Nutmegs Ginger of each one dram juice of Celandine half a pound Spirit of Wine one pint White-wine three pints infuse them twenty four hours and draw off a Quart with an Alembick 28. Dr. Stevens Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel â—arraways of each one dramâ— herbs of Time Mother of Time Mints Sage Penny-royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handful infuse them twelve hours in â—welve pints of Gascoign wine then with 〈◊〉 Alembick draw three pints of strong-water from it 29. To make good cherry Wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Waâ—ers Take a pint of flower a little cream the yolks of two Eggs a little rose-Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To Preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling take them off and put them up 32. To Pickle Purslain Take the Purslain and pick it into little pieces and put it into a Pot or Barrel then take a little water Vinegar and Salt to your tast it must be pretty strong of the Vinegar and Salt and a little Mace and boil all these together and pour this liquor boiling hot into the Parslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boil your Walnuts till the water tast bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water then will wet the Sugar set them on the fire and when they boil up take them off and let them stand two days and then boil them again once more 34. To preseâ—ve Currants Part them in the tops and lay a lane of Currants and a lane of Sugar and so boyl them as fast as you do Ras-berries do not put them in the spoon but scum them boil till the Syrup be pretty thick then take them off and let them stand till they be cold and put them into a glass 35. To make Goose berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it in a kettle of water till they be soft and then put them into a five and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first boyl the Sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in the Press till they be dry then they are ready 36. An excellent broath Take a Chicken and set it on the fire and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boil it well down and bruise the Chicken and put it in again and it is good broath and to alter it you may put in six Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new milk and a pint of cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Ielly of Harts-horn Take four ounces of the shavings of Harts-horn of the inside and two Aleâ— quarts of water put this in a Pipkin and boil it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a Saucer till it be cold and if it be cold and Jellieth it is boil'd enoughâ— Then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be hard Jelly then take two whites of eggs and beat them very well er with a sprigg of Rosemary or birch but not with a spoon till a water come in the bottom then put these beaten eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask rose-Rose-water and a quarter of a pound of Sugar and when it boils stiâ— and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a clock in the afternoon and this is excellent good for the weakness of the baâ—k 40. To preserve Damsons red or black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boil them a little therein being close covered turning them for spotting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster then the water under them and when they are both sweet and tender take them up and boil the Syrup again till it be thick then put up your Plumbs and it together in your preserving glasses 41. To make Rosemary water Take the Rosemary and the flowers in the midst of May before Sun-rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampana roots and a handful or two of sage then beat the Rosemary sage and roots together till they be very small then take three ounces of Cloves as much Mace and half a pound of Anniseeds and â—eat these spices every one by themselves then take the herbs and the spices and put thereto 4 or 5 gallons of good White-wine then put in all these herbs spices and wine into an earthen Pot and put the Pot into the ground about sixteen days then take it up and distil it with a very soft fire 43. To make Pomatum Take fresh Hogs suet clean sed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater Apples cleansed and boyl d in Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 44. To maks Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempâ—nâ—
loath and without fire by degrees press out the Oyl 45. An excellent Water against fitâ— of the Mother Take Briony-roots Elder-berries ripe and dâ—estat a gentle heat in a furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sunâ— of each half an ounce peels of Oranges the out-side dry'd an ounce and a half Myrrh Castoreum of each three drams Saffron one dram powder them and steep them eight days in two quarts of the spirit of Wine then strain through a very quick hair strainer keep the strained liquor in a glass very well stopt 46. To make syrup of Wormwood Take Roman Wormwood or Poâ—tick VVormwood half a pound of red Roses two ounces Indian spike three drams old rich White-wine and juice of Quinces of each two pints and a half bruise them in an earthen Vessel twenty four hours then boil them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a Syrup 47. To make conserve of Quinces Take three quarts of the juyce of Quinces clarified boil it until two parts be wasted then put to it two pounds of white Sugar then boil them to the thickness of Honey 48. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice five drams Jujubes thirty Drams Letticâ— seeds forty drams and of the seeds of Mallows and Quinces tied up in a fine rag of each one dram and half boil them in eight pints of water untill half be wasted strain it and to every three pound of liquor put thereto Perrides Sugar of each 1 pound boil them to a Syrup 49. To make honey of Roses Take of pure white honey dispumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boil throw into them of fresh red Rose leaves picked four pounds and boil them untill the juice be wasted alwayâ— stirring it then strain it and put it up in an Earthen pot 50. To make Syrup of Lemmons Take of the juice of Lemmons purified by going through a Woolen strainer with crushing three quarts and an half and of white Sugar five pound boil them with a soft fire to a Syrup 51. To make Spirit of Wine Take of good Claret or White-wine or Sack enough to fill the Vessel wherein you make your distillation to a third part then put on the head furnished with the Nose or Pipe and so make your distillation first in ashes drawing about a third part from the whole as for example six or eight pints out of four and twenty then still it again in B. M. drawing another third part which is two pints so that the oftner you distil it the less liquor you have bâ—t the more strong some use to rectifie it seven times 52. To make Syrup of Maiden-hair Take of the herb â—aiden-hair fresh gathered and cut a little five ounces of roots of Licorish Scraped two ounces steep them twenty four hours in a sufficient quantity of hot water then boil them according to art Add four pounds of Sugar to five pints of the clarified liquor and then boil them to a Syrup 53. To make Syrup of licorish Take of the Roots of licorish scraped two ounces of colts-foot four handfuls of Maiden-hair one ounce of Hysop half an ounce infuâ—e them twenty four hours in a sufficient quantity of water then boil them till one half be wasted add to the strained liquor a pound of the best clarified honey and as much white Sugar boil them to a Syrup 54. To make the Kings perfume Take six spoonfuls of rose-Rose-water and as much Amber-greece as weigheth two Barley-corns and as much Civeâ— with as much Sugar as weigheth two pence beaten in fine powder all these boiled together in a perfuming pan is an excellent perfume 55. The Queens perfume Take four spoonfuls of spike water and four spoonfuls of Damask water thirty cloves and eight bay leaves shred as much Sugar as weigheth two pence all these boiled make a good perfume 56. King Edwards perfume to make your house smell like Rosemary Take three spoonfuls of perfect Rosemary and as much Sugar as half a Walnut beaten in small powder all these boiled together in a perfuming Pan upon hot Embers with a few coals is a very sweet perfume 57. To make conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or September when you have beaten them to pap take three times their weight in Sugar pound them all together and set them in the Sun and so use them 58. To make syrup of Cowslips Take the distilled water of Cow-slips and put thereto your flowers of Cow-slips clean pickt and the green knobs in the bottom cut off and boil them up into a Syrup take it in Almond Milk or some other warm thing it is good against the Palsiâ— and â—renzy and to procure sleep to the siâ—k 59. To make Marmelade of Lemmons and Oranges You may boil eight or nine Lemmons or Oranges with four or five Pippins and draw them through a strainer then take the weight of the pulp all together in Sugar and boil is as you do Marmelade of Quinces and so box it up 60. To make Angelica watâ—r Take a handful of Carduus benedictus and dry it then take three ounces of Angelica roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four ounces of each one dram and half of Saffron of Cardonius Cubels Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of grains of Lignum Aloes Spikenard Iunius Odoratus of each a dram sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise them and steep them in a pottle of Sack twelve hours and distill it as the rest 61. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boil your Cherries till they be all broken then strain them and take the liquor strained out and boil it over again and put as much Sugar to it as you think convenient and when it is boilâ—d that you think it is thick enough put it into your boxes 62. To dry Cherries Take six pound of Cherries and stone themâ— then take a pound of Sugar and wet it with the juice of the Cherries and boil it a little then put in your Cherries and boil them till they are clear let them lye in the Syrup a week then drein them from the Syrup and lay them on thin boards or sheets of glass to dry in a stove turn them twice a day and when they are dry wash off the clamminess with warm water â— and dry them a little longer 63. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong
add to it three pints of red wine with four pound of white Sugar boyl it into a Syrup and perfume it with a dram and half of Câ—â— namon and of Cloves and Ginger of 〈…〉 two scruples 79. To make walnut-Walnut-water Take of green Walnuts a pound and half Garden Radish-roâ—rs one pound green Afarabacca six ounces Radish seeds four ounces Let all of them being bruised be steeped in three pints of White-wine-Vinegar for three days and then distil them in a leaden Still till they be dry 80. To make Treakle Water Take of the juice of green Walnuts four pound juice of Rue three pound juice of Carduus Marigolds and Balm of each two pound green Petaâ—â— is Roots one pound and half the roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them two days either in Horse-dung or in a Bath the Vessel being close shut then distil them in Sand in the distillation you may make a Theriâ—cal extraction 81. To make Syrup of Cinamon Take of Cinamon grosly bruised 4 ounces â—â—eep it in White-wine and small Cinamon water of each half a poundâ— three days in a glass by a gentle fire strain it and with a poâ—nd and half of Sugar boil it gently to a Syrup This Syrup refiesheth the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole body exceedingly 82. To make Syrup of Citron peels Take of freth yellow Citron peels five ounces the berries of Cherms or the juice of theâ— brought over to us two drams spring-spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but perfume the other half with three grains of Musk tyed up in a rag 83. To make Syrup of Harts-horn Take of Hartsâ— tongue theeâ— handfuls Polipodium of the Oak the roots of both sorts of Buglos barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair balm of each two handfulls boil them in four quarts of spring-spring-water till it comes to five strain it and with four pound of Sugar make it into Syrup according to Art 84. An Oyl perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each an ounce â—ut the two first must be finely bearen by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 85. An excellent Water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of new laid Eggs beat them very well together then add so much white bread as will drink up the Wine and put to it some Cow-slip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Muton broth and in one month it will cure any Consumption 86. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds a half penny-worth of Liquorish about two quarts of water boil all together till half be consumed then strain it and when it is cold drink it your Liquorish must be sliced into small pieces 87. Dr. Deodates drink for the Scurvy Take Roman Wormwood Carduus benedictus Scurvy-grass Brook-lime Water-creases Water-trifoil of each one handful Dodder Cetrach Soolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boil or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 88. A conserve to strengthen the Back Take Eringo roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber grease beaten to fine powder it will be much more cordial 89. To make excellent Aqua Composita for a Surfeit or cold stomach Take a handful of Rosemary a root of â—nulaâ— campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound two ounces of Liquorish well bruised and as much Anniseeds Then take two gallons of the best strong Ale and take all the herbs aforeâ—aid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boil then take it from the fire and set your Limbeck on the pot and stop it close with past that there come no air out of it and still it out with a soft fire you may add to it 1 handful of red Fennel 90. To make Balm water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and Figgs very small and let them stand steeping four and twenty hours and then put it in a Still as you use Aqua-vitae 91. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black then shift it again still as long as it looks black boil them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 92. To make good Raspberry Wine Take a gallan of Sack in which let two gallons of Raspberries stand steeping the space of twenty four hours then strain them and put to the liquor three pound of Raisins of the Sun stoned let them stand together four or five days being sometime stirred together then pair off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar
to it 93. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves two drams bruise these small then mix them with as much spirit of Wine as will make them into a Past let them stand close covered in a glass the space of six days in a cold place then press out the liquor and keep it in a glass A few drops of this liquor put into any Wine giveth it a gallant relish and odour and maketh it as good as any Hippocras whatsoever in an instant 94. To make artificial Malmsey Take two gallons of English honey put into it eight gallons of the best spring-water set these in a Vessel over a gentle fire when they have boil'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of spices and set it in the Cellar and in half a year you may drink thereof 95. To make artificial Claret-wine Take six gallons of water two gallons of the best Syder put thereto eight pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a fortnight every two days stirring them well together then press out the Raisinsâ— and put the liquor into the sâ—id Vessel again to which add a quart of the juice of Ras-berries and a pint of the juice of black Cherries cover this liquor with bread spread thick with strong Mustard the Mustard-seed being downâ—ward and so let it work by the fire side three or four days then turn it up and let it stand a week and then bottle it up and it will tast as quick as bottle Beer and become a very pâ—easant drink and indeed far better and wholsomer then our common Claret 96. To make spirit of Amber-grease Take of Amber-grease two drams of Musk a dram cut them small and put them into a pint of the best spirit of Wine close up the glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it Two or three drops or more if you please of this spirit put into a pint of Wine gives it a rich odour or if you put two or three drops round the brims of the glass it will do as well half a spoonful of it taken either of it self or mixt with some specifical liquor is a most rich cordial 97. An excellâ—nt sweet Water Take a quart of Orange-flower water as much Rose water with four ounces of Musk-willow-seeds grosly bruised of Benjamin two ounces of Storax an ounce of Latdanum six drams of Lavender flowers two pugils of sweet Marjoram as much of Calanius Aromaticus a dram distil all these in a glass still in Balneo the Vessel being very well closed that no vapour breath forth note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them well together 98. Dr. Burges Plague Water Take three pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted then strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an ounce being all bruised together then boil them a little and put thereto half an ounce of Andramachus Treacle three drams of Methridate and a quarter of a pint of Angellica Water Take a spoonful or two of this morning and evening 99. To dry Cherries or Plumbs in the Sun If it be small fruit you must dry them whole by laying them abroad in the hot Sun in Stone or Pewter dishes or tin Pans turning them as you see cause but if your Plumbs be large slit them in the middle and lay them abroad in the Sun an if they be very large then give each Plumb a slit on each side and if the Sun do not shine sufficiently then dry them in an Oven that is temperately warm 100. To preserve Pippins green Take Pippins when they be small green off the Tree and pare three or four of the worst and cut them all to peices then boil them in a quart of fair water till they be pap then let the liquor come from them as they do from your Quiddany into a bason then put into them one pound of Sugar clarified and put into it as many green Pippins unpâ—rd as that liquor will cover and so let them boyl softly and when you see they be boilâ—d as tender as a Codâ—ing then take them up and peel off the outermost white skin and then they will be green then boil them again in the Syrup till it be thick and you may keep them all the year 101. To maks syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boil these in three pints of water to a quart then strain and clarifie it with the whites of two eggs and two pound of Sugar and so boil them to a Syrup and being boilâ—d enough keep them all the year 102. To make Rosa Solis Take Liquorish eight ounces Anniseeds and Carrâ—way of each an ounce Raisins ston'd and Dates of each three ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs two ounces Sugar four ounces bruise these and distil them with a gallon of Aqua-vitae as the rest but when it is distilled you must colour it with the herb Rosa Solis or Alkanet root 103. To make Muscadine Comâ—â—ts Take half a pound of Musk Sugar beaten and searced then take Gumdragagant steeped in Rose-water and two grains of Musk and so beat them in an Alablaster Morter till it come to perfect past then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 104. To make conserve of Burrage-flowers Let your flowers be well coloured and pick the blacks from them then weigh them and to every ounce of flowers you must take three ounces of Sugar and beat them together in a stone Morter with a wooden pestle till they be very fine then take them out and put the conserve into a pipkiâ— and â—eaâ— it thorow hot put them up and keep them all the year 105. To candy Ginger Take very fair and large Ginger and pare it and lay it in water a day and a night then take double refined Sugar and boil it to the height of Sugar again and when your Sugar begins to be cold take your Ginger and stir it well about while your Sugar is hard to the Pan then take it out piece by peice and lay it by the fire four hours then take a pot and warm it and put the Ginger in it tye it up close and every other morning stir it about throughly and it will be rock-candyed in a little time 106. To make Manus Christi Take
