of eggs and also yolks of eggs boyled hard and according to the season Artichokes or Oysters in Winter close your pie with Mushrooms in it and butter and make a Lear of strong Broth Gravie Anchovies or as rich as you can with a hogo Very rare and most choice RECEIPTS For all manner of Preserving Conserving and Candying c. To Preserve Pippins TAke and slice them round as thick as half a Crown and some Lemmon-pill in slices amongst them Or else cut like Orange-pill or small Lard being boyled and cut in the same manner then make the sirrup weight for weight that being well scummed clean and clarfied put in your Pippins and boyl them up quick to a pinte of water add a pound of Sugar or a pinte of Claret or White-wine so you may make them of different colours Another way TAke three pintes of conduit-Conduit-water nine spoonfuls of rose-Rose-water two pound or more of Sugar boyl all together scum it clean then pare and core them if you intend to keep them long weigh them after they are so done and unto every one of your Apples add a pound of Sugar but if you keep them not long put in as many as your sirrup will boyl and let them seeth being often turned about three hours or more when they are enough the sirrup will be like a Jelly After this way you may preserve all sorts of Apples Another way to preserve them Green TAke them when they are small and green off the tree and pare four or five of the worst cut them all to pieces boyl them to pap in a quart of fair water then pour the liquor from them into a bason and put to them one pound of refined Sugar add to this as many green Pippins unpared as your liquor will cover let them boyl softly and when they are enough or as tender as Codlings take them up and peel off the outermost white skin then will they be green boyl them again in your sirrup until it be thick for your keeping all the year To preserve Apricocks TAke of Apricocks and Sugar of each one pound clarifie your Sugar with a pinte of water and when it is made perfect put it into a preserving-pan together with your Apricocks so let them boyl gently when they are enough and your sirrup thick pot them and keep them for your use In the like manner you may do your Plumb or Pear Another way TAke them when they are green and young that you may thrust a needle through stone and all but all other Plumbs must be taken green and at the highest growth then put them into indifferent hot water to break them let them be close covered therein until it will come off with scraping all this while they will look yellow then put them into another skillet of hot water and let them there remain until they turn perfect green then take them out and weigh them and add to them the like quantity or more of the best refined Sugar with the white of an egg So keep it preserved for your use Another way to preserve them ripe STone and weigh them with the like quantity of Sugar pare them and strow on the Sugar let them remain together until the moysture of the Apricocks hath dissolved the Sugar and are come to a sirrup then set them on soft fire but have a care they boyl not until your Sugar be all melted then boyl them a pretty pace for half an hour keeping them stirred in the sirrup then set them by for two hours and boyl them again until your sirrup be thick and your Apricocks look clear Boyl up the sirrup higher then take it off and when it is cold put in your Apricocks into a Glass or Gally pot being well closed up keep them for your use To preserve Pippins red TAke of the best coloured Pippins being pared with a Pearcer bore a hole through them then make sirrup for them as much as will cover them so let them boyl in abroad preserving pan put into them a piece of Cinamon-stick so let them boyl close covered very leisurely turning them very often or else they will spot and the one side will not be like the other let them thus boyl until they begin to Jelly then take them up and pot them You may keep them all the year for your use To preserve Pears TAke them when they are new gathered being found and mellow put them into your pot with a laying of Vine-leaves dryed in the bottom thereof then put a laying of Pears and on them another of leaves so do until your pot be full then put in some old wine with a weight on the top of your pot to keep them down that the Pears swim not and so preserve them Another way for white Pippins TAke fair large Pippins after Candlemass pare them and bore a hole through them as you did before for the red take a weak sirrup and let them boyl until they be tender then take them up and boyl your sirrup a little higher and put them up in a Gally-pot let them stand all night and the next morning the sirrup will be somewhat weaker then boyl the sirrup again to its full thickness so pot them for your use all the year if you would have them to have a more pleasant taste then the natural Pippin put in one grain of Musk and a drop of Chymical oyl of Cinamon and that will give them a pleasant taste To preserve Medlars TAke the weight of them in Sugar adding to every pound thereof a pinte and half of fair water let them be scalded therein till their skin will come off then take them out of the water and stone them at the head then add your Suggar to the water and boyl them together then strain it and put your Medlars therein let them boyl apace until it be thick take them from the fire and keep them for your use To preserve Peaches TAke a pound of your fairest and best coloured Peaches and with a wet linnen Cloth wipe the white hoar off them parboyl them in half a pinte of White-wine and a pinte half of running-running-water and being parboyled peel off their white skin then weight them and to every pound of Peaches add three quarters of a pound of refined Sugar dissolved in a quarter of a pinte of White-wine boyl it almost to the height of a sirrup then put in your Peaches and let them boyl in the sirrup a quarter of an hour or more if need should require so put them up and keep them all the year for your use Another way TAke your Peaches and put them into scalding hot water till you can pull off the skin then take your Rose-water and Sugar and boyl it until it be thick then put your Peaches therein one by one strowing on Sugar and as they melt strow on Sugar about four or five times more and let them boyl with a soft fire until they be tender Observe
to keep them covered while they boyl then take them out and preserve them for your use Another way TAke a dozen or twenty young Peaches part them in two and take out the stones then take as much Sugar as they weigh with some rose-Rose-water put in your Peaches and make a sirrup that it may stand and stick to your fingers boyl them softly a while then lay them in a dish and let them there stay for two or three dayes then set your sirrup on the fire boyl it up put in your Peaches and so preserve them for your use To preserve Quinses TAke of Quinses a pound and core them parboyl and peel off the outermost white skin weigh and add to them a pound of refined Sugar then cover and boyl them over a gentle fire adding to them a stick or two of good Cinamon cut in small pieces and so stir them continually that they may be well coloured on every side and when the sirrup is come to the height of a perfect Jelly then take them off the fire for the higher your sirrup is the better will your Quinses keep Another way to preserve them white or red PAre and core your Quinses that must be white put them in fair water two or three hours take the weight of your Quinses in Sugar put them in as much water as will make the sirrup to cover them let your sirrup boyl a little before you put your Quinses in after let them boyl apace until they are tender and clear then take them out and boyl the sirrup by it self a little while when they are cold put them into your Pots or Glasses for your use if you would have them red put them into your Sugar raw cover them close and boyl them softly until they be red they must not at all be put in cold water To preserve Goos-berries TAke of the largest of your Goos-berries but not through ripe pick all the stalks from them wash them clean take a pound set them on the fire until they be hot then take them off and let the liquor run from them then take ten ounces of hard Sugar and four ounces of Sugar-Candy clarifie it with a pinte of water and the white of an egg and boyl it to a thick sirrup then put in your Goos-berries let them boyl a walm or two so betwixt hot and cold put them up and keep them all the year for your use Another way TAke your Gascoyn Goos-berries which are of the largest sort set a pan of water on the fire and when it is luke-warm cover them close keep them warm half an hour then have other water aforesaid put them into that after the same manner coddle them three times over in hot water until they look green then pour them into a sieve extract all the water from them then add as much clarified Sugar as will cover them let them simper leisurely close covered which will make them look as green as Leeke blades let them stand so for an hour then take them off the fire and let the sirrup stand until it be cold then warm them once or twice take them up and let the sirrup boyl by it self so pot and keep them for your use Another way TAke of your biggest Goos-berries with their stalks on then prick three or four holes in each of them take to every pound of Goos-berries a pound of Sugar and lay the most of your Sugar in the bottom of your preserving-pan lay your Goos-berries one by one thereon then strow more Sugar on them to each pound of Goos-berries add four spoonfuls of water set them on a Chafin dish of hot embers let them stand uncovered a pretty while before they boyl but not too long for it will make them red let them not seeth too fast put the rest of the Sugar upon them as they boyl and it will keep them from breaking when they are enough put them up for your use To preserve Mellacatons STone and parboyl them in water then peel off the outward skin they will boyl as long as a piece of Beef therefore you need not fear the breaking of them when they are boyled make a sirrup of them as you do of other fruit and keep them all the year To preserve Damsins TAke those which are large and well coloured but not through ripe then they will break pick them clean and wipe them one by one weigh them and to every pound of Damsins you must add a pound of Barbary Sugar that is white and good dissolved in half a pinte or more of water boyl it almost to the height of a sirrup then put in your Damsins keeping them with continual scumming and stirring with a silver spoon let them boyl until they be enough on a gentle fire then may you take them up and keep them all the year Another way GAther your Damsins in a fair day and two dayes before you preserve them let none be bruised but all full ripe or else they will not be well coloured put unto every pound of them a pound of fine sugar add to every pound a spoonful of Rose-water put your Damsins one by one in a fair platter then put them on a Chafin-dish with embers not too hot cast on them so much sugar as the rose-Rose-water will melt before you set them on the fire and when your platter is warm cast on half your Sugar let your platter be but as hot as you may suffer your hands on it turn them not until there be as much sirrup as will bear them up and then turn them but let them not seeth when you so do then cast on the rest of your Sugar and they will break on both sides but let them lie in sirrup a little while then turn the broken sides downwards again and let them seeth softly a little while then turn them as often as you will let them seeth until you think they are enough but not boyl too long for it will make them tough and spoyl their colour scum them very clean and when they are cold put them up in glasses putting into it four or five Cloves with as many sticks of Cinamon an inch long thus may you do with any kind of plumbs but you must put no Cloves or Cinamon to your white Plumbs To preserve Grapes TAke them very green stone and cut them into little bunches then take the like quantity of refined Sugar finely beaten and strow a row thereof in your preserving-pan and a laying of Grapes upon it lay more sugar on them put to them four or five spoonfuls of fair water and boyl them up as fast as you can Another way TAke your Grapes when they are almost ripe cut off their stalks and as you stone them put on sugar take three quarters of a pound of sugar to every pound of Grapes also take some Grapes that are not full ripe stamp and strain their juice out of them and put two spoonfuls thereof to a pound
of Grapes set them on the fire but shake them in your pan that they burn not to the bottom when the sugar is melted let them boyl very fast you shall know when they are enough by the clearness of your Grapes and the thickness of your sirrup To preserve Cherries TAke of the best and fairest Cherries about two pound and clip off the stalks by the middle with a pair of sheers wash them clean beware of bruising them then take of fine Barberry sugar set it over the fire in a quart of fair water in the broadest vessel you can get and let it seeth till it be somewhat thick then put in your Cherries and stir them together with a spoon so let them boyl scumming and turning them very gently that the one side may be like the other until they are enough which to know you must take up some of the sirrup with one Cherry so let it cool and if it will scarce run out it is enough rhus being cold you may put them up and keep them for your use Another way TAke your Cherries in the morning before they are too ripe pull off the stalks and lay them in a pan with a little Sugar under them to a pound of Cherries add a pound of Sugar be at very fine as your Cherries boyl up cast sugar on thern scum it not till it be ready to seeth over boyl them with a quick fire for the sooner they are boyled the sourer they will be fear not their breaking for they will close again seeth not above two pound at once the fewer the better boyl them not over-much but rather too little when they are boyled put them into a fair platter if no water comes from them they are enough but if it doth boyl them a little more use a silver spoon that is imployed about nothing else take no ladle or knife that have been used about flesh that will cause mites to breed in it this is the best and approvedest way to preserve Cherries Another way HAve a pound of the smallest Cherries but let them be well coloured boyl them tender in a pinte of fair water then strain away the liquor and take two pound of other fair Cherries stone and put them into your preserving-pan with a laying of Cherries and another of sugar and pour the sirrup of the other strained Cherries over them and with a blazing fire let them boyl as fast as may be that the sirrup may boyl over them and when it is of a good colour something thick and jelly set them a cooling and when they are cold pot them and keep them all the year for your use To preserve Barberries TAke your Barberries very fair and well-coloured pick out every stone of them weigh them and to every ounce of Barberries you must add three ounces of loaf-sugar with half an ounce of the pulp of Barberries and an ounce of red rose-Rose-water you must first dissolve your sugar then boyl it to a sirrup then put in your Barberries and let them boyl a quarter of an hour then take them up and assoon as they begin to wax cool put them up and they will keep their colour all the year To preserve Raspberries TAke those which are fair and ripe but not over-ripe pick them from the stalks add to them weight for weight of double refined sugar and the juice of Raspberries to a pinte of Raspberries take a quarter of a pinte of Raspberry-juice and as much of fair water boyl up the sugar and liquor and make the sirrup scum it and put in the Raspberries stir them into the sirrup but boyl them not too much being preserved take them and boyl the sirrup by it self not too long it will keep the colour being cold pot and keep them thus may you also preserve Strawberries Another way HAve the fairest and best coloured Raspberries pick off their stalks and wash them very clean but in any case bruise them not weigh them and to every pound add six ounces of hard Sugar as much Sugar-Candie clarifie it with half a pinte of fair water and four ounces of juice of Raspberries being clarified boyl it to a weak sirrup then put in your Raspberries stirring them up and down let them so boyl until they are enough using them as your Cherries you may keep them all the year To preserve your Pomcitrons TAke and grate off the upper skin cut them in pieces as you judge requisite let them lie in water twenty four hours then set a posnet on the fire with fair water when it boyls put in your Pomcitrons and shift them until you find the water not bitter take them up and to each pound add a pound and a quarter of Sugar then take a pinte and a quarter of the last water and set it on the fire with the Sugar and take two whites of eggs and beat them with a little fair water and when your sirrup begins to boyl cast in that which riseth from the eggs and let it boyl together then strain it through a fine cloth into a clean posnet set it on the fire and when it begins to boyl put in your Pomcitrons let them boyl softly three or four hours until your sirrup be thick enough keep them never turned alwayes under the sirrup put them into Gallypots or Glasses when they are cold cover them To preserve Oranges and Lemmons TAke them large and well-coloured and take a Rasp of Steel and take the outward rine from them and lay them in water three dayes and three nights then boyl them tender and shift them in their boyling to take away their bitterness and when they be boyled tenderly take two pound of Sugar clarified with a pinte of fair water when your sirrup is made and betwixt hot and cold put in your Lemmons and Oranges and there let them be infused all night in the morning let them boyl two or three walms in your sirrup let them not boyl too long in the Sugar because the rines will be tough take your Lemmons out and boyl your sirrup thicker when it is cold put them up and keep them for your use To preserve Saterion roots TAke of the fairest you can get wash and boyl them upon a gentle fire as tender as a Codling then take them off and pare away the blackest skin from them as you do them put them into fair water and let them stand therein one night then take them out and add to every pound of roots eleven ounces of Sugar finely clarified then boyl it almost to the height of a sirrup then put in your roots let them not boyl too long for then they will grow hard and tough when they are enough set them a cooling until they be through cold and keep them close covered for your use To preserve red Rose-leaves TAke the leaves of the fairest budds half a pound sifted clean from seeds then take a quart of fair water in an earthen pipkin and set it over
the fire until it be scalding hot and then take a good many of other red Rose-leaves and put them into the scalding water until they begin to look white then strain them and thus do until the water look very red then take a pound of refined Sugar beaten fine put it into the liquor with half a pound of Rose-leaves and let them seeth together until they be enough which to know is by taking some of them up in a spoon as you do your Cherries and so when they be through cold put them up and keep them very close for your use To preserve Enula Campana roots TAke the roots wash and scrape them very clean cut them thin unto the pith the length of your little finger as you cut them put them into water and let them lie therein thirty dayes shifting them twice every day to take away their bitterness weigh them and to every pound of roots you must add twelve ounces of clarified Sugar first boyling your roots as tender as a Chicken and then put them into your sugar aforesaid and let them boyl upon a gentle fire until they be enough so let them stand off the fire a good while and betwixt hot and cold put them up for your use To preserve Currans TAke your Currans and part them in the top then have your preserving-pan put therein a laying of Currans and a laying of sugar boyl them pretty fast scum them but put not in your spoon let them boyl until the sirrup be indifferent thick then take them off and let them stand until the sirrup be cold and put it up for your use To preserve Mulberries TAke the like weight of sugar as there are of your Mulberries wet your sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl until they are enough then take out your Mulberries but let your sirrup boyl a while after then take it off and put it into your Mulberries and let them stand till they be cold for your use To preserve Eringo roots TAke of them fair but not knotty one pound wash them clean so done set them on the fire and boyl them very tender peel off their outermost skin but break them not and as you pare them put them into cold water let them remain there until all be finished you must add to every pound of roots three quarters of a pound of clarified sugar and boyl it almost to the height of a sirrup then put in your roots but look they boyl very gently together with as little stirring as may be for fear of breaking until they be enough when they are cold put them up and keep them for your use To preserve green Walnuts BOyl them till the water be bitter then take them off the fire and put them into cold water then peel the bark off them and weigh them add to them their weight in sugar with a little more water then will wet the sugar set them again on the fire and when they boyl up take them off let them stand two dayes and then boyl them again so keep them for your use To preserve Angelica roots TAke wash and slice them very thin then lay them in water three or four dayes and let the water be changed every day then take them and put them into a pot of water and let it stand in embers a whole night then add to every pound of roots two pound of sugar and a pottle of water boyl it and scum it clean put in the roots then take them out but let the sirrup boyl a little after so keep it for your use The time to preserve green fruits according to other Authors GOos-berries must be taken about Whitsuntide as you see them in bigness the long will be sooner then the red the white Plumb which is ever ripe in wheat harvest must be taken in the midst of July the Pear-Plumb in the midst of August the Peach and Pippin about Bartholomew-tide or a little before the Grape in the first week of September you must observe that to all the green fruits in general that you will preserve in sirrup you must add to every pound of green fruit a pound and two ounces of sugar and a grain of Musk your Plumb Pippin and Peach will have three quarters of an hours boyling and that very softly Keep the fruit as whole as you can Grapes and Goos-berries must boyl half an hour something fast and they will be the fuller observe that to all your Conserves you must add the full weight of sugar then take two skillets of water and when they are scalding hot put your fruit first into one when that grows cold put them into the other changing them until they are ready to peel then peel them afterwards settle them in the same water till they look green then put them into your sugar sirrup and let them gently boyl till they come to a Jelly let them so stand for a quarter of an hour then put them into your Gallipots or Glasses and keep them for your use all the year Here begins your Conserves Conserve of Barberries HAve them which are very red and ripe pick them from the stalks and wash them put to them a pretty quantity of fair water set them on the fire in an earthen pan and so scald them when they are throughly scalded pulp them through a fine searse to every pound of pulp add a pound of powder sugar boyl them till it be enough which you may know when it cuts like Marmalade Another way TAke of the fairest branches you can get pick and wash them clean dry them on a cloth then take more Barberries and boyl them in Claret-wine till they are soft strain them through a strainer bruising them so that the substance may go through boyl it till it comes to be very thick and sweet then take it off the fire and let it stand till it be cold then put your branches of Barberries into your Pots or Glasses filling them up with the cold sirrup so shall you have both sirrup and conserved Barberries for your use To make Conserve of Violets HAve of your Violet Flowers and pick out all the blew ones from them Keep and weigh them add to every ounce of flowers three ounces of refined sugar beat them in an Alablaster Morter till they be very fine then take them up and put them into an earthen pipkin and set them on the fire until they are throughly hot then take them off put them up and keep them for your use To make a Marmalade of Quinses TAke and boyl them tender pare them and cut them to the core then draw the Pulp that is the Quinse through a hair searse and to every pound of Pulp add a pound of clarified Sugar and boyl them together until they come unto a perfect colour adding to them in the boyling a little oyl of Cinamon and when it is boyled enough that it will
not stick to the pan put it into your Marmalade boxes but your Conserve must not be boyled so high in any case for then it will not be good To make Conserve of Borage flowers TAke of the flowers well coloured pick the blacks from them then weigh them and to every ounce of flowers you must add three ounces of Sugar and beat them together in an Alablaster Morter with a wooden pestle until they be very fine so that you cannot discern any Sugar in lumps then take them out and put the Conserve in a pipkin and heat it through hot and having thus done put them up and keep them all the year for your use To make Conserve of Rosemary flowers TAke them fresh and good pick them from the green tusk and weigh them then add to every ounce of flowers three ounces of Sugar-candie beat them very fine together using them in every degree as you did your other Conserves To make Conserve of Bugloss flowers TAke and pick them as you did your Borage flowers weigh them and to every ounce add two ounces of loaf Sugar and one of Sugar-candie beat them together until they become very fine then set it on the fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gallypots for your use all the year To make Pectoral rolls for the Cough TAke one ounce of your Liquorish powder finely searsed of the spices of Diadragaganthum Frigdium two drams Dragagant in fine powder and Gum-Arabick of each a dram white Starch half a dram Anniseeds in fine powder one ounce mingle it with the rest then take of Sugar six ounces of Pennets an ounce and half Sugar-candie powdered and mingled with the afore-mentioned powder then take Gum-dragagant steeped in Rose-water beat it into a Paste make them into long rolls dry them and keep them for your use To make Conserve of Strawberries SEeth them in water then strain them casting away the water boyl them again in White wine keeping them stirring to a good stiffness when they are almost boyled add to them a convenient quantity of Sugar stirring them all well together then put them up into your pots for your use To make Conserve of Prunes or Damsins TAke of your Damsins one pottle prick them and put them into a pinte of Rose-water or Wine into a pot cover them and let them be well boyled stirring them well together when they are done tender let them cool and strain them with their liquor then take the Pulp and set it over the fire adding to it a sufficient quantity of Sugar then boyl them until they are enough so may you put them up in your Gallypots or Glasses for your use To make Conserve of Red and Damask Roses HAve of them the best coloured budds that can be gotten clip off their whites and to each pound of leaves you must add three pounds of the best clarified Sugar beat them together till they are very fine then with a wooden Spatter take it up and set it on the fire till it be through hot and soon after put it up and it will be of an excellent colour To Conserve Cowslips Marigolds Violets Scabions Sage and Roses c. HAve of the flowers of either of these being picked clean from those which are withered and to every ounce of the flowers add three ounces of Sugar but first let them be stamped very small without the Sugar by themselves as they grow dry put to them Rose-water or the juice of Lemmons and when they are beaten small enough put to them your Sugar and beat them again together until they are well mingled after which you may put them up for your use To make a Pomander TAke of Beazon a dram and an half Storax half an ounce Lignum Aloes in fine powder half a scruple of Labdanum half an ounce powder all these very fine and searse them through Launes then take of Musk one ounce Ambergrease and Civet of each half a scruple and dissolve them in a hot Morter with a little Rose water so make them into a Pomander adding to it six grains of Civet Another way to Conserve Strawberries TAke and strain them when they are full ripe boyl them in wine with a quantity of Sugar until it be stiff enough so may you put them up for your use in a Glass or Gallypot To make Conserve of Cichory flowers TAke them new gathered for if you let them lie but one hour or two at the most they lose their colour and will do you but small service your way is assoon as they are taken to weigh them immediately and to every ounce of them you must take three ounces of double refined Sugar beat them together in an Alablaster Morter with a wooden pestle until they are throughly beaten for the better they are so done the better will your Conserve be Let this be your General rule that being very well brayed you may take them up and put it into a Chafer clean scoured and set it on the fire until it be throughly hot then take it off put it up as you have formerly heard so may you keep it for your use all the year Here follows the Sirrups To make sirrup of Pomcitrons TAke them and cut them in halves juice them but beware you wring them not too hard lest it be slymie add to every pinte of juice three quarters of a pound of the best white Sugar boyl them in an earthen pipkin untill it comes to the height of a sirrup but take heed you boyl it not over too hot a fire for fear it burn and when you see it is enough you may put it up and keep it for your use all the year To make sirrup of Liquorish TAke of Liquorish scraped well and bruised eight ounces add to it of Mayden-hair one ounce Anniseeds and Fennel of each half an ounce let them steep together in a pottle of rain-Rain-water for six or seven hours then set them on the fire and let them there remain until it be boyled half away so done boyl that liquor with a pound and half of the best clarified Sugar until it comes to a sirrup so glass it up and keep it for your use To make sirrup of Hoare-hound TAke thereof two handfuls Coltsfoot one handful Calamint Time and Penny-royal of each two drams Liquorish one ounce and half Figgs and Raisins of the Sun of each two ounces Pyonie-kernels Fennel and Anniseeds of each a quarter of an ounce boyl all these in a gallon of fair water until it comes to a pottle or three pintes then strain it so done take three pound of white Sugar with three eggs and clarifie that liquor so let it boyl to a sirrup and keep it all the year for your use To make sirrup of Hyssop TAke thereof one handful of Dates Raisins and Figgs one ounce French Barley the like half a handful of Calamint boyl them in three pintes of
