or Cold. Take of tops of red Mint of Archange or Blind Nettles and red Sage of either â— small quantity stamp them together and strain the juice of them into some stale Ale so much as will serve to drink morning anâ— evening do this for ten days together anâ— God willing it will effect the cure Another most excellent for the Dropsie Take green broom and burn it in some clean place that you may take the ashes oâ— it take ten or twelve spoonfuls of the same ashes and boyl them in a pint of Whitewine till â—he virtue thereof be in the Wine then â—ool it and drein the Wine from the dregs and make three draughts of the Wine one fasting in the morning the other at three in the afternoon and the other when you go to bed This seldom fails of the desired effect How to Prevent the Tooth-ach Wash your mouth once a week in White-wine in which Spurge hath been â—oyled â—nd you shall never be troubled with the â—ooth-ach A Present Remedy for the Tooth-ach If your Tooth be hollow and paineth you much take of the herb called Spurge and â—queeze it and mingle wheat flower with â—he milk that issueth from it with this make â— paste and fill the Cavity of your Tooth â—herewith and leaving it there a while you must change it every two hours and the Tooth will drop out of it self A good Receipt for the Sâ—one and Gravel Take a hard row of a red herring and dry it upon a Tile in an Oven then beat it to powder and take as much as will lye upon sixpence every morning fasting in a glass of Rhenish wine For the Griping of â—he Guts Take Anniseeds Fennelseeds Bayberries Juniper berriâ—s Tormentil Bistort Balaustins Pomgranate Pills each one ounce Rose leaves a handful boyl thâ—m in milk strain it and add the yolk of an egg 〈◊〉 grains of Laudanum dissolved in â—he Spirit oâ— Mint prepare it for a glister and give 〈◊〉 warm The Plaister of Plaisters Take of Roses beaten to powder two pound and an half Heifers tallow two pound and a quarter try it with a gentle fire and cleanse it when it is cold scrape away the dross from the bottom and melt it in a brass vessel then strew in the Rosiâ— by handfuls and stir it with a willow Spatula continually stirring it until it be all stirred and melted then have ready a bason of pewter and in it of water of Camomil of english Briony root and oâ— Damask Rosewater of each eight ounces with powder of salt of wormwood salt of tartar salt of Scurvygrass Vitriol Camphonete of each one ounce and an half then pour in the melted body and stir it with the Spatula round continually until the body have seemingly swallowed up all the salt and waters continue it stirring until the water appear and thus work iâ— till the body bâ— as white as snow then let it stand a month in the water covered from dust and when you use it let it not come near any fire but work a little at a time until it be as white as snow on the brawn of your hand over against your little finger spread it on a linnen cloth or leather for the best plaister in the world for the Reins in all Accidents and for all bruises and great conclusions c. For the Falling Sickness or Convulsion Fits Take the dung of a Peacock make it into powder and give so much of it to the Patient as will lye upon a shilling in a little succory water fasting For the Worms in Children Take Wormseed and boyl it in beer or ale and sweeten it with a little clarified â—â—â—ey and then let them drink it For a dry Cough Take Aniseeds Ash seeds and Violets and beat them to powder and stamp them of each a like quantity then boyl them together in fair water till it grows thick then put it up and let the patient take thereof morning and evening For the Iâ—ch Take the juice of Penny-royal the juice of Savine Scabious the juice of Sage the juice of Pellitory with some Barrowâ— grease and black Sope temper all these and make a salve and with it anoint all your joynts For Deafness Take wild mint mortifie it and squeâ—â— it in the hand till it rendreth juice then take it with its juice and put it into the ear change it often this will help the deafness if the person ever heard before To make Oyl of St. Iohns Wort good for any Ach or Pain Take a Quart of Sallet Oyl and put thereto a quart of the flowers of St. Johnâ— wort well picked let them lye therein alâ— the Summer till the seeds oâ— that herb bâ— ripe the glass must be kept warm eitheâ— in the Sun or in the water all the summeâ—â—ill the seeds be ripe then put in a quart oâ— St. Johns wort seed and so let it stand twelve hours the glass being kept open then must you boyl the oyl eight hours the water in the pot full as high as the Oyl in the Glass when it is cold strain iâ— that the seed râ—mâ—in not in it and so keep it for your use To make an Oinâ—ment for any Wound or Sore Take two pound of Sheep suet or rather Dâ—er suet a pint of Candy-oyl a quarter of a pound of the newest and best beeswax melting them altogether and stirring them well and put to them one ounce of the oyl of Spike and halâ— an ounce or the Goldsmiths Burras then heat them again and stir them all together put it up in a Gallipot and kâ—ep it close stopped till you have cause to use it this is an approved ointment â—or any wound or sore new or old A Searcloth for all Achâ—s Take Rosin one pound Perresin a quarter of a pound as much Mastick Dâ—er suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drachms boyl all these â—ogether in oyl oâ— Cammomil and preserve it for your use this hath done many good when nothing else would A mâ—st excâ—llent Balsom for Wounds and other things Take of Venice Turpentine one pound of Oyl Olive three pints yellow Wax half a pound of Natural Balsom one ounce Oyl of St. Iohn's Wort one ounce of Red Saunders one ounce six spoonâ—uls of Sack cut the Wax and melt it on the fire then let it catch the fire take it off and put in the Turpentine to it having first wâ—shed the Venice-Turpentine thrice with Damask-Rose-Water and having mingled your Sâ—llet-Oyl with the Sack put also the Oly to â—hem and put them all on the fire and stir it till it begin to boil for if it boil much it will run over speedily then suffer it to cool for a night or more until the Water and Wine be sunk all to the bottom then make some holes in the Stuff â—hat the Water may run out of it which being done put it over the fire again putting to it the Balsom and
some Lumps of congealed flummery which are not ungrateful To make Ielly of Hartshorn Take four ounces of the shaving of Harts-horn of the inside and two quarts of water put this into a Pâ—pkin and boyl it very gently till it come to a quart the hartshorn must be steeped three or four hours first afterwards put a little into a sawcer till it be cold and if it be cold and jellyeth it is boyled enough then being warm take it off the fire and strain it hard thorow a cloth and set it a cooling till it be a hard Jelly then take two whites of eggs and beat them very well with a sprig of Rosemary or Birch but not with a spoon till a water come at the bottom then put these beaten eggs and the water thereof inâ—o a skillet and all the jelly upon it with three spoonfuls of damask Rose-water and â— quarter of a pound of Sugar and when it boyls stir and layth it pretty well then strain it thorow a cloth and let it cool and of this take four spoonfuls in a morning fasting and at four a clock in â—he afâ—ernoon and this is very good for the weakness in the back To make a Cock broth very good for weak people Take a good Cock pluck draw and wash him very well and bruise his Legs boyl him in a little water and salt very well for one hour then add some water wherein Mutton hath been boyled and put in a quarter of a pound of French Barley or Rice which you please with some Time Winter Savory and a little Lemon peel a little Large Mace and sliced Nutmeg with a clove or two when it is clean scum'd let it only stew till it be enough then take up the Cock for a while and boyl the broth very well then put him in again and heat him thorowly then serve him into the Table and Garnish your dâ—sh with Lemon and Barberries To make White Broth of Chicken or Capon First boyl the Capon or Chicken in water and salt then take three pints of strong broth and a quart of Whitewine and stew it in a Pipkin with a quarter of a pound of Dates half a pound of fine Sugar four or five blades of large mace the marrow of three marrow bones a handful of white endive sâ—ew these in a Pipkin very leisurely that it may but only simper then being finely stewed and the broth well tasted strain the yolks of Ten eggs with some of the broth before you dish up the Capons or Chickens put the eggs into the broth and keep it stirring that it may not curdle give it a warm and set it from the fire the Fowls being dished up put on the broth and garnish the meat with dates marrow large mace endive preserved barberries oranges boyled skerrets pomegranates and kernels make a leaf of Almond paste and Grape verjuice Directions for making of Pickles and Sawces How to Pickle Broom buds TAke as many Broom buds as you please make Linnen bags and put them in and tye them close then make some brine witâ— water and salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put some bags in them and lay the weight on them let it lye there till it look black and shift it again sâ—ill as long as it looks black boyl them in a little Caldron and put them in vinegar a week or two and they will be fit to eat To Pickle Cucumbers Wash your Cucumbers clean and dry them in a cloth then take some water vinegar salt fennel tops and some dill tops and a little mace make it salt enough and sharp enough to the taste then boyl it a while and then take it off and let it stand till it be cold then put in the Cucumbers and lay a board on the top to keep them down and tye them up close and within a week they will be fit to eat To Pickle Artichoke Bottoms Take the best bottoms of Artichokes and parboyl them and when they are cold and well drained from the waâ—â—r and dryed in a cloth to take away all the moisture then put them into pots and pour your brine on them which must be as strong as you can make it which is done by putting in so much salt to it as it will receive no more so that the salt sinks whole to the bottom cover over your Artichokes with this water and pour upon it some sweet butter melted to the thickness of two fingers that no Air may come in when your Butter is cold set up your Pot in some warm place cover it close from Vermin before you put the bottoms in the Pot you should pull off all the Leaves and choak as they are served at Table the best time to do this is in Autumn when your Plants produce those which are young and tender for these you should pickle before they come to open and flower but not before the heads are round when you would eat them you must lay them in water shifting the water several times then boyl them once again and so serve them To Pickle Cornelians Gather the fairest and biggest Cornelians when they first begin to grow red and after they have lain a while put them up in a Pot or Barrel filling them up with brine as for Artichokes and put to them a little green Fennel and a few Bay Leaves to make them smell wâ—ll then stop them up very close and let them stand for a Month if you find them too salt make the Pickle weaker before you serve them to Table To Pickle Red and White Currants Take Vinegar and Whitewine with so much Sugar as will make it sweet then take your red and white currants being not fully ripe and give them one walm so cover them over in the same pickle keeping them always under Liquor To Pickle Artichokes Take Artichokes before they are too fully grown or two full of strings and when they are pared round then nothing is left but the Bottom boyl them till they be indifferent tender but not full boyled take them up and let them be cold then take good stale Beer and Whitewine with a great quantity of whole Pepper so put them up in a barrel with a small quantity of salt keep them close and it will not be sowr it will serve for baked and boyled meats all the Winter To Pickle Flowers of all Sorts Put them into a Gallipot or Glass with as much Sugar as they weigh fill them up with Wine-Vinegar to a Pint of Vinegar a pound of Sugar and a pound of flowers so keep them for Sallads and boyl'd Meats To Pickle Oisters Take eight quarts of Oisters and Parboyl them in their own Liquor then take them out and cleanse them in warm water then wipe them dry then take the Liquor they were parboyl'd in and clear it from the grounds into a large Pipkin or Skillet put to it a Pottle of good