four a Clock After-noon and as much at Night going to Bed but be sure do no violent Exercise 43. For a sore Breast not Broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the Fire that it may be a little warm then with a Feather strike it upon the Breast Morning and Evening or any time of the day she finds it pricking 44. To heal a sore Breast when broken Boyl Lillies in New Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk lay on it a Plaister of Mallows boyled in Sheeps Tallow these are to be used if you cannot keep it from breaking 45. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oat-meal and boyl it till the heart of the Meat be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the Patient a draught in the Morning After-noon and Evening and now and then some Barley-water 46. For the Falling Sickness Take Powder of Harts-Horn and drink it with Wine and it helpeth the Falling-Evil 47. For the Tooth-ach Take Feathersew and stamp it and strain it and drop a drop or two into the contrary Ear to the pain and lye still half an hour after 48. For a Wen. Take black Soap and mix it with unslaked Lime made into powder and lay it upon the Wen or Kernel 49. For the Wind. Take the juice of Red Fennel and make a Posset of Ale therewith and drink thereof 50. An Excellent Medicine for the Dropsie Take two Gallons of New Ale then take setwel Calamus Aromaticus and Galingale of each two penny-worth of Spikenard four penny-worth stamp all together and put them into a bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 51. For a Scald Head Wash thy Head with Vinegar and Camomil stampt and mingled together there is no better help for the Scald Or grind white Hellebore with Swines grease and apply it to the Head 52. To make the Plague-water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muskadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long-pepper half an Ounce of Ginger and a quarter of an Ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve in it half an Ounce of good Venice-Treacle and a quarter of an Ounce of Mithridate and put to it a quarter of a pint of strong Angelica-water so keep it in a Glass close stopped for your Use. This Water Cureth Small-Pox Measles Surfeits and Pestilential Fevers 53. A precious eye-Eye-water for any Diseases of the Eye often proved Take of the best White-Wine half a pint of white rose-Rose-water as much of the Water of Celendine Fennel Eyebright and Rue of each two Ounces of prepared Tutia six Ounces of Cloves as much Sugar rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 54. A Cordial Iulep Take Waters of Endive Purslain and Roses of each two Ounces sorrel-Sorrel-water half a pint Juice of Pomegranats and for lack thereof Vinegar four Ounces Camphire three Drams Sugar one pound Boyl all these together in the form of a Julep and give three or four Ounces thereof at a time 55. To make the Green Ointment Take a pound of Swines grease one Ounce of Verdigrease half a Scruple of Sal Gemmâ—e this Oyntment may be kept forty Years it is good against Cancers and Running Sores it fretteth away dead Flesh and bringeth New and healeth Old Wounds put it within the Wound that it fester not 56. For Fits of the Mother Take a brown Toast of soure Bread of the neither Crust and wash it with Vinegar and put thereto black Soap like as you would butter a Toast and lay it under the Navil 57. For the Rickets in Children Take of Fennel-Seeds and Dill-Seeds but most of the last â—boyl them in Beer and strain it and sweeten it with Sugar and let the Child drink often Probatum 58. For the Shingles Take the green leaves of Colts-foot stamped and mingled with Honey and apply it and it will help 59. To heal a Fistula or Ulcer Take Figgs and stamp them with Shoomakers-wax and spread it upon Leather and lay it on the Sore and it will heal 60. For a Woman in Travel Take seven or eight leaves of Betony a pretty quantity of Germander a branch or two of Penny-royal three Marygolds a branch or two of Hyssop boyl them all in a pint of White-Wine or Ale then put into it Sugar and Saffron and boyl it a quarter of an hour more and give it to drink warm 61. To make a VVoman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then sierse it through a fine piece of Lawn and so drink it in some Broath or Caudle and it will will by God's help cause the Patient to be presently Delivered 62. For Infants troubled with wind and Phlegm Give them a little pure Sugar-candy finely bruised in Saxsifrage-water or Scabious-water in a spoon well mingled together 63. A most excellent Medicine to cause Children to breed their Teeth easily Take of pure Capons grease very well Clarified the quantity of a Nutmeg and twice as much of pure Honey mingle and incorporate them well together and annoint the Childs Gums therewith three or four times a day when it is Teething and they will easily break the Flesh and prevent Torments and Agues and other Griefs which usually Accompany their coming forth 64. For Agues in Children Take a spoonful of good Oyl of Populeon and put thereto two spoonfuls of good Oyl of Roses mingle them well together and then warm it before the Fire annoint the Childs Joynts and Back also his Fore-head and Temples twice a day chasing the Oyntment well in 65. To cause a Young Child to go to Stool Chafe the Childs Navil with May Butter before the Fire then take some Black wool and dip it in the Butter and lay it to the Navil and it will procure a Stool This is also good for one in Years that can take no other Medicine 66. For VVorms in Children Take of Myrrh and Aloes very finely powdered of each a penny-worth and put thereto a few drops of Chymical Oyl of Wormwood or Savine and a little Turpentine make these up into a Plaister and lay it to the Childs Navil 67. To help one that is Blasted Take the white of an Egg and beat it in a Mortar put to it a quarter of an Ounce of Coperas and grind them well together till it come to an Oyntment
Roots of Melons each as much as is sufficient in a large Vessel with a long Neck Distill by an Alembeck with a strong and careful Fire 12. To Beautifie the Face Take of Cuckow-pintle a pretty quantity bruise the thick parts with Rose-water dry them by the Sun three or four days then pouring more Rose-water on it use it 13. To make the Face look Youthful Take two Ounces of Aqua-vitae Bean-flower-water and Rose-water each four Ounces Water of Water-Lillies six ounces mix them all and add to them one Dram of the whitest Tragacinth set it in the Sun six days then strain it through a fine Linnen Cloath wash your Face with it in the Morning and do not wipe it off 14. A VVater to take away wrinkles in the Face Take of the Decoction of Briony and Figgs each alike quantities and wash the Face with it 15. An Excellent water called Lac Virginis or Virgins Milk to make the Face Neck or any part of the Body fair and white Take of Alumen Plumost half an ounce of Camphire one ounce of Roch-Allom one ounce and a dram Sal Gemmi half an ounce of white Frankincense two ounces oyl of Tartar one ounce and half make all these into most fine powder and mix it with one quart of rose-Rose-water then set it in the Sun and let it stand nine days often stirring it then take Littarge of Silver half a pound beat it fine and sierce it then boyl it with one pint of White-Wine-Vinegar till one third part be consumed ever stirring it with a stick while it boyleth then Distill it by a Philter or let it run through a Jelly-Bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your hand and it will be like Milk which is called Lac Virginis wash your Face or any part of your Body therewith it is moâ—â— precious for the same 16. To take away Sun-burn Take the juice of a Limon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the Face very Fair. Boyl the Flowers of Rosemary in white-wine with the which wash your Face also if you drink thereof it will make you have a sweet Breath Also to make the Face white make powder of the Root of Serpentine and of powder of Sepia and mingle them with Rose-water and let it dry and then let it be put to the same water again and dry again do this four or five times and then use to annoint the face therewith 18. To clear the Skin and make it white Take fresh Boars grease and the white of an Egg and stamp them together with a little powder of Bays and therewith annoint the skin and it will clear the Visage and make it white 19. To take away Freckles in the Face Annoint your face with oyl of Almonds and drink plantain-Plantain-water or annoint your Visage well and often with Hares blood 20. To smooth the Skin Mix Capons-grease with a quantity of Sugar and let it stand for a few days close covered and it will turn to a clear oyl with which annoynt your face 21. To Blanch the Face Take the pulp of Limons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the water to wash your face every Night 22. For Morphew or scurf of Face or Skin Take of Brimstone beaten into powder two ounces mix it with as much black Soap that stinketh and tye the same in a Linnen Cloath and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the space of eight or nine days and therewith wash any kind of Scurf or Morphew either in Face or Body dipping a Cloath in the Vinegar and rubbing it therewith and let it dry of it self Also drink the water of Strawberries Distilled or Tincture of Strawberries it certainly killeth Morphew or Scurf 23. For taking away spots in the Face after the Small-pox Mix the juice of Limons with a little Bay-Salt and touch the spots therewith oftenâ—times in a day for it is excellent good 24. A good Oyntment for the same Take Oyl of Sweet Almonds Oyl of white Lillies of either one Ounce Capons-grease Goats-Tallow of each four Drams Litharge of Gold one Dram and half Roots of Briony and of Ireos of either one Scruple Sugar-Candy white one Dram make powder of all those that may be brought into powder and sierce them then put them all in a Mortar together beat them together and in the working put thereto Rose Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work them together till they become an Oyntment annoint your Face and Hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten-Bran and the Seed of Mallows 25. To take away the holes or pits in the Face by reason of the Small Pox. For helping of this Accident I have tryed many things and the best means I have found is to wash the Face one day with the Distilled water of strong Vinegar and the next day with the water wherein Bran and Mallows have been boyled and continue this twenty days or a Moneth together 26. For Redness of the Hands or Face after the Small-pox Take Barley Beans Lupines of each one handful bruise them all in a Mortar grosly and boyl them in three pints of water till it grow thick like a Jelly then strain it and annoint the Face and Hands therewith three or four times a day for three or four days together and then wet the Face and Hands as often with this water following 27. Another Take Vine-leaves two handfuls Bean-flower Dragon Wild Tansie of either one handful Camphire three Drams two Calves Feet the pulp of three Limons a pint of raw Cream shred the Herbs small as also the Limons and break and cut the Calves Feet small then mix them together and Distill it in a Glass Still and use it Also the water of May-dew is Excellent good for any high colour or Redness of the Face 28. For Pimples in the Face Wash your Face with warm water when you go to Bed and let it dry in then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put into it a piece of Allom beat it together with a spoon till it become thick then make a round Ball and therewith annoint the Face where the Pimples are 29. For Heat and Swelling in the Face Boyl the Leaves of the Blossoms of Rosemary either in White-Wine or fair Water and use to wash thy Hands and Face therewith and it will preserve thee from all such inconveniencies and also make both thy Face and Hands very smooth 30. For a Red Face Take Brimstone that is whole
pound of Clove-gilli-flowers the whites being cut off infuse them a whole night in a quart of fair water then with four pound of Sugar dissolved in it make it into a Syrup wishout boiling 12. To make Syrup of Violets Take of Violet flowers fresh and pickt a pound clear water boiling one quart shut them up close together in a new glazed pot a whole day then press them hard out and in two pound of the Liquor dissolve four pound and three ounces of white Sugar take away the scum and so make it into a Syrup without boiling 13. To make Murmelade of Quinces Take a pottle of water and four pound of Sugar and let them boyl together and when they boyl scum them as clean as you can then take the whites of two or three eggs and beat them to froath put the froath into the pan to make the scum â—â—se then scum it as clean as you can take off the Kettle and put in the Quinces and let them boil a good while and stir them and when they are boiled enough put them into boxes 14. To make Hippocras Take a gallon of White-wine two pound of Sugar and of Cinamon Ginger long Pepper Mace nâ—t bruised Grains Galingal Cloves not bruised of each two penny-worth bruise every kind of spice a little and put them all together into an earther pot for a day then cast them through your bags two or three times as you see cause and so drink it 15. To make Almond Butter Take your Almonds and blaunch them and beat them in a morter very small and in beating put in a little water and when they are beaten pour in water into two pots and put half into one and half into another put Sugar to them and stir them and let them boil a good while then strain it through a strainer with rose-Rose-water and so dish it up 16. To preserve Quinces red Pare your Quinces and coar them then take as much Sugar as they weigh putting to every pound of Sugar one quart of water boil your Quinces therein very leasurely being close covered turn them to keep them from spottingâ— and when they are so tender that you may prick a hole through them with a rush and that they are well coloured then boil the Syrup till it will button on a dish and so put your Syrup and them up together 17 To pickle Cucumbers Wash your Cucumbers clean and dry them in a cloath then take some Water Vinegar Salt Fennel tops and some Dill tops and a little Mace make it fast enough and sharp enough to the tast then boil it a while and then take it off and let it stand till it is cold then put in the Cucumbers and lay a board on the top to keep them down and tye them up close and within a week they will be fit to eat 18. To Candy Pearsâ— Plumbs and Apricocks to look as clear as Amber Take your Apricocks or Plumbs and give every one a cut to the stone in the notch then cast Sugar on them and bake them in an Oven as hot as for Maunchet close stopt bake them in an earthen Platter and let them stand half an hour then take them out of the dish and lay them one by one upon glass plates and so dry them if you can get glasses made like Marmalet boxes to lay over them they will be the sooner Candyed In this manner you may candy any other fruit 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off then take juice of Oranges and put them into the juice boil them half an hour and take them off 20. To make Oyl of Violets Set the Violets in Sallad Oyl and Strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Violets and let them stand all the year 21. To mak cream of Quinces Take a roasted Quince pare it and cut it into thin slices to the coar boyl it in a pint of cream with a little whole Ginger till it tast of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-pan Steep two pound of picked Almonds one day and two nights in fair water and blaunch them out of it then beat them well in a morter and bedew them with rose-Rose-water put to your Almonds so many pound of Sugar and beat your Sugar with your Almonds then make very fine â—rust either of past or wafer and sprinkle it with rose-Rose-water and Sugar then spread the stuff on it and bake it at a very soft fire always bedewing it with damask-Damask-water Civet and Sugar and lastly with a gut of Dates guilt or long Comfits guilt or with Cinamon-sticks guilt or the kernels of the Pine-apple and â—o â—et it forth 23. To make Almond Milk Boyl French Barley and as you boyl it cast away the water wherein it was boilâ—d till you see the water leave to change colour as you put in more fresh water then put in a bundle of Straw-berry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then season it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To preserve Apricocks or Pear-plumbs when they are green You may take any of these fruits and scald them in water and peel them and sâ—rape the spungy substance of the Apricocks or Quinces so boyl them very tender taking their weight in Sugar and as much water as to cover them and boyl them very leasurely then take them up and boil the Syrup till it be thick and when they are cold put them up with youâ— Syrup into your preserving Glasses 25. To pickle French Beans You must take your Beans and string them boyl them tenderâ— then take them offâ— and let them stand till they are cold put them into the pickle of Beer Vinegar Pepper and Salt Cloves and Mace with a little Ginge 26â— To make an excellent Jelly Take three gallons of fair water and boil in it a knuckle of Veal and two Calves feet slit in two with all the fat clean taken from between the claws so let them boil to a very tender Jelly keeping it clean scumâ—d and the edges of the pot always wiped with a clean â—â—ath that none of the scum may boil in strain it from the meat and let it stand all night and the next morning take away the top and the bottom and take to a Quart of this Jelly half a pint of Sherry sack half an ounce of Cinamon and as much Sugar as will season it six whites of Eggs very well beaten mingle all these together then boil it half an hour and let it run through your Jelly bag 27. To make Aqua-Mirabil is Take of Cloves Galanga Cubebs Mace Cardamums
