as the other but put it into a flat pan or pipkin there are things purposely to stew fish in and put to it a pinte of white Wine Mace Ginger Salt Vinegar Oyster-liquor and sweet Herbes and when the Carpe is stewed take some of the liquor and beat it up thick with the yolke of an Egge well beaten and a piece of Butter then heat your dish wherein you serve up your Carp and rub it with a clove of Garlike put minced Lemmon in your sauce dish your Carp with two or three tosts of white Bread in the dish sippit it and serve it up with what garnish you please How to stew a Bream SCale your Bream and wash it without but preserve the blood for to stew it with as followeth Take Claret Vinegar Salt Ginger sliced two large races the pulp of one pound of Pruines being boyled and strained unto the Broth one Anchove sweet Herbs and Horse-raddish root stamped and strained stew these with no more liquor than will just cover the fish when it is stewed beat up some of the liquor with Butter and poure it on the fish being dished garnish it with rasped Bread Lemmon Orange and Barberries serve it up hot to the Table How to stew an Ele FLay the Eles and cut them into pieces put them into a pan with Water and Verjuice as much as will cover them with large Mace Pepper a quarter of a pound of Currans 2 or 3 Onions three or four spoonfull of Yest a bundle of sweet Herbs shew all these together till the fish he very tender then dish them and put to the Broth a quarter of a pound of Butter a little Salt and Sugar pour it on the fish sippit it and serve it up hot to the Table How to stew Oysters STraine the liquor from the Oysters then wash them very clean and put them into a pipkin with the liquor a pinte of Wine to a quart of Oysters two or three whole Onions large Mace Pepper Ginger let all the spice be whole they will stew the whiter put in Salt a little Vinegar a piece of Butter and sweet Herbs stew all these together till you think them enough then take out some of that liquor and put to it a quarter of a pound of Butter a Lemmon minced and beat it up thick setting it on the fire but let it not boyle dreine the rest of the liquor from the Oysters thorow a cullender and dish them pour this sauce on them garnish your dish with searced Ginger Lemmon Orange Barberries or Grapes scalded sippit it and serve it up How to stew Cockles being taken out of the Shells WAsh them well with Vinegar broyle or boyle them before you take them out then put them into a dish with a little Clarret and Vinegar a handful of Capers Mace Pepper a little grated Bread a little minced Thyme Salt and the yolks of two or three hard Egges minced let all these stew together till you think them enough then put in a good peice of Butter shaking it together then heat your dish rub it with a clove of Garlike and put two or three tostes of white Bread in the bottome laying the Meat on them Crawfish Praunes or Shrimps are excellent good the same way being taken out of their Shels you may make variety of garnish with the shels How to stew Lobsters YOur Lobsters being boyled take out the meat breaking the shell as little as you can but break the meat small put it into a pipkin or dish with Claret wine Vinegar and Nutmeg sliced a little Salt a piece of Butter stew all these together an houre softly it being stewed almost dry put to it a little more Butter stir it well together lay very thin tostes in the dish and lay your meat on them or you may put it into the shels and garnish your dish about with the small legs and lay your body over the meat with an addition of Lemmon and rare coloured floures being in Summer or pickled in winter Crabs are good the same way onely adde to them the juice of two or three Oranges a little Pepper and grated Bread How to stew Artechokes FIrst let your Artechokes be boyled then take out the core and take off all the leaves cut the bottome into quarters splitting them in the middle provide a flat stewing-pan or dish wherein put thin Manchet-tostes and lay the Artechoke on them the Marrow of two bones five or sixe large blades of Mace half a pound of preserv'd Plummes with the syrrup Verjuice and Sugar if the Syrrup doe not makâ— them sweet enough let all thesâ— stew together two houres if you stew them up in a dish serve them in it not stirring them onely lay on some preserves which are fresh as Barberries or such like sippit it and serve it up instead of Preserves you may stew ordinary Plummes which will be cheaper if you have no old Preserves How to stew Potatoes BOyle or roast your Potatoes very tender and blanch them cut them into thin slices put them into a dish or stewing-pan put to them three or foure Pippins sliced thin a good quantity of beaten Ginger and Cynamon Verjuice Sugar and Butter stew these together an hour very softly dish them being stewed enough putting on them Butter and Verjuice beat together and stick it full of green Sucket or Orrengado or some such Liquid sweet-meat sippit it and scrape Sugar on it and serve it up hot to the Table How to stew Pippins PAre your Pippins cut them into halves and coare them and lay them into a stewing-pan with faire water Rose-water a little Verjuice Sugar Orange-peel Ambergriece or Musk if you eat them hot put Butter on them being beat up thick if you eat them cold put not any in sippit them scraping Sugar on the top and serve it up To pickle Salmon to keep halfe a yeare TAke the Salmon and cut in sixe round pieces then boyle it in Vinegar and Water there being two parts Vinegar and one of Water but let your liquor boyle halfe an houre before you put in the Salmon which being well boyled take it out of the liquor and dreine it very well then take Rosemary-leaves Bay-leaves Cloves Mace and grosse Pepper a good quantity of each and boyle them in two quarts of white-Wine and two quarts of Vinegar and let it boyle well for halfe an houre then take the Salmon being quite cold and rubb it well with Pepper and Salt and pack it into a cask with a lay of Salmon and a lay of Spice that is boyled in the liquor but let your liquor and spice be very cold when the Salmon is packed then put in the liquor and renew the pickle once a quarter and it will keep a yeare or more This is for one Salmon and so proportionably let not the cask be bigger than just to fill it with Salmon and Pickle Put some Lemmon peels into the pickle and let the Salmon be new taken
make a Clarie Pye TAke two handfull of Clary wash it and cut it reasonable small beat it together with eight whites of egges and halfe yolks and put it into a frying-pan with a good piece of butter sweeten it stirring it well together as it fryeth let it not fry too long and have a care of burning then take a handfull or two of Spinage boiled very tender presse out the water very cleane and mince it small then take two or three Potatoes boiled and sliced and Marrow minced Season all these together with Nutmeg mace salt sugar verjuyce and Lemmon minced being pared Your pie being raised put in these ingredients and lay the marrow of two or three bones on the top as whole as you can close it and bake it in a soft oven an houre and an halfe then make a Caudle with yolks of Egges Cynamon Verjuyce and a piece of Butter Sugar and a sliced Lemmon if you have it Beat it well together till it boyleth The pie baked put it in a dish scrape sugar on it and serve it up How to make a Custard without Eggs IF you make it in Paste set it in Works and dry it in the Oven then beat the spawn of a Pike in a Morter and straine it with Creame season it with Sugar Rosewater a grated Nutmeg and a little Mace beat it well together then fill your Paste and bake it strowing Comfets on it when it is dished and serve it up How to make a White pot CUt a Manchet in thin slices like Lozanges halfe a pound of Raisons Solis stoned the Marrow of two bones cut in slices then lay all these in a dish a laying of Bread with Raisons on 't the Marrow on the Raisons so on the other till your dish be almost full then take a pinte of Creame and boyle it with a Nutmeg quartered five or six blades of large Mace it being boyled beat it up pretty thick with yolks of egges six egges will serve put in a graine of rubid Musk with good store of Sugar and a little rose-Rosewater stirring it well together poure it on the ingredients which you dished bake it in the oven or in a skellet of boyling water being covered with another dish Have a care of baking it too much lest it whey Scrape Sagar on it and serve it up hot How to make little Pasties to serve up six in a dish MAke your paste of cold water and butter as you are directed then rowle it out thin in severall sheets and lay on every one Potato Quince and Artechoke boyled and sliced thin with marrow seasoned with salt cinamon ginger and sugar These being laid in together lay on it five or six stewed or preserved plumbs or damsens or any other plumb so it be not too big if it be split it in twain then close your Pasties very well and jagge the egges with your iron lay them on white paper and bake them an houre then provide a Caudle with yolks of egges verjuyce butter and sugar beat up together till it boyleth Then cut up the lids and put in the Caudle and serve it up hot scraping Sugar on it How to make an Apricock tart FIrst be sure your Apricocks be so tender at the stone as you may thrust a pinne thorow them then scald them and scrape the out side off putting them into the water as you doe them till you have raised your Tart then dry them and fill your Tart with them strowing good store of fine Sugar on the top lid it and bake it an hour sugar it and serve it up How to make a Gooseberry-Tart greene YOur Tart being raised fill it with Gooseberries and Sugar on the top then cut your lid with Works before you lay it on then close it and bake it with a quick Oven lesse than an houre will do it A Codling-Tart YOu may bake Codlings after the same manner onely you must scald them letting them stand an houre in the same water which scalded them being covered which will turne them very green then put them whole or in quarters with Sugar and a little Musk cover them with a cut lid as you doe your Gooseberries when it is baked if you please you may boyle up a quart of Creame with yolks of Eggs Sugar and Musk cut up the lid and pour that on the Codlings setting it in the Oven againe for the space of half an houre or less then dish it scrape Sugar on it the cover being laid on it or another handsome cut lid being dryed on a paper in the Oven How to make a made dish of Puff-paste MAke your Puff-paste as in your Chapter of Puff-paste you are directed then lay it on a pewter dish it being flowered and prepare wardens peares or pippins boyl'd with rose-Rose-water Sugar Musk or Ambergreese Orange pill or preserved Oranges minced with Pine-kernels stuck in it being laid on the paste in a dish round on a heap and cover it with Puff-paste or you may put the same meats as prescribed for the little Pasties with the more Marrow and the exemption of the Caudle I could set downe many more but they are so numerous and common they will be tedious to the Reader since my intention is onely a memorandum to bring you into the practice of the diversity of Diets You must bake your Puff-paste with a quick oven or it will not rise well but have a care of too much colouring Scrape Sugar on it and serve it up in the same dish with a crosse cut of Paste on it I intend a short progresse in the ordering of cold Bake-meats and first A Red deere Pye BOne your Venison and if it be the side skin it and beat it with an Iron pestel but not too small then lay it in meere sauce which is Claret and Wine-vinegar put it in some close thing letting it lye two daies and nights if in the Winter otherwise not so long then drayne and dry it very well it being leane lard it with fat Bacon or Lard cut your Lard as big as a Finger and as long season it very high with Nutmeg Mace Ginger Pepper and Salt shaking it well into the Mace make your Pie with Rye-paste deepe round and very thick laying Bay-leaves in the bottome and top then lid it close with a funnell on the top This will require but a little Butter to bake it onely when it is baked and cold if you will keep it long let out the Gravie and fill it with Butter as clear from Buttermilk as possible otherwise it will sowre and mould it being filled and cold stop the funnell close and it will keep three moneths very well you may bake it in a pot in stead of paste and it will keep longer and better and lesse Butter will fill it up How to make a Pie of a Leg of Pork FLey and bone your Pork beat it up very small and lay it in pickle as your Venison then season
