Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	put_v	vinegar_n	4,234	5	10.7662	5	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A89547	The perfect cook being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.; Patissier françois. English	Marnettè, Mounsieur, 17th cent.	1656 (1656)	Wing M706; Thomason E1695_1; ESTC R209431	111,290	384

you may adde some Mouscherons unto them mince all these together add some Pine-applekernels thereunto some Currans and preserved Lemmon-peels very small shredded cause all this to bee fryed in a frying pan or in a Tart-pan with good store of butter and when your said minced Fish is thus fryed you must make a good and well-seasoned Omelet which being also half fryed pour your said Minced fish into it and afterwards take both of them out of the sauce and lay them dry Observe that you must rowl up this Omelet and place it upon a plate and cutting it open at the two ends you must spread them abroad in the form of a Starre after which grate some sugar upon it and sprinkle it if you please with some Rose water The Twentieth manner being an Omelet made with stuft Herbs MInce all kind of sweet Herbs and the yolks of hard Egges together season the whole with salt you may also adde thereunto some half boyled Mouscherons and some Currans put these minced ingredients upon a plate or in a Dish and cover them over with a stabby or limber Omelet and strow Sugar and Cinamon upon it if you please The one and Twentieth Manner being an Omelet made with Sparagus TAke young and tender Sparagus break or cut them into small peeces cause them to be half fryed in brown butter after which pour into them some beaten Egges seasoned with salt and thus make your Omelet Others do cause their Sparag as to bee perboyled in salt water and having taken them out of their said liquor being well drayned they put them into the frying pan with some beaten Egges After which your Omelet being made and ready to bee served up add a drop or two of Vinegar or verjuice unto it Sometimes you may take M●●scherons well washed and cut in peeces and causing them to be stewed betwixt two dishes over the fire pressing out the water which is in them you may make use thereof to sprinkle your Omelet withall and you may also grate Nutmeg over it The two and Twentieth manner being an Omelet only made with flower in the form of an Egge-tart As for example beat four fresh eggs in five or six spoonfuls of milk adde some salt unto them and about the bigness of an egge or a little more of grated white bread or a silver spoonful of fine flower which you must most exactly dislolve together with the eggs by beating them throughly after which you must pour them into the butter to make your Omelet which you must turn in your pan and must not spare any butter in the frying of it when your said Omelet is well fried you may cut it into long and thick stices like unto your Naples Bisket or into any other shape you please adding thereunto some sugar and a little rose-water In case you do not turn your said Omelet in the Pan as it is over the fire but leave it somewhat limber on the inward side it will bee the better You may also cause your eggs to be fried in an indifferent Frying-pan of Copper which hath high borders or in a little Tart-pan that so you may make your said Omelet in the shape of a Cake and to make it the more excellent and pleasing you may adde unto it in the beating of your eggs a spoonful or two of sugar powdered beat all these well together and pour them into the Frying or Tart-pan in which you must have brown fried the bigness of a Hens egge or a little more of fresh butter after which cause your eggs to bee gently fried over a light fire and accordingly as your said eggs begin to harden you may stirre them with a spoon that so they stick not to the Tart-pan Observe that you may dress these kinde of eggs without any milk and when they are throughly hardned give them a colour on the top with a hot shovel and having in this manner disht your said Omelet you may strew it with sugar and sprinkle it with rose-water if you please The three and Twentieth manner being an Omelet called in French a Miroir that is a dainty light thin and clear Omelet Spread into a dish with the back of a silver spoon about the bigness of a good egge of fresh butter beat six or seven eggs into it and season them with salt beaten very small after which pour some six spoonfuls of good Cream upon the whites of your eggs and adde a little salt to them after which cause these your said eggs to be fried and at length give them a colour on the top with a hot shovel but have a care however not to render the yolks too hard The Four and twentieth manner being an Omelet of Eggs made in brown butter Cause your fresh butter to bee very brown fried brea Eggs into a dish and without dissolving or beating of them pour them into your said butter and season them with beaten salt and when they are well fried dish them up and sprinkle them with some vinegar which you shall have dashed through the Frying pan grate a little Nutmeg over your Omelet and if you please you may pour a sauce called in French A Robert over these eggs whereby such a kind of Omelet begets the appellation of an Omelet according to the fashion of Millan The Five and twentieth manner being a way how to dress Eggs and Milk exqusitely together otherwise called a broth of Eggs and Milk As for example beat five or six eggs adde some salt thereunto powdered and about half a pint of good milk which you must pour into your said eggs by degrees at several times and well beat and dissolve your said eggs with a quantity of the said milk and adde thereunto a spoonful of powdered sugar pour all these ingredients into a good bigge dish and set it over a pot full of boyling hot water or over a Chafingdish and put into the said dish about the bigness of a Hens egge of fresh butter melted and when you have powred your eggs milk into the said dish and butter you must cover the dish with another dish or bowl and so let the Eggs and milk boyl gently without stirring of them When they are sufficiently stewed you must give them a brown colour with a hot shovel as aforesaid and the which will also hasten their being drest and taking them off from the fire you must grate Sugar upon them unto which you may also adde some Rose-water or Cinamon water which you please Your Egges being thus well stewed must bee presently eaten for that if you should keep them never so little there would come a water upon them especially if your milk be not very pure But however you may hinder the said Egges from producing any water at all by dissolving a little flower into the milk with the which you mix your said eggs And in case you rather choose to stew them over a potfull of boyling water they will bee farre more delicate

