THE Compleat Cook OR The Whole ART of COOKERY DESCRIBING The Best and Newest Ways of Orderiâ—â— and Dressing all sorts of Flesh Fish and Fowl whether boiled baked stewed roasted broiled frigacied fryed souc'd marrinated or pickled with their proper Sauces and Garnishes TOGETHER VVith all manner of the most Approved Soops and Potages used either in England or France By T. P. J. P. R. C. N. B. And several other approved Cooks of London and Westminster LONDON Printed and Sold by G. Conyers at the Golden Ring in Little-Britain over against Bartholomew's-Close-Gate 1694. THE EPISTLE TO The Lovers of the Arâ— OF Cookery WE do here present you with the plainest and â—â—est digested Method in the Art of Cookery yet extant â—r Dressing of all sorts of Flesh Fish Fowl whether Boil'd Baked Stewed Roasted Broil'd Frigassi'd Fryed Marrinated or Souced with the best Sauces New A-laâ— mode Soops and Potages It 's full and plain so thaâ— from the Maid to the Master Cook all may reap benefit Farewel How to Boil all sorts of FISH FLESH and FOWL according to the latest and most approved experience in COOKERY FISH boil'd and stewed Bream stewed HAving very well scaled your Bream and throughly washt it do not forget to preserve its blood in which you must stew your Bream by adding thereto â—â—aret two slices of Ginger raced the pulp â—â— three quarters of a pound of Prunes â—oiled and strained into the Broth Vinegar â—lt and an Anchovie or two some sweet â—erbs with Horse-radish-root stamped and strained Let not your Fish have more Liquor than will just cover it being enough take some Butter with a little Vinegar in which the Bream was stew'd and beat them up together then dish up your Fish pouring the Butter thereon and garnish your Dish with Barberries Oranges and Lemons Base boiled to be eaten hot Save the Livers Rows or Spawns of your Base then scale and wash them well having so done boil them up in Water wine-Wine-Vinegar Salt some sweet Herbs Lemons sliced with three whole Onions then take a lear of drawn Butter large Mace whole Cinamon a whole Nut-meg quarter'd with three Anchovies dissolved therein having disht it up pour on your lear and let your garnish be fryed Oysters and Bay-leaves This seasoning will not be improper for Mullet or any other sort of Fish Carps stewed Save the blood of your Carp dress him and take out his Gall then scotch him on the back and put him into a Stew-pan with a quart of White-wine half a dozen blades of large Mace a dozen Cloves three â—aces of Ginger sliced two slit Nutmegs with a Faggot of sweet Herbs three large Onions whole four or five Bay-leaves and some Salt stew all these together but â—ut not your Carp in till the Pan boil and â—hen too with five ounces of sweet Butter Let your fire be a quick Charcoal fire when it is enough dish it in a large dish â—ouring thereon your Sauce commixed with â—he Spices laying on Lemon sliced with Lemon-pill or Barberries let your garnish â—e dried Manchet grated and searsed with â—arved Sippets laid round the dish At great Festivals garnish the body with stewed Oysters and fried batter made of seveâ—al colours by the juyce of Herbs as Violets Saffron Spinage c. dissolving therein an Anchovie or two Another most excellent way Take a living Carp and scale it then dry â—t with a cloath and open the belly taking out the entrails then wash the blood into a Pipkin with a pint of Claret with Vinegar and Water some sweet Herbs two whole Onions half a pound of Butter or more stew these together three quarters of an hour softly then laying your Toasts in the bottom of the Dish serve it up with Sippets pouring some of the broth on and garnishing it with Rosemary Cockles stewed Wash them well with Vinegar and boilâ— them before you take them out of the Shells then put them into a Dish with Claret Vinegar a handful of Capers Mace Pepper Salt a little grated Bread and Tyme minced with the yolks of three Eggs chopped very small stew these together till they are enough then put in a good spill of Butter rubbing the Dish with a clove of Garlick Crawfish Shrimps or Prawns may be done the same manner making what variety of garnish you please with the shells only Crabs stewed Take Crabs and boil them till they are enough then take the meat out of the shells and having put it into a Pipkin some Claret Wine-Vinegar minced Tyme Salt grated Bread Pepper sweet Butter Capers large Mace and the yolks of four Eggs boiled hard and chopt very small stew these together till they are enough then rubbing the Dish with a clove of Garlick serve them up Cods head drest after the best manner Cut youâ— Head so large beyond the Gills that you may have a pretty quantity of the Body with it then boil it in Water and Salt then have in readiness a quart of Cockles with the shell'd meat of two or three Crabs put these into a Pipkin with almost half a pint of White-wine a bunch of sweet Herbs two Onions a little large Mace a little grated Nutmeg and some Oyster liquor then boil it till the liquor is wasted then add to it two ladlefâ—ls oâ— drawn Butter then dish up your Cods head on Sippets draining it first very well over a Chafmgdish of coals Then cut your Pease or Spawn in thin slices and the Liver in pieces take likewise the Gill and pick out the bones and cut it as you did the other dish up your Spawn round about the Cods head and some on the top and put all over it the Gill and Liver then pour your lair on it with some drawn Butter upon that again sticking all your Gill-bone with Oysters fryed in Butter and stick them on the Spawn also then grate oâ— Nutmeg and dish it up very hot garnishing your Dish with Lemon and Bay-leaveâ— Eels boil'd Take them and draw fley and wiâ—â— them clean having cut them in pieces beâ— them in White wine Water Oyster liquoâ— large Mace three or four Cloves bruiseâ— Salt Spinage Sorrel Parsley grosly minced an Onion Pepper and an Anchovie diâ— them up on Sippets broth them with theâ— own broth beating up a lear with gooâ— Butter yolks of Eggs with slices of Lemon and some Lemon-pill Eels stew'd Draw your Eels and fley them and cuâ— them into pieces four inches long then puâ— them into a Stew-pan with as much Clare as will just cover them mingled with somâ— Water strip some Tyme and put to them with sweet Marjoram Savory pickled Parsley and large Mace be sure to stew theâ— enough then serve them on Sippets sticâ— Bay-leaves round the Dish garnish thâ— Meat with slic'd Lemon and the Dish with fine grated Manchet Flounders or Gudgeons boil'd after an excellent manner Take a few sweet Herbs tops of Tyme sweet Marjoram Winter-savory tops of Rosemary some whole Mace some pick'd Parsley and boil
them in a quart of White-wine and Water the quantities not exceeding each other these ingredients having boiled some time together then put in your Flounders and scum your Pan very well then add to them a crust of Manchet five ounces of sweet Butter season all with Salt Pepper and Verjuice and so dish it up Flounders stew'd Take large Flounders and scotch them then lay them in a deep Dish with a pint of the best Sallet Oyl poured round about a pint of Claret and White-wine Vinegar equally mixt and let there be two or three races of Ginger sliced some whole Cloves and a blade or two of Mace a Nutmeg sliced a faggot of sweet Herbs with two or three cut Onions stew all thâ—se together when they are enough serve them up on Sippets then take a handâ—â—â— Parsley minced very sinall and put it green into your lair letting it boil but a little while then pour it upon your Fish garnish your Dish with slic'd Lemon and green Parsley Gurnet red or gray by some called Knowds how boil'd Draw your Gurnet and wash it clean then boil it in Water and Salt with a faggot of sweet Herbs then take it up and pour upon it Butter Verjuyce Nutmeg and Pepper thicken it with the yolks of three new-laid Eggs let your Dish be garnished with sliced Lemon or Barberries Jacks if small how to stew Take your Jacks and cut off the heads of them then put them into Balls of forced Meat made of Fish so that the heads may be upright indore them over with yolks of Eggs and so bake them drawing them out cut them in pieces and stew them up in a Dish with White-wine Water Salt Vinegar sweet Herbs some Anchovies Mace sliced Ginger and Nutmeg but put not in your Pike till the liquor boils and then let them be accompanied with some small forced Fish-balls yellow green and white which you may colour with juyce of Herbs having turn'd them once or twice take out your Jack-heads so forced and set them round in the Dish then take out the bodies with a slice and place them to the best advantage between and about them all over the Dish Put Smelts fryed very stiff in the mouths of your Jacks your forced Meats being round about them for variety you may make use of fryed Oysters with other small fryed Fish Lobsters stewed Take some large Lobsters being boil'd break the Meat small though you must break the shells as little as possible may be then put the Meat into a Pipkin adding thereto Claret White wine Vinegar sliced Nutmeg Salt and some Butter stew these together an hour softly being stewed almost dry put to it some more Butter stirring it well together then lay very thin Toasts in your Dish laying the Meat thereon or you may put the Meat into the shells garnish the Dish about with the Legs and lay the Barrel over the Meat with some sliced Lemon If in the Summer garnish your Dish with well-colour'd Flowers if in the Winter with such as you can procure pickled Lamprels boil'd Wash your Lamprels but take not out the guts then cut them in pieces about an inch long putting into a Pipkin twice as much Water as will cover them seasoning the Liquor with Pepper and Salt and thickning it with three or four Onions a little grated Bread and a little Barm or Ale-yeast then shred a handful of Parsley a little Winter-savory and Tyme very small Let all boil till half the broth be consumed then put in half a pound of sweet Butter give it a walm or two and serve it up Mullets boil'd Take a large Mullet having trust it round put it in your Kettle adding to your Water Salt and a handful of sweet Herbs making your Water boil before you put in your Fish which must be tyed up in a clean cloath having put in with your Fish a pint of White wine Vinegar let it boil till your Fish swim then take the Rivet and a pint of great Oysters and as much Vinegar as their Gravie four blades of Mace with a little gross Pepper boil all these in a Pipkin together till your Oysters are enough then strain the yolks of four Eggs with half a pint of Sack having put in a little Butter and Sugar put in also your Wine and Eggs then serve it on Sippets pouring on the Broth scrape on Sugar and eat it hot With this Broth you may boil a Pike nay a Capon if you will but add some roasted Chesnuts steept in Sack Musoles stewed Take Muscles wash them clean and boil them in Beer and Salt then take them out of the shells and beard them from Gravel and stones fry them in clarified Butter then pour away some of the butter and put to them a Sauce made of their own Liquor some sweet Herbs chopped a little White wine Nutmeg the yolks of four or five Eggs dissolved in Wine-Vinegar Salt and some sliced Orange give these materials a walm or two in a Pipkin and so serve them up in Scollop-shells Oysters stewed the best way Take a pottle or three pints of large great Oysters parboil them in their own Liquor then wash them in warm Water wipe them dry and pull away the Fins flower them and fry them in clarified Butter very white then take them up and put them into a large Dish with White-wine a little Vinegar five ounces of sweet Butter some grated Nutmeg large Mace Salt and three or four slices of an Orange stew them but a little while and dish them up on Sippets pouring on the Sauce and running it over with beaten Butter garnishing it with sliced Orange or Lemon Pike boil'd after an excellent manner Take a Pike and having cleans'd the Civet trust him round and scotcht his back put him into boiling Water and Vinegar two parts Water and the third Vinegar with some Salt be sure you boil him up quick Let your Sauce be made of white-wine-White-wine-Vinegar Mace whole Pepper two dozen of Cockles boiled out of their shells and washed clean a faggot of sweet Herbs the Liver stamped and put to it with a Horse-radish scrap'd or slic'd boil all these together dish your Pike on Sippets and beat up your Sauce with some good sweet Butter and minced Lemon You may garnish your Dish any how as you please Pike stewed In the same manner may be stewed Carp Bream Barbel Chevin Rochet Gurnet Conger Tench Pearch Base or Mullet or the like This is the City fashion Take any of the aforesaid Fish and having drawn and cleans'd it from blood or other impurities lay it in a Dish putting thereto as much White-wine as will only cover it and set a stewing When it boils put in the Fish and scum it and put to it some large Mace whole Cinamon and some Salt being finely stewed dish it on Sippets then thicken the Broth with the yolks of three or four Eggs some thick Cream Sugar and beaten Butter give it a walm and pour
it on the Pike with some boil'd Currans and boil'd Prunes laid all over it also Mace Cinamon some knots of Barberries and sliced Lemon scraping on some Sugar Plaice boil'd Take good large Plaice and boil them in White wine Vinegar large Mace two or three Cloves and Ginger sliced Being boil'd serve them in beaten Butter with juyce of Sorrel strain'd Bread sliced Lemon Grapes or Barberries Plaice stewed Make choice of the fairest you can get and having drawn wash'd and scotch'd them fry them a little having so done remove them into a Stew-pan putting thereto some White-wine grated Nutmeg Wine-Vinegar Butter Pepper and Salt And thus stew them with slices of Orange or Lemons Prawns Shrimps or Craw-fish stewed First boil then pick and afterward stew them in some Claret-Wine sweet Butter Nutmeg and Salt dish them in Scollop-shells and run them over with beaten Butter with juyce of an Orange or Lemon You may for variety sake take any of the aforesaid Shell-fish and stew them in Butter and Cream serving them in Scollop-shells Perches boil'd an excellent way Lay your Perches scotcht in a deep Dish with a pint of the best Sallet Oyl you can get half a pint of White-wine with the like quantity of Wine-Vinegar two races of Ginger sliced some whole Cloves and Mace a Nutmeg sliced and a faggot of sweet Herbs with two Onions cut not very small let these be the seasoning for your Pan then let your Liquor boil up your Fish very quick then blanch them on both sides and dish them on Sippets after this take a little White-wine Gravie and Vinegar with grated Nutmeg and a handful of Oysters cut in pieces put these all over your Fish causing them to boil almost in the Dish before you send it up pour drawn Butter over all and garnish your Dish with Barberries and Lemons Salmon boil'd the best wâ—â— after the City fashion Having chin'd your Salmon take a sid thereof or more and cut the pieces into a reasonable bigness wipe it only from the blood but do not wash it then take no more Wine and Water of each an equal proportion than will cover it Having made the Liquor boil with a handful of Salt and then put in your Salmon making it boil up quick adding a quart of white-wine-White-wine-Vinegar keeping up a stiff fire it will be boil'd in half an hour then take it off and let it cool keeping it in a broad bottom'd Earthen Pan with the Liquor but if you intend it shall be eaten hot dish it up presently and Sauce it with Butter beaten up thick with Water adding thereto the yolks of three Eggs dissolved therein some of the Liquor grated Nutmeg sliced Lemon poured thereon garnishing the Dish with fine sierced Manchet Barberries sliced Lemons Spices and some greens fryed Salmon stewed Take a Jole or Rand of Salmon and first fry it after that â—â—ew it in a Dish on a chafing Dish of Charcoal with some Claret Wine large Mace slic'd Nutmeg Salt Wine-Vinegar sliced Orange and some sweet Butter When enough and the sauce thick Dish it on Sippets lay the Spices on it with some slices of Orange garnish the Dish with some stale Manchet grated and finely sierced Soals boil'd Take the Soals draw and fley them then boil them in Vinegar Salt White-wine and Mace but let the Liquor boil before you put them in being enough dish them up on carved Sippets let your garnish be Mace sliced Lemons Goosberries Grapes or Barberries and beat up some Butter thick with the juyce of Oranges and run it over the Fish For variety sake place all over your Soals some stewed Oysters Soals stew'd a very good way Take a pair of Soals lard them with water'd Salt-Salmon then lay them on a smooth board cutting your lard all of an equal length on each side lair it but short then flower your Soals anâ—â—â—y them in strong Ale till they are half done then put them in a dish with half a dozen spoonfuls of white Wine three of Wine-Vinegar three ounces of sweet Butter some slices of Orange with Salt and some grated Nuâ—meg cover the Dish whilst they are steâ—ing being enough dish them up with slicâ— of Lemon beaten Butter with the juyâ— of Oranges Sturgeon boil'd Take a Rand and cut it into square pieceâ— as big as a crown piece stew them in broad-mouth'd Pipkin with three or foâ— large Onions some large Mace three oâ— four Cloves Pepper Salt some sliced Nuâ—meg two or three Bay-leaves some Whitâ— wine and Water Butter and a race oâ— sliced Ginger stew them well together and serve them on Sippets running theâ— over with beaten Butter sliced Lemon anâ— Barberries let the garnish be the same Smelts stewed Take a deep Dish and put your Smelts therein put to them a quarter of a pint oâ— White wine three ounces of Butter some great Peppâ—â— a handful of Parsley three oâ— four sprigs of winter Savory and as much of Tyme shredded small with the yolks of three Eggs minced when you put in your Fish let these accompany stewing them together and now and then turning them with the Fish when enough serve them up on Sippets placing a top some bunches of Barberries pickled scraping Sugar thereon Scollops stewed Boil them very well in White wine fair Water and Salt take them out of the shells and stew them with some of the Liquor Elder Vinegar a few Cloves some large Mace and some sweet Herbs chopped very small being throughly enough serve them up in their own shells with beaten Butter and the juyce of Oranges Tortoise stewed Take a Tortoise and cut off his head feet and tail and boil the body in Wine Salt and Water being enough uncase the meat from the shell and stew it in a Pipkin with some Butter White wine some of the Broth a couple of whole Onions Tyme Parsley Winter-savory and Rosemary minc'd when enough serve it on Sippets Turbet boil'd or as some call it Calvereâ— Having drawn your Turbet wash iâ— clean then take an equal quantity oâ— Water and Wine with some Salt and boiâ— it therein not putting it in till the Parâ— boils adding thereto some sliced Onions large Mace a Clove or two some sliceâ— Ginger whole Pepper and a bundle oâ— sweet Herbs scotch the Turbet on the white side very thick overthwart one way only this must be done before you put it in â— Being half boiled put in some Orange-pill being enough dish it up with the Spices Herbs some of the Liquor Onions and sliced Lemons In the like manner you may dress Holyburt only let your Sauce be beaten Butter sliced Lemon Herbs Spices Onions and Barberries Trouts stewed Take three or four Trouts or more according to their bigness and put them in a Dish with somewhat more than a quarter of a pint of Sack or instead thereof White wine with a piece of Butter about the quantity of a Tennis-ball a little whole Mace some Parsley a little Winter-savory and Tyme minced all
with Sallet Bone your Cheeks and cleanse them then steep them in White wine twelve hours then season them with Nutmegs Cloves Pepper Mace and Salt roul them up boil them tender in Water Vinegar and Salt press them and being cold slice them into thin slices and serve them with Oyl and Vinegar Pig sucking boil'd Take a young sucking Pig and lay him round with his tail in his Mouth in a Kettle covering it with fair Water and casting in a good handful of Salt a handful of Rosemary Tyme sweet Marjoram and Winter-savory when half boiled take him up and fley the skin from him then take him and quarter him and lay him in a Stew-pan with Prunes large Mace Currans then take him up being enough and lay him in Sippets with the aforesaid ingredients poured upon him Rabbets boiled Prick down your Rabbets heads to their shoulders and that is the way to truss them for boiling gathering up their hind Legs to their Belly you may lard them with Bacon if you please or let it alone and so boil them up white being boiled take the Livers and mince them small with fat Bacon boiled then put it to half a pint of White-wine strong Broth and Vinegar all making but that quantity then let it boil with some large Mace add thereunto a little Parsley minced with some Barberries and a ladleful of drawn Butter dish up your Rabbets on your Sippets pouring your laiâ— all over them and garnish your dish with Lemons and Barberries Shoulder of Mutton boiled Do not above half boil your Shoulder of Mutton then slice the fleshy part into thin slices leaving some about the blade-bone preserve the Gravy and put the Mutton into a Pipkin with some of the broth in which it was boiled a little grated Bread Oyster liquor Vinegar Bacon sliced thin and scalded a quarter of a pound of Sausages stript out of their skins large Mace and a little sliced Nutmeg When it is almost stew'd put in the Gravy when they have boil'd almost an hour put to them a pint of Oysters a faggot of sweet Herbs and some Salt then stew them a little longer then take the blade-bone and broil it put it into your dish and pour the materials in your Pipkin upon it garnish it with Oysters fryed in batter Lemons sliced and Barberries it will not be amiss first to rub your dishes bottom with a clove of Garlick Shoulder of Mutton stewed with Oysters Roast your Shoulder of Mutton half or a little more take off the upper skin whole and cut the flesh into thin slices then stew it with White wine Mace Nutmeg Anchovies Oyster liquor Salt Capers Olives Samphire and slices of Orange leave some meat on the marrow-bone and blade and laying them in a dish pour your stew'd meat on the bones with stew'd Oysters a top of that some great Oysters above and about them stew'd with large Mace two great Onions Butter Vinegar white Wine a bundle of sweet Herbs and over all these lay the aforesaid skin of the Mutton a little warm'd in this last liquor Tripes drest hot out of the pan Boil them very tender and laying them in a dish let your sauce be beaten Butter Gravy Pepper Mustard and wine Vinegar rubbing your dish first with a clove of Garlick running the sauce over them with a little Garlick bruised Venison stew'd a quick and frugal way They which abound with Venison in many cold baked meats may at any time stew a dish speedily thus Slice the Venison of your Pot Pye or Pasty then put it into a Stewing-pan over a heap of coals with some Claret wine a little Rosemary four or five Cloves a little grated Bread Sugar and Vinegar having stew'd a while grate on some Nutmeg and serve it up Since in this Section we have lastly treated of Venison give me leave to tell you how to recover Venison when tainted although the discourse belong not to this particular place Venison when tainted how to recover it Take your Venison and lay it in a clean cloth then put it under ground a whole night and it will remove the corruption stink or savour Or you may boil Water with Beer Wine Vinegar Bay-leaves Tyme Savory Rosemary and Fennel of each a handful when it boils put in your Venison parboil it well and press it then season it and use it as you shall think fitting Fowl of all sorts whether wild or tame Land-Fowl or Sea-Fowl boil'd or stew'd Capon boil'd in Rice TAke a well fed Capon and boil it in Water and Salt then take a quarter of a pound of Rice and steep it in fair Water and having half boiled it strain the Rice through a Cullender and boil it in a Pipkin with a quart of Milk and add thereto half a pound of Sugar with half an ounce of large Mace boil it well but keep it from being too thick then put in a little Rosewater after this blanch half a pound of Almonds and with a little Cream and Rosewater beat them in a Morter very fine strain them in a Pipkin by themselves then take up your Capon setting your Almonds a little against the fire having placed in your Capon pour on your Rice handsomely then broth your Rice Capons boiled and larded with Lemons First scald your Capon and take a little dusty Oat-meal to make it boil white then take three ladlefuls of Mutton broth a faggot of sweet Herbs two or three Dates cut long in pieces a few parboil'd Currans a little whole Pepper a piece of whole Mace and one Nutmeg thicken it with Almonds and season it with Verjuyce Sugar and a small quantity of sweet Butter then take up your Capon and lard it very thick with preserved Lemon then lay your Capon in a deep dish for boiled meats and pour the broth upon it garnish your dish with suckets and preserved Barberries Chickens boiled After you have scalded your Chickens truss them and boil them in Water as white as possibly you can in a little time of boiling they will be enough then dish them up having in readiness this sauce If in Winter time take a pint of White wine Verjuyce half a dozen Dates a small handful of Pine-kernels six or seven blades of large Mace and a faggot of sweet Herbs boil all these together till the one half be consumed then beat it up thick with Butter and pour it on the Chickens being dished with three or four white-bread toasts dipped lightly in Allagant lay on the chickens yolks of Eggs quarter'd Lozenges Sheeps tongues fryed in green batter being first boiled and well blanched and over all these lay some pieces of Marrow and some pickled Barberries But if you dress Chickens in the Summer time having boiled them white as aforesaid then for the sauce take some of the broth they were boiled in with some Claret large Mace the bottoms of three Hartichokes being boiled and cut into square pieces an Oxe Palate sliced thin Salt and some
Land-fowl of any sort how to dress after the Italian fashion Take half a dozen Plover Partridge Woodcock or Pigeon being well cleans'd and trust put them into a Pipkin with a quart of strong broth or the same quantity of White wine with half Water puting thereto some slices of interlarded Bacon after it boils scum it and then put in some Mace Nutmeg Ginger Salt Pepper Sugar Currans some Sack Raisins of the Sun Prunes Sage Tyme a little Saffron and dish them on carved Sippets Land-fowl of the smaller sort as Ruffs Brewes Godwits Knots Doterels Streats Pewits Ollines Gravelens Ox-eyes Redshankes c. how to boil Roast any of these Fowl till they are about half enough sticking some Cloves on the one side of them preserve the Gravy then take them and put them into a Pipkin with their own Gravy some Claret and as much strong Broth as will cover them with Mace Cloves Pepper Ginger fryed Onions Salt and a piece of houshold bread having stew'd them enough serve them up on carved Sippets Otherways how to boil small Land-fowl as Quails Plovers Rails Black-birds Thrushes Snites Wheat-ears Larks Sparrows Martins c. Take them and cut off their heads and legs and boil them in strong broth scum it when it boils and put in large Mace White wine wash'd Currans Dates Marrow Pepper and Salt having stew'd them sufficiently dish them on fine carved Sippets thicken the Broth with strained Almonds Rosewater and Sugar and garnish them with Barberries Lemon and grated Bread strewed about the brims of the dish Sea-fowl of any sort how to boil Take and boil them in Beef-broth or Water and Salt adding thereto Pepper grosly beaten a bundle of Bay-leaves Tyme and Rosemary bound up hard together and boil them with the Fowl then prepare some Cabbidge boil'd tender in Water and Salt then squeeze the Water from it and put it in a Pipkin with some strong Broth Claret-wine and a couple of big Onions season it with Salt Pepper and Mace with three or four dissolved Anchovies stew these together with a ladleful of sweet Butter and a little White wine Vinegar Your Cabbidge being on Sippets and your Goose boil'd enough lay it thereon with some Cabbidge on the breast thereof and serve it up This is the most proper manner of boiling any large Sea-fowl If of the smaller sort half roast them slash them down the breast and put them into a Pipkin with the breast downward add to them three or four Onions with Carrots sliced like lard some Mace Pepper and some Salt-butter Savory Tyme some strong broth and White wine stew it very softly till half the broth be consumed then dish it up on Sippets pouring on the broth Veldifers Woodcocks and Snites how boiled Take them with their guts in and boilâ— them in Water and Salt being boil'd gut them and chop them small with the Liver put to it some grated White bread some of the broth they were boiled in large Mace and stew them together with some Gravy then in Vinegar dissolve the yolks of three Eggs and a little grated Nutmeg when you are about to dish them add the Eggs thereunto running the sauce over them with some beaten Butter Capers Lemon minced small Barberries or pickled Grapes Fish Flesh and Fowl of all sorts roasted boiled frigassied or fryed Fish roasted broiled frigassied or fryed Cockles frigassied HAving boil'd your Cockles out of the shells and cleans'd them well from gravel then break ten Eggs and put your Cockles therein with Ginger Nutmeg and Cinamon beat them together with some grated bread with half a pint of Cream having made your Butter pretty hot in the Frying-pan put in your Frigassie ever and anon supplying the sides of the Pan with a little Butter when it is fryed on the one side Butter your Plate and turn it adding some fresh Butter to your Pan in with it again and fry it brown then dish it up squeezing some juyce of Lemons thereon strowing on Ginger and Cinamon If you have a desire to have it be coloured green you may do it with the juyce of Spinage if so quarter your frigassie In like manner you may frigassie Prawns Periwinkles or any other small shell-Fish Carp roasted with an excellent Sauce Take a Carp whilst living draw and wash it removing the Gall Milt or Spawn having so done make a pudding of Almond Paste grated Manchet Currans Cream grated Nutmeg raw yolks of Eggs Carraway-seed candied Lemon-Pill and Salt make it stiff and put it through the Gills into the Carps belly You must roast it in an Oven upon two or three cross sticks over a brass Pan turn it and let the Gravy drop into the Pan till roasted enough put to it when disht a sauce made of White wine or Claret the Gravy of the Carp a couple of Anchovies dissolved therein Nutmeg and Manchet grated beat them up thick with some sweet Butter and the yolk of an Egg or two pour this sauce on your Fish Otherways you may take a large live Carp and when it is scaled and drawn make a little hole in the belly and with the Pudding aforesaid force his belly full then put it on a spit having stitcht the hole up close when it is enough dish it on Sippets adding to the Gravy which you must carefully save some Oyster liquor and drawn Butter your lair ought to be pretty thick then garnish your dish with small Fish fryed as Smelts Roches Gudgeons c. as also some shell-Fish stew'd or fryed Carp broiled Take a full grown Carp scale it and scrape off the slime then wipe it clean draw it and wash out the blood then steep it in White wine Wine-Vinegar with three or four Cloves of Garlick large Mace whole Cloves gross Pepper sliced Ginger and Salt let it steep thus two hours and a half then put a clear scoured Gridiron on a slow fire and broil it thereon baste it with some sweet Sallet Oyl in which was infused Tyme Sprigs of Rosemary Parsley sweet Majoram and some few Bay-leaves being broil'd enough or near upon boil up the ingredients it was steeped iâ— for sauce adding thereto some Oyster liquor then dish it with the Spices on your Carp and the Hâ—rbs round about theâ—â—un it over with drawn Butter Conger roasted Take a good large fat Conger draâ— wash it and scrape away the slime then cuâ— off the Finns and spit it like a Roman Sâ— after this put some beaten Nutmeg into the belly thereof with Salt stript Tyme and some large Oysters parboil'd roast it with the skin on and preserve its Gravy for sauce You may otherways roast it cut into pieces three inches long placing Bay-leaves between every piece when it is near enough take the Gravy and boil it up with Claret wine Wine Vinegar beaten Butter and a couple of Anchovies dissolved with two or three slices of Orange Conger broiled Scald a fat Conger then cut him into pieces salt and broil it baste
