then strain it and put it up in an Earthen pot 50. To make Syrup of Lemmons Take of the juice of Lemmons purified by going through a Woolen strainer with crushing three quarts and an half and of white Sugar five pound boil them with a soft fire to a Syrup 51. To make Spirit of Wine Take of good Claret or White-wine or Sack enough to fill the Vessel wherein you make your distillation to a third part then put on the head furnished with the Nose or Pipe and so make your distillation first in ashes drawing about a third part from the whole as for example six or eight pints out of four and twenty then still it again in B. M. drawing another third part which is two pints so that the oftner you distil it the less liquor you have bâ—t the more strong some use to rectifie it seven times 52. To make Syrup of Maiden-hair Take of the herb â—aiden-hair fresh gathered and cut a little five ounces of roots of Licorish Scraped two ounces steep them twenty four hours in a sufficient quantity of hot water then boil them according to art Add four pounds of Sugar to five pints of the clarified liquor and then boil them to a Syrup 53. To make Syrup of licorish Take of the Roots of licorish scraped two ounces of colts-foot four handfuls of Maiden-hair one ounce of Hysop half an ounce infuâ—e them twenty four hours in a sufficient quantity of water then boil them till one half be wasted add to the strained liquor a pound of the best clarified honey and as much white Sugar boil them to a Syrup 54. To make the Kings perfume Take six spoonfuls of rose-Rose-water and as much Amber-greece as weigheth two Barley-corns and as much Civeâ— with as much Sugar as weigheth two pence beaten in fine powder all these boiled together in a perfuming pan is an excellent perfume 55. The Queens perfume Take four spoonfuls of spike water and four spoonfuls of Damask water thirty cloves and eight bay leaves shred as much Sugar as weigheth two pence all these boiled make a good perfume 56. King Edwards perfume to make your house smell like Rosemary Take three spoonfuls of perfect Rosemary and as much Sugar as half a Walnut beaten in small powder all these boiled together in a perfuming Pan upon hot Embers with a few coals is a very sweet perfume 57. To make conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or September when you have beaten them to pap take three times their weight in Sugar pound them all together and set them in the Sun and so use them 58. To make syrup of Cowslips Take the distilled water of Cow-slips and put thereto your flowers of Cow-slips clean pickt and the green knobs in the bottom cut off and boil them up into a Syrup take it in Almond Milk or some other warm thing it is good against the Palsiâ— and â—renzy and to procure sleep to the siâ—k 59. To make Marmelade of Lemmons and Oranges You may boil eight or nine Lemmons or Oranges with four or five Pippins and draw them through a strainer then take the weight of the pulp all together in Sugar and boil is as you do Marmelade of Quinces and so box it up 60. To make Angelica watâ—r Take a handful of Carduus benedictus and dry it then take three ounces of Angelica roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four ounces of each one dram and half of Saffron of Cardonius Cubels Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of grains of Lignum Aloes Spikenard Iunius Odoratus of each a dram sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise them and steep them in a pottle of Sack twelve hours and distill it as the rest 61. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boil your Cherries till they be all broken then strain them and take the liquor strained out and boil it over again and put as much Sugar to it as you think convenient and when it is boilâ—d that you think it is thick enough put it into your boxes 62. To dry Cherries Take six pound of Cherries and stone themâ— then take a pound of Sugar and wet it with the juice of the Cherries and boil it a little then put in your Cherries and boil them till they are clear let them lye in the Syrup a week then drein them from the Syrup and lay them on thin boards or sheets of glass to dry in a stove turn them twice a day and when they are dry wash off the clamminess with warm water â— and dry them a little longer 63. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong
to it 93. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves two drams bruise these small then mix them with as much spirit of Wine as will make them into a Past let them stand close covered in a glass the space of six days in a cold place then press out the liquor and keep it in a glass A few drops of this liquor put into any Wine giveth it a gallant relish and odour and maketh it as good as any Hippocras whatsoever in an instant 94. To make artificial Malmsey Take two gallons of English honey put into it eight gallons of the best spring-water set these in a Vessel over a gentle fire when they have boil'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of spices and set it in the Cellar and in half a year you may drink thereof 95. To make artificial Claret-wine Take six gallons of water two gallons of the best Syder put thereto eight pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a fortnight every two days stirring them well together then press out the Raisinsâ— and put the liquor into the sâ—id Vessel again to which add a quart of the juice of Ras-berries and a pint of the juice of black Cherries cover this liquor with bread spread thick with strong Mustard the Mustard-seed being downâ—ward and so let it work by the fire side three or four days then turn it up and let it stand a week and then bottle it up and it will tast as quick as bottle Beer and become a very pâ—easant drink and indeed far better and wholsomer then our common Claret 96. To make spirit of Amber-grease Take of Amber-grease two drams of Musk a dram cut them small and put them into a pint of the best spirit of Wine close up the glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it Two or three drops or more if you please of this spirit put into a pint of Wine gives it a rich odour or if you put two or three drops round the brims of the glass it will do as well half a spoonful of it taken either of it self or mixt with some specifical liquor is a most rich cordial 97. An excellâ—nt sweet Water Take a quart of Orange-flower water as much Rose water with four ounces of musk-willow-Musk-willow-seeds grosly bruised of Benjamin two ounces of Storax an ounce of Latdanum six drams of Lavender flowers two pugils of sweet Marjoram as much of Calanius Aromaticus a dram distil all these in a glass still in Balneo the Vessel being very well closed that no vapour breath forth note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them well together 98. Dr. Burges Plague Water Take three pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted then strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an ounce being all bruised together then boil them a little and put thereto half an ounce of Andramachus Treacle three drams of Methridate and a quarter of a pint of Angellica Water Take a spoonful or two of this morning and evening 99. To dry Cherries or Plumbs in the Sun If it be small fruit you must dry them whole by laying them abroad in the hot Sun in Stone or Pewter dishes or tin Pans turning them as you see cause but if your Plumbs be large slit them in the middle and lay them abroad in the Sun an if they be very large then give each Plumb a slit on each side and if the Sun do not shine sufficiently then dry them in an Oven that is temperately warm 100. To preserve Pippins green Take Pippins when they be small green off the Tree and pare three or four of the worst and cut them all to peices then boil them in a quart of fair water till they be pap then let the liquor come from them as they do from your Quiddany into a bason then put into them one pound of Sugar clarified and put into it as many green Pippins unpâ—rd as that liquor will cover and so let them boyl softly and when you see they be boilâ—d as tender as a Codâ—ing then take them up and peel off the outermost white skin and then they will be green then boil them again in the Syrup till it be thick and you may keep them all the year 101. To maks syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boil these in three pints of water to a quart then strain and clarifie it with the whites of two eggs and two pound of Sugar and so boil them to a Syrup and being boilâ—d enough keep them all the year 102. To make Rosa Solis Take Liquorish eight ounces Anniseeds and Carrâ—way of each an ounce Raisins ston'd and Dates of each three ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs two ounces Sugar four ounces bruise these and distil them with a gallon of Aqua-vitae as the rest but when it is distilled you must colour it with the herb Rosa Solis or Alkanet root 103. To make Muscadine Comâ—â—ts Take half a pound of Musk Sugar beaten and searced then take Gumdragagant steeped in Rose-water and two grains of Musk and so beat them in an Alablaster Morter till it come to perfect past then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 104. To make conserve of Burrage-flowers Let your flowers be well coloured and pick the blacks from them then weigh them and to every ounce of flowers you must take three ounces of Sugar and beat them together in a stone Morter with a wooden pestle till they be very fine then take them out and put the conserve into a pipkiâ— and â—eaâ— it thorow hot put them up and keep them all the year 105. To candy Ginger Take very fair and large Ginger and pare it and lay it in water a day and a night then take double refined Sugar and boil it to the height of Sugar again and when your Sugar begins to be cold take your Ginger and stir it well about while your Sugar is hard to the Pan then take it out piece by peice and lay it by the fire four hours then take a pot and warm it and put the Ginger in it tye it up close and every other morning stir it about throughly and it will be rock-candyed in a little time 106. To make Manus Christi Take
take it out of the Mould and they will be both whole and hollow within and so it will appear and resemble the Mould wherein it is put whether Oranges Limons Cucumbers or the like 199. To make Poppy-water Take of Red Poppies four pound put to them a quart of White-Wine then Distill them in a Common Still then let the Distilled water be poured upon fresh Flowers and repeated three times to which add two Nutmegs sliced Red Poppy-Flowers a pugil white Sugar two Ounces set it to the Fire to give it a pleasing sharpness and Order it according to your taste 200. To make Mathiolus Bezoar Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with five pints of the Spirit of Wine five times Distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Moneth shaking it together twice a week for the Electuary will settle at the bottom After a Moneth pour off the clear water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the strength will easily fly away in Vapours 201. To make Marmalade of Red Currans Take the juice of Red Currans and put into a pretty quantity of White Currans clean pickt from the stalks and buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy height put of this to the Currans acording to your discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be thick as Marmalade and when it is cool put it into Pots You need not stone the whole Currans unless you please 202. To make a Syllabub Take a Pint of Verjuice in a Bowl Milk the Cow to the Verjuice then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub-Pot strew Sugar on it and serve it 203. To make pleasant Mead. Put a quart of Honey to a Gallon of Water with about ten sprigs of Sweet-Marjoram and half so many Tops of Bays boyl these very well together and when it is cold Bottle it up and in ten days it will be ready to drink 204. To make Steppony Take a Gallon of Conduit-water a pound of blew Raisins of the Sun stoned and half a pound of Sugar squeeze the juice of two Limons upon the Raisins and Sugar and slice the Rindes upon them Boyl the water and pour it boyling hot upon the Ingredients in an Earthen Pot and stir them well together so let it stand Twenty four hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other cool place 205. To make Syder Take a Peck of Apples and slice them and boyl them in a Barrel of Water till the third part be wasted then cool your water as you do for Wort and when it is cold you must pour the water upon three Measures of grown Apples Then draw sorth the Water at a Tap three or four times a day for three days together Then press out the Liquor and Tun it up when it hath done working stop it up close 206. To make Cock-Ale Take eight Gallons of Ale then take a Cock and boyl him well with four pound of Raisins of the Sun well stoned two or three Nutmegs three or four flakes of Mace half a pound of Dates beat these all in a Mortar and put to them two quarts of the best Sack and when the Ale hath done working put these in and stop it close six or seven days and then Bottle it and a Moneth after you may drink it 207. To make a Caraway-Cake Take three pound and a half of the fineest Flower and dry it in an Oven one pound and a half of Sweet Butter and mix it with the Flower till it be crumbled very small that none of it be seen then take three quarters of a pint of New Ale-Yeast and half a pint of Sack and half a pint of New Milk with six spoonfuls of Rose-water and four Yolks and two Whites of Eggs then let it lye before the Fire half an hour or more and when you go to make it up put in three quarters of Carraway-Comfits and a pound and half of Biskets Put it into the Oven and let it stand an hour and an half 208. To make Strawberry-wine Bruise the Strawberries and put them into a Linnen bag which hath been a little used that so the Liquor may run through more easily then hang in the Bag at the bung into the Vessel Before you put in your Strawberries put in what quantity of Fruit you think good to make the Wine of a high Colour during the working leave the bung open and when it hath work'd enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 209 To make a Cordial Water of Clove-gilly flowers Put Spirit of Wine or Sack upon Clove-gilly-flowers digest it two or three days put all in a Glass-body laying other Clove-gilly-flowers at the mouth of it upon a Cambrick or Boulter-cloath that the Spirit rising and passing through the Flowers may ting it self of a beautiful Colour add a Head with a Limbeck and Receiver Then Distill the Spirit as strong as you like it which sweeten with Syrup of Gilly-flowers or fine Sugar 210 To make an Excellent surfeit-Surfeit-Water Take Mint and Carduus four parts Angelica one part Wormwood two parts chop and bruise them a little put a sufficient quantity of them into an Ordinary Still and put upon them enough New Milk to soak them but not to have the Milk swim much over them Distill this as you do Rose-water stirring it sometime with a stick to keep the Milk from growing to a Cake 211. To make Mint-water Take two parts of Mint and one part of Wormwood and two parts of Carduus put these into as much New Milk as will soak them Let them infuse five or six hours then Distill as you Distill Rose-water but you must often take off the Head and stir the Matter well with a stick Drink of this Water a Wine-glass full at a time sweetned with fine Sugar to your taste 212. To pickle Artichoaks Take your Artichoaks before they are over-grown or too full of strings and when they are pared round then nothing is left but the bottom boyl them till they be indifferent tender but not full boyled take them up and let them be cold then take good stale Beer and White Wine with a great quantity of whole Pepper so put them up into a Barrel with a small quantity of Salt keep them close and they will not be sour it will serve for baked Meats and boyled Meats