Nutmegs and salt and Cinnamon and Rose-water and sugar and some Currants and two or three eggs and a little sweet herbs minced very fine with some grated bread mix them together and bake it in a dish between sheets of puf-paste and serve it hot To make Florentines of Apples Take your Apples and pare them and slice them and core them then mince them and season them with beaten Cinnamon and Ginger Rose-water Sugar and Currants and so bake it in a dish between two sheets of pye-paste these are good either hot or cold for service Other Florentines You may bake any fruit as Apples Damsons Cherries Plums or Pears if your Pears be first baked in a pot for you must understand that puf-paste will not ask above an houres baking therefore the stuff of the Florentine must be so tender as will ask no longer time now I have shewn you how to make Florentine which is seldom used this paste for any thing besides but for fearn tarts or laye tarts when it must be cut out out in branches such as will give you patterns for baking only upon papers and after your paste is baked lay on the preserves or lay stuff c. Other Tarts All manner of fruits as Pears Goosberies Rusberies and such like must be all baked with whole spice and sugar as this I have set down only in Pipines you may put Orengados in slices if you will and for the fashion you may make use of any fashion I have set down To make an Olive Pye Take part of a leg of veal and slice it into thin slices then take a few sweet herbs and mince them then take a few Currants and Nutmegs and Pepper and your minced herbs and salt and strew upon the slices of veal and roul up every piece of veal by it self and lay them in the pye with Dates Mace Barberies and butter and so close it bake it and liquor it with varges butter and a little sugar and so serve it hot Sauces Sauce for yong Rabits roasted Take juice of Orenges with the gravy and a little vargice salt and pepper ●tir all together with a little fresh butter and so serve it Sauce for a Capon roasted Take a peny white loaf and grate it and boyl it in a little water with a whole Onion and when you take it off put to it a little fresh butter and sugar Sauce for a Feldefare which will serve divers other birds Take a little vinegar with a little Orenge peel and a white bread-toaft with a whole onion these put in the pan under them and after serve them up together Sauce for a Woodcock Boyl Onions if they be drawn with a little pepper and salt boyl them together and so serve them Another Take toast of white bread if not drawn with juice of Orenges and vine-leaves roasted upon them and then crumble them into the sauce with a little bit of sweet butter and so serve it Sauce for roasted Larks Lard them and when they are roasted make your sauce with crums of white bread water and salt boyled together To make Gallendine or sauce for Venison or Turkeys Take a pint of Claret wine a little fair water and a little white water-vineger beaten Cinnamon beaten Ginger a few whole Cloves and some grated Bread a little Sandars and a little Rosemary and sugar and as you think fitting boyl them well together and it is made Sauce for a roast shoulder of mutton When your mutton is at the fire set a clean dish under it and put into the dish some Claret wine and a few Caphers and a whole onion and baste your mutton with the Claret wine which is my dish c. and throw salt on it and when it is roasted take the dish which is under it and blow or take off the fat and save the wine and the gravee and the Capers and the juice of some Oringes and when your mutton is dished when it s baked scoltch it with a knife and throw salt upon it and poure the sauce on the top of it and throw on some sliced nutmegs and a little Oring Peels finely mixed and so garnish it with sliced Lemons and serve it Sauce for a Carpe Cut some small Oysters with a few Caphers Mace Nutmeg salt and Pepper and boyl them softly on the fire then adde a little fresh butter not forgetting to adde some of the blood of the Carp to it and rub the dish with a clove of Garlick dish it up the bread being soaked in the sauce Sauce for a Barbile Take the quantity of half a pound of fresh butter with a little varges thicken it with the yolks of one or two eggs To boyl Flownders after our best English fashion Take about the quantity of a pint of white wine a little whole mace and pepper with a little young Thyme and season it with varges and salt to which adde a little sweet butter and so serve it To souce a Gurnet Take of the best white wine vinegar with some Time Fennel and a little Parsly and let them boyl well together adding a little salt keep it in a close vessel and put in the fish To boyl Salmon Thornback Conger c. Boyl them with a little water and salt and sweet herbs as Time Winter-savoury Rosemary c. but remember to keep it alwaies well scummed then adde a little vinegar and let them boyl till it be tender you must also remember to blanch the Thornback while it is hot To stew a Trout a rare dish When they are orderd fit for stewing put white wine to the Trout a little water with fresh butter a few sweet herbs minc't and with a little loaf-sugar put to them and let them not stew above half an hour and with a soft fire some adde two or three hard egges slic't and put upon the Trouts when you serve them in To murine Carps Take a quart of water to a Gallon of vinegar a good handful of Bayleaves as much Rosemary a quarter of a pound of pepper beaten put all these together and let it seeth softly and season it with a little salt then fry the fish with sweet oyl then put it in an earthen vessel and lay Bay-leaves between and about the fish and pour the broth upon it Another excellent way to dress divers sorts of fish Take a piece of fresh Salmon and wash it clean in a little Vinegar and water and let it lye a while in it then put it into a pipkin with a cover then put to it some six spoonfuls of water and four of vinegar and as much of White wine a good deal of salt a handful of sweet hearbs a few Cloves a little Cinnamon and Mace and being in a pipkin set it in a kettle of seething water there let it stew about three hours The like you may do by Carps Eels and Trouts To boyl a fresh fish as a Carp c. Take a Carp or other and put them into a

deep dish with a pint of White wine a little large Mace a little Time Rosemary and sweet butter and let them boyl between two dishes in his own blood season it with Pepper and Varjuice and so serve it then in sippets To pickle Oysters Take Oysters and wash them clean in their own liquor then let them settle then drain it and put the Oysters to it with a little Mace and whole Pepper as much salt as you please and a little wine-Wine-vinegar then set them over the fire and let them boyl leisurely be sure to skim them as the skum riseth when they are enough take them out till the pickle be cold then put them into any pot that will lye close and so barrel them in small barrels To souce a Carp Take your Carp and draw it and wash it with water and falt and vinegar but not let it lie in the water then set on your pan and put in it some water and salt and a little wine vinegar White or Claret Wine and a bunch of sweet hearbs and a little Mace let there be as much liquor to boyl it as will cover it and keep it soused in the same liquor and serve it To souce an Eele Take your Eele and souse the skin of it with salt till the skin be gotten off but do not flea off the skin then slit it down the back take away the inward parts then wash it well and cut away the head and the tail and take sweet hearbs Nutmegs and Pepper and salt and strew it