ends then weigh to every pound of Eringoes one pound and a half or more of pure fine sugar beat half or more of your sugar wet the weight of your roots As for a Candy of Rose water boyl this on the fire and when it is almost sugar again put a little more Rose water thus doe three or four times when your sugar is very well boyled put in the roots and with a spoon put the liquor still on the top of them often turning them within a little while after the roots are in boyle them apace put in at several times the remainder of your sugar in good big pieces let that melt in liquor still keep your roots turned when they are enough they will look clear then take them out of the liquor this liquor you may put to fresh roots lay those several upon a wicker and cover them with a paper as soon as ever they are stiffe put them close in a box 146. How to Candie Oranges Probat Chuse the fairest Oranges well coloured cut them in half and take out the meat then put them in fair water three or foure dayes shifting their waters pare them as thin as you can still putting them in water as you do them Then weigh as much faire water as Oranges so likewise weigh as much sugar that is pure fine make your syrrupe with the water and sugar when it is boyled and scummed put in your Oranges which must be half boyled before Cover Oranges close let them boyle a good while then take some more sugar something more than a-handful and strow all a top of them covering them close again and when they have boyled that they loke clear take them out of the syrrop put them in a fair dish one by another then with a spoon fill the halfs with some of the syrrop then cover them close till the next day then take the weight of them in sugar again wet that sugar with some of the former syrrop And set it over the fire when it boiles and is throughly melted and scummed put in your Oranges in this fresh liquour Let them but simper when you see it comes up at top all like a Candy poure them out in a dish as fast as you can turn all your Oranges the bottoms upward the yellow side up then sift sugar thick upon them cover them close to keep in the steem This doe as fast as you can after half an houre if the Candy be pretty thick then take them forth put them one by one upon a Plate the yellow side up ward cover them with a paper set them before the fire but not too near till they be dry then keep them close in a box 147. To make Quindiniacks of Ruby colour to print with moulds Take two pounds of Pippins pared and cut in small pieces put them into a pipkin with as much fair water as will cover them and when they be boyled tender strain all the liquid substance from them into every pint of that liquor put half a pound of sugar so let it boyl leasurably until it come to the colour of Claret being close covered then uncover it and let it boyl as fast as it can till you see it be as thick as a jelly you shall know when it comes to his thickness by seeing a drop on the back of a spoon like stiffe jelly and then take it off the fire and cool it a little then pour it into your moulds If the moulds be made of Wood you must boyl their moulds first and if they be made of Tin you need but wet them and when your jelly is cold take them upon a wet trencher and so convey them in your boxes so keep it all the year 148 To make Quindiniackes of an Apricocke Colour with moulds that you may make them all the year Take Pippins being pared and cut all to pieces and boyle them tender in fair water then wring out all the liquid substance from them to every pint of that liquor put tenne Ounces of fine Sugar and so let it boyle as fast as you can and when you see it stand upon the back of a spoon like your foresaid jelly then print it with your moulds putting in a little more Sugar into every white then into your red and boyling a space uncovered doth procure it to be white for the close covering and the lasie boyling doth make it red that is all the difference in colour 149 To preserve Grapes Take the Grapes when they be almost through ripe and cut the stalkes off and stone them in the side and as fast as you can stone them Strew Sugar on them you must take to every pound of Grapes three quarters of a pound of Sugar then take some of the soure Grapes and wring the juyce of them and put to every pound of Grapes two spoonefuls of Juyce then set them on the fire and still lift up the Panne and shake it round for feare of burning too then set them on again and when the Sugar is melted boyle them as fast as you can possibly and when they looke very cleare and the Syrrup somewhat thicke they are enough 150 To preserve Pippins Apricockes Pears Plums or Peaches green Take your Pippins green and quoddle them in faire water but let the water boyle first before you put them in and you must shift them in two hot waters before they will be tender then pull off the skin from them and so case them in so much clarified Sugar as will cover them and so boyle them as fast as you can keeping them from breaking then take them up and boyle the Syrrup untill it be as thicke as for quiddonie then pot them and poure the Syrrop into them before they be cold c. Take your Apricocks and Pear-plummes and boyle them tender then take as much Sugar as they doe weigh and take as much water as will make the Syrrop take your green Peaches before they be stoned and thrust a pin through them and then make a strong water of Ashes and cast them into the hot standing Lye to take off the Furre from them then wash them in three or foure waters warme So then put them into so much Clarified Sugar as will Candie them So boyle them and put them up 151. The best way to preserve Cherries Take the best Cherries you can get and cut the stalks something short then for every pound of these Cherries take two pound of other Cherries and put them of their stalkes and stones put to them ten spoonfuls of fair water and then set them on the fire to boyle very fast till you fee that the colour of the syrrup be like pale Claret wine then take it off the fire and draine them from the Cherries into a pan to preserve them in take to every pound of Cherries a quarter of sugar of which take halfe and dissolve it with the cherry-Cherry-water drained from the Cherries and keep them boyling very fast till
they do steep and half a pound of sugar or less if you will powre them into a pan seeth them as they seeth crush them least they should burn and when there is almost no water strain all through a straining five take what you have strained and put it in the same again with the grating of halfe a Lemmon or Orange before steeped abovea quarter of an houre in some warme water and strained through a linnen cloth for to know and take out the bitternesse of it as they seethe stirre alwayes least your Marmalet do burne you may know when it is sod when it is as in a Gelly and sheweth lesse moystness and when it is as it ought to be take it off the fire and spread it with a knife the thickness of two halfe Crownes 158. How to make the Marmalet of Orleance Take fifteen pounds of Quinces three pounds of sugar and two quarts of water boyle altogether after it is well sodde drain it by little and little through a Napkin and take out of it what you can then put your decoction in a bason with four pounds of sugar seethe it for to know when it is enough try it on a plate and if it come off take it quickly from off the fire and set it up in boxes or somewhat else 159. To Preserve Raspesses Pick clean the fairest Raspesses and take their bare weight in loaf-sugar which must be finely beaten and strow a layer of sugar in the bottome of the Skillet or China dish and then a layer of Raspes and so three or four times double and crush some juice of other Raspesses all over them and set them on a soft fire till the sugar be melted often shaking them then let them have a quick fire and let them boyle some five walmes every time they boyle up shaking of them and in so many boyles they will be enough 160. To make Quindiniacke of Quinces Take your Quinces pare them and cut them in quarters and boyle them to every two pounds of Quinces take three quarts of Spring water to them and so boyle them very tender then wring all the liquid substance from them and to every pint of that liquor put half a pound of Sugar and so let it boyle leasureably till it come to his colour and thickness then print it with your moulds and so you may box it and keep it all the year 161. To make Quendiniackes of Gooseberries Ras-berries or English Currnas Take your Goos-berries Ras-berries or English Currans put them into a stone pot with a narrow mouth so put them into a stone pot of seething water otherwise called Balneum E N. Let them boyle until they be tender then poure away the liquid substance from them and to every pine of liquor put half a pound of Sugar and so let it boil until it come to his colour and thickness then print it with your moulds then boxe it and you may keep it all the year This is the way to make Quindiniacke of all sorts of Plums whatsoever but you must draw the quintesence and spirit out of them for they are of a stronger body than the other fruits and therefore they must have water and that will make them to run clearer through your strainer before you can put your sugar unto it 162 To Preserve Quinces Take Quinces and weigh them core and pare them then take for every pound of Quinces a pound of Sugar then take Quinces and grate them and strain them for every pound half a pint af the juyce of the Quinces and half a pint of fair water the water and sugar and syrrop must be first boyled and clean skimmed then put in your Quinces and turn them still to keep the colour of them then let them boyl so till the Quinces be tender they must seethe very softly for fear of breaking and ever as the scumme ariseth you must take it off with a feather 163. To Preserve Quinces red Take fair yellow Quinces pare and core them and put them into a preserving pan with as much clarified Sugar as will cover them every pound of Sugar must be clarified with Ale a pint of fair water and let them boil close covered very leisurably now and then turning them to keep them from spotting and taking off the scumm with the back of a spoon and when you see them very tender and red take them up and cover them and let your syrrop stand acooling and when your syrrop is cold put them in and they will lie in a jelly and so you may keep them all the year 164. To Preserve Quinces white Take faire Pear-Quinces and core them but not pare them then par-boyl them in fair water reasonable tender then take them and let them stand a cooling when they be through cold pare them and throw them in your Sugar being clarified as you pare them so let them boyl till they be tender then take them up and let your syrrop stand till it be cold then you may pot your Quinces and keep them all the year FINIS The Contents of the first part being Receipts for COOKERY 1 THe London Pye Fol. 1. 2 For a Pye ibid. 3 To bake a breast of veal in Puft-paste Fol. 2. 4 To make Puft-paste ib. 5 To bake a Hare ib. 6 To make a Pallat-Pye Fol. 3. 7 To make an Hartichoke Pye ib. 8 To make a Lamb-stone Pye Fol. 4. 9 To bake Red Deere ib. 10 To make a steak-pye with a French-pud ding in the Pye printed Fol. 5. 11 To bake a Neats tongue ib. 12 To bake fallow Deere in the best manner Fol. 6. 13 To bake a wild Boare ib. 14 To make Capon Pyes Spanish fashion Fol. 7 15 To make a Calfs-head Pye ib. 16 A delicate Chewet ib. 17 To make Pease-cods 8. 18 The manner how to put a Gammon of Bacon in Paste ib. 19 An excellent way for bakeing all sorts of Venison and Fowle Fol. 11. 20 The Pasty Royal. Fol. 17. 21 To make a Mince-pye the Italian fashion with leaved or fine Paste and to make Mince pyes of fish the bones or grisles being taken out ib. 22 The manner to make a Tart of Marrow of Beef or Marrow-bones Fol. 25. 33 To make a Lumber Pye ibid. 24 A Potato Pye Fol. 26. 25 Pyes of sheeps tongues Fol. 27. 26 How to make a Paris Pye ibid. 27 How to make a Clary Pye Fol. 28. 28 How to make an Olive Pye Fol. 29. Boyled and Roste meats 29 To boyl a Legge of Mutton after the French fashion Fol. 30. 30 To boyle a Loyn of Mutton or Veal ibid. 31 To make Chickens fat in 3. or 4. days Fol. 31. 32 To boyle a Capon in white broth ibid. 33 To boyle a Capon larded with Lemmons in white broth Fol. 32 34 To boyle a Capōn in Orange broth ibid 35 To boyle Pigeons with Rice Fol. 33. 36 To boyl Wigeon Teal or Mallard ibid. 37 To boyl Larks or Sparrows in white broth Fol. 34.