enough to bear an Egg boil them very well together then set it a cooling and when it is almost cold put in some Ale-yeast then put it into a strong Vessel and when it hath done working put a bag of spices into the Vessel and some Lemon Peel and stop it up close and in a few days it will be fit to drink but the longer you keep it the better 64. To candy Oranges or Lemons after they are preserved Take them out of the Syrup and drain them well then boil some Sugar to a candy height and lay your Peels in the bottom of a â—ive and pour your hot Sugar over them and then dry them in a stove or warm oven 65. To preserve Oranges after the Portugal fashion Open your Oranges at the end and take out all the meat then boil them in several waters till a straw nay go through them then take their weight ann half in fine Sugar and to every pound of Sugar a pint of water boil it and scum it then put in your Oranges and boil them a little more then take them up and fill them with preserved Pippins and boil them again till you think they are enough but if you will have them jelly make a new Syrup with the water wherein some sliced Pippins have been boiled and some sine Sugar and that will be a stiff Jelly 66. To make good Vsquebath Take two Gallons of good Aquavitae four ounces of the best liquorice bruised four ounces of Anniseed bruiâ—ed put them into a Wooden Glass or Stone Vessel and cover them close and so let them stand a week then draw off the cleerest and Sweetest with Molosso's and keep it in another Vessel and put in some Dates and Raisens stoned keep it very close from the Air. 67. To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergreece and Musk beat them all to a past in an Alablaster Morter and mould it in a little Anniseed finely dusted then make it up in Loaves and cut them about like Maunchet then bake them in an Oven as hot as for Maunchet and when they are risen somewhat high upon the Plates take them forth and remove them not of the Plates till they be cold for they will be very apt to break 68. To make French Bisket Take half a peek of flower with four Eggs half a pint of Ale-yeast one ounce and half of Anniseed a litle sweet cream and a little cold water make all into a Loaf and fashion it something long then cut it into thick slices like Tosts after it hath stood two days and rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them three or four times then put them into Boxes for use 69. To make Sugar Plate Take serced Sugar and make it up in past with Gum-dragon steeped in Rose-water and when you have brought it to a perfect past rowl it as thin as â—â—e you can and then print it in moulds of what fashion you please and so let them dry as they ly 70. To make Pomander Take half an ounce of Benjamin and as much Storax and as much Lapdanum with six grains of Musk and as much Civet and two grains of Amber-grease and one dram of sweet balsom beat all these together in a hot Morter then roul it up in beads as big or as little as you please and whilst they are hot make holes in them to serve for your use 71. To make conserve of Damsons Take ripe Damsons and put them into scalding water and half an hour after set them over the fire till they break then strain them through a Cullender and let them cool therein then strain them through a peice of Canvas from their stones and skins and then set them over the fire again then put to them a good quantity of red Wine and so boil it often stirring it till it be thick and when it is almost boil dâ—enough put in a convenient proportion of Sugar and stir it very well together and then put it into your gally-pots 72. To bake Oranges Peel all the bark off and boil them in rose-Rose-water and Sugar till they are â—â—nder then make your Pye and set them whole in it and put in the liquor they are boilâ—d in into the Pye and season it with Sugar Cinamon and Ginger 73. To preserve Peaches Take a pound of your fairest and best colour'd Peaches and with a wer linnen cloâ—tâ— wipe oâ—â— the white hoar of them thâ—n parboil them in half a pint of White-wine and a pint and a half of running water and being parboil'd peel off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined Sugar and diâ—â—olve it in a quarter of a pint of White-wine and boyl it almost to the height of a Syrup then put in your Peaches and let them boil in the Syrup a quarter of an hour or more if need require then put them up keep them all the year 74. To preserve Goose-berries Take Goose-berries or Grape or Barberries and take somewhat more then their weight in Sugar beaten very fine and so lay one laying of fruits and another of Sugar till all are laid in your preserving pan then take six spoonfuls of fair water and boil your fruits therein as fast as you can until they be very clear then take them up and boil the Syrup by it self till it be thick when they are cold put them into gally-pots 75. To preserve Pippins white Pare your Pippins and cut them the cross way and weigh them add to a pound of Sugar a pint of water then put the Sugar to the water and let it boil a while and then put in your Pippins and let them boil till they be clear at the core then take them off and put them up 76. To preserve Grapes it settle a while then wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling tâ—ke them off and put them up 77. To preserve Angellica Roots Wash the Roots and slice them very thin and lay them in water three or four days change the water every day then put the Roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of Roots four pints of water and two pound of Sugar let it boil and scum it clean then put in the Roots which will be boâ—lâ—d before the Syrup then take them up and boil the Syrup after they will ask a whole days work very softly at St. Andrews time is the best time to do them in all the year 78. To make Syrup of Quinces Take of the juice of Quinces clarified three quarts boil it over a gentle fire tilâ— half of it be consumed scum it and
very clean take it off the fire whilst it is hot put in Sugar to the thickness of a Syrup put it no more on the fire when it is cold put it into Glasses not filling them to the top for it will work like Beer 150. To make Orange-Water Take two quarts of the best Malaga Sack and put in as many of the peels of Oranges as will go in cut the white clean off steep them twenty four hours then Still them in a Glass Still and let the water run into the Receiver upon fine Sugar-candy you may still it in an Ordinary Still 151. To make a Caudle of great Virtue Take a Pint and a half of the strongest Ale may be gotten twenty Jordan Almonds clean wiped but neither wash'd nor blanch'd with two Dates minced very small and stamped then take the pith of Young Beef the length of twelve Inches lay it in water till the blood be out of it then strip the skin off it and stamp it with the Almonds and Dates then strain them altogether into the Ale boyl it till it be a little thick give the party in the Morning Fasting six Spoonfuls and as much when he goeth to Bed 152. An Excellent Surfeit VVater Take Cellandine Rosemary Rue Pellitory of Spain Scabious Angelica Pimpernel Wormwood Mugwort Betony Agrimony Balm Dragon and Tormentile of each half a pound shred them somewhat small and put them into a narrow mouthed Pot and put to them five quarts of VVhite VVine stop it close and let it stand three days and Nights stirring it Morning and Evening then take the Herbs from the Wine and Distill them in an Ordinary Still and when you have Distill'd the Herbs Distill the Wine also wherein is Virtue for a weak Stomack Take three or four Spoonfuls at any time 153. To make a Syrup for one short-winded Take a good handful of Hyssop and a handful of Horehound and boyl them in a quart of spring-Spring-water to a pint then strain it through a clean Cloath and put in Sugar to make it Pleasant Stir it Morning and Evening with a Licorise-stick and take about three spoonfuls at a time 154. To make Syrup of Sugar Candyed Take Sugar Candyed and put it into a clear Bladder and tye it but so that it may have some vent then put it into a Bason of Water so that the water come not over the top of the Bladder and cover it with a Pewter Dish and let it stand all Night and in the Morning take of it with a Licorise-stick 155. To make an Excellent Syrup against the Scurvy Take of the juice of Garden Scurvy-Grass Brookâ—ime and Water-cresses of each six Ounces and after it hath stood till it is clear take sixteen Ounces of the clearest and put to it four Ounces of the juice of Oranges and Lemmons make it a clear Syrup with so much fine Sugar as will serve the turn 156. To make Syrup of Roses VVhen your Liquor is ready to boyl put as many Roses as will be well steept into it cover it close and when the Roses are throughly white then strain it and set it one the Fire again and so use it thirteen times and to every pint of your water or Liquor you must put a pound of Sugar and let it stand together steeping for the Space of one Night then scum it clean and seeth it over a quick Fire a quarter of an hour then take some whites of Eggs and beat them well together take off your Pot and put in the whites and then set it on the fire again and let it boyl a good space then let it run through a Jelly-bag till it will stand still upon your Nail 157. To make a Comfortable Syrup Take a handful of Agrimony and boyl it in a Pint of water till half be consumed then take out the Agrimony and put in a good handful of Currans and boyl them till they are ready to break then strain them and make a Syrup of them then set it on a Chafing-dish of Coals and put thereto a little white Saunders and drink it either hot or cold 158. To make an Almond Caudle Take three pints of Ale boyl it with Cloves and Mace and slice Bread in it then have ready beaten a pound of Almonds blanched and strain them out with a Pint of white wine and thicken the Ale with it sweeten it if you please but be sure to scum the Ale when it boyls 159. To Candy Cherries Take your Cherries before they be full Ripe take out the Stones put Clarified Sugar boyled to a height and then pour it on them 160. To make Syrup of Saffron Take a Pint of Endive water two Ounces of Saffron finely beaten and steep it therein all Night the next day boyl it and strain out the Saffron then with Sugar boyl it up to a Syrup 161. To make Rose Water Stamp the Leaves and first Distill the juice being squeezed out and after Distill the Leaves and so you may dispatch more with one Still than others will do with three or four and this water is every way as Medicinable as the other serving very well in all Decoctions and Syrups c. though it be not altogether so pleasing to the smell 162. To make Suckets of Green Walnuts Take VValnuts when they are no bigger than the largest Hasel Nut pare away the uppermost green but not too deep then boyl them in a Pottle of water till the water be boyled away then take so much more fresh water and when it is boyled to the half put thereto a quart of Vinegar and a Pottle of Clarified Honey 163. To make white Leach of Cream Take a Pint of sweet Cream and six Spoonfuls of Rose-water two Grains of Musk two drops of Oyl of Mace and so let it boyl with four Ounces of Isinglass then let it run through a Jelly-bag when it is cold slice it like brawn and so serve it out This is the best way to make Leach 164. To Preserve Pome-Citrons You must take a pound and a half of Pome-Citrons and cut them in halves and quarters take the Meat out of them and boyl them tender in fair water then take two pound of Sugar Clarified and make Syrup for them and let them boyl therein a quarter of an hour very gently then take them up and let your Syrup boyl till it be thick then put in your Pome-Citrons and you may keep them all the Year 165. To Pickâ—e Clove-gilly Flowers for Sallets Take the fairest Clove-Gilly-Flowers clip off the whites from them put them into a wide-mouth'd Glass and strew a good deal of Sugar finely beaten among them then put as much wine Vinegar to them as will throughly wet them tye them up close and set them in the Sun and in a little while they will be fit for use 166. To make Leach of Almonds Take half a pound of sweet Almonds and beat them in a Mortar then strain them with a Pint of sweet Milk
from the Cow then put to it one grain of Musk two spoonfuls of rose-Rose-water two Ounces of fine Sugar the weight of three shillings in Isinglass that is very white boyl them together and let it all run through a strainer then still it out and serve it 167. To Candy Marigolds in wedges the Spanish Fashion Take of the fairest Marigold Flowers two Ounces and shred them small and dry them before the Fire then take four Ounces of Sugar and boyl it to a height then pour it upon a wet Pye-plate and between hot and cold cut it into wedges then lay them on a sheet of white Paper and put them in a Stove 168. To Candy Eringo Roots Take your Eringos ready to be Preserved and weigh them and to every pound of your Roots take of the purest Sugar you can get two pound and Clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal for that will be best it being Clarified boyl it to the height of Manus Christi then dip in your Roots two or three at once till all be Candyed and so put them in a Stove and so keep them all the Year 169. To Candy Elecampane Roots Take of your fairest Elecampane Roots and take them clean from the Syrup and wash the Sugar off them and dry them again with a Linnen Cloath then weigh them and to every pound of Roots take a pound and three quarters of Sugar Clarifie it well and boyl it to a height and when it is boyled dip in your Roots three or four at once and they will Candy very well and so stove them and keep them all the Year 170. To make Cinamon-Sugar Lay pieces of Sugar in close Boxes among sticks of Cinamon or Cloves and in short time it will have the tast and scent of the Spice 171. To make a Triste Take Cream and boyl it with a cut Nutmeg add Limon peel a little then take it off cool it a little and season it with rose-Rose-water and Sugar to your tast let this be put in the thing you serve it in then put it in a little Rundlet to make it come and then it is sit to eat 172. To make Quiddany of Plums Take one quart of the Liquor which you preserved your Plums in and boyl six fair Pippins in it pared and cut into small pieces then strain the thin from it and put to every Pint of Liquor half a pound of Sugar and so boyl it till it will stand on the back of a Spoon like a Jelly then wet your Moulds and pour it thereinto and when it is almost cold turn it off upon a wet Trencher and so slip it into wet Boxes 173. To Candy Barberries First Preserve them then dip them quickly into warm water to wash off the Ropy Syrup then strew them over with siersed Sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine Sugar upon them and never suffer them to be cold till they be dryed and begin to look like Diamonds 174. To make Cream of Apricots First boyl your Apricots with water and Sugar till they be somewhat tender and afterwards boyl them in Cream then strain them and season it with Sugar 175. To make Quince-Cream Take a Roasted Quince pare it and cut it into thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it tast of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 176. To Preserve Barberries Take one pound of Barberries pickt from the stalks put them in a Pottle-pot and set it in a brass Pot full of hot water and when they be stewed strain them and put to them a pound and half of Sugar and a Pint of Red Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the Syrup while it boyleth then take the Barberries out again and boyl the Syrup while it is thick and when it is cold put them in the Glasses with the Syrup 177. To make a Cullice Take a Cock and dress him and boyl him in White Wine scum it clean and Clarifie the Broath being first strained then take a Pint of sweet Cream and strain it and so mix them together then take beaten Ginger fine Sugar and Rose-water and put them all together and boyl it a little more 178. To make a Cordial strengthning Broath Take a Red Cock strip off the Feathers from the skin then break his Bones to shivers with a rolling-pin â—â—t it over the Fire and just cover it with water put in some Salt and watch the scumming and boyling of it put in a handful of Harts-horn a quarter of a pound of blew Currans and as many Raisins of the Sun stoned and as many Pruans four blades of large Mace a bottom Crust of a white Loaf half an Ounce of China Root sliced being steeped three hours before in warm water boyl three or four pieces of Gold strain it and put in a little fine Sugar and juice of Orange and so use it 179. To Candy Grapes After they are Preserved then dip them into warm water to cleanse them from the Syrup then strew them over with sierced Sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine Sugar upon them and never suffer them to be cold till they be dry'd and begin to sparkle 180. To make Sugar-Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take seven or eight Yolks of Eggs then take two Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all Night and heat it almost Blood-warm temper it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them in a soft Oven 181. To take spots and stains out of Cloaths Take four Ounces of white hard Soap beat it in a Mortar with a Limon sliced and as much Roch-Allom as an Hasel-Nut roul it up in a Ball rub the stain therewith and after fetch it out with warm water if need be 182. To keep Chesnuts all the Year After the Bread is â—rawn disperse your Nuts thinly over the bottom of the Oven and by this means the moisture being dryed up the Nuts will last all the Year but if you perceive them to mould put them into the Oven again 183. To preserve Cucumbers Green You must take two quarts of Verjuice or Vinegar and a Gallon of fair water a pint of Bay-Salt and a handful of green Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put your Cucumbers into that Pickle and you may keep them all the Year 184. To preserve white Damsons Green Scald white Damsons in
water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh put two or three spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold 185. To make Cakes of Limons Take of the finest double refined Sugar beaten very fine and sierced through fine Tiffany and to half a Porringer of Sugar put two spoonfuls of water and boyl it till it be almost Sugar again then grate of the hardest Rinded Limon and stir it into your Sugar put it into your Coffins and a paper and when they be cold take them off 186. To make Artificial Walnuts Take some Sugar-plate and print it in a Mould made for a Walnut-kernel and then yellow it all over with a little saffron-Saffron-water with a Feather then take Cinamon sierced and Sugar a like Quantity working it to a Paste with Gum-dragon steeped in Rose-water and print it in a Mould made like a Walnut-shell and when the kernel and shell be dry close them together with Gum-dragon 187. To make Black-Cherry-VVine Take a Gallon of the juice of Black-Cherries keep it in a Vessel close stopped till it begin to work then filter it and an Ounce of Sugar being added to every Pint and a Gallon of White-Wine and so keep it close stopped for Use. 188. To make Rose-Vinegar Take of Red-Rose buds gathered in a dry time the whites cut off then dry them in the shadow three or four days one pound of Vinegar eight Sextaries set them in the Sun forty days then strain out the Roses and put in fresh and so repeat it three or four times 189. To make syrup of Vinegar Take of the Roots of smalledge Fennel Endive each three Ounces Anniseeds smalledge Fennel of each an Ounce Endive half an Ounce clear water three quarts boyl it gently in an Earthen Vessel till half the water be consumed then strain and Clarifie it and with three pound of sugar and a pint and half of White-wine-Vinegar boyl it into a syrup This is a Gallant syrup for such whose Bodies are stuffed either with Phlegm or tough Humours for it opens Obstructions or stoppings both of the stomack Liver spleen and Reins it cuts and brings away tough Phlegm and Choler 190 To make syrup of Apples Take two quarts of the juice of sweet-scented Apples the juice of Bugloss Garden and Wild of Violet-leaves and rose-Rose-water of each a pound boyl them together and Clarifie them and with six pound of very fine sugar boyl them into a syrup according to Art 191. To make the Capon-water against a Consumption Take a Capon the Guts being pull'd out cut it in pieces and take away the Fat boyl it in a close Vessel in a sufficient quantity of spring-water Take of this Broath three pints of Barrage and Violet-water a pint and a half White-Wine one pint Red-Rose leaves two drams and an half Burrage-Flowers Violets and Bugloss of each one Dram pieces of bread out of the Oven half a pound Cinamon bruised half an Ounce still it in a Glass still according to Art This is a sovereign Remedy against Hectick-Fevers and Consumptions let such as are subject to those Diseases hold it as a Jewel 192. To make Elder-Vinegar Gather the Flowers of Elder pick them very clean dry them in the Sun on a gentle heat and to every quart of Vinegar take a good