not stick to the pan put it into your Marmalade boxes but your Conserve must not be boyled so high in any case for then it will not be good To make Conserve of Borage flowers TAke of the flowers well coloured pick the blacks from them then weigh them and to every ounce of flowers you must add three ounces of Sugar and beat them together in an Alablaster Morter with a wooden pestle until they be very fine so that you cannot discern any Sugar in lumps then take them out and put the Conserve in a pipkin and heat it through hot and having thus done put them up and keep them all the year for your use To make Conserve of Rosemary flowers TAke them fresh and good pick them from the green tusk and weigh them then add to every ounce of flowers three ounces of Sugar-candie beat them very fine together using them in every degree as you did your other Conserves To make Conserve of Bugloss flowers TAke and pick them as you did your Borage flowers weigh them and to every ounce add two ounces of loaf Sugar and one of Sugar-candie beat them together until they become very fine then set it on the fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gallypots for your use all the year To make Pectoral rolls for the Cough TAke one ounce of your Liquorish powder finely searsed of the spices of Diadragaganthum Frigdium two drams Dragagant in fine powder and Gum-Arabick of each a dram white Starch half a dram Anniseeds in fine powder one ounce mingle it with the rest then take of Sugar six ounces of Pennets an ounce and half Sugar-candie powdered and mingled with the afore-mentioned powder then take Gum-dragagant steeped in rose-Rose-water beat it into a Paste make them into long rolls dry them and keep them for your use To make Conserve of Strawberries SEeth them in water then strain them casting away the water boyl them again in White wine keeping them stirring to a good stiffness when they are almost boyled add to them a convenient quantity of Sugar stirring them all well together then put them up into your pots for your use To make Conserve of Prunes or Damsins TAke of your Damsins one pottle prick them and put them into a pinte of Rose-water or Wine into a pot cover them and let them be well boyled stirring them well together when they are done tender let them cool and strain them with their liquor then take the Pulp and set it over the fire adding to it a sufficient quantity of Sugar then boyl them until they are enough so may you put them up in your Gallypots or Glasses for your use To make Conserve of Red and Damask Roses HAve of them the best coloured budds that can be gotten clip off their whites and to each pound of leaves you must add three pounds of the best clarified Sugar beat them together till they are very fine then with a wooden Spatter take it up and set it on the fire till it be through hot and soon after put it up and it will be of an excellent colour To Conserve Cowslips Marigolds Violets Scabions Sage and Roses c. HAve of the flowers of either of these being picked clean from those which are withered and to every ounce of the flowers add three ounces of Sugar but first let them be stamped very small without the Sugar by themselves as they grow dry put to them rose-Rose-water or the juice of Lemmons and when they are beaten small enough put to them your Sugar and beat them again together until they are well mingled after which you may put them up for your use To make a Pomander TAke of Beazon a dram and an half Storax half an ounce Lignum Aloes in fine powder half a scruple of Labdanum half an ounce powder all these very fine and searse them through Launes then take of Musk one ounce Ambergrease and Civet of each half a scruple and dissolve them in a hot Morter with a little Rose water so make them into a Pomander adding to it six grains of Civet Another way to Conserve Strawberries TAke and strain them when they are full ripe boyl them in wine with a quantity of Sugar until it be stiff enough so may you put them up for your use in a Glass or Gallypot To make Conserve of Cichory flowers TAke them new gathered for if you let them lie but one hour or two at the most they lose their colour and will do you but small service your way is assoon as they are taken to weigh them immediately and to every ounce of them you must take three ounces of double refined Sugar beat them together in an Alablaster Morter with a wooden pestle until they are throughly beaten for the better they are so done the better will your Conserve be Let this be your General rule that being very well brayed you may take them up and put it into a Chafer clean scoured and set it on the fire until it be throughly hot then take it off put it up as you have formerly heard so may you keep it for your use all the year Here follows the Sirrups To make sirrup of Pomcitrons TAke them and cut them in halves juice them but beware you wring them not too hard lest it be slymie add to every pinte of juice three quarters of a pound of the best white Sugar boyl them in an earthen pipkin untill it comes to the height of a sirrup but take heed you boyl it not over too hot a fire for fear it burn and when you see it is enough you may put it up and keep it for your use all the year To make sirrup of Liquorish TAke of