off the fire pour it into your said sack stirring of it apace while it is so pouring forth take out your grain of Musk so throw thereon beaten Cinamon and send it up To coddle Codlings green to serve up with Cream TAke Apples from the tree fit to coddle put them into a broad Pan or Skillet of water set them over an heap of charcoal fire so that they may be alwayes scalding hot and never boyl kept close covered only to have an eye on them that now and then they may be turned in the pan This constant sober heat without boyling and being keâ—t close causeth their greenness when they are tender take off the outwaâ—d skin your cream being boyled up and seasoned you may put them in whole or in halves all over your cream being very well sprinkled with Rose water so scrape on sugar and send them up To make Barley Cream LET your Pearled barley be well boyled then set over your cream and put therein as much of the said barley as may bring it to a reasonable thickness being boyled up for the space of a quarter of an hour boyl in it whole Cinamon and large Mace with a little Lemmon-pill then having two yolks of eggs for each quart of Cream well beaten with Rose-water and some of the said Cream put them in keeping your Cream stirring adding a little salt when you take it off the fire seasoned with sugar you may serve it hot to the Table To make Rasberry Cream WHen you have boyled up your Cream as other Creams aforesaid take two ladlefuls of the said Cream being almost cold bruise them together season it with Sugar and Rosewater and put it into your aforesaid Cream stirring it altogether so dish it up After the same manner may you do your Strawberry Cream To make Red Currans Cream YOu must first bruise your Currans with some of the said Cream being boiled as aforesaid then strain them through your strainer or sieve and put the Liquid substance thereof to the said Cream being almost cold and it will be a pure Red so serve it up To make Cabbage Cream TAke three gallons of milk when it boyleth put therein a pottle of Cream and after its in let it boyl a dozen walms then take it off the fire and put it in four oâ— five broad milk-pans let it get a head until the next day that you intend to use it when you dish it put half a Cabbage in the bottom of your dish with the cut side downwards then take off the head or clouts of Cream with a slice or scummer and lay them over the Cabbage spâ—inkle on Cinamon Sugar and Rose-water between each sheet so lay one on the top of the other until all the heads of your pans is on the Cabbage and it will appear on the Table like a Cabbage you may stick it with sprigs of Rosemary laying Artificial snow thereon But if you dish the said Clouts in the bottom of a small dish within a greater you may then call it Clouted Cream To make Snow Cream BReak the whites of six eggs put thereto a little Rose-water beat them well together with a bunch of feathers until they come perfectly to resemble snow so lay on the said snow in heaps upon some other Cream that is cold which is made fit for the Table you may put under your Cream in the bottom of the dish part of a penny loaf and stick therein a branch of Rosemary or Bayes and fill your tree with the said Snow so serve it up To make Almond Leach Cream BEat a quarter of a pound of Jordan Almonds in a Morter until it comes to a Paste but note in the beating you must mingle by degrees some Rose-water and Sugar after it is well composed or beaten thin with a little milk adding thereto a little Rice-flower so make it like a batter pouring it into your Cream or Milk over the fire and let them boyl altogether putting thereunto whole Cinamon a little large Mace Ising-glass and a quartered Nutmeg for the space of half an hour But you must keep it stirring the whole time for fear of burning when you take it off put into it the yolks of four eggs beaten in a little Cream and Rose-water with half a pound of white Sugar stir all together and dish it up a pottle of milk is enough for all the aforesaid compounds The aforesaid compounds being boyled in a quart of Milk you may pour it into two basons you may colour one of them green with the juice of Spinnage and slice it into your dish when it is cold stick your green with sliced Almonds and your white with green Cittern To make Goosberry Cream FIrst preserve your Goosberries as you are taught in the Book of Preserves then having a clear Cream boyled up and seasoned with old Cinamon Nutmeg Mace Sugar rose-Rose-water and Eggs as you have read before dish it up and when it is cold take up your Goosberries with a pin and stick them on in rows as thick as they can lie upon the said Cream Garnish your dish with them strow them over with Sugar and send them up To make Rice Milk or Cream to be eaten hot BOyl your Rice in water about half a quarter of an hour put it out into a Cullender and pick out the unhuskt Rice from it then put on three pints of Milk or Cream or both together and set it on a heap of coals in a skillet put to it large Mace whole Cinamon a Nutmeg in halves then put almost a quarter of a pound of your aforesaid Rice being thinned and beaten with Cream or Milk let it boyl until the Rice be very tender and it begins to thicken then take the yolks of four eggs and beat them with some Rose-water and a ladleful of your Cream off the fire so stir it all into your Cream over the fire then take it off and season it with Sugar and a little salt dish it up and take forth your whole spice scrape Sugar round the brims of your dish After the same manner may you make Barley Milk or Cream only note you must give Barley far more boyling then your Rice both in the water and milk To boyl Milk or Cream with French Bread to be eaten hot TAke a French Role being chipt and slice it exceeding thin in litle pieces dry it upon the fire then having three pints of Milk or Cream ready to boyl with Cinamon large Mace and Nutmeg put in your Bread and let it boyl together with your Milk beat the yolks of four or five eggs with a little Rose-water and a ladleful of your Milk over the fire and stir it in together with your Cream season it with Sugar and Salt and send it up These two above-mentioned do use to be sent hot to the Table on fish dayes To make Spring Pottage PUT on about a gallon of fair water with a handful of great Oatmeal beaten small and
new laid or fresh eggs put them into a dish with as many spoonfuls of Jelly or Mutton Gravie without fat put to it a quarter of a pound of Sugar two ounces of preserved Lemmon-pill either grated or cut in thin slices or very little bits with some salt and four spoonfuls of Rosewater stir them together on the coals and being buttered dish them put some Musk on them with some fine Sugar you may eat these eggs cold as well as hot with a little Cinamon water or without Other wayes dress them with Claret wine Sack or juice of Oranges Nutmeg fine Sugar and a little Salt beat them well together in a fine clean dish with carved sippets and candid Pistaches stuck in them To make Cheese-cakes FOr your Coffins take half a pound of floure a quarter of a pound of fine Sugar beaten in a morter two spoonfulls of Rose-water three or four yolks of eggs make this into a paste with cold butter and two or three spoonfulls of milk roll it into sheets as broad as Trencher-plates and cut them round with a Jagging-iron then take three pints of tender Cheese curds made of new milk pressed exceeding dry from the whey put to them about twelve yolks of eggs and three whites one pint of thick Cream a pound of fine Sugar some Nutmeg and Cinamon beaten exceeding small other wayes oyl of the same three spoonfulls of Rose water and as much or more of Sack bear all these together by adding a pound of sweet Butter melted and so much grated Naples bisket or Maccaroons as will bring it into such a body that when you lay it with your spoon on your sheets of paste it will not so run abroad as to beat down the sides fill your sheets with three or four spoonfuls of each or at your pleasure raise them and close them at the corners and give them a quarter of an hours baking in a gentle Oven you may infuse Musk or Ambergrease in them if you please if this be too thin so that it will run abroad set it on a heap of Charcoals and harden it but alwayes keep it stirring for it must be cold before you use it To make Dowsets TAke two quarts of sweet Cream and infuse a Nutmeg or two cut in pieces two or three sticks of Cinamon and blades of large Mace set it for some time upon the coals but boyl not your Cream at all then take fourteen eggs casting by ten whites and beat them to your Cream blood-warm then run it through a strainer and beat to it about half a pound and upwards of white Sugar four spoonfuls of Rose water if you please a little oyl of Cinamon and Nutmeg you may colour some of your stuff with Cowslips Spinnage Violets or Gilliflowers and so have your varieties at your feast your Coffins are usually after the manner of high cups about four or five inches high some bake them in little cups of Chainie about eight ten or twelve in a dish is enough you may stick your white ones with a sliced Citron and your coloured with sliced Almonds and so serve them up How to make a congealed meat to be eaten cold TAke a Calves head and parboyl it then cut off all the meat from the bones and mince it small season it with minced Sage Time and other sweet herbs and some Onion with them as also beaten Pepper Cloves Mace Nutmeg Anchovies minced and a reasonable quantity of Salt then take a narrow pot or pitcher something high and small and put in two handfuls of the meat into the bottom of the pot then strow in a little Bacon thereon cut in dice then put in two handfuls more as also mince Bacon thereon till all the minced Calves-head is in the pot cram it in hard and stop the pot with a cork and a cloth and let it boyl in a pot up to the neck for the space of six or seven hours then take it off let it stand till it is cold and then break the pot and the congealed colour will be fitting to be sent to the Table whole or to be sliced forth for second course thus may you do Calves-feet or Cow-heels season it high with minced herbs Salt spice and Bacon How to congeal a Turkey or Capon PArboyl either and take the flesh from the bones and mince it the blackest flesh by it self and the whitest by it self then take a great Onion a little horse-Raddish and a little Time minced small season it with this as also Mace Nutmeg and Salt with a handful of fat Bacon cut smaller then Pease and a handful of Westphalia Bacon minced small mingle all these together with your flesh only the white by it self and the black in another parcell then put a handful or more into a Pitcher or narrow Pot as aforesaid then put a handful of the black flesh on it and then the white again so do till all be rammed into the Pot then having a quart of White-wine and nine Anchovies with two ounces of Izinglass boyled to the consuming of half a pinte thereof strain it into the Pot to your aforesaid ingredients and stop it close with a cork and a cloth and boyl it in a pot of water your Pitcher standing up to the neck for the space of six hours when it is cold break your pot and it will be in a coller you may slice it or serve it whole in a coller if you have three little pots you may divide it in three and so serve it in three little collers at a Feast these kind of meats ought to be seasoned high How to make small Pindents to fry for first course TAke one pinte of floure and as much grated bread eight eggs cast away the whites of five thereof beat it to a thick batter with Cream Rose-water and Sack season it with beaten Cinamon Ginger Nutmeg and Mace put to it a handful of parboyled Currans and a handful of minced Marrow if not Beef-suet add Salt then let your pan be hot with clarified Butter or sweet suet then drop it in by spoonfuls and when they are fryed on both sides dish them up on a dish and plate and scrape on Sugar you may add a handful of Sugar to the batter How to make rich Pancakes TAke a pinte of Cream and half a pinte of Sack and the yolks of eighteen eggs and half a pound of Sugar season it with beaten Cinamon Nutmeg Mace beat all these together for a good space then put in as much floure as will make it so thick as it may run thin over the pan let your pan be hot and fry them with clarified Butter this sort of Pancakes will not be crisp yet it is counted a rare way amongst the Gentry Another way to make them crisp TAke the said ingredients only put no Sugar into your batter and put in but fourteen eggs cast away the whites of nine let it be as thin as it can run fry them crisp
to keep them covered while they boyl then take them out and preserve them for your use Another way TAke a dozen or twenty young Peaches part them in two and take out the stones then take as much Sugar as they weigh with some Rose-water put in your Peaches and make a sirrup that it may stand and stick to your fingers boyl them softly a while then lay them in a dish and let them there stay for two or three dayes then set your sirrup on the fire boyl it up put in your Peaches and so preserve them for your use To preserve Quinses TAke of Quinses a pound and core them parboyl and peel off the outermost white skin weigh and add to them a pound of refined Sugar then cover and boyl them over a gentle fire adding to them a stick or two of good Cinamon cut in small pieces and so stir them continually that they may be well coloured on every side and when the sirrup is come to the height of a perfect Jelly then take them off the fire for the higher your sirrup is the better will your Quinses keep Another way to preserve them white or red PAre and core your Quinses that must be white put them in fair water two or three hours take the weight of your Quinses in Sugar put them in as much water as will make the sirrup to cover them let your sirrup boyl a little before you put your Quinses in after let them boyl apace until they are tender and clear then take them out and boyl the sirrup by it self a little while when they are cold put them into your Pots or Glasses for your use if you would have them red put them into your Sugar raw cover them close and boyl them softly until they be red they must not at all be put in cold water To preserve Goos-berries TAke of the largest of your Goos-berries but not through ripe pick all the stalks from them wash them clean take a pound set them on the fire until they be hot then take them off and let the liquor run from them then take ten ounces of hard Sugar and four ounces of Sugar-Candy clarifie it with a pinte of water and the white of an egg and boyl it to a thick sirrup then put in your Goos-berries let them boyl a walm or two so betwixt hot and cold put them up and keep them all the year for your use Another way TAke your Gascoyn Goos-berries which are of the largest sort set a pan of water on the fire and when it is luke-warm cover them close keep them warm half an hour then have other water aforesaid put them into that after the same manner coddle them three times over in hot water until they look green then pour them into a sieve extract all the water from them then add as much clarified Sugar as will cover them let them simper leisurely close covered which will make them look as green as Leeke blades let them stand so for an hour then take them off the fire and let the sirrup stand until it be cold then warm them once or twice take them up and let the sirrup boyl by it self so pot and keep them for your use Another way TAke of your biggest Goos-berries with their stalks on then prick three or four holes in each of them take to every pound of Goos-berries a pound of Sugar and lay the most of your Sugar in the bottom of your preserving-pan lay your Goos-berries one by one thereon then strow more Sugar on them to each pound of Goos-berries add four spoonfuls of water set them on a Chafin dish of hot embers let them stand uncovered a pretty while before they boyl but not too long for it will make them red let them not seeth too fast put the rest of the Sugar upon them as they boyl and it will keep them from breaking when they are enough put them up for your use To preserve Mellacatons STone and parboyl them in water then peel off the outward skin they will boyl as long as a piece of Beef therefore you need not fear the breaking of them when they are boyled make a sirrup of them as you do of other fruit and keep them all the year To preserve Damsins TAke those which are large and well coloured but not through ripe then they will break pick them clean and wipe them one by one weigh them and to every pound of Damsins you must add a pound of Barbary Sugar that is white and good dissolved in half a pinte or more of water boyl it almost to the height of a sirrup then put in your Damsins keeping them with continual scumming and stirring with a silver spoon let them boyl until they be enough on a gentle fire then may you take them up and keep them all the year Another way GAther your Damsins in a fair day and two dayes before you preserve them let none be bruised but all full ripe or else they will not be well coloured put unto every pound of them a pound of fine sugar add to every pound a spoonful of Rose-water put your Damsins one by one in a fair platter then put them on a Chafin-dish with embers not too hot cast on them so much sugar as the Rose-water will melt before you set them on the fire and when your platter is warm cast on half your Sugar let your platter be but as hot as you may suffer your hands on it turn them not until there be as much sirrup as will bear them up and then turn them but let them not seeth when you so do then cast on the rest of your Sugar and they will break on both sides but let them lie in sirrup a little while then turn the broken sides downwards again and let them seeth softly a little while then turn them as often as you will let them seeth until you think they are enough but not boyl too long for it will make them tough and spoyl their colour scum them very clean and when they are cold put them up in glasses putting into it four or five Cloves with as many sticks of Cinamon an inch long thus may you do with any kind of plumbs but you must put no Cloves or Cinamon to your white Plumbs To preserve Grapes TAke them very green stone and cut them into little bunches then take the like quantity of refined Sugar finely beaten and strow a row thereof in your preserving-pan and a laying of Grapes upon it lay more sugar on them put to them four or five spoonfuls of fair water and boyl them up as fast as you can Another way TAke your Grapes when they are almost ripe cut off their stalks and as you stone them put on sugar take three quarters of a pound of sugar to every pound of Grapes also take some Grapes that are not full ripe stamp and strain their juice out of them and put two spoonfuls thereof to a pound