Plumbs Peaches and Apricocks if you take them green To preserve Black Cherries Take them fresh or as they come from the Tree and out of the Stalk take one pound of Sugar for two pounds of Cherries seeth and clarifie them and when they are half boyl'd put in your other Cherries and let them seeth softly together until the Sugar may be drawn between the fingers like small Threads when it is almost cold put the Cherries in the Pots with the Stalks downwards To Preserve Mulbâ—rries Take Mulberries and add to them their weight in Sugar having wet your Sugar with some juice of Mulberries then stir your Sugar together and put in your Mulberries and boyl them till they are enough then take them out and boyl the Syrup a while then put in the Mulberries and let them stand till they be cold To Preseâ—ve Oranges and Lemmons Take the fairest you can get and lay them in water three days and three nights to take away their bitterness then boyl them in fair water till they be tender make as much Syrup as will make them swim about the Pan let them not boyl long for then the skin will be tough let them lye all night in the Syrup that they may soak themselves therein In the morning boyl the Syrup to a convenient thickness then with it and the Oranges and Lemmons fill your Gallipots and keep them all the year In this manner you may preserve Citrons To Preserve Gooseberries Let the Gooseberries be gathered with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein a little while then take their weight of Sugar finely beaten and lay first a Layer of Sugar then of gooseberries in your preserving Pot or Skillet till all be in put in for every pound of Gooseberries a spoonful of fair water set them on the Embers till the Sugar be melted then boyl them as fast as you can till the Syrup be thick enough when cold put them up In this manner you may preserve Raspices and Mulberries To Preserve Roses Take one pound of Roses three pound of Sugar one pint and a little more of rose-Rose-water make your Syrup first and let it stand till it be cold then take your Rose leaves having first clip'd off all the white put them in the cold Syrup and cover them let your fire be very soft that they may only simmer two or three hours then whilst they are hot put them out into pots or glasses for your use To Preserve Cherries Take Cherries fully ripe and newly gathered put them to the bottom of the preserving pan let the Cherries and Sugar be of equal weight throw some Sugar on the Cherries and set them on a quick fire and as they boyl throw on the Sugar till the Syrup be thick enough then take â—hem out and put them into a Gâ—llipot whilst they are warm it will not be amiss to add two or three Spoonâ—uls of rose-Rose-water to them To preserve Ripe Apricocks Let the weighâ— of your Sugar equal the weight of your Apricocks what quantity soever you have a mind to use pare and stone your Apricocks and lay them in the Sugar in the preserving pan all night and in the morning set them on the embers all night till the Sugar be melted and then let them stand and scald an hour then take them off the fire and let them stand in that Syrup two days and then boyl them soâ—tly till they be tender and well coloured and after that when they are coloured put them up in glasses or pots which you please To Preserve green Walnuts Take Walnuts and boyl them till the water tasts bitter then take them off and put them in cold water and peel off their rind and put to them as much Sugar as their weight and a little more water than will wet the Sugar set them on a fire and when they boyl up take them off and let them stand two days then boyl them again once more To Preserve Eringo Roots Take Eringo Roots fair and knotty one pound and wash them clean then set them on the fire and boyl them very tender peel off their outermost skin but break them not aâ— you pare them then let them lye a while in cold water aâ—ter this you must take to every â—ound of Roots three quâ—rteâ—s of a pound of clarified Sugar and boyl it almost â—o the height of a Syrrup and then put in your Roots but look that they boyl but gently together and stir them as little as may be for fear of brâ—aking when they are cold put them up and keep them To Preserve Ennula-Câ—mpana Roots Wash them and scrape them very clean and cut them thin to the Pith the length of your litâ—le finger and as you cut them put them in water and let them lye there thirty days shifting them twice every day to take away the bitterness Then weigh them and to every pound of Roots add twelve ounces of Sugar clarified first boyling â—he Roots very tender then put them into the Sugar and let them boyl upon a gentle fire until they be enough having stood a good while on the fire pot them up between hot and cold To make Conserve of Roses Take red Rosâ—buds clip all â—he white either bruised or wiâ—hered â—rom them then add to every pound of Roses three pound of Sugar stamp the Rosâ—s very small putting to them a little juice of Lemons or Rosewater as they become dry When you think your Roses small enough then put your Sugar to them so beat them together till they be well mingled then pot it up in Gallipots or Glasses In this manner is made the conserves of Flowers of Violets which doth cool and open in a burning fever or Ague being dissolved in Almond milk and so taken and excellent good for any inflammation in children Thus yon may also make the conserve of Cowslips Marigolds Sage and Scabious and the like How to Candy all sorts of Flowers as they grow wiâ—h their Stalk on Take the Flowers and cut the Stalks somwhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonâ—uls of Rosewater and boyl it till it will roul between your little finger and your Thumb then take it from the fiâ—e and cool it with a stick and as it waxeth cold dip all your flowers and taking them out again lay them one by one on the boâ—â—tom of a Sieve then turn a Joynt-stool 〈◊〉 the feet upward set the sieve on 〈◊〉 â—eet thereof then cover it with a faâ—â— linnen cloth and set a chafing dish of â—â—â—â—s in the midst of the stool underneath 〈◊〉 sieve and the heat thereof will dry yoâ—â—â—andy speedily which will look very pl 〈◊〉 〈◊〉 y and keep the whole year To Câ—ndy Eringo Roots Take of your Eringo Roots ready to be preserved and wâ—igh thâ—m and to every pound of Roots you must take of the purest
the place you may cut up a Capon or Pheasant the same way but be sure you cut not off the pinnion of your Capon but in the place where you put the pinnion of the Turkey place there your divided Gizard on each side half Hoâ— to dismember a Hen. To do this you must take off both the legs and lace it down the breast then raiâ—e up the flesh and take it clean off with the pinnion then stick the head in the brest set the pinnion on the contrary side of the Carkass and the legs on the other side so that the bones ends may meet cross over the Carkass and the other wing cross over upon the top of the Carkass How to unbrace a Mallard Raise up the pinnion and the leg but take them not off raise the merry-thought from the brest and lace it down slopingly on each side the brest with your knife To unlace a Coney In doing this you must turn the back downwards and cut the belly flaps clean off from the kidneys then put in the point of your knife between the kidneys and loosen the flesh from each side the bone then turn up the back of the Rabbet and cut it cross between the wings and lace it down close by the bone on each side then open the flesh from the bone against the Kidneys and put the leg open softly with your hand but pluck it not off then thrust in your knife betwixt the Ribs and the Kidney slit it out then lay the legs close together How to allay a Pheasant To do this you must raise his wings and legs and so proceed as you are before taught in the dismembring a Hen. To display a Crane In doing this you must unfold his legs and cut off his wings by the joynts then take up his wings and legs and sawce them with powder of Ginger mustard vinegar and sâ—lt You may dismember a Hern in the same manner and sawce him accordingly Thus have I given you some short but necessary directions which may qualifie you for the waiting upon a person of honour or quality Directions for such who intend to be House-keepers to Persons of Honour or Quality THose persons who would qualifie themselves for this employment must in their behaviour carry themselves grave solid and serious which will inculcate into the beliefs of the persons whom they are to serve that they will be able to govern a Family well They must endeavour to gain a competent knowledge in Preserving Conserving and Candying making of Cates and all manner of Spoon meats Jellies and the like Also in distilling all manner of Waters They must likewise endeavour to be careful in looking after the rest of the Servants that every one perform their duty in theâ—r several places that they keep good hours in their up-rising and lying down and that no Goods be either spoiled or embezelled They must be careful also that all Strangers be nobly and civilly used in their Chambers and that your Master or Lady be not dishonoured through neglect or miscarriage of Servants They must likewise endeavour to have a competent knowledge in Physick and Chyrurgery that they may be able to help their Mamed sick and indigent Neighbours for commonly all good and charitable Ladies make this a part of their House-keeper's business Directions for Distilling of Waters To make Aqua mirabilis TAke three pints of White Wine of Aqua vitae and juice of Celendine of each a pint one dram of Cardamum one dram of Mellilot-flower Cubebs a dram of Gallingal Nutmegs Cloves Mace Ginger of each a dram Mingle all these together over night the next morning â—et them a stilling in a glass Lymbick This admirable Water dissolveth the swelling of the Lungs and restoreth them when perished It suffereth not the blood to putrifie neither need he or she to breath a vein that useth this excellent Water often It cureth the Heart-burn and expelleth Melancholy and Flegm it expelleth Urine and preserveth a good colour in the face and is an utter enemy to the Palsie Take three spoon-fuls of it at a time morning or evening twice a week To make Dr. Stephens his famous Water Take a Gallon of Gascoin Wine of Ginger Galingal Cinnamon Granes Cloves Mace Nutmegs Annis-seeds Caraway-seeds Coriander-seeds Fenil-seed and Sugar of every one a dram then take of Sack and Ale a quart of each of Cammomile Sage Mint Red Roses Tyme Pellitory of the Wall Wild Marjarom Wild Tyme Lavender Penny-Royal Fenil Roots and Setwal Roots of each half a handful then beat the Spice small and bruise the herbs and put all together into the Wine and so let it stand sixteen hours stirring it now and thenâ— then distil it in a Limbick with a soft fire The first pint of the Water by it self for it is the best The principal use of this Water is against all old Diseases it preserveth Youth comforteth the Stomach cureth the Stone of what nature soever using but two spoonfuls in seven days It preserved Dr. Stephens ten years Bed-rid that he lived to ninety eight years An excellent Water for the Eyes Take a new laid Egg and roast it hard then cut the shell in the midst and take-out the yolk and put some white Coper as where the yolk was then bind the egg together again and then let it lie till it begin to be a Water then take the White forth from both sides the Egg and put the same into a glass of fair running Water and so let it stand a while then strain it through a fair Linnen Cloth and keep it close stopped in a glass and therewith wash your eyes morning and evening To make an excellent Plague-water Take a pound of Rue Rosemary Sage Sorel Celandine Mugwort of the tops of red Brambles Pimpernel Wild Dragons Agrimony Balm Angelica of each a pound Put these together in a pot then fill it with White Wine above the Herbs so let it stand four days then distil it in an Alembick for your use To make an excellent surfeit-Surfeit-Water Take Celandine Rosemary Rue Pellitory of Spain Scâ—bious Angelica Pimpernel Wormwood Mugwort Betony Agrimony Balm Dragon and Tormentil of each half a pound shred them very small and put them into a narrow mouthed pot and put to them five quarts of White Wine stop it close and let it stand three days and nights stirring it morning and evening then take the Herbs from the Wine and distill them in an ordinary Still and when you have distilled the Herbs distil the Wine also wherein is Vertue for a weak Stomach Take three or four spoonfuls at any time To make Angelica-Water Take a handful of Carduus Benedictus and dry it then take three ounces of Angelica Roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four ounces of each one dram and an half of Saffron of Cardonius Cubebs Gallingal and Pepper of each a quarter of an ounce two drams of Mace one dram of Grains of