white of an Egg but put not so much water to it as you do for Marmalade before you Clarifie it keep out almost a quarter of the Sugar let your Quinces be scalded and chopt in small pieces before you put it into the Syrup then make it boyl as fast as you can and when you have scummed it and think it to be half boyled then jamire it and let the other part of your Sugar be ready Candyed to a hard Candy and so put them together letting it boyl but a very little after the Candy is put to it then put in a little Musk and so lay it out before it be cold 246. To make Red Quince-Cakes Bake them in an Oven with some of their own juice their own Cores being cut and bruised and put to them then weigh some of the Quince being cut into small pieces taking their weight in Sugar and with the Quince some pretty quantity of the juice of Barberries being baked or stewed in a Pot when you have taken the weight in Sugar you must put the weighed Quince and above three Quarters of the Sugar together and put to it some little quantity of water as you shall see Cause but make not the Syrup too thin and when you have put all this together cover it and set it to the Fire keep it covered and scum it as much as you can when it is half boyled then symmer it let the other part of the Sugar have no more water put to it then wet the Sugar well and so let it boyl to a very hard Candy and when you think they be boyled enough then lay them out before they be cold 247. To make clear Cakes of Quinces Prepare your Quinces and Barberries as before and then take the clearest Syrup and let it stand on the Coals two or three hours then take the weight of it in Sugar and put near half the Sugar to the juice and so let them boyl a little on the fire and then Candy the rest of the Sugar very hard and so put them together stirring it till it be almost cold and so put it into Glasses 248. To make Ielly of Raspices First strain your Raspices and to every quart of juice add a pound and half of Sugar pick out some of the fairest and having strewed Sugar in the bottom of the Skillet lay them in one by one then put the juice upon them with some Sugar reserving some to put in when they boyl let them boyl apace and add Sugar continually till they are enough 249. To make all sorts of Comfits and to cover Seeds or Fruits with Sugar You must provide a Bason very deep either of Brass or Tin with two Ears of Iron to hang it with a Rope over an Earthen Pan with hot Coals then provide a broad Pan for Ashes and put hot Coals upon them and another clean Bason to melt your Sugar in or a Skillet as also a Ladle of Brass to run the Sugar upon the Seeds together with a Slice of Brass to scrape away the Sugar from the Bason that hangs if there be Occasion Then take some of the best and fairest Sugar you can get and beat it into powder cleanse your seeds well and dry them in the hanging Bason put a quarter of a pound of seeds whether Anniseed or Coriander-seeds to every two pound of Sugar and that will make them big enough but if you would have them bigger add the more Sugar which you must melt thus put three pound of Sugar into your Bason adding to it one pint of clean running-Running-water stir it well with a brazen slice till it be well moistened then set it over a clear fire and melt it well and let it boyl mildly till it ropes from the Ladle then keep it upon hot Embers but let it not boyl and so let it run upon the Seeds from the Ladle If you would have them done quickly let your water be boyling hot and putting a Fire under the Bason cast on your Sugar boyling hot put but as much water to the Sugar as will dissolve the same neither boyl your Sugar too long which will make it black stir the seeds in the Bason as fast as you can as you cast on the Sugar at the first put in but half a spoonful of the Sugar moving the Bason very fast rubbing the seeds very well with your hand which will make them take Sugar the better and let them be very well dryed between every Coat repeat this rubbing and drying of them between every Coat which will make them the sooner for this way in every three hours hours you may make three pound of Comfits A quarter of a pound Coriander-seeds and three pound of Sugar will make very large Comfits keep your Sugar always in good temper that it run not into lumps When your Comfits are made lay them to dry upon Papers either before the Fire or in the hot Sun or in an Oven which will make them very white 250. To Candy Nutmegs or Ginger Take a pound of fine Sugar and six or seven spoonfuls of Rose-water Gum-Arabick the weight of six pence but let it be clear boyl all these together till they rope put it then out into an Earthen Dish put to it your Nutmegs or Ginger then cover it close and lute it with Clay that no Air enter in keep it in a warm place about twenty days and they will Candy into a hard Rock-Candy then break your Pot and take them out In the same manner you may Candy Oranges and Limons 251. To make Currans-Wine Pick a pound of the best Currans and put them in a deep streight-mouth'd earthen Pot and pour upon them about three quarts of hot water having first dissolved therein three spoonfuls of the purest and newest Ale-yeast stop it very close till it begins to work then give it vent as is necessary and keep it warm for about three days it will work and ferment taste it after two days to see if it be grown to your liking then let it run through a strainer to leave behind all the Currans and the Yeast and so Bottle it up it will be very quick and pleasant and is admirable good to cool the Liver and cleanse the Blood it will be ready to drink in five or six days after it is Bottled and you may drink it safely 252. To make a Sweet-meat of Apples Make your Jelly with slices of Iohn-Apples but first fill your Glass with slices cut round-ways and pour in the Jelly to fill up the vacuities let the Jelly be boyled to a good stiffness and when it is ready to take from the Fire put in some juice of Limon and Orange if you like it but let them not boyl but let it stand upon the fire a while upon a pretty good heat that the juices may incorporate well a little Amber-grease added doth very well 253. To make Conserve of Sage Take about a pound of Flowers of Sage fresh blown
and therewith annoint the sore Face and it will ease the pain and take away the Swelling and when it is well nigh whole annoint the place with a little Pâ—puleon and that will make the skin fair and well again 68. An excellent Salve Take half a pound of Bees-wax a pint of Sallet-Oyl three ounces of Red Lead boyl all together in a New Earthen Pipkin keeping it stirring all the while till it grows of a darkish colour then keep it for Use or make Sear-cloaths of it while it is hot It is most approved against any Pain Sore Scald Cut Burn to strengthen the Back or remove any old Ach whatsoever 69. A Iu'ep of Dr. Trench for the Fits of the Mother In the time of the Year Distill Black-Cherry-water Piony flower-water Cowslip-water Rue or Herb-grace-water then take of the waters of Cowslip Black-Cherries Piony Rue of each an ounce and add to them water of Castor half an ounce cinamon-Cinamon-water one dram Syrup of Clove-gilly-flowers three drams mix all these together and take two spoonfuls at a time of it as often as you please 70. For a Tympany Take a handful of the Blossoms of Marigolds stamp them and strain them and give the Juice thereof to the Patient in a draught of Ale Fasting 71. To provoke Terms a good Medicine Take Wormwood and Rue of each one handful with five or six Pepper-corns boyl them all together in a quart of white-wine or Malmsey strain it and drink thereof 72. For the Bloody-flux or Scouring Take a great Apple and cut out the Core and put therein pure Virgins-wax then wet a paper and lap it therein then rake it up in the Embers and let it roast till it be soft then eat of it as your stomack will give leave 73. For a Rheumatick Cough or Cold. Take a pint of Hyssop-water Syrup of Gilly-flowers Syrup of Vinegar Syrup of Maiden-hair Syrup of Colts-foot of each one ounce mingle them all together and drink of it when you please 74. To kill a Fellon Take an Egg and Roast it hard and take out the Yolk thereof then Roast an Onion sost and beat the Yolk and the Onion together and lay it to the sore and it will kill the Fellon 75. For the white Flux Take the powder of the Flowers of Pomegranats and drink it in Red Wine 76. For the Red Flux Take Sperma Caeti and drink it and truâ—s up your self with a piece of blackâ— Cotton 77. For the Cancer in a VVomans Breast Take The Dung of a Goose and the Juice of Celandine and bray them well in a Mortar together and lay it to the Sore and this will stay the Cancer and heal it 78. For an Ague in the Breast Take Grounsel Daisie-leaves and roots and course Wâ— eat sisted make a Poultess thereof with the Parties own water and lay it warm to the Breast 79. For Bleeding at the Nose Take Betony and stamp it with as much Salt as you can hold betwixt your two fingers and put it into your Nose 80. For spitting of Blood Take Smalledge Rue Mints and Betony and boyl them well in good Milk and drink it warm 81. To stanch the bleeding of a wound or at the Nose There is not a better thing than the powder of Bole Armoniack to stanch the bleeding of a Wound the powder being laid upon it or for the Nose to be blown in with a Quill Or take the shaâ—ings of Parchment and lay it to the Wound and it stancheth and healeth 82. To make the Gâ—scoign Powder Take of Pearls white Amber Harts-Horn Eyes of Crabs and white Coral of each half an Ounce of black thighs of Crabs Calcined two Ounces to every Ounce of this Powder put in a dram of Oriental Bezoar reduce them all into a very fine powder and sierse them then with Harts-Horn-Jelly and a little Saffron put therein make it up into Paste and make therewith Lozenges or Trochices for your Use. Get your Crabs for this powder about May or in September before they be boyled dry your Lozenges in the Air not by Fire nor Sun 83. For the Megrim or Imposthume in the Head Take four penny-weight of the Root of Pellitory of Spain a Farthing weight of Spikenard and boyl them in good Vinegar and when it is cold put thereto a spoonful of Honey and a Saucer full of Mustard and mingle them well together and hold thereof in your Mouth a spoonful at once and use this eight or nine times spitting it out continually 84. For pain in the ears Take the juice of Wild Cucumbers and put it into the Ears and it asswageth the pain Also put the wood of green Ash in the Fire and save the Liquor that cometh out at the End and put it into the Ears it causeth the pain to cease and amendeth the Hearing Also beat the Juice of Wormwood and drop it into the Ears 85. A precious water for the Eye-sight made by K. Edward the Sixth Take Smalledge Red Fennel Rue Vervain Betony Agrimony Pimpernel Eufrane Sage Celandine of each a like quantity first wash them clean then stamp them and put them in a fair Brazen Pan with the powder of fourteen or fifteen Pepper-Corns fair â—iersed into a pint of good White-Wine put them into the Herbs with three spoonfuls of Honey and five spoonfuls of the water of a Man-Child that is sound mingle all together and boyl them over the Fire and when it is boyled strain it through a fine Linnen Cloath and put it into a Glass and stop it well and close till you use it and when you need put a little thereof into the Sore Eyes with a Feather but if it be dry temper it with White-Wine and it profiteth much all manner of Sore Eyes This Water was used by K. Edward the Sixth 86. My Lord Dennies Medicine for the Gout Take Burdock-Leaves and stalks cut them small and stamp them very small then strain them and cleanse them and when you have so done put them into Glasses and put pure Oyl of Olives on the top of them and stop it close from the Air and when you would use it for the Gout pour it into a Porringer and warm it and wet Linnen Cloaths in it and apply it warm to the grieved place warming your Cloaths one after another as they grow cold that are on 87. Dr. Stephen's Sovereign water Take a Gâ—llon of good Gascoign Wine then take Ginger Galingale Cancel Nutmeg Grains Cloves Anniseeds Carraway-seeds of each a dram then take Sage Mints Red Roses Thyme Pellitory Rosemary Wild Thyme Câ—momile Lavender of each a handful then bray both Spices and Herbs and put them all into the Wine and let them stand for twelve hours divers times stirring them then Distill in an Alembeck but keep that which you Distill first by it self for that is the best but the other is good also but not so good as the first This water comforteth the Vital Spirits and helpeth inward Diseases which come from