Nutmeg Marrow Suet and Currans and fill the guts How to make French Barly puddings BOyle the Barly and put to one pinte of Barly halfe a Manchet grated then beat a great quantity of Almonds and straine them with Creame then take eight Eggs halfe the whites and beat them with rose-Rosewater and season it with Nutmeg Mace and Salt with Marrow or if suet mince it and mixe it well together and fill the guts To make Haggus-puddings TAke a Calves Chaldron being well scoured and parboyled and the kernels taken out and when it is cold mince it very small then take four or five Eggs and leave out halfe the whites and take thick Creame grated Bread Sugar Nutmeg Salt Currans and Rosewater and if you will Sweet-majerome Thyme and Parsley mix it well together then having a Sheeps Maw ready dressed put it in and boyle it a little remember Suet or Marrow A boyled Pudding BEat the yolks of three Egs with rose-Rosewater a quarter of a pint of Creame and warme it with a piece of Butter as big as two walnuts when it is melted mix the Eggs and that together season it with Nutmeg Sugar and Salt and put in as much grated Bread as will make it as thick as Batter and as much Flower as will lie on a shilling when your water boyls tie it fast in a double cloth or bag and boyl it serve it up with Butter Verjuice and Sugar An Oatmeal-Pudding TAke the biggest Oatmeal and mince what Herbs you like best and mixe with it then season it with Salt and Pepper and tie it straight in a bag and when it is boyled butter it Another Oatmeale Pudding Binde up in a bagge the great Oatmeale and boyle it in Beefe-broth tender then boyle Creame with large Mace and slic'd Nutmeg then take it off the fire and slice a manchet very thin into the Cream take eight Egs to a quart of Creame but halfe the whites and mixe with it as much Oatmeale which was boyled as you think fit and thick enough a good deal of Beef-suet Rosewater Salt and Sugar stir them well together and butter a dish and put it in and bake it To make a hasty Pudding in a Bagge BOyle a pinte of thick Cream with sixe spoonfuls of Flower and season it with Nutmeg Sugar and Salt wet the bag and turne it and flower it then pour in the Creame being hot into the bag and it being boyled dish it and butter it as a hasty Pudding if it be well made it will be so good as a Custard To make a shaking Pudding TAke a pinte of Cream boyl it with large Mace sliced Nutmeg and Ginger then put in a few Almonds blanched and beat with Rosewater then beat foure Eggs with halfe the whites and beat them with rose-Rosewater then strain them all together then put to it sliced Ginger Sugar grated Bread and Salt then butter a cloth and flower it and tie it hard and put it in boyling water as you must do all Puddings then serve it up with Verjuice Butter and Sugar To make Puddings of Wine SLice the crumbs of two Manchets halfe a pinte of Wine as much Sugar as you think fit the Wine must be scalded then take eight Eggs and beat them with Rosewater then put sliced Dates Marrow and Nutmeg and mixe them well together and fill the guts to boyle Bread-puddings TAke Cream and boyl it with Mace then mixe beat Almonds with rose-Rosewater then take the Creame and Eggs Nutmeg Currans Salt and Marrow and mixe them with as much bread as you thinke fit and fill the guts To make French-barly-puddings BOyle the Barly in three waters and to a pinte of Barly halfe a Manchet grated a good quantity of Almonds beat eight Eggs halfe the whites Rosewater grated Nutmeg Sugar and Salt and Marrow mince all these together with Cream and fill the guts or I think it will do well in a bag An Oatmeale-pudding STeep great Oatmeal in Milke a night and pour it thorow a cullender and season it with Penneriall Saffron Sugar Nutmeg Rosewater and Salt then mixe it well with Eggs and flower the bag and boyle it when it is boyled butter it and serve it up A Pudding baked TAke a pinte of Cream warm it and put the quantity of two penniworth of Dates minced foure Egges Marrow and Rosewater one Nutmeg grated or beaten Mace and Salt butter the dish and put it in if you will lay Puff-paste on it you may scrape Sugar on it but if it be Puff-paste put Sugar in it Another boyled TAke Flower Sugar Nutmeg Salt Water mix them together with a spoonfull of Gum-dragon being steeped all night in Rosewater and strained then put in Suet or Marrow and put it to boyle in a bag White puddings TAke of great Oatmeal three pintes clean picked steep it in Milk three or foure houres then dreine the Milk from it and let it lye a night in warm Water then dreine it from the Water and put to it two pound of Beef-suet minced eight or ten Eggs with halfe their whites a quarter of an ounce of Nutmegs as much Sugar a little Mace a quart of Cream a little Salt mixe them well together and fill them into guts being clean Rice-puddings BOyle your Rice in Water once and Milk after and last in thick Cream then take sixe Eggs grated Bread good store of Marrow minced small some Nutmeg Sugar and Salt and put them into pipkins and boyl them for eating you may exempt the boyling in Milk and rose-Rosewater will do well in them Puddings of Swine-lights PArboyl the Lights and mince them very small with Suet and mixe it with grated Bread Cream Currans Eggs Nutmeg Salt and Rosewater and fill them in skins Other Puddings TAke a pinte and a halfe of Creame one pound of Butter and set them on the fire till the Butter be melted then take grated Bread three or four Eggs season it with Nutmeg Rosewater Sugar and make it as thin as a Pancake batter then butter the dish and bake it in it with a garnish of Paste about it To make Black puddings FIrst take halfe the Oatmeale and pick it beat it a very little then take the blood when it is warme from the Hog and striane it put in the Oatmeale as soon as you can and let it stand all night then take the other part of the Oatmeale pick it cleane and boyl it in Milk till it be tender and all the milk consumed then put it to the blood and stir it well together and put in good store of Beefe or Hogs suet and season it with good Pudding-herbs Salt Pepper and Fennel seed and boyl them but do not fill the guts too full To make a Pudding TAke more than a pinte of Cream and boyl in it a Manchet and rub it thorow a cullender and season it with Nutmeg Salt Sugar and Rosewater with Suet small minced butter a dish and bake it To make a posset TAke a
Paste put into it a few Carraway seeds and roule it in knots or little loaves or what fashion you please and set them in Wafers and bake them in an Oven as hot as for Manchet and when they are well risen in the Oven take them out but handle them not till they be cold To make a Posset pie ROast Apples very well and beat the pulp of them with Sugar that it be as sweet as Syrrop then take thick Creame and boyle it and mixe it with the yolks of raw Eggs a few crumbs of Bread a little Cynamon Ginger three spoonfuls of Sack make the Pie low and set it in the Oven to dry and when it is hard put in the meat and when you take it out stick it with and strow Comfets on it or stick it with Cittron or other Sweet-meats of different colours An excellent clouted Creame TAke new Milk from the Cow and set it over the fire in a kettle to scald ready to boyl and straine it thorow a cloth and put it in severall pans to coole then take off the Creame which will scumme and season it with rose-Rose-water Sugar and Musk putting Creame to it Serve it up with Snow on it You may keep it a day without Cream Codling cream COddle twenty faire Codlings very well then peele and coare them very well and beat them in a Morter then take a pinte of Cream and mixe them well together and straine it into a dish and mixe it with Sugar Sack and Musk and rose-Rosewater if you please you may doe the same with any fruit if you will Almond creame BEat halfe a pound of sweet Almonds with rose-Rosewater then take a quart of Creame and put it to the Almonds by degrees as you beat them and straine it into a skellet and boyle a stick of Cynamon with it keeping it with stirring all the time to prevent burning and boyle it till it be thick then take it and mixe it with Sugar and serve it up cold A quaking Pudding SLice the crumbes of a penny Manchet and infuse it three or foure houres in a pinte of scalding hot Creame covering it close then breake the bread with a spoon very small and put to it eight Eggs with but foure of the whites well beaten and season it with Sugar Rosewater grated Nutmeg or a drop of oyle of Nutmeg if you thinke it too stiff put in some cold Cream when you season it mixe it very well it will be the lighter wet the bagg and butter and flower it then put in the compound tie it hard and boyle it halfe an houre then dish it and put to it Butter Rosewater and Sugar melted and serve it up to the table Another SCald your Bread with a pinte of Creame as at first and put to it a quarter of a pound of Jordan Almonds beaten small with rose-Rosewater to prevent oyling or at the time of the yeare as many Walnut kernels blanched which will be as good season it with Sugar Nutmeg Salt sixe Eggs a quarter of a pound of Dates sliced and cut small a handfull of Currans and Marrow minced work all these together but not too thick butter a dish and put it to bake To make Apricock chips TAke halfe as much fine beaten Sugar as Apricocks pare and cut them as thick as the back of a knife into a bason and strow the Sugar on them and set them on a chasing-dish of coales but let them not boyle nor simper but shake them often till the Sugar candy on the bason side then take them out and lay them on plates in a stove and keep them with turning till they are dry To dry Apricocks with the full weight of Sugar STone and pare the Apricocks as you doe them put them in faire water on the fire being scalding hot and scald them very tender but let them not boyle and while they scald take their full weight of Sugar and put to it a little water and set it on the fire till the sugar be throughly melted and seething hot but be sure it boyle not then put in the fruit and let them stand on the fire till they be throughly hot in the Syrrup then take them off and heat them so morning and evening and in the heating turn them till you see them candy on the top which will be in seven or eight dayes then take them out of the syrrup and lay them upon glass or stone plates and set them in the Sun to dry which will be in a day or two but you must not heat them that morning you take them out For black or white Pearplums you must take much lesse water and you must seeth the sugar to a candy height In all things else doe them as the Apricocks except stoning and paring To dry Apricocks with half the weight