about a spoonful of Salt and twelve Eggs six of the whites taken away then set the Dish into the Oven temperate and not too hot and bake it very white then strew some Sugar on and so serve it Mutton hashed the French way Take a Shoulder of Mutton and roast it three quarters and save the Gravy slice the one half and mince the other and put it into a Pipkin with the Shoulder-blade put to it some strong broth of Mutton or Beef-gravy large Mace some Pepper Salt a big Onion or two a faggot of sweet Herbs and a pint of White-wine stew them all together close covered then take away the fat and put some Oyster-liquor thereunto add also three pints of great Oysters parboiled in their own liquor these Materials being well stewed down dish up your meat pouring your liquor thereon and uppermost lay your stewed Oysters with sliced Lemon and fine carved sippets Marinated Mullet Bace Gurnet or Rochet Take a gallon of White-wine-Vinegar a quart of fair water a good handful of Bay-leaves as much Rosemary and a quarter of a pound of beaten Pepper put these together and let them boil softly season it with Salt then fry your Fish in the best Sallet-oyl this done put the Fish in an earthen Vessel or Barrel lay the Bay-leaves and Rosemary between every layer of the Fish and pour the broth upon it when it is cold close up the Vessel Mallets Fried Scale draw and scotch them after washing wipe them dry and flowre them fry them in Clarified Butter being fried put to them some Claret-wine sliced Ginger grated Nutmeg an Anchove Salt and sweet Butter beaten up thick but first rub the dish with a Clove of Garlick Chuse the least Mullets to fry Mullets or Bace baked Scale garbedg wash and dry the Bace or Mullet very well lard it with Salt-Eel season it and make a Pudding for it of grated Bread sweet Herbs and fresh Eel minced put also the yolks of hard Eggs Anchove washt and minced very small some Nutmeg and Salt fill the belly herewith or cut it into quarters and season them with Nutmeg Ginger and Pepper lay them in your Pye and make Balls and lay them on the pieces of Mullet then put on some Capers Prawns or Cockles yolks of Eggs minced Butter large Mace and Barberries close it up being baked cut it up and fill it with beaten Butter and garnish it with sliced Lemon This is a very good way for Tench or Bream Mushrooms Fried Blanch them and wash them clean if they be large quarter them and boil them with Salt Vinegar and Water sweet Herbs large Mace Cloves Bay-leaves and two or three Cloves of Garlick then take them up dry them dip them in butter and fry them in Clarified butter till they be brown make your sauce for them of Claret-wine the juice of two or three Oranges Salt butter the juice of Horse-raddish-root beaten and strain'd sliced Nutmeg and Pepper put these into a Frying-pan with the yolks of two or three Eggs with some Mutton-gravy beat or shake them well together in the Pan that they curdle not then rub a dish with Garlick and lay the Mushrooms therein garnisht with Oranges and Lemons Mushrooms stewed Take them fresh gathered and cut off the end of the stalk and as you peel them put them in a dish with White-wine after they have layn half an hour drain them from the Wine and put them between two Dishes and set them on a soft fire without any liquor and when they have stewed a while pour away the liquor that proceeded from them then put to your Mushrooms a sprig of Time a whole Onion four or five corns of whole Pepper two or three Cloves a piece of an Orange a little Salt and some sweet butter with some pure gravy of Mutton cover them and set them on a gentle fire so let them stew softly till they are enough and very tender when you dish them blow off the fat from them and take out the Time the Spice and Orange then wring in the juice of a Lemon and strew some Nutmeg thereon Neats-Tongues boiled Salt a Tongue twelve hours or boil it in water and salt till it be tender blanch it serve it on carved Sippets and Brewis with boiled Turnips and Onions run it over with beaten Butter and garnish it with Barberries or Grapes Neats-tongues Stewed Take a Tongue and put it a stewing between two Dishes being raw and fresh put some strong broth and White-wine to it with some whole Cloves Mace and whole Pepper some Capers Salt with Roots as Carrots or Turnips and stew them all together leisurely the space of two hours or more then blanch it and put some Marrow to it give it a walm or two then serve it on Sippets finely carved and strew on some mined Lemon Barberries or Grapes and run it over with beaten Butter Garnish your Dish with Manchets finely searsed Neats-tongues an excellent way how to dry them Take Salt beaten very fine and salt-Peter of each a like quantity rub your Tongues very well with the Salts and cover them all over with it and as it wasts supply them with more then roul them in Bran and dry them before a soft fire before you boil them lay them in pump-Pump-water one night and boil them in pump-Pump-water Neats-tongues roasted Take a Neats-tongue tenderly boiled blanched and cold cut a hole in the butt-end and mince the meat that you take out then put some sweet Herbs finely minced to it with a minced Pippin or two the yolks of Eggs sliced some minced Beef-suet beaten Ginger and Salt fill the Tongue and stop the end with a Caul of Veal lard it and roast it make your Sawce with Butter Nutmeg Gravy and juice of Oranges Garnish the Dish with sliced Lemon and Barberries Neats-tongue-Minc'd-Pye Take a fresh Neats-tongue boil blanch and mince it then mince four pound of Beef-suet by it self mingle them together and season them with an ounce of Cloves and Mace beaten some Salt half an Orange preserved and a little Lemon-peel shred with a quarter of a pound of Sugar four pound of Currans a little Verjuice and Rosewater and a quarter of a pint of Sack stir all together and fill your Pyes A Norfolk-Fool Take a quart of thick sweet Cream and set it a boiling in a clear scoured Skillet with some large Mace and whole Cinamon having boiled a little while take the yolks of five or six Eggs beaten well and put to it being off the fire take out the Cinamon and Mace the Cream being pretty thick slice a fine Manchet into thin slices as many as will cover the bottom of the Dish and then pour on the Cream trim the Dish with carved Sippets and stick it with sliced Dates and scrape Sugar all over it Oysters Stewed Take a pottle of large Oysters parboil 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 White-wine as much wine-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 Sippets of French-bread sliced Lemon on that and Barberries then run them over with beaten Butter and garnish the dish with grated Manchet searsed Oysters Fried Strain the liquor from them and parboil them in a Kettle then dry and roul them in Flower or make a batter with Eggs Flower a little Cream and Salt dip them therein and fry them in Butter For the Sawce boil the juice of three or four Oranges some of their own liquor a sliced Nutmeg and Claret being boiled a little put in a slice of Butter beating it up thick having warm'd the Dish rub it with some Garlick and lay therein the Oysters garnishing the Dish with slices of Orange Oyster-Pyes Parboil your Oysters in their own liquor then take them out and wash them in warm water dry them and season them with Pepper Nutmeg yolks of hard Eggs and Salt the Pye being made put a few Currans in the bottom and lay on the Oysters with some sliced Dates in halfs some large Mace sliced Lemon Barberries and Butter close it up and bake it then liquor it with White-wine Sugar and Butter Otherways Take a pottle of Oysters being parboiled in their own liquor beard and dry them then season them with large Mace whole Pepper a little beaten Ginger Salt Butter and Marrow then close and bake it then make a Lear with White-wine Oyster-liquor and one Onion boil these with a pound of Butter minced Lemon and a faggot of sweet herbs and liquor the Pye therewith Oysters Pickled Take eight quarts of Oysters and parboil 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 parboiled in and clear it from the grounds into a large Pipkin or Skillet put to it a pottle of good White-wine a quart of wine-Wine-Vinegar some large Mace whole Pepper and a good quantity of Salt set it over the fire and boil it leisurely scum it clean and being well boiled put the liquor into Barrels that will hold a quart or more and when it is cold put in the Oysters and close up the head Ox-cheeks baked in a Pye Being first cleansed from the slime filth and blood cut them in pieces take out the bones and season them with Pepper Salt and Nutmeg then put them in a Pye with a few whole Cloves a little seasoning slices of Butter and Bacon over all bake them very tender and liquor them with Butter and Claret-wine A Calves-head Pye Take a Calves-head soak it well and take out the brains boil the head and take out the bones being cold stuff it with sweet Herbs and hard Eggs chopped small minced Bacon and a raw Egg or two Nutmeg Pepper and Salt and lay in the bottom of the Pye minced Veal raw and Bacon then lay the Cheeks on it in the Pye and sliced Bacon on that then Spices Butter and Grapes or a Lemon then close it up bake it and liquor it with butter only Puff-paste the best way how to make it Take a pottle of Flower mix it with cold water half a pound of Butter and the whites of five Eggs work these together very well and stiff then roul it out very thin and put Flower under it and over it then take near a pound of butter and lay it in bits all over it then double it in five or six doubles this being done roul it out the second time and serve it as at the first then roul it out and cut it into what form you please and for what use you need not fear the curle for it will divide as often as you have doubled ten or twelve times is enough for any use Panado's Boil fair water in a Skillet put to it grated bread or cakes good store of Currans Mace and whole Cinamon being almost boil'd and indifferent thick put in some Sack or White-wine Sugar and some strained yolks of Eggs. Otherways with sliced Bread Water Currans and Mace and being well boiled put to it some Sugar White-wine and Butter Posset of Sack Claret or White-wine the best manner