new laid or fresh eggs put them into a dish with as many spoonfuls of Jelly or Mutton Gravie without fat put to it a quarter of a pound of Sugar two ounces of preserved Lemmon-pill either grated or cut in thin slices or very little bits with some salt and four spoonfuls of Rosewater stir them together on the coals and being buttered dish them put some Musk on them with some fine Sugar you may eat these eggs cold as well as hot with a little Cinamon water or without Other wayes dress them with Claret wine Sack or juice of Oranges Nutmeg fine Sugar and a little Salt beat them well together in a fine clean dish with carved sippets and candid Pistaches stuck in them To make Cheese-cakes FOr your Coffins take half a pound of floure a quarter of a pound of fine Sugar beaten in a morter two spoonfulls of Rose-water three or four yolks of eggs make this into a paste with cold butter and two or three spoonfulls of milk roll it into sheets as broad as Trencher-plates and cut them round with a Jagging-iron then take three pints of tender Cheese curds made of new milk pressed exceeding dry from the whey put to them about twelve yolks of eggs and three whites one pint of thick Cream a pound of fine Sugar some Nutmeg and Cinamon beaten exceeding small other wayes oyl of the same three spoonfulls of Rose water and as much or more of Sack bear all these together by adding a pound of sweet Butter melted and so much grated Naples bisket or Maccaroons as will bring it into such a body that when you lay it with your spoon on your sheets of paste it will not so run abroad as to beat down the sides fill your sheets with three or four spoonfuls of each or at your pleasure raise them and close them at the corners and give them a quarter of an hours baking in a gentle Oven you may infuse Musk or Ambergrease in them if you please if this be too thin so that it will run abroad set it on a heap of Charcoals and harden it but alwayes keep it stirring for it must be cold before you use it To make Dowsets TAke two quarts of sweet Cream and infuse a Nutmeg or two cut in pieces two or three sticks of Cinamon and blades of large Mace set it for some time upon the coals but boyl not your Cream at all then take fourteen eggs casting by ten whites and beat them to your Cream blood-warm then run it through a strainer and beat to it about half a pound and upwards of white Sugar four spoonfuls of Rose water if you please a little oyl of Cinamon and Nutmeg you may colour some of your stuff with Cowslips Spinnage Violets or Gilliflowers and so have your varieties at your feast your Coffins are usually after the manner of high cups about four or five inches high some bake them in little cups of Chainie about eight ten or twelve in a dish is enough you may stick your white ones with a sliced Citron and your coloured with sliced Almonds and so serve them up How to make a congealed meat to be eaten cold TAke a Calves head and parboyl it then cut off all the meat from the bones and mince it small season it with minced Sage Time and other sweet herbs and some Onion with them as also beaten Pepper Cloves Mace Nutmeg Anchovies minced and a reasonable quantity of Salt then take a narrow pot or pitcher something high and small and put in two handfuls of the meat into the bottom of the pot then strow in a little Bacon thereon cut in dice then put in two handfuls more as also mince Bacon thereon till all the minced Calves-head is in the pot cram it in hard and stop the pot with a cork and a cloth and let it boyl in a pot up to the neck for the space of six or seven hours then take it off let it stand till it is cold and then break the pot and the congealed colour will be fitting to be sent to the Table whole or to be sliced forth for second course thus may you do Calves-feet or Cow-heels season it high with minced herbs Salt spice and Bacon How to congeal a Turkey or Capon PArboyl either and take the flesh from the bones and mince it the blackest flesh by it self and the whitest by it self then take a great Onion a little horse-Raddish and a little Time minced small season it with this as also Mace Nutmeg and Salt with a handful of fat Bacon cut smaller then Pease and a handful of Westphalia Bacon minced small mingle all these together with your flesh only the white by it self and the black in another parcell then put a handful or more into a Pitcher or narrow Pot as aforesaid then put a handful of the black flesh on it and then the white again so do till all be rammed into the Pot then having a quart of White-wine and nine Anchovies with two ounces of Izinglass boyled to the consuming of half a pinte thereof strain it into the Pot to your aforesaid ingredients and stop it close with a cork and a cloth and boyl it in a pot of water your Pitcher standing up to the neck for the space of six hours when it is cold break your pot and it will be in a coller you may slice it or serve it whole in a coller if you have three little pots you may divide it in three and so serve it in three little collers at a Feast these kind of meats ought to be seasoned high How to make small Pindents to fry for first course TAke one pinte of floure and as much grated bread eight eggs cast away the whites of five thereof beat it to a thick batter with Cream Rose-water and Sack season it with beaten Cinamon Ginger Nutmeg and Mace put to it a handful of parboyled Currans and a handful of minced Marrow if not Beef-suet add Salt then let your pan be hot with clarified Butter or sweet suet then drop it in by spoonfuls and when they are fryed on both sides dish them up on a dish and plate and scrape on Sugar you may add a handful of Sugar to the batter How to make rich Pancakes TAke a pinte of Cream and half a pinte of Sack and the yolks of eighteen eggs and half a pound of Sugar season it with beaten Cinamon Nutmeg Mace beat all these together for a good space then put in as much floure as will make it so thick as it may run thin over the pan let your pan be hot and fry them with clarified Butter this sort of Pancakes will not be crisp yet it is counted a rare way amongst the Gentry Another way to make them crisp TAke the said ingredients only put no Sugar into your batter and put in but fourteen eggs cast away the whites of nine let it be as thin as it can run fry them crisp