up the midst of the Eele and roul it up into a roul and bind it up and then boyl it in water and salt and vinegan and White wine and Bay-leaves and when it is boy led binder take it up into a pan and put the liquor it was boyled in into it and so let it stand to be cold and eat it with vinegar To souce a Pig Take a sucking Pig and salt and draw him cut him down the chine and the breast into two sides and take out the bones and lay the sides in water two or three houres then wash them well out and take a few sweet hearbs and mince them fine and strew on the inside of the sides some blades of Mace and a handful of salt then roul off each sides of the Pig like a Coller of Brawn and bind them with pack thred and boyl them with fair water and a little vinegar till they be tender then take them off the fire and let them lie in the liquor till they be almost cold then take them up and put them in sousing-drink made of White wine-wine-vinegar and water and salt To make the best sort of minc'd Pyes A minc'd Pye of Mutton or Beef the meat must not be parboyled but minc'd raw with the suet and seasoned as the Veal and altogether costly as also you must put Raisins in this meat which will eat very well cold or hot A Potato Pye Boyl your Potatos tender and then peel them and let them be cold then season them with beaten Cinnamon Nutmegs Pepper a little let the pieces of your Potatos be cut indifferent and fill up your Pye then put the marrow of two or three bones to them and some Dates cut in halfs a little Mace some Barberies or Grapes or Lemmons and some Citron Suckets then put in half a pound of Butter and close it and bake it liquor it with the liquor you make for a Chik in Pye A Hartichoke Pye Take Hartichokes and cut away the green leaves from the bottoms till the bones look white then boyl the bottoms as much as if they were to be eaten take out the core and season the bottoms being cut into four parts as you did the Potatoes and put all things into that Pye and bake it and liquor it as the other A Skerret Pye Boyl your skerrets and peel them and cut them off indifferently then season them and put all things to them as to the other Pye and close it and bake it and liquor it likewise and serve it hot An Oyster Pye Take three pints of Oysters and parboyl them a little and when they are cold season them with Nutmegs Pepper and salt and put them into your Pye and some Marrow Dites Mace Barberies Lemmons and Butter then close it and bake it and liquor it with varjuice Butter and Sugar and serve it Au Eele Pye Flea your Eels and cut your Eels into pieces and season them with Nutmegs Pepper and salt and lap them into the Pye and put in them som Crurants Prunes Dates Mace Barberies Lemmons Butter and Sugar and so serve it For to boyl Rubits You must boyl them in water and salt and take some strong broth Ale a little White wine a bunch of sweet hearbs some Onions sliced if you love them a quarter of a pound of Samf●age a good handful of parsley boyl these together then put in a little vinegar and a good piece of sweet butter and let it just boyl up and so serve them being dished To stew Oysters Take a pottle of Oysters and save the liquor of them thus wash the Oysters clean from gravel and shels put them then into a pipkin and put their own liquor to them again and a little vinegar a little large Mace Onions whole being peeled with a bunch of sweet hearbs and a little grose-pepper let these boyl together till the Oysters be ready then put away the liquor from them and take one pound of sweet butter shake it with the Oysters till the butter be melted and the butter will be thick So serve them on sippets and garnish them but take away the Onions A Sauce which will serve for Cocks or Purtridges or Phesants or Ducks Take two or three Onions and peel them into some water put grated bread Pepper and salt into it boyl these together a pretty while till it begins to be pretty thick then takeaway the Onions and put to it a piece of sweet butter and some Lemons cut small and so put into the dish but let it not boyl after the butter or lemon To make White broth Take your pipkin with some broth of the Capon or Hen then put in a pint of White wine with half a pint of Sack and the Marrow taken out of three or four bones as whole as you can then put in some whole Cinnamon some sliced Nutmegs some large Mace some Dates cut in halfes three or four Pippins pared and quarted boyle all these together till your Marrow be very well boyled then sweeten it very well with Sugar then take the yolks of ten or twelve eggs and bear them very well and drain them with a little varjuice and when your pipkin hath staid off the fire a pretty while put your eggs in but stir it well for fear of curdling then serve it in with your Capon or Hen with the Marrow Dates or Spice on the top to garnish it forth To make a Florentine of

four and twenty houres in the Oven which said Oven you must all the while keep shut to the end that it may yeeld a sufficient heat whereby the said Pasty may bee throughly baked which said Pasty you must oftentimes take out of the said Oven to supply it with broath or gravy as often as it shall be wanting To which purpose take the bones and the skin and the sinews which you have cut away from the said Legge of Mutton bruise them indifferently and afterwards boile them together with the said skin and sinnews for the space of one houre and a half in water without salt and when as the said Liquor and Broath shall bee concocted in such a manner as that there shall bee but a pint left you shall make use of it in the following manner viz. After your Royal Pasty shal have been about the space of four hours in the Oven you must draw it and you must poure thereinto with a Funnel about the quantity of a quarter of a pinte of the said liquor or broath being well heated After which you shall again put your Pasty into the Oven and within two or three houres you shall draw it and you shall see whether or no it doth want any sauce or liquor in case whereof you shall adde more sauce unto it and in this manner you shall draw your said Pasty at several times till it hath continued in the Oven for the space of fifteen or sixteen hours when as you shall again draw it forth of the Oven and shall take off its Lidde for to embellish your Pasty with the Yolks of Eggs hard boyled cut in quarters you may also adde thereunto Mucherons the Gils and combs of Cocks and other-like sweet-breads you may also thereunto adde a small Clove of Garlick and a drop or two of vinegar for to make the sauce more pleasing and tart observe also that your Lambs-stones and sweet-breads must bee seasoned with your sweet spices After which you must return the said Pasty into the Oven again and you shall let it remain there till it be throughly baked at least three hours afterwards and you must have a care that the sauce or liquor thereof bee perfectly consumed before you take your Pasty out of the Oven for good and all So likewise must you have a care to maintain the fire in the said Oven in such manner as that there may bee a sufficient heat to bake your said Pastie without the burning of it When this like Pastie is throughly baked you shall take out of it the