of sugar which is the best way STone and pare the Apricocks having first weighed them and take halfe their weight in sugar which must be boyled to a Candy height which you may know by the dropping of it when you finde it break and run up like a small haire which it will do when it comes to that height then put in the Apricocks and let them boyle a quarter of an houre and let them lie in the Syrrupe all night the next day lay them on a Glasse or stone Plate to dry in a stove To dry Apricocks another way LEt not the Apricocks be too ripe and a day after they be gathered stone and pare them and to a pound of Fruit take a pound of Loafe sugar beat small and cover them all over with it for two houres till the Sugar be so moist that it will melt without water then set them on a slow fire that they boyle not in two houres or more turning them often that they break not and when you think they are enough put them into a deep glasse and the Syrrup into a silver dish and let it boyle a little then poure it on the Apricocks and let it stand uncovered till the next day then cover them and when they have laine a weeke in that Syrrup take them out and lay them on glasse plates and set them in a stove or any place where they may have the aire of the fire and every-day turn them on clean glasses till they dry To candy Oranges with Marmalade in them TAke the fairest and thickrind Oranges and best coloured and pare off the out-side very thin and rub them with Salt and wash it off againe and dry them and make a little hole in the bottome onely to put in your fore finger and take out the meat and seedes and skinnes very cleane and keep the Oranges as whole as you can then lay them in water and shift them thrice in a day then boyl them in four severall waters all which but the first must boyle when you put them in then lay them between two course cloths to dry up the water you may remember to cut stoppers for
very fine and set it on the fire with the water and when it is cleane scummed and boil'd a little while then take it off and let it cool then tie up the Lemmons in Cobweb-lawne every halfe by it selfe and put them into the syrrup and let them boyle or simper very softly an houre or less then put them into a silver bason and so let them stand a week before you boyl them up then boyl them with a little Ambergriece and Musk tyed in a piece of Cobweb-lawn the least that may be will make them taste very strong and some halfe an houre before you take them up put in the juice of foure or sixe Lemmons made warm and so let them boyle till they be enough then take off the tiffeny and put them up when they are cold The best way to preserve Oranges or such like IS never to boyle them in Sirrup but when they are boyled in water and not too soft and to make a Syrrup first and as soone as it comes off the fire put in the citron and let it lye three or foure dayes turning it every day then poure the sirrup from them and boyle it againe till it be of a pretty thicknes then put in the citron when it comes off the fire boyling hot and let it lye therein six or seven dayes and then boyle the sirrop as before and at the last boyling you may Amber it if you please if you give them Sugar enough three times will serve to make them keep if they doe not you may boyle the sirrup at any time again But if they have stood long before you boyle the syrrup againe you must let it coole before you put it to the Citrons againe lest they blister This way is very good if the sugar be fine they will eat daintily and firme To make jelly of Oranges SHave the Oranges thin and quarter theme and water them three dayes shifting them twice a day then boyle them very tender in severall waters till the bitternesse be gone then dry them with a cloath and cut them in thin slices athwart the quarters then take their weight of the best sugar fill a pinte of liquor made of Apple-Johns and Spring water as strong of the apples as you can make it then mix the sliced Oranges and the liquor together then take the sugar being finely beaten wet it with a little water and when it hath boyl'd a little is scumm'd put the orange and apple-liquor into that syrrup and boyl it till it be ready to jelly put in 4 spoonfuls of the juice of orenge and lemmon together boyle it a little after and if you please tie a little Amber and Musk in a tiffany and put in it as long as you think fit To candy Oranges GRate off the upper rinde of the Oranges then pare the rinde off very thin and have water by you to put them in as you pare them then sew them up in a fine cloath and when the water boils put them in and shift them into three waters but they must not boil too long in one water lest they look black let the pan be made cleane every time when they are boyled take them out of the Cloaths and lay them one by one on a dry cloath and cover them with another then make a cleare syrrup as much as you thinke will boyle so many peeles let them boyle softly lest the syrrup grow too thick before they be enough and when they are cleare and the syrrup hangs about them take them off the fire and put the syrrup and them into a glass or silver dish and let them stand on a dry place not too hot till you see them begin to candy then take them out and lay them on plates or trenchers and let them dry of themselves without any fire till they be almost dry then you may put them in a little heat lest they grow black How to make Christall jelly TAke a Knuckle of Veal and two Calves feet and boile them in cleare water but boile not the meat to pieces for then the jelly will look thick then take a quart of the clearest of it and put it into a skellet or pot with a little sliced Ginger whole white Pepper a Nutmeg quartered a grain of Musk put all these Spices in a bag boile them in the jelly then season it with foure ounces of white Sugar-candy and three spoonfull of rose-Rose-water run it through a Cotten Jelly-bag and if you will have it look of an Amber colour bruise your Spices and let them boile loose in the jelly To make white Leach of Cream TAke a pint of sweet Cream sixe spoonfuls of rose-Rosewater two granes of Muske two drops of oyle of Mace or a blade or two of large Mace boyle it with foure ounces of Icing-glass being steeped and washed clean then run it thorow your jelly-bag into a dish when it is cold slice it in chequar-work and serve it up on a plate or glasses This is the best way to make Leach FINIS
ibid. An excellent clouted Cream pag. 160 Codling-cream pag. 161 Almond-cream ibid. A quaking Pudding pag. 162 To make Apricock-chips pag. 163 To dry Apricocks with the full c. pag. 164 To dry Apricocks with halfe c. pag. 165 To candy Oranges with Marmalede pag. 167 To make Paste of Oranges pag. 169 To make Jelly of John-apples c. pag. 171 To preserve Pearmains in slices pag. 172 To make Jelly of Raspasses pag. 173 To preserve Pippins in jelly pag. 174 To dry Pippins pag. 175 To make Snow pag. 176 To make Raspes Cakes pag. 179 To preserve Raspesses pag. 181 To preserve Cherries pag. 182 To make Quince-cakes the true way pag. 184 To preserve sweet Lemmons pag. 185 The best way to preserve Oranges pag. 187 To make jelly of Oranges pag. 188 To candy Oranges pag. 189 How to make Christall jelly pag. 191 How to make white Leach of Cream pag. 192 FINIS THE ART OF COOKERY REFINED AND AUGMENTED How to hashe a leg of Mutton HAlfe boyle the Mutton in Water then take it up and slice it into thinne slices onely leave some about the bone put it into a pipkin with strong broth or the broth which boyled it with three or foure boyled Onions minced a little Pepper large Mace one pinte of Claret or White-Wine and a little Vinegar This being done let it stew above an hour then put a faggot of sweet Herbs that is Time sweet-Marjerome winter-Savory and Rosemary stew it a little after then scumme off all the fat and put to the meat a minced Lemmon and Salt then dish the bone and pour the meat upon it garnish it with Lemmon Large Mace and scalded Parsly then sippit it and serve it up hot to the table How to boyle a shoulder of Mutton HAlfe boyle the Mutton in Water then slice it as before fore and preserve the gravie putting the Mutton into a pipkin with some of the broth which boyled it a little grated bread Oyster-liquor Vinegar Bacon scalded and sliced thin a quarter of a pound of Sausages stripped out of their skin large Mace and a little sliced Nutmeg put not in the gravie till it be almost stewed and let all these boyle almost an hour then put to them a pinte of Oysters a faggot of sweet Herbs and Salt stew them together take out the bone and broyl it and dish it then scumme off the fat putting a little minced Lemmon into it shaking it well together dish it on the bone garnish it with fryed Oysters in batter Lemmon sliced and Barberries before you dish it rubbe the dish with a clove of Garlike How to boyle a neck of Mutton BOyle your Mutton as fair as you can in Water and Salt For your Sauce take a little handfull of Samphiere and put it into a pipkin with strong Broth Verjuice large Mace Pepper an Onion the yolkes of three or foure Eggs boyled hard and minced sweet Herbs and Salt these being boyled together halfe an houre or more as you see good beat it up with Butter and Lemmon if you have it and pour it on your meat being dish'd garnish it with the whites of Eggs and Parsley minced together with sliced Lemmons and sippits and serve it up hot How to stew a loyne or neck of Mutton CUt the Mutton into thinne steaks as to frie and hack them with the back of a cleaver and put it into a pan or pipkin with as much water as will cover it and when it is scummed put to it three or four Onions sliced Sage leaves minced a little Turnip sliced when it is halfe boyled in other broth sliced Bacon or Sausege sliced Ginger Capers sweet Herbs minced Vinegar and Salt stew all these together two or three houres softly till all but a pinte of liquor be consumed then sippit the meat and lay it in slices then scum all the fat off the liquor and pour it on the meat garnish it with what you please Another way for the same PRepare as in the last and put to it a handfull of Spinnage scalded and hack'd with your knife a handfull of french Barly prepare two or three hard Lettuces quartered and scalded Vinegar a fagot of sweet Herbs Ginger and a little Salt when the meat is stewed dish it with two or three thinne tostes of white bread scum off the fat and put into it a piece of Butter Sugar and a handfull of Gooseberries scalded then beat it up thick and poure it on the meat garnish it with Lettuce Spinnage Gooseberries and Sippits How to boyl a breast of Mutton BOyle the Mutton in Water and Salt For the sauce take some of the broth which boyled it Verjuice half a pound of Raisons stoned a little Carret cut in dice-work the yolks of two or three Eggs hard boyled and minced two or three blades of large Mace a little sliced Ginger the bottome of a boyled Artechoke cut as the Carret salt it boyle all these together in a pipkin a convenient time then dish your Mutton and beat up your sauce with Butter and a little Sugar if you please then pour it on the Mutton garnish it with Carret cut in works with some of the boyled Raisons Barberries and Sippets and serve it up hot to the Table How to farce a knuckle of Veale TAke halfe a pound of Suet and mince it very small and put to it grated Bread one grated Nutmeg a little beaten Clove and Mace a little Sugar Salt a pretty quantity of Time Rosemary minced very small and a quarter of a pound of Currants mix all these together with an Egg and a little Verjuice and stuffe your Knuckle with it and boyle it for the sauce take some of the broth which boyled it with Verjuice or Vinegar a sliced Nutmeg Currants and sweet Herbs minced then boyle it an houre and put in some Lemmon Butter and Sugar beat it and dish your Veale then pour it on it How to boyle a neck or breast of Veale FIrst parboyle your meat then cut it into thin slices or steaks then lay it in a broad stewing pan or frying-pan and put to it strong Broth Verjuice thinne slices of Bacon large Mace an Oxe Palat blanched and cut in dice-cut Oysters or Cockles a little handfull of Capers one Anchove stew these together till there be but a pinte left but have care of breaking the Veale lay your Veale one piece by another in a dish then beat up this broth with a piece of Butter and poure it upon it garnish it with what you please I will give you characters of all sorts of garnishing hereafter that you may please your owne fancy in garnishing How to stew a Calves head FIrst boyle your Calves head in Water halfe an hour then take it up pluck it all to pieces and put it into a pipkin with Oysters and some of the broth which boyl'd it if you have no stronger a pinte of white or clarret Wine a quarter of a pound of middling Backon