Cold it helpeth Conception in Women that are Barren and Killeth Worms in the Body it Cureth the cold Cough and helpeth the Tooth-ach it comforteth the Stomack and Cureth stinking breath it preserveth the Body in good liking and makes them look Young 88. The VVater called Aqua Mirabilis Pretiosa made by Dr. Willoughby Take of Galingale Cloves Mace Cucubes Ginger Cardamum Nutmegs Mellilot Saffron four Ounces and beat all these into powder Agrimony-water the quantity of a dram and somewhat more then take of the juice of Selandine half a pint and mingle all these together with a pint of good Aqua-Vitae and three pints of good White-Wine put all these together in a Still of Glass and let it stand so all Night and on the Morrow Distill it with an easie Fire as may be This water dissoveth the swelling of the Lungs without any Grievance and helpeth and comforteth them being wounded and suffereth not the Blood to putrifie he shall never need be let Blood that useth this water it suffers not the Heart to burn nor Melancholy nor Rheum to have Dominion above Nature it also expelleth Rheum and purifieth the Stomach 89. To make Allom-water Take a pound of Allom and beat it to Powder then take a Gallon of clean water and set it on the Fire letting it boyl till all the Allom be melted then take it off the Fire and when it is cold put it into a Glass and keep it for your Use. 90. To make an excellent Electuary called the Electuary of Life Take Scorlegio Morre Gentiana Grandoret and Ialaom of each a like quantity stamp them and strain them and mingle them with Honey that hath been well boyled on the Fire and scummed clean This is Excellent for Sickness in the Stomach or pain in the Belly Heart or Head or for those that are bitten with any venemous Beast or Poysoned it must be taken in water three or four spoonfuls at a time in the Morning Fasting if the Disease be of any long time standing he must drink it fifteâ—n days together and he will be whole Probatum 91. Against heat of the Liver Take Fennel Endive Succory Plantain of each alike Distill them with Red Wine and Milk and use it every Morning nine spoonfuls at a time with a draught of Wine and Sugar or else five spoonfuls thereof alone 92. For Swooning Fits For Swooning and weakness of the Heart in Fever and Sicknesses or if it come of other cause stamp Mints with Vinegar and a little Wine if the Patient have no Fever then toast a bit of Bread till it be almost burnt and put it therein till it be well soaked then put it in the Nose of the Patient and rub his Lips Tongue Gums Teeth and Temples and let him chew and such the moistness thereof and swallow it 93. A Water for the Eyes to make a Man see in forty days who hath been Blind seven Years before if he be under fifty years of Age. Take Smalledge Fennel Rue Betony Vervain Agrimony Cinquef oil Pimpernel Eye-bright Celandine Sage of each a quartern wash them clean and stamp them do them in a fair mashing-pan put thereto a quart of good White-Wine and the powder of thirty Pepper-corns six spoonfuls of Live Honey and ten spoonfuls of the Urine of a Man-Child that is wholsom mingle them well together and boyl them till half be wasted then take it down and strain it and afterwards Clarifie it and put it into a Glass Vessel well stopt and put thereof with a Feather into the Eyes of the Blind and let the Patient use this Medicine at Night when he goeth to Bâ—d and within forty days he shall see It is good for all manner of sore Eyes Wild tansie-Tansie-water is good for the Eye-sight and eating of fennel-Fennel-seed is good for the same 94. For a Web in the eye The Leaves of white Honey-Suckles and Ground-Ivy of each a like quantity ground together and put every day into the Eye Cureth the Web. Or else Salt burnt in a Flaxen Cloath and tempered with Honey and with a Feather annointed on the Eye-lids killeth worms that annoynt the Eye-lids 95. For moist Scabs after the Small-Pox Take Lapis Calaminaris Letharge of Gold and Silver of each two drams Brimstone and Ceruse two Ounces bring all these into a fine powder and then beat them in a Mortar with so much Barrows-grease as is sufficient to make it up in an Oyntment and annoint the places therewith Evening and Morning 96. To bring down the Flowers Take of Alligant Muskadine or Claret a pint burn it and sweeten it well with Sugar put thereto two spoonfuls of Sallet-Oyl then take a good Bead of Amber in powder in a spoon with some of the VVine after it Take this Evening and Morning 97. To stay the Flowers Take Amber Coral Pearl Jeat of each alike grind them to a fine powder and sierse them take thereof as much as will lye upon a Six-pence with Conserve of Quinces and drink a draught of New milk after it Use this every morning 98. To Cure Corns Take Beans and chew them in your mouth and tye fast to your Corn and it will help Do this at Night 99. To make Oyl of Roses Take Red Rose-leaves a good quantity and stamp in a Mortar and put thereto Oyl-Olive and let it stand in the Sun twelve days and then put it in a Glass and bind the Glass fast about with Ropes of Hay and set it in a Pan full of water and let it boyl softly two hours and then â—et it cool then put it in small Glasses and put thereto the Leaves of Red Roses all whole and stop it fast and set it in the Sun for sixteen days and so use it at your need 100. For any Itch or Breaking out Take Frankincense and beat it small in a Mortar and mingle it with Oyl of Bays and therewith annoint all over and it will destroy the Itch. 101. For the Piles after Child-Birth Make a Bath of VVormwood Southern-wood Cinamon-Rinde and the bark of Cassia Fistula boyled well in VVine when the VVoman delivered goeth forth of the Bath put bombace or Cotton with powder of Alloes mixed with Oyl of Penny-royal unto her lower parts 102. For a Stich in the Side Take three handfuls of mallows boyl them in a little raw Milk and put thereto a handful of VVheat-Bran and let theâ— boyl together and then wring out the Milk and lay it hot to the Stitch apply it often Or take a few Leaves of Rue and Yarrow stamp them together and wring out the Juice and drink it with a little Ale 103. For a Tertian or double-Tertian Ague Take a good quantity of Celandine a spoonful of Salt and the bigness of an Egg in Leven and as much Alligant and Spanish Soap stamp them well in a Mortar and make a Plaister of them and apply them to the Patients Feet one hour before the coming of the Fit add thereto four or five
THE Accomplisht Ladys Delight In Preserving Physick Beautifying and Cookery THE ACCOMPLISH'D LADY'S DELIGHT In Preserving Physick Beautifying and Cookery CONTAINING I. The ART of PRESERVING and CANDYING Fruits Flowers and the making of all sorts of Conserves Syrups and Jellies II. The PHYSICAL CABINET Or Excellent Receipts in Physick and Chirurgery Together with some Rare Beautifying Waters to adorn and add Loveliness to the Face and Body And also some New and Excellent Secrets and Experiments in the ART of ANGLING III. The COMPLEAT COOKS GUIDE Or Directions for Dressing all sorts of Flesh Fowl and Fish both in the English and French Mode with all Sauces and Sallets and the making Pyes Pasties Tarts and Custards with the Forms and Shapes of many of them LONDON Printed for B. Harris and are to be Sold at his Shop at the Stationers Arms in Swithins Rents by the Royall Exchange 1675 To the Ladies Gentlewomen Ladies THough there have been many Books Extant of this kind yet I think something hath been deficient in them all I have therefore adventured to make another which I suppose comprehends all the Accomplishments necessary for Ladies in things of this Nature For you have here 1. The Art of Preserving and Candying all Fruits and Flowers as also of making Conserves both wet and dry and also the preparing of all sorts of Syrups Iellies and Pickles 2. Here are some Exâ—ellent Receipts in Physick and Chirurgery for Curing most Diseases incident to the Body Together with some Rare Beautifying Waters Oyls Oyntments and Powders for Adornment of the Face and Body and to cleanse it from all Deformities that may render Persons Vnlovely There are also added some Choise Secrets and Experiments in the Art of Angling a Recreation which many Ladies delight in and is not therefore thought altogether improper in a Book of this Nature Lastly You have here a Guide to all manner of Cookery both in the English and French Mode with the preparing all kind of Sallets and Sauces proper thereunto Together with Directions for making all sorts of Pyes Pasties Tarts and Custards with the Forms and Shapes of many of them to help your Practice with Bills of Fare upon all Occasions So that in the whole I hope it may deserve the Title of the Accomplish'd Ladies Delight and may acquire Acceptance at your fair Hands whereby you will very much encourage and Oblige Ladies Your very Humble Servant and Admirer T. P. THE Art of Preserving Conserving and Candying Fruits and Flowers as also of making all sorts of Conserves Syrups and Iellies 1. To make Quince Cakes BAke your Quinces in an Oven with some of their own juyce their own Coars being cut and bruised and put to them then weigh some of this juyce with some of the Quince being cut into small pieces taking their weight in Sugar and with the Quince some quantity of the juyce of Barberies then take the clearest Syrup and let it stand on the Coals two or three hours and let them boyl a little on the fire then Candy the rest of the Sugar very hard and so put them together stirring it while it is almost cold and so put it into Glasses 2. To make Conserve of Barberries When the stalks are pickt off boyl thâ—m in fair water till they swell and be very soft then bruise them in a morter then strain them and boyl them again by themselves then take for every pound of them two pound of Sugar and boyl them together but not too long for then it will râ—pe 3. To make Conserve of Roses Take of the buds of red Roses and slip away the white ends and then slip the rest of the Rose as small as you can and beat them fine in a marble morter and put to every pound of Roses three pound and a half of Sugar then put it up in a Gally-pot and set it in the Sun for a fortnight 4. To make Cinnamon Water Take a quart of White-wine a quart of Rose-water a pint of Muscadineâ— half a pound of Cinamon bruised lay the Cinamon to steep in the wine twelve hours stirring them now and then afterward put them into an Alerubick and still them with a gentle fire and you may draw off from it three pints But if you will not have it strong instead of Muscadine put in so much Rose-water or White-wine 5. To preserve Quinces white Take to every pound of Quince a pound and a quarter of Sugar Clarifie this Sugar with the white of an Egg coar your Quinces but not too much then put this Sugar and Water and Quince being raâ— together and so make them boyl so fast that you can see no Quince but forget not to turn them and take off what scum you can keep them boiling thus fast till you think they are enough 6. To preserve Raspices Take of the faireâ— and well coloured Raspices and pick off their stalks very clean then wash them but be sure not to bruise them then weigh them and to every pound of Raspices put six ounces of hard Sugar and six ounces of Sugar-Candy and clarifie it with half a pint of fair water and four ounces of juice of Raspices being clarified boyl it to a weak Syrup and then put in your Raspices stiring them up and down and so let them boyl till they are enough and you may keep them all the year 7. To make Mackroons Take Almonds blanch them and beat them in a Morter with serced Sugar mingled therewith with the white of an Egg and Rose-water then beat them altogether till they are thick as Fritters then drop it upon your Waâ—ers and take it 8. To Preserve Cherries Take some of the worst Cherries and boil them in fair water and when the liquor is well coloured strain it then take some of the best Cherries you can get with their weight in beaten Sugar then lay one laying of Sugar and another of Cherries till all are laâ—d in the Preserving pan then pour a little of the liquor of the worst Cherries into it boil your Cherries till they be well coloured then take them up and boil the Syrup till it will button on the side of the dish and when they are cold put them up in a Glass covered close with paper untillâ— you use them 9. To make Conserve of Oranges and Lemons or Pippins Boil any of these fruits as you would do to make past thereof and when it is ready to fashion upon the Pye plate then put it into your Gally-pots and never dry it and this is all the difference betwixt Conserâ—e and Past and this serves for all â—arâ— fruits as Pippins Oranges and Lemmons 10. To make Symbals Take fine flower dry'd and as much Sugar as flower then take as much whites of Eggs as will make it Past put in a little rose-Rose-water with a quantity of coriander-Coriander-seed and Anniseed then mould it up in the fashion you will bake it in 11. To make Syrup of Clove-gilli-flowers Take a