it with Rosemary Tymâ— and Savory steept in Oyl and when enough serve it up with the sprigs of those Herbs and Parsley about it in beaten Butter and Vinegar Conger fryed Scald your Conger and cut off the Fins then splat it flower it and fry it in clarified Butter crisp sauce it with beaten Butter and Vinegar juyce of Lemons garnish it with fryed Parsley fryed Ellicsanders or Clary in Butter Crabs broil'd After you have boil'd your Crabs in Water and Salt steep them in Oyl and Vinegar well incorporated by beating then put your Gridiron over a soft fire and put your Crabs thereon as they broil baste them with Rosemary branches being broil'd serve them up with Oyl and Vinegar or Vinegar and beaten Butter with the Rosemary Branches they were basted with Crabs frigassi'd Take out all the meat of the body of your Crabs and breaking the claws mince the meat thereof into the rest and add thereto a little Claret wine some Fennel minced and a grated Nutmeg let these boil then put in a little drawn Butter Vinegar and the yolks of two Eggs then put the meat being enough into its proper shell and garnish it round with the small leggs in the buttering put some Cinamon and Ginger Crabs fryed Boil some large Crabs and take the meat out of the great Claws flowre and fry it then take the meat out of the body strain the one half for sauce and the other reserve for frying and mix it with grated bread Almond Paste Nutmeg and Salt with yolks of Eggs fry it in clarified Butter first dipt in Batter then let your sauce be beaten Butter with juyce of Orange and grated Nutmeg beaten up thick with some of the strained meat Then run it over with beaten Butter placing the little leggs about the meat and fryed Parsley round the dish brim Eels roasted or a Spitch-cock Eel Make choice of a large Silver Eel draw â—t fley it and cut it in pieces somewhat longer than your middle finger then spit it on a small spit placing between every piece a Bay-leaf or instead thereof you may use Sage-leaves spit your pieces cross ways being throughly roasted for otherwise it is dangerous meat serve it with Butter beaten up thick with juyce of Orange or Vinegar and beaten Nutmeg otherwise you may dredge it with beaten Carraway seed Cinamon and grated Bread and serve it up with Venison sauce Eels roasted the best way Strip a good large Silver Eel and cut it into pieces four inches long when you have well dry'd them put them into a Dish then take some Salt and Mace Nutmeg and a little Pepper beaten small with a piece of Lemon-pill two or three Onions and Tyme small minced strow these ingredients all made very small on youâ— pieces of Eel with yolks of Eggs and be sure that you mingle in your seasoning well with your hands then spit your Eel cross ways on a small spit putting a Sage leaf between each piece you may chuse whether you will turn them round constantly letting them stand on the one side till they hiss and grow brown and then turn the other side to the fire save your Gravy in the Dish wherein the Eel was seasoned baste it with drawn Butter then put to your Gravy Claret minced Oysters Nutmeg grated and a prâ—try big Onion give it a walm with a little drawn Butter and dish up your fish running your lair over it Eels broil'd Splat a large Eel down the back joynting the back-bone being drawn and the blood washed out clean leave the skin on cutting it into four equal pieces Salt them and baste them with Butter broil them oâ— a soft fire being enough serve them with beaten Butter and juyce of Lemon with sprigs of Rosemary round about them Eels broil'd after the best fashion Let your Fish be very dry then wash iâ— over with Butter strowing good store of Salt over that having first cut it into several pieces then having your Gridiron very clean set it over the fire till it be exceeding hot and wash the barrs with Butter then put on your Fish upon the Gridiron with the salted side towards the fire buttering the upper side when you think them enough on the one side turn them upon the other basting still the upper side the extraordinary seasoning will so bind the Fish that it will not break being ready dish it up with beaten Butter and juyce of Orange Ling fryed Take a Jole of Ling boil'd and cold and cut it out into pieces about the bigness of your thumb then make a batter of a very little flower and eight yolks of Eggs your Pan being over the fire with clarified Butter and very hot dip your Ling into the batter and â—ill your Pan therewith or you may fry it without batter only flowering it and so fry it in clarified stuff being enough dish it up and lay on your Ling half a score patched Eggs then run over the Ling with drawn Butter you may Oyl your Ling instead of Butter if you please Lobsters roasted Take your Lobsters and half boil them then take the meat out of the shells lard the meat of the claws tail and legs with fat salt Eel then spit this meat with some salt Eel on a small spit with Sage or Bay-leaves between every piece stick on the Fish some Cloves with some sprigs of Rosemary let the barrel of the Lobster be roasted whole basting them with sweet Butter let your sauce be made of Claret wine the Gravy of the Fish juyce of Orange Anchovies with some Butter and Nutmeg beaten up thick Lobsters broiled Take the tails of your Lobsters and split them long-ways into two then crack your claws and put them over the Gridiron with the barrel whole saltedâ— baste them with sweet Butter Tyme Rosemary Parsley and Savory being enough serve it up with Butter and Vinegar Lobsters fryed Take out the meat of the barrels and put thereto some Claret wine the yolks of two Eggs a little minced Fennel and grated Nutmeg then let it boil up with the meat of the tails and claws with drawn Butter and Vinegar dish them up on Sippets in Saucers on a plate garnish them with Fennel and Bay-leaves Lump fryed Take your Lump and fley him then splat him and having divided him cut each side into two pieces then season it with Salt Nutmeg and Pepper your Pan being hot fry him with clarified Butter and dish it up with slices of Oranges Goosberries Grapes Barberries and Butter Lump roasted Take it and fley it and cleanse it well within then season it with Salt Mace Pepper and Nutmeg put into the belly an Onion and a Bay leaf roast it and serve it up with beaten Butter and slices of Lemon Mullets fryed Let your Mullets be drawn scaled scotched wash'd clean and then wiped dry having flowred them fry them in clarified Butter being enough dish them and sauce them with Claret sliced Ginger grated Nutmeg Anchovies Salt and some
sweet Butter beaten up thick together garnish it with slices of Lemon The largest Mullets are best for boiling soucing or baking and the leaft for frying Mullets broiled Let your Mullets be drawn and cleansed as above specified then lay them in a Pan or dish and put to them some very good Sallet Oyl Wine Vinegar Salt some sprigs of Rosemary Tyme and Parsley then lay on your Gridiron over a soft fire and being made pretty hot lay on your Fish basting it with what it was steeped in when broil'd enough dish it up and sauce it with Anchovies juyce of Lemon and Butter beaten up to a thickness Maids fryed Having skin'd your Fish put them into boiling Water seasoned with Salt having lain there a little while take them out dry them well with a cloath then flowre them then take half a score Eggs the yolks only of them and the whites of three more some flowre Nutmeg Ginger and Salt then take a little Parsley boiled green and minced small and beat all these together with a little Sack till the batter become thick Having set over your Pan with clarified Butter and being hot dip in the Maids into your batter and so fry them brown and crisp being enough dish them up with Butter Nutmeg Vinegar and the Livers of the Fish beaten together then take a pretty quantity of Parsley and fry it crisp and green and strow it all over your Fish Muscles fryed Put your Muscles into a Kettle in which there is as much boiling Water as will cover them being enough take them up and beard them then wash them in warm water wipe them dry and flowre them being fryed crisp dish them up with Butter beaten up with the juyce of Lemon and Parsley strowed over them fryed crisp and green Oysters roasted Make choice of your largest Oysters for roasting which you must first open and then parboil them in their own liquor after this wash them clean in some warm Water wipe them dry and let them cool then take some very fine Lard and lard each Oyster therewith then spit them on a couple of skuers strowing on them some Nutmeg Cloves and Pepper beaten very small bind these skuers to a spit and so roast them basting them with Anchovie sauce and some of their own liquor being roasted enough bread them with a crust of a Manchet grated and dish them with Gravy the fat whereof you must blow off unto which add the juyce of Oranges or Lemons Oysters broil'd an excellent way Open some large Oysters and put them in a dish with some minced Tyme Nutmeg and bread grated and a little Salt then chuse your largest bottom Oyster shells and put therein two or three Oysters adding to them a little Butter then place these shells on a Gridiron suffering them thereon to boil till the lower side be brown supplying it still with melted Butter when they are enough put into each shell a little Claret grated Nutmeg a little of their own liquor minced Tyme with grated bread and let them boil again then with some drawn Butter dish them up Scollop shells are much better than their own to broil them in Another very good way to broil Oysters Take a quart of large Oysters opened and parboil'd in their own liquor then pour them into a Cullender saving the liquor then wash them very clean in warm Water after that wipe them dry beard them and put them into a Pipkin with large Mace a large Onion a little Butter some of their own liquor White wine wine-Wine-Vinegar and Salt having stew'd them well set some large Oyster shells or Scollop shells over a Gridiron putting into each shell as many Oysters as it will well nigh contain with some of the stewed liquor let the fire on which they are broil'd be soft when they are enough fill the shells with drawn Butter and so serve them up Oysters fryed Take a pottle of large Oysters well cleans'd and parboil'd in their own liquor then dry them and flowre them and fry them in clarified Butter or you may first dip them in a batter made of Eggs Flowre and Cream seasoned with a little Salt Whilst these are frying have in readiness some butter'd Prawns or Shrimps stew'd in Cream and sweet Butter and lay these at the bottom of your Dish laying your Oysters fryed crisp round about them run them all over with juyce of Oranges and beaten Butter with slices of Lemon on the top of all Pike roasted Season very well your Pike with Salt and then lard him all over with pickle Herring then season him again with beaten Pepper Nutmeg and some minced Tyme then tye him with pack thread to your spit not turning him constantly round but letting some times the baâ— stand towards the fire sometimes the sides then dissolve a couple of Anchovies iâ— Butter and baste it therewith after it iâ— half roasted take a stick of Oysters wiâ— a Bay-leaf betwixt each and put to it you roast a couple of Pikes as that you maâ— do by tying one to the one side of thâ— spit and the other to the other side the you must have a couple of sticks of Oysters placing a dish under them to saâ— the Gravy putting thereto some Clareâ— Oyster liquor minced Tyme and a grateâ— Nutmeg your Oysters being roasted draâ— them into the Dish withdrawing the Bay leaves adding thereto an Onion cut into slices then dish up your Pike or Pikes with the back or brown side upwards then put a ladleful of drawn Butter to you lair and Oysters and pour it over your Pikes garnishing them with Lemons the best and surest way is to put your Pike in a Dish and bake it and the same form you put him in shift him into your dish you send him up in and so lair him as before Pike fryed Take a Pike scald and splat him hack the inside with a knife and it will be ribbed then wipe him dry flowre him and fry him in clarified Butter a little Tyme then take him up wipe the Pan and put him in again with Claret sliced Ginger Nutmeg two Anchovies Salt and Saffron beaten very-well then fry him till this last liquor be half consumed then put in some sweet Butter shake it well and dish it up with sliced Oranges or Lemon you may rub the bottom of the Dish with a clove of Garlick if you like it Tike broiled Being drawn and wash'd clean dry it and put it into a Dish with good Sallet Oyl Wine Vinegar and Salt there let it steep a little while then put on your Gridiron and broil your Pike over a soft fire turn it and baste it often with sprigs of Rosemary Parsley and Tyme out of the dish wherein it was steeped the Pike being broil'd take the steeping and warm it on the coals and pour it on your Fish laying the Herbs round the Dish with slices of Oranges Pilehards Herrings or Sprats broiled Gill wash and dry them season them with Salt
it a walm or two pour in your sauce and dish it up Hare roasted Having larded your Hare with small Lard and stuck him with Cloves pretty thick then make a Pudding of grated Bread Currans Eggs Sugar grated Nutmeg beaten Cinamon and a little Salt you may do well to add some sweet Cream with this Pudding made pretty stiff stuff the Hares belly and roast her Venison sauce is as proper as any whatever but for variety you may take Nutmeg Ginger beaten Cinamon boil'd Prunes Pepper and Currans strained Bread grated Sugar and Cloves all which you must boil together till they are as thick almost as Custard Some will roast a Hare with the skin on making a stuffing of all manner of sweet Herbs minced very small and wrapt up in Butter made into a Ball this they put into the Hares belly pricking it up very close all the while it is roasting with the skin on it it must be basted with Butter being almost enough then strip the skin off and stick Cloves on his back and sides bread it very well with grated Manchet Flowre and Cinamon then froth it up and dish it the usual sauce is Claret wine Vinegar Sugar Cinamon Ginger boil'd up to a moderate thickness Legs of Pork broil'd Having skin'd part of the Fillet cut it intâ— thin slices and hack it with the back of your knife then take some Pepper and Salt and mingle them with Tyme and Sage minced extraordinary small having season'd your Collops herewith put them on a Gridiron being enough dish them up and sauce them with drawn Butter Vinegar Mustard and Sugar Lambs head roasted Take two or three Lambs heads and having cleans'd them by soaking them in several waters and taking out the brains fill the head with a pudding or what farcing you shall like best your Lambs heads being almost roasted put on as many Lambs tongues with as many sticks of Oysters as you have heads let your tongues be parboil'd blancht and larded and with your tongues and Oysters have Sweet-breads amongst them then having some Gravy drawn with Claret wine put to it two Onions a faggot of sweet Herbs a couple of Anchovies and a large Nutmeg your Tongues being throughly roasted slit them and put them into your Wine and Gravy drawing your Sweet-breads and Oysters at the same time then dish up your heads on Sippets well soaked in strong Broth then lay the sides of your Tongues about the Heads by the sides of your Dish placing your Oysters and Sweet-breads all over your Tongues and Heads then pour on your lair with a ladleful of drawn Butter and serve them up Lamb or Kid whole how to roast Take the Head of your Lamb and prick it backwards over the shoulder tying it down then lard it with Bacon and draw it with Tyme and Lemon-pill this being done make your farcing or pudding of grated Bread sweet Herbs Beef-suet some Flowre some forced meat minced small then season it with Cloves Mace Ginger Cinamon and Salt with some grated Nutmeg add hereunto the yolks of four Eggs and some sweet Cream then wrap this composition in the Caul of the Lamb and stuff the belly thereof with it and then prick it up close when it is roasted enough serve it up with Venison sauce Leverets and Rabbits roasted In the casing your Leverets cut not off neither their ears nor hinder legs but harl one leg through the other and cut a hole in one ear to contain the other in this manner roast your Leveret while it is roasting make your sauce with Winter-Savory sweet Majoram Tyme and Parsley minced very small mince also some yolks of hard Eggs the Liver of the Leveret parboil'd with some Bacon and Beef-suet boil these up well in a strong Broth and Vinegar being boiled put thereunto drawn Butter some Sugar and a grated Nutmeg dish up your Leverets on this sauce with slices of Lemon Mutton a shoulder roasted the best way with Oysters Take a quart of large Oysters and parboil them in their own liquor having drain'd the liquor from them wash them in White wine then dry them and season them with Salt and Nutmeg stuff the shoulder very thick with these and lard it here and there with Anchovies being at the fire baste it with Claret wine then take the bottoms of eight Hartichokes boiled very tender and cleared from their strings put these into beaten Butter with the Marrow of as many Marrow-bones then set them by the fire that they may not cool putting to them the Gravy of the Mutton some Salt and sliced Nutmeg with the juyce of two Lemons and about a pint of great Oysters being first parboil'd your Mutton being roasted dish it up having added to your sauce an Anchovy some White wine a whole Onion stript Tyme and all boil'd up together Let your Mutton lye in the middle of the dish placing your Hartichokes round the dish brims putting the Marrow and Oysters on the Hartichokes bottoms with some sliced Lemon on the Mutton and thus serve it Mutton shoulder roasted without Oysters Whilst your shoulder of Mutton is roasting make ready your sauce in this manner take the Gravy Claret wine grated Nutmeg Pepper sliced Lemon and Broom-buds put these in a Pipkin together with a little Salt let them stew a little while together then dish up your Mutton and pour in the sauce into the Dish garnish it with Barberries and sliced Lemon Mutton is a common sort of Flesh among the English and because generally fed on in Noblemens houses as well as in those of mean degree there are found out many ways of dressing the several joynts which belong to the sheep fearing I shall be too prolix if I begin to treat thereof I will wave and give you a short account of what sauces are most used and esteemed for Mutton Some are for Gravy Samphire Capers and Salt stew'd together others are for Oyster liquor and Gravy boil'd together with Eggs Verjuyce juyce of Orange and slices of Lemon all over A third sort are for Onions chopped with sweet Herbs vinegar Gravy and Salt boil'd together A fourth is only for Parsley chopped and mingled with Vinegar A fifth is for Verjuyce Butter Sugar Gravy with minced Parsley or pickled Capers and Gravy or Samphire cut an inch long and Gravy or Onions Oyster liquor Claret Capers pickled Cucumbers Broom-buds Gravy Nutmeg and Salt boiled together Lastly whole Onions stew'd in Gravy White wine with Pepper Capers Mace and slices of Lemon or Water Claret sliced Nutmeg and Gravy boiled up together Mutton a Jegget how to roast Some may be ignorant what a Jegget of Mutton is for their information it is a Leg with half the Loin cut to it you-must roast it thus draw it with Tyme and Lemon-pill be sure to save the Gravy that proceeds from it and put thereto a couple of cut Onions two or three Anchovies and a pretty quantity of Elder Vinegar after these have boiled together a little
while put to it some minced Capers and Samphire with a Nutmeg sliced adding your Gravy and some Oyster liquor This is a sauce for any joynt of Mutton Neats tongue roasted After you have boiled and blanched your Tongue set it by and when it is cold cut a hole in the butt-end thereof and mince the meat you take from thence with some sweet Herbs finely minced therewith the yolks of Eggs sliced some Pippins and Beef-suet chopt very small some Salt and beaten Ginger having fill'd the hole of your Tongue with these materials stop it with a Caul of Veal lard it with small Lard and roast it for your sauce you must have Butter Gravy juyce of Orange or Lemon and some grated Nutmeg garnish it with sliced Lemon-pill and Barberries Neats Tongue and Vdder roasted otherways Take your Tongue and Udder and parboil them well then blanch the Tongue and lard them both with great Lard but first you must remember to season them with Pepper Nutmeg Ginger and Cinamon then roast them and baste them with Butter and when they are almost roasted bread them with grated Bread or dress them with Flowre mingling therewith some of the forenam'd spices beaten small dish them up with a little Butter Gravy Juyce of Orange Sugar and slices of Lemon Neats Tongues and Vdders frigassi'd Take your Tongue and Udder and boil them till they be enough then with your knife cut them into slices beginning at the butt-end and ending within three inches of the tip or small end which you must cut length-ways for Sippets then take a handful of several sorts of sweet Herbs as Tyme Winter-Savory c. mince them very small and put them to the Tongue and Udder to these add the yolks of eight Eggs and so commix all these together having so done fry them in clarified Butter then turn them out into a stew-Pan and set it over the fire with White wine Sugar Ginger beaten Cinamon a little Vinegar a sprig or two of Rosemary a handful of Bread grated as it boils up put into it a ladleful of drawn Butter then serve it up with the slices of your tips and small end of Tongue and Udder after this run your lair all over it Neats feet frigassied First boil and then blanch them split them and fry them in clarified Butter or you may bone them and fry them in Butter strong Broth and Salt having fryed a while put into the Pan some green Chibbolds and minced Parsley some beaten Pepper Tyme and Spearmint chopt very small when almost enough make a sauce of the yolks of half a dozen Eggs dissolved in Vinegar some Mutton Gravy a little Nutmeg with the juyce of Oranges or Lemons after this manner dish them up Neats feet roasted Your Neats feet must be first boiled and blanched and when they are cold lard them and make them fast to a small spit baste them with Butter Vinegar Sugar and a little Nutmeg being enough have in readiness a sauce made of Claret White wine Vinegar and toasts of brown wheateâ— Bread strained with the Wine through the Strainer then add thereto Ginger and beaten Cinamon a few whole Cloves put all into a Pipkin and stir it with a branch of Rosemary till it be reasonably thick Oxe-Pallets c. roasted after an incomparable manner Take Oxe-Pallets Lambstones Coxcombs and the stones parboil these and blanch them then take half a dozen Rails Snites Quails Ox-eyes or Larks and make them ready for the Spit having got in readiness interlarded Bacon Sage c. draw on a Bird upon your small spit then a slice of interlarded Bacon and a Bay-leaf then Lambstones Cox-combs and Stones with some large Oysters larded then Bacon and a Sage leaf then a Bird and so on till you have spitted all the Birds then take the yolks of three Eggs fine grated Manchet Salt Nutmeg Tyme and Rosemary minced very small and with this baste your spitted composition as soon as you find them begin to roast in the mean time get the bottoms of Hartichokes boil'd and quater'd and dip them with Marrow into Batter and so fry them the roast being enough rub the bottom of your Dish with Garlick then place your Birds in the middle place the Pallets by themselves Lambstones by themselves the Combs Stones and Sweet-breads apart by themselves and lastly the Hartichokes and Marrow distinct from the rest let your sauce be Butter Anchovies sliced Onion Salt Oyster liquor Nutmeg Gravy and White wine set a little over the fire pour this on and serve it up garnish'd with sliced Lemon Pig roasted with the skin off Take a Pig that 's newly kill'd and being drawn fley him then wipe him very dry with a cloth lay him aside and make a hard meat with grated Bread half a dozen yolks of Eggs Cream minced Tyme Beef-suet Salt Cloves and Mace beaten with this Pudding made pretty stiff stuff the belly of your Pig and skuer it up close and sticking it full with sprigs of Tyme lay it down to the fire with a Dish under it in which is Claret wine Tyme a sliced Nutmeg a little Vinegar and Salt as it roasts baste the Pig herewith being enough froth it up with Butter then take the sauce into which it dropt and putting thereto a large piece of Butter with some minced Lemon beat it up thick and dish your Pig therein Pig roasted with the hair on Having drawn your Pig very clean at vent taking out his guts Liver and Lights wipe him well cutting off his feet and truss him and prick up the belly being laid to the fire be careful of scorching him when you perceive the skin to rise up in blisters pull off the skin and hair having clear'd him of both scotch him down the back and baste him with Butter and Cream then take Currans Salt Sugar and grated Bread mingled together and dredge him therewith continuing so to do till he is breaded above half an inch thick being roasted enough serve it up with sauce made of Vinegar whole Cloves whole Cinamon and Sugar boil'd up to a consistency Pig roasted after the usual English fashion Having scalded your Pig clear him very well from hairs and wash him clean then put Sage and some houshold Bread into his belly prick it up and roast him baste him at first with some Butter and Salt but quickly wipe it off keeping him continually rub before a quick fire being almost ready baste him very well and then throw on him a great deal of Salt turning him backwards and forwards before the fire which will make his crackling very crisp For the sauce let there be Sage minced small with Currans well boil'd in Vinegar and Water add thereunto the Gravy of the Pig a little grated Bread the Brains some Barberries and Sugar give these a walm or two and serve the Pig on this sauce with some beaten Butter Rabbets frigassied Let your Rabbets be very well parboil'd then cut them in halves or
into a deep Rye-coffin with a good quantity of Butter let it soak very well in the Oven and being baked pour in at the Funnel some molten Butter Turkey baked in the French fashion Having boned your Turkey lard it with big Lard then season it with Pepper Cloves and Mace Salt and Nutmeg put into his belly some interlarded Bacon some Rosemary Bays whole Cloves whole Pepper and Mace then let it steep all night in White wine in the morning close it up in a sheet of course paste and bake it in a Pan with the same liquor it was in it will require four hours baking when it is enough serve it on a Pye-plate stuck with Rosemary and Bays with Mustard and Sugar in saucers Turkey baked to be eaten cold Parboil your Fowl then bone and lard him season him also with Pepper Salt Cloves and Mace put him into a deep Coffin with Butter on the top and bottom let the head peep through the lid then baste it with Saffron-water and when baked and cold fill it up with clarified Butter Wild or tame Goose-pye Having broken the bones of your Goose parboil him then take Pepper Salt Cloves and Mace and season him therewith then take a couple of Rabbets and lard them very well then make your Pye of good hot Butter paste then lay in your Goose with a Rabbet-on each side with store of Butter on the the top This is the good House-wives standing Dish All sorts of Fish Flesh and Fowl marinated pickled or souced Fish marinated pickled or souced Carp marinated HAving scraped wash'd cleans'd and dryed your Carp split it down the back flowre it and fry it crisp in Sallet Oyl then lay it in a deep Dish then put into a Pipkin some White wine Vinegar with a bundle of all sorts of sweet Herbs with some large Mace sliced Ginger gross Pepper sliced Nutmeg whole Cloves and some Salt boil these together a little while and pour it on your Fish then presently cover it up close for two hours to detain the spirits of the Herbs and Spices from flying out then lay some slices of Lemon thereon and barrel it up Conger marinated Cut it into pieces and fry it in clarified Butter then put it into a barrel laying between every lay of Fish fryed Bay-leaves large Mace sliced Ginger and a few whole Cloves Lastly add to them some Salt and White wine Vinegar and so head your Cask Conger souced Take a fat Conger splat it and bone it having first fley'd and scalded it season him with Salt Mace and minced Nutmeg then bind it up hard in a clean cloath and boil it in Water and White wine of each an equal quantity throw some Salt therein and keep it for your use Conger pickled First fley your Eel then cut him in pieces and bind them up together with tape then boil it in Water Vinegar and Salt with a handful of Fennel when it is boiled put it into your Soucing-pan with some of the same liquor Beer Vinegar and a handful of green Fennel laid on the top of your Fish Caveer pickled Wash your Caveer in Vinegar season it with Salt then press it two or three days so that all the liquor may run from it then mix it with beaten Pepper and Salt then it once more as long as befâ— and Vinefind it seasoned high enough wash them an earthen pot and strow somâ—â—â—â— somâ— it when you use it you may either slice it on a plate with Oyl Vinegar and sliced Lemon or temper it in a Dish with Vinegar then pour on Oyl juyce of Oranges Pepper and some sliced Lemon and strow on the pill being shred small Eels collar'd Take a good large silver Eel split him down the back and take forth the bone wash and dry him then salt him after this take minced Oysters Tyme sweet Marjoram Winter-savory an Onion minced small Nutmeg Cloves and Mace pounded in a Morter strow these ingredients on the inside of the Eel or Eels then rowl them up close and bind them with tape boil them in Vinegar Water and Salt a faggot of sweet Herbs and three whole Onions adding to this pickle some Ginger garnish your Dish with Fennel anâ— Flowers Eels souced otherways Take four large fat Eels scour them in large draw wash and cleanse them then Cloves into equal pieces a finger and White wine scotch them on the back Cask â—â—em a steeping in Wine Vinegar and Salt about two hours then boil them with sweet Herbs Onions large Mace being boiled pour away the liquor when they are cold take a pint of the liquor and as much White wine and boil it up with some Saffron beaten to powder then take out the Spices wherein the Fish was boiled and add them to your White wine c. and pour all over your Eels Flounders Plaice or Soals marinated Dry well with a clean cloth your Fish flowre them and fry them in Sallet Oyl which you must make very hot and that will make your Flounders fry crisp and brown then put them into a large earthen Pan put thereto sliced Nutmeg Ginger large Mace whole Pepper and a couple of sliced Lemons over these lay some Bay-leaves fryed and a little Salt pouring them as much White wine and Vineâ—ar as will cover them obsters Prawns Shrimps or Craw-fish pickled Boil your Lobsters Prawns c. then â—ake Fennel and bruise it in Salt and Vineâ—ar and with a sprig of Fennel wash them â—etween the carkass and tail leave some â—anched Fennel under the tails pour on â—hem White wine Vinegar Maâ—e Cloves Nutmeg and sliced Ginger Lobsters marinated Half boil your Lobsters then take out the meat from the shells and lard the tails with a Salt Eel then cut the tails long ways and fry them in sweet Oyl when enough set them by then take White wine Vinegar Mace Nutmeg sliced Ginger Cloves Pepper Salt the tops of Tyme Rosemary Sage Winter-savory sweet Marjoram Bay-leaves and Parsley dish up your Fish and pour all these materials thereon with the slices of three Lemons running it all over with Butter Lobsters pickled otherways Take Vinegar White wine and Salt and boil your Lobsters therein being boiled set them by then take large Mace whole Pepper and all manner of sweet Herbs and boil them all together in the liquor with the Lobsters adding thereto some whole Cloves then barrel them up in a Vessel that will just contain them pouring the liquor on them and keep them for your use Lumps souced Boil your Lump with the skin on having first scalded and scraped it very well then take the tail of a Lobster some large Oysters Prawns the yolks of hard Eggs some sweet Herbs and mince these all together then put to them some grated Bread Nutmeg Cloves Mace Ginger and some Salt it will not be amiss to add hereunto an Anchovie or two put these into the belly of your Lump and boil him in White wine Water Vinegar and Salt serve him to