handful of Flowers and let it stand in the Sun a fortnight then strain the Vinegar from the Flowers and put it into the Barrel again and when you draw a quart of Vinegar draw a quart of Water and put it into the Barrel luke-warm 193. To make China Broath Take an Ounce of China-Root clipped thin and steep it in three pints of Water all Night on Embers covered the next day take a Cock Chicken clean pickt and the Guts taken out put in its Belly Agrimony and Maiden-hair of each half a handful Raisins of the Sun stoned one good handful and as much French Barley boyl all these in a Pipkin close covered on a gentle Fire for six or seven hours let it stand till it be cold strain it and keep it for your Use Take a good Draught in the Morning and at four in the After-noon 194. To make Paste of tender Plums Put your Plums into an Earthen Pot and set it into a Pot of boyling water and when the Plums are dissolved then strain the thin Liquor from them through a Câ—oath and reserve that Liquor to make Quiddany then strain the pulp through a piece of Canvas and take as much Sugar as the pulp in weight and as much water as will wet the same and so boyl it to a Candy height then dry the pulp upon a Chafing-dish of Coals then put your Syrup and the pulp so hot together and boyl it always stirring it till it will lye upon a Pye-plate as you lay it and that it run not abroad and when it is somewhat dry then use it but put to it the pulp of Apples 196. To make Cream of Codlings First scald your Codlings and so peel off the skins then scrape the pulp from the Cores and strain them with a little Sugar and rose-Rose-water then lay your pulp of Codlings in the middle of the Dish and so much raw Cream round it as you please and so serve it 196. To make Sugar of Roses Take of Red-Rose-Leaves the whites being cut off an Ounce dry them in the Sun speedily put to it a pound of white Sugar melt the Sugar in Rose-water and Juice of Roses of each two Ounces which being consumed by degrees put in the Rose-Leaves in powder mix them put it upon a Marble and make it into Lozenges according to Art 197. To make a Cream Tart. Cut the Crust of a Manchet and grate it small and mix it with thick Cream and some sweet Butter then take twenty-four Yolks of Eggs and strain them with a little Cream putting thereto a good quantity of Sugar mix these very well and set it upon a small fire and so let it boyl till it be thick then make two sheets of Paste as thin as you can and raise the sides of one of them the height of one of your fingers in breadth and then fill it and cover it with the other sheet then bake it half a quarter of an hour then put Sugar on it and so serve it 198. To make Artificial Oranges Take Alabaster Moulds made in three pieces bind two of the pieces together and water them an hour or two then take as much Sugar as you think will fill your Moulds and so boyl it to a height then pour it into your Moulds one by one very quick Then put on the Lid of the Mould and so turn it round with your Hand as quick as you can and when it is cold
take it out of the Mould and they will be both whole and hollow within and so it will appear and resemble the Mould wherein it is put whether Oranges Limons Cucumbers or the like 199. To make poppy-Poppy-water Take of Red Poppies four pound put to them a quart of White-Wine then Distill them in a Common Still then let the Distilled water be poured upon fresh Flowers and repeated three times to which add two Nutmegs sliced Red Poppy-Flowers a pugil white Sugar two Ounces set it to the Fire to give it a pleasing sharpness and Order it according to your taste 200. To make Mathiolus Bezoar Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with five pints of the Spirit of Wine five times Distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Moneth shaking it together twice a week for the Electuary will settle at the bottom After a Moneth pour off the clear water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the strength will easily fly away in Vapours 201. To make Marmalade of Red Currans Take the juice of Red Currans and put into a pretty quantity of White Currans clean pickt from the stalks and buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy height put of this to the Currans acording to your discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be thick as Marmalade and when it is cool put it into Pots You need not stone the whole Currans unless you please 202. To make a Syllabub Take a Pint of Verjuice in a Bowl Milk the Cow to the Verjuice then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub-Pot strew Sugar on it and serve it 203. To make pleasant Mead. Put a quart of Honey to a Gallon of Water with about ten sprigs of Sweet-Marjoram and half so many Tops of Bays boyl these very well together and when it is cold Bottle it up and in ten days it will be ready to drink 204. To make Steppony Take a Gallon of conduit-Conduit-water a pound of blew Raisins of the Sun stoned and half a pound of Sugar squeeze the juice of two Limons upon the Raisins and Sugar and slice the Rindes upon them Boyl the water and pour it boyling hot upon the Ingredients in an Earthen Pot and stir them well together so let it stand Twenty four hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other cool place 205. To make Syder Take a Peck of Apples and slice them and boyl them in a Barrel of Water till the third part be wasted then cool your water as you do for Wort and when it is cold you must pour the water upon three Measures of grown Apples Then draw sorth the Water at a Tap three or four times a day for three days together Then press out the Liquor and Tun it up when it hath done working stop it up close 206. To make Cock-Ale Take eight Gallons of Ale then take a Cock and boyl him well with four pound of Raisins of the Sun well stoned two or three Nutmegs three or four flakes of Mace half a pound of Dates beat these all in a Mortar and put to them two quarts of the best Sack and when the Ale hath done working put these in and stop it close six or seven days and then Bottle it and a Moneth after you may drink it 207. To make a Caraway-Cake Take three pound and a half of the fineest Flower and dry it in an Oven one pound and a half of Sweet Butter and mix it with the Flower till it be crumbled very small that none of it be seen then take three quarters of a pint of New Ale-Yeast and half a pint of Sack and half a pint of New Milk with six spoonfuls of Rose-water and four Yolks and two Whites of Eggs then let it lye before the Fire half an hour or more and when you go to make it up put in three quarters of Carraway-Comfits and a pound and half of Biskets Put it into the Oven and let it stand an hour and an half 208. To make Strawberry-wine Bruise the Strawberries and put them into a Linnen bag which hath been a little used that so the Liquor may run through more easily then hang in the Bag at the bung into the Vessel Before you put in your Strawberries put in what quantity of Fruit you think good to make the Wine of a high Colour during the working leave the bung open and when it hath work'd enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 209 To make a Cordial Water of Clove-gilly flowers Put Spirit of Wine or Sack upon Clove-gilly-flowers digest it two or three days put all in a Glass-body laying other Clove-gilly-flowers at the mouth of it upon a Cambrick or Boulter-cloath that the Spirit rising and passing through the Flowers may ting it self of a beautiful Colour add a Head with a Limbeck and Receiver Then Distill the Spirit as strong as you like it which sweeten with Syrup of Gilly-flowers or fine Sugar 210 To make an Excellent Surfeit-Water Take Mint and Carduus four parts Angelica one part Wormwood two parts chop and bruise them a little put a sufficient quantity of them into an Ordinary Still and put upon them enough New Milk to soak them but not to have the Milk swim much over them Distill this as you do Rose-water stirring it sometime with a stick to keep the Milk from growing to a Cake 211. To make Mint-water Take two parts of Mint and one part of Wormwood and two parts of Carduus put these into as much New Milk as will soak them Let them infuse five or six hours then Distill as you Distill rose-Rose-water but you must often take off the Head and stir the Matter well with a stick Drink of this Water a Wine-glass full at a time sweetned with fine Sugar to your taste 212. To pickle Artichoaks Take your Artichoaks before they are over-grown or too full of strings and when they are pared round then nothing is left but the bottom boyl them till they be indifferent tender but not full boyled take them up and let them be cold then take good stale Beer and White Wine with a great quantity of whole Pepper so put them up into a Barrel with a small quantity of Salt keep them close and they will not be sour it will serve for baked Meats and boyled Meats
do this three or four times and it will do You may boyl the same Oats with fresh water three or four times 53. To take away Pock-holes or any spot in the Face Wet a Cloath in White-Rose-water and set it all Night to freeze in the Winter and then lay it upon your Face till it be dry also take two or three Poppies the reddest you can get and quarter them taking out the Kernels then Distill them in a quart of red Cows-Milk and with the water thereof wash your Face 54. An Excellent Beauty-water used by the D. of C. Take of white Tartar two drams Camphire one dram Coperas half a dram the whites of three or four Eggs juice of a couple of Limons Oyl of Tartar four Ounces and as much plantain-Plantain-water white Mercury a penny-worth two Ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some water and then boyl it upon a gentle Fire strain it and so keep it when you use it you must first rub your Face with a scarlet Cloath and at Night wash your Face with it and in the Morning wash it off with Bran and White-Wine 55. Against a Stinking Breath Take a handful of Wood-bine and as much Plantain bruise them very well then take a pint of Eye-selt and as much water with a little Honey and Allom keep all these waters together in a Glass and wash your Mouth well therewith and hold it in your Mouth and it will destroy all Cankers and Cure a stinking Breath and preserve the Teeth from rottenness 56. To procure an excellent Colour and Complexion in the Face used by the C. of S. Take the juice of Hyssop and drink it in a Morning Fasting half a dozen spoonfuls in Ale warm it will procure an excellent Colour is good for the Eye-sight destroyeth Worms and is good for the Stomack Liver and Lungs 57. To keep the Teeth white and kill worms Take a little Salt in a Morning Fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 58. To procure Beauty an excellent wash Take four Ounces of Sublimate and one Ounce of crude Mercury and beat them together exceeding well in a wooden Mortar and wooden Pestle you must do it at least six or eight hours then with often change of cold water take away the salts from the Sublimate change your water twice every day at least and in seven or eight days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 59. A Beauty-water for the Face by Madam G. Take Lye that is not too strong and put two peels of Oranges and as much Câ—tron-peel Blossoms of Câ—momile Bay-leaves and Maiden-hair of each a handful of Agrimony two or three Ounces of Barley-straw chopt in pieces a handful as much Fenugreek a pint of Vine-leaves two or three handfuls of Broom-blossoms put all these into the Lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your Face therewith every Evening It is good to wash the Head and to comfort the Brain and Memory 60. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-Wine and therewith wash the Nose within then put in the powder of Piritrum to provoke one to sneeze If there be Phlegm in the Head you must first purge the Head with Pills of Colchie or of Hieva picra Or if the stink of the Nose come from the Stomack purge first 61. To make the Hands white To make the Hands white and soft take Daffodil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto raw Eggs and stir them well together and with this Oyntment annoint your Hands and within three or four days using thereof they will be white and clear 62. A Sweet water for the Hands Take of the Oyl of Cloves Mace or Nutmegs three or four drops only and mingle it with a pint of fair water stirring them a pretty while together in a Glass having a narrow Mouth till they are well mingled together and wash your Hands therewith and it will be a very sweet water and will cleanse and whiten the Hands very much 63. For heat and worms in the Hands Bruise a little Chick-weed and boyl it in Running-water till the half be wasted away and wash your Hands in it as hot as you can suffer it for the space of six days and it will drive away the heat or worms in the Hands 64. To make the Nails grow Take Wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 65. For Nails that fall off Take powder of Agrimony and lay it on the place where the Nail was and it will take away the aking and make theâ— Nails to grow 66. For cloven Nails Mingle Turpentine and Wax together and lay it on the Nail and as it groweth cut it away and it will heal 67. For Nails that are rent from the flesh Take some Violets and stamp them and fry them with Virgins-wax and Frankincense and make a Plaister and lay it to the Nail and it will be whole 68. Another Annoint your Fingers with the powder of Brimstone Arsenick and Vinegar and in short time you shall find great ease 69. For stench under the Arm-holes First pluck away the Hairs of the Arm-holes and wash them with white-wine and Rose-water wherein you have first boyled Cassia Lignum and use it three or four times 70. For the Yellow Iaundies Take the juice of Wormwood and Sorrel or else make them in Syrup and use to drink it in the Morning 71. To take away VVarts from the face or Hands Take Purslain and rub it on the warts and it maketh them fall away Also the juice of the Roots of Rushes applyed healeth them 72. To smooth the Skin and take away Morphew and Freckles Annoint the Face with the Blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin FINIS New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling BEING Directions for the whole ART LONDON Printed in the Year 1675. New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling To make the Lines TAke Care that your Hair be round and free from Galls Scabs or frets for a well Chosen even clear round Hair of a kind of a Glass-colour will prove as strong as three un-even scabby Hairs that are ill chose Let your Hair be clean washed before you go about to twist it and then not only chuse the clearest Hair but Hairs that are all of an equal bigness for such do usually stretch altogether and not break singly one by one but altogether When you have twisted your Links lay them in water for a quarter of an hour at the least and
THE Accomplisht Ladys Delight In Preserving Physick Beautifying and Cookery THE ACCOMPLISH'D LADY'S DELIGHT In Preserving Physick Beautifying and Cookery CONTAINING I. The ART of PRESERVING and CANDYING Fruits Flowers and the making of all sorts of Conserves Syrups and Jellies II. The PHYSICAL CABINET Or Excellent Receipts in Physick and Chirurgery Together with some Rare Beautifying Waters to adorn and add Loveliness to the Face and Body And also some New and Excellent Secrets and Experiments in the ART of ANGLING III. The COMPLEAT COOKS GUIDE Or Directions for Dressing all sorts of Flesh Fowl and Fish both in the English and French Mode with all Sauces and Sallets and the making Pyes Pasties Tarts and Custards with the Forms and Shapes of many of them LONDON Printed for B. Harris and are to be Sold at his Shop at the Stationers Arms in Swithins Rents by the Royall Exchange 1675 To the Ladies Gentlewomen Ladies THough there have been many Books Extant of this kind yet I think something hath been deficient in them all I have therefore adventured to make another which I suppose comprehends all the Accomplishments necessary for Ladies in things of this Nature For you have here 1. The Art of Preserving and Candying all Fruits and Flowers as also of making Conserves both wet and dry and also the preparing of all sorts of Syrups Iellies and Pickles 2. Here are some Exâ—ellent Receipts in Physick and Chirurgery for Curing most Diseases incident to the Body Together with some Rare Beautifying Waters Oyls Oyntments and Powders for Adornment of the Face and Body and to cleanse it from all Deformities that may render Persons Vnlovely There are also added some Choise Secrets and Experiments in the Art of Angling a Recreation which many Ladies delight in and is not therefore thought altogether improper in a Book of this Nature Lastly You have here a Guide to all manner of Cookery both in the English and French Mode with the preparing all kind of Sallets and Sauces proper thereunto Together with Directions for making all sorts of Pyes Pasties Tarts and Custards with the Forms and Shapes of many of them to help your Practice with Bills of Fare upon all Occasions So that in the whole I hope it may deserve the Title of the Accomplish'd Ladies Delight and may acquire Acceptance at your fair Hands whereby you will very much encourage and Oblige Ladies Your very Humble Servant and Admirer T. P. THE Art of Preserving Conserving and Candying Fruits and Flowers as also of making all sorts of Conserves Syrups and Iellies 1. To make Quince Cakes BAke your Quinces in an Oven with some of their own juyce their own Coars being cut and bruised and put to them then weigh some of this juyce with some of the Quince being cut into small pieces taking their weight in Sugar and with the Quince some quantity of the juyce of Barberies then take the clearest Syrup and let it stand on the Coals two or three hours and let them boyl a little on the fire then Candy the rest of the Sugar very hard and so put them together stirring it while it is almost cold and so put it into Glasses 2. To make Conserve of Barberries When the stalks are pickt off boyl thâ—m in fair water till they swell and be very soft then bruise them in a morter then strain them and boyl them again by themselves then take for every pound of them two pound of Sugar and boyl them together but not too long for then it will râ—pe 3. To make Conserve of Roses Take of the buds of red Roses and slip away the white ends and then slip the rest of the Rose as small as you can and beat them fine in a marble morter and put to every pound of Roses three pound and a half of Sugar then put it up in a Gally-pot and set it in the Sun for a fortnight 4. To make Cinnamon Water Take a quart of White-wine a quart of Rose-water a pint of Muscadineâ— half a pound of Cinamon bruised lay the Cinamon to steep in the wine twelve hours stirring them now and then afterward put them into an Alerubick and still them with a gentle fire and you may draw off from it three pints But if you will not have it strong instead of Muscadine put in so much rose-Rose-water or White-wine 5. To preserve Quinces white Take to every pound of Quince a pound and a quarter of Sugar Clarifie this Sugar with the white of an Egg coar your Quinces but not too much then put this Sugar and Water and Quince being raâ— together and so make them boyl so fast that you can see no Quince but forget not to turn them and take off what scum you can keep them boiling thus fast till you think they are enough 6. To preserve Raspices Take of the faireâ— and well coloured Raspices and pick off their stalks very clean then wash them but be sure not to bruise them then weigh them and to every pound of Raspices put six ounces of hard Sugar and six ounces of Sugar-Candy and clarifie it with half a pint of fair water and four ounces of juice of Raspices being clarified boyl it to a weak Syrup and then put in your Raspices stiring them up and down and so let them boyl till they are enough and you may keep them all the year 7. To make Mackroons Take Almonds blanch them and beat them in a Morter with serced Sugar mingled therewith with the white of an Egg and Rose-water then beat them altogether till they are thick as Fritters then drop it upon your Waâ—ers and take it 8. To Preserve Cherries Take some of the worst Cherries and boil them in fair water and when the liquor is well coloured strain it then take some of the best Cherries you can get with their weight in beaten Sugar then lay one laying of Sugar and another of Cherries till all are laâ—d in the Preserving pan then pour a little of the liquor of the worst Cherries into it boil your Cherries till they be well coloured then take them up and boil the Syrup till it will button on the side of the dish and when they are cold put them up in a Glass covered close with paper untillâ— you use them 9. To make Conserve of Oranges and Lemons or Pippins Boil any of these fruits as you would do to make past thereof and when it is ready to fashion upon the Pye plate then put it into your Gally-pots and never dry it and this is all the difference betwixt Conserâ—e and Past and this serves for all â—arâ— fruits as Pippins Oranges and Lemmons 10. To make Symbals Take fine flower dry'd and as much Sugar as flower then take as much whites of Eggs as will make it Past put in a little Rose-water with a quantity of Coriander-seed and Anniseed then mould it up in the fashion you will bake it in 11. To make Syrup of Clove-gilli-flowers Take a
