if you please Corral after which set it on the fire again for a quarter of an hour more or less according to the strength or weakness of your Jelly then clarifie it with whites of Eggs and run it through your Bags as aforesaid and preserve it in a glass or Pipkin for your use This Jelly is a great Cordial very Restringent and strengthening to the back It may be taken cold or else dissolved being heat again and so drank How to make Leach TAke a pottle of New Milk half a pound of Jordan Almonds being first Blancht then steept in Water for half a day or better then let them be beaten very small in a Morter after which put them into your Milk set them both upon a heap of coals in a skillet until they boil keeping it alwayes stirring for fear of burning to and so let it boil for the space of half an hour then strain out your Milk through a hair strainer into another skillet add thereto one ounce of Ising-glass being pull'd to pieces and steept in Milk for an hour before put thereto likewise a good quantity of whole Cinamon with some large Mace and a Nutmeg quartered together with half a pound or more of your fine white Sugar Musk and Ambergreace of both one grain then set it on the fire again keeping it stirring while it continues there If you feel it to begin to grow at the bottom shift it into a clean skillet it being very apt to burn when it hath boiled half an hour take a spoonful and put it into a cold sawcer if when it is cold you finde it strong then add more Milk thereto if weak then boil it longer When it is enough add to it a little Rose water then strain it into your Bason How to run your Leach into colours TAke Saffron Cutchencle and Spinnage let them be all beaten apart and tyed up in three â—…ssinâ—… Raggs by which you may make three colours wring forth a small quantity of Spinnage it makes the one Green the other two steept in a little Rose-water bruised tenderly with a spoon makes your Red and Yellow if you would have any other colours you must use sweet syrrups which are clear you may cast these to make Ribbon Leach Dissolve one of the said colours and pour it into a deep bason when it is congealed and strong dissolve another and being so cold that it will but just run run it on the top of your former thus do with as many as you have The use of your Jelly and Leach YOur Jelly and Leach is a great second and third course dish Your Jelly being sâ—…ced forth thin and placed in your dish so is your Leach also cut forth in Ribbons and placed between the Jelly with your colours opposite one to another Beat some of your Jelly to pieces and put a spoonful in goblets or more in the middle and also garnish it with goblets or diamonds of Jelly in every vacant place you may also run your Jelly into the pill of Lemmon being cut into half and the meaâ— taken out or into the sets of sweet-meat-Tarts or little Coffins made for that purpose or any other way that is proper according to your pleasure To make divers sorts of Creams To make Cheese and Cream VVHen you have run your morning milk with about one pottle of fresh Cream to a gallon and half your Curds being cleansed from the Whey season it with fine beaten Cinamon Sugar and Rose-water fill five or six dishes about half a pint a piece with the said Curd then lay trenchers on the top of them and a board thereon and press them until they come into a body like Cheeses then turn them out whole into your dish which you may do the better by buttering the bottom of your dish and having a pottle of Cream boyled up with whole Cinamon large Mace and a Nutmeg quartered with the yolks of six eggs beaten with rose-Rose-water stirred in a little before it comes off the fire seasoned with fine Sugar you may add one grain of Musk in the boyling which will serve for the same purpose another time when it is almost cold put it in with your ladle between the said Cheeses scrape thereon Sugar and serve it up Another way SEason your pure fresh Cream with beaten Cinamon Nutmeg Rose-water and Sugar with as much Naple-Bisket grated as will make it somewhat thick so pour it over your Cheeses as was done with the other strow on Cinamon and Sugar and se send it up To make Apple-Cream TAke a quantity of Pippins and boyl them in a pinte of white-wine and a pinte of Sack with a pill of minced Orangado some whole Cinamon and Ginger sliced half a pound of fine Sugar keep them close covered until they are boyled unto a jelly then lay them by spoonfuls as high as you can into your dish when they are cold pour in your boyled Cream as aforesaid stick your Rocks of Jelly with sliced Citteâ—n This may be done without Sack or White-wine only adding a pound of Sugar more to fourteen Pippins you must use no more water in the boyling then will cover them you shall know when they are rightly boyled down they will be as red as Rubie and clear To make Quince-Cream BOyl your Quinces unpared and when they are boyled very tender pare them and take the Pulp from the Core season it with beaten Cinamon and Ginger Oâ—angado and dryed Citteâ—n minced small Caâ—…y Coâ—…its and Rose water and Sugar so youâ— Cream being boyled and seasoned as in the first and half cold put it into your Quinces being dished in spoofuls or if you please you may 〈◊〉 it altogether the Cream will not curdle but if you do this with Raâ—… Cream your Quinces must be quite cold else your Cream will curdle To make a Cream called Sack and Pottage TAke about a pottle of cream or new milk whilest it boyls beat the yolks of a dozen eggs with half a pinte of sack and when the milk boyls put it in keeping it stirring until it comes to a tender curd then run it through a strainer save your curd being cleansed from the whey season it with beaten Cinamon Ginger Nutmeg Sugar Rose-water so put it into your dish as a Tansey strowing thereon beaten Cinamon and Sugar To make a Sack-Posset the best way SEt a gallon of milk on the fire put therein a grain of Musk whole Cinamon and large Mace when it boyls stir in half a pound of Naple-Bisket grated keeping of it stirring while it boyls then beat eight eggs together casting four of the whites away beat them well with a ladleful of milk or two amongst them take off the fire the aforesaid milk and stir in your eggs put it on the fire again but keep it stirring for fear it curdles having almost a pinte of sack in your Bason upon the coals with a spoonful of Rose-water your milk being seasoned with sugar and taken
strainer with your hands put in as much as you judge will make your Broth thick in the boyling when it is half boyled add thereto your Raisons Currans and Pruins according to the quantity of your Broth with beaten Cloves Mace Cinamon and Ginger taking a good quantity of your Pruins up when they are boyled mash them together and strain them as you did the bread with Clarret so let it continue till its boyled then season it further with Sugar and rose-Rose-water and serve it up with some of the best of your meat Another a Consumption Broth. TAke the Broth that certain pieces of Marrow-bones have been boyled in which you may have for nothing at any Feast boyl therein a great quantity of great Turnips when they are boyled press out all the liquor out of them and put it again into the pot then take two red old Cocks scalded beaten to pieces with the back of a Cleaver then put them into the said Broth with a pair of Calves-feet let them boyl together being well scummed when they are half-boyled put in some Raisons of the Sun stoned sliced Lickerish a few Anniseeds with a handful of Pine-apples and Pistatious beaten in a Morter then put in Cloves Mace and Nutmeg adding to it a pinte of red wine when this meat is boyled all to pieces strain it forth into your Bason or Pipkin then put to it white Sugar-candy and you may clarifie it too with the whites of eggs when you boyl it again if your mind be to have it clear and so run it through your jelly-bags you may take this Morning Evening or Noon the Dose being a quarter of a pinte To make Red Pottage TAke a hanch of Venison cut him in five or six pieces and place them in the botom of a pot or pan then do more then cover it with fair water after it boyls and is scummed add to it a good quantity of whole Pepper and when it is half enough put in four whole Onions Cloves and large Mace of each a little sliced Ginger and Nutmeg three or four faggots of sweet herbs with good store of Time in the faggots let it boyl together until the Venison he very tender and a good part of the Broth consumed so done pour out the Broth from the meat into another Pipkin keep your Venison hot in the same Pot either by being covered or adding other hot Broth then take a couple of great red Beet-roots being above half boyled before cut them in square pieces three times so big as Dice and put them into your Broth taken from the Venison then set it over the fire again and let it remain there until the roots are boyled tender but not masht to pieces only add more in the boyling four Anchovies minced then dish up your Venison on sippets of light bread in order as it was in the hanch then pour in your Broth so much as will almost fill the dish then take your roots by themselves and toss them in a little drawn Butter and lay them all over the Venison you may make use of boyled Colly flowers to garnish it out further if you please Let your red Broth be seen round about the dish sides if the Beet be good it will be red enough if not you ought to colour it with Sanders this is savoury red Pottage and to be esteemed above the Venison I have explained this here for the Broths sake rather then for the boyled-meats in that Book I shall also speak of more variety of Broths Another Broth. TAke a pottle of strong Broth infuse twelve sliced Onions therein this Broth may you use to make any of your sauces for wild-fowl and to draw gravie out of your meat you may add to it a piece of Lemmon-pill and a faggot of sweet herbs How to draw gravie WHen your meat is above half roasted put underneath thereof a dish with a good quantity of the Onion Broth before cited then you may stab and cut your meat when you think the gravie will run best so lade on your Broth on the meat to draw down the gravie and likewise White-wine or Clarret if you have it when your gravie meat is roasted enough cut it off and press it that you may lose none of the gravie thereof so preserve this gravie in your Pipkin adding half a dozen of Anchovies with a little Nutmeg to each quart or three pintes of gravie you may also put some Oyster-liquor therein this will be called for in your Feasts to use for sauce for much of your meat especially your Range How to draw Butter TAke a quarter of a pinte of strong Broth and put it into a Pan or Pipkin break in two pound of butter set it upon a heap of coals keeping of it drawing or stirring with a Ladle then break in two pound more or as many as you have occasion for so you add liquor proportionable to it still keep it drawing up to the end till it be dissolved when it looks white thick and smooth it is in a good condition and you need not fear the oyling of it but if it looks yellow and curdled you will hardly recover it but it will oyl How to Recover it TAke a ladleful of strong Broth put it on the fire in another Pipkin then put to it half a pound of Butter in pieces and when it is drawn white you must pour in your oylie Butter and as you pour it be sure to keep it alwayes stirring together see that the oylie Butter overcomes not the drawn Butter by putting it in too fast but in case you have no Butter in the house yet there is a way to fetch the oylie Butter again let it settle in a cold thing for a pretty while then pour forth the most oylie of it leaving the dreggs and whey behind add a little strong Broth to the said dreggs and put it on a hot heap of coals and ladle it up until it become like to drawn Butter in a body then take it off the fire still keeping it drawing and stirring in the mean time pour in the oylie Butter very softly so set it on the fire and draw it and when it becomes strong take it off and pour in your oyl again so that the lesser may comprehend the greater and draw it all into a body again How to make Barley Broth. TAke a knuckle of Veal and a neck of Mutton cut your Mutton in pieces put them in a Pot with asmuch water as will contain to boyl them then take a quarter of a pound of French Barley having had two or three walms before in two or three several waters so put it out of your Cullender and put it into your meat scum your Broth well when it boyls put in two or three great Onions two or three faggots of sweet herbs and Parslee almost one pound of Raisons of the Sun some whole Cloves large Mace two races of Ginger a piece of Lemmon-pill season it with