enough to bear an Egg boil them very well together then set it a cooling and when it is almost cold put in some Ale-yeast then put it into a strong Vessel and when it hath done working put a bag of spices into the Vessel and some Lemon Peel and stop it up close and in a few days it will be fit to drink but the longer you keep it the better 64. To candy Oranges or Lemons after they are preserved Take them out of the Syrup and drain them well then boil some Sugar to a candy height and lay your Peels in the bottom of a â—ive and pour your hot Sugar over them and then dry them in a stove or warm oven 65. To preserve Oranges after the Portugal fashion Open your Oranges at the end and take out all the meat then boil them in several waters till a straw nay go through them then take their weight ann half in fine Sugar and to every pound of Sugar a pint of water boil it and scum it then put in your Oranges and boil them a little more then take them up and fill them with preserved Pippins and boil them again till you think they are enough but if you will have them jelly make a new Syrup with the water wherein some sliced Pippins have been boiled and some sine Sugar and that will be a stiff Jelly 66. To make good Vsquebath Take two Gallons of good Aquavitae four ounces of the best liquorice bruised four ounces of Anniseed bruiâ—ed put them into a Wooden Glass or Stone Vessel and cover them close and so let them stand a week then draw off the cleerest and Sweetest with Molosso's and keep it in another Vessel and put in some Dates and Raisens stoned keep it very close from the Air. 67. To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergreece and Musk beat them all to a past in an Alablaster Morter and mould it in a little Anniseed finely dusted then make it up in Loaves and cut them about like Maunchet then bake them in an Oven as hot as for Maunchet and when they are risen somewhat high upon the Plates take them forth and remove them not of the Plates till they be cold for they will be very apt to break 68. To make French Bisket Take half a peek of flower with four Eggs half a pint of Ale-yeast one ounce and half of Anniseed a litle sweet cream and a little cold water make all into a Loaf and fashion it something long then cut it into thick slices like Tosts after it hath stood two days and rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them three or four times then put them into Boxes for use 69. To make Sugar Plate Take serced Sugar and make it up in past with Gum-dragon steeped in Rose-water and when you have brought it to a perfect past rowl it as thin as â—â—e you can and then print it in moulds of what fashion you please and so let them dry as they ly 70. To make Pomander Take half an ounce of Benjamin and as much Storax and as much Lapdanum with six grains of Musk and as much Civet and two grains of Amber-grease and one dram of sweet balsom beat all these together in a hot Morter then roul it up in beads as big or as little as you please and whilst they are hot make holes in them to serve for your use 71. To make conserve of Damsons Take ripe Damsons and put them into scalding water and half an hour after set them over the fire till they break then strain them through a Cullender and let them cool therein then strain them through a peice of Canvas from their stones and skins and then set them over the fire again then put to them a good quantity of red Wine and so boil it often stirring it till it be thick and when it is almost boil dâ—enough put in a convenient proportion of Sugar and stir it very well together and then put it into your gally-pots 72. To bake Oranges Peel all the bark off and boil them in Rose-water and Sugar till they are â—â—nder then make your Pye and set them whole in it and put in the liquor they are boilâ—d in into the Pye and season it with Sugar Cinamon and Ginger 73. To preserve Peaches Take a pound of your fairest and best colour'd Peaches and with a wer linnen cloâ—tâ— wipe oâ—â— the white hoar of them thâ—n parboil them in half a pint of White-wine and a pint and a half of running water and being parboil'd peel off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined Sugar and diâ—â—olve it in a quarter of a pint of White-wine and boyl it almost to the height of a Syrup then put in your Peaches and let them boil in the Syrup a quarter of an hour or more if need require then put them up keep them all the year 74. To preserve Goose-berries Take Goose-berries or Grape or Barberries and take somewhat more then their weight in Sugar beaten very fine and so lay one laying of fruits and another of Sugar till all are laid in your preserving pan then take six spoonfuls of fair water and boil your fruits therein as fast as you can until they be very clear then take them up and boil the Syrup by it self till it be thick when they are cold put them into gally-pots 75. To preserve Pippins white Pare your Pippins and cut them the cross way and weigh them add to a pound of Sugar a pint of water then put the Sugar to the water and let it boil a while and then put in your Pippins and let them boil till they be clear at the core then take them off and put them up 76. To preserve Grapes it settle a while then wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling tâ—ke them off and put them up 77. To preserve Angellica Roots Wash the Roots and slice them very thin and lay them in water three or four days change the water every day then put the Roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of Roots four pints of water and two pound of Sugar let it boil and scum it clean then put in the Roots which will be boâ—lâ—d before the Syrup then take them up and boil the Syrup after they will ask a whole days work very softly at St. Andrews time is the best time to do them in all the year 78. To make Syrup of Quinces Take of the juice of Quinces clarified three quarts boil it over a gentle fire tilâ— half of it be consumed scum it and
water and then strew them over with Sugar finely sierced as you do Flower upon Fish to fry and set them into a broad earthen Pan and lay them one by another then set them into a warm Stove or Oven until they be dry and turn them every day till they are quite dry and if you please you may Candy them therewithal cast Sugar upon them three or four times as you dry them 120. To make Quiddany of Quinces Take the Kernels out of seven or eight great Quinces and boyl the Quinces in a quart of Spring-water till it come to a pint then put into it a quarter of a Pint of Rose-water and one pound of fine Sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a Saucer and if it stand take it off then let it run through a Jelly-bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a Spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with two thirds of fine Wheat-Flower make up your Paste into Cakes and you will find them very sweet and delicate 122. To make Wormwood-VVine Take small Rochel or Comahe Wine put a few drops of the Extracted Oyl of Worm-wood therein brew it together out of one pot into another and you shall have a more neat and wholsom wine for your Body than that which is Sold for right Wormwood-Wine 123. To make Sweet Bags to lye among Linning Fill your Bags only with Lignum and Rhodium finely beaten and it will give an Excellent Scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of Water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is Blood-warm set it on fire with Yeast after the usual manner of Beer and Ale turn it and when it hath lain some time it will yield Spirit by Distillation as Wine Beer and Ale will do 125. To Preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make Syrup for a Cough of the Lungs Take a Pottle of fair Running water in a new Pipkin and put into it half an Ounce of Sydrack half an Ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together untill half be boyled away even to a Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a Spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and Sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the Paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the Paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and sierse them and put them into the Honey add a quarter of a pint of Claret Wine or Old Ale then take three penny Manchets finely grated and strew it amongst the rest and stir it till it come to a stiff Past make them into Cakes and dry them gently 129. To make wormwood-VVormwood-VVater Take two Gallons of good Ale a pound of Anniseeds half a pound of Licorise and beat them very fine then take two good handfuls of the Crops of Wormwood and put them into Ale and let them stand all Night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl your Quinces whole and when they are soft pare them and cut the Quince from the Core then take the finest Sugar you can get finely beaten or sierced and put in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul it and print A pound of Quinces will require a pound of Sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take sierced Sugar to the same weight and strew it upon the Quince as you beat it in a Wooden or Stone Mortar and so roul them thin and print them 132. To make fine Cakes Take a Pottle of fine Flower and a pound of Sugar a little Meale and good store of Water to mingle the Flower into a stiff Plate with a little Salt and so knead it and roul out the Cakes thin and bake them on Papers 133. To make Suckets Take Curds and the paring of Limons Oranges or Pome-Citrons or indeed any half-ripe green Fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a Cloath and set it on again till it fall from the Spoon and then put it into the Rindes or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two Ounces of Cinamon beaten and sierced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a Paste then roul it and print it as afore-said 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay-leaves four handfuls of
Damask-Rose-Leaves as many Red-Rose the Peels of six Oranges or else one handful of the tender Leaves of Walnut-Trees half an Ounce of Benjamin Calamus Aromaticus as much of Camphire four Drams of Cloves an Ounce of Bildamum half an Ounce then take a Pottle of Running Water and put in all these Spices bruised into your Water and Malmsey together in a Pot close stopped with a good handful of Rosemary and let them stand for the space of six days then Distill it with a soft Fire and set it in the Sun sixteen days with four Grains of Musk bruised This Quantity will make three quarts of Water 136. To make Washing Balls Take Storax of both kinds Benjamin Calamus Aromaticus Labdanum of each alike and bray them to Powder with Cloves and Orris then beat them all with a sufficient Quantity of Soap till it be stiff then with your hand work it like Paste and make round Balls thereof 137. To make a Musk-Ball Take Nutmegs Mace Cloves Saffron and Cinamon of each the weight of two pence and beat it to fine Powder add as much Mastick of Storax the weight of Six pence of Labdanum the weight of Ten pence of Amber-grease the weight of Six pence and of Musk sour Grains dissolve and work all these in hard sweet Soap till it come to a stiff Paste and then make Balls thereof 138. To make Imperial VVater Take a Gallon of Gascoin Wine Ginger Galingal Nutmegs Grains Cloves Anniseeds fennel-Fennel-seeds Caraway-seeds of each one dram then take Sage Mint Red Roses Tine Pellitory Rosemary Wild Thyme Camomile and Lavender of each a handful then beat the Spices small and the Herbs also and put all together into the Wine and let it stand so twelve hours stirring it divers times then Distill it with a Limbeck and keep the first water for it is best of a Gallon of Wine you must not take above a quart of Water This Water Comforteth the Vital Spirits and helpeth the inward Diseases that come of Cold as the Palsie and Contraction of Sinews it also killeth Worms and comforteth the Stomack it Cureth the cold Dropsie helpeth the Stone and Stinking Breath and maketh one seem Young 139. To make Verjuice Gather your Crabs as soon as the Kernels turn black and lay them a while in a heap to Sweat then pick them from the Stalks blacks and rotteness then crush and beat them all to pieces in a Tub then make a bag of course Hair-cloath as big as your Press and fill it with the crusht Crabs then put it into the Press and Press it as long as any moisture will drop out having a clean Vessel underneath to receive the Liquor then Tun it up in sweet Hogsheads and to every Hogshead put half a dozen handfuls of Damask Rose Leaves then bring it up and spend it as you have Occasion 140. To make dry Sugar Leach Blanch your Almonds and beat them with a little Rose water and the white of one Egg and then beat it with a good quantity of Sugar and work it as you would work a piece of Paste then roul it and Print it only be sure to strew Sugar in the Print for fear of cleaving to 141. To make fine Iumbals Beat a pound of Sugar fine then take the same quantity of fine Wheat Flower and mix them together then take two whites and one Yolk of an Egg half a quarter of a pound of Blanched Almonds then beat them very fine altogether with half a pound of sweet Butter and a spoonful of rose-Rose-water and so work it with a little Cream till it come to a stiff Paste then roul them forth as you please you may add a few fine dryed Anniseeds finely rubâ—d and strewed into the Paste with Coriander seeds 142. To make dry Vinegar To make dry Vinegar which you may carry in your pocket you must take the blacks of green Coâ—â— either Wheat or Rye and beat it in a Mortar with the strongest Vinegar you can get till it come to Paste then roul it into little Balls and dry it in the Sun till it be very hard and when you have Occasion to use it cut a little piece thereof and dissolve it in wine and it will make a strong Vinegar 143. To make Excellent Date Leach Take Dates and take out the stones and the white Rinde and beat them with Sugar Cinamon and Ginger very finely then work it as you would work a piece of Paste and then print them as you please 144. To make white Ielly of Almonds Take Rose-water Gum-dragant or Isinglass dissolved and some Cinamon grosly beaten boyl them all together then take a pound of Almonds blanch them and beat them fine with a little fair water dry them in a fine Cloath and put your Rose-water and the rest into the Almonds boyl them together and stir them continually then take them from the fire and when it is boyled enough take it off 145. To Candy Orange Peels Take your Orange Peels after they are Preserved then take fine Sugar and Rose water and boyl it to the height of Manus Christi that is till it is Sugar again then draw through your Sugar lay them on the bottom of a Siev and dry them in an Oven after you have drawn Bread and they will be Candied 146. To make Paste of Violets You must take Violets ready pickt and bruiâ—e them in a Marble Mortar and wring the Juice from them into a Porringer and put as much hard Sugar in fine Powder as the Juice will cover dry it and then pouder it again then take as much Gum-dragant steeped in Rose water as will bring this Sugar into a perfect Paste then take it up print it with your Moulds and so dry it in your Stove 147. To Preserve Pippins Red. Take your best coloured Pippins and pare them then take a piercer and bore a hole through them then make Syrup for them as much as will cover them and so let them boyl in a broad preserving pan put to them a piece of Cinamon and let them boyl leisurely close covered turning them very often or else they will spot and one side will not be like t'other and let them boyl till they begin to Jelly then take them up and you may keep them all the Year 148. To make Spirit of Roses Bruise the Rose in his own Juice adding thereto being temperately warm a convenient proportion either of Yeast or Ferment leave them a few days to ferment till they get a strong and heady smell near like to Vinegar then Distill them and draw so long as you find any scent of the Rose to come then distill again so often till you have purchased a perfect Spirit of the Rose You may also Ferment the Juice of Roses only and after Distill the same 149. To make Syrup of Elder Take Elder Berries when they are red bruise them in a Stone Mortar strain the Juice and boyl it away to almost half scum it