Take twenty yolks of Eggs with a little Cream strain them and set them by then have a clean scoured Skillet and put into it a pottle of sweet Cream and a good quantity of whole Cinamon set it a boiling on a soft Charcolcfire and stir it continually the Cream having a good taste of the Cinamon put in the strained Eggs and Cream into your Skillet stir them together and give them a walm then have in readiness some Sack or other Wine in a deep Bason or Posset-cup good store of fine Sugar and some sliced Nutmeg the Sack and Sugar being warm take out the Cinamon and pour your Eggs and Cream very high into the Bason that it may spatter in it then strew on Loaf-sugar Pumpion-Pye Take a pound of Pumpion and slice it an handful of Time a little Rosemary sweet Marjoram stripped off the stalks chop them small then take Cinamon Nutmeg Pepper and a few Cloves all beaten also ten Eggs and beat them all together with as much Sugar as you shall think sufficient then fry them like a Froise and being fried let them stand till they are cold then fill your Pye after this manner Take Apples sliced thin round ways and lay a layer of the Froise and another of the Apples with Currans betwixt the layers be sure you put in good store of sweet Butter before you close it When the Pye is baked take six yolks of Eggs some White-wine or Verjuice and make a Caudle thereof but not too thick cut up the lid and put it in and stir them well together whilst the Eggs and Pumpions are not perceived and so serve it up Pig roasted with the Hair on Take a Pig and draw out his Entrails Liver and Lights draw him very clean at vent and wipe him cut off his Legs and truss him and prick up the Belly close Spit it and lay it to the fire have a care of scorching it when it is a quarter roasted the skin will rise up in blisters from the flesh then with your hands or knife pull off the skin and hair being cleanly flay'd cut slashes down to the bones baste it with Butter or Cream then bread it with grated white-bread Currans Sugar and Salt all together and thus baste it and dredg till it the Body be covered an inch thick then the Pig being throughly roasted draw it and serve it up whole with Sauce made of Wine-Vinegar whole Cloves whole Cinamon and Sugar boiled to a Syrrup Pidgeons boiled Being trussed put them into a Pipkin or Skillet with some strong
broth or fair water boil and scum them then put in some Mace a faggot of sweet Herbs white Endive Marigold-flowers and Salt and being finely boiled serve them on sippets and garnish the Dish with Mace and white Endive-flowers Pike boiled Take your Pike and wash it clean then truss it whole round with the tail in his mouth and his back scotched or cut it in three pieces and divide the middle piece into two then boil it in Water Salt and Vinegar put it not in till the liquor boil and then make it boil apace and that will crisp your Pike but afterwards foftly For the Sauce put into a Pipkin a pint of White-wine sliced Ginger Mace Dates quartered a pint of large Oysters with their liquor a little Vinegar and Salt boil them a quarter of an hour then mince a few sweet Herbs and Parsley stew them till half the liquor be consumed the Pike being boiled 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 with Sippets Pike stewed Take a Pike slat it and lay it in a Dish when the blood is clean washed out put to it as much White-wine as will cover it and fet it a stewing when it boils put in the Fish and scum it and put to it some large Mace whole Cinamon and some Salt when thorowly stewed dish it on Sippets finely carved Pike Souc'd Draw and wash it clean from the blood and slime then boil it in fair Water and Salt when the liquor boils put it to it and boil it leisurely and simmering feason it savourly of the Salt boil it not too much nor in more water than will just cover it If you intend to keep it long put as much White-wine as Water of both as much as will cover the Fish some wine-Wine-vinegar sliced Ginger large Mace Cloves and some Salt when it boils put in the Fish Spices and some Lemon-peel boil it up quick and not too much then take it up in a Tray and boil down the liquor to a Jelly lay some sliced Lemon on it pour on the liquor and cover it up close when you serve it in Jelly melt some of the Jelly and run it over therewith garnish your Dish with Barberries and sliced Lemon Pike Roasted Take a Pike scour off the slime and take out the Entrails lard the back with pickled Herring you must have a sharp bodkin to make the holes to lard it then take some large Oysters and Claret-wine season the Oysters with Pepper and Nutmeg stuff the Belly with the Oysters and intermix the stuffing with Rosemary Time Winter-savory sweet Marjoram a little Onion and Garlick sow these in the belly of the Pike then take two sticks about the breadth of a lath and with packthread tye the Pike to the Spit tye also along the side of the Pike which is not defended with the Spit Rosemary and Bays baste the Pike with Butter and Claret-wine when it is roasted rip up the Belly and take out the Herbs quite away boil up the Gravy with Butter and dish it up Quaking-Pudding Slice the Crum of a Peny-manchet and infuse it three or four hours in a pint of scalding hot Cream covering it close then break the bread with a spoon very small and put to it eight Eggs but four whites and beat them together very well then season it with Sugar Rosewater and grated Nutmeg if you think it too stiff qualifie that fault with cold Cream and beat them well together then wet the bag or napkin and flower it put in the Pudding and tye it hard boil it half an hour then dish it and put Butter to it Rosewater and Sugar and so serve it to the Table Quince-Pyes Make choice of fair Quinces to make your Pye withall pare them very thin and core them and lay them within your paste add thereunto two races of Ginger sliced as much Cinamon broken into bits and eight or ten whole Cloves lay these with the Quinces close packed with as much refined Sugar as the Quinces weigh close it up and having soaked four or five hours in the Oven take it out and ice it You may otherways make a Quince-Pye thus Take a gallon of Flower a pound and half of Butter six Eggs thirty Quinces three pound of Sugar half an ounce of Cinamon the like quantity of Ginger and Cloves and some Rose-water then make it into a Pye or Tart when it is baked strew on some double refined Sugar An excellent restorative for a weak back Take Clary Dates the pith of an Ox and chop them together put some Cream to them Eggs grated Bread and a little white Sanders temper them all well together fry them and let it be the first thing you eat in a morning You may also take the leaves of Clary and Nepe and fry them for Breakfast A most incomparable broth or drink for a sick person Procure a good fleshy Capon and take the flesh from the bones or chop it in pieces very small and not wash it then put it in a Rose-Still with slices of Lemon-peel Wood-sorrel with other restorative herbs being distilled give it the sick person to drink Rice-Tart Boil your Rice in Milk or Cream being tenden boiled pour it into a Dish and season it with Nutmeg Ginger and Cinamon Pepper Salt Sugar and the yolks of six Eggs put it in the Tart with the juice of Orange close it and when it is baked scrape Sugar thereon Rice-Cream Take a quart of Cream two handfuls of Rice-flower and a quarter of a pound of Sugar mingle the Flower and Sugar very well together and put it in the Cream then beat the yolk of an Egg with a little Rosewater put it to the Cream and stir them all together set it over a quick fire and keep it continually stirring till it be as thick as Pap. Another excellent and rare Cream Take a pound of Almond-paste fine beaten with Rosewater mingle it with a quart of Cream six Eggs a little Sack half a pound of Sugar and some beaten Nutmeg strain them and put them in a clean scoured Skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it up with juice of Orange Sugar and stick it full of candied Pistaches Several excellent Sawces for several Dishes and first for green-Geese Take the juice of Sorrel mixed with scalded Goosberries beaten Butter and Sugar then serve it on Sippets Or fill their bellies with Goosberries and so roast them then take them out and mingle them with Sugar Butter Vinegar Cinamon and served on sippets For Land-fowl take boiled Pruncs and strain them with the blood of the Fowl Cinamon Ginger and Sugar boil them to an indifferent thickness and serve it in Sawcers with the Gravy of the Fowl For roast Mutton divers sorts of Sawces 1. Gravy Capers Samphire
and Salt stew them well together 2. Water Onion Claret-wine sliced Nutmeg and Gravy boiled 3. Whole Onions stewed in Gravy White-wine Pepper pickled Capers Mace and three or four slices of Lemon 4. Take Vinegar Butter and Currans put them into a Pipkin with sweet Herbs finely minced the yolks of two hard Eggs some Cinamon Ginger Sugar Salt with some of the meat minced very small and boiled up with the aforesaid ingredients 5. Salt Pepper juice of Oranges and an Anchove 6. Preserve the liquor of the Oysters you stuff your Mutton with and add thereto Onions Claret Capers or Broom-buds Gravy Nutmeg and Salt boiled together These for a taste for brevity I shall omit a many more for Mutton which might be here inserted For roast Veal several Sawces 1. Gravy Claret Nutmeg Vinegar Butter Sugar and Oranges 2. Only Vinegar and Butter 3. All manner of sweet Herbs chopped small with the yolks of three or four Eggs and boil them in Vinegar and Butter a few bread-crumbs Currans beaten Cinamon Sugar and a whole Clove or two put it under the Veal with slices of Orange and Lemon to garnish the Dish For Red-deer 1. The Gravy and sweet Herbs chopped small and boiled together 2. Whitebread boiled in water pretty thick without spice and put to it some Butter Vinegar and Sugar 3. The juice of Oranges or Lemons with the Gravy A Gallendine sawce I have already described in the roasting of Red-deer For Rabbets several sawces 1. Beaten Butter with the Liver and Parsley cut very small 2. Sage and Parsley minced roul it in a ball of Butter and stuff the belly therewith For roast Hens divers Sawces 1. Take the yolks of three hard Eggs minced small Salt grated