half a pound of refined Sugar and some rose-Rose-water boil them together till it come to Sugar again then stir it about till it be somewhat cold then take leaf gold and mingle with it then cast it according to Art into râ—und gobbets and so keep them 107. To make conserve of Strawberries First boil them in water and then cast away the water and strain them then boil them in White-wine and works as in Prunes or else strain them being ripe then boil them in White-wine and Sugar till they be stiff 108. To make conserve of Prunes Take the best Prunes put them into scalding water let them stand a while then boil themover the fire till they break then strain out the water through a Cullender and let them stand therein to cool then strain the Prunes through the Cullender taking away the stones and skins then set the pulp over the fire again and put thereto a good quantity of red Wine and boil them to a thickness still stirring them up and down when they are almost enough put in a sufficient quantity of Sugar stir all well together and then put it up in your gally-pots 109. To make fine christal Ielly Take a knuckle of Veal and four Calves feet put them on the fire with a gallon of fair water and when the flesh is boil'd tender take it out then let the liquor stand still till it be cold then take away the top and the bottom of the liquor and put the rest into a clean pipkin and put into it one pound of refined Sugar with four or five drops of Oyl of Cinamon and Nutmegs and a grain of Musk and so let it boil a quarter of an hour leasurely on the fire then let it run through a Jelly-bag into a Bason with the whites of two Eggs beaten and when it is cold you may cut it into lumps with a spoon and so serve three or four lumps upon a plate 110. To make Ielly of Strawberries Mulberries Raspisberries or any other such tender fruit Take your berries and grind them in a stone morter with four ounces of Sugar and a quarter of a pint of fair water and as much Rose-water and boyl it in a skillet with a little Ising-glass and so let it run through a fine cloath into your Boxes and you may keep it all the year 111. To candy Rosemary flowers Pick your flowers very clean and put to every ounce of flowers two ounces of hard Sugar and one ounce of Sugar-candy and dissolve them in Rosemary flower water and boil them till they come to a Sugar again when your Sugar is almost cold put in your Rosemary flowers and stir them together till they be enough then take them out and put them in your boxes and keep them in a store for use 112. To candy Brrrage flowers Pick the flowers clean and weigh them and do in every respect as you did your Rosemary flowers only when they be candyed you must set them in a Still and sokeep them in a sheet of white paper putting eveâ—y day a chafing-dish of coals into your Still and it will be excellently candyed in a small time 113. To make Bisket Cakes Take a peck of flowerâ—â— four ounces of Coriander-seed one ounce of Anniseed then take three Eggs three spoonfuls of Ale-yeast and as much warm water as will make it as thick as past for Maunchetâ— make it into a long roul and bake it in an Oven an hour and when it is a day old pare it and slice it Sugar it with searced Sugar and put it again into the Oven and when it is dry take it out and new Sugar it again and so box it and keep it 114. To make Past Royal. Take a pound of refined Sugar beaten and searced and put into a stone Morter with an ounce of Gumdragagant steeped in Rose-water and if you see your past be too weak put in more Sugarâ— if too dry more gum with a drop or two of Oyl of Ciâ—amon beat it into a perfect past and then you may print it in your moulds and when it is dry guild it and so keep them 115. To make Apricock Cakes Procure the fairest Apricocks you can get and let them be parboilâ—d very tender take of the same quantity of Sugar whereof the pulp is and boil them together very well always keeping them stirring for fear of burning too when the bottom of the skillet is dry they are enough then put them into little cards sewed round about and dust them with fine Sugar and when they are cold stone them and turn them and fill them up with some more of the same stuff but let them stand three or four days before you remove them from the first place when you find them begin to candy take out the cards and dust them with Sugar 115. To make Conserve for Tarts all the Year Take Damsons or other good ripe Plums and peel off their Skins and so put them into a Pot but to Pippins pared and cut in pieces and so bake them then strain them through a piece of Canvas and reason them with Cinamon Sugar Ginger and a little Rose-water Boyl it upon a Chafing-dish of Coals till it be as thick as a Conserve and then put it into your Gally-pots and you may keep it good all the Year 116. To dry Pippins Take the fairest yellow Pippins and pare them and make a hole through every one then par-boyl them a little in fair water then take them up and put them into as much Clarified Sugar as will cover them and let them boyl very gently a little while in that Syrup then take them out and put them into an earthen Platter then cast fine Sugar upon them and set them into the Oven half an hour then take them out and cast some more Sugar on them being turned and do so three times and they will be well dâ—yed 117. To make Paste of Genua Take two pound of the pulp of Quinces and as much of Peaches strain it and dry it in a Pewter Platter upon a Chasing-dish of Coals then weigh it and boyl it to the height of Manus Christi and then put them together and so fashion it upon a Pye-plate and dry it in an Oven with a Chafing-dish of Coals till it be through dry and then if you please you may spot them with Gold 118. To make Leach Make your Jelly for your Leach with Calves Feet as you do your Ordinary Jelly but a little stiffer and when it is cold take off the top and the bottom and set it over the Fire with some Cinamon and Sugar then take your Turnsole being well steept in Sack and crush it and so strain it in your Leach and let it boyl to such a thickness that when it is cold you may slice it 119. To dry any kind of Fruits after they are preserved Take Pippins Pears or Plums after they are Preserved out of the Syrup and wash them in warm
water and then strew them over with Sugar finely sierced as you do Flower upon Fish to fry and set them into a broad earthen Pan and lay them one by another then set them into a warm Stove or Oven until they be dry and turn them every day till they are quite dry and if you please you may Candy them therewithal cast Sugar upon them three or four times as you dry them 120. To make Quiddany of Quinces Take the Kernels out of seven or eight great Quinces and boyl the Quinces in a quart of spring-Spring-water till it come to a pint then put into it a quarter of a Pint of rose-Rose-water and one pound of fine Sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a Saucer and if it stand take it off then let it run through a Jelly-bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a Spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with rose-Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with two thirds of fine Wheat-Flower make up your Paste into Cakes and you will find them very sweet and delicate 122. To make Wormwood-VVine Take small Rochel or Comahe Wine put a few drops of the Extracted Oyl of Worm-wood therein brew it together out of one pot into another and you shall have a more neat and wholsom wine for your Body than that which is Sold for right Wormwood-Wine 123. To make Sweet Bags to lye among Linning Fill your Bags only with Lignum and Rhodium finely beaten and it will give an Excellent Scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of Water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is Blood-warm set it on fire with Yeast after the usual manner of Beer and Ale turn it and when it hath lain some time it will yield Spirit by Distillation as Wine Beer and Ale will do 125. To Preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make Syrup for a Cough of the Lungs Take a Pottle of fair Running water in a new Pipkin and put into it half an Ounce of Sydrack half an Ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together untill half be boyled away even to a Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a Spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and Sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the Paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the Paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and sierse them and put them into the Honey add a quarter of a pint of Claret Wine or Old Ale then take three penny Manchets finely grated and strew it amongst the rest and stir it till it come to a stiff Past make them into Cakes and dry them gently 129. To make VVormwood-VVater Take two Gallons of good Ale a pound of Anniseeds half a pound of Licorise and beat them very fine then take two good handfuls of the Crops of Wormwood and put them into Ale and let them stand all Night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl your Quinces whole and when they are soft pare them and cut the Quince from the Core then take the finest Sugar you can get finely beaten or sierced and put in a little rose-Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul it and print A pound of Quinces will require a pound of Sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take sierced Sugar to the same weight and strew it upon the Quince as you beat it in a Wooden or Stone Mortar and so roul them thin and print them 132. To make fine Cakes Take a Pottle of fine Flower and a pound of Sugar a little Meale and good store of Water to mingle the Flower into a stiff Plate with a little Salt and so knead it and roul out the Cakes thin and bake them on Papers 133. To make Suckets Take Curds and the paring of Limons Oranges or Pome-Citrons or indeed any half-ripe green Fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a Cloath and set it on again till it fall from the Spoon and then put it into the Rindes or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two Ounces of Cinamon beaten and sierced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a Paste then roul it and print it as afore-said 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay-leaves four handfuls of
Damask-Rose-Leaves as many Red-Rose the Peels of six Oranges or else one handful of the tender Leaves of Walnut-Trees half an Ounce of Benjamin Calamus Aromaticus as much of Camphire four Drams of Cloves an Ounce of Bildamum half an Ounce then take a Pottle of Running Water and put in all these Spices bruised into your Water and Malmsey together in a Pot close stopped with a good handful of Rosemary and let them stand for the space of six days then Distill it with a soft Fire and set it in the Sun sixteen days with four Grains of Musk bruised This Quantity will make three quarts of Water 136. To make Washing Balls Take Storax of both kinds Benjamin Calamus Aromaticus Labdanum of each alike and bray them to Powder with Cloves and Orris then beat them all with a sufficient Quantity of Soap till it be stiff then with your hand work it like Paste and make round Balls thereof 137. To make a Musk-Ball Take Nutmegs Mace Cloves Saffron and Cinamon of each the weight of two pence and beat it to fine Powder add as much Mastick of Storax the weight of Six pence of Labdanum the weight of Ten pence of Amber-grease the weight of Six pence and of Musk sour Grains dissolve and work all these in hard sweet Soap till it come to a stiff Paste and then make Balls thereof 138. To make Imperial VVater Take a Gallon of Gascoin Wine Ginger Galingal Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one dram then take Sage Mint Red Roses Tine Pellitory Rosemary Wild Thyme Camomile and Lavender of each a handful then beat the Spices small and the Herbs also and put all together into the Wine and let it stand so twelve hours stirring it divers times then Distill it with a Limbeck and keep the first water for it is best of a Gallon of Wine you must not take above a quart of Water This Water Comforteth the Vital Spirits and helpeth the inward Diseases that come of Cold as the Palsie and Contraction of Sinews it also killeth Worms and comforteth the Stomack it Cureth the cold Dropsie helpeth the Stone and Stinking Breath and maketh one seem Young 139. To make Verjuice Gather your Crabs as soon as the Kernels turn black and lay them a while in a heap to Sweat then pick them from the Stalks blacks and rotteness then crush and beat them all to pieces in a Tub then make a bag of course Hair-cloath as big as your Press and fill it with the crusht Crabs then put it into the Press and Press it as long as any moisture will drop out having a clean Vessel underneath to receive the Liquor then Tun it up in sweet Hogsheads and to every Hogshead put half a dozen handfuls of Damask Rose Leaves then bring it up and spend it as you have Occasion 140. To make dry Sugar Leach Blanch your Almonds and beat them with a little Rose water and the white of one Egg and then beat it with a good quantity of Sugar and work it as you would work a piece of Paste then roul it and Print it only be sure to strew Sugar in the Print for fear of cleaving to 141. To make fine Iumbals Beat a pound of Sugar fine then take the same quantity of fine Wheat Flower and mix them together then take two whites and one Yolk of an Egg half a quarter of a pound of Blanched Almonds then beat them very fine altogether with half a pound of sweet Butter and a spoonful of Rose-water and so work it with a little Cream till it come to a stiff Paste then roul them forth as you please you may add a few fine dryed Anniseeds finely rubâ—d and strewed into the Paste with Coriander seeds 142. To make dry Vinegar To make dry Vinegar which you may carry in your pocket you must take the blacks of green Coâ—â— either Wheat or Rye and beat it in a Mortar with the strongest Vinegar you can get till it come to Paste then roul it into little Balls and dry it in the Sun till it be very hard and when you have Occasion to use it cut a little piece thereof and dissolve it in wine and it will make a strong Vinegar 143. To make Excellent Date Leach Take Dates and take out the stones and the white Rinde and beat them with Sugar Cinamon and Ginger very finely then work it as you would work a piece of Paste and then print them as you please 144. To make white Ielly of Almonds Take Rose-water Gum-dragant or Isinglass dissolved and some Cinamon grosly beaten boyl them all together then take a pound of Almonds blanch them and beat them fine with a little fair water dry them in a fine Cloath and put your rose-Rose-water and the rest into the Almonds boyl them together and stir them continually then take them from the fire and when it is boyled enough take it off 145. To Candy Orange Peels Take your Orange Peels after they are Preserved then take fine Sugar and Rose water and boyl it to the height of Manus Christi that is till it is Sugar again then draw through your Sugar lay them on the bottom of a Siev and dry them in an Oven after you have drawn Bread and they will be Candied 146. To make Paste of Violets You must take Violets ready pickt and bruiâ—e them in a Marble Mortar and wring the Juice from them into a Porringer and put as much hard Sugar in fine Powder as the Juice will cover dry it and then pouder it again then take as much Gum-dragant steeped in Rose water as will bring this Sugar into a perfect Paste then take it up print it with your Moulds and so dry it in your Stove 147. To Preserve Pippins Red. Take your best coloured Pippins and pare them then take a piercer and bore a hole through them then make Syrup for them as much as will cover them and so let them boyl in a broad preserving pan put to them a piece of Cinamon and let them boyl leisurely close covered turning them very often or else they will spot and one side will not be like t'other and let them boyl till they begin to Jelly then take them up and you may keep them all the Year 148. To make Spirit of Roses Bruise the Rose in his own Juice adding thereto being temperately warm a convenient proportion either of Yeast or Ferment leave them a few days to ferment till they get a strong and heady smell near like to Vinegar then Distill them and draw so long as you find any scent of the Rose to come then distill again so often till you have purchased a perfect Spirit of the Rose You may also Ferment the Juice of Roses only and after Distill the same 149. To make Syrup of Elder Take Elder Berries when they are red bruise them in a Stone Mortar strain the Juice and boyl it away to almost half scum it