the Table with some of the liquor You may in this manner souce any Fish as Soals Mullets Dace Gurnets Pikes Carps Perches Tenches and Roches Mullets souced Having scaled and wash'd them clean lay them in a Dish and throw some Salt upon them some sliced Ginger and large Mace put some Wine Vinegar and two or three Cloves then boil it with as much Wine as Water but put not in the Fish till the Water boils being boiled enough put it into a flat-bottom'd earthen-Pan and pour on the liquor and cover it close Mullet marinated Take a Gallon of Vinegar and a quart of Water a good handful of Bay-leaves as much Rosemary and a quarter of a pound of Pepper beaten small put these together and boil them over a soft fire and season the broth with Salt then fry your Fish in good clarified Butter take them up and put them into a barrel that is but just sufficient to contain them lay the Bay-leaves and Rosemary between every lay of Fish and pour the broth on it when it is cold close up the Vessel Oysters pickled Make choice of your largest Oysters strain them from the liquor and wash them clean then set on as much Water as you think will cover them and when it boileth put them in and but just scald them pour them from the liquor then take some of their own liquor and mingle it with a little of that in which they were scalded some Vinegar large Mace whole Pepper Salt and two or three Bay-leaves boil all these together and when your Oysters are cold barrel them and fill them up with liquor putting thereto if you like it a Clove of Garlick Another way Take a Gallon of very fair large Oysters they are best about the full of the Moon parboil these in their own liquor then take them up and dry them in a clean cloth and put them into a well seasoned barrel then take the Oyster liquor well cleansed from the dregs and boil it with a pint and a half of White wine half a pint of White wine Vinegar four or five blades of whole Mace three quarters of an ounce of Pepper not beaten three ounces of white Salt three races of sliced Ginger and a dozen or fourteen Cloves pour this liquor into your barrel and head it up close Serve them up in a clean Dish with Bay-leaves Barberries and sliced Lemon round about them Oysters marinated Take six quarts of large Oysters parboil them as aforesaid then wash them in warm Water dry them flowre them and fry them in a pottle of sweet Sallet Oyl make them as crisp as you can and keep them warm till you have made a sauce of White wine wine Vinegar half a dozen blades of Mace sliced Nutmeg Ginger sliced a good quantity of Cloves and whole Pepper with some Salt boil all these Spices with a faggot or two of sweet Herbs having dish'd your Oysters pour on the liquor and Spices and garnish it with sliced Lemon Pike souced Having drawn and cleans'd your Pike very well put on your kettle and when your Water boils put in your Pike with some Salt let it boil leasurely with no more liquor than will cover it or you may boil it for keeping a considerable while in as much Wine as Water indifferently seasoned with Salt add thereto a little Vinegar sliced Ginger large Mace Cloves and some Lemon-pill being boiled not too much take it up and lay it by till you have boiled up the liquor to a consistency then lay it in some deep Pan and pour your liquor all over it and cover it up close Salmon how to pickle to keep six months or longer Take the Salmon and cut it in six round pieces then boil it in Vinegar and Water two parts of the former and one of the latter put not in your Salmon till the liquor hath boiled half an hour your Salmon being boiled take it up and drain it then take Rosemary-leaves Bay-leaves Cloves Mace and whole Pepper a good quantity of each and boil them in two quarts of White wine and as much of Viâ—â—gar let thâ—se boil half an hour your Salmon being cold rub it well with Pepper and Salt and put â—â— up in a barrel with a lay of Salmon and another of Spice that is boiled in the liquor having filled your Vessel pour on the liquor Renew your pickle once a quarter and your Salmon will keep a compleat twelvemonth Salmon pickled in Collers Having cut off some of the tail take the rest of the side wash and dry it then wash it with the yolks of Eggs mince some sweet Herbs and strow thereon with a little Fennel season it with good store of Salt Cloves Nutmeg Mace Ginger and Pepper then bind it up in Collers with broad tape then set over your Kettle with Water Vinegar and Salt and let it boil with a faggot of sweet Herbs sliced Ginger and Nutmeg then lay it when boiled into your Souce-pan and pour some liquor thereon Soals souced Take new caught Soals and scotch them on the White side thick but not too deep then boil them in White wine wine Vinegar Cloves Mace sliced Ginger and Salt not putting in your Fish till your liquor boils which must be no more than will cover them then put in sliced Onions Parsley Tyme Sage Rosemary sweet Marjoram and Winter-savory being boiled enough set your Fish a cooling Soals souced and Coller'd Take out the bone of your Soals and either scrape or skin them but scraping is most proper then take Salmon Oysters Lobsters Shrimps or Prawns and mince these with the yolks of Eggs boiled hard with some Anchovies add to these a handful or what you think fit of minced Herbs season all with Nutmeg Cloves Ginger Pepper and Salt your Soals being dryed and washed over with the yolks of Eggs spread on them the aforesaid materials then rowl up your Soals in Collers binding them hard with Tape when they are boiled pickle them in Wine Water Vinegar Salt Spices and sweet Herbs boiled together Sturgeon pickled Garbidge your Sturgeon if it be a Female keep the Spawn to make Caâ—eer split him down equally on the back cut off your Jole to the body-ward then your first and second Rand very fair let your tail-piece be the least bind up these pieces close with flag or tape and season them with Salt very well let it boil an hour and a half before you take it up and all the while it boils scum off the Oyl and supply it with liquor otherways your Sturgeon will be rusty Sturgeon souced a better way to keep a long time Having drawn your Sturgeon cut down your Sturgeon on the back into equal Sides and Rands then wash it from the blood with Water and Salt then boil it in Water Vinegar and Salt till it be tender then lay it in some place to cool when cold barrel it up close with the liquor it was boiled in Sturgeon marinated Take the Joles
and Rands of Sturgeon and having cleans'd dryed and flower'd them fry them in a large Kettle wherein you must have three Gallons of Rape Oyl clarified being fryed crisp set them to cool in the mean time make your pickle of a Gallon and a half of White wine two Gallons of wine Vinegar four or five handfuls of Salt a quarter of a pound of large Mace five ounces of whole Papper two ounces of sliced Ginger and when it is cold pack it up close pouring this pickle upon it Smelts marinated Put a quart of Sallet Oyl or more into a Frying-pan and when it is hot put in your Fish so many as the Oyl will cover as it wastes supply it with more then fry Bay-leaves in the Oyl the Fish was fryed in then put some Claret wine into an earthen Pan and put the fryed Leaves into the bottom thereof and let some of them lye aloft slice an ounce of Nutmeg as much Ginger and Mace a few Cloves and Wine Vinegar then put in your Fish so that the Bay-leaves and Spices cover it when you serve it let it be with Bay-leaves and the Spices Otherways marinated white or red Gill some large Smelts and lay them in a Pan put on them a row of sliced Lemon sliced Ginger Nutmeg large Mace and whole Pepper then a row of Smelts and so continue doing till they are all placed then put to them White wine Vinegar Salt and Bay-leaves thus you must do if you would have them white but if red then must your pickle be Red-wine well mingled with Cocheneil a weeks time will throughly pickle them when you dish them up you must divide them as an Anchovie strowing on Lemon cut four square with Broom-buds and Barberries Turbut souced Having fitted your Fish for the Kettle and your liquor boiling put your Turbut therein season it in the boiling very well with Salt and let it boil leisurely and scum it often If you intend to keep it a good while boil it in as much Water and White wine as will cover it some Wine Vinegar sliced Ginger large Mace some Cloves and some Lemon-pill being boil'd and cold put in a sliced Lemon and keep it for your use in an earthen Pan. Tench souced Draw your Tench at the Gills and cut them off then will they boil the whiter have Water on the fire and season it with Salt Vinegar five or six Bay-leaves large Mace whole Cloves some faggots of sweet Herbs bound up hard together so soon as your liquor boils put in your Tench wiped clean but not scaled being boiled wash off the loose scales then strain the liquor through a jelly-bag and put to it some Izing-glass being washed and steeped for that purpose and boil it very cleanly dish your Fish in the Dish you intend to send it up in then strain the liquor through the bag pour it on the Fish and let it cool This Jelly will serve to jelly Lobsters Crawfish or Prawns hanging them in some glass by a thread at their full length and filling the glass with the Jelly when it is warm it being cold turn it out of the glass All sorts of Herbs Roots c. pickled with Sallets and Grand Sallets Artichokes WHen your Artichokes are ripe gather them and cut off the stalk within an inch of the Choke wash them clean and boil them in Water and Salt then take them up laying the bottoms upward till they be cold this being done provide a Vessel of clear Water and Salt boiled together and cooled then put the Artichokes into it cover it close and so you may keep them all the year round do not make your Pickle too salt they are good for Pyes at Christmas or for shew Another very good Take your Artichokes not too ripe for then they will be full of strings pare them round to the bottom and boil them tender take them up and set them a cooling then take White wine and stale Beer with good store of whole Pepper so put them into a barrel with a little Salt keep them close and they will serve for baked meats and boiled meats all the year Ashen-keys pickled Having boiled your Ashen-keys put them into a Pot and put thereunto some Vinegar keep it close covered Alexander-buds pickled You must make choice of your Alexander-buds before they run to seed and take off their tops and loose leaves so that the Bud may be intire and firm cut part of the Root to them and parboil them very well in Water Salt then put them from the liquor and when they are cold put to them Vinegar Salt and some stale Beeâ— when you use them slit them in the middle Bogberries pickled Take some Bogberries and put them into Gallipots then pour into them some Vinegar and Sugar boiled together close the top of your Pots and these will serve for garnish all the year Thus you may pickle Hog-haws if not ripe you must boil them Broom-buds pickled First tye up your Broom-buds in little bags then make a strong pickle of Water and Salt boiling it so long till it will bear an Egg having put your Broom-buds into pots fitting for the purpose pour in your pickle when it is cold there let them lye till they look black then shift them till they look of a bright or green colour after this when occasion shall serve you may take them out and boil them then pickle them in Vinegar Burdock-roots pickled Take Burdock-roots and half boil them having first scraped them very clean then put them up into convenient Vessels and pour into them a like quantity of White wine and wine Vinegar with some Salt and Pepper when you use them slice them thin Barberries pickled Pick your Barberries from the Leaves in clusters when they are ripe and put them into boiling Water there let them lye hot half a quarter of an hour then close them in Gallipots putting a pickle to them of White wine and Vinegar not made too sharp Broom-capers Boil the greatest and hardest Broom-buds in wine Vinegar and bay-Bay-salt scum it clean when it is cold you may put in raw ones also each by themselves laying a weight upon them for all that swim will be black and the raw ones that are pressed down will be as green as grass those that are boiled will change colour Cucumbers how to pickle Cut your Cucumbers in pieces boil them in spring-spring-Water Sugar and Dill a walm or two take them up and let your pickle stand until it be cold The best way is thus After Bartholomew-tide make choice of your smallest Cucumbers by some called Gerkins cleanse them well from all dirt and impurity then put in the bottom of an earthen Pot or Ferkin some Bay and Dill-leaves some whole Pepper blades of Mace and some Cloves then place a laying of Cucumbers thereon then a lay of Bay and Dill-leaves then a lay of Cucumbers till you have filled your Vessel you must thus continue to do then make a
liquor of Water and Dill to make it strong with some Salt you may boil this liquor if you please but pour it not to them till it be cold then let your Cucumbers lye herein fifteen or sixteen days then pour the liquor from them not all and fill it up with White wine Vinegar this will make your Cucumbers look green be green and not too sowr Caper-rowlers of Radish-cods Take them when they be hard and not over-much open boil them tender in fair Water then boil White wine Vinegar and bay-Bay-Salt together and keep them therein Cucumbers otherways pickled Being put into an earthen Pot let the pickle you put to them be Vinegar Salt whole Pepper Dill-seed some of the stalks cut Charnel fair Water and some Sycamore leaves Clove-Gilliflowers pickled Pick a good quantity of Clove-Gilliflowers put them into an equal quantity of White wine and Vinegar with so much Sugar as will make them both sweet and sharp add to them a few Cloves Cowslips pickled Pick them and let them lye only in Vinegar and Sugar Currans red and white pickled Take red or white Currans being not throughly ripe and give them a walm in White wine and Vinegar with so much Sugar as will indifferently sweeten it cover them over in this liquor and keep them always under it Cabbidge stalks pickled Take a quantity of Cabbidge stalks from the Cabbidge so far as the pith is good about Michaelmas the time is best shave off the outside and cut them into quarters half boil them in Water and Salt then cut the pith from the outward pill and pickle it in White wine a little stale Beer bruised Pepper a little large Mace a few Fennel-seeds and Salt slice these out with your pickled Sallets Charnel pickled Give your Charnel two or three walms in boiling Water your pickle must be only Vinegar Dill or Fennel pickled Tye up young Fennel in bunches and give it half a dozen of walms in boiling Water then put it up and let your pickle be Vinegar only Elder tops pickled About the middle of April break the tops of young sprouts of Elder about six inches in length and having a convenient quantity give them half a dozen walms in boiling Water then drain them in a Cullender let your pickle be Wine or Beer adding thereto some Salt and a little bruised Pepper stop them up close in the said pickle This is not only a wholesome Sallet but also commendable Or thus Take young sprouts of Elder and break their tops five inches long then boil them in Water and lay them in a Cullender to drain having prepared a pickle of Wine or Beer with some Salt and bruised Pepper put them therein and stop them up close Elder-buds pickled Gather them before they are full blown and lay them in White wine Vinegar these will make an excellent Sallet if they are throughly blown make thereof Elder Vinegar Or thus Set Vinegar over the Fire and give your Buds a walm or two therein with Salt Pepper large Mace and Lemon-pill cut in pieces then drain your Buds from the liquor and let them cool then put them into a Pot and put your liquor when cold unto them Endive curled Let your Endive be first scalded in boiling Water then lay it in a pickle of half White wine and half Vinegar Flowers of any kind pickled Put them into a Gallipot with as much Sugar as they weigh and fill them up with wine Vinegar a pint to a pound of Sugar Grapes and Goosberries pickled Having pick'd them put them into the juyce of Crab Cherries Grape-Verjuyce or any other Verjuyce and so barrel them up or take green Grapes and lay them in a pickle of White wine and Vinegar Green Figs pickled Take green Figs slit them in two and boil them in Vinegar some Sugar large Mace and Cloves and put them into a Gallipot with the same liquor they are a good garnish for boil'd meats in Winter Hop-buds pickled Take your Hop-buds and give them a walm or two in Water and Salt then lay them in White wine and Vinegar Kit-keys Crucifex Pease or Purslane pickled Take any of the aforesaid and lay them in as much Wine as Water with a little Salt then boil them after this put them into a Pot and cover them with Vinegar made of White wine Lemons pickled First boil them in Water and Salt and then put them into a Vessel fill'd up with White wine Lemon or Orange-pill pickled Boil then in Vinegar and Sugar having first parboil'd them in Water divide the whole Pill into halves and cut them into thongs according to the extent you must put them up in the same pickle they were boiled in This is an excellent Winter Sallet Marsh-Mallow-stalks pickled The time to gather these is about the latter end of March for then the stalks will be of a convenient bigness gather what quantity you think fit and peel off the outward Pill when your Water boils being seasoned with Salt put them therein give them half a dozen walms then take them up drain them and let them cool then make a pickle of stale Beer some Vinegar gross Pepper and a handful of Salt according to the quainty of your stalks There is a pretty way of ordering them to make them pass for a Dish of Pease and that is thus Take some stalks pilled and cut them into the form of Pease so many as will make a handsome dishful then set them over the Fire in a Skillet of Water and let them boil with some Pepper tyed up in a clean rag when boiled enough over a quick Fire put them into a Cullender and drain them well from the Water then dish them up like Pease with good store of Butter with Pepper and Salt round the Dish brims Pease and these Stalks have a taste very semblable in so much that they are frequently called March Pease I have known them so well shaped and so curiously ordered that the Eaters have wondred how Pease should come so soon Mallagatoons pickled Take them before they are ripe so that you may split the stone with your knife then add to them half their weight of Sugar then boil them therewith and scum it lay your Mallagatoons with their skin side downward let them only simmer after the same manner you may order Peaches and Apricocks and put them up in the same pickle they were boiled in Mushroms pickled Take what quantity of Mushroms you please to pickle blanch them over the crown and barb them beneath throw away what looks black for they are old put those that are young and fresh which will look red into a Pan of boiling Water having boiled a little time take them up and drain them when they are cold put them into some convenient Vessel and add thereto some Cloves Mace Ginger Pepper and Nutmeg then take the White wine a little Vinegar and Salt and pour this liquor in to your Mushroms stop them close and so
keep them the whole year Purslain pickled Gather them at their full growth but not too old parboil them and keep them in White wine Vinegar and Sugar Or thus Wash the Stalks clean and cut them into lengths of six inches boil them in Water and Salt indifferent tender then drain and cool them after this put to them a pickle of stale Beer and wine Vinegar adding thereto some Salt if you stop them up close they will keep till the Spring following Quinces pickled First core your Quinces those which are fairest and largest the worse sort cut in pieces and boil them to make your liquor strong then put in whole Quinces and let them be a quarter boil'd then strain your liquor and put to it some Salt some strong stale Beer then lay your Quinces into a Pot and put in the liquor so stop it up close Otherways Take Quinces and neither pare or core them with your scroop boil them indifferently in Water and Salt then barrel them and cover them in the liquor they were boiled in or you may pare them and boil them in White wine into which you must put whole Cloves sliced Ginger and Cinamon Lastly you may barrel them up raw and put to them only White wine Red Cabbidge pickled Take your close leav'd Cabbidge and cut it into pieces or quarters when your liquor boils parboil it therein then take it up drain it and pickle it in Claret wine Vinegar Reddish tops pickled Half boil them then put them into White wine Salt a little stale Beer Mace and bruised Pepper Sparagrass to keep all the year Parboil them but a very little and put them into clarified Butter cover them with it the Butter being cold cover it about a Month after refresh them with new Butter and bury them under ground in a Pot covered over with leather Samphire pickled green Let your Samphire be fresh gathered and pickle it in Water and Salt when you use it boil it half a dozen walms then drain it and when it is cold put it into a pickle of Vinegar for your present use some boil it at first in Water and Salt and keep it in the same liquor but the first way is the best Otherways Pick the branches from the dead leaves of the Samphire and lay it into a small barrel then put thereto a strong brine of white Salt well scum'd when it is cold put it into the barrel cover it and keep it the whole year round when you would use it let your Water boil in a Pipkin and put your Samphire therein then take it up and when it is cold put Vinegar to it Stalks of Sherdowns or Thistles pickled These Sherdowns run up like an Artichoke and have the same resemblance in their roots you must peel both root and stalk and boil them in Water and Salt pickle them in White wine This is very serviceable for either boiled or baked Meats Shampinions pickled Parboil them a little in Water and Salt then lay them in a pickle of white wine white wine Vinegar bruised Pepper Salt and some large Mace Sleep-at-noon pickled Parboil it in water and salt then drain it from the water and when it is cold pickle it in white wine and Vinegar with a little Pepper and large Mace Tarragon pickled Strip your Tarragon from the stalk and put it into a Vessel with half white wine and half Vinegar stop it close and keep it for your use Turnip tops pickled Let your Turnip tops be young and cut off the withered leaves or branches when your water boils put them therein letting them lye till they are pretty tender then drain them from the water and let them stand till they are cold then pickle them in white wine Vinegar and Salt All manner of Sallets and Grand-Sallets A grand Sallet for the Spring THe necessary and usual ingredients are Cowslip-buds Violets and their Leaves Strawberry-leaves Brooklime Water-cresses young Lettice Spinage Alexander-buds c. you must have them all apart then take by themselves Samphire Olives Capers Broom-buds Cucumbers Raisins and Currans parboiled blanched Almonds Barberries with other pickles then prepare your standard for the middle of your grand Sallet let not the Basis be Butter as some absurdly make it but a Turnip or another hard thing on which it may conveniently stand Let your standard be like a Castle made of paste and wash'd over with the yolks of Eggs and within it a Tree made in like manner and coloured green with Herbs and stuck with Flowers you must have hereunto annexed twelve supporters round stooping to and fastned to your Castle then having four taking away the fat betwixt the claws and also the long shank bones lay them a soaking in water five hours and boil them in two Gallons of Water till it is consumed to three quarts being boiled strain it through a Strainer when the broth is cold take it from the grounds and divide it into three parts for three several colours putting each part into a several Pipkin with a quart of White wine let one be colour'd with Coâ—heneil the second with Saffron and let the last have its own complexon let each Pipkin have some Cinamon a race of Ginger and a little Mace with some Nutmeg slicing each particular Spice melt your Jelly and put into every Pipkin a pound or somewhat more of Sugar and with it the yolks of half a dozen Eggs beaten very well stir these well together and when it is ready to boil take it off and strain it through bags so keep it for your use HAving treated of the more substantial part of Food and their several ways of dressing whether Fish Flesh or Fowl boiled stewed roasted fryed broiled frigaffied baked in Paste or out of Paste marinated souced and pickled each in their orders Alphabetically digested with their several proper Sauces and Pickles I shall in the next place discourse methodically and according to order of the right framing and compounding according to the latest and best fashion all manner of Keck-shaws as Florentines Jellies Leaches Creams Puddings Custards and Cheescakes And the first I shall begin with according to the propounded order is TARTS Almond Tart. TAke three quarters of a pound of blanch'd Almonds and soak them a a while in Water then pound them in a stone Morter a wooden one will serve or a deep Tray put to them some Rosewater when you have pounded them very well pound them over again with a little Cream then set on about a pint and a half of Cream over the fire and put your pounded Almonds therein with some Cinamon large Mace and a grain of Musk fastned to a thread stir it continually that it burn not to the bottom till it be thick then take it off the fire and beat in the yolks of four or five Eggs with the whites of two so season it with Sugar or Orangado and bake it either in a Dish or Paste Or you may only strain beaten
Cinamon an Onion and some Lemon-pill when it is boiled pass it through a strainer and keep it in a Pot for your use Or you may make Almond broth with Milk having blanched and pounded your Almonds with Rosewater as aforesaid then put them into fresh Milk with crums of Bread Salt Cinamon a Clove or two and boil them a little while then pass it through your strainer and when you are ready to serve it sweeten it with Sugar Fish-broth Take half Pease-broth and half Water â—nd put to them the bones of a Carp or 〈◊〉 other Fish-bones with an Onion sticked 〈◊〉 Cloves a faggot of sweet Herbs and aâ— little Salt boil all well together with some crums of Bread and some Butter then pass it through a strainer and preserve it for your use This is a very good Potage for Craw-fish boiling it a while with the shells of your Craw-fish stamped and strained through a linnen cloth by means whereof your Potage will be coloured red afterwards strain all then season your broth and dish it up Pease-broth Steep your Pease twelve hours or more having first pick'd them from such as are worm-eaten then seethe them with Conduit water â—uke-warm this will make your Pease-broth clear and very good Here note that your Craw-fish must be served with Pease-potage Carps with Pease-broth and Almonds Potage of Herbs with a very little Pease-broth Potage of Tenches with fryed Flowre and a little Pease-broth the Queens Potage with broth of Carp or other Fish-broth and Almonds the Princes Potage with Pease-broth wherein was seethed the Bones of Carps Tortoise with Pease-broth Mushromes with Pease-broth and Soals with the same Smelts with good broth mingled with Almonds Sparagus with Pease-broth and Herbs Lettuce with Pease-broth Cabbidge and fryed Bread or Coleworts and Milk with Pease-broth and a good deal of Butter Potage of Cabbidge or Coleworts with Pease-broth Having steeped your Pease all night boil them the next day with Mace an Onion stuck with Cloves Pepper and Salt when your broth is enough dish it up and garnish it with Cabbidge or Coleworts sodden in Milk with some pieces of fryed Bread boiled therewith Potage of Pumpkin Boil your Pumpkin very well then take some Chibbals fry them and put them into your Pot season your broth with Salt and let it simmer again then serve it up with Pepper and Nutmeg Otherways Boil it very well then strain it through a strainer into a Pan then put to it a pretty quantity of Milk with some Butter then soak your Bread and serve it with Nutmeg Pepper and some beaten Cinamon Potage of Turnips with White-broth Having scraped your Turnips very clean put them in a Pot with Water when they are well boil'd season them with Salt Nutmeg beaten and a bundle of Herbs and take them off the fire and put to them some fresh Butter and stir it then run it over with some Almond broth and serve it Potage of fryed Turnips Scrape them and quarter them blanch and flowre them when they are dry fry them then boil them in Water with a little Pepper and an Onion stuck with Cloves if your broth be not thick enough mingle some Flowre with a little Vinegar and fry it and put it to your broth Potage of Pease-broth Take the clearest of your Pease-broth and put it into a Pot then fry some Sorrel Chervil and a little Parsley with Butter put these into your Pot also then season your broth and let it boil when it is enough serve it with Parsley and Roots sodden together Potage without Butter Take good store of Herbs season them very well seethe them with a crust of Bread stove or soak and serve them up Potage of small Vails Take four or five Loaves and make a hole in the top and take out the crum boil them then fry them in butter being fill'd with Milts of Carps Mushromes and broken Sparagus then soak them leisurely on your Potage and let your garnish be the same with your fillings Potage of Muscles Scrape and wash them well then boil them in a Pan of Water Salt and an Onion when they are boiled take them out and pick them taking off the shell to some and leaving it to others for to garnish after they are thus pick'd pass them in a Pan with some Parsley as for your broth after it is setled leave the bottom lest there be any gravel in it then boil it and when it boils fry into it a little Parsley with some fresh Butter then soak your Bread and garnish it with your Muscles pouring on your broth Potage of Frogs Having broken their bones and trust them blanch them and drain them very well then lay them into a Dish till you have made ready some Pease-broth fry into it a little minced Parsley with Butter having boiled a while put the Frogs into your broth but take them out presently then allay a little Saffron and put it into your Pot having soaked your Bread garnish it with the Frogs Potage of Salmon You must cut your Salmon into pieces and pickle them then pass them in a Pan with some Butter stick them with Cloves then stew them between two Dishes with some Butter a faggot of sweet Herbs Sugar White wine a little Salt large Mace beaten Cinamon and Pepper well beaten then stove or soak them then dry your Bread and stove or soak it also with some other broth garnish it with slices of Salmon Figs Dates or Prunelloes and pour the sauce over it Potage of Bran. Take Wheat Bran the biggest you can procure and boil it very well in Water with one handful of Almonds and a bundle of Herbs then season it well then pass it through a strainer and boil it again soak your Bread and fill your Dish with this broth which you may whiten if you please Potage of Frogs with Saffron Truss up your Frogs and boil them in broth or with Pease-broth and season them with Parsley an Onion stuck with Cloves and a sprig or two of Tyme soak your Bread and garnish it with your Frogs blanched and a little Saffron Potage of Frogs with Almonds Having trust them up Cherry-like fry them and stove them up between two Dishes with a little fresh Butter a drop of Verjuyce the juyce of an Orange or Lemon and season them with a bundle of Herbs then to make your broth boil some with Pease-broth or Water Salt Parsley Chibbals a handful of stamped Almonds after which strain them together soak your Bread upon which you may put a little of the Hosh of a Carp fill up your Dish and garnish it with your Frogs Lemon and Pomegranate Potage of Hops Whilst your Pease-broth is boiling pass some good Herbs in a Pan into it let your Hops boil in your Potage after that they are whitened a little before you serve them take them up and put unto them some Butter Salt Nutmeg Cinamon Vinegar and very little broth when it is well