Lignum Alâ—es Spikenard Iuncus Odoraâ—us of each a dram Sage Bourage Bugloss Violets and Rosemary flowers of each half an handful bruise them and steep them in a pottle of Sack twelve hours and distil it as the rest To make Mint-Water Take two parts of Mint and one part of Worm-wood and two parts of Carduus put these into as much new Milk as will soak them Let them infuse five or six hours then distil it as you do rose-Rose-Water but you must often take off the head and stir the Water well with a stick Drink of this Water a Wine-glass full at a time sweetned with white Sugar to your taste To make a very good cordial-Cordial-Water without stilling Take two quarts of Brandy and keep it in a great glass with a narrow mouth put into it of Cloves Nutmegs Cinamon Ginger Cardamum seeds Coriander seeds Anis-seeds Liquorish of each of these half an ounce bruised Long Pepper and Grains of each one dram bruised Elecampane one quarter of an ounce bruised Let all these steep in the Brandy a fortnight then pour it out into a long glass softly so long as it will run clear then put more Brandy into the glass where the Ingredients are and let that stand three weeks and so long as you find there is any strength in the Ingredients still put in more Brandy and let it stand every time longer and longer Then take your first two quarts of Brandy which you poured of and put in it four ounces of white Sugar-candy and so much Syrup of Clove-Gilliflowers as will colour it with store of Leaf Gold Give two spoonfuls at a time It is good in case of any Illness or Swouning to drive out any infection and venomous humours To make Poppy Water Take of Red Poppies four pound put to them a quart of White Wine then distil them in a common Still then let the distilled Water be poured upon fresh flowers and repeated three times to which add two Nutmegs sliced Red Poppy flowers a pugil White Sugar two ounces set it to the fire to give it a pleasing sharpness and order it according to your taste To make Rose-Water Stamp the Leaves and first distil the Juice afterwards distil the leaves and so you may dispatch more with one Still than others with three or four and this Water is every way as Medicinable as the other serving well in all Decoctions and Syrups though it be not altogether so pleasing to the smell To make Spirit of Roses Bruise the Rose in his own juice adding thereto being temperately warmed a convenient proportion either of Yeast or Ferment leave them a few days to ferment till they get a strong and heady smell near like to Vinegar then distil them and draw so long as you find any scent of the Rose to come then distil again so often till you have purchased a perfect Spirit of the Rose You may also ferment the juice of Roses only and after distil the same To make a most Excellent Waâ—er Which comforteth the Vital Spirits and helpeth the inward Diseases which come of Cold as the Palsie Contraction of Sinnews also it killeth worms and comforteth the Stomach it cureth the Dropsie helpeth the Stone and Stinking Breath and maketh one seem young To make this take a Gallon of Gâ—scoin Wine Ginger Galingal Nutmegs Granâ—s Cloves Annis-seeds Fenil-seeds Carraway-seeds of each one dram Then take Sugar Mint Red Roses Tyme Pellitory Rosemary Wild Tyme Cammomile and Lavender then beat the Herbs and Spices small and put it all together into the Wine and let it stand so twelve hours stirring it divers times then distil it with a Limbick and keep the first Water for it is best Of a gallon of Wine you must not take above a quart Directions for the making of some of the choicest Receipts in Physick and Chyrurgery A Receipt for an Ague TAke the Root of a blew Lilly scrape it clean and slice it and lay it in soak all night in Ale and in the morning stamp it and strain it and give it the Patient to drink luke warm an hour before the fit cometh To cure a Quartanâ— Ague Take a white Flint-stone and let it lie in a quick fire until it be red hot then take some Small Beer and quench it therein When the fit is coming let the Diseased drink a good draught thereof and another in the midst of the fit let this be done â—our several days both in the fit and when the fit is coming This is accounted an excellent Receipt A very good Receipt to comfort the Stomach Take two ounces of old Conserve of Red Roses and of Mithridate two drams mingle them together and when you are going to bed eat thereof the quantity of an Hasle-nut This will expel all flatulency and windiness of the Stomach drives away raw Humours and venomous Vapours helpeth digestion and dryeth up Rheum and strengtheneth the Sight and Memory To cure Corns Take Beans and chew them in your mouth and then tie them fast to your Corns and it will help Do this at night For the Yellow Iaundis Take a green white Onion and make a hole where the blade goeth out to the bigness of a Chesnut then fill the hole with Treacle being beaten with half an ounce of English Honey and a little Saffron and set the honey against the fire and roast it well that the Onion do not burn and when it is roasted strain it through a cloth and give the juice thereof to the Sick three days together and it shall help them For the Black Iaundies Take Fenil seed Sage Parsly Gromwel of each a like quantity and make Pottage thereof with a piece of good Pork and eat no other meat that day For Infâ—ction of the Plague Take a spoonful of Running Water a good quantity of Treacle to the bigness of an Hasle-nut Temper all these together and heat it luke-warm and drink it every four and twenty hours For all Feavers or Agues in Sucking Children Take Powder of Crystal and steep it in Wine and give it the Nurse to drink also take the Root of Devil's Bit with the Herb and hang it about the Child's neck For the Head-ach Take Rose-cakes and stamp them very small in a Morter with a little Ale and let them be dryed by the fire on a Pot-sheard and lay it to the nape of the Neck to Bedward An excellent Dyet Drink for the Spring to purge and cleanse the Blood Take oâ— Scurvygrass half a peck brook-lime Watercresses Agrimony Maiden-hair Liverwort Burrage Bugloss Betony Sage sweet-Marjarum Sea-worm wood tops of green Hops Fumitory of each a good handful of Ivory Hartshorn and yellow Saunders of each one ounce Red-dock roots two ounces Purslain Fennel Asparagus roots of each an ounce Raisins half a pound boyl these very well in a Gallon of Beer then stamp and strain them and put into it three Gallons of new Beer to work together A good Receipt for the Dropsie either Hoâ—
large mace and then bake it then take off the Lid and fill it up with more butter putting some of the Liquor of the Oisters also thereunto â—hen season it well with Sugar and serve it up To make a Goose Pye Break the bones of your Goose then perboyl him then season him with pepper and salt and a little cloves and mâ—ce if you please you may bake a Rabbet or two in it because your stubble Geese are very fat and your Rabbets dâ—y you need not Lard either bake it in good hot butter paste To make a Veal Pye When your paste is raised cut your Leg oâ— Veal into pieces and season it with pepper nuâ—meg and salt with some whole large mace and so lay it into your prepared coffin with good store of raisins of the Sun and Curranâ—s and fill it up with sweet butter then close it and set it in the Oven and when baked serve it in To make an Eel Pye Wash flea and cut your Eels in pieces put to them a handful of sweet herbs parsly minced with an Onion season them with pepper salt cloves mace and nutmeg and having your Coffin made of good paste put them in and strew over them two handfuls of Currants and Lemon cut in slices â—hen put on butter and close â—he Pye when it is baked put in at the funnel a little sweet butter whitewine and vinegar beat up with a couple of yolks of eggs To make a Warden or Pear Pye Bake your Wardens or Pears in an Oven with a little water and a good quantity of Sugar let your pot be covered with a piece of dough let them not be fully baked by a quarter of an hour when they are cold make an high Coffin and put them in whole adding to them some Cloves whole Cinamon and Sugar with some of the Liquor in the pot so bake thâ—m To make a Codling Tart. Take green Codlings from the Tree and codle them in scalding water without breaking them peel the skin from them and so dâ—vide them into halves and cut out the cores and lay them into the Coâ—fin then put in a good handful of Quinces sliced a little oringado and a good quantity of sugar a little Rosewater then close it up and bake it well To make a Gooseberry Tart. When your Gooseberries are picked and washed then boyl them in watâ—r till they will break in a spoon then strain them and beat hâ—lf a dosen Eggs and stir them together upon a chafing dish of Coals with some Rosewater then sweeten it very well with Sugar and always serve it cold To make an excellent Minc'd Pye Perboyl Neats Tongues then peel and hash them with as much as they weigh of beef suet and stoned raisins and picked currants chop all exceeding small that it be like pap then mingle a very little Sugar with them and a little wine and thrust it up and throw in some thin slices of candied Citron peel and put this into Coffins of fine light well reared crust half an hours baking will be enough If you strew a few carraway comfits on the top it will not be amiss To make a Pidgeon Pye Truss your pidgeons to bake and set them and Lard one half of them with bacon mince a sew sweet herbs and parsly with a little suet the yolks of hard eggs and an onion or two season it with salt beaten pepper cloves mace nutmegs work it up with a piece of butter and stuff the bellies of the pidgeons season them with salt and pepper as before take also as many Lamb-stones seasoned as before with six collops of bacon the salt drawn out then make a large Coffin and put in your Pidgeons and â—â— you will put in Lamb-stones and sweet-breads and some Arâ—ichoke bottoms or other dry meat to soak up the juice because the Pye will be very sweet and full of â—t then when it comes out of the Oven put in a litâ—le Whitewine beat up with the yolk of an egg To make a Pippin Tart or Pye Pare your Pippins and cut out the cores then make your Coffin of good crust take a good handful of Quinces sliced and lay at the bottom then lay your Pippins a top and fill the holes where the cores were taken out with syrup os Quinces then put in Sugar and so close it up let it be very well baked for it will ask much soaking especially the Quinces Directions for making of Spoon Meat as Caudles Broths and Iellies TAke a Pint and a half of the strongest Ale may be gotten twenty Jordan Almonds clean wiped but neither washed nor blanched with two dates minced very small and stamped then take the pith of young beef the length of twelve inches lay it in water till the blood be out of it then strip the skin of it and stamp it with the almonds and dates then strain them all together into the Ale boyl it till it be a little thick give it the party in a morning fasting to drink six spoonfuls and as much when they go to bed To make an Almond Caudle Take three pints of Ale and boyl it with cloves and mace and slice bread in it then have ready beaten a pound of Almonds blanched and strain them out with a pint of Whitewine and thicken the Ale with it sweeten it if you please but be sure to scum it well when it boyls To make a Cordiâ—l strengthening broth Take a Red Cock strip off the feathers from the skin then break the bones to shivers with a rowling pin set it over the fire and just cover it with water put in some salt and wash the scumming and boyling off it Put in a handful of hartshorn a quarter of a pound of blew currants and as many raisins of the Sun stoned and as many Prunes four blades of large Mace a bottom crust of whiteloaf half an ounce of China root sliced being steeped three hours before in warm water boyl in it three or four pieces of gold strain it and put in a little fine Sugar and juice of Orange and so use it To make China Broth. Take an ounce of China root clipp'd thin and steep it in three pints of water all night or embers covered the next day take a good Chicken clean picked and the guts taken out put in his belly Agrimony and Mâ—iden-hair of each half a handful raisins of the Sun stoned one good handful and as much French barley boyl all these in a Pipkin close covered on a gentle fire for six or seven hours let it stand till it be cold strain it and keep it for your use take a good draught in the morning and at four in the afternoon To make a Flummery Caâ—dle When Flummery is made and cold you may make a pleasant and wholesome Caudle with it by taking some lumps and spoonfuls of itâ— and boyl it with Ale and Whitewine then sweeten it to your taste with Sugar there will remain in the Caudle