salt and let it boyl soberly until it be enough so serve up your meat with Raisons and Barley on the top of it and garnish your dish with Raisons But if you please to have it with herbs you may add Endiff and Spinnage hacked with a knife and put it in a quarter of an hour before it be enough or in the Summer you may use Lettice Purslin or any other good herbs BOOK VII Which teacheth to make all manner of hot boyled meats of Flesh How to make a Bisk. THere is a grand boyled meat called a Bisk and it is much mended by the English of what was practised by the French according to their Original because an English man never thinks a thing well nor rich enough but usually doth augment according to reason and disalloweth of unnatural compositions The best way for dressing the said dish now in use and allowed is That you take all the choicest wild-fowl and tame-fowl of the smaller sort the biggest that is to be made use of is a Capon or Pullet to be forced Put the said fowl that you make choice of a boyling with a piece of good Bacon belonging to the rib then having your forced meat in balls about the bigness of an egg but longer rouled up in the yolks of eggs as is shewn in the Book of Forced meats put twenty of the said Balls in the aforesaid Fowl you may wrap up some of the same Balls in the Caul of Veal after the same bigness and length then charge a second Pipkin with Lamb-stones sweet-breads Lambs-tongues larded on both sides these must first be all fryed brown only scorcht not thorrow before they are put into the Pipkin put to them blanched Cocks-combs and sliced pallets let them simber up in strong Broth and a little white-wine add two or three whole Onions a little large Mace and Nutmeg then charge your third Pipkin with bottoms of Artichokes cut in quarters and the Marrow of four or five bones let them boyl with strong Broth then having all your Fowl drawn and trussed whether peeping Chickens squab Pigeons or in season Plovers Partridge Ruffs Knotts Godweaths Quails Larks or any other your proportion in these being trussed parboyled and made ready boyl them up according to their time of boyling either in water and salt or strong Btoth let all these ingredients be ready together then having your great Charger with a soop and light bread in sippets then dish up your Capon or great Fowl in the middle of your dish and place your worser Fowl round about and your next sort towards the brim of the dish and your best and smallest sort on the top of all your forced meat between the Fowl and round the dish and your Lamb-stones and sweet-breads in every vacant place then slit your Lambs-tongues in halves and put them in the most necessary place with the larded side upwards so put your Pallets and Cocks-combs between and about the whole as also your Artichokes and Marrow about the top of the boyled meats then take your Bisk Broth being boyling hot adding half a pinte of Clarret gravie thereto pour it all over your boyled meat you may garnish your boyled meat with fryed Bacon fryed Potatoes fryed Oysters and all over with sliced Lemmon then strow it over with one handful of Pistatious Kernels you may make this Bisk lesser or bigger as you please To make a brown Bisk. TAke all your aforesaid Fowl or what Fowl you have and half roast them yet let their breast be a yellowish brown put them into your Pipkin with strong Broth and likewise all your other ingredients mentioned in the other Bisk except your Marrow and Artichokes season this your great Pipkin with Mace Nutmeg half a dozen of Onions some faggots of sweet herbs with a dozen Anchovies let these stew all up together put a ladleful or two of drawn butter to them then having your soop in your Charger upon a heap of coals dish up your grossest Fowl in the middle and all your other round as flat as you can and your most gross ingredients between and your most best over all In these boyled meats you may use both Mushroms and Oysters stewed up in gravie cast this over your boyled meat so lear your boyled meat as before and garnish it about the brims with Petteets and Bacon fryed brown in eggs with sliced Lemmon on the top strow over it all yolks of eggs minced small In this way of boyling Reason must guide you to know what Fowl or Ingredient will ask most boyling and what least and so boyl up the whole accordingly To make an Olue IN this Olue you must take all manner of Fowl that is allowed you both great and small some whereof you may force others you may lard these being all roasted take a gammon of Bacon that is well boyled skinned and larded with Lemmon-pill and age wash it over with the yolks of eggs and strow thereon minced Sage Pepper and hard yolks of eggs then having another Pipkin chaâ—ged with balls of forced meat Saffages Lamb-stones and sweet-breads Artichokes in quarters and what other Ingredients or varieties you have Let them all boyle up together in strong broth with a faggot of sweet herbs Large Mace and two or three Onions your Gammon of Bacon being Roasted for the space of an hour Else baked in an Oven Dish it up in the middle of your dish and your fowl in order round about your forced meat and Sassages place likewise round about and between the fowl your other Ingredients all over your Olue in vacant places Let your Leare be half a pint of gravy and some of your strong broth boyled up with some Anchovies and three or four whole Onions with some grated Nutmegg so pour it all over your Olue and garnish it with sliced Lemmon How to force all manner of Meats SUppose you have a desire to force a legg of Mutton or Lamb or any such like meat you must let you knife run round betwixt the skin and flesh of your legg of Mutton or other meat take heed you cut not the outward skin Cut out all the meat from the bone within the legg then wash your legg in the In-side with the yolks of eggs being seasoned after your forced meat is made as before was taught you may force it savoury or sweet at your pleasure And when its full in the room of your flesh wash it at the butt end with the yolks of eggs And close your skin to the forced meat in the form as it was at first so set it on a piece of a Caul of Veal in the dish or pan you intend to bake it in wash it over the top with the yolks of eggs and let it bake soberly then you may make both of your white and green forced meat as many proportions of birds in the manner of Pigeons Quails or Plovers as you please washing them over with the yolk of eggs So if you have the
cut them in slices or Collops beginning at the butt end until you come within five inches of the tip and cut that in sippets length wayes both of your Udder and Tongue then take a handful of Spinnage Parslee Time sweet Margerum and Wintersavoury minced exceeding small and put it into your dish with the Udder and Tongue put to it Cloves Mace and Cinamon beaten with a little Salt the yolks of six or seven eggs and mingle it all together very well with your hands then fry it in clarified butter put it forth into a great stewing-dish on a heap of coals with Clares-wine beaten Cinamon and Ginger Sugar a little Vinegar a branch or two of Rosemary and a handful of grated bread when it boyls up together add a ladleful of drawn butter so dish it up with the slices of your tops of Tongues c. round about like sippets and pour on your Lear. To potch a dish of Eggs for a weak stomach TAke a handful of very good Sorrel beaten in a Morter strain it forth with the juice of Lemmon and a little Vinegar put to it a little Sugar and grated Nutmeg then take some sippets hardened upon a Gridiron and lay them on the bottom of your dish put on them a little strong Broth and a spoonful of drawn butter then pour in your Sorrell and set it on a great heap of coals your eggs being potched in a little water and salt either in a clean frying pan or a broad bottomed skillet with a little more water then will cover them then take them up drain them from the water and lay them on your sippets so cover them and send them suddenly away you must observe that your sauce must never be no hotter on the fire then that you may eat it without cooling it again for if you do it will change the colour of your Sorrell and give your Lemmon and it a bad taste Another way rich and strengthening PUt sippets in your dish as aforesaid then beat half a handful of Pistaches and put them into half a pinte of very good Mutton gravie distill them over the fire adding a grated Nutmeg and the juice of a Lemmon with two or three Anchovies dissolved in some of the gravie then put it to or on your sippets being on a great fire then dish up your potched eggs drained clean from the water on your sippets put all your Pistaches over your eggs with a little drawn Butter to make them look handsom Another way FIll your dish with toasted sippets as aforesaid put to them a pinte or half a pinte of Tent or Muscadine grate a Nutmeg on them your eggs being very rarely done and drained clean from the water by a little false bottom or spoon made for that purpose lay them on your sippets and wine being moderately warm send them up How to Butter Eggs. BReak about sixteen eggs or what you please beat them and put them into a deep dish with about half a pound of Butter or more in pieces and almost melted set them upon a great heap of coals until they begin to come together in the bottom then have about a dozen toasts ready through the roul put them all over the bottom of your dish and with a great spoon rake them round from one side to the other and lay the fleaks as they rise upon your toasts in the dish this must be done with much quickness and diligence lest it burn to the bottom when all is laid on the toasts pour over every one of them drawn Butter stick them with small toasts and send them up Another way BReak them on Butter as aforesaid then bring them up into a tender body with