sliced and either watered or parboyl'd ten rosted Chesnuts split the yolks of three or four Eggs sweet Herbs minced a little Horse-Radish-root scraped stew all these one houre then slice the Braines being parboyled and strew a little Ginger and grated Bread or make a little batter with Eggs Ginger and Salt and Flower you may put in some juice of Spinage and fry them green with batter then dish the Meat and lay these fry'd Braines Oysters the Chesnuts and half yolks of Eggs and sippit it then serve it up hot to the Table How to stew a loyne of Lambe CUt your Lamb into steaks as you did your Mutton to stew but not altogether so thin as the Mutton put it into a pipkin with water to cover it it being scummed put to it Capers Samphier the bottom of two or three Artechokes boyle six or seven large blades of Mace halfe a Nutmeg sliced Verjuice and Salt stew all these together one hour then dish your Lamb with as little breaking as you can then scum off the fat and put into the broth scalded Spinage and Parsley minced with scalded Gooseberries a piece of Butter shaking it well together dish it and serve it up with sippits How to boyle a joynt of Lamb BOyle your Lamb in Water and Salt For the Sauce take some of the Broth which boyled it and put it into a pipkin with Verjuice Mace three or foure Dates a handfull of 〈…〉 and sweet herbs these being boyled together enough beat i◠up with Butter a handfull of scalded Gooseberries and a little Sugar if you finde it too sharp dish the Lambe and sippit it How to boyl a hanch of Venison LEt your Venison be poudred then boyl it in water for the sauce take some of the strongest broth and put it into a pipkin with Vinegar Ginger sliced a little Pepper Colleflower or Collewort stalks boyled and the pith taken out and put in large Mace Cowes udder boyled and sliced a little Horse-radish root scraped and sweet Herbs boyl all these a convenient time then dish the Venison being boyled beat up the sauce with a little Butter lay Colleflowre on it and what you please This sauce is very good with a boyled poudred Goose you may lard your Goose with Bacon if you please How to boyle a Duck TRusse your Duck and boyle it in water and take some of that broth with Pistachoes blanched Cow's udder boyled and sliced Sausages strippt out of their skins white Wine sweet Herbs large Mace boyle all these together till you think it sufficiently boyled then put to it beet roots boyled and cut in slices beat it up with Butter carve up the Duck pouring the sauce on the top of her and garnish it with sippits and what you please How to boyle a Coney TRuss your Coney boyl her in water and salt for the sauce take strong broth if you have any or that which boyleth it with two or three Pippins quartered large Mace Pepper Salt a handfull of Currants a faggot of sweet Herbs two sliced Onions and Vinegar boyle all these together halfe an houre then straine it and throw away all the thick put in a piece of Butter and a little Sugar with Lemmon beat it up thick and pour it on your Coney being dished garnish it and serve it up to the Table How to stew a Neats Tongue EIther boyle or roast your Tongue and split it put it into a dish or flat pipkin with a good quantity of Cinamon Ginger a pinte of Claret a little Vinegar a bunch of Rosemary tyed together a little grated Bread and Salt stew these together till halfe consumed dish the Tongue and beat the Broth up with Butter How to boyle a Chicken SCald the Chickens and trusse them boyling them in water as white as you can For the Sauce if it be in winter take a pinte of white-Wine Verjuice five or six Dates a little handful of Pine-kernels five or six blades of large Mace a faggot of sweet Herbs all these boyle together till halfe consumed beat it up thick with Butter and pour it on the Chickens being dished with two or three white-bread tostes dipped slightly in a little Muscadine and lay on the Chickens yolks of Eggs cut into quarters puffe-Paste Lozanges Sheeps tongues fryed in greene Butter being boyl'd and blanch'd pickl'd Barberies three or foure pieces of Marrow being boyled and serve it up hot Another way for the same IF in Summer take Wine as before and a little Broth which boyled them if you have no stronger large Mace the bottom of two Artechokes being boyled and cut in dice-work an Ox Palat sliced thinne Salt and sweet Herbs all these being boyled together beat it up with Butter dish the Chickens and pour this sauce on them laying on the chickens boyled Aspuragus hard Lettuce scalded a little handful of scalded Gooseberries sliced Lemmon will doe will in the sauce if you please sippit it and serve it up Verjuice and some of the broth boyled with large Mace a little sliced Ginger and Salt being beat up with Butter the gizerne of the Chickens a little Sugar the Parsley which was boyled in their bellies all minced and a handfull of scalded Gooseberries or Grapes with sippits will be good How to boyle Pigeons SCald and pull your Pigeons draw and truss them to boyle with Parsley in their bellies and boyle them in water and salt for the sauce take some of the broth Vinegar Bacon scalded and sliced very thin large Mace whole Pepper 3 or 4 yolkes of hard Eggs minced boyle these together with a sprig of sweet Marjerom a quarter of an houre and put in a little gravy of any flesh if you have it beat it up with Butter dish the Pidgeons pour the Sauce on them garnish the meat with good store of Barberries Lemmon and Sippits you may put in some picled Broome buds if you have them then serve it up hot to the Table How to make a grand boyled Meat KIll and pull or scald what young Fowle is in season as Pidgeons wilde or tame Partridges Pheasants Teale Plover Widgeons Snipes Larks or any other Fowle you may doe a young Coney wilde or tame trusse them and boyle them as faire and as white as you can and while they are boyling take strong Broth wherein Veal or any other fresh Butchers meat hath been boyled to pieces put to it an Oxe Pallet blanched and cut in dice-work Pestaches Pine-kernels blanched a quart of White-Wine a good quantity of large Mace Salt and five or six Dates cut to pieces boyle these together as long as you think it expedient and when it is boyled put to it a large piece of Butter and Lemmon sliced very thinne the rinde being pared off and beat it up thick then dish your meat orderly with thin tostes in the bottome pour the sauce on them garnish with Sheepes tongues boyled blanched and split rowled in greene Batter and fryed green sliced Lemmon and Orange
sippit it and serve it up hot to the Table Another way for the same BOyl your fowl as at the firâ—â— then take strong Broth aâ—â— Wine put to it large Mace aâ—â— sliced Nutmeg a pinte of greâ—â— Oysters being wash'd very cleaaâ— straine the liquor which was witâ— them into the Broth a handful oâ— Capers a quarter of a pound oâ— Cocks stones and combs prepared a little Parmasan grated little sliced Bacon if it be not rusty a faggot of sweet Herbs Vinegar and Salt all these being boyled together beat it up with Butter and the juice of two or three Oranges dish your meat aâ— in the last pouring this on it and lay on your meat Oysters fryed brown halfyolks of Eggs Lettuce scalded green if in Somer or Skerriots fryed green as I will write hereafter when I treat of â—â—â—ed meat garnish your dish â—â—â—h Lemmon sliced pickled â—â—rberries or what other garnish â—â—u fancy or is in fashion If you â—â—â—l not goe to the charge of â—â—â—wle or that you cannot get â—â—â—ficiently lay a boyl'd neck of â—utton in the middle or 3 or 4 â—arrowbones boyled betweene some large Poultrey in the â—iddle as Capon Duck and â—â—ch like How to make white Broth TAke Sack or white Wine with the same quantity of strong Broth Dates quartered large Mace sweet Herbes and Sugar boyle all these together till one third be consumed then beat as many yolkes of Egges as will thicken it put them in with a piece of Butters and beat it up till it boyle havâ— a care it doe not curdle this wiâ—â— be fit for Capon Pullet or Pike or what you please dishing youâ— meat if it be flesh garnish iâ— with Lemmon Barberries or any Preserves and sippit it with puff Paste Lozanges or ordinary Paste and serve it up hot with the Meat How to boyle a Capon or Pullet with French Barley LEt the Barley be boyled in two severall waters then dreine the water from it and put it into a pipkin with large Mace whole Cynamon and a little race of Ginger and put to it a pinte of white-Wine Dates and some strong Broth of flesh or some of the Broth you boyle the Capon in or some Scerroots or â—otatoes boyled and peeled or if you have neither of them â—wo or three Apples pared and â—uartered and boyled tender in water and put them in when the Broth is almost boyled which will be enough when you thinke the strength of the spice is boyled out then take sixe or eight yolks of Eggs and beat them well with a wine-glasse of Sack and some of that hot broth in the pipkin then take the pipkin from the fire and put in the Eggs to prevent curdling and sweeten it with Sugar and set it on the fire till it boyles keeping it with continuall stirring then dish the Pullet being boyled and poure this broth on it and garnish it with the same and some Lemmon lay boyled Marrow on the Meat How to make stewed Broth LEt the pot be set a boyling five houres before dinner with Water and good store of fresh Beefe or bones of Venison or Mutton and to every gallon of Water put in two pound of Raisons one pound of Currans halfe a pound of Pruines and one pound of Pruines boyl'd in a bagg to strain in the broth as you shall have in order but so soon as the broth boyls let there be a quantity of one pound of wheaten Bread sliced and steeped in some of the hot booth till it be tender then straine it thorow a sieve or strainer and put it into the broth keeping it with often stirring then straine the Pruines with a pinte of Claret or a lesse quantity of Verjuice if you have no Wine and put it in the broth with a Nutmeg as much Mace halfe as much Cloves beat all and about two houres or more before dinner put in the ribbs of a neck of Mutton and as much more fruit a bundle of sweet Herbs and when it is boyled season it with Salt and Sugar then dish the Mutton and Broth together and serve it up How to boyle a Pike TRusse your Pike to boyle and wash it very clean and boyle it in Water Salt and Vinegar put it not in the liquor till it boyleth let it boyle very fast at first to make it crispe but afterwards let it boyle softly the rivet