the fire until it be scalding hot and then take a good many of other red Rose-leaves and put them into the scalding water until they begin to look white then strain them and thus do until the water look very red then take a pound of refined Sugar beaten fine put it into the liquor with half a pound of Rose-leaves and let them seeth together until they be enough which to know is by taking some of them up in a spoon as you do your Cherries and so when they be through cold put them up and keep them very close for your use To preserve Enula Campana roots TAke the roots wash and scrape them very clean cut them thin unto the pith the length of your little finger as you cut them put them into water and let them lie therein thirty dayes shifting them twice every day to take away their bitterness weigh them and to every pound of roots you must add twelve ounces of clarified Sugar first boyling your roots as tender as a Chicken and then put them into your sugar aforesaid and let them boyl upon a gentle fire until they be enough so let them stand off the fire a good while and betwixt hot and cold put them up for your use To preserve Currans TAke your Currans and part them in the top then have your preserving-pan put therein a laying of Currans and a laying of sugar boyl them pretty fast scum them but put not in your spoon let them boyl until the sirrup be indifferent thick then take them off and let them stand until the sirrup be cold and put it up for your use To preserve Mulberries TAke the like weight of sugar as there are of your Mulberries wet your sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl until they are enough then take out your Mulberries but let your sirrup 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 To preserve Eringo roots TAke of them fair but not knotty one pound wash them clean so done set them on the fire and boyl them very tender peel off their outermost skin but break them not and as you pare them put them into cold water let them remain there until all be finished you must add to every pound of roots three quarters of a pound of clarified sugar and boyl it almost to the height of a sirrup then put in your roots but look they boyl very gently together with as little stirring as may be for fear of breaking until they be enough when they are cold put them up and keep them for your use To preserve green Walnuts BOyl them till the water be bitter then take them off the fire and put them into cold water then peel the bark off them and weigh them add to them their weight in sugar with a little more water then will wet the sugar set them again on the fire and when they boyl up take them off let them stand two dayes and then boyl them again so keep them for your use To preserve Angelica roots TAke wash and slice them very thin then lay them in water three or four dayes and let the water be changed every day then take them and put them into a pot of water and let it stand in embers a whole night then add to every pound of roots two pound of sugar and a pottle of water boyl it and scum it clean put in the roots then take them out but let the sirrup boyl a little after so keep it for your use The time to preserve green fruits according to other Authors GOos-berries must be taken about Whitsuntide as you see them in bigness the long will be sooner then the red the white Plumb which is ever ripe in wheat harvest must be taken in the midst of July the Pear-Plumb in the midst of August the Peach and Pippin about Bartholomew-tide or a little before the Grape in the first week of September you must observe that to all the green fruits in general that you will preserve in sirrup you must add to every pound of green fruit a pound and two ounces of sugar and a grain of Musk your Plumb Pippin and Peach will have three quarters of an hours boyling and that very softly Keep the fruit as whole as you can Grapes and Goos-berries must boyl half an hour something fast and they will be the fuller observe that to all your Conserves you must add the full weight of sugar then take two skillets of water and when they are scalding hot put your fruit first into one when that grows cold put them into the other changing them until they are ready to peel then peel them afterwards settle them in the same water till they look green then put them into your sugar sirrup and let them gently boyl till they come to a Jelly let them so stand for a quarter of an hour then put them into your Gallipots or Glasses and keep them for your use all the year Here begins your Conserves Conserve of Barberries HAve them which are very red and ripe pick them from the stalks and wash them put to them a pretty quantity of fair water set them on the fire in an earthen