the fire until it be scalding hot and then take a good many of other red Rose-leaves and put them into the scalding water until they begin to look white then strain them and thus do until the water look very red then take a pound of refined Sugar beaten fine put it into the liquor with half a pound of Rose-leaves and let them seeth together until they be enough which to know is by taking some of them up in a spoon as you do your Cherries and so when they be through cold put them up and keep them very close for your use To preserve Enula Campana roots TAke the roots wash and scrape them very clean cut them thin unto the pith the length of your little finger as you cut them put them into water and let them lie therein thirty dayes shifting them twice every day to take away their bitterness weigh them and to every pound of roots you must add twelve ounces of clarified Sugar first boyling your roots as tender as a Chicken and then put them into your sugar aforesaid and let them boyl upon a gentle fire until they be enough so let them stand off the fire a good while and betwixt hot and cold put them up for your use To preserve Currans TAke your Currans and part them in the top then have your preserving-pan put therein a laying of Currans and a laying of sugar boyl them pretty fast scum them but put not in your spoon let them boyl until the sirrup be indifferent thick then take them off and let them stand until the sirrup be cold and put it up for your use To preserve Mulberries TAke the like weight of sugar as there are of your Mulberries wet your sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl until they are enough then take out your Mulberries but let your sirrup boyl a while after then take it off and put it into your Mulberries and let them stand till they be cold for your use To preserve Eringo roots TAke of them fair but not knotty one pound wash them clean so done set them on the fire and boyl them very tender peel off their outermost skin but break them not and as you pare them put them into cold water let them remain there until all be finished you must add to every pound of roots three quarters of a pound of clarified sugar and boyl it almost to the height of a sirrup then put in your roots but look they boyl very gently together with as little stirring as may be for fear of breaking until they be enough when they are cold put them up and keep them for your use To preserve green Walnuts BOyl them till the water be bitter then take them off the fire and put them into cold water then peel the bark off them and weigh them add to them their weight in sugar with a little more water then will wet the sugar set them again on the fire and when they boyl up take them off let them stand two dayes and then boyl them again so keep them for your use To preserve Angelica roots TAke wash and slice them very thin then lay them in water three or four dayes and let the water be changed every day then take them and put them into a pot of water and let it stand in embers a whole night then add to every pound of roots two pound of sugar and a pottle of water boyl it and scum it clean put in the roots then take them out but let the sirrup boyl a little after so keep it for your use The time to preserve green fruits according to other Authors GOos-berries must be taken about Whitsuntide as you see them in bigness the long will be sooner then the red the white Plumb which is ever ripe in wheat harvest must be taken in the midst of July the Pear-Plumb in the midst of August the Peach and Pippin about Bartholomew-tide or a little before the Grape in the first week of September you must observe that to all the green fruits in general that you will preserve in sirrup you must add to every pound of green fruit a pound and two ounces of sugar and a grain of Musk your Plumb Pippin and Peach will have three quarters of an hours boyling and that very softly Keep the fruit as whole as you can Grapes and Goos-berries must boyl half an hour something fast and they will be the fuller observe that to all your Conserves you must add the full weight of sugar then take two skillets of water and when they are scalding hot put your fruit first into one when that grows cold put them into the other changing them until they are ready to peel then peel them afterwards settle them in the same water till they look green then put them into your sugar sirrup and let them gently boyl till they come to a Jelly let them so stand for a quarter of an hour then put them into your Gallipots or Glasses and keep them for your use all the year Here begins your Conserves Conserve of Barberries HAve them which are very red and ripe pick them from the stalks and wash them put to them a pretty quantity of fair water set them on the fire in an earthen pan and so scald them when they are throughly scalded pulp them through a fine searse to every pound of pulp add a pound of powder sugar boyl them till it be enough which you may know when it cuts like Marmalade Another way TAke of the fairest branches you can get pick and wash them clean dry them on a cloth then take more Barberries and boyl them in Claret-wine till they are soft strain them through a strainer bruising them so that the substance may go through boyl it till it comes to be very thick and sweet then take it off the fire and let it stand till it be cold then put your branches of Barberries into your Pots or Glasses filling them up with the cold sirrup so shall you have both sirrup and conserved Barberries for your use To make Conserve of Violets HAve of your Violet Flowers and pick out all the blew ones from them Keep and weigh them add to every ounce of flowers three ounces of refined sugar beat them in an Alablaster Morter till they be very fine then take them up and put them into an earthen pipkin and set them on the fire until they are throughly hot then take them off put them up and keep them for your use To make a Marmalade of Quinses TAke and boyl them tender pare them and cut them to the core then draw the Pulp that is the Quinse through a hair searse and to every pound of Pulp add a pound of clarified Sugar and boyl them together until they come unto a perfect colour adding to them in the boyling a little oyl of Cinamon and when it is boyled enough that it will
into a Still and make a small fire with small-coals under it and in the space of twelve dayes it will be Rock-Candied To Candie Marigolds in Wedges the Spanish fashion TAke of the fair yellow flowers two ounces shred and dry them before the fire then take four ounces of sugar and boyl it to the height of Manus Christi then pour it upon a wet pie-plate and betwixt hot and cold cut it into Wedges then lay them on a sheet of white paper and put them in a stove To Candie all manner of flowers in their natural colours TAke the flowers with the stalks and wash them over with a little rose-Rose-water wherein Gum-Arabick is dissolved then take fine searsed sugar and dust over them and set them a drying on the bottom of a sieve in an Oven and they will glister as if it were sugar-Candie To Candie Ginger TAke your very fair large Ginger pare it and lay it in water a day and a night then take your double refined sugar and boyl it to the height of sugar again and when that beginneth to be cold take your Ginger and stir it well about while your sugar is hard to the pan then take it out Race by Race and lay it by the fire for four hours then take a pot warm it and put the Ginger therein then tie it very close and every second morning stir it about roundly and it will be Rock-Candied in a very short space PASTES To make Paste of Pippins the Genua fashion some with leaves some like Plumbs with stalks and stones in them YOur Pippins being pared cut them in quarters and boyl them in fair water till they be tender then strain them and dry the pulp upon a Chafin-dish of coals then weigh them and add to them the same weight of Sugar and boyl it to Manus Christi and put them together then fashion them upon a pie-plate and put them in an Oven being very slightly heat the next morning you may turn them and put them off the plates upon sheets of paper on a hurdle and so put them into an Oven like heat and there let them remain four or five dayes putting every day a Chafin-dish of coals into the Oven and when they be very dry you may box them and keep them for your use all the year To make Paste of Oranges and Lemmons TAke of your Oranges and Lemmons and boyl them in two several vessells of water shift the water so often until the bitterness be taken away and they begin to grow tender then cut them through in the midle and take out the kernels wring the water from them and beat them in a clean stone Morter with the pulp of three or four Pippins then strain them through a strainer and take the weight of the pap in Sugar and boyl it to the height of a Candie with as much Rose-water as will melt the Sugar then put into the hot sirrup the pap of your Oranges and Lemmons and let them seeth softly being often stirred and when you find it stiff enough you may put it into what fashion you please on a sheet of glass and so set it in a Stove or Oven when it is dry box it up for your use To make Paste of Goos-berries TAke Goos-berries cut them one by one and wring away the juice till you have got enough for your turn boyl your juice alone to make it somewhat thicker then take as much fine Sugar as your juice will sharpen dry it and when it is so beat it again then take as much Gum-Dragon steeped in Rose-water as will serve then beat it into a Paste in a Marble Morter then take it up and print it in your Moulds so dry it in your Stove when it is dry you may box it up for your use all the year Certain old useful Traditions OF CARVING and SEWING c. Terms of a Carver BReak that Deer Leach that Brawn Rear that Goose Lift that Swan Sawce that Capon Spoyl that Hen Trush that Chicken Unbrace that Mallard Unlace that Cony Dismember that Heron Display that Crane Disfigure that Peacock Unjoynt that Bittern Untach that Curlew Allay that Pheasant Wing that Partridge with that Quail Mince that Plover Thigh that Pigeon Border that Pastie Thigh that Woodcock also all manner of small fowl Timber the fire â—ire the Egg Chine that Salmon String that Lampry Splat the Pike Sauce that Plaice Sauce that Tench Splay that Bream Side that Haddock Tusk that Barbel Culpon that Trout Fin that Chevine Transon that Eele Tranch that Sturgeon Undertench that Porpas Tame that Crab Barb that Lobster The Office of the Butler Pantler Yeoman of the Sellar and Eury. FIrst you must have three Pantry knives one knife to square Trencher loaves another to be a Chipper the third shall be sharp for to make smooth Trenchers then Chip your Lords bread hot and all other bread let it be a day old houshold bread three dayes old then look your salt be white and dry the powder made of Ivory two inches broad and three long and look that your saltsellar lid touch not your salt Let your Table-Clothes Towels and Napkins be fair folded in a Chest or hanged on a Perch then see your table Knives be fair polished and your spoons clean and look you have two Tarriots a greater and a less and Wine Cannels of Box made according and a sharp Gimlet and Faucets and when you set a Pipe on broach do thus set it four fingers broad above the nether Chine upward astaunt and then shall the Lees never rise also look you have according to the seasons Butter Cheese Apples Pears Nuts Plumbs Grapes Dates Figgs Raisins Compost green Ginger Chard and Quince serve fasting Butter Plumbs Damsons Cherries and Grapes after meat Pears Nuts Strawberries Hurtleberries and hard Cheese also Blanderles or Pippins with Carrawaies in Confects after Supper roasted Apples and Pears with blanched Powder and hard Cheese beware of Cow-Cream and of Strawberries Hurtleberries Juncate for Cheese will make your Lord sick therefore let him eate hard Cheese Hard Cheese hath this operation it will keep the stomack open Butter is wholesom first and last for it purgeth away all poisons Milk Cream and Juncate they will close the Maw so doth a Posset beware of green Sallets and raw fruits for they will make your Lord sick Set not much by such meats as will set the teeth on edge therefore eat an Almond and hard Cheese Also of divers drinks if their fumosities have displeased your Lord let him eat a raw Apple and the fumosities will cease Take good heed of your Wines every night with a candle both red Wine and sweet Wine and look they reboyl nor leak not and wash the Pipe head every night with cold water and have a Clenching-iron Adds and linnen clothes if need be if they reboyl you will know by the hissing therefore keep an empty Pipe with the Lees of coloured Rose and draw the
many of them are very wholsom and Cordial for the stomack BOOK II. How to Sowce Pickle and Coller all manner of Flesh To Coller and Sowce Brawn YOur Bawn being scalded and boned of each side you may make three handsom Collers the neck Coller the sheald Coller and so the side or flank Coller if your Brawn be very fat you may make also the gammon Coller behind otherwise boyl it and Sowce it this being watered two dayes shifted three or four times a day and still kept scraped then wash it out and scrouse out the blood and dry it with clothes when it is very dry sprinkle on salt so begin at the belly and wind it up into Collers but in case you can stoe more flesh in the flank or in the Coller you may cut it out of other places where there is too much or from the Gammon this being bound up as you will bind up a trunk with all the strength that can be obtained put it in your Furnace or Copper when it boyls scum it you must be careful it be kept full of liquor and continually scummed for the space of six hours then try it with a wheat-straw if it be very tender cool your Boyler by taking away your fire and filling of it constantly with cold water so shall your Brawn be white but if it stands or settles in its liquor it will be black then take up your Brawn and set it up on one end on a board your Sowce-drink ought to be beer brewed on purpose but if it be of the house beer then boyl a pan of water throw therein a peck of wheaten bran and let it boyl strain it through a hair sieve and throw in two handfuls of salt so mix it with your beer aforesaid and Sowce your Brawn therein you may take half a peck of white flower of Oatmeal and mix it with some liquor and run it through your hair sieve and it will cause your Sowce to be white Milk and Whey is used in this case but your Milk will not keep so long you may put both in the boyling thereof it will cause it to boyl white keep your Sowced Brawn close covered and when it begins to be sour you may renew it at your pleasure with adding of fresh liquor To Coller Venison TAke your Venison and cut it fit to be Collered or to put into your Pot it being something deep and slender so that you may make about three Collers of a large side or hanch season your Venison being larded before with Pepper a little Cloves Mace Nutmeg and as much salt as will turn your spices grayish then roul up your Collers put them into your Pot put butter thereunto so cover over your Pot with some course paste made a purpose this will ask four or five hours baking draw them out of the Oven and let them stand until they are cold then may you take off your lid and take out your Venison whole pour away your gravie and make clean your Pot put a little clarified butter in the bottom thereof then put your Coller in again and fill it up with Clarified butter so put on your lid with a sheet of brown papertyed over it this way shall you keep Venison a twelvemoneth In a great feast you may break three of your Pots to pieces then take out your Venison whole being congealed rowed with butter set your three Collers upon a great dish and plate then stick all your butter round about with bay-leaves and a branch of bayes on the top of each Coller in your Common dyet one is enough for a dish but you must break your Pot otherwise your butter will not come forth whole with it you must also dip your Pot in hot water to loosen your butter from the sides This is as rich and honourable a second-course dish as your Brawn is for the first you may also if you please slice it out of your pots at your pleasure The same way may you do with Venison baked in Rye-dough that is Take out all your Venison when it is baked scrape out all your gravie and jelly out of your bottom and sides of your pie pour in clarified butter place in your Venison again and cover it overwith clarified butter then put on your lid in its place it will congeal to the clarified butter that none can tell that ever it was cut but you must remember to lard all this Venison before you Coller it or put it in your baked meat To Coller Beef Red. TAke a good flank of Beef and cut out a Coller three quarters of a yard long and almost half a yard broad then take a small quantity of Cutchenele prepared and a little Allum put this into the value of a pint of Red Wine then season your Beef with Salt-peter Salt and put it into a Boul or Tray with your aforesaid wine mix it all well together and let it lie four and twenty hours then season your Beef with a handful of sweet herbs minced two Nutmegs with a little Cloves and Mace beaten and a quantity of small Pepper not to be discerned so Coller up your Beef and bind it with your Tape if you have a Pot high enough you may bake it put a little liquor therein otherwayes you may boyl it in Pomp-water with a soft fire when it is cold put it into your pickle being of white-wine strong broth and Vinegar with a little salt if the Coller be too fresh otherwise you need put none When you go to dish this at a feast you may cut it into four Collers it will be of a lovely red stick it with bay-leafs and garnish your dish with flowers and green You may also cut many dishes of your Coller in slices it will be an handsom Service for your second course To Coller Veal TAke a breast of Veal and bone him and beat him square fitting to be Collered soak him well in several waters till all the blood is soaked out then take him and dry him and season him with beaten Cloves Mace Nutmeg and Ginger put a handful of sweet herbs about a spoonful of salt strow this all over it then have your slices of fine thin fat bacon seasoned with a little Sage and Pepper dip each piece in the yolks of eggs and arder all over your Veal so begin at the neck end and roul it up into a fast Coller bind it up fast with Tape so boyl it with your bones with a faggot of sweet herbs keep it constantly scummed till it is boyled then put it into your Sowsing-pan with the same broth adding some Vinegar and Salt thereto with some large Mace when you serve it up you may cut it in thin slices and fill a great dish and garnish it with flowers and serve it for the first course To Coller Pigg YOur Pigg being split and boned and soaked well in several waters dry it season it with Cloves Mace Nutmeg Ginger a little quantity