Clove of Garlike which you did put into it before you do serve it up to the Table and after that you shall fasten on the Lidde of your Pastie again that so your Pastie may bee brought whole to the Table and if so bee the said Pye be not eaten up at one meal you may cause it to bee heated again in the Oven untill such time as it is quite expended CHAP. XX. To make a Pasty and a Tart of a Capon of a Brest of Veal of Pigeons of Larks and of other sorts of small Foules to be eaten hot PRepare your Pastie Crust which must be very fine make it of a proportionable height and bigness of that which you do intend to put into it and have a care to make the middle of the bottome a little thicker than the rest of the Pasty fill up the bottome or line it with a little Beef suet Minced and some marrow in case it bee to bee had or else instead thereof put therein a little sat Bacon small shred the peeces not exceeding the bignesse of a Pease Afterwards take the meate which you do intend to put into the said pasty having first washed it with warm water and having entirely cleansed it and dried it that it retain no moisture And if it bee a breast of Mutton you may make it become extream white by perboyling of it never so little in the said hot water And the Meat being well wyped and dryed you must cut into several peeces about two fingers in thicknesse and you must also cut the ribs in twain Thus much for Veal But and if it be a Capon or any other sort of foul or any kind of Venson which you intend to put in paste you may flatten its brest bruise its bones and cut some lansements in its brest Moreover you must cut off its neck the extremities of its wings and its leggs and afterwards put the Meat into your Pastie after which you must season it with your salt spices and at last you may fill up your Pye with a good lumpe of butter and with slices of fat bacon you may also if you please adde hereunto some Lambs-stones Cox-combes some sparagus some Hartichoak stools some whole boyled yolks of Eggs or in severall quarters some Mucherons some verjuice in the grape and some parsly very small chopt and also some small sausegees above all which ingredients you must lay a few slices of fat Bacon and a good quantity of butter after which your said Pasty being thus furnished and garnished you may close it up and you must wrap it up in brown paper to sustain or uphold the crust and to hinder it from bursting in the Oven You must make a hole in the midst of the Lidde and after you shall varnish or burnish your Pasty and so you may put it into the Oven giving it a like heat unto your Pasties which are to bee served up hot to Table according to the foregoing prescription and as it shall be more particularly declared in the ensuing Chapter These kind of pastys wil be sufficiently baked within an hour and a halfes time more or lesse according to the bigness of your pastie as also proportionably unto the heat of your Oven You may also make these kind of Pasties in a Tart Pann with a leaved Crust chiefly if you do garnish it with Pigeons CHAP. XXI To make a Pasty with a sweet Sauce NOw in case you do desire to make one of these self same Pasties and to give it a sweet sauce you must draw it forth to the Ovens Mouth by that Time it is half baked and you must put a Funnell into the hole which is in the middle of the said Pasties Lidde and you shall poure thereinto a glassefull of Hypocrisse well sweetned or as much as you shall judge requisite according to the bignesse of your Pastie or otherwise a good quantity of melted Butter in which Sugar hath been dissolved and a little Cinnamon more or lesse of each of them according to the bignesse of your said Pasty After which you shall put your said Pastie into the Oven again and shall let it bee well and throughly baked CHAP. XXII To make a Pastie to bee eaten immediately being served up hot AS for example take almost a pound weight of Veal or of fresh Pork or of Mutton or of Beef the brisket of Veal is the most properest peece

as much beaten Cinnamon and a little salt you must also adde thereunto about the bignesse of a Hens Egg of white bread crum grated very small as much dry Naples Bisket or in lieu thereof two Macaroons or a few sweet Almons pilled and beaten in a Morter adde thereunto likewise about the third part of a side of a preserved Lemmon being sliced into small bits and about the bigness of two Eggs of the Pastry-mens Cream you may also adde thereunto the yolk of a raw egge or else the bigness of an egge of green Cheese which was made before the Cream was taken off from the Milk whereunto you may moreover adde a few Pine-apple kernels and a few Currans chiefly in the winter season and in Lent mingle all these things very well together with a wooden ladle or with a spoon When these ingredients shall bee very well united you must garnish your Tart pan with a Dough-coffin of fine or leaved paste of the thickness of about half a Crown which said Dough-coffin you must sufficiently fill up with your said ingredients and afterwards frame your Tart lid with small slices of past you may if you please pink and garnish the borders of your Tart and imbellish it with wrought works according to your fancy Put your Tart into the Oven and by turns set it upon some fresh embers you must observe that your Tart will require but a little half hours baking and when it is almost baked you must draw it forth of the Oven and powder it with a good handful of Sugar and a little Rose-water and putting it again into the Oven you may leave it there for a little while afterwards drawing it forth again you may powder it with a little sugar CHAP. XLVIII The manner how to make a Tart of the roots of Herbs TAke Skirrit roots scrape them and cleanse them after which cause them to bee boyled in water until they be sufficiently perboyled then let them dry thorowly and pound them in a Morter you may also sift them through a sieve that so you may only retain the very marrow of them which you must put into a porrenger with as much grated bread or Macaroons as also about the bigness of two eggs of Pastry-mens Cream two handfuls of Sugar and a little Rose-water some Salt Cinamon and other spices according to your own discretion as also Pine-apple kernels Currans and preserved Lemmonpeeles mingle all these ingredients together with about the bigness of an egge or more of melted butter and when this preparative is thus fitted you must put it into a Tart-pan garnished with a Tart Coffin of paste made of very fine or leaved flower Cover your said Tart with slices of paste as aforesaid and put it into the Oven and when it is well-nigh baked you must draw it and powder it with a handful of Sugar and sprinkle it with a little Rose water and after that putting it into the Oven again for a trice only you must again powder it with some Sugar whereby your said Tart will be compleated CHAP. XLIX To make a Tart of raw or green Eruit FIt a Coffin of very fine or leaved paste in your Tart-pan put thereinto a lay of Sugar and after that fill it up with Goose-berries or with red Currans or with verjuyce in the Grape out of all which you shall have taken the kernels or with Cherries neer ripe or with Apricocks cut in two