pan and so scald them when they are throughly scalded pulp them through a fine searse to every pound of pulp add a pound of powder sugar boyl them till it be enough which you may know when it cuts like Marmalade Another way TAke of the fairest branches you can get pick and wash them clean dry them on a cloth then take more Barberries and boyl them in Claret-wine till they are soft strain them through a strainer bruising them so that the substance may go through boyl it till it comes to be very thick and sweet then take it off the fire and let it stand till it be cold then put your branches of Barberries into your Pots or Glasses filling them up with the cold sirrup so shall you have both sirrup and conserved Barberries for your use To make Conserve of Violets HAve of your Violet Flowers and pick out all the blew ones from them Keep and weigh them add to every ounce of flowers three ounces of refined sugar beat them in an Alablaster Morter till they be very fine then take them up and put them into an earthen pipkin and set them on the fire until they are throughly hot then take them off put them up and keep them for your use To make a Marmalade of Quinses TAke and boyl them tender pare them and cut them to the core then draw the Pulp that is the Quinse through a hair searse and to every pound of Pulp add a pound of clarified Sugar and boyl them together until they come unto a perfect colour adding to them in the boyling a little oyl of Cinamon and when it is boyled enough that it will
fair water until it comes to a quart then strain and clarifie it with the whites of two eggs add to it two pounds of white Sugar boyl it to a sirrup when it is enough let it stand till it be cool and put it up in Glasses which may serve for your use all the year To make sirrup of Violets PIck the flowers and weigh them put them into a quart of water and steep them on hot embers until such time as the flowers are turned white and the water as blew as any Violet then add to that quart of infusion four pounds of refined Sugar and boyl it until it comes to a sirrup being boyled and scummed on a gentle fire lest it turns its colour so done put it up and keep it for your use Another rare way TAke and cut away the white of your flowers then scruise out the juice of them and add to every spoonful of juice three of fair water put it into an Alablaster Morter with stamped leaves strain them dry through a cloth then add to it as much of fine beaten Sugar as you judge convenient let it stand ab out twelve hours in a clean earthen pan then take the clearest thereof into a glass with a few drops of the juice of Lemmons it will be very clear and of a Violet colour this is the best and most excellent way to make sirrup of Violets To make sirrup of Mulberries TAke of those which are very ripeâ— press the juice from them through a linnen cloth between two sticks and then to every pinte of juice take a pound of Sugar boyl it to the height of a sirrup so may you keep it all the year long if it wax any thing thinner in a Moneths time after you put it up boyl it again so put it up To make sirrup of Clove-Gillyflowers TAke a peck of the flowers cut off the whites sift away the seeds and bruise them a little then take a pinte of water when it hath boyled let it cool a little and then put in your flowers let them be kept close covered for a day and a night it is best to put on but half your flowers at once for it will make it the stronger then add to it a pound and half of clarified Sugar and let it stand for one night the next day put it into a Gallypot and lay your pot in a pot of fair water and let it boyl therein until your Sugar be totally melted and your sirrup indifferently thick then take it forth and let it stand until it be cold so may you Glass it for your use To make sirrup of Roses solutive TAke your Damask Roses and pull them then have ready a gallon of fair water when it is hot put therein a good many Damask Rose leaves when they look white take them out do this ten times together which will make your water look red then to every pinte of that liquor add the white of an egg and a pound of Sugar clarifie it and boyl it to a sirrup so may you keep it all the year the thicker the sirrup is the better it will keep Another way to make sirrup of Damask Roses YOu may take as much water as you think fit let it be luke-warm then put into it a good quantity of Damask Rose-leaves the whites of them being first cut away let them lye in your water until they look pale then take them out and crush them gently then put in more fresh leaves as aforesaid continuing it so until your water turn to a deep red colour and very bitter which will be done in less then twenty changes of the leaves if you would have it strong do it as often more as you think fit adding to every quart of water two pound of Sugar and seeth it with a soft fire until it be as thick as Honey and of the colour your mind is to have it To keep your liquor of Roses all the year FOr preventing the use of much Sugar you may preserve so much of this liquor as you please before you boyl it you must let it settle so done pour out the clearest into a long necked glass to the neck thereof then put in as much sweet oyl as will fill it up and let it stand in the Sun for certain dayes this will keep good all the year so that if you want any sirrup you may seeth this liquor with Sugar if not you may spare so much Sugar To make sirrup of Cowslips TAke your distilled water of Cowslips and put therein your