Liquorish scraped well and bruised eight ounces add to it of Mayden-hair one ounce Anniseeds and Fennel of each half an ounce let them steep together in a pottle of Rain-water for six or seven hours then set them on the fire and let them there remain until it be boyled half away so done boyl that liquor with a pound and half of the best clarified Sugar until it comes to a sirrup so glass it up and keep it for your use To make sirrup of Hoare-hound TAke thereof two handfuls Coltsfoot one handful Calamint Time and Penny-royal of each two drams Liquorish one ounce and half Figgs and Raisins of the Sun of each two ounces Pyonie-kernels Fennel and Anniseeds of each a quarter of an ounce boyl all these in a gallon of fair water until it comes to a pottle or three pintes then strain it so done take three pound of white Sugar with three eggs and clarifie that liquor so let it boyl to a sirrup and keep it all the year for your use To make sirrup of Hyssop TAke thereof one handful of Dates Raisins and Figgs one ounce French Barley the like half a handful of Calamint boyl them in three pintes of
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-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-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
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-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
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-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-Rose-water then have a decoction of half a pound of Izing-glass boyled with a gallon of fair spring-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
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
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
turn it and froth it on the fire and dish it up in order your sawce must be Butter and Vinegar Mustard and Sugar being mingled together put it into your dish so lay on a little drawn Butter and garnish it with Lemmon you may lay on Sassages round your dish if you please To Carbonado Turkies YOU must observe the same order as you did in the Goose your sawce must be a little gravy and strong broth boyled up with an Onion and a little grated bread with sliced Nutmegg an Anchovie and a ladle of drawn butter add a little salt dish up your Turky and put your sawce all over it strow it over with Barberries and garnish it with Lemmon To Carbonado Henns LET your sawce be a little White wine and Gravy half a dozen of the yolks of hard eggs minced boyled up with an Onion add to it a grated Nutmeg thicken it up with the yolks of an egg or two with a laddle of drawn butter dish up your Henns and pour over your sawce strow on yolks of eggs minced and garnish it with Lemmon To Carbonado Veal TAke a breast of Veal lard it very thick with bacon and when it is boyled Carbonado it long and cross-wayes wash it over with a little butter and the yolk of an egg strow it over with salt put it on your Gridiron with the right side downward untill it be of a yellowish brown dish it up garnish it with a little fryed bacon let your Leare be a little strong broth boyled up with some minced Time and some Nutmegg grated a little Vinegar and a ladle of drawn butter pour it over your meat so scruise in an Orange or two and garnish it with Oranges cut in quarters To Carbonado Mutton BOyl a shoulder or breast of Mutton then scortch them over as aforesaid and strow on minced Time Salt and a little Nutmeg when they are broyled dish them up let your sawce be Claret wine boyled up with two Onions a little Sampier and Capers minced with drawn butter and gravy pour this all over your meat and garnish it with Lemmon A dish of Collops of Mutton Broyld CUT off a piece of your legg of Mutton close to the bone cut it into Collops very thin back them as broad as you can with the back of a great knife and lay them in a broad dish then having a little Time small minced and a Nutmeg grated mingled with a little salt strow the one half on the upperside of your Collops your Gridiron being clean rubbed with the skin of Bacon put on your Collops with the seasoned side downwards then cast the rest of your seasoning on the other side and let them broyle on a moderate fire when the one side is enough turn them they must not be brown so let your dish be on the coals with a little gravy dish them up in a heap pour on a little butter and gravy hot cover them with a dish and send them hot to the table being garnisht with sliced Lemmon Steakes of Pork Broyled TAke a Loyn of Pork cut off the skin and about an inch or more of the fat if the Loyn be so fat then cut off your steakes with your Cleaver very thin and beat them with the flat thereof as broad and as thin as you can Lay them on a dish strow them over with a little salt and Sage minced very small so lay them on your Gridiron and season the other side let your sawce be drawn Butter Vinegar and Mustard with a little Sugar when they are ready dish them up and put the sawce to them To Carbonado a Calves head WHen it is boyled according to the usual manner Carbonado it and strow on salt so wash it over with the yolk of an egg and drawn butter rub the bars of your Gridiron with the skin of fat Bacon and ler it broyl gently to a yellowish brown dish it up with your tongue about