or with Plumbs peeled in which you may leave the kernels if you please and if you bee minded to put your Apricocks whole into your Tart you must peele them and adde unto them a lump of Butter a little beaten Cinamon a few slices of preserved Lemmon-pills and a handful of Sugar more or less according to the bigness of your Tart. Then you must cover your said Tart with a lid of leaved fine dough which you may pink and carve into quarters and then having varnisht it you may put it into the Oven and when it is almost or quite baked you must powder it with Sugar and put it again a while into the Oven as aforesaid CHAP. L. To make a Tart of the mellow of Pumpkins Gourds or of Melons TAke the mellow of a Pumpkin or of a Gourd or Melon cut it into peeces as small as a Nut let them be half boyled in the same water which they will yeeld over a gentle fire and have a care sometimes to turn and stirre them that they may not burn or stick to the pot And that you may have the less trouble with them and cause them to boyl the faster you may adde some water to them but that will diminish their Natural taste When your Pumpkins are thus half boyled you must draw them forth of the water and laying them dry you must cause them to drop out all their moysture or press them in your hands between a Napkin or any other linnen cloth after which you must bruise them and work them fine with a spoon Observe that instead of this foregoing manner of preparing your Pumpkins Gourds or Melons you may take the mellows of them raw and pound it and cause it to bee half boyled in water or Mutton broth and after it shall be thus half boyled fit for to be fryed either in butter or oyl you must pass it through a sieve or coarse cloth to take away the strings of it When your Pumpkins are thus prepared you may put them into a platter or little dish and adde unto them a quarter of a pound and a half of Sugar or more a little Spice some beaten Cinamon and a little Salt you may also put some Pine-apple kernells and Currans therein and a little preserved Lemmon-peele out in slices some of the Pastry Cream or grated white-bread or Macaroons or Naples Biscuit grated or the bigness of an egge of sweet Almonds peeled and pounded exactly in a Morter you may also adde thereunto green Cheese which hath not been uncreamed Adde to all these ingredients as much melted butter as you shall judge fitting or of Marrow or of fat Bacon cut into small slices and if it be on a Flesh day instead of putting Pastry cream into the said Tart you may put some yolks of raw eggs into it Mixe all these ingredients together and make it up into the likeness of a Pudding and if you meet with any difficulty in the mingling and knitting of them together you may adde a spoonful or two of Milk the better to incorporate them Your said Pudding being thus sufficiently prepared you may put a good quantity thereof into a tart-pan which is furnished with a dough Coffin after which you may cover your said Tart with a lid of paste and varnish your said Tart and so put it into the Oven and when it is almost baked you must powder it over with some sugar and sprinkle it with some Rose-water CHAP. LI. To make an Apple-tart or Peartart most exquisitely FVrnish your Tart-pan

in sweet suet which is hot in the same manner as if you would ma●e Fritters and when your said little Pyes are baked yellow on the one side of their Crust you must turn the other side of them into your sweet suet which you must do with a smal woodden spoon without breaking or cracking your said Pies and when they are brown fried on both sides you must draw them out of the Suet with a Skimmer or peirced spoon and lay them dry CHAP. XCVII Another manner of minced Pies brown fryed being of a finer leaved paste TAke good boyled Meat or rather let it bee roasted and if it bee not all together over roasted it will bee the better As for example take the fleshy part of any foule or a brisket of veal and you must observe if there bee any thick skins or sinnews in the said Flesh you must take them out after which you must mince your said Meat and put it into a Portenger or Dish with a little salt spices some Currans some Pine-apple Kernels a little Sugar according to your own liking and a little Rose-water all which you must mingle together And having so done you must prepare small Paste Coffins of fine leaved dough and make them about the thickness of one half Crown wrap into your said Coffins about the bignesse of a little Egge or great Wal-nut of your said Minced meat more or lesse as you please your self and so make up your minced Pyes varnish them and put them into the Oven upon some paper These kind of minced Pyes do require an easy fire to bee baked by just as if you were to bake a Tart let them also bake leasurely and in case they bee very little ones one half hours time will serve to bake them When these minced Pyes are well nigh baked and that their crust is become brown you must draw them forth of your Oven and powder them with Sugar and after that put them a while into the Oven again to finish their baking and to cause the Sugar which you have strewed on the top of them to become glazed after which serve up your said minced-pyes as hot as you please CHAP. XCVIII The manner how to make excellent good Cheese-Cakes YOu must take some peeces of Marrow and let them be somewhat long sliced each of them as long as your Thumb if it bee possible scald or perboile them in water which is well nigh boyling hot after which take them out of the said water with a skimmer and let them drop a while and thus having laid them one by one upon a Table powder them with powder Sugar as much as you can and adde thereunto a little salt spices or a little salt and beaten Cinamon After that make up your small Coffins of fine leaved Dough very thinne fill up one of the Corners with a peece of Marrow as long as your Thumb and if it be requisite you may moreover adde thereunto some Sugar Seasoned as abovesaid and then cover over the otherlid of the Coffin upon the top of the said Marrow you must also somewhat moisten the borders of your said paste that so you may with the more ease joyn them together When your cheese Cakes are thus filled up you must fry them in butter or in sweet suet and you must have a care not to spil them in the turning of them and when they shall bee thus well fryed you must take them out of the frying-pan with a Skimmer and having well powdered them with Sugar and Cinamon if you please you may presently eat them CHAP. XCIX Another Manner of Cheese-Cake TAke green cheese uncreamed which is new made or else curdled Cream or dryed Cheese small shredded or scraped add thereunto raw Eggs a little fine flower or rather pastry Cream some few Currans Pine apple Kernels and some Sugar seasoned with salt spices or only salt spices alone you may also adde thereunto a little boyled or roasted mince meat mingle all these ingredients very well together and make as it were a pudding of them by adding of a little milke to them and let this your said Pudding be somewhat liquid Fill your Pastry Coffins of fine leaved Dough with these puddings and so make your Cheese cakes of them which you must fry in butter or in sweet Suet