the tail it being dry and washed wash it over with the yolks of eggs strow on a good handful of sweet herbs with a little Fennel season it with a pretty store of salt and a good quantity of your aforesaid spice adding a little Pepper thereto bind it up in Collers with your broad Tape let your water vinegar and salt boyl together then put in your said Coller with a faggot of sweet herbs with sliced Ginger and Nutmeg it will ask an hour and halfs boyling if it be a great Coller so put it into your Sowce-pan with your liquor until you go to dishing of your cold-meats To Sowce Lumps SOme flea your Lumps before they boyl them but that is not proper for any Sowced fish to be served in cold you must only scald and scrape him with your knife then boyl him up as the aforesaid fish and serve him to the Table you may serve him with jelly as you were shewn before After the same manner of boyling fish or pickling you may do Mâ—llets Dace Gurnets Pikes Carps Perches Tenchs Roches and many other sorts of fish in the nature of this BOOK IV. Cold Baked meats of Flesh A Fore you go about your Baked meats I shall give some directions how to make your Paste because some that may have occasion may be ignorant therein To make Paste of Rye-Flower IT is only done with boyling water made very stiff and molded so together that it may not crack your Paste for your lesser cold baked-meats as for foul and the like is to be made with fine flower to every peck a pound and half of butter and about the quantity of eight eggs casting away the whites of four put your butter into your liquor and when it is melted pour it into a hole made in your flower but not to your eggs and put to it as much liquor as will work it up so mingle it together with your eggs lying round about your flower for if you should put your scalding liquor to your eggs at first you would candle them and take away their use and operation in making your Paste any whit the better to stand you are not to strive to make this Paste altogether so stiff as the other yet it must be somewhat stiffer then your Paste for hot baked-meats because you raise these higher then them And the matter that you bake in these will ask much more baking then your hot baked-meat this must be well molded that it may work as clear as wax and to that end let not your liquor be too vehement hot the more butter you put in the more colder let your liquor be you may well upon that account put in two pound of butter To Bake Venison in Crust or in Pots YOur Venison being boned and parboyled you must lard it very thick with your best larding bacon cut in square pieces about the bigness of the top of your finger and as long then season it with Pepper and Salt only put Salt in your Pepper till it look grayish if it be an hanch you must cut it with your knife till you make it fit for your coffin if it be a side you must take out the sinews and the skin that is thereon and cut off the neck part to put under your best Venison but your sides are more fitting to be baked to eat hot and your hanches cold now your coffin being made round or four square with your Rye Paste about a foot high your best fashion is round lay in sheets of lard in the bottom of your coffin and strow in seasoning and then place in your Venison if you please you may sheet it with lard also on the top then put on two pound of butter very smooth so your lid being ready indifferent thick wet it and lay it on and close your Pie so make a funnel upon your lid with your garnish so beat two or three eggs with a spoonful of water and a little flower indore your baked meat with the same with your weting brush made of feathers This baked meat will ask six hours bakeing take heed your Oven be not too hot at the top to scorch the brims when it comes forth of the Oven if you will keep it any thing long you must pour out all the liquor for the gravie will presently putrifie it otherwise you must do as you were taught before then take off your butter clear from your gravie and put it to your clarified butter and fill up your Pie when it is cold being thus done it shall keep half a year but being done as aforesaid it shall keep a twelvemoneth keep your funnel stopped with a piece of butter To bake a Fillet of Veal to be eaten cold TAke a great Leg of Veal and cut off a large Fillet then cut it into three pieces like Fillets and parboil them when they are cold season them with a little Pepper beaten small and Salt Nutmeg Cloves and Mace your Coffin being ready put in the first Fillet and strow on Time and having slices of Bacon seasoned with Sage and Pepper lay it on the top of the said Veal then lay on the second Fillet and do the like with another laying of Bacon then lay on the third Fillet and do the like So strow on a little minced Time and a little seasoning with some large Mace put on the butter and close up the Pye You must observe to beat all your Fillets of Veal with a Rolling-pin or with a back of a Clever put on your Funnel garnish and indore your Baked-meat with Yolks of Eggs Let this Baked meats be made with hot butter paste and fine flower when it is baked and cold fill it up with clarified butter To bake a Calves head to be eaten cold YOu must first half boil a fair Calves head then take out all the bones on both sides and season it with the aforesaid seasoning and lard it with Bacon and a little Lemmon pill then having a Coffin large enough not very high nor very thick but make it four square lay on some sheets of Lard on the top and butter and it when it is baked and cold fill it with clarified butter To bake a Fawn or Kid to be eaten cold FIrst bone either Fawn or Kid parboil and lard them very thick with Bacon then season them with a little fine Pepper Nutmeg Cloves Mace and as much Salt as you think fitting cold baked meats ought to have more then hot then take some savoury forst meat and put into the belly and so make it into the proportion as before it was boned make your Coffin according to that proportion with hot butter paste and put it in fairly 〈◊〉 that it bear not down the sides So put on your butter and close it up and when it is baked and cold fill it up at the Funnel with clarified butter To bake a Hare TAke a Hare and parboil him and cut all the flesh clean from the bones
a round Coffin being ready of Rye dough according to the widness of your Ecle when turned round therein if your Coffin be very high you may lay one upon another put in two great onyons in the middle season them on the top with some of your seasoning with half a dozen bay leaves and butter close your pye very high so with your funnel and garnishing indore it and bake it and fill it up with clarified butter when it is cold To bake a Turbert YOur Turbert being fin'd and prepared slash it on the white side with your knife season it with small Pepper and Salt with Nutmegs Cloves and Mace your Coffin being ready according to the proportion of the Turbert put it in lay on butter and close it This may only be sent to a friend in case there be plenty of Turberts it is a more honourable dish to be baked hot with other Compounds as you shall see hereafter To bake a Salmon SCrape your Salmon wash and drie him then run your pen-knife from the head to the tail on both sides otherwise take out the chine then season him with beaten Cloves Mace Ginger with Pepper and good store of Salt both in the inside and the outside in the scortches you may put him in a raised Coffin proportioned for him otherwise lay him upon a sheet of pasty paste and set a border close round him that he may be formed like a Salmon then put in butter sliced Ginger large Mace on the top thereof then turn up the other half sheet of your paste over the Back as you do a Pasty and close them all along by the belly side from head to tail so bring him in proportion with his fins and tail head and gills so set a funnel and garnish thereon being scaled all over then indore him and bake him and fill him with butter when he is cold To bake an Eele to be eaten cold COller your Eele and season as before when you sowst him lay him upon the side into the Coffin so put on butter and close him indore him bake him and when he is cold fill him with clarified butter To bake a Pike TAke a fair Pike and lard it with Pickle-herring being beforehand scaled and made fitting force his belly with forst meat of fish then season him with some Pepper Salt Cloves Mace Nutmeg and Ginger beaten then bake him as you did your Salmon before according to his form or proportion Your cold baked meat of fish ought to be according to their proportions or forms so may you bake any that you have a mind to BOOK V. How to make several sorts of Jellies Leaches and Creams To make Jellies TO prepare and make your stock for Jellies you must have two pair of calves feet being boiled so that they may be blanched then take two knuckles of Veal cut off the Fillet break not the bones let your Veal and calves feet lie in fair water for the space of four and twenty hours and for the time shift them in five or six waters scruseing forth all the blood then put them a boiling in fair spring water so much as will well cover and boil them keep them scumming for the space of an hour and put a little Salt therein with some long Mace Cinamon slit Nutmeg and Ginger in a tiffinee cloth when they have boiled soberly for the space of two hours try your broth in a spoon whether it will Jelly boil it not down too low lest it change brown but if it jellies not to your mind put into it about an ounce of Ising-glass and when it hath simbered about half an hour strain out your broth into a Pipkin and let it stand till it is cold or till you go to make your several Jellies How to season and run Chrystâ—…l Jellies YOur stock being cold as aforesaid take away the far from the top and dregs from the bottom and put the rest into a Pipkin put to it some Cloves Mace Cinamon and slit Ginger and Nutmeg also of Musk and Ambergrease of each a grain in a tiffinee ragg put in some Rose water and about a quart of Rhenish wine if your stock be stiff or as much as you may imagine will make it a strength fit for Jelly add to it of oyl of Nutmeg and Mace two or three drops of each and as much double refined Sugar as will make it to your taste according to the quantity of your Jelly set all these on the fire in the Pipkin and let it simber a quarter of an hour then take it off and put in the juice of a dozen Lemmons and having eight whites of Eggs well beaten with a spoon put them into the Jelly and set it on the fire again till it boils up then having your Jelly-bag ready hanged up on a spit between the two racks near the fire with a bason underneath put your Jelly into the bag and let it run into the bason then set another bason under it and put up the first running into the bag again so do till it runs clear this is the Chrystal Jelly How to run Colours PUt a quantity of Saffron into a piece of Tiffinee and some beaten Cutchenele into the like tyed close with a thred you may put Spinage or green Wheat also into another and when you have run out as much Chrystal Jelly as you intend put under your Bason with your Cutchenele in it bruising it tenderly with a spoon that it may colour your Jelly take heed you bruise it not too hard for fear of breaking the Tiffinee and mudding your Jelly with the Dregs thereof so observe with your other Colours To make Jellies of Oranges TAke the juice of two dozen of Oranges and one quart of the aforesaid stock boil or let them simber together for the space of a quarter of an hour seasoned as the aforementioned Chrystal Jelly if it be too weak you may add thereto a quarter of an ounce of Ising-glass if too strongs add some clear Râ—…ish wine so clarifying of it with four or five whites of Eggs as aforesaid run it through your Bags Thus might you make Jelly of Red Currans the juice thereof being bruised with a little Rhenish wine in the Winter season you may use the Syrrup of Mulberries or Barberries or clear Syrrup of Orangado so will you have your several coloured Jellics with their several tastes To make Harts-horn Jelly TAke the Brawn of six Cocks being steept in water and shifted for 24. hours then take a quarter of a pound of Harts-horn and boil these together two hours then strain the Broth out into a Pipkin and let it be cold then take off the top and bottom Return your clear Jelly into a clean Pipkin and season it as your Chrystal Jelly before only adding thereto a little quantity of Chainnie if it be too strong add some Rhenish wine if too weak a small quantity of Ising-glass You may put herein Majestie of Pearl or
if you please Corral after which set it on the fire again for a quarter of an hour more or less according to the strength or weakness of your Jelly then clarifie it with whites of Eggs and run it through your Bags as aforesaid and preserve it in a glass or Pipkin for your use This Jelly is a great Cordial very Restringent and strengthening to the back It may be taken cold or else dissolved being heat again and so drank How to make Leach TAke a pottle of New Milk half a pound of Jordan Almonds being first Blancht then steept in Water for half a day or better then let them be beaten very small in a Morter after which put them into your Milk set them both upon a heap of coals in a skillet until they boil keeping it alwayes stirring for fear of burning to and so let it boil for the space of half an hour then strain out your Milk through a hair strainer into another skillet add thereto one ounce of Ising-glass being pull'd to pieces and steept in Milk for an hour before put thereto likewise a good quantity of whole Cinamon with some large Mace and a Nutmeg quartered together with half a pound or more of your fine white Sugar Musk and Ambergreace of both one grain then set it on the fire again keeping it stirring while it continues there If you feel it to begin to grow at the bottom shift it into a clean skillet it being very apt to burn when it hath boiled half an hour take a spoonful and put it into a cold sawcer if when it is cold you finde it strong then add more Milk thereto if weak then boil it longer When it is enough add to it a little Rose water then strain it into your Bason How to run your Leach into colours TAke Saffron Cutchencle and Spinnage let them be all beaten apart and tyed up in three â—…ssinâ—… Raggs by which you may make three colours wring forth a small quantity of Spinnage it makes the one Green the other two steept in a little Rose-water bruised tenderly with a spoon makes your Red and Yellow if you would have any other colours you must use sweet syrrups which are clear you may cast these to make Ribbon Leach Dissolve one of the said colours and pour it into a deep bason when it is congealed and strong dissolve another and being so cold that it will but just run run it on the top of your former thus do with as many as you have The use of your Jelly and Leach YOur Jelly and Leach is a great second and third course dish Your Jelly being sâ—…ced forth thin and placed in your dish so is your Leach also cut forth in Ribbons and placed between the Jelly with your colours opposite one to another Beat some of your Jelly to pieces and put a spoonful in goblets or more in the middle and also garnish it with goblets or diamonds of Jelly in every vacant place you may also run your Jelly into the pill of Lemmon being cut into half and the meaâ— taken out or into the sets of sweet-meat-Tarts or little Coffins made for that purpose or any other way that is proper according to your pleasure To make divers sorts of Creams To make Cheese and Cream VVHen you have run your morning milk with about one pottle of fresh Cream to a gallon and half your Curds being cleansed from the Whey season it with fine beaten Cinamon Sugar and Rose-water fill five or six dishes about half a pint a piece with the said Curd then lay trenchers on the top of them and a board thereon and press them until they come into a body like Cheeses then turn them out whole into your dish which you may do the better by buttering the bottom of your dish and having a pottle of Cream boyled up with whole Cinamon large Mace and a Nutmeg quartered with the yolks of six eggs beaten with Rose-water stirred in a little before it comes off the fire seasoned with fine Sugar you may add one grain of Musk in the boyling which will serve for the same purpose another time when it is almost cold put it in with your ladle between the said Cheeses scrape thereon Sugar and serve it up Another way SEason your pure fresh Cream with beaten Cinamon Nutmeg rose-Rose-water and Sugar with as much Naple-Bisket grated as will make it somewhat thick so pour it over your Cheeses as was done with the other strow on Cinamon and Sugar and se send it up To make Apple-Cream TAke a quantity of Pippins and boyl them in a pinte of white-wine and a pinte of Sack with a pill of minced Orangado some whole Cinamon and Ginger sliced half a pound of fine Sugar keep them close covered until they are boyled unto a jelly then lay them by spoonfuls as high as you can into your dish when they are cold pour in your boyled Cream as aforesaid stick your Rocks of Jelly with sliced Citteâ—n This may be done without Sack or White-wine only adding a pound of Sugar more to fourteen Pippins you must use no more water in the boyling then will cover them you shall know when they are rightly boyled down they will be as red as Rubie and clear To make Quince-Cream BOyl your Quinces unpared and when they are boyled very tender pare them and take the Pulp from the Core season it with beaten Cinamon and Ginger Oâ—angado and dryed Citteâ—n minced small Caâ—…y Coâ—…its and Rose water and Sugar so youâ— Cream being boyled and seasoned as in the first and half cold put it into your Quinces being dished in spoofuls or if you please you may 〈◊〉 it altogether the Cream will not curdle but if you do this with Raâ—… Cream your Quinces must be quite cold else your Cream will curdle To make a Cream called Sack and Pottage TAke about a pottle of cream or new milk whilest it boyls beat the yolks of a dozen eggs with half a pinte of sack and when the milk boyls put it in keeping it stirring until it comes to a tender curd then run it through a strainer save your curd being cleansed from the whey season it with beaten Cinamon Ginger Nutmeg Sugar Rose-water so put it into your dish as a Tansey strowing thereon beaten Cinamon and Sugar To make a Sack-Posset the best way SEt a gallon of milk on the fire put therein a grain of Musk whole Cinamon and large Mace when it boyls stir in half a pound of Naple-Bisket grated keeping of it stirring while it boyls then beat eight eggs together casting four of the whites away beat them well with a ladleful of milk or two amongst them take off the fire the aforesaid milk and stir in your eggs put it on the fire again but keep it stirring for fear it curdles having almost a pinte of sack in your Bason upon the coals with a spoonful of Rose-water your milk being seasoned with sugar and taken