your spoon dish them into a dish with toasts round about this is your common way To fry Collops and Eggs. CUt your Collops out of middling Bacon exceeding thin and about four inches long so cutting of it off the rine at once part it into a dish of fair water and let them lye an hour or two to take away the Salt then take them forth and dry them from the water and fry them in a pan with Butter or tryed stuff keep them tossed while they are a frying put them in a dish before they are through crisp and set them before the fire then pour the liquor out of your pan and make it exceeding clean by scouring of it with the shells of eggs then almost fill your pan with pure clarified dripping or butter when it is hot but not to blister your white much break in your eggs one by one then put them on your Trivett on Charcoals and part them asunder with your knife and shake your liquor all over them so will they fry on the top your need not turn them in case your pan be not full enough you may just turn them and dish them upon your Bacon and part of the Bacon on the top of them this way they will be as white or whiter then potched Many more things of this nature is or may be used in Frigasying or Frying but by the knowledge of these all other things according to their nature may be performed by an ingenious Practitioner BOOK XI Containing all manner of Sallets and Roast-meats with their several sauces To make Sallets To make a Grand Sallet for the Spring YOur Gardiner or those that serve you with herbs must supply you with all manner of Spring-Sallets as buds of Cowslips Violets Strawberries Primrose Brooklime Watercresses young Lettice Spinnage Alexander-buds or what other things may be got either backward or forward in the Spring having all these things severally and apart then take by themselves Sampier Olives Capers Broom-buds Cowcumbers Raisons and Currans parboyled blanched Almonds Barberries or what other pickles you can obtain then prepare your standard for the middle of your dish it may be a wax tree or a standard of Paste like a Castle being washed in the yolks of eggs and all made green with herbs as also a tree within that in the like manner may be made with Paste made green and stuck with flowers so that you may not perceive it but to be a tree with about twelve supporters round stooping to and fastened in holes in your Castle and the other end bending out to the middle of your dish they may be formed with Paste then having four rings of Paste the one bigger then another like unto hoops your biggest must come over your Castle and reach within three inches of the foot of your supporter the second to be within two inches of that and so place as many as you please gradually that they may be like as many steps going up to a Cross you may have likewise four Belconies in your Castle with four Statues of the four seasons this done place your Sallet a round of one sort on the uppermost ring or step so round all the other till you come to the dish with every one a several sort then place all your
let the Party eat or drink any thing for two hours space after the taking of it And there is no question by Gods blessing if rightly prepared and taken according as is here prescribed it will recover the Patient although he hath a long time lyen very weak and lingering under that Disease Many there are who when Doctors have left them off for lost have been raised up again by this Receipt And whosoever please to make use of what I have here inserted will find what I say to be true To Coller Flounders TAke your Flounders garinge five and flea them and scorch them wash them put them into a Pipkin or Skillet let them be covered with White or Claret-wine put in two or three Anâ—hovies some Lemmon sliced two or three blades of large Mace â—ome whole Pepper a little Salt the dust of Manchet let these stew â—ogether half an hour dish your fish for sauce take some of the â—ame liquor with a Lemmon minced a little gravie of Mutton mingâ—ed together beaten Butter pour it on your fish dust your dish side and garnish it with Lemmon To roast a shoulder of Mutton in blood TAke grated bread some sweet herbs picked washed and minced with a little rind of Lemmon Beef-suet also with Pepper Nutmeg and Salt let your sheep be ready to kill prepare your blood being cold the bread and herbs with the blood mingled like a Pudding fearse the shoulder being cut off as hot as you can so having your Caul hot from your sheep pouring the rest of the fearse with the â—ame blood on the meat and prick it up close in your warm Caul when it is cold spit it and roast it throughly sauce it with Gravie two or three Anchovies dissolved and some minced Lemmon To make a Portugal pie TAke two Capons roasted and being cold bone and skin them mince them very small with half a pound of Almonds blanched season it with Salt and Nutmeg Sugar Rose water the juice of two Lemmons work these up with a pound of sweet Butter like a Paste then â—ake a piece of cold Butter Paste rich and roul it into a sheet then â—…o or three sweet-breads of Veal some sliced Lemmon then lay on â—…em half of your minced meat then put on that the Marrow of â—…o or three Marrow-bones then lay the rest of your meat put in â—…e yolks of hard eggs make it up Pastie fashion garnish it to your â—ancie indore it with melted Butter and Rose-water scrape on a â—…tle Sugar a pretty quick Oven three quarters of an hour will bake 〈◊〉 stick it with Almonds quartered and send it up To stew a Carp TAke a Carp scale and blood him in the tail garinge him in a vessel put to him a quart of Claret-wine a little Vinegar and Salt put him into a Pipkin with that liquor with some Oysters with the liquor five or six blades of large Mace whole Pepper and Cloves the tops of time three or four Anchovies an Onion minced and fryed in brown Butter some grated bread let all these stew together half an hour with some Lemmon sliced till it come to a body to your mind with sippets dish and garnish it as you please To make a Bacon Tart. TAke three pound of Lard or thick fat Bacon scrape it as you do Butter for a dish put it in water a little warm to draw out the salt then take it into a dry cloth and dry up the moisture put it into a stone Morter and beat it well together with the yolks of eight eggs when well beaten into a dish set it over a slow fire keep it continually stirring till you have brought it like Cream then press it through a strainer season it with Sugar three or four grains of Amber-greece or Musk close it betwixt two sheets of Paste in a Patie-pan or else indore it with melted Butter and bake it quick and send it up hot To make Vever Ollie or Cheese Pottage TAke a pottle of strong Broth or fair water in a Skillet or Pipkin set it on a clear fire to boyl put to it half a penny Manchet grated a little quantity of grated Cheese season it with Pepper and a blade of Mace let them boyl together half an hour having half a pound of Parmisant or well-relished Cheese let it have one walm remember some Parslee Penny-royal and Beets small minced put in at the first and when you are ready to take it off put to it the yolks of six eggs with a quarter of a pound of sweet Butter beaten well together dish them with sippets and send it up with grated Cheese about the dish Reader I Have here presented to thee the order of a Feast and a Bill of Fare which was taken out of the Records of the Tower I have done it the rather that thou maist see what liberality and hospitality there was in antient times amongst our Progenitors this is like to Solomons royal house-keeping yet he was one that was endued with wisdom from above by which liberality his subjects were made rich so that silver was as plenty as the stones in the streets of Jerusalem and there was peace in all his dayes according to his judgement from his inspired wisdom so was his practice and so was his declaration For food and raiment is all the portion that man hath in this life Thus hoping to see liberality and hospitality flourish amongst us once more as in old times I remain thine W. R. A great Feast made by George Nevill Chancellor of England and Arch-Bishop of York in the dayes of EDVVARD the Fourth 1468. 0300 QUarters of Wheat 0300 Tunn of Ale 0100 Tunn of Wine 0001 Pipe of Ipocras 0104 Oxen. 0006 Wild Bulls 1000 Muttons 0304 Veals 0304 Porks 0400 Swines 3000 Geese 1000 Capons 3000 Piggs 0400 Plovers 0100 Dozen of Quails 0200 Dozen of fowls called Rees 0400 Peacocks 0400 Mallards and Teals 0204 Cranes 0204 Kidds 3000 Chickens 4000 Pigeons 4000 Coneys 0200 Bullers 0400 Heronshaws 0200 Pheasants 0500 Partridges 0400 Woodcocks 0100 Curlews 1000 Egrites 0504 Stags Bucks and Roes 0103 Pasties of Venison cold 0508 Pikes and Breams 6000 Dishes of Jelly 0103 Cold Tarts 3000 Cold Custards 1500 Hot Venison Pasties 3000 Hot Custards 0012 Porrosses and Seals Besides abundance of Sweet-meats The great Officers Earl of Warwick Steward Earl of Northumberland Treasurer Lord Hastings Cup-bearer Lord Willowby Carver Lord John of Buckingham Controuler Sir Richard Stranwig Surveyer Sir William Worlly Marshal of the Hall Eight Knights of the Hall Eighty Esquires of the Hall Two other Surveyers of the Hall Sir John Malbeury Pantler Two Esquires Keepers of the Cubbard Sir John Brakenock Supervisor of the Hall Estates sitting in the Hall At the high Table The Archbishop in his State On his right hand the Bishops of London Durham and Elie. On his left hand the Duke of Suffolk the Earls of Oxford and Worcester At the second Table The Abbots of Saint Marris The Doctors of Halles of Rivones The Queresters of Rivones The Prownes of Durham of Girglen and of Birlenton of Giserow and others to the number of eighteen At the third Table The Deans of York the Lords of Cornwell York Durham with forty eight Knights At the fourth Table The Deans of Durham and of Saint Sambroses all the Prebends of the Minster At the fifth Table The Maiors of York and Calice and all the Aldermen At the sixth Table The Judges of the Land four Barons of Exchequer and twenty six Counsellors At the last Table Sixty nine Knights wearing the Kings badges and his arms Estates sitting in the chief Chamber At the first Table The Duke of Glocester the Kings Brother and upon his right hand the Duke of Suffolk and upon his left hand the Countess of Westmorland and Northumberland and two of the Earl of Warwicks daughters At the second Table The Barons of Greystock with three other Barons At the third Table Eighteen Gentlemen of the said Lands Estates sitting in the second Chamber At the first Table The elder Dutchess of Suffolk the Countess of Warwick and Oxford the Ladies Hastings and Barwick At the second Table The Earls of Northumberland and Westmorland the Lords of Fitshugh only with two Barons At the third Table Fourteen Gentlemen and fourteen Gentlewomen of quality In the low Hall Four hundred and twelve of the Nobility with double service In the Gallery 0200 Noblemens servants with their servants 1100 Inferiour Officers with their servants 1500 Other meaner servants of all Offices 0062 Cooks 2862. FINIS