Whitewine a quart of Wine Vinegar some Large Mace whole Pepper and a good quantity of Salt set it over the fire and boyl it leisurely scum it clean and being well Boyled put the Liquor into Barrels and when it is cold put in the Oysters and close up the head Directions for making os Sawces To make Sawce for Green Geese TAke the juice oâ— Sorrel mixed with scalded Gooseberries and served on sippets with Sugar and Beaten Butter c. To make Sawce for Land Fowl Take boyled prunes and strain them with the Blood of the Fowl cinamon ginger and Sugar boyl it to an indifferent thickness and serve it in Sawcers and serve in the dish with the Fowl Gravy and sawce of the same Fowl To make Divers Sawces for Roast Mutton 1. Take Gravy Capers Samphire and Salt and stew them well together 2. Water Onion Claret Wine sliced Nutmeg and Gravy boyled up 3. Whole Onions stewed in strong broth or Gravy Whitewine Pepper pickled Capers Mace and three or four slices of a Lemon 4. Mince a little roast Mutton hot from the Spit and add to it some chop'd parsley and Onions Verjuice or Vinegar Ginger and pepper stew it very tender in a pipkin and serve it under any Joynt with some gravy of the Mutton 5. Onions Claret Liquor Capers Claret Gravy Nutmeg and salt boyl'd together 6. Chop'd Parsley Verjuice Butter Sugar and Gravy boyled together 7. Take Vinegar Butter and Currants put them in a Pipkin with sweet herbs finely minced the yolks of two hard eggs and â—wo or three slices of the brownest of the Leg mince it also some Cinnamon Ginger Sugar and salt 8. Pickled Capers and Gravy or Gravy â—nd Samphire cut an inch long 9. Chop'd Parsly and Vinegar 10. Salt Pepper and juice of Oâ—â—nges 11. Strained Prunes Wine and Sugar 12. Whitewine Gravy Large Mace â—nd Butter thickned wâ—th two or three â—olks of Eggs. 13. Oister Liquor and Gravy boyled toâ—ether with eggs and verjuice to thicken â—t then juice of Oranges and slices of Lemons over all 14. Onions chop'd with sweet herbs viâ—egar and salt boyled together To make Several Sawces for Roast Veal 1. Gravy Claret Nutmeg Vinegar Butter Sugar and Oranges melted together 2. Juice of Orange Gravy Nutmeg and sliced Lemon on it 3. Vinegar and Butter 4. All manner of sweet herbs chop'd small with the yolks of two or three eggs and boyl them in Vinegar Butter and a few Bread crumbs Currants beaten Cinnamon Sugar and a whole Clove or two put it undeâ— the Veal with slices of Orange and Lemon about the dish 5. Claret Sawce of Boyled Carrots and boyled Quinces stamped and strained with Lemon Nutmeg Pepper Rose Vinegar Sugar and Verjuice boyled to an indifferent height or thickness with a few whole Cloves To make Sawces for Red Deer 1. The Gravy and sweet herbs chop'â— small and boyled together or the Gravâ— only 2. The Juice of Oranges and Lemons anâ— Gravy 3. A Gallendine sawce made with strained Bread Vinegar Claret Wine Cinnamon Ginger and Sugar strain it and beâ—â—ng finely beaten with the spices boyl it uâ— with a few whole Cloves and a spriâ— oâ— Rosemary 4. White Bread boyled in water pretty thick without spices and put to it some butter Vinegar and Sugar If you will stuff or farce any Venison stick them with Rosemary Time Savoury or Cloves or else with all manner of sweet herbs minced with Beef suet To make Sawces for Roast Pork 1. Gravy chop'd Sage and Onions boyled together with some Pepper 2. Mustard Vinegar and Pepper 3. Apples pared quartered and boyled in fair water with some Sugar and Butter 4. Gravy Onions Vinegar and Pepper To make Sawces for Rabbets 1. Beaten Butter and rub the dish with a Clove of Garlick or Shelot 2. Sage and Parsly minced roul it in a ball with some Butter and fill the belly with this stuffing 3. Beaten Butter with Lemon and Pepper 4. In the French Fashion Onions minced small and fryed and mingle with mustard and pâ—pper 5. The Rabbet being roasted wash the belly with the Gravy of Mutton and add to it a slice or two of Lemon To mabe Sawces for Roast Hens 1. Take Beer Salt the yolks of three hard eggs minced small grated Bread three or four spoonfuls of Gravy and being almost boyled put in the Juice of two or â—hree Oranges slices of Lemon and Orange with Lemon peel shred small 2. Beaten Butter with Juice of Lemon Oranges and Claret Wine 3. Gravy and Claret Wine boyled with a piece of an Onion Nutmeg and salt serve it with the slices of Lemons or Oranges or the Juice of the same 4. With Oyster Liquor an Anchovy or two Nutmeg and Gravy and rub the dish with a clove of Garlick or Shelot 5. Take the yolks of hard Eggs and Lemon peel mince them very small and stew them in Whitewine Salt and the Gravy of the Fowl To make Sawces for Roast Chickens 1. Gravy and the Juice or slices of Orange 2. Butter Verjuice and Gravy of the Chicken or Mutton Gravy 3. Butter and Vinegar boyled together put to it a little Sugar then make thin sops of Bread lay the Roast Chickens on them and serve them up hoâ— 4. Take Sorrel wash and stamp it then have thin slices of Manchet put them in a dish with some Vinegor strained Sorrel Sugar some Gravy beaten Cinnamon beaten Butter and some slices of Orange or Lemon and strew thereon â—ome Cinnamon and Sugar 5. Take sliced Oranges and put to them a little Whitewine Rosewater beaten Mace Ginger some Sugar and Butter set them on a chafing dish of Coals and stâ—w thâ—m then have some slices of Mâ—nchet 〈…〉 lay â—he Chickens being roasted on thâ— sawce To make Sawces for Roast Pidgeons 1. Gravy and Juice of Orange 2. Boyled Parsly mincâ—d and put among some Butter and beaten up thicâ— 3. Gravy Claret Wine and an Onion stewed together wiâ—h a little salt 4. Vine leaves roasted wiâ—h the Pidgeons minced and put in Claret Wine and Salt boyled together some Butter and Gravy 5. Sweet Butter and Juice of Orange beat together and made thick 6. Minced Onions boyled in Claret Wine almost dry then put to it Nutmeg Sugar Gravy of the Fowl and a little Pepper 7. Gravy of the Pidgeons only To make Sawces for all manner of Roast Land Fowl As Turkey Peacock Pheasant Parâ—ridge and the like 1. SLiced Onions being boyled stir them in some Watâ—r Salt Pepper some Grated Bread and the Gravy of the Fowl 2. Take slices of White Bread and boyl them in fair water with two whole Onions some Gravy half a gratâ—d Nutmeg and a little salt strain thâ—m together thorow a strainer and boyl it up as thick as Water-grewel then add to it the yolks of two eggs dissolvâ—d with the juice of two Oranges c. 3. Take thin slices of the Manchet a little of the Fowl some sweet Butter grated Nutmeg Pepper and Salt stew all together and being stewed
put in a Lemon minced with the peel 4. Onions sliced and boyled with fair water and a little salt a few Bread crumbs beaten Pepper Nutmeg three spoonfuls of Whitewine and some Lemon peel finely minced and boyled all togethet being almost boyled put in the Juice of an Orange beaten Butter and the Gravy of a Fowl 5. Stamp small Nuts to a paâ—te with Bread Nutmeg Pepper Saffron Cloves and the Juice of Orange and strong Broth strain and boyl them together pretty thick 6. Quinces Prunes Currants and Raisins boyled Muskified Bisquet boyled stampt and strained with Whitewine Rofe-Vinegar Nutmeg Cinnamon Cloves Juice of Oranges and Sugar boyl it not too thick 7. Boyl Carrots and Quinces strain them with Rose-Vinegar and Verjuice Sugar Cinamon Pepper Nutmeg boyled with a few whole Cloves and a little Mace 8. Take a Manchet pare off the Crust and slice it then boyl it in fair Water and being boyled fomething thick put in some Whitewine Wine-Vinegar Rose or Elder-Vinegar some Sugar and Butter 9. Almond paste and Crumbs of Manchet stamp them together with some Sugar Vinegar and salt strain them with Grape Verjuice and juice of Oranges boyl it pretty thick To make Sâ—wce for a Stubble or Fat Goose. 1. Take sowr Apples slice them and boyl them in Beer all to Mash then put to them Sugar and beaten Butter sometimes for variety add Barberries and the Gravy of â—he â—owl 2. Roast sowr Apples or Pippins strain 〈…〉 grated Bread beaten Cinnamon Mustard and boylâ—d Onions strained and put to it Sawce for a young Stubble Goose. Take the Liver and Gizzard mince it â—â—ry small with some beaten Spinage sweet herbs Sage Salt and some minced Lard fill the Belly of the Goose and so sow up the Rump or vent as also the Neck Roast it and then take out the farsing and put it in a dishâ— then add to it the Gravy of the Goose Verjuice and Pepper give it a warm on the fire and serve it with this sawce in a clean dish The French Sawce for a Goose is Butter Mustard Sugar Vinegar and Barberries To make Sawces for a Duck or Mallard 1. Onions sliced and Carrots cut square like Dice boyled in Whitewine strong broth some Gravy minced Parsly Savory chop'd Mace and Butter being stewed together it will serve for divers wild fowl but most proper for Water fowl 2. Vinegar and Sugar boyled to a Syrup with two or three Cloves and Cinnamon or Cloves only 3. Oyster Liquor Gravy of the Fowl whole Onions boyled in it Nutmeg and an Anchovy If the Fowl be lean â—arse and Lard them To make Sawces for any kind of Roast Sea Fowl MAke a Gallendine with some grated Bread beaten Cinnamon and Ginger a quartern of Sugar a quart of Claret Wine a pint of Wine-Vinegar strain the foresaid materials and boyl â—hem in a Skillet with a few whole Cloves in the boyling stir it with a sprig of Rosemary add a a little Red Saunders and boyl it as thick as Water Grewel To make Green Sawce for Pork Goslings Chickens Lamb or Kid. Stamp Sorrel with white Bread and pared Pippins in a â—tone or wooden Morter put Sugar to it and Wine Vinegar then strain it thorow a fine cloth pretty thick dish it in Sawcers and scrape Sugar on it To make Sawces for Roast or Boyled Salmon 1. Take the Gravy of the Salmon or Oyster Liquor boyled up thick with beaten Butter Claret Wine Nutmeg and some slices of Orange 2. Gravy of the Salmon Butter Juice of Orange or Lemon Sugar and Cinnamon beat up the same with Butter pretty thick dish up the Salmon pour on the sawce and lay on it slices of Lemon 3. Beaten Butter with slices of Orange or Lemon or the Juice of them or Grape Verjuice and Nutmeg 4. Gravy of the Salmon two or three Cloves dissolved in it grated Nuâ—meg and grated Bread beat up thick with Butter the yolk of an Egg or slices of Orange wiâ—h the juice of it I should give you now some directions for dressing of Flesh and Fish but you will find that more properly set down in my directions to Cook-Maidsâ— Directions for such who desire to be Nursery-Maids to Personâ— of Honour or Quality or else to Gentlewomen either in City or Country IF you intend to fit your self for this employment you must naturally encline your self to love young Children otherwise you will soon discover your unfitness to manage that charge you must be very neat and cleanly about them and careful to keep good hours for them both to aâ—ise and go to bed likewise to get their Breakfasts and Suppers at good and convenient time Let them not sit too long but walk them often up and down especially those who cannot go well of themselves you must also be extraordinary careful and vigilant thaâ— they get not any falls through your neglect â—or by such falls many the cause at first being unperceivable have grown irrecoverably Lame or Crooked Therefore iâ— any such thing should happen be sure you conceal it not but acquaint your Lord or Lady Master or Mistress thereof with all convenient speed that so means may be used for the Childs recovery before it be too late you must be extraordinary careful that you be not churlish or dogged to the Children but be always merry and pleasant and contrive and invent pretty sports and pastimes as will be most â—uitable and agreeable to the Childrens Age keep their Linnen and other things always mended and suffer them not to run too fast to decay Do not let the Children see that you love any one child above the other for that will be a means of dejecting and casting down the other Be careful to hear them read if it be imposed upon you and be not too hasty with them have a special care how you behave your selâ— before them neither speaking nor acting mis-becomingly lest your bad example prove the subject of their imitation Consider the chaâ—ge you â—ake in hand and do not desire this employment as too many do because it is an easie kind os Life and void of labour and pains taking thinking also that children are easily pleased with any thing you will find the contrary and that it is a troublesome employment and the charge of a greater weight than such vainly imagine Directions for such as desire to be Cook-Maids in Noble or Gentlemens Families IF you would fit your self for this employment and so consequently gain great wages good Vales and the reputation of an accomplished Cook You must learn to be skilful in drâ—ssing all sorts of Flesh Fowl and Fish to make variety of sawces proper for each of them to raise all manner of Pastes and Kickshaws to be curious in garnishing your dishes and making all manner of Pickles c. And as you must â—now how to dress Meat well so must you know how to save what is left of that you have dressâ—d of which you may make both handsome and