and after that you may powder them with Sugar and Cinamon as aforesaid which dependeth of your own pleasure CHAP. C. The manner how to make buttered Wiggs Simnels or Cracknels PLace upon your Kneading-board about half a pint of fine flower make a small gutter in the middle thereof and put therein about half a glass-ful of beer yeast as also as much warm water as will be requisite for to knead it and working it altogether you must reduce it into a thin paste which may stand you instead of Leaven wherefore you must make up your said paste into the form of a little Loaf and you must place it in a warm place that so it may speedily rise and swell and if it be in Summer one half quarter of an hours time will be sufficient to rise it Mean while that your leaven is a working you must place upon your Kneading-board one quarter of a pound of flower make a hole in the midst of it and put one pound of fresh butter into it which butter you must have softned and worked with your hands in case it was too hard before adde thereunto one ounce or a little more of salt fine beaten mixe all these things together by adding as much cold water thereunto as will bee necessary to knead this paste When your said paste shall bee half kneaded you may take your aforesaid leaven if it be ready that is to say if it be risen and have worked and then you must mingle it with your said paste as you do knead the same or in the kneading thereof And having thus sufficiently kneaded it you must cut it in peeces which you must work with your hands into little Loaves which said Loaves you must afterwards spread open again with your Rowling-pin to make Wiggs or Simnels of them Which being thus done you must have water set over the fire in a skillet kettle or preserving pan and let it bee almost boyling hot cast your Simnels into it and let them remain therein untill they swim on the top of the water and then you must stirre them a little in the said water and taking a skimmer you shall list up some of the said water into the Ayre and in this manner you must besprinkle and wet your said Simnels leaving them in the said water until such time as that they are become stif and firm which you may know if so bee you do take one of the said Simnels out of the water and do try by your handling of them whether they be stif enough And when it shall appear unto you that your said Simnels are sufficiently hardned and swelled you must then take them

grate some Nutmeg into it CHAP. CXXIII The manner how to make a Tansie PUt as for example the yolks of eight eggs into a silver or pewter dish but it must not be an over bigge one if it be on a Flesh day dissolve them with about half a pint of good flesh broth which hath been made without Herbs and instead of broth upon Fish-days you may make use of Cream or of Milk adde thereunto a little salt well beaten and two Macaroons small grated or as much grated Bisket adde thereunto also two or three spoonfuls of the juyce of Beet-roots which shall have been pounded in a Morter together with Rose-water adde thereunto also half a quartern of powder sugar pour all this mixture into a dish into which you shall have melted about the bigness of a Wall-nut of good fresh butter and thus set your Tansie upon the fire and let it be hardned at the bottome of your dish after which and that it begins to bee likewise half hardned on the top adde thereunto one ounce of preserved Lemmon peels grated or shredded in small slices or cut into little morcels adde thereunto also one ounce of Pistaches well peeled and pounded and so let your Tansie become quite hard over an indifferent warm fire and at the same time you must give a little brown colour at the top by holding a hot shovel over it and taking your said Tansie off from the fire you may stick into your Tansie a few slices of preserved Lemmon peels and afterwards powder it with sugar and cinamon if you please CHAP. CXXIV Describing the several ways and manners how to dress Poached Eggs and boyled Eggs in Water CAuse your water to boyl after which break your eggs into it the one after the other and when they are pretty well boyled take them out of the said boyling water before they become too hard these kind of poached Eggs may stand you in stead to garnish an herb pottage withall or any such other like dish Observe also that these kind of eggs may bee served up alone with divers kinds of sauces and also sometimes eggs may be poached in Milk or in any sweet wine The Second manner of Poaching of Eggs. Put into a dish four poached eggs season them with salt and grate some old cheese upon them which will give them a good rellish A Third manner of Poaching Eggs. You must put some eggs into a dish a few or many adde a little salt unto them and powder them also with sugar and sprinkle them with a little rose-water or verjuyce or Lemmon juyce or Orange juyce unto which you may adde a little beaten cinamon or cinamon-water which will give them a good relish The Fourth manner of Poaching Eggs. You may put as many eggs as you please into a dish into which you have caused some good fresh butter to be melted season it with salt adde a little sugar unto it and in case you are not minded to put any sugar into it a little nut-meg grated or shredded will not bee amiss you may give these eggs a colour before you put them into the said dish by holding a hot shovel or kettle over them for a while The Fifth manner of Feached Eggs. You must pour some green sauce over them and so let them stand a while upon the fire after which you may season them with salt and with a little grated nutmeg The Sixth manner of Poached Eggs. Cause your butter to bee fried brown in a pan and cause a sliced Onion to be fried in it season it well with salt and pepper small powdered and when your Onion is well fried adde a drop or two of vinegar unto it and presently after pour this sauce upon your poached eggs to which you may adde a little grated Nutmeg Observe that in case your eggs be ranged in the dish and laid in the form of a Fish that as then they are called a Sammon of eggs The Seventh Fashion of Poached Eggs. Cause minced Onions to be fried in brown butter and when they are well fried adde thereunto some vinegar and mustard mingled together season it well with salt and pour the said sauce upon your poached eggs The eighth Fashion of eating Poached Eggs. Cause butter to bee fried brown add thereunto a sauce made of sweet Mustard or of Grapes dissolved in Wine or of Hypocras take your Frying-pan immediately off from the fire lest your said sauce should boyl which it must not do and thus pour it upon your eggs and instead of frying your butter brown in the frying-pan it will be sufficient to cause your butter to be only melted in a dish after which you may adde either Hypocras or dissolved Mustard unto it as aforesaid and then you may put your poached eggs into it and afterwards powder them with sugar The Ninth manner of eating Poached Eggs. You may make a Pudding of sweet Herbs and put it into a dish place your eggs upon it and adde thereunto some sippets of tosted bread dipped in butter or some slices of your omelet and upon all these you may grate some Nutmeg or some Sugar The Tenth manner of eating