half a pint of water or thereabouts a little more or lesse mingle all these things very well together and work your paste throughly with your hands but leave it somewhat of the hardest because the oyle hath not so firm and solid a body as the butter finally having made your paste or dough in this manner you may make use of it according to your pleasure 44. To make sweet Paste or dough For Example Take a quarter of a pound of powdred sugar sifted through a haire or ranging sive then put it into a clear marble morter adde thereunto the quarter of the white of an egge and about half a spoonful of Lemmon juice stirre all these softly together untill the sugar begins to jelly and in case it will not easily jelly adde thereunto some few drops of rose-water and when the sugar doth begin to jelly you must beat it with a pestel till it becomes a hard and firm paste and when the same is well mingled you may make pastie crust thereof Note that at your pleasure you may also make paste that is but half sweetened by mingling an equal part in proportion of sugar and of meal together the which you may mingle together in the selfe-same manner as is here afore described 55. To make sweet spices which are used by Pastry-Cooks For example take two parts of vinegar as two ounces and one part viz. one ounce of beaten pepper mingle them together adde thereunto beaten cloves and nutmegs very small grated and beaten mace one ounce or thereabouts of each for one pound of pepper more or lesse as you please and put up all these several Ingredients thus mingled in a Box. Note that it is at your libertie to preserve all the foregoing several sorts of spices separately in litte leather purses or in a box which is divided into several drawers or repartitions Note also that divers persons do onely make use of the single pepper instead of other spices although it must needs be granted that the composed spices all together must needs be more pleasing and Aromatick than the pepper alone 56. The manner how to make a Pastry-Cooks Varnishing stuff with the which he gives his Pyes a Colour Beat together the yolkes and whites of egges just as if you would make anomelet or pan-cake and in case you would have your Varnish to be strong and good it will be sufficient to beat one white of an egge with two or three yolks and on the contrary in case you will have your Varish pale you should only need to use the yolkes of egges and beat them with water Now to make use of the aforesaid wash or varnish take a few feathers or a little pensil or brush either of silk or hogs brissels which said brush or pensil must be very soft wet your said pensils or brissels in your wash or varnish and so use it at your discretion to wash or varnish your Pastrey-works Now in case you will not go to the charge of egges to make your wash or varnish you may dissolve a little saffron or marigold-flowers in milk so likewise in Lent you may make use of the egs of a Pike or Jack for your wash or varnish that being most proper for lent having no relation to flesh One thing you must observe that the Pastrie Cooks put honey in their washing or varnishing for to spare egges Creames 57. Clowted Creame Take two gallons of new milk from the cow straine it into a clean Kettle set it upon a trevet over a quick fire of chare-cole and so soon as it boiles put in three pints of sweet Cream stirre it about and take it off the fire so presently that it may not boile after the Cream is in it have ready milk-pannes set in straw put forth the hot milk into them so fast as you can and when you have filled your pans if it be in the winter after it hath stood awhile till the reaking be past cover them up close 58. Another Creame Take sweet Cream and put it into a silver dish set it upon a chafing dish of coales and when it boiles as the Cream riseth take it off with a spoon and lay it into a glasse bowle till your bowle be full and as you fill it sprinkle it with rose-Rose-water and strain it with fine sugar 59. Cold Creame Take a quart of milk as it cometh from the Cow and put in it yolkes of egges raw as many as you shall see fitting and temper it together then set them a chafing-dish of coales alwayes stirring it for fear of burning and put sugar to it and it will be like Creame of Almonds and when it is boiled thick enough sprinkle it with rose-Rose-water and cast sugar over it so let it coole 60. A Creame with French barley Take the third part of a pound of French barley wash it well in fair water and let it lie all night in fair water in the morning set two skillets on with fair water in the fire and in one of them put your barly and let it boile till the water look red then put your water from it and put the barley into the other warm water then boile it with fresh warm water till it boile white then straine the water clean from it then take a quart of Creame put into it a nutmeg or two quarte-red a little sage mace and some sugar and when your Creame is ready to boil put your barley into it and let them boile together about a quarter of an hour and when it hath thus boiled put into it the yolks of two or three egges well beaten with a little rose-Rose-water then dish it forth and eat it cold 61. Almond Creame Take half a pound of Almonds blanched stamp them very small with some cream and then straine it into a skillet and stirre it on a little fire till it begin to boile then take it off and season it with a little rose-Rose-water made very sweet with fine sugar put it in your cream bowle and eat it cold 62. Cudgell'd Creame When your Cowes are new milkt take two Gallons of that milk presently while it is hot powre it into two milk pans stand up high that it may run in a long stream and so let it stand a day or a night then scum it off as thick as you can without much breaking put it into what dishes you like and if you will strow sugar on it 63. A Butter Creame Take two gallons of good milk and put to it a pottle of cream set it on a clear fire and let it boile an houre then powre it into the broad pans and so let it stand two days let it not be stirred because the skinne may be broken then take away the top of it off as thick as you can and work it together with a spoon and â—ay it in a China dish like a dish of butter and strow a little sugar upon it 64. A French Creame Take a pottle of new
milk hot from the Cow and put to it a gallon of sweet cream put them into a fair earthen pan and set it on a trivet over a soft fire of a certain heat all day and all night the warm embers to lay about it lest it cool hastily and so be tough this creame must never boile at all And when you serve it out cut it in great pieces and lay them into a glasse bowle and strow fine sugar upon it and rose-Rose-water if you like it 65. An Almond Custard Take a quarter of a pound of Almonds a quart of sweet cream boile your cream with a little large mace nutmeg after it is boiled let it cool again blanch your Almonds in cold water then stamp them exceeding small with a little Rose-water and then strain them with the cream put to it the yolks of eight egges well beaten eight dates pickt and minced small one handful of Currans plumpt in boiling water a good deal of sugar and a little salt put these into a dish and bake it upon a pot of boiling water 66. Sack Creame Take two quarts of sweet creame set it on the fire in a clean skillet and when it boiles put in so much Canary sack as will turn it like a posset then put it forth into a boulter strayner till all the whey be clean from it then rubbe the Curd through a strayner into a clean dish season it with rose-Rose-water and fine sugar and if it be thicker than you would have it then put some of the whey to it that ranne from it so serve it up in a cream bowle 67. Codling Creame After your Codlings are throughly scalded and peeled put them into a silver dish and fill the dish almost half full of Damask-Rose-water and put in halfe a pound of sugar boile these together still turning the Codlings in the liquor till it be almost consumed then fill up your dish with sweet cream and when it hath boiled a little every where about the dish then take it from the fire strow sugar upon it and eat it cold 68. Creame with Apples Take a quart of cream boile it with a little rosemary and thyme and a blade of mace Then take some Apples pare them and slice them into claret wine boyle them in the wine with a little Ginger and a little Lemmon peele with Musk and Amber-greese and sugar when the Apples are boyled well and cold again put them to the cream 69. Cream with Almonds Take three pints of Cream boil it in a litle Rose-mary Tyme and take 2 good handfuls of Almonds blaucht in cold water then stamp them with a spoonful of sack strain them and boil them with the cream put Amber-greece musk and sugar to it 70. Cream with Curds Take a quart of cream boil it with nutmeg mace rose mory and tyme Take it off the fire put in a little sack and sugar a little juice of Lemmons that it may a little quack it stir it till it be a little cold and when it is quite cold put it into a strainer and hang it up till the next day then get pure thick cream and boil it with some whites of eggs mingle your whites well beaten when your cream hath boiled then set it on again boil it till it be pretty thick as you shall think fit for curds sweeten it with sugar Amber greece and musk 71. For clouted Cream Take some three quarts of new milk let it boil up then put in some two quarts of Cream as you doe for wilde curds let this stand upon Embers all night you may put this upon raw or boiled Cream and then season it with sugar if you will have it taste of mace or any other thing boil it in the milk 72. A Trifle Take three pints of pure thick Cream and boil it with cinamon and nutmeg and sugar when it is boiled keep it stirring till it be but blood-warm then put in some rennet and when you think good serve it 73. Another clouted Cream Take rice pick it and wash it very fair and when it is dry beat it till it come to fine flowre then take Cream and Rose-water and Sugar and put of that flowre into it and boil it till it be thick 74. Thick Cream with Rice Take dried Rice and beat it fine and strain it with thin cream and let it boil in a platter on a chafing-dish of coals till it be very thick then season it with a little rose-rose-water and sugar and when you think it is thicke enough take it off and when it is cold serve it forth with two rowes in a dish 75. A Trifle Take boiled Cream and Rose water and sugar and a little rennet and stew them together 76. Snow Take Cream Rose water and Sugar and beat them together till they come to a froth and then c. 77. To make Snow Take a quart of cream not too thick beat it with a birchen rod with whites of Eggs in it take off the snow as it rises till you have enough of it for a dish boil some cream for the bottom set a peny loaf in the bottom of it with a rosemarie sprig set in the midst strow your snow at the top of it 78. Clowted Cream Take three quarts of new milk and boil it with mace a little Rosemary and Thyme when it hath boiled enough take two quarts of cream strow it all at top as you doe for wild curds let this cream stand upon Embers till the morning boil some sweet cream for the bottom with sugar and what else you will when it is cold lay your slacks of clouted Creame on the top and strow Sugar upon it 79. Apple Cream Boil six Pippins pared doe not cut the cores apieces in Claret wine a little more than will cover them put in of sugar a good quantity then boil a quart of good cream with a little rosemary and thyme sweeten it with sugar one spoonful of sack when they be cold put them together lay your Apples like Eggs Remember to boil in your Apples some ginger lemmon pils very thin sliced 80. White stuffe of Cream Take a pint of cream seven whites of egs one spoonful of flower mingle these well together set it on the fire stir it till it growes thick and strain it thorow a thick strainer with rose water sweeten it You must stir this till it be cold 81. A Tansey of Cream Take a pint of cream and put to it the yolks of eight Egs and two whites well beaten and half a pint of sack a good deal of sugar and nutmeg mingle all these well together and bake it in a frying pan with sweet butter just as you doe another Tansey and serve it on a Plate with a little sugar on the top of it 82. Goos-berry Cream Take a quantity of Goos-beries scald them and mash them strain them through a strayner then mingle them with your cream and sugar 83. To make a Cream