Bread Gravy juice of Oranges with Lemon-peel shred small 2. Gravy and Claret boiled with a piece of an Onion Nutmeg and Salt 3. Oyster-liquor an Anchove or two Nutmeg and Gravy and rub the Dish with a Clove of Garlick Sawces for roast Chicken Butter and Vinegar boiled together with a little Sugar then make thin sops of Bread then lay the roast Chicken on them and serve them up For roast Pidgeons or Stock-doves 1. Boil'd Parsley minced and put amongst some Butter and Vinegar beaten up thick 2. Vine-leaves roasted with the Pidgeons minced and put into Claret with Salt Butter and Gravy boiled together 3. Minced Onions boiled in Claret-wine almost dry then put to it Nutmeg Sugar Gravy of the Fowl and a little Pepper An excellent way 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 pit put between it some Bay-leaves and stick it with little sprigs of Rosemary roast it and bast it with Butter save the Gravy and add to it for Sawce some Vinegar sweet Butter and some slices of Orange Salmon Fried Take a Jole Chine or Rand and fry it in clarified Butter being stiff and crisp fried make Sauce with a little Claret-wine sweet Butter grated Nutmeg slices of Orange and Oyster-liquor stew them all together and pour on the Sauce and on that Parsley Ellick-sander and Sage-leaves fried in Butter Soust Veal Lamb or any joint of Mutton Kid Fawn or Venison Bone a breast of Veal and soak it well from the blood then wipe it dry and season the side of the breast with beaten Nutmeg Ginger some sweet Herbs minced small whole Coriander-seed minced Lemon-peel and Salt and lay some broad slices of sweet Lard over the seasoning then roul it into a Collar and bind it up in a white clean cloth put it into boiling liquor scum it well and then put in sliced Ginger sliced Nutmeg Salt Fennel Parsley being almost boiled put in a quart of White-wine and when it is quite boiled take it off and put in slices of Lemon the peel of two Lemons whole and a dozen Bay-leaves boil it close covered that the souse may look white Taffety Tart. First wet your paste with Butter and cold water roul it very thin then lay Apples in lays and between every lay of Apples strew some fine Sugar and some Lemon-peel cut very small you may also put some Fennel-seed to them let them bake an hour or more then ice them with Rosewater Sugar and Butter beaten together and wash them over with the same strew more fine Sugar over them and put them into the Oven again this done you may serve them hot or cold Venison how to recover when tainted Take a clean cloth and wrap your Venison therein then bury it in the Earth one whole night and it will take away the ill scent or savour To make Beef Ram or Mutton pass for Venison Take your Beef c. and dip it in Pigs-blood or any new blood then take Small-beer and Vinegar and parboil it therein let it steep all night then put some Turnsole to it when it is baked a good judgment shall not discern it from Red or Fallow-deer Warden-Tarts Take twenty good Wardens pare them and cut them into your Tart and put to them two pound of refined Sugar twenty whole Cloves a quarter of an Ounce of Cinamon broke into little bits and three races of Ginger pared and sliced thin then close up the Tart and bake it it will require five hours baking then ice it with a quarter of a pound of double refined Sugar Rosewater and Butter Thus Ladies and Gentlewomen I have cursorily ran through the whole body of the art of Cookery I have only toucht here and there upon some excellent Receipts and now much in fashion leaving it to your industry to supply my deficiency I shall now proceed to the rest of those accomplishments which best become a Gentlewoman A Bill of Fare of Suitable Meat for every Month in the Year January 1. Brawn and Mustard 2. Two boiled Capons in White-broth 3. A Turky roasted 4. A Shoulder of Mutton hasht 5. Two Geese boiled 6. Goose roasted 7. Ribs or Surloyn of Beef 8. Minced Pyes 9. A Loyn of Veal 10. A Pasty of Venison 11. A Marrow-pye 12. Roasted Capons 13. Lamb. 14. Woodcocks Partridges with smaller Birds Second Course 1. A Soust Pig 2. A Warden-Pye 3. Dried Neats-tongues 4. A Soust Capon 5. Pickled Oysters and Mushrooms together 6. Sturgeon 7. A Goose or Turky-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 Rabbits 6. Fried Oysters 7. A Skirrot-Pye Second Course 1. A whole Lamb roasted 2. Three Widgeons 3. A Pippin-Pye 4. A Jole of Sturgeon 5. A cold Turky-Pye March 1. Neats-tongue and Udder 2. Boil'd Chickens 3. A Dish of stew'd Oysters 4. A Dish of young Rabbits 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. Haunch of Venison roasted
and serce it through a Cullender put it into the Cream and let it stand till it be pretty cool then put in the Almonds five or six yolks of Eggs Salt Sugar and good store of Marrow or Beef-suet finely minced and so fill the Guts An Almond-Tart Strain beaten Almonds with Cream yolks of Eggs Sugar Cinnamon and Ginger boil it thick and fill your Tart therewith Almond-Cream Take half a pound of Almond-paste beaten with rose-Rose-water and strain it with a quart of Cream put it in a Skillet with a stick of Cinnamon and boil it stir it continually and when it is boiled thick put Sugar to it and serve it up cold Apple Cream Take a dozen Pippins or more pare slice or quarter them put them into a Skillet with some Claret-wine and a race of Ginger sliced thin a little Lemon-peel cut small and some Sugar let all these stew together till they be soft then take them off the fire and put them into a Dish and when they be cold take a quart of boil'd Cream with a little Nutmeg and put in os the Apple as much as will thicken it and so serve it up Apricocks green Baked When your Apricocks are green and so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your Tart be ready then dry them well and fill your Tart with them and lay on good store of fine Sugar close it up and bake it ice it scrape on Sugar and serve it up Barley-Broth Boil the Barley first in two waters having first pickt it well then join it with a knuckle of Veal and seeth them together to the Broth add Raisins sweet herbs large Mace and the quantity of a fine Manchet sliced together then season it with salt BISK There are divers ways to make a Bisk but the best is this Take a Leg of Beef and knuckle of Veal boil them in two Gallons of fair water scum them clean and put to them some Cloves and Mace then boil them from two Gallons to three quarts of broth being boiled strain it thin put it into a Pipkin when it is cold take off the fat and bottom and put it into a clean Pipkin and keep it warm till the Bisk be ready boil the Fowl in the liquor of the Marrow-bones of half a douzen peeping Chickens and as many peeping Pidgeons in a clean Pipkin Then have pallats noses and lips boil'd tender blanch'd and cut into pieces as big as a sixpence also some Sheeps-tongues boil'd blanch'd larded fried and stewed in gravy with some Chesnuts blanched also some Cocks combs boiled and blanched with some yolks of hard Eggs. Stew all the aforesaid in some roast Mutton or Beef-gravy with some Pistaches large Mace a good big Onion or two and salt Then take Lamb-stones blanch'd and slic'd also sweet-breads of Veal and sweet-breads of Lamb slit some great Oysters parboil'd and some Cock-stones Fry the aforesaid Materials in clarified Butter some fried Spinnage or Alexander-leaves and keep them warm in an Oven with some fried Sausages made of minced Bacon Veal yolks of Eggs Nutmegs sweet Herbs Salt and Pistaches bake it in an Oven in cauls of Veal and being baked and cold slice it round fry it and keep it warm in the Oven with the aforesaid baked things Having prepared all these things in readiness take a great eight pound Dish and a six-penny French loaf chip it and slice it into large slices and cover all the bottom of the Dish then steep it well with your strong broth and upon that some Beef-gravy then dish up the Fowl on the Dish and round about it the fried Tongues with the Lips Pallats Pestaches Eggs Noses Chesnuts and Cocks-combs and run them over the Fowls with some of the gravy and large Mace Then again run it over with fried Sweet-breads Sausages Lamb-stones Cock-stones fried Spinnage and the Marrow over all next the carved Lemons on the Meat and run it over with the beaten Butter yolks of Eggs and gravy beaten up till it be thick lastly garnish the Dish with little Pyes Dolphins of puff-paste Chesnuts boil'd and fried Oisters and yolks of hard Eggs. Gentlewomen I must crave your pardon since I know I have tired your patience in the description of a Dish which though it be frequently used in Noblemens houses and with all this cost and trouble put together by some rare whimsical French Cook yet I cannot approve of it but must call it a Miscellaneous hodg-podg of studied vanity and I have here inserted it not for your imitation but admiration Beef hashed In the making of a Hash of Beef take some of the Buttock and mince it very small with some Beef-suet or lard and some sweet herbs some beaten Cloves and Mace Pepper Nutmeg and a whole Onion or two stew altogether in a Pipkin with some blanched Chesnuts strong broth and a little Claret let it stew softly for the space of three hours that it may be very tender then blow off the fat dish it and serve it on sippets you may garnish it with Barberries Grapes or Gooseberries Beef A-la-mode Cut some Buttock-beef a quarter of an inch thick and lard it with Bacon having hackt it before a little with the back of your Knise then stew it in a Pipkin with some gravy Clarotwine and strong Broth Cloves Mace Pepper Cinnamon and Salt being tender stewed serve it on French bread sippets Beef Carbonadoed Steep your Beef in Claret-wine Salt Pepper and Nutmeg then broil it on the Embers over a temperate and unsmoaky fire in the mean while boil up the liquor wherein it was steeped and serve it for sauce with beaten Butter Beef baked red-Deer-fashion in Pies or Pasties either Surloine Brisket Buttock or Fillet larded or not Let your Surloine be boned and take off the great sinue that lies on the back lard the leanest parts of it with great lard being season'd with Nutmeg Pepper four ounces of each two ounces of Ginger and a pound of Salt which seasoning you must put into the Pye but first lay a bed of good sweet Butter and a bay-leaf or two half an ounce of whole Cloves lay on your Beef then put on the rest of the seasoning and a few more Cloves good store of Butter and a Bay-leaf or two close it up and bake it it will require eight hours soaking if you will eat it hot half the seasoning will serve and then let your paste be fine otherwise course To this quantity of flesh you must have three Gallons of fine flower heapt measure But the best way to bake red Deer is in course paste either Pye or Pasty if Rye-meal it will keep long otherwise you may make it of Meal as it comes from the Mill using only boiling-water without any other stuff Beef Collar'd In the right making of a Collar of Beef you must take the flank and lay it in Pump-water two or