it your Leare may be a pint of Oysters stewed up in gravy and wine with a ladle of drawn butter put to it so pour it all over your Calves head and put your sliced Bacon round about Garnish it with Lemmon To Broyl a Chine of Pork WHen your Pork is boyled wash it over with a little butter and broyl it then take your Raw Turnips cut to pieces in the length and bigness of your thumb being boyled in a little strong broth and milk tost up with some drawn butter and vinegar your Pork being disht pour this all over it Garnish your dish with Barberries strowing some over the meat and send it up There are many Gentry who delight in Carbonadoes and broyled meats for indeed it is a very good savory and wholesome meat therefore I do acquaint the Student in Cookery that he may make use of this way for any other meats or Joynts which I have here omitted provided the sawce be natural to the meat Butter and Vinegar being the good old sawce for most broyled meats As for Example Boyl a Brisket of Beef take off the skin and Carbonado it then broyl it dish it and serve it up with Cabbadge or Turnips your Leare is butter and Vinegar In the same manner you may do the Goose or skin that you took off BOOK X. Containing Frigasies and Frying How to fry all manner of Garnishing YOu must beat the yolks of eggs put in the beating a little flower and Sack make them into a batter add to the batter some grated Nutmeg if you make much you may put in four whites amongst eight eggs let it be thick How to fry Oysters in Batter LET your Pan be hot with your Clarified Butter or tryed Suit and your Oysters being set and dryed dip your Oysters in the aforesaid Batter and put them into your pan do not over charge your pan if you do it will Rise up in a froth and spoil that which you fry hold your pan on a hot fire with your Oysters and when they are come to a lovely brown take them out with your cummer thus you may fry sliced Lobsters Pranes or Periwinkles the tayls of Crafish to serve for the garnishing of your fish you may fry Rosemary dipt slightly in Batter your Pan must be very hot to fry Bay-leaves Fennel or Parslee your scummer must alwayes be in your hand for assoon as they become green and crisp they will turn black if you take them not forth these things you must not dip in batter you may fry Skirrets sliced Potatoes and bacon in thin slices in the said batter If you would fry green then you must scald some Spinnage in boyling water and mince it with your knife exceeding small you may strain in a little of the juice of it but then you must add more flower beat this in with the yolks of eggs and fry your green away with your pan seasoned as your other before To know if your Pan be hot if it leave â—ishing and begin to smoak then it is
of sweet sirrup To make a Pie with whole Pippins YOu must pare and core your Pippins and when your Coffin is made take a handful of sliced Quinces and strow over the bottom thereof then place in your Pippins and fill the core-holes with the sirrup of Quinces and put into every one a piece of Orangado so pour on the sirrup of Quinces over your Apples with Sugar and close it these pies will ask good soaking especially the Quince-pie A set Tart. YOu may make your paste rich put in good store of yolks of eggs and warm milk but not too much Butter and drive out a sheet of paste very thin let your borders also be driven out in lengths thin but so as they will stand cut out your borders through your sheet an inch and half high Jagging out one length with your Jagging-iron and another with your knife then take the center of your bottom and set up a tower of about three or four inches high then set your proportions round about some Hearts and some Diamonds so set the outward circumference in what form or figure you please when you have pricked and dryed it you may fill it with your sweet meats Jellies Leaches c. as for example pour in Chrystal Jelly into an Heart and also into the opposite Leach into another and also into the opposite so two of each sort one opposite to another in all your figures RARE RECEIPTS IN COOKERY Part II. To make a Bisk divers wayes TAke a Rack of Mutton and a Knuckle of Veal put them a boyling in a Pipkin of a gallon with some fair water and when it boyls scum it and put to it some Salt two or three blades of large Mace and a Clove or two boyl it to three pints and strain the meat save the broth for your use and take off the fat clean Then boyl twelve Pigeon Peepers and eight Chicken Peepers in a Pipkin of fair water Salt and a piece of interlarded Bacon scum them clean and boyl them fine white and quick Then have a roste Capon minced and put to it some gravy Nutmeg and Salt and stew it together then put to it the juyce of two or three Oranges and beaten butter c. Then have ten Sweet-breads and ten Palats fry'd and the same number of Lips and Noses being tender boyled and blancht cut them like Lard and fry them and put away the butter and put to them gravy a little Anchove Nutmeg and a little Garlick or none the juyce of two or three Oranges and Marrow fry'd in Batter with Sage leaves and some beaten Butter Then again have some boyl'd Marrow and twelve Artichokes suckers and Peaches finely boyl'd and put into beaten Butter some Pistaches boyled also in