all the Winter 213. To make Rasberry-Cream When you have boyled your Cream take two Ladle-fuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 214. 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 till they come perfectly to resemble Snow then lay on the said Snow in heaps upon 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 Bays and fill your Tree with the said Snow to serve it up 215. To make Hydromel Take eighteen quarts of Spring-water and one quart of Honey when the water is warm put the Honey into it when it boyls up scum it very well even as long as any scum will rise then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary boyl all together an hour then set it to cool till it be Blood-warm and then put to it a spoonful of Ale-yeast when it is work'd up put it into a Vessel of a fit size and after two or three days Bottle it up you may drink it in six weeks or two Moneths 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of Cream with six spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen Rod and whip it as it riseth in froth scum it and put it into the Syllabub-pot so continue it with whipping and scumming till your Syllabub-Pot be full 217. To make Marmalade of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure Loaf-Sugar which beat into small powder stone the Cherries and put them into a Preserving-Pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clean Liquor then put to them half your Sugar and boyl it up quick and scum away the Froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the fairer when they are boyled enough take them off and bruise them with the back of a spoon and when they are cold put them up in Pots 218. To make a Flomery-Caudle When Flomery is made and cold you may make a pleasant and wholesome Caudle of it by taking some lumps and spoonfuls of it and boyl it with Ale and White-Wine then sweeten it to your taste with Sugar There will remain in the Caudle some lumps of the Congealed Flomery which are not ingrateful 219. To Preserve Fruit all the Year Put the Fruit into a fit Case of Tin and soder it together so that no Air can get in then lay it in the bottom of a cold Well in Running water 220. To make a most Rich Cordial Take Conserve of Red Roses Conserve of Orange-Flowers of each one Ounce Confect Hyacinthi Bezoardick Theriacal Powder of each two Drams Confection of Alkermes one Dram of powder of Gold one Scruple mix all these well together in the form of an Opiate and if the Composition be too dry add to it some Syrup of Red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 221. To Pickle Red and White Currans Take Vinegar and White-Wine with so much Sugar as will make it pretty sweet then take your Red and White Currans being not fully Ripe and give them one walm so cover them over with the said Pickle keeping them always under Liquor 222. To make Red Currans-Cream Bruise your Currans with some boyled Cream then strain them through your strainer or Siev and put the liquid substance thereof to the said Cream being almost cold and it will be a pure Red so serve it up 223. To Preserve Medlars Take the weight of them in Sugar adding to every pound thereof a pint and a half of fair water let them be scalded therein till their skin will come off then take them out of the water and stone them at the Head then add your Sugar to the water and boyl them together then strain it and put your Medlars therein let them boyl apace till it be thick take them from the Fire and keep them for Use. 224. To Preserve Mulberries Take the like weight of Sugar as of Mulberries wet the Sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl till they are enough then take out your Mulberries but let your Syrup 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. 225. To make white Mead. Take six Gallons of Water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boyl scum it very clean then put in a quarter of an Ounce of Mace and as much Ginger half an Ounce of Nutmegs Sweet Marjoram broad Thyme and Sweet Bryar of all together a handful and boyl them well therein then set it by till it be throughly cold and then Barrel it up and keep it till it be Ripe 226. To make Naples-Bisket Take of the same stuff the Mackroons are made of and put to it an Ounce of Pine-Apple-seeds in a quarter of a pound of stuff for that is all the difference between the Mackroons and the Naples Biskets 227. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy Syrup to them scalding hot and let them stand all Night then lay them on Plates and sierse Sugar on them and turn them every day and scrape more Sugar on them till they be dry If you would have them look clear heat them in Syrup but not to boyl 228. To make Lozenges of Roses Boyl Sugar to a height till it is Sugar again then beat your Roses fine and moisten them with the juice of Limons and put them into it let it not boyl after the Roses are in but pour it upon a Pye-Plate and cut it into what form you please 229. To make Conserve of Bugloss-Flowers Pick them as you do Burrage-Flowers weigh them and to every Ounce add two Ounces of Loaf-Sugar and one of Sugar-Candy beat them together till 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 Gally-Pots for your Use all the Year 230. To Pickle Limon and Orange-Piel Boyl them with
Vinegar and Sugar and put them up into the same Pickle you must Observe to cut them into small Thongs the length of half the Piel of your Limon being pared it 's a handsom savoury Winter Sallet Boyl them first in Water before you boyl them in Sugar 231. To make Goosberry-Paste Take Gooseberries and 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 then 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 Mortar then take it up print it in your Moulds and dry it in your Stove when it is dry Box it up for your Use all the Year 232. To make Suckets of Lettuce-stalks Take Lettuce-stalks and peel away the out-side then par-boyl them in fair water and let them stand all Night dry then take half a pint of the same Liquor and a quart of rose-Rose-water and so boyl it to a Syrup and when the Syrup is almost cold put in your Roots and let them stand all Night to take Sugar then boyl your Syrup again because it will be weak and then take out your Roots 233. To make Musk-Sugar Bruise four or five Grains of Musk put it in a piece of Cambrick or Lawn lay it at the bottom of a Gally-Pot and strew Sugar thereon stop your Pot close and all your Sugar in a few days will both smell and taste of Musk and when you have spent that Sugar lay more Sugar thereon which will also have the same scent 234. To make Prince-Bisket Take one pound of very fine Flower and one pound of fine sugar and eight Eggs and to spoonfuls of Rose-water and one Ounce of Carraway-seeds and beat it all to Batter one whole hour for the more you beat it the better your Bread is then Bake it in Coffins of white Plate being basted with a little Butter before you put in your Batter and so keep it 235. To Candy Rose-Leaves Boyl Sugar and rose-Rose-water a little upon a Chafing-dish of Coals then put the Leaves being throughly dryed either by the Sun or on the Fire into the Sugar and boyl them a little then strew the powder of double-refined Sugar upon them and turn them and boyl them a little longer taking the Dish from the Fire then strew more powdered Sugar on the contrary side of the Flowers 236. To Preserve Roses or Gilly-flowers whole Dip a Rose that is neither in the Bud nor over-blown in a Syrup consisting of Sugar double-refined and Rose-water boyled to it 's full height then open the leaves one by one with a fine smooth Bodkin either of Bone or Wood then lay them on Papers in the heat or else dry with a gentle heat in a close Room heating the Room before you set them in or in an Oven then put them up in Glasses and keep them in dry Cup-boards near the Fire 237. To make Ielly of Quinces Take of the juice of Quinces Clarified six quarts boyl it half away and add to the remainder five pints of Old White-Wine consume the third part over a gentle fire taking away the scum as you ought let the rest settle and strain it and with three pound of Sugar boyl it according to Art 238. To make Ielly of Currans Take four pound of good Sugar and clarifie it with whites of Eggs then boyl it to a Candy height that is till it go into flashes then put to it five pints or as much as you please of the pure juice of Red Currans first boyled to Clarifie it by scumming it boyl them together a while till they be scum'd well and enough to become a Jelly then put a good handful or two of the Berries of Currans whole and cleansed from the stalks and black End and boyl them till they are enough You need not boyl the juice before you put to the Sugar neither scum it before the Sugar and it boyl together but then scum it clean and take care that the juice be very clear and well strained 239. To make Syrup of Mint Take of the juice of sweet Quinces and between sweet and sour the juice of Pomegranats sweet between sweet and sour of each a pint and half dryed Mint half a pound Red Roses two Ounces let them lye in steep one day then boyl it half away and with four pound of Sugar boyl it into Syrup according to Art 240. To make Honey of Mulberries Take of the juice of Mulberries and Black-berries before they be Ripe gathered before the Sun be up of each a pound and half Honey two pound boyl them to their due thickness 241. To make Syrup of Purslain Take of the seed of Purslain grosly bruised half a pound of the juice of Endive boyled and Clarified two pints Sugar two pound Vinegar nine Ounces infuse the seeds in the juice of Endive Twenty four hours afterwards boyl it half away with a gentle Fire then strain it and boyl it with the Sugar to the consistence of a Syrup adding the Vinegar toward the latter end of the Decoction 242. To make Honey of Raisins Take of Raisins of the Sun cleansed from the stones two pound steep them in six pints of warm water the next day boyl it half away and press it strongly then put two pints of Honey to the Liquor that is pressed out and boyl it to a thickness It is good for a Consumption and to loosen the Body 243. To make Syrup of Comfrey Take of the Roots and Tops of Comfrey the greater and the less of each three handfuls Red Roses Betony Plantain Burnet Knot-grass Scabious Colts-foot of each two handfuls press the juice out of them all being green and bruised boyl it scum it and strain it add to it it's weight of Sugar and make it into Syrup according to Art 244. To Pickle Quinces Boyl your Quinces whole in water till they be soft but not too violently for fear of breaking them when they are soft take them out and boyl some Quinces pared quartered and Cored and the parings of the Quinces with them in the same Liquor to make it strong and when they are boyled that the Liquor is of a sufficient strength take out the quartered Quinces and parings and put the Liquor into a Pot big enough to receive all the Quinces both whole and quartered and put them into it when the Liquor is through cold and keep them for Use close covered 245. To make Plague-water Take a pound of Rue of Rosemary Sage Sorrel Celandine Mugwort of the tops of red Brambles Pimpernel Wild Dragons Agrimony Balm Angelica of each a pound put these Compounds in a Pot fill it with White-Wine above the Herbs so let it stand four days then Distill for your Use in an Alembeck 245. To make Quince-Cakes white First Clarifie the Sugar with the
white of an Egg but put not so much water to it as you do for Marmalade before you Clarifie it keep out almost a quarter of the Sugar let your Quinces be scalded and chopt in small pieces before you put it into the Syrup then make it boyl as fast as you can and when you have scummed it and think it to be half boyled then jamire it and let the other part of your Sugar be ready Candyed to a hard Candy and so put them together letting it boyl but a very little after the Candy is put to it then put in a little Musk and so lay it out before it be cold 246. To make Red Quince-Cakes Bake them in an Oven with some of their own juice their own Cores being cut and bruised and put to them then weigh some of the Quince being cut into small pieces taking their weight in Sugar and with the Quince some pretty quantity of the juice of Barberries being baked or stewed in a Pot when you have taken the weight in Sugar you must put the weighed Quince and above three Quarters of the Sugar together and put to it some little quantity of water as you shall see Cause but make not the Syrup too thin and when you have put all this together cover it and set it to the Fire keep it covered and scum it as much as you can when it is half boyled then symmer it let the other part of the Sugar have no more water put to it then wet the Sugar well and so let it boyl to a very hard Candy and when you think they be boyled enough then lay them out before they be cold 247. To make clear Cakes of Quinces Prepare your Quinces and Barberries as before and then take the clearest Syrup and let it stand on the Coals two or three hours then take the weight of it in Sugar and put near half the Sugar to the juice and so let them boyl a little on the fire and then Candy the rest of the Sugar very hard and so put them together stirring it till it be almost cold and so put it into Glasses 248. To make Ielly of Raspices First strain your Raspices and to every quart of juice add a pound and half of Sugar pick out some of the fairest and having strewed Sugar in the bottom of the Skillet lay them in one by one then put the juice upon them with some Sugar reserving some to put in when they boyl let them boyl apace and add Sugar continually till they are enough 249. To make all sorts of Comfits and to cover Seeds or Fruits with Sugar You must provide a Bason very deep either of Brass or Tin with two Ears of Iron to hang it with a Rope over an Earthen Pan with hot Coals then provide a broad Pan for Ashes and put hot Coals upon them and another clean Bason to melt your Sugar in or a Skillet as also a Ladle of Brass to run the Sugar upon the Seeds together with a Slice of Brass to scrape away the Sugar from the Bason that hangs if there be Occasion Then take some of the best and fairest Sugar you can get and beat it into powder cleanse your seeds well and dry them in the hanging Bason put a quarter of a pound of seeds whether Anniseed or Coriander-seeds to every two pound of Sugar and that will make them big enough but if you would have them bigger add the more Sugar which you must melt thus put three pound of Sugar into your Bason adding to it one pint of clean Running-water stir it well with a brazen slice till it be well moistened then set it over a clear fire and melt it well and let it boyl mildly till it ropes from the Ladle then keep it upon hot Embers but let it not boyl and so let it run upon the Seeds from the Ladle If you would have them done quickly let your water be boyling hot and putting a Fire under the Bason cast on your Sugar boyling hot put but as much water to the Sugar as will dissolve the same neither boyl your Sugar too long which will make it black stir the seeds in the Bason as fast as you can as you cast on the Sugar at the first put in but half a spoonful of the Sugar moving the Bason very fast rubbing the seeds very well with your hand which will make them take Sugar the better and let them be very well dryed between every Coat repeat this rubbing and drying of them between every Coat which will make them the sooner for this way in every three hours hours you may make three pound of Comfits A quarter of a pound Coriander-seeds and three pound of Sugar will make very large Comfits keep your Sugar always in good temper that it run not into lumps When your Comfits are made lay them to dry upon Papers either before the Fire or in the hot Sun or in an Oven which will make them very white 250. To Candy Nutmegs or Ginger Take a pound of fine Sugar and six or seven spoonfuls of Rose-water Gum-Arabick the weight of six pence but let it be clear boyl all these together till they rope put it then out into an Earthen Dish put to it your Nutmegs or Ginger then cover it close and lute it with Clay that no Air enter in keep it in a warm place about twenty days and they will Candy into a hard Rock-Candy then break your Pot and take them out In the same manner you may Candy Oranges and Limons 251. To make Currans-Wine Pick a pound of the best Currans and put them in a deep streight-mouth'd earthen Pot and pour upon them about three quarts of hot water having first dissolved therein three spoonfuls of the purest and newest Ale-yeast stop it very close till it begins to work then give it vent as is necessary and keep it warm for about three days it will work and ferment taste it after two days to see if it be grown to your liking then let it run through a strainer to leave behind all the Currans and the Yeast and so Bottle it up it will be very quick and pleasant and is admirable good to cool the Liver and cleanse the Blood it will be ready to drink in five or six days after it is Bottled and you may drink it safely 252. To make a Sweet-meat of Apples Make your Jelly with slices of Iohn-Apples but first fill your Glass with slices cut round-ways and pour in the Jelly to fill up the vacuities let the Jelly be boyled to a good stiffness and when it is ready to take from the Fire put in some juice of Limon and Orange if you like it but let them not boyl but let it stand upon the fire a while upon a pretty good heat that the juices may incorporate well a little Amber-grease added doth very well 253. To make Conserve of Sage Take about a pound of Flowers of Sage fresh blown
and beat them in a Mortar afterward put them in a Glass and stop them close and then set them by a warm Fire or in the Sun and be sure to 〈◊〉 them once a day at the least and it will keep good a twelve-moneth at the least 254. To make Paste of Cherries Boyl some fair Cherries in water till they come to a pap and then strain them through a Siev then boyl some good Pippins unto pap also put a quarter of a pound of the Apple-pap to a pound of the pap of Cherries and mingle them together then dry it and so make it up into Paste 255. To make Marmalade of Oranges After you have pared your Oranges very thin let them be boyled in three or four waters even till they grow very tender then take a quarter of a hundred of good Kentish Pippins divide them and take out the Cores boyl them very well to pap or more but let them not lose their Colour then pass your Apples through a strainer and put a pound of Sugar to every pint of Juice then boyl it till it will Candy then take out the pulp of the Orange and cut the Peel into long slices very thin put in your Peel again adding to it the juice of two or three Limons and boyl up to a Candy 256. To make Paste of Apricots Let your Apricots be very Ripe and then pare them then put them into a skillet and set them over the fire without water stir them very well with a skimmer and let them be over the fire till they be very dry then â—ake some Sugar and boyl it into a Conserve and mix an equal quantity of each together and so make it into Paste 257. To Pickle Artichoak-Bottoms Take the best bottoms of Artichoaks and par-boyl them and when they are cold and well drain'd from the water and dryed in a Cloath to take away all the moisture then put them into Pots and pour your brine upon them which must be as strong as you can make it which is done by putting in so much sait to it as it will receive no more so that the salt sinks whole to the bottom cover over your Artichoaks with this water and pour upon it some sweet Butter melted to the thickness of two fingers that no Air may come in when the Butter is cold set up your Pot in some warm place covered close from Vermine Before you put the bottoms in the Pot you should pull off all the leaves and choak as they are served at Table The best time to do this is in Autumn when your Plants produce those which are Young and tender for these you should Pickle before they come to open and Flower but not before their Heads are round when you would eat them you must lay them in water shifting the water several times then boyl them once again and so serve them 258. To make Marmalade of Grapes Take of the fairest and ripest blew Grapes gathered in the heat of the day that their moisture be dryed up throughly spread them upon a Table or Hindle in some Room where the Air and sun may come in let them lye so for fifteen or sixteen days that they may both sweat and shrink if it be Cloudy or cold weather you may put them into an Oven when it is only warm after which press them well with your hands cleansing them from all the seeds and stalks putting the husks and juice to boyl in the Kettle carefully scumming and clearing it from the seeds reduce this Liquor also to a third part diminishing the Fire as the Confection thickens stirring often about with your spoon to prevent it's cleaving to the Vessel and to make it boyl equally then strain it through a siev or course Cloath bruising the husks with your wooden Ladle to squeeze out the Substance and then serving it out in a press then set it again on the Fire and let it boyl once more keeping it continually stirring till you think it be sufficienty boyled then take it off and pour it into Earthen Pans that it may not taste of the kettle and being half cold put it into Gally-pots to keep Let your Pots stand open five or six days and then cover them with Paper that the Paper may lye upon the Conserve and when the Paper grows mouldy put on another till all the superfluous moisture is gone out which will be in a little time if your Confection was well boyled but if it were not you must boyl it again 259. To Pickle Cornelians Gather the fairest and biggest Cornelians when they first begin to grow red and after they have lain a while put them up into a Pot or Barrel filling them up with Brine as for Artichoaks and put to them a little green Fennel and a few Bay-leaves to make them smell well then stop them up very close and let them stand for a Moneth If you find them too Salt make the Pickle weaker before you serve them to Table 260. To make Ielly of Apples Take either Pippins or Iohn-Apples and cut them into quarters either pared or un-pared boyl them in a good quantity of water till it be very strong of the Apples take out the clear Liquor and put to it a sufficient quantity of Sugar to make Jelly with the slices of Apples boyl all together till the Apples be enough and the Liquor like a Jelly or else you may boyl the slices in Apple-Liquor without Sugar and make Jelly of other Liquor and put the slices into it when they be Jelly and it is sufficiently boyled put to it some juice of Limon and Amber and Musk if you will 261. To make Ielly of Gooseberries Let your Gooseberries be full Ripe then strain them through a strainer and to every two pound of Juice put three quarterns of Sugar boyl it before you mix it and then boyl it again together when they are mixed try it upon a Plate when it is enough it riseth off 262. To make Bragget Put two Bushels and a half of Malt to one Hogshead of Water the first running makes half a Hogshead very good but not very strong the second is very weak Boyl but half a quartern of Hops put your water to the Malt the Ordinary way boyl it very well and work it with very good Beer-yeast Now to make Bragget take the first running of this Ale but put less Honey in it than you do for your Ordinary Mead but twice or thrice as much Spice and Herbs then put it in a Vessel after it's working with the Yeast hang within it a Bag of bruised Spices rather more than you boyled it with and let it hang in the Barrel all the while you draw it 263. To make Italian Marmalade Take fifteen pound of Quinces three pound of Sugar and two pound of water and boyl them all together when it is well boyled strain it by little and little through a Cloath as much as you can then take