fair water until it comes to a quart then strain and clarifie it with the whites of two eggs add to it two pounds of white Sugar boyl it to a sirrup when it is enough let it stand till it be cool and put it up in Glasses which may serve for your use all the year To make sirrup of Violets PIck the flowers and weigh them put them into a quart of water and steep them on hot embers until such time as the flowers are turned white and the water as blew as any Violet then add to that quart of infusion four pounds of refined Sugar and boyl it until it comes to a sirrup being boyled and scummed on a gentle fire lest it turns its colour so done put it up and keep it for your use Another rare way TAke and cut away the white of your flowers then scruise out the juice of them and add to every spoonful of juice three of fair water put it into an Alablaster Morter with stamped leaves strain them dry through a cloth then add to it as much of fine beaten Sugar as you judge convenient let it stand ab out twelve hours in a clean earthen pan then take the clearest thereof into a glass with a few drops of the juice of Lemmons it will be very clear and of a Violet colour this is the best and most excellent way to make sirrup of Violets To make sirrup of Mulberries TAke of those which are very ripeâ— press the juice from them through a linnen cloth between two sticks and then to every pinte of juice take a pound of Sugar boyl it to the height of a sirrup so may you keep it all the year long if it wax any thing thinner in a Moneths time after you put it up boyl it again so put it up To make sirrup of Clove-Gillyflowers TAke a peck of the flowers cut off the whites sift away the seeds and bruise them a little then take a pinte of water when it hath boyled let it cool a little and then put in your flowers let them be kept close covered for a day and a night it is best to put on but half your flowers at once for it will make it the stronger then add to it a pound and half of clarified Sugar and let it stand for one night the next day put it into a Gallypot and lay your pot in a pot of fair water and let it boyl therein until your Sugar be totally melted and your sirrup indifferently thick then take it forth and let it stand until it be cold so may you Glass it for your use To make sirrup of Roses solutive TAke your Damask Roses and pull them then have ready a gallon of fair water when it is hot put therein a good many Damask Rose leaves when they look white take them out do this ten times together which will make your water look red then to every pinte of that liquor add the white of an egg and a pound of Sugar clarifie it and boyl it to a sirrup so may you keep it all the year the thicker the sirrup is the better it will keep Another way to make sirrup of Damask Roses YOu may take as much water as you think fit let it be luke-warm then put into it a good quantity of Damask Rose-leaves the whites of them being first cut away let them lye in your water until they look pale then take them out and crush them gently then put in more fresh leaves as aforesaid continuing it so until your water turn to a deep red colour and very bitter which will be done in less then twenty changes of the leaves if you would have it strong do it as often more as you think fit adding to every quart of water two pound of Sugar and seeth it with a soft fire until it be as thick as Honey and of the colour your mind is to have it To keep your liquor of Roses all the year FOr preventing the use of much Sugar you may preserve so much of this liquor as you please before you boyl it you must let it settle so done pour out the clearest into a long necked glass to the neck thereof then put in as much sweet oyl as will fill it up and let it stand in the Sun for certain dayes this will keep good all the year so that if you want any sirrup you may seeth this liquor with Sugar if not you may spare so much Sugar To make sirrup of Cowslips TAke your distilled water of Cowslips and put therein your Cowslip flowers picked clean but the green in the bottom cut away so boyl your sirrup in Sugar as you do other sirrups To make sirrup of Lemmons TAke them and cut them in halves and between your fingers juice them and the liquor that runs from them will be very clear add to every pinte of juice a pound and half of loaf-Sugar being very white so boyl it to a sirrup and it will keep rarely well To make sirrup of Maiden-hair TAke thereof six ounces Liquorish scraped and sliced one ounce steep them twenty four hours together in four pintes of conduit-Conduit-water then set it on the fire and boyl it to a quart then take that liquor and add to it two pound of clarified Sugar and let it boyl upon a gentle fire of Charcoals until it comes to a sirrup being scummed very often that it may be the clearer the more it is so the better it is thus being boyled enough put it up for your use To make sirrup of dry Roses TAke of your best red Roses dryed four ounces infuse them in a quart of fair water on hot embers until the Roses have lost their colour then have a pound and half of Sugar so clarifie your liquor and sugar with two eggs then boyl it to the height of a sirrup but have a special care that you set not your sirrup on too hot a fire for then it will lose its colour and be nothing worth To keep Cherries all the year and to have them at Christmass TAke of the fairest of them you can get but beware that they be not bruised rub them with a linnen cloth so put them into a barrel of hay first place in the bottom of your barrel a laying of Hay then one of Cherries so do until your Vessel be full then must you stop them up that no air may come to them and lay them under a Feather-bed where one doth constantly lie for the warmer they are the better will they keep and so doing you may have Cherries any time of the year Candying To Candie Violet flowers TAke of them which are very good and new being very well coloured weigh them to every ounce of flowers you must add four ounces of refined Sugar which is very white and fair-grained and dissolve it in two ounces of fair running water so boyl it until it comes to a Sugar again you must scum it often lest it be not clear
enough and when it is boyled to Sugar again take it off and let it cool then put in your Violet flowers stirring them together until the Sugar grow hard to the pan this done put them in a box and keep them for your use To Candie Pears Plumbs Apricocks to look clear c. TAke them and give them a cut in the side but your Plumbs or Apricocks must be cut in the notch to the stone then cast Sugar on them and bake them in an Oven as hot as for Manchet bread let your Oven be close stopt but bake them in an earthen pan or broad platter which is best where they may lie one by one let them stand but half an hour then take them out of the platter and lay them one by one on Glass plates so dry them if you can get Glasses made like Marmalade-boxes to put over them they will Candie the sooner after this manner you may Candie any such fruits To Candie Borage flowers TAke your flowers and pick them very clean weigh and use them in every respect as you do your Rosemary flowers save this that when they be Candied you must set them in a Still so to keep them in a sheet of white paper putting a Chafin-dish of coals every day into your Still and it will be Candied very excellently and that in a very short time To Candie Rosemary flowers TAke of them ready picked and weighed to every ounce of flowers you must add two ounces of loaf Sugar and one ounce of Sugar-Candie dissolved in Rosemary flower water boyl them until they come to Sugar again which done put in your Rosemary flowers when your Sugar is almost cold so stir them together until they be enough then take them out being put in a box keep them for your use To Candie all sorts of flowers after the Spanish way TAke of your double refined Sugar put it in a Posnet with as much Rose-water as will melt it then put it into the Pulp of half a roasted Apple with one grain of Musk let them boyl till they come to the height of a Candie then put your flowers in being pickt clean so let them boyl then cast them on a fine plate and cut them in wayes with your knife spot it with Gold and keep it for your use To make Manus Christi TAke half a pound of refined Sugar with some rose-Rose-water boyl them together till it come to a Sugar again then stir it about till it be somewhat cold so done take your leaf-gold and mingle with it then cast it according to art that is in round goblets so keep them To Candie Goos-berries TAke your fairest green Goos-berries and with a linnen cloth wipe them clean the stalks being picked from them add to every ounce of Goos-berries two ounces of sugar and an ounce of sugar-Candie dissolve them in an ounce or two of Rose-water and so boyl them up to the height of Manus Christi and when it is come to its perfect height let it cool then put in your Goos-berries for if you put them in hot they will shrink so stir them together with a wooden Spatter till they be Candied thus put them up and keep them To dry Apricocks TAke them and stone them when they are ripe then take their rindes off when they are weighed you must add to them half their weight in Sugar finely beaten then take a silver or earthen dish and lay first a laying of Sugar then of the fruit and let them stand a whole night together in the morning the Sugar will be melted then put them into a skillet boyl them apace and scum them well when they grow tender take them from the fire and let them stand in the sirrup two dayes then take them forth and dry them on plates in the Stove for your use To Candie Enula-Campana TAke of your fairest Enula-Campana-roots take them clean from the sirrup wash the Sugar off and dry them again with a linnen cloth weigh them and to every pound of roots you must add a pound and three quarters of sugar clarifie it well and boyl it to the height of Manus Christi when it is so done dip in your roots three or four at once and they will Candie very well so Stove them and keep them all the year for your use To Candie Eringo-roots TAke them and boyl them pretty tender pill pith and lay them together take their weight in sugar and put it in as much water as will melt it then put in your roots and let them boyl softly until such as time the sugar is consumed into the roots then take them and turn them and shake them until the sugar be dryed up then lay them to dry on a Lattice of Wier till they be cold after this manner you may Candie any other roots Another way TAke them when they are ready to be preserved weigh them and to every pound of your roots you must take two pounds of the purest sugar you can get and clarifie it with the whites of eggs exceeding well that it may be as clear as Chrystal for then it will be very commendable so done you must boyl it to the height of Manus Christi and then dip in your roots two or three at once until they be all Candied so put them in a stove and keep them all the year for your use To dry Pippins TAke half a pound of fine sugar boyl it in a pinte of water until it comes to a sirrup clarifie it with the white of an egg and strain it through a linnen cloth then set it on the fire again in another skillet then take eight Pippins being cut in halves and cored and put in each half into the sirrup as you pare them let them boyl until the sirrup be almost wasted away but take the scum off still as it riseth then take out your Pippins lay them on plates and dry them in your stove To Candie Rose-leaves as natural as if they grew on trees TAke of your fairest Rose-leaves Red or Damask and on a Sun-shine day sprinkle them with Rose-water lay them one by one on a fair paper then take some double refined sugar beaten very fine put it in a fine laune searse when you have laid abroad all the Rose-leaves in the hottest of the Sun searse sugar thinly all over them and anon the Sun will Candie the sugar then turn the leaves and searse sugar on the other side and turn them often in the Sun sometimes sprinkling Rose-water and sometimes searsing sugar on them until they be enough and come to your liking and being thus done you may keep them To Candie all sorts of Flowers Fruits and Spices the clear Rock-Candie TAke two pound of Barbary sugar great grained clarified with the whites of two eggs boyl it almost so high as for Manus Christi then put it into a pipkin that is not very rough then put in your Flowers Fruits and spices so put your pipkin
off the fire pour it into your said sack stirring of it apace while it is so pouring forth take out your grain of Musk so throw thereon beaten Cinamon and send it up To coddle Codlings green to serve up with Cream TAke Apples from the tree fit to coddle put them into a broad Pan or Skillet of water set them over an heap of charcoal fire so that they may be alwayes scalding hot and never boyl kept close covered only to have an eye on them that now and then they may be turned in the pan This constant sober heat without boyling and being keâ—t close causeth their greenness when they are tender take off the outwaâ—d skin your cream being boyled up and seasoned you may put them in whole or in halves all over your cream being very well sprinkled with Rose water so scrape on sugar and send them up To make Barley Cream LET your Pearled barley be well boyled then set over your cream and put therein as much of the said barley as may bring it to a reasonable thickness being boyled up for the space of a quarter of an hour boyl in it whole Cinamon and large Mace with a little Lemmon-pill then having two yolks of eggs for each quart of Cream well beaten with rose-Rose-water and some of the said Cream put them in keeping your Cream stirring adding a little salt when you take it off the fire seasoned with sugar you may serve it hot to the Table To make Rasberry Cream WHen you have boyled up your Cream as other Creams aforesaid take two ladlefuls of the said Cream being almost cold bruise them together season it with Sugar and Rosewater and put it into your aforesaid Cream stirring it altogether so dish it up After the same manner may you do your Strawberry Cream To make Red Currans Cream YOu must first bruise your Currans with some of the said Cream being boiled as aforesaid then strain them through your strainer or sieve and put the Liquid substance thereof to the said Cream being almost cold and it will be a pure Red so serve it up To make Cabbage Cream TAke three gallons of milk when it boyleth put therein a pottle of Cream and after its in let it boyl a dozen walms then take it off the fire and put it in four oâ— five broad milk-pans let it get a head until the next day that you intend to use it when you dish it put half a Cabbage in the bottom of your dish with the cut side downwards then take off the head or clouts of Cream with a slice or scummer and lay them over the Cabbage spâ—inkle on Cinamon Sugar and Rose-water between each sheet so lay one on the top of the other until all the heads of your pans is on the Cabbage and it will appear on the Table like a Cabbage you may stick it with sprigs of Rosemary laying Artificial snow thereon But if you dish the said Clouts in the bottom of a small dish within a greater you may then call it Clouted Cream To make Snow Cream BReak the whites of six eggs put thereto a little Rose-water beat them well together with a bunch of feathers until they come perfectly to resemble snow so lay on the said snow in heaps upon some other Cream that is cold which is made fit for the Table you may put under your Cream in the bottom of the dish part of a penny loaf and stick therein a branch of Rosemary or Bayes and fill your tree with the said Snow so serve it up To make Almond Leach Cream BEat a quarter of a pound of Jordan Almonds in a Morter until it comes to a Paste but note in the beating you must mingle by degrees some Rose-water and Sugar after it is well composed or beaten thin with a little milk adding thereto a little Rice-flower so make it like a batter pouring it into your Cream or Milk over the fire and let them boyl altogether putting thereunto whole Cinamon a little large Mace Ising-glass and a quartered Nutmeg for the space of half an hour But you must keep it stirring the whole time for fear of burning when you take it off put into it the yolks of four eggs beaten in a little Cream and Rose-water with half a pound of white Sugar stir all together and dish it up a pottle of milk is enough for all the aforesaid compounds The aforesaid compounds being boyled in a quart of Milk you may pour it into two basons you may colour one of them green with the juice of Spinnage and slice it into your dish when it is cold stick your green with sliced Almonds and your white with green Cittern To make Goosberry Cream FIrst preserve your Goosberries as you are taught in the Book of Preserves then having a clear Cream boyled up and seasoned with old Cinamon Nutmeg Mace Sugar Rose-water and Eggs as you have read before dish it up and when it is cold take up your Goosberries with a pin and stick them on in rows as thick as they can lie upon the said Cream Garnish your dish with them strow them over with Sugar and send them up To make Rice Milk or Cream to be eaten hot BOyl your Rice in water about half a quarter of an hour put it out into a Cullender and pick out the unhuskt Rice from it then put on three pints of Milk or Cream or both together and set it on a heap of coals in a skillet put to it large Mace whole Cinamon a Nutmeg in halves then put almost a quarter of a pound of your aforesaid Rice being thinned and beaten with Cream or Milk let it boyl until the Rice be very tender and it begins to thicken then take the yolks of four eggs and beat them with some rose-Rose-water and a ladleful of your Cream off the fire so stir it all into your Cream over the fire then take it off and season it with Sugar and a little salt dish it up and take forth your whole spice scrape Sugar round the brims of your dish After the same manner may you make Barley Milk or Cream only note you must give Barley far more boyling then your Rice both in the water and milk To boyl Milk or Cream with French Bread to be eaten hot TAke a French Role being chipt and slice it exceeding thin in litle pieces dry it upon the fire then having three pints of Milk or Cream ready to boyl with Cinamon large Mace and Nutmeg put in your Bread and let it boyl together with your Milk beat the yolks of four or five eggs with a little rose-Rose-water and a ladleful of your Milk over the fire and stir it in together with your Cream season it with Sugar and Salt and send it up These two above-mentioned do use to be sent hot to the Table on fish dayes To make Spring Pottage PUT on about a gallon of fair water with a handful of great Oatmeal beaten small and
a piece of Ribb Bacon then take a handful of Brook-lime as many Water-â—…essâ—s Nettle tops Elder budds Violets and Primrose-leaves with young Alexander leaves mince all these very small put them to your 〈◊〉 with a little large Mace so season it with salt and put â—n bâ—tter when you take it off and so serve it to the â—able on faâ—…iâ—g dâ—yes or eat it in the morning fasting It is good to cleanse the blood To make Water-Grewell TAke a pottle of water a handful of great Oatmeal pickt and beat in a Morter put it a boyling when it is half enough put to it two handfuls of Currans washed a faggot or two of sweet herbs four or five blades of large Mace a little sliced Nutmeg let a grain of Musk be infused a little while in it season it with Sugar and Rose-water when it is enough and put to it a little drawn Butter To make Punnado TAke about one quart of Running-water put it on the fire in a skillet then cut a light Roul of Bread in slices about the bigness of a groat and as thin as Wafers dye it in a dish on a few coals then put it into your water with two handfuls of Currans pickt and washed a little large Mace season it with Sugar and Rose-water when it is enough And infuse or rub the bottom of your dish with Musk You must add Salt to this and the above-mentioned To make Barley-Grewell TAke half a pound of Barley and give it one or two walms in two or three waters then put it in a stone Morter and beat it so set it a boyling in a pottle of water or more with two ounces of Harts-horn when it hath boyled about two hours strain it through a strainer then add a little more water to your Barley to get out the heart and strength of it then set your liquor a boyling again with half a pound of Currans a faggot of cold herbs as Sorrel Strawberry and Violet leaves c. also a little Time three or four blades of Mace and when the Currans are boyled enough your broath will be ready then add about a quarter of a pinte of the juice of Sorrel let it boyl one walm take it off the fire and scruise in the juice of sour Lemmons season it with Rose water with Musk infused therein with a little Salt there is nothing better then this to give any one in a I eaver all the time of their sickness if you serve it to the Table leave out cold herbs and add sweet herbs you may also send up the Barley with it but for weak stomacks strain it To make a Pearmane Cawdle MAke a Posset with a quart of Milk and White-wine very clear then slice half a dozen great Pearmanes and boyl them in your Posset when they are boyled enough strain the liquor forth with as much of the Apple as will run lay it on the fire again with two or three blades of Mace when it boyls bear the yolks of three eggs into it to thicken it season it with some Muskified rose-Rose-water and Sugar this is very good to give sick people which are subject to Melancholly To make a Lemmon Cawdle TAke a pinte of White-wine and a pinte of water and let it boyl put to it half a Manchet cut as thin and small as you can put it in with some large Mace then beat the yolks of two eggs to thicken it and scruise in the juice of half a dozen Lemmons season it with Sugar and rose-Rose-water To make a Florendine or Made-dish of Rice THe Paste for your Florendines ought to be a rich cold buttered Paste or Puff paste take a pound of Rice boyl it a quarter of an hour in water then put it out into a Cullender afterwards boyl it half an hour in milk or as long as you can provided your Milk burns not too put four or five sticks of Cinamon in the boyling thereof and let it stand in a deep dish or bason until it is cold and congealed together then take the one half of it or as much as you need break to it the yolks of six eggs and the whites of two put to it half a pound of Beef-suet minced small and almost as many Currans a dozen of Dates minced season it with Cinamon Nutmeg a little Cloves Mace Ginger Salt and a handful of Sugar with a little Rose water so mingle it all up together in a thick batter with a little Cream cover over your dish you intend to bake it in with a sheet of Paste put in your Rice fill it not too full that it rise not over the brims of your dish then jagg a sheet of Puff-paste the breadth of your dish about half an inch broad twist them and lay them over your Florendine from the one side of your dish to the other fastening them to the sheet of Paste in the bottom so cross them over again that they may be Chequer-work then cut your Paste upon the brim of your dish double over all the ends of your cross-bars bake it and stick it in the chequers with Lozenges scrape on Sugar and send it up To Butter Rice TAke Rice that is after the same manner boyled in water then in milk bruise it with your ladle with some sweet Cream amongst it put butter to it and set it on a heap of coals in a dish let it boyl and keep it stirring season it with Cinamon grated Nutmeg Salt rose-Rose-water and Sugar when it is enough dish it on sippits of toasts and stick them with the same or Lozenges of Paste fryed or baked scrape on Sugar and send it up To make a Florendine or Made-dish of Apples PUt on a skillet of water with some Currans a boyling then pare about a dozen of Pippins and cut them from the Core into the said water when they are boyled tender pour them into a Cullender when the water is drained from them put them into a dish and season them but if you have time stay until they are cold lest it melt your Sugar besides it will spoyl your paste with Sugar Rose-water Cinamon and Carraway seeds then role out two sheets of Paste put one in your dish bottom and all over the brims then lay in your Apples in the bottom round and high wet it round and cover it with your other sheet close it and carve it about the brims of your dish as you please prick and bake it scrape on Sugar and send it up for a second course To make a Florendine or a Made-dish of Spinnage TAke almost a peck of Spinnage when your kettle boyls very fast throw it in and let it have half a dozen walms then put it out into a Cullender and let it drain and scruise out all the water mince it very small with a pill or two of Orangado add to it half a pound of boyled Currans season it with Cinamon Ginger beaten Nutmeg and Salt then put it in your
strainer with your hands put in as much as you judge will make your Broth thick in the boyling when it is half boyled add thereto your Raisons Currans and Pruins according to the quantity of your Broth with beaten Cloves Mace Cinamon and Ginger taking a good quantity of your Pruins up when they are boyled mash them together and strain them as you did the bread with Clarret so let it continue till its boyled then season it further with Sugar and Rose-water and serve it up with some of the best of your meat Another a Consumption Broth. TAke the Broth that certain pieces of Marrow-bones have been boyled in which you may have for nothing at any Feast boyl therein a great quantity of great Turnips when they are boyled press out all the liquor out of them and put it again into the pot then take two red old Cocks scalded beaten to pieces with the back of a Cleaver then put them into the said Broth with a pair of Calves-feet let them boyl together being well scummed when they are half-boyled put in some Raisons of the Sun stoned sliced Lickerish a few Anniseeds with a handful of Pine-apples and Pistatious beaten in a Morter then put in Cloves Mace and Nutmeg adding to it a pinte of red wine when this meat is boyled all to pieces strain it forth into your Bason or Pipkin then put to it white Sugar-candy and you may clarifie it too with the whites of eggs when you boyl it again if your mind be to have it clear and so run it through your jelly-bags you may take this Morning Evening or Noon the Dose being a quarter of a pinte To make Red Pottage TAke a hanch of Venison cut him in five or six pieces and place them in the botom of a pot or pan then do more then cover it with fair water after it boyls and is scummed add to it a good quantity of whole Pepper and when it is half enough put in four whole Onions Cloves and large Mace of each a little sliced Ginger and Nutmeg three or four faggots of sweet herbs with good store of Time in the faggots let it boyl together until the Venison he very tender and a good part of the Broth consumed so done pour out the Broth from the meat into another Pipkin keep your Venison hot in the same Pot either by being covered or adding other hot Broth then take a couple of great red Beet-roots being above half boyled before cut them in square pieces three times so big as Dice and put them into your Broth taken from the Venison then set it over the fire again and let it remain there until the roots are boyled tender but not masht to pieces only add more in the boyling four Anchovies minced then dish up your Venison on sippets of light bread in order as it was in the hanch then pour in your Broth so much as will almost fill the dish then take your roots by themselves and toss them in a little drawn Butter and lay them all over the Venison you may make use of boyled Colly flowers to garnish it out further if you please Let your red Broth be seen round about the dish sides if the Beet be good it will be red enough if not you ought to colour it with Sanders this is savoury red Pottage and to be esteemed above the Venison I have explained this here for the Broths sake rather then for the boyled-meats in that Book I shall also speak of more variety of Broths Another Broth. TAke a pottle of strong Broth infuse twelve sliced Onions therein this Broth may you use to make any of your sauces for wild-fowl and to draw gravie out of your meat you may add to it a piece of Lemmon-pill and a faggot of sweet herbs How to draw gravie WHen your meat is above half roasted put underneath thereof a dish with a good quantity of the Onion Broth before cited then you may stab and cut your meat when you think the gravie will run best so lade on your Broth on the meat to draw down the gravie and likewise White-wine or Clarret if you have it when your gravie meat is roasted enough cut it off and press it that you may lose none of the gravie thereof so preserve this gravie in your Pipkin adding half a dozen of Anchovies with a little Nutmeg to each quart or three pintes of gravie you may also put some Oyster-liquor therein this will be called for in your Feasts to use for sauce for much of your meat especially your Range How to draw Butter TAke a quarter of a pinte of strong Broth and put it into a Pan or Pipkin break in two pound of butter set it upon a heap of coals keeping of it drawing or stirring with a Ladle then break in two pound more or as many as you have occasion for so you add liquor proportionable to it still keep it drawing up to the end till it be dissolved when it looks white thick and smooth it is in a good condition and you need not fear the oyling of it but if it looks yellow and curdled you will hardly recover it but it will oyl How to Recover it TAke a ladleful of strong Broth put it on the fire in another Pipkin then put to it half a pound of Butter in pieces and when it is drawn white you must pour in your oylie Butter and as you pour it be sure to keep it alwayes stirring together see that the oylie Butter overcomes not the drawn Butter by putting it in too fast but in case you have no Butter in the house yet there is a way to fetch the oylie Butter again let it settle in a cold thing for a pretty while then pour forth the most oylie of it leaving the dreggs and whey behind add a little strong Broth to the said dreggs and put it on a hot heap of coals and ladle it up until it become like to drawn Butter in a body then take it off the fire still keeping it drawing and stirring in the mean time pour in the oylie Butter very softly so set it on the fire and draw it and when it becomes strong take it off and pour in your oyl again so that the lesser may comprehend the greater and draw it all into a body again How to make Barley Broth. TAke a knuckle of Veal and a neck of Mutton cut your Mutton in pieces put them in a Pot with asmuch water as will contain to boyl them then take a quarter of a pound of French Barley having had two or three walms before in two or three several waters so put it out of your Cullender and put it into your meat scum your Broth well when it boyls put in two or three great Onions two or three faggots of sweet herbs and Parslee almost one pound of Raisons of the Sun some whole Cloves large Mace two races of Ginger a piece of Lemmon-pill season it with