a piece of Ribb Bacon then take a handful of Brook-lime as many Water-â—…essâ—s Nettle tops Elder budds Violets and Primrose-leaves with young Alexander leaves mince all these very small put them to your 〈◊〉 with a little large Mace so season it with salt and put â—n bâ—tter when you take it off and so serve it to the â—able on faâ—…iâ—g dâ—yes or eat it in the morning fasting It is good to cleanse the blood To make Water-Grewell TAke a pottle of water a handful of great Oatmeal pickt and beat in a Morter put it a boyling when it is half enough put to it two handfuls of Currans washed a faggot or two of sweet herbs four or five blades of large Mace a little sliced Nutmeg let a grain of Musk be infused a little while in it season it with Sugar and Rose-water when it is enough and put to it a little drawn Butter To make Punnado TAke about one quart of Running-water put it on the fire in a skillet then cut a light Roul of Bread in slices about the bigness of a groat and as thin as Wafers dye it in a dish on a few coals then put it into your water with two handfuls of Currans pickt and washed a little large Mace season it with Sugar and Rose-water when it is enough And infuse or rub the bottom of your dish with Musk You must add Salt to this and the above-mentioned To make Barley-Grewell TAke half a pound of Barley and give it one or two walms in two or three waters then put it in a stone Morter and beat it so set it a boyling in a pottle of water or more with two ounces of Harts-horn when it hath boyled about two hours strain it through a strainer then add a little more water to your Barley to get out the heart and strength of it then set your liquor a boyling again with half a pound of Currans a faggot of cold herbs as Sorrel Strawberry and Violet leaves c. also a little Time three or four blades of Mace and when the Currans are boyled enough your broath will be ready then add about a quarter of a pinte of the juice of Sorrel let it boyl one walm take it off the fire and scruise in the juice of sour Lemmons season it with Rose water with Musk infused therein with a little Salt there is nothing better then this to give any one in a I eaver all the time of their sickness if you serve it to the Table leave out cold herbs and add sweet herbs you may also send up the Barley with it but for weak stomacks strain it To make a Pearmane Cawdle MAke a Posset with a quart of Milk and White-wine very clear then slice half a dozen great Pearmanes and boyl them in your Posset when they are boyled enough strain the liquor forth with as much of the Apple as will run lay it on the fire again with two or three blades of Mace when it boyls bear the yolks of three eggs into it to thicken it season it with some Muskified Rose-water and Sugar this is very good to give sick people which are subject to Melancholly To make a Lemmon Cawdle TAke a pinte of White-wine and a pinte of water and let it boyl put to it half a Manchet cut as thin and small as you can put it in with some large Mace then beat the yolks of two eggs to thicken it and scruise in the juice of half a dozen Lemmons season it with Sugar and Rose-water To make a Florendine or Made-dish of Rice THe Paste for your Florendines ought to be a rich cold buttered Paste or Puff paste take a pound of Rice boyl it a quarter of an hour in water then put it out into a Cullender afterwards boyl it half an hour in milk or as long as you can provided your Milk burns not too put four or five sticks of Cinamon in the boyling thereof and let it stand in a deep dish or bason until it is cold and congealed together then take the one half of it or as much as you need break to it the yolks of six eggs and the whites of two put to it half a pound of Beef-suet minced small and almost as many Currans a dozen of Dates minced season it with Cinamon Nutmeg a little Cloves Mace Ginger Salt and a handful of Sugar with a little Rose water so mingle it all up together in a thick batter with a little Cream cover over your dish you intend to bake it in with a sheet of Paste put in your Rice fill it not too full that it rise not over the brims of your dish then jagg a sheet of Puff-paste the breadth of your dish about half an inch broad twist them and lay them over your Florendine from the one side of your dish to the other fastening them to the sheet of Paste in the bottom so cross them over again that they may be Chequer-work then cut your Paste upon the brim of your dish double over all the ends of your cross-bars bake it and stick it in the chequers with Lozenges scrape on Sugar and send it up To Butter Rice TAke Rice that is after the same manner boyled in water then in milk bruise it with your ladle with some sweet Cream amongst it put butter to it and set it on a heap of coals in a dish let it boyl and keep it stirring season it with Cinamon grated Nutmeg Salt Rose-water and Sugar when it is enough dish it on sippits of toasts and stick them with the same or Lozenges of Paste fryed or baked scrape on Sugar and send it up To make a Florendine or Made-dish of Apples PUt on a skillet of water with some Currans a boyling then pare about a dozen of Pippins and cut them from the Core into the said water when they are boyled tender pour them into a Cullender when the water is drained from them put them into a dish and season them but if you have time stay until they are cold lest it melt your Sugar besides it will spoyl your paste with Sugar rose-Rose-water Cinamon and Carraway seeds then role out two sheets of Paste put one in your dish bottom and all over the brims then lay in your Apples in the bottom round and high wet it round and cover it with your other sheet close it and carve it about the brims of your dish as you please prick and bake it scrape on Sugar and send it up for a second course To make a Florendine or a Made-dish of Spinnage TAke almost a peck of Spinnage when your kettle boyls very fast throw it in and let it have half a dozen walms then put it out into a Cullender and let it drain and scruise out all the water mince it very small with a pill or two of Orangado add to it half a pound of boyled Currans season it with Cinamon Ginger beaten Nutmeg and Salt then put it in your
dish upon a sheet of Paste put to it butter and sugar cover and close it prick it over and bake it When it is almost baked put to it a glass of Sack a little drawn Butter and Vinegar so shake or mingle it together with your knife or spoon and when you have occasion for it scrape on Sugar and send it up To make Pasties to fry TAke of the same compounds of Apples and other ingredients as is in your Florendine of Apples and make very small Pasties as you did of the Rice only add to them a little sliced Orangado To make a Florendine or Made-dish of Kidney of Veal TAke the Kidney of Veal fat and all as much as you have and mince it small then mince a few sweet herbs and about a quarter of a pound of Currans or more according to the quantity of your meat season it with Cloves Mace Cinamon Nutmeg Sugar Rose-water Salt the yolks of three or four eggs and a little Sack if you think it will be too fat you must add a handful or two of grated bread a Pippin or two minced with a little Orangado so put it on a sheet of Paste in the bottom of your dish and cover it with another so close it up prick it and bake it scrape on Sugar and send it up for the first course To make toasts of a Kidney of Veal called Marrow toasts MInce it and season it as aforesaid and put it in a dish on the coals as it melts add grated bread and the yolks of eggs a little Cream so stir it up and down until it comes into a body like Pap then take two or three rouls of stale light bread and cut off the two corners of every one of them then cut them forth in toasts throughout the roul wash the one side with the yolks of eggs and spread on your composition being hot it will spread like butter thus do with all of them until all be on wash them over on the top with the yolks of eggs and so fry them softly dish them up on a plate strow on sugar and send them up for second course in a common dyet To make a Florendine or a Made-dish of a Calves Chaldron TAke one that is very fat and boyl it mince it very small with Time Parslee a handful of Spinnage and a few other sweet herbs mince all these very small with a couple of Pippins then put to them some grated bread more or less according to the fatness or leanness of your Chaldron season it with Cinamon Cloves Mace Salt Nurmeg and Ginger then break in half a dozen yolks of eggs and two whites mingle all together with a good quantity of Currans according as you put to Mince-pyes all these ingredients being well mixed and your sheet of Paste in the bottom of your dish lay your meat on it but do not over-charge the dish leave room that the fat boyls not over the brims thereof then lay over it Dates Marrow and Raisons of the Sun so close it up and bake it scrape on Sugar and send it up for the first course dish If you have a mind to make a pye or Mince-pyes with the said meat you need leave out nothing but the eggs Again you ought to put into your Mince-pyes a lear of Verjuice After this manner may you bake Calfs-feet To make a Made-dish of Apples and Red Currans BOyl up your sliced Apples in a little water and Sugar let them boyl until the Apples have soaked up all the liquor and begins to be dryish then beat in a Morter a pinte of red Currans or more put the Apples and them together with the yolks of four eggs and whites of two boyl up a quart of Cream and thicken it up with your eggs put your Apples and Currans into your dish on a sheet of Paste and lay on more sugar close it carve your Paste on the brims cover your Florendine with another dish and bake your Paste in a soft Oven when your Paste is dry take off your dish and let it bake awhile gently then when your Cream is cold put in part of it and mingle it together let it stand a little in the Oven then scrape on sugar and send it up for a second course dish You may only make it with the Currans and Apples with Sugar Cinamon and rose-Rose-water so let it stand in the Oven for about half an hour while the Paste is dry and serve it up with a cut It haâ—h a very good taste and an excellent colour and it is the better way To make a Made-dish of Artichokes BOyl up about a pinte and half of Cream with two eggs as before with a little whole Cinamon Rose-water and Sugar then slice five or six Artichokes very thin season them with Cinamon and sugar and season the Marrow of three or four Marrow-bones in pieces as big as your thumb your dish having a garnish opposite on the brims butter it in the bottom then lay a laying of Artichokes all over strow on the parboyled Currans and spread over it a laying of marrow then pour on that a ladleful or two of Cream and let it congeal â—ogether a little in the Oven take it out and lay over another laying of Artichokes with Marrow Currans and Cream as you did before so bake it stick it over with Almonds and send it up with a cut over it You may make Florendines with Poratoes Wardens Quinces or Pears but by what you have already read you may be able to perform according to their several Natures To make forced meats TAke a piece of a Fillet of Veal and a little piece of Westphalie Bacon boyled and a piece of Bacon larded a little Beef suet the lean more in quantity then the fat mince them altogether with one handful of sweet herbs with some onions minced added to them seasoned with Cloves Mace and Nutmeg beaten put as many raw yolks of eggs into at as will make it up into a stiff body you may mingle amongst it Pine-Apples and Pistatious Add salt to your seasoning this being rouled in the yolks of eggs is your savory forced meat And you may use it with any savoury baked or boyled meats as you shall hereafter hear To make part of the said forced meats green for your use TAke Spinnage scalded in boyling water turn it out into a Cullender and scruise out the water then mince it small and mingle it with so much of the forced meat as you intend to use you may also mince a handful of Spinnage and Parslee very small and when you have made your small Balis of forced meat as big or little as you please dip them in the yolks of eggs and roul them in your green herbs so that a quick boyling will make them as green as the herbs Another forced meat TAke a piece of a leg of Veal or any other flesh cut out of the skin that you intend to force mince it with
they are forced sow up their backs then put them into a deep dish with strong broth you may boyl with them Quails Martins Sparrows pieces of Artichokes Sparragrass Marrow Pistaches Pine apples when all is ready dish your forced loaves in the middle of your dish the Chickens and Pigeons round about the Quails with other small birds with your Marrow Artichokes or what other Ingredients you have in the Summer to these and the like boyled meats you may use Artichokes Sparragrass Collyflowers Grapes or Goosberries c. but in Autumn and Winter you may use Skirretts Potatoes Dates Chestnuts to this Lear you may add gravie and drawn butter unto your strong broth BOOK VIII Containing how to make several sorts of Puddings How to make a Quaking Pudding TAke a pinte of Cream and a manchet grated take three or four spoonfuls of the Cream and mingle it with two spoonfulls of Rice flower beat it into a batter so it doth not clod put it into the aforesaid Cream then beat six eggs mix them all together and beat them very well with a little Rose water Nutmegg Cloves Mace and Cinamon beaten with a little salt if it be too thick you may add a little more Cream then take a thick cloth washt over with butter spread it over a narrow Bason your Pudding being well beaten together put it in gather up your Cloth close together tying it hard with a packthred giving it some liberty to rise your liquor boyling very hard take up your pudding in your hands and turning it up and down so that your bread and cream be mingled very well then put it into your boyling Liquor let it boyl for three quarters of an hour covered close keep it constantly turning for the first quarter but it must boyl fiercely lest it soak water when it s enough take it up open it and turn it forth into a dish stick it all over with blancht Dates and dried Cittern all over perfume a little Rose water with musk with some Vinegar drawn butter and a good quantity of sugar when it s very hot pour it on your pudding scrape hard sugar on the brims of your dish and send it up Another way TAke a light Manchet slice it exceeding thin put it into a Quart of Cream then put it over the fire and let it boyl with a stick or two of Cinamon you may pour into it before it boyles two spoonfulls of flower beat into a batter and keep it stirred then pour it forth into a bason put to it a grated Nutmegg a little Cinamon and Ginger some Orangado and dryed Cittern cut very thin when this is cold put to it half a dozen eggs beaten with some rose-rosewater and mix them all together if it be too thick you may add more cream so that it may become a quaking pudding when it is boyled as the aforesaid To make a dish of Puddings of several Colours TO this end you must have five or six dishes bespoke on purpose of the Turner with Covers to fit them you must butter over all your dishes in the Inside fill one of them with the Ingredients aforesaid put on the Cover and bind it down with a Cloth prepared for the same purpose and packthred take a quantity more of the said stuff that will fill a dish Colour it with Spinnage if you think it will thin it too much add part of an egg to it and beat it together Put on the Cover and bind it up so that no water may run in then take a handfull of Cowslips a handfull of Violets a handfull of Clove Gilly flowers mince each of these by themselves and beat them severally in a Morter so add as much of the aforesaid stuff to each as will fill three several dishes you may thin them as you please by mixing more Cream to either of them so bind them up as aforesaid and when your pot boyles very fiercely shake your dishes that the matter may mingle together and put them in When they are boyled uncover your Dishes turn out your puddings into a large dish Stick them as before Else with any Rich Suckets your Leare is Butter Vinegar Rose water and good store of Sugar scrape on Sugar and send them up they are an exceeding handsome and Rich service fitting for any feast you may make but one or more of the above four sorts of puddings as you please To make Marrow Puddings to boyl in Skins TAke a pottle of Cream two rowls of French bread sliced very thin being cut over again the contrary way you may put it over the fire a soaking with a little whole Cinamon till it begins to boyl then beat a dozen of eggs together and when your Cream is almost cold beat them in put to them the Marrow of five Marrowbones minced with some minced Orangado and Cittern beaten Cinamon Ginger Cloves and Mace Rosewater and Sugar with some salt you may thin it with cream if your Manchet swells too much for it must be but a little thicker then Pan-cake batter then having your hoggs guts thâ— smallest of the great ones being well scoured and cleansâ—d fill up your guts and tye them up like beads being about the bigness and length of an egg or something longer you must give two Inches scope to every one of these in the tying else they will break not having room to rise boyl them very softly in Kettle for the space of above half an hour then take them up and keep them for your use and heat them for service for pleasure To make Black Puddings to be kept TAke a gallon of great Oatmeal and put to it two gallons of very good strong broth let it boyl softly over the fire about half an hour keeping it continually stirred then put it out into a great earthen pan let it be cold and put to it about a gallon of hogs blood strained mix it together with the congealed Oatmeal if it makes it not thin enough add to it a quart of milk or more let it steep together all night then take a good handful of Wintersavory as much Pennyroyal a little Hyssoâ— and Rosemary half a handfull of Time a handfull of Sives if not take Onions or Leeks and a handfull of Sage mince all these exceeding small and put them into your puddings season it with Pepper beaten small Cloves Mace Ginger Cinamon and Nutmegs with a quantity of Salt then having about two flecks of Lard cut with your knife twice as big as a die put all in together with about sixteen Eggs mingle it all well with your hands if it be thick and not high-coloured with blood add more to it your small guts of a hogg being cleansed and watered for a day before cut your gutts an ell and half long and blow them up all to see where they are sound then fill a taste of these puddings and observe what scope you give to your taste that you may know how they swell as