the juice and put to it four pound of Sugar and then boyl it try it on a Plate to know when it is enough and if it come off take it presently off the Fire and put it in Boxes for your Use. FINIS THE PHYSICAL Cabinet CONTAINING Excellent Receits in Physick and Chirurgery for Curing most Diseases Incident to the BODY TOGETHER With some Rare Beautifying Waters Oyls Oyntments and Powders to Adorn and add Loveliness to the FACE and BODY AS ALSO Some New and Excellent Secrets and Experiments in the Art of ANGLING London Printed in the Year 1675. PHYSICK AND CHIRURGERY 1. An Approved Remedy for the Stone and Gravel TAke the hard Roe of a Red Herring and dry it upon a Tile in an Oven then beat it to powder and take as much as will lye upon a Six-pence every Morning Fasting in a Glass of Rhenish-Wine 2. An Excellent Drink for the Scurvey Take a pound of Garden-Seurvyâ— Grass six handfuls of Wormwood and Elder-tops one Ounce of Carraway-seeds and one Ounce of Nutmegs put them all together into six Gallons of New Ale and let them work together and after a convenient time of working Drink of it every Morning Fasting 3. A Receipt for the Cout known to be very helpful Take five or six black Snails and cut off their Heads then put to them one penny-worth of Saffron and beat them together and spread it on the woolly side of a piece of Sheeps Leather and apply it to the soles of the Feet anointing the sore place with the Marrow of a Stone-Horse 4. For Griping of the Guts Take Anniseeds Fennel Bay-berries Juniper-berries Tormentil Bistort Balaustius Pomegranate-pills each one Ounce Rose-leaves a handful boyl them in Milk strain it and add the Yolk of an Egg six Grains of Laudanum dissolved in the Spirit of Mint prepare it for a Glyster and give it warm 5. A Sovereign Medicine for any ach or pain Take Barrows-grease a Lap full of Arch-Angel-leaves Flowers Stalks and all and put it into an Earthen Pot and stop it close and paste it then put in an Horse Dung-hill nine days in the latter End of May and nine days in the beginning of Iune then take it forth and strain it and so use it 6. For the Sciatica and pains in the Ioynts Take Balm and Cinquefoil but most of all Betony Nep and Featherfew stamp them and drink the Juice with Ale oâ— Wine Probatum 7. For an Ague Take the Root of a blew Lilly scrape it clean and stice it and lay it in soak all Night in Ale and in the Morning stamp it and strain it and give it the Patient Luke-warm to Drink an hour before the Fit cometh 8. For all Fevers and Agues in Sucking Children Take Powder of Crystal and steep it in Wine and give it the Nurse to drink also take the Root of Devils-bit with the Herb and hang it about the Childs Neck 9. A good Medicine to strengthen the Back Take Comsrey Knot-grass and the Flowers of Arch-Angel boyl them in a little Milk and Drink it off every Morning 10. For the Head-ach Take Rose-Cakes and stamp them very small in a Mortar with a little Ale and let them be dryed by the Fire on a Tile-sheard and lay it to the Nape of the Neck to Bed-ward Proved 11. For the Yellow Iaundise Take a great white Onion and make a hole where the Blade goeth out to the bigness of a Chesnut then fill the hole with Treacle being beaten with half an Ounce of English Honey and a little Saffron and set the Onion against the Fire and Roast it well that it do not burn and when it is Roasted strain it through a Cloath and give the juice thereof to the Sick three days together and it shall help them 12. For the Black Iaundise Take Fennel Sage Parsley Gromwell of each alike much and make Pottage thereof with a piece of good Pork and eat no other Meat that day 13. For Infection of the Plague Take a spoonful of Running-water a spoonful of Vinegar a good quantity of Treacle to the bigness of a Hasel Nut temper all these together and heat it luke-warm and drink it every four and twenty hours 14. For the Cramp Take Oyl of Camomile and Fenugreek and anoint the place where the Cramp is and it helpeth 15. For the Ach of the Ioynts Take Marshmallows and sweet Milk Linseeds powder of Cummin the whites of Eggs Saffron and white grease and Fry all these together and lay it to the aking Joynt 16. For an Ague Take a Pottle of thin Ale and put thereto a handful of Parsley as much Red Fennel as much Centory as much Pimpernel and let the Ale be half Consumed away and then take and drink thereof 17. To make the Countess of Kents Powder Take of the Magistery of Pearls of Crabs-Eyes prepared of white Amber prepared Harts-Horn Magistery of white Coral of Lapis contra Yarvam of each a like quantity to these Powders infused put of the black tops of the great Claws of Crabs the full weight of the rest Beat these all into a fine powder and sierse them through a fine Lawn sierce To every ounce of this Powder add a Dram of Oriental Bezoar make all these up into a lump or Mass with Jelly of Harts-Horn and colour it with Saffron putting thereto a scruple of Amber-grease and a little Musk also finely powdered and dry it in the Air after they are made up into small quantities you may give to a Man twenty grains and to a Child twelve Grains It is Excellent against all Malignant and Pestilent Diseases French Pox Small-Pox Measles Plague Pestilence Malignant or Scarlet Fevers and Melancholy twenty or thirty Grains thereof being exhibited in a little warm Sack or Harts-Horn-Jelly to a Man and half as much or twelve Grains to a Child 18. For the Falling Sickness or Convulsions Take the Dung of a Peacock make it into Powder and give so much of it to the Patient as will lye upon a Shilling in a little succory-Succory-water Fasting 19. For the Pleurisie Take three round Balls of Horse-Dung and boyl them in a pint of White-wine till half be consumed then strain it out and sweeten it with a little Sugar let the Patient drink of this and then lye warm 20. To prevent Miscarrying Take Venice-Turpentine spread it on black brown Paper the breadth and length of a hand and lay it to the small of her Back then let her drink a Caudle made of Muskadine putting into it the husks of about twenty sweet Almonds dryed and finely powdered 21. For the Worms in Children Take Worm-seed boyled in Beer and Ale and sweetned with Clarified Honey and then let them drink it 22. For the Whites Take white washed Turpentine and make up in Balls like Pills then take Cinamon and Ginger and roul the Balls in it and take them as you would do Pills Morning and Evening Proved 23. For a dry Cough Take Anniseeds Ash-seeds and
Violets and beat them to powder and stamp them of each a like quantity then boyl them together in fair water till it grows thick then put it up and let the Patient take of it Morning and Evening 24. To make Unguentum Album Take a pint of Oyl-Olive and half a pound of Diaculum Anniseeds a pretty quantity and put them together and put thereto a pound of Ceruse small grounded boyl them together a little and stir them alway till it be cold and it is done 25. To destroy the Piles Take Oyl of Roses Frankincense and Honey and make an Oyntment of them and put it into the Fundament and put Myrrh unto the same and use often to annoint the Fundament therewith and let the Fume thereof go into the Fundament 26. For the Canker Take a handful of unset Leeks with the Roots and a small quantity of Yarrow and boyl them in White-Wine till they be all very soft then strain and Clarifie them and let the Patient drink thereof Morning and Evening Blood-warm 27. For the Itch. Take the Juice of Pennyroyal the juice of Savin the juice of Scabious the juice of Sage the juice of Pellitory with some Barrows grease and black soap temper all these together and make a Salve for the Itch. 28. For the Kings Evil. Take two Ounces of the Water of Broom-flowers Distilled and give it in the Morning to the Patient Fasting and it will Purge the evil Humour downward and wasteth and healeth the Kernels without breaking them outwardly 29. To break an Imposthume Take a Lilly-root and an Onion and boyl them in water till they be soft then stamp them and fry them with Swines grease and lay it to the Imposthume as hot as the Patient may suffer it 30. For biting of a Mad Dog Stamp large Plantain and lay it to the grieved place and it will Cure the Sore 31. For the Green-Sickness Take the Keys of an Ashen-Tree dryed and beaten to powder and take of red Fennel red Sage Marjoram and Betony and seeth them in running-Running-water from a Pottle to a Quart then strain them and drink thereof a good draught with Sugar Morning and Evening luke-warm 32. For Deafness Take of Wild Mint mortifie it and squeeze it in the hand till it rendreth juice then take it with it's juice and put it into the Ear change it often this will help the Deafness if the Person hath heard before 33. For the Dropsie Take a Gallon of White-Wine and put into it a handful of Roman Wormwood and a good piece of Horse-Radish and a good quantity of Broom-ashes tyed in a Cloath then take a good bunch of dwarf-Elder beat it in a Mortar and strain out the juice and put it into the Wine when you will drink it but if the dwarf-Elder be dry you must steep a good quantity in the Wine Take of this half a pint Morning and Evening 34. For a Sprain in the Back or any other weakness Take a quarter of a pint of good Muskadine a spoonful of Madder Incorporate them well together then give it the Patlent to drink for three Mornings together and if need requireth you may use it often in a day This will strengthen the Back exceedingly 35. An Excellent Water for Sore Eyes Take a Gallon of pure Running-water and eight Drams of white Coperas and as much of fine white Salt mix them together and let it simper half an hour over a slow Fire and then strain it for Use. Catholicon 36. A most Excellent Cordial Take half a peck of Ripe Elder-Berries pick them clean and let them stand two or three days in an Earthen Pan till they begin to hoar or mould then bruise and strain them and boyl the Liquor tiâ—â— half be consumed then putting a pound of Sugar to every pint of Liquor boyl them to Syrup 37. A Medicine for an Ague Take a quart of the best Ale and boyl it to a pint and let the Party drink it as hot as he is able and then let the Patientlye down upon a Bed and be covered warm when the first Fit grudges and let a Bason be ready to Vomit in 38. Another for an Ague Take a large Nutmeg and slice it and so much Roch-Allom beaten to powder and put them both into one pint of the best White-Wine and incorporate them well together and let the Patient take one half thereof about half an hour before the the Fit and then walk apace or use some other Laborious Exercise and when the Fit begins to come take the other half and continue Exercise Both these I have known to Cure to Admiration 39. For a great Lax or Looseness Take one quart of New Milk and have ready one half pint of Distilled Plantain-water and set your Milk over the Fire and when your Milk by boyling rises up take two or three spoonfuls as Occasion shall be to allay the rising and and when it rises again do the like and so in like manner till the Plantain-water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have sound it fail of Curing 40. For Curing of Deafness Take Herb-of-Grace and pound it then strain it and take two spoonfuls of the Juice put thereto one spoonful of Brandy-Wine and when it is well evaporated dip therein a little black wool or fine Lint being first bound with a silk thread and put it into your Ear. 41. For the Scurvey Take half a peck of Sea-Seurvey-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red Sage Fumitory Harts-Horn and Liverwort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder-Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick Fire and scum it clean then let it stand till it be settled and when it is quite cold bottle it up and keep it in a cold place You must take four or five spoonfuls with one spoonful of Syrup of Limons put into it each Morning Fasting and Fast one hour after it 42. An Excellent Remedy to procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of Spirit of Clary two Drams of the Root of English Snake-weed in fine powder one Dram Purslain-seed Nettle-seed Rochet-seed all in subtle powder of each two drams Candied Nutmegs Eringo-Roots Satyrion-Roots Preserved Dates Pistachoes Conserve of Suceory of each three Drams Cinamon Saffron in fine powder of each a seruple Conserve of Vervain Pine-Apple-Kernels picked and pilled of each two drams stamp and work all these Ingredients in a Mortar to an Electuary then put it up into Gally-Pots and keep it for Use. Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-Wine in the Morning Fasting and at
make a Lamb Pye FIrst Cut your Lamb into pieces and then Season it with Nutmegs Cloves and Mace and some Salt with Currans Raisins of the Sun and Sweet Butter and if you will eat it hot when it is baked put in some Yolks of Eggs with Wine-Vinegar and Sugar beaten together but if you will eat it cold put in no Eggs but only Vinegar and Sugar 2. To make a Rice-Pudding Take thin Cream or good Milk of what quantity you please boyl it with a little Cinamon in it and when it hath boyled a while take out the Cinamon and put in rose-Rose-water and Sugar enough to make it sweet and good then having your Rice ready beaten as fine as Flower and siersed as some do it strew it in till it be of the thickness of a Hasty-pudding then pour it into a Dish and Serve it 3. To make Cheese-Cakes the best way Take two Gallons of New Milk put into them two spoonfuls and a half of Runnet heat the Milk little less than Blood-warm cover it close with a Cloath till you see the Cheese be gathered then with a scumming-dish gently take out the whey when you have dreyn'd the Curd as clean as you can put it into a Siev and let it drain very well there then to two quarts of Curds take a quart of thick Cream a pound of Sweet Butter twelve Eggs a pound and half of Currans a penny worth of Cloves Nutmeg and Mace beaten half a pound of good Sugar a quarter of a pint of Rose-water mingle it well together and put it into Puff-paste 4. To make an Egg-Pye or Mince-Pye of Eggs. Take the Yolks of two dozen of Eggs hard boyled shred them take the same quantity of Beef-Suet half a pound of Pippins a pound of Currans well washt and dry'd half a pound of Sugar a penny-worth of beaten Spice a few Carraway-Seeds a little Candyed Orange-peel shred a little Verjuice and Rose-water fill the Coffin and bake it with gentle heat 5. To Carbonado Mutton Broyl a Shoulder or Breast of Mutton then Scotch them with your Knife and strew on minc'd Thyme and Salt and a little Mutmeg when they are broyled Dish them up The Sauce is Claret-wine boyled up with two Onions a little Camphire and Capers with a little Gravy Garnish'd with Limons 6. To stew a Pheasant French Fashion Roast your Pheasant till he be half Roasted then boyl it in Mutton-Broath and put into the Broath whole Pepper whole Mace and sliced Onions and Vinegar and make it sharp and put in Prâ—ans and Currans and colour your Broath with bruised Pruans 7. To make Bisket-bread Take half a peek of Flower fine two Ounces of Anniseeds two Ounces of Coriander-seed the whites of six Eggs a pint of Ale-Yeast with as much warm-warm-water as will make it up into a Paste so bake it in a long Roul when it is two days Old pare it and slice it then Sugar it and dry it in an Oven and so keep it all the Year 8. To make a Dish of Marrow Take a piece of fine Paste and roul it very thin then take the Marrow all as whole out of the Bones as you can and cleave it into four quarters then take it and season it with a little Pepper Salt Sugar and Dates small minced then lay one piece in your Paste and make it up like a Pescod so make half a dozen of them and fry them in Clarified Butter scrape Sugar on and serve them 9. To make a Herring-pye Put great store of sliced Onions with Currans and Raisins of the Sun both above and under the Herrings and store of Butter put them into your Pye and bake them 10. To make Black-puddings Take a quart of Sheeps-blood and a quart of Cream ten Eggs the yolks and the whites beaten together stir all this Liquor very well then thicken it with grated bread and Oat-meal finely beaten of each a like quantity Beef-suet finely shred and Marrow in little lumps â—â—â—son it with a little Nutmeg Cloves and Mace mingled with Salt a little sweet Marjoram Thyme and Penny-royal shred very well together and mingle them with the other things some put in a few Currans Then fill them in cleansed Guts and boyl them very carefully 11. To make a good Spanish Olio Take a Rump of Beef or some of a Brisket or Buttock cut it to pieces a Loyn of Mutton with the Fat taken off and a fleshy piece of a Leg of Veal or a Knuckle a piece of inter-laided Bacon three or four Onions or some Garlick and if you will a Capon or two or else three great Tame-Pigeons First put into the water the Beef and Bacon after a while the Mutton Veal and Onions but not the Capon or Pigeons only so long till they are boyled enough if you have Garavanza's put them in at the first after they have been soaked with Ashes all night in heat wash them well in warm water or if you have Cabbage Roots Leeks or whole Onions put them in time enough to be sufficiently boyled You may at first put in some Crusts of Bread or Venison Pye-Crust it must boyl in all five or six hours gently like stewing after it is well boyled a quarter or half an hour before you intend to take it take out a porringer full of Broath and put to it some Pepper and five or six Cloves and a Nutmeg and some Saffron and mingle them well in it then put that into the Pot and let it boyl or stew with the rest a while put in a bundle of sweet Herbs salt must be put in when it is scumm'd 12. To Stew Venison If you have much Venison and do make many cold baked Meats you may stew a Dish in hast thus When it is sliced out of your Pye Pot or Pasty put it in your stewing-Dish and set it on a heap of coals with a little Claret Wine a sprigg or two of Rosemary half a dozen Cloves a little grated bread Sugar and Vinegar so let it stew together a while then grate on Nutmeg and Dish it up 13. To boyl a Leg of Veal and Bacon Lard your Leg of Veal with Bacon all over with a little Limon-peel amongst it then boyl it with a piece of Middle-Bacon when your Bacon is boyled cut it in slices season it with Pepper and dryed Sage mixt together Dish up your Veal with the Bacon round about it send up with it saucers of green Sauce strew over it Parsley and Barberries 14. To make Furmety Take French-barley and pick it and wash it lay it in steep one Night then boyl it in two or three several waters and so cover it as as you would do Wheat to make it swell then take a quart of good Cream and boyl it with a Race of Ginger cut in two pieces one blade of Mace and half a Nutmeg all in one piece then put thereto so much of the Barley as will thicken it and when it is almost boyled