of a Pike will not require so much boyling for the sauce put in a pipkin a pinte of white Wine sliced ginger large mace a quarter of a pound of Dates quartered a pinte of Oysters with the liquor being strained a little Vinegar and Salt boyle all these a quarter of an houre then mince a handfull of pick'd Parsley with a little sweet Herbes amongst it and boyle it another quarter of an houre till half be consumed then dish your Pike in a dish garnished with fearced Ginger or chippings of Manchets Lemmon or Orange or what you please some floure or green garnish will doe well in the Spring and sippit it with puff-Paste and lay on it the Marrow of two bones being boyled in as big pieces as you can with the rivet on it you must beat up your Broth with halfe a pound of Butter and minced Lemmon Another way for the same BOyl your Pike as at first for the sauce take white Wine Vinegar Mace a little whole Pepper a good handfull of Cockles being broyled or boyled and picked out of the shells being washed well with Vinegar a faggot of sweet Herbs the liver being beat and strained Horse-raddish root boyle all these together it being boyled dish your Pike with sippits and beat up your sauce with Lemmon minced and good store of Butter pouring it on the fish garnish it as you fancy A Pike if small is excellent meat fryed with Butter and the sauce Butter Lemmon sliced Nutmeg and Salt beat up thick with a litle fryed Parsley or baked with Nutmeg Ginger and Pepper and Salt with good store of Butter How to stew a Carp LEt your Carp be alive and when you are ready to boyle it take it and scale it with your knife drying it very well with a cloth open the belly taking out the entrailes then wash the blood into a pipkin with claret Wine a pinte will be the least you can use with Vinegar a ladleful of some fresh broth or water a faggot of sweet Herbs two or three whole Onions halfe a pound of Butter stew all these together with the Carp halfe an houre or more softly then dish your Carp with sippits and tostes in the bottome pour some of this broth on them garnish them with Rosemary or Bayse dipped in Butter and fryed or Lemmon Barberries Grapes Ginger on the side of the dish be sure you boyle the Rivet it being the best of the meat and lay it on the Carpe being dished Another way for the same OPen your Carp and wash it very cleane with a cloth all the blood out doe not scale it
strain it with egges creame a grated nutmeg rose-water Musk or Amber-greese beating it well together then prepare your frying-pan let it be hot with butter in it dip your Clary in this compound and fry it you may dip some tosts made of Manchet and fry them in the same manner and lay it under the Clary in the dish it being fryed stick it full of Comfets Pistaches or any dry preserve sliced thin scrape Sugar on it and serve it up hot to the Table To make Veale-Tostes TAke a kidney of Veal which hath been roasted and cold mince it very small and put to it grated Bread a sliced Nutmeg Currans Salt Sugar Almonds or Pistaches bruised in a morter with a little Rose-water mixe all these together with Eggs and Creame as you doe a Pudding then cut thin tostes of white-Bread and lay this compound on them and fry them browne with Butter How to make Fritters MAke your Batter with good store of Egs mixt with Sack new Ale Salt beaten Ginger and a little Cream beat together well then provide Pippins Marrow or what you intend to make them of and cut them in round pieces as big as a Walnut and put it into the Batter you must warme your Sack and Ale before you put it into the Eggs the Fruit or Marrow being in let it stand before the fire an houre or more to rise but let it not stand so hot as to bake This being done provide a Kettle or Panne halfe full of tryed suet tempered with a good heat on the fire but not too hot if it be the Fritter being cast in the Suet will boyle over the top neither castin so many at one time for then they will not fry cleare you must take them out of the Batter with your hand and disperse them about the pan lest they stick together they being fryed dish them and strew Sugar on them and squeeze some Lemmon on them Mix Cynamon with your Sugar if your Fritter be made with Marrow How to make Pancakes TAke twenty Eggs with halfe the whites and beat them half an houre or more with fine flour of Wheat Cloves Mace and a little Salt Creame a little new Ale or a spoonfull of Yest being warmed and beat them well together make it so thin as to run out of your spoon or ladle without any stop this being done cover it and set by the fire halfe an houre or more stirring it now and then fry them with a quick fire but not too hot with a little Butter and after you have fryed one or two you may fry them without Butter as well as with it and will be better if you love them dry scrape Sugar on them and serve them up If you are loose in the body you may make a Pancake of nothing but Eggs and Cynamon and Salt beat well together you may put in some Anniseeds if you please it will expel wind and take away the raw taste of the Egs or strow Carraway-comfits on it being baked To fry young Artechokes TAke young Artechokes or Suckers and pare off all the out side as you pare Apples and boyle them tender then take them up and slit them thorow the midst but doe not take out the coare but lay the split side downeward on a dry cloth to dreine out the water then mixe a little Flower two or three yolkes of Eggs beaten Ginger Nutmeg Verjuice and Salt to the thicknesse of a Batter and roule them well in it then get a frying-pan with Butter pretty hot and fry them in it till they be brown for the Sauce make a Lear with yolks of Eggs Verjuice or white-Wine Cynamon Ginger Sugar with a great piece of butter keeping it with stirring upon the fire till it be thick then dish them on white-Bread Tostes with the Caudle on them and serve them up Scotch Scollops of Veale CUt a leg of Veale into very thin slices and hack them with the back of a cleaver and draw lard one inch long thorow every piece or as many of them as you please then fry them very well in Butter then make a sauce with a little claret Wine halfe an Anchove and a little Mutton or Veale gravy let it have but one walme on the fire then rub your dish with a clove of Garlike and dish the meat with sauce and serve it up hot garnish it with Lemmon with some in the sauce if you please How to fry Toster TAke a stale Manchet and cut them in round slices like Tostes and wet them in Muscadine then beat ten Eggs very well and fry your Tostes in Butter then pour halfe the Eggs on the Tostes as they are in the pan and fry them browne then turne the Tostes and pour the residue of the Eggs as before and fry that side then dish them and pour Rosewater Butter Sugar and a little grated Nutmeg and Cynamon well beat together on them and serve them up hot How to fry Veale CUt a leg of Veale into thin slices and hack them well with the cleaver then lay them in a dish and season it with Nutmeg Ginger Pepper and Salt then mix six or eight raw yolks of Eggs with it very well together and let it stand an houre or more then fry it in the pan with Butter till it be enough keeping the pieces with turning then take it up into a dish and stew it together with a little white-Wine and a Lemmon sliced and when the dinner is ready put in a piece of Butter and shake it well together and serve it up to the Table with sippits Before I will treat upon Bake-meats I intend a short discourse in making severall sorts of Pastes And first Of Puff-paste TAke halfe a peck of flower and mixe it with cold Water and one pound of Butter the whites of nine or ten Eggs a very little Salt if any work these together very well and stiffe then roule it out very thin and put Flower under and over it then take neare a pound of Butter and lay it in bits all over it then double it in five or sixe doubles This being done roul it out the second time and serve it as at the first then roule it out and cut it out into what forme or to what use you please you need not fear the curle for it will divide as often as you double it which is ten or twelve times enough for any use Of coole Butter-paste WHich is to every peck of Flower five pound of Butter the whites of sixe Eggs and worke it well together with cold water you must bestow a great deale of elboe-grease and but little water otherwise you put out the Miller's eyes This Paste is good onely for Patty-pan and Pastyes Paste for thin Bake-meats THe Paste for your thin bake-Meats must be made with boyling liquor as followeth When your liquor which is water boyleth put to every peck of Flower two pound of Butter but let your Butter boyle in your Liquor first Of Custard paste LEt it be onely boyling Water without Butter and likewise all Paste for Cuts or Orangado Tarts or such like as you shall heare hereafter you may put Sugar
quart of new Cream a quarter of an ounce of Cynamon Nutmeg quartered and boyl it till it taste of the spice and keep it alwayes stirring or it will burn to then take the yolks of 7 Eggs beaten well together with a little cold Creame then put that into the other Creame that is on the fire and stir it till it begin to boyle then take it off and sweeten it with Sugar and stir on till it be indifferent coole then take somewhat more than a quarter of a pinte of Sack half a pinte will be too much sweeten that also and set it on the fire till it be ready to boyle then put it in a convenient vessel and pour your Creame into it elevating your hand to make it froath which is the grace of your Posset and if you put it thorow a tunnell it is held the more exquisite way To make Barley Creame TAke a quarter of a pound of French Barley and boyle it in three or foure waters tlll it be soft then take three pintes of good Cream and boyle it with large Mace and quartered Nutmeg till it be pretty thick then have in readinesse a quarter of a pound of Almonds finely beaten and strain them into a Porringer with Rosewater and pour it into the Creame and set it on the fire keeping it stirring till it boyle then season it with Sugar and Musk or Ambergriece and dish it to coole To make Stone-Creame TAke a pinte and halfe of thick sweet Creame unbeat Mace and Cynamon a good proportion sixe spoonfuls of rose-Rosewater season it sweet with Sugar and boyle them till a quarter of them be wasted then dish it and keep it with stirring till it be as cold as Milk from the Cow then put in a little Runnet and stir it together then let it stand and coole and serve it to the table You must charge it with Runnet according to the goodnesse To make Macroones TAke one pound of fine white Sugar beat and searced very fine and one pound of blanched Almonds beat very fine you are to note when you beat Almonds you must wet them either with Rosewater or other water to prevent oyling then mix the Sugar and Almonds well together put them into a dish ad dry them over a gentle fire then take the whites of five Eggs well beaten with Rosewater and wet the Almonds with it so wet that you may make them up with your knife into Cakes and lay them on a paper that is buttered very thin and bake them in an Oven where Bread hath beene baked a quarter of an houre To make a Foole SLice a Manchet very thin and lay it in the bottom of a dish and wet them with Sack boyle Creame with Eggs and three or foure blades of Mace season it with rose-Rosewater and Sugar stir it well together to prevent curdling then pour it on the Bread and let it coole then serve it up to the Table To make Almond-puff TAke halfe a pound of the best Almonds and blanch them in cold water and slice them in thin long slices put them into a dish with their weight