Cowslip flowers picked clean but the green in the bottom cut away so boyl your sirrup in Sugar as you do other sirrups To make sirrup of Lemmons TAke them and cut them in halves and between your fingers juice them and the liquor that runs from them will be very clear add to every pinte of juice a pound and half of loaf-Sugar being very white so boyl it to a sirrup and it will keep rarely well To make sirrup of Maiden-hair TAke thereof six ounces Liquorish scraped and sliced one ounce steep them twenty four hours together in four pintes of Conduit-water then set it on the fire and boyl it to a quart then take that liquor and add to it two pound of clarified Sugar and let it boyl upon a gentle fire of Charcoals until it comes to a sirrup being scummed very often that it may be the clearer the more it is so the better it is thus being boyled enough put it up for your use To make sirrup of dry Roses TAke of your best red Roses dryed four ounces infuse them in a quart of fair water on hot embers until the Roses have lost their colour then have a pound and half of Sugar so clarifie your liquor and sugar with two eggs then boyl it to the height of a sirrup but have a special care that you set not your sirrup on too hot a fire for then it will lose its colour and be nothing worth To keep Cherries all the year and to have them at Christmass TAke of the fairest of them you can get but beware that they be not bruised rub them with a linnen cloth so put them into a barrel of hay first place in the bottom of your barrel a laying of Hay then one of Cherries so do until your Vessel be full then must you stop them up that no air may come to them and lay them under a Feather-bed where one doth constantly lie for the warmer they are the better will they keep and so doing you may have Cherries any time of the year Candying To Candie Violet flowers TAke of them which are very good and new being very well coloured weigh them to every ounce of flowers you must add four ounces of refined Sugar which is very white and fair-grained and dissolve it in two ounces of fair running water so boyl it until it comes to a Sugar again you must scum it often lest it be not clear
the juice of two Lemmons then also to the white Jelly one race of Ginger pared and sliced and three blades of large Mace to the red Jelly two Nutmegs as much in quantity of Cinamon also as much Ginger to the Turnsole put also the same quantity with a few whole Cloves then to the amber or yellow colour the same spices and quantity then have eighteen whites of Eggs and beat them with six pound of double refined Sugar beaten small and stirred together in a great Tray or Bason with a Rolling-pin divide it into four parts into the four pipkins and stir it to your Jelly broth spice and wine being well mixed together with a little Musk and Ambergrease then have new baggs wash them first in warm water and then in cold wring them dry and being ready strung with pack-thread and sticks hang them on a spit by the fire from any dust and set new earthen pans under them being well seasoned with boyling liquor Then again set on your Jelly on a fine Charcoal fire and let it stew softly the space of an hour or almost then make it boyl up a little and take it off being somewhat cold run it through the bag twice or thrice or but once if it be very clear into the bags of colours put in a sprig of Rosemary keep it for your use in those pans dish it as you see good or cast it into what mould you please As for example these Scollop shells Cockle shells Egg shells half Lemon or Lemonpeel Wilks or Winkle shells Muscle shells or moulded out of a Butter squirt or serve it on a great dish and plate one quarter of white another of red another of yellow the fourth of another colour and about the sides of the dish Oranges in in quarters of Jelly in the middle a whole Lemmon full of Jelly finely carved or cast out of a Wooden or Tin mould or run it into little round glasses four or five in a dish on silver trencher plates or glass trencher plates To bake Apricocks green TAke young green Apricocks so tender that you may thrust a pin through the stone scald and scrape the outside oft putting them in water as you peel them till your Tart be ready then dry and fill the Tart with them and lay on good store of fine Sugar close it and bake it scrape on Sugar and serve it up before you close it cut your lid in branches or works that it may look somewhat open and it will look the greener To make an Oatmeal Pudding STeep Oatmeal in warm Milk three or four hours then strain some blood into it of fish or flesh mix it with Cream and add to it suet minced small sweet herbs chopped fine as Tyme Parslee Spinnage Succory Endive Strawberry-leaves Violer-leaves Pepper Cloves Mace fat Beef suet and four Eggs mingle all together and so bake it To make an Oatmeal Pudding boyled TAke the biggest Oatmeal mince what herbs you like best and mix with it season it with Pepper and Salt tye it strait in a bag and when it is boyled butter it and send it up Oatmeal Puddings otherwise of fish or flesh blood TAke a quart of whole Oatmeal steep it in warm Milk over night and then drain the groats from it boyl them in a quart or three pints of good Cream then the Oatmeal being boyled and cold have Tyme Penny-royal Parslee Spinnage Savory Endive Marjoram Sorrel Succory and Strawberry-leaves of each a little quantity chop them fine and put them to the Oatmeal with some Fennel-seeds Pepper Cloves Mace and Salt boyl it in a Napkin or bake it in a Dish