three days shift it twice a day then take it out and dry it very well with clean Clothes cut it in three layers and take out the bones and most of the fat then take three handfuls of Salt and good store of sweet Herbs chopped very small mingle them and stew them betwixt the three layers and lay them one upon another then take an ounce of Cloves and Mace and another of Nutmegs and beat them well and strew it between the layers of Beef rowl it up close together then lay some splices about it and with pack-thread tye it up very close and hard put it in a long Earthen-pot which are made on purpose for that use tying up the top of the pot with cap-paper set it into the Oven let it stand eight hours draw it and taking it out of the pot hang it up for use Brawn how to make a Collar Take a fat Brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five Collars of a side bone the hinder leg or else five will not be deep enough cut the Collars an inch deeper on the belly then on the back because the belly will shrink more in the boiling make your Collars very even before you bind them up not big at one end and small at the other but fill them equally and lay them a soaking in fair water be sure that they be watered two days before you bind them up shift and scrape them twice a day in that time then bind them up with white tape having your Boiler ready with the water boiling put in your Collars of the biggest bulk first a quarter of an hour before those which are less Boil them an hour with a quick fire keeping the Boiler continually filled up with warm clean liquor and scum the fat clean off as it riseth After an hour let it boil still but more leisurely being fine and tender boiled so that you may thrust a straw through it draw your fire and let your Brawn remain till the next morning between hot and cold put your Brawn into moulds of deep hoops and bind them about with packthread when cold take them out and put them into souce made of boil'd Oatmeal ground or beaten and bran boil'd in fair water which you must strain through a Cullender when it is cold into that thing you intend to lay your Brawn then put salt thereunto and close up the mouth of the Vessel from the Air. When you use it dish it up with a sprig of Rosemary on the top dipt in the white of an Egg well beaten to froth sprinkled with flower or with a straight sprig of Ew-tree Brawn made of a Sucking-Pig otherwise called souced Pig Chuse not a spotted Pig for handsomenesssake but one that is white scald him and cut off his head parting him down the back draw and bone him the sides being thorowly cleansed from the blood and soaked in several clean waters dry the sides thereof season them with Nutmeg Ginger and Salt rowl them and put them up in clean Clothes then take as much water as will cover it in the boiling-pan two inches over and above and add two quarts of White-wine thereunto When the liquor boils put in your Collars with Salt Mace sliced Ginger Parsley-roots and Fennel-roots scraped and picked being half boil'd put in a quart of White-wine more being quite boil'd put in slices of Lemon to it with the whole peel Having souc'd it two or three days dish it out on plates with Vinegar or serve it in Collars with Mustard and Sugar A Calves-head roasted Take the Head and cleave it and remove from thence the Brains purge it well from the blood then steep the Head in fair water warm five hours in that time shift it twice or thrice the last time clense the head then boil the Brains and with it make a Pudding with some grated Bread Beef-suet and some Veal minced small together with some Sage let the Pudding be seasoned with Cloves Mace Salt Ginger Sugar five yolks of Eggs and Saffron fill the Head with this Pudding then close it up and bind it fast with pack-thread spit it and bind on the Caul with some of the Pudding round about it as it roasts save the gravy but when you use it for the sauce blow off the fat and add thereunto a little White-wine a Nutmeg sliced the juice of an Orange Salt and Sugar and a piece of sweet Butter before you take up the head dredg it with grated Bread beaten Cinnamon minced Lemmon-peel with a little Salt Calves-foot Pye or Neats-foot Pye Take two pair of Calves-feet boil them tender and blanch them being cold bone them and mince them very small and season them with Pepper Nutmeg Cinnamon a little Ginger and Salt and a pound of Currans a quarter of a pound of Dates sliced a quarter of a pound of fine Sugar with a little rose-Rose-water and Verjuice stir all together in a Dish or Tray laying a little Butter in the bottom of the Pye then lay on half the meat in the Pye take then the Marrow of three Marrow-bones and lay that on the meat in the Pye and the other half of the meat on the Marrow and stick some Dates on the top of the meat so close up the Pye and bake it being half baked liquor it with Butter White-wine or Verjuice and ice it with Butter Rosewater and Sugar then set it in the Oven again till it be iced Capons Souced Take a good young fat Capon finely pulled drawn and trussed lay it in soak two or three hours with a Knuckle of Veal well jointed and after set them a boiling in a deep Brass-pan or large Pipkin in a gallon of fair water when it boils scum it and put in four or five blades of Mace two or three races of Ginger sliced some Fennel and Parsley roots scraped and pickt season all with Salt The Capon being tenderly boiled take it up and when almost cold put it to your souced broth which you must boil with a quart of White-wine to a Jelly putting this liquor into a convenient Vessel place your Capon therein with two or three sliced Lemmons cover it close and serve it at your pleasure garnishing your Dish with slices of Lemmon Barberries and some of the Jelly Calves-Chaldron-Mince-Pyes Let your Chaldrons or Muggets be boiled tender and being cold mince them small with Beef-suet or interlarded Bacon some volks of hard Eggs Veal Mutton and Lamb cut small season it with Cloves Mace Nutmeg Pepper a little Onion and minced Lemon-peel with salt and Juice of an Orange then lay on some slices of interlarden Bacon and Butter close it up and bake it and when you draw it liquor it with White-wine beaten with Butter Capon or Chicken in white Broth. First boil the Capon in water and salt then take three pints of strong broth and a quart of White-wine and stew it in
Introduction to acquaint you with those proper terms in Carving which are used abroad and at home by the curious students in the art of Carving take them thus as follows In cutting up all manner of small Birds it is proper to say Thigh them as thigh that Woodcock thigh that Pidgeon but as to others say Mince that Plover Wing that Quail and wing that Patridge Allay that Pheasant Untach that Curlew Unjoint that Bittern Disfigure that Peacock Display that Crane Dismember that Hern Unbrace that Mallard Frust that Chicken Spoil that Hen Sauce that Capon Lift that Swan Rear that Goose Tire that Egg. As to the flesh of Beasts Unlace that Coney Break that Deer and Leach that Brawn For Fish Chine that Salmon String that Lamprey Splat that Pike Sauce that Plaice and Sauce that Tench Splay that Bream Side that Haddock Tusk that Barbel Culpon that Trout Transon that Eel Tranch that Sturgeon Tame that Crab Barb that Lobster Quaint Directions for the Carving all manner of FOWL IF you will Lift a Swan slit her right down in the middle of the Breast and so clean through the back from the neck to the rump and so divide her equally in the middle without tearing the flesh from either part having laid it in the Dish with the slit-sides downwards let your sawce be Chaldron a part in Sawcers You must Rear or Break a Goose roasted by taking off the Legs very fair then cut off the Belly-piece round close to the lower end of the Breast lace her down with your knife clean through the Breast on each side a thumbs breadth from the Breast-bone then take off the wings on each side with the flesh which you first laced raising it up clear from the bone then cut up the merry thought and having cut up another piece of flesh which you formerly laced then turn your Carkass and cut it asunder the Back-bone above the Loyn-bones then take the rump-end of the Back-bone and lay it at the fore-end of the merry-thought with the skinny side upward then lay your Pinions on each side contrary set your Leggs on each side contrary behind them that the bone-end of the Legs may stand up cross in the middle of the Dish and the wing-Pinions on the outside of them put under the wing-Pinions on each side the long slices of flesh which you did cut from the Breast-bone and let the ends meet under the Leg-bones If you would cut up a Turky or Bustard raise up the Leg very fair then open the Joint with the point of your sharp Knife yet take not off the Leg then lace down the Breast on both sides and open the Breast-pinion but take it not off then raise up the Merry-thought betwixt the Breast-bone and the top of the Merry-thought lace down the flesh on both sides of the Breast-bone and raise up the flesh called the Brawn turn it outwards on both sides but break it not nor cut it off then cut off the Wing-pinion at the Joint next the Body and stick on each side the Pinion in the place where you turned out the Brawn but cut off the sharp end of the Pinion take the middle piece and that will just fit the place You may cut up a Capon or Pheasant the same way but be sure you cut not off the Pinion of your Capon but in the place