some wine and gravy eight Sheeps tongues larded and boyled and one hundred Sparagrass boyled and put into beaten Butter or skirrets Then have Lemons carved and some cut like little dice. Again fry some Spinnage and Parslee c. These foresaid materials being ready have some French bread in the bottom of your dish then dish on it your Chickens and Pigeons broth it next your Quails then Sweet-breads then your Palats then your Artichokes or Sparagrass and Pistaches then your Lemon Pomgranat or Grapes Spinnage and fryed Marrow and if yellow Saffron or fryed Sage then round the Center of your boyled meat put your minced Capon then run all over with beaten butter c. 1. For variety clarified with yolks of eggs 2. Knots of eggs 3. Cocks stones 4. Cocks Combs 5. If white strained Almonds with some of the broth 6. Goosberries or Barberries 7. Minced meat in balls 8. If green juyce of Spinnage stamped with Manchet and strain it with some of the broth and give it a walm 9. Garnish with boyled Spinnage 10. If yellow yolks of hard eggs strained with some broth and Saffron and many other varieties To boyl a Capon in Rice BOyl a Capon in salt and water and if you like it you may put into a fair cloth a handful of Oatmeal then take a quarter of a pound of Rice and steep it in fair water and so half boyl it then strain the Rice through a Cullender and boyl it in a Pipkin with a quart of Milk put in half an ounce of large Mace half a pound of Sugar boyl it well but not over thick put in a little Rose-water blanch half a pound of Almonds and beat them in a Morter with a little Cream and Rose-water very fine strain them in a Pipkin by itself then take up your Capon and set your Almonds a little against the fire garnish your dishes as you think fit and lay in your Capon and put your Rice handsomely thereon then broth up your Rice A Bisk another way TAke a Leg of Beef cut into two pieces and boyl it in a gallon or five quarts of water scum it and about half an hour after put in a knuckle of Veal and scum it also boyl it from five quarts to two quarts or less and being three quarters boyled put in some salt Cloves and Mace being through boyled strain it from the meat and keep the broth for your use in a Pipkin then take eight Marrow bones clean scraped from the flesh and finely cracked over the middle boyl in water or salt three of them the other reserve for garnish to be boyld in strong broth and laid on the top of the Bisk when dished again boyl your fowl in water and salt Teals Partridge Pigeons Quails Larks Plovers then have a joynt of Mutton made into balls with sweet herbs Salt Nutmegs grated bread Eggs Suet a clove or two of Garlick and Pistaches boyled in broth with some interlarded Bacon Sheeps tongues larded and stewed as also some Artichokes Marrow Pistaches Sweet-breads and Lamb-stones in strong broth and Mace a Clove or two some white wine and strained Almonds or with the yolk of an Egg Verjuice and beaten Butter and sliced Lemon or Grapes whole then have fryed Clary and Pistaches in yolks of Eggs with carved Lemons all over To boyl a Leg of Mutton the French fashion TAke a fair Legg of Mutton and a piece of suet of the Kidney cut in long slices as big as ones finger then thrust your knife into the flesh of your Legg down as deep as your finger is long and thrust into every hole a slice of the said Kidney suet but take heed one piece touch not another boyl your Legg well but not too much then put half a pint of the broth into a Skillet or Pipkin and put to it three or four blades of whole Mace half a handful of Barberries and Salt boyl them untill the broth be half boyld away then take it off the fire and straight before the broth hath done boyling put in a piece of sweet Butter a good handful of French Capers and a Lemon cut in square pieces like dice with the rind on and a little Sack with the yolks of two hard Eggs
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-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-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-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
two of Currans and a pound of Beef suet minced with a handful of Dates sliced all manner of good sweet herbs minced and stamped with a handfull of spinage strain out the juice of them add thereunto Cinamon and Nutmeg beat all these together put Butter in your dish with sippets thereon so put your Pudding therein and bake it To boyl Pigeons the French Fashion TAke your Pigeons set and lard them put them into a Pipkin with so much strong broth as will cover them when they are scummed put to them a faggot of sweet herbs some large Mace a handful of Capers and Raisins of the sun shred small six quartered Dates a piece of Butter with the yolks of three hard Eggs minced with a handful of Grapes or Barberries then beat two yolks of raw Eggs with Verjuice and some of your broth a ladle of drawn Butter and a grated Nutmeg so dish it on sippets and lay it round with slices of Bacon To boyl Mullet or Pike with Oysters TAke a fair Mullet or Pike truss it round and set on a pan of water strow into it a handful of Salt and a handful of sweet herbs make your water boyl tye your Mullet or Pike in a fair cloth and put him in your boyling liquor with a pint of white wine