Pie or Guts sometimes of the former Pudding you may leave out some of the herbs and add these Pennyroyal Savory Leeks a good bigg Onion Sage Ginger Nutmeg Pepper Salt either for fish or flesh dayes with Butter or Beef-suet boyled or baked in Dish Napkin or Pie To make white Puddings an excellent way AFter the Hoggs humbles are tender boyled take some of the Lights with the Heart and all the flesh about them picking from them all the sinewy skins then chop the meat as small as you can and put to it a little of the Liver very finely searsed some grated Nutmeg four or five yolks of Eggs a pint of very good Cream two or three spoonfuls of Sack Sugar Cloves Mace Nutmeg Cinamon Carraway-seed a little Rose-water good store of Hoggs fat and some Salt roll it in rolls two hours before you go to fill them in the Guts and lay the Guts in steep in Rose-water till you fill them To make an Italian Pudding TAke a fine Manchet and cut it in square pieces like Dice then put to it half a pound of Beef-suet minced small Raisins of the sun Cloves Mace minced Dates Sugar Marrow Rose-water Eggs and Cream mingle all these together put them in a buttered dish in less then an hour it will be baked when it s enough scrape on Sugar and send it up To make Metheglin TAke all sorts of herbs that are good and wholesome as Balm Mint Rosemary Fennel Angelica wild Tyme Hyssop Burnet Agrimony and such other field herbs half a handful of each boyl and strain them and let the liquor stand untill the next day being setled take two gallons and half of Hony let it boyl an hour and in the boyling scum it very clean set it a cooling as you do beer and when it is cold take very good Barm and put it into the bottom of the Tub by a little and little as to Beer keep back the thick settling that lyeth in the bottom of the vessel it is cooled in when it is all put together cover it with a cloth and let it work very near three dayes then when you mean to put it up skim of all the Barm clean and put it up into a vessel but you must not stop it very close in three or four dayes but let it have some vent to work when it is close stopped you must look often to it and have a pegg on the top to give it vent when you hear it make a noise as it will do or else it will break the vessel sometimes make a bagg and put in good store of sliced Ginger some Cloves and Cinamon boyled or not How to make Ipocras TAke of Grains half a dram take of Cinamon four ounces of Ginger two ounces of Nutmeg half an ounce of Cloves Mace of each a quarter of an ounce bruise all these well in a Morter and infuse them in a gallon of white Wine four or five dayes the vessel being close stopt then put to it a pound and half of Sugar when the Sugar is dissolved put to it half a pint of rose-Rose-water and as much Milk let it stand a night and then let it run through an Ipocras bag then may you put it in a fine new Runlet if you purpose to keep it or if you spend it presently you may put it into certain
of Grapes set them on the fire but shake them in your pan that they burn not to the bottom when the sugar is melted let them boyl very fast you shall know when they are enough by the clearness of your Grapes and the thickness of your sirrup To preserve Cherries TAke of the best and fairest Cherries about two pound and clip off the stalks by the middle with a pair of sheers wash them clean beware of bruising them then take of fine Barberry sugar set it over the fire in a quart of fair water in the broadest vessel you can get and let it seeth till it be somewhat thick then put in your Cherries and stir them together with a spoon so let them boyl scumming and turning them very gently that the one side may be like the other until they are enough which to know you must take up some of the sirrup with one Cherry so let it cool and if it will scarce run out it is enough rhus being cold you may put them up and keep them for your use Another way TAke your Cherries in the morning before they are too ripe pull off the stalks and lay them in a pan with a little Sugar under them to a pound of Cherries add a pound of Sugar be at very fine as your Cherries boyl up cast sugar on thern scum it not till it be ready to seeth over boyl them with a quick fire for the sooner they are boyled the sourer they will be fear not their breaking for they will close again seeth not above two pound at once the fewer the better boyl them not over-much but rather too little when they are boyled put them into a fair platter if no water comes from them they are enough but if it doth boyl them a little more use a silver spoon that is imployed about nothing else take no ladle or knife that have been used about flesh that will cause mites to breed in it this is the best and approvedest way to preserve Cherries Another way HAve a pound of the smallest Cherries but let them be well coloured boyl them tender in a pinte of fair water then strain away the liquor and take two pound of other fair Cherries stone and put them into your preserving-pan with a laying of Cherries and another of sugar and pour the sirrup of the other strained Cherries over them and with a blazing fire let them boyl as fast as may be that the sirrup may boyl over them and when it is of a good colour something thick and jelly set them a cooling and when they are cold pot them and keep them all the year for your use To preserve Barberries TAke your Barberries very fair and well-coloured pick out every stone of them weigh them and to every ounce of Barberries you must add