yolks of two or three hard eggs let all these be minc'd very small then season it with a couple of grated Nutmegs and a little salt and so â—arce or stuff your Veal â—hen lard it with bacon and thyme very well then let it be roasted and when it is almost enough take some of your stuffing and as many curranâ—s about a handful and put these to a little strong broth a glass of Claret and a little vinegar a little sugar and some mace when your meat is almost ready take it up and put it into this and let it stew putting to it a little Butter melted put your meat in your dish and pour your sawce on it and serve it up To Dress a Leg of Mutton a Savoury Dish Boyl your Mutton in water and salt for the space of an hour then cut it into thin slices and put it into a dish over a chafing dish of Coals without any liquor and in a little time you will find the Gravy will be liquor enough then put in a little salt and a little grated Nutmeg one Onion or two or three Shelots sliced a sprig of Thyme and Winter Savory let it stew between dishes till it be almost enough then put in a piece oâ— fresh Butter and when it hath stewed a little longer take it up and serve it in garnish your Dish with pickled Barberries and pickled Oisters To Boyl a Fore-Loin of Pork with good Sawce to it Let your Pork be reasonably well salted and boyl it very well then have in readiness a good quantity of Sorrel stript from the stalks and beaten in a morter as fine as possible you can then put in a few crumbs of Bread the yolks of hard eggs with a little Mustard and Salt and so serve in your Pork with this sawce and garnish your Dish with Parsly or any other green Leaves Directions for Dressing of Fowl How to Roast a Hen or Pullet Take a Pullet or Hen full of eggs draw it and roast it being roasted break it up and mince the Braunâ— in thin slices save the Wings whole or not mince the Brauns and save the Rump with the Legs whole stew all in the Gravy and a little salt then have a minced Lemon and put it in the gravy dish the minced Meat in the midst of the dish and the Thighs Wings and Rumps abouâ— it garnish the dish with Orange and Lemon quartered and serve them up covered To Roast Woodâ—ocks the English way First pull and draw them then being washed and trussed Roast them baste them with Butter and save the Gravy then make Tosts and Butter them being roasted bread them with grated bread and Flower and serve them on a clean dish on the Tost and Gravy To Roast Woodcocks the French Way Being new and fresh killed that day you use them pull truss and lard them with a broad piece oâ— lard or bacon pricked over the Brest being roasted serve them on broiled Tosts put in Verjuice or the juice of Orange with the Gravy and warmed on a fire To Roast a Pig the Plain way Take a Pig scald and draw it wash it clear and put some sage in the Belly prick it up and spit it being roasted fine and crisp make sawce with chop'd sage and currants well boyled in vinegar and fair water then put to them the Gravy of the Pig a little grated Bread the Brains and some Barberries give these a walm or two and serve the Pig on the sawce with a little beaten Butter To Roast a Pig otherways Take a Pig scald and draw it then mince some sweet herbs either sage or Penni-royal and roul it up in a ball with some Butter prick it up in the Pigs belly and roast him being roâ—â—ted make sâ—wce with Butter Vinegar the Brains and some Barbâ—rriâ—s To Roast a Hâ—re Take a Hare flea it set it and lard it with small lard stick it with Cloves and make a pudding in his Belly with grated Bread grated Nutmeg and beaten Cinnamon Salt Currants Eggs Cream and Sugar make it good and stiff fill the Hare and roast it If you would have the pudding green put to it juice of Spinage If yellow Saffron Make for Sawce beaten Ginger Nutmeg Cinnamon Pepper boyled Prunes and Currants strained bisket Bread beaten into powder Sugar and Cloves all boyled up as thick as Water-Grewel Land or Sea Fowl How to Boil them HAlf roast your Fowls sticking on them some Cloves as they roast save the Gravy and when they are half roasted put them in a Pipkin with the Gravy some Claret wine as much strong Broth as will cover them Mace Cloves Pepper Ginger some fryed Onions and Salt stew all well together and serve them on carved â—ippets How to Boyl Plovers Quails Blackbirds Rails Thrushes Snipes Wheat ears Larks and Sparrows Take them and truss them or cut off the heads and legs and boyl them scum your Pipkin aud put therein large Mace White-wine Currants well picked and washed Dâ—tes Mâ—rrow Pepper and Salt being well stewed dish them on carved Sippets thicken the Broth with strained Almonds rose-Rose-water and Sugar garnish them with Lemon Barberries and grated bread To Boyl Capons Pullets Chickens Pidgeons Pheasants Parâ—ridges Farce them either with the bone or bon'd then take off the skin whole with the neck wings and legs on mince the body with some bacon or beef suet season it with some Nutmeg Pepper Cloves beaten Ginger Salt and a few sweet herbs finely mâ—nced and mingled amongst some three or four yolks of eggs some Sugar whole Grapes Gooseberries Bâ—rberries and Pistaches fill the skins and prick them up in the back then stew them between two dishes with some strong broth Whitewine Butter some large Mace Marrow Gooseberries and sweet herbs being stewed serve them on sâ—pets with some Marrow and sliced Lemon in Winter Currants To Boyl Câ—pâ—ns or Câ—â—ckens with Sâ—â—e◠〈…〉 First boyl them in water and salt then boyl some parsly sage two or three hard eggs chop them then have a few thin slices of fine manchet and stew all together but break not the slices of Bread stew them with some of the broth wherein the Chickâ—ns boyls some large mace butter a little whitewine or vinegar with a few barberries or grapes dish up the Capons or Chickens on the sawce and run â—hem over with sweet Butter and Lemon cut like dice the peel cut like small Lard and boyl a little peel with the Chickens To Boyl any large Water Fowl as Swan Whopper Wild or Tame Geese Crane Hern Duck Mallâ—rd c. Take a Goose and salt it two or three days then truss it to boyl cut lard as big as your little finger and lard the brest season the lard with pepper mace and salt then boyl it in Beef broth or water and salt put to it pepper grosly beaten a handful or two of Bayleaves Thyme and Rosemary bound up very well boyl them very well with the Fowl then prepare some cabbage boyled
very well with water and salt squeeze out the water from it and put it into a pipkin with some strong broth Claret wine and a good big Onion or two season it with pepper mace and salt and two or three Anchovies dissolved stew these together with a Ladle full of sweet Butter and a little Vinegar and when your Goose is boyled enough and your Cabbage on sippets lay on the Goose with some Cabbage on the brest and serve it up Thus you may dress any large wild Fowl To Boyl Pidgeons Take Pidgeons being finely cleans'd and trussed put them in a Pipkin or Skillet with some Mutton broth or fair water set them a boyling and scum them clean then put to them large Mace or well washed Currants some strained bread strained with Vinegar and Broth put it to the Pidgeons with some sweet butter and capers boyl â—hem very white and being boyled serve them on fine carv'd sippets in the broth with some Sugar garnish them with Lemon fine Sugar Mace Grapes Gooseberries and Barberries and run them over with beaten Butter garnish the dish with grated manchet To Stew Pidgeons in the French Fashion Take Pidgeons ready pulled and scalded take the flesh out of the skin and leave the skin whole with the legs and wings hanging to it mince the bodies with some lard or beef suet together very small then put to them some sweet herbs finely minced and season all with cloves mace ginger pepper some grated bread or parmison grated and yolks of eggs fill again the skins and prick them up on the back then put them in a dish with some strong broth and sweet herbs chop'd large mace gooseberries barberries or grapes then have some cabbage leâ—tice boyled in water and salt put to them butter and serve them up on fine sippets How to Pot up Fowl for to carry to Sea or otherwise to be spent at home Take a good company of Ducks or Mallards pull them and draw them and lay them in a tub with a little pepper and salt for twenty four hours then truss them and roast them and when they are roasted let them drain from their gravy for that will make them corrupt then put them handsomly into a pot and take the fat which came from them in the roasting and good store of Butter and melt them together in a pot set in a kettle of boyling water put therein good store of cloves bruised a little some sliced mace nuâ—meg bayleaves and salt and let them stew in the butter a while then while it is hot pour it over your Fowls in the pot and let the pot be filled so that the Fowls be covered then lay a Trencher upon them and keep them down with a weight or stone until they be cold then take of the same kind of spice which you did put into your butter beat it very fine and strew over it and lay some bayleaves on the top so cover it up they will keep a good while drain your Fowl from the gravy twenty four hours before you put them into your pot Directions for Dressing of Fish How to Stew a Caâ—p DRess the Carp and take out the milt put it in a dish with the Carp take out the Gall then save the blood and scotch with your Knife the back of the Carp if the Carp be large take a quart of Claret or Whitewine four or five blades of large mace ten cloves two large races of ginger sliced two sliced nutmegs with the tops of thyme marjoram savory and parsly chop'd very small four great Onions whole three or four bayleaves and some salt stew them all together with the Wine when the Liquor boyls put in the Carp with a quarter of a pound of Sweet Butter being stewed enough take a large dish and laying â—he Carp therein pour the sawce thereon with the spices lay on sliced Lemon with some of the peel cut small and run it over with beaten Butter garnish the dish with mâ—nchet grated and searced and carved sipets laid round the dish you may â—or variety the Carp being scaled garnish the body with stewed Oisters some fryed in white butter some in green made by the juice of spinage How to Roast a Carp Take a live Carp draw and wash it taking away the gall milt or spawn then make a pudding with some grated manchet some Almond paste cream currants grated nutmeg raw yolks of eggs sugar carraway seed candied some salt and lemon make a stiff pudding and put it thorow the Gills into the belly of the Carp then spit it and when it is roasted make sawce with the Gravy that falls from it with juice of orange sugar and cinnamon beat up the sawce thick with the Butter and diâ—h it up To Stew Oysters Take a potâ—le oâ— large Oysters parboyl them in their own liquor then wash them from the dregs in warm water and put them in a pipkin with a good big Onion or two and five or six blades of large mace a little whole pepper a sliced nutmeg a quarter of a pint of whitewine as much wine vinegar a quarter of a pound of sweet butter with a little salt stew them together on a soft fire the space of half an hour then dish them on sipets of french bread sliced lemon and barberries on that then run them over with beaten butter and garnish the dish with grated manchet To Fry Oysters Strain the liquor from them and parboyl them in a Kettle then dry and rowl them in flower or make a bitter oâ— eggs flower a little Cream and salt dip them therein and fry them in butter beating it up thick having warmed the dish rub it with some garlick and lay thereon the Oysters garnishing the dish with sliees of Orange To Boyl a Pike Take your Pike and wash it clean then truss it whole round with the tale in his mouth and his back scotched or cut in three places then boyl it in water salt and vinegar put not the Pike in till the liquor boyls and then make it boyl apace and that will crisp your Pike but afterwards softly The Pike being boyled dish it and garnish the dish with grated white bread or ginger fine beaten then beat up the sawce with half a pound of butter minced Lemon or Orange and pour it on the Pike wiâ—h sipets To make the sawce you must put into a pipkin a pint of whitewine sliced ginger mace dates quartered a pint of large Oysters with their liquor a little vinegar and salt boyl them a quaâ—ter of an hour then mince a few sweet-herbs and paâ—sly stew them till half the Liquor be consumed To Stew a Pike Take a Pike flat it and lay it in a dish when the blood is clean washed out put to it as much whitewine as will cover it and set it a stewing when it boyls put in the Fish and scum it and put to iâ— some large mace whole cinnamon and some salt when thorowly sâ—ewed dish it on sipets finely câ—râ—eâ— To Boyl Sâ—lmon Take as much water as will cover your Salmon then take rosemary thyme winter savory and salt boyl all these very well together then put in