of double refined Sugar finely searced and Mixe Carraway seedes with Muske and Ambergriece then have some whites of eggs beat them and as the froath ariseth take it off and put it among the Almonds repeating this till the Almonds be wet if they be too wet they will not doe well then lay some on Papers or Wafers and cast them up lightly with the point of a knife like a Rose you must not lay the Almonds thick but that they may look a little hollow within like a Honey-comb then scrape a little fine Sugar on them and put them into an Oven that is not very hot for they must not be very brown A Syllabub TAke a pinte of White-wine or Sack and a sprig of Rosemary a Nutmeg quartered a Lemmon squeezed into it with the peele and Sugar put them into the pot at night and cover them till the next morne then take a pinte of Cream a pinte and halfe of new Milk then take out the Lemon peel and Rosemary and Nutmeg and so squirt in your Milk into the pot Another TAke a pinte of very thick Cream and a pinte of Sack or White-wine and put them together in a deep Bason with two whites of Eggs the juice of a Lemmon with a piece of the peel and a little Sugar then take a whisk and whip it and as the froath ariseth take it up with a spoon and lay it in a Fruit-dish or bason and when the bason is covered lay fine searced Sugar on it and so to the top of the bason To make Cream with Snow BOyle a pinte of Cream with a stick of Cynamon and thicken it with Rice Flower and the yolk of an Egg season it with rose-Rosewater and Sugar and Salt and let it have a walm then put it into a dish and lay clouted Creame on it and fill up the dish with froath of Creame which comes to the top of the churme when you make Butter sprinkle it with Rosewater and scrape Sugar on it and some Pine kernels on it and serve it up To make a Rice Florentine BOyle the Rice with milke or water and season it with Nutmeg Cynamon Salt Sugar and Carrawayes Rosewater sliced Dates lumps of Marrow two or three yolks of Eggs a little Creame if it be too thin put in a little grated Bread and put it into Puff-paste in a dish and bake it you may make a Pudding thus in Guts shredding the Dates and Marrow finer To make Cream cabbidge SEt a gallon of new milk on the fire and when it boyles scum it so long as froath ariseth then empty it into ten or twelve boules as fast as you can without froathing and set them where the winde may come when they are a little cold gather the Cream that is on the top with your hand crumpling it together and lay it on a plate when you have laid three or foure layings on one another wet a feather in Rosewater and Musk and stroke over it and searce a little grated Nutmeg and fine Sugar and lay three or foure layes more on it as before this do till you have off all the Cream on the boules then put all the Milk to boyle againe and when it boyles set it as you did before in boules and use it in like manner it will yeild foure or five times seething which you must put on your plate as before that it may lye round and high like a Cabbidge let one of the first bouls stand because the creame of them will be thickest and most crumpled take that up last to lay uppermost and when you serve it up searce or scrape Sugar on it This must be made over night for dinner or morning for supper To make Italian Puffs WOrk up the searced Sugar in Gum-dragon steeped in Rosewater and beat it in a Morter with the white of an Egg to a
the holes out of some other Oranges which must be watered and boyled with them then take to a pound of Oranges one pound and a half of the best Loaf sugar and wet the sugar thin and let it boyle almost to a candy then stir it in the skellet till it coole and then it will be thicker and thicker and before it be too hard put in the Oranges and set them upon embers and it will turne thin againe and so let them preserve softly in the syrrup still turning of them till you think they will come dry and the sugar candy but not too hard when they are hot fill them with the Marmalade and put the stopples on them To make Paste of Oranges TAke the thickest rinde and fairest Oranges of colour is the best then pare off the out-side very thin and rub them with salt and wash it clean off againe dry them in a cloth and cut them in halves and wring out the juice straine it and keep it in a glasse then scrape out all the meat and lay them in water two dayes and shift them twice a day then boyle them in four severall waters boyling before you put them in except the first take them out lay them betwixt course cloaths till they be very dry then scrape out the strings and cut out all the black in them and beat them to a fine Paste in a stone Morter then scald some Apple-Johns in the last water you boyle your Oranges in then take off the pulpe of the Apples and beat it fine in a stone Morter and to one pound of Orangepulp you must take a quarter of a pound of Apple-pulp then mixe them well together and put the juice of the Oranges you saved and the juice of four Lemmons to it and take the full weight of all this in double refined sugar then set the pulp on the fire in a silver or stone dish stirring of it continually then wet the sugar thin with water and put some Musk and Ambergriece tyed in a Tyffeny bagge into it and let it boyle to a Candy then put in the pulp and stir them well together and let it boyle a little after it is in then drop it on sheets of glasse in round cakes and set them in a warm cupboard to dry and when one side is dry take them off and clap two together To make jelly of John-apples to lay upon Oranges PAre and cut them in pieces somewhat less than quarters then pick out the kernels but leave the coares in them and as you pare them put them in faire water lest they be black then put to one pound of Apples three quarters of a pint of Water and let it boyle apace till it be halfe consumed then let it run thorow a jelly-bag then take the full weight of them in double refined sugar wet the sugar thin with water and let it boyle almost to a Candy then put to it the liquor of Apples and two or three slices of Orange peel a little Musk and Ambergriece tied in a piece of tiffany and let it not boyle too softly for losing the colour then warme a little juice of Orange and Lemmon together and it being halfe boyled put it into it but not too much juice for then it will not jelly then set some to jelly in a spoone and if it jelly take it up and have ready in a glasse some preserved Oranges and poure it on them To preserve Pearmaines in slices TAke them about Alhollontide for then they are best pare and cut them round in thinne slices and cast out the coare of every slice as you pare them put them into faire watâ—r or they will be black then take to a pound of Apples as much fine Loaf sugar and halfe a pinte of spring water and set the sugar and water together on the fire and boyle it to a clear syrrup and let it be cold before you put in the Apple then put to a pound of Apples a little rind of Oranges and Ambergriece and Musk in a tiffany and when it hath boyled a good while put in the juice of three Oranges and two Lemmons warmed you may allow at the first putting in of the sugar three spoonfuls more of sugar for the juice let them boyle till they be very clear and the syrrup jelly To make jelly of Raspesses WHen you have strained the Raspesses take to every pinte of juice three quarters of a pound of Loaf sugar pick out some of the fairest and having strowed some of the sugar in the bottom of the skellet lay them in one by one and then put the juice upon them and some sugar reserving some to put in when they boyle and so let them boyle apace putting on the sugar till they be enough for Currans you need not put them on till they be enough To preserve Pippins in Jelly TAke the golden Pippin which is much the best and take three quarters of their weight in double refined sugar being beat fine and as much water as you think will cover them in boyling and when the sugar is melted put in the Pippins being very finely pared and cut in halfes or quarters which you like best a little of the coares being taken out of them When they have simpered a while let them boyle as fast as may be on a cleare fire till they looke very cleare when you set them first on the fire you may put in a little Orange-peel cut very thin and boyled in several waters till it be tender and then cut into little long slices which will look handsome and give the Pippins a good taste then take out the Pippins being boyled enough and boyle up the Jelly with a quick fire as fast as may be Being the day before made thus take any good Pippins and pare them and cut them in halfes and put them in a skellet with a little more water than will cover the bottome of the skellet and let them boyle fast till they looke cleare then put them out into a stone dish and crush them thorow a jellybagg whilst any liquor will run out from them and let it stand all night in a cleane stone pot and when the Pippins are boyled take the cleare of this liquor and with the quarter of their weight of the best sugar and boyle it till jelly then lay the Pippins in the glasse and put as much jelly to them as will even them in the glass and put the rest as fast as you can into little flat stone dishes very thin and when it is cold slide it all over the glass of Pippins and the next day tye them up To drie Pippins TAke the fairest Pippins about Christmas and set them one by one in an Oven a little warmer than when bread is drawn and let the Oven be heated twice a day and turne the Pippins once in either heating when they begin to be a little tender flat them and be carefull you break not the
skinnes then keepe them flat and turned till they be drie the Pippins must not be spotted but the clearest can be got To make Snow TAke a quart of the best Creame and a quarter of a pound of blanched Almonds beated very fine with Rosewater and stâ—ained half a pint of White-wine a piece of Orange peele a sliced Nutmeg 3 sprigs of Rosemary let it stand two or three hours being made sweet with sugar then strain them into a bason then take out some of it into a ser thing and beat it till it froath or bubble and as the froath ariseth take it off gently with a spoon and lay it in the dish you serve it up in you must beat it all by a little at a time till you have as much of the froath and bubbles as will rise a good height you may put more Sugar to it but no Cream but what was in it for that which falls from the bubbles will be enough To make jelly of Raspesses WHen the Raspesses are picked clean strain them through a haire sieve with a spoon if you would have it very clean you must not straine them too dry but onely the thinnest juice then put in as much Loaf sugar as you think fit or if you will weigh the Raspesses and when they are strained weigh the seeds and take something less than the weight of the juice in sugar and boyle it till it jelly in a spoon being cold as stiff as you would have it if you would have some seedes in it leave out some Raspesses whole and boyle in it or if you please preserve a few and put in it when you glasse it you must not doe any thing that is red in any Pewter or Tinne you may do red Currans the same way To make Raspes cakes WHen the Raspes are clean pick'd weigh them and take something lesse than their weight in Loaf sugar finely beaten and put in two or three spoonfuls of sugar in the boyling of them to keep their colour and keep them with stirring while they boyle till you finde they come clean from the bottom of the skellet in the mean time let the rest of the sugar be boiling being only made wetwith water or very little more and when it is almost