clarified Butter drop your ingredients in by spoonfuls fry them crisp on both sides dish them and scrape on Sugar Another for any Friday Take half a pound of Almonds blanch and pound them and as they are a pounding put in some Rosewater to keep them from oyling strain them into Cream then take Artichoke bottoms and Marrow your Cream being boiled with Dates Sugar whole Cinamon large Mace and Nutmeg your Cream being cold put it into a Dish garnished with Paste on the brims then put on your Artichokes and Marrow and bake it for a quarter of an hour then take out the whole Spices and serve it up All manner of Potages for Fasting days out of Lent Potage of Craw-fish HAving cleans'd your Craw-fish very well boil them with Wine Vinegar Salt and Pepper when they look red pick the feet and tail and fry them with sweet Butter then take the bodies of your Craw-fish and pound them very well with Onions Cloves Mace Ginger Pepper Salt hard Eggs and the â—rums of white Bread let them soak in good broth made of Herbs or clear Pease-broth having boil'd these together strain them and set them before the fire then take some Butter with minced Parsley fry it and put it into your Potage which you must be mindful to season well your crusts being soaked put on the hash of a Carp with the juyce of Mushromes fill up your Dish and garnish it with the feet and tails of your Craw-fish with Pomegranates and the juyce of Lemons Potage of Snails You must first wash your Snails in many waters then put them into an earthen-Pan or wide Dish and put to them as much Water as will cover them then set your Dish over a Chafing-dish of coals having boil'd a while take them out of the Shells and scowr them with Water and Salt four or five times then let them boil a little while in a Pipkin with Water and Salt then take them up and lay them in a Dish with some very good Sallet Oyl when the Oyl boils put in some sliced Onions fry them and put the Snails to them and stew them well together then take the Snails Oyl and Onions and put them into a Pipking together sizeable for them and put as much Water to them as will be sufficient to make a Potage with some Salt and let them stew four hours then mince some sweet Herbs as Tyme Penniroyal Parsley c. having minced them very well pound them to a green Sauce and put in some crums of Bread soaked in the Potage with a little Saffron and beaten Cloves put all to the Snails and give them a walm or two when you serve them up squeeze in the juyce of a Lemon put in Vinegar also and a clove of Garlick among the Herbs serve them up on Sippets This is a most excellent Potage Potage of Carp Having bon'd the Carp set him aside and take the bones and boil them in Pease potage with some Onions hard Eggs and the crums of white Bread having boiled strain them then fry them with Parsley and put them in the broth again then dry and soak your Bread after this take the flesh of your Carp hash it and when it is boiled lay it on your Bread theâ— pour on your broth filling your Dish and sprinkle it with the juyce of Lemon and Mushromes Potage of Tenches You must bone your Tench in the same manner as you did your Carp then take the flesh and mince it very small and farcâ— it seasoning your farcings well and close up the hole wherein they were put your Bread being soaked garnish it with your Tenches and pour on your broth it matters not whether the broth be made oâ— Pease Turnips Herbs Tenches Amonds Carps or Craw-fish Potage of French Barley Having pick'd and cleans'd your Barley very well from dust put it into boiling Milk being boil'd down put into it large Mace Cream Sugar and a little Salt boil it indifferent thick then put it into a Dish scrape on Sugar and serve it Potage of Carps farced Separate the bones from the flesh then farce them with their own flesh and close up the hole neatly through which you convey'd your Farcings then put them into a Dish of broth and stew or boil them add thereunto Butter Chibbals Verjuyce large Mace a faggot of sweet Herbs and Pepper then take your bones and boil them and having boil'd a pretty while strain the broth and put it to your Carps then soak your crusts and lay your Carp thereon pouring the Potage upon it garnish it with Capers Pine-seeds and Mushromes Potage of roasted Carps Press your Carps and slit them on the top then melt some Butter and endore your Carp therewith then put it on the Gridiron and broil it Then take some Turnips and cut them in two whiten flowre and fry them then put them into some Pease-broth or Water season them and let them boil then soak your Bread and lay your Carps thereon with Butter Parsley Chibbals and a little Vinegar then garnish it with the Turnips Samphire and a few Capers Gruel Potage Having pick'd your Oatmeal very well boil it over a soft fire when it is tender strain it through a Strainer then put it into a Pipkin with some Spring water make your Potage pretty thick of the strained Oatmeal and add thereto some Raisins of the Sun well pick'd and ston'd some large Mace Salt with a small faggot of sweet Herbs Rosewater and Saffron set it a stewing on the fire with some Sugar when it is near upon enough put to it some Butter with the yolks of Eggs strained Or you may take Oatmeal and chop some Herbs amongst it then put them into boiling liquor with some Raisins or Currans or both and when it is boiled to an indifferent thickness put Butter to it Or you may only take Oatmeal a bundle of sweet Herbs minced small with some Onions and Salt boil these together and season them with Butter The Queens Potage You may take your choice whether you will have Carps or Tenches then boil them with Water Salt an Onion Parsley hard Eggs and the crums of a white Loaf when they have boil'd a while strain your broth and put it into another Pot with some Butter then take some Almonds blanch them and pound them and mingle with one moiety of your broth having boiled a while strain them and put in an Onion stuck with Cloves then set it over a gentle fire then soak your dish with a little of your first broth and fill up your dish with White-broth with the yolk of an Egg allai'd with Verjuyce and the juyce of Mushromes let it not be too thick serve it garnished with Lemon and Pomegranate The Dutchess of Anjou ' s Potage Take the bones of a Carp and boil them in Pease-broth that is very clear with the yolks of Eggs a bundle of Herbs and all well seasoned then dry a loaf and soak it and
green Parsley minced For variety sake you may force your Venison with a handful of sweet Herbs and Parsley minced with Beef-suet and yolks of Eggs boiled hard seasoning your forcing with Pepper Nutmeg Ginger and Salt Lambs head boil'd First take out the Brains and make a Pudding thereof being boil'd and cold cut it into bits then mince some Lamb with Beef-suet and put to it some grated Bread Nutmeg Pepper Salt some sweet Herbs minced with four or five raw Eggs work these all together and fill the Lambs head therewith Having well cleansed and dryed the head beforehand then stew it between two Dishes with some strong broth what remains of this forcing work it into balls and let them boil with the head adding therewith some White wine a whole Onion three or four sliced Pippins some pieces of Artichokes Sage leaves large Mace with Lettice boil'd and quarter'd and put into beaten Butter being finely stew'd dish it up on Sippets and put the balls with the other materials thereon then broth it and run it over with beaten Butter and Lemon Lambs head stewed Having cleft the head and taken out the Brains washing and cleansing it from all its filth and impurity set it a boiling in some strong broth having scum'd it after boiling put in two or three blades of large Mace some Capers some Pears quarter'd a little Claret Gravy Marrow and some Marry-gold Flowers when stewed enough serve it on carved Sippets and broth it laying on sliced Lemon scalded Goosberries or Barberries Loyn of Lamb stewed Let your Loyn be cut into steaks pretty large put it into a Pipkin with so much Water as will cover it when it simmers scum it and then put to it Capers Samphire the bottoms of some Hartichokes four or five blades of large Mace half a Nutmeg sliced Verjuice and Salt give them the space of an hour to be stewed in then dish up your Lamb tenderly blowing off the fat put into the broth scalded Spinage and Parsley minced with scalded Goosberries a piece of Butter shake it well dish it and serve it up on Sippets Leg of Lamb boil'd Take Kidney suet and cut it into square pieces about the bigness and length of your Finger then thrusting your knife into seven or eight places of the meat put those pieces of suet into each particular hole then boil your Lamb remembering to turn it often take heed of overboyling it then boil a good handful of Parsley tender mince it small with your knife then warm a quarter of a pint of White wine Vinegar over some Coals with Butter about the quantity of an Egg put in also some clusters of Barberries either boil'd or pickled then dish up your meat on Sippets pouring the sauce thereon Leg of Pork Having laid your Leg of Pork in salt about some nine days stuff it with Parsley and Sage or you may boil it without stuffing having in readiness a handful of boil'd Sage mince it very small and put it into a little strong broth with Butter and Pepper then take up your Turnips being boiled tender and toss your Sage and them together with more drawn Butter having dish'd up your Pork lay your Turnips over Legs of Veal and Bacon boil'd Take pretty big Lard and therewith lard your Leg of Veal all over joyning some Lemon-pill to your Lard then get a piece of middle Bacon and boil the Veal therewith when your Bacon is enough cut it into slices and season it with Pepper and dryed Sage incorporated together dish up your Veal with your Bacon round about it and send with the serving it up some Saucers of Green-sauce strowing over it Parsley and Barberries and that you may not be ignorant of the making it take two handfuls of Sorrel and beat it well in a Morter squeeze out the juice of it and put thereto a little Vinegar Sugar drawn Butter and a grated Nutmeg set it on the Coals till it be hot then pour it on your Veal and Bacon But to make Green-sauce to be served up in Saucers you must do thus Take two or three handfuls of Sorrel beaten in a Morter with two Pippins quartered after paring adding thereto a little Vinegar and Sugar Legs Necks and Chines of Mutton boiled Take either of the aforementioned Joynts and lard them with a little Lemon-pill then boil it in Water and Salt with a faggot of sweet Herbs then take a pint and a half of Oysters well wash'd and put them into a Pipkin with some of their own liquor a little strong broth and half a pint of gravy as much White wine put to them two or three whole Onions some Tyme grated Nutmeg and two or three Anchovies so let them boil together then beat up three or four yolks of Eggs in a little of the said broth to a convenient thickness with a ladleful of drawn broth amongst it then dish it up on Sippets then over-run it with lair placing your Oysters on the top thereof then serve it up garnish'd with Barberries or Lemon Neats Tongues boil'd Take a Neats Tongue and boil it in Water and Salt or you may salt it a little and only boil it in Water till it be tender then blanch it dish it and stuff it with minced Lemon mince the Pill and strow all over it then run it over with drawn Butter Neats Tongues stewed Make a hole in the but-end of the Tongue and take the meat and mince it with Beef-suet season it with Salt Nutmeg sweet Herbs minced the yolks of two raw Eggs Pepper Ginger and mingling all together stuff the Tongue therewith then wrap it in a caul of Veal and boil it till it will blanch then with some Claret Gravy Cloves Mace Salt Pepper grated Bread sweet Herbs minced small fryed Onions Marrow boil'd in strong broth stew it in a Pipkin when it is ready serve it up on Sippets laying over it Grapes Goosberries sliced Lemon or Oranges run it over with beaten Butter garnishing the dish with stale grated Bread You may otherwise stew Neats Tongues in a Pipkin with Raisins Mace sliced Dates blanched Almonds Marrow Claret wine Butter Salt Verjuice Sugar strong broth or Gravy slicing the Tongue withal being throughly stewed dissolve the yolks of half a dozen Eggs in some Vinegar and dish it up on fine Sippets with Lemon running beaten Butter over all Oxe Cheekes boiled Take a pair of Ox Cheeks and bone them then put them six or seven hours in Water to soak then cleanse them from their blood paring the rough of the Mouth taking out the balls of the Eyes then stuff them with Beef-suet hard Eggs sweet Herbs Pepper and Salt mingle all together and let your stuffing be on the inside pricking the two Cheeks together then boil them alone or with other Beef being tenderly boiled serve them up on Brewis with interlarded Bacon or Pork Sausages let there be on each side of the dish saucers of Green-sauce or Mustard Oxe Cheeks boil'd to be eaten cold
seasoned water it first then stick it with short sprigs of Rosemary lay it to the fire roast it not too much and let your sauce be half a pint of Claret a handful and a half of grated Bread some Cinamon Ginger Sugar and a little Vinegar boil all these together so long till they are as thick as Pancake Batter then dish up your Venison thereon Venison in Collops Take a Hanch of Venison and cut part of it into Collops then hack it with the back of your knife and having stuck it with small lard take a handful of Parsley and Spinage good store of Tyme a little Rosemary with other sweet Herbs and mince them very small with Beef-suet put these into a dish together with the addition of beaten Cloves Nutmeg good store of Salt the yolks of seven Eggs mingle these all together with your hands then spit your Collops on a small spit intermixing your Herbs and so tye them all together set a dish under them to save the Gravy in which you must put some Claret being almost roasted put your dish over the coals with grated Bread beaten Cinamon Vinegar and Sugar stir these together with your wine and a ladleful of drawn Butter make not your lair too thick and dishing your Venison pour it thereon Fowl of all sorts both Land and Sea Fowl Roasted Fryed Broiled Frigassied Capon roasted with Oysters and Chesnuts TAke a good fat Capon and make him ready for the spit then boil a dozen Chesnuts being soft pill them and put them into Claret wine warm'd with as many large Oysters parboil'd put these into the belly of the Capon and stop them in with sweet Butter let your fire be very good and quick basteâ— it with sweet Butter and as soon as it begins to drop preserve the Gravy then take half a pint of Claret wine a piece of sweet Butter a little gross Pepper half a score or a score of parboil'd Chesnuts as many large Oysters stew these all together till half the liquor be consumed your Capon being ready put in your Gravy to your sauce bread up your Fowl and dish it on your sauce Capons frigassied Your Capon to be frigassied must be either boiled or roasted which you must carve up taking the Pinions from the Wings and the Brawn from the Joynt as they lye in the dish Thus carved up to lye orderly on the Pan put to them the yolks of five Eggs with sliced Nutmeg and minced Tyme Being thus all in the dish mingle them well together and put them into your Pan with clarified Butter half hot and fry them till they are yellow then turn them after this take some White wine with the yolks of three Eggs a little strong Broth Gravy an Onion cut in quarters Anchovies and a little Nutmeg grated then pour out what liquor is in your Pan and add to it a ladleful of drawn Butter then put this lair into your Pan and keep continually shaking it therein over a slow fire till it grows thick if it should prove too thick you may thin it with White wine then dish up your Fowl and pour in your sauce and serve it up garnisht with hard yolks of Eggs chopt small and slices of Lemon Chickens frigassied Take half a dozen Chickens draw fley and cut them into quarters not removing the Gibblets and Liver then take your Cleaver and with the back thereof beat them very well then fry them brown with Butter in the mean time get Tyme sweet Marjoram and other sweet Herbs and mince them small Oxe-Palates Dates the bottoms of three or four Hartichokes sliced all together Salt with beaten Ginger and Mace The meat being enough cleanse your Pan and put in your meat again with strong Broth Verjuyce and the rest of the aforementioned materials and let them fry till the liquor be half consumed then put in half a pound of Butter Sugar scalded Goosberries minced Lemon and shake them well together dish them up on Sippets garnished with grated Bread sliced Lemon and scalded Goosberries The latest way of frigassying Chickens is thus take them scald them and quarter them then break their bones by beating them with a back of the Cleaver dry them well and then flowre them your Pan being hot put them in with their skinny side downward and fry them brown on both sides then pour out your liquor and have a lair in readiness made of Gravy and Claret which you must put into your Pan adding thereto pieces of Sausages cut about half the length of your finger a pint of Oysters and an Onion or two a faggot of sweet Herbs a grated Nutmeg a couple of Anchovies let these boil up in the Pan then take the yolks of five Eggs and beat them in strong broth take your Pan off the fire and pour them in shaking them whilst they are over the fire then dish up your Chickens on Sippets pouring on your lair with Oysters and placing your bits of Sausages round the dish garnishing it with Lemon Duckling frigassied Take Ducklings and cut them in small pieces flowre and fry them in sweet Butter having first dryed them in a clean cloth then take some Sack an Onion and Parsley chopt small a piece of whole Mace and a little gross Pepper adding hereunto some Butter Sugar and Verjuyce Then take a good handful of Clary and pick off the stalks having done this make a batter of four new-laid Eggs fine Flowre some sweet Cream and a little Nutmeg fry these in a Pan and having dish'd your Ducklings pour on your fryed Clary c. upon them Ducks or Wigeons frigassied Quarter them first race them beat them with the back of your Cleaver having dryed them well put them into a Pan with sweet Butter and fry them when they are almost fryed put into them a handful of minced Onions some little Tyme after put in some Claret wine with some thin slices of Bacon and some Spinage and Parsley boiled green and minced small when it hath fryed a little while break in a dish three yolks of Eggs with a grated Nutmeg and a little Pepper put these into the Pan then toss it up with a ladleful of drawn Butter pour on your lair and let your Bacon be on the top of your Ducks Ducks roasted Having roasted your Ducks very well provide in the mean time this following sauce boil some Onions sliced very thin in a little strong Broth put thereto a little Gravy and some drawn Butter This is the custom of some but the best and general rule is for all Wild Fowl to boil up the Gravy with an Onion a little Nutmeg and Butter For Water Fowl it is customary to boil up sliced Onions in strong Broth with Gravy and a little drawn Butter Goose frigassied Take a Goose and roast him almost then carve him and scotch with your knife long ways and cross it over again to make it look like chequer-work then wash it over with Butter and strow Salt
upon it then put it into a dish with the skinny side downward so set it before the fire in a dripping-Pan that it may take a gentle heat then turn the other side then take it and lay it on your Gridiron over a soft fire when you think it is enough baste the upper side with Butter then dredge it over with flowre and bread grated then put it over again and froth it and dish it up your sauce must be Vinegar Butter and Mustard with a little Sugar put it into your dish with a little drawn Butter and lay your Goose a top of it garnish it with Lemon laying on Sausages round the brims of the dish Hen roasted Make choice of an indifferent young Hen full of Eggs fit it for the spit and roast it being enough take it up and break it open and taking the brawn from the joynt mince it into small slices but save the wings and legs whole with the rump also stew all in the Gravy with a little Salt after this mince a Lemon into your sauce let the minced brawn of the Hen be laid in the middle of the dish and the legs wings and rump round about it garnish the dish with the yolks of hard Eggs minced small and some slices of Orange or Lemon For a Hen roasted and not broken up the usual sauce is the yolks of four Eggs boiled hard and minced a little drawn Butter some Claret wine Gravy and the juyce of a Lemon Larks roasted with Bacon Pull your Larks and draw them and spit them on a small spit with a slice of Bacon and a Sage-leaf between each Lark being roasted dish them up with a sauce made of the juyce of two or three Oranges Claret and a little sliced Ginger then set it on the fire a little while and beat it up with a piece of Butter and so serve them up With the same sauce you may broil your Larks on a Gridiron opening their breasts and laying them abroad Plover roasted Take half a dozen green or gray Plovers and roast them being enough have some Onions boiled being first sliced in strong Broth add thereunto Gravy and a little drawn Butter or else Gravy boiled up with an Onion a little Nutmeg and Butter Partridges roasted Pull draw and truss them then roast them not too dry sauce them with grated Bread Water Salt and a whole Onion boiled together when it is boiled take out the Onion and in its stead put in minced Lemon and a piece of Butter then dish your Fowl and serve it up with this sauce Partridges frigassied Truss your Partridges and roast them till they are three quarters enough then carve them up after this fry them with an Onion chopped very small add to them half a pint of Gravy three Anchovies some grated Bread drawn Butter and the yolks of two Eggs beaten with white wine boil them till they come to a thickness and dish them up Pullets roasted Roast your Pullet saving the Gravy having before stuft the belly thereof with a little Butter the yolks of two hard Eggs minced some Claret wine the juyce of Lemon and Salt pour your dripping out of the Pan blowing off the fat and boil it up with a little Claret then put to it some drawn Butter and serve it up with your Fowl Pigeons roasted Prepare them to truss then make a farcing with Beef-suet or Marrow mincing it with the Liver of the Fowl very small and mingle it with grated Bread the yolks of hard Eggs minced Mace and Nutmeg beaten the tops of Tyme shred very small and Salt incorporate these together with the yolks of hard Eggs and Verjuyce then cut the skin of the Fowl betwixt the Legs and body before it is trussed then put your finger to raise the skin from the flesh but have a care you do not break the skin then farce it full with this meat trussing the Legs close to keep it in then roast them setting a dish under to save the Gravy which you must mix with some Claret wine sliced Nutmeg a little of that farced Meat and Salt then give it two or three walms on the fire and beat it up thick with the yolk of a raw Egg and a piece of Butter with a little minced Lemon and so serve it up You may for variety use this sauce mince a handful of Parsley very small and wrap it up in a ball of Butter with a grated Nutmeg put this into the belly of your Pidgeons when you spit them adding thereto some minced Bacon with a few Mints take this farcing out when you draw them and put it into Claret wine putting thereto grated Bread and drawn Butter and you may use your Vine leaves roasted and mince them therein Qails roasted Pull your Quails without breaking their skin and roast them with some Vine-leaves or dry the Vine-leaves in a dish before the fire then mince them very small and put them into Claret wine with a little Vinegar small Pepper and Salt being boiled beat it up thick with a piece of Butter and so serve up your Fowls Or you may only take some White wine grated Nutmeg Vine-leaves minced and some drawn Butter Rabbets roasted Spit them not back to back but skuer them up side to side so will they roast much better being roasted enough take Butter and minced Parsley being first boiled or roasted in their bellies and add thereto the Livers minced very small and so serve them up Snipe roasted You may either draw them or not if you do put an Onion into the belly of the Fowls and so roast them with a dish under them in which must be some Claret wine Vinegar an Anchovy Pepper and Salt when your Fowls are roasted put thereto a little grated Bread some Butter shaking them well together and so serve it up This is very good sauce for a wild Duck having first rub'd your dish with a clove of Garlick If you do not draw your Fowl then only take the guts and mince them very small into Claret wine with a little Salt Gravy and Butter Another sauce is thus made take some Onions and boil them and add to them some Pepper and Salt with a little Butter or raw Onions Water Pepper and Salt with the Gravy of any fresh Meat Turkey carbonado'd Your Turkey being roasted almost and carved scotch it with your knife long ways crossing it over again that it may look like Chequer-work then wash it over with Butter strowing Salt thereon then setting it in your dripping-Pan let it take a gentle heat turning it twice or thrice then set it on your Griditon over a soft Char-coal fire when it is enough take it up and sauce it with Gravy and strong Broth boiled up with an Onion a little grated Bread a sliced Nutmeg an Anchovy and a ladle of drawn Butter adding thereto some Salt then dish up your Turkey and pour your sauce all over it then strow it over with Barberries and garnish
Almonds with Cream yolks of Eggs Sugar Cinamon and Ginger boil it thick fill your Tart and when it is baked ice it Damsin Tart. Boil them very well in Wine strain them with Cream Sugar Cinamon and Ginger then boil them again and so fill your Tart. Strawberry Tart. Wash your Strawberries which you must procure of the midling size and put them into your Paste season them with Cinamon Ginger and a little red Wine on the top lay Sugar let it stand in the Oven about half an hour then draw it ice it and scrape on Sugar Cherry Tart. Stone your Cherries and lay them in the bottom of your Pye with beaten Cinamon Ginger and Sugar then close it up bake it and ice it when it is baked pour into it Muskadine and Damask water well mingled together and scrape on Sugar Medler Tart. Your Medlers that are rotten are only fit for the purpose which you must strain into a Dish and then set them over a Chafing-dish of coals season it with Sugar Ginger and Cinamon adding thereto some yolks of Eggs beaten having boiled half a quarter of an hour lay it into your paste being baked scrape on Sugar Pine-apple Tart. Take three handfuls of Pine-apples the pulp of as many Pippins with a pricked Quince when they are well beaten put to them three quarters of a pint of Cream a little Rosewater the yolks of five Eggs with half a quarter of a pound of Sugar you may thin it with more Cream if you find it too thick let your Paste in which you put these ingredients be thin low and dryed so close it up and bake it A Spring Tart. Gather what buds are not bitter also the leaves of Primroses Violets and Strawberries with young Spinage and boil them and put them into a Cullender then chop your Herbs very small and boil them over again in Cream add thereunto so many yolks with the whites as will sufficiently thicken your Cream to which you must add some grated Naples bisket colour all green with the juyce of Spinage and season it with Sugar Cinamon Nutmeg and a little Salt you may bake it in Puff-paste or otherways Taffety Tart. Having wetted the Paste with Butter and cold water rowl it very thin then lay Apples in lays and between every lay of Apples strow some fine Sugar and some Lemon-pill cut very small let them bake an hour then ice them with Rosewater Sugar and Butter and wash them over with the same then strow more fine Sugar on them and put them into the same Oven again you may serve them either hot or cold Cowslip Tart. Take three quarts of the blossoms of Cowslips mince them and pound them in a Morter put to them a quarter of a pound of Naple-bisket grated a pint of Cream and put them into a Skillet and let them boil a little on the fire then take them off and beat in the yolks of half a dozen Eggs with some Cream make it thick over the fire but let it not curdle season it with Sugar a little Rosewater and Salt your best way is to let your Cream be cold before you stir in your Eggs then bake it in Paste or Dish Cream Tart. Take Quinces Pears Wardens and Pippins slice them into quarters boil them and strain them into Cream as also Malagatoons Necturus Apricocks Peaches Plums or Cherries fill your Tart and lay on the top preserved Citron when it is two sheets of Puff-paste put to it Butter and Sugar close it prick it and bake it when it is baked put to it a little Sack drawn Butter and Vinegar scrape on Sugar and serve it Florentine of Potatoes and Artichokes Put these Roots into boiling Water and when they are boiled tender blanch them and season them with Nutmeg Pepper Cinamon and Salt season them but lightly then lay on a sheet of Paste in a Dish and upon that some bits of Butter then lay in your Potatoes and Artichokes round the Dish with some Eringo roots and Dates sliced in halves Beef-Marrow large Mace sliced Lemon and some Butter then close it up with a-another sheet of Paste when it is baked liquor it with Grape-Verjuyce Butter and Sugar and ice it Florentine of Barberries Take what quantity you think convenient and boil them with Claret wine and rose-Rosewater adding thereto some Sugar being boiled very thick strain them and put them on a bottom of Puff-paste in a Dish then close them up with a cut cover of the same Paste when it is baked ice it and stick the pulp thereof all over with raw Barberries Florentine of Marrow Take the Marrow of four Marrow-bones and cut them into squares like large Dice add hereunto a grated Manchet some sliced Dates a quarter of a pound of Currans some Cream roasted Wardens Pippins or Quinces sliced and the yolks of four raw Eggs season them with Cinamon Ginger and Sugar mingle these well together and lay them in a Dish on a sheet of Paste and bake them Florentine of Rice Having pick'd your Rice very clean boil it tender then lay it in a Dish and put to it Butter Sugar Nutmeg and Salt with a little Rosewater and the yolks of half a dozen Eggs then put these ingredients on a sheet of Puff-paste in a Dish being half baked ice it Or you may mix your Rice with some Cream Rosewater Sugar Cinamon yolks of Eggs Salt boiled Currans and Butter being baked scrape on some Sugar JELLIES YOur usual stock for Jellies are Calves feet boiled very tender and blanched and knucles of Veal with the bones not broken of these take what quantity you think fit and lay them in Water a Night and Day shift them often in that time into fresh Water and cleanse them well from the Blood then boil them in so much fair Water as will cover them and a little more as they boil scum your Pot then put to them a little Salt also tye up in a Linnen bag some large Nutmeg Ginger and sliced Cinamon let these boil soberly the space of two hours and a half at which time you may try with your spoon whether it will jelly if not boil it a little longer but not down too low for then it will be apt to change colour if you find it jelly to your satisfaction and desire add to your Jelly some Izing-glass let it then simper a little longer then take it off and strain it into a Dish or Pipkin there to stand and cool till you are ready to use it Jellies of John-Apples Pare them and cut them into less than quarters then pick out the Kernels but leave the cores and as you pare them drop them into fair Water to keep them from changing colour then put to them a pound of Apples three quarters of a pint of Water and let it boil apace till it be half consumed then run it through a jelly bag then take the full weight of them in double refined Sugar wet the Sugar thin with