of sweet sirrup To make a Pie with whole Pippins YOu must pare and core your Pippins and when your Coffin is made take a handful of sliced Quinces and strow over the bottom thereof then place in your Pippins and fill the core-holes with the sirrup of Quinces and put into every one a piece of Orangado so pour on the sirrup of Quinces over your Apples with Sugar and close it these pies will ask good soaking especially the Quince-pie A set Tart. YOu may make your paste rich put in good store of yolks of eggs and warm milk but not too much Butter and drive out a sheet of paste very thin let your borders also be driven out in lengths thin but so as they will stand cut out your borders through your sheet an inch and half high Jagging out one length with your Jagging-iron and another with your knife then take the center of your bottom and set up a tower of about three or four inches high then set your proportions round about some Hearts and some Diamonds so set the outward circumference in what form or figure you please when you have pricked and dryed it you may fill it with your sweet meats Jellies Leaches c. as for example pour in Chrystal Jelly into an Heart and also into the opposite Leach into another and also into the opposite so two of each sort one opposite to another in all your figures RARE RECEIPTS IN COOKERY Part II. To make a Bisk divers wayes TAke a Rack of Mutton and a Knuckle of Veal put them a boyling in a Pipkin of a gallon with some fair water and when it boyls scum it and put to it some Salt two or three blades of large Mace and a Clove or two boyl it to three pints and strain the meat save the broth for your use and take off the fat clean Then boyl twelve Pigeon Peepers and eight Chicken Peepers in a Pipkin of fair water Salt and a piece of interlarded Bacon scum them clean and boyl them fine white and quick Then have a roste Capon minced and put to it some gravy Nutmeg and Salt and stew it together then put to it the juyce of two or three Oranges and beaten butter c. Then have ten Sweet-breads and ten Palats fry'd and the same number of Lips and Noses being tender boyled and blancht cut them like Lard and fry them and put away the butter and put to them gravy a little Anchove Nutmeg and a little Garlick or none the juyce of two or three Oranges and Marrow fry'd in Batter with Sage leaves and some beaten Butter Then again have some boyl'd Marrow and twelve Artichokes suckers and Peaches finely boyl'd and put into beaten Butter some Pistaches boyled also in some wine and gravy eight Sheeps tongues larded and boyled and one hundred Sparagrass boyled and put into beaten Butter or skirrets Then have Lemons carved and some cut like little dice. Again fry some Spinnage and Parslee c. These foresaid materials being ready have some French bread in the bottom of your dish then dish on it your Chickens and Pigeons broth it next your Quails then Sweet-breads then your Palats then your Artichokes or Sparagrass and Pistaches then your Lemon Pomgranat or Grapes Spinnage and fryed Marrow and if yellow Saffron or fryed Sage then round the Center of your boyled meat put your minced Capon then run all over with beaten butter c. 1. For variety clarified with yolks of eggs 2. Knots of eggs 3. Cocks stones 4. Cocks Combs 5. If white strained Almonds with some of the broth 6. Goosberries or Barberries 7. Minced meat in balls 8. If green juyce of Spinnage stamped with Manchet and strain it with some of the broth and give it a walm 9. Garnish with boyled Spinnage 10. If yellow yolks of hard eggs strained with some broth and Saffron and many other varieties To boyl a Capon in Rice BOyl a Capon in salt and water and if you like it you may put into a fair cloth a handful of Oatmeal then take a quarter of a pound of Rice and steep it in fair water and so half boyl it then strain the Rice through a Cullender and boyl it in a Pipkin with a quart of Milk put in half an ounce of large Mace half a pound of Sugar boyl it well but not over thick put in a little rose-Rose-water blanch half a pound of Almonds and beat them in a Morter with a little Cream and rose-Rose-water very fine strain them in a Pipkin by itself then take up your Capon and set your Almonds a little against the fire garnish your dishes as you think fit and lay in your Capon and put your Rice handsomely thereon then broth up your Rice A Bisk another way TAke a Leg of Beef cut into two pieces and boyl it in a gallon or five quarts of water scum it and about half an hour after put in a knuckle of Veal and scum it also boyl it from five quarts to two quarts or less and being three quarters boyled put in some salt Cloves and Mace being through boyled strain it from the meat and keep the broth for your use in a Pipkin then take eight Marrow bones clean scraped from the flesh and finely cracked over the middle boyl in water or salt three of them the other reserve for garnish to be boyld in strong broth and laid on the top of the Bisk when dished again boyl your fowl in water and salt Teals Partridge Pigeons Quails Larks Plovers then have a joynt of Mutton made into balls with sweet herbs Salt Nutmegs grated bread Eggs Suet a clove or two of Garlick and Pistaches boyled in broth with some interlarded Bacon Sheeps tongues larded and stewed as also some Artichokes Marrow Pistaches Sweet-breads and Lamb-stones in strong broth and Mace a Clove or two some white wine and strained Almonds or with the yolk of an Egg Verjuice and beaten Butter and sliced Lemon or Grapes whole then have fryed Clary and Pistaches in yolks of Eggs with carved Lemons all over To boyl a Leg of Mutton the French fashion TAke a fair Legg of Mutton and a piece of suet of the Kidney cut in long slices as big as ones finger then thrust your knife into the flesh of your Legg down as deep as your finger is long and thrust into every hole a slice of the said Kidney suet but take heed one piece touch not another boyl your Legg well but not too much then put half a pint of the broth into a Skillet or Pipkin and put to it three or four blades of whole Mace half a handful of Barberries and Salt boyl them untill the broth be half boyld away then take it off the fire and straight before the broth hath done boyling put in a piece of sweet Butter a good handful of French Capers and a Lemon cut in square pieces like dice with the rind on and a little Sack with the yolks of two hard Eggs
pots for the present To Jelly Lobsters Crawfish or Prawnes TAke a Tench and split him from the head to the tail taking out the gills and wash him in four or five waters very clean from the blood set as much water on as will conveniently cover him in a broad pan pressing him down with a dish or plate let your liquor be seasoned with Salt Wine-Vinegar Cloves Mace Ginger quartered Nutmeg five or six Bay-leaves a faggot of sweet herbs bound up together observe to let your liquor boyl with the forementioned ingredients before you put in your Tench it being boyled take it up and wash off all the loose scales then strain the liquor through your Jelly bag and put to it a piece of Izing-glass being first washt and steept for that purpose boyl it very cleanly and run it through a Jelly bag again then having your shell fish lay them in a clean dish the Lobsters being cut in slices and the Crawfish Prawnes and Shrimps whole run this Jelly over them you may make this Jelly of divers colours to garnish your dish To Stew Crabs YOur Crabs being boyled take the meat out of the bodies or baâ—…els and save the great claws and the small leggs whole to garnish your dish strain the meat with some Claret wine grated Bread wine-Vinegar Nutmeg Salt and a piece of Butter stew them together a quarter of an hour on a soft fire in a Pipkin and being stewed almost dry put in some drawn Butter the yolk of an Egg a grated Nutmeg with juice of Oranges beat up thick then dish the legs round about them put the meat into the shells and serve them To force Crabs TAke so many Crabs as you please take the meat out of the claws and mix it with the meat of the body the skin and strings thereof pick out then take some Pine-apples Pistaches and Artichokes bottoms minced with the body of an Eele half boyled but not very small with the meat of the claws before you mix it as also a handful of Oysters put to it a little grated Manchet Nutmeg Cinamon Ginger and Salt with a Lemmon cut in dice with the yolks of two or three raw Eggs and a quarter of a pound of Butter in small bits make up this into a reasonable stiff force meat and force your shells make the rest into small balls and put them into a deep tin dish and bake them gently in an Oven let your meat in your shells be a very tender meat when they come out of the Oven add to them some drawn Butter and the juice of Oranges and Lemmons dish them with your forced balls round about them stick them full of picked sprigs of Paste about four inches long and stick upon your sprigs fryed Oysters so send them for second course To make water Leach TAke a pound of sweet Almonds blanch them in blood-warm water and throw them into cold water beat them in a Morter with rose-water and when they are beaten to an Almond Paste put a pint of Rose-water more to them and a pottle of fair spring water and about a quart or more of Renish wine set these together in a skillet on a heap of Charcoals then add to it about half a pound of Isinglass being before pulled to pieces and steeped in fair water for the space of two hours put to it some whole Cinamon large Mace let it boyl about an hour keeping it stirring then strain it into a bason through a piece of Tiffanie season it with Sugar rose-Rose-water and a little oyl of Cinamon Nutmeg Cloves and Mace with a grain of Musk tyed up then set it on the fire again you may take out some in a saucer to try its strength if it be too strong you must add Renish wine if too weak boyl it longer with Isinglass you may add also some juice of Lemmons strain it again when it is boyled enough run it into what colours you please To make a boyled Pudding TAke two grated penny loaves and as much floure dried in an oven season it with Cinamon Cloves Mace Nutmeg and Salt put to it four Eggs casting away two of the whites temper it with sweet cream put to it a handful or two of Raisins as many Currans with about half a pound of Beef suet minced very small let it not be so thin that the Raisins and Currans fall to the bottom so wash over a double cloth with Butter and put it into a bason or skillet gather it together and tye it close only give it a little liberty to rise let your water boyl before you put it in Another way TAke a pint and half of Cream and boyl it up with some beaten Cinamon and Nutmeg and when it is cold beat to it six Eggs casting away the whites of three season it with sugar rose-rose-water and salt then cut two penny loaves in sippets and butter over a cloth as before and put it in a bason spread the sippets all over the bottom of your bason as also the sides that the cloth may not be perceived then strow on a handful of minced Marrow and Dates not very small then pour a ladleful of Cream or two all over and lay it over with sippets again then strow a handful of Marrow and Dates as before so do untill all your Cream and Eggs is in then lay it all over with sippets on the top and wash them well over with Butter so gather up your cloth and bind it when your pot boyls put him in A baked Pudding after the Italian fashion corrected TAke a penny white loaf or two and cut it in the manner of dice put to it half a pound of Beef suet minced small half a pound of Raisins of the sun stoned a little sugar six sliced Dates a grain of Musk the Marrow of two bones season it with Cloves Mace Nutmeg salt and Rose-water then beat three Eggs with about half a pint of Cream and put it to your bread and other ingredients and stir it together softly that you break not the bread nor Marrow then slice some thin pieces of Apple into the bottom of your dish that you bake it in and put your Pudding thereon bake it in an oven not so hot as for Manchet when it s enough stick it with Cittern and strow it with Sugar To blanch Manchet in a frying-Pan TAke twelve Eggs casting by the whites of six beat them in three quarters of a pint of Cream put to it almost a penny Manchet grated a little Sugar Cloves Mace Nutmeg and a little Rose-water beat all these together and fry it in sweet Butter as you fry a Tansie when it is fryed wash it over with a little Sack and the juice of a Lemmon then turn it out on a Plate dish it scrape on Sugar and send it up Another way GRate four Manchets and put them in a dish with six Eggs two quarts of Cream Cloves Mace Rose-water Salt Sugar with a handful or
new laid or fresh eggs put them into a dish with as many spoonfuls of Jelly or Mutton Gravie without fat put to it a quarter of a pound of Sugar two ounces of preserved Lemmon-pill either grated or cut in thin slices or very little bits with some salt and four spoonfuls of Rosewater stir them together on the coals and being buttered dish them put some Musk on them with some fine Sugar you may eat these eggs cold as well as hot with a little Cinamon water or without Other wayes dress them with Claret wine Sack or juice of Oranges Nutmeg fine Sugar and a little Salt beat them well together in a fine clean dish with carved sippets and candid Pistaches stuck in them To make Cheese-cakes FOr your Coffins take half a pound of floure a quarter of a pound of fine Sugar beaten in a morter two spoonfulls of Rose-water three or four yolks of eggs make this into a paste with cold butter and two or three spoonfulls of milk roll it into sheets as broad as Trencher-plates and cut them round with a Jagging-iron then take three pints of tender Cheese curds made of new milk pressed exceeding dry from the whey put to them about twelve yolks of eggs and three whites one pint of thick Cream a pound of fine Sugar some Nutmeg and Cinamon beaten exceeding small other wayes oyl of the same three spoonfulls of Rose water and as much or more of Sack bear all these together by adding a pound of sweet Butter melted and so much grated Naples bisket or Maccaroons as will bring it into such a body that when you lay it with your spoon on your sheets of paste it will not so run abroad as to beat down the sides fill your sheets with three or four spoonfuls of each or at your pleasure raise them and close them at the corners and give them a quarter of an hours baking in a gentle Oven you may infuse Musk or Ambergrease in them if you please if this be too thin so that it will run abroad set it on a heap of Charcoals and harden it but alwayes keep it stirring for it must be cold before you use it To make Dowsets TAke two quarts of sweet Cream and infuse a Nutmeg or two cut in pieces two or three sticks of Cinamon and blades of large Mace set it for some time upon the coals but boyl not your Cream at all then take fourteen eggs casting by ten whites and beat them to your Cream blood-warm then run it through a strainer and beat to it about half a pound and upwards of white Sugar four spoonfuls of Rose water if you please a little oyl of Cinamon and Nutmeg you may colour some of your stuff with Cowslips Spinnage Violets or Gilliflowers and so have your varieties at your feast your Coffins are usually after the manner of high cups about four or five inches high some bake them in little cups of Chainie about eight ten or twelve in a dish is enough you may stick your white ones with a sliced Citron and your coloured with sliced Almonds and so serve them up How to make a congealed meat to be eaten cold TAke a Calves head and parboyl it then cut off all the meat from the bones and mince it small season it with minced Sage Time and other sweet herbs and some Onion with them as also beaten Pepper Cloves Mace Nutmeg Anchovies minced and a reasonable quantity of Salt then take a narrow pot or pitcher something high and small and put in two handfuls of the meat into the bottom of the pot then strow in a little Bacon thereon cut in dice then put in two handfuls more as also mince Bacon thereon till all the minced Calves-head is in the pot cram it in hard and stop the pot with a cork and a cloth and let it boyl in a pot up to the neck for the space of six or seven hours then take it off let it stand till it is cold and then break the pot and the congealed colour will be fitting to be sent to the Table whole or to be sliced forth for second course thus may you do Calves-feet or Cow-heels season it high with minced herbs Salt spice and Bacon How to congeal a Turkey or Capon PArboyl either and take the flesh from the bones and mince it the blackest flesh by it self and the whitest by it self then take a great Onion a little horse-Raddish and a little Time minced small season it with this as also Mace Nutmeg and Salt with a handful of fat Bacon cut smaller then Pease and a handful of Westphalia Bacon minced small mingle all these together with your flesh only the white by it self and the black in another parcell then put a handful or more into a Pitcher or narrow Pot as aforesaid then put a handful of the black flesh on it and then the white again so do till all be rammed into the Pot then having a quart of White-wine and nine Anchovies with two ounces of Izinglass boyled to the consuming of half a pinte thereof strain it into the Pot to your aforesaid ingredients and stop it close with a cork and a cloth and boyl it in a pot of water your Pitcher standing up to the neck for the space of six hours when it is cold break your pot and it will be in a coller you may slice it or serve it whole in a coller if you have three little pots you may divide it in three and so serve it in three little collers at a Feast these kind of meats ought to be seasoned high How to make small Pindents to fry for first course TAke one pinte of floure and as much grated bread eight eggs cast away the whites of five thereof beat it to a thick batter with Cream Rose-water and Sack season it with beaten Cinamon Ginger Nutmeg and Mace put to it a handful of parboyled Currans and a handful of minced Marrow if not Beef-suet add Salt then let your pan be hot with clarified Butter or sweet suet then drop it in by spoonfuls and when they are fryed on both sides dish them up on a dish and plate and scrape on Sugar you may add a handful of Sugar to the batter How to make rich Pancakes TAke a pinte of Cream and half a pinte of Sack and the yolks of eighteen eggs and half a pound of Sugar season it with beaten Cinamon Nutmeg Mace beat all these together for a good space then put in as much floure as will make it so thick as it may run thin over the pan let your pan be hot and fry them with clarified Butter this sort of Pancakes will not be crisp yet it is counted a rare way amongst the Gentry Another way to make them crisp TAke the said ingredients only put no Sugar into your batter and put in but fourteen eggs cast away the whites of nine let it be as thin as it can run fry them crisp
and strow Sugar on them when you send them up How to fry a leg breast or neck of Lamb. BOne your Lamb and parboyl it then slice it in thin pieces and take about six yolks of eggs put to them Time sweet Marjoram and Parsley minced small and a grated Nutmeg and a little Mace beaten add Salt and beat it all together with your yolks let your pan be hot with clarified Butter and dip your slices of Lamb into your eggs and herbs and fry it softly when it is fryed enough on both sides put in a little White-wine Gravie and strong Broth beaten with the yolks of two eggs a sliced Nutmeg the juice of a Lemmon and some drawn Butter shake it till it boyls in your frying-pan and pour it into your dish upon sippets if you love it sweet and sharp add to your Lear White-wine Sugar and Vinegar instead of strong Broth. How to make a green Friggasy of Chickens TAke four Chickens and boyl them almost enough then cut them in pieces then take a good handful of Parsley scalded green and mince it small and put it into the yolks of eight eggs put to it some minced Time and grated Nutmeg your pan being hot with clarified Butter dip in your pieces of Chickens into the green batter and put them into the frying-pan and when they are fryed gently on both sides put to them a Lear of White-wine beaten with three yolks of eggs and Parsley boyled green minced small with a Lemmon cut dice wayes and a little Sugar and Vinegar and keep them shaking in the pan till they boyl then put them into a dish and serve them up upon sippets you may add Goos-berries or Grapes to them in the Summer season and in the Winter Skirrets or Potatoes over them A fryed meat in haste for the second course TAke a pinte of Curds made tender of morning Milk pressed clean from the Whey put to them one handful of floure six eggs casting away three whites a little Rose-water Sack Cinamon Nutmeg Sugar Salt and two Pippins minced small beat this all together into a thick batter so that it may not run abroad if you want wherewith to temper it add Cream when they are fryed scrape on Sugar and send them up if this curd be made with Sack as it may as well as with Rennet you may make a Pudding with the Whey thereof thus How to make a Pudding with Whey PUt into a quart of Whey one pound of Butter one penny roll cut very thin in slices a stick or two of Cinamon some large Mace and let it boyl all together half a quarter of an hour then cool it and beat to it six eggs cast away three whites you may add Almonds beaten Dates cut in quarters Marrow Sugar rose-Rose-water and salt butter your dish having a garnish about the brims it will take a quarter of an hours baking when you make Sack and Pottage as is taught in my first Book you may make use of the Whey thereof if you make not a Cawdle with it as you may do if you please How to make Apple-pyes to fry TAke about a dozen Pippins pare them cut them and almost cover them with water and almost a pound of Sugar let them boyl on a gentle fire close covered with a stick of Cinamon minced Orange pill a little Dill-seed beaten rose-Rose-water when this is cold and stiff make it into a little pastie with rich paste How to make a boyled meat a forced meat a dish of Collops and a roast meat and a baked meat of a leg of Veal with some other small ingredients FIrst for your boyled meat take a small knuckle of the said leg and about a pound of good middling Bacon take off the rine and the inside and cover both in a little pot with strong Broth when it boyls and is scummed put to it two whole Onions and a good faggot of sweet herbs a little whole Pepper and large Mace when it is almost boyled take an handful of Spinnage as much Lettice and Parsley and hack it three or four times over with a knife and put it into your Broth and Meat add some minced Time and sweet Marjoram let them have a quarter of an hours boyling when it is enough and seasoned with Salt beat to it the yolks of three eggs and dish the Knuckle of Veal on sippets and cut the Bacon round about and over it then pour on your broth and herbs on the meat garnish your dish with Lemmon and serve it up in the Winter time you may make Barley broth of the said Knuckle and leave out the Bacon Then split your Fillet of Veal down by the bone and of the sinewy part make two or three large Collops as broad and as long as half a sheet of white paper by beating of them thin with a Cleaver then cut two dishes of Collops very thin and hack them more thin with the back of a knife take half these Collops and fry them brown in clarified butter then put them into a Pipkin with strong broth Claret-wine Gravie two Anchovies a handful of Oysters two Onions a faggot of sweet herbs or Time minced stew them up together when they are enough add a grated Nutmeg and drawn Butter and dish them up on sippets For the roast Olives take the other half the thin Collops being spread abroad season them with Cloves Mace Nutmeg and Salt then take a good handful of sweet herbs Parsley and Spinnage mingled together with a piece of Beef-suet the yolks of hard eggs put to it a handful of Currans and season it with Cloves Mace Nutmeg beaten Salt and a little Sugar so put the yolks of four new eggs and lay part thereof upon all the Collops and roll them up close so spit them cross wayes on a small spit and let them roast with a dish under them having therein the rest of the herbs if any left put a little Claret-wine and Vinegar into the said dish when your Olives are roasted draw them into the said dish and set them on a tapitt of coals and let them boyl then put to them a ladleful of drawn butter let your sauce be sharp sweet by adding a little Sugar dish them up and pour the sauce over them and garnish them with Lemmon Then take the rest of the meat undisposed of and the pieces that you could not well cut in Collops and parboyl it and mince it with more Beef-suet then it self contains to also three Pippins some Dates a little Orangado season it with Cloves Mace Nutmeg Cinamon then take the one half of this minced meat and add Sugar Rose-water and a handful of Currans thereto of this meat make one dozen of small Petetes about the bigness of a Goose egg close them and bake them and when they are baked put to them Verjuice sugar beaten up hot with the yolk of an egg so scrape on sugar and serve them to the Table For your forced meat take
the rest of your minced meat and mingle it with a good handful of sweet herbs Spinnage and Sives a little Bacon minced then put a little sugar and Vinegar the yolks of half a dozen hard eggs and as many raw eggs so make it up into a body very tender with grated bread and lay it all over your three large Collops and roll them up close bake them in an Oven and when they are baked slice them out into a dish add Butter Vinegar and Gravie to the liquor that they were baked in for their Lear so have you five dishes boyled fryed roasted baked and forced A Fridayes dish made with Barley TAke a quarter of a pound of perled Barley and boyl it untill it begins to break then put it into a Cullendor and set on your skillet with other liquor and when it boyls put in the Barley again and let it boyl till it be very soft then strain the water from it then take a quarter of a pound of blanched Almonds and beat them in a Motter when they are almost beaten beat your Barley with them then put to it some of the said liquor a little Sack rose-Rose-water season it with Sugar Nutmeg Cinamon and boyl them well together on a Chaffing-dish of coals when you send it up add a ladleful of drawn Butter scrape on Sugar For Friday to make a dish of fryed toasts TAke a stale two penny loaf or two and cut them in round slices throughout the loaf soak them in Sack and strong Ale on the one side then dry them on a pye-plate on that side do so to the other side then take the yolks of a dozen eggs beaten seasoned with Nutmeg and Cinamon dip your toasts therein your pan being hot with clarified Butter put them in and fry them brown on both sides and dish them up and pour on them Butter Rose-water and Sack drawn together so scrape on Sugar Another Friday or Lent dish TAke a pinte of floure put to it three yolks of eggs a little Butter a little Sugar Cinamon beaten and Nutmeg grated and make it into a stiff paste with Cream and Rose-water then roll them out into very thin ropes and gage them round your pan being hot with clarified Butter fry them quick away but burn them not take them up and let them dry then dip them in the yolks of eggs being seasoned with Cinamon and Nutmeg and fry them of a good yellow colour and dish them scrape on Sugar A second course dish in the beginning of the Spring TAke of Primrose-leaves two handfuls and boyl them and scruise the water from them and mince them small three Pippins season it with Cinamon put to it half a handful of dry floure and the yolks of eight eggs only two whites of the same mingle this together adding a little Sugar Cream and Rose-water your stuff must be thick that it run not abroad your pan being hot with clarified Butter drop them in by less then spoonfuls and fry them on both sides as crisp as you can dish them and scrape on Sugar To make a made dish TAke a quarter of a pound of Almonds and beat them small and put in Rose-water in their beating that they may not oyl strain them into Cream then take Artichoke bottoms and Marrow your Cream being boyled with Dates Sugar whole Cinamon large Mace and Nutmeg cool your Cream and beat in the yolks of four eggs then pour in your Cream into a dish garnished with Paste on the brims put on your Artichokes and Marrow and bake it for a quarter of an hour you must take out the whole spice An excellent way how to broyl Eeles TAke the great Eeles such as you spitchcock or others and flea them and cut them into lengths about four inches and scorch your pieces very thick with your knife then baste them over with Butter in the scorches then having one Onion minced small with more Time then it a little small Pepper Nutmeg and Salt cast all this to your Eeles and rub it into the scorches your Gridiron being very hot lay it on and let it broyl softly for your sauce take a little Oyster liquor boyled with Time Nutmeg and drawn Butter otherwise drawn Butter it self How to butter a dish of eggs with Anchovies BReak your twenty eggs into your Butter in a dish as at other times and set them on coals then take eight Anchovies and dissolve them in six spoonfuls of White wine and pour them into your eggs then having one handful of Pistaches beaten small in a Morter put them into your eggs with a quarter of a pinte of Mutton Gravie if you please you may leave out your White wine and dissolve your Anchovies in Mutton Gravie let not your eggs be too stiff then having a dish full of toasts cut in large sippets lay your eggs by spoonfuls on the toasts or else dish them other waies with the toasts about them and on the brims of the dish How to fry a dish of Cheese TAke a quarter of a pound of good Cheese or Parmisant and grate it put to it a little grated bread a few Caraway seeds beaten the yolks of as many eggs as will make it into a stiff batter so that it will not run fry it brown in Butter and pour on drawn Butter with Claret-wine when they are dished How to broyl a leg of Porck TAke part of the Fillet and skin it and cut it into thin Collops then hack them thinner with your knife then take Sage and a little Time minced exceeding small with a little small Pepper and Salt and strow over them then put them upon your Gridiron so strow the other side with your seasoning and broyl them on both sides for thier sauce take Mustard Vinegar Sugar and drawn Butter so put your Collops thereon How to roast the said Collops WHen they are cut and hacked as aforesaid then take one handful of sweet herbs with some Sage and Spinnage mince them small with Beef-suet and a little flack of the Hog season this with Mace Nutmeg Pepper beaten and Salt so strow it all over your Collops and roll them up and spit them as you do Olives make sauce with the said herbs with Mustard Butter and Sugar when they are roasted draw them and dish them How to make a Palate pie TAke one fat Capon or Fowl and cut him into small pieces season him with Mace Nutmeg minced sweet herbs and a little Salt and put this in the bottom of your Coffin then take two dozen of Larks or other small fowl and force them with the aforesaid seasoning adding the yolks of three eggs with some Bacon minced and force them filling their bellies and lay them in upon your Capon in the Coffin then season half a dozen Lambs sweet breads being cut in pieces and if in the season some stones and boyled Palates sliced and hard eggs place all these between with some forced meat balls as big as the yolks