Vinegar let your fish boyl leasurely untill it swim take the rivet and a pint of Oysters with their liquor and a little White wine three or four blades of Mace and a little gross Pepper boyl all these by themselves when they are enough strain the yolks of three or four Eggs with half a pint of Sack add to it a ladleful of drawn Butter then dish up your fish on sippets pour on your broth and Oysters all over you may add roasted Chesnuts and Pistaches so garnish it over with fryed Oysters stick it with Toasts and Bay-leaves and strow all over your dish hard Eggs minced To boyl Carps an honourable way TAke two live Carps or as many as you intend to boyl knock them on the head open them in the bellies and draw them clean take heed you break not the gall wash out the blood with a little Claret wine and save it salt them well on the bellies and save the scales as whole as you can on them set on your pan with fair water and about a quart of Vinegar a faggot or two of sweet herbs half a dozen cloves of Garlick sliced Ginger large Mace and quartered Nutmegs and a handful and half of Salt with a Lemmon or two cut in slices when your pan boyls put in your Carps upon your false bottom and whilst they boyl make your sawce after this manner take the body of a Crab or two and put it into a deep dish put to it the blood of your Carp and Claret wine before named with two or three Anchoves a little Tyme and Fennel minced exceeding small some Oyster-liquor Vinegar and Salt and half a dozen Oysters minced let this stew up all together and be ready with your Carp if it be thick you may add Claret wine or gravie if none be offended when it is enough grate a Nutmeg into it and beat it up with the yolk of an Egg and a little drawn Butter and put it into half a dozen large Sawcers it ought to be but little thinner then Mustard then take up your Carps being quick boyled and dish them on a large Dish and Plate garnish the brims thereof and underneath with Fennel Flowers or Orange peel minced garnish your Carps with Oysters fryed up in Eggs and put your Sawcers on your dish round your Carps and serve it up Another way to boyl a dish of great Flownders WHen your Flownders are drawn scorch them on the black side very thick and put them into a great Dish pour on Vinegar and strow them over with a handful of Salt and when your pan boyls seasoned as before lay in your Flownders on your false bottom with their white sides downwards they will be boyled with about a dozen walms take them up dish them in a large dish on sippets with the black side upwards and pour on drawn Butter all over them grating on a Nutmeg and scruise in a Lemmon or two so garnish it with Lemmon and send it up To make a Hash of Partridges or Capons TAke twelve Partridges and rost them and being cold mince them very fine the brawns and wings and leave the leggs and rumps whole to be carbonadoed then put some strong Mutton broth to them or good Mutton gravie grated Nutmeg a great Onion or two some Pistaches Chesnuts and Salt then stew them in a large earthen Pipkin or Sawce-pan stew the rumps and leggs by themselves in strong broth in another Pipkin then have a fine clean dish then take some light French bread chipt and cover the bottom of your dish and when you go to dish your Hash steep the bread with some Mutton broth or good Mutton gravie then pour the Hash on the steeped bread lay the leggs and the rumps on the Hash with some fryed Oysters Pistaches Chesnuts sliced Lemmon and Lemmon-peel yolks of Eggs strained with the juice of Orange and beaten Butter beat together and run over all garnish your dish with carved Oranges Lemmons fryed Oysters Chesnuts and Pistaches thus you may Hash any kind of fowl whether water or land A rare Friggasy TAke six Pigeons and as many Chicken-peepers being clean drawed scald and truss them head and all on then set them and have some Lambstones and sweet breads blanched parboyled and sliced fry most of the sweet-breads floured have also some Sparragrass ready cut off the tops an inch long the yolks of two hard eggs Pistaches the Marrow of six Marrow-bones half the Marrow fryed green and white batter let it be kept warm till it be almost dinner time then have a clean frying-pan and fry the fowl with sweet Butter being finely fryed put out the Butter and put to them some roast Mutton-Gravie some large fryed Oysters and some Salt then put in the hard yolks of eggs and the rest of the sweet-breads that are not fryed the Pistaches Sparragrass and half the Marrow then stew them well in the frying-pan with some grated Nutmeg Pepper a Clove or two of Garlick if you please a little White-wine and let them be well stewed then have ten yolks of eggs dissolved in a dish with Grape-Verjuice or Wine-Vinegar and a little beaten Mace and put it to the Friggasy then have some slices of light bread in a fair large dish set on coals with some good Mutton-Gravie then give the Friggasy two or three walms on the fire and pour it upon the sops in your dish garnish it with fryed sweet-breads fryed Oysters fryed Marrow fryed Pistaches sliced Almonds and the juice of two or three Lemmons To make a Bisk of Carps and other several fish MAke the Carbolion for the Bisk of some Jacks or small Carps boyled in half White-wine and fair