boyled to sugar again take it off the fire and put in the Raspesses and stir them well together and then set them on a soft fire and keep it stirring gently halfe a quarter of an hour then take it off the fire and stir it that it may be almost cold then put it into the pewter moulds and set them in a stove very gently hot or where they may have a little aire of the fire after three or foure dayes take off the rings and when you finde them dry at the top turne them upon glasses which you must lay under them at the first or a pewter plate or else they will lose their bright colour you must not stir the sugar when it boyles but onely about the sides to keep it together but let it boyle upon a good quick fire it will be the better colour if you give them the full weight of sugar To preserve Raspesses PIck cleane the fairest Raspes and take their bare weight in Loaf sugar which must be finely beaten and strow a layer of sugar in the bottome of the skellet or China dish and then a larger of Raspes so three or foure times double and crush some juyce of other Raspasses all over them set them on a soft fire till the Sugar be melted often shaking them then let them have a quick fire and let them boyle some five walms Every time they boyle up shaking of them and in so many boyles they will be enough To preserve Cherries TAke the deepest coloured Cherries and largest you can get and gently pull out the stones and stalks and lay them in a skellet or China dish lay a layer of Sugar first and then a laying of Cherries with the stalky side downeward and so to the height you intend having the bare weight of sugar to the cherries and let them lye till you have peeled some skins off of the smallest Cherries but well coloured if you will have them of a crimson colour one ounce of skinnes will be as little as you can take to one pound of cherries not taking any of the juice of the cherries with the skinnes for that will make them looke tawny put a little sugar to the skinnes to fetch the colour out of them and set the skinnes on a soft fire often stirring and crushing them with a spoon then pour all that juice on the Cherries and set them on a soft fire often shaking of them till the sugar be pretty well melted then set them on a quick fire and let them boyle up then take them off and the froath settled scum them cleane and so doe till you think them enough which you may finde by their clearnesse then take them off and scum them very clean and let them stand all night in a silver or china dish and the next day if the syrrup be not very thick let the fruit be put up into glasses and boyle the syrrup againe on a quick fire and when it is cold put it to the Cherries and be sure to let the glasses stand open till they be cold If you would have them pure coloured do them with the best sort of sugar To make Quince cakes the true way TAke the yellow apple Quince and parboil them over a quick fire and when they are soft and begin to crack take them out of the water and lay them on a dry cloth letting the water drain wel out of them and scrape the pulpe of them into a silver dish take to one pound of that pulpe one pound of the best loafe Sugar then boile them together on a quick fire and when you think it enough which you may know by laying a little on a Table and if it comes clean from the board without cleaving it is enough then strow some Sugar finely serced upon the board and put the stuffe on that Sugar and when it is cold mould them up into little cakes and print them then set them in a box by the fire with the lid of the box open some two dayes that they may dry To preserve sweet Lemmons PAre the Lemons thin and rub them with salt and wash it off again lay them in water two daies and shift them morning evening then boil and shift them in four several waters all which must boil before you put them in except the first but let them not boil too long in one water for making them black take them out lay them between two hot cloathes til the water be soakt out of them cut them in halfs and weigh them and take to one pound of lemons a pound and half of the finest loaf sugar and to every pound of sugar a pint of water beat the sugar
if possible How to pickle Cucumbers GAther the tops of the ripest Dill and cover the bottome of the vessel when you pickle the Cucumbers and lay a layer of Cucumbers and another of Dill till you have filled the Vessel within a handfull of the top then take as much water as you thinke will fill the vessel and mixe it with Salt and a quarter of a pound of Allom to a gallon of Water and poure it on them and presse them downe with a stone on them and keep them covered close For that use I thinke the water will be best boyled and cold which will keep longer sweet or if you like not this pickle doe it with Water Salt and white-Wine Vinegar or if you please pour the Water and Salt on them scalding hot which will make them ready to use the sooner How to souce a Tench with jelly YOur Tench being new draw out the garbish at the gills and cut off all the gills it will boyl the whiter then set on as much cleare water as will conveniently boyl it and season it with Salt Vinegar 5 or 6 Bay Leaves large Mace whole Cloves 3 or 4 a faggot of sweet Herbes bound up hard together so soon as this preparative boyls put in your Tench being clean wiped do not scale it it being boyl'd take it up wash off all the loose scales it will be best to put in your Spices after the Tench is in and scummed the fish being boyled and taken up straine the liquor thorow a jellybagg and put to it a piece of Iceing-glass being washed and steeped for the purpose and boyle it very cleanely dish your fish in the dish you intend to send it up in then straine the liquor through the bag and pour it on the fish and let it coole you may sonce a Carp or anâ— other pond-fish onely you must put in more Icing-glasse the other fish being not so apt to jelly garnish with Lemmon-peel cut in branches or long pieces as you fancy with Barberries and Floures This gellie will serve to gelly Lobsters Crawfish or Praunes hanging them in some glasse by a thred at their full proportion and filling the glasse with the jelly when it is warme it being cold turne it out on the glasse plate if you fancy it you may make very pretty things for to set out a table and cheap you may colour your jelly in divers colours but I think white to be the best for this use I will omit it for another place How to souce a Pigg SCald the Pigg and cut it into four quarters and bone it and let it lie in water a day and a night then roule it up like Brawn with Sage-leaves Lard let your Lard be watered and cut into small pieces grated Bread mixed with the juice of Orange season it with Nutmeg Mace and Salt this being done roule it up in the quarters of the Pigge very hard like Brawn binde it with tape then boyle it with faire Water white Wine large Mace a little whole Ginger a little Lemmon-peele a faggot of sweet Herbs and Salt boyle it very well and set in an earthen pot to cool in the liquor and let it souce there two dayes at least then check it out on Plates or serve it in a collar like Brawn and eat it with Sugar and Mustard How to sauce a Ramm's Head CUt the Head off with a good part of the Neck to it and boyl it with the skin on it will require a great boyling it being boyled take it up and pluck off the skin souce it in Jelly or boyle some broth which you have boyled fresh meat in with Vinegar salt a good handful of sweet herbs Ginger Pepper a good piece of Horse-raddish root scraped and a quarter of a pound of French Barley boyle them well together and strain it thorow a bagg and souce the head in it it being souced slice it and serve it on a plate with Vinegar or serve it up whole with the hornes How to pickle Oysters TAke the largest Oysters you can get straine them from the liquor and wash them cleane then set on as much water as you think will cover them and when it boyleth put them in and let them but scald and poure them from the liquor then take the naturall liquor with some of that which scalded them Vinegar large Mace whole Pepper Salt and two or three Bay-leaves boyl all these together barrel your Oysters being cold and fill them up with liquor and make them up very close being very cold a clove of Garlike will doe well in some of them for those that like it I would have mentioned the pickling of all sorts of Flowers Seeds Buds and Roots onely it is so tedious and so common that every one can doe them onely Artechokes you may pickle as followeth To pickle Artechokes WHen your Artechokes are ripe gather them and cut off the stalk within an inch of the Choke washing them very clean and boyle them a little with Water and Salt then take them up laying the bottome upward till they be cold this being done provide a vessel of cleare Water and Salt boyled together and cooled then put the Artechokes into it covering it very close and you may keep them all the yeare have a care of making it too salt they are excellent for Pies at Christmas or to stew How to make a Sallet of Salmon WHen the fresh Salmon is boyled mince it small with Apples and Onions then mixe it with Oyle and Vinegar a little Salt and Pepper sippit it and serve it up Pickled Herrings are excellent with the same ingredients the seedes of Cabbage or Turnip are excellent Sallet hot when they are ready to blossome being boyled and buttered How to keep Beefe three weekes fresh enongh to roast WRap your Beefe up very close in Linnen and lay it in some drie vessel and in a dry room and cover it close up with Salt that no aire getteth in and it will be very fresh and sweet How to reast a shoulder of Mutton with Oysters STraine your Oysters wash them and scald them dreine them well then provide grated Bread Salt minced Thyme and Parsley Mace Nutmeg and Pepper beat very small mix all these with a little Vinegar and the white of an Egg roule your Oysters in it and make little holes in your Mutton being spitted and thrust your Oysters in halfe way and keep them in with little scuers or sprigges of Thyme roast it and preserve the gravie and that which droppeth from it for the sauce with white Wine Vinegar the Oyster-liquor sliced Nutmeg some of the meat which was left of stuffing it and Oysters boyle all these together and put the Gravie with Salt and a piece of Butter a minced Lemmon or the juice of an Orange rub your dish with a clove of Garlike and dish your Mutton with this sauce in the bottom garnish it with Lemmon and serve it up How to hashe a shoulder or