into a Still and make a small fire with small-coals under it and in the space of twelve dayes it will be Rock-Candied To Candie Marigolds in Wedges the Spanish fashion TAke of the fair yellow flowers two ounces shred and dry them before the fire then take four ounces of sugar and boyl it to the height of Manus Christi then pour it upon a wet pie-plate and betwixt hot and cold cut it into Wedges then lay them on a sheet of white paper and put them in a stove To Candie all manner of flowers in their natural colours TAke the flowers with the stalks and wash them over with a little Rose-water wherein Gum-Arabick is dissolved then take fine searsed sugar and dust over them and set them a drying on the bottom of a sieve in an Oven and they will glister as if it were sugar-Candie To Candie Ginger TAke your very fair large Ginger pare it and lay it in water a day and a night then take your double refined sugar and boyl it to the height of sugar again and when that beginneth to be cold take your Ginger and stir it well about while your sugar is hard to the pan then take it out Race by Race and lay it by the fire for four hours then take a pot warm it and put the Ginger therein then tie it very close and every second morning stir it about roundly and it will be Rock-Candied in a very short space PASTES To make Paste of Pippins the Genua fashion some with leaves some like Plumbs with stalks and stones in them YOur Pippins being pared cut them in quarters and boyl them in fair water till they be tender then strain them and dry the pulp upon a Chafin-dish of coals then weigh them and add to them the same weight of Sugar and boyl it to Manus Christi and put them together then fashion them upon a pie-plate and put them in an Oven being very slightly heat the next morning you may turn them and put them off the plates upon sheets of paper on a hurdle and so put them into an Oven like heat and there let them remain four or five dayes putting every day a Chafin-dish of coals into the Oven and when they be very dry you may box them and keep them for your use all the year To make Paste of Oranges and Lemmons TAke of your Oranges and Lemmons and boyl them in two several vessells of water shift the water so often until the bitterness be taken away and they begin to grow tender then cut them through in the midle and take out the kernels wring the water from them and beat them in a clean stone Morter with the pulp of three or four Pippins then strain them through a strainer and take the weight of the pap in Sugar and boyl it to the height of a Candie with as much rose-Rose-water as will melt the Sugar then put into the hot sirrup the pap of your Oranges and Lemmons and let them seeth softly being often stirred and when you find it stiff enough you may put it into what fashion you please on a sheet of glass and so set it in a Stove or Oven when it is dry box it up for your use To make Paste of Goos-berries TAke Goos-berries cut them one by one and wring away the juice till you have got enough for your turn boyl your juice alone to make it somewhat thicker then take as much fine Sugar as your juice will sharpen dry it and when it is so beat it again then take as much Gum-Dragon steeped in rose-Rose-water as will serve then beat it into a Paste in a Marble Morter then take it up and print it in your Moulds so dry it in your Stove when it is dry you may box it up for your use all the year Certain old useful Traditions OF CARVING and SEWING c. Terms of a Carver BReak that Deer Leach that Brawn Rear that Goose Lift that Swan Sawce that Capon Spoyl that Hen Trush that Chicken Unbrace that Mallard Unlace that Cony Dismember that Heron Display that Crane Disfigure that Peacock Unjoynt that Bittern Untach that Curlew Allay that Pheasant Wing that Partridge with that Quail Mince that Plover Thigh that Pigeon Border that Pastie Thigh that Woodcock also all manner of small fowl Timber the fire â—ire the Egg Chine that Salmon String that Lampry Splat the Pike Sauce that Plaice Sauce that Tench Splay that Bream Side that Haddock Tusk that Barbel Culpon that Trout Fin that Chevine Transon that Eele Tranch that Sturgeon Undertench that Porpas Tame that Crab Barb that Lobster The Office of the Butler Pantler Yeoman of the Sellar and Eury. FIrst you must have three Pantry knives one knife to square Trencher loaves another to be a Chipper the third shall be sharp for to make smooth Trenchers then Chip your Lords bread hot and all other bread let it be a day old houshold bread three dayes old then look your salt be white and dry the powder made of Ivory two inches broad and three long and look that your saltsellar lid touch not your salt Let your Table-Clothes Towels and Napkins be fair folded in a Chest or hanged on a Perch then see your table Knives be fair polished and your spoons clean and look you have two Tarriots a greater and a less and Wine Cannels of Box made according and a sharp Gimlet and Faucets and when you set a Pipe on broach do thus set it four fingers broad above the nether Chine upward astaunt and then shall the Lees never rise also look you have according to the seasons Butter Cheese Apples Pears Nuts Plumbs Grapes Dates Figgs Raisins Compost green Ginger Chard and Quince serve fasting Butter Plumbs Damsons Cherries and Grapes after meat Pears Nuts Strawberries Hurtleberries and hard Cheese also Blanderles or Pippins with Carrawaies in Confects after Supper roasted Apples and Pears with blanched Powder and hard Cheese beware of Cow-Cream and of Strawberries Hurtleberries Juncate for Cheese will make your Lord sick therefore let him eate hard Cheese Hard Cheese hath this operation it will keep the stomack open Butter is wholesom first and last for it purgeth away all poisons Milk Cream and Juncate they will close the Maw so doth a Posset beware of green Sallets and raw fruits for they will make your Lord sick Set not much by such meats as will set the teeth on edge therefore eat an Almond and hard Cheese Also of divers drinks if their fumosities have displeased your Lord let him eat a raw Apple and the fumosities will cease Take good heed of your Wines every night with a candle both red Wine and sweet Wine and look they reboyl nor leak not and wash the Pipe head every night with cold water and have a Clenching-iron Adds and linnen clothes if need be if they reboyl you will know by the hissing therefore keep an empty Pipe with the Lees of coloured Rose and draw the
coller Pigg 11 To coller Pork ib. To coller Mutton 12 To coller Goats-flesh ib. To coller Geese ib. To coller Swans 13 To coller wilde Geese ib. BOOK III. How to Souce Pickle and Marinate Fish To coller Eeles pag. 13 To sowce a Tench to be served up in Jelly 14 To pickle Smelts white or red ib. To marble Sowls Plaice Flounders or any fish that is fitting to marble ib. To pickle Lobsters 15 To pickle Conger Eele ib. To pickle Sturgeon ib. To pickle Caveere 16 To coller Sowls ib. To coller Salmon 17 To sowce Lumps ib. BOOK IV. Of cold Baked meats of Flesh To make Paste of Rye flower pag. 17 To bake Venison in crust or pots 18 To bake a Fillet of Veal to be eaten cold 19 To bake a Calves head to be eaten cold ib. To bake a Fawn or Kid to be eaten cold ib. To bake a Hare to be eaten cold 20 Another way to bake a Hare ib. To bake Pork to be eaten cold ib. To bake Brawn to be eaten cold 21 To bake Rabbets to be eaten cold ib. To bake Pigeons to be eaten cold ib. To bake Bran-Geese or other Wild-Geese to be eaten cold ib. To bake a Turkey to be eaten cold 22 To bake Herons to be eaten cold ib. To bake a Swan ib. To bake a Goose ib. For cold baked meats of Fish To bake a Lamprey Eele pie 23 To bake a Turbert ib. To bake a Salmon ib. To bake an Eele to be eaten cold 24 To bake a Pike to be eaten cold ib. BOOK V. How to make several sorts of Jellies Leaches and Creams HOw to make Jellies pag. 24 How to season and run Chrystal Jelly 25 How to run Colours ib. To make Jelly of Oranges ib. To make Harts-horn Jelly 26 How to make Leach ib. How to run your leach in colours 27 The use of the Jelly and Leach 27 To make divers sorts of Creams ib. How to make Cheese and Cream ibid. Another way 28 To make Apple Cream ib. To make Quince-Cream ib. To make a Cream called Sack and Pottage 29 To make a Sack Posset the best way ib. To coddle Codlings green to serve up with Cream ib. To make Barley Cream ib. To make Rasberry Cream 30 To make red Currans Cream ib. To make Cabbage Cream ib. To make Snow Cream 31 To make Almond Leach Cream ib. To make Goos-berrie Cream ib. To make Rice Milk or Cream to be eaten hot 32 To boyl Milk or Cream to be eaten hot with bread ib. To make Spring Pottage ib. To make Water Gruel 33 To make Punnado ib. To make Barley Gruel ib. To make a Pairmane Caudle 34 To make a Lemmon Caudle ib. To make a Florendine or Made-dish of Rice ib. To butter Rice 35 To make a Florendine or Made-dish of Apples ib. To make a Florendine or Made-dish of Spinage ib. To make Pasties to fry 36 To make a Florendine or Made-dish of a Kidney of Veal ib. To make toasts of a Kidney of Veal to fry ib. To make a Florendine of a Calves Chaldron ib. To make a Made dish of Apples and red Currans 37 To make a Made dish of Artichokes ib. To make forced meat 38 To make part of the forced meat green for your use ib. Another forced meat ib. BOOK VI. Containing strong Brothes and Pottages with other Preparations of Cookery TO make strong Broth for your use in dressing of meat p. 39 To make an excellent Cordial Broth ib. To make a Pottage or Broth to serve up with a Bisk or grand boyled meat ib. Another way 40 To make Broth or Pottage called Skinck ib. To make white Broth 41 To make stewed Broth ib. Another a Consumption Broth 42 To make red Pottage ib. Another Broth 43 How to draw Gravie ib. How to draw butter ib. How to recover butter when it is oyled 44 How to make Barley Broth ib. BOOK VII Which teacheth how to make all manner of hot boyled meats of Flesh HOw to make a Bisk pag. 45 To make a brown Bisk 46 To make an Olue ib. How to force all manner of meats 47 To make your Lear for your sweet forced meat 48 How to make a forced boyled meat ib. How to make your Lear and garnish for your sweet forced boyled meat of the same fowl 49 To boyl Capons or Chickens in white Broth ib. To boyl a hanch of Venison ib. To boyl legs necks or chines of Mutton four wayes 50 Another way ib. Another way ib. Another way to make a Lear for the said meat 51 To boyl a leg of Veal and Bacon ib. To make your green sauce two wayes ib. To boyl a breast of Veal 52 To boyl a knuckle of Veal with a neck cut in five pieces in Broth ib. To boyl a leg of Pork ib. To boyl Capons or Hens for the Winter season 53 Another with Sherdowns ib. To boyl Chickens 54 Another way ib. Another way ib. Another way 55 Another way to boyl Chickens or Pullets for the Winter ib. Another way 56 To boyl Ducks Wigeons or Teal ib. Another way 57 To boyl Rabbets ib. To boyl Pigeons 58 To boyl Plovers 59 To boyl Capons or Pullets ib. To make a forced boyled meat 60 To boyl Udders and Tongues 61 A boyled meat after the French fashion ib. Another way according to the French fashion 62 BOOK VIII Containing how to make several sorts of Puddings How to make a quaking Pudding pag. 63 Another way ib. To make a dish of Pudding of several colours 64 To make Marrow Puddings to be boyled in skins ib. To make black Puddings to be kept 65 To make Polony Sassages to be kept all the year 66 Another way for Sassages 67 To make a Pudding of Hogs Liver ibid. To make a baked Marrow Pudding 68 To make an Oatmeal Pudding ib. To make a Pudding of Rice-floure 69 To make a hasty Pudding ib. To make Andolians 70 BOOK IX Containing Hashes Stewed Broyled and Carbonadoed meats TO farce a Fillet of Beef p. 71 To stew a breast of Mutton 72 To farce a Fillet of Veal ib. To stew Venison 73 How to stew Calves feet ib. To Hash a shoulder or leg of Mutton ib. How to make a Hash of a more excellent way new invented 74 To Hash a Calves head ib. To Hash Hens or Pullets with eggs 75 To make a Hash of Capons ib. To Hash Partridges 76 To Hash Ducks or other wild fowl ibid. To Hash Rabbets ibid. For Carbonadoes and broyled meats To Carbonado a Goose 77 To Carbonado Turkies ib. To Carbonado Hens ib. To Carbonado Veal 78 To Carbonado Mutton ib. A dish of collops of Mutton broyled ibid. Steaks of Pork broyled 79 To Carbonado a Calves head ibid. To broyl a chine of Pork ib. BOOK X. Of Frigasies and Frying HOw to fry all mannner of garnishing pag. 80 How to fry Oysters in batter ib. A Frigasie of a Hen or Capon 81 To make a Frigasie of Chickens brown 82 Another way for Chickens or Rabbets ib.
ib. Wing that Partridge 252 Wing that Quail ib. Display that Crane ib. Dismember that Heron ib. Vnjoynt that Bittern ib. Break that Egript ib. Vntach that Curlew 253 Untach that Brew ib. Break that Sarcell ib. Mince that Plover ib. A Snite ib. Thigh that Woodcock ib. From the Feast of Whitsuntide unto Midsummer ib. From the Feast of Saint John the Baptist unto Michaelmas 254 From the Feast of Michaelmas unto the Feast of Christmas 255 Sewing of Fish First Course 256 Second Course ib. Third Course ib. Of Carvig of Fish ib. Sauces of all fish 257 An excellent way for making Ipocras 258 An approved Receipt for a Consumption that hath long remained ib. To coller Flounders 259 To roast a shoulder of Mutton in blood ib. To make a Portugal pie ib. To stew a Carp 260 To make a Bacon Tart ib. To make Vever Ollie or Cheese pottage ib. The whole Body of COOKERY DISSECTED BOOK I. How to pickle Cowcumbers TAke your smallest Cowcumbers or Gerkines after Bartholmew-tyde dip a cloth in beer and rub them clean from the dirt then put a laying of Bay and Dill leafes in the bottom of your Firkin or Pot and a quantity of whole Pepper two or three blades of Mace and as many Cloves then place a laying of Cowcumbers thereon so continue with your said in gredients till your Pot or Firkin be full then make a Liquor with fair water and good store of Dill to make it strong with so much salt as will bear an egg you may infuse the Dill or you may boyl it but let it be cold then put it into your Cowcumbers let this pickle continue to them almost a fortnight then pour part away and fill it up with white wine Vinegar so shall your Cowcumbers be green and crisp and not too sour How to pickle Mushroms TAke a bushell of Mushroms blanch them over the crown barb them beneath if they are new they look as red as a Cherry if old black this being done throw them into a pan of boyling water then take them forth and let them drain when they are cold put them up into your Pot or Glass put thereto Cloves Mace Ginger Nutmeggs whole Pepper then take white-wine a little Vinegar with a little quantity of salt so pour the Liquor into your Mushroms and stop them close for your use all the year To pickle the tops of Elder BReak the tops of your young sprouts of Elder in March or April having a quantity thereof broke in pieces six inches long boyl them in water half a dozen walms then pour them out into your Sive or Collinder and let them drain then prepare a pickle of wine or beer put thereto a little salt and a little bruised Pepper so put them into the said pickle and stop them A good sallet To pickle Elder-buds in March before the tree leaves HAving gathered what quantity you please before they are full blown and put them into wine-vinegar they are a good sallet If in case they are full blown as in June they serve to make strong Elder-vinegar and themselves no sallet This Vinegar is good to make sauce for divers sorts of meat To pickle Clove-Gilly-flowers WHen you have picked a good quantity of Gilly-flowers mingle half white-wine and half Vinegar together with so much white sugar as will make them sweet and sharp and so put your Gilly-flowers in with a few Cloves which is a good sallet and the liquor thereof will serve for Lears for sweet and sharp boyled meats or baked meats To pickle Pursland stalks WHen they are washed and cut in pieces six inches long boyl them with water and salt a dozen walms when they are taken up drained and cold let your pickle be stale beer and wine-vinegar add a handful of salt thereunto and put them up into your vessel and stop them up close and they will keep to the Spring following To pickle Artichokes TAke your Artichokes before they are over-grown or too full of strings and when they are pared round that nothing is left but the bottom boyl them till they be indifferent tender but not full boyled take them up let them be cold then take good stale-beer and white-wine with a great quantity of whole Pepper so put them up into a barrel with a small quantity of salt keep them close and they will not be sour it will serve for baked meats and boyled meats all the Winter To pickle the tops of Turnips TAke the tops of young Turnips cut off the superfluous branches or leaves when your water boyles put them in and let them boyl till they are indifferent tender then take them out and let them drain and put them into a pickle of white-wine Vinegar and salt The same manner may you pickle the sprouts of Cabbage-stocks but take a care you do not over-boyl them To pickle green Figgs TAke your green Figgs about August cut them in halves and boyl them up in Vinegar a little quantity of Sugar large Mace and Cloves so put them up into your Pot or Glass in the same liquor they will serve to Garnish your boyled meats or Friggeses in the Winter To pickle Barbaries red WHen your Barbaries are picked from the leaves in clusters about Michaelmas or when they are ripe let your water boyl and give them half a dozen walms let your pickle be of white-wine and Vinegar not too sharp so put them up for your use To pickle Sampier green TAke your Sampier fresh from the Rock and pickle it in water and salt when you have occasion to use thereof take what quantity you please and throw it into boyling water although before it had lost its colour six or seven walms will make it green drain it cool it and put it into a pickle of Vinegar for your present use otherwise you may first boyl it in good store of water and salt and keep it in the same liquor but the first way is the best To pickle stalks of Thessell or Sherdowns IN March or April there is Thesell runs up like an Artichoke the root thereof is like to the bottom of an Artichoke both root and stalk being peeled and boyled in water and salt you may pickle them in white-wine it will serve either for baked or boyled meats or else to be ordered and sent to the table as Artichokes To pickle Reddish tops YOu must do with this as you do your Turnips or sprouts of Cabbage it will serve for a hot sallet To pickle Taragon YOur Taragon being stripped from the stalk put it into your Glass or Vessel and let your pickle be half white-wine half Vinegar so keep it for your use To pickle Cowslips THey are only to be pickled with Vinegar and Sugar To pickle Fennell or Dill. LET your water boyl then having your young Fennell tyed up in bunches half a dozen walms will be enough drain it and let your pickle be Vinegar To pickle Red Cabbage TAke your close-leav'd Red-Cabbage and
cut it in quarters and when your liquor boyls give it a dozen walms and pickle it in Claret-wine Vinegar you may put into it your Beet-roots boyled and your Turnips half-boyled it will all serve both for garnishing and sallet for your Turnips thereby shall be dyed into a crimson colour a handsom garnishing to the eye To pickle Burdock-Roots YOur Burdock-Roots being scraped and half-boyled pickle them with half white-wine half Vinegar with a little Pepper and Salt and when you will make use of them slice them thin To pickle Lemmon and Orange Pill THey being boyled with Vinegar and Sugar put them up into the same pickle you must observe to cut them in small long thongs the length of half the Pill of your Lemmon being pared it is an handsom savoury Winter-sallet these ought to be fiâ—st boyled in water before you boyl them in Sugar To pickle Ashen Keyes BOyl your Ashen Keyes in water and let the pickle be Vinegar To pickle curled Endive YOu must give your Endive a scald in a walm of boyling water and pickle it with half white-wine and half Vinegar To pickle Charnell YOu must give your Charnell two or three walms in boyling water the pickle must be only with Vinegar To pickle Quinces TAke your fair Quinces and core them with your boring irons or scoop take the worst of your Quinces and cut them to pieces and boyl your core or pieces in your pan of liquor so that you make the liquor strong then boyl your Quinces prepared to pickle till they may be supposed a quarter boyled then strain out your liquor with your hair-sieve or strainer and put a small quantity of salt add thereto some strong beer and put up your Quinces whole in your Vessel or Pot and pour in some of the same liquor and stop them close up To pickle Bramble-Fruit IT is a long berry but full of stones some call them Services or Hipps Your pickle is beer-vinegar and a little Sugar you must give them three or four walms but if they are full ripe you are to pickle them raw as they are To pickle Broom-buds PUt your Broom-buds into little Linnen Baggs tye them up close make a pickle of Bay-salt and water being boyled together so that it will bear an egg when it is cold put it into your Vessel or Pot to your baggs of Broom-buds keep it close stopt and let it lye until it looks black shift it again once or twice until it change to a bright or green colour afterwards take it out and boyl it as your occasion calls for and pickle it in Vinegar It will keep a moneth or two To pickle Bog-berries BOyl up some Vinegar and Sugar together and pour it in being hot into your Pot or Vessel where your Bog-berries are And they will serve to garnish your dishes all the Winter you may do the like to pickle Hogg-haws only boyl them up if they are not ripe To pickle Grapes LET not your Grapes be fully ripe their pickle is white-wine and a little Sugar To pickle Red and White Currans TAke Vinegar and white-wine with so much Sugar as will make it pretty sweet then take your Red or White Currans being not fully ripe and give them one walm so cover them over with the said pickle keeping them alwayes under liquor To pickle Elder or many other budds of trees in the Spring that useth to serve for Spring-sallets GIve them one or two walms with Vinegar Salt whole Pepper long Mace and a Lemmon-Pill cut in pieces then drain them and let the Buds and the Liquor cool severally afterwards put them in a Pot and cover them with your pickle To pickle Cabbage-stalks ABout Michaelmas you may take your Cabbage-stalks an handful or more from the Cabbage or so far as the pith is good shave off the out-side and cut them in quarters half boyl them in water and salt then cut the pith from the outward pill and pickle it in white-wine a little stale beer bruised Pepper large Mace a few Fennel-seeds and salt you may slice out this with your pickled sallets To pickle Shampinnions YOu must give them two or three walms and pikle them in white-wine Vinegar bruised Pepper Salt with a little large Mace To pickle Sleep-at-noon LEt your water boyl with a little salt throw it in and let it have three or four walms put it forth into a Cullender when it is cold pickle it in white-wine Vinegar with a little Pepper and large Mace To pickle the stalks of March-Mallows IN the latter end of March and in April your stalks will be as big as a childs finger you may gather of them the cuantity of a bushel more or less break them in lengths about five or six inches and pill off the outward peel and when your pan boyls with water and an handful of salt put them in and let them have five or six walms then take them up with your Scummer and lay them a draining until they are cold and make your pickle with stale beer some Vinegar gross Pepper and an handful of salt when they are pilled as aforesaid you may take an handful of them and eaven them at the ends and cut them as round as you can about the bigness of a Pease thus do until you have cut a good dish of them then lay on a skillet of water and let it boyl with some beaten Pepper tyed in a ragg put them in and let them boyl quick as you do pease when they are enough put them into a Cullender let the water drain from them put them in a dish with sweet butter and toss them up together dish them after the manner of pease with Pepper and Salt on the dish brims And they differ very little in their taste from Pease therefore some call them March Pease To pickle Alexander-Buds TAke Alexander-Buds before they begin to run to seed take off their loose leaves and top so that the bud may be firm cut part of the root to it let them be half-boyled in water and salt then put them from the liquor and when they are cold pickle them with Vinegar salt and a little stale beer when you dish them up you must slit them in the middle To pickle Mallagatoons YOu must take them before they are ripe so that with a knife you may split them through the stone then take half so much Sugar as they weigh and put it in as much water as will boyl them up and when your Sugar and water boyls well scum it and put in your Mallagatoons with their skin-side downward and let them simber but not boyl up after this manner you may do Peaches and Apricocks being not full ripe or Apples in halves pickle them in the said pickle as you boyl them this will serve for the garnishing of sallets In these varieties of pickles you have matter sufficient to make Grand-sallets for the Winter as also for the Summer being many times desired for
many of them are very wholsom and Cordial for the stomack BOOK II. How to Sowce Pickle and Coller all manner of Flesh To Coller and Sowce Brawn YOur Bawn being scalded and boned of each side you may make three handsom Collers the neck Coller the sheald Coller and so the side or flank Coller if your Brawn be very fat you may make also the gammon Coller behind otherwise boyl it and Sowce it this being watered two dayes shifted three or four times a day and still kept scraped then wash it out and scrouse out the blood and dry it with clothes when it is very dry sprinkle on salt so begin at the belly and wind it up into Collers but in case you can stoe more flesh in the flank or in the Coller you may cut it out of other places where there is too much or from the Gammon this being bound up as you will bind up a trunk with all the strength that can be obtained put it in your Furnace or Copper when it boyls scum it you must be careful it be kept full of liquor and continually scummed for the space of six hours then try it with a wheat-straw if it be very tender cool your Boyler by taking away your fire and filling of it constantly with cold water so shall your Brawn be white but if it stands or settles in its liquor it will be black then take up your Brawn and set it up on one end on a board your Sowce-drink ought to be beer brewed on purpose but if it be of the house beer then boyl a pan of water throw therein a peck of wheaten bran and let it boyl strain it through a hair sieve and throw in two handfuls of salt so mix it with your beer aforesaid and Sowce your Brawn therein you may take half a peck of white flower of Oatmeal and mix it with some liquor and run it through your hair sieve and it will cause your Sowce to be white Milk and Whey is used in this case but your Milk will not keep so long you may put both in the boyling thereof it will cause it to boyl white keep your Sowced Brawn close covered and when it begins to be sour you may renew it at your pleasure with adding of fresh liquor To Coller Venison TAke your Venison and cut it fit to be Collered or to put into your Pot it being something deep and slender so that you may make about three Collers of a large side or hanch season your Venison being larded before with Pepper a little Cloves Mace Nutmeg and as much salt as will turn your spices grayish then roul up your Collers put them into your Pot put butter thereunto so cover over your Pot with some course paste made a purpose this will ask four or five hours baking draw them out of the Oven and let them stand until they are cold then may you take off your lid and take out your Venison whole pour away your gravie and make clean your Pot put a little clarified butter in the bottom thereof then put your Coller in again and fill it up with Clarified butter so put on your lid with a sheet of brown papertyed over it this way shall you keep Venison a twelvemoneth In a great feast you may break three of your Pots to pieces then take out your Venison whole being congealed rowed with butter set your three Collers upon a great dish and plate then stick all your butter round about with bay-leaves and a branch of bayes on the top of each Coller in your Common dyet one is enough for a dish but you must break your Pot otherwise your butter will not come forth whole with it you must also dip your Pot in hot water to loosen your butter from the sides This is as rich and honourable a second-course dish as your Brawn is for the first you may also if you please slice it out of your pots at your pleasure The same way may you do with Venison baked in Rye-dough that is Take out all your Venison when it is baked scrape out all your gravie and jelly out of your bottom and sides of your pie pour in clarified butter place in your Venison again and cover it overwith clarified butter then put on your lid in its place it will congeal to the clarified butter that none can tell that ever it was cut but you must remember to lard all this Venison before you Coller it or put it in your baked meat To Coller Beef Red. TAke a good flank of Beef and cut out a Coller three quarters of a yard long and almost half a yard broad then take a small quantity of Cutchenele prepared and a little Allum put this into the value of a pint of Red Wine then season your Beef with Salt-peter Salt and put it into a Boul or Tray with your aforesaid wine mix it all well together and let it lie four and twenty hours then season your Beef with a handful of sweet herbs minced two Nutmegs with a little Cloves and Mace beaten and a quantity of small Pepper not to be discerned so Coller up your Beef and bind it with your Tape if you have a Pot high enough you may bake it put a little liquor therein otherwayes you may boyl it in pomp-Pomp-water with a soft fire when it is cold put it into your pickle being of white-wine strong broth and Vinegar with a little salt if the Coller be too fresh otherwise you need put none When you go to dish this at a feast you may cut it into four Collers it will be of a lovely red stick it with bay-leafs and garnish your dish with flowers and green You may also cut many dishes of your Coller in slices it will be an handsom Service for your second course To Coller Veal TAke a breast of Veal and bone him and beat him square fitting to be Collered soak him well in several waters till all the blood is soaked out then take him and dry him and season him with beaten Cloves Mace Nutmeg and Ginger put a handful of sweet herbs about a spoonful of salt strow this all over it then have your slices of fine thin fat bacon seasoned with a little Sage and Pepper dip each piece in the yolks of eggs and arder all over your Veal so begin at the neck end and roul it up into a fast Coller bind it up fast with Tape so boyl it with your bones with a faggot of sweet herbs keep it constantly scummed till it is boyled then put it into your Sowsing-pan with the same broth adding some Vinegar and Salt thereto with some large Mace when you serve it up you may cut it in thin slices and fill a great dish and garnish it with flowers and serve it for the first course To Coller Pigg YOur Pigg being split and boned and soaked well in several waters dry it season it with Cloves Mace Nutmeg Ginger a little quantity