The Compleat SERVANT-MAID OR THE Young Maidens Tutor Directing them how they may fit and qualifie themselves for any of these Employments Viz. Waiting-Woman House-keeper Chamber-Maid Cook-Maid Vnder Cook-Maid Nursery-Maid Dairy-Maid Laundry-Maid House-Maid Scullery-Maid Composed for the great benefit and advantage of all young Maidens LONDON Printed for T. Passinger at the Three Bibles on London Bridge 1677. Licensed January 20. 1676 7 R. L'Estrange THE EPISTLE TO ALL Young Maidens Sweet Hearts THe great desire I have for your good advantage and preferment in the world is such that I respect it equal with my own I have therefore with great pains and industry composed this little Book as a Rich Store-house for you from whence you may be furnished with such excellent directions as may qualifie you for and make you capable of serving the greatest person of Honour or Quality or Gentleman or Gentlewoman either in City or Country For besides those necessary directions which teaches you how to behave and carry your self and perform your duty in the several employments of Waiting-woman House-keeper Chamber-Maid Cook-Maid Vnder Cook-Maid Nursery-Maid Dairy-Maid Laundry-Maid House-Maid and Scullery-Maid You have directions for Preserving Conserving and Candying for Writing the most usual hands for Women as Mixt Hand Roman and Italian Hands for Arithmetick as much as is necessary for your Sex also the Art of Carving and Distilling with choice Receipts for Physick and Chyrurgery for Washing and Starching of Tiffanies Points and Laces for making of Pies Custards Cheesecakes and the like also for making of Pickles and Sawces and for dressing of Flesh Fowl and Fish and for making several sorts of Creams and Syllabubs With variety of choice Receipts for preserving the Hair Teeth Face and keeping the Hands white Also a Bill of Fare of the most usual and proper meats for every Month in the Year So that if you carefully and diligently peruse this Book and observe the directions therein given you will soon gain the Title of a Complete Servanâ—-maid which may be the means of making you a good Mistress For there is no Sober Honest and Discreet man but will make choice of one that hath Gained the Reputation of a Good and Complete Servant for his Wife rather than one who can do nothing but Trick up her self fine anâ— like a Bartholomew Babyâ— is fit for nothing else but to be looked upon This Consideration wilâ— I hope Stir you up to thâ— Attaining of these most Excellent Qualifications and Accomplishments Which that you may do is the earnest desire of your Well Wisher General DIRECTIONS TO Young Maidens IF You would endeavour to gain the esteem and reputation of a good Servant and so procure to your self not only great Wages but also great gifts and vales the love and respect of your Lady Master or Mistress and the blessing of God Almighty upon all your lawful endeavours you must in the firâ—â— place be mindful of your duty to your â—reator according to the advice of Soloâ—â—â—â— Eccles. 12. 1. Remember thy Creaton in 〈…〉 thy Youth Be careful that you 〈…〉 â—rayers morning and evening that â—ou reâ—d good books and hear Sermons as often as conveâ—iently you can 2. That you endeavour carefully to please your Lady Master or Mistress be faithful diligent and suhmisâ—ive to them encline not to sloth or laze in bed but rise early in a morning 3. Be humble and modest in your behaviour 4. Be â—eat cleanly and huswifely in your clothes and lay up what money can handsomely be spared 5. Be careful oâ— what is given you oâ— what you have in your charge that by so doing you may oblige them to be loving and kind to you and cause them to speak well of you 6. Do not keâ—p familiarity with any buâ— those with whom you may improve youâ— time 7. If you are entrusted with any secrets be careful that you reveal them not 8. Be careful that you wast not or spoiâ— your Ladies or Mistresses goods neither siâ— you up junketing a nights after your Masteâ— and Mistress be abed Lastly If you behave your self civilly aâ—â— be neat cleanly and careful to 〈◊〉 yoâ— will be cherished and encouraâ—â—â— not onlâ— with good words but good 〈◊〉 Thus have I given you sâ—â—e short direâ—ctions in general I shall now give you particular directions for every employment from the Waiting Gentlewoman to the Scullery Maid that so you may be capable of serving in the highest as well as the lowest place Directions for such as desire to be Waiting Gentlewomen IF You desire to be a Waiting Gentlewoman to a person of honour or quality you must 1. Learn to dress well 2. Preserve well 3. Write well a legible hand good language and good English 6. Have some skill in Arithmetick 7. Carve well Having learned these you must remember to be courteous and modest in your behaviour to all persons according to their degree humble and submissive to your Lord and Lady or Mâ—sâ—er and Mistress neat in your habit loving to Servants Sober in your countenance and discourse not using any wanton gesture which may give Gentlemen any occasion to suspect you of levity and so court you to debauchery and by that means lose a reputation irrecoverablâ—â— I shall now give you some short directions whereby you may learn to preserve write well carve well and have some skill in Arithmetick Directions for Preserving Conserving and Candying Hâ—w to preserve Barberies Make choice of the largest and fairest bunches picking off the withered or shrunk Baâ—beries and wash them clean drying them in a clean cloth after this take a quantity of Barberies and boyl them in Claret Wine till they be soft then strain them well thorow a strainer wringing the juice hard thorow it boyl this strained Liquor with Sugar till it be thick and very sweet let it then stand till it be cold then put your branches of Barberries into Gally pots and fill thâ—m up with this Liquor By this means you will have both the Syrup of Barberies and their preserves To Preserve Pears Take Pears that are sound and newly gathered from the Tree indifferent ripe then lay in the bottom of an earthen pot some dried vine leaves and so make a lay of Pears and leaves till the pot is filled up laying betwixt each lay some sliced Ginger then pour in as much old wine as the Pot will hold laying some heavy thing on the Pears that the Pot may not swim To preserve green Pippins Take half a score green Pippins from the Tree pare them and boil them in a Pottle of water till they are like a pulp strain them from the cores then â—ake two pound of Sugar and mingle it with the Liquor or pulp so strained then set it on the fire and as soon as it boyleth put in the Pippins you intend to preserve so let them boil leasurely till they be enough when they are preserved they will be green In like sort you may preserve Quinces
Sugar you can get two pound and clarifie it with the whites of eggs exceeding well that it may be as clear as Crystal It bâ—ing clarified you must boyl it to the height of Manus Christi and then dip in your Roots two or three at once till thâ—y are all candied put them in a stove and so keep them all the year The best wâ—y to dry Plumbs Take Plumbs when they are fully grown with the Stalks to them however let them be green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of Sugar beaten very fine and eight spoonâ—uls oâ— water to every pound set them on hot embers till the Sugar be melted and â—â—â—er that boyl them till they be very tender 〈…〉 them stand in their Syrup two or 〈◊〉 â—â—ys to plump them then take them out and wash the Syrup from them with warm wâ—â—â—â— and wipe them dry in a fair Linnen clotâ— then set them on plaâ—es and let them dry â—n a stove dry them not in an Oven for then they will be tough Colours for Fruit. If you would colour fruit yellow you must make use of saffron for the best green colour take sap green and for the best red Indian lake c. You must be sure to mix the colours with Gum Arabick dissolved in Rosewater To make Marmelade of Quinces Take of the fairest Quinces wash them very clean and stamp them very small and wring out as much juice as you can then take other Quinces and cut them in six pieces put them in a pot and let them be evaporated with hot water until they be thorowly mellow then take half a pot â—ull of the former juice and pour it upon the former stewed and cut to pieces break it well together and put the rest of the juice among it then wring it thorow a clean thin cloth seeth no more of this juice at once â—han will fill a box therewith and put white Sugar to it as much as you please How â—o maâ—e Syâ—up â—f Violets Boyl fair water and scum it and to every ounce so scum'd and boyl'd take six quarters oâ— the blew of Violets only shiâ—t them as before nine times and the last time take nine ounces of Violets let them stand between times of shiâ—ting twelve hours keeping the Liquor still on hot embâ—rs that it may be but milk warm after the first shifting you must stamp and strain the last nine ounces of Violets and put in only the juice of them then take to every pint of this Liquor thus prepared one pound of Sugar finely beatenâ— boyl it and keep it stirred till all â—he Sugar be melted which you must do if you can before it boyl afterwards boyl it up with a quick fire To make Syrup of Roses Take Damasâ— Roses and clip off the white of them for every pint of water take six ounces of Roses boyl your waâ—er first and scum it then let thâ—m stand twelve â—â—urs wâ—inging out the Roses and putting in new eight times then wringing out the last put in the juice of four ounces only and so make it up as bâ—fore To make Syrup of Coltsfoot Take the leavâ—s of Coltsfoot and wash them very clean then wipe them wiâ—h a clean cloth leaf by lâ—aâ— then dry them well with a cloth then beat them in a morter and put them in a strainer and wring all â—â—e juice ouâ— of them and put it into glasses â—nd let it stand in them to settle all Night â—he next day pour out the clearest of the â—uice from the grounds into a clear bason and take for every pint thereof a pound of Sugaâ— finely beaten boyl the juice of Coltsâ—foot softly on a Charcole fire and when you have well scum'd it put in the Sugar according to its proportion and so let therâ— boyl together keeping it with due scumminâ— until it will stand on a stiff purl dropping it on a plate Then take it from the fire and pour it thorow a Jelly bag into a fair Bason putting first a branch or two of Rosâ—mary into the bags bottom then keep it stirring with a spoon until it be lukewarm otherwise it will have a Cream upon it so letting it stand all night put it in what vessels you think fit to keep it in for your future use and service By the foresaid rules and directions you may now make most sorts of Syrups now in use as Syrup of Wormwood Betony Burrage Bugloss Carduus Cammomil Succory Endive Strawberâ—ies Fumitory Puâ—slain Sage Sâ—abious Scordium Housleek and the like Thus having given you some short directions for Preferving Conserviâ—g and Candying I shall in the next place give yoâ— some rules and directions how you may attain to write a good legible Hand Directions for Writing the most Vsual and Legible Hands for Women as Mixt Hand Roman Hand and Italian Hand Before I come to give you full directions â—or the writing of the aâ—oresaid Hands I shall give you some instructions how to make a pen hold a pen how to sit to write together with some other necessaries for writing How to make a Pen. Having a peâ—knife with a smooth thin sharp edge take the first or second quill of a Goose wing and sâ—rape it then hold it in your lâ—ft hand with the feather end from you beginning even in the back cut a small piece off sloping then to make a slit enteâ— the knife in the midâ—t of â—he first cutâ— put in a quill and forcâ— it up so 〈◊〉 as you desire the slit should be in lâ—ngâ—h which done cut a piece sloping a way â—rom the other side above thâ— slit and fashion the mo by 〈◊〉 off both the sides equally down then place â—he nib on the nail of your left hand thumb â—nd to end it draw the edge into it slâ—nting â—nd being half thorow turn the edge almost â—ownright and cut it off How to hold your Pen. Hold the pen in the right hand with the â—ollow side downward on the left side place your Thumb rising in joynt on the left side youâ— middle finger near half an inch from the end of the Nib and your forefinger on the top a small distance from your Thumb How to sit to write Chose a foreright light or one that comes on the left hand hold your head up â—he distance of a span from the paper when you are writing hold not your head one way nor other but look right forward Draw in your right elbow turn your hand outward and bear it lightly gripe not the pen too hard with your left hand stay the paper Necessaries for Writing Let your Ink be thin such as may freely run from the pen let the paper which you write on be white fine and well gumm'd for dispatch procure a round ruler for certainty a flat one at your first writing rule double lines with a