Take a pan of milke as it come from the Cow and set it over the fire and when it begins to rile poure in some cream and when it riseth again poure in more and so do some sixe times then take it and let it stand on nettres till next morning then take it off and sprinckle rose water and sugar among it and so serve it 84. To make a Sullibub Take a quart of cream scalded and let it be luke-warm keeping it stirred One pint of sack pretty hot then spout it out as hard as you can let this stand all night In the morning take a froth made of thick creame sweetned with sugar a little sack mingled with it beat it with a spoon as it rises put it into a Cullender when milk is dreaned from it lay this froth upon your sullibub as high as you can froth it in a wooden tray new scalded and cold 85. To make maggets of Cream Take a cheese new made and somewhat stiffe then take creame and strain it through a strainer and cast Sugar upon it 86. A white pot Take a pint of cream and boil it and when it is cold put to it four yolks of Eggs and two whites well beaten then put in it a little nutmeg cloves mace and some sugar and a little salt then butter your dish and strow in it the smallest marrow of a bone then slyce the crumme of a loaf thinne and lay one lay of bread and one of raysins and marrow and so til the dish be full then poure on the cream and stick the biggest of the marrow all over it and some sliced dates and so bake it 88 To make Leach Take a quart of Creame and a quartern of Almonds and blanch them and grinde them with some of your Creame then take halfe an Ounce of whole Cinnamond and halfe a quarter of an Ounce of large Mace two Ounces of Izing glass wash the Izing glass in many waters and then let it lie and soake a quarter of an houre then boyle it in the Cream put in sixe Ounces of Sugar so boyle it till the Izing-glass bee consumed when you have strained it put thereto eight spoonfuls of rose-Rose-water then never leave stirring it till it be luke-warme and when it is cold cut it out in slices Cakes White-pots Puddings and Almond-works c. Almond-workes 88. To make Almond Butter Take a pottle of the best sweet Cream a pound and a half of Almonds beaten with rose water to a soft paste then take three pints of water or more with half a spoonful of Coriander seeds well boiled together when it is cold strain out your Almonds with this water getting the substance of the Almonds as much as you can then mingle your cream with it set it altogether upon a clear fire when it is ready to boyl put in a little salt and when it boyles up seruch in some juyce of Lemmons all over it not too much but a little to curdle it Then take it off the fire let the Whay run through a thick cloth or napkin very softly when it sticks something dry tye it up round like a pudding hang it upon a tack all night then beat it with fine sugar and a little rose water afterwards make dishes of it 89. French stucklings Wet your crust with suct and butter two yolkes of Egges and sugar cut your Apples very smal and season it with rose water sugar ambergreese and musk rowl them very thin and make them square 90. To make Almond Puddings Take a quart of cream and let it boyle on the fire slice some manchet thin poure your cream to your bread and cover it close then beat halfe a pound of Almonds very small with a spoonful of rose water mixe them with your cream and bread slice some marrow or beef suet then take the yolks of eight or ten egs with three of the whites very well beaten mixe these together then grate one nutmeg slice and not beat some Mace sweeten it with Sugar then fill your guttes and boyle them 91. To make Almond Cakes Take a pound of Almonds three quarters of a pound of sugar keep the other quarter which makes up the full weight to frie them when your Almonds and sugar is beaten as for march pane drive out your paste unto Cakes then lay them upon papers on a table or with the lid of a baking-pan bake them upon the upper side with embers and coals upon the lid After which then turn them on the other side and harden that side then take that other quartern of sugar boyle it to a candy high and with a fether Ice them over on the upper side and set them under the pan again to harden which being done then Ice the other side and harden them and so eat them 92. To make a Florentine with Almonds Take half a pound of rice boyled very tender some Spinage par-boyled and beaten half a dozen yolks of Eggs mingle to it a little rose water a little cinnamon butter some Almond paste mingle all these together and make puff-paste for the bottom and top of it 93. Eggs of Almonds Take a quart of thick Almond milk of Izing-glass prepared as for leech and boyle them well together until it will jelly and stirre it well in the boyling afterwards let it run through a strayner and season the same with Sugar or Amber-greese and muske if you will then take three or foure Egs and let all the meat be put out at a little hole made in the top of the Eg-shel then take the same milk of Almonds and fill the Egg-shels while it is warm and so let the same abide there until the morrow and then take a little quantity of the said meat when it is warm and colour the same with whole saffron wrung through a linnen cloth then slice your Eggs when they are cold the next morning through the middest shels and all then cut a round hole through the middest of the Egg where the yolk should be and fill up the same with the coloured meat and so serve them forth 94. Mackaroones Take one pound of Almonds lay them in cold water over night and blanch them then take three quarters of a pound of fine sugar beaten and put it to your Almonds stamp them altogether small with three spoonfuls of Rose water to keep them from oyling put the whites of four Eggs beaten till they are all in a froth then put them to your sugar and Almonds and so beat them together then cast flower very thick upon Plates and so drop them on as you please your Oven being heat with a little more than halfe a baven set them into it Try your Oven with a paper when the Oven is shut up if it doe not colour the paper 95. To make a good Marchpane Take a pound of long smal Almonds and blanch them in cold water dry them as clean as you can then stamp them as smal as you can then
strain them as smal as you can and put no liquour to them but as you must needs for oyling and that liquour you put must be Rose water in manner as you wet your pestel therein for if you put too much liquour they will be black when you have beaten them fine take half a pound of the finest Sugar you can get or more finely beaten then put it to your Almonds and beat it altogether when they be well beaten take your wafers and cut them in compass round the bigness you will have your March-pane and then as soon as you can after you have tempered your stuff let it be put in your paste and strike it abroad with a flat stick as even as you can and pinch the very stuff as it were an egg set over and put a paper under it and set it upon a fair board and lay a fair Lattine bason over it the bottom upwards and then lay burning Coals upon the bottome of the bason to see how it baketh if it happen to burn in any place fould paper as broad as the place and lay it thereon and thus with attending you shall bake it within a little more than a quarter of an houre and when it is taken put on your gold and bisket-sticks in Comfaits and you shall have a good March-pane or ever you bake it you must cast in fine sugar and rose water that will make it look mealy To make all kinde of Conceipts of March-Panes and Pies Birds Biskets Collaps and Egges and some to Print with moulds Take half a pound of March-pane paste being made as before is written for your March-pane make some little pies and fill them with little pieces of marmate Cast Biskets and Carrowayes on them and so gild them and serve them and you may make some of them like Collaps of bacon so that you colour your paste with a little red roset and so lay a piece of red and white paste one upon another then cut it into slices and the red being mingled with the white will shevv like interlarded bacon fat and lean and some you may print vvith moulds Puddings 97 A Quaking-Puding Take a pint and a halfe of thick creame boile it with a little mace nutmeg quartered and ginger then put to it the yolks of eight egges and four whites beaten well and a few Almonds stamped and strained with some of the creame and a little rose-Rose-water Put in two spoonfuls of fine flower and a little sugar and a little salt then take out the whole spice and put the stuffe into a thick napkin which must be first wet and well rubbed with flower boile it in the beef pot or in the mutton broth 98. A Pudding Take a two peny loaf white bread grated small a pound of Beef-suet shred very small half a pound of Almons blanched and beaten then strain it out with a quart of cream season it with a little nutmeg ginger and sugar put in the yolks of six egges with two whites then dip a napkin in melted butter and lay it abroad then take some twenty raisins of the Sun stoned and cut in halfes so lay them on your napkin then lay on your pudding and tye it up and boile it with your Beef 98. A Plain Pudding Take a quart of new milk boile it with a little whole mace when it is almost cold slice in it a two peny white loaf the crust being cut off when the bread is well soaked bread it well in it season it with nutmeg sugar rose-rose-water beef-suet shred small the yolks of six or seven egges not above two whites a few whole raisins currans and dates 100. Puddings of Neats Tongues Take 3 fresh Neats tongues tenderly boilled and cut them in thick pieces and beat them well in a morter then take creame marrow suet grated bread currans cloves mace nutmegs beaten dates minced egges beaten rose-water sugar salt mingle these well together fill your guts and boil them 101. Black Puddings Take halfe a peck of great oat-meal and put to it five quarts of new milk scalding hot and so let it stand two nights and a day soaking there take thyme margerome winter-savory penny-royal parsley of each two good handfuls half a handful of leeks so season it with a little pepper salt fennel-seeds to this quantity you may take the blood of two sheep 102. To make a Pudding Take cream egges and grated bread and marrow mingle them all together very stiffe tye it flat up when it is boiled stick it with Almonds cut them in long slender pieces 103. To make a Pudding Take twelve pippins boile them and take the pap of them and twelve egges but six whites and a manchet grated a nutmeg and some salt and sugar stirre it well put in some melted butter and bake it 104. To make a Rice Pudding Take your Rice a pound being tenderly boiled in water and then in milk with some beef-suet being shred small a good quantitie of currans of white bread and three or six egges with some cinnamon