also to know what they want in their seasoning softness or hardness for they ought not to have so much blood in them to congeale them hard and according to this Tryal you may order the rest so fill up your lengths and tye them up in six links or but four if you please you must allow at least three inches scope in each link let your water boyl very sober and when they have boyled half an hour take them forth and put others in then afterwards put them in for half an hour again as you fill your Puddings you must supply your Pan still with Hogs suet and order your hand in the filling that the ingredients may all carry a due proportion these Puddings with some white Puddings made with Beef suet after the manner of the little ones but of a span length will be a very good service for a common diet especially at night you may add to your white Puddings a pretty quantity of flower with your grated bread but then you must put in the fewer eggs but the more Beef suet minced exceeding small To make Polony Sassages to keep all the year YOu may take a piece of a Gammon of red Bacon and half boyl it mince it very small if your Gammon be not fat take half as much bacon lard mince it likewise mingle them together and beat them in a Morter season them with Time and Sage minced very small and good store of Pepper beaten to dust with a little Cloves Mace and Nutmeg and a pretty quantity of Salt for they ought so to be add to them the yolks of two eggs and so much Red wine as will bring them up into a stiff body mingle them well with your hands fill them into middle skins as big as four of your ordinary Sassages so hang them in your Chimney for a time and when you will use them they must be cut out very thin round wayes and put them in your dish with Oyl and Vinegar and serve them for a Sallet for the second course or for a Collation before you drink Another way for Sassages TAke Pork not as much fat as lean mince it exceeding small together then take part of the fleck of Pork in pieces about the bigness of the top of your finger season each apart with minced Sage good store of Pepper and Salt some Cloves and Mace mix in your seasoning into each of these take your small sheeps guts and cleanse them so fill them with your funnel alwayes putting some of the pieces of fleck between the minced you may sprinkle a little wine on the top of your Sassage meat it will fill the better I have made rich Sassages of Capons and Rabbits and could shew a receipt for it but none so savoury as those of Pork by reason that Sage and Pepper is not so suitable to the nature of the other so tye up your Sassages in links and keep them for your use To make a Pudding of Hogs-Liver BOyl your Hogs-Liver and grate it put to it more grated bread then Liver with as much fine flower as of either put twelve eggs to the value of a gallon of this mixture with about two pound of Beef-suet minced small with a pound and half of Currans half a quarter of a pinte of Rose-water a good quantity of Cloves and Mace Nutmeg Cinamon and Ginger all beaten and as much Salt as it requires with some Winter-savoury Penniroyal Sweet Margerum and Time all minced very small mix all these with sweet Milk or Cream let it be no thicker then Fritter Batter so fill your Hogs gutts you may make one for the Table in the maw to be eaten hot in your knitting up the guts you must remember to give them three or four inches scope in your putting them into your boyling water you must handle them round to bring the meat equal to all parts of the gutt they will ask above an hours boyling the boyling must be sober if the wind rise in them you must observe to prick them To make a baked Marrow Pudding SEt a quart of Cream a boyling with Cinamon and large Mace take eight eggs casting away the whites of four beat them well together with a little more Cream or Milk when your Cream boyls take it off the fire and stir in your eggs let it not be too hot lest it curdle season it with Rose-water Sugar and grated Nutmeg your dish being ready with a garnish of Paste about the brims cover the bottom of your dish with thin sippets of light bread lay raw Marrow thereon all over also Dates and Raisons with Orangado and other suckets then put in a ladleful or two of your Cream boyled up and lay on the top of that a laying of sippets put also a laying of Marrow and suckets as before on the top of that then pour in your Cream again if your dish be deep enough you may go three stories high fill it not too full till it comes in the Oven lest it spill over it will not ask half an hours baking you may garnish it if you please with Lozenges or otherwise To make an Oatmeal Pudding TAke two handfuls of great Oatmeale and beat it exceeding small in a Morter set on three pintes of Milk in a skillet put into it two or three sticks of Cinamon and large Mace stir in this Oatmeal into your Milk before it is hot so much as will make it reasonable thick fit to be eaten boyl it for the space of half an hour but keep it stirring put therein a good handful of Beef suet shred small then take it off the fire and put it in an earthen Pan and let it stand until it is almost cold if it grows thick thin it with a little more Milk beat in four eggs with almost a handful of Sugar a grated Nurmeg and some rose-Rose-water butter the bottom of your dish and pour in your Pudding for it ought to be as thin as batter bake it softly it will ask but half an hours time so scrape on Sugar and send it up To make a Pudding of Rice flower THicken three pintes of Milk with about a handful of Rice flower beaten into a batter put in Cinamon and large Mace in the boyling keep it continually stirred till it be thick put into it a piece of butter let it boyl a quarter of an hour then put it in an earthen Pan and let it be cold add to it two handfuls of Currans a little Sugar beaten Cinamon and a handful of Dates minced beat half a dozen eggs casting forth three whites beat them together put butter in the bottom of your dish and pour in your Pudding you must add Salt and all things else in this nature according to your discretion you ought to have a garnish of Paste on the brims of your dish when it is baked scrape on Sugar and serve it up adding a little Rose-water To make a hastie Pudding SEt on three pintes of
pieces and quartered dates a little Orangado and Citern But in the Summer some pieces of Artichokes Grapes or hard Lettice put in some blades of large Mace and close up your Pye let your lear be Sugar and Verjuice beaten up together with the yolks of two eggs and a ladle of drawn butter put it in your Pye when it is baked shake it together put on your lid and serve it Another way for a savory SEason your Lamb with Pepper and Salt a little Cloves Mace and Nutmeg with Time minced put into your Coffin with a few Lambstones and sweet breads seasoned with your Lamb with as many Oysters and savory forced meat balls so put on butter and close up your Pye let your lear be three or four Anchovies dissolved in a little Claret wine add a little Oyster liquor gravie and a grated Nutmeg beat it up with the yolk of an egg and a little drawn butter when your Pye is enough take it out pour in your lear and shake it together Another way SEason it as aforesaid you may put in some Artichokes or hard Lettice in your Pye if you please then take a little strong broth a little White wine and chop in the tops of two or three bunches of Sparragrass being boyled before and some green boyled parslee minced add to this a ladleful or two of drawn butter and a grated Nutmeg and when your Pye comes out of the oven pour it all over the meat thereof and shake it about To bake a Henn to be eaten hot PArboyl your Henn then cut off the legs and wings as when she is carved cut off the Merry thought and through the breast bone so also the carkass that she may be handsome to lye in the Pie break the bones season her with a little pepper and salt Cloves and Mace then put her into your pye with some pieces of Lamb stones sweet breads and sassages with a few oysters between with hard eggs and a couple of onions cut in halves so put on butter and close up your pie when it is baked let your lear be a little Claret wine strong broth beaten up with the yolk of an egg a grated Nutmeg and drawn butter pour it into your pye and shake it together How to bake a Henn another way CUt her to pieces and let your seasoning be a little Pepper Salt Cloves Mace minced Time Nutmeg and other sweet herbs your Henn being thus in pieces season it therewith put in the yolks of three or four eggs and mix them up all together then season some thin slices of fat Bacon with minced Sage and Pepper so lay your meat in order into your pye with a piece of Hen and a slice of bacon untill it be all in put over it some savory forced meat about the bigness of a Walnut with a little sliced Artichoke between so sprinkle over your meat with a handful of stript Barberies put butter in your pye and close it up and when it s half baked put in a ladle of Claret wine and set it into the oven until it is enough draw it and cut it up if it be too thin beat up the yolk of an egg with some of its own liquor put thereon a ladleful of drawn butter shake it together and put on the lid again Another way to bake a Henn in a patty pan TAke a young Henn or two and let them be almost boyled or roasted then take all the flesh from the bones but not very clean and cut it all in slices season it with some Time Parslee sweet Margerum and an onion minced very small with a little Cloves Mace and Nutmeg beaten then having a sheet of fine past driven out for your patty pan put your bones in the bottom and your sliced meat on the top put over butter and close your patty with another sheet of past then set on your pan on a few embers and some coals on the Lid by supplying it with fresh coals at top and bottom you may bake it as well as in an Oven when it is baked take about eight eggs and break them in a dish and butter them on the fire when they are thick put to them some Claret wine and strong broth add to them a handful of parslee boyled green and minced small stir all together with a ladle of drawn butter cast your patty into a dish and cut up the lid stir up all the meat from the bottom that you may take out the bones then put in your Lear of eggs before provided and mingle them all together with your knife or spoon then quarter your Lid and cut it into eight parts and put it round your patty then stick up your bones in the middle of your meat garnish it with quartered Oranges and send it up To bake a Capon or Turky in a patty pan TAke a cold Capon or Turkie that have been roasted before and slice it thin from the bones preserve your straight thighs and pinnions take also three sweet breads and as many Lamb stones with two handfuls of Oysters cut in pieces as big as a Walnut season your meat with Cloves Mace Nutmeg and Salt with a little minced Time sweet Margerum and Pennyroyal your patty pan being covered with a sheet of past lay in your bones in the bottom strow in a minced onion so lay your Capon or Turkie over the bones and on the top of that your Lamb stones sweet breads and oysters and between all about two handfuls of Chesnuts blancht strow it over with Pine apples and Pistaches so put butter on the top and close your patty and when it is baked put in a lear made with Claret wine a little strong broth gravie drawn butter two or three Anchovies dissolved with a grated Nutmeg if it be not thick enough beat in the yolks of two eggs Cast your patty forth into the dish cut it up pour in your Lear and shake it together Lay on slices of Lemmon and cut the lid into eight parts and set it up round the patty How to season and bake a pasty of Venison WHen you have ordered your side or hanch of Venison by taking out the bones and sinews and the skin on the fat season it with pepper and salt only beat it with your rolling pin and proportion it for your pasty by taking away from one part and adding to another your paste being made with a peck of fine flower and about four pound of butter and a dozen eggs work it up with cold water into as stiff a paste as you can drive it forth for your pasty let it be as thick as a mans thumb roll it up upon a rolling pin and put under it a couple of sheets of Cap-paper well flowred then your white being already minced and beaten with water proportion it upon your pasty to the breadth and length of your Venison so lay on your Venison on the said white wash it round with your feathers and put on
a border season your Venison at the top and turn over your other leaf of paste so close your pasty then drive out another border for the garnishing the sides upto the top of the pasty so close it up together with your rolling pin by rolling it up and down by the sides and ends and when you have flourisht your garnishing and edgd you pasty vent it at the top and indore it with butter set it into the oven it will ask five or six hours baking according as it may be when it s enough draw it and put it on your pasty plate Another way to bake Venison to be eaten hot RAise a Coffin of hot butter past it may be four square put in your Beef suit smally minced in the bottom of your Pye and having your Venison cut slasht and proportioned for your Pye season your Venison with some Pepper beaten small with Cloves Mace Cinamon Ginger and Nutmeg beaten with a handful of Salt put it into your Coffin with some butter on the top of it to make it smooth for your Lidd and close it this Pye must be of a good thickness when it is baked take it it forth cut it up and put in about a quart of Gallendine or Venison sawce more or less as you see fit so shake it together this Pye ought to have six hours baking because it ought to be very tender To make a Battlely or Bisk Pyes in the spring YOu may make your Coffin Round or Castle fashion you must take of these several sorts of meats or Ingredients for your Pye according to the bigness thereof take four small Chickens four Pigeons a couple of young Rabbets half a dozen Quails two pair of Lamb stones and as many sweet breads three Pallets sliced season them all with a little small pepper beat Cloves Mace Nutmeg Salt and some minced Time you must also have some Sassages ready with some savoury forced meat and a handful or two of parboyled Oysters unless it be after April if in May shell fish will come in season first take your Rabbet being cut in pieces and seasoned as aforesaid and put it in the bottom of your pye with some slices of Bacon you may cut your Chickens and Pigeons in halves lay on half a Chicken then half a Lamb stone then half a Pigeon then a sweet bread do so with your forced meat Balls so your others until they are equally disperst one amongst another strow on your sliced pallets all on the top with a handful of Oysters or Sherdoones with the marrow of three marrow bones wrapt up in the yolks of eggs and a handful or two of blanched Chesnuts with a few Pine apples and Pistaches put in three or four halves of Onions lay butter over all and close your pye when it s enough baked draw it let your Lear be White wine dissolve therein three or four Anchovies beat up with the yolks of eggs and strong broth and drawn butter cut up you pye put it in and shake it together garnish it with your Sprigs of past dryed Now if you were to make this bisk in harvest then you must take in the stead of Spanish Potatoes Skerrets Chesnuts Oysters Sherdoons with many such Ingredients which we make use of in the Winter and coming in of the Spring In the room of them we have Artichokes Sparragrass Collyflowers Cabbage Lettice and many other herbs Ingredients which the garden doth afford As also certain wild fowl do come in as Partridge Quail Rail Puetts c. And in Autumn inclining to Winter you have all manner of wild fowl comes in the room of your Rabbets Chickens Pigeons and such fowl as you had before you must likewise then make use of all such Ingredients you left off withal in the beginning of the