too much soiled Directions to Wash and Starch Points TAke your points and put them into a Tent then make a strong Ladder with the best soap you can get then dip a brush in that ladder and soundly rub your points on both sides so do till you have washed it in four Ladders then wash it in fair water alone then wash it in blew water and when you have so done take starch made thin with water and with your brush on the wrong side wash it over with it so let it dry then lay your Tent upon a table and with an ivory bodkin made for the purpose run into every close and narrow part of it to open it betwixt the gimp or overcast likewise into every Ilet hole to open them For the Laces after you have pulled them out well with your hands you must iron them on the wrong side let the water be warm wherewith you make your Ladder when you take them out of the tent iron them on the wrong side let not the water be too blew with which you wash them To make Clean Gold and Silver Lace Take the lace off from your garment and lay it upon a table and with a brush rub it all over very well with burnt Allum beaten fine till you find it to become of the right colour then shake it very well and wipe it very well with a clean linnen cloth oftentimes over To get Spots of Ink out of Linneâ— Cloth Before that you suffer it to be washed lay it all night in urine the next day rub all the spots in the urine as iâ— you were washing-in water then lay it in more urine another night and then rub it again and so do till you find they be quite out To get the Stains of Fruits out of any Linnen Ctoth Take them before they are washed and with a little butter rub every spot well then let the cloth lye in scalding hot milk a while and when it is a little cooled rub the spotted places in the milk till you see they are quite out and then wash it in water and soap To take out any greasie Spots out of Silk Stuff or Cloth Take a linnen rag and wet it very well in fair water then with a pair of Tongs put a live sea cole or wood cole upon the rag and hastily close the rest of the rag about the cole and presently lay it upon the greasie spot whilst it is smoking hot and when you perceive it to cool do so again and so do till you find the spots are quite taken out How to make clean Plaie Wash your plate first in soap suds and dry it then if there be any spots rub them out with salt and vinegar then anoint your plate all over with vinegar and chalk then lay it in the Sun or before the fire to dry then rub it off with warm linnen clothes very well and it will look like new How to keep the Hair Clean and Preserve it Take two handfuls of Rosemary and boyl it softly in a quart of Spring water till it comes to a pint and let it be covered all the while then strain it out and keep it every morning when you comb your head dip a spunge in the water and rub up your hair and it will keep it clean and preserve it for it is very good for the brain and will dry up Rheum To Wash the Face There iâ— no better thing to wash the face with to keep it smooth and to scowr it clean than to wash it every Night with brandy wherein you have steeped a little flower of Brimstone and the next day wipe it only with a cloth To make a Salve for the Lips Take two ounces of white Bees wax and slice it thin then melt it over the fire with two ounces or more of Sallet Oyl and a little white sugar candy and when you see it is well incorporated take it off the fire and let it stand till it be cold then set the skillet on the fire again till the bottom is warm and so turn it out anoint your lips or sore nose or sore nipples with this and it will heal them To keep the Teeth clean and sound Take common white salt one ounce as much cuttle bone beat them together and rub your Teeth with them every morning and then wash them wiâ—h fair water To make the Hands White and Soft Take Daffadil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto two eggs and stir them well together and with this ointment anoint your hands and within three or four days using thereof they will be white clear and soft To Smooth the Skin and take away Morphew and Freckles Anoint your face with the blood of a Hare or Bull and this will take away morphew and freckles and smooth the skin Directions for making of Custards Cheesecakes Raising of Paste and making of Tarts end Pyes To make Custards Take a quart of Cream and boyl it well with whole spice then beat the yolks of ten eggs and five whites mingle them with a little cream and when your cream is almost cold put your eggs into it and stir them very well then sweeten it and put out your Custard into a deep dish all togeâ—her or else into several small China cups or dishes like Coffee dishes and bake them then if you please you may serve them in with French Comfits strowd on them or without To make Cheesecakes Take two Gallons of new milk put into it two spoonfuls and a half of Runnet heat the milk little less than blood warm and cover it close with a cloth till you see the Cheese be gathered then with a scumming dish gently take out the whey when you have drained the curd as clean as you can put it into a Sieve and let it drain very well there then to two quarts of Curds take a quart of thick Cream a pound of sweet butter twelve eggs a pound and an half of Currants a penny worth of Cloves Nutmeg and mace beaten half a pound of good Sugar a quarter of a pint of Rosewater mingle it well together and put it into Puff-paste How to make Puff-paste Break two eggs in three pints of flower make it with cold water then roul it out pretty thick and square then take so much butter as paste and divide your butter into five pieces that you may lay it on at five several times roul your paste very broad and break one part of the said butter in little pieces all over your paste then throw a handful of flower slightly on then fold up your paste and beat it with a rowling pin and so roul it out again thus do five times and then make it up How to make Paste for all manner of Tarts and Pyes Take very sweet butter and put it into fair water and make it boyl on the fire then take the finest flower you
can get and mix them well together till it come to a paste and so raise it but if you doubt it will not be thick enough then you may mix some yolks of eggs with it as you temper all your stuff together To make an Almond Tart. Raise an excellent good paste with six corners an inch deep then take some blanched Almonds very finely beaten with Rose-water take a pound of Sugar to a pound of Almonds some grated Nutmeg a little Cream and strained Spinage as much as will cover â—he Almonds green so bake it with a gentle heat in an oven not shutting the door draw it and stick it with Candied Orange Citron and put in red and whiâ—e Muscadine To make a Cowslip Tart. Take the blossoms of a gallon of Cowslips mince them exceeding small and heat them in a morter put to tâ—em a handful or â—wo of grated Naples bisquet and a pint and a half of Cream boyl them a little on the fire then take them off and beat in eight eggs with a little Cream if it doth not thicken put it on the fire till it doth gently but take heed it curdles not season it with Sugar Rosewater and a little Salt bake it in a dish or little open tarts it is bâ—st to let your cream be cold before you stir in the Eggs. To make an Artichoke Pye Take the Bottom of six Artichokes and boyl them very â—ender put them in a dish and some vinegar over them season them with Ginger and Sugar a little Mace whole and put them in a Coffin of Paste when you lay them in lay some marrow and dates sliced and a few Raisins of the Sun in the bottom with good store of Butter when it is half baked take a Gil of Sack being boyl'd first with the Sugar and a peel of Orange put it into the Pye and set it into the Oven again till you use it To mâ—ke Marrow Pasties Shred the Marrow and Apples together and put a little Sugar to them put them into puff-paste and fry them in a pan with fresh butter and serve them up to the Table with a little white Sugar strowed on them To make a Calves foot Pye Boyl your Calves feet very well and then pick all the meat from the Bones when it is cold shred it as small as you can and season it with Cloves and mace and put in good store of Currants Raisins and Prunes then put it into the Coffin with good store of sweet Butter then break in a whole stick of Cinamon and a Nutmeg sliced and season it with salt then close up the Coffin and only leave a vent hole put insome liquor made of Verjuice Cinnamon and Butter boyled together and so serve it To make an Eel Pye with Oysters Wash your Eels and gut them and dry them well in a cloth to four good Eels allow a pint of good Oysters well washed season them with pepper salt and nutmeg and large Mace put half a pound of butter into the Pye and half a Lemon sliced so bake it when it is drawn take the yolks of two eggs a couple of Anchovies dissolved in a little whitewine with a quarter of a pound of fresh butter melt it and mix all together aud make a leer of it and put it into the Pye To make a Lamb Pye First cut your Lamb into pieces and then season it with nutmegs cloves and mace and some salt with currants raisins of the Sun and sweet butter If you would eat it hot when it is baked put in some yolks of Eggs with wine vinegar and Sugar beaten together but if you will eat it cold put in no eggs but only vinegar and Sugar To make an Egg Pye or a Minced Pye of Eggs. Take the yolks of two dozen of Eggs hard boyl'd and shred them take the same quanâ—ity of Beef suet half a pound of Raisins a pound of Currants well washed and dryed half a pound of Sugar a pennyworth of beaten spice a few carraway seeds a little candied Orange peel shred a little verjuice and rose-Rose-water fill the Coffin and bake it with a gentle heat To make a Herring Pye Put great store of sliced Onions with Currants and Raisins of the Sun both above and under the Herrings and store of butter put them into your Pye and bake them To make a Quince Pye Take a Gallon of flower a pound and a half of Butter six eggs thirty Quinces three pound of Sugar half an ounce of Cinnamon the like of Cloves the like of ginger a little Rosewater Make them up into a Tart and being baked strow on thâ—m a little double refined Sugar To make an Humble Pye Lay beef suet minced on the bottom of the Pye or slices of interlarded bacon and cut the humbles as big as small dice cut your bacon in the same form and season it with Nutmeg Pepper and salt fill your Pyes with it with slicâ—s of bacon and butter close it up and bake it liquor it with Claret Butter and stript time and so serve it up To make a Venison Pasty When you have powdered your haunch of Venison or the sides of it by taking away all the bones sinews and skin and â—at season it with pepper and salt only beat it with your rowling pin and proportion it for the pasty by taking a way from one part and adding to another your paste being made with a peck of fine flower and three pound of butter aud twelve eggs work it up with cold water as stiff a paâ—â—e as you can drive it â—orth â—or your Pasty let it be as thick as a mans Thumb rowl it up upon a rowling pin and put under it a couple of sheets of Cap paper then your white being already minced and beaten with water proportion it upon the pasty to the bredth and length of the Venison then lay your Venison in the said white wash it round with a feather and put on a border season your Venison on the top and turn over your other leaf of paste so close up your pasty â—hen drive out another border for garnishing the sides up to the top of the Pasty so close it together by the rowling pin by rowling it up and down by the sides and ends and when you have flourished your garnishing and edged your pasâ—y vent it at the top set it in the Oven and let it have four or five hours baking at the least and then draw it To make a Beef Pasty like Red Deer Take fresh Beef of the finest without sinews or suet and mince it as small as you can and season it with salt and pepper and put in two spoonfuls of Malmsie then take Lard and cut it into small pieces and lay a layer of Lard and a layer of Beef and lay a shin of Beef upon it like Venison and so close it up To make an Oister Pye First dry your Oisters and then put them into your Coffin with some butter and whole