and rose-water nutmeg salt and sugar if your rice he drie put to them a little good milk EXPERPIMENTS IN SUGAR-WORKS Cakes 105. Cheese-Cakes BOile a pottle of milk and a quart of creame together and when it is cold set it to come with Runnet when it is come whey it in a butter cloth very well then breake it small with some good cream put to it eighteen yolkes of egges and two whites put a good handful of grated bread to it season it with nutmeg mace and sugar and rose-water with a little salt when the paste is baked fit for it then put in your stuffe and strow upon it some currans halfe boiled and so bake them but not too drye the crust must be somewhat deep 106. Another way to make Cheese cakes Take a quantity of the best curds you can make of stroakings and cream after you have wheyed them very well beat them in a morter take almost the like quantity of Almonds blanched and well beaten withrose water for fear of oyling mingle these together with a quantity of currans four whites of egges eight yolks well beaten mingle all these together with cream sugar and a little nutmeg lay the meat thick in the Coffins strow on the top of every of them a little Ambergreese bruised with sugar enough If you half-bake the Coffins first it is best For as soon as the meat begins to look never so little brown they are enough 107. To make dainty Pancakes Take an equal quantity of flower and grated bread and half a dozen of egges tataking out the whites of two only and beat them very well and season it as shall be fit then mingle all together with a little fair water and let the water be something thin then take the quantity of a spoonful of suet melted and moisten the frying-pan all over then put in so much of the stuffe as will cover the bottome of the pan that done
poure upon it the liquor seething hot and hold it a little over the fire and it will rise quickly then turn it and it will be instantly baked when one is baked poure out the liquor and do as before when you bake another strow them with fine sugar rose-water and then serve them up 109. To make Pancakes that shall be to Crispe that you may rear them up an end Take a pint of fine flower the yolks of of six egges and the whites of two make all this batter with a little warm water a litle sack season it with a little cloves mace and nutmeg when you have made it into perfect batter then make them in the least frying pan can you get and bake them not too much then boile them in lard as you do your frittars and when you serve them they will be as crispe as wafers and will stand an end and will be as yellow as gold 110. To make Court-Frittars Take a pint of sack and make a posset with sweet milk from the Cow take the curd of that posset and put it into a bason with the yolks and whites of six egges seasoned with a little nutmeg and so beat with a birch rod untill you have beaten the posset curd and egges well together then put fine flovver to it and make it a batter for your fritters then take clarified beef-suet and boile them as you do common fritters and they will eat most delicately scrape suon them and so serve them 110. Another way Take a pint of very fine flower and tvvo or three egges boile them in sweet butter as you do a hasty pudding and when you have boiled your flovver butter and egges in the form of a hasty pudding then put it into a stone-morter and put to it the yolks of six egges season it with a little nutmeg and sugar and vvhen you have beaten these vvell in a morter put it into a batter-spout that hath an Iron on the end like a mullet or a crosse so spout it out into your hot lard and you may throvv it in knots in spouting and vvhen they be boiled in lard serve them vvith sugar scraped on them they will eat most delicately and they vvill marvail hovv you make them because they come in knots a plain batter-spout vvill make them 111. To make Sugar-Cakes To half a pound of sugar six egges six yolks and one vvhite a pound of butter vvashed and laid all night in rose-rose-vvater and so vvork in the flovver a little and a little till they will roule and butter the pots and prick them and bake them 112. Cornish Bunnes Take halfe a peck of flower a pound of Currants and four peny-worth of Saffron well dried and made small a quart of scalded cream and take the yolks of ten egges and the whites of two and beat them well together with the cream with seven or eight spoonfuls of sack and two or three spoonfuls of Rose-water and a pretty deal of new Ale yest and work all this together with butter better then a quarter of a pound and so much sugar and when it is well moulded together make it up in little Bunnes and if it be too wet you must adde more to it 113. Cake Bread For half a peck of flowre two pound of Raisins stoned two pound of Currans four grated nutmegs half a score spoonful of good Ale yest half a pound of sugar as much fresh butter as will wet it you must not make this Cake thick mingle all your things together keep out your Raisins and when you have rowled out your Cake thin you may make two or three Cakes of this quantity then take your Raisins and stick them thick thus do some thrice so bake it 114. Cakes with Lemmon pill Grate your finest Lemmon pill and after you have boiled your double refined sugar to a Candy put in a little of your said Lemmon pill drop them forth in little Cakes Adde to it Amber-greece musk c. 115. Cake Bread Take one Gallon of flowre two pound of Currans and one pound of butter or better a quarter of a pound of sugar a quarter of a pint of Rose-water halfe an ounce of nutmeg half an ounce of Cinnamon two egs then warm cream break the butter into the flower temper all these with the creame and put a quantity of yest amongst it above a pint to three gallons wet it very lide cover your Cake with a sheet doubled when it comes hot out of the Oven let it stand one hour and a half in the Oven 116. To make Bisket Take the yolks of two dozen of egges two handful of Anniseeds a little yest one pound of butter one quart of creame foure pound of fine wheat flowre work all these together in a paste and make it up in long rouls being something flat then lay them upon papers and set them into the Oven and bake them but not throughly then let them stand a day or two then cut them into slices and rub them over with small beaten sugar then lay them upon papers and set them into the Oven untill they be hard 117. To make Diar bread Take one pound of good loaf-sugar and one pound of very fine flower and one spoonful of Carraway-seeds and mingle them together then take six new laid egges and take out of them one yolk or two according as they are in bignesse then beat the egges first by themselves then put them to the flower and sugar and with a pestle beat it wonderfully for two houres and when you are ready to set it into the Oven strow a little fine beaten sugar upon it to make it Glase then butter the Plaits and put it into your Oven being hot as it is for Manchet 118 To make Jumballs Take a pound of fine flower a pound and a half of sugar beaten and searsed six egs taking away two egs two or three spoonfuls of rose-water two spoonfuls of cream Put your egges cream and rose-water together and put them over the fire and stirre it till it be something hot then mingle the flower and sugar and that together and make paste of it somewhat stiffe then put in a pretty quantity of anniseeds being rubbed and fanned clean and so make them up in Jumballs 119. Another way of Jumballs To halfe a pound of sugar eight egges four yolks as much butter as an egge being washed in Rose-water and fine flower as much as your own discretion shall see fit to make it a paste and so work it and knead it well together with an ounce of Anniseeds and Coriander so roule and make them up in knots and butter the plats and bake them heat the Oven hot as for Manchet 120. To make Naples bisket Take Almonds and Pine-apple seeds and kernels of Musk-millions fine searced sugar as much as all the seeds do weigh then take a little fine basket flower or else rice-flower and as much of the white of
one ounce of Anniseeds a good piece of liquorish half a pound of sugar two new laid egs new milke to wet it withal being warmed and so make boughts in the form of rings 130. To make sugar Cakes Take a pound of flower half a pound of butter and half a pound of sugar and as many egs as will wet it take so many whites according to the proportion of the yolks All kind of Sugar-works 131. To make paste-Royall white formed into Cotes Bowles and drinking-cups Gloves Slippers or any other pretty Conceipts printed with Moulds Take halfe a pound of double refined sugar beat it fine and searce it through a fine lawne Ceatse then put it into a fine Alabaster Morter with a little Gum-dragon steeped in Rose-water and a grain of musk and beat them in a morter untill it come to perfect paste then roule it thin with a rowling pin and print it with your moulds some like Gloves Slippers and other pretty Conceits as your Moulds are and some you may roule very thin and let them drye in an ashen dish or otherwise called a court cup and let it stand in the dish untill it be dry and it will be like a cup you must dry them on a board farre from the fire but you must not put them into an Oven they will be drye in three or four houres and be as white as snovv then you may guild them and box them and keep them all the year 132. To cast all kind of standing conceipts in Sugar-works Take a pound of double refined sugar and boyle it to a Candie heigh with as much rose-Rose-vvater as vvill melt it then your double moulds being vvatered two houres first powre the sugar into those moulds and when it is cold you may take them out and they will be birds or beasts according to your moulds this standing conceipt you may garnish your March pane with 133. To cast all kind of fruits hollow into turned works to put them into their natural colours as Oranges e mmons Cowcumbers Radishes Apples or Peares Take your moulds being made of Allabastar every mould being in two pieces your moulds being watered and the sugar being boiled to a Candy heigh fill the one half of the mould with the hot sugar and turn the mould round about in your hand and the fruits will be hollow 134. To make paste of flowers and Colour of Marble that which way soever you break it it shall be like Marble and betwixt the light it shall look very clear and shall in eating taste of he natural flowers Take all sorts of pleasant flowers as violets Cowslips Roses Gilly-slowors Mary-golds or any other pleasant flowers and beat them in a morter every flower by it self with sugar untill the sugar be turned to the Colour of the slowers then put a little gum-dragon to the beating thereof and so beat it out into a parfect paste and when you have made six pieces of paste of several colours with them every flower will taste of his nature then rowl your paste thin and lay every piece of paste one upon another in mingling sort then roule your paste into a small rowle as bigge as your finger then cut it into little pieces overthwart as big as small nuts then rowle them thin that you may see through them dry them before the fire and when they be drye you may box them and keep them all the year 135. To make paste of Eglantine the Colour Amber-Corrall Take the Reddish berries that grow upon the bryers before they be too ripe and cleave them in the middest and take the seeds out of them and scrape them very clean and boyle them very tender in Clarret wine and rose-Rose-water then strain them and dry them upon a Chaffing-dish with coals untill they be reasonable dry and when it is cold work it upon the paste with fine sifted sugar then roule it thin then roule