the tail it being dry and washed wash it over with the yolks of eggs strow on a good handful of sweet herbs with a little Fennel season it with a pretty store of salt and a good quantity of your aforesaid spice adding a little Pepper thereto bind it up in Collers with your broad Tape let your water vinegar and salt boyl together then put in your said Coller with a faggot of sweet herbs with sliced Ginger and Nutmeg it will ask an hour and halfs boyling if it be a great Coller so put it into your Sowce-pan with your liquor until you go to dishing of your cold-meats To Sowce Lumps SOme flea your Lumps before they boyl them but that is not proper for any Sowced fish to be served in cold you must only scald and scrape him with your knife then boyl him up as the aforesaid fish and serve him to the Table you may serve him with jelly as you were shewn before After the same manner of boyling fish or pickling you may do Mâ—llets Dace Gurnets Pikes Carps Perches Tenchs Roches and many other sorts of fish in the nature of this BOOK IV. Cold Baked meats of Flesh A Fore you go about your Baked meats I shall give some directions how to make your Paste because some that may have occasion may be ignorant therein To make Paste of Rye-Flower IT is only done with boyling water made very stiff and molded so together that it may not crack your Paste for your lesser cold baked-meats as for foul and the like is to be made with fine flower to every peck a pound and half of butter and about the quantity of eight eggs casting away the whites of four put your butter into your liquor and when it is melted pour it into a hole made in your flower but not to your eggs and put to it as much liquor as will work it up so mingle it together with your eggs lying round about your flower for if you should put your scalding liquor to your eggs at first you would candle them and take away their use and operation in making your Paste any whit the better to stand you are not to strive to make this Paste altogether so stiff as the other yet it must be somewhat stiffer then your Paste for hot baked-meats because you raise these higher then them And the matter that you bake in these will ask much more baking then your hot baked-meat this must be well molded that it may work as clear as wax and to that end let not your liquor be too vehement hot the more butter you put in the more colder let your liquor be you may well upon that account put in two pound of butter To Bake Venison in Crust or in Pots YOur Venison being boned and parboyled you must lard it very thick with your best larding bacon cut in square pieces about the bigness of the top of your finger and as long then season it with Pepper and Salt only put Salt in your Pepper till it look grayish if it be an hanch you must cut it with your knife till you make it fit for your coffin if it be a side you must take out the sinews and the skin that is thereon and cut off the neck part to put under your best Venison but your sides are more fitting to be baked to eat hot and your hanches cold now your coffin being made round or four square with your Rye Paste about a foot high your best fashion is round lay in sheets of lard in the bottom of your coffin and strow in seasoning and then place in your Venison if you please you may sheet it with lard also on the top then put on two pound of butter very smooth so your lid being ready indifferent thick wet it and lay it on and close your Pie so make a funnel upon your lid with your garnish so beat two or three eggs with a spoonful of water and a little flower indore your baked meat with the same with your weting brush made of feathers This baked meat will ask six hours bakeing take heed your Oven be not too hot at the top to scorch the brims when it comes forth of the Oven if you will keep it any thing long you must pour out all the liquor for the gravie will presently putrifie it otherwise you must do as you were taught before then take off your butter clear from your gravie and put it to your clarified butter and fill up your Pie when it is cold being thus done it shall keep half a year but being done as aforesaid it shall keep a twelvemoneth keep your funnel stopped with a piece of butter To bake a Fillet of Veal to be eaten cold TAke a great Leg of Veal and cut off a large Fillet then cut it into three pieces like Fillets and parboil them when they are cold season them with a little Pepper beaten small and Salt Nutmeg Cloves and Mace your Coffin being ready put in the first Fillet and strow on Time and having slices of Bacon seasoned with Sage and Pepper lay it on the top of the said Veal then lay on the second Fillet and do the like with another laying of Bacon then lay on the third Fillet and do the like So strow on a little minced Time and a little seasoning with some large Mace put on the butter and close up the Pye You must observe to beat all your Fillets of Veal with a Rolling-pin or with a back of a Clever put on your Funnel garnish and indore your Baked-meat with Yolks of Eggs Let this Baked meats be made with hot butter paste and fine flower when it is baked and cold fill it up with clarified butter To bake a Calves head to be eaten cold YOu must first half boil a fair Calves head then take out all the bones on both sides and season it with the aforesaid seasoning and lard it with Bacon and a little Lemmon pill then having a Coffin large enough not very high nor very thick but make it four square lay on some sheets of Lard on the top and butter and it when it is baked and cold fill it with clarified butter To bake a Fawn or Kid to be eaten cold FIrst bone either Fawn or Kid parboil and lard them very thick with Bacon then season them with a little fine Pepper Nutmeg Cloves Mace and as much Salt as you think fitting cold baked meats ought to have more then hot then take some savoury forst meat and put into the belly and so make it into the proportion as before it was boned make your Coffin according to that proportion with hot butter paste and put it in fairly 〈◊〉 that it bear not down the sides So put on your butter and close it up and when it is baked and cold fill it up at the Funnel with clarified butter To bake a Hare TAke a Hare and parboil him and cut all the flesh clean from the bones
off the fire pour it into your said sack stirring of it apace while it is so pouring forth take out your grain of Musk so throw thereon beaten Cinamon and send it up To coddle Codlings green to serve up with Cream TAke Apples from the tree fit to coddle put them into a broad Pan or Skillet of water set them over an heap of charcoal fire so that they may be alwayes scalding hot and never boyl kept close covered only to have an eye on them that now and then they may be turned in the pan This constant sober heat without boyling and being keâ—t close causeth their greenness when they are tender take off the outwaâ—d skin your cream being boyled up and seasoned you may put them in whole or in halves all over your cream being very well sprinkled with Rose water so scrape on sugar and send them up To make Barley Cream LET your Pearled barley be well boyled then set over your cream and put therein as much of the said barley as may bring it to a reasonable thickness being boyled up for the space of a quarter of an hour boyl in it whole Cinamon and large Mace with a little Lemmon-pill then having two yolks of eggs for each quart of Cream well beaten with Rose-water and some of the said Cream put them in keeping your Cream stirring adding a little salt when you take it off the fire seasoned with sugar you may serve it hot to the Table To make Rasberry Cream WHen you have boyled up your Cream as other Creams aforesaid take two ladlefuls of the said Cream being almost cold bruise them together season it with Sugar and Rosewater and put it into your aforesaid Cream stirring it altogether so dish it up After the same manner may you do your Strawberry Cream To make Red Currans Cream YOu must first bruise your Currans with some of the said Cream being boiled as aforesaid then strain them through your strainer or sieve and put the Liquid substance thereof to the said Cream being almost cold and it will be a pure Red so serve it up To make Cabbage Cream TAke three gallons of milk when it boyleth put therein a pottle of Cream and after its in let it boyl a dozen walms then take it off the fire and put it in four oâ— five broad milk-pans let it get a head until the next day that you intend to use it when you dish it put half a Cabbage in the bottom of your dish with the cut side downwards then take off the head or clouts of Cream with a slice or scummer and lay them over the Cabbage spâ—inkle on Cinamon Sugar and Rose-water between each sheet so lay one on the top of the other until all the heads of your pans is on the Cabbage and it will appear on the Table like a Cabbage you may stick it with sprigs of Rosemary laying Artificial snow thereon But if you dish the said Clouts in the bottom of a small dish within a greater you may then call it Clouted Cream 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 until they come perfectly to resemble snow so lay on the said snow in heaps upon some 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 Bayes and fill your tree with the said Snow so serve it up To make Almond Leach Cream BEat a quarter of a pound of Jordan Almonds in a Morter until it comes to a Paste but note in the beating you must mingle by degrees some Rose-water and Sugar after it is well composed or beaten thin with a little milk adding thereto a little Rice-flower so make it like a batter pouring it into your Cream or Milk over the fire and let them boyl altogether putting thereunto whole Cinamon a little large Mace Ising-glass and a quartered Nutmeg for the space of half an hour But you must keep it stirring the whole time for fear of burning when you take it off put into it the yolks of four eggs beaten in a little Cream and Rose-water with half a pound of white Sugar stir all together and dish it up a pottle of milk is enough for all the aforesaid compounds The aforesaid compounds being boyled in a quart of Milk you may pour it into two basons you may colour one of them green with the juice of Spinnage and slice it into your dish when it is cold stick your green with sliced Almonds and your white with green Cittern To make Goosberry Cream FIrst preserve your Goosberries as you are taught in the Book of Preserves then having a clear Cream boyled up and seasoned with old Cinamon Nutmeg Mace Sugar Rose-water and Eggs as you have read before dish it up and when it is cold take up your Goosberries with a pin and stick them on in rows as thick as they can lie upon the said Cream Garnish your dish with them strow them over with Sugar and send them up To make Rice Milk or Cream to be eaten hot BOyl your Rice in water about half a quarter of an hour put it out into a Cullender and pick out the unhuskt Rice from it then put on three pints of Milk or Cream or both together and set it on a heap of coals in a skillet put to it large Mace whole Cinamon a Nutmeg in halves then put almost a quarter of a pound of your aforesaid Rice being thinned and beaten with Cream or Milk let it boyl until the Rice be very tender and it begins to thicken then take the yolks of four eggs and beat them with some Rose-water and a ladleful of your Cream off the fire so stir it all into your Cream over the fire then take it off and season it with Sugar and a little salt dish it up and take forth your whole spice scrape Sugar round the brims of your dish After the same manner may you make Barley Milk or Cream only note you must give Barley far more boyling then your Rice both in the water and milk To boyl Milk or Cream with French Bread to be eaten hot TAke a French Role being chipt and slice it exceeding thin in litle pieces dry it upon the fire then having three pints of Milk or Cream ready to boyl with Cinamon large Mace and Nutmeg put in your Bread and let it boyl together with your Milk beat the yolks of four or five eggs with a little Rose-water and a ladleful of your Milk over the fire and stir it in together with your Cream season it with Sugar and Salt and send it up These two above-mentioned do use to be sent hot to the Table on fish dayes To make Spring Pottage PUT on about a gallon of fair water with a handful of great Oatmeal beaten small and