where you put the Pinion os the Turky place there your divided Gizard on each side half In the dismembring of an Hern you must take off both the Legs and lace it down the Breast then raise up the flesh and take it clean off with the Pinion then stick the head in the Breast set the Pinion on the contrary side of the Carcass and the Leg on the other side so that the bones ends may meet cross over the Carcass and the other Wing cross over upon the top of the Carcass If you will Unbrace a Mallard raise up the Pinion and the Leg but take them not off raise the Merry-thought from the Breast and lace it down slopingly on each side the Breast with your Knife Turn the Back downwards if you unlace a Coney 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 Rabbat 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 Kidney and pull 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 In the allaying of a Pheasant and winging a Partridge you must raise their Wings and Legs as if they were Hens If you mince your Partridg sauce him with Wine powder of Ginger and Salt and so set him on a Chafing-dish of Coals to keep warm Use a Quail after the same manner Display a Crane thus unfold his Legs and cut off his Wings by the Joints then rake up his Wings and Legs and sauce them with powder of Ginger Mustard Vinegar and Salt Dismember a Hern in the same manner and fauce him accordingly so likewise unjoint a Bittern but use no sauce but salt I shall now proceed to give you some Instructions in the art of Cookery which I shall rank in an Alphabetical order compendiously Artichoaks Fried Boil your Artichoaks and sever them from the bottom then slice and quarter them having so done dip them in Butter and fry them in Butter For the sauce take Verjuice Butter and Sugar with the juice of an Orange lay Marrow on them and having garnisht them with Marrow serve them up Artichoaks Stewed Artichoaks being boil'd take out the core and take off the leaves cut the Bottoms into quarters splitting them in the middle then put them into your flat stewing-pan with Manchet-toasts therein laying the Artichoaks on them with an indifferent quantity of Marrow five or six large Maces half a pound of preserved Plumbs with the sirrup Verjuice and Sugar let them thus stew two hours if you stew them in a Dish stir them not thence but serve them up in it laying on some Barberries preserv'd and such like so sippet it and serve it up Instead of preserved Plumbs you may stew those which are ordinary and will do near as well and are much cheaper An Almond-Pudding Take a pounnd of Almond-paste some grated Bisket-bread Cream Rosewater yolks of Eggs beaten Cinnamon Ginger Nutmeg some boiled Currans Pistaches and Musk boil it in a Napkin and serve it in a Dish with beaten Butter and Sugar scrap'd thereon An Almond-Pudding in Guts Get a pound of Almonds blanched beat them very small with rose-Rose-water and a little good new Milk or Cream with two or three blades of Mace and some sliced Nutmegs when it is boiled take the Spice clean from it then grate a penny-loaf
interlarded Bacon lay the Meat round the Dish on a sheet of Paste or in the Dish without Paste being baked stick Bay-leaves round the Dish Flowers of all sorts Pickled Put them into a Gally-pot 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 Sallets and boil'd Meats Grapes and Goosberries Pickled Pick them and put them in Verjuice and so barrel them up Geese Boiled Take them being powder'd and fill their bellies with Oatmeal being first steeped in warm Milk then mingle it with some Beef-suet minced Onions and Apples season'd with Cloves Mace some sweet Herbs minced and Pepper fasten the neck and vent boil them and serve them with Brewis and Colliflowers or Cabbedg running it over with beaten Butter thus you may dress any sort of Sea-fowl Hashes several ways First of raw Beef mince it very small with Beef-suet or Lard some sweet-Herbs Pepper Salt some Cloves and Mace Chesnuts or Almonds blanch'd put in whole some Nutmeg and a whole Onion or two and stew it in a Pipkin with some strong broth two hours put a little Claret to it and serve it on Sippets blowing off the fat and garnish it with Lemon or Barberries Otherways Cut your Beef fat and lean into Gobbets as big as a Pullets Egg and put them into a pot or Pipkin with some Carrots cut into pieces as big as a Walnut some whole Onions some Parsnips large Mace a faggot of sweet Herbs Salt Pepper Cloves with as much water and wine as will cover them let them thus stew three hours Hashes of Neats-feet or any feet as Calves Sheep Deer Hogs Pigs or Lambs Boil them very tender and being cold mince them small then put Currans to them beaten Cinamon hard Eggs minc'd Capers sweet Herbs minced small Cloves Mace Sugar White-wine Butter sliced Lemon or Orange sliced Almonds grated Bread Saffron Grapes or Barberries so serve them on fine carved Sippets Hashing of any Feet Mince them small and stew them with White-wine Butter Currans Raisins Marrow Sugar Prunes Dates Cinamon Mace Ginger Pepper and serve them on toasts of fried Manchet Hares roasted without and with the Skin Take an Hare and flay him then lard him with small lard stick him with Cloves and make a Pudding in his belly with grated Bread grated Nutmeg Cinamon beaten Salt Currans Eggs Cream and Sugar having made it stiff fill the belly of the Hare and so roast it If you will have your Pudding green colour it with Spinage if yellow with Saffron Let the Sauce be made of beaten Cinamon Nutmeg Ginger Pepper Prunes Currans a little grated Bread Sugar and Cloves all boiled up as thick as Water-gruel If you roast an Hare with the Skin on draw out the Bowels and make a farsing or stuffing of all manner of sweet Herbs minced very small then roul them in some Butter and make a ball thereof put it into the belly and prick it up close baste it with butter and being almost roasted flay off the Skin and stick on some Cloves on the Body bread it with fine grated Manchet Flower and Cinamon froth it up and dish it on Sawce made of grated Bread Claret-wine Wine-vinegar Cinamon Ginger and Sugar being boiled up to an indifferency Ipocras To make good Ipocras you must take a gallon of Wine three ounces of Cinamon two ounces of sliced Ginger an ounce of Nutmegs a quarter of an ounce of Cloves twenty corns of Pepper an handful of Rosemary-Flowers three pounds of Sugar and two quarts of Cream Jellies of several colours for all sorts of Soust Meats and to be eaten alone Take four pair of Calves-feet a knuckle of Veal a good fleshy Capon take out the bones and fat and cast them into fair water shift them three or four times in a day and night then boil them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool then take off the fat a top and pare the bottom then dissolve it again in broth and divide it into four equal parts every part in a particular Vessel put a little Saffron into one of them into another Cutcheneel into a third Turnsole let the last alone to its own natural whiteness let each Vessel have a quart of White-wine and the juice of two Lemons To the white Jelly add one race of Ginger pared and sliced and three blades of large Mace To the red Jelly two Nutmegs and the like quantity of Cinamon and Ginger To the yellow or Amber-colour the same spices and the like quantity and to the Turnsole the same with a few Cloves Then take eighteen whites of Eggs and beat them with six pound of double refined Sugar beaten small and stirred together in a Tray or great Bason with a rowling pin divide it equally into four parts and distribute one to each Vessel being well mixed with Wine and a little Musk or Ambergriece stir it about with your Jelly Then set on your Jelly again on a fine Charcole fire and let it stew near an hour then make it boil up a little so take it off being somewhat cold strain it and so let it stand for your use casting it into what mould you please Land or Sea-fowl how to boil them Half roast the Fowls sticking on them some Cloves as they roast save the Gravy and when they are half roasted put them into a Pipkin with the Gravy some Claret-wine as much strong broth as will cover them Mace Cloves Pepper Ginger some fried Onions and Salt stew all well together and serve them on carved sippets Land-Fowl the smaller sort how to boil as Plovers Quails Blackbirds Rails Thrushes Snites Wheat-ears Larks and Sparrows Take them and truss them or cut off the Heads and Legs and boil them scum your Pipkin and put therein large Mace White-wine Currans well pickt and washt Dates Marrow Pepper and Salt being well stewed dish them on carved Sippets thicken the broth with strained Almonds Rosewater and Sugar garnish them with Lemon Barberries and grated bread Marrow-Pudding in a Dish baked garnished with Puff-paste Take the Marrow of four Marrow-bones two French breads half a pound of Raisins of the Sun ready boiled and cold Cinamon a quarter of an ounce beaten two grated Nutmegs a quarter of a pound of Sugar the like of Dates Sack half a pint Rosewater a quarter of a pint ten Eggs two grains of Amber-griece Now take a deep large dish and lay a lay of sliced French-bread therein and strew it with Cinamon Nutmeg and Sugar mingled together also sprinkle the slices of bread with Sack and Rosewater and then some Raisins of the Sun sliced Dates and good big pieces of Marrow and thus make two or three lays of the aforesaid ingredients with most Marrow on the top then take two quarts of Cream and strain it with half a quarter of fine Sugar with