Spring As to pickle Roots Chesnuts c. so let Reason rule you to make use of those things as the several times and seasons do produce and you shall not err To make a Sherdoon Pye in the Spring THere is a thistle which hath a root like an Artichoke and must be boyled and ordered accordingly when its boyled you may season it with Cinamon Ginger and beaten Nutmeg you must take the marrow of four Marrow bones season them with Cinamon Sugar the yolks of three or four eggs and grated bread A thin coffin being ready put in your Sherdoons so wrap the marrow in the yolks of eggs and put it into the pye with a handful of dates and lay on it some sliced Lemmon large Mace put your Butter on so close it set it in the Oven when it s enough draw it cut it up and let your lear be Sack and drawn butter To make a Lumber Pye TAke a pound and half of Beef suit and as much of a leg of Veal parboyled mince it together then take a few sweet herbs as Time Winter Savoury sweet Margerum and a good handful of Spinnage mince all these together with a pippin or two and two or three handfuls of grated bread a little Rose water and as many yolks of eggs with the whites of two as will make it into a tender moist forced meat add to it a pound of Currans season it with Nutmeg Ginger Cloves Mace and Salt then having your Coffin made put it in all about it equally then having the marrow of two or three Marrowbones seasoned with Cinamon grated bread and yolks of eggs lay it on your forced meat put on it sliced Orangado dryed Citern Ringo Roots candyed Ginger preserved Barberries and Dates put also Sugar to your Lumber meat lay on butter and close it up when it s baked let your lear be Verjuice and Sugar beaten up in two yolks of eggs open your pye put it in and shake it scrape on Sugar and serve it To make a dish of Chewits TAke a Neats tongue that 's tenderly boyled else parboyled Veal mince it put to it as much Beef suit two or three Pippins about a dozon dates an Orangado-pil let them be all finely minced and mingled together season it with Cinamon Ginger Nutmeg Cloves Mace Carraway seeds salt and a little Rose-water and Sack and having your Coffins ready made with a high one in the middle and half a dozen hearts and diamonds round about mingle your meat wich a pound or two of Currans or as many as you shall think to be enough according to the quantity of your meat Fill your pyes and close them they will ask about an hours baking when they are baked scrape on sugar and send them up you may make good minced pyes after the same manner with good cleanly tripe adding Raisons of the Sun to your ordinary minced pies To make an Ox cheek Pye TAke a young Ox cheek and boyl him pretty tender and when he is cold slice him out from the bones like a hash put to it a handful of minced sweet herbs and an Onion with them season it with a little small Pepper Salt Cloves
Mace and Nutmeg put it into your Coffin with a few Pallets sliced and seasoned and some balls of savory forced meat put in two or three whole Onions with butter and close it up when it is baked put in a lear of Claret wine Vinegar and a little Sugar beaten up with the yolks of two eggs To make a Calves head Pye YOu must cleave your Calves head wash the cheeks very well and when it s almost boyled and cold take it from the bones cut it in pieces about the bigness of a great Oyster then take a pretty quantity of Time sweet Margerum Rosemary Parslee mince them all small together and put it to your meat with a little Pepper Salt Cloves Mace and Nutmeg season some slices of Bacon cut very thin with Pepper and Sage season also a handful of Oysters with the seasoning appertaining to the Calves-head your Coffin being made put in your meat with the Bacon and Oysters all over it slice on Lemmon and put on a handful of Barberries with butter over it so close your Pye make a lear with a little gravy drawn with Claret wine and beaten up thick with two yolks of eggs and a little drawn butter when it is baked cut it up and pour your lear all over put on your lid and serve it up To make a Neats Tongue Pye to be eaten hot TAke a couple of Neats Tongues and almost boyl them then blanch them and cut out the meat at the butt ends as far as you can not breaking it out of the sides put a little suit to the said meat you cut out a few sweet herbs and Parslee minced altogether very small season it with a little Pepper Salt Cloves Mace Ginger and a handful of grated bread a little Sugar and the yolks of three or four eggs mould it up into a body season your tongues in the inside and outside with your seasoning aforesaid and wash them within with the yolk of an egg and force them where you cut forth the meat and make small forced meat balls of the Residue then having your Coffin made in the form of a Neats tongue Pye lay them in with the balls round them put on Dates and sliced Lemmon with butter on the top close it up when it s baked put in a lear of a thin Gallendine or Venison sawce shake it together and send it up To make a Chicken Pye for the Winter TAke half a dozen or eight small Chickens when they are scalded drawn and truss for baking season them with Cloves Mace Nutmeg Cinamon and Salt wrap up part of the seasoning in butter and put it in their bellies your Coffin being made lay them in put over and between them some pieces of marrow quartered Dates pieces of Spanish Potatoes boyled with a sliced Lemmon and half a handful of Barberries stript so put on butter and close up your pye let your lear be made with White wine Sugar a grated Nutmeg and beaten up with the yolk of an egg and a little drawn butter when your pye is ready cut it up and pour it over shaâ—e your pye well together and cover it you may put Suckets and Chesnuâ—… 〈…〉 â—…ase Another way WHen you have trusâ—… and seasoned your Chickens with Pepper Salt Cloves Mace and Nutmeg beaten mince a good handfull of Parslee a little Time and wrap it up in a piece of butter with some of the aforesaid seasoning and stuff the bellies of your Chickens so lay them into your Coffin prepared for them strow over them some Lemmons cut like dice and half a handful of grapes with some pieces of boyled Artichokes and hard Cabage of Lettice so put butter on it and close it up when it is ready put in a lear of White wine and gravie beaten up thick with a little drawn butter and the yolk of an egg and a grated Nutmeg shake it together and serve it up Another way YOur Chickens being seasoned as aforesaid you may if you please cut them in halves or quarters and put them in your Coffin so may your pye be the larger and the lower when it s baked plain take a little Verjuice White wine and a handful of parslee boyled green and minced with a bunch or two of Sparragrass boyled and cut in pieces an inch long when your Lear boyls put this all in together with some sliced Artichoke grated Nutmeg a little Sugar and drawn butter beaten up thick with the yolk of an egg when your pye is ready pour your lear all over your Chickens and shake it together thus you may bake Rabbets To make a Calves foot Pye YOu must boyl and blanch your Calves feet and when they are cold mince them with half the quantity of beef suit with a handful of good sweet herbs Parslee and Spinnage minced put to them a good quantity of Currans some Cloves Mace Cinamon Ginger Nutmeg Sugar and Salt with a little Rose water your Coffin being ready put in your minced meat put over it Dates sliced Lemmon and a little Butter close it and bake it when it s enough let your lear be Verjuice Sugar grated Nutmeg beaten up with the yolk of an egg with a little Rose water put it into the pye through the funnel and let it soak together in the oven until you serve it up To make an Olive Pye CUt thin collops off a peice of the butt end of a leg of Veal as many as you Judge will fill your Coffin hack them very thin with the back of your knife season them with a little Pepper Salt Cloves Mace Nutmeg and Ginger wash over your Collops on the upper side with your feathers dipt in the yolks of eggs then mince a good handful of all manner of sweet herbs especially Time and Parslee with some Spinnage mince likewise as much Beef suit very small put to it a good handful of Currans the yolks of about eight hard eggs minced with a little Orangado season all this together as you did the Collops sprinkle it with Rose water and put it on your Collops so roll them up very hard with the forced meat within them and lay them in your Coffin strowing your forced meat that is left all over it then according to the season of the year you may put on Artichoke bottoms hard Cabage Lettice or Endive scalded else Chesnuts or Dates put butter on your pye close it and bake it let your lear be White wine Verjuice and Sugar beaten up with the yolk of an egg and drawn butter put it in at the funnel when your pye is enough and let it stand in the oven untill you send it up To make an Artichoke Pie. BOyl the bottoms of about eight or ten Artichokes scrape them and make them clean from the core season them with Cinamon Sugar Nutmeg Salt with a little small Pepper take the Marrow of four Ox-bones seasoned with the like seasoning except Pepper lay your Artichokes in the Coffin prepared then lay your Marrow
wring the water clean out of it mince it exceeding small and put it to your curd seasoned as aforesaid so bake them and serve them up as before To bake a set Custard YOu may make your Custard paste of fine floure and put in the yolks of a few eggs but let them be well mingled then make up your paste with milk almost ready to boyl let it be very stiff and mould it very well then drive forth your pattern let your border be very thin raised about three inches high and when it is footed round cut off your border if you make a great custard you may raise two large borders drive out your bottom very thin and when it is papered form your custard upon it in the best fashion you can then wet it round with a feather between the bottom and foot and set it jagg off the Paste round by the foot and prick your Custard in the bottom then take a pottle of Cream and let it heat on the fire beat a dozen of eggs with a little Cream and strain it through a strainer to take forth all the Cock-treads then beat it into your Cream being blood-warm you may put Raisins Dates and Currans in the bottoms of your Custards and put them into the Oven to dry then season your stuff with Sugar and Rose-water and stir it together on the fire but let it not be but little more then blood-warm stir it together and fill your Custard with your ladle with this stuff you may make Dowcets this is only to teach them which are ignorant for every Cook is expert in this and commonly make their Paste with boyling water and florue take heed your Oven be not too hot To make Tarts of the Jelly of Pippins FOr making of your Jelly of Pippins you must take of your fairest Apples pared quartered and cored for every pound of them take three quarters of a pound of fine Sugar put them into a stew-pan and almost cover them with clear Spring-water put to them three or four sticks of Cinamon cover your pan very close with a lid set them upon Charcoals and let them boyl up softly until they come to a colour see that your fire be not too fierce and stir them sometimes that they do not burn when they are enough they will look as red as Rubie and clear as Crystal then take them off the fire and put them in a dish when they are cold you may fill them into Coffins dryed like Hearts or Diamonds and stick them with Orangado and Cittern and serve them up as a dish or garnish other rich Tarts or Baked meats with them you may also put them on thin sheets of rich Paste and make them little in the manner of Taffatie-Tarts To make a Goosberry Tart green and clear as Crystal MAke the Coffins of your Tarts and put powdered Sugar all over the bottom then take your fair round Goosberries and fill your Coffins with them laying them in one by one put Sugar on the top of them so lay on another laying then cover them with Sugar let your lids be carved at the top so close your Tarts and give them a quick baking so will they be green and clear In the same manner must you bake Codlins after you have made them green by adding to them good store of Sugar and cutting the lid on the top By a contrary way must you bake Cherries or whatsoever you will have red as Currans Raspberries Strawberries Pippins or Quinces c. you must allow to them Sugar sufficient as before but bake them close without cutting the lids and let them bake soberly giving them soaking enough and they will be red To make Puff Paste TAke a pottle of floure and the whites of six eggs make it up into a Paste with cold water let it not be very stiff when it is well wrought roll it forth four square into a sheet as thick as your finger then take three pound of Butter and beat it well with a rolling-pin then lay it on in slices all over your Paste about as thick as your finger and strow a little floure all over then roll up your sheet of Paste like a Coller with the Butter within scruise and close it at both ends with your rolling-pin also scruise it all along the roll of Paste and roll it broad and long wayes then clap up both ends and make them meet in the middle one over another and fasten it down again with your rolling pin rolling it forth every way as thin as it was at the first when you laid on the butter then floure your board well underneath and spread it over with butter roll it up and work it as before thus do three or four times until your three pound of Butter be gone in the Summer you must make this Paste in the morning with the stiffest Butter you can get and lay it in a cold place until you make use thereof in the Winter time you must beat your Butter very well otherwise it will be harder then your Paste and break holes through it To make a laid Tart for preserves TAke a sheet of puff-paste being rolled forth about an inch thick and as broad as a large pie plate or as you please put it on a large sheet of white paper and carve it with your pen-knife in what form or fashion you please either like four flowerdeluces or in the fashion of a tree with limbs and branches then take it on your pastie-peel and put it in your Oven not too hot nor too cold when it is baked take it forth and wash it over with a little Butter scrape on Sugar and let it drie a little longer in the Oven dish it upon a dishing plate and place on your preserves all over the limbs or branches of your Tart and your suckets and dryed sweet-meats To make a Warden or Pear-Pie FIrst bake your Wardens or Pears in an Oven with a little water and a good quantity of Sugar let your pot be close covered with a piece of dough let them not be fully baked by a quarter of an hour when they are cold make an high Coffin and put them in whole adding to them some Cloves whole Cinamon Sugar with some of the liquor they were baked in so close it and bake it To bake a Quince Pie CUt your Quinces from the core and fill your pie lay over it sliced Orangado and pour into it the sirrup of Barberries Mulberries Orangado and put on good store of Sugar with two or three sticks of Cinamon so close and prick it but give it as little vent as you can you may also bake them whole after you have cored them with your coring-iron and pared them very thin when they are placed in your pie fill the vacant place where your core was taken out with the sirrup of Orangado they ought to have as much Sugar to them as their weight but not if you have store
soaked in fair water for twenty four hours and often shifted boyl them in a brass pot or pipkin close covered in the quantity of a gallon of water boyl them to three pints then strain the broth through a clean strong Canvas into an earthen pan or bason when it is cold take off the top and pare off the dreggs off the bottom put it in a clean well-glazed pipkin of two quarts with a quart of white-wine a quarter of a pinte of cinamon-Cinamon-water Nutmeg and Ginger-water as much of each or these spices sliced then have two pound of double refined sugar beaten with eggs in a deep dish or bason Your Jelly being new melted put in the eggs with sugar stir all the aforesaid materials together and set it a steâ—…ing on a soft Charcoal-fire the space of half an hour or more being well digested and clear run take out the bone and fat of any meat for Jellies for it doth but stain the stock and make it that it will never be white and pure clear To make a Jelly as white as Snow with Jordan Almonds TAke a pound of Almonds steep them in cold water till they will blanch which will be in six hours beat them with a quart of Rose-water then have a decoction of half a pound of Izing-glass boyled with a gallon of fair spring-water or else half Wine boyl it till half be wasted then let it cool strain it and mingle it with your Almonds and strain with them a pound of double refined sugar the juice of two Lemmons put Saffron to some of it and make some blew red yellow green or what colour else you please and cast it into Lemmons or Orange-Rines c. serve of divers of these colours on a dish or plate To make some Kick-shaws in Paste to fry or bake in what form you please MAke some short puff-paste roll it thin if you have any molds you may work it upon them with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them up and bake them or fry them Or you may fill them with Goos-berries seasoned with Cinamon Sugar Ginger and Nutmeg roll them up in yolks of eggs and it will keep your Marrow being boyled from melting away Or you may fill them with Curds boyled up with whites of eggs and Cream and it will be a tender Curd but you must season the Curd with parboyled Currans three or four sliced Dates put into it or six bits of Marrow as big as half a Walnut put in some small pieces of Almond-paste Sugar Rosewater and Nutmeg And this will serve for any of these Kick-shaws either to bake or for a Florentine in Puff-paste any of these you may fry or bake for dinner or Supper To make a Pottage TAke Beef Palats that are tenderly boyled blanched and sliced put to them a piece of good middle Bacon and five or six sweet-breads of Veal let these boyl together in a deep dish with strong Broth put to them a handful of Champignions a great Onion or two about six Cloves a little large Mace and a faggot of sweet herbs when it is almost boyled add to it a