from the Cow then put to it one grain of Musk two spoonfuls of Rose-water two Ounces of fine Sugar the weight of three shillings in Isinglass that is very white boyl them together and let it all run through a strainer then still it out and serve it 167. To Candy Marigolds in wedges the Spanish Fashion Take of the fairest Marigold Flowers two Ounces and shred them small and dry them before the Fire then take four Ounces of Sugar and boyl it to a height then pour it upon a wet Pye-plate and between hot and cold cut it into wedges then lay them on a sheet of white Paper and put them in a Stove 168. To Candy Eringo Roots Take your Eringos ready to be Preserved and weigh them and to every pound of your Roots take of the purest Sugar you can get two pound and Clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal for that will be best it being Clarified boyl it to the height of Manus Christi then dip in your Roots two or three at once till all be Candyed and so put them in a Stove and so keep them all the Year 169. To Candy Elecampane Roots Take of your fairest Elecampane Roots and take them clean from the Syrup and wash the Sugar off them and dry them again with a Linnen Cloath then weigh them and to every pound of Roots take a pound and three quarters of Sugar Clarifie it well and boyl it to a height and when it is boyled dip in your Roots three or four at once and they will Candy very well and so stove them and keep them all the Year 170. To make Cinamon-Sugar Lay pieces of Sugar in close Boxes among sticks of Cinamon or Cloves and in short time it will have the tast and scent of the Spice 171. To make a Triste Take Cream and boyl it with a cut Nutmeg add Limon peel a little then take it off cool it a little and season it with rose-Rose-water and Sugar to your tast let this be put in the thing you serve it in then put it in a little Rundlet to make it come and then it is sit to eat 172. To make Quiddany of Plums Take one quart of the Liquor which you preserved your Plums in and boyl six fair Pippins in it pared and cut into small pieces then strain the thin from it and put to every Pint of Liquor half a pound of Sugar and so boyl it till it will stand on the back of a Spoon like a Jelly then wet your Moulds and pour it thereinto and when it is almost cold turn it off upon a wet Trencher and so slip it into wet Boxes 173. To Candy Barberries First Preserve them then dip them quickly into warm water to wash off the Ropy Syrup then strew them over with siersed Sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine Sugar upon them and never suffer them to be cold till they be dryed and begin to look like Diamonds 174. To make Cream of Apricots First boyl your Apricots with water and Sugar till they be somewhat tender and afterwards boyl them in Cream then strain them and season it with Sugar 175. To make Quince-Cream Take a Roasted Quince pare it and cut it into thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it tast of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 176. To Preserve Barberries Take one pound of Barberries pickt from the stalks put them in a Pottle-pot and set it in a brass Pot full of hot water and when they be stewed strain them and put to them a pound and half of Sugar and a Pint of Red Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the Syrup while it boyleth then take the Barberries out again and boyl the Syrup while it is thick and when it is cold put them in the Glasses with the Syrup 177. To make a Cullice Take a Cock and dress him and boyl him in White Wine scum it clean and Clarifie the Broath being first strained then take a Pint of sweet Cream and strain it and so mix them together then take beaten Ginger fine Sugar and Rose-water and put them all together and boyl it a little more 178. To make a Cordial strengthning Broath Take a Red Cock strip off the Feathers from the skin then break his Bones to shivers with a rolling-pin â—â—t it over the Fire and just cover it with water put in some Salt and watch the scumming and boyling of it put in a handful of Harts-horn a quarter of a pound of blew Currans and as many Raisins of the Sun stoned and as many Pruans four blades of large Mace a bottom Crust of a white Loaf half an Ounce of China Root sliced being steeped three hours before in warm water boyl three or four pieces of Gold strain it and put in a little fine Sugar and juice of Orange and so use it 179. To Candy Grapes After they are Preserved then dip them into warm water to cleanse them from the Syrup then strew them over with sierced Sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine Sugar upon them and never suffer them to be cold till they be dry'd and begin to sparkle 180. To make Sugar-Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take seven or eight Yolks of Eggs then take two Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all Night and heat it almost Blood-warm temper it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them in a soft Oven 181. To take spots and stains out of Cloaths Take four Ounces of white hard Soap beat it in a Mortar with a Limon sliced and as much Roch-Allom as an Hasel-Nut roul it up in a Ball rub the stain therewith and after fetch it out with warm water if need be 182. To keep Chesnuts all the Year After the Bread is â—rawn disperse your Nuts thinly over the bottom of the Oven and by this means the moisture being dryed up the Nuts will last all the Year but if you perceive them to mould put them into the Oven again 183. To preserve Cucumbers Green You must take two quarts of Verjuice or Vinegar and a Gallon of fair water a pint of Bay-Salt and a handful of green Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put your Cucumbers into that Pickle and you may keep them all the Year 184. To preserve white Damsons Green Scald white Damsons in
all the Winter 213. To make Rasberry-Cream When you have boyled your Cream take two Ladle-fuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 214. To make Snow-Cream Break the whites of six Eggs put thereto a little Rose-water beat them well together with a bunch of Feathers till they come perfectly to resemble Snow then lay on the said Snow in heaps upon other Cream that is cold which is made fit for the Table you may put under your Cream in the bottom of the Dish part of a penny Loaf and stick therein a branch of Rosemary or Bays and fill your Tree with the said Snow to serve it up 215. To make Hydromel Take eighteen quarts of Spring-water and one quart of Honey when the water is warm put the Honey into it when it boyls up scum it very well even as long as any scum will rise then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary boyl all together an hour then set it to cool till it be Blood-warm and then put to it a spoonful of Ale-yeast when it is work'd up put it into a Vessel of a fit size and after two or three days Bottle it up you may drink it in six weeks or two Moneths 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of Cream with six spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen Rod and whip it as it riseth in froth scum it and put it into the Syllabub-pot so continue it with whipping and scumming till your Syllabub-Pot be full 217. To make Marmalade of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure Loaf-Sugar which beat into small powder stone the Cherries and put them into a Preserving-Pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clean Liquor then put to them half your Sugar and boyl it up quick and scum away the Froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the fairer when they are boyled enough take them off and bruise them with the back of a spoon and when they are cold put them up in Pots 218. To make a Flomery-Caudle When Flomery is made and cold you may make a pleasant and wholesome Caudle of it by taking some lumps and spoonfuls of it and boyl it with Ale and White-Wine then sweeten it to your taste with Sugar There will remain in the Caudle some lumps of the Congealed Flomery which are not ingrateful 219. To Preserve Fruit all the Year Put the Fruit into a fit Case of Tin and soder it together so that no Air can get in then lay it in the bottom of a cold Well in Running water 220. To make a most Rich Cordial Take Conserve of Red Roses Conserve of Orange-Flowers of each one Ounce Confect Hyacinthi Bezoardick Theriacal Powder of each two Drams Confection of Alkermes one Dram of powder of Gold one Scruple mix all these well together in the form of an Opiate and if the Composition be too dry add to it some Syrup of Red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 221. To Pickle Red and White Currans Take Vinegar and White-Wine with so much Sugar as will make it pretty sweet then take your Red and White Currans being not fully Ripe and give them one walm so cover them over with the said Pickle keeping them always under Liquor 222. To make Red Currans-Cream Bruise your Currans with some boyled Cream then strain them through your strainer or Siev and put the liquid substance thereof to the said Cream being almost cold and it will be a pure Red so serve it up 223. To Preserve Medlars Take the weight of them in Sugar adding to every pound thereof a pint and a half of fair water let them be scalded therein till their skin will come off then take them out of the water and stone them at the Head then add your Sugar to the water and boyl them together then strain it and put your Medlars therein let them boyl apace till it be thick take them from the Fire and keep them for Use. 224. To Preserve Mulberries Take the like weight of Sugar as of Mulberries wet the Sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl till they are enough then take out your Mulberries but let your Syrup boyl a while after then take it off and put it into your Mulberries and let them stand till they be cold for your Use. 225. To make white Mead. Take six Gallons of Water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boyl scum it very clean then put in a quarter of an Ounce of Mace and as much Ginger half an Ounce of Nutmegs Sweet Marjoram broad Thyme and Sweet Bryar of all together a handful and boyl them well therein then set it by till it be throughly cold and then Barrel it up and keep it till it be Ripe 226. To make Naples-Bisket Take of the same stuff the Mackroons are made of and put to it an Ounce of Pine-Apple-seeds in a quarter of a pound of stuff for that is all the difference between the Mackroons and the Naples Biskets 227. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy Syrup to them scalding hot and let them stand all Night then lay them on Plates and sierse Sugar on them and turn them every day and scrape more Sugar on them till they be dry If you would have them look clear heat them in Syrup but not to boyl 228. To make Lozenges of Roses Boyl Sugar to a height till it is Sugar again then beat your Roses fine and moisten them with the juice of Limons and put them into it let it not boyl after the Roses are in but pour it upon a Pye-Plate and cut it into what form you please 229. To make Conserve of Bugloss-Flowers Pick them as you do Burrage-Flowers weigh them and to every Ounce add two Ounces of Loaf-Sugar and one of Sugar-Candy beat them together till they become very fine then set it on the Fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gally-Pots for your Use all the Year 230. To Pickle Limon and Orange-Piel Boyl them with