a piece of Ribb Bacon then take a handful of Brook-lime as many Water-â—…essâ—s Nettle tops Elder budds Violets and Primrose-leaves with young Alexander leaves mince all these very small put them to your 〈◊〉 with a little large Mace so season it with salt and put â—n bâ—tter when you take it off and so serve it to the â—able on faâ—…iâ—g dâ—yes or eat it in the morning fasting It is good to cleanse the blood To make Water-Grewell TAke a pottle of water a handful of great Oatmeal pickt and beat in a Morter put it a boyling when it is half enough put to it two handfuls of Currans washed a faggot or two of sweet herbs four or five blades of large Mace a little sliced Nutmeg let a grain of Musk be infused a little while in it season it with Sugar and Rose-water when it is enough and put to it a little drawn Butter To make Punnado TAke about one quart of Running-water put it on the fire in a skillet then cut a light Roul of Bread in slices about the bigness of a groat and as thin as Wafers dye it in a dish on a few coals then put it into your water with two handfuls of Currans pickt and washed a little large Mace season it with Sugar and Rose-water when it is enough And infuse or rub the bottom of your dish with Musk You must add Salt to this and the above-mentioned To make Barley-Grewell TAke half a pound of Barley and give it one or two walms in two or three waters then put it in a stone Morter and beat it so set it a boyling in a pottle of water or more with two ounces of Harts-horn when it hath boyled about two hours strain it through a strainer then add a little more water to your Barley to get out the heart and strength of it then set your liquor a boyling again with half a pound of Currans a faggot of cold herbs as Sorrel Strawberry and Violet leaves c. also a little Time three or four blades of Mace and when the Currans are boyled enough your broath will be ready then add about a quarter of a pinte of the juice of Sorrel let it boyl one walm take it off the fire and scruise in the juice of sour Lemmons season it with Rose water with Musk infused therein with a little Salt there is nothing better then this to give any one in a I eaver all the time of their sickness if you serve it to the Table leave out cold herbs and add sweet herbs you may also send up the Barley with it but for weak stomacks strain it To make a Pearmane Cawdle MAke a Posset with a quart of Milk and White-wine very clear then slice half a dozen great Pearmanes and boyl them in your Posset when they are boyled enough strain the liquor forth with as much of the Apple as will run lay it on the fire again with two or three blades of Mace when it boyls bear the yolks of three eggs into it to thicken it season it with some Muskified Rose-water and Sugar this is very good to give sick people which are subject to Melancholly To make a Lemmon Cawdle TAke a pinte of White-wine and a pinte of water and let it boyl put to it half a Manchet cut as thin and small as you can put it in with some large Mace then beat the yolks of two eggs to thicken it and scruise in the juice of half a dozen Lemmons season it with Sugar and Rose-water To make a Florendine or Made-dish of Rice THe Paste for your Florendines ought to be a rich cold buttered Paste or Puff paste take a pound of Rice boyl it a quarter of an hour in water then put it out into a Cullender afterwards boyl it half an hour in milk or as long as you can provided your Milk burns not too put four or five sticks of Cinamon in the boyling thereof and let it stand in a deep dish or bason until it is cold and congealed together then take the one half of it or as much as you need break to it the yolks of six eggs and the whites of two put to it half a pound of Beef-suet minced small and almost as many Currans a dozen of Dates minced season it with Cinamon Nutmeg a little Cloves Mace Ginger Salt and a handful of Sugar with a little Rose water so mingle it all up together in a thick batter with a little Cream cover over your dish you intend to bake it in with a sheet of Paste put in your Rice fill it not too full that it rise not over the brims of your dish then jagg a sheet of Puff-paste the breadth of your dish about half an inch broad twist them and lay them over your Florendine from the one side of your dish to the other fastening them to the sheet of Paste in the bottom so cross them over again that they may be Chequer-work then cut your Paste upon the brim of your dish double over all the ends of your cross-bars bake it and stick it in the chequers with Lozenges scrape on Sugar and send it up To Butter Rice TAke Rice that is after the same manner boyled in water then in milk bruise it with your ladle with some sweet Cream amongst it put butter to it and set it on a heap of coals in a dish let it boyl and keep it stirring season it with Cinamon grated Nutmeg Salt Rose-water and Sugar when it is enough dish it on sippits of toasts and stick them with the same or Lozenges of Paste fryed or baked scrape on Sugar and send it up To make a Florendine or Made-dish of Apples PUt on a skillet of water with some Currans a boyling then pare about a dozen of Pippins and cut them from the Core into the said water when they are boyled tender pour them into a Cullender when the water is drained from them put them into a dish and season them but if you have time stay until they are cold lest it melt your Sugar besides it will spoyl your paste with Sugar Rose-water Cinamon and Carraway seeds then role out two sheets of Paste put one in your dish bottom and all over the brims then lay in your Apples in the bottom round and high wet it round and cover it with your other sheet close it and carve it about the brims of your dish as you please prick and bake it scrape on Sugar and send it up for a second course To make a Florendine or a Made-dish of Spinnage TAke almost a peck of Spinnage when your kettle boyls very fast throw it in and let it have half a dozen walms then put it out into a Cullender and let it drain and scruise out all the water mince it very small with a pill or two of Orangado add to it half a pound of boyled Currans season it with Cinamon Ginger beaten Nutmeg and Salt then put it in your
Cream two grated Manchets or French rolles sliced thin and minced put to this a grated Nutmeg a little Cloves Mace Cinamon and Ginger beaten add thereto half a handful of flower mingle it together and stir it into your milk when it boyls throw in a piece of Butter then having four or five eggs beaten with the whites of half cast away put them also into your Pudding with a handful of Sugar and a little Rose-water stir them together again till they begin to boyl and thicken then put it out into your dish you serve it up in set it on a heap of coals put a fire-shovell to be red hot in the fire then hold it close to your Pudding untill it is brown on the top so scrape on Sugar and send it up To make Andolians TAke the great guts of a Hog let them be clean scoured and shifted in several waters for four and twenty hours together then take a handful of very good sweet herbs and Parslee with a piece of Beef-suet mince it together very small and put to it a good quantity of Cloves Mace Ginger a little Pepper Salt and beaten Nutmeg add to it a handful of grated bread mingle it altogether then cleanse and stroke your gutts from the water and slime through a cloth very clean and season the fat side of them with your aforesaid ingredients so pull one length over another your least underneath and your greatest on the outside you may put five or six lengths over one another but for the more sure way for after-service you ought to wash every length over with eggs and then season it before you pull over the other length when you have done all bind them up at both ends and boyl them softly until they are enough then sowce them When you use them you may cut them in slices and fry them so serve them up with Mustard but if you think they will be better you may dip them in the yolks of eggs and so fry them BOOK IX Contains Hash Stewed Broyled and Carbonadoed meats To farce a Fillet of Beef CUT your Fillet of Beef into three great Collops throughout from side to side beat them very well with a Rouler or back side of a Cleaver so that you have made them flat and thin then mince a great handful of Parslee with Time and other sweet herbs having your meat seasoned as it lyeth with Pepper Salt Cloves Mace and Nutmeg and being washed over with the yolks of eggs as you joyn them together again throw on a handful of sweet herbs and a handful or two of Beef suet purely minced then joyn on the other Fillet with the washed side downward to the herbs so do with the third having the herbs and Beef-suet between beat them close together with the flat side of the Cleaver so put it into a great Pan and put a pinte of Claret and a pinte of strong Broth with half a dozen of Onions and whole Pepper to it but it is better to wrap it up in two Veal Caules being washed over with the yolks of eggs so cover it with a sheet of course Paste and let it stew up in an hot Oven for about five hours you must note that this I call a Fillet is but three great Collops of one side the Fillet containing the bigness of a Fillet of Veal when it is baked you must dish it up on good store of sippets and pour in the Broth it was baked with then having a red Cabbage boyled hacked and tost up in drawn Butter garnish it upon and the sides of the meat in the inside the dish To stew a breast of Mutton TAke a breast of Mutton and joynt it well and farce it with some sweet herbs and minced Parslee then put it in a deep Stewing-dish with the right side downwards put to it so much White-wine and strong Broth as will stew it set it on a great heap of coals put in two or three Onions a faggot of sweet herbs and a little large Mace when it is almost stewed take a handful of Spinnage Parslee and Endive and put into it at the last you may put some Goosberries or Grapes in the Winter time you may stew it with Sampier and Capers it will not be amiss to add these to them at any time dish up your breast of Mutton and put by that liquor you do not use and thicken the other with yolks of eggs and drawn Butter so pour on the Lear and the herbs over the meat and garnish the dish with Lemmon or Barberries To farce a Fillet of Veal CUT two Fillets out of a large leg take a handful of