upon swans quills and small reeds then dry them before the fire and when they be somewhat dry you may box them and keep them all the year and they will look of the colour of Currol 136. To make paste of Elicampane Take your Elicampane his smallest young roots and boyle them reasonable tender then peel and pith them then beat them in a morter take twice as much sugar as that pulp doth weigh and boyle it to a Candie height with as much rose-Rose-water as will melt it then put your pulp of Elicampane into your sugar with the pap of a pippin and so let it boyle together untill you see it almost for Marmalade then drop it into drops on a pye-plate or a sheet of Glasse and so dry it in the stove then you may keep it all the year it is an excellent paste against the cough of the lungs 136. To make Canded Cakes of plums Put your Plums into a pot and paste it up close then set it into a pot of water and let it boyle a good while then strain forth the juice from the plums and weigh it with sugar ready beaten let them be of equal weight then put a little water into the sugar and boyle it untill it comes to be sugar again then put in the juice of your plums and stirre it till all your sugar is melted then poure it into your glasses and when it is cold set them where they may stand very warm and when they begin to Candy on the top make them loose about the sides of the glasse with a knife and turn them forth upon glasse plates and so let them drye 137. To make Paste of Joyne the true way as they do beyond the Seas Take two pound of yellow Pear-Quinces and two pound of Peaches par-boyle them reasonable tender and when they be cold pare them and scrape all the pulp from the Coare then bray it in a stone-morter with a wooden pestle then draw it throughout a piece of thin Cushion Canvise then take as much sugar as it weigheth and boyle it to a Candie height with as much Rose water as will melt your sugar put off your Quinces and Peaches into your sugar and so let them boyle a litle then fashion it on a pye-plate or on a sheet of glasse and so put them into an Oven after you have baked bread or into a stove and there let them remain a day and a night the next day turn it and warm your Oven a little and in like sort warm your Oven or Stove untill they be through drye then you may box them and keep them all the year 138. To make paste of Pippins some like leaves some like plums with stalks and stones some white plums and some red and green Take two pound of Pippins being pared and cut in pieces then boyle them tender and strain them then take as much sugar as the pulp doth weigh and boyle it to a Candie height with as much rose-Rose-water as will melt your sugar and when your sugar is boyled to your full Candie
they will gelly in a spoon and as you fee the syrrup thin take off the sugar that you kept finely beaten and put it to the Cherries in the boyling the faster they boyle the better they will be preserved and let them stand in a pan till they be almost cold 152. To preserve Oranges the French way Take twelve of the fairest Oranges and best colored and if you can get them with smooth skins they are the better and lay them in Conduict water six dayes and nights shifting them into fresh water morning and evening then boyle them very tender and with a knife pare them very thin rub them with salt when you have so done Core them with a Coring-Iron taking out the meat and seeds then rub them with a dry cloth till they be clean and to every pound of Oranges a pound and a half of sugar and to a pound of sugar a pint of water then mingle your sugar and water well together in a large skillet or pan beat the whites of three egges and put that into it then set it on the fire and let it boyle till it rises and strain it through a Mapkin then set it on the fire again and let it boyle till the Syrup be thick then put in your Oranges and make them seeth as fast as you can now and then putting in a piece of fine loaf sugar the bignesse of a Walnut when they have boyled near an hour put into them a pint of apple-Apple-water then boyle them apace and half a pint of white-wine this should be put in before the Apple water when your Oranges are very clear and your Syrrrup so thick that it will jelly which you may know by setting them to cool in a spoon when they are ready to be taken off from the fire then put in the juyce of eight Lemmons warm into them then put them into an earthen pan and so let them stand till they be cold then put every Orange in a several glasse or pot if you do but six Oranges at a time it is the better 153. To preserve green Plums The greatest wheaten plum is the best which will be ripe in the midst of July gather them about that time or later as they grow in bigness but you must net suffer them to turne yellow for then they never be of good colour being gathered lay them in water for the space of twelve houres and when you gather them wipe them vvith a clean linnen cloth and cut off a little of the stalkes of every one then set two skillets of water on the fire and when one is scalding hot put in your plums and take them from the fire and cover them and let them rest for the space of a quarter of an hour then take them up and when your other skillet of water doth boyle put them into it let them but stay in it a very little while and so let the other skillet of water wherein they were first boyled be set to the fire again and make it to boyle and put in your plums as before and then you shall see them rivet over and yet your plums very whole then while they be hot you must with your knife scrape avvay the rivetting then take to every pound of plums a pound and two ounces of sugar finely beaten thâ—n set a pan with a little faire water on the fire and when it boyles put in your plums and let them seeth half a quarter of an houre till you see the colour wax green then set them off the fire a quarter of an hour and take a handful of sugar that is weighed and strovv it on the bottom of the pan wherein you will preserve and so put in your plums one by one drawing the liquor from them and cast the rest of your sugar on them set the pan on a moderate fire letting them boyle continually but very softly and in three quarters of an houre they will be ready as you may perceive by the greennesse of your plumbs and thicknesse of your Syrup which if they be boyled enough will jelly when it is cold then take up your plums and put them into a gally pot but boyle your Syrup a little longer then strain it into some vessel and being blood warm poure it upon your plums but stop not the pot before they be cold note also you must preserve them in such a pan as they may lye one by another and turn of themselves and when they have been five or six dayes in the Syrup that the Syrrup grovv thin you may boyle it again vvith little sugar but put it not to your plums till they be cold they must have three scaldings and one boyling 154. To preserve Damsins or Red Plums or Black Take your Plums nevvly gathered and take a little more sugar than they do weigh then put to it as much vvater as vvill cover them then boyle your Syrrup a little while and so let it cool then put in your Damsins or Plums then boyle them leisurely in a pot of seething water till they be tender then being almost cold put them up 155. To make Marmalet of Oranges or Orange Cakes Take the yellowest and fairest Oranges and water them three days shifting the water twice a day pare them as thin as possibly you can boyle them into a water changed five or six times untill the bitternesse of the Orange be boyled out those that you preserve must be cut in halfe but those for Marmalet must be boyled whole let them be very tender and slice them very thin on a Trencher taking out the seeds and long strings and with a knife make it as fine as the pap of an Apple then weigh your pap of Oranges and to a pound of it take a pound and an half of sugar then you must have Pippins boyled ready in a skillet of fair water and take the pap of them made fine on a trencher and the strings taken out but take not half so much Pippins as Oranges then take the weight of it in sugar and mix it both together in a silver or earthen dish and set it on the coales to dry the water out of it as you do with Quince Marmalet when your sugar is Candy height put in your stuffe and boyle it till you think it stiffe enough stirring it continually if you please you may put a little musk to it 156. Conserve of Pomegranates Take a Pomegranate and press it to take out the juice then put it on a silver plate and dry it on a small fire or on some warm sinders seeth your sugar untill the plume or skin appear and more then others after it is well sodde take it off the fire and whiten it then put your juice in it and take out your Conserve 157. How to make Marmalet of Apples Take ten or twelve Apples pare them and cut them as far as the core and put them into clear water then take the Apples and the water wherein
Take them and par-boyl them pull of their skins then season them with pepper salt nutmegs mace and some Dates and some Lemmon sliced marrow some sugar when it is made fill it up with butter and when it is almost baked fill it up with a galantine made with rhennish wine and Dates Mace some yolks of Eggs hard rosted some Potato roots some Eringoe roots and if the stones be towards the latter end of the year then you must steep them all night before you par-boil them in vinegar 9 To bake redd Deer First par-boil your Deer then lay it in steep all night in Claret wine and vinegar then lard it and season it with vinegar nutmeg pepper salt and some mace some Lemmon sliced between the lard must be seasoned before you stuff it then put it in your paste with butter and some bay-leaves on the top then when it is baked make a galentine of Claret-wine and Cinnamond and sugar and poure it on the Pye and then set it in again for the space of an houre or two within less than a quarter of an houre after it is taken out fill it up with melted butter approved by my Lady Vidd 10 To bake a steake Pye with a French pudding in the Pye Printed Season your steaks with pepper salt and nutmegs and let it stand in a tray an houre then take a peece of the leanest of a legg of mutton and mince it small with Oxe suet and a few sweet herbs tops of young tyme and a branch of Penniroyall two or three of redd Sage grated bread yolks of Eggs sweet Cream Raisons of the Sunne work altogether like a pudding with your hand stiffe and roule it like balls and put them in the steakes in a deep Coffin with a good piece of sweet butter sprinkle a little Verjuyce on it and bake it then cut it up and roule Sage leaves in butter and frye them and stick them upright in the walls and serve the Pye without a cover with the juice of an Orange or Lemmon 11. To Bake a Neats tongue First pouder it a moneth then boyle it two or three houres then blanche it and whilst it is hot season it with pepper and salt lard it and lay it in a pye made of rice-flower then strow upon your tongue a good quantity of cloves and mace beaten small and lay upon that a pound of butter and more then close your pye and leave a hole in the top of it Prick your pye full of holes then set it in the oven and let it stand four or five houres then take it out and put in at the hole a pint or more of vinegar which may not be very sharp delay it with Gascoigne wine then stop up the hole with a piece of past very close and put it in the oven again and so let it stand eight houres in soking or else as your oven is hot if it be very hot let it not stand so long for then it will be too airy then for the space of three or four days shake it between your hands twice or thrice and