it therein when the fit is coming let the diseased drink a good draught thereof and another in the midst thereof let this be done four several days both in the fit and when the fit is coming This I have been credibly inform'd was a receipt a woman had her livelihood from in curing several when all other means proved ineffectual For a sudden and violent bleeding at the nose Take an Egg-shell and burn it to a coal then pulverize or beat it to a fine powder and let the person snuff it up his Nostrils or take your two thumbs and press them hard against the Temples of the Bleeder and you would admire how speedily it will divert the course of the blood For those that are accustomed thus to bleed let them make an ordinary Posset taking off the curd let the juice of Liverwort beaten be added thereunto and so drink morning and evening To stop the Bleeding of a Wound Take Vervine dried and reduce it to powder or take the sole of an old stocking and burn it put the ashes of the one or powder of the other to the wound and it will leave bleeding An approved Medicine of London-Midwives to break and heal Womens sore breasts Take red Sage and Oatmeal the finest you can get and boil them together in spring-Spring-water till you have boil'd them to a consistency that is as thick as to make a Plaister then add thereunto a fit proportion of Honey having boil'd a little while together take it off the fire and whilst it is boiling-hot make it indifferent thick with the best Venice-Turpentine then spread it on fine leather or linnen-cloth and laying it on the sore breast it will first break it and afterwards perfectly heal it An excellent way to dry up a Womans breast Of Linseed-Oyl and English Honey take of each a peny-worth of white-wax half a peny-worth and half a quarter of a pound of sweet butter boil all these together spread a Plaister thereof and lay it on the breast Probatum est An infallible receipt to increase milk in Womens breasts Take Chickens and make broth of them then add thereunto Fennel and Parsnip-roots then take the newest-made Butter you can procure and butter the roots therewith having so done let her eat heartily and her expectations therein will be speedily satisfied Against a Stinking-breath To prevent a Stinking-breath you ought to keep your teeth very clean by rubbing them every morning with water and salt which will also cure the scurvy you may if you please try Mr. Turners Dentifrices which are every where much cryed up But if your breath be tainted proceeding from some other cause take Rosemary-leaves with the blossoms if to be had and seeth them in White-wine with a little Myrrh and Cinamon and you will find the effect to answer your desires if you use it often For a Cancer in a Womans Breast Take Goos-dung and Cellydony stamp them well together and lay them Plaisterwise on the sore this shall cleanse the Cancer kill the Worm and heal the Sore For a Cancer in the Mouth take the juice of Plantane-Vinegar and Rose-water mingle together of each a like quantity and wash the mouth often with them For young Children who by reason of the weakness of their Limbs can neither stand nor go Take Marjoram and Sage of each a like quantity beat them very well together then strain out the juice and put it into a double Glass-Vial filling the Glass as full as it will hold stop it then with paste very close all over set it into an Oven and there let it stand the time of an Houshold-loafs baking taking it out let it stand till it be cold then breaking the paste round about it see if the juice be grown thick if so break the Glass and put what was therein contain'd into a Gally-pot and keep it When you use it take the quantity of two spoonfuls at a time and as much Marrow of an Oxleg melt them together and mingle them well and both morning and evening anoint therewith as warm as can be endur'd the tender parts of the Childs legs knees and thighs chafing them well with your hands and in a short time Deo volente the child will be able to go and stand this receipt hath been ever found successful An approved China-broth for a Consumption Take two Ounces of China-root sliced thin and let it be steept twenty-four hours in fair water let it stand warm all the time close covered in an Earthen Pipkin add thereunto a couple of Chickens or a Cockerel cleanly dressed to these put half an handful of Maiden-hair the like quantity of fine leav'd grass and Harts-tongue twenty sliced Dates three or four blades of Mace and the bottom of a Manchet let all these stew together till there be but a quart of liquor left then strain it and take all the flesh and bones and beat them in a Stone-Morter then strain out the juice into the aforesaid broth then sweeten it with two ounces of powder'd Sugar-candy Take hereof half a pint in the morning warm and sleep after it if you can you will not do amiss to add two drams of white and red Sanders to steep with your China-root A most excellent Jelly for the Consumption Take a new kill'd Cock scald him and wash him clean then take a Leg of Veal and take away all the fat from it and let them lie in water five or six hours then seethe them together in a gallon of Spring-water scum clean the fat off thus let it seethe over a soft fire till the liquor be half consumed then put in a pottle of White-wine and let it boil to a quart add hereunto the whites of new-laid Eggs clarifie it and let it run through a Jelly-bag then set it on the fire again and put into it an ounce of gross Cinamon and a pound of fine Sugar and let it run twice or thrice through a Jelly-bag again having made a Jelly hereof eat thereof cold An excellent Comforter of the Stomach and helper of Digestion Take two ounces of good old Conserve of Red-roses of chosen Mithridate two dramms mingle them together and when you are going to bed eat thereof the quantity of an Hasel-nut This will expel all flatulency or windiness off the Stomach drives away raw humours and venemous vapours helpeth Digestion drieth the Rheum and strengthneth the Sight and Memory A well-tried Medicine for the Corns on the Feet or Toes Pare your Corns well then take a black snail and bruise it and put a drop or two thereof on the place grieved adding thereto a little powder of Samphire this I can assure with constant use in a little time will take away the Corn. An excellent Diet-drink for the Spring to purge the Blood and cleanse it Of Scurvy-grass take half a peck Broodlime Water-cresses Acrimony Maiden-hair Liverwort Borrage Bugloss Betony Sage sweet Marjoram Sea-wormwood Tops of green-hops Fumitory of each a good
handful of Ivory Harts-horn and yellow Sanders of each one ounce Red dock-roots two ounces Parsley Fennel Asparagus-roots of each an ounce Raisins half a pound boil these very well in a gallon of Beer then stamp and strain them and put it into three gallons of new Beer to work together A Remedy for the Dropsie whether hot or cold Take of the tops of red Mint of Archangel or blind nettles and red Sage of either a small quantity stamp them together and strain the juice of them into some stale Ale so much as will serve to drink morning and evening do this for ten days together and God willing it will effect the Cure Another for the Dropsie which hath cured many a Person when they were left and forsaken by Physicians Take green Broom and burn it in some clean place that you may save the Ashes of it take ten or twelve spoonful of the same Ashes and boil them in a pint of White-wine till the virtue thereof be in the Wine then cool it and drain 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 in its desired effect For the Web or Pin in the Eye Take the Gall of a Hare and clarified Honey of each a like quantity mingle them well together and anoint the Web with a feather dipped in the same and in three or four days it will be gone To cleanse the skin of the face and make it look heautiful and fair Take Rosemary and boil it in White-wine with the juice of Erigan put thereunto and wash your face therewith Mornings and Evenings If your Face be troubled with heat take Elder-flowers Plantane white Daisie-roots and Herb-Robert and put these into running-running-water and wash your Face therewith at night and in the Morning How to ripen and heal a Felon or Whitclof Take some white flower and boil it in Claret-wine to a Poultess then spread it very thick and apply it as hot as you can endure it this will asswage the throbbing pain of the Whitclof break and heal it How to cure the bloody Flux There are two sorts of Fluxes the one proceedeth from the evil quality or temperament of the Liver and is called in Latin Fluxus Hepaticus the other cometh from the great heat and distemperament of Nature and is called Dysenteria that is the distemper of the Guts some cure this distemper with repression and restrictives but many more hundreds are cured by Aromaticum Leonardi with three or four doses of his Syrupus solutivus You may try this way which I shall assure you is both safe and good Take Frogs and distill them as you do Herbs and Flowers or any thing else but put nothing to them but a little water take two or three spoonfuls of this distillation in any thing you drink and it will give you present ease A Cure for every sort of Gout The Gout whether hot or cold or whatever temperature ariseth from one and the same cause though the effects seem different As for example Fat-men have it with much inflamation redness and great pain in leaner Persons it is discovered with less inflamation though not with lesser pain it afflicteth Cholerick and Melancholick men with nodes and tumours The cause of this distemper cometh from an evil quality engendred in the Stomack Blood and Liver the cure thereof must be then the removal of this ill quality from the Stomack and the purgation of Blood and Liver Wherefore when you perceive the pain approaching take two Doses of Pillula Magistrales Leonardi in the morning fasting one day after another or if you will intermit a day then take drams of Quinta essentia solutiva Leonardi in half a Pottinger of Veal-broth sweetned with Sugar take this five hours before you eat any thing then every night after Supper take a little of the Unguentum Leonardi and anoint your grief and you will find your speedy recovery How to cure the Green-Sickness Laziness and love are the usual causes of these obstructions in young women and that which increaseth and continueth this distemper is their eating Oatmeal chalk nay fome have not forborn Cynders Lime and I know not what trash If you would prevent this slothful disease be sure you let not those under your command to want imployment that will hinder the growth of this distemper and cure a worser Malady of a love-sick breast for business will not give them time to think of such idle matters But if this Green-sickness hath already got footing in the body use this means to drive it away Take a Quart of Claret-wine one pound of Currans an handful of young Rosemary-tops with half an ounce of Mace seethe these to a pint