pinte of Gravie a grated Nutmeg season it with Salt make ready a dish with your tops and bottoms of French bread sliced put Gravie thereon and set your dish on the coals add Chesnuts to your Broth you must have in a Pipkin by with the Marrow of three bones stewed in strong Broth with the bottoms of three on four Artichokes cut in pieces when all is enough dish up a round piece of your Bacon upon sippets in the middle of your dish and your sweet-breads and palats round about with your other Bacon in slices then dish up your Marrow Artichokes and Chesnuts all over that so pour over your Broth and scruise on two or three Lemmons To make a small Bisk of flesh roasted TAke half a dozen of Chicken peepers and as many squob Pigeons scalded drawn trust and set lard the one half of them or any other such like fowl as Larks Quails c. then take Lamb-stones blancht also Cocks combs and stones with Ox palats tenderly boyled and cut three inches in length and breadth lard them exceeding thick with small lard also take slices of Bacon and great Sage leaves spit your fowl on a small spit with one of your slices of Bacon and Sage between each fowl as also a piece of palat thus do untill all your fowl Bacon and palats are spitted parboyl likewise some great Oysters and lard them with a small larding prick also lard your Sweet-breads and Lamb-stones and spit them with slices of Bacon between each of them then season your Oysters with grated bread Nutmeg and Tyme a little Salt and when your Sweet-breads are almost roasted broch your Oysters upon square rods and tye them on the Sweet-breads baste them with the yolks of Eggs beaten with a grated Nutmeg and let them roast together then take your Cocks combs and stones being tenderly boyled and fry them being dipt in yolks of Eggs also fry the bottoms of Artichokes and marrow in Eggs put all these in a deep dish with a pint of Gravy on a heap of coals only the Artichokes and marrow by themselves with a little drawn Butter add to them Oyster liquor Claret wine grated Nutmeg with some Anchoves dissolved a handful or two of Mushrooms some Chestnuts and Pistaches when your Range is ready baste up your birds and dish them into the middle of your dish then dish two rows of your palats opposite one to another from your Chickens towards the dish brim so with your Sweet-breads in two parcels crossing them also your Lamb-stones and Oysters thwarting in two parcels opposite likewise these eight parcels will cover your dish from the fowl to the brim let your Bacon be garnisht over the whole then take your other ingredients in the lear and garnish over your fowl and the rest with your Artichokes marrow Pistaches and Chestnuts over all then add a little drawn Butter and the juice of two or three Lemmons to your lear and pour it over all garnish it with Lemmon and Bay-leaves fryed and send it to the table hot this dish is for your second course A Jelly for service of several colours TAke four pair of Calves feet a knuckle of Veal a good fleshy Capon and prepare those things as is said in the Chrystal Jelly boyl them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool and being cold pare the bottom and take off the fat on the top also then dissolve it again into broth and divide it into four equal parts put it into four several pipkins as will contain five pints each pipkin put in a little saffron into one of them into another Churcenela beat with Album into another Turnsole and the other his own natural white also to every pipkin a quart of white Wine and
pots for the present To Jelly Lobsters Crawfish or Prawnes TAke a Tench and split him from the head to the tail taking out the gills and wash him in four or five waters very clean from the blood set as much water on as will conveniently cover him in a broad pan pressing him down with a dish or plate let your liquor be seasoned with Salt Wine-Vinegar Cloves Mace Ginger quartered Nutmeg five or six Bay-leaves a faggot of sweet herbs bound up together observe to let your liquor boyl with the forementioned ingredients before you put in your Tench it being boyled take it up and wash off all the loose scales then strain the liquor through your Jelly bag and put to it a piece of Izing-glass being first washt and steept for that purpose boyl it very cleanly and run it through a Jelly bag again then having your shell fish lay them in a clean dish the Lobsters being cut in slices and the Crawfish Prawnes and Shrimps whole run this Jelly over them you may make this Jelly of divers colours to garnish your dish To Stew Crabs YOur Crabs being boyled take the meat out of the bodies or baâ—…els and save the great claws and the small leggs whole to garnish your dish strain the meat with some Claret wine grated Bread wine-Vinegar Nutmeg Salt and a piece of Butter stew them together a quarter of an hour on a soft fire in a Pipkin and being stewed almost dry put in some drawn Butter the yolk of an Egg a grated Nutmeg with juice of Oranges beat up thick then dish the legs round about them put the meat into the shells and serve them To force Crabs TAke so many Crabs as you please take the meat out of the claws and mix it with the meat of the body the skin and strings thereof pick out then take some Pine-apples Pistaches and Artichokes bottoms minced with the body of an Eele half boyled but not very small with the meat of the claws before you mix it as also a handful of Oysters put to it a little grated Manchet Nutmeg Cinamon Ginger and Salt with a Lemmon cut in dice with the yolks of two or three raw Eggs and a quarter of a pound of Butter in small bits make up this into a reasonable stiff force meat and force your shells make the rest into small balls and put them into a deep tin dish and bake them gently in an Oven let your meat in your shells be a very tender meat when they come out of the Oven add to them some drawn Butter and the juice of Oranges and Lemmons dish them with your forced balls round about them stick them full of picked sprigs of Paste about four inches long and stick upon your sprigs fryed Oysters so send them for second course To make water Leach TAke a pound of sweet Almonds blanch them in blood-warm water and throw them into cold water beat them in a Morter with rose-water and when they are beaten to an Almond Paste put a pint of Rose-water more to them and a pottle of fair spring water and about a quart or more of Renish wine set these together in a skillet on a heap of Charcoals then add to it about half a pound of Isinglass being before pulled to pieces and steeped in fair water for the space of two hours put to it some whole Cinamon large Mace let it boyl about an hour keeping it stirring then strain it into a bason through a piece of Tiffanie season it with Sugar Rose-water and a little oyl of Cinamon Nutmeg Cloves and Mace with a grain of Musk tyed up then set it on the fire again you may take out some in a saucer to try its strength if it be too strong you must add Renish wine if too weak boyl it longer with Isinglass you may add also some juice of Lemmons strain it again when it is boyled enough run it into what colours you please To make a boyled Pudding TAke two grated penny loaves and as much floure dried in an oven season it with Cinamon Cloves Mace Nutmeg and Salt put to it four Eggs casting away two of the whites temper it with sweet cream put to it a handful or two of Raisins as many Currans with about half a pound of Beef suet minced very small let it not be so thin that the Raisins and Currans fall to the bottom so wash over a double cloth with Butter and put it into a bason or skillet gather it together and tye it close only give it a little liberty to rise let your water boyl before you put it in Another way TAke a pint and half of Cream and boyl it up with some beaten Cinamon and Nutmeg and when it is cold beat to it six Eggs casting away the whites of three season it with sugar rose-rose-water and salt then cut two penny loaves in sippets and butter over a cloth as before and put it in a bason spread the sippets all over the bottom of your bason as also the sides that the cloth may not be perceived then strow on a handful of minced Marrow and Dates not very small then pour a ladleful of Cream or two all over and lay it over with sippets again then strow a handful of Marrow and Dates as before so do untill all your Cream and Eggs is in then lay it all over with sippets on the top and wash them well over with Butter so gather up your cloth and bind it when your pot boyls put him in A baked Pudding after the Italian fashion corrected TAke a penny white loaf or two and cut it in the manner of dice put to it half a pound of Beef suet minced small half a pound of Raisins of the sun stoned a little sugar six sliced Dates a grain of Musk the Marrow of two bones season it with Cloves Mace Nutmeg salt and Rose-water then beat three Eggs with about half a pint of Cream and put it to your bread and other ingredients and stir it together softly that you break not the bread nor Marrow then slice some thin pieces of Apple into the bottom of your dish that you bake it in and put your Pudding thereon bake it in an oven not so hot as for Manchet when it s enough stick it with Cittern and strow it with Sugar To blanch Manchet in a frying-Pan TAke twelve Eggs casting by the whites of six beat them in three quarters of a pint of Cream put to it almost a penny Manchet grated a little Sugar Cloves Mace Nutmeg and a little Rose-water beat all these together and fry it in sweet Butter as you fry a Tansie when it is fryed wash it over with a little Sack and the juice of a Lemmon then turn it out on a Plate dish it scrape on Sugar and send it up Another way GRate four Manchets and put them in a dish with six Eggs two quarts of Cream Cloves Mace Rose-water Salt Sugar with a handful or
of Grapes set them on the fire but shake them in your pan that they burn not to the bottom when the sugar is melted let them boyl very fast you shall know when they are enough by the clearness of your Grapes and the thickness of your sirrup To preserve Cherries TAke of the best and fairest Cherries about two pound and clip off the stalks by the middle with a pair of sheers wash them clean beware of bruising them then take of fine Barberry sugar set it over the fire in a quart of fair water in the broadest vessel you can get and let it seeth till it be somewhat thick then put in your Cherries and stir them together with a spoon so let them boyl scumming and turning them very gently that the one side may be like the other until they are enough which to know you must take up some of the sirrup with one Cherry so let it cool and if it will scarce run out it is enough rhus being cold you may put them up and keep them for your use Another way TAke your Cherries in the morning before they are too ripe pull off the stalks and lay them in a pan with a little Sugar under them to a pound of Cherries add a pound of Sugar be at very fine as your Cherries boyl up cast sugar on thern scum it not till it be ready to seeth over boyl them with a quick fire for the sooner they are boyled the sourer they will be fear not their breaking for they will close again seeth not above two pound at once the fewer the better boyl them not over-much but rather too little when they are boyled put them into a fair platter if no water comes from them they are enough but if it doth boyl them a little more use a silver spoon that is imployed about nothing else take no ladle or knife that have been used about flesh that will cause mites to breed in it this is the best and approvedest way to preserve Cherries Another way HAve a pound of the smallest Cherries but let them be well coloured boyl them tender in a pinte of fair water then strain away the liquor and take two pound of other fair Cherries stone and put them into your preserving-pan with a laying of Cherries and another of sugar and pour the sirrup of the other strained Cherries over them and with a blazing fire let them boyl as fast as may be that the sirrup may boyl over them and when it is of a good colour something thick and jelly set them a cooling and when they are cold pot them and keep them all the year for your use To preserve Barberries TAke your Barberries very fair and well-coloured pick out every stone of them weigh them and to every ounce of Barberries you must add three ounces of loaf-sugar with half an ounce of the pulp of Barberries and an ounce of red Rose-water you must first dissolve your sugar then boyl it to a sirrup then put in your Barberries and let them boyl a quarter of an hour then take them up and assoon as they begin to wax cool put them up and they will keep their colour all the year To preserve Raspberries TAke those which are fair and ripe but not over-ripe pick them from the stalks add to them weight for weight of double refined sugar and the juice of Raspberries to a pinte of Raspberries take a quarter of a pinte of Raspberry-juice and as much of fair water boyl up the sugar and liquor and make the sirrup scum it and put in the Raspberries stir them into the sirrup but boyl them not too much being preserved take them and boyl the sirrup by it self not too long it will keep the colour being cold pot and keep them thus may you also preserve Strawberries Another way HAve the fairest and best coloured Raspberries pick off their stalks and wash them very clean but in any case bruise them not weigh them and to every pound add six ounces of hard Sugar as much Sugar-Candie clarifie it with half a pinte of fair water and four ounces of juice of Raspberries being clarified boyl it to a weak sirrup then put in your Raspberries stirring them up and down let them so boyl until they are enough using them as your Cherries you may keep them all the year To preserve your Pomcitrons TAke and grate off the upper skin cut them in pieces as you judge requisite let them lie in water twenty four hours then set a posnet on the fire with fair water when it boyls put in your Pomcitrons and shift them until you find the water not bitter take them up and to each pound add a pound and a quarter of Sugar then take a pinte and a quarter of the last water and set it on the fire with the Sugar and take two whites of eggs and beat them with a little fair water and when your sirrup begins to boyl cast in that which riseth from the eggs and let it boyl together then strain it through a fine cloth into a clean posnet set it on the fire and when it begins to boyl put in your Pomcitrons let them boyl softly three or four hours until your sirrup be thick enough keep them never turned alwayes under the sirrup put them into Gallypots or Glasses when they are cold cover them To preserve Oranges and Lemmons TAke them large and well-coloured and take a Rasp of Steel and take the outward rine from them and lay them in water three dayes and three nights then boyl them tender and shift them in their boyling to take away their bitterness and when they be boyled tenderly take two pound of Sugar clarified with a pinte of fair water when your sirrup is made and betwixt hot and cold put in your Lemmons and Oranges and there let them be infused all night in the morning let them boyl two or three walms in your sirrup let them not boyl too long in the Sugar because the rines will be tough take your Lemmons out and boyl your sirrup thicker when it is cold put them up and keep them for your use To preserve Saterion roots TAke of the fairest you can get wash and boyl them upon a gentle fire as tender as a Codling then take them off and pare away the blackest skin from them as you do them put them into fair water and let them stand therein one night then take them out and add to every pound of roots eleven ounces of Sugar finely clarified then boyl it almost to the height of a sirrup then put in your roots let them not boyl too long for then they will grow hard and tough when they are enough set them a cooling until they be through cold and keep them close covered for your use To preserve red Rose-leaves TAke the leaves of the fairest budds half a pound sifted clean from seeds then take a quart of fair water in an earthen pipkin and set it over