sometimes turn the bottome upward when you shake 12. To bake fallow deer in the best manner Bake it first in his own blood only wipe it clean but wash not it bone it and skin it and season it with pepper and salt then bake it in fine paste afterwards either puffe-paste or short paste 13. To bake a wild Boare Take the buttocks of brawn and a Phillet parboyle it and mince it small and stamp it in a morter till it come like paste all in a lump then lard it and use it like the red deer the Phillets also of Beef for a need will serve very well 14. To make Capon pyes Spanish fashion Take a great flesh Capon parboyl him then cut of the flesh and mince it with a pound of beef-suet and the marrow of 3. bones a little cloves mace a little pepper and a few currans put all this meat into Paste made with butter marrow melted and sugar and when it comes out of the oven season it with clarret wine juice of Orange and sugar and beaten Amber and stirre all the meat and this together 15. To make a Calfes-head pye Take your Calfs-head being parboyled cut it into handsome slices as you can then season it with Nutmegs a little pepper and salt and lay it in the Coffen and put to it some pieces of marrow some quartered dates some whole mace barberies grapes lettice some fresh butter and so do it up and bake it not too hard some white-wine sugar verjuice butter these and beat together powre this in and so serve it in 16. A delicate Chewet Parboyle a piece of a leg of Veale and being cold mince it with Beef suet and marrow and an Apple or a couple of warns when you have minc't it fine put to a few par-boyled Currants six dates minced marrow cut in little square pieces a piece of a preserved Orange-pill minced season all this with pepper salt nutmeg and a little sugar then put it into your Coffins and so bake it Before you close your pye sprinkle on a little Rose-water and when they are baked shave on a little sugar and so serve it to the table 17. To make Pease Cods Take marrow and lay it in warme water then take the yolkes in an egge and a little grated bread and mingle them together and boyle the marrow in them then take Cinamond sugar and rose-Rose-water and put to it then take your Paste and so make it into Pease-cods 18. The manner how to put a Gammon of Bacon in Paste Cause your Gammon of Bacon to be steeped in water more or lesse according unto its bignesse thickness and dryness In case a Gammon of Bacon be very big well smoked and dryed as your Mayence Gammons and Bayonne Gammons usually are you must let them steep in the water for at least the space of four and twenty houres or more and then you may give a guesle whether or no your gammon be well steeped Which that you may the better be able to judge of you shall take it out of the said water and make an opening or hole in the midst of the flesh drawing forth a little piece of it and by tafting it you may be able to judge whether the salt and Brine be sufficiently extracted which having done and finding it according to your expectation you shall thus prepare it for to be put in Paste In the first place therefore you must pare the top of your Gammon till you come to the quick flesh that so you may take off the superficies or upper part of the flesh and all that you judge too drye and salt after which you must also take away the skin or upper part and you must also cut off the knuckle Now having prepared your Gammon in this manner you must knead as much dough as you shall judge requisite for your Pasty and you
of it into Paste in the following manner Your flesh being ready to be put into paste you must season it according to your own discretion with your salt spices in such a manner as that your said Viands doe well retain the salt or season to which end you must pouder them throughly on all sides and in case it be a Fowle or any other slesh that is hollow you must as then powder it inwards and before you powder it on the thighs or back you must make some Lancements er inlets therein to the end that your said spices may the better hold or fasten and may have the better operation Your Viands being thus seasoned you must place them on the one end of your dough or paste either framed of Rye crust or of Wheaten or white which you please at discretion as aforesaid which said paste must be at least an inch in thickness and long enough to make up the whole pasty Your Viand or Venison or the like being placed upon one of the ends of your paste you may stick therein some few Cloves and after that you may fill it up with some slices of fat Bacon unto which you may also adde some Bay-leaves and over and above all these things you may also apply some fresh butter spread over the whole Pasty as aforesaid in the fore-going chapter Observe or note that to make a good Hare or Turky pye or a pye with four Ducks you must have at least a quarter and a half or much about half a peck and a quarter or three quarters of a bushel of meal moreover two pounds of butter and if so be you will have the crust to be very fine you may put therein two pounds and an half or three pounds of butter yet however note this also that the crust being so fat may be subject to burst in the Oven Now in case your pasty be of Venison or of any other viand that is not fat As for example in case you have a mind ro accommodate a Hare excellently well you must needs have one half pound or three quarters of a pound of fresh butter to wrap the Hare in and at least one pound and a half or two pounds of fat Bacon as well to lard your Viand as to cover it after it is empasted But if the meat you intend to put in paste be not over dry nor lean As for example Suppose it be a Turkey Cock well fatned or a good fat joynt of Mutton you shall only stand in need of a good quarter of a pound of fresh butter to enclose the said Viand withall and goad store of fat Bacon to lard it to boot wherein you must not fail Another observation you may take along with you that some Pastry-men do make use of sweet Suet in stead of fresh butter to raise their paste withall Finally so soon as your flesh shall be well and throughly seasoned with all the requisite spices and ingredients aforenamed and that it shall be well lined with butter below and above you may as then turn up the end of the paste which is left over the whole onely moystning the end of the paste which remains to refresh it and joyn well the sides and when you have thus joyned or added the sides you may give it what shape you will after which you may burnish your pye or pasty and immediately after you may put it to the Oven Observe that your Oven must be almost as hot as is prescribed in the precedent Chapter and thus these foregoing pasties will be sufficiently baked in two houres space provided they be not extraordinary great thick ones And when your said pasties shall be thus well and throughly baked and cooled again you must not forget to stop the holes which you made in their lids for the reasons before alledged By reason that in case you doe not make the said holes in the lid of your said pasty within a little after it hath been in the Oven it will split or burn by reason of the heat 20. The Pasty Royal. Take a legg of Mutton strip the skin off from it take out the bones and the sinnues after which beat the flesh to mortifie it and then cause it to be well chopt and as you chop it you must season it with salt spices Now your meat being thus well chopped you must make up your paste of Rye-crust and give it at least two inches in thickness proportionably according unto the bignesse of your pasty and raise the paste thereof high enough You must line the bottom and sides thereof with fat Bacon in slices and in the bottome you must also place a good handful of Oxe suet which is small minced and thereunto add your meat after it shall have been well minced and in case Chesnuts be in season you may add thereunto a reasonable proportion after they shal have been first half roasted When your meat shall be thus in your pastie you must add thereunto one handfull of Beef suet well minced and about half a pound of Beef marrow cut into small pieces about the bigness of a walnut All which compositon you must cover or overspred with some slices of fat Bacon Finally you shall cover this Pasty with Rye-crust at least a fingers breadth thick and you must make a hole in the said lidd Such a like Pasty as this must be at least twenty or four and twenty hours in the oven which said oven you must all the while keep shut to the end that it may yield a sufficient heat whereby the said Pasty may be thorowly baked which said pasty you must oftentimes take out of the said Oven to supply it with broath or gravie as often as it shall be wanting To which purpose take the bones and the skin and sinewes which ye have cut away from the said legg of Mutton bruise them indifferently and afterwards boyl them together with the said skin and sinewes for the space of one houre and a half in water without salt and when as the said liquour and broath shall be concocted in such manner as that there shall be but a pint left you shall make use of it in the following manner viz. After your Royal-Pasty shall have been about the space of four houres in the Oven you must draw it and you must poure thereinto with a funnel about the quantity of a quarter of a pint of the said liquor or broath being well heated after which you shall again put your pasty in the Oven and within two or three houres you shall draw it and you shall see whether or no it doth want any sauce or liquor in case whereof you shall add more sauce unto it and in this manner you shall draw your said pasty at several times till it hath continued in the Oven for the space of fifteen or sixteen houres when as you shall again draw it forth of the Oven and shall take off its lidd for to imbellish your
paste or dough very thin and as we formerly called it a leaved paste 22. The manner to make a tart of marrow of Beef or marrow bones Take a quarter of a pound of Beef marrow break it into little morsels betwixt your fingers and reduce it to the smallnesse of a hasell nut adde thereunto the like quantity of powder sugar and two yolks of Egges a small quantitie of salt spices some Pine-apple kernels some Currans and the rind of a Lemmon small shred adde thereunto likewise some Naples Biskets or Mackaroons or peeled and beaten Almonds or about the bignesse of an egge of grated white-bread mingle all these together with a fork or spoon and when you have prepared all these Ingredients you must fill up your pastie or tart Coffin therewith and put into your tart-pan after which you may either close your tart quite up on the top or else you may cover it with a lid of paste which is pricked and transparent in several parts Cause your tart to be baked and after that powder it with some sugar and put it into the Oven again for a little while 23. To make a Lumber Pye Take three pound of Mutton Veale or Lamb and three pound of Beef suet and shred them small together and take the tops of Time and Marjerum and Winter-Savorie a handfull of each and mince them very small by themselves and take a peny white loafe and grate it and take ten egges and break them on your meat and two pound of Currans and for leasoning take two Nutmegs and a race of ginger and a few cloves and three of four blades of Mace and a little salt so mix all these together and make them into balls so big as an egge and when your pie is made put these balls in and lay on them a few raisins and a few dates sliced and so lay on the lid and it will require two hcures baking and being baked make a leer to put in it of Verjuice and a little sack and a little fresh butter and a little sugar and set