and let the Patient drink thereof three spoonfuls at a time Morning and Evening and eat some of the Currans after An Universal Medicine of wonderful use both for Man and Woman Take ten ounces of the seeds of Quinces six ounces of the pills of Citrons Balm and Nettles of each four ounces beat all these grosly and infuse them in six quarts of good White-wine thus let it remain six days then distill it with six ounces of Honey and fifteen ounces of Sugar until you have received a quart of water then put it in a place to cool then add thereunto eight grains of Musk dissolved with about two ounces of Rose-water put thereunto two scruples of oyl of Vitriol and incorporate them well together then keep this water in a Glass well closed to keep out the air and of this take one ounce in the Morning and fast thereon two hours This Experiment is a wonderful preserver of health and continuer of life to long age if constanly used which may appear by the excellency of the Ingredients for the Quince-seeds are admirable for the removing of ill humours which clog the Stomach and are very cordial the Pome-citron-pills preserve and help digestion the Balm purifieth the Blood healeth the Liver incourageth Concoction and comforteth the heart the Nettles provoke Urine mundifie the Reins and correct the malignity of the sinews as for the Wine you cannot be ignorant of its Virtues Musk purgeth the Blood of Windiness the oyl of Vitriol healeth all the excoriations of the Mouth Breast and Stomach and is excellent against malign humours that oppress it An admirable Remedy against the yellow Jaundies Take an handful of Red-nettle-tops Plantane and Saffron and boil them well in a pint of Ale then strain it and drink five or six days thereof and you will find it a present remedy let not the cheapness of its ingredients occasion this composition to be slighted Against the Itch. Take sweet Butter unwrought Wax Vinegar Brimstone a little Rose-water and red Cloves whole boil them together till they be like Salve then anoint the flesh three sundry nights by the fire therewith and no more and
you need not question a cure Against Kibed Heels a certain Remedy Make a hole in the top of a Turnip take out some of the pith and pour into the hole oyl of Roses then stop the hole close and roast it under hot Embers when it is soft apply it Plaisterwife to the Kibe as hot as can be endured What is best to be administred to one sick of the Measels In this distemper as in the small Pox it is only necessary to defend the Heart and preserve the Stomach from putrefaction and corruption if young to hinder the hands from murdring a good face and then give the diseased a Julip made of two ounces of Violets four ounces of Rose-water and four grains of Oyl of Vitriol mix them and let them be drunk cold It is as good a receipt as any for this distemper To cure the Fits of the Mother Some nay most use burnt Feathers or Assafoetida applyed to the Nose of the distemper'd person not without success but your better way is to take six or seven drops of the spirit of Castoreum in the beginning of the fit in two or three spoonfuls of Ale-posset and apply a Plaister of Gavanum to the Navel To take away the Heat of a Burn or Scald Roast Eggs as hard as a Stone then take out the yolks of them then fry the yolks of these Eggs in a Frying-pan till they turn to an Oyl then strain it and anoint the Burn or Scald therewith then lay on a Bladder anointed with Sallet-oyl and this will speedily asswage the pain and heal the Scald or Burn. For a Scald-head Take a Candle and let it drop upon it as hot as you can in so doing it will scale off then take the Stale of a Cow and the furring of Chamber-pots boil these together and wash the place and it will speedily cure it A very good receipt for one hurt with Gun-powder Take twelve heads of Housleek one handful of Groundsel one pint of Goose-dung as much Chicken-dung of the newest that can be gotten stamp the Herbs very small then put the dung into a Mortar temper them together with a pottle of Bores-grease stir them together half an hour then strain it through a Canvas-bag and so preserve it for your use it will keep two years and be not the worse A very safe Clister to be used by-either Man or Woman who is much bound or costive Take Mallows and Mercury unwasht of each two handfuls half an handful of Barley clean rubbed and washed and boil them in spring-Spring-water from a pottle to a quart then strain out the Water and put it in a Skillet and put to it three spoonfuls of Sallet-oyl two spoonfuls of Honey and a little Salt then make it luke-warm and with your Pipe administer it How to cure old Sores on the Legs which have been of so long standing that the Bones have appeared Take a quantity of sweet Cream and as much Brimstone beaten into fine powder as will make it thick like Paste then take so much sweet Butter as will work it into the form of an Oyntment and herewith anoint the place grieved twice a day and in a short time the cure will be effected Probatum est An excellent way to dissolve the Stone Take a peck of Green-bean-cods without dew or rain and two good handfuls of Saxifrage lay the same into a Still one row of Saxifrage and another of the Green-bean-cods and so distill in this manner a quart of Water and then distill another quantity of Water from the Bean-cods alone and use to drink of these two Waters If the Patient be most troubled with the heat of the Reins then let him most frequently drink of the distilled Bean-water and upon coming down of the sharp gravel or stone let him drink the other A way not only to prevent but to cure the Tooth-ach or to make an aking-Tooth fall out of it self Every Month twice or thrice therein wash your Mouth with White-wine in which Spurge hath been boil'd and you shall never be troubled with the Tooth-ach If your Tooth be hollow and paineth you much take this Herb called Spurge and squeeze it and mingle Wheat-flower with the Milk which issueth thence with this make a Paste and fill the cavity of your Tooth therewith leaving it there a while changing it every two hours and the Tooth will drop out How to order a Woman with Child before in and after her Delivery To preserve the Infant and prevent Abortion take Coriander-seed prepared two drams of the roots of Bistort the shaving of Ivory and red Coral of each a dram of white Amber and Crystal of each a Scruple Alkermes half a Scruple Sugar dissolv'd in four Ounces of Rose-water make tables each of them weighing a dram Let the Woman with Child take one of them every other day morning and evening between whiles let her sup a new-laid-Egg thickned a little with Magisterium of Pearl or red Coral But if her Breasts after their filling should begin to lessen or fall it is a sign of future Abortion to prevent which let her take root of Bistort and Corianders of each two drams of unripened Gales and red Sander and Hippocestidos of each one dram Guin-Labdanum and Mastick of each half an ounce choice Frankineense and Bdelium of each two drams of Coral Amber one dram of each powder those which are to be powder'd and with Oyl of Turpentine and Wax make two or three Cere-cloths apply them sometimes to her Loynes and Sides and sometimes under the Navel She must avoid all violent and sudden motions both of the Mind and Body as Coughs Sneezings Frights also Spices and Wine Thus much before Delivery In Labour if you will facilitate the Birth and give speedy ease take three or four drops of the distilled Oyl of Nutmegs in a spoonful of White-wine or take white Dictamn-root stones of Dates and Borax of each two Scruples Cinamon Cassia-Lignea Amber fine Pearl of each one Scruple Saffron half a Scruple make a small powder of these and divide them into two equal parts and let her take the one part in a draught of Lilly-water or Ale-posset made with Rhinish-wine and the other part let her take in like manner six hours after if need require If she be subject to swooning or fainting before or after Labour give her a spoonful of this excellent Cordial following An excellent Cordial for Women troubled with Swooning-fits in Travel Take Borage-water Rose-water Strawberry-water and Rhinish-wine of each two Ounces Species of Diamargaricum frigidum one Scruple make a warm infusion for the space of an hour then strain it and add thereunto Manus Christi made with Pearl four Ounces Oriental Bezor Unicorns-horn and Ambergriece of each six Crains of these make a Cordial-Julip Great pains frequently follow Women newly brought to Bed for which there is nothing better than this plain receipt viz. Drink a good draught of Beer boil'd with a spoonful of
Camomile-flowers and in greater pains let her drink six Ounces of the Oyl of sweet Almonds fresh drawn If the Woman delivered have no mind to give suck and that she will have her Milk speedily dried up a quick and safe remedy is new Spunnges wet in Vinegar where a handful of Cummin-seed boiled is bruised tyed close to the Breasts anointing them with Unguentum Populeum To procure store of Milk use Posset-drink boiled with Fennel with the seeds thereof and Anniseeds These remedies are known to be safe and effectual Thus much for Physick and Chyrurgery having given you only some of the choicest Receipts I could procure if you defire a larger knowledg herein you would do well to acquaint your self with the Composition of Mans Body and the Diseases incident to every part which you may gather from several Books of Anatomy either that of Dr. Read or Dr. Riolanus I think as good as any extant If you would know the nature of Plants Gerhard and Parkinson write incomparably on that Subject but if they are too bulky and so may seem tedious you may make choice of lesser Herbals as Adam in Eden or a small Manuel written by Mr. Lovel If you would have a Salve for every sore as the Proverb expresseth and a receipt for every Distemper consult the general practice of Physick Riverius his practice of Physick translated by Mr. Culpeper with many more of the like Subject The next Qualifications which accomplish a Gentlewoman are Candying Conserving Preserving and Distilling And first of Candying Conserving and Preserving THese are Curiosities which are not only laudible but requisite and necessary in young Ladies