fair water until it comes to a quart then strain and clarifie it with the whites of two eggs add to it two pounds of white Sugar boyl it to a sirrup when it is enough let it stand till it be cool and put it up in Glasses which may serve for your use all the year To make sirrup of Violets PIck the flowers and weigh them put them into a quart of water and steep them on hot embers until such time as the flowers are turned white and the water as blew as any Violet then add to that quart of infusion four pounds of refined Sugar and boyl it until it comes to a sirrup being boyled and scummed on a gentle fire lest it turns its colour so done put it up and keep it for your use Another rare way TAke and cut away the white of your flowers then scruise out the juice of them and add to every spoonful of juice three of fair water put it into an Alablaster Morter with stamped leaves strain them dry through a cloth then add to it as much of fine beaten Sugar as you judge convenient let it stand ab out twelve hours in a clean earthen pan then take the clearest thereof into a glass with a few drops of the juice of Lemmons it will be very clear and of a Violet colour this is the best and most excellent way to make sirrup of Violets To make sirrup of Mulberries TAke of those which are very ripeâ— press the juice from them through a linnen cloth between two sticks and then to every pinte of juice take a pound of Sugar boyl it to the height of a sirrup so may you keep it all the year long if it wax any thing thinner in a Moneths time after you put it up boyl it again so put it up To make sirrup of Clove-Gillyflowers TAke a peck of the flowers cut off the whites sift away the seeds and bruise them a little then take a pinte of water when it hath boyled let it cool a little and then put in your flowers let them be kept close covered for a day and a night it is best to put on but half your flowers at once for it will make it the stronger then add to it a pound and half of clarified Sugar and let it stand for one night the next day put it into a Gallypot and lay your pot in a pot of fair water and let it boyl therein until your Sugar be totally melted and your sirrup indifferently thick then take it forth and let it stand until it be cold so may you Glass it for your use To make sirrup of Roses solutive TAke your Damask Roses and pull them then have ready a gallon of fair water when it is hot put therein a good many Damask Rose leaves when they look white take them out do this ten times together which will make your water look red then to every pinte of that liquor add the white of an egg and a pound of Sugar clarifie it and boyl it to a sirrup so may you keep it all the year the thicker the sirrup is the better it will keep Another way to make sirrup of Damask Roses YOu may take as much water as you think fit let it be luke-warm then put into it a good quantity of Damask Rose-leaves the whites of them being first cut away let them lye in your water until they look pale then take them out and crush them gently then put in more fresh leaves as aforesaid continuing it so until your water turn to a deep red colour and very bitter which will be done in less then twenty changes of the leaves if you would have it strong do it as often more as you think fit adding to every quart of water two pound of Sugar and seeth it with a soft fire until it be as thick as Honey and of the colour your mind is to have it To keep your liquor of Roses all the year FOr preventing the use of much Sugar you may preserve so much of this liquor as you please before you boyl it you must let it settle so done pour out the clearest into a long necked glass to the neck thereof then put in as much sweet oyl as will fill it up and let it stand in the Sun for certain dayes this will keep good all the year so that if you want any sirrup you may seeth this liquor with Sugar if not you may spare so much Sugar To make sirrup of Cowslips TAke your distilled water of Cowslips and put therein your Cowslip flowers picked clean but the green in the bottom cut away so boyl your sirrup in Sugar as you do other sirrups To make sirrup of Lemmons TAke them and cut them in halves and between your fingers juice them and the liquor that runs from them will be very clear add to every pinte of juice a pound and half of loaf-Sugar being very white so boyl it to a sirrup and it will keep rarely well To make sirrup of Maiden-hair TAke thereof six ounces Liquorish scraped and sliced one ounce steep them twenty four hours together in four pintes of Conduit-water then set it on the fire and boyl it to a quart then take that liquor and add to it two pound of clarified Sugar and let it boyl upon a gentle fire of Charcoals until it comes to a sirrup being scummed very often that it may be the clearer the more it is so the better it is thus being boyled enough put it up for your use To make sirrup of dry Roses TAke of your best red Roses dryed four ounces infuse them in a quart of fair water on hot embers until the Roses have lost their colour then have a pound and half of Sugar so clarifie your liquor and sugar with two eggs then boyl it to the height of a sirrup but have a special care that you set not your sirrup on too hot a fire for then it will lose its colour and be nothing worth To keep Cherries all the year and to have them at Christmass TAke of the fairest of them you can get but beware that they be not bruised rub them with a linnen cloth so put them into a barrel of hay first place in the bottom of your barrel a laying of Hay then one of Cherries so do until your Vessel be full then must you stop them up that no air may come to them and lay them under a Feather-bed where one doth constantly lie for the warmer they are the better will they keep and so doing you may have Cherries any time of the year Candying To Candie Violet flowers TAke of them which are very good and new being very well coloured weigh them to every ounce of flowers you must add four ounces of refined Sugar which is very white and fair-grained and dissolve it in two ounces of fair running water so boyl it until it comes to a Sugar again you must scum it often lest it be not clear
enough and when it is boyled to Sugar again take it off and let it cool then put in your Violet flowers stirring them together until the Sugar grow hard to the pan this done put them in a box and keep them for your use To Candie Pears Plumbs Apricocks to look clear c. TAke them and give them a cut in the side but your Plumbs or Apricocks must be cut in the notch to the stone then cast Sugar on them and bake them in an Oven as hot as for Manchet bread let your Oven be close stopt but bake them in an earthen pan or broad platter which is best where they may lie one by one let them stand but half an hour then take them out of the platter and lay them one by one on Glass plates so dry them if you can get Glasses made like Marmalade-boxes to put over them they will Candie the sooner after this manner you may Candie any such fruits To Candie Borage flowers TAke your flowers and pick them very clean weigh and use them in every respect as you do your Rosemary flowers save this that when they be Candied you must set them in a Still so to keep them in a sheet of white paper putting a Chafin-dish of coals every day into your Still and it will be Candied very excellently and that in a very short time To Candie Rosemary flowers TAke of them ready picked and weighed to every ounce of flowers you must add two ounces of loaf Sugar and one ounce of Sugar-Candie dissolved in Rosemary flower water boyl them until they come to Sugar again which done put in your Rosemary flowers when your Sugar is almost cold so stir them together until they be enough then take them out being put in a box keep them for your use To Candie all sorts of flowers after the Spanish way TAke of your double refined Sugar put it in a Posnet with as much rose-Rose-water as will melt it then put it into the Pulp of half a roasted Apple with one grain of Musk let them boyl till they come to the height of a Candie then put your flowers in being pickt clean so let them boyl then cast them on a fine plate and cut them in wayes with your knife spot it with Gold and keep it for your use To make Manus Christi TAke half a pound of refined Sugar with some Rose-water boyl them together till it come to a Sugar again then stir it about till it be somewhat cold so done take your leaf-gold and mingle with it then cast it according to art that is in round goblets so keep them To Candie Goos-berries TAke your fairest green Goos-berries and with a linnen cloth wipe them clean the stalks being picked from them add to every ounce of Goos-berries two ounces of sugar and an ounce of sugar-Candie dissolve them in an ounce or two of Rose-water and so boyl them up to the height of Manus Christi and when it is come to its perfect height let it cool then put in your Goos-berries for if you put them in hot they will shrink so stir them together with a wooden Spatter till they be Candied thus put them up and keep them To dry Apricocks TAke them and stone them when they are ripe then take their rindes off when they are weighed you must add to them half their weight in Sugar finely beaten then take a silver or earthen dish and lay first a laying of Sugar then of the fruit and let them stand a whole night together in the morning the Sugar will be melted then put them into a skillet boyl them apace and scum them well when they grow tender take them from the fire and let them stand in the sirrup two dayes then take them forth and dry them on plates in the Stove for your use To Candie Enula-Campana TAke of your fairest Enula-Campana-roots take them clean from the sirrup wash the Sugar off and dry them again with a linnen cloth weigh them and to every pound of roots you must add a pound and three quarters of sugar clarifie it well and boyl it to the height of Manus Christi when it is so done dip in your roots three or four at once and they will Candie very well so Stove them and keep them all the year for your use To Candie Eringo-roots TAke them and boyl them pretty tender pill pith and lay them together take their weight in sugar and put it in as much water as will melt it then put in your roots and let them boyl softly until such as time the sugar is consumed into the roots then take them and turn them and shake them until the sugar be dryed up then lay them to dry on a Lattice of Wier till they be cold after this manner you may Candie any other roots Another way TAke them when they are ready to be preserved weigh them and to every pound of your roots you must take two pounds of the purest sugar you can get and clarifie it with the whites of eggs exceeding well that it may be as clear as Chrystal for then it will be very commendable so done you must boyl it to the height of Manus Christi and then dip in your roots two or three at once until they be all Candied so put them in a stove and keep them all the year for your use To dry Pippins TAke half a pound of fine sugar boyl it in a pinte of water until it comes to a sirrup clarifie it with the white of an egg and strain it through a linnen cloth then set it on the fire again in another skillet then take eight Pippins being cut in halves and cored and put in each half into the sirrup as you pare them let them boyl until the sirrup be almost wasted away but take the scum off still as it riseth then take out your Pippins lay them on plates and dry them in your stove To Candie Rose-leaves as natural as if they grew on trees TAke of your fairest Rose-leaves Red or Damask and on a Sun-shine day sprinkle them with Rose-water lay them one by one on a fair paper then take some double refined sugar beaten very fine put it in a fine laune searse when you have laid abroad all the Rose-leaves in the hottest of the Sun searse sugar thinly all over them and anon the Sun will Candie the sugar then turn the leaves and searse sugar on the other side and turn them often in the Sun sometimes sprinkling Rose-water and sometimes searsing sugar on them until they be enough and come to your liking and being thus done you may keep them To Candie all sorts of Flowers Fruits and Spices the clear Rock-Candie TAke two pound of Barbary sugar great grained clarified with the whites of two eggs boyl it almost so high as for Manus Christi then put it into a pipkin that is not very rough then put in your Flowers Fruits and spices so put your pipkin
let the Party eat or drink any thing for two hours space after the taking of it And there is no question by Gods blessing if rightly prepared and taken according as is here prescribed it will recover the Patient although he hath a long time lyen very weak and lingering under that Disease Many there are who when Doctors have left them off for lost have been raised up again by this Receipt And whosoever please to make use of what I have here inserted will find what I say to be true To Coller Flounders TAke your Flounders garinge five and flea them and scorch them wash them put them into a Pipkin or Skillet let them be covered with White or Claret-wine put in two or three Anâ—hovies some Lemmon sliced two or three blades of large Mace â—ome whole Pepper a little Salt the dust of Manchet let these stew â—ogether half an hour dish your fish for sauce take some of the â—ame liquor with a Lemmon minced a little gravie of Mutton mingâ—ed together beaten Butter pour it on your fish dust your dish side and garnish it with Lemmon To roast a shoulder of Mutton in blood TAke grated bread some sweet herbs picked washed and minced with a little rind of Lemmon Beef-suet also with Pepper Nutmeg and Salt let your sheep be ready to kill prepare your blood being cold the bread and herbs with the blood mingled like a Pudding fearse the shoulder being cut off as hot as you can so having your Caul hot from your sheep pouring the rest of the fearse with the â—ame blood on the meat and prick it up close in your warm Caul when it is cold spit it and roast it throughly sauce it with Gravie two or three Anchovies dissolved and some minced Lemmon To make a Portugal pie TAke two Capons roasted and being cold bone and skin them mince them very small with half a pound of Almonds blanched season it with Salt and Nutmeg Sugar Rose water the juice of two Lemmons work these up with a pound of sweet Butter like a Paste then â—ake a piece of cold Butter Paste rich and roul it into a sheet then â—…o or three sweet-breads of Veal some sliced Lemmon then lay on â—…em half of your minced meat then put on that the Marrow of â—…o or three Marrow-bones then lay the rest of your meat put in â—…e yolks of hard eggs make it up Pastie fashion garnish it to your â—ancie indore it with melted Butter and Rose-water scrape on a â—…tle Sugar a pretty quick Oven three quarters of an hour will bake 〈◊〉 stick it with Almonds quartered and send it up To stew a Carp TAke a Carp scale and blood him in the tail garinge him in a vessel put to him a quart of Claret-wine a little Vinegar and Salt put him into a Pipkin with that liquor with some Oysters with the liquor five or six blades of large Mace whole Pepper and Cloves the tops of time three or four Anchovies an Onion minced and fryed in brown Butter some grated bread let all these stew together half an hour with some Lemmon sliced till it come to a body to your mind with sippets dish and garnish it as you please To make a Bacon Tart. TAke three pound of Lard or thick fat Bacon scrape it as you do Butter for a dish put it in water a little warm to draw out the salt then take it into a dry cloth and dry up the moisture put it into a stone Morter and beat it well together with the yolks of eight eggs when well beaten into a dish set it over a slow fire keep it continually stirring till you have brought it like Cream then press it through a strainer season it with Sugar three or four grains of Amber-greece or Musk close it betwixt two sheets of Paste in a Patie-pan or else indore it with melted Butter and bake it quick and send it up hot To make Vever Ollie or Cheese Pottage TAke a pottle of strong Broth or fair water in a Skillet or Pipkin set it on a clear fire to boyl put to it half a penny Manchet grated a little quantity of grated Cheese season it with Pepper and a blade of Mace let them boyl together half an hour having half a pound of Parmisant or well-relished Cheese let it have one walm remember some Parslee Penny-royal and Beets small minced put in at the first and when you are ready to take it off put to it the yolks of six eggs with a quarter of a pound of sweet Butter beaten well together dish them with sippets and send it up with grated Cheese about the dish Reader I Have here presented to thee the order of a Feast and a Bill of Fare which was taken out of the Records of the Tower I have done it the rather that thou maist see what liberality and hospitality there was in antient times amongst our Progenitors this is like to Solomons royal house-keeping yet he was one that was endued with wisdom from above by which liberality his subjects were made rich so that silver was as plenty as the stones in the streets of Jerusalem and there was peace in all his dayes according to his judgement from his inspired wisdom so was his practice and so was his declaration For food and raiment is all the portion that man hath in this life Thus hoping to see liberality and hospitality flourish amongst us once more as in old times I remain thine W. R. A great Feast made by George Nevill Chancellor of England and Arch-Bishop of York in the dayes of EDVVARD the Fourth 1468. 0300 QUarters of Wheat 0300 Tunn of Ale 0100 Tunn of Wine 0001 Pipe of Ipocras 0104 Oxen. 0006 Wild Bulls 1000 Muttons 0304 Veals 0304 Porks 0400 Swines 3000 Geese 1000 Capons 3000 Piggs 0400 Plovers 0100 Dozen of Quails 0200 Dozen of fowls called Rees 0400 Peacocks 0400 Mallards and Teals 0204 Cranes 0204 Kidds 3000 Chickens 4000 Pigeons 4000 Coneys 0200 Bullers 0400 Heronshaws 0200 Pheasants 0500 Partridges 0400 Woodcocks 0100 Curlews 1000 Egrites 0504 Stags Bucks and Roes 0103 Pasties of Venison cold 0508 Pikes and Breams 6000 Dishes of Jelly 0103 Cold Tarts 3000 Cold Custards 1500 Hot Venison Pasties 3000 Hot Custards 0012 Porrosses and Seals Besides abundance of Sweet-meats The great Officers Earl of Warwick Steward Earl of Northumberland Treasurer Lord Hastings Cup-bearer Lord Willowby Carver Lord John of Buckingham Controuler Sir Richard Stranwig Surveyer Sir William Worlly Marshal of the Hall Eight Knights of the Hall Eighty Esquires of the Hall Two other Surveyers of the Hall Sir John Malbeury Pantler Two Esquires Keepers of the Cubbard Sir John Brakenock Supervisor of the Hall Estates sitting in the Hall At the high Table The Archbishop in his State On his right hand the Bishops of London Durham and Elie. On his left hand the Duke of Suffolk the Earls of Oxford and Worcester At the second Table The Abbots of Saint Marris The Doctors of Halles of Rivones The Queresters of Rivones The Prownes of Durham of Girglen and of Birlenton of Giserow and others to the number of eighteen At the third Table The Deans of York the Lords of Cornwell York Durham with forty eight Knights At the fourth Table The Deans of Durham and of Saint Sambroses all the Prebends of the Minster At the fifth Table The Maiors of York and Calice and all the Aldermen At the sixth Table The Judges of the Land four Barons of Exchequer and twenty six Counsellors At the last Table Sixty nine Knights wearing the Kings badges and his arms Estates sitting in the chief Chamber At the first Table The Duke of Glocester the Kings Brother and upon his right hand the Duke of Suffolk and upon his left hand the Countess of Westmorland and Northumberland and two of the Earl of Warwicks daughters At the second Table The Barons of Greystock with three other Barons At the third Table Eighteen Gentlemen of the said Lands Estates sitting in the second Chamber At the first Table The elder Dutchess of Suffolk the Countess of Warwick and Oxford the Ladies Hastings and Barwick At the second Table The Earls of Northumberland and Westmorland the Lords of Fitshugh only with two Barons At the third Table Fourteen Gentlemen and fourteen Gentlewomen of quality In the low Hall Four hundred and twelve of the Nobility with double service In the Gallery 0200 Noblemens servants with their servants 1100 Inferiour Officers with their servants 1500 Other meaner servants of all Offices 0062 Cooks 2862. FINIS