of Pepper with a handful of sweet herbs and sage about a spoonful of Salt all this being mixed cast them on both sides of your Pigg then Coller it close beginning at the tail and bind it up wash it clean from the herbs and put it a boyling in fair water keep it constantly scummed when it is more then half-boyled put in a faggot of sweet herbs some large Mace a race of two of Ginger sliced with half a pint of Vinegar and a piece of Izenglass or at least boyl your Izenglass and your Spice in so much of it that you intend to jelly The Pigg being boyled put it forth into your Vessel or pan take away the top and the bottom of your broth or jelly melt it and pour it to your Pigg again dish up your Pigg when you are ready cut your Coller into three or four and dish the head in the middle on the top of them with an apple in his mouth beat your jelly and garnish your Pigg and dish with slices and gobbets with some slices on the back as also with flowers and Bay leaves To Coller Porck YOu may take a piece of Porck out of the side as you did before of Brawn being watered all night and well squeezed from the blood seasoned with a good handful of Sage sweet Margerom Time and Parslee minced together very small then having cut out of a fillet of Veal so many thin collops hackt with a back of a knife and washed over with yolks of eggs cover over your said Coller with your eggy side of your Veal downwards then wash over your Veal on the upper side with eggs and throw on your seasoning with so much Salt as you may imagine may season it and it will congeal together by reason of the eggs so Coller it and bind it up and when it is boyled Sowce it with some of the said liquor and a little Vinegar beaten Pepper and Ginger You may slice a Coller thereof when you dish it it will fill three or four great dishes or chargers or you may send it up in a Coller garnish about your dish with sage and flowers and stick your Porck with Bay-leaves or Rosemary and flowers To Coller Mutton TAke a breast of Mutton and bone it cut off the neck part of it slice it about the brisket soak it very well in water from all the blood it being dryed and spread abroad season it with an Onion a little Sampier a few Capers a pickle Cowcumber add to it a little Time all this being small minced together throw it on your meat with Pepper Cloves Mace a little Ginger and Salt with some pieces of Anchoves all over sprinkle a top thereof with your feather the yolk of an egg then wind up your Coller exceeding close and boyl it with water and salt with a faggot or two of sweet herbs you may cut a neck in five or six pieces and lard it with Lemmon-pill and boyl with it thus you may do with your Chines also but if you Sowce your Chines you must lard them with bacon being boyled put Vinegar into the liquor This will also serve for a hot boyled meat the lear being made as you shall see in the hot boyled meats if you send it up cold you may cut it into so many slices as you have larded pieces put the highest Coller in the middle then garnish your dish with Sampier or Capers your meat with Lemmon To Coller Goats flesh TAke your Goats flesh breast or neck bone it cut it and beat it out as thin at one place as another season it with Pepper Salt some Cloves Mace a little Time sweet Margerom Winter-Savory and Ginger beaten Coller it bind it and bake it in a Pot put a pint of white-wine and strong broth thereto when it is baked add more wine to the liquor cut it in the middle and let it lye in the pickle so you may send it up in slices or how you please To Coller Geese BOne your Geese and cut them square fit to be Collered let them soak one night in their seasoning it being Cloves and Mace Pepper and Salt so in the morning take it forth and put small pieces of Anchoves all over and Westphalie bacon minced then roul it up as aforesaid and boyl it in strong broth with a little whole Pepper and large Mace pickle them in the same liquor when you dish them cut them in halves then the two sides will stand upwards dish them up garnish the brims of your dish with Westphalie bacon minced To Coller Swan BOne your Swan and part the two sides season it as the Geese aforesaid only instead of the Westphalie Bacon and Anchoves take thin slices of fat bacon almost the breadth of the sides season them with small Pepper and Sage minced and dip them into yolks of eggs and so lay them on upon the sides of your Swan and roul them up into Collers let your pickle as aforesaid be as to the Geese boyl the head to set upon your Collers in the middle of your dish To Coller Brand Geese or Wiggens DO as you did by your Geese before only add thereto an Onion or two before you have Collered it this will all serve for second course in case you want number of dishes or else you may use them for the first course By the same rule you may do any other fowl according to their nature in the time of season BOOK III. To Sowce Pickle or Marble Fish To Coller Eeles TAke your greatest Eele and cover it well with salt split it down the back close to the bone then cut out the bone as bare as you can wash them and dry them well and lay them upon a dresser-board strowed with salt that he may not slip when you go to Coller him then take a handful of minced Oysters with a little Time sweet-Margerom Winter savory one Onion minced small then some Nutmegs Cloves and Mace beaten small all this being mingled strow it on the inside of your Eeles the salt that lyes on the slippery side of the Eele will be enough to season it if not add some more thereunto so roul them up close and bind them with Tape boyl them in fair water and salt with a little Vinegar a faggot or two of sweet herbs and two or three whole Onions and sliced Ginger let that be your pickle then at your pleasure you may serve them up to the Table garnish them with Fennel and flowers as you see good To Sowce a Tench to be served in jelly TAke a Tench and split him down the back only cut off the head whole when you have washed them clean from the blood boyl them up with white-wine water Vinegar and salt with large Mace sliced Ginger Nutmegs slices of Lemmon so let them boyl in no more liquor then will cover them and keep them down under liquor with a dish or plate when he is boyled take him up with your scummer and
lay him in the dish that you intend to send him up in then take all the chine bones from the back and stick them on the fish and take a quantity of the said liquor and put it on the fire again and in case it will not jelly by the strength of the fish then boyl a piece of Izenglass till you find it comes to a jelly so let it stand till it is almost cold that it will but run then pour it over your fish into the dish you may keep some to beat for the garnishing of your dish you may mince Sives and Taragon together and strow the brims of your dish with your fish if you please when you send it up after the same manner you may use for Turbert Breme or Perch or any other fish that you have a desire to serve up in jelly To pickle Smelts white or red TAke your large Smelts and being geld lay them in a pan on them a row of Lemmons slice Ginger Nutmeg large Mace and whole Pepper then a row of Smelts so continue till they are placed then put to them white-wine Vinegar and salt and bay-leaves a top but if you would pickle them Red your pickle must be Red wine well mingled with cutchenele they will be ready in a week after they are pickled part them in halves as you do Anchoves and dish them up strow upon them Lemmon cut square like dice with Broom-buds and Barberries so pour it upon them garnish them with sliced Lemmon and serve them up To Marble Sowls Plaice Flounders Smelts or any other fish that is fitting to Marble FIll your Frying-pan with sweet sallet-oyl and when it is very hot your fish being dryed and flowered put them into the said pan when they are fryed brown and stiff put them into a large earthen pan put thereto sliced Nutmeg large Mace and whole Pepper and two or three sliced Lemmons when you have done frying of all your fish fry a quantity of Bay-leaves and put them in a top of your fish then put to it so much white-wine and a little Vinegar as will cover the fish strow a little salt in it so dish them up for second course when you have occasion To pickle Lobsters and to preserve them IN case you are afraid your Lobsters will miscarry after they are boyled and that they will keep no longer then take Fennel and bruise it in Vinegar add salt thereto and with a branch or two of Fennel wash them between the carkaise and the tail leave your branched Fennel under the tail and set them down in a cold place or a moister with salt but if you will be at so much charge you may preserve them in the said pickle however you may preserve the meat for your use the tail and claws being broke in the pickle aforesaid and use them as a sallet Thus must you preserve your Pranes or Shrimps or Crafish To pickle a Conger-Eele YOu must scald your Eele and scrape it till the outward skin is scraped off then boyl your Eele being cut in pieces and bound with Tape in water salt and Vinegar and an handful of green Fennel and when it is boyled put it into your Sowsing-pan with some of the same liquor and Beer-Vinegar with an handful of Fennel on the top of the fish so serve it up cold to the Table To Pickle and Sowce Sturgeon OPen your Sturgeon and take out the entrails if it be a female take out the spawn thereof and preserve it to make caveere then cut out your Sturgeon in lengths being split equally through the back first cut off your Joul to the body ward then your first and second Ronde very fair so that the tayl may be the least so that you will have eight pieces in your Sturgeon bind it up very close with braces or tape strow good store of salt thereon your liquor boyling very hard put it in then let it boyl for an hour and an half softly take it up carefully without breaking and let it cool then put it into your Caggs or Barrel let your pickle be half white-wine half stale-Beer with two or three handfuls of salt so put it to your Sturgeon aforesaid then hoop up your Barrel and keep it close so that you may take off the head at your ease which you must do ever now and then and supply with liquor alwayes scumming away the oyl otherwise your Sturgeon will be rusty To pickle Caveer WAsh it with Vinegar season it with salt then press it two or three dayes so that all the liquor or excrements may run away from it then take it again forth and mix it together with a quantity of Pepper beaten small to dust and salt as before then put it into your press again let it stand two or three dayes then taste it if it be seasoned high enough if not you must do so the third time then take it and put it into an earthen Pot and strow on salt on the top of it when you make any use to serve up any of it take out a quantity thereof and wash it with Vinegar and with your knife separate your Caveer from the strings and bring it into small certain parcells as big as a sprat dish it up in your dish round about and in the middle put slices of Lemmon between pour on oyl and Vinegar and garnish it with Lemmons and Barberries To Coller Sowls TAke out the bone of the Sowl from the head to the tail in the white side of him you must only scale the Sowl and not strip him then take a little piece of Salmon a handful of set-Oysters the tail of a Lobster Pranes or Shrimps mince all this together with the yolks of half a dozen eggs boyled hard with half a dozen of Anchovies then take a handful of sweet herbs minced very small put them all together make them up into a body with your yolks of eggs and grated bread season them with Nutmegs Cloves Mace Ginger and a little salt This same forced meat will serve for most fish Your Sowl as aforesaid being washed and dryed and washed over with a few yolks of eggs spread part of the forced meat all over the Sowls then wash it over with eggs again and dip your Oysters in the yolks of eggs with Pranes Shrimps or sliced Lobster and stick upon the forced meat sprinkling some salt and more spices if occasion shall require then roul up your Sowl in Coller and bind him hard with Tape you may force as many as you please and boyl them in water wine vinegar and salt and seasoned with whole spice with a faggot or two of sweet herbs let your liquor boyl before you put in your Coller pickle them in the same when they are boyled if you serve them up you may cut them in the middle and then the middle of your Sowl stands upwards in the dish To Coller Salmon TAke a side of Salmon you may cut off a handful of
a round Coffin being ready of Rye dough according to the widness of your Ecle when turned round therein if your Coffin be very high you may lay one upon another put in two great onyons in the middle season them on the top with some of your seasoning with half a dozen bay leaves and butter close your pye very high so with your funnel and garnishing indore it and bake it and fill it up with clarified butter when it is cold To bake a Turbert YOur Turbert being fin'd and prepared slash it on the white side with your knife season it with small Pepper and Salt with Nutmegs Cloves and Mace your Coffin being ready according to the proportion of the Turbert put it in lay on butter and close it This may only be sent to a friend in case there be plenty of Turberts it is a more honourable dish to be baked hot with other Compounds as you shall see hereafter To bake a Salmon SCrape your Salmon wash and drie him then run your pen-knife from the head to the tail on both sides otherwise take out the chine then season him with beaten Cloves Mace Ginger with Pepper and good store of Salt both in the inside and the outside in the scortches you may put him in a raised Coffin proportioned for him otherwise lay him upon a sheet of pasty paste and set a border close round him that he may be formed like a Salmon then put in butter sliced Ginger large Mace on the top thereof then turn up the other half sheet of your paste over the Back as you do a Pasty and close them all along by the belly side from head to tail so bring him in proportion with his fins and tail head and gills so set a funnel and garnish thereon being scaled all over then indore him and bake him and fill him with butter when he is cold To bake an Eele to be eaten cold COller your Eele and season as before when you sowst him lay him upon the side into the Coffin so put on butter and close him indore him bake him and when he is cold fill him with clarified butter To bake a Pike TAke a fair Pike and lard it with Pickle-herring being beforehand scaled and made fitting force his belly with forst meat of fish then season him with some Pepper Salt Cloves Mace Nutmeg and Ginger beaten then bake him as you did your Salmon before according to his form or proportion Your cold baked meat of fish ought to be according to their proportions or forms so may you bake any that you have a mind to BOOK V. How to make several sorts of Jellies Leaches and Creams To make Jellies TO prepare and make your stock for Jellies you must have two pair of calves feet being boiled so that they may be blanched then take two knuckles of Veal cut off the Fillet break not the bones let your Veal and calves feet lie in fair water for the space of four and twenty hours and for the time shift them in five or six waters scruseing forth all the blood then put them a boiling in fair spring water so much as will well cover and boil them keep them scumming for the space of an hour and put a little Salt therein with some long Mace Cinamon slit Nutmeg and Ginger in a tiffinee cloth when they have boiled soberly for the space of two hours try your broth in a spoon whether it will Jelly boil it not down too low lest it change brown but if it jellies not to your mind put into it about an ounce of Ising-glass and when it hath simbered about half an hour strain out your broth into a Pipkin and let it stand till it is cold or till you go to make your several Jellies How to season and run Chrystâ—…l Jellies YOur stock being cold as aforesaid take away the far from the top and dregs from the bottom and put the rest into a Pipkin put to it some Cloves Mace Cinamon and slit Ginger and Nutmeg also of Musk and Ambergrease of each a grain in a tiffinee ragg put in some Rose water and about a quart of Rhenish wine if your stock be stiff or as much as you may imagine will make it a strength fit for Jelly add to it of oyl of Nutmeg and Mace two or three drops of each and as much double refined Sugar as will make it to your taste according to the quantity of your Jelly set all these on the fire in the Pipkin and let it simber a quarter of an hour then take it off and put in the juice of a dozen Lemmons and having eight whites of Eggs well beaten with a spoon put them into the Jelly and set it on the fire again till it boils up then having your Jelly-bag ready hanged up on a spit between the two racks near the fire with a bason underneath put your Jelly into the bag and let it run into the bason then set another bason under it and put up the first running into the bag again so do till it runs clear this is the Chrystal Jelly How to run Colours PUt a quantity of Saffron into a piece of Tiffinee and some beaten Cutchenele into the like tyed close with a thred you may put Spinage or green Wheat also into another and when you have run out as much Chrystal Jelly as you intend put under your Bason with your Cutchenele in it bruising it tenderly with a spoon that it may colour your Jelly take heed you bruise it not too hard for fear of breaking the Tiffinee and mudding your Jelly with the Dregs thereof so observe with your other Colours To make Jellies of Oranges TAke the juice of two dozen of Oranges and one quart of the aforesaid stock boil or let them simber together for the space of a quarter of an hour seasoned as the aforementioned Chrystal Jelly if it be too weak you may add thereto a quarter of an ounce of Ising-glass if too strongs add some clear Râ—…ish wine so clarifying of it with four or five whites of Eggs as aforesaid run it through your Bags Thus might you make Jelly of Red Currans the juice thereof being bruised with a little Rhenish wine in the Winter season you may use the Syrrup of Mulberries or Barberries or clear Syrrup of Orangado so will you have your several coloured Jellics with their several tastes To make Harts-horn Jelly TAke the Brawn of six Cocks being steept in water and shifted for 24. hours then take a quarter of a pound of Harts-horn and boil these together two hours then strain the Broth out into a Pipkin and let it be cold then take off the top and bottom Return your clear Jelly into a clean Pipkin and season it as your Chrystal Jelly before only adding thereto a little quantity of Chainnie if it be too strong add some Rhenish wine if too weak a small quantity of Ising-glass You may put herein Majestie of Pearl or
if you please Corral after which set it on the fire again for a quarter of an hour more or less according to the strength or weakness of your Jelly then clarifie it with whites of Eggs and run it through your Bags as aforesaid and preserve it in a glass or Pipkin for your use This Jelly is a great Cordial very Restringent and strengthening to the back It may be taken cold or else dissolved being heat again and so drank How to make Leach TAke a pottle of New Milk half a pound of Jordan Almonds being first Blancht then steept in Water for half a day or better then let them be beaten very small in a Morter after which put them into your Milk set them both upon a heap of coals in a skillet until they boil keeping it alwayes stirring for fear of burning to and so let it boil for the space of half an hour then strain out your Milk through a hair strainer into another skillet add thereto one ounce of Ising-glass being pull'd to pieces and steept in Milk for an hour before put thereto likewise a good quantity of whole Cinamon with some large Mace and a Nutmeg quartered together with half a pound or more of your fine white Sugar Musk and Ambergreace of both one grain then set it on the fire again keeping it stirring while it continues there If you feel it to begin to grow at the bottom shift it into a clean skillet it being very apt to burn when it hath boiled half an hour take a spoonful and put it into a cold sawcer if when it is cold you finde it strong then add more Milk thereto if weak then boil it longer When it is enough add to it a little Rose water then strain it into your Bason How to run your Leach into colours TAke Saffron Cutchencle and Spinnage let them be all beaten apart and tyed up in three â—…ssinâ—… Raggs by which you may make three colours wring forth a small quantity of Spinnage it makes the one Green the other two steept in a little Rose-water bruised tenderly with a spoon makes your Red and Yellow if you would have any other colours you must use sweet syrrups which are clear you may cast these to make Ribbon Leach Dissolve one of the said colours and pour it into a deep bason when it is congealed and strong dissolve another and being so cold that it will but just run run it on the top of your former thus do with as many as you have The use of your Jelly and Leach YOur Jelly and Leach is a great second and third course dish Your Jelly being sâ—…ced forth thin and placed in your dish so is your Leach also cut forth in Ribbons and placed between the Jelly with your colours opposite one to another Beat some of your Jelly to pieces and put a spoonful in goblets or more in the middle and also garnish it with goblets or diamonds of Jelly in every vacant place you may also run your Jelly into the pill of Lemmon being cut into half and the meaâ— taken out or into the sets of sweet-meat-Tarts or little Coffins made for that purpose or any other way that is proper according to your pleasure To make divers sorts of Creams To make Cheese and Cream VVHen you have run your morning milk with about one pottle of fresh Cream to a gallon and half your Curds being cleansed from the Whey season it with fine beaten Cinamon Sugar and Rose-water fill five or six dishes about half a pint a piece with the said Curd then lay trenchers on the top of them and a board thereon and press them until they come into a body like Cheeses then turn them out whole into your dish which you may do the better by buttering the bottom of your dish and having a pottle of Cream boyled up with whole Cinamon large Mace and a Nutmeg quartered with the yolks of six eggs beaten with Rose-water stirred in a little before it comes off the fire seasoned with fine Sugar you may add one grain of Musk in the boyling which will serve for the same purpose another time when it is almost cold put it in with your ladle between the said Cheeses scrape thereon Sugar and serve it up Another way SEason your pure fresh Cream with beaten Cinamon Nutmeg Rose-water and Sugar with as much Naple-Bisket grated as will make it somewhat thick so pour it over your Cheeses as was done with the other strow on Cinamon and Sugar and se send it up To make Apple-Cream TAke a quantity of Pippins and boyl them in a pinte of white-wine and a pinte of Sack with a pill of minced Orangado some whole Cinamon and Ginger sliced half a pound of fine Sugar keep them close covered until they are boyled unto a jelly then lay them by spoonfuls as high as you can into your dish when they are cold pour in your boyled Cream as aforesaid stick your Rocks of Jelly with sliced Citteâ—n This may be done without Sack or White-wine only adding a pound of Sugar more to fourteen Pippins you must use no more water in the boyling then will cover them you shall know when they are rightly boyled down they will be as red as Rubie and clear To make Quince-Cream BOyl your Quinces unpared and when they are boyled very tender pare them and take the Pulp from the Core season it with beaten Cinamon and Ginger Oâ—angado and dryed Citteâ—n minced small Caâ—…y Coâ—…its and Rose water and Sugar so youâ— Cream being boyled and seasoned as in the first and half cold put it into your Quinces being dished in spoofuls or if you please you may 〈◊〉 it altogether the Cream will not curdle but if you do this with Raâ—… Cream your Quinces must be quite cold else your Cream will curdle To make a Cream called Sack and Pottage TAke about a pottle of cream or new milk whilest it boyls beat the yolks of a dozen eggs with half a pinte of sack and when the milk boyls put it in keeping it stirring until it comes to a tender curd then run it through a strainer save your curd being cleansed from the whey season it with beaten Cinamon Ginger Nutmeg Sugar rose-Rose-water so put it into your dish as a Tansey strowing thereon beaten Cinamon and Sugar To make a Sack-Posset the best way SEt a gallon of milk on the fire put therein a grain of Musk whole Cinamon and large Mace when it boyls stir in half a pound of Naple-Bisket grated keeping of it stirring while it boyls then beat eight eggs together casting four of the whites away beat them well with a ladleful of milk or two amongst them take off the fire the aforesaid milk and stir in your eggs put it on the fire again but keep it stirring for fear it curdles having almost a pinte of sack in your Bason upon the coals with a spoonful of Rose-water your milk being seasoned with sugar and taken