three ounces of loaf-sugar with half an ounce of the pulp of Barberries and an ounce of red Rose-water you must first dissolve your sugar then boyl it to a sirrup then put in your Barberries and let them boyl a quarter of an hour then take them up and assoon as they begin to wax cool put them up and they will keep their colour all the year To preserve Raspberries TAke those which are fair and ripe but not over-ripe pick them from the stalks add to them weight for weight of double refined sugar and the juice of Raspberries to a pinte of Raspberries take a quarter of a pinte of Raspberry-juice and as much of fair water boyl up the sugar and liquor and make the sirrup scum it and put in the Raspberries stir them into the sirrup but boyl them not too much being preserved take them and boyl the sirrup by it self not too long it will keep the colour being cold pot and keep them thus may you also preserve Strawberries Another way HAve the fairest and best coloured Raspberries pick off their stalks and wash them very clean but in any case bruise them not weigh them and to every pound add six ounces of hard Sugar as much Sugar-Candie clarifie it with half a pinte of fair water and four ounces of juice of Raspberries being clarified boyl it to a weak sirrup then put in your Raspberries stirring them up and down let them so boyl until they are enough using them as your Cherries you may keep them all the year To preserve your Pomcitrons TAke and grate off the upper skin cut them in pieces as you judge requisite let them lie in water twenty four hours then set a posnet on the fire with fair water when it boyls put in your Pomcitrons and shift them until you find the water not bitter take them up and to each pound add a pound and a quarter of Sugar then take a pinte and a quarter of the last water and set it on the fire with the Sugar and take two whites of eggs and beat them with a little fair water and when your sirrup begins to boyl cast in that which riseth from the eggs and let it boyl together then strain it through a fine cloth into a clean posnet set it on the fire and when it begins to boyl put in your Pomcitrons let them boyl softly three or four hours until your sirrup be thick enough keep them never turned alwayes under the sirrup put them into Gallypots or Glasses when they are cold cover them To preserve Oranges and Lemmons TAke them large and well-coloured and take a Rasp of Steel and take the outward rine from them and lay them in water three dayes and three nights then boyl them tender and shift them in their boyling to take away their bitterness and when they be boyled tenderly take two pound of Sugar clarified with a pinte of fair water when your sirrup is made and betwixt hot and cold put in your Lemmons and Oranges and there let them be infused all night in the morning let them boyl two or three walms in your sirrup let them not boyl too long in the Sugar because the rines will be tough take your Lemmons out and boyl your sirrup thicker when it is cold put them up and keep them for your use To preserve Saterion roots TAke of the fairest you can get wash and boyl them upon a gentle fire as tender as a Codling then take them off and pare away the blackest skin from them as you do them put them into fair water and let them stand therein one night then take them out and add to every pound of roots eleven ounces of Sugar finely clarified then boyl it almost to the height of a sirrup then put in your roots let them not boyl too long for then they will grow hard and tough when they are enough set them a cooling until they be through cold and keep them close covered for your use To preserve red Rose-leaves TAke the leaves of the fairest budds half a pound sifted clean from seeds then take a quart of fair water in an earthen pipkin and set it over
into a Still and make a small fire with small-coals under it and in the space of twelve dayes it will be Rock-Candied To Candie Marigolds in Wedges the Spanish fashion TAke of the fair yellow flowers two ounces shred and dry them before the fire then take four ounces of sugar and boyl it to the height of Manus Christi then pour it upon a wet pie-plate and betwixt hot and cold cut it into Wedges then lay them on a sheet of white paper and put them in a stove To Candie all manner of flowers in their natural colours TAke the flowers with the stalks and wash them over with a little Rose-water wherein Gum-Arabick is dissolved then take fine searsed sugar and dust over them and set them a drying on the bottom of a sieve in an Oven and they will glister as if it were sugar-Candie To Candie Ginger TAke your very fair large Ginger pare it and lay it in water a day and a night then take your double refined sugar and boyl it to the height of sugar again and when that beginneth to be cold take your Ginger and stir it well about while your sugar is hard to the pan then take it out Race by Race and lay it by the fire for four hours then take a pot warm it and put the Ginger therein then tie it very close and every second morning stir it about roundly and it will be Rock-Candied in a very short space PASTES To make Paste of Pippins the Genua fashion some with leaves some like Plumbs with stalks and stones in them YOur Pippins being pared cut them in quarters and boyl them in fair water till they be tender then strain them and dry the pulp upon a Chafin-dish of coals then weigh them and add to them the same weight of Sugar and boyl it to Manus Christi and put them together then fashion