extraordinary clowted Cream Take two gallons and a half of new Milk and when it boils make a hole in Dates Sack half a pint a quarter of a pint of Rosewater ten Eggs two grains of Ambergriese and two of Musk dissolved Lastly have in readiness a deep Dish and lay in the bottom some slices of French Bread and strew thereon Nutmeg Cinamon and Sugar mingled together and sprinkle the slices with Sack and Rosewater then lay on some Raisins of the Sun some sliced Dates and good big pieces of Marrow And thus make two or three lays of the aforesaid ingredients with some Musk and a great deal of Marrow on the top then take a pottle of Cream and strain it with half a quarter of fine Sugar and a little Salt with the yolks of twelve Eggs and six whites then set the Dish into the Oven temperately hot when baked scrape on some Sugar An excellent boiled Pudding Beat the yolks only of half a dozen Eggs with Rosewater and a pint of Cream warm it with a piece of Butter as big as a Pullets egg when it is melted mix them well together and season it with Nutmeg Sugar and Salt then put in as much Bread as will make it as thick as Batter with a spoonful of Flowre then take a double cloth wet it and flowre it tye it fast and put it in the Pot being boiled serve it with Butter Verjuyce and Sugar Or you may take Pinamolets or French Bread grate it and sift it through a Cullender and mix it with Flowre minced Dates Currans Nutmeg Cinamon minced Suet Milk from the Cow Sugar and Eggs take away one moiety of the whites and mingle them all together then make it round like a loaf when the liquor boils put it in tyed up in a double cloth Cream Puddings Take a pint of Cream season it with Nutmeg Cinamon Ginger and Mace let your Ginger be quartered then put to it the yolks of four Egg and half the quantity of Whites half a pound of Almonds blanched beaten and strained with the Cream a little Rosewater Sugar and a very little Flowre then put your Pudding into a bag or Napkin having first wetted and flower'd it being boiled let your Sauce be Sack Sugar and Butter beaten up thick together with the yolk of an Egg then blanch some Almonds slice them and stick the Pudding very thick all over then scrape on Sugar and serve it up Green Puddings of Herbs Take a quart and somewhat more of Cream and steep therein the pith of a penny-white-loaf into which you must beat the yolks of eight Eggs then add thereto Currans Sugar Cloves beaten Mace Dates Cinamon Nutmeg sweet Marjoram Tyme Savory Penniroyal minced very small the juyce of Spinage Saffron and Salt boil these with Beef-suet or Marrow or without either these Puddings are excellent to be served up alone in a Dish or good stuffings for boiled or roasted Poultry Kid Lamb or Veal Another excellent boiled Pudding Beat six Eggs into a pint of Cream put it over the Fire and scald the crum of a Manchet therein then put to it half a pound of blanched Almonds beaten small with Rosewater season it with Sugar Nutmeg and Salt some Dates sliced and cut small some Currans boiled and some Marrow minced beat them all together and bake it Almond Pudding in a Dish Take a pound of Almonds blanch and pound them in a Marble-Morter strain them with a quart of Cream a grated Manchet fierced four Eggs some Sugar Nutmeg grated some Dates and a little Salt boil it and serve it in a Dish with beaten Butter stick it with Wafers and scrape on Sugar Some use this course by taking a pound of Almond-paste some grated Naples-bisket Cream Rosewater yolks of Eggs beaten Cinamon Ginger Nutmeg some boiled Currans Pistaches and Musk boil it in a Napkin and serve it as the former Almond Puddings in guts Take a pound and a half of Almond-paste and put thereto some new Milk or Cream with four or five blades of Mace and some sliced Nutmegs when it is boiled take the Spice clean from it then grate a penny Manchet and fierce it through a Cullender put it into the Cream and let it stand till it be cold then put in the Almonds eight yolks of Eggs Salt Sugar and good store of Marrow or Beef-suet finely minced and therewith fill the guts Cinamon Puddings Take two quarts of Cream and steep therein two French Rolls a dozen yolks of Eggs Dates an ounce of beaten Cinamon and some Almond-paste you may sometimes use Rosewater and boiled Currans either boil or bake it which you please Haggus Puddings Take a Calves chaldron boil it and when it is cold mince it very small then take the yolks of four Eggs and the whites of two some Cream grated Bread Sugar Salt Currans Rosewater some Beef-suet or Marrow sweet Herbs Marjoram Tyme Parsley and mingle all together then having a Sheep-maw ready dressed put in the aforesaid materials and boil it Others take good store of Parsley Savory Tyme Onions and Oatmeal groats chopped together and mingled with some minced Beef-suet with Cloves Mace Pepper and Salt fill the panch sow it up and boil it when it is boiled cut a hole in it and put in some beaten Butter with yolks of the three Eggs. Another very good way Take a Calves chaldron or Muggets boil it tender and mince it small put to it grated Bread the yolks of six Eggs with as many whites some Cream sweet Herbs Spinage Succory Sorrel Strawberry-leaves minced small a little Butter Pepper Cloves Mace Cinamon Ginger Currans Sugar Salt Dates and boil it in a Napkin or Calves-panch being boiled dish it and trim it with scraped Sugar stick it with sliced Almonds and run it over with beaten Butter Chiveridge Puddings Lay the fattest of a Hog in fair Water and Salt to scowr them then take the longest and fattest gut and stuff it with Nutmeg Sugar Ginger Pepper and sliced Dates boil them and serve them to the Table Swan or Goose-pudding Take the blood of either and strain it and put therein Oatmeal to steep or grated Bread in Milk or Cream with Nutmeg Pepper sweet Herbs minced Beef-suet Rosewater minced Lemon-pill with a small quantity of Coriander-seed This is a very good Pudding for a Swan or Gooses Neck Veal pudding Take some of the raw flesh of a Leg of Veal and mince it very small then mingle it with lard cut into square pieces and mince some sweet Herbs as Marjoram Penniroyal c. with some Spice as Nutmeg Ginger Pepper and Salt work or incorporate all together with Cinamon Sugar Barberries sliced Figs blanched Almonds half a pound of Beef-suet finely minced put these into Hog or Sheep-guts well cleansed cut them an inch and a half long tye them and boil them in a Pipkin with Claret wine with large Mace being almost boiled have some boil'd Grapes in small bunches and Barberries in knots then dish
Paste as afore specified and bake it in an Oven moderately heated that it may look fair and white then draw it and scrape on Sugar Custard without Eggs. Take three quartes of a pound of Almonds being blanch'd pound them with Rosewater in a stone-Morter then put in some Rice-flowre and beat them well together with some Cloves Mace and Salt let the Spices be beaten with some Ginger and strain them all with some fair spring Water add unto what was strained half a pound of double refined Sugar and a little Saffron your forms being ready dryed lay in the bottom of them some sliced Dates Raisins of the Sun stoned and some boiled Currans fill them and bake them being baked scrape Sugar upon them forget not to prick your forms or Custards before you set them in the Oven Or thus if you make your Custard in paste set it in works and dry it in the Oven then beat the spawn of a Pike in a Morter and strain it with Cream season it with Sugar Rosewater a grated Nutmeg and a little Mace beat them well together fill your forms and when it is baked strew comfits thereon CHEESE-CAKES DRain the whey from your curds made of new Milk to every pottle of curds allow a quarter of a pound of Butter a good quantity of Rosewater three grains of Ambergriese the crums of a Manchet rubbed through a Cullender the yolks of ten Eggs a grated Nutmeg a little Salt and good store of Sugar mix all these well together with a little Cream but do not make them too soft instead of Bread take Almonds which will be much better put up your ingredients into Puff-paste and bake them in a quick Oven and let them not stand too long lest they should be too dry Otherways Make your crust of cold Butter-paste to a gallon of Flowre take a pound of Butter then take curds made of Cream which are very fresh and new and put them into â—our Cheese-cloth and press out all the Vhey then stamp in a fine grated Manchet among the Curds some Cloves and Mace a pound and a half of well-washed Currans the yolks of eight Eggs some Rosewater Salt half a pound of refined Sugar with â— Nutmeg or two incorporate these well together with a quarter of a pound of good sweet Butter and some Cream make iâ— not too soft put your materials into pastâ— and bake them Or thus Take three quarts of Flowre and three quarters of a pound of Butter a little Yesâ— or Barm with a small quantity of Safâ— fron-made into powder add these to thâ— Flowre but melt your Butter in Milk and so make up the Paste then take the Curdâ— of three quarts of new Milk-cheese with near upon a pint of Cream drain the Whey well from the Curds and pound it in a Morter with half a pound of Sugar three quarters of a pound of Currans washed and well pick'd a grated Nutmeg some Cinamon beaten fine Salt Rosewater a little Saffron pulverized and half a dozen yolks of Eggs work it up stiff with Butter and Cream Otherways Take the yolks of eighteen Eggs and the whites of half as many beat them very well then take three pints of Cream and boil it with Mace after this take it off the fire stir it and put in the Eggs then set it on the fire and let it boil till it curdleth then take it off and put therein half a pound of Sugar some grated Nutmeg and beaten Mace then dissolve two grains of Ambergriese in four spoonfuls of Rosewater and put therein with half a handful of grated Bread half a pound of blanch'd Almonds beaten small a little Cream and some Currans put them in Paste as aforesaid and let them bake a quarter of an hour which will be sufficient Some will take a pottle of Flowre half a pound of Butter and the white of an Egg working it well into the Flowre with the Butter then put a little cold Water to it and work it up stiff then take a pottle of Cream half a pound of Sugar and a pound of boil'd Currans a whole Nutmeg grated and boil these together gently with the yolks of eighten Eggs stir it continually when it hath boil'd enough take it off and let it cool then fill youâ— Cheese-cakes Cheese-cakes in the French fashion Take a pound and a half of Pistacheâ— stamped with two pound and a half of new morning Cheese-curds three ounces and a half of Elder-flowers twelve Eggs â— pound and a quarter of Sugar the like quantity of Butter and a pottle of Flowre strain these in a course strainer and fill your forms made of Puff-paste or other Paste as good as cold Butter paste c. Otherways after the French fashion Take six pound of the best Hollandcheese and eight pound of new-made morning Milk Cheese-curds and beat them in a Morter then put Sugar to them about a pound or more and half a pound of well pick'd and washed Currans fifteen Eggs well beaten Cream three quarters of an ounce of Cinamon half an ounce of Mace and a little Saffron mix them well together and fill your Cheese-cakes Pasty-ways made of Puff-paste or cold Butter-paste being baked ice them with yolks of Eggs Rosewater and Sugar The best way of making Cheese-cakes Take a pretty large morning Milk-cheese of about six pound in weight pound it in stone or wooden Morter and with a pound of Water amongst it and a pound of Sugar add thereto beaten Mace two pounds of Currans a pound of Almonds blanched and beaten with Rosewater and a little Salt then boil some Cream and thicken it with the yolks of Eggs work these well together but let not the Curd be two soft make the Paste of cold Butter and Water form it Pasty-ways and fill it White-pots and Fools White-pots the French fashion TAke a quart of good thick Cream and boil it with four or five blades of large Mace and some whole Cinamon then take the whites of four Eggs and beat them well when the Cream boils up put them in then take it off the fire and keep it stirring a little while and put in some Sugar then pare half a dozen Pippins slice them and put them into a pint oâ— Claret wine some Raisins of the Sun Sugar beaten Cinamon and beaten Ginger boiâ— your Apples to a pap then cut some Sippets very thin and dry them before the fire when the Apples and Cream are boil'd and cold take half the Sippets and lay them in a dish lay half the Apples on them then lay on the rest of the Sippets theâ— Apples as you did before then pour on the rest of the Cream and bake it in the Oven as a Custard and when you serve it scrape on Sugar Rice White-pot Take three pints of Cream and a quarter of a pound of Rice well pick'd some beaten Nutmeg Ginger and Sugar boil these together and set it by till it is cold then strain into it the
Numeg let them boil together and if you want liquor add a pint of strong broth then take the Marrow of three Marrow-bones and wrap it in the yolks of Eggs and grated Bread to keep it from melting away and when your Pot boils put iâ— therein then take the yolks of four Eggs and beat them in white wine or strong broth and when your aforesaid ingredients are enough stir your Eggs therein and season it to your Pallet with Sugar then take it off the fire and serve it up with boiled Capons or Chickens garnish the Marrow and Dates on the Breast of them you may put into this broth Spanish Potatoes or Skirrets Potage of Quails Truss you Quails whiten and flowre them and pass them with Lard then put them in the Pot boil and season them with Salt soak your Bread and garnish it with your Quails with Lemon Mushromes Cocks-combs and Pistaches Potage restorative orâ—strengthning Take the broth where Marrow-bones have been boiled you may be easily supplyed therewith from places accustomed to feasting boil therein a good quantity of great Turnips when they are boiled press the juyce out of them and put it into the Pot wherein the Turnips were boiled then take a couple of old red Cocks scalded and beaten to pieces with the back of a Cleaver then put them into the said broth with a couple of Calves feet let them boil together and scum them very well when they are half boiled put therein some Raisins of the Sun stoned sliced Liquorish a few Anniseeds with a handful of Pine-Apples and Pistaches beaten in a Morter add thereunto Cloves Mace Nutmeg and a pint of red Wine having boiled the Meat to a mash strain it into a Pipkin then put to it white Sugar Candy clarifie it with the whites of Eggs when you boil it again and run it through your Jelly-bags take a quarter of a pint of this Morning Evening and if you please at Noon Potage of Wood-Quests Take your Wood-Quests or other large Pigeons whiten and lard them boil and season them with a sprig of Tyme whole Pepper a little beaten Ginger and some large Mace soak your Bread and garnish your Wood-Quests with bottoms of Artichokes and Sparagus then serve them Potage of Venison Take a Hanch of Venison and cut it into six pieces and place them in the bottom of a Pan or Pot then put in no more Water than will cover it let it boil then scum it after that add to it a good quantity of whole Pepper when it is half boiled put in four whole Onions Cloves and large Mace some sliced Ginger Nutmeg three or four faggots of sweet Herbs let it boil till the Venison be very tender and a good part of the broth be wasted after this pour out the broth from the meat into a Pipkin keep your Venison hot in the same Pot by adding other hot broth unto it then take a couple of red-Beet roots having very well parboil'd them before cut them into square pieces as big as a shilling and put them into the broth which is in your Pipkin and let them boil till they are very tender add unto the boiling four Anchovies minced then dish up your Venison on Sippets of French-bread then pour on your broth so much as will near-upon fill the Dish then take your roots by themselves and toss them in a little drawn Butter and lay them all over the Venison if the Beets be good it will make the broth red enough which you must have visible round about the Dish sides but if it prove pale put to it some Saunders This is a very savory Potage The Queens Potage Take Almonds beat them and boil them with good broth a bundle of Herbs and the inside of a Lemon a few crums of Bread then season them with Salt stir them often and strain them Then take your Bread and soak it with the best broth which is thus to be made When you have boned a Capon or Partridge take the bones and beat them in a Morter then seethe these bones in strong broth with Mushromes and strain all through a linnen cloth and with this broth soak your Bread as it soaks sprinkle it with Almond broth then put unto it a little minced-meat either of Partridge or Capon and still as it soaks put in more Almond-broth until it be full then take the Fire-shovel red hot and hold it over garnish your Dish with Cocks-combs Pistaches and Pome-granates Potage in the Italian fashion Boil green Pease with some strong broth and interlarded Bacon cut into slices the Pease being boil'd put to them some chopped Parsley Pepper Anniseed and strain some of the Pease to thicken the broth give it a walm and serve it on Sippets with boiled Chickens Pigeons Kids or Lambs-heads Mutton Duck Mallard or any Poultry for variety thicken the broth with Eggs. Potage of Mutton Veal or Beef in the English fashion Cut a Rack of Mutton in two pieces and take a Knuckle of Veal and boil it with good store of Herbs with a pint of Oatmeal chopped amongst them let your Herbs be Tyme sweet Marjoram Parsley Sives Succory Marry-golds Strawberrie and Violet-leaves Beets Borrage Sorrel Blood-wort Sage Penniroyal with a little Salt being well boil'd serve them on carved Sippets with the meat in the midst thereof Otherways Take the best old Pease you can get wash and boil them in fair Water when they boil scum them and put in a piece of interlarded Bacon put in also a bundle of Mints with other sweet Herbs serve the Bacon on Sippets in thin slices but boil not your Potage too thick The Dukes Potage Let your broth be the same of that of the Queens extracted from roasted bones then soak a loaf of Bread with the cruâ—t after that a small hash of Partridges which you must strow upon the Bread so thin as it may hardly appear soak it and fill it by little and little garnish it with your smallest Mushromes Cock-combs Kidneys Pistaches Lemon and serve it The Princes Potage Take either Capons or Partridges and roast them then take out the bones and mince the brawn small take also the bones break them and seethe them with broth in an Earthen-pot with a bundle of Herbs then strain them through a linnen cloth soak your Bread and lay it on a bed of flesh or if you will instead thereof a bed of Almond-broth boil it well and fill it by degrees then garnish it with the Pinnions then take three Eggs with a little Almond-broth or any other broth beat them well together and pour them on your Potage hold the fire-shovel over it and so serve it Potage of Teals with Hypocrast Take Teals dress and cleanse them well whiten them as afore specified stuff them within with some Lard then fry them with fresh Seam then boil them in a Pot when they are almost boiled throw in some Prunes with a piece of Sugar garnish your Potage with the
Potage of a Calves head fryed First boil your Calves head then bone it after that cut it into several pieces then mingle your meat with large Oysters cut into pieces and season them with Pepper Nutmeg and Salt then flowre it and fry it with good sweet Butter soak your Bread and lay in your meat and Oysters pour on your broth and garnish your Dish with Mushromes Pomegranats sliced Lemon and Capers Potage of breasts of Mutton with Turnips Take the neck-ends of your breasts and boil them then take some Turnips pare them and slice them then fry them having first flowr'd them in Butter and put them to your Mutton season your broth with Cloves Pepper Nutmeg two or three blades of Mace a whole Onion peel'd Salt and a faggot of sweet Herbs if your Potage be too thin take some flowre and mingling it with Pepper and Verjuyce put it into your Pot then soak your bread and serve it Potage of Wood-cocks roasted First almost roast your Wood-cocks then boil them with some sweet Herbs soak your Bread in strong broth and lay your Wood-cocks thereon pour on your broth and serve them Farced Potages for Flesh-days Potage of Capons farced TAke out the bones of your Capons at the neck and fill them up with the flesh of Squabs or Chickens minced small with Beef-suet when they are well seasoned boil them in good broth Potage of young Cocks Take out their stomach-bone and fill them up with minced Veal mingled with the yolks of raw Eggs Chibbals Parsley Pepper Nutmeg Ginger and Mace with some Salt then truss and whiten them then boil them in good broth and serve them as aforesaid Potage of Pullets farced Dress them and blanch them in fresh Water then pull up the skin with your finger and farce them with the brawn of Capon-suet and the yolks of Eggs minced together season them with Pepper Nutmeg Cloves Mace and Cinamon beaten small with a little Salt then boil them in good broth then soak your Bread lay your Pullets thereon and garnish them with the bottoms of Artichokes and Sparagus Potage of young Pigeons farced Scald them and farce or stuff them as the Pullets aforesaid blanch them and boil them in good broth season them with a sheet of Lard soak your Bread lay on your Pigeons and garnish them with their Wings and Livers pour on your broth with the juyce of a Leg of Mutton roasted Potage of Ducks farced Bone them as you did the Capons and stuff them with the flesh of Chickens Sweet-breads Mushromes or what other things you think fit minced small with a little Lard you may add thereunto Chibbals Parsley Pepper Nutmeg Cinamon and Mace with lean Pork minced small and mingled with the raw yolks of Eggs then sow up your Ducks blanch them and boil them in good broth well seasoned temper some Flowre with your broth to thicken it Potage of a Leg or Breast of Veal farced Take up the skin of your Leg of Veal very neatly and truss up the knuckle then whiten it then take some of the flesh of the Leg and mince it with Beef-suet Lard yolks of Eggs and fine sweet Herbs season them and stuff your Leg herewith then boil it in good broth with Succory and serve it on your soaked Bread with a little Verjuyce If you would make your Potage of a Breast of Veal open it at the nether end and stuff it with minc'd meat and Suet the Crum of a loaf and all manner of sweet Herbs Potage of a Calves head farced Boil your Calves head skin and bone it take out the brains and eyes and set them aside then mince the flesh with Beef-suet Marrow and raw Eggs then set the eyes and brains in their proper places when it is farced sow it neatly up then whiten it and boil it in good broth then take some Calves feet parboil them cleave them in the middle and pass them in a Pan with Butter and put them into your Pot with Capers then soak your Bread and garnish it with the Head Feet and Capers Potage of Lambs head farced You must order it as you did your Calves head then farce them with the Liver and Lights of Lamb Beef-suet and yolks of Eggs Parsley and fine Herbs minced small then boil them in good broth then garnish your soaked Bread with the heads and purtenances which you may blanch with the yolks of Eggs tempered with Verjuyce Potage of Leg of Mutton farced Bone a Leg of Mutton and mince the flesh very small with Beef-suet and Lard then farce the skin and sow it up very finely having seasoned it before the stuffing with Salt and several Spices then boil it in good broth with a faggot of sweet Herbs some Capers and Turnips garnish your soaked Loaf with the Meat and Turnips But the best way is thus take your Legs of Mutton and raise up their skin very neatly and take out the flesh then mince it with Marrow sweet Herbs and Spinage with some White-bread grated very fine then season it with Pepper Nutmeg Cloves and Mace with some Salt adding thereto some Currans well pick'd and cleans'd then put thereto a good quantity of Sugar and as many Eggs as are sufficient to bind it mingle all well together and farce your Leg herewith when you have baked it in an Oven garnish your Dish with the remaining meat and White-broth Potage of Geese farced Take the brisket from your Geese then make a farcing of what things your own fancy shall judge most proper and stuff them therewith then flowre them and boil them in good broth then garnish your soaked Bread with the Geese and Pease-broth or Pease only Potage of Partridges Having taken the brisket from them take some of the Leg of Veal and mince it then season it with Salt sweet Herbs and Spices having stufft your Partridges herewith boil them in good broth with some Herbs soak your Bread and lay your Fowl thereon garnish your Dish with bottoms of Artichokes and Sparagus Potage of Turkey farced Bone your Turkey as you did your other Birds and take the flesh of a Capon Beef-suet and Marrow and mince them very small then put some yolks of Eggs thereto stuff your Turkey and boil it in good broth dish it up on soaked Bread with some boil'd Chesnuts blanched and Mushromes In the boiling put in a bundle of Chibbals Parsley and Tyme tyed together All manner of Potages for Lent ALl the Lent Potages are made and seasoned as these for the fasting days only this excepted that you put no Eggs in them but in some you mix Pease-broth in others broth of Almonds which you will serve white or marbled and the garnishes are the same Almond broth Blanch your Almonds and pound them in a stone Morter in the pounding sprinkle them with Rosewater after you have well pounded them put them into Fish-broth with crums of Bread boil these together with Salt-Butter a little beaten Cloves Mace
seasoned stove or soak your Bread garnish it with your Hops and fill your Dish Potage of Parsnips Make choice of those that are middle sized scrape and wash them clean then boil them with Butter and a faggot of sweet Herbs and season them with Salt and a few Cloves then take them up and peel them then put them with Butter and stove them then soak your Bread and garnish it with your Parsnips Potage of Leeks with Milk Cut your Leeks very small blanch and dry them then boil them with clear Pease-broth having boil'd a while put in some Milk Pepper Salt Cloves and Mace then soak your Bread and garnish it with your Leeks Potage of Sparagus Take Sparagus and cut them not very short then fry them in sweet Butter Salt Pepper Nutmeg Cinamon Mace Parsley and minced Chibbals stove them all together then make a broth of Pease or Herbs which you must strain with the juyce of Mushromes then soak your Bread and garnish it with your Sparagus Potage of Colliflowers Having blanch'd them in fresh Water put them into a Pot with good broth or with Pease-broth well seasoned with Butter Salt and an Onion stuck with Cloves after they are sod so that they be not broken soak your Bread garnish it with your Colliflowers it will not be improper to put into your Potage some Milk Pepper and Nutmeg Potage of Rice Boil your Rice with Water or Milk till it is burst having seasoned your Rice take out a part thereof to fry and make a Potage of what remains with Butter Salt Pepper Nutmeg and an Onion stuck with Cloves Potage of Barnicle Dress your Barnicles and lard them with Eel roast them a very little then put them into a Pot with Water some Pease-broth and a bundle of Herbs when they are almost enough pass some Turnips in a Pan and put them to your Barnicles thicken your broth with a little fryed Flowre and a drop of Verjuyce then stove your Bread and garnish it with your Barnicle Potage of Burts Soak your Bread with the best of your broths and garnish it with your Burts being first fryed in a Pan and add thereto some Mushromes Capers and Samphire cut small with broken Sparagus and so serve them up A Catalogue of those things that are usually served up on Good-Friday with some Dishes that are only proper for that day POtage of Almond milk Potage of Turnips Potage of Parsnips Potage of Sparagus Potage of Pumpkins the Dauphins Potage garnished with small pieces of Puff-paste Potage of Milk the brown Potage of Onions Potage of Pease-broth garnished with Lettuce and broken Sparagus Potage of Colliflowers Potages of Rice garnished with dryed Leaves Potage of green Pease c. The first course for Good-Friday Red-Bets or Red-Parsnips cut square like Dice with brown Butter and Salt Red-Beets cut into slices fryed and served up with white Butter Red-Carrots stamped and passed in the Pan with Onions crums of Bread Almonds Mushromes and fresh Butter all well allai'd and seasoned Red-Carrots fryed with brown Butter and Onions Red-Carrots cut into round pieces with a white Sauce with Butter Salt Nutmeg Chibbals and a little Vinegar White-Carrots fryed and Carrots fryed in Paste Carrots minced with Mushromes Tourts or Cakes made of Pistaches Cakes of Herbs butter'd Cakes and Almond Cakes Parsnips with a white Sauce and Parsnips fryed with Butter Serfisis with a white Sauce and Butter Spinage or Apples butter'd or fryed Pap of Flowre pap of Rice and Almonds strained Broken Sparagus fryed and butter'd Fricasses of Mushromes Carrots and Pistaches served up warm with Sugar and good store of Butter Skirrets with white Sauce and Butter and Skirrets fryed Pumpkins or Jerusalem Artichokes fryed Rice sodden till it burst and mingled with Milk and Sugar Other Dishes to be served on Good-Friday Potage of Health THis Potage must be made of Sorrel Lettuce Beet Purslain and a bundle of Herbs you must boil them all together with some Salt Butter and the Lantamure or kissing crust of a Loaf stoved or soaked and so served up Pease-Potage Steep your Pease eighteen hours then boil them in a Pot with a faggot of sweet Herbs some Capers and an Onion stuck with Cloves serve it up garnished with fryed Be ad Potage of Loaves Take half a dozen of Loaves and open them at the top and take out the pith or crum then dry them by the fire or make them brown in the Pan with fresh Butter then soak them in broth made on purpose with Mushromes Pease-broth Onion stuck with Cloves and all well seasoned garnish your Dish with your fryed Bread then fill it up with Artichokes Mushromes fryed and Sparagus besprinkle your Potage with juyce of Mushromes and garnish your Dish round about with Pomegranates Potage of Sprouts of Coleworts Boil them in Water Salt Pease-broth Butter Onion sticked and a little Pepper then soak your Bread garnish it with your Sprouts and fill your Dish therewith Another very good Dish made of Barley Take half a pound of perl'd Barley and boil it till it begins to break then put it into a Cullender and set on your Skillet with other liquor and when it boils put in the Barley again and let it boil till it be very soft having strain'd the Water from it take half a pound of blanched Almonds and beat them in a Morter having beaten them a while beat them over again with your Barley then put to them some of the same liquor some Sack Rose-water and season it with Sugar Nutmeg Cinamon and boil them all together over a chafing-dish of coals then dish it with a ladleful of drawn Butter and scrape on Sugar Fryed toasts Take a couple of stale two-penny loaves and cut them in round slices through the loaf then soak them in Sack and strong Ale on the one side then dry them on a Pye-plate on that side and do in like manner to the other side then take a pint of Cream seasoned with Nutmeg and Cinamon and dip your toasts therein your Pan being hot with clarified Butter put them in and fry them brown on both sides then dish them up and pour on them Butter Rosewater and Sack drawn together lastly scrape on Sugar Another very good dish proper for Good-friday Take a pint of Flowre and put thereto half a pint of Cream some Butter Sugar Cinamon beaten Nutmeg grated and make it into a stiff paste with Rosewater then roll them out into very thin ropes and gage them round your Pan being first made hot with clarified Butter fry them quick but burn them not then scrape on Sugar and serve them up Another Take three handfuls of Primrose-leaves boil them and drain the Water from them and mince them small with four Pippins par'd and cored season them with Cinamon and put to them a handful of dry Flowre a little Sugar Cream and Rose-water your stuff must be so thick that it run not abroad when your Pan is hot with