Vinegar and Sugar and put them up into the same Pickle you must Observe to cut them into small Thongs the length of half the Piel of your Limon being pared it 's a handsom savoury Winter Sallet Boyl them first in Water before you boyl them in Sugar 231. To make Goosberry-Paste Take Gooseberries and cut them one by one and wring away the juice till you have got enough for your turn boyl your juice alone to make it somewhat thicker then take as much fine Sugar as your juice will sharpen dry it and then beat it again then take as much Gum-dragon steeped in Rose-water as will serve then beat it into a Paste in a Marble Mortar then take it up print it in your Moulds and dry it in your Stove when it is dry Box it up for your Use all the Year 232. To make Suckets of Lettuce-stalks Take Lettuce-stalks and peel away the out-side then par-boyl them in fair water and let them stand all Night dry then take half a pint of the same Liquor and a quart of Rose-water and so boyl it to a Syrup and when the Syrup is almost cold put in your Roots and let them stand all Night to take Sugar then boyl your Syrup again because it will be weak and then take out your Roots 233. To make Musk-Sugar Bruise four or five Grains of Musk put it in a piece of Cambrick or Lawn lay it at the bottom of a Gally-Pot and strew Sugar thereon stop your Pot close and all your Sugar in a few days will both smell and taste of Musk and when you have spent that Sugar lay more Sugar thereon which will also have the same scent 234. To make Prince-Bisket Take one pound of very fine Flower and one pound of fine sugar and eight Eggs and to spoonfuls of Rose-water and one Ounce of Carraway-seeds and beat it all to Batter one whole hour for the more you beat it the better your Bread is then Bake it in Coffins of white Plate being basted with a little Butter before you put in your Batter and so keep it 235. To Candy Rose-Leaves Boyl Sugar and Rose-water a little upon a Chafing-dish of Coals then put the Leaves being throughly dryed either by the Sun or on the Fire into the Sugar and boyl them a little then strew the powder of double-refined Sugar upon them and turn them and boyl them a little longer taking the Dish from the Fire then strew more powdered Sugar on the contrary side of the Flowers 236. To Preserve Roses or Gilly-flowers whole Dip a Rose that is neither in the Bud nor over-blown in a Syrup consisting of Sugar double-refined and Rose-water boyled to it 's full height then open the leaves one by one with a fine smooth Bodkin either of Bone or Wood then lay them on Papers in the heat or else dry with a gentle heat in a close Room heating the Room before you set them in or in an Oven then put them up in Glasses and keep them in dry Cup-boards near the Fire 237. To make Ielly of Quinces Take of the juice of Quinces Clarified six quarts boyl it half away and add to the remainder five pints of Old White-Wine consume the third part over a gentle fire taking away the scum as you ought let the rest settle and strain it and with three pound of Sugar boyl it according to Art 238. To make Ielly of Currans Take four pound of good Sugar and clarifie it with whites of Eggs then boyl it to a Candy height that is till it go into flashes then put to it five pints or as much as you please of the pure juice of Red Currans first boyled to Clarifie it by scumming it boyl them together a while till they be scum'd well and enough to become a Jelly then put a good handful or two of the Berries of Currans whole and cleansed from the stalks and black End and boyl them till they are enough You need not boyl the juice before you put to the Sugar neither scum it before the Sugar and it boyl together but then scum it clean and take care that the juice be very clear and well strained 239. To make Syrup of Mint Take of the juice of sweet Quinces and between sweet and sour the juice of Pomegranats sweet between sweet and sour of each a pint and half dryed Mint half a pound Red Roses two Ounces let them lye in steep one day then boyl it half away and with four pound of Sugar boyl it into Syrup according to Art 240. To make Honey of Mulberries Take of the juice of Mulberries and Black-berries before they be Ripe gathered before the Sun be up of each a pound and half Honey two pound boyl them to their due thickness 241. To make Syrup of Purslain Take of the seed of Purslain grosly bruised half a pound of the juice of Endive boyled and Clarified two pints Sugar two pound Vinegar nine Ounces infuse the seeds in the juice of Endive Twenty four hours afterwards boyl it half away with a gentle Fire then strain it and boyl it with the Sugar to the consistence of a Syrup adding the Vinegar toward the latter end of the Decoction 242. To make Honey of Raisins Take of Raisins of the Sun cleansed from the stones two pound steep them in six pints of warm water the next day boyl it half away and press it strongly then put two pints of Honey to the Liquor that is pressed out and boyl it to a thickness It is good for a Consumption and to loosen the Body 243. To make Syrup of Comfrey Take of the Roots and Tops of Comfrey the greater and the less of each three handfuls Red Roses Betony Plantain Burnet Knot-grass Scabious Colts-foot of each two handfuls press the juice out of them all being green and bruised boyl it scum it and strain it add to it it's weight of Sugar and make it into Syrup according to Art 244. To Pickle Quinces Boyl your Quinces whole in water till they be soft but not too violently for fear of breaking them when they are soft take them out and boyl some Quinces pared quartered and Cored and the parings of the Quinces with them in the same Liquor to make it strong and when they are boyled that the Liquor is of a sufficient strength take out the quartered Quinces and parings and put the Liquor into a Pot big enough to receive all the Quinces both whole and quartered and put them into it when the Liquor is through cold and keep them for Use close covered 245. To make Plague-water Take a pound of Rue of Rosemary Sage Sorrel Celandine Mugwort of the tops of red Brambles Pimpernel Wild Dragons Agrimony Balm Angelica of each a pound put these Compounds in a Pot fill it with White-Wine above the Herbs so let it stand four days then Distill for your Use in an Alembeck 245. To make Quince-Cakes white First Clarifie the Sugar with the
and beat them in a Mortar afterward put them in a Glass and stop them close and then set them by a warm Fire or in the Sun and be sure to 〈◊〉 them once a day at the least and it will keep good a twelve-moneth at the least 254. To make Paste of Cherries Boyl some fair Cherries in water till they come to a pap and then strain them through a Siev then boyl some good Pippins unto pap also put a quarter of a pound of the Apple-pap to a pound of the pap of Cherries and mingle them together then dry it and so make it up into Paste 255. To make Marmalade of Oranges After you have pared your Oranges very thin let them be boyled in three or four waters even till they grow very tender then take a quarter of a hundred of good Kentish Pippins divide them and take out the Cores boyl them very well to pap or more but let them not lose their Colour then pass your Apples through a strainer and put a pound of Sugar to every pint of Juice then boyl it till it will Candy then take out the pulp of the Orange and cut the Peel into long slices very thin put in your Peel again adding to it the juice of two or three Limons and boyl up to a Candy 256. To make Paste of Apricots Let your Apricots be very Ripe and then pare them then put them into a skillet and set them over the fire without water stir them very well with a skimmer and let them be over the fire till they be very dry then â—ake some Sugar and boyl it into a Conserve and mix an equal quantity of each together and so make it into Paste 257. To Pickle Artichoak-Bottoms Take the best bottoms of Artichoaks and par-boyl them and when they are cold and well drain'd from the water and dryed in a Cloath to take away all the moisture then put them into Pots and pour your brine upon them which must be as strong as you can make it which is done by putting in so much sait to it as it will receive no more so that the salt sinks whole to the bottom cover over your Artichoaks with this water and pour upon it some sweet Butter melted to the thickness of two fingers that no Air may come in when the Butter is cold set up your Pot in some warm place covered close from Vermine Before you put the bottoms in the Pot you should pull off all the leaves and choak as they are served at Table The best time to do this is in Autumn when your Plants produce those which are Young and tender for these you should Pickle before they come to open and Flower but not before their Heads are round when you would eat them you must lay them in water shifting the water several times then boyl them once again and so serve them 258. To make Marmalade of Grapes Take of the fairest and ripest blew Grapes gathered in the heat of the day that their moisture be dryed up throughly spread them upon a Table or Hindle in some Room where the Air and sun may come in let them lye so for fifteen or sixteen days that they may both sweat and shrink if it be Cloudy or cold weather you may put them into an Oven when it is only warm after which press them well with your hands cleansing them from all the seeds and stalks putting the husks and juice to boyl in the Kettle carefully scumming and clearing it from the seeds reduce this Liquor also to a third part diminishing the Fire as the Confection thickens stirring often about with your spoon to prevent it's cleaving to the Vessel and to make it boyl equally then strain it through a siev or course Cloath bruising the husks with your wooden Ladle to squeeze out the Substance and then serving it out in a press then set it again on the Fire and let it boyl once more keeping it continually stirring till you think it be sufficienty boyled then take it off and pour it into Earthen Pans that it may not taste of the kettle and being half cold put it into Gally-pots to keep Let your Pots stand open five or six days and then cover them with Paper that the Paper may lye upon the Conserve and when the Paper grows mouldy put on another till all the superfluous moisture is gone out which will be in a little time if your Confection was well boyled but if it were not you must boyl it again 259. To Pickle Cornelians Gather the fairest and biggest Cornelians when they first begin to grow red and after they have lain a while put them up into a Pot or Barrel filling them up with Brine as for Artichoaks and put to them a little green Fennel and a few Bay-leaves to make them smell well then stop them up very close and let them stand for a Moneth If you find them too Salt make the Pickle weaker before you serve them to Table 260. To make Ielly of Apples Take either Pippins or Iohn-Apples and cut them into quarters either pared or un-pared boyl them in a good quantity of water till it be very strong of the Apples take out the clear Liquor and put to it a sufficient quantity of Sugar to make Jelly with the slices of Apples boyl all together till the Apples be enough and the Liquor like a Jelly or else you may boyl the slices in Apple-Liquor without Sugar and make Jelly of other Liquor and put the slices into it when they be Jelly and it is sufficiently boyled put to it some juice of Limon and Amber and Musk if you will 261. To make Ielly of Gooseberries Let your Gooseberries be full Ripe then strain them through a strainer and to every two pound of Juice put three quarterns of Sugar boyl it before you mix it and then boyl it again together when they are mixed try it upon a Plate when it is enough it riseth off 262. To make Bragget Put two Bushels and a half of Malt to one Hogshead of Water the first running makes half a Hogshead very good but not very strong the second is very weak Boyl but half a quartern of Hops put your water to the Malt the Ordinary way boyl it very well and work it with very good Beer-yeast Now to make Bragget take the first running of this Ale but put less Honey in it than you do for your Ordinary Mead but twice or thrice as much Spice and Herbs then put it in a Vessel after it's working with the Yeast hang within it a Bag of bruised Spices rather more than you boyled it with and let it hang in the Barrel all the while you draw it 263. To make Italian Marmalade Take fifteen pound of Quinces three pound of Sugar and two pound of water and boyl them all together when it is well boyled strain it by little and little through a Cloath as much as you can then take
brims and serve it hot 32. To bake a Pickerel Boyl your Pickerel and pull out the Ribs and Bones then put it into your Paste and season it with Pepper and salt and put in some Butter and Raisins of the Sun and so bake it 33. To make a Haggess-Pudding Take a fat Haggess par-boyl it well take out the Kernels shred it small and temper it with a handful or two of grated Manchet then take three or four Eggs well beaten Rose-water Sugar Cloves Nutmeg Cinamon and Mace finely beaten Currans and Marrow good store temper them all together with a quantity of Cream being first moderately seasoned with salt 34. To make a Dish of Meat with Herbs Take Sives Parsley Thyme Marjoram Roast three or four Eggs hard and a quantity of Mutton-suet Beef or Lamb chop them fine all together and season it with Cloves Mace Ginger Sugar and Cinamon and a little Salt then Fry them with a little sweet butter 35. To make Cream of Eggs. Take one quart of Cream and boyl it then beat four whites of Eggs very well with two spoonfuls of Rose-water when the Cream is boyled enough take it off the Fire and when it is cool stir in the Eggs with a little salt then garnish your Dish with fine Sugar scraped thereon and serve it always cold for a closing dish 36. To make a fine pudding in a Dish Take a penny white loaf and pare off all the Crust and slice ir thin into a Dish with a quart of Cream and let it boyl over a Chasing-dish of Coals till the bread be â—lmost dry then put in a piece of sweet butter and take it off and let it stand in the Dish till it be cold then take the yolks of three Eggs and the quantity of one with some Rose-water and Sugar and stirring them all together put it into another Dish well butter'd and bake it 37. To broyl Scollops First boyl the Scollops then take them out of the shells and wash them then slice them and season them with Nutmeg Ginger and Cinamon and put them into the bottom of your shells again with a litle Butter White-wine Vinegar and grated bread let them be broyled on both sides if they are sharp they must have Sugar added to them for the Fish is luscious and sweet Naturally therefore you may broyl them with Oyster-Liquor and Gravy with dissolved Anchovies minced Onions and Thyme with the juice of Limon in it 38. To boyl Wild-Ducks First half Roast them then take them off and put them in a shallow broad pan that will contain them with a pint of Claret-Wine and a pint of strong Broath a dozen of Onions cut in halves a Faggot or two of sweet Herbs with a little whole Pepper and some slices of Bacon cover your Pan and let them stove up add gravy to part of the Liquor at least so much as will serve to Dish them Garnish them with Bacon and Onions if you please 39. To make a Venison-Pasty When you have powdered your Haunch of Venison or the sides of it by taking away all the bones and Sinews and the skin or fat season it with Pepper and Salt only beat it with your Rolling-pin and proportion it for the Pasty by taking away from one part and adding to another your Paste being made with a peck of fine flower and about three pound of butter and twelve Eggs work it up with cold water into as stiff a Paste as you can drive it forth for your Pasty let it be as thick as