them upon a pie-plate and put them in an Oven being very slightly heat the next morning you may turn them and put them off the plates upon sheets of paper on a hurdle and so put them into an Oven like heat and there let them remain four or five dayes putting every day a Chafin-dish of coals into the Oven and when they be very dry you may box them and keep them for your use all the year To make Paste of Oranges and Lemmons TAke of your Oranges and Lemmons and boyl them in two several vessells of water shift the water so often until the bitterness be taken away and they begin to grow tender then cut them through in the midle and take out the kernels wring the water from them and beat them in a clean stone Morter with the pulp of three or four Pippins then strain them through a strainer and take the weight of the pap in Sugar and boyl it to the height of a Candie with as much Rose-water as will melt the Sugar then put into the hot sirrup the pap of your Oranges and Lemmons and let them seeth softly being often stirred and when you find it stiff enough you may put it into what fashion you please on a sheet of glass and so set it in a Stove or Oven when it is dry box it up for your use To make Paste of Goos-berries TAke Goos-berries 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 when it is so 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 Morter then take it up and print it in your Moulds so dry it in your Stove when it is dry you may box it up for your use all the year Certain old useful Traditions OF CARVING and SEWING c. Terms of a Carver BReak that Deer Leach that Brawn Rear that Goose Lift that Swan Sawce that Capon Spoyl that Hen Trush that Chicken Unbrace that Mallard Unlace that Cony Dismember that Heron Display that Crane Disfigure that Peacock Unjoynt that Bittern Untach that Curlew Allay that Pheasant Wing that Partridge with that Quail Mince that Plover Thigh that Pigeon Border that Pastie Thigh that Woodcock also all manner of small fowl Timber the fire â—ire the Egg Chine that Salmon String that Lampry Splat the Pike Sauce that Plaice Sauce that Tench Splay that Bream Side that Haddock Tusk that Barbel Culpon that Trout Fin that Chevine Transon that Eele Tranch that Sturgeon Undertench that Porpas Tame that Crab Barb that Lobster The Office of the Butler Pantler Yeoman of the Sellar and Eury. FIrst you must have three Pantry knives one knife to square Trencher loaves another to be a Chipper the third shall be sharp for to make smooth Trenchers then Chip your Lords bread hot and all other bread let it be a day old houshold bread three dayes old then look your salt be white and dry the powder made of Ivory two inches broad and three long and look that your saltsellar lid touch not your salt Let your Table-Clothes Towels and Napkins be fair folded in a Chest or hanged on a Perch then see your table Knives be fair polished and your spoons clean and look you have two Tarriots a greater and a less and Wine Cannels of Box made according and a sharp Gimlet and Faucets and when you set a Pipe on broach do thus set it four fingers broad above the nether Chine upward astaunt and then shall the Lees never rise also look you have according to the seasons Butter Cheese Apples Pears Nuts Plumbs Grapes Dates Figgs Raisins Compost green Ginger Chard and Quince serve fasting Butter Plumbs Damsons Cherries and Grapes after meat Pears Nuts Strawberries Hurtleberries and hard Cheese also Blanderles or Pippins with Carrawaies in Confects after Supper roasted Apples and Pears with blanched Powder and hard Cheese beware of Cow-Cream and of Strawberries Hurtleberries Juncate for Cheese will make your Lord sick therefore let him eate hard Cheese Hard Cheese hath this operation it will keep the stomack open Butter is wholesom first and last for it purgeth away all poisons Milk Cream and Juncate they will close the Maw so doth a Posset beware of green Sallets and raw fruits for they will make your Lord sick Set not much by such meats as will set the teeth on edge therefore eat an Almond and hard Cheese Also of divers drinks if their fumosities have displeased your Lord let him eat a raw Apple and the fumosities will cease Take good heed of your Wines every night with a candle both red Wine and sweet Wine and look they reboyl nor leak not and wash the Pipe head every night with cold water and have a Clenching-iron Adds and linnen clothes if need be if they reboyl you will know by the hissing therefore keep an empty Pipe with the Lees of coloured Rose and draw the
Pork In the second course Pottage Mortrus or Conies or Sew the roasted flesh Mutton Pork Veal Pullets Pigeons Teals Widgeons Mallards Partridge Woodcocks Plovers Bittern Curlew Heron-sew Venison roasted Streat birds Snites Feldfares Thrushes Fritters Chewets Beef with sauce and other baked meats as is aforesaid And if you carve before your Lord or your Lady any boyled Flesh carve away the skin above then carve not too much of the flesh for your Lord and Lady and especially for Ladies for they will soon be angry for their thoughts are soon changed and some Lords will be soon pleased and some not as they be of complexion The Goose and Swan may be cut as you do other Fowls that have whole feet or else as your Lord and Lady would have it Also a Swan with a Chaldron Capon or Pheasant ought to be dressed as it is afore-mentioned but the skin must be taken away and when they are then carve before your Lord or your Lady for generally all manner of whole-footed Fowls that