fry into it some hash of Carp and juyce of Mushromes Melts Livers of Eel-pouts and all manner of sweet Herbs dish it up and garnish it with Pomegranate and sliced Lemon Potage of Tortoise Cut off their heads boil them and take the flesh out of the shell and cut it into pieces then pass them in a Pan with Butter Parsley and Chibbals having thus past and season'd them put them into a Dish and let them soak over a Chafing-dish of coals with some broth be careful in the removing of the gall when you cut your Tortoise in pieces your Bread being soaked garnish it with your Tortoise and place Sparagus broken about your Dish Mushromes slices of Lemon or Oranges Potage of Wheat Take a quantity of Wheat and wet it then put it into a bag and beat it with a wash beetle being hul'd and cleans'd from the dust boil it over night and let it soak on a soft fire till the morning then being ready to use it take as much as you think convenient and put it into a Pipkin or Skillet with a proper quantity of Milk and boil it with Mace Salt Cinamon Saffron and the yolks of two or three Eggs boil it thick scrape on Sugar and serve it Potage of Mushromes farced Take your youngest and freshest Mushromes wash them very well and boil them in Water with an Onion stuck with Cloves and a sprig or two of Tyme season your broth boil it strain it and put it into a Pot then pass your Mushromes in a Pan with Butter Parsley Pine-apple-seed with Capers and put them into the Pot again and let them simmer then soak your Bread and lay it on a bed of a hash of Carps then fill it up by degrees with your other materials after it is filled garnish your Potage with your Mushromes farâ—ed with the same farce wherewith you made your hash between two Dishes and with Melts garnish your Dish with Pomegranate or sliced Lemon and serve it Potage of Rice Having pick'd your Rice clean and taken the dust from it wash it and boil it in Milk having boil'd a while put to it some Cream large Mace whole Cinamon Salt and Sugar boil it on a moderate fire scrape on Sugar and serve it You may boil your Rice and stran it with Almond Milk seasoning it as you did the former Potage of Soals farced Take your Soals and fry them till they are three quarters enough then open them along the bone and separate the flesh from it then take Melts Oysters Capers and Mushromes and pass them in a Pan with Parsley and whole Chibbals then stuff or farce your Soals with these ingredients then soak them in broth fresh Butter the juyce of a Lemon or Verjuyce then soak your Bread in fish-broth and garnish it with your Soals Mushromes and their juyce Melts and slices of Lemon Potage of Milk Take whole Oatmeal and pick it clean then put it into a Pipkin of boiling Water when it is very tender put in Milk or Cream Salt and fresh Butter with a little beaten Nutmeg and Cinamon Potage of Ellicksander Take Oatmeal pick it and cleanse it then chop amongst it some Ellicksanders when your Water boils put in your ingredients with a little Salt let it boil moderately and not too thick and when it is enough put some Butter to it Potage of Smelts Having made a broth either of Almonds Fish Mushromes or Pease-broth well seasoned take your Bread and soak it and pour a little White-broth over it of yolks of Eggs allay'd with Verjuyce and the juyce of Mushromes then take a quartern of Smelts or what quantity you think fit fry them in Butter wirh Parsley and Chibbals and garnish your Dish with them adding Pomegranates and Lemon Potage of Pease Shell a quantity of green Pease and put them into a Pipkin of fair boiling Water then put in your Herbs some Oatmeal and Salt let them boil moderately and not too thick and when they are enough put some Butter to them You may boil them in Milk or Cream putting to them some sprigs of Mint with a little Salt if not thick enough put in some Milk and Flowre well temper'd together with the yolk of an Egg. Potage of Sparagus Take a good quantity of Herbs with crums of Bread season them well and boil them then take them up drain and fry them after they are fryed put them in the Pot again then soak your Bread and garnish it with Sparagus which you must have ready boil'd with Salt drain'd and season'd with Butter Salt Cinamon and Nutmeg over all strow your broken Sparagus which is fryed and serve it Potage of old dry Pease Take a quantity of Seed-pease which are the best pick those that are worm-eaten from the rest and wash them then put them into boiling liquor being tender boil'd take out some of them and strain them and set them by for your use then season the rest with Salt a bundle of Mints and Butter let these stew leisurely and strow some Pepper over them Put Salt to your strained Pease-potage with large Mace a bundle of sweet Herbs and some pickled Capers stew them well together lay in the bottom of your Dish slices of bread and grated manchet to garnish it Potage of Fish-harslets Bone a couple of Carps and hash them with Butter and good store of sweet Herbs then take the bones and boil them in any sort of broth with a faggot of Herbs Butter and Salt then take the skin of your Carps and make thereof some Harslets then lay these over your seasoned hash and roul them up like small Chitterlings after they are thus rouled up seethe them in a Dish with Butter a little Verjuyce and a Chibbal then foak your bread and garnish it with your Hash and Harslets and lay a top Mushromes and broken Sparagus A very good Potage Put Water in a Pipkin and boil it then strain some Oatmeal and put to it with large Mace whole Cinamon Salt a bundle of sweet Herbs some strained and whole Prunes with some Raisins of the Sun being well stewed on a soft fire and pretty thick put in some Claret and Sugar serve it in a deep Dish and scrape on Sugar Potage of Lettuce farced Blanch your Lettuce in fresh Water then make a Farce either of Herbs or Fish and having farced them with it let them soak in a Pot with some Pease-broth season them well with Salt and Butter and an Onion stuck with Cloves soak your bread and garnish it with your Lettuce which you must cut in halves Potage of Cabbidge Blanch or whiten your Cabbidge or Coleworts having first cut them into quarters then put them into a Pot of Water with store of Butter Salt and Pepper with an Onion stuck with Cloves when they are well boiled put to them some Milk then soak your bread and garnish it with your Cabbidge or Coleworts Potage of Onion First have a Pipkin of boiling
liquor over the fire then fry good store of sliced Onions and put them into the Pipkin with what they were fryed in also some Pepper and Salt being well stewed together serve them on Sippets of French-bread Potage of Pumpkin Having cut your Pumpkin into pieces boil it with Water and Salt after it is well boil'd strain it and put it into a Pot with an Onion stuck with Cloves fresh Butter and Pepper soak your bread and allay the yolks of four Eggs and pour them over your broth so serve it Or thus cut and boil your Pumpkin as aforesaid then put it through a straining-pan with some Milk and boil it with Butter season it with Salt Pepper Cinamon and an Onion stuck with Cloves you may if you please serve it with yolks of Eggs allay'd or without them Potage of Almonds Take half a pound of Almond-paste or what quantity you please and mingle it with new Milk then have a quart of Cream boiling in a Pipkin or Skillet then put in the Milk and Almonds with some Mace Salt and Sugar serve it on Sippets of French-bread and scrape on Sugar Or you may strain your Almonds with fair Water and boil them with Salt Mace and Sugar adding some yolks of Eggs dissolved in Saffron Potage of Turnips You must first scrape and wash them very clean then cut them into quarters whiten them and boil them in Water Butter Salt and an Onion stuck with Cloves after they are boil'd enough soak your bread then put on your Turnips with good store of Butter Or having fitted them for the Pot as aforesaid cut them in halves blanch and flowre them then pasâ— them in a Pan with refined Butter when your Turnips are brown take them from the Butter and put them into a Pot with some Water or Pease-broth let them boil a pretty while and forget not to season your broth then soak your bread and garnish it with your Turnips Grapes and Capers Potage of green Pease Pass your Pease in a Pan with melted Lard but be sure that it be very new then set them a soaking in a small Pot well season'd with Parsley and Chibbals then soak a Loaf with some Herb-broth or old Pease-broth then garnish it with green Pease Or you may take the biggest and strain them after you have boiled them very tender then fry some Parsley and Chibbals into it minced small season it well put some Capers into it and garnish it with fryed bread Potage of Cucumbers farced Take Cucimbers pare them and hollow them then whiten them and having drain'd them make a farce of Sorrel yolks of Eggs and their whites season them and pour them into your Cucumbers after this put them into some Water or Pease-broth having boil'd them a while season them as you shall think fit with Capers then soak your bread and garnish it with your Cucumbers cut into quarters Potage of Oysters Blanch your Oysters very well and flowre them then pass them in a Pan with a little Parsley then soak them in a Pot then soak your bread also in other broth when it is well soaked garnish it with your Oysters whereof some must be fryed you must put to the fryed Oysters Pomegranates and sliced Lemon for the garnish Potage of Salmon Take a Rand of Salmon and cut it into pieces then pass it in the Pan after that soak it a little while in White wine and Sugar then soak your bread in well seasoned broth after your Fish hath boil'd a little lay it on your Bread with the broth Or you may take the Jole or any other part of the Salmon and having cut it to pieces and fryed it season it with Nutmeg Salt Ginger and Pepper then boil it in White wine and Sugar with a little Vinegar a faggot of sweet Herbs Chibbals and some blades of large Mace after it hath boil'd a while put in some of your best broth garnish it with Oysters yolks of Eggs boil'd hard minced fine with fryed Parsley Mushromes Pomegranate and sliced Lemon Potage of Frogs with Saffron Having trussed your Frogs boil them in Pease-broth and season them with Parsley an Onion stuck with Cloves and a sprig or two of Tyme then soak your Bread and garnish it with your Frogs whitened in fresh Water adding thereto the yolks of Eggs or Saffron Potage of Bran. Take your largest Bran and order it as you are directed in the title of Bran-Potage in the Table of Potages for Lent only for Fasting-days out of Lent you may put into your Potage some Eggs allay'd with Verjuyce let your garnish be paste call'd Fleurons Potage of Hops Take good store of sweet Herbs chop them indifferent small and add to them the crums of a White-loaf then boil them in fair Water then take them up drain them and pass them a little in the Pan and put them into the Pot again then take Parsley and fry it in Butter with a bundle of Herbs and put it into your Pot then boil your Hops with Water and Salt being boiled enough drain it and put Butter to it then soak your Bread and serve your Potage whitened with yolks of Eggs allayed in Verjuyce Potage of Rasberries Take the yolks of half a dozen Eggs and allay them with the juyce of a pint of Rasberries then put over a pottle of Milk and when it boils pour in your ingredients aforesaid stir it very well season it with a little Salt then dish it and garnish it with Rasberries Potage of Parsnips Let those you chuse be of the middle size for thickness then cleanse them then boil them with Butter and a faggot of sweet Herbs season them with Salt and an Onion stuck with Cloves then take them up being boiled enough and peel them then stove them with Butter and a little broth by which means your broth will be thickned then soak your Bread garnish it with your Parsnips and fill your Dish with the Potage Potage of Leeks Take the white end of your Leeks and cut them small then take other whites and cut them into lengths for garnish boil these tyed together and your chopt heads of Leeks in Pease-broth being enough foak your Bread garnish it with your Leeks and strow on the top your Leeks cut in lengths You may either whiten your Potage with yolks of Eggs allay'd with Verjuyce or put therein some Milk and Pepper If you serve them without whitening boil them in Pease-broth otherwise in Water and put to them some Capers Broom-buds Pine-apple-seed and Samphire cut small Potage of Barnicle farced You must uncase or skin your Barnicle then take the flesh and mince it well with Butter Mushromes yolks of Eggs Salt Cinamon beaten Cloves Mace Ginger Pepper fine Herbs as Parsley Chibbals and Tyme with some raw Eggs to â—ind the flesh then farce your Barnicle and close it up with a Skuer or a Thread put it in the Pot and boil it with Pease-broth the clearest you can get and boil
it well then garnish your Bread therewith after it is soaked Potage of Eel-pouts Take your Eel-pouts flowre and fry them then soak your Bread in the best of your broths and garnish it and your Potage with them then strow on Mushromes Sparagus Melts and whiten them with Almond-broth or the broth of Craw-fish Potage of broken Sparagus Having dryed your crusts soak them in the best of your broths then garnish them with your Sparagus and Mushromes with some Sparagus at length Potage of Colliflowers Whiten your Colliflowers a little then boil them and season them well soak your Bread in what broth you have and garnish it with your Colliflowers fryed in Butter Salt and Nutmeg sprinkle your Potage with Almond-broth Another very good Potage Peel half a dozen Onions mince them and boil them with Water and Butter after they are throughly boiled strain them through a linnen cloth and seethe some Fidels in the broth then season them with Salt and Pepper after they are boil'd soak your Bread and garnish it with them Potage of Rice Blanch your Rice and when it is very clean from dust burst it in Milk then strain it after that season it and serve it garnished with Fleurons or Puff-paste round the brims of the Dish There is a very good Potage of Milk to be made the same way serving it sugred and garnished with some Suckets sliced or Macerons Potage of green Pease-broth Boil your Pease but a very little then pound them in a Morter and strain them with the broth of Herbs well seasoned with a bundle of Herbs then take Chibbals Parsley and Butter all being fryed together throw it into your Pease-broth garnish it with Lettuce well cleans'd Succory Cucumbers and small Pease fryed and sod with Butter Salt and Pepper and you may add the bottoms of Artichokes Potage of common Pease served green First boil your Pease in Water then take the clearest of your Pease-broth and when you intend to use it fry into it Parsley Charvel young Sorrel Butter Bran and Capers then boil them thus seasoned garnish your Dish with fryed Bread Potage of Barnicle with Turnips Dress your Barnicle and lard it with Eel or Carp then fry it then boil it with half Water and half Pease-broth well seasoned with Butter and a bundle of sweet Herbs when it is almost boiled cut your Turnips flowre and fry them with Butter when they are very brown put them into the Pot with your Barnicle if your Potage be not thick enough fry a little Flowre into it some Capers Samphire cut small Pine-apple-seeds the pulp of a Lemon cut small and a drop of Vinegar when it is boiled enough soak your Bread and garnish it with your Barnicle and Turnips If you would not have your Turnips to be seen strain them and season them with a bundle of Herbs an Onion and some sweet Butter then garnish your Potage with Mushromes and Artichokes Potage of Leeks with Pease-broth Whiten your Leeks a little and boil them with Pease-broth well seasoned with Butter and Salt then soak your bread and garnish it with your Leeks in the whitening allay some yolks of Eggs with broth and pour it on them you may add some Milk to them well seasoned after that your Leeks are well boiled Potage of Burt. Take the tails and heads of your Burts and half fry them then put them into Castrolle with a very long Sauce well thickned then soak your Bread with some of the best of your broths and garnish it at the top with your Burts with Mushromes and Capers If you have no Fish-broth then use your Pease-broth Potage of Herbs garnished with Cucumbers Take all manner of Herbs that are used for Sallets and take also a bundle of sweet Herbs as Tyme Penniroyal sweet Marjoram Savory c. and soak them with Butter over a soft fire and by little and little pour into them warm Water after they are well seasoned and boiled put in the first cut of a Loaf with an Onion stuck with Cloves the pill of an Orange minced and some Capers and garnish it with boiled Lettuce you may boil some Pease among the Herbs and strow over all some Cucumbers Potage of Onion and Milk Take some Onions and cut them thin then fry them brown in Butter after this boil them in a little Water well seasoned with Salt and Pepper when it is enough put Milk to it and boil it then garnish your soaked Bread therewith Potage of Vives or Sea-dragons Cleanse them very well then boil them with Pease-broth and some White wine and a faggot of Herbs all well seasoned then take out your Sea-Dragons and put them with Ragoust that is a Sauce prepared with a high quick or sharp taste let them soak very well with Salt fresh Butter minced Capers and Anchovies then pass the broth through a strainer and boil it with fresh Butter Paste Parsley and minced Capers then soak your Bread and lay over it Mushromes then garnish it with your Sea-dragons Potage of Mushromes farced It is made after the same manner as that of the Dutchess of Anjou in the Table of the Potages for Lent garnish it with Mushromes sarced and with Melts fill it up with the best of your broth and serve them up Cawdles Soops Drinks c. Almond Cawdle TAke a pound of Almond-paste and strain it with a quart of good strong Ale then boil it with slices of fine Manchet large Mace and Sugar when it is almost enough put in half a pint of Sack Oatmeal Cawdle Boil a quart of strong Ale and scum it then put in Oatmeal and sliced Bread so much as will not make it too thick with some Mace and Sugar then dissolve the yolks of half a dozen yolks of Eggs in a quarter of a pint of Sack or instead thereof use Claret or White wine then put in a little grated Nutmeg give it a walm or two and dish it Egg Cawdle Take a pint and a half of good strong Beer put it over the fire and scum it then put in four blades of large Mace a sliced Manchet and Sugar the yolks of Eggs dissolved in Claret let it boil a little and dish it Sugar-Sops Take what quantity of Beer or Ale you think fit boil it and scum it then put to it some Currans or none at all slices of fine Manchet large Mace Sugar or Honey Aleberry Having boil'd your Ale and scum'd it very well put in some Mace the bottom of a Manchet boil it well and sweeten it with some Sugar Butter'd-Ale Having scum'd your Ale very well put therein some Liquorice and Anniseeds boil these well together then have in readiness either in a flaggon or a quart Pot some yolks of Eggs well beaten with some of the aforesaid Ale and some good Butter then strain your butter'd Ale put it into your Flaggon and brew it to and fro with your Butter and the Eggs a pretty while Or thus you may do it
Take some Ale put it in a Skillet and when the scum riseth take it off then take the yolks and whites of Eggs and beat them in a quart Pot with their shells with some Butter Nutmeg and Sugar being well brewed drink it it is best taken going to bed Others take Ale and strain it with the yolks of Eggs and so set it to the fire in a Pewter Pot adding thereto a good quantity of Sugar some beaten Nutmeg and as much Cloves with some beaten Ginger An excellent Gruel Boil fair Water in a Skillet and put thereto grated White-bread good store of Currans Mace and whole Cinamon being almost boiled and indifferent thick put in a little Sack some Sugar and some strained yolks of Eggs you may put to it some Butter Another as good as the former Take a pottle of Water a handful of Oatmeal of the biggest size pick'd and beaten in a Morter then let it boil when it is half boiled put in two handfuls of Currans well washed a faggot or two of sweet Herbs half a dozen blades of large Mace a little sliced Nutmeg and you may infuse a grain of Musk a little while therein when it is boil'd season it with Rosewater Sugar and a little drawn Butter Punnado Take three pints of spring-Spring-water and set it over the fire then cut a French roll into slices and put it therein having first dry'd them in a Dish on a few coals add also two handfuls of Currans well cleans'd a little large Mace when it is boiled season it with Sugar and Rosewater with a little Salt rub the bottom of your Dish with Musk. Lemon Cawdle Take a pint and a half of White wine and the like quantity of Water and boil these together then take a Manchet and cut it into thin slices and put it into your Pipkin with some large Mace then beat into it the yolks of three Eggs let it boil a little while to thicken it then squeeze the juyce of four Oranges or Lemons into it and season it well with Sugar and Rosewater Barley Gruel Take a quarter of a pound of Barley and let it boil in three or four Waters then pound it in a Morter after this boil it again with an ounce of Harts-horn ever allowing four ounces thereof to a pound of Barley having boiled about two hours strain it through a strainer then boil it again with a quarter of a pound of Currans with a faggot of cooling Herbs as Sorrel Strawberry-leaves and Violet-leaves with a little Tyme also three or four blades of Mace with some juyce of Sorrel when it hath taken three or four walms remove it from the fire and squeeze into it the juyce of two Lemons season it with the infusion of Musk in Rosewater with a little Salt if you make this Gruel to serve to the Table add unto your aforementioned materials sweet Herbs instead of the faggot of cold ones but if you intend it medicinally follow the former prescription and assure your self there is nothing better for one in a Feaver Pearmain Cawdle Take Milk and make a clear Posset thereof with white wine then take some sliced Pearmains and boil them in yourâ— Posset being boiled enough strain them as long as the Apple will run then set it on the fire again with blades of large Mace then thicken it with the yolks of Eggs and season it with Sugar and the infusion of Musk in Rosewater A Coventry Posset Have ready in a Pot Bowl or Bason some warm'd Sack Claret Beer Ale or juyce of Orange then take your Milk after it hath boiled in a clear scoured Skillet and pour it into your Pot Bason or Bowl but let not your Milk be too hot for that will cause the Curd to be very hard then Sugar it Or you may beat what quantity of Sorrel you think fit and strain it with either Sack White wine or Ale then boil some Milk as aforesaid and let it stand a little to cool and so pour it into your Vessel and scrape on Sugar Lemonade a-la-mode de France THe French make a Lemonade several ways sometimes by taking two handfuls of Jalsomine and infuse it in a pottle of Water letting it steep twelve hoâ—rs to every quart of Water put six ounces of Sugar you may make it of Orange-flowers or Gilliflower after the same manner Or take some Lemons cut them and take out the juyce then put it in Water as aforesaid then pare-another Lemon and cut it into slices put it among the juyce with a due proportion of Sugar White and Red Hypocrast Take three quarts of the best White wine you can get half a pound of Sugar an ounce of Cinamon some leaves of sweet Marjoram two or three whole corns of Pepper strain these through your straining-bag with a grain of Musk and four or five slices of Lemon you must add let these infuse together three or four hour if you will have your Hypocrast red use Câ—aret wine Vinegar several ways to make it FIll a Ferkin or a lesser Vessel three quarters full of White wine then lay it unstopt in some hot place against the Sun If you will make Vinegar in haâ—â— take White wine and put it into an Earthen-pot and stop the mouth with Paste then boil it in a Brass-pan and in half an hour it will be sowre or you need not boil it all but only put to it a Beet-root Medlers Services Mulberries unripe Flowers a slice of Barley-bread hot out of the Oven or the blossoms of Services in their season which you must dry in the Sun in a Glass-vessel in the same manner as you do Rose-Vinegar then fill up your glass with Claret or White wine and set it in the Sun or a Chimney corner by the fire Thus you make Vinegar of sound Wine but if you will make it of what is corrupted first boil it till one third be consumed and scum it very clean then put it up into a Cask and put some Churnel then stop your Vessel very close and in a little time it will be very good Vinegar Ale-eager Take what quantity of strong Ale of the first running as you shall think fit set it a cooling then head it very throughly with Barm after this tun it up in a Firkin and lay it in the Sun then take four or five handfuls of Beans and parch them in a fire-shovel first splitting them in the middle put these into your Vessel as hot as you can with a handful of Rye-leaven and a good handful of Salt strained then stop your barrel with Clay and let it stand in the Sun from May to August Rose-Vinegar or Elder-Vinegar Keep Roses or Elder-flowers dryed and put them into several Glasses and fill them up with White wine or Claret and let them stand in the Sun or by the fire-side as your bottles are empty fill them again with wine and fresh flowers Pepper-Vinegar Fill your bottle with Wine and infuse therein some whole
togeâ—her which done put them to the Trouts â—et these stew about a quarter of an hour â—hen take the yolk of a hard Egg and mince it small stewing your Trouts therewith then dish up pour the Herbs and Liquor all over them scraping Loaf-sugar â—hereon and serving them very hot to the Table Whitings stewed and how to make a Broth thereof Take a quantity of Wine and the like of Water and put it over the Fire in a deep dish add thereunto a race of Ginger sliced a little large Mace a Nutmeg quarter'd with a faggot or two of sweet Herbs as Marjoram Tyme c. with Parsley not forgetting with Salt to season your Broth When it hath boiled a little while put in your Whitings but be careful you place them so as you intend to serve them up and putting some Butter to them let them boil a pace in a little time they will be enough When they are boiled pour away all the Liquor from them into a Pipkin and set it on the Fire again with your Spice and sweet Herbs that were in it before then take a handful of Parsley and mince iâ— small with a little Fennel and Tyme and let them boil with the Fish-broth then take the meat of two Crabs with the Carkass of a Lobster the yolks of three Eggs a ladle of drawn Butter beat all these together with some of the said Liquor stirring it in the Pipkin till it thickens then shift out your Whitings on Sippets as youâ— would have them dish up pouring on your lair as it comes from the Fire in the same manner you may order Smelts or Gudgeons The Broth is not only very pallatable but exceeding wholesome and comfortable to a weak stomach Flesh of all sorts excepting Fowl boiled or stewed Breast of Veal boil'd TAke a good midling Breast of Veal that is white and fat bone it and beat it well then wash it dry after this put to it a handful of sweet Herbs Parsley and a little Sage minced small with a few Cloves â—ace and Nutmeg beaten mixing thereâ—ith a little Salt Do not forget to wash â—ver the inside of your Veal with the yolks â—f Eggs and strow your Herbs all over â—hen over that lay some slices of Bacon cut â—hin dipt in the yolks of Eggs having so â—one rowl it up in a Coller and bind it â—ard with pretty broad Filleting When it â—â— enough cut the Coller into nine or ten â—ieces laying on every piece some Bacon â—ish it on Sippets and let your lair be Graâ—y and strong Broth sliced Nutmeg all â—eaten up thick with drawn Butter and â—wo yolks of Eggs run these over your â—eat let your Dish be garnished with â—lices of Bacon fryed in the yolks of Eggs. Breast of Mutton stewed Joynt your Breast of Mutton very well â—hen farce it with sweet Herbs and minced Parsley after this put it into a deep stewâ—ng Dish with the right side downwards â—dding thereto as much White wine and strong Broth as will stew it then set it over a large chafing-Dish of Coals putting therein two or three great Onions a faggot of sweet Herbs and a little large Mace being almost enough take a handful of Spinage Endive and Parsley and put to it Then dish it up with so much Broth as is sufficient thickned with the yolks of Eggs and drawn Butter then pour on the lair with the Herbs on the top and onâ— that some Capers and Sampier stew'd therewith and garnish the dish with Lemon or Barberries Beef Collops stewed Cut from a buttock of Beef some thin slices crossing the grain thereof having hackt them with the Back of your knife fry them in sweet Butter being brown put them into a Pipkin with some strong Broth some White wine a little Nutmeg and so stew it very tender About a half hour before you serve it up add to it some Mutton Gravy Elder Vinegar with two or three Cloves after it is disht put to it some drawn Butter with the juyce of Oranges and some slices thereof on the top of it Buttock Rump Chine Brisket Sur-loyn Rib Flank or Fillet of Beef powdered how to boil Take your choice of which you please and in hot weather give it no longer powdering than five or six days but as long again in the Winter if you stuff it let it be with all manner of sweet Herbs with â—fat Beef minced and some Nutmeg so serve it after it hath boil'd a sufficient while on Brewis with Cabbidge boil'd in Milk and drawn Butter run all over garnish your dish with Parsley and Carrets slic'd into several shapes Calves feet stewed Take your Calves feet and split them in the middle after you have blanched them being boil'd very tender and having taken from them the great bones place them in a Stewing-dish with some strong Broth three pretty large Onions a Faggot of sweet Herbs with Salt and a little large Mace when you perceive it boils then put unto it a handful of Parsley Spinage and sweet Herbs minced with a large handful of Currans The Feet being stewed beat the yolks of two or three Eggs with some Sugar and Butter and with that thicken your lair and a little drawn Butter dish up your Calves Feet on Sippets and pour on your Broth. Calves heâ—d stewed First boil your Calves head in water half an hour then take it up and pluck it all to pieces and put it into a Pipkin with Oysters and some of the broth it was boiled in adding thereto a pint of Claret a quarter of a pound of midling Bacon sliced first parboil'd ten roasted Chesnuts split the yolks of four Eggs sweet Herbs minced and a little Horse-radish root scraped Let these stew together an hour let your Brains be parboil'd and chopt a little and strew thereon a little Ginger and grated Bread or make a little Batter with Eggs Ginger Salt and Flower putting in some juice of Spinage to make them when fried look green when the meat is dish'd lay these fried Brains Oysters the Chesnuts and yolk of Eggs thereon so serve it up hot with Sippets Haunch of Venison boil'd Take a Haunch of Venison and set it a boiling having a little powdered it before then boil up four or five Colly-Flowers in strong broth and some Milk When they are boiled put them forth into a Pipkin adding to them drawn Butter and keep them by the Fire in a warm condition then boil up three or four handfuls of Spinage in strong broth when they are enough pour out part of the broth from them and put in a little Vinegar a ladleful of drawn Butter and a grated Nutmeg your Dish being ready with Sippeâ—s in the bottom put in your Spinage thereon round towards the Dishes side your Venison being boil'd take it up and lay it in the middle of the Dish and lay your Colliflowers all over it then pour on your drawn Butter over that Lastly garnish it with Barberries and your Dish with some