a Mans Thumb roul it up upon a Rolling-pin and put under it a couple of sheets of Cap-paper well flowered then your white being already minced and beaten with water proportion it upon the Paâ—ty to the breadth and length of the Venison then lay your Venison in the said white wash it round with your Feather and put on a border season your Venison on the top and turn over your other Leaf of Paste so close up your Pasty then drive out another border for Garnishing the sides up to the top of the Pasty so close it together by the Rolling-pin by Rolling it up and down by the sides and ends and when you have flourish'd your Garnishing and edg'd your Pasty vent it at the top set it in the Oven and let it have four or five hours baking at the least and then draw it 40. To make a Damson-Tart Take Damsons and seeth them in Wine and strain them with a little Cream then boyl your stuff over the fire till it be thick and put thereto Sugar Cinamon and Ginger but set it not in the Oven after but let your Paste be baked before 41. To Roast a Rabbet with Oysters Wash your Rabbet and dry it well then take half a pint of Oysters wash them and wipe them clean one by one and put them into the Rabbets belly a couple of Onions shred whole Pepper large Mace two or three sprigs of Thyme sew up the belly and for the sauce as usual the Liver and Parsley and a hard Egg shred them together and beat some butter thick put into the Dish and serve it 42. To stew Collops of Beef Take of the buttock of Beef thin slices cross the grain of the Meat then hack them and fry them in sweet butter and being fryed fine and brown put them in a Pipkin with some strong broath a little Claret-Wine and some Nutmeg stew it very tender and half an hour before you Dish it put to it some good Gravy Elder-Vinegar and a Clove or two when you serve it put some juice of Orange and three or four slices on it stew down the Gravy somewhat thick and put unto it when you Dish it some beaten butter 43. To make a Beef-pasty like Red-Deer Take fresh Beef of the finest without Sinews or Suet and mince it as small as you can and season it with Salt and Pepper and put in two spoonfuls of Malmsey then take Lard and cut it into small pieces and lay a layer of Lard and a layer of Beef and lay a shin of beef upon it like Venison and so close it up 44. To bake a Hare Take the best of the Hare minced and seasoned with Pepper Salt and Mace then make a proportion of the Head or shoulders as you make for an Hare-pafty and lay in a layer of Flesh and a layer of Lard and butter aloft and beneath and make a Gallentine for it in a saucer 45. To boyl a Salmon Take as much water as will cover it then take Rosemary Thyme and Winter-Savoury and Salt boyl all these very well and then put in some Wine-Vinegar and when your Salmon is boyled let him remain in the same water always untill you have occasion to eat of it 46. To make an Oyster-pye First dry your Oysters and then put them into your Coffin with some Butter and whole large Mace and so bake it then take off the Lid and fill it up with more
it with a little fresh butter and Vinegar Garnish your Dish with sliced Onions and Parsley and some of the Turneps slic'd 60. To Stew a Carp Take a Living Carp and knock him on the Head open him in the Belly take heed you break not the Gall pour in a little Vinegar and wash out all the blood stir it about with your hand and keep the blood safe then put as much White-Wine into a pan or skillet as will almost cover and set it on the Fire put to it an Onion cut in the middle a Clove or less of Garlick a Race of Ginger shred a Nutmeg quartered a Faggot or bundle of sweet Herbs and three or four Anchovies your Carp being cut out and rubbed all over with salt when the Wine into which you may put in a little water doth boyl put the Carp in and cover him close and let him stew up about a quarter of an hour then put in the Blood and Vinegar with a little butter so Dish up the Carp and let the spawn Milt and Revet be laid upon it the Liquor that boyled him with the butter is the best sauce and is to be eaten as broath Garnish the Dish with Limons and grated bread 61. To make Marrow-puddings Take a pound of the best Jordan-Almonds blanch them beat them fine in a stone or wooden Mortar not in brass with a little Rose-water take a pound of fine powder-sugar a penny-loaf grated Nutmeg grated a pint of Cream the Marrow of two Marrow-bones two grains of Amber-griece mingle them all together with a little salt fill the skins and boyl them gently as before 62. To make a Sack-posset Set a Gallon of Milk on the Fire with whole Cinamon and large Mace when it boyls stir in a half or whole pound of Naples-bisket grated very small keeping it stirring till it boyls then beat eight Eggs together casting of the whites away beat them well with a Ladle-full of Milk then take the Milk off the Fire and stir in the Eggs then put it on again but keep it stirring for fear of Curdling then make ready a pint of Sack warming it upon the Coals with a little Rose-water season your Milk with Sugar and pour it into the Sack in a large bason and stir it apace then throw on a good deal of beaten Cinamon and so serve it up 63. To Hash a Rabbit When your Rabbit is wash'd you must take the Flesh from the bones and mince it small then put to it a little strong broath and Vinegar an Onion or two with a grated Nutmeg and let it stew up together then mince a handful of boyled Parsley green with a Limon cut like Dice and a few Barberries put it into the Hash and toast it all together and when it is enough put a Ladleâ— ful of sweet butter to it and Dish it upon the Chines and Garnish it with Limons 64. To make a Fresh Cheese Take some New Milk or Cream and a Race of Cinamon scald it then take it off the Fire sweeten it with fine Sugar then take a spoonful of Runnet to two quarts of Milk set it by and keep it close covered and so let it stand when the Cheese comes strew a little fine Sugar and grated Nutmeg and serve it in with Sippets Sops in Sack or Muskadine 65. To make an Artichoak-pye Take the bottoms of six Artichoaks boyled very tender put them in a Dish and some Vinegar over them season them with Ginger and Sugar a little Mace whole and put them in a Coffin of Paste when you lay them in lay some Marrow and Dates sliced and a few Raisins of the Sun in the bottom with good store of butter when it is half baked take a Gill of Sack being boyled first with Sugar and a peel of Orange Put it into the Pye and set it in the Oven again till you Use it 66. To make Marrow-pasties Shred the Marrow and Apples together and put a little sugar to them put them into puff-paste and fry them in a pan with fresh butter and serve them up to the Table with a little white sugar strewed on it 67. To make Green Sauce Take a good handful of Sorrel beat it in a Mortar with Pippins pared and quartered with a little Vinegar and Sugar put it into Saucers Or take Sorrel beat it and stamp it well in a Mortar squeeze out the juice of it and put thereto a little Vinegar sugar and two hard Eggs minced small a little Nutmeg grated and butter set this upon the Coals till it is hot and pour it into the Dish on the sippets This is sauce for Hen and Veal and Bacon 68. To pickle Oysters Take a quart of the largest great Oysters with the Liquor wash them clean and wipe them add to them a pint of fair water with half a pint of White-Wine-Vinegar half an Ounce of whole Pepper an handful of Salt a quarter of an Ounce of large Mace with the Liquor of the Oysters strained put all together in a pipkin over a soft Fire let them simper together a quarter of an hour when the Oysters are enough take them up and put them into a little fair water and Vinegar till they be cold the pickle boyling a quarter of an hour after the Oysters are taken up both being cold put them up together When you Use them Garnish the Dish with Barberries and Limons and a little Mace and Pepper and pour in some of the Pickle 69. To make Sâ—â—â—â—â— Cellops of Veâ—â— Cut out your Fillet 〈◊〉 very broad slices fat and lean not to thick Take eight Eggs beat them very well with a little Salt grate a whole Nutmeg take a handful of Thyme and strip it then take a pound of Sausages half a pint of stewing Oysters of the largest wash and cleanse them from the gravel then half-fry your Veal with sweet Butter then put in your Sausages and Oysters then take a quarter of a pound of Capers shred them very small with three Anchovies dissolved in White-wine and fair water so put in your Eggs shred Capers and Anchovies Butter and Spice and mingle them and strew them in the pan upon the Veal and Oysters serve it with Sippets with a little fresh Butter and Vinegar with Limons sliced and Barberries with a little Salt You must have a care to keep the Meat stirring lest the Eggs curdle with the heat of the Fire 70. To make a rare White-Pot Take three pints of Cream whole Cinamon a little sliced Nutmeg set on the Cream and Spice and scald it take a penny-loaf and slice it very thin take a couple of Marrow-bones lay the Marrow sliced on the bottom of the Dish upon the Marrow lay the Bread then lay Raisins of the Sun over the Bread and lay Marrow again as before To the three pints of scalded Cream add nine Yolks of Eggs well beaten with rose-Rose-water sweeten the Cream with white Sugar and take out the whole Cinamon and beat
the Cream and Eggs well fill up a broad shallow Bason and bake it when it is enough scrape fine Sugar on it and stick it with red and white Muscadoes and so serve it 71. To make a very fine Custard Take a quart of Cream and boyl it with whole Spice then beat the Yolks of ten Eggs and five whites mingle them with a little Cream and when your Cream is almost cold put your Eggs into it and stir them very well then sweeten it and put out your Custard into a deep Dish and bake it then serve it in with French Comfits strewed on it 72. To make minc'd Pyes of an Eel Take a fresh Eel flea it and cut off the Fish from the Bones mince it small then pare two or three Wardens or Pears mince of them as much as of the Eel temper them together and season them with Ginger Pepper Cloves Mace Salt a little Sanders some Câ—rrans Raisins Pruans Dates Verjuice Butter and Rose-water 73. To bake Rabbits to be eaten cold When your Rabbits are par-boyled take out all the Bones you can well take out and Lard them then season them with Pepper Salt Cloves Mace and Nutmegs with a good quantity of Savoury and forc'd Meat then put them into your prepared Coffin put in Butter and close your Pye bake it and when it is cold fill it with Clarified Butter 74. To bake a Ioll of Ling in a Pye Let your Ling be almost boyled and then season it with Pepper only the skin being first taken off strew the bottom of your prepared Coffin with an Onion or two minced small close your Pye and bake it then take the Yolks and Whites of about a dozen Eggs not boyled altogether hard mince them small with your Knife and put them into drawn Butter toss them together then draw your Pye and pour in this Lear of Eggs all over and shake it together so put on your Lid and Dish your Pye 75. To Bake a Turkey Boyl and Lard your Turkey when it is par-boyled season it with Pepper salt and a little Cloves and Mace then put him into your prepared Coffin lay on Butter and close it put the Head on the top with your Garnish then bake it and fill it with Clarified Butter when it is cold 76. To Roast Calves-Feet First boyl them tender and blanch them and being cold Lard them thick with small Lard then spit them on a small spit and Roast them serve them with sauce made of Vinegar Cinamon Sugar and Butter 77. To bake a Goose. Break the bones of your Goose and par-boyl him then season him with Pepper and Salt and a little Cloves and Mace if pou please you may bake a Rabbit or two with it because your stubble-Geese are very Fat and your Rabbits dry you need not Lard either bake it in good hot butter-paste 78. To make Apple-pyes to Fry Take about twelve Pippins pare them cut them and almost cover them with water and almost a pound of Sugar let them boyl on a gentle Fire close covered with a stick of Cinamon minced Orange-peel a little Dill seed beaten and Rose-water when this is cold and stiff make them into little Pasties with rich Paste and so fry them 79. To make a Rare Dutch Pudding Take a pound and a half of Fresh Beef all Lean with a pound and a quarter of Beef-suet both sliced very small then take a stale half-penny loaf and grate it a handful of Sage a little Winter-savoury and a little Thyme shred these very small take four Eggs half a pint of Cream a few Cloves Nutmegs Mace and Pepper finely beaten mingle them all together very well with a little Salt roul it all up together in a green Colwort-Leaf and then tye it up hard in a Linnen Cloath Garnish your Dish with grated bread and serve it up with Mustard in Saucers 80. To make Sausages Take Pork more Lean than Fat mince it exceeding small together then take part of the Fleak of Pork which is the Suet in pieces about the bigness of the top of your Finger season each apart with Sage minced good store of Pepper and Salt with some Cloves and Mace mixt in the seasoning each of them then take small Sheeps-guts and cleanse them some use Capons-guts and fill them with your Funnel always putting some of the fleak between the minced if you have it ready you may sprinkle a little Sack on the top of the Sausage-meat and it will make it fill the better 81. To stew Beef in Gobbets the French Fashion Take a Flank of Beef or any part but the Leg cut it into slices or Gobbets as big as Pullets-Eggs with some Gobbets of Fat and boyl it in a Pot or Pipkin with some fair Spring-water scum it clean and after it hath boyled an hour put to it Carrots Parsnips Turnips great Onions some Salt Cloves Mace and whole Pepper cover it close and stew it till be very tender and half an hour before its ready put into it some pick'd Thyme Parsley Winter-savoury Sweet Marjoram Sorrel and Spinage being a little bruised with the back of a Ladle with some Claret-Wine Then Dish it on fine Sippets and serve it to the Table hot Garnish it with Grapes Barberries or Gooseberries Or else use Spices the bottoms of boyled Artichoaks put into beaten Butter and grated Nutmeg garnished with Barberries 82. To boyl a Capon or Chicken with Sugar-pease When the Cods be but young string them and pick off the Husks then take two or three handfuls and put them into a Pipkin with half a pound of sweet Butter a quarter of a pint of fair water gross Pepper Salt Mace and some Sallet-Oyl stew them till they be very tender and strain to them three or four yolks of Eggs with six spoonfuls of Sack 83. To boyl Perches Let your Liquor boyl and your pan be seasoned with a little White-wine a couple of Onions cut in halves a bunch of sweet Herbs and a little white Pepper boyl them up very quick and flea them on both sides and Dish them upon Sippets Then take a little White-wine Gravy and Vinegar with a grated Nutmeg and almost boyl it over a Chafing-dish then pour sweet Butter over it Garnish it with Barberries and sliced Limons 84. To boyl Eels Cut the Eels and stew them when they are half done beat a little Ale with Vinegar and put into the Liquor with some Parsley and sweet Herbs Dish them and serve them up in their broath with a little salt 85. A Turkish Dish of Meat Take an inter-larded piece of Beef cut into thin slices and put it into a pot with a close cover or stewing-pan then put into it a good quantity of clean pick'd Rice skin it very well and put into it a quantity of whole Pepper two or three whole Onions and let it boyl very well and take out the Onions and Dish it on Sippets the thicker it is the better 86. To boyl a