have their living on the water their skins be wholsom and clean for cleanness of water and fish is their living and if they eat any stinking thing it is made so clean with the water that all the corruption is clean gone away from it But the skin of a Capon Hen or Chicken is not so clean for they eat foul things in the street and therefore their skins be not so wholesom for it is not their kind to enter into the River to make their meat void of filth Mallard Goose or Swan they eat upon the Land-fowl meat but after their kind they go to the River and there they cleanse them of their foul stink the skin of a Pheasant as is aforesaid is not wholesom then take away the heads of all field and wood birds as Pheasant Peacock Partridge Woodcock Curlew for they eat in their degree foul things as worms toads and other the like Sewing of Fish First Course TO go to the sewing of Fish Muscalade Minnews in sew of Porpas of Salmon baked Herring with sugar Green-fish Pike Lamprey Salens Porpas roasted baked Gurnard and Lamprey baked Second Course JElly white and red Dates in Confect Conger Salmon Dorey Brit Turbet Halibut for standard Base Trout Mullet Chevine Sole Eeles and Lamprey roasted Tench in Jelly Third Course FResh Sturgeon Bream Pearch in Jelly a Joll of Salmon Sturgion Welks Apples and Pears roasted with Sugar-candy Figgs of Malike and Raisins Dates Capt with minced Ginger Wafers and Ipocrass they be agreeable this being accomplished void the Table Of Carving of Fish THe Carver of fish must see to Peason and Frumenty the Tayl and Liver ye must look if there be a salt Porpas or Sole Turrentine and do after the form of Venison baked Herring and lay it whole upon your Lords trencher white Herring in a dish open it by the back pick out the bones and the roe and see there be Mustard Of salt-fish green-fish salt Salmon and Conger pare away the skin salt-fish stock-fish Marlin Mackrel and Hake with Butter take away the bones and the skins a Pike lay the womb upon his Trencher with sauce enough a salt Lamprey cut in seven or eight pieces and lay it to your Lord a Plaice put out the water then cross him with your knife cast on salt Wine or Ale Gurnard Rochet Bream Chevin Base Mullet Roch Pearch Sole Mackrel Whiteings Haddock and Cod-ling raise them by the back and pick out the bones and cleanse the rest in the belly Carp Bream Sole and Trout back and belly together Salmon Conger Sturgeon Turbuthirbol Thornback Houndfish and Halibut cut them in the dishes the Porpos about Tench in his sauce cut two Eeles and Lampreys roasted pull off the skin and pick out the bones put thereto Vinegar and Powder A Crab break him asunder in a dish and clean the shell so put in the stuff again temper it with Vinegar and Powder them cover it with bread and heat it then set it to your Lord and lay them in a dish A Crevis dress him thus part him asunder slit his belly and take out the fish pare away the red skin and mince it thin put Vinegar in the dish and set it on the Table without heating A Joll of Sturgeon cut it in thin morsels and lay it round your dish French Lamprey baked open the Pastie then take white bread and cut it thin and lay it in a dish and with a spoon take of Gallentine and lay it on the bread with red Wine and Powder of Cinamon then cut a piece of the Lamprey and mince it thin and lay it in the Gallentine then set it on the fire to heat Fresh Herring with salt and wine Shrimps well picked Flounders Gudgeons Minews Mussles and Lampreys Sprats is good in sew Musculade in Worts Oysters in sew Oysters in gravie Minews in Porpos Salmon in Feel Jelly white and red Cream of Almonds Dates in Confects Pears and Quinses in sirrup with Parsley roots Mortrus of Houndfish raise standing Sauces of all fish MUstard is good for salt Herrings salt Fish salt Conger Salmon Sparling salt Eele and Ling Vinegar is good with salt Porpos Turrentine salt Sturgeon salt Thrilpole and salt Whale Lamprey with Gallentine Verjuice to Roach Dace Bream Mullet Flounder salt Crab and Chevin with powder of Cinamon To Thornback Herring Houndfish Haddock Whiting and Cod Vinegar powder of Cinamon and Ginger Green sauce is good with Green-fish and Hallibut Cottel and fresh Turbet put not your Green sauce away for it is good with Mustard An excellent way for making Ipocras TAke of Grains half a dram of Cinamon four ounces of Ginger two ounces Nutmegs half an ounce Cloves and Mace of each half an ounce bruise these well in a Morter and infuse them in a Gallon of White wine four or five dayes the vessel being close stopt add to them a pound and half of Sugar when it is dissolved put to it half a pinte of rose-Rose-water and as much Milk let it stand one night then run it through an Ipocras bag then may you put it into a fine new Runlet if you purpose to keep it if you presently spend it you may put it into certain pots An approved Receipt for a Consumption that hath long remained TAke nine or twelve white Snailes and break away their shells from them then put them into a bowl of water for twelve hours to cleanse them from their slime then change the water and let them remain in the like bowl of running-water for the like space then take them out and put them into half a pinte of white-wine and keep them in it twelve hours then take the Snails out of the wine and put them into a quart of red Cows milk and boyl it until it comes to a pinte then add to it one ounce of Candied Sugar and give the Party diseased to drink every morning and at four in the afternoon but you must not