sweet herbs and Parslee minced with a handful of Beef suet minced and some yolks of hard eggs season this with two grated Nutmegs and a little Salt and so farce your Fillets of Veal being well larded with Bacon and drawn with Time let them be roasted almost enough then in the mean time take the rest of your farced meat being about a handful put half a handful of Currans to it and a little strong Broth Vinegar and a little Claret with some large Mace and a little Sugar your meat being almost roasted draw it off and let it stew in this when it is enough add a ladleful of drawn butter so dish up your meat and pour your sauce all over it To stew Venison THey which have much Venison and make many cold baked meats may stew a dish in haste after this manner when it is sliced out of your Pie Pot or Pastie put it in a stewing-dish and set it on a heap of coals with a little Claret-wine a sprig or two of Rosemary half a dozen Cloves a little grated bread Sugar and Vinegar so let it stew together a while then grate on a Nutmeg and dish it up How to stew Calves feet YOur Calves-feet being boyled and blanched split them in the middle take from them the great bones put them into a stewing-dish with a little strong Broth two or three Onions a faggot of sweet herbs with a little large Mace and Salt when they boyl put to them a handful of Parslee Spinnage and sweet herbs minced with a handful of Currans when they are enough beat the yolks of two or three eggs with four or five spoonfuls of Vinegar and a little Sugar so thicken your Lear with that and a little drawn butter dish up your Calves feet on sippets and pour on your Broth. To hash a shoulder or leg of Mutton YOur shoulder or leg being almost roasted you must hash them in as thin slices as you can into a deep dish put into it a ladleful of strong Broth three or four whole Onions a faggot of sweet herbs a little large Mace and Salt put in on a good heap of coals when it is boyled up to an heighth put into it two or three Anchovies half a handful of Capers a little Sampier minced two yolks of eggs beaten with a little White-wine
you may have part of the body with it boyl it in water and salt and having ready about a quart of Cockles with the meat out of the shell of a Crab or two put these in a pipkin with about a quarter of a pint of Whitewine a bunch of sweet herbs an Onion or two with a little large Mace and a grated Nutmeg add to it a little Oyster Liquor set it on the fire and when it boyls and the liquor in it is wasted put to it two or three Ladles of drawn butter or as much as will serve then dish up your Codds head on sippets and put it on a good heap of coals to dry up the water then cut the tripe of your Codd as you cut pallats also cut the pease or spawn in thin slices and the Liver in pieces take likewise the Gill and pick out the bones and cut it as you did the other dish up your spawn or pease round about your Codds head and some on the top and put all over it your Tripe Gill and Liver then take a ladle and pour your leare over it with a little drawn butter on that and stick all your gill bone with Oysters fryed in batter and stick them on the pease of the fish and all over the head where they will enter so garnish it over with the same Oysters grate on a Nutmeg and send it smoaking up take notice that the pease of your fish will ask more boyling then the head if it be a great one also remember that you blanch off all the skin of your Codds head when you dish it and garnish it with Lemmon and fryed bay leaves To make an Olve of Fish TO this you may have all manner of fish that are not flat as Carps Pikes Mullets Base Rotchets Gurnets Trouts or Salmon-peel c. being all drest and washt take the firmest and biggest for boyling and the other for frying and forcing when your Pan is seasoned and your fish boyled off quick according to the time that each takes its boyling as also your other fish being all ready dish on your sippers some great fish turned round in the middle of your Charger cise a Coller of Salmon baked in an Oven with the heads of four fishes on the top of it then dish your boyled fish round about and your fryed fish between them your Smelts and Gudgeons round towards the brims of the dish if you have forced meat of fish made in little bals you may garnish that between the boyled and the fryed then having your Oysters Cockles Perriwinckles Pranes Crafish or sliced Lobster or any of these ready in your Lear of thick butter Lear your fish therewith all over stick your Coller with fryed bay leaves at the heads and round the dish so garnish it with Lemmon grate on a Nutmeg and send it up smoaking I have heard of Cooks heaping up an Olue of fish on the top of one another but that way is neither Honourable or profitable the biggest Fish here that I advise you to lay on the other are only Smelts Gugdeons or pieces of Souls or Flounders fryed up very Crisp and brown and all manner of shell fish as is shewn To boyl Mullet or Base to be eaten hot YOu must scale your Mullets or Base and wash them saving their Livers or Tripes Rows or spawns Boyl them up in Water Salt Vinegar Wine faggots of sweet herbs sliced Lemmon and two or three whole Onions your lear must be drawn butter large mace whole Nutmeg cut in quarters and two or three Anchovies dissolved in the wine you drew your butter withall so dish up your fish pour on your lear you must alwayes remember to season all your lear with salt to your Pallat and garnish it with fryed Oysters and Bay leaves season your liquor after this manner for the boyling of most of your fish To stew or make broth with Whitings or Smelts PUt on the coals in a deep dish half Wine and half water put to it a race of Ginger sliced a little large mace a Nutmeg quartered and two or three faggots of sweet herbs with Parslee adding as much salt as will season it let this all boyl up together half a dozen Walms then put in your fish orderly as they are to lye in your dish when you send them up and let them boyl hastily with a little butter put into them less then a dozen walms is sufficient for them when they are enough pour all the liquor into a pipkin and set it on the fire again with your spice and sweet herbs that were in it then mince a handful of parslee small and a little fennel and time and let it boyl with the fish-broth then wash out with Vinegar the meat of a shell or two of Crabs with the Carkass of a Lobster the yolks of two or three eggs a ladle of drawn butter beat all this together with some of the said liquor and stir it into the pipkin untill it thickens shift out your Smelts or Whitings on sippets as you will send them up and pour on your lear as it comes from the fire this is an excellent broth and good for a weak stomach How to stew or boyl Eels YOu may Coller up one of the biggest of your Eels and boyl him up and the other being flead cut in pieces twice as long as your finger stew them up with half white wine and half water with an Onion or two and some faggots of sweet herbs large Mace and whole Pepper when they are half stewed put to them a pint of Oysters with a little minced parslee and time when they are ready put to them drawn butter and vinegar if your lear be not thick you must add the yolk or two of an egg dish up your Collerd Eele in the middle and your pieces round about it to the dish brim and your Oysterrs and lear over the whâ—…e you may garnish it with brown pieces of fryed fish about the breadth of a plaice Anothâ—r way CUt your Eels as aforesaid and stew them up when they are above half done take a spoonful or two of Ale yest beaten up with a little vinegar and put therein with a greater quantity of parslee and sweet herbs then was in the last so dish them up served to the Table in their broth adding salt To dresh a dish of small Jack CUt off the heads of them put them into balls of forced meat made of fish so that the heads may stand upright or looking forwards indore them over with yolks of eggs and put them into an Oven a baking then cut your Jacks in pieces stew them up in a dish with a little white wine water salt vinegar sweet herbs two or three Anchovies Mace sliced Ginger and Nutmeg when this boyls up in your deep dish put in your Pike and some small forced meat bals of fish both green yellow and white let them boyl then turn the other side with a knife let them boyl
dish being ready put it in and bake it To make a Pine apple Tart. BEat two handfuls of Pine Apples with a pickled Quince with the palp of two or three Peppins when they are well beaten put to them half a pint of cream a little Rose water the yolks of half a dozen eggs with a handfull of Sugar if it be thick you may add a little more cream to it so having your thin low coffins for it dryed fill them up and bake them you may garnish them with Orangado or Lossenges of Sugar paste or what else you please Another Tart of Pistaches YOu must beat your Pistaches Kernels about the quantity of two handfuls in a morter with the quarters of about four Pear-mains adding to them a preserved Quince preserving all the Cock treads of your eggs and eight yolks with almost a pint of cream mingle it altogether well in a morter with Sugar and Rose water perfumed with Amber-grease and Musk remember that your quarters of Pear-mains were first boyled before mixt with the rest of your Ingredients it must be filled into thin shallow coffins about two Inches high you may either fry or bake them otherwise you may bake them open your coffins being dryed you may stick them over with sliced Pistaches so scrape on Sugar To make a Spring Tart. YOu may gather the leaves of Primroses Violets Strawberries with a little young Spinnage or all other buds that are not bitter boyl them in a little milk then put them forth into a Cullender and preserve your milk for another use chop your herbs very small and boyl them up again in cream take as many yolks of eggs with two or three whites as will make your cream into a thick body after it is off the fire if it be not thick enough with your herbs put in a handfull of grated Naple Bisket colour it all green with the juice of Spinnage season it with Sugar Rose water Cinamon Nutmeg and a little Salt you may bake it in a dish on a sheet of paste cros-barred over with puff paste so garnish it with Lossenges To make a Cowslip Tart. YOu must take the blossoms of at least a Gallon of Cowslips mince them exceeding small and beat them in a morter put to them a handful or two of grated Naple Bisket about a pint and half of cream so put them into a skillet and let them boyl a little on the fire take them off and beat in eight eggs with a little cream if it doth not thicken lay it on the fire gently untill it doth but take heed it curdles not season it with sugar Rosewater and a little salt you may bake it in a dish or little open Tarts but your best way is to let your cream be cold before you stir in your eggs To make a Cheese Tart. TAke about three quarters of a pound of old Cheese of Parmyzant and grate it put it into a stone morter with about a dozen eggs casting away six of the Whites put therein half a pound of sweet butter melted with some Ginger Cinamon grated Nutmeg and Salt with a penny Manchet grated season it with Sugar and Rose water then beat into it so much Cream that it may be as thin