sweet Herbs These being all boiled together beat it up with Butter and having dish'd your chickens run this sauce all over them laying on the Chickens Asparagus boiled hard-lettice and a handful of Goosberries both scalded some slices of Lemon and serve it up Chicken peeping to boil after an incomparable manner Take four French Manchets and chip them or others will serve and cut a round hole in the top of them taking out all the crum and therewith mingle the brawn of a roast Capon mince it fine and stamp it in a Morter with Marchpane paste the yolks of hard Eggs with the crum of one of the Manchets some Sugar and sweet Herbs minced small beaten Cinamon Cream Marrow Saffron yolks of Eggs and some Currans fill the concav'd or hollowed Manchets and boil them in a Napkin in some good Mutton broth stopping the holes on the tops of the Manchets then stew some Sweet-breads of Veal and six peeping Chickens between two dishes then fry some Lambstones dipt in batter made of Flower and Cream two or three Eggs and Salt then take the bottoms of Hartichokes beaten up in Butter and Gravy All being ready dish the boiled Manchets with the Chickens round about then the Sweet-breads and round the dish some fine carved Sippets then lay on the Marrow fryed Lambstones and some Grapes thickning the broth with strain'd Almonds some Cream and Sugar give them a walm and broth the meat garnishing it with Grapes Pomegranats and sliced Lemon Cocks Bustards Turkey Pheasant Peacock Partridge Plover Heathcocks Cocks of the wood Moor-bens or any Land Fowl how to boil Take any of these Fowl above specified and fley off the skin but leave the rump and legs whole with the pinions then mince the flesh raw with some Beef-suet seasoning it with Salt Pepper Nutmeg sweet Herbs minced some raw yolks of Eggs and incorporate all together with three bottoms of boiled Hartichokes roasted Chesnuts blanched some Marrow and some boiled skirrets cut indifferently small according to the bigness of your Fowl you must proportion the quantity of your ingredients Then fill the skin and prick it up in the back stew it in a deep dish and cover it with another putting first therein some strong broth Marrow Hartichokes boiled and quartered large Mace White wine Chesnuts Salt Grapes Barberries quarters of Pears and some of the meat made up in balls and stewed with the Turkey being throughly stewed serve it up on fine carved Sippets broth it and lay on the garnish with slices of Lemon and whole Lemon-pill run it over with beaten Butter garnishing the dish with Chesnuts large Mace and yolks of hard Eggs. Duck wilde boiled Having drawn and trust your wild Duck parboil it then half roast it after this carve it and save the Gravy take store of Onions Parsley sliced Ginger and Pepper put the Gravy into a Pipkin with washt Currans large Mace Barberries a quart of Claret let all boil together scum it clean put in Butter and Sugar and dish it up Otherways thus Truss your Duck and boil it in Water with a little Claret then take some of the broth and put therein Pistachos blanched Cows Udder boiled and sliced Sausages stript out of their skins White wine sweet Herbs large Mace and boil all these together till you think they are enough then add thereto Beet-roots boiled and â—ut in slices beat it up with Butter then carve up the Duck pouring the sauce on the top of her and garnish the dish according to your own fancy Duck tame how boiled First parboil your Duck very well then take strong Mutton broth a handful of Parsley and an Onion and chop them all together put all these into a Pipkin with Endive pickt and washt Barberries a Turnip cut in pieces and parboil'd till the rankness be gone then put in a little Verjuyce half a pound of Butter boil all together stirring it till it be enough and serve it up with the Turnip large Mace Pepper and a little Sugar Another excellent way Having drawn and trust your Duck lay it in a Pipkin and cover it with fair Water put therein six or seven blades of Mace a good handful of Raisins of the Sun half a dozen sliced Onions a good piece of sweet Butter your Duck being half boiled add to it four or five pieces of Marrow so let them continue boiling till neat near half your broth is consumed then put in a little Vinegar garnish your dish with parboil'd Onions and Raisins of the Sun lay your Duck upon Sippets in your garnish-dish pouring your broth and Onions on the top of your Duck scrape on Sugar and serve it up hot to the Table Goose tame boiled Take a Goose and powder him three or four days then take Oatmeal and steep it in warm milk and therewith fill the belly of your Goose having first mingled it with Beef-suet minced Onions and Apples seasoned with Cloves Mace some sweet Herbs chopped and Pepper fasten the neck and vent then boil it and serve it on Brewis with Colliflowers Cabbidge Turnips and Barberries then run it over with beaten Butter Goose Gibblets or Swans Gibblels boiled Having pick'd and parboil'd your Gibblets clean put them into strong broth with Onions Currans Mace and Parsley and so let them boil all together being well boil'd with the addition of Pepper and a faggot of sweet Herbs put in Verjuyce and Butter Or you may put them into a Pipkin with a quart of White wine half an ounce of Sugar a good quantity of Barberries Spinage a faggot of sweet Herbs Turnips boil'd and Carrets sliced and put into the Pipkin having boiled very well take strong broth Verjuyce and the yolks of four new laid Eggs strain them and put them into the Pipkin Land or Sea fowl how to boil as a Swan Hopper Crane Wild or tame Goose Shoveller Curlew Hern Bittern Duck Mallard Widgeon Teal Gulls Pewits Puffins Barnacles Sheldrakes c. I shall begin with the Swan and accordingly you may boil or stew any of the aforementioned Fowl You must take your Swan and bone it leaving only the Legs and wings then make a farcing of some Beef-suet Mutton or Venison minced with sweet Herbs beaten Nutmeg Pepper Cloves and Mace then have some Oysters parboil'd in their own Liquor and with some raw Eggs commix them with the minced meat then fill the body of the Fowl and prick it upon the back then boil it in a Stew-pan putting thereto strong broth White wine Mace Cloves Oysters liquor boil'd Marrow boil these well together and have Oysters in the mean time stew'd by themselves with Onions Mace Pepper Butter and a little White wine Next have the bottoms of Hartichokes ready boiled and put to them some beaten Butter and boiled Marrow dish up your Fowl on some fine carved Sippets then broth it and garnish it with stew'd Oysters Marrow Hartichokes Goosberries sliced Lemon Barberries and Mace let the dish be garnish'd with grated bread and Oysters
then put it over a soft fire and baste it with what it was steeped in with branches of Tyme and Rosemary being ready serve it up with some of that it was basted with and some of the Rosemary or you may take for sauce Butter and Vinegar beaten up with slices of Lemons Sturgeon fryed Take a Jole of fresh Sturgeon and cut it into fine slices of an indifferent thickness take your knife and hack it that it may look as if it were ribbed when it is fryed let your Pan with clarified stuff be hot before you put it in being half fryed take it up and cleansing your Pan put it in again with some White wine beaten Saffron Salt and an Anchovy having fryed it a while put in some Butter grated Nutmeg minced Lemon and grated Ginger then rub your dishes bottom with â—â—ttle Garlick and serve it up Turburt and Holyburt fryed Cut your Turburt into slices about two â—ches thick hack it with the back of your â—nife then fry it in clarified Butter haâ—ing first flowred it till it be brown or â—alf ready then take it up cleanse your â—an and in with it again with White â—ine Anchovies Nutmeg Salt Ginger â—nd beaten Saffron fry it thus a while and â—hen put in some Butter serve it up with â—ices of Lemon I should now according to my foregoing method give you an account how Turburt is to be roasted and broil'd but â—ecause it is in all respects so done as fresh Sturgeon I shall desist here and refer you â—o the forementioned Heads or Titles Shrimps Prawns Periwinkles and Craw-fish frigassied These you must first uncase or take the meat out of the shells which you must put into a dish with a pint of Claret an Oâ—ion sliced small a couple of Anchovies with a faggot of sweet Herbs stew these a little while over a chafing-dish of coals with Ginger and Nutmeg then put thâ— into a Pan with the yolk of an Egg Viâ—gar and Butter and giving them a toss two serve them up on Sippets Scollops broiled Put your Scollops over a Gridiron thâ— wash the meat in warm Water being â— of the shells slice it and season it with Ciâ—mon Nutmeg and Ginger then â— thereof into each particular shell with soâ— Butter grated Bread and a little Viâ—gar when they are enough serve thâ— up in their shells on Plates Flesh Roasted Broiled Frigassâ— and Fryed Brawn broil'd TAke a Coller of Brawn and cut froâ— it seven or eight thin round slices â— this on a Plate and put into an Oven whâ— it is enough serve it with juyce of â—range Pepper Gravy and beaten Bâ—ter Bacon broil'd Make a sheet of Paper into the fashion of â— dripping-Pan then take some interlarded â—acon and cut it into very thin slices taâ—ing off the rind lay this Bacon in your â—aper and put it over the fire upon a Gridiron if the fire be not too hot it will â—roil very cleanly Calves head broiled Having taken out the brains and cleansed â—he head boil it very white then take it up and scotch it with your knife salt it and â—aste it with Butter when it begins to â—ook brown baste again and bread it and having made a sauce of Gravy beaten Butter chopt Capers and a little Nutmeg grated serve it up with the brains on a a plate which you must boil apart from the head with sweet Herbs chopt small as Sage sweet Marjoram and Tyme Calves feet or Trotters fryed Take a handful of young Parsley and shred it very small put it into four or five raw Eggs and beat them together then take a little Nutmeg Sugar a corn or two of Pepper and Salt and season it therewith Having boiled your feet tender slit theâ— in halves and rowl them in Parsley anâ— Egg your frying-Pan being charg'd witâ— clarified Butter and very hot withal pâ— in your feet they will be presently done which you shall know when the side thaâ— lyes downwards looks yellow then tuâ— them by that time they are enough havâ— in readiness Parsley boil'd very tender anâ— beat it till it be as soft as the pulp of â— roasted Apple then put to it a quarter oâ— a pint of Vinegar two spoonfuls of Sugaâ— and a little sweet Butter heat it well anâ— pour it over the feet then scrape on somâ— Sugar and so serve it up Calves head roasted with Oysters Slit the Calves head as customary to boil and take out the brain and the tongue and parboil them both blanch the tongue then mince them with a little Sage a few Oysters and beef-suet or Marrow then put to these four or five yolks of Eggs beaten Ginger Pepper Nutmeg grated Bread and Salt Having a little parboil'd your head dry it in a cloth and fill the mouth and skull with these ingredients then stuff it with Oysters and spit it as it roasts preserve the Gravy in the Pan in to which you must put a few Oysters sweet Herbs minced some White wine and a little Nutmeg when the head is enough pour out the liquor into a clean dish and set it over a Chafing-dish of coals adding to the aforesaid materials a little Butter the juyce of a Lemon and some Salt beat these up thick together and so dish your head and serve it up Calves feet roasted Blanch your feet after you have boil'd them very tender let them stand till they are cold then lard them thick with small lard having so done roast them on a small spit being enough take Butter Vinegar Sugar and Cinamon beating them up thick pour it on your feet and so serve them up Calves feet or Sheeps trotters roasted after the most approved manner Having boil'd the feet tender split them removing the hair which is usually about the toes of the Trotters let your seasoning be small Pepper Mace Cloves Salt and Nutmeg beaten then take several sorts of sweet Herbs and pound them well having so done take a dozen yolks of Eggs with a very little Water and Flowre and beat all these together into a batter your pan being ready hot with good store of clarified Butter dip in your feet into the batter and lay them into the Pan fry them not too fast and add to them some strong broth Vinegar and Sugar and so let them stew a while then dish them up with drawn Butter and the yolk of an Egg well beaten on Sippets running the juyce of an Orange over them Deer red how to roast Take a Haunch or half thereof lard it with small Lard or stick it pretty thick with Cloves parboiling your Venison before you spit it and then roast it Fillet or leg of Veal roasted Take Beef-suet or Marrow the yolks of four raw Eggs a little Nutmeg and some Salt and mingle these together then take a Fillet of Veal and stuff it herewith very thick then roast it preserve the gravy to make the sauce having blown off the fat put to it the juyce of three Oranges and giving
quarters flowre them and put them into your Pan with sweet Butter let them fry moderately then get your lair ready made of the yolks of five Eggs well beaten with half a pint of White wine and strong Broth a grated Nutmeg and a handful of Parsley boil'd up green and chopt small with a little Sugar you may put thereto some roasted Potatoes or Hartichokes bottoms sliced let these be put into the Pan with your Rabbets and keep them shaking over the fire until it be ready to boil then dish your Rabbets on Sippets and pour on your lair as thick as drawn Butter garnish it with Lemon Barberries and boiled Parsley Scotch Collops fryed or broiled made of Mutton Take the bone out of a Leg of Mutton and slice it into very thin slices cross the grain of the meat then beat them or hack them with the back of a knife then fry them in very good Butter salting them before you put them into the Pan being fryed put to them grated Nutmeg juyce of Orange Gravy and a little Claret give it a walm dish it up and run beaten Butter over it Or having boned your Mutton cut your Collops round the Leg as thick as a trencher hack them season them with Salt and broil them on a clear Charcoal-fire broil them up quick and turn them being enough sauce them with Gravy juyce of Orange Nutmeg and Capers Scotch-Collops of Veal Take a Leg of Veal and take out the bone then cut it into thin slices knock them with the back of a cleaver season â—hem lightly with Salt and take Lard of an â—â—ch long and draw through every piece â—aving so done fry them in clarified stuff â—r rather in good sweet Butter being â—ear upon ready make a sauce of Claret and Anchovy some Mutton Gravy and let it stand a very little on the fire then rub your dish with Garlick lay in your meat and pour your sauce thereon garnish it with slices of Lemon Sheeps Tongues Deers Tongues or Calves Tongues fryed Boil your Tongues and peel them then cut them into thin slices and put them into the yolks of half a dozen Eggs beaten with Nutmeg Sugar Salt and Cinamon with a handful of Currans neither will it be irrequisite to add the core of a Lemon cut into square pieces let your Pan be just ready as you have done this last and put these ingredients into the Pan by spoonfuls being fryed but have a care of the least burning for that will spoil all serve them on Sippets with sauce made of Sack sweet Butter and Sugar and serve it hot scraping on Sugar Steaks of Pork broiled Take a Loin of Pork and take off the skin then cut the leaner flesh into thiâ— slices then take a Rowling-pin and beaâ— them as thin and as broad as you can then laying them on the dresser spread abroad strow on them some Slat and Sage minced very small and put them on your Gridiron then season the other side as the former when they are enough dish them up on drawn Butter Vinegar and Mustard with a little Sugar Veal the breast roasted with a Pudding in it Take a knife and open the lower end of your Breast of Veal close between the skin and the ribs then take some Veal and mince it small with Tyme and fat Bacon chopped small some beaten Cloves and Mace Salt and four yolks of Eggs mingle these well together and fill your Breast therewith skuering it up lay it to the fire save the Gravy and beat it up with Butter and the juyce of Oranges for sauce You may make your Pudding thus Otherways take three or four yolks of Eggs some grated white-bread Currans clean picked and well washed Cream Rose-water Cloves and Mace finely beaten a little Saffron Salt Beef-suet chopped small sliced Dates and Sugar make it up pretty stiff and fill the breast therewith Veal a chine or neck roasted Draw your joynts with Tyme spit either one or other and lay it to the fire then take some great Oysters parboil'd and put to them Parsley Tyme and Winter-Savory minced small with the yolks of four Eggs boiled hard and minced small then take Bacon and cut it into slices four square and somewhat bigger than your Oysters then have in a readiness two square Rods about the bigness of your little finger and spit thereon a piece of Bacon and then an Oyster so long till you have spitted all your Oysters and Bacon then tye these rods on your Veal when it is about three quarters roasted set under your roast a Dish with some Claret minced Tyme and a Nutmeg grated your Veal being ready cut off your rods and slip your Bacon and Oysters into the Wine putting them into a Pipkin with the yolk of an Egg and let them boil up thick with drawn Butter pour this lair all over your Veal and serve it up Thus you may roast a Fillet or Leg. Veal Olives how roasted Take a Fillet of Veal and cut from thence large Collops and hack them or beat them with the back of your chopping knife or rowling-pin season them with Cloves Nutmeg Mace and Salt then take some sweet Herbs and Beef-suet and mince them very small add to them the yolks of six Eggs then spread your Collops and strow on your farcing rowling them up very close now spit them and roast them prepare your sauce against they be ready made of the Gravy that drops from them some Claret wine strong Broth and sweet Butter beaten up to a reasonable thickness Veal Fillet farced and roasted Take Tyme Winter-Savory sweet Marjoram and Beef-suet and then mince them very small beat some Cloves and Mace adding to what is abovenamed Salt grated Bread four or five Dates cut small and a handful of Pine kernels blanched mix all these together with Verjuyce and the yolk of an Egg having so done make little holes in your Veal and stuff it herewith very thick then roast it well the sauce must be Butter Vinegar Sugar Cinamon and Ginger beaten work your sauce up thick then dishing your Veal pour on your sauce and garnish it with slices of Orange Veal a Chine broiled Cut your Veal into four or five pieces you may either lard it or let it alone but if you do let the Lard be small then season each piece with Salt then broil them on a Gridiron over a soft fire with some branches of Sage and Rosemary between the Chine and the Gridiron being broiled sauce it with Gravy Butter and juyce of Orange beaten up thick Venison that is fat how to broil Cut the fattest part of a Hanch of Venison into slices about half an inch thick salt each piece and broil them on a soft fire very leisurely when they have soaked a pretty while bread them and serve them with Gravy only Thus you may broil a Chine or side of Venison being first boiled and seasoned with a little Salt Venison a Hanch roasted If your Venison hath been
it with Oranges or Lemon Or you may take some sliced Manchet soaked in some strong Broth with Onions boil it up in Gravy Nutmeg Lemon cut like Dice and drawn Butter put this under your Turkey Woodcocks roasted Having pull'd and drawn them wash and truss them then lard them with a broad piece of Bacon over the breast being roasted serve them on broiled tosts dipt in Verjuyce or the juyce of Oranges with the Gravy and warmed on the fire This is the French fashion The English way of roasting Woodcocks is thus take them fresh and newly killed you may know when they are so by opening their bill and smell to it or plucking a feather from the wing and thrust it down their throat if they are tainted you will know it by the smell of the feather Having drawn wash'd and trust them lay them to the fire and baste them with Butter being almost enough strow grated Bread on them and be sure to saâ— the Gravy into which you must put toâ—â— that are butter'd Or you may only minâ—â— the guts being roasted with the Fowl intâ— their Gravy and a little Claret and so servâ— them up Or you may cut a Manchet into tosts and put them into Gravy boiled up with an Onion a little strong Broth some drawn Butter and a little Nutmeg pour this oâ— your tosts and dish up your Cocks Fish Flesh and Fowl of several sorts baked in Pan or put into paste made after several forms and fashions Fish baked in Pan or Pasty A Batilly Pye of Fish YOu must make a very large Coffin and cut it with Batlements garnish the Coffin with as many Towers as will contain your several sorts of Fish be sure to dry your Coffin well and wash it over in the inside with the yolks of Eggs and flowre it in the bottom to solder it let the Fish you design for your Pye be either broiled or fryed brown in the middle of your Pye place the head of a Salmon cut pretty large beyond the Gills forced and baked in an Oven the heads of your other sort of Fish must stand upon forced meat and place your Fish severally one opposite to the other in their several partitions pouring over all your Fish Oysters Cockles Prawns and Perriwinkles boiled up in their proper lairs as hath been formerly shown and thickned up with drawn Butter remember to place your forced heads over the battlements Or you may make the like partitions upon a sheet of paste in a dish with a standing battlement set round the brims in which partitions you may dish up all manner of shelled Fish with their distinct lairs Cockles and Muscles in Paste Having parboil'd them take out the meat and wash them very clean in the water they were boiled in and a little White wine then mince them small with the yolks of three or four new laid Eggs season them with Salt Nutmeg and Pepper wringing therein the juyce of an Orange or two then close them within twâ— sheets of paste bake it ice it and servâ— it up Carp Pye Scale your Carp and scrape off the slime then wipe it dry and split it down the back then cut it into several pieces not very small taking away the Milt or Spawn and Gall having season'd it with Nutmeg Pepper Salt and beaten Ginger lay some Butter in the Pye-bottom and put in thereon your pieces of Carp so seasoned and upon them three or four Bay-leaves five or six blades of large Mace as many whole Cloves some blanched Chesnuts slices of Orange and sweet Butter then close it up and bake it being baked liquor it with beaten Butter the blood of the Carp and some Claret wine you may bake great Oysters and a couple of large Onions with the Carp Carp baked otherways Scald wash and draw a fair large Carp season it with Salt Nutmeg and Pepper and put it into a Coffin with good store of Butter cast on some Raisins of the Sun the juyce of two or three Oranges and top of all some sweet Butter to keep all â—e rest moist before you bake it sprinkle â—n some Vinegar Otherways Having first scalded your Carp season â—t with Pepper Mace Nutmeg Cloves Ginger and Salt and lay him into a Coffin sit for him then lay on the top thereof two or three Onions quarter'd half a pint of large Oysters seasoned with Tyme then put in the yolks of half a dozen hard Eggs with Butter thereon then close up your Pye when it is baked pour in at the Funnel a lair made of the Gravy of the Meat drawn from it with some Claret wine drawn Butter beaten up with the yolks of two Eggs having shaked it together dish it up you may bake a Carp seasoned with Raisins Currans Dates and Prunes and then let your lair be Vinegar and Butter with Sugar and the yolks of three new laid Eggs beaten Carp minced Pyes Cleanse your Carp and bone it then take a good fat Eel and mince them together then season them with Nutmeg Mace Ginger Pepper Cinamon and Salt adding thereto some Carraway seed minced Lemon-pill Currans and the yolks of five oâ— six hard Eggs chopped small with slice Dates and Sugar then laying some Butter in the bottoms of your Pyes fill them with these materials bake them and theâ— ice them Crab Pye Take half a dozen Crabs boil them and take the meat out of the shells then season it a little with Nutmeg and Salt after this strain the meat of the body with Claret wine some Ginger Cinamon Butter and juyce of Orange your Pye being made put some Butter in the bottom thereof then lay in the Meat with Sparagus bottoms of Hartichokes yolks of three hard Eggs minced large Mace Grapes Barberries Dates sliced Orange and Butter when it is baked liquor it with some of the meat out of the body mingled with Cream or drawn Butter You may compound your Crab otherways as thus mince it with a fresh water Eel or Tench and season them with Tyme sweet Marjoram and Winter-Savory beaten Nutmeg Pepper and Salt add hereunto some roasted Chesnuts bottoms of â—artichokes Sparagus boiled and cut inâ—â— pieces as long as your thumb with Pineâ—ple seed and Grapes fill your Pye hereâ—ith and being baked liquor it with Butâ—â—r yolks of Eggs Claret wine and juyce of â—ranges beaten up thick Eel Pyes Take your silver fresh water Eels skin and draw them then season them with Salt Pepper Nutmeg and a blade or two of large Mace then cut them into pieces about four inches long and lay them into your Pye and cut into quarters two or three large Onions lay thereon some sweet Butter large Mace Barberries or Goosberries being baked liquor your Pye with Butter yolks of Eggs and juyce of Orange beaten up together Eel minced Pyes Take a large silver Eel and having skin'd it parboil it then separate the Fish from the bones and mince it with Pippins Figs Wardens and Raisins of the Sun season
upper side take only Pepper Cloves Mace and Salt rubbing it well into the scotches having made your Pye into the shape or form of your Fish dry it a little in an Oven taking it out wash it in the bottom with the yolks of Eggs and strow thereon some minced Onions and four or five Anchovies washed clean then lay in your Turbut with the backside downward lay about the sides of your Fish some forced fish-balls with the Liver of your Turbut on the top also a pint of large Oysters and the yolks of eight hard Eggs chopped with a pound of Butter then put him into the Oven and as he bakes put into your Pye Butter supplying it continually for it will require a great deal When baked draw it and fill it up with a lair made of White wine Vinegar Oyster liquor and the yolks of half a dozen Eggs beaten up together shaking it together let it stand a little while longer in the Oven then draw it and cut it open garnishing it with fryed Oysters sticking it all over with toasts made of white Bread and run it over with drawn Butter thus serve it up Flesh of all sorts excepting Fowl baked in Pan or Pastry Battalia or Bisk-Pyes to be made according to each season of the whole year throughout HAving form'd your Paste into the fashion of a Castle your ingredients to fill it must be several viz. young Rabbits Lambstones sweet-breads Pallates sliced forced meat balls with Chickens Peepers and Squobs season all these with Salt Pepper Nutmeg Cloves and Mace beaten small with minced Tyme also some Sausages and Oysters if in season If it be in May that you make this Pye you may then take the meat of a Lobster Having all your ingredients ready by you and fitted for your Pye lay first your Rabbets cut in pieces into the Coffin with slices of Bacon your Pigeons and Chicken being split lay one half of a Chicken on each quarter of your Rabbet then half a Lambstone next half a Chicken then a sweet Bread and lastly your forced meats over all strow on your Pallates with Oysters the Marrow of three bones dipt in the yolks of Eggs two handfuls of blanched Chesnuts with some Pine-Apples laying Butter over all close up your Pye being baked lair it with White wine with five Anchovies dissolved therein beat these up with the yolks of Eggs strong Broth and drawn Butter Instead of Oysters Chesnuts c. in the Summer time you may make use of Hartichokes Cabbidge Lettuce Colliflowers or Sparagrass In the Winter time instead of your Chickens and Pigeons you may use the smaller sort of Wild-fowl and so use continually what every season produceth Another very good way Having made your Pye by taking three quarts of Flower and three quarters of a pound of Butter boiling the Butter in Water and so making up the Paste hot and quick I say then take four Oxe-pallates boil'd blanched and chopt into pieces as many Lambstones and half a dozen Veal sweet Breads parboil'd and quarter'd a dozen and a half of Coxcombs boil'd blanched half a dozen Pigeon peepers and as many Chickens having filled them for the Pye place them therein orderly that is somewhat of every ingredient laid one upon the other and all upon the Chickens and Pigeons then over all strow the yolks of hard Eggs minced with good store of Butter close it up and let it stand an hour and half in the Oven then draw it and liquor it with Gravy sliced Lemon and Butter beaten up thick Brawn baked to be eaten cold Take your raw lean Brawn and the like quantity of fat Bacon mince them small and beat them in a Morter pounding therewith a handful of Sage then season them with Pepper and Salt and good store of Ginger adding thereto the yolks of Eggs and Vinegar then put your Brawn into a cold Paste and lay thereon Butter and Bay-leaves let the form of your Pye be round or like a Brawn Beef either Buttock Brisket Fillet or Surloyn larded or not baked Red Deer fashion Bone your Beef and lard the leanest parts or not then season it with Nutmeg Pepper and Ginger of each five ounces and a pound of Salt then lay in your Pye good store of Butter and upon that put your Beef and on that half an ounce of beaten Cloves the rest of the seasoning with a good quantity of Butter and three or four Bay-leaves being baked fill it up with clarified Butter and set it by You may serve it up hot but then there must not be above half the seasoning either hot or cold you will hardly distinguish it from Venison Beef minced Pyes Mince part of a Buttock of Beef very small with half as much Beef-suet season it with Pepper Cloves Mace Nutmeg and Salt add to these half as much Fruit as there is Meat and Suet viz. Raisins of the Sun Prunes and Currans and herewith fill your Pyes strow on the the top some minced Lemon-pill and sliced Dates Beef how to Coller Take a fine fat Flank of Beef and lay it three days and as many nights in Pump Water shift it thrice in four and twenty hours then take it out and dry it taking out the bones and grosser fat then cut it into three lairs take a good quantity of Salt and Sage chopped and mingle them together strow these between every lair and lay one upon the other then take Cloves and Mace of each an ounce and beat them small with an ounce of Nutmegs strowing them also between the lairs of Beef having roul'd it up very close take packthread and tye it very hard then put it into a long tin Pan or earthen Pot made for that purpose let the top of the Pot or Pan be tyed round with Cap-paper set it into the Oven it will require nine hours baking If you will have it look very red for that is its proper colour powder it in Salt Petre four or five days then wash it off then rowl it up with the seasoning aforesaid Calves head Pye or Pasty Boil a Calves head till it is almost enough having first clean'd and cleans'd it then take it up and take the bones from the Flesh with as little breaking it as you may when it is cold force or stuff it with Tyme sweet Majoram Penniroyal and Winter-Savory with the yolks of hard Eggs raw Veal and Beef-suet minced very small then season it with Nutmeg Pepper and Salt your Pye being ready lay the Head therein underlaying it with some raw Veal then cover the Head with good store of Spices so close it up when it is baked fill it up with clarified Butter Thus you must do if you intend to eat it cold if otherways season the Head with the aforesaid Spices but lightly and put some Butter a top with Grapes or Goosberries when baked liquor it with Gravy juyce of Oranges and Butter beaten up pretty thick Calves head Pye made otherways Having cleft the