and Gentlewomen To represent them at large would require more art and time than I have either the ability or leisure to perform however I shall give you a Specimen hereof or an Essay of my own Experiments and first How to preserve Barberries Select the largest and fairest bunches picking off the wither'd or shrunk Barberries and wash them clean drying them in a clean Cloth After this take a quantity of Barberries and boil them in Claret-wine till they be soft then strain them well through a Strainer wringing the juice hard through it boil 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 them up with this liquor by this means you will have both the Syrrup of Barberries and their Preserves Pears Preserved Take Pears that are sound and newly gather'd 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 you have filled the pot laying between 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 they may not swim Green Pippins Preserved Take half a score of Green Pippins from the Tree if you can pare them and boil them in a pottle of water till they are like a Pulpe strain them from the Cores then take 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 boileth put in your Pippins you intend to preserve so let them boil leisurely till they be enough when they are preserved they will be green in like sort you may preserve Quinces Plumbs Peaches and Apricocks if you take them green Black Cherries Preserved Take them fresh or as they come from the Tree and cut off the stalk take one pound of Sugar for double the weight of Cherries seethe and clarifie them and when they are half boil'd put in your other Cherries and let them seethe softly together until the Sugar may be drawn between the fingers like small threads when the broth is almost cold put the Cherries in the pots with the stalks upwards Mulberries Preserved Take Mulberries and add to them their weight of Sugar having wet your Sugar with some juice of Mulberries then stir your Sugar together and put in your Mulberries and boil them till they are enough then take them off and boil the Syrrup a while then put in the Mulberries and let them stand till they be cold Oranges and Lemons Preserved Take the fairest you can get lay them in water three days and three nights to take away their bitterness then boil them in fair water till they be tender make as much Syrrup as will make them swim about the pan let them not boil long for then the skins will be tough then let them lye all night in the Syrrup that they may soak themselves therein in the morning boil the Syrrup to a convenient thickness then with it and the Oranges and Lemons fill your Gally-pots and keep them all the year in this manner you may preserve Citrons Goosberries Preserved Let your Goosberries be gather'd with their stalks on cut off their heads and stone them then put them in Scalding-water and let them stand therein covered a little while then take their weight of Sugar finely beaten and lay first a layer of Sugar then one of Goosberries in your Preserving-pan or Skillet till all be in putting in for every pound of Goosberries a spoonful of fair water set them on the Embers till the Sugar be melted then boil them up as fast as you can till the Syrrup be thick enough when cold put them up In this manner you may preserve Raspices and Mulberries Preserved Roses or any other Flowers Take one pound of Roses three pound of Sugar one pint and a little more of rose-Rose-water make your Syrrup first and let it stand till it be cold then take your Rose-leaves having first clipt off all the white put them in the cold Syrrup 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 Cherries Preserved Take Cherries fully ripe and newly gather'd put them to the bottom of your Preserving-pan let the Cherries and Sugar be of equal weight then throw some Sugar on the Cherries and set them over a quick-fire and as they boil throw on the rest of the Sugar till the Syrrup be thick enough then take them out and put them into a Gally-pot whilst they are warm it will not be amiss to add two or three spoonfuls of rose-Rose-water to them Apricocks Preserved Let the weight of your Sugar equal the weight of your Apricocks what quantity soever you mind to use pare and stone your Apricocks and lay them in the Sugar in your Preserving-pan all night and in the morning set them on the Embers till the Sugar be all melted and then let them stand and scald an hour then take them off the fire and let them stand in that Syrrup two days and then boil them softly till they be tender and well colour'd and after that when they are
cold put them up in glasses or pots which you please Green Walnuts Preserv'd Take Walnuts and boil them till the water taste bitter then take them off and put them in cold water and peel off the rind and put to them as much Sugar as they weigh and a little more water than will wet the Sugar set them on a fire and when they boil up take them off and let them stand two days then boil them again once more Eringo-roots Preserv'd Take Eringo-roots fair and not knotty one pound and wash them clean then set them on the fire and boil them very tender peel off their outermost skin but break them not as you pare them then let them lye a while in cold water after this you must take to every pound of roots three quarters of a pound of clarified Sugar and boil it almost to the height of a Syrrup and then put in your roots but look that they boil but gently together and stir them as little as may be for fear of breaking when they are cold put them up and keep them Ennula-Campana-roots Preserved Wash them and scrape them very clean and cut them thin to the pith the length of your little 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 boiling the Roots very tender then put them into this Sugar and let them boil upon a gentle fire until they be enough having stood a good while off the fire put them up between hot and cold Conserve of Roses Take red-Rose-buds clip all the white either bruised or withered from them then add to every pound of Roses three pound of Sugar stamp the Roses very small putting to them a little juice of Lemons or Rose-water 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 put it up in Gally-pots or Glasses In this manner is made the Conserve 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 inflamation in Children Thus you may also make the Conserve of Cowslips which strengthens the brain and is a Preservative against Madness it helps the Memory asswageth the pain of the Head and helpeth most infirmities thereof In like manner you may also make Conserve of Marigolds which taken fasting in the morning is very good against Melancholy cureth the trembling of the heart and very good against any Pestilential distemper Thus make Conserve of Sage and Scabious the one is good against Melancholy drieth and comforteth the Stomack cureth an old Cough and openeth the stopping of the Liver the other that is Scabious cleanseth the Breast and Lungs takes away old Coughs and imposthumes of the Breast and inward parts How to Candy all sorts of Flowers as they grow with their stalks on Take the Flowers and cut the stalks somewhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonfuls of Rose-water and boil it till it will roul between your finger and your thumb then take it from the fire and cool it with a stick and as it waxeth cold dip in all your Flowers and taking them out again suddenly lay them one by one on the bottom of a Sieve then turn a joined Stool with the feet upward set the sieve on the feet thereof then cover it with a fair linnen cloth and set a Chafing-dish of coals in the midst of the stool underneath the sieve and the heat thereof will dry your Candy speedily which will look very pleasantly and keep the whole year Candyed Eringo-roots Take of your Eringo-roots ready to be preserved and weigh them and to every pound of Roots you must take of the purest 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 being clarified you must boil it to the height of Manus Christi and then dip in your Roots two or three at once till they are all Candyed put them in a Stove and so keep them all the year The best and most approved way to dry Plumbs Take Plumbs when they are fully grown with the stalks on 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 spoonfuls of water to every pound set them on hot embers till the Sugar be melted and after that boil them till they be very tender letting them stand in that Syrrup three days to plump them then take them out and wash the Syrrup from them in warm water and wipe them dry in a fine Linnen-cloth then set them on plates and let them dry in a Stove dry them not in an Oven for then they will be tough Proper Colours for Fruitage Saffron is the best Yellow Sap-green the best Green Indian-lake the best Red all your Colours must be temper'd with Gum-water made of Rose-water Quince Marmelade Take of the tairest Quinces wash them very clean grate them very small and wring out as much juice as you can then take other Quinces and cut them in six pieces put them into a pot let them be evapoured with hot water until they be throughly mellow then take half a pot-ful of the former juice and pour it upon the former stew'd and cut to pieces break it well together and put the rest of the juice amongst it then wring it through a clean thin cloth seethe no more of this juice at once than will fill a box therewith and put white Sugar to it as much as you please How to make Syrrup of Violets Boil fair water and scum it and to every ounce so scum'd and boil'd take six ounces of the blew of Violets only shift them as before nine times and the last time take nine ounces of Violets let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be but milk-warm after the first shifting you must stamp and strain your 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 beaten boil it and keep it stirring till all the Sugar be melted which you must do if you can before it boil afterwards boil it up with a quick fire Syrrup of Roses Take Damask Roses and clip off the white of them for every pint of water take six ounces of them boil your water first and scum it then let them stand twelve hours wringing out the Roses and putting in new