or thinner then batter for Fretters you may make it in a dish on a sheet of paste otherwise you may dry your Coffins and put it in with your Ladle and put over it cross bars of puff paste so bake it and garnish it To make a Prewen Tart. STew a pound and a half of Prewens in as much Claret wine as will cover them and when they are tenderly done strain them through a bolter or thin strayner rub them all to pieces with your hands and pour in some of the liquor they were stewed in to wash the Prewens from the stones so that which remains in the bolter or strayner shall be nothing but the skin or stone thereof set your dish with the palp of the Prewens on a Chaffin dish of coals with a little whole Cinamon Large Mace with a little Orangado and Cittern minced season it with Sugar Rose water beaten Cinamon and Ginger let it boyl up untill it be thick together then take out your whole spice you must make your Coffin about an inch and half high And set it in corners in what form you please either in six eight or twelve when it s dryed in an Oven put in your Tart stuff plaining it all over with a spoon put it into the Oven and let it stand a little when you take it forth stick it with Sugar Lossenges and strow it over with small Bisket red and white scrape on Sugar To make Cheese Cakes PUt Runnet to three Gallons of Milk that it may be a tender Curd run it through a thin strayner when it s come and gathered scruise or press out the Whey as well as you can possible put it into a deep dish or bason put to it about a pound of sweet butter melted a matter of fourteen eggs casting away half the whites season it with beaten Cinamon Ginger Cloves Mace Nutmeg Sugar sufficient to sweeten it with a little salt with Orangado and Cittern minced with Rose water and a handfull of grated bread or Naple Bisket mix it all well together if it be to stiff add a little sweet Cream let it not be too thin to beat down the sides of your Cakes then make your paste with the yolks of eggs melted butter and warm milk with a handful of fine powdred Sugar roll out your paste very thin and jagg out your patterns by a large round Trencher and paper them then put on your seasoned Curds by spoonfulls and turn up the sides on it in four six or eight Corners bake them in a quick oven but not too hot they will ask but a quarter of an hours time baking you may bake them on sheets of paste in a pattee pans else in set Coffins To make a dish of Puffs TAke Cheese Curds as before to the value of three pints mix with them a good handfull of floure dryed in an Oven put to them six eggs casting by the whites of four with about a quarter of a pound of butter in little bits season them with Cinamon Ginger and a little Salt mix them together with your hand very well then take white paper buttered over so lay on your curd by spoonfuls bake them in an oven as before when they are enough take them off the papers put them into a dish and wash over their upperside with butter scrape Sugar upon them and set them into the oven again and when they are well dryed put into them Rose water drawn butter and Sugar so toss them up together then dish them up and put to them the said lear and scrape Sugar over your dish you may also make them green another way throw a handfull of spinnage into boyling water that it may be very green take it up and
minced lay your Legg of Mutton with the fairest side upward upon sippets in your garnished dish having all these things in readiness to put into your aforesaid broth when it comes boyling off the fire then pour it on your Legg of Mutton hot To boyl Partridges TAke three Partridges put them in a Pipkin with as much water as will cover them also take three or four blades of Mace one Nutmeg quartered five or six whole Cloves a piece of sweet Butter two or three Manchet tosts tosted brown soak them in a little Sack or Muscadine strain it through a Canvas strainer with some of the broth and put them into the Pipkin with your Partridges boyl them very softly often turning them untill your broth be half consumed then put in a little sweet Butter and salt When your broth is boyled garnish your dish with a sliced Lemon and the yolk of a hard Egg minced small then lay on small heaps between the slices of Lemon and place your Partridge in your garnisht dish on sippets and your broth hot on them lay upon the breasts of your Partridges round slices of Lemon pared mince small and strow on the yolk of a hard Egg prick over all their breasts five or six wing feathers and serve them up after this manner you may boyl young Turkeys Feasants or Pea-chickens Woodcocks Quails c. Capons in Pottage in the French fashion TAke two Capons draw and truss them parboyl them and fill their bellies with Marrow put them in a pipkin with a Knuckle of Veal let them boyl together when they are half boyled with strong broth if you have it then put in your Lamb-stones and Sweet breads season it with Cloves Mace and a little salt a faggot of sweet herbs and an Onion let it boyl gently untill all is enough take heed you boyl them not too much in the interim make ready the bottoms and tops of four rolles of French bread put them a drying in a fair dish wherein you put the Capons set it on the fire and lay over them some strong broth with a ladle full of gravy cover it untill you dish them up then dish up your Capons with your Knuckle of Veal between them garnish your Capons with Sweet-breads and carved Lemon and your Veal with slices of Bacon fryed up with the yolks of Eggs and pour on it strong broth and gravy with a little drawn Butter and serve it up To make a boyled meat much like a Bisk. TAke a Rack of Mutton cut it in four peices and boyl it in three quarts of fair water in a pipkin with a faggot of sweet herbs bound up close scum your broth and put in some falt about half an hour after put in three Chickens scalded and trust with three Partridges boyled in water the blood being well soaked out of them putting to them three blades of large Mace then have all manner of sweet herbs finely picked being minced and before you dish up your boyled meat put them to your broth and let them have four or five walms and take for the top of your boyled meat a pound of interlarded Bacon cut in thin slices put them in a pipkin with the Marrow of six bones twelve bottoms of young Artichokes six Sweet-breads of Veal strong broth Mace Nutmeg with Goosberries or Barberries Butter and Pistaches these being all ready garnish your dish with Artichoke carved Lemon Pistaches Grapes and large Mace your sippets being finely carved with slices of French bread in the bottom of your dish dish up your Mutton three pieces round about and one peice in the middle with your three Chickens between the three pieces of Mutton and your Partridge in the middle pour on the broth with the herbs then put on your pipkin over all it being Marrow Artichokes and the other ingredients with sliced Lemons Barberries and drawn Butter over all your sippets round the dish c. To boyl a Neck Loyn or Chine of Mutton or a Neck Legg Fillet Knuckle of Veal Legg or Loyn of Lamb. CUt any of these meats in so big peices as that two or three of them may serve in a dish and put them into a pot with so much water as will cover them if you have one neck of Mutton or Veal you may take ten sprigs of winter-savory and as much of Time adding to them twelve great Onions if they are small take the more grate to them half a penny loaf with half an ounce of Cloves and Mace and one handful of Spinnage a little Salt and Parslee if in the Spring or Summer otherwise Capers and Sampier let it boyl moderately untill it be half consumed when you take it off add a little Vinegar and drawn Butter but you must note not to let your Spinnage and Parslee to have above a quarter of an hours boyling you may dish it in as many dishes as you please and serve it hot to the table To boyl a Chine of Veal whole or in pieces BOyl it in strong broth with a faggot or two of sweet herbs a peice of Bacon and when it s above half boyled put in Capers a little large Mace whole Pepper some Salt and Oyster liquor your Chines being well boyled have some stewed Oysters by themselves with some Mace whole Onions Vinegar Butter and Pepper c. then have Cucumbers boyled by themselves in water and salt or pickled Cucumbers boyled in water putting thereto beaten Butter and Cabbage Lettice being parboyled then dish your Chines on sippets broth them and put on your stewed Oysters Cucumbers Lettice and parboyled Grapes or sliced Lemon and run it over with beaten Butter To bake a Pigg to be eaten cold called a Maremaid Pie TAke a Pigg flay it and quarter it bone it take also a good Eele flayed split boned and seasoned with Pepper Salt and Nutmeg then lay a quarter of your Pigg in a round Pye and part of the Eele on that quarter then lay on another quarter on the other and then more Eele and thus keep the order untill your pye be full then lay a few whole Cloves slices of Bacon and Butter and close it up bake it in a good fine Paste being baked and cold fill it up with good sweet Butter Another way SCald it and bone it being first cleansed dry the sides in a clean cloth and season them with beaten Nutmeg Pepper Salt and chopt Sage then have two Neats tongues dryed well boyled and cold slice them out all the length as thick as half a crown and lay a quarter of your Pigg in a square or round pye and slices of the tongue on it then another quarter of Pigg and more tongue thus do for four times double and lay over all slices of Bacon a few Cloves Butter and a Bay-leaf or two then bake it and being baked fill it up with good sweet Butter make your Paste white of Butter and Floure To bake Steaks the French way SEason your Steaks with pepper