stir in two or three Yolks of Eggs well beaten and fo strained with a few beaten Almonds and Flower or five spoonfuls of rose-Rose-water then take out the whole Spices and season your Furmety with Salt and sweeten it with Sugar and serve it 15. To make a Pig-pye Flea your Pigg and cut it into pieces and season it with Pepper Salt Nutmeg and large Mace lay into your Coffin good store of Raisins of the Sun and Currans and fill it up with sweet Butter so close it and serve it hot 16. To make a Neats-Foot-Pye First boyl your Neats-Foot and take out the Bones then put in as much Beef-suet as in quantity thereto and so mince them then Season it with Cloves Mace Nutmeg Sugar and Salt and put it into your Coffin with some Barberries Currans and Raisins of the Sun then bake it and always serve it hot 17. To make an Orang ado-pye Make a handsom thin Coffin with hot butter'd Paste slice your Orangado and put over the bottom of it then take some Pippins and cut every one into eight parts and lay them in also upon the Orangado then pour some Syrup of Orangado and Sugar on the top and so make it up and bake it and serve it up with Sugar scraped on it 18. To make a Pork-pye Boyl your Leg of Pork season it with Nutmeg Pepper and Salt and bake it five hours in a Round Pye 19. To make a Fricasie of Veal Cut your Veal in thin slices beat it well with a Rowling-pin season it with Nutmegs Limon and Thyme fry it slightly in the Pan then beat two Eggs and one spoonful of Verjuice put it into the Pan stir it together fry it and Dish it 20. To make a Quince-Pye Take a Gallon of Flower a pound and half of Butter six Eggs thirty Quinces three pound of Sugar half an Ounce of Cinamon half an Ounce of Ginger half an Ounce of Cloves and rose-Rose-water make them into a Tart and being baked strew on double-refined Sugar 21. To make a Gooseberry-Fool Pick your Gooseberries and put them into clean water and boyl them till they be all as thick that you cannot discern what it is to the quantity of a quart take six Yolks of Eggs well beaten with rose-Rose-water before you put in your Eggs season it well with Sugar then strain your Eggs and let them boyl a while put it in a broad Dish and let it stand till it is cold and serve it 22. To make a Tart of Green-Pease Boyl your Pease tender and pour them out into a Cullender season them with Saffron Salt sweet butter and Sugar then close it and let it bake almost an hour then draw it forth and Ice it put in a little Verjuice and shake it well then scrape on Sugar and serve it 23. To souce an Eel Souce an Eel with a handful of Salt split it down the back take out the Chine-bone season the Eel with Nutmeg Pepper Salt and sweet Herbs minc'd then lay a pack thread at each end and the middle roul up like a Collar of Brawn then boyl it in water Salt and Vinegar a blade or two of Mace and half a slice of Limon boyl it half an hour keep it in the same Liquor two or three days then cut it out in round pieces and lay six or seven in a Dish with Parsley and Barberries and serve it with Vinegar in Saucers 24. To make a Bacon-Tart Take a quarter of a pound of the best Jordan-Almonds and put them in a little warm water to blanch them then beat them together in a Mortar with three or four spoonfuls of rose-Rose-water then sweeten them with fine Sugar then take Bacon that is clear and white and hold it upon the point of a Knife against the Fire till it hath dropt a sufficient quantity then stir it well together and put it into the Paste and bake it 25. To make an Umble-Pye Lay Beef-suet minc'd in the bottom of the Pye or slices of Inter-larded Bacon and cut the Umbles as big as small Dice cut your Bacon in the same Form and season it with Nutmeg Pepper and Salt fill your Pyes with it with slices of Bacon and Butter close it up and bake it Liquor it with Claret Butter and stripped Thyme and so serve it 26. To keep Asparagus all the Year Par-boyl your Asparagus very little and put them into Clarified Butter cover them with it and when the Butter is cold cover them with Leather and about a Moneth after refresh the Butter melt it and put it on them again then set them under Ground being covered with leather 27. To Roast a Hanch of Venison If your Venison be seasoned your must water it and stick it with short sprigs of Rosemary Let your Sauce be Claret-Wine a handful of grated Bread Cinamon Ginger Sugar a little Vinegar boyl these up so thick as it may only run like batter it ought to be sharp and sweet Dish up your Meat on your Sauce 28. To Carbonado Hens Let your sauce 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 Yolk of an Egg or two with a Ladle-full of drawn butter Dish up your Hens and pour over your sauce strew on Yolks of Eggs minced and garnish it with Limon 29. To fry Artichoaks When they are boyled and sliced fitting for that purpose you must have your Yolks of Eggs beaten with a grated Nutmeg or two when your Pan is hot you must dip them into the Yolks of Eggs and charge your Pan when they are fryed on both sides pour on drawn butter And if you will fry Spanish Potato's then the Sauce is Butter Vinegar Sugar and Rose-water these for a need may serve for Second-Course Dishes 30. To make a Hedge-hog-Pudding Put some Raisins of the Sun into a deep wooden Dish and then take some grated Bread and one pint of sweet Cream three Yolks of Eggs with two of the whites and some Beef-suet grated Nutmeg and Salt then sweeten it with Sugar and temper all well together and so lay it into the Dish upon the Raisins then tye a Cloath about the Dish and boyl it in Beef-broath and when you take it up lay it in a pewter Dish with the Raisins uppermost and then stick blanched Almonds very thick into the Pudding then melt some butter and pour it upon the Pudding then strew some Sugar about the Dish and serve it 31. To stew a Leg of Lamb. Cut it into pieces and put it into your stewing-pan being first seasoned with Salt and Nutmeg and as much butter as will stew it with Raisins of the Sun Currans and Gooseberries when it is stewed make a Caudle with the Yolks of two or three Eggs and some Wine-Vinegar and Sugar beaten together and put it into your Meat and stew all a little longer together then Dish it strew Sugar on the
brims and serve it hot 32. To bake a Pickerel Boyl your Pickerel and pull out the Ribs and Bones then put it into your Paste and season it with Pepper and salt and put in some Butter and Raisins of the Sun and so bake it 33. To make a Haggess-Pudding Take a fat Haggess par-boyl it well take out the Kernels shred it small and temper it with a handful or two of grated Manchet then take three or four Eggs well beaten rose-Rose-water Sugar Cloves Nutmeg Cinamon and Mace finely beaten Currans and Marrow good store temper them all together with a quantity of Cream being first moderately seasoned with salt 34. To make a Dish of Meat with Herbs Take Sives Parsley Thyme Marjoram Roast three or four Eggs hard and a quantity of Mutton-suet Beef or Lamb chop them fine all together and season it with Cloves Mace Ginger Sugar and Cinamon and a little Salt then Fry them with a little sweet butter 35. To make Cream of Eggs. Take one quart of Cream and boyl it then beat four whites of Eggs very well with two spoonfuls of rose-Rose-water when the Cream is boyled enough take it off the Fire and when it is cool stir in the Eggs with a little salt then garnish your Dish with fine Sugar scraped thereon and serve it always cold for a closing dish 36. To make a fine pudding in a Dish Take a penny white loaf and pare off all the Crust and slice ir thin into a Dish with a quart of Cream and let it boyl over a Chasing-dish of Coals till the bread be â—lmost dry then put in a piece of sweet butter and take it off and let it stand in the Dish till it be cold then take the yolks of three Eggs and the quantity of one with some rose-Rose-water and Sugar and stirring them all together put it into another Dish well butter'd and bake it 37. To broyl Scollops First boyl the Scollops then take them out of the shells and wash them then slice them and season them with Nutmeg Ginger and Cinamon and put them into the bottom of your shells again with a litle Butter White-wine Vinegar and grated bread let them be broyled on both sides if they are sharp they must have Sugar added to them for the Fish is luscious and sweet Naturally therefore you may broyl them with Oyster-Liquor and Gravy with dissolved Anchovies minced Onions and Thyme with the juice of Limon in it 38. To boyl Wild-Ducks First half Roast them then take them off and put them in a shallow broad pan that will contain them with a pint of Claret-Wine and a pint of strong Broath a dozen of Onions cut in halves a Faggot or two of sweet Herbs with a little whole Pepper and some slices of Bacon cover your Pan and let them stove up add gravy to part of the Liquor at least so much as will serve to Dish them Garnish them with Bacon and Onions if you please 39. To make a Venison-Pasty When you have powdered your Haunch of Venison or the sides of it by taking away all the bones and Sinews and the skin or fat season it with Pepper and Salt only beat it with your Rolling-pin and proportion it for the Pasty by taking away from one part and adding to another your Paste being made with a peck of fine flower and about three pound of butter and twelve 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 roul it up upon a Rolling-pin and put under it a couple of sheets of Cap-paper well flowered then your white being already minced and beaten with water proportion it upon the Paâ—ty to the breadth and length of the Venison then lay your Venison in the said white wash it round with your Feather and put on a border season your Venison on the top and turn over your other Leaf of Paste so close up your Pasty then drive out another border for Garnishing the sides up to the top of the Pasty so close it together by the Rolling-pin by Rolling it up and down by the sides and ends and when you have flourish'd your Garnishing and edg'd your Pasty vent it at the top set it in the Oven and let it have four or five hours baking at the least and then draw it 40. To make a Damson-Tart Take Damsons and seeth them in Wine and strain them with a little Cream then boyl your stuff over the fire till it be thick and put thereto Sugar Cinamon and Ginger but set it not in the Oven after but let your Paste be baked before 41. To Roast a Rabbet with Oysters Wash your Rabbet and dry it well then take half a pint of Oysters wash them and wipe them clean one by one and put them into the Rabbets belly a couple of Onions shred whole Pepper large Mace two or three sprigs of Thyme sew up the belly and for the sauce as usual the Liver and Parsley and a hard Egg shred them together and beat some butter thick put into the Dish and serve it 42. To stew Collops of Beef Take of the buttock of Beef thin slices cross the grain of the Meat then hack them and fry them in sweet butter and being fryed fine and brown put them in a Pipkin with some strong broath a little Claret-Wine and some Nutmeg stew it very tender and half an hour before you Dish it put to it some good Gravy Elder-Vinegar and a Clove or two when you serve it put some juice of Orange and three or four slices on it stew down the Gravy somewhat thick and put unto it when you Dish it some beaten butter 43. To make a Beef-pasty like Red-Deer Take fresh Beef of the finest without Sinews or Suet and mince it as small as you can and season it with Salt and Pepper and put in two spoonfuls of Malmsey then take Lard and cut it into small pieces and lay a layer of Lard and a layer of Beef and lay a shin of beef upon it like Venison and so close it up 44. To bake a Hare Take the best of the Hare minced and seasoned with Pepper Salt and Mace then make a proportion of the Head or shoulders as you make for an Hare-pafty and lay in a layer of Flesh and a layer of Lard and butter aloft and beneath and make a Gallentine for it in a saucer 45. To boyl a Salmon Take as much water as will cover it then take Rosemary Thyme and Winter-Savoury and Salt boyl all these very well and then put in some Wine-Vinegar and when your Salmon is boyled let him remain in the same water always untill you have occasion to eat of it 46. To make an Oyster-pye First dry your Oysters and then put them into your Coffin with some Butter and whole large Mace and so bake it then take off the Lid and fill it up with more
Butter putting some of the Liquor of the Oysters also thereunto then season it well with Sugar and serve it hot to the Table at the First Course 47. To Butter Eggs upon Toasts Take twenty Eggs beat them in a Dish with some Salt and put Butter to them then have two large Rolls or fine Manchets cut them in Toasts and Toast them against the Fire with a pound of fine sweet Butter being finely butter'd in a fair clean Dish put the Eggs on the Toasts and Garnish your Dish with Pepper and Salt otherwise half-boyl them in the shells then Butter them and serve them on Toasts or Toasts about them 48. To make a Fricacie of Chickens Scald three or four Chickens and flea off the skin and Feathers together put them in a little water take half a pint of White-wine and two or three whole Onions some large Mace and Nutmeg tyed up in a Cloath a bundle of sweet-Herbs and a little Salt and put them all in a Pipkin close covered let them simper a quarter of an hour then take six Yolks of Eggs half a pound of sweet Butter four Anchovies dissolved in a little Broath shred your boyled Spice small take a quarter of a pound of Capers and shred them very small put the Anchovies dissolved into the Eggs and Butter and Capers and so stir it all together over a Chafing-dish of Coals till it begin to thicken then take the Chicken out of the Broath and put lear upon them Serve them with Sippets and Limon sliced 49. To make an Eel-pye with Oysters Wash your Eels and Gut them and dry them well in a Cloath to four good Eels allow a pint of Oysters well washed season them with Pepper Salt and Nutmeg and large Mace put half a pound of Butter into the Pye and half a Limon sliced so bake it when it is drawn take the Yolks of two Eggs a couple of Anchovies dissolved in a little White-Wine with a quarter of a pound of fresh Butter melt it and mix all together and make a lear of it and put into the Pye 50. To make Puff-Paste Break two Eggs in three pints of Flower make it with cold water then roul it out pretty thick and square then take so much Butter as Paste and divide your Butter in five pieces that you may lay it on at five several times roul your Paste very broad and break one part of the same Butter in little pieces all over your Paste then throw a handful of Flower slightly on then fold up your Paste and beat it with a Rolling-pin so roul it out again thus do several times and then make it up 51. To make Barley-Broath Put your Barley into fair water give it three qualms over the Fire separate the Waters and put it into a Cullender boyl it in a â—ourth water with a bâ—ade of Mace and a Clove and when it is boyled away put in some Raisins and Currans and when the Fruit is boyled enough take it off and season it with White-wine rose-Rose-water Butter and Sugar and a couple of Yolks of Eggs beaten with it 52. To bake a Pig Take a good quantity of Clay and having moulded it stick your Pig and Blood him well and when he is warm put him in your prepared Coffin of Clay thick every where with his Hair Skin and all his Entrails drawn and Belly sewed up again then throw him into the Oven or below the stock-hole under the Furnace and there let him soak turn him now and then when the Clay is hardened for twelve hours and he is then sufficiently baked then take him and break off the Clay which easily parts and he will have a fine crispy Coat and all the juice of the Pigg in your Dish remember but to put a few leaves of Sage and a little salt in his Belly and you need no other sauce 53. A Grand Sallet Take a quarter of a pound of Raisins of the Sun as many blanched Almonds as many Capers as many Olives as much Samphire as many pickled Cucumbers a Limon shred some pickled FrenchBeans a wax Tree set in the middle of the Dish pasted to the Dish lay all their Quarters round the Dish you may also mince the Flesh of a Roasted Hen with Sturgeon and Shrimps and Garnish the Dish with cut Beans and Turneps in several Figures 54. To make a Sallet of a Cold Hen or Pullet Take a Hen and Roast it let it be cold Carve up the Leggs take the Flesh and mince it small shred a Limon a little Parsley and Onions an Apple a little Pepper and Salt with Oyl and Vinegar Garnish the Dish with the Bones and Limon-peel and so serve it 55. To boyl a Capon Pullet or Chicken Boyl them in good Mutton-Broath with Mace a Faggot of sweet Herbs Sage Spinage Marygold-leaves and Flowers white or green Endive Burrage Bugloss Parsley and Sorrel and serve it on Sippets 56. To Stew Ducks the French Fashion Take the Duck and half-Roast it put half a score Onions in the belly whole some whole Pepper a bundle of Thyme and a little salt when it is half-Roasted take it up and slash it into pieces put it between two Dishes and pierce the Gravy mix some Claret-Wine with that Gravy and a little sliced Nutmeg a couple of Anchovies wash them and slit them slice the Onions in the Ducks belly cover the Dishes close so let them stew while enough take some butter beat it thick and shred a Limon in it and serve it Garnish your Dish with the Limon-peel and your Onions 57. To make a Florentine Take the Kidney of a Loyn of Veal or the Wing of a Capon or the Legg of a Rabbit mince any of these small with the Kidney of a Loyn of Mutton if it be not fat enough then season it with Cloves Mace Nutmegs and Sugar Cream Currans Eggs and rose-Rose-water mingle these four together and put them into a Dish between two sheets of Paste then close it and cut the Paste round by the brim of the Dish then cut it round about like Virginal-Keys turn up one and let the other lye prick it bake it scrape on Sugar and serve it 58. To make Curd-Cakes Take a pint of Curd four Eggs take out two of the whites put in some Sugar 〈◊〉 Nutmeg and a little Flower stir 〈◊〉 together and drop them in 〈◊〉 fry them with a little Butter 59. To Roast a Leg of Mutton the French way Take half a pound of Mutton and a quarter of a pound of suet season it with sweet Herbs and a little Nutmeg and two or three shallots slice these very small and stuff the Mutton round then take some of the best Hackney Turneps and boyl them in Beef-broath very tender then squeeze the water from them a little set them in a Dish under the Leg of Mutton when it is half roasted and so let the gravy drop into them and when the Meat is Roasted serve them in the Dish with