Poached Eggs. Cause good fresh butter to be melted in a dish over an indifferent hot fire after which you may break your eggs and having taken out the white you may put all the yolks into a porrenger by themselves and after that you may pour them one by one into the said melted butter and when your said butter shall begin to boyl take your dish off from the fire and so you may adde thereunto a little powdered cinamon and sugar if you please The Translators additional description how to poach or butter a dish of Eggs without any butter at all BEat as many Eggs as you please into a good large silver dish whites yolks together after which set your said dish over a Chafing-dish of hot charcoals throughly lighted putting nothing more into the said dish unto your eggs but stir them continually with a silver spoon that so they may not become hard not stick to the dish and when they are enough poached to your fancy take them off from the said Chaffingdish and adde unto them a good quantity of Orange juyce well seasoning your said eggs with salt and if you please your self powdering them with good store of sugar and cinamon not forgetting to put grated or shredded Nutmeg into them as you are a straining of them and before you pour your Orange juyce upon them Observe that this kind of buttering or poaching of Eggs without butter is least offensive to the pallate and less nauseous to the stomack which is oftentimes overcharged by the adding of butter to these kind of dishes and junkets CHAP. CXXV Describing the several ways how to dresse and set out hard Eggs. The First manner PUt a lump of butter into a dish adde some vinegar or verjuyce unto it and a little salt and when your butter

fire shovel over it The eleventh manner being an Omelet of Herbs MInce or shred all kind of sweet herbs together as lettice sorril borrage buglose Mallows and the like having taken away the stalks and having well shredded these several kind of Herbs you must beat them together with Egges and may adde salt unto them and if so bee you desire to have your said Omelet to bee sweet adde some Currans thereunto And having caused some butter to be melted pour your Egges into it when it shall bee very hot and when your Omelet is thus prepared and ready to bee forved up grate Sugar into it and Cinamon if you please But and if you desire to have your Omelet to be of a nigher rellish put thereinto more salt and spices The Twelfth manner being an Omelet with Parsly CAuse your Egges to bee beaten and adde thereunto parsly leaves small shredded and salt beat your Egges and make your Omelet You may also grosly shred a handfull or two of Parsly and fry it in butter unto which you may adde six or seven Egges well beaten and seasoned and in the eating of your said Omelet you may add some Vinegar or verjuice or sugar thereunto The Thirteenth manner being an Omelet of Leeks Mince your Leeks very small and afterwards beat them with eggs which being seasoned with salt you must pour them into butter half brown fried or into oyl if you love it and so make an Omelet thereof as aforesaid The Fourteenth manner being an Omelet stuffed with Succory Take white Succory and steep it in boyling water you may also make use of wilde Succory let it steep long but drain it and afterwards shred it very small and season it with salt you may adde Muscheroons unto it which are but half boyled and cut into small morcels cause all these to bee fried in butter and let them dry being taken out and afterwards mingle them with beaten eggs and make an Omelet of them which said Omelet must not bee over-fried and when it is ready to bee served up grate some Nutmeg and Sugar upon it or some Cinamon which you please The Fifteenth manner being an Omelet made with Cheese Whilst your butter is melting in your Skillet you must ssice Cheese very small and beat it together with your eggs adde thereunto as much salt as you think fitting and pour it all into some butter half brown fried and in this manner proceed to make your Omelet as aforesaid The Sixteenth manner being an Omelet of Cowcumbers Take as much of an Omelet of eggs as you may judge to be requisite for your purpose mince it very small whereunto you may adde some Pine-apple kernels some currans or a pudding of Herbs or minced Fish well seasoned and boyled or rows or miits of Carps which have been fried or boyled you may also adde to each of these ingredients Muscheroons half boyled and small sliced mince all these with some whites or yolks of raw eggs after which fill up great and large Cowcumbers there-with after you shal have emptied hollowed them and after you have filled them up again you must stop the two corners and you must peel the Cowcumbers and cause them to bee stewed between two Platters or in a Tart-pan seasoning them with butter and water and when your sauce is well nigh ready adde thereunto a little verjuyce or vinegar if need be or fresh sauce grate nutmeg upon it and crusts of white bread or powder it with sugar accordingly in reference to the quality or condition of the pudding or minced meat where with all your Cowcumber is filled And instead of sauce you may make a very thin and plashy Omelet to wrap up your Cowcumber in thus stuffed at the same time when as it is well fried and ready to be eaten You may also stuf a Cowcumber with a rosted kidney of Veal after it hath been minced with its own fat some yolks of eggs some Pine-apple kernels and Currans and some salt with what you please besides according to the former prescriptions And when this your said mixture shall bee well stewed between two dishes or fried in a pan you may proceed to fit it and to serve it up as it hath been already set down in the fore-going chapters The Seventeenth manner being an Omelet according to the Turkish mode Take of the flesh of the hinder part of a Hare or of any other Venison mince it small with a little fat Bacon some Pistaches or Pine-apple kernels or Almonds or Spanish Nuts or Hazel Nuts peeled or Spanish Chesnuts or French Chesnuts roasted and peeled or some crusts of bread cut in slices and tosted like unto Chesnuts season this minced stuff with salt and with spices and with some sweet Herbs if your flesh be raw you must adde thereunto butter marrow or good sweet suet small shredded and when you have caused it to be melted in a Skillet pour thereinto your minced and seasoned meat composed of the aforesaid ingredients and cause it to befried After which cause some butter to be melted in a Skillet and make an Omelet thereof and when it is half fried adde your aforesaid minced meat thereunto and when your said Omelet is fried take it out of the Frying-pan with a Skimmer or Trencher without the breaking of any part of it and put it into a dish in such a manner as that the minced meat may appear uppermost after which pour some Mutton broth upon your said minced meat or the gravie of some other roast meats grate some Nutmeg upon it whereunto you may adde some sippets of tosted or fried white bread and some ssices of Lemmons Moreover if your Hares flesh or other Venison be roasted it is so much the better and you shall then only need to mince and season it as it hath been aforesaid and so proceed to make your Omelet which when it is half fried or baked adde your said minced meat unto it and so make up your Omelet And by default of Venison you may make your said Omelet of any other or linary meat whatsoever The Eighteenth manner being an Omelet made of Calves kindnies TAke the kidnies of a loin of veal after it hath been well roasted mince it together with its fat and season it with Salt and spices and with some dryed Time or other sweet Herbs you may adde thereunto some small crusts of fryed Bread or some boyled Mouscherons or some peeled Pistaches after which you may make up your Cmelet And when it is half fryed pour your minced meat into it and when all your Omelet together shall bee well fryed serve it up in a dish and grate some Nutmeg and Sugar upon the top of it The Nineteenth manner being an Egg Tart and a minced composure of Fish TAke a Carp or some other Fish according to your pleasure take out the bones very well add thereunto the Milts of Carps season them with salt and pepper or with spices and if you please