some wine vinear and when your Salmon is boyled let him remain in the same water always until you have occasion to eat of it To Roast Salmon Take a Rand or Jole cut it into four pieces and season it with a little nutmeg and salt stick a few cloves and put it on a small spit put between it some bayleaves and stick it wiâ—h little sprigs of Rosemary roast it and baste it with Butter save the gravy and add to iâ— for sawce some vinegar butter and slices of Orange To Fry Salmon Take a Jole Chine or Rand and fry it in clarified butter being stiff and crisp fryed make sawce with a little Claret wine sweet butter grated nutmeg slices of Orange and Oyster liquor stew them all together and pour on the sawce and on that Parsly Alisaunder and Sage leaves fryed in butter Thus have I given you some short directions for dressing of Flesh Fowl and Fish I shall now give you directions for making bills of fare both first and second course for every month in the year and so conclude my directions to Cook-maidâ— A BILL OF FARE FOR Every Month in the Year Ianuary 1. BRawn and Mustard 2. Two boyled Capons aud White Broth. 3. A Turkey Roasted 4. A Shoulder of Mutton hash'd 5. Two Geese boyled 6. A Goose roasted 7. Ribs or Surloin of Beef 8. Minc'd Pyes 9. A Loin of Veal 10. A Pasty of Venison 11. A Marrow Pye 12. Roasted Capons 13. Lamb. 14. Wooodcocks Partridges and smaller Birds Second Course 1. A Sous'd Pig 2. A Warden Pye 3. Dryed Neats Tongues 4. A sous'd Capon 5. Pickled Oysters and Mushrooms togetâ—er 6. Sturgeon 7. A Goose or Turkey Pye February 1. A Chine of Roast Pork 2. Veal or Beef roasted 3. A Lamb Pye and Mince Pyes 4. A Couple of Wild Ducks 5. A Couple of Rabbets 6. Fryed Oysters 7. A Skirret Pye Second Course 1. A Whole Lamb roasted 2. Three Widgeons 3. A Pippin Pye 4. A Iole of Sturgeon 5. A cold Turkey Pye March 1. NEats Tongue and Vdderâ— 2. Boyled Chickens 3. A dish of stewed Oysters 4. A diâ—h of young Rabbets 5. A Grand Sallet Second Course 1. A Dish of Soles or Smelts 2. Marinate Flounders 3. A Lambstone Pye 4. An hundred of Asparagus 5. A Warden Pye April 1. GReen Geese or Veal and Bacon 2. A Haunch of Venison roasted 3. A Lumber Pye 4. Rabbets and Tarts Second Course 1. COld Lamb. 2. Cold Neats Tongue Pye 3. Salmons Lobsters and Prawns 4. Asparagus May. 1. BOyl'd Chickens 2. Roasted Veal 3. Roasted Capons 4. Rabbets Second Course 1. ARtichoke Pye hot 2. Westphalia Bacon and Tartsâ— 3. Sturgeon Salmon Lobsters 4. A dish of Asparagus 5. A Tanfie June 1. A Neats Tongue or Leg of Mutton and Colliflowers 2. A Steak Pye 3. A Shoulder of Mutton 4. A Forequarter of Lamb. 5. A dish os Pease Second Course 1. SWeet-Bread Pye 2. A Capon 3. A Gooseherry Tart. 4. Strawberries and Cream or Strawberries Whitewine Rose-water and Sugar July 1. A Westphaliaham and Pidgeons 2. A Loin of Veal 3. A Venison Pasty 4. Roast Capons Second Course 1. PEase or French Beans 2. A Codling Tart. 3. Artichokes or a Pye made thereofâ— 4. Roast Chickens August 1. CAlves head and Bacon 2. An Olio or Grand Boyled Meat 3. A Haunch of Venison 4. A Pig Roasted Second Course 1. MArinate Smelts 2. A Pidgeon Pye 3. Roast Chickens 4. A Tart. 5. Some Cream and Fruit. September 1. CApon and White Broth. 2. Neats Tongue and Vdder roasted 3. A Powdered Goâ—se 4. A Roast Turkey Second Course 1. A Potato Pye 2. Roâ—st Parâ—ridges 3. A dish of Larks 4. Creams and Fruit. October 1. ROast Veal 2. Two Brand Geese Roasted 3. A Grand Salleâ— 4. Roasted Capons Second Course 1. PHeasants Pouts and Pidgeons 2. A dish of Quails and Sparrows 3. A Warden Pye Tarts and Custards November 1. A Shoulder of Mutton and Oysters 2. a Loin of Veal 3. Geese Roasted 4. A Pasty of Venison Second Course 1. TWo Herns one Lâ—â—ded 2. A Sowsed Turbot 3. Two Pheasants one lardâ—d 4. A Rowl of Beef 5. A Sows'd Mullet and Bafe 6. Iellies and Tarts December 1. STewed Broth of Mutton and Mâ—rrow Bâ—nes 2. Lambs head and White Broth. 3. A Chine of Bâ—ef roasted 4. Minc'd Pyes 5. A Roast Turkey stuck wiâ—h Cloves 6. Two Capons one larded Second Course 1. A Yung Lamb or Kid. 2. Two Brace of Partridges 3. Bâ—llone Sawsages Anchovies mushrooms Cavier and pickled Oysters in a dish togeâ—her 4. A Quince Pye 5. Six Woodcocks Directions for Vnder Cook-Maids IF you would so fit your self for this employment as that it may be a means of raising you to higher prefermenâ— you must be careful to be diligent and willing to do what you are bid to do and though your employment be greasie and smooty yet if you be careful you may keep your self â—rom being nasty Therefore let it be your care to keep your self neat and clean observe every thing in Cookery that is done by your Superior or Head Cook treasure it up in your memory and when you meet with a convenient opportunity put that in practice which you have observed this course will advance you from a drudge to be a Cook another day Every one must have a beginning and if you be ingenious and bend your mind to it and be willing to learn there is none will be so churlish or unkind as to be unwilling to teach you but if you be stubborn and careless and not give your mind to learn who do you think will be willing to teach you you must beware of Gossips and Chairwomen for they will misadvise you take heed of the sollicitations of the flesh for they will undo you and though you may have mean thoughts of your self and think none will meddle with such as you it is a mistake for sometimes brave Gallants will fall foul upon the Wench in the Scullery Directions for such as desire to be Dairy-Maids THose who would endeavour to gain the esteem and reputation of good Dairy Maids must be careful that all their Vessels be scalded well and kept very clean that they milk their Cattel in due time for the Kine by custom will expect it though you neglect which will tend much to their detriment The hours and times most approved and commonly used for milking are in the Spring and Summer time between five and six in the morning and between six and seven in the evening And in the Wintâ—r between seven and eight in the morning and four and five in the evâ—ning In the next place you must be careful that you do not waste your Cream by giving it away to liquorish persons You must keep certain days for your churning and be sure to
make up your Butter neatly and cleanly washing it well from the Butter-milk and then salt it well You must be careful to make your Cheeses good and tender by well ordering of them and see that your Hogs have the Whey and that it be not given away to Gossiping and idle people who live merely upon what they can get from Servants That you provide your winter Butter and Cheese in summer as in May And when your Rowings come in be sparing of your fire and do not lavish away your Milk Butter or Cheese If you have any Fowls to fat look to them that it may be for your credit and not your shame when they are brought to Table When you milk the Cattel stroke them well and in the summer time save those strokings by themselves to put into your Morning milk Cheese I look upon it to be altogether needless for to give you any directions for the making of Butter or Cheese since there are very few especially in the Country that can be ignorant thereof I shall only say that the best time to pot up Butter for winter is in the month of Mâ—y for then the Air is most temperate and the Butter will take Salt best Howâ—ver it may be done at any time betwixt May and September I shall now give you some few directions for made Cream and for Milk made better by art and so conclude my directions to Dairy-Maids How to make your ordinary Clouted Cream Take a quantity of milk from the Cow and put into a broad earthen pan and set it over a very slow fire letting it stand there from morning to night suffering it not by any means to boyl then take it off the fire and set it in some place all night to cool in the morning dish off your Cream for it will be very thick To make Fresh Cheese and Cream Take a Pottle of new milk as it cometh from the Cow and half a pound of blanch'd Almonds beaten very small and make a thick Almond milk with a pint of Cream strained and a little before you go to dinner make it blood warm and season it with a little Sugar Rose-water and â—ierced Ginger and put to it a little Runner and when it is scum'd bread it up and whey it and put it into a mould and press it with your hand aud when it is well wheyed put it into a dish with Cream To make a Cream of Codlings After you have scalded your Codlings and peel'd of the skins and scraped the pulps from the cores with a little Sugar and Rose-water strain them and lay the pulp of your Codlings in a dish with as much Cream as you please about them To make a Iunket Take Ewes or Goats milk if you have neither of these then take Cows milk and put it over the fire to warm then put in a little Runnet to it then pour it out into a dish and let it cool then strew on cinnamon and sugar then take some Cream and lay upon it scraping Sugar thereon serve it up To make Rasbery Cream When you have boyled your Cream take two ladlefulls of it being almost cold bruise the Rasberrries together with it and season it with sugar and rose-water and put it into your Cream stirring it all together and so dish it up To make Sâ—ow Cream Break the whites of six Eggs put thereto a little Rose-water beat them very well together with a bunch of Feathers till they come perfectly to resemble snow then lay on the said snow in heaps upon other cream that is cold which is made fit for the Table you may put under your Cream in the bottom of your dish part of a penny Loaf and stick therein a branch of Rosemary and Bays and fill your Tree with the said snow so serve it up To make a Syllabub Take a pint of Verjuice in a bowl milk the Cow to the Verjuice then take off the curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub pot strew Sugar on it and serve it up To make a Whipt Syllabub Take the whites of two Eggs and a pint of Cream with six spoonfuls of Sack and as much sugar as will sweeten it then take a birchen rod and whip it as it riseth in froth scum it and put it into the Syllabub pot and so continue it with whipping and scumming till your syllabub Pot be full To make an Excellent Cream Take a Quart of Cream and set it a boyling with a large mace or two whilst it is boyling cut some thick sippets and lay them in a very fine clean dish then have seven or eight yolks of Eggs strained with rose-Rose-water put some sugar to them then take the Cream from the fire put in the Eggs and stir all together then pour on the slices of fine manchet and being cold scrape on sugar and serve it Directions for such who intend to be Laundry-Maids in Great Houses IF you would have the esteem credit and reputation of a compleat Laundry-Maid you must observe these following directions First You must take care of all the Linen in the house except Points and Laces and whatever you wash do it quickly and do not let it lye and stink and grow yellow and so create to your self the trouble of washing it again before it be used Secondly You must take care that all the bracks and rents in the Linen be duly mended Thirdly Keep your certain days for washing of your Linen and other days for washing of such Rooms as are appointed you to wash and keep clean Fourthly You must be sparing and not lavish and wastful of your sope fire and candle Fifthly Entertain no Chairwomen unknown to your Lady or Mistress Sixthly Be careful that your Tubs and Copper or whatever else you make use of be kept clean and in good repair Seventhly You must be careful that you rise early every morning but more especially on washing days Directions for House-Maids in Great Houses 1. YOur principal Office is to make clean the greatest part of the House and see that you suffâ—r no Room to lye foul 2. That you look well to all the stuff as Hangings Chairs Stools c. And â—ee that they be often brushed and the Beds frequently turn'd 3. That you do not misplace any thing by carrying it out of one Room to another for that is the way to have them lost or you soundly chid for not keeping them in their proper places 4. That you be careful and diligent to all strangers and see that they lack nothing in their Chambers which your Mistress or Lady will allow and that your close stools and Chamber pots be duely emptied and kept clean and sweet 5. That you help the Laundry-Maid in a morning on the washing day 6. That in the afternoon you bâ— ready to help the Waiting-woman or House-keeper in their preserving and distilling Directions for Scullery maids in Great Houses