that on the fire not too hot and so take the yolkes of three egges and so beat them with a little Verjuice and so brew them together and powre it into the pie the lid being cut up and if you please lay on your lid whole or cut in pieces and set the pieces above the pie and so serve it hot and it is a very good Lumber pie 24. A Potato Pye Boyle your Potatoes tender and then peel them and let them be cold then season them with beaten Cinnamon Nutmegs Pepper a little let the pieces of your Potatoes be cut indifferent and fill up your pie then put the marrow of two or three bones to them and some dates cut in halfes a litte mace some barbaries or grapes or lemmons and some Cittron sockets and then put in halfe a pound of Butter and close it and bake it liquor it with the liquor you make for a Chicken pie 25. Pyes of sheeps tongues Wash them with luke warm water and cleanse them then put them into paste take Mushrooms small pallats of Beef cut beatils a little parsly and chibbols pass all in the pan poure on it some yolks of egges bottomes of Hartiehokes beaten lard or fresh butter and put them into your Pie which you shall bake for the space of two houres and serve with a sawce of yolkes of egges allayed with verjuice 26. How to make a Paris Pye Take good large Chichins and quarter them or very small chickens whole with the giblets raise your pie round and prepare to mixe with the Chickens a handful of Cockles or two oxe pallets blanched and sliced nine or ten yolkes of egges some minced in halfes Pine-kernels blanched the marrow of two bones cut into Gobs a little sliced Mushrome if you have any pickled season all these together with salt Ginger Nutmeg Mace and a very little Pepper your pie being made and filled put in a good quantitie of Butter and close it it will require two houres baking it being almost baked put in a little white-wine or verjuice or some of the liquor which stewed your Oisters if you do stew any beat it up with a piece of butter and serve it up hot 27. How to make a Clery pye Take two handfuls of Clary wash it and cut it reasonable small beat it together with eight whites of egges and halfe yolkes and put it into a frying pan with a good piece of butter sweeten it stirring it well together as it fryeth let it not fry too long and have a care of burning then take a handful or two of spinage boiled very tender presse out the water very clean and mince it small then take two or three Potatoes boiled and sliced and marrow minced season all these together with Nutmeg Mace Salt Sugar Verjuice and Lemmon minced being pared your pie being raised but in these Ingredients and lay the marrow of two or three bones on the top as whole as you can close it and bake it in a soft oven an houre and a half then make a Caudle with yolkes of Egges Cinnamon Verjuice and a piece of Butter Sugar and a sliced Lemmon if you have it beat it well together till it boileth the Pie baked put it in a dish scrape sugar on it and serve it up 28. How to make an Olive Pye Slice the flesh of a Leg of Veale into thin slices the breadth of four fingers and hack them with the back of a Cleaver then take six ounces of Beef-suet minced small then take Thime sweet Marjerome Winter-Savory and Capers mince them small and season it with Mace Cloves Mutmeg Cinnamon Pepper and Salt then take a quart of great Oisters drein them from the liquor and roule them in the Ingredients and take the slices of Veale and roule them up with the Ingredients in them with two Oisters in either of the Olives then lay them into the pie with good store of butter over and under But before you butter the top lay in five or six yolks of egges some bits of Bacon and Sausage made up into Balls with sliced Lemmon the rest of the Oisters and Ingredients on the top of the pie then lid it and let it bake and when the pie is halfe baked put in a quarter of a pint of Claret wine and let it bake then make a Leer or Sawce for it with Claret wine one Oinion or two the liquor of Oisters two Anchoves letting it boile a little take out the Onions and beat it up with the juice of a Lemmon and Butter when it is baked put in this Leer shake it well together and serve it up hot to the table Boyled and rost meats 29. To boyle a legge of Mutton after the French fashion Take a legge of Mutton and take out all the meat at the but end saving the skinne whole and leaving the bone then mince the meat small with oxe sweet marrow and
put into it a little grated bread sweet cream and yolks of egges A few sweet herbs chopt small and Currans put in them two ounces of minced Dates a few Raisons of the Sun and work them in your hand like pudding stuffe then put it into your leg of Mutton again and stew it in a pot with a marrow-bone with stewed broth and your legge of of Mutton dry so you make two boiled meats in one dish 30. To boyle a chine of Mutton or Veal Cover your meat with a little fair water and a little white-wine and whole mace one nutmeg grated one handfull of hearbs clean picked and bruised with the hand young lettice spring tops of thime parsley when all is boiled well together thicken it with a crust of Manchet a yolk of an egge steeped in some of the same broth then season it with Pepper and Verjuice 31. To make chickens fat in three or foure dayes Take a pint of sweet flower and a pint of French wheat flower otherwise called Buck and put into it halfe a pound of course sugar then make it up in stiffe paste and roll it up in little rolls and wet them in warm milk and so cramme your chickens and that will make them fat in three or four dayes if you please you may sow them up behind the two last dayes 32. To boyle a Capon in white broth Take your Capon and set him on the fire in fair water and when he hath boiled awhile take some of the broth and some white wine and put them into the pot wherein you mean to make your broth then take marrow mace and dates and put them into the broth with sugar the dates must be cut in halfs and then set them on the fire and let it boile softly for if it boile much the marrow will consume away then when you are ready to serve your meat take yolks of egs and strain them with verjuice into your broth and let your broth boile after your egges be in you must boile your Pruans and Currans by themselves and lay them upon your Capon when you have disht him up put salt into your Capon alwayes 33. To boyle a Capon larded with Lemmons in white broth Take a young Capon being scalded and truffed and put him in fair water by himselfe throw a little dustie Oat meal into the water for it will make the flesh boile white then take two or three ladels full of strong mutton broth with a fagot of sweet herbs a a piece of large mace or a nutmeg quartered a little white pepper and a little white-wine two or three dates quartered thicken your broth with Almonds season it with sugar verjuice and a piece of sweet butter then take a preserved Lemmon cut in small pieces and so lard your Capon very thick then dish your Capon up and pour your broth on him take some few par-boiled Currans to garnish his brest let your Currans be par-boiled by themselves because they shall not discolor the broth scrape sugar on him and so serve him up and garnish your side with sucket this is an excellent way for young Pullets Capons and Chickens 34. To boyle a Capon in Orange broth First take your Capon as you did for white broth then take Oranges and take of the rhind and cut the rest overthwart and pick out all the seeds so near as you can and lay them in fair water a whole night if you can then taken Muskadine or Hyppocrasse which is better and put it in your broth and into it put the Oranges the finest sugar you can get then put in large mace and boiled dates by themselves and when your broth is almost ready put in the dates and the large mace a good quantity of Rose-water if you will have this broth ready by twelve of the clock you must set it on at eight for it must boile very softly 35. To boyle Pigeons with Rice Take your Pigeons being scalded and truss't and put them in a pipkin with a ladle-full or two of strong mutton broth and a little white-wine put into their bellies a little parsly savory and the top of young thime put in your broth a little crust of Manchet a quarter of a nutmeg and a piece of whole mace and when your Pigeons be boiled tender thicken your broth with rice being boiled with sweet milk season it with verjuice sugar and a little pepper garnish your dish with a sliced orange and so serve it 36. To boyle Wigeon Teale and Mallard Take a Wigeon Teale or Mallard being scalded and trusse them halfe rost them then take them from the spit and with your knife lace them down the brest stick two or three whole cloves in the brest then Put them in a pipkin with two or rhtee ladlefulls of strong mutton broth and a little whit-wine a piece of whole mace thicken it with a tost steeped in some of the broth season it with verjuice sugar and a little pepper garnish your dishes with clusters of preserved barberies if you think good you may put one minced onion into your broth it is good relish to boyle all kind of water-fowl 37. To boyle Larkes or Sparrowes in white broth Take Larks and Sparrowes truss't and put the tops of young parsly in their bellies and so put them into a pipkin with a ladle-full of mutton broth and a litte white-wine thicken it with two or three yolkes of egges drawne through a strainer with a little of the same broth season it with a little sugar and pepper put into it before you take it up a few par boiled Currans and pieces of marrow cut into square pieces like dice and so serve them in upon sippets garnish your dish with preserved skirrets or lettice sallets shave sugar on the dish side and so serve it 38. To boyle Gudgeons or Flounders Take your Gudgeons and Flounders and put them into a posnet with a pint of white-wine and half a pint of fair water a piece of white mace and the tops of young thyme or a branch of Rosemary a good piece of sweet butter seasoned with verjuice sugar and a little pepper and serve them upon sippets 39. To make broth for a Pike Take half a pint of white-whine and a little water a little yest a little loose parsley and sweet herbes rosemary thyme and savory tyed together with some large mace and butter and set them altogether to boyle and when it is boyled enough season it with grosse pepper salt and verjuice and boyle the Pyke by it selfe in water salt and a little rosemarie and a little white-wine if you will bestow the cost and so serve it 40. To make a sauce for fryed Gurnet or Rocket Take nutmeg vinegar sugar and pepper and let them boyl in a chafing dish of coles before you serve it and thicken it with the yolk of an hard egge It is an excellent sauce for Pigs pettitoes being fryed but you must boyl your pettitoes and let