spring-water some Cloves Salt and Mace boyl it down to a Jelly strain it and keep it warm for to scald the Bisk then take four Carps four Tenches four Perches two Pikes two Eeles flayed and drawn the Carps being scalded drawn and cut in quarters the Tenches scalded and left whole also the Perches and the Pikes all finely scalded cleansed and cut in twelve pieces three of each side then put them into a large stew-pan with three quarts of Claret-wine an ounce of large Mace a quarter of an ounce of Cloves half an ounce of Pepper a quarter of an ounce of Ginger pared and sliced sweet herbs chopped small as stripped Time Savoury sweet Marjoram Parslee Rosemary three or four Bay-leaves Salt Chesnuts Pistaches five or six great Onions and stew all together on a quick fire Then stew a pottle of Oysters the greatest you can get parboyl them in their own liquor cleanse them from the dregs and wash them in warm water from the grounds and shells put them into a Pipkin with three or four great Onions pilled then take large Mace a little of their own liquor or a little Wine-Vinegar or White wine next take twelve Flownders being drawn and cleansed from the guts fry them in clarrified Butter with an hundred of large Smelts being fryed stew them in a stew-pan with some Claret wine grated Nutmeg sliced Orange Butter and salt then have an hundred of Prawnes boyled picked and buttered or fryed next bottoms of Artichokes boyled blanched and put in beaten Butter grated Nutmeg salt White-wine Skirrets and Sparragrass in the aforesaid sauce then mince a Pike and an Eele cleanse them and season them with Cloves Mace Pepper salt some sweet herbs minced some Pistaches Barberries Grapes or Goos-berries some grated Manchet and yolks of raw eggs mingle all the aforesaid things together and make it into balls or force some Cabbage-Lettice and bake the balls in an Oven being baked stick them with Pine-apple seeds and Pistaches as also the Lettice then all the aforesaid things being made ready have a clean large dish with large sops of French bread lay the Carps on them and between them some Tench Perch Pike and Eele and the stewed Oysters all over the other Fish then the fryed Smelts and Flownders over the Oysters then the balls and Lettice stuck with Pistaches the Artichokes Skirrets Sparragrass buttered Prawnes yolks of hard eggs large Mace fryed Smelts Grapes sliced Lemmon Oranges red Beets or Pomgranats broth it with the lear that was made for it and run it over with beaten Butter To dress eggs in the Spanish fashion TAke twenty eggs fresh and new and strain them with a quarter of a pinte of Sack Claret or White-wine a quartern of Sugar some grated Nutmeg and Salt beat them together with the juice of an Orange and put to them a little Musk or none set them over the fire and stir them continually till they be a little thick but not too much serve them with scraping Sugar being put in a clean warm dish on fine toasts of Manchet soaked in juice of Orange or Sugar or in Claret sugar or White-wine and shake the eggs with Orange Comfits or Muskadines Red and White To dress eggs in the Portugal fashion STrain the yolks of twenty eggs and beat them very well in a dish put to them some Musk and Rose-water made of fine sugar boyled thick in a clean skillet put in the eggs and stew them on a soft fire being finely stewed dish them on a French plate in a clean dish scrape on sugar and trim the dish with your finger Other wayes take twenty yolks of eggs or as many whites put them severally into two dishes take out the Cocks-treads and beat them severally for the space of an hour then have a sirrup made in two several skillets with half a pound a piece of double refined sugar and a little Musk and Amber-grease bound up close in a fine rag set them a stewing on a soft fire till they are enough on both sides then dish them on a plate and shake them with preserved Pistaches Muskadines white and red and green Citron sliced put into the whites the juice of Spinnage to make them green To dress eggs called in French A la Hugenotte or the Protestant way BReak twenty eggs beat them together and put to them the pure Gravie of a leg of Mutton or the Gravie of roast Beef stir and beat them well together over a Chaffin-dish of coals with a little salt add to them also juice of Orange and Lemmon or grape Verjuice then put in some Mushrooms well boyled and seasoned Observe as soon as your eggs be well mixed with the Gravie and other Ingredients then take them off the fire keeping them covered awhile then serve them with grated Nutmeg over them To dress eggs in fashion of a Tansey TAke twenty yolks of eggs and strain them on flesh-dayes with about half a pinte of Gravie on fish-dayes with Cream and Milk and salt and four Makeroons small grated as much Bisket some Rose water a little Sack or Claret and a quarter of a pound of sugar put these things to them with a piece of Butter as big as a Walnut and set them on a Chaffin-dish with some preserved Citron or Lemmon grated or cut in small pieces or little bits and some pounded Pistaches being well buttered dish it on a plate and brown it with a hot fire-shovell strow on fine Sugar and stick it with preserved Lemmon-pill in thin slices To dress Poach Eggs. TAke a dozen of new laid eggs and the meat of four or five Partridges or any roast Poultry mince it as small as you can and season it with a few beaten Cloves Mace and Nutmeg put them into a dish with a ladleful or two of pure Mutton Gravie and two or three Anchovies dissolved then set it a stewing on a Chaffin-dish of coals being half stewed as it boyls put in the eggs one by one and as you break them put by most of the whites and with one end of your egg-shell put in the yolks round in order amongst the meat let them stew till the eggs be enough then put in a little grated Nutmeg and the juice of two Oranges put not in the seeds wipe your dish garnish it with four or five whole Onions boyled and broyled To butter Eggs upon Toasts TAke twenty eggs beat them in a dish with some salt and put Butter to them then have two large rolls or fine Manchets cut them in toasts and toast them against the fire with a pound of fine sweet Butter being finely buttered lay the toasts in a fair clean dish put the eggs on the toasts and garnish your dish with Pepper and Salt other waies half boyl them in the shells then butter them and serve them on toasts or toasts about them To these eggs sometimes use Musk and Ambergrease and no Pepper An excellent way to Butter eggs TAke twenty yolks of
enough and when it is boyled to Sugar again take it off and let it cool then put in your Violet flowers stirring them together until the Sugar grow hard to the pan this done put them in a box and keep them for your use To Candie Pears Plumbs Apricocks to look clear c. TAke them and give them a cut in the side but your Plumbs or Apricocks must be cut in the notch to the stone then cast Sugar on them and bake them in an Oven as hot as for Manchet bread let your Oven be close stopt but bake them in an earthen pan or broad platter which is best where they may lie one by one let them stand but half an hour then take them out of the platter and lay them one by one on Glass plates so dry them if you can get Glasses made like Marmalade-boxes to put over them they will Candie the sooner after this manner you may Candie any such fruits To Candie Borage flowers TAke your flowers and pick them very clean weigh and use them in every respect as you do your Rosemary flowers save this that when they be Candied you must set them in a Still so to keep them in a sheet of white paper putting a Chafin-dish of coals every day into your Still and it will be Candied very excellently and that in a very short time To Candie Rosemary flowers TAke of them ready picked and weighed to every ounce of flowers you must add two ounces of loaf Sugar and one ounce of Sugar-Candie dissolved in Rosemary flower water boyl them until they come to Sugar again which done put in your Rosemary flowers when your Sugar is almost cold so stir them together until they be enough then take them out being put in a box keep them for your use To Candie all sorts of flowers after the Spanish way TAke of your double refined Sugar put it in a Posnet with as much Rose-water as will melt it then put it into the Pulp of half a roasted Apple with one grain of Musk let them boyl till they come to the height of a Candie then put your flowers in being pickt clean so let them boyl then cast them on a fine plate and cut them in wayes with your knife spot it with Gold and keep it for your use To make Manus Christi TAke half a pound of refined Sugar with some Rose-water boyl them together till it come to a Sugar again then stir it about till it be somewhat cold so done take your leaf-gold and mingle with it then cast it according to art that is in round goblets so keep them To Candie Goos-berries TAke your fairest green Goos-berries and with a linnen cloth wipe them clean the stalks being picked from them add to every ounce of Goos-berries two ounces of sugar and an ounce of sugar-Candie dissolve them in an ounce or two of Rose-water and so boyl them up to the height of Manus Christi and when it is come to its perfect height let it cool then put in your Goos-berries for if you put them in hot they will shrink so stir them together with a wooden Spatter till they be Candied thus put them up and keep them To dry Apricocks TAke them and stone them when they are ripe then take their rindes off when they are weighed you must add to them half their weight in Sugar finely beaten then take a silver or earthen dish and lay first a laying of Sugar then of the fruit and let them stand a whole night together in the morning the Sugar will be melted then put them into a skillet boyl them apace and scum them well when they grow tender take them from the fire and let them stand in the sirrup two dayes then take them forth and dry them on plates in the Stove for your use To Candie Enula-Campana TAke of your fairest Enula-Campana-roots take them clean from the sirrup wash the Sugar off and dry them again with a linnen cloth weigh them and to every pound of roots you must add a pound and three quarters of sugar clarifie it well and boyl it to the height of Manus Christi when it is so done dip in your roots three or four at once and they will Candie very well so Stove them and keep them all the year for your use To Candie Eringo-roots TAke them and boyl them pretty tender pill pith and lay them together take their weight in sugar and put it in as much water as will melt it then put in your roots and let them boyl softly until such as time the sugar is consumed into the roots then take them and turn them and shake them until the sugar be dryed up then lay them to dry on a Lattice of Wier till they be cold after this manner you may Candie any other roots Another way TAke them when they are ready to be preserved weigh them and to every pound of your roots you must take two pounds of the purest sugar you can get and clarifie it with the whites of eggs exceeding well that it may be as clear as Chrystal for then it will be very commendable so done you must boyl it to the height of Manus Christi and then dip in your roots two or three at once until they be all Candied so put them in a stove and keep them all the year for your use To dry Pippins TAke half a pound of fine sugar boyl it in a pinte of water until it comes to a sirrup clarifie it with the white of an egg and strain it through a linnen cloth then set it on the fire again in another skillet then take eight Pippins being cut in halves and cored and put in each half into the sirrup as you pare them let them boyl until the sirrup be almost wasted away but take the scum off still as it riseth then take out your Pippins lay them on plates and dry them in your stove To Candie Rose-leaves as natural as if they grew on trees TAke of your fairest Rose-leaves Red or Damask and on a Sun-shine day sprinkle them with Rose-water lay them one by one on a fair paper then take some double refined sugar beaten very fine put it in a fine laune searse when you have laid abroad all the Rose-leaves in the hottest of the Sun searse sugar thinly all over them and anon the Sun will Candie the sugar then turn the leaves and searse sugar on the other side and turn them often in the Sun sometimes sprinkling rose-Rose-water and sometimes searsing sugar on them until they be enough and come to your liking and being thus done you may keep them To Candie all sorts of Flowers Fruits and Spices the clear Rock-Candie TAke two pound of Barbary sugar great grained clarified with the whites of two eggs boyl it almost so high as for Manus Christi then put it into a pipkin that is not very rough then put in your Flowers Fruits and spices so put your pipkin