mince a little Thyme two Onions a piece of Limon-peel a little Pepper beaten small Nutmeg Mace and Salt when it is cut exceeding small strew it on the Eels with the Yolks of two or three Eggs then having a small Spit or else a couple of square sticks made for that purpose spit through the Eels cross-ways and put a Bay-leaf between every piece of Eel and tying the sticks on a spit let them Roast you need not turn them constantly but let them stand till they hiss or are brown and so do them on the other side and put the Dish in which the Eel was with the seasoning underneath to save the Gravy baste it over with sweet butter The sauce must be a little Claret-wine some minced Oysters with their Liquor a grated Nutmeg and an Onion with sweet Butter and so serve it 168. To boyl Cocks or Larks Boyl them with the Guts in them in strong Broath or fair water and three or four whole Onions large Mace and Salt the Cocks being boyled make sauce with some thin slices of Manchet or grated bread in another Pipkin and some of the broath where the Fowl or the Coâ—ks boyl then put to it some butter and the Guts and Liver minced then take some Yolks of Eggs dissolved with Vinegar and some grated Nutmeg put it to the other Ingredients stir them together and dish the Fowl in fine Sippets pour on the sauce with some sliced Limon Grapes or Barberries and run it over with beaten butter 169. To broyl Oysters Lake the biggest Oysters you can get then take a little minced Thyme grated Nutmeg grated bread and a little salt put this to the Oysters then get some of the largest bottom-shells and place them on the Grid-Iron and put two or three Oysters in each shell then put some butter to them and let them simper on the Fire till the Liquor bubbles low supplying it still with butter when they are crisp feed them with White-wine and a little of their own Liquor with a little grated bread Nutmeg and minced Thyme but as much only as to relish it so let it boyl up again then add some drawn butter to thicken them and Dish them 170. To pickle Oysters Take a quart of the largest great Oysters with the Liquor wash them clean and wipe them add to them a pint of fair water and half a pint of White-wine-Vinegar half an Ounce of whole Pepper an handful of salt a quarter of an Ounce of large Mace with the Liquor of the Oysters strained put all together in a Pipkin over a soft Fire let them simper together a quarter of an hour when the Oysters are enough take them up and put them into a little fair water and Vinegar till they be cold let the Pickle boyl a quarter of an hour after the Oysters are taken up both being cold put them up together When you use them Garnish the Dish with Barberries and Limon and a little of the Mace and Pepper and pour in some of the Pickle 171. To make English Pottage Make it with Beef Mutton and Veal putting in some Oatmeal and good Pot-Herbs as Parsley Sorrel Violet-leaves and a very little Thyme and sweet Marjoram scarce to be tasted and some Marigold-leaves at last you may begin to boyl it over-Night and let it stand warm all Night and make an end of boyling it next Morning it is good to put into the Pot at first twenty or thirty Corns of whole Pepper 172. To stew Beef Take very good Beef and slice it very thin and beat it with the back of a knife put to it the Gravy of some Meat and some Wine and strong broath sweet Herbs a quantity let it stew till be very tender season it to your liking and varnish your Dish with Marygold-flowers or Barberries 173. To make Excellent Minced-Pyes Par-boyl Neats-Toâ—gues then peel and hash them with as much as they weigh of Beef-suet and stoned Raisins and pickt Currans chop all exceeding small that it be like Pap employ therein at least an hour more than Ordinarily is used then mingle a very little sugar with them and a little Wine and thrust in up and down some thin slices of green Candyed Citron-peel and put this into Coffins of fine light well reared Crust half an hours baking will be enough If you strew a few Carraway Comfits on the top it will not be amiss 174. To Pickle Roast-beef Chine or Surloin Stuff any of the afore-said Beef with Penny-royal or other sweet Herbs or Parsley minced small and some salt prick in here and there a few whole Cloves and Roast it then take Claret-wine wine-Vinegar whole Pepper Rosemary Bays and Thyme bound up close in a bundle and boyled in some Claret-wine and wine-Vinegar make the pickle and put some Salt to it and pack it up in a Barrel that will but just hold it put the pickle to it close it on the Head and keep it for your Use. 175. To make a double-Tart Peel Codlings tenderly boyled cut them in halves and fill your Tart put into it a quarter of a hundred of Codlings a pound and half of Sugar a few Cloves and a little Cinamon close up the Coffin and bake it When it comes out cut off the lid and having a Lid cut in flowers ready lay it on and Garnish it with Preserves of Damsons Rasberries Apricots and Cherries and place a Preserved Quince in the middle and strew it with Sugar-biskets 176. To make a Warden or Pear-Pye Bake your Wardens or Pears in an Oven with a little water and good quantity of Sugar let your pot be covered with a piece of Dough let them not be fully baked by a quarter of an hour when they are cold make a high Coffin and put them in whole adding to them some Cloves whole Cinamon Sugar with some of the Liquor they were baked in so bake it 177. To bake a Pig Court-Fashion Flea a small Young Pig cut it in quarters or in smaller pieces season it with Pepper Ginger and Salt lay it into a fit Coffin strip and mince small a handful of Parsley six springs of Winter-savoury strew it on the Meat in the Pye and strew upon that the Yolks of three or four hard Eggs minced and lay upon them five or six blades of Mace a handful of Clusters of Barberries a handful of Currans well washt and pickt a little Sugar half a pound of sweet Butter or more close your Pye and set it in an Oven as hot as for Manchet and in three hours it will be well baked draw it forth and put in half a pound of Sugar being warmed upon the Fire pour it all over the Meat and put on the Pye-lid again scrape on Sugar and serve it hot to the Table 178. To make a Pudding of Hogs-Liver Boyl your Liver and grate it put to it more grated bread than Liver with as much fine Flower as of either put twelve Eggs to the value of a
up with a little White-wine let them boyl till they come to be pretty thick and so Dish them up 189. To bake Calves-Feet You must season them with Pepper Salt and Currans and then bake them in a Pye when they are baked take the Yolks of three or four Eggs and beat them with Verjuice or Vinegar Sugar and grated Nutmeg put it into your Pye then scrape on Sugar and so serve it 190. To Fry Neats-Tongues First boyl them and after blanch them and then cut them into thin slices season them with Nutmeg Sugar Cinamon put to them the Yolks of raw Eggs and a Limon cut into little square pieces then Fry them in spoonfuls with sweet butter make your sauce with White-wine Sugar and Butter heat it hot and pour it on your Tongues scrape Sugar on it and serve it 191. To Roast a Hare When you Case your Hare do not cut off his hinder Legs or Ears but hack one Leg through another and so also cut a hole through one Ear and put it through the other and so Roast him make your Sauce with the Liver of the Hare boyled and minced small with a little Marjoram Thyme and Winter-Savoury and the Yolks of thre or four hard Eggs with a little Bacon and Beef-suet boyl this all up with Water and Vinegar and then grate a little Nutmeg and put to it some sweet butter and a little Sugar Dish your Hare and serve it This may also serve for Rabbits 192. To Roast a Shoulder of Mutton with Oysters Par-boyl your Oysters then mince Winter-savoury Thyme Parsley and the Yolks of five or six hard Eggs hard boyled add to these a half-penny loaf of grated bread and three or four Yolks of Eggs mingle all these together with your Hands when you have Spitted your Mutton make holes in it as big as you think convenient put in your Oysters with the other Ingredients about twenty five or thirty Oysters will be enough let it Roast indifferent long then take the remainder of a quart of Oysters for you must have so many in all and put them into a deep Dish with Claret-wine two or three Onions cut in halves and two or three Anchovies put all this in the Dripping-pan under your Mutton and save your Gravy and when the Meat is enough put your sauce upon the Coals and put to it the Yolk of an Egg beaten grated Nutmeg and sweet butter Dish your Mutton and pour in your Oysters Sauce and all upon it Garnishing your Dish with Limons and Barberries 193. A Rare Broath Take a couple of Cocks and cut off their Wings and Legs and wash them clean and par-boyl them very well till there rise no scum then wash them again in fair water then put them in a Pitcher with a pint of Rhenish Wine and some strong Broath as much as will cover them together with a little China-Root an Ounce or two of Harts-horn with a few Cloves Nutmeg large Mace Ginger shred and whole Pepper and a little Salt stop up your Pitcher close that no steam may come out boyl the Pitcher in a great pot of water about six hours then pour out the broath and strain it into a Bason and squeeze into it the juice of two or three Limons and so eat it 194. To bake Sweetbreads Boyl your Sweetbreads and put to them the Yolks of two Eggs new laid grated bread with some par-boyled Currans and three or four Dates minced and when you have seasoned it lightly with Pepper Sugar Nutmeg and Salt put to it the juice of a Limon put up all these together into Puff-paste and so bake it 195. To make Pottage of French-Barley Pick your Barley very clean from dirt and dust then boyl some Milk and put it in while it boyls when it is well boyled put in a little salt sugar large Mace and a little Cream and when you have boyl'd it pretty thick Dish it and serve it up with Sugar scraped thereon 196. To boyl a Hanch of Venison First stuff your Venison with a handful of sweet Herbs and Parsley minced with a little Beef-suet and some Yolks of Eggs boyled hard season your stuffing with Nutmeg salt and Ginger having powdered your Hanch boyl it afterwards boyl up two or three Colliflowers in strong broath adding to it a little Milk when they are boyled put them into a Pipkin and put to them drawn butter keeping them warm then boyl up two or three handfuls of Spinage in the same Liquor when it is boyled up pour out part of your Broath and put to it a little Vinegar a Ladle-ful of sweet butter and a grated Nutmeg your Dish being ready with Sippets on the bottom put the Spinage round the sides of your Dish when the Venison is boyled take it up and put it in the middle of the dish lay your Colliflowers over it pour on sweet Butter over that Garnish it with Barberries and some Parsley minced round the brims of the Dish 197. To make a Florentine of Sweet-breads or Kidneys Take three or four Kidneys or Sweet-breads and when they are par-boyled mince them small season it with a little Cinamon and Nutmeg sweeten it with sugar and a little grated bread with the Marrow of two or three Marrow-bones in good big pieces add to these about a quarter of a pound of Almond-paste and about half a pint of Malaga Sack two spoonfuls of rose-Rose-water and Musk and Amber-greece of each a grain with a quarter of a pint of Cream and three or four Eggs mix all together and make it up in puss-paste then bake it in three quarters of an hour it will be enough 198. To stew a Rump of Beef Season your Beef with some Nutmeg grated together with some salt and pepper season it on the bony side and lay it in the Pipkin with the Fat side downward then take two or three great Onions and a bunch of Rosemary tyed up together with three pints of Elder-Vinegar and three pints of Water stew all these three or four hours together in a pipkin close covered over a soft Fire Dish it upon Sippets blowing off the Fat from the Gravy put some of the Gravy to the Beef and serve it up 199. To make Pottage of a Capon Take Beef and Mutton and cut it into pieces then boyl a large Earthen pot ot Water take out half the water put in your Meat and skim it and when it boyls season it with Pepper and salt when it hath boyled about two hours add four or five Cloves half an hour before you think it is enough put in your Herbs Sorrel Purslain Burrage Lettuce and Bugloss or green Pease and in the Winter parsley-Roots and white Endive pour the Broath upon light bread toasted and stew it a while in the Dish covered If your water consume in boyling fill it up with water boyling hot The less there is of the broath the better it is though it be but a porringer-full for then it would be