bake it and liquor it with varges butter and sugar and boyl it up and pour it in so sugar it on the top and serve it The fashion you may bake it if you will only with Nutmegs pepper and salt and butter with fruit A Calves-foot Pye Take your feet being boyled and cut them from the bones and mince them small then season them with nutmegs pepper and a little salt beaten Cinamon and Sugar varges and Rose-water and currants and some sliced dates and stripe barberies then lay some butter in the bottome of the pye and fill it and close it and when it is baked pour upon it a little varges butter and sugar boyled up toge her So ferve it in the fashion A Chowthern Pye Take your Chowthern and boyl them and when they are cold then mince them then season them with nutmegs and a little pepper and beaten Cinamon and beaten ginger a little cloves and mace and currants and sugar and varges and rose-Rose-water and some salt and dates sliced small mix them all together and fill your pye then close it and bake it an hour and a little more will bake it then dish it and throw sugar on it and serve it and keep it An Vmble Pye Take your umbles and parboyl them very well then take away the gullet and the skins of skirts and cast them and when the humbles are cold take three or four pound of suet and mince them very fine then season them as you season the Chowthern and so serve them hot or cold The fashion Minc'd Pye of Veal Take a leg of veale cut it from the bone and parboyl it and when it is cold minceit small then mince eight pou●d of suet and mix with it as many p●und of currants one pound of prunes and season it with one quarter and an half of Cinamon as much cloves and mace as much nutmegs as much ginger a little pepper one pound and a half of sugar half a pound of dates cut small at length half a pint of Rose-water half a pint of varges and a little salt mix these together and fill your pye and close them and bake them and serve them hot or cold To bake Pullets Draw your Pullets and cut off their wings and legs and break them well and wash them and dry them in a cloth then season them with pepper nutmegs and salt and put some butter-roules in the spice into them then lay them into your pye and on them first meat barberies mace and butter and close them and when they are baked pour some butter into the pye and so serve it you may put in oysters To bake a Goose or a Turkey Phesant or Capon cold Draw your Fowl and break it that the bonesstart not then season it with nutmegs pepper and salt and stick some whole cloves in the brest and thighs of it and lay it in your pye then put butter to it and close it and wash the outsides of your pye with yolks of raw eggs and then bake it and when it is baked pour on the top of it good store of melted butter and so let it stand to be cold if you love lard you may lard it or some part of it A Neats tongue cold Boyl your neats tongues and blanch them and when they are cold then lard them if you love lard and stick some whole cloves in them then season them with nutmegs pepper and salt and a little beaten Cloves and Mace and so fill your pye and put in butter and bake them and wash your pye with yolks of egs and when it is baked put in melting butter and so let it by A Venison Pye cold Take your venison and lard it well and season it with beaten Nutmegs and Peper Cloves and Mace Ginger and Cinnamon and Gold season it very strong then lay it in your pye and put in a few bay leaves and butter and so bake it having washed the outside with yolks of egges and when it is baked fill it full of butter and when it is cold use it The fashion you may bake part of the burtock of Beef thus handled in stead of Venison A Pippin Tart. Take eighty Pippins pare them and quarter them and then your tart being raised lay in you quarters as thick as you can lay them then put to them a little whole Cinnamon and Ginger and a few Cloves and a pound and half of sugar and so bake them when you have closed your Tart suger it at the top and so serve it A Warden or Quince Tart. Take your fruit pare quarter and core them as your Pippins and then lay them close in your Tart being raised and put to them whole Cinnamon Ginger Cloves and bake it then throw sugar upon it and serve it hot or cold A Quince Pye a Warden Pye or a Pippin Pye or a Pear Pye Pare your fruit and lay them whole into your pye and put to them whole spice and sugar as to the Tarts put somewhat more sugar to them because whole fruit will ask longer baking The fashion To make an Apricock Tart. Take Apricocks pare them and lay them whole one by one in your Coffen and put whole spice and sugar at least a pound in a Tart then close it and bake it A Marrow Florentine Take a penny white loaf stale and cut it into sippets and take marrow of two bones cut into slices and a pound of Raisons of the sun and a few dates cut very small then take a deep dish and lay some sippets in the bottome then lay some marrow upon the sippets then throw some dates and Raisons of the sun beaten Nutmeg and salt upon the marrow then lay the other lay of bread and then more Marrow Dates Raisons Cinnamon and salt thus lay in all the bread and Marrow and other things and then lay sippets upon the top of all and then fill your dish up with custard stuff which will bind all together and bake it and serve it hot To make Florentines of Almonds Take a quarter of a pound of Almonds and blanch them and then beat them fine in a stone morter with a little Rose-water and sugar into a paste then take a pint of Cream and eight egs beaten well together and set it on the fire and turn it to a perfect curd then turn it into a strainer and draine away the whey then put the curd into a dish and a little sweet butter with it and season it with Nutmegs and salt and Rose-water and sugar two or three eggs and some Dates and cut all very small and some marrow if you will mix these together and having covered your dish with a sheet of puf-paste lay your stuff in and cover it with another sheet of paste so close it and take it To make a Florentine of kidneys of Veal Take kidneys and shave off the fat of a best line of veal and when it is cold mince it very fine then season it with