now your meat being fryed and the pan clean put in the Meat with strong Broth Verjuice and all the Ingredients prepared and let it fry till all but a pinte be consumed then put in half a pound of Butter Sugar scalded Gooseberries a minced Lemmon shake it well together put tostes in the dish being garnished with Bread rasped and searced sliced Lemmon and scalded Lettuce quartered sippit it and lay Lettuce scalded Gooseberries and boyled Asparragus on the meat and serve it up hot Another Frikese of Chickens Pigeons and Rabbits c. PRepare your meat and fry it as aforesaid and put it into the panne with Broth or white-Wine or Claret Vinegar sweet Herbs minced a little Horse-raddish root scraped a quarter of a pound of Bacon cut into dice-work and fry a little in a frying-pan by it selfe halfe a pinte of Oysters with the liquor or Cockles Pepper and Nutmeg a convenient quantity being consumed in the frying-pan of the Broth put in halfe a pound of Butter and minced Lemmon shaking it well together dish it with rostes sippit and Lemmon and serve it up hot How to make a Frikese of Veal or Lamb Sweet-breads and Stones SPlit your Kidneyes and the Stones and fley off the skinnes from the Stones hacking them with your knife fry them as your Fowle in the pan being prepared the second time put in the meat with a quart of Wine a little Vinegar a handfull or two of Pine-kernells or three or foure yolks of hard Eggs minced a little Thyme and sweet Marjerome minced a sliced Nutmeg all these being fryed together till a quantity of the liquor be consumed then put to it a handful of pickled Purslane a piece of Butter Sugar Salt and a little Gravy if you have it shake it well together and dish it with tostes in the dish garnishing it with Lemmon Puff-paste Lozenges and some of your greene garnish fryed serve it up hot you may fry divers sorts of meat the same way How to fry Oysters STraine your liquor from the Oysters wash and scald them a little then dry them and roule them in Flowre or make a Batter with Eggs Flowre and a little Creame with Salt rouling them in it and fry them in Butter for the sauce boyle the juice of two or three Oranges some of the naturall liquor a sliced Nutmeg Claret it being boyled a little put in a piece of Butter beating it up thick then warme your dish and rub it with a clove of Garlike and dish your Oysters garnishing it with sliced Orange serving it up hot Sauce for fryed Soles THere is an excellent Sauce for fryed Soles the Garlike excepted if you have no Oyster-liquor put in Claret the more garnish them with Orange and Barberries How to fry Turbut CUt your fish into thin slices and hack it with a knife and it will be ribb'd then fry it almost browne with Butter then take it up dreining all the Butter from it and the panne cleane then put it into the pan with Claret sliced Ginger Nutmeg one Anchove Salt and Saffron beat fry it till half be consumed then put in a piece of Butter shaking it well together with a minced Lemmon and dish it garnish it with Lemmon rub your dish with a clove of Garlike How to fry Artechokes BOyle and sever all from the Bottomes and slice them in the middst and quarter it dip them in Batter and fry them in Butter for the sauce take Verjuice Butter Sugar with the juice of an Orange dish your Artechokes with this sauce being fryed brown and lay boyl'd Marrow on them garnish it with Orange and serve it up To fry Skerroots BOyl your Skerroots and peel them this done roul them in Batter made with Eggs Ginger Cynamon flower of Wheat and Salt if you will have them green put in juice of Spinage and fry them in Butter very carefully for they are apt to stick together and burn if you fry them brown the same sauce as was in the Artechokes will be good If greene take Verjuice and Butter Sugar a sliced Nutmeg the yolks of two or three Eggs with the juice of Spinage beat up thick together and serve it up with this sauce garnish it with some pretty cuts of puff-Paste or other with Sugar scraped in it How to fry Mushromes BLanch them and wash them cleane if they be large quarter them and boyle them a little with Water Salt Vinegar sweet Herbs large Mace Cloves Bay-leaves with two or three cloves of Garlike then take them up and dry them and dip them in Batter and fry them till they are browne make sauce with Claret for them the juice of two or three Oranges Salt Butter the juice of Horse-raddish root beat and strained sliced Nutmeg and Pepper put these into a frying-pan with the yolks of two or three Eggs beat and shake them well together for feare it should curdle dish your Mushromes the dish being rubb'd with a clove of Garlike garnish it with Orange or Lemmon How to fry Beanes TAke Garden Beans and boyl them tender blanch and beat them with Almonds boyled Pippins grated Cheese Sugar Ginger finely beaten Horse-raddish and Spinage beat and strained a little grated Bread mixe all these together with Egs Salt and Creame with Marrow finely minced into a gentle Paste and make it up into what fashion you please stick it full of Pine-kernells and fry them with Butter for the sauce take Verjuice and the juice of Spinage the juice of Oranges a little Muscadine Sugar and make them ready to boyl then beat the yolks of Eggs very well and put them into the sauce with a piece of Butter and beat it up thick together till it boyle take heede it doth not curdle then dish the meat pouring this sauce on it scrape Sugar on them and serve it up How to make a Tansey TAke a good quantity of Spinage with a little Tansey beat it together and strain it with Cream and to every pint of that Creame and juyce put eight eggs with halfe the whites well beat with a grated Nutmeg a little salt and sugar but not too much sugar for it will make the Tansey burne you may put to Violets pickled and mince a little and a little grated bread it will make it eate shorter but it will not look so green then make your pan hot with a little piece of butter shaking it round and poure the Tansy in it set it on a fire which is not too hot keeping it with continuall stirring till it be thick then let it congeale together and keep the bottome of the pan moist with putting under it little pieces of butter shaking it round and when you think it is fryed enough on that side after the same manner turne it on a Plate and fry the other side then dish it and squeeze a Lemmon on it with Sugar and serve it up How to fry Clarie TAke your Clarie and wash and dry it then beat some of it and
it with Ginger Cynamon Nutmeg Cloves Mace Pepper and Salt very high and make it up in the same manner as your Venison Either of these Bake-meats will require nine houres baking you must wash them over with yolks of Eggs and Wheat-flower beat together with a little Saffron to give it the better colour if you please before it go into the Oven How to make a Pig-pie FLey bone your Pig beat it very small season it with Nutmeg Ginger a little Pepper and salt rubb'd well in it let your Pie be round and deep for the lesser compasse your round bake-meats are and deeper the better Let this be made of good wheat flowre and put good store of butter in the baking A Hare is excellent meat dressed in the same manner These will require five houres baking How to make a Lampre-Pie GArbidge your Lampre and take out the black blood which is like a string in the back slit the back and it will pluck out then season it with Nutmeg Pepper and Salt let your Pye be round then rowle your Lampre as your Pye lay two or three whole Onyons in the middle good store of butter with two or three Bay-leaves Bake it foure houres fill it up with butter and keep it for your use A Salmon Pye SEason your Salmon Trout with the same seasoning onely a little Ginger added These Pies must either be long or square and not so deep for your Salmon baketh best split Throw on the backs the Gills taken out and the skinnie side downward This requires great store of butter to bake it Instructions for severall Bake meats THere is a Fish taken in Westmoreland which is admirable baked it is called a CHAR. They are as red as a Salmon but little bigger then a Herring There are many sorts of cold baked meats which I will not mention the seasoning differing not much from those I named onely something in the ordering as Pea Partidge Pheasants or Turky which require lard and deep seasoning with store of Butter Woodcocks Snipes and the like are so usuall I not mention onely lay them close with the breast downward they will bake the moister or make use of the head being the best meat and stick the beake upon the Pielid How to make an Olave pie SLice the flesh of a leg of Veal into thin slices the breadth of foure fingers and hack them with the back of a cleaver then take sixe ounces of Beefe-suet minced small then take Thyme Sweet-marjerome Winter-savory and Capers mince them small and season it with Mace Cloves Nutmeg Cynamon Pepper and Salt then take a quart of great Oysters drein them from the liquor and roul them in the ingredients and take the slices of Veal and roule them up with the ingredients in them with two Oysters in either of the Olaves then lay them into the Pie with good store of Butter over and under but before you butter the top lay in five or six hard yolks of Eggs some bits of Bacon and Sausage made up into balls with sliced Lemmon the rest of the Oysters and Ingredients on the top of the Pie then lid it and let it bake and when the Pie is halfe baked put in a quarter of a pinte of Claret wine and let it bake then make a Lear or Sauce for it with Claret wine one Onion or two the liquor of Oysters 2 Anchoves letting it boyl a little take out the Onions and beat it up with the juice of a Lemmon and Butter when it is baked put in this Leare shake it well together and serve it up hot to the Table How to make butter'd Loaves TAke ten Eggs and foure of the whites one spoonfull of Ale-yest and foure spoonfuls of Creame beat all these together and let them stand halfe an hour then take as much Wheat flower as it will wet and make it up into a Paste and wrap it up warm in a cloth and lay it to the fire to rise a quarter of an houre and when the Oven is ready make them up into Loaves as big as your fist prick them on the top and cut them round with a knife set them on papers and put them into the Oven for halfe an houre then take one pound of sweet Butter three or four spoonfuls of Rosewater and as much Sugar as will sweeten it beating it well together then cut your Loaves up and butter them with it and serve them up hot How to make Cheesecakes without Milke TAke sixe Eggs three whites of them beaten very well then take a pinte of Creame and boyle it with Mace then take it off the fire and put in the Eggs stir them well together and set it on the fire to boyle againe and let it boyle till you see it is curds then take it off put to it a good quantity of Sugar some Nutmeg and Mace beaten then dissolve Musk and Ambergriece in Rosewater and put to it three or four spoonfuls of grated bread with a quarter of a pound of Almonds beaten small and if you thinke it to thick put to it a little Cream and Currans if you please then make Coffins for them with Flower Butter Sugar and Cream put in the Meat and bake them in a slow Oven one quarter of an houre How to make an Oxe Palate pie BOyle the Palates tender and blanch them as you doe Neates tongues and lay them in their owne liquor without Salt then take them out and cut them in pieces and put to them Sweet breads of Veale or Lamb squab Pigeons full of Marrow Lambs stones Cocks combs and stones Pine-kernels Chesnuts Oysters and some small Capers with a good quantity of Marrow with balls of farced meat minced very small seasoned with Nutmeg Ginger Pepper Salt a small quantity of Cloves and Mace and Lemmonds or Gooseberries or Grapes if you can and put them to baking in a Pie with Butter a sauce for it with halfe a pinte of Gravie of Mutton or more the yolks of four raw Eggs some White wine one or two Anchoves a little Grape Verjuice or juice of Lemmon it being baked cut it up and take out the fat and put in this Leare stir it about and set it in the Oven againe or rather put it not in till you are ready to serve it up and then remember to let it be ready to boyle in a dish or pipkin with continuall stirring and a good piece of Butter beat with it How to make a Rice-pudding baked BOyle the Rice tender with Milke and season it with Nutmeg or Mace Rosewater Sugar yolks of Eggs with half the whites with grated Bread and Marrow minced with Ambergriece if you please temper them well together and bake it in a dish buttered How to make Bread-puddings TAke Cream and boyl it with Mace then take Almonds and beat them small with rose-Rosewater and mixe them with Eggs well beaten and straine all into as much bread as you thinke fit with sliced