the rest of your Herbs thereon with a good quantity of Butter This way is good either hot or cold Pig-pye after the newest fashion Having fley'd your Pig cut it into quarters season it with Salt Ginger and Pepper then lay it into your Pye after this take Parsley and Winter-Savory stript and mince them small strow these over the several quarters or smaller pieces and over them the yolks of four or five hard Eggs chopped small over these four or five blades of Mace a dozen bunches or more of Barberries with a handful of Currans well cleansed some Sugar and over all sweet Butter bake it and liquor it with Verjuyce and Sugar warmed lay on the lid and scrape Sugar thereon Pork baked to be eaten cold Bone first a Loyn of Pork and cut part thereof into Collops as big as a Hens Egg with as many Collops of Veal of the same bigness and beat them both with the back of a Cleaver you must season your Veal with minced Tyme Nutmeg Cloves and Mace with the yolks of Eggs your Pork must be seasoned otherways with minced Sage Pepper Salt and the yolks of Eggs also then lay a laying of Pork into your Pye and a laying of Veal upon it then Pork on that and Veal upon that till all your Meat is in then close it and baste your Pye with Saffron water or the yolks of Eggs when it is baked and cold fill it with clarified Butter let your first and last laying be Pork Rabbets baked to be eaten cold Parboil your Rabbets and bone-them then lard them and season them with Pepper Salt Cloves Nutmeg and Mace then put them into the Pye with a good quantity of Winter-savory and forced Meats put on a pound of Butter on the â—op and close it when baked and cold fill it with clarified Butter Red Deer baked Having taken out the back sinew and boned your side of Venison season it and lard the Fillets with great Lard your proper seasoning is Nutmeg and Pepper of each three ounces and five ounces of Salt slash your Venison for the better entring in of your seasoning your Pye or Pasty being made lay in the bottom some Butter a quarter of an ounce of Cloves two or three Bay-leaves then lay in your flesh and thereon a few Cloves and good store of Butter close it up and let it soak in the Oven nine hours at least before you put it into the Oven baste it with Saffron water when baked fill it up with clarified Butter Another very excellent way to bake Red Deer Bone your Venison and if it be the side skin it and beat it with an Iron-pestle but not too small then lay it a steeping in Claret wine and Vinegar twenty four hours having lain that time take it out and drâ— it with a cloth if it be lean lard it with great Lard as long and as thick as your finger season it exceeding well with Nutmegâ— Mace Ginger Pepper and Salt make your Pye with Rye Paste deep round and very thick laying Bay-leaves in the bottom and top then close it leaving a funnel in the middle if you intend to keep it long when it is baked pour away all the Gravy and take Butter and knead it and wash it in two or three waters then melt it and fill up your Pye therewith you may keep it thus a quarter of a year you may bake it after this manner in a Pot and it will not only keep longer but require less Butter to fill it up Steak-pye of Mutton Having made your Pye deep round and pretty thick take a Neck and Breast of Mutton and cut them out into pieces as to fry hack it with your Cleaver and season it with Nutmeg Pepper Salt sweet Herbs minced very small a handful of Capers two Onions minced small the yolks of three or four hard Eggs chopped thus seasoned lay in your meat scattering these materials over it and laying pretty store of Butter on the top then close it and let it soak in the Oven three hours at least in a moderate heat Steak-pye with a French Pudding in it Season your Steaks as aforâ—said and let them stand in the Tray or Dish two hours then take a lean piece of Mutton and mince it small with Beef-suet and a few sweet Herbs with two or three leaves of red Sage grated Bread yolks of Eggs sweet Cream Raisins of the Sun incorporate these together and make an indifferent stiff Pudding rowl them into balls and when you have laid your Steaks in a deep Pye put your Pudding balls in also with some Butter Lastly sprinkle a little Verjuyce thereon and close it up being baked take Bay-leaves and fry them in Butter and stick them in the walls serve up your Pye with a cover squeezing thereon the juyce of Oranges or Lemon Otherways Cut a Neck and Breast of Mutton between every rib and beat each distinctly with the back of a Cleaver then season the pieces with Pepper and Salt having laid them into your Pye put thereon four or five blades of large Mace and halâ— a pound of sweet Butter close it up anâ— let it stand in the Oven two hours in the mean time boil some Parsley very tender and beat it as soft as the pulp of a boiled Turnip put to it a quarter of a pint of White wine Vinegar a little sweet Butter and two spoonfuls of Sugar heat these over the fire then draw your Pye and cut open the lid and pour this sauce all oveâ— the Pye then shake it well on your Peel that the Sauce and Gravy may mingle together put on the lid and scrape on some Sugar Sweet-breads baked Take Sweet-breads and boil them adding thereto some parboil'd Currans two or three minced Dates the yolks of a couple of new laid Eggs some grated white Bread season it lightly with Pepper Salt Nutmeg and Sugar wring in the juyce of an Orange or a Lemon lay these materials between two sheets of Puff-paste and bake it it will do every whit as well fryed in good sweet Butter Sheeps Tongues baked Having boiled them tender blanch them and cut them into thin slices then seaâ—on them with Cinamon Ginger and a litâ—le Pepper and put them into a Coffin of â—ine Paste with sweet Butter and a few â—weet Herbs minced very small whilst it â—s baking take a little Vinegar Butter Nutmeg Sugar the yolk of a new laid Egg one spoonful of Sack and the juyce of a Lemon boil all these together on a Chafing-dish of coals and put it into your Pye shog it well together and serve it up Tongue Pye Take a Tongue and Udder after you have either boiled or roasted it and slice them into thin slices and season them with Cinamon Ginger and Salt then take half a pound of Raisins of the Sun stoned your Pye being in readiness lay in a laying of Tongue and Udder and another of Raisins â—ontinuing so doing till your Pye be fillâ—d put
the flesh from the bones and slice it but preserve the Thighs and Pinions add to the flesh of your Capon four sweet-Breads half a pint of Oysters three Lamb-stones and season them all with Nutmeg Salt Cloves Mace minced Tyme sweet Marjoram and Penniroyal lay into your Pasty-pan a sheet of paste and in the bottom thereof lay your Thighs and Pinions and upon them strow a minced Onion on these lay your flesh and upon it the sweet-Breads Lambstones and Oysters cut into halves over all a handful of boiled and blanched Chesnuts put Butter on the top and close your Pan when it is baked lair it with Claret wine strong Broth Gravy drawn Butter some Anchovies dissolved with a grated Nutmeg garnish it with slices of Lemon In the same manner you may bake a Turkey Curlew or Hernshaw baked Truss them and parboil them then season them with Pepper Salt and Ginger put them in deep Coffins with a good quantity of Butter and let the heads be visible Crane Bustard or Peacock baked to be eaten cold Bone your Bustard Peacock Crane or Turkey parboil and lard it with large Lard then season it with Salt Nutmeg and Pepper of each about two ounces and a half your Pye being ready lay in the bottom thereof some Butter with some beaten Cloves then lay in your Fowl with the rest of the seasoning thereon with a good quantity of Butter close it baste it with Saffron water and when baked and cold fill it up with clarified Bâ—tter Hen baked to be eaten cold Having parboiled a young fleshy Hen cut off the Legs Wings and Merrythought then flat the Carkass to lye handsome in the Pye after this season the flesh with Salt Pepper Cloves and Mace and put it into a Coffin with Lambstoâ—cs sliced sweet-Breads Sausages some Oysters the yolks of hard Eggs and two Onions cut in halves put on half a pound of Butter and close your Pye when it is baked lair it with Claret strong Broth beaten up with the yolk of an Egg a grated Nutmeg and drawn Butter Hen baked in Pasty-pan Slice the flesh from the bones of a young Hen that hath been roasted or boiled and is cold and season it with sweet Marjoram Tyme Parsley and a large Onion minced very small with Cloves Mace and Nutmeg beaten then put your bones into the Pasty-pan first under-laying it with a sheet of fine paste let your sliced meat lye on the top hereof and over all put Butter then close it with another sheet of paste being baked batter the yolks of half a doâ—en Eggs being indifferent thick put to them some strong broth and a quarter of a pint of Claret wine with some Parsley boiled green and shred small stir all these together with a ladleful of drawn Butter take out the bones before you put in this laiâ— then stir all very well together then stick the bones a top on the meat and garnish it with slices of Oranges or Lemons Herns baked to be eaten cold So bone your Hern that you do not mishape it then lard it and season it with Pepper Salt Cloves and Mace beaten then lay it into a Coffin making the head to appear out of the lid when it is baked fill it up with clarified Butter Heath-pouts Pheasant-pouts or Pea-chikens baked Take any of the aforesaid and bone them and lard them with Lard as big as your little finger almost then season them with Nutmeg Pepper Salt and a few Cloves your Pye being made lay some Butter in the bottom thereof then lay on your Fowls with good store of seasoning and Butter if you intend to eat it cold then must you also when it is baked and cold fill it up with clarified Butter if you would have your Pye to be eaten hot season your Fowl but lightly and put into your Pye with them Beef-suet and some Veal minced small some sweet herbs grated Nutmeg Pepper Salt the yolks of four raw Eggs bottoms of boiled Hartichokes Grapes or Goosberries Larks or Sparrow Pyes Take what quantity of them you think fit truss them and parboil them then season them with Pepper and Salt then lay them in a Pye with Butter on the top and bottom mingle amongst them some Marrow and a few Chesnuts boiled and blanched Mallard Pyes Take a couple or more of wild Mallards and season them very well with Pepper and Cloves beaten some Salt and a little Nutmeg lay them into a deep Coffin with store of Butter and a couple of large Onions minced small when baked liquor your Pye with Butter only or with an Anchovie Partridge minced Pyes Take a brace of Partridges and mince â—hem mince the like quantity of Beef-suet â—hen take Orangado and green Citron of â—ach two ounces let the Meat be seasoned with beaten Cloves Nutmeg Mace Salt and Sugar mingle all these together and close it up in Puff-paste being baked open it and put therein half a grain of Amber-griese dissolved in Rosewater stirring it well together serve it up Pigeons Stock-doves Qails or Rails baked to be eaten cold Having made your Pye of a pottle of fine Flowre and a quarter of a pound of Butter boiled in fair Water made up quick and stiff then take half a dozen Stock-doves or Pigeons truss wash and wipe them dry then season them with Nutmeg Pepper and Salt of each two ounces and a half laying some Butter in the bottom of the Pye put in your Fowl and the remaining seasoning with good store of Butter on the top when it is baked and cold fill it up with clarified Butter If you will eat your Pye hot then use but half the seasoning and when it is baked lair it with Butter Verjuyce Sugar some sweet Marjoram boiled and chopt small with the yolk of an Egg beaten up all together Sea-fowl of all sorts baked a Swan Whopper c. Let your Swan Whopper or any other Sea-fowl be parboil'd then boned and afterwards larded then take four ounces of Salt three of Nutmeg two of Pepper and season your Fowl herewith bake them in Rye-paste made up stiff with boiling liquor if you will eat it cold if hot use but half the seasoning and bake them in fine Paste liquor'd with Claret Gravy Butter an Onion Capers or Oysters Thus you may bake Shovellers Herns Curlews Gulls Wild-Geese Tame-Geese and Muscovia Ducks Swan Pye to be eaten cold In the first place uncase or skin your Swan then bone him and lard the flesh season it lightly with Pepper Salt Cloves and Mace then make your Pye Swan-like of Rye dough and lay your Swan therein and upon it lay some sheets of Lard and Bay-leaves and Buttter on the top of that close it up and baste it with the â—olks of Eggs when it is baked fill it up â—ith clarified Butter Otherways Only pluck your Swan and skin it not â—cald it and take out the bones then parâ—oil it and season it with Salt Pepper and Ginger having larded it put it
Water and let it boil almost to a Candy then put to it the liquor of the Apples and two or three slices of Orange-pill a little Musk and a little Ambergriese tyed in a Tiffany bag and let it not boil too softly for fear of losing the colour then warm a little juyce of Orange and Lemon together and being half boiled put it therein having reduced it to a Jelly you may use it by pouring it on some preserved Oranges laid in a glass for that purpose or otherways Jellies for soust meats Take four pair of Calves feet scald them and take way the fat between the claws as also the long shank-bones lay them in Water five hours and boil them in three quarts of fair Spring Water to one quart then strain it and set it a cooling after this take away the grounds from it and divide the purer part into three equal proportions putting each into a several Pipkin adding to every Pipkin a quart of wine likewise a pound of Sugar being first well beaten in a Dish with the whites of Eggs stew these together a little while over a soft fire with Nutmeg Ginger Mace and Cinamon and colour them severally with Cocheneil Saffron c. and so set them up for your use Crystal Jelly Take three pair of Calves feet and two knuckles of Veal wash them very well and let them stand twelve hours in Water then boil them in spring Water from five quarts to a Gallon after this let the liquor stand and when it is cold pare away the bottom and top then put to it some Rosewater double refined Sugar seven spoonfuls of Oyl of Cinamon the like quantity of Oyl of Ginger four spoonfuls of Oyl of Nutmeg a grain and a half of Musk tyed in a fine linnen cloth when you have boiled all these together put it into an earthen Dish and so let it stand for your use when it is cold serve it in slices or otherways Or thus a much better way Your stock being cold as aforesaid take away the top and bottom and put the rest into a Pipkin adding thereto some Mace Cloves Cinamon sliced Ginger and Nutmeg together with a grain of Musk and Ambergriese tyed in a Tiffany-bag put in also some Rosewater and if your stock be stiff a quart of Rhenish wine or what you think fit thereof to make the Jelly of a proper thickness season it with Sugar convenient for your Pallate and drop in of Oyl of Mace and Nutmeg three drops of each set these over the fire for the space of a quarter of an hour then take it off and squeeze into it the juyce of half a score Lemons beaten to a froth with the whites of six Eggs then set it over the fire till it boils then take it off and strain it having two Dishes the first straining pour in again and let it run into the other dish till it be clear and boil it over night in the morning take three quarters of a pound of Almonds blanched and finely beaten strain them with the Cream and add thereto somewhat more than a quarten of double refined Sugar some rose-Rosewater Cinamon and Ginger finely beaten and fierced then dish it scrape on Sugar and serve it up Almond Cream the best away Take half a pound of Almonds right Jordan for they are the best and pound them in a Morter with Rosewater and Sugar sprinkling them in by degrees as you are pounding incorporate these well together with Rice-flowre and a little Milk making it no thicker than batter when your Cream boileth pour this stuff into your Skillet and let them boil together with Izing-glass Nutmeg and Cinamon with a blade or two of large Mace keep it stirring over the fire for the space of half an hour then take it off and put therein the yolks of half a dozen Eggs well beaten in some Cream and Rosewater with three quarters of a pound of fine Sugar stir all together and dish it up three quarts of Milk will be sufficient for the aforesaid ingredients Goosberry Cream Take what quantity of Cream you think fit and boil it with Cinamon Nutmeg Mâ—ce Sugar Rosewater and the yolks of Eggs beaten having boiled a little while take it off and dish it then have in readiness some preserved Goosberries and stick them on a pin in rows as thick as they can lye on the Cream garnish your dish with the same sprinkle on Sugar and serve it up Otherways Take a quantity of Goosberries codled green and boil them up with Sugar then put them into raw or boiled Cream strained or not it is better to let them be whole scrape on Sugar and serve them up In like manner you may order Raspiss Red-currans or Strawberries or you may serve them in Wine and Sugar without any Cream Rice Cream Take three quarts of Cream and three handfuls of Rice-Flowre with half a pounâ— of Sugar mingle the two last named very wâ— together and put it into the Cream then beat the yolk of an Egg or two with a little Rosewater and put it likewise into the Cream stir these all together continually over a quick fire till it be as thick as pap Rice Milk or Cream otherways Having boil'd your Rice near upon a quarter of an hour put it out into a Cullender and pick out the unhuskt Rice from the rest if it be half a pound of Rice that you use then must you have three quarts of Milk or Cream when it boils put in your Rice with large Mace whole Cinamon and a Nutmeg in halves when it begins to thicken take the yolks of half a dozen Eggs and beat them with rose-Rose-water and a ladleful of your boiling Cream then stir it all into your Cream over the fire then take it off and season it with Sugar and a little Salt take out your whole Spice and dish it up scrape on it Sugar and on the brims of your Dish and serve it up Clowted Cream Take new Milk from the Cow and let it over the fire in two or three broad earthen Pans when it is ready to boil take it off and set it by to cool when it is cold scum it off with your Scummer and season it with Rosewater Musk and Sugar Another rare Cream Take a pound of Almond-paste fine beaten with Rosewater mingle it with a quart of Cream half a dozen Eggs a little Sack half a pound of Sugar and some beaten Nutmeg strain them and put them into a clean scoured Skillet and set it on a soft fire stir it continually and being of an indifferent thickness dish it up with juyce of Oranges Sugar and a stick or two of candyed Pistaches Another When you churn Butter take out a pint of Cream just as it is about to turn to Butter then boil a quart of thick new Cream season it with Sugar and a little Rosewater when it is quite cold mingle it well with your former Cream and so dish it An
and lay fine sierced Sugar thereon A Wassel Boil three pints of Cream with four or five whole Cloves then have the yolks of half a dozen Eggs dissolved in Cream the Cream being well boiled so that it taste of the Spices put in your Eggs and stir them well together then have some Muskadine or Tent and being warm'd pour it into a Dish with Sugar wherein there are fine Sippets of French-bread then pour on your Cream upon that then cast on Ginger Cinamon and Sugar and stick it with blanched Almonds Blamangers Take a pottle of morning Milk and a pound of fine sierced Rice-flowre strain them through a strainer into a broad Skillet and set it on a soft fire stir it with a broad stick and when it is a little thick take it off the fire then put in half a pint of Rosewater and set it over the fire again stir it well and beat it with your stick from one side of the Pan to the other when it is as thick as pap take it off when it is cold lay it in slices on a Dish and scrape on Sugar Blamanger in the French fashion Take a Pike and boil it in fair Water very tender then take the flesh from the bones and chop it very small then take a pound of Almond-paste and beat it with your Fish aforesaid put to them a quart of Cream the whites of a dozen Eggs well beaten and the crums of a French-manchet mingle all together and strain them with some Sugar and Salt then put them in a broad Stew-pan over the fire stir it and boil it thick being boil'd let it stand till it be cold then strain it again into a clean Dish scrape on Sugar and serve it Blamanger after the Italian fashion Take a Capon that is either boil'd or roasted and being cold strip off the skin mince it and pound it in a stone Morter with Almonds blanched then mix it with some Capon broth and crums of Whitebread strained together with some Salt Rosewater and Sugar boil it to a good thickness then either put it in Paste or serve it in a Dish Blamanger after the English fashion Take two quarts of fine Flowre half a pound of Butter the like quantity of Sugar some Saffron Rosewater beaten Cinamon and the yolks of Eggs work up all cold together with some Almond-paste Potages Soops Cawdles c. How to make broth for the feeding of all Pots for Potages whether English or French fashion ACcording to the quantity of what Broth you will have you must proportion your knuckles of Beef the flesh of the hinder part of the Rump of Mutton and Hens you must seeth the flesh very well with Parsley young Onions and Tyme tyed in a bundle with Cloves Mace and some beaten Cinamon keeping always some warm Water to fill up your Pot as your Liquor consumes when you have boil'd them well strain the broth and preserve it for your use For first Courses and brown Potages set your roasted meat to boil with a bundle of Herbs as aforesaid after you have taken the juyce of it having boil'd it a good while strain it and keep it for your use Potages for Flesh-days Potages of Partridges with Coleworts TRuss your Partridges lard them and put them into your Pot with good Broth and put your Coleworts in also being boiled pass into your Pot a little melted Lard let your seasoning be Mace Cloves Pepper and Salt having soak'd your crusts and dish'd your Fowl garnish them with Sausages and Lemon strowing Salt on the brims of the Dish Potages of Ducks and Turnips Having larded your Ducks give them half a dozen turns on a spit before a quick fire then draw them and boil them then take your Turnips and cut them into what forms you think fit pass them in a Pan having first flowr'd them with melted lard being brown put them into the Pot where your Ducks are and boil them well having soaked your Bread to make your Potage thick dish your Ducks and Turnips strowing some Capers and a little Vinegar thereon let your garnish be carved Turnips Potage for a grand boiled Meat Take strong broth and boil therein what Fowl or other meat you have then take three pints thereof with a pint and half of Gravy drawn with Wine nine Anchovies four whole Onions half a pint of Oyster liquor a handful and half of Raspin of French-bread the juyce of four Lemons the yolks of three Eggs beaten into it when you are ready to use it with a sliced Nutmeg so draw it up all together You may use Herbs in the same broth as Spinage Sorrel Endive Lettice Purslain with some faggots of sweet Herbs This is a very rich broth with a high hogo and is most fitting for great Dishes on great Festivals Potage called Skink According to the quantity of broth you would have proportion the flesh of the Legs of Beef which you must cut into small pieces about the bigness of a Tennis-ball or less break the bones in pieces and let them soak in Water washing and cleansing it from the blood but just cover it in your Pot with Water when it boils scum it then put in some Pepper in a cloth and when it is half boiled put in four Onions a little Cloves and whole Mace with a race or two of Ginger sliced then take up a ladleful thereof and steep therein some Saffron tyed up in a rag bruise it till you have colour'd your broth then put it into your Pot and let it boil till your Meat be very tender having season'd it with Salt dish it up on Sippets of French-bread with some of the Meat in the middle of the Dish You may for variety put in chopt clove Cabbidge or bruised Spinage and cut Endive Potage of Pullets and Sparagus Truss your Pullets and whiten them then put them into your Pot with a sheet of Lard over them fill your pot with strong broth and season it with Salt Pepper Cinamon beaten Cloves and Mace a whole Onion pill'd and a bunch of sweet Herbs let them not boil too long then dry your bread and soak it lay your Pullets in the middle of your Dish with the Asparagus garnish them with fryed Sparagus broken Combs Mushromes or the Gibblets of your Pullets with a few Pistaches lay round the brim of your Dish slices of Lemon and Lemon-pill Potage of Liverings Cut a Fillet of Veal into thin slices and stuff them very well put the slices thereof into a Pipkin with some of your best broth having season'd it with Salt Cinamon Mace Nutmeg and a very little Pepper soak your Bread and garnish it with your Liverings Mushromes Sparagus Mutton juyce and Pistaches A most excellent Potage called Le Potage blanck de Lyon Take a pint or a quart of White wine put it on the fire in a Pipkin with four or five Pippins pared eight Dates cut in halves a faggot of sweet Herbs large Mace Cinamon a quarter'd
Teals and Prunes Potage without the sight of Herbs Having minced several sorts of sweet Herbs very small stamp them with your Oatmeal then strain them through a strainer with some of the broth of the Pot boil your Herbs and Oatmeal with your Mutton and some Salt let your Herbs be Violet-leaves Strawberry-leaves Succory Spinage Scallions Parsley and Marry-goldflowers having boiled them enough serve them on Sippets Potage of Larks Having drawn your Larks whiten and flowre them and pass them in a Pan with Butter Lard or fresh Seam until they be very brown then put them in a Pot with good broth and a bundle of Herbs and boil them soak a loaf well and garnish it with your Larks adding thereto Beef-pallates Mutton-juyce and Lemon then serve it Potage of young Pigeons Scald your Pigeons and boil them in good broth with a bundle of sweet Herbs cover them with a sheet of Lard then lay them on a soaked loaf and garnish them with Hartichokes and Sparagus fryed green Pease or Lettice Potage of Pullets with Colliflowers Fit your Pullets for the Pot and boil them with a faggot of sweet Herbs season them with Salt Cloves Pepper and grated Nutmeg then let your Bread be soaked and garnished with Colliflowers pour on some Mutton-juyce or Gravy and serve it up An excellent Potage to cleanse the blood Put over the fire about a gallon of fair Water and put therein a handful of great Oatmeal beaten small and a piece of Rib-Bacon then take a handful of Brooklime as many Water-cresses Nettle-tops Elder-buds Violet-leaves Primrose-leaves with young Alexander-leaves mince all these very small and put them into your broth with a little large Mace season it with Salt when you dish it put in some Butter Potage of young Pigeons roasted Having seasoned your broth with Salt and Cloves put in your Pigeons and boil them make your Potage brown then soak your Bread and garnish it with your Fowl and pour on your broth Potage of green Geese with Pease-broth Take your green Geese and boil them by themselves then take some Pease and boil them in like manner being well boiled pass them through a very fine strainer and put your Pease-broth into a Pot with a faggot of sweet Herbs pass a little Lard in a Frying-pan and when it is melted put it into your broth soak your bread in your Geese-broth then pour your Pease-broth over it Potage of Goose gibblets Whiten your Gibblets and put them into a Pot with good broth a faggot of sweet Herbs and a sheet of Lard let them boil very well then soak your Bread and lay them thereon pour on your broth and upon all put some minced Capers Potage of Pullets with green Pease Scald and truss your Pullets and put them into your Pot with good broth and scum it well then pass your Pease in a Pan with Butter or Lard and soak them with Lettuce steeped in fair Water and whitened soak also your Bread and then garnish it with your Pullets Pease and Lettuce Potage of young Rabbets Parboil your Rabbets then pass them in a Frying-pan with Lard then boil them in good broth with a faggot of sweet Herbs soak well your Bread and garnish it with young Rabbets and Mushromes Potage of Lambs Purtenances Whiten your Purtenances and seethe them in good broth with a bundle of sweet Herbs a sheet of Lard or fat Bacon soak your Bread lay on your Purtenances and pour all over it white broth which broth is thus made Take a pint of strong broth from the boiling of your Purtenances a pine of Sack ba quart of White wine and put them into a Pipkin together with about a dozen Dates cut in halves whole Prunelloes Cinamon Ginger Cloves Mace half a pound of white Sugar with the Marrow of two or three bones let these boil till the Marrow be enough then take it from the fire and thicken it with the yolks of Eggs beaten very well and strained through a clean cloth then garnish it with Lettuce Suckets candied Lemon and Wafers and so serve it up Potage of Larks Having drawn and trust them pass them in a Pan with Lard having first flower'd them then put them into a Pot with good broth half a pint of White wine and half a pound of Sugar then soak your Bread garnish it with your Larks and pour on your broth Potage of Veal Boil a Knuckle of Veal in good broth then skin it and put therein some white Succory soak your Bread and garnish it with your Knuckle Succory and Mushromes You may make Potage of a breast of Veal by first blanching it in fresh Water then boil it in good broth with a faggot of sweet Herbs Capers and Samphire Potage of Thrushes Draw truss and flowre them then pass them in a Pan with some Butter then boil them in good broth with sweet Herbs garnish your soaked Bread with your Birds Beef-pallates and Mushromes Potage of Tortoise Having taken off the Head of your Tortoise boil the body in Water and when it is almost enough put into your broth some White wine a faggot of sweet Herbs and some Lard when it is boiled take the meat out of the shell throw away the Gall and cut the rest into pieces then pass them in a Pan with some Lard some Nutmeg and Cinamon beaten a little Ginger and Salt then stew them in a Dish and soak your Bread therein squeeze in the juyce of a Lemon and Garnish it with cut Sparagus Potage of a sucking Pig Scald your Pig very neatly then cut it into half a dozen pieces whiten them in broth and boil them with some Herbs a piece of Lard see that your Pot be supply'd with good broth as it consumes in boiling then soak your Bread and when your Pig is boil'd enough place the head in the midst of the Dish with the quarters round about it and the purtenances round them pour on your broth and serve it Potage of minced Mutton Take the flesh of any joynt of Mutton and mince it with Beef-suet season it with some beaten Nutmeg a little Pepper and some Salt and stew it in a Stew-pan soak your Bread in your best broth then garnish it with your minced meats and Cocks-combs then pour on your broth with the juyce of Mutton Potage of Beef Take a Leg of Beef and stew it till it be so tender that it is ready to fall in pieces season it with a bundle of Herbs Cloves Capers Samphire Mushromes c. then soak your Bread and garnish it with your meat Potage of Capons and Pullets with Rice Having fitted your Capons or Pullets for the Pot season your broth and boil them therein then pick your Rice very well wash and dry it very well before the fire then boil it in good broth then soak your Bread and garnish it with your Capons or Pullets together with the Rice you may as you shall think good put some Saffon into the broth