them stand till they be cold then may you slice the feet and cut the liver and lites in pieces then roule your pigges feet in a little thin butter being made with sweet cream yolks of egs and fine flower and then your petitoes liver and lites will shew very yellow and the sauce will make them eat very pleasing 41. To stew a Carp Take a good deal of salt rub it all upon the Carp fetch off the skin of it clean then put it into a dish to save the blood cut of the head and taile let it bleed and as it bleeds trick in softly as you stir the blood a little wine vinegar take nothing out of it but the worst guts wipe the belly of it clean then put it into the blood with wine stirred well together with a bundle of sweet hearbs slices of Lemmon whole Mace a whole Onion when it is stewed tender take away the Onion and Lemmon put in a good peece of sweet butter a little vinegar and sugar if you will 42. How to boyl a Hanch of Venison Let your Venison be powdered then boyl it in water for the sauce take some of the strongest broath and put it into a pipkin with vinegar ginger sliced a little pepper Colly-flower or Cole-wort stalks boyled and the pith taken out and put in large mace Cowes udder boyled and sliced a little horse raddish root scraped and sweet herbs boyl all these a convenient time then dish the Venison being boyled and beat up the sauce with a little butter and lay Colly-flower on it and what you please This sauce is very good with a boyled poudred goose you may lard your goose with bacon if you please 43. How to make a grand boyled meat Kill and pull or scald what young fowl is in season as pigeons wild or tame partridges pheasants teal plover widgeons snipes larkes or any other fowl you may doe a young coney wilde or tame truss them and boil them as fair and as white as you can and while they are boyling take strong broth wherein veal or any other fresh butchers meat hath bin boyled to pieces put to it an Oxe pallet blanched and cut in dice work pestaches pine kernels blanched a quart of white wine a good quantitie of large mace salt and five or sixe dates cut to pieces boil these together as long as you think it expedient and when it is boiled put to it a large piece of butter and lemmon sliced very thin the rinde being pared off and beat it up thick then dish your meat orderly with thin toasts in the bottome poure the sauce on them garnish with sheeps tongues boyled blanched and split rowled in green batter and fried green sliced lemmon and orange sippet it and serve it up hot to the table 43. How to stew a Breame Scale your bream and wash it without but preserve the blood for to stew it with as followeth Take clarer vinegar salt ginger sliced two large races the pulp of one pound of pruans being boyled and strained into the broth one Anchove sweet herbs and horse radish roots stamped and strained stew these with no other liquor than will just cover the fish when it is stewed beat up some of the liquor with butter and poure it on the fish being dished garnish it with rasped bread lemmon orange and barberies serve it up hot to the table 45. How to roast a Calves-head with Oysters Split your head as to boyl take out the brains washing them very well with the head cut out the tongue boil it a little and blanch it let the brains be par-boild as well as the tongue mince the brains and tongue a little sage Oysters marrow or beef suet very small mixe with it being minced three or foure yelks of raw egs beaten ginger pepper nutmeg grated bread salt and a little sack if the brains and egs make it not moist enough this being done par boil your Calves head a little in water then take it up and drie it well with a cloth filling the holes where the brains and tongue lay with this meat and binde it up close together and spit it and stuffe it with Oysters compounded with the same ingredients as they were with the shoulder of mutton sticke it as full of them as you can and roast it througly setting a dish under it to catch the gravie wherein let there be Oysters sweet herbs minced a little white wine and a sliced nutmeg when the head is rosted set the dish wherein the sauce is on the coals to stew a little then put in a piece of butter the juice of an orange and salt beating it up thick together dish your head and put the sauce to it and serve it up hot to the table 46. To make Cream-cabbidge Set a gallon of new milk on the fire when it boyls scim it so long as froth ariseth then emptie it into ten or twelve bouls as fast as you can without frothing and set them where the winde may come when they are a little cold gather the Cream that is on the top with your hand crumpling it together and lay it on a plate when you have laid three or foure layings on one another wet a feather in rose water and musk and stroke over it and searce a little grated nutmeg and fine sugar and lay three or foure more layes more on it as before This do till you have off all the cream on the bouls then put all the milk to boil again and when it boiles set it as you did before in bouls and use it in like manner it will yield foure or five times seething which you must put on your plate as before that it may lie round and high like a Cabbadge let one of the first bouls stand because the cream of them will be thick and most crumpled take that up last to lay uttermost and when you serve it up searce or scrape sugar on it this must be made overnight for dinner or morning for supper Boiled and rost meats A rump of Beefe after the best manner Take a rump of Beefe or the little end of the brisket and par-boil it half an houre then take it up and put it in a deep dish then flash it in the side that the Gravie may come out then throw a little pepper and salt between every cut then fill up the dish with the best claret wine and put to it three or foure pieces of large mace and set it on the coals close covered and boil it above an houre and a half but turn it often in the mean time then with a spoon take off the fat and fill it with claret wine and slice sixe onions and a handful of Caphers or broom-buds half a dozen of hard Lettice sliced three spoon-fuls of wine-vinegar and as much verjuice and then set it aboyling with these things in it till it be tender and serve it up with brown bread and sippets fiyed with butter but
height then put in your pulp of Pippins and and let it boyl awhile together then fashion them on a pye-plate some like leaves and some like half-fruits and drye them in an Oven after you have drawne bread the next day turn them all close your half-plums together and put plum stones between them and stalks in the middle of them then put them into your Oven or Stow untill they be full dry then you may box them and keep them all the year and they will look like natural green plumes if you will have your plums look green you must make your paste when your Pippins be green if you will have your Pippins look red you must put a little Conserve of Barberries amongst your Pippin-stuff for that will colour them red and make them have a pretty sharp taste and you may make it all the year if you keep the stuffe in Gally-pots as thin as starch stuffe and so that you season it with sugar you may keep it for tart stuffe whether you make it of Pippins Pears or Plums 139. To make Paste of Apricocks or white Peares or Plums Take your Apricocks or Pear-plumes pare them and stone them then boyl them tender betwixt dishes on a Chaffing-dish of Coales and when it is cold lay it on a white paper and take as much sugar as it weighes and boyle it to a Candie height with as much rose-Rose-water as will melt the sugar then put your pulpe of your Apricockes or Peare-plums into your hot Sugar and let it boyl very leisurably with stirring of it until you see it somewhat stiffe then sashion it upon a Plate like half Apricocks the next day close the halfes together and put an Apricock stone between them and when they be dry they will look as clear as Amber and eat farre better than the Apricock it self when the skin is on and when they be full dry you may box them and keep them all the year 140. To make paste of Goose-berries printed Ras-berries or English Currans Take any of these tender fruits boyl them tender on a chafing-dish with coales then strain them with a papp of a rosted Pippen then take as much sugar as its weight and boyl it to a Candie height with as much Rose water as will melt it then put in the pulp of your fruits into the hot sugar and so let it boyl leasurably until you see it somewhat stiffe Almost as stiffe as for Marmalade then fashion it upon a sheet of glasse and so put it into an Oven upon a couple of billets that the glass may not touch the bottome of the Oven for if it doe your paste will be tough therefore raise your glasse from the bottome of the Oven upon billets or round sticks and so let it dry leisurably and when it is through dry you may box it and keep it all the year 141. To make Paste of Oranges and Lemmons Take your Oranges and Lemmons and boyl them tender and shift them in the boyling to take away the bitterness of them you having two vessels of fair water on the fire shifting them out of one water into another then they will be tender and their bitterness taken away from them then cut them in the middest and take out their Kernels then stamp them in an Alabaster morter with the pappe of three or foure rosted Pippins to every pound of Oranges or Lemmons take six Ounces of your pap of Pippens then strain it through a fine strainer then take as much sugar as the pulp doth weigh being boyled to a Candee height with so much Rose-water as will melt your sugar then put your pulp of your Oranges or Lemmons into your hot sugar and so let it boyl leasurably with stirring it and when you see it stiffe as Marmalade then fashion it upon a sheet of glass or on a Pie plate and so stewe it in an Oven as you doe all other Paste and when it is dry you may boxe it and keep it all the year 142. To make Paste-Royal of Spices Take sugar the quantity of foure Ounces being beaten very fine and put into an Ounce of Cynnamond and Ginger and a grain of Muske and beat it into Paste with a little Gum-dragon steeped in Rose-water and when you have beaten it into a Paste in a stone morter then roul them and print them with your moulds then dry it before the fire and when it is through dry you may box it and keep it all the year 143. To make Muskadine Comfits Take two Ounces of double refined sugar being beaten and finely searsed with a grain of Muske a grain of Civet and a grain of Amber-grease and beat all these together to a perfect Paste then roule them thin that you may see your knife through them then cut them in smal pieces square like Lozanges then dry them before the fire two houres then box them and keep them all the year THE BEST WAY OF PRESERVING c. Of Preserves 144. To preserve Apricocks the best way TAke your Apricocks dry gathered from the tree before they be ripe pare them thin and take the stones out of them take a pint of fair water and a handful of the parings let it boyl a while then take to every pound of Apricocks half a pound of sugar then take it off the fire and take out the parings then let it stand till it setts take half a pint or less of the clearest and put the sugar to it in a silver pot over the fire to boyle crack the stones take the kernels and peel them when your syrrop hath boyled almost to the height of a syrrop take it off the fire put in your Apricocks and the Kernels so let it boyl softly at the first and after faster and scum it often and when you must stir it then take the pan between your hands and shake it for a spoon will break them and when you find they are boyled take them off then take them out of the syrrop as dry as you can so put the Kernel within them and lay them in your glasses those that are most broken lay them in pots then take your syrrop and boyl it to a jelly very fast so put it to them 145. How to Candy Eringoes Probatum Take your Eringoe Roots that will bend every way let the biggest of them be hardly so big as your little finger wash them very clean and boyl them in pure water not very tender but as you may feel the pith then drean the water from them and slice one side of every root long wayes clean through as smooth as you can Then spread it a little and take out the pith Afterwards scrape the thine off tenderly of the other side when it is clean from the pyth and rhyne as you have done them put them in fair water and when they are all done wring them hard out of the water and either bread them or roul them and tye them with thread at the