dish upon a sheet of Paste put to it butter and sugar cover and close it prick it over and bake it When it is almost baked put to it a glass of Sack a little drawn Butter and Vinegar so shake or mingle it together with your knife or spoon and when you have occasion for it scrape on Sugar and send it up To make Pasties to fry TAke of the same compounds of Apples and other ingredients as is in your Florendine of Apples and make very small Pasties as you did of the Rice only add to them a little sliced Orangado To make a Florendine or Made-dish of Kidney of Veal TAke the Kidney of Veal fat and all as much as you have and mince it small then mince a few sweet herbs and about a quarter of a pound of Currans or more according to the quantity of your meat season it with Cloves Mace Cinamon Nutmeg Sugar Rose-water Salt the yolks of three or four eggs and a little Sack if you think it will be too fat you must add a handful or two of grated bread a Pippin or two minced with a little Orangado so put it on a sheet of Paste in the bottom of your dish and cover it with another so close it up prick it and bake it scrape on Sugar and send it up for the first course To make toasts of a Kidney of Veal called Marrow toasts MInce it and season it as aforesaid and put it in a dish on the coals as it melts add grated bread and the yolks of eggs a little Cream so stir it up and down until it comes into a body like Pap then take two or three rouls of stale light bread and cut off the two corners of every one of them then cut them forth in toasts throughout the roul wash the one side with the yolks of eggs and spread on your composition being hot it will spread like butter thus do with all of them until all be on wash them over on the top with the yolks of eggs and so fry them softly dish them up on a plate strow on sugar and send them up for second course in a common dyet To make a Florendine or a Made-dish of a Calves Chaldron TAke one that is very fat and boyl it mince it very small with Time Parslee a handful of Spinnage and a few other sweet herbs mince all these very small with a couple of Pippins then put to them some grated bread more or less according to the fatness or leanness of your Chaldron season it with Cinamon Cloves Mace Salt Nurmeg and Ginger then break in half a dozen yolks of eggs and two whites mingle all together with a good quantity of Currans according as you put to Mince-pyes all these ingredients being well mixed and your sheet of Paste in the bottom of your dish lay your meat on it but do not over-charge the dish leave room that the fat boyls not over the brims thereof then lay over it Dates Marrow and Raisons of the Sun so close it up and bake it scrape on Sugar and send it up for the first course dish If you have a mind to make a pye or Mince-pyes with the said meat you need leave out nothing but the eggs Again you ought to put into your Mince-pyes a lear of Verjuice After this manner may you bake Calfs-feet To make a Made-dish of Apples and Red Currans BOyl up your sliced Apples in a little water and Sugar let them boyl until the Apples have soaked up all the liquor and begins to be dryish then beat in a Morter a pinte of red Currans or more put the Apples and them together with the yolks of four eggs and whites of two boyl up a quart of Cream and thicken it up with your eggs put your Apples and Currans into your dish on a sheet of Paste and lay on more sugar close it carve your Paste on the brims cover your Florendine with another dish and bake your Paste in a soft Oven when your Paste is dry take off your dish and let it bake awhile gently then when your Cream is cold put in part of it and mingle it together let it stand a little in the Oven then scrape on sugar and send it up for a second course dish You may only make it with the Currans and Apples with Sugar Cinamon and Rose-water so let it stand in the Oven for about half an hour while the Paste is dry and serve it up with a cut It haâ—h a very good taste and an excellent colour and it is the better way To make a Made-dish of Artichokes BOyl up about a pinte and half of Cream with two eggs as before with a little whole Cinamon rose-Rose-water and Sugar then slice five or six Artichokes very thin season them with Cinamon and sugar and season the Marrow of three or four Marrow-bones in pieces as big as your thumb your dish having a garnish opposite on the brims butter it in the bottom then lay a laying of Artichokes all over strow on the parboyled Currans and spread over it a laying of marrow then pour on that a ladleful or two of Cream and let it congeal â—ogether a little in the Oven take it out and lay over another laying of Artichokes with Marrow Currans and Cream as you did before so bake it stick it over with Almonds and send it up with a cut over it You may make Florendines with Poratoes Wardens Quinces or Pears but by what you have already read you may be able to perform according to their several Natures To make forced meats TAke a piece of a Fillet of Veal and a little piece of Westphalie Bacon boyled and a piece of Bacon larded a little Beef suet the lean more in quantity then the fat mince them altogether with one handful of sweet herbs with some onions minced added to them seasoned with Cloves Mace and Nutmeg beaten put as many raw yolks of eggs into at as will make it up into a stiff body you may mingle amongst it Pine-Apples and Pistatious Add salt to your seasoning this being rouled in the yolks of eggs is your savory forced meat And you may use it with any savoury baked or boyled meats as you shall hereafter hear To make part of the said forced meats green for your use TAke Spinnage scalded in boyling water turn it out into a Cullender and scruise out the water then mince it small and mingle it with so much of the forced meat as you intend to use you may also mince a handful of Spinnage and Parslee very small and when you have made your small Balis of forced meat as big or little as you please dip them in the yolks of eggs and roul them in your green herbs so that a quick boyling will make them as green as the herbs Another forced meat TAke a piece of a leg of Veal or any other flesh cut out of the skin that you intend to force mince it with
salt and let it boyl soberly until it be enough so serve up your meat with Raisons and Barley on the top of it and garnish your dish with Raisons But if you please to have it with herbs you may add Endiff and Spinnage hacked with a knife and put it in a quarter of an hour before it be enough or in the Summer you may use Lettice Purslin or any other good herbs BOOK VII Which teacheth to make all manner of hot boyled meats of Flesh How to make a Bisk. THere is a grand boyled meat called a Bisk and it is much mended by the English of what was practised by the French according to their Original because an English man never thinks a thing well nor rich enough but usually doth augment according to reason and disalloweth of unnatural compositions The best way for dressing the said dish now in use and allowed is That you take all the choicest wild-fowl and tame-fowl of the smaller sort the biggest that is to be made use of is a Capon or Pullet to be forced Put the said fowl that you make choice of a boyling with a piece of good Bacon belonging to the rib then having your forced meat in balls about the bigness of an egg but longer rouled up in the yolks of eggs as is shewn in the Book of Forced meats put twenty of the said Balls in the aforesaid Fowl you may wrap up some of the same Balls in the Caul of Veal after the same bigness and length then charge a second Pipkin with Lamb-stones sweet-breads Lambs-tongues larded on both sides these must first be all fryed brown only scorcht not thorrow before they are put into the Pipkin put to them blanched Cocks-combs and sliced pallets let them simber up in strong Broth and a little white-wine add two or three whole Onions a little large Mace and Nutmeg then charge your third Pipkin with bottoms of Artichokes cut in quarters and the Marrow of four or five bones let them boyl with strong Broth then having all your Fowl drawn and trussed whether peeping Chickens squab Pigeons or in season Plovers Partridge Ruffs Knotts Godweaths Quails Larks or any other your proportion in these being trussed parboyled and made ready boyl them up according to their time of boyling either in water and salt or strong Btoth let all these ingredients be ready together then having your great Charger with a soop and light bread in sippets then dish up your Capon or great Fowl in the middle of your dish and place your worser Fowl round about and your next sort towards the brim of the dish and your best and smallest sort on the top of all your forced meat between the Fowl and round the dish and your Lamb-stones and sweet-breads in every vacant place then slit your Lambs-tongues in halves and put them in the most necessary place with the larded side upwards so put your Pallets and Cocks-combs between and about the whole as also your Artichokes and Marrow about the top of the boyled meats then take your Bisk Broth being boyling hot adding half a pinte of Clarret gravie thereto pour it all over your boyled meat you may garnish your boyled meat with fryed Bacon fryed Potatoes fryed Oysters and all over with sliced Lemmon then strow it over with one handful of Pistatious Kernels you may make this Bisk lesser or bigger as you please To make a brown Bisk. TAke all your aforesaid Fowl or what Fowl you have and half roast them yet let their breast be a yellowish brown put them into your Pipkin with strong Broth and likewise all your other ingredients mentioned in the other Bisk except your Marrow and Artichokes season this your great Pipkin with Mace Nutmeg half a dozen of Onions some faggots of sweet herbs with a dozen Anchovies let these stew all up together put a ladleful or two of drawn butter to them then having your soop in your Charger upon a heap of coals dish up your grossest Fowl in the middle and all your other round as flat as you can and your most gross ingredients between and your most best over all In these boyled meats you may use both Mushroms and Oysters stewed up in gravie cast this over your boyled meat so lear your boyled meat as before and garnish it about the brims with Petteets and Bacon fryed brown in eggs with sliced Lemmon on the top strow over it all yolks of eggs minced small In this way of boyling Reason must guide you to know what Fowl or Ingredient will ask most boyling and what least and so boyl up the whole accordingly To make an Olue IN this Olue you must take all manner of Fowl that is allowed you both great and small some whereof you may force others you may lard these being all roasted take a gammon of Bacon that is well boyled skinned and larded with Lemmon-pill and age wash it over with the yolks of eggs and strow thereon minced Sage Pepper and hard yolks of eggs then having another Pipkin chaâ—ged with balls of forced meat Saffages Lamb-stones and sweet-breads Artichokes in quarters and what other Ingredients or varieties you have Let them all boyle up together in strong broth with a faggot of sweet herbs Large Mace and two or three Onions your Gammon of Bacon being Roasted for the space of an hour Else baked in an Oven Dish it up in the middle of your dish and your fowl in order round about your forced meat and Sassages place likewise round about and between the fowl your other Ingredients all over your Olue in vacant places Let your Leare be half a pint of gravy and some of your strong broth boyled up with some Anchovies and three or four whole Onions with some grated Nutmegg so pour it all over your Olue and garnish it with sliced Lemmon How to force all manner of Meats SUppose you have a desire to force a legg of Mutton or Lamb or any such like meat you must let you knife run round betwixt the skin and flesh of your legg of Mutton or other meat take heed you cut not the outward skin Cut out all the meat from the bone within the legg then wash your legg in the In-side with the yolks of eggs being seasoned after your forced meat is made as before was taught you may force it savoury or sweet at your pleasure And when its full in the room of your flesh wash it at the butt end with the yolks of eggs And close your skin to the forced meat in the form as it was at first so set it on a piece of a Caul of Veal in the dish or pan you intend to bake it in wash it over the top with the yolks of eggs and let it bake soberly then you may make both of your white and green forced meat as many proportions of birds in the manner of Pigeons Quails or Plovers as you please washing them over with the yolk of eggs So if you have the
heads of any of the fowl before mentioned joyn them on with your Proportions with the yolks of eggs your legg of Mutton being half baked put them in the same pan or into some other in the Oven when it is baked you may dish up your legg of Mutton with the greatest proportions next round about it and the lesser to garnish your dish about the brims In the baking thereof you should put some Wine or strong broth being thickned up with a yolk or two of an egg will serve for a leare to put over it so garnish it Your Leare for your sweet forced meats TAke a little strong broth White wine or Verjuice Sugar Cinamon and Nutmeg one handfull of stript Barberies a Lemmon cut in dice or slices thicken it up with the yolks of two or three eggs when it boyleth put therein a Ladle full of drawn butter and pour it over your forced meat If you force Fowl you must cut the flesh from the breast of both sides your Fowl up to the brest bone so let your knife run betwixt the flesh and the skin meeting at the breast-bone rounding of the flesh take it out Let the breast-bone continue and the skin that groweth on the top of it and take heed you cut no holes in the skin Wash it in the inside with the yolks of eggs where the meat is taken out And force it again with a sweet or savoury which you please After this manner must you force all Fowl How to make a forced boyled meat YOu may force one Capon three Chickens and three Pigeons and some thin Collops of Veal first let your Capon be half boyled and more then put in your forced fowl and as many of the same kind unforced your Collops of Veal being seasoned and washt over with yolks of eggs and rouled up with forced meat put them in also bound up with a thred boyl a quantity of forced meat balls both green and white by themselves about the bigness of a little egg in a pipkin your dish being laid with Sippits put your Capon in the middle thereof with the six forced fowl round about and the unforced fowl between your forced Collops which ought all to be larded cut in the middle and varnished in all the vacant places among the sowl as also your green and white forced balls round about the dish between and upon the fowl your proportion of Birds as before tought round about the brims of your dish if your fowl was forced savoury you must have a savoury Leare made with Gravie and some of your strong broth Oyster Liquor and Anchovies dissolved beaten up with the yolk of an egg when you Boyle it pour this over your Boyled meat Then strow it all over with Westphalie Bacon cut very small Garnish it over likewise with Lemmon and Barberries at your pleasure Your Leare and garnish for sweet forced boyled meat of the same kinde of Fowl TAke half a pinte of strong Broth and as much Verjuce put them over the fire add thereto a quantity of Barberries one handful of Grapes or Goosberries if in season the yolks of three eggs beaten up in a little white-wine season it with Sugar Nutmeg and Cinamon beaten draw it up and pour it over your boyled meat stick your boyled meat with sprigs of Paste garnish it over with Barberries red Currans Lemmon or what you please To boyl Capons or Chickens in white Broth. BOyl up your Fowl white in strong Broth if you have it otherwise in fair water and salt with a faggot of sweet herbs and large Mace your dish being sippeted and garnished with Barberries boyled up and Lemmon lay your Fowl therein and pour on your Broth and ingredients as is shewn in another place To boyl a Hanch of Venison YOu may farce your Venison with a handful of sweet herbs and Parslee minced with a little Beef-suet and yolks of eggs boyled hard season your farceing with Pepper Nutmeg Ginger and Salt put your Hanch of Venison a boyling being powdered before then boyl up three or four Colly-flowers in strong Broth and a little Milk when they are boyled put them forth into a Pipkin add to them drawn butter and keep them warm by the fire then boyl up two or three handfuls of Spinnage in strong Broth when it is boyled pour out part of your broth and put in a little Vinegar a ladleful of drawn butter and a grated Nutmeg your dish being ready with sippets in the bottom put in your Spinnage thereon round towards your dishes side then take up your Venison being boyled and put it in the middle of your dish and put on your Colly-flowers all over it pour on your drawn butter over your Colly-flowers garnish it with Barberries and the brims of your dish with some green Parslee minced In the same manner may it be done with Cabbage To boyl Legs Necks or Chines of Mutton four wayes YOu may lard your Mutton with a little Lemmon-pill boyl it in water and salt with a faggot or two of sweet herbs then take a pinte of Oysters being washed and set put to them some of their own liquor in a clean Pipkin a a little strong Broth and half a pinte of gravie as much white-wine put to them two or three whole Onions and a little quantity of Time grated Nutmeg and three Anchovies let them boyl together beat up two or three yolks of eggs in a little of the said Broth and draw it up thick with a ladleful of drawn butter amongst it dish up any of the said meat upon sippets and pour on your Leare with your Oysters on the top garnish it with Lemmon and Barberries and send it up Another way TAke half a handful of Sampier a handful of Capers a few sliced pickled Cowcumbers put them in a little strong Broth White-wine and Verjuice let them boyl together put to them a Lemmon cut in Dice when you bring them off and a grated Nutmeg beat them up thick with two yolks of eggs and a ladleful of drawn Butter put therein a small quantity of Sugar that it may be a sharp sweet dish it upon sippets pour on the Leare garnish it with Barberries Sampier and Capers and serve it up Another way CUt Turnips in square pieces boyl up a pottle of them in a little strong Broth and Milk when they are tenderly boyled pour them forth into a Cullender then having a great handful of Parslee boyled green and chopr very small with a handful of boyled Barberries ungrated Nutmeg and a little small Pepper put these together with the Turnips in a great Tinn dish add to it two or three ladlefuls of drawn butter a little Vinegar and strong Broth set them upon the coals and toss them up together then dish up your meat as before and lay them all over by spoonfuls Broth and all Another way to make a Leare for the said meat TAke a little white-wine and strong Broth with six Onions minced exceeding small
boyl them well together then put in some small bunches of grapes and some loose with a handful of minced Oysters a handful of parboyled Parslee minced very small likewise and a Nutmeg sliced thicken it with the yolks of two eggs so pour it all over your meat garnish it with Grapes on the top of it pour over all your Oysters a ladleful of drawn butter and strow on the yolks of hard eggs minced small To boyl a leg of Veal and Bacon LArd your leg of Veal with Bacon all over and a little Lemmon-pill amongst it then boyl it with a piece of middle Bacon when your Bacon is boyled cut it in slices season it with Pepper and dryed Sage mixed together dish up your Veal with the Bacon round about it send up with it saucers of Green-sauce strow over it Parslee and Barberries To make your Green-sauce two wayes 1. TAke a handful or two of Sorrell beat it in a Morter with two Pippins pared and quartered add thereto a little Vinegar and Sugar this is your Green-sauce to send in Saucers 2. Take two handfuls of Sorrel beat it well in a Morter scruse out the juice of it put thereto a little Vinegar Sugar drawn butter and a grated Nutmeg set it on the coals until it is hot and pour it into your dish on your sippets so dish up your Veal and Bacon To boyl a breast of Veal BOne your breast of Veal and beat it well then wash and dry it having one handful of sweet herbs Parslee and a little Sage minced small with a small quantity of Cloves Mace and Nutmeg beaten adding to it a little salt wash over the inside of your Veal with the yolks of eggs and strow your herbs all over it and lay over it some slices of Bacon dipt in the yolks of eggs so roul it up into a Coller and bind it with Tape boyl it with a piece of middle Bacon when it is enough cut out your Coller in eight slices and dish it on sippets slice out your Bacon in the same number dished between your Veal let your Lear be made with gravie and strong Broth with a sliced Nutmeg drawn up thick with drawn butter and the yolk or two of an egg pour it over your meat garnish it with slices of Bacon fryed up in yolks of eggs To boyl a Knuckle of Veal with the Neck cut in five pieces to be served in Broth. LArd the pieces of the Neck with Lemmon put it a boyling in fair water or strong Broth if you have it let it be clean scummed put therein a faggot of sweet herbs a little large Mace when it is almost boyled put in some small forced meat balls both green and white two handfuls of Spinnage with one Manchet in slices when it is enough dish up your Knuckle upon sippets in the middle of your dish and the pieces round about with the forced meat between and the herbs and broth over your meat you may lay on slices of Bacon if you please To boyl a leg of Pork LEt your leg of Pork be well powdered for a week then boyl it and having a handful of boyled Sage minced very small put it into a little strong Broth with butter and Pepper then let your Turnips be boyled as before for your leg of Mutton toss your Sage and them together with more drawn butter dish up your Pork and lay on your Turnips over it you may stuff your leg of Pork first with Parslee and Sage and boyl it up with Cabbage after the same manner being chopt a little and tost up in drawn butter To boyl Capons or Hens for the Winter-season AFter your Capons or Hens are boyled with a piece of bacon take a pinte of strong Broth and white-wine put in a pound of Sassages two or three whole Onions a little Nutmeg and large Mace a faggot of sweet herbs a quart of Oysters a little minced Time let them boyl up together thicken them with the yolk of an egg and a little drawn butter dish up your Capons or Pullets on your sippets then pour on your Lear and Oysters upon the breasts and the Sassages round about with slices of Bacon betwixt garnish them with Lemmon strow them over with the yolks of hard eggs minced Another way with Mushroms IF you gather your Mushroms peel off the outward skin and barb them underneath throw them into water then take them up and put them in a Tinn dish put to them some whole Pepper Mace and three or four whole Onions set them on the fire for a while and there will run from them much liquor stir them about in the said liquor when they are well shrunk pour the liquor from them and put to them a little white-wine and strong Broth Oyster liquor with three or four Anchovies a little minced Time and sliced Nutmeg add to them half a pinte of the best gravie thicken the liquor with the yolks of two eggs beaten and a little drawn butter your Capons or Pullets being dished upon sippets toss up your Mushroms and pour them on your Capons garnished with Lemmon To boyl Chickens BOyl your Chickens in water and salt with a faggot of sweet herbs and large Mace put in a piece of butter keep them white then take a little strong Broth and white-wineâ— some bunches of Grapes when they are boyled together put in a sliced Nutmeg the yolk of an egg to make it thick with a handful of Parslee scalded and minced with a ladleful of drawn butter so dish up your Chickens and pour on your Lear garnish them with Lemmon and put your bunches of Grapes on the breasts of the Chickens Another way TAke half a pinte of the juice of Sorrell set it on the fire then take three or four bunches of Sparragrass being already boyled but not too much cut off the buds so long as your finger then cut off another cut from your Sparragrass if they be not stalky put them into your Sorrell that is heating on the fire and with them a ladleful of drawn butter and grated Nutmeg a little set Parslee minced if you add a little Vinegar you must do the like with Sugar that it be not too sharp neither must it be too sweet Set your dish with sippets on a heap of coals which you ought to do with all your meat put strong Broth to your sippets that the fire may make them swell dish up your Chickens shake your Lear together put the Sparragrass on the breasts with a little drawn butter thereon Another way TAke your bottoms of Artichokes being already almost boyled cut them in slices not too thin then take the marrow of two or three Marrow-bones and boyl it in a little white-wine and strong Broth put in your Artichokes and let them boyl together until they be enough thicken it with a little drawn butter and the yolk of an egg cut your Chickens in halves and dish them on your sippets so take out your Marrow
and a little onion And when they are boyled to be taken out and minced and put into butter and vinegar so poured over your Pigeons and Bacon To boyl Plovers YOu must almost roast them then stew them up in strong broth and gravy with three or four whole Onions good store of small force meats balls and Sassages two or three Anchovies when they are enough add to them a grated Nutmeg and a ladle of drawn butter to this kind of boyled meat you may use Lamb stones sweet breads and Pallets so dish up your Plovers and order your Ingredients round about as you have seen in other boyled meats To boyl Caponets or Pullets TAke two or three according to the greatness of your feast or dishes take a Gammon of Westphalie bacon boyled very tender and about half a dozen of Marrow bones trimmed with a cleaver that is to say Cut off both ends of the bones that they may not be cumbersome then cut them round in the middle as you ought and use to cut a marrow bone All these Ingredients being boyled only the Gammon of bacon by its self you must have in readiness a pipkin full of parboyled spinnage with a good quantity of parslee afterward stewed up in a little Wine strong broth adding to it a little Mace Salt and Nutmegg then dish up one half of your spinnage in the bottom of your dish on sippets remember you put in it drawn butter and a little Vinegar when you take it off the fire your Gammon of bacon being blanched lay it in the middle of your dish then cleave your Caponets or Pullets in the middle from the breast to the back and place them round about your bacon then place your Marrow bones between every side and Sparagrass upon your Pullets with toasts about your dish brims and Marrow bones so put the rest of your spinnage c. by spoonfuls on the top of your bacon and poure on drawn butter with a little very strong broth over your meat and garnish it with Lemmons you may make this boyled meat in the Winter season with Oysters Lamb stones sweet breads pallets fryed and stewed up with Gravie Claret wine Anchovies Nutmegg Mace Salt a faggot or two of sweet herbs and a couple of Onions adding Pigeons or what other fowl you please place all this upon and about your Boyled meat in the room of your soop or spinnage To make a forced boyled meat TAke six Chicken Peepers as many squob Pigeons and so many Quails with what small fowl is in season boyl them in water salt and sweet herbs then take two dozen of Larks Truss and farce them with a piece of Westphalie Gammon of Bacon minced with the yolks of hard eggs parslee Spinnage and Time some grated bread and Nutmegg made into a body with the yolks of raw eggs then mince some parboyled Spinnage and Parslee and dip your Larks in the yolks of eggs and roul them up and down in your green herbs Let your Pipkin boyl with strong broth and put them in with about forty forced meat balls as big as a Walnut green and yellow put to them about six sweet breads as many Lamb-stones two or three pallets sliced and fryed some Artichokes cut in quarters a handfull of Chestnuts with Pistaches and Pineapples then having about a dozen of Marrowbones cut in halfs cleared from the flesh and the ends of the bones Trimmed close them on force meat balls with the yolks of raw eggs that they may stand together upright then stop your other bones with a little paste and eggs and lay about them bake them in an Oven then force your half Orange Lemmon and Pomgranate Peels and put them unto your bones before they are baked your dish being ready with Sippets put in the midle thereof your three Marrowbones upon forced meat balls then lay your other bones round about by the sides and your Chickens Pigeons Quails or what ever fowl you have between all then pour out part of your Liquor from your Larks and other Ingredients and put in a pint of gravy with four Anchovies a handfull of Mushroms a ladle of drawn butter and a grated Nutmeg Dish your green Larks all over your boyled meat with all the rest of your Ingredients so leare it and slrow on Westphalie bacon minced small garnish round and upon your pills of Orange and Lemmon and stick some branches of Rosemary on your Marrowbones standing upright else some sprigs of Artificial Birds made with Almond paste you may garnish the brims of your dish with toasts and your boyled meat with sliced Lemmon To Boyl Vdders and Tongues WHen they are boyled enough in the Beef pot and blancht you must have your Turnips ready boyled cut in pieces and tost in Butter as also your Colly flowers and Carrets put your Turnips all over the bottom of a large dish then slice on your Tongue or Tongues and lay them one against another slice your Udders and lay them between opposite garnish your Colly flowers all over them and the Carrets up and down between your Colly flowers you may add of the fat of your Pot if it be pure unto your drawn Butter and Vinegar and pour over it A Boyled meat after the French fashion TAke bottoms of boyled Artichokes the yolks of hard eggs young Chicken Peepers and squob Pigeons truss with Veal sweet breads Lamb stones Cocks stones and Combs and knots of eggs put all these into a Pipkin with strong broth White wine Salt Pepper Nutmegg Mace Butter stew all these together softly then boyl up your Marrow in a little pipkin with a handfull of Barberies Grapes or Goosberries pour your liquor from your Marrow and put in half a pinte of gravie and aladle of drawn Butter grated Nutmeg and some Pistaches when your pipkin is ready with the Ingredients dish your fowl on Sippets and place all your other on and between them and your other Leare with Marrow over your boyled meat and lay Sparragrass round that garnish it with Lemmon and set it on coales till you send it up Another way according to the French fashion TAke part of a Capon minced and stampt with Almond paste Muskified bisked bread some yolks of hard eggs and sweet herbs minced very small some yolks of raw eggs Saffron Cinamon Nutmeg Currans Salt Marrow and Pistaches mingle all these together then take six Manchets of French bread of a day old chipt cut a round hole in the tops of them and save the peices then take forth all the crum and fill the said loaves with composition prepared and stop them at the top with your pieces you saved then bind it up in a clean cloth and boyl them in a skillet or bake them in an Oven then take three Chickens and three Pigeons and cut them down their backs take off their skins without holes with the leggs wings and neck no then force them with the flesh made into a savoury force meat as elsewhere When
they are forced sow up their backs then put them into a deep dish with strong broth you may boyl with them Quails Martins Sparrows pieces of Artichokes Sparragrass Marrow Pistaches Pine apples when all is ready dish your forced loaves in the middle of your dish the Chickens and Pigeons round about the Quails with other small birds with your Marrow Artichokes or what other Ingredients you have in the Summer to these and the like boyled meats you may use Artichokes Sparragrass Collyflowers Grapes or Goosberries c. but in Autumn and Winter you may use Skirretts Potatoes Dates Chestnuts to this Lear you may add gravie and drawn butter unto your strong broth BOOK VIII Containing how to make several sorts of Puddings How to make a Quaking Pudding TAke a pinte of Cream and a manchet grated take three or four spoonfuls of the Cream and mingle it with two spoonfulls of Rice flower beat it into a batter so it doth not clod put it into the aforesaid Cream then beat six eggs mix them all together and beat them very well with a little Rose water Nutmegg Cloves Mace and Cinamon beaten with a little salt if it be too thick you may add a little more Cream then take a thick cloth washt over with butter spread it over a narrow Bason your Pudding being well beaten together put it in gather up your Cloth close together tying it hard with a packthred giving it some liberty to rise your liquor boyling very hard take up your pudding in your hands and turning it up and down so that your bread and cream be mingled very well then put it into your boyling Liquor let it boyl for three quarters of an hour covered close keep it constantly turning for the first quarter but it must boyl fiercely lest it soak water when it s enough take it up open it and turn it forth into a dish stick it all over with blancht Dates and dried Cittern all over perfume a little Rose water with musk with some Vinegar drawn butter and a good quantity of sugar when it s very hot pour it on your pudding scrape hard sugar on the brims of your dish and send it up Another way TAke a light Manchet slice it exceeding thin put it into a Quart of Cream then put it over the fire and let it boyl with a stick or two of Cinamon you may pour into it before it boyles two spoonfulls of flower beat into a batter and keep it stirred then pour it forth into a bason put to it a grated Nutmegg a little Cinamon and Ginger some Orangado and dryed Cittern cut very thin when this is cold put to it half a dozen eggs beaten with some rosewater and mix them all together if it be too thick you may add more cream so that it may become a quaking pudding when it is boyled as the aforesaid To make a dish of Puddings of several Colours TO this end you must have five or six dishes bespoke on purpose of the Turner with Covers to fit them you must butter over all your dishes in the Inside fill one of them with the Ingredients aforesaid put on the Cover and bind it down with a Cloth prepared for the same purpose and packthred take a quantity more of the said stuff that will fill a dish Colour it with Spinnage if you think it will thin it too much add part of an egg to it and beat it together Put on the Cover and bind it up so that no water may run in then take a handfull of Cowslips a handfull of Violets a handfull of Clove Gilly flowers mince each of these by themselves and beat them severally in a Morter so add as much of the aforesaid stuff to each as will fill three several dishes you may thin them as you please by mixing more Cream to either of them so bind them up as aforesaid and when your pot boyles very fiercely shake your dishes that the matter may mingle together and put them in When they are boyled uncover your Dishes turn out your puddings into a large dish Stick them as before Else with any Rich Suckets your Leare is Butter Vinegar Rose water and good store of Sugar scrape on Sugar and send them up they are an exceeding handsome and Rich service fitting for any feast you may make but one or more of the above four sorts of puddings as you please To make Marrow Puddings to boyl in Skins TAke a pottle of Cream two rowls of French bread sliced very thin being cut over again the contrary way you may put it over the fire a soaking with a little whole Cinamon till it begins to boyl then beat a dozen of eggs together and when your Cream is almost cold beat them in put to them the Marrow of five Marrowbones minced with some minced Orangado and Cittern beaten Cinamon Ginger Cloves and Mace Rosewater and Sugar with some salt you may thin it with cream if your Manchet swells too much for it must be but a little thicker then Pan-cake batter then having your hoggs guts thâ— smallest of the great ones being well scoured and cleansâ—d fill up your guts and tye them up like beads being about the bigness and length of an egg or something longer you must give two Inches scope to every one of these in the tying else they will break not having room to rise boyl them very softly in Kettle for the space of above half an hour then take them up and keep them for your use and heat them for service for pleasure To make Black Puddings to be kept TAke a gallon of great Oatmeal and put to it two gallons of very good strong broth let it boyl softly over the fire about half an hour keeping it continually stirred then put it out into a great earthen pan let it be cold and put to it about a gallon of hogs blood strained mix it together with the congealed Oatmeal if it makes it not thin enough add to it a quart of milk or more let it steep together all night then take a good handful of Wintersavory as much Pennyroyal a little Hyssoâ— and Rosemary half a handfull of Time a handfull of Sives if not take Onions or Leeks and a handfull of Sage mince all these exceeding small and put them into your puddings season it with Pepper beaten small Cloves Mace Ginger Cinamon and Nutmegs with a quantity of Salt then having about two flecks of Lard cut with your knife twice as big as a die put all in together with about sixteen Eggs mingle it all well with your hands if it be thick and not high-coloured with blood add more to it your small guts of a hogg being cleansed and watered for a day before cut your gutts an ell and half long and blow them up all to see where they are sound then fill a taste of these puddings and observe what scope you give to your taste that you may know how they swell as
also to know what they want in their seasoning softness or hardness for they ought not to have so much blood in them to congeale them hard and according to this Tryal you may order the rest so fill up your lengths and tye them up in six links or but four if you please you must allow at least three inches scope in each link let your water boyl very sober and when they have boyled half an hour take them forth and put others in then afterwards put them in for half an hour again as you fill your Puddings you must supply your Pan still with Hogs suet and order your hand in the filling that the ingredients may all carry a due proportion these Puddings with some white Puddings made with Beef suet after the manner of the little ones but of a span length will be a very good service for a common diet especially at night you may add to your white Puddings a pretty quantity of flower with your grated bread but then you must put in the fewer eggs but the more Beef suet minced exceeding small To make Polony Sassages to keep all the year YOu may take a piece of a Gammon of red Bacon and half boyl it mince it very small if your Gammon be not fat take half as much bacon lard mince it likewise mingle them together and beat them in a Morter season them with Time and Sage minced very small and good store of Pepper beaten to dust with a little Cloves Mace and Nutmeg and a pretty quantity of Salt for they ought so to be add to them the yolks of two eggs and so much Red wine as will bring them up into a stiff body mingle them well with your hands fill them into middle skins as big as four of your ordinary Sassages so hang them in your Chimney for a time and when you will use them they must be cut out very thin round wayes and put them in your dish with Oyl and Vinegar and serve them for a Sallet for the second course or for a Collation before you drink Another way for Sassages TAke Pork not as much fat as lean mince it exceeding small together then take part of the fleck of Pork in pieces about the bigness of the top of your finger season each apart with minced Sage good store of Pepper and Salt some Cloves and Mace mix in your seasoning into each of these take your small sheeps guts and cleanse them so fill them with your funnel alwayes putting some of the pieces of fleck between the minced you may sprinkle a little wine on the top of your Sassage meat it will fill the better I have made rich Sassages of Capons and Rabbits and could shew a receipt for it but none so savoury as those of Pork by reason that Sage and Pepper is not so suitable to the nature of the other so tye up your Sassages in links and keep them for your use To make a Pudding of Hogs-Liver BOyl your Hogs-Liver and grate it put to it more grated bread then Liver with as much fine flower as of either put twelve eggs to the value of a gallon of this mixture with about two pound of Beef-suet minced small with a pound and half of Currans half a quarter of a pinte of Rose-water a good quantity of Cloves and Mace Nutmeg Cinamon and Ginger all beaten and as much Salt as it requires with some Winter-savoury Penniroyal Sweet Margerum and Time all minced very small mix all these with sweet Milk or Cream let it be no thicker then Fritter Batter so fill your Hogs gutts you may make one for the Table in the maw to be eaten hot in your knitting up the guts you must remember to give them three or four inches scope in your putting them into your boyling water you must handle them round to bring the meat equal to all parts of the gutt they will ask above an hours boyling the boyling must be sober if the wind rise in them you must observe to prick them To make a baked Marrow Pudding SEt a quart of Cream a boyling with Cinamon and large Mace take eight eggs casting away the whites of four beat them well together with a little more Cream or Milk when your Cream boyls take it off the fire and stir in your eggs let it not be too hot lest it curdle season it with rose-Rose-water Sugar and grated Nutmeg your dish being ready with a garnish of Paste about the brims cover the bottom of your dish with thin sippets of light bread lay raw Marrow thereon all over also Dates and Raisons with Orangado and other suckets then put in a ladleful or two of your Cream boyled up and lay on the top of that a laying of sippets put also a laying of Marrow and suckets as before on the top of that then pour in your Cream again if your dish be deep enough you may go three stories high fill it not too full till it comes in the Oven lest it spill over it will not ask half an hours baking you may garnish it if you please with Lozenges or otherwise To make an Oatmeal Pudding TAke two handfuls of great Oatmeale and beat it exceeding small in a Morter set on three pintes of Milk in a skillet put into it two or three sticks of Cinamon and large Mace stir in this Oatmeal into your Milk before it is hot so much as will make it reasonable thick fit to be eaten boyl it for the space of half an hour but keep it stirring put therein a good handful of Beef suet shred small then take it off the fire and put it in an earthen Pan and let it stand until it is almost cold if it grows thick thin it with a little more Milk beat in four eggs with almost a handful of Sugar a grated Nurmeg and some Rose-water butter the bottom of your dish and pour in your Pudding for it ought to be as thin as batter bake it softly it will ask but half an hours time so scrape on Sugar and send it up To make a Pudding of Rice flower THicken three pintes of Milk with about a handful of Rice flower beaten into a batter put in Cinamon and large Mace in the boyling keep it continually stirred till it be thick put into it a piece of butter let it boyl a quarter of an hour then put it in an earthen Pan and let it be cold add to it two handfuls of Currans a little Sugar beaten Cinamon and a handful of Dates minced beat half a dozen eggs casting forth three whites beat them together put butter in the bottom of your dish and pour in your Pudding you must add Salt and all things else in this nature according to your discretion you ought to have a garnish of Paste on the brims of your dish when it is baked scrape on Sugar and serve it up adding a little Rose-water To make a hastie Pudding SEt on three pintes of
Cream two grated Manchets or French rolles sliced thin and minced put to this a grated Nutmeg a little Cloves Mace Cinamon and Ginger beaten add thereto half a handful of flower mingle it together and stir it into your milk when it boyls throw in a piece of Butter then having four or five eggs beaten with the whites of half cast away put them also into your Pudding with a handful of Sugar and a little rose-Rose-water stir them together again till they begin to boyl and thicken then put it out into your dish you serve it up in set it on a heap of coals put a fire-shovell to be red hot in the fire then hold it close to your Pudding untill it is brown on the top so scrape on Sugar and send it up To make Andolians TAke the great guts of a Hog let them be clean scoured and shifted in several waters for four and twenty hours together then take a handful of very good sweet herbs and Parslee with a piece of Beef-suet mince it together very small and put to it a good quantity of Cloves Mace Ginger a little Pepper Salt and beaten Nutmeg add to it a handful of grated bread mingle it altogether then cleanse and stroke your gutts from the water and slime through a cloth very clean and season the fat side of them with your aforesaid ingredients so pull one length over another your least underneath and your greatest on the outside you may put five or six lengths over one another but for the more sure way for after-service you ought to wash every length over with eggs and then season it before you pull over the other length when you have done all bind them up at both ends and boyl them softly until they are enough then sowce them When you use them you may cut them in slices and fry them so serve them up with Mustard but if you think they will be better you may dip them in the yolks of eggs and so fry them BOOK IX Contains Hash Stewed Broyled and Carbonadoed meats To farce a Fillet of Beef CUT your Fillet of Beef into three great Collops throughout from side to side beat them very well with a Rouler or back side of a Cleaver so that you have made them flat and thin then mince a great handful of Parslee with Time and other sweet herbs having your meat seasoned as it lyeth with Pepper Salt Cloves Mace and Nutmeg and being washed over with the yolks of eggs as you joyn them together again throw on a handful of sweet herbs and a handful or two of Beef suet purely minced then joyn on the other Fillet with the washed side downward to the herbs so do with the third having the herbs and Beef-suet between beat them close together with the flat side of the Cleaver so put it into a great Pan and put a pinte of Claret and a pinte of strong Broth with half a dozen of Onions and whole Pepper to it but it is better to wrap it up in two Veal Caules being washed over with the yolks of eggs so cover it with a sheet of course Paste and let it stew up in an hot Oven for about five hours you must note that this I call a Fillet is but three great Collops of one side the Fillet containing the bigness of a Fillet of Veal when it is baked you must dish it up on good store of sippets and pour in the Broth it was baked with then having a red Cabbage boyled hacked and tost up in drawn Butter garnish it upon and the sides of the meat in the inside the dish To stew a breast of Mutton TAke a breast of Mutton and joynt it well and farce it with some sweet herbs and minced Parslee then put it in a deep Stewing-dish with the right side downwards put to it so much White-wine and strong Broth as will stew it set it on a great heap of coals put in two or three Onions a faggot of sweet herbs and a little large Mace when it is almost stewed take a handful of Spinnage Parslee and Endive and put into it at the last you may put some Goosberries or Grapes in the Winter time you may stew it with Sampier and Capers it will not be amiss to add these to them at any time dish up your breast of Mutton and put by that liquor you do not use and thicken the other with yolks of eggs and drawn Butter so pour on the Lear and the herbs over the meat and garnish the dish with Lemmon or Barberries To farce a Fillet of Veal CUT two Fillets out of a large leg take a handful of sweet herbs and Parslee minced with a handful of Beef suet minced and some yolks of hard eggs season this with two grated Nutmegs and a little Salt and so farce your Fillets of Veal being well larded with Bacon and drawn with Time let them be roasted almost enough then in the mean time take the rest of your farced meat being about a handful put half a handful of Currans to it and a little strong Broth Vinegar and a little Claret with some large Mace and a little Sugar your meat being almost roasted draw it off and let it stew in this when it is enough add a ladleful of drawn butter so dish up your meat and pour your sauce all over it To stew Venison THey which have much Venison and make many cold baked meats may stew a dish in haste after this manner when it is sliced out of your Pie Pot or Pastie put it in a stewing-dish and set it on a heap of coals with a little Claret-wine a sprig or two of Rosemary half a dozen Cloves a little grated bread Sugar and Vinegar so let it stew together a while then grate on a Nutmeg and dish it up How to stew Calves feet YOur Calves-feet being boyled and blanched split them in the middle take from them the great bones put them into a stewing-dish with a little strong Broth two or three Onions a faggot of sweet herbs with a little large Mace and Salt when they boyl put to them a handful of Parslee Spinnage and sweet herbs minced with a handful of Currans when they are enough beat the yolks of two or three eggs with four or five spoonfuls of Vinegar and a little Sugar so thicken your Lear with that and a little drawn butter dish up your Calves feet on sippets and pour on your Broth. To hash a shoulder or leg of Mutton YOur shoulder or leg being almost roasted you must hash them in as thin slices as you can into a deep dish put into it a ladleful of strong Broth three or four whole Onions a faggot of sweet herbs a little large Mace and Salt put in on a good heap of coals when it is boyled up to an heighth put into it two or three Anchovies half a handful of Capers a little Sampier minced two yolks of eggs beaten with a little White-wine
pickles from that to the brims of your dish severally one answering another As for example if you have two of white and two of green let them be opposite the white against the white and the green against the green and so all the other so your dishes bottom being wholly covered below your Mount garnish your dish with all kinde of things sutable or afforded by the Spring your Statues ought to have every one a Cruitt placed in their hands two with Vinegar and two with Oyl when this Sallet is made let it be carried to the Table and set in its place and when the guests are all placed unstop the Cruitts that the Oyl and Vinegar may run on the Sallet these Cruitts must be glasses not a quarter of a pinte apiece sized over on the outside and strowed with flowers After the same manner may you make your Sallet in Summer Autumn or Winter only take those Sallets that are then in season and changing of your standard for in the Summer you ought to resemble a green tree and in the Autumn a Castle carved out of Carrets and Turnips in the Winter a tree hanged with Snow This only is for great Feasts and may inform the Practitioner in such Feasts for the honour of his Master and benefit of himself the Paste that you make your Castle or Standard with must be made of Rye The Flesh Sallet of a Capon or Turkey TAke of either slice it very thin as for a Hash put that which is white of the breast and wings by its self and that which is black of the legs or other part of the Fowl by its self put the rump and sides of the rump in the dish and the other bones of the legs and wings about the sides of the dish like sippets then season your meat with a few Sives a little Tarragon Speeremint and Parslee with the Cabbage oâ— two of Lettice mince these exceeding small add a little small Pepper Salt and sliced Nutmeg with a little Horse Raddish scraped and minced mingle your seasoning together and strow it on your Sallet pour on Oyl and Vinegar so toss it up together let your blackest flesh be laid all over the bottom of your dish and bones and your whitest on the top of all strow on a Lemmon Cut in Dice and garnish it at your pleasure A made dish of Parmyzant TAke a Grater and grate half a pound of Parmyzant then grate as much Manchet and mince some Tarragon together with Horse Raddish season this with almost a handful of Carraway Comfits put to it a little brisk Claret-wine to moisten it over then dish it in a small dish from the middle to the brim in parcells as broad as your knife garnish it with Carraway Comfits Horse-Raddish and Tarragon send it up the last dish of your mess or messes with Mustard and Sugar because at a Feast it is not common to send up a whole Cheese A Sallet of a dryed Neats-Tongue LEt your tongue be exceeding red sliced as thin as a groat and about the same bigness put to it a little Tarragon minced small toss it with Oyl and Vinegar and dish it put Bay-leaves round your meat and strow on West-phalie Bacon on the brims of your dish A Sallet of Fennell TAke young Fennell about a span long in the Spring tye it up in bunches as you do Sparragrass when your skillet boyls put in enough to make a dish when it is boyled and drained dish it up as you do Sparragrass pour on Butter and Vinegar and send it up A Sallet of green Pease WHen your green Pease appear about a handful and half from the ground cut off enough to boyl for your Sallet let your liquor boyl before you put it 〈◊〉 when it is tender pour it forth into your Cullender let all the water be drained clean out of it into a dish with some drawn Butter season it with Salt and hack it with your knife and toss it together in the Butter so dish it up Thus may you do with Turnip or Raddish-tops that are young A Sallet of boyled Spinnage BOyl your Spinnage as before you did your Pease but in Broth if you have it you must boyl it exceeding quick else it will change colour put it out into your Cullender and drain it from the water hack it with a knife and put it in a stewing-dish with a handful or two of parboyled Currans a little Vinegar drawn Butter Sugar a grated Nutmeg and Salt mingle it altogether and let it stand on a heap of coals until it begins to boyl up have ready a matter of a dozen toasts cut thin through the penny Manchet put them into the bottom of your dish and put your Sallet on them with a spoon in heaps so scrape on Sugar I having before hinted of several Sallets in the Spring season need not speak to you of the Summer because there is none almost but knows so many varieties of that season and so much made use of by the vulgar that it would take up not only a great deal of my time which may be better spent to recite them but fill my volume which I have intended for a better use As for part of the Autumn and Winter I have before prescribed you Rules to pickle I shall leave you to that and so proceed to what is behind Rules how to Roast meats with their several Sauces To roast a Hanch of Venison IF your Venison hath been seasoned you must water it and stick it with short sprigs of Rosemary let your sauce be Claret-wine a handful of grated bread Cinamon Ginger Sugar a little Vinegar boyl these up so thick as it may only run like batter it ought to be sharp and sweet dish up your meat on your sauce To roast a Jegget of Mutton YOur Jegget of Mutâ—on is the leg and half the loyn cut to it draw it with Lemmon-pill and Time roast it soberly save the gravie in a dish under it put therein Claret-wine two or three Onions cut in halves two Anchovies a spoonful or two of Elder-Vinegar let this boyl up together then put in a few minced Capers and Sampier with a Nutmeg sliced this is sauce for your Jigget of Mutton or for any other roast Mutton you may add what gravie you have to it and Oyster-liquor To roast a shoulder of Mutton with Oysters Your Oysters being parboyled put to them some Parslee Time and Wintersavoury minced small with the yolks of six hard eggs minced a handful of grated bread three or four yolks of eggs so mingle all together with your hands your shoulder or other joynt of Mutton being spitted lay it upon the dresser make holes with your knife and put in your Oysters with the herbs and ingredients after them about twenty Oysters will be enough take â—he rest of your quart or as many as you have put them into a deep dish with some Claret-wine two or three Onions in halves a couple of
you may have part of the body with it boyl it in water and salt and having ready about a quart of Cockles with the meat out of the shell of a Crab or two put these in a pipkin with about a quarter of a pint of Whitewine a bunch of sweet herbs an Onion or two with a little large Mace and a grated Nutmeg add to it a little Oyster Liquor set it on the fire and when it boyls and the liquor in it is wasted put to it two or three Ladles of drawn butter or as much as will serve then dish up your Codds head on sippets and put it on a good heap of coals to dry up the water then cut the tripe of your Codd as you cut pallats also cut the pease or spawn in thin slices and the Liver in pieces take likewise the Gill and pick out the bones and cut it as you did the other dish up your spawn or pease round about your Codds head and some on the top and put all over it your Tripe Gill and Liver then take a ladle and pour your leare over it with a little drawn butter on that and stick all your gill bone with Oysters fryed in batter and stick them on the pease of the fish and all over the head where they will enter so garnish it over with the same Oysters grate on a Nutmeg and send it smoaking up take notice that the pease of your fish will ask more boyling then the head if it be a great one also remember that you blanch off all the skin of your Codds head when you dish it and garnish it with Lemmon and fryed bay leaves To make an Olve of Fish TO this you may have all manner of fish that are not flat as Carps Pikes Mullets Base Rotchets Gurnets Trouts or Salmon-peel c. being all drest and washt take the firmest and biggest for boyling and the other for frying and forcing when your Pan is seasoned and your fish boyled off quick according to the time that each takes its boyling as also your other fish being all ready dish on your sippers some great fish turned round in the middle of your Charger cise a Coller of Salmon baked in an Oven with the heads of four fishes on the top of it then dish your boyled fish round about and your fryed fish between them your Smelts and Gudgeons round towards the brims of the dish if you have forced meat of fish made in little bals you may garnish that between the boyled and the fryed then having your Oysters Cockles Perriwinckles Pranes Crafish or sliced Lobster or any of these ready in your Lear of thick butter Lear your fish therewith all over stick your Coller with fryed bay leaves at the heads and round the dish so garnish it with Lemmon grate on a Nutmeg and send it up smoaking I have heard of Cooks heaping up an Olue of fish on the top of one another but that way is neither Honourable or profitable the biggest Fish here that I advise you to lay on the other are only Smelts Gugdeons or pieces of Souls or Flounders fryed up very Crisp and brown and all manner of shell fish as is shewn To boyl Mullet or Base to be eaten hot YOu must scale your Mullets or Base and wash them saving their Livers or Tripes Rows or spawns Boyl them up in Water Salt Vinegar Wine faggots of sweet herbs sliced Lemmon and two or three whole Onions your lear must be drawn butter large mace whole Nutmeg cut in quarters and two or three Anchovies dissolved in the wine you drew your butter withall so dish up your fish pour on your lear you must alwayes remember to season all your lear with salt to your Pallat and garnish it with fryed Oysters and Bay leaves season your liquor after this manner for the boyling of most of your fish To stew or make broth with Whitings or Smelts PUt on the coals in a deep dish half Wine and half water put to it a race of Ginger sliced a little large mace a Nutmeg quartered and two or three faggots of sweet herbs with Parslee adding as much salt as will season it let this all boyl up together half a dozen Walms then put in your fish orderly as they are to lye in your dish when you send them up and let them boyl hastily with a little butter put into them less then a dozen walms is sufficient for them when they are enough pour all the liquor into a pipkin and set it on the fire again with your spice and sweet herbs that were in it then mince a handful of parslee small and a little fennel and time and let it boyl with the fish-broth then wash out with Vinegar the meat of a shell or two of Crabs with the Carkass of a Lobster the yolks of two or three eggs a ladle of drawn butter beat all this together with some of the said liquor and stir it into the pipkin untill it thickens shift out your Smelts or Whitings on sippets as you will send them up and pour on your lear as it comes from the fire this is an excellent broth and good for a weak stomach How to stew or boyl Eels YOu may Coller up one of the biggest of your Eels and boyl him up and the other being flead cut in pieces twice as long as your finger stew them up with half white wine and half water with an Onion or two and some faggots of sweet herbs large Mace and whole Pepper when they are half stewed put to them a pint of Oysters with a little minced parslee and time when they are ready put to them drawn butter and vinegar if your lear be not thick you must add the yolk or two of an egg dish up your Collerd Eele in the middle and your pieces round about it to the dish brim and your Oysterrs and lear over the whâ—…e you may garnish it with brown pieces of fryed fish about the breadth of a plaice Anothâ—r way CUt your Eels as aforesaid and stew them up when they are above half done take a spoonful or two of Ale yest beaten up with a little vinegar and put therein with a greater quantity of parslee and sweet herbs then was in the last so dish them up served to the Table in their broth adding salt To dresh a dish of small Jack CUt off the heads of them put them into balls of forced meat made of fish so that the heads may stand upright or looking forwards indore them over with yolks of eggs and put them into an Oven a baking then cut your Jacks in pieces stew them up in a dish with a little white wine water salt vinegar sweet herbs two or three Anchovies Mace sliced Ginger and Nutmeg when this boyls up in your deep dish put in your Pike and some small forced meat bals of fish both green yellow and white let them boyl then turn the other side with a knife let them boyl
half boyl them in water and salt let your water boyl very fierce when you put them in then take them forth and dry them very well and flower them then make a batter of about a dozen yolks of eggs with three whites amongst them a spoonful of flower a little Nutmeg Ginger and Salt then take a handful of Parslee boyled green and minced very small beat all these together with a little Sack let it be a thick batter set on your pan with clarified Butter dip your Maides into your batter and when your pan is hot put them in and fry them as crisp and brown as you can do not over charge your pan so done dish them up and let their Lear be Butter Vinegar Nutmeg beaten together with the livers of the said fish strow them all over with Parslee fryed green To fry a dish of Ling for first course WHen you boyl Ling for dinner you must save a Joll and at night when it is cold and congealed together you may cut it out in Collops as broad as your thumb or finger then having your yolks of eggs beaten and your pan hot with clarified stuff dip your Ling in your eggs and charge your pan otherwise flower your Ling well and fry it without eggs then dish up your Ling and having about a dozen potched eggs butter your Ling all over with drawn butter and lay on your potched eggs upon your Ling so cover it and send it hot to the Table this may as well be done with Oyl to them which love it How to Frigacy or Butter Crabs or Lobsters TAke out all the meat in the shells and break the Claws of your Lobster and take out the meat mince it or slice it and put it into the other add to it a spoonful or two of Claret-wine a little Fennel minced and a grated Nutmeg let it boyl up then put in a little drawn Butter a little Vinegar and the yolk of an egg if it be not thick enough if there are Lobsters you may dish them up with sippets round in saucers on a plate garnish them with Fennel and Bay-leaves or you may dish them in a dish with sippets if they are Crabs put it in the shell it was taken out and garnish it round with their Fins stick them with toasts and to them only should you add a little Cinamon and Ginger beaten in the buttering How to Frigacy Shrimps Perriwinkles Pranes Crawfish c. TO these you must put a little Claret-wine an Onion or two cut in pieces a couple or two of Anchovies and a faggot of sweet-herbs stew them or any one of them up together with a little Ginger and Nutmeg toss them up with the yolk of an egg a little Vinegar and drawn butter you may put them into little Coffins like Hearts or Diamonds to garnish a Bisk or Olue Otherwise to be dished up on sippets for a second course dish A Phraise of Cockles TAke your Cockles boyl them and pick them out of the shells wash them clean from gravell then break a dozen eggs with a little Nutmeg Cinamon and Ginger and put your Cockles therein and beat them together with a handful of grated bread and a quarter of a pinte of Cream then put Butter into your Frying-pan and let it be hot as for eggs and put in the Phraise supply it with Butter in the sides of the pan and let the thin of the eggs run still into the middle till it moves round and when it is fryed on that side butter your plate and turn it and put it into your pan again and fry the other side brown then take it forth and dish it and scruise on the juice of Lemmons and strow on Ginger and Cinamon and send it up you may green it with the juice of Spinnage and cut it out into quarters and garnish your fish of either sort thus may you fry Pranes Periwinkles or other shell fish How to broyl Oysters SEt your great Oysters then take a little minced Time grated Nutmeg and grated bread and a little Salt put this to your Oysters then get some of the largest bottom shells and place them on your Gridiron and put two or three Oysters in each shell then put some Butter to them and let them boyl on the fire till the lower side is brown supplying it alwayes with melted Butter when they are brown to your mind then feed them with White-wine and some of their own liquor with a little grated bread Nutmeg and minced Time so let it boyl up again then add some drawn Butter to thicken them and dish them on a dish and plate but if you have Scollups shells it is the best way to broyl them in To broyl Scollups FIrst boyl your Scollups then take them out of the shells and wash them then slice them and season them with Nutmeg and Ginger and Cinamon put them into the bottom of your shells again with a little Butter White-wine and Vinegar and grated bread let them be broyled on both sides if they are sharp they ought to have a little Sugar added to them for your matter of the fish is sweet but you may do them another way with Oyster liquor and gravie and Anchovies minced Onion and Time with the juice of a Lemmon in them I have done them both wayes but the sweet and sharp is the more natural way How to Bake certain Fish To bake a Carpe two wayes SCald your Carp and season him with a little Pepper Cloves Mace Ginger and Salt your Coffin being made fit for him if you have two you must make your Coffin for one to turn one way and the other another way put therein two or three Onions cut in halves a handful or two of Oysters seasoned with Time being added to the aforementioned spices then put in the yolks of four or five hard eggs with Butter thereon and close up your Pie when it is baked let your Lear be drawn Butter and a little gravie drawn from the meat with Claret-wine beaten up with the yolk of an egg put it in at the funnel of your Pie shake it together and so dish it up if you cut it up you may take out the Onions some do bake them sweet being thus seasoned with Raisons and Currans Dates and Pruens with a sweet and sharp Lear with Butter Vinegar Sugar and the yolks of two or three eggs beaten To make an Eele Pie YOur Eeles must be flead washed and cut in picees as long as your finger put to them a handful of sweet herbs Parslee minced with an Onion season them with Pepper Salt Cloves Mace and Nutmeg and having your Coffin ready made of good hot Butter Paste put all over them a handful or two of Currans and a Lemmon cut in slices then put on Butter and close your Pie when it is baked add to it a Lear made with a little Vinegar and White-wine beaten up with the yolks of a couple of eggs and a
Mace and Nutmeg put it into your Coffin with a few Pallets sliced and seasoned and some balls of savory forced meat put in two or three whole Onions with butter and close it up when it is baked put in a lear of Claret wine Vinegar and a little Sugar beaten up with the yolks of two eggs To make a Calves head Pye YOu must cleave your Calves head wash the cheeks very well and when it s almost boyled and cold take it from the bones cut it in pieces about the bigness of a great Oyster then take a pretty quantity of Time sweet Margerum Rosemary Parslee mince them all small together and put it to your meat with a little Pepper Salt Cloves Mace and Nutmeg season some slices of Bacon cut very thin with Pepper and Sage season also a handful of Oysters with the seasoning appertaining to the Calves-head your Coffin being made put in your meat with the Bacon and Oysters all over it slice on Lemmon and put on a handful of Barberries with butter over it so close your Pye make a lear with a little gravy drawn with Claret wine and beaten up thick with two yolks of eggs and a little drawn butter when it is baked cut it up and pour your lear all over put on your lid and serve it up To make a Neats Tongue Pye to be eaten hot TAke a couple of Neats Tongues and almost boyl them then blanch them and cut out the meat at the butt ends as far as you can not breaking it out of the sides put a little suit to the said meat you cut out a few sweet herbs and Parslee minced altogether very small season it with a little Pepper Salt Cloves Mace Ginger and a handful of grated bread a little Sugar and the yolks of three or four eggs mould it up into a body season your tongues in the inside and outside with your seasoning aforesaid and wash them within with the yolk of an egg and force them where you cut forth the meat and make small forced meat balls of the Residue then having your Coffin made in the form of a Neats tongue Pye lay them in with the balls round them put on Dates and sliced Lemmon with butter on the top close it up when it s baked put in a lear of a thin Gallendine or Venison sawce shake it together and send it up To make a Chicken Pye for the Winter TAke half a dozen or eight small Chickens when they are scalded drawn and truss for baking season them with Cloves Mace Nutmeg Cinamon and Salt wrap up part of the seasoning in butter and put it in their bellies your Coffin being made lay them in put over and between them some pieces of marrow quartered Dates pieces of Spanish Potatoes boyled with a sliced Lemmon and half a handful of Barberries stript so put on butter and close up your pye let your lear be made with White wine Sugar a grated Nutmeg and beaten up with the yolk of an egg and a little drawn butter when your pye is ready cut it up and pour it over shaâ—e your pye well together and cover it you may put Suckets and Chesnuâ—… 〈…〉 â—…ase Another way WHen you have trusâ—… and seasoned your Chickens with Pepper Salt Cloves Mace and Nutmeg beaten mince a good handfull of Parslee a little Time and wrap it up in a piece of butter with some of the aforesaid seasoning and stuff the bellies of your Chickens so lay them into your Coffin prepared for them strow over them some Lemmons cut like dice and half a handful of grapes with some pieces of boyled Artichokes and hard Cabage of Lettice so put butter on it and close it up when it is ready put in a lear of White wine and gravie beaten up thick with a little drawn butter and the yolk of an egg and a grated Nutmeg shake it together and serve it up Another way YOur Chickens being seasoned as aforesaid you may if you please cut them in halves or quarters and put them in your Coffin so may your pye be the larger and the lower when it s baked plain take a little Verjuice White wine and a handful of parslee boyled green and minced with a bunch or two of Sparragrass boyled and cut in pieces an inch long when your Lear boyls put this all in together with some sliced Artichoke grated Nutmeg a little Sugar and drawn butter beaten up thick with the yolk of an egg when your pye is ready pour your lear all over your Chickens and shake it together thus you may bake Rabbets To make a Calves foot Pye YOu must boyl and blanch your Calves feet and when they are cold mince them with half the quantity of beef suit with a handful of good sweet herbs Parslee and Spinnage minced put to them a good quantity of Currans some Cloves Mace Cinamon Ginger Nutmeg Sugar and Salt with a little Rose water your Coffin being ready put in your minced meat put over it Dates sliced Lemmon and a little Butter close it and bake it when it s enough let your lear be Verjuice Sugar grated Nutmeg beaten up with the yolk of an egg with a little Rose water put it into the pye through the funnel and let it soak together in the oven until you serve it up To make an Olive Pye CUt thin collops off a peice of the butt end of a leg of Veal as many as you Judge will fill your Coffin hack them very thin with the back of your knife season them with a little Pepper Salt Cloves Mace Nutmeg and Ginger wash over your Collops on the upper side with your feathers dipt in the yolks of eggs then mince a good handful of all manner of sweet herbs especially Time and Parslee with some Spinnage mince likewise as much Beef suit very small put to it a good handful of Currans the yolks of about eight hard eggs minced with a little Orangado season all this together as you did the Collops sprinkle it with Rose water and put it on your Collops so roll them up very hard with the forced meat within them and lay them in your Coffin strowing your forced meat that is left all over it then according to the season of the year you may put on Artichoke bottoms hard Cabage Lettice or Endive scalded else Chesnuts or Dates put butter on your pye close it and bake it let your lear be White wine Verjuice and Sugar beaten up with the yolk of an egg and drawn butter put it in at the funnel when your pye is enough and let it stand in the oven untill you send it up To make an Artichoke Pie. BOyl the bottoms of about eight or ten Artichokes scrape them and make them clean from the core season them with Cinamon Sugar Nutmeg Salt with a little small Pepper take the Marrow of four Ox-bones seasoned with the like seasoning except Pepper lay your Artichokes in the Coffin prepared then lay your Marrow
minced lay your Legg of Mutton with the fairest side upward upon sippets in your garnished dish having all these things in readiness to put into your aforesaid broth when it comes boyling off the fire then pour it on your Legg of Mutton hot To boyl Partridges TAke three Partridges put them in a Pipkin with as much water as will cover them also take three or four blades of Mace one Nutmeg quartered five or six whole Cloves a piece of sweet Butter two or three Manchet tosts tosted brown soak them in a little Sack or Muscadine strain it through a Canvas strainer with some of the broth and put them into the Pipkin with your Partridges boyl them very softly often turning them untill your broth be half consumed then put in a little sweet Butter and salt When your broth is boyled garnish your dish with a sliced Lemon and the yolk of a hard Egg minced small then lay on small heaps between the slices of Lemon and place your Partridge in your garnisht dish on sippets and your broth hot on them lay upon the breasts of your Partridges round slices of Lemon pared mince small and strow on the yolk of a hard Egg prick over all their breasts five or six wing feathers and serve them up after this manner you may boyl young Turkeys Feasants or Pea-chickens Woodcocks Quails c. Capons in Pottage in the French fashion TAke two Capons draw and truss them parboyl them and fill their bellies with Marrow put them in a pipkin with a Knuckle of Veal let them boyl together when they are half boyled with strong broth if you have it then put in your Lamb-stones and Sweet breads season it with Cloves Mace and a little salt a faggot of sweet herbs and an Onion let it boyl gently untill all is enough take heed you boyl them not too much in the interim make ready the bottoms and tops of four rolles of French bread put them a drying in a fair dish wherein you put the Capons set it on the fire and lay over them some strong broth with a ladle full of gravy cover it untill you dish them up then dish up your Capons with your Knuckle of Veal between them garnish your Capons with Sweet-breads and carved Lemon and your Veal with slices of Bacon fryed up with the yolks of Eggs and pour on it strong broth and gravy with a little drawn Butter and serve it up To make a boyled meat much like a Bisk. TAke a Rack of Mutton cut it in four peices and boyl it in three quarts of fair water in a pipkin with a faggot of sweet herbs bound up close scum your broth and put in some falt about half an hour after put in three Chickens scalded and trust with three Partridges boyled in water the blood being well soaked out of them putting to them three blades of large Mace then have all manner of sweet herbs finely picked being minced and before you dish up your boyled meat put them to your broth and let them have four or five walms and take for the top of your boyled meat a pound of interlarded Bacon cut in thin slices put them in a pipkin with the Marrow of six bones twelve bottoms of young Artichokes six Sweet-breads of Veal strong broth Mace Nutmeg with Goosberries or Barberries Butter and Pistaches these being all ready garnish your dish with Artichoke carved Lemon Pistaches Grapes and large Mace your sippets being finely carved with slices of French bread in the bottom of your dish dish up your Mutton three pieces round about and one peice in the middle with your three Chickens between the three pieces of Mutton and your Partridge in the middle pour on the broth with the herbs then put on your pipkin over all it being Marrow Artichokes and the other ingredients with sliced Lemons Barberries and drawn Butter over all your sippets round the dish c. To boyl a Neck Loyn or Chine of Mutton or a Neck Legg Fillet Knuckle of Veal Legg or Loyn of Lamb. CUt any of these meats in so big peices as that two or three of them may serve in a dish and put them into a pot with so much water as will cover them if you have one neck of Mutton or Veal you may take ten sprigs of winter-savory and as much of Time adding to them twelve great Onions if they are small take the more grate to them half a penny loaf with half an ounce of Cloves and Mace and one handful of Spinnage a little Salt and Parslee if in the Spring or Summer otherwise Capers and Sampier let it boyl moderately untill it be half consumed when you take it off add a little Vinegar and drawn Butter but you must note not to let your Spinnage and Parslee to have above a quarter of an hours boyling you may dish it in as many dishes as you please and serve it hot to the table To boyl a Chine of Veal whole or in pieces BOyl it in strong broth with a faggot or two of sweet herbs a peice of Bacon and when it s above half boyled put in Capers a little large Mace whole Pepper some Salt and Oyster liquor your Chines being well boyled have some stewed Oysters by themselves with some Mace whole Onions Vinegar Butter and Pepper c. then have Cucumbers boyled by themselves in water and salt or pickled Cucumbers boyled in water putting thereto beaten Butter and Cabbage Lettice being parboyled then dish your Chines on sippets broth them and put on your stewed Oysters Cucumbers Lettice and parboyled Grapes or sliced Lemon and run it over with beaten Butter To bake a Pigg to be eaten cold called a Maremaid Pie TAke a Pigg flay it and quarter it bone it take also a good Eele flayed split boned and seasoned with Pepper Salt and Nutmeg then lay a quarter of your Pigg in a round Pye and part of the Eele on that quarter then lay on another quarter on the other and then more Eele and thus keep the order untill your pye be full then lay a few whole Cloves slices of Bacon and Butter and close it up bake it in a good fine Paste being baked and cold fill it up with good sweet Butter Another way SCald it and bone it being first cleansed dry the sides in a clean cloth and season them with beaten Nutmeg Pepper Salt and chopt Sage then have two Neats tongues dryed well boyled and cold slice them out all the length as thick as half a crown and lay a quarter of your Pigg in a square or round pye and slices of the tongue on it then another quarter of Pigg and more tongue thus do for four times double and lay over all slices of Bacon a few Cloves Butter and a Bay-leaf or two then bake it and being baked fill it up with good sweet Butter make your Paste white of Butter and Floure To bake Steaks the French way SEason your Steaks with pepper
soaked in fair water for twenty four hours and often shifted boyl them in a brass pot or pipkin close covered in the quantity of a gallon of water boyl them to three pints then strain the broth through a clean strong Canvas into an earthen pan or bason when it is cold take off the top and pare off the dreggs off the bottom put it in a clean well-glazed pipkin of two quarts with a quart of white-wine a quarter of a pinte of Cinamon-water Nutmeg and Ginger-water as much of each or these spices sliced then have two pound of double refined sugar beaten with eggs in a deep dish or bason Your Jelly being new melted put in the eggs with sugar stir all the aforesaid materials together and set it a steâ—…ing on a soft Charcoal-fire the space of half an hour or more being well digested and clear run take out the bone and fat of any meat for Jellies for it doth but stain the stock and make it that it will never be white and pure clear To make a Jelly as white as Snow with Jordan Almonds TAke a pound of Almonds steep them in cold water till they will blanch which will be in six hours beat them with a quart of Rose-water then have a decoction of half a pound of Izing-glass boyled with a gallon of fair spring-water or else half Wine boyl it till half be wasted then let it cool strain it and mingle it with your Almonds and strain with them a pound of double refined sugar the juice of two Lemmons put Saffron to some of it and make some blew red yellow green or what colour else you please and cast it into Lemmons or Orange-Rines c. serve of divers of these colours on a dish or plate To make some Kick-shaws in Paste to fry or bake in what form you please MAke some short puff-paste roll it thin if you have any molds you may work it upon them with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them up and bake them or fry them Or you may fill them with Goos-berries seasoned with Cinamon Sugar Ginger and Nutmeg roll them up in yolks of eggs and it will keep your Marrow being boyled from melting away Or you may fill them with Curds boyled up with whites of eggs and Cream and it will be a tender Curd but you must season the Curd with parboyled Currans three or four sliced Dates put into it or six bits of Marrow as big as half a Walnut put in some small pieces of Almond-paste Sugar Rosewater and Nutmeg And this will serve for any of these Kick-shaws either to bake or for a Florentine in Puff-paste any of these you may fry or bake for dinner or Supper To make a Pottage TAke Beef Palats that are tenderly boyled blanched and sliced put to them a piece of good middle Bacon and five or six sweet-breads of Veal let these boyl together in a deep dish with strong Broth put to them a handful of Champignions a great Onion or two about six Cloves a little large Mace and a faggot of sweet herbs when it is almost boyled add to it a pinte of Gravie a grated Nutmeg season it with Salt make ready a dish with your tops and bottoms of French bread sliced put Gravie thereon and set your dish on the coals add Chesnuts to your Broth you must have in a Pipkin by with the Marrow of three bones stewed in strong Broth with the bottoms of three on four Artichokes cut in pieces when all is enough dish up a round piece of your Bacon upon sippets in the middle of your dish and your sweet-breads and palats round about with your other Bacon in slices then dish up your Marrow Artichokes and Chesnuts all over that so pour over your Broth and scruise on two or three Lemmons To make a small Bisk of flesh roasted TAke half a dozen of Chicken peepers and as many squob Pigeons scalded drawn trust and set lard the one half of them or any other such like fowl as Larks Quails c. then take Lamb-stones blancht also Cocks combs and stones with Ox palats tenderly boyled and cut three inches in length and breadth lard them exceeding thick with small lard also take slices of Bacon and great Sage leaves spit your fowl on a small spit with one of your slices of Bacon and Sage between each fowl as also a piece of palat thus do untill all your fowl Bacon and palats are spitted parboyl likewise some great Oysters and lard them with a small larding prick also lard your Sweet-breads and Lamb-stones and spit them with slices of Bacon between each of them then season your Oysters with grated bread Nutmeg and Tyme a little Salt and when your Sweet-breads are almost roasted broch your Oysters upon square rods and tye them on the Sweet-breads baste them with the yolks of Eggs beaten with a grated Nutmeg and let them roast together then take your Cocks combs and stones being tenderly boyled and fry them being dipt in yolks of Eggs also fry the bottoms of Artichokes and marrow in Eggs put all these in a deep dish with a pint of Gravy on a heap of coals only the Artichokes and marrow by themselves with a little drawn Butter add to them Oyster liquor Claret wine grated Nutmeg with some Anchoves dissolved a handful or two of Mushrooms some Chestnuts and Pistaches when your Range is ready baste up your birds and dish them into the middle of your dish then dish two rows of your palats opposite one to another from your Chickens towards the dish brim so with your Sweet-breads in two parcels crossing them also your Lamb-stones and Oysters thwarting in two parcels opposite likewise these eight parcels will cover your dish from the fowl to the brim let your Bacon be garnisht over the whole then take your other ingredients in the lear and garnish over your fowl and the rest with your Artichokes marrow Pistaches and Chestnuts over all then add a little drawn Butter and the juice of two or three Lemmons to your lear and pour it over all garnish it with Lemmon and Bay-leaves fryed and send it to the table hot this dish is for your second course A Jelly for service of several colours TAke four pair of Calves feet a knuckle of Veal a good fleshy Capon and prepare those things as is said in the Chrystal Jelly boyl them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool and being cold pare the bottom and take off the fat on the top also then dissolve it again into broth and divide it into four equal parts put it into four several pipkins as will contain five pints each pipkin put in a little saffron into one of them into another Churcenela beat with Album into another Turnsole and the other his own natural white also to every pipkin a quart of white Wine and
two of Currans and a pound of Beef suet minced with a handful of Dates sliced all manner of good sweet herbs minced and stamped with a handfull of spinage strain out the juice of them add thereunto Cinamon and Nutmeg beat all these together put Butter in your dish with sippets thereon so put your Pudding therein and bake it To boyl Pigeons the French Fashion TAke your Pigeons set and lard them put them into a Pipkin with so much strong broth as will cover them when they are scummed put to them a faggot of sweet herbs some large Mace a handful of Capers and Raisins of the sun shred small six quartered Dates a piece of Butter with the yolks of three hard Eggs minced with a handful of Grapes or Barberries then beat two yolks of raw Eggs with Verjuice and some of your broth a ladle of drawn Butter and a grated Nutmeg so dish it on sippets and lay it round with slices of Bacon To boyl Mullet or Pike with Oysters TAke a fair Mullet or Pike truss it round and set on a pan of water strow into it a handful of Salt and a handful of sweet herbs make your water boyl tye your Mullet or Pike in a fair cloth and put him in your boyling liquor with a pint of white wine Vinegar let your fish boyl leasurely untill it swim take the rivet and a pint of Oysters with their liquor and a little White wine three or four blades of Mace and a little gross Pepper boyl all these by themselves when they are enough strain the yolks of three or four Eggs with half a pint of Sack add to it a ladleful of drawn Butter then dish up your fish on sippets pour on your broth and Oysters all over you may add roasted Chesnuts and Pistaches so garnish it over with fryed Oysters stick it with Toasts and Bay-leaves and strow all over your dish hard Eggs minced To boyl Carps an honourable way TAke two live Carps or as many as you intend to boyl knock them on the head open them in the bellies and draw them clean take heed you break not the gall wash out the blood with a little Claret wine and save it salt them well on the bellies and save the scales as whole as you can on them set on your pan with fair water and about a quart of Vinegar a faggot or two of sweet herbs half a dozen cloves of Garlick sliced Ginger large Mace and quartered Nutmegs and a handful and half of Salt with a Lemmon or two cut in slices when your pan boyls put in your Carps upon your false bottom and whilst they boyl make your sawce after this manner take the body of a Crab or two and put it into a deep dish put to it the blood of your Carp and Claret wine before named with two or three Anchoves a little Tyme and Fennel minced exceeding small some Oyster-liquor Vinegar and Salt and half a dozen Oysters minced let this stew up all together and be ready with your Carp if it be thick you may add Claret wine or gravie if none be offended when it is enough grate a Nutmeg into it and beat it up with the yolk of an Egg and a little drawn Butter and put it into half a dozen large Sawcers it ought to be but little thinner then Mustard then take up your Carps being quick boyled and dish them on a large Dish and Plate garnish the brims thereof and underneath with Fennel Flowers or Orange peel minced garnish your Carps with Oysters fryed up in Eggs and put your Sawcers on your dish round your Carps and serve it up Another way to boyl a dish of great Flownders WHen your Flownders are drawn scorch them on the black side very thick and put them into a great Dish pour on Vinegar and strow them over with a handful of Salt and when your pan boyls seasoned as before lay in your Flownders on your false bottom with their white sides downwards they will be boyled with about a dozen walms take them up dish them in a large dish on sippets with the black side upwards and pour on drawn Butter all over them grating on a Nutmeg and scruise in a Lemmon or two so garnish it with Lemmon and send it up To make a Hash of Partridges or Capons TAke twelve Partridges and rost them and being cold mince them very fine the brawns and wings and leave the leggs and rumps whole to be carbonadoed then put some strong Mutton broth to them or good Mutton gravie grated Nutmeg a great Onion or two some Pistaches Chesnuts and Salt then stew them in a large earthen Pipkin or Sawce-pan stew the rumps and leggs by themselves in strong broth in another Pipkin then have a fine clean dish then take some light French bread chipt and cover the bottom of your dish and when you go to dish your Hash steep the bread with some Mutton broth or good Mutton gravie then pour the Hash on the steeped bread lay the leggs and the rumps on the Hash with some fryed Oysters Pistaches Chesnuts sliced Lemmon and Lemmon-peel yolks of Eggs strained with the juice of Orange and beaten Butter beat together and run over all garnish your dish with carved Oranges Lemmons fryed Oysters Chesnuts and Pistaches thus you may Hash any kind of fowl whether water or land A rare Friggasy TAke six Pigeons and as many Chicken-peepers being clean drawed scald and truss them head and all on then set them and have some Lambstones and sweet breads blanched parboyled and sliced fry most of the sweet-breads floured have also some Sparragrass ready cut off the tops an inch long the yolks of two hard eggs Pistaches the Marrow of six Marrow-bones half the Marrow fryed green and white batter let it be kept warm till it be almost dinner time then have a clean frying-pan and fry the fowl with sweet Butter being finely fryed put out the Butter and put to them some roast Mutton-Gravie some large fryed Oysters and some Salt then put in the hard yolks of eggs and the rest of the sweet-breads that are not fryed the Pistaches Sparragrass and half the Marrow then stew them well in the frying-pan with some grated Nutmeg Pepper a Clove or two of Garlick if you please a little White-wine and let them be well stewed then have ten yolks of eggs dissolved in a dish with Grape-Verjuice or Wine-Vinegar and a little beaten Mace and put it to the Friggasy then have some slices of light bread in a fair large dish set on coals with some good Mutton-Gravie then give the Friggasy two or three walms on the fire and pour it upon the sops in your dish garnish it with fryed sweet-breads fryed Oysters fryed Marrow fryed Pistaches sliced Almonds and the juice of two or three Lemmons To make a Bisk of Carps and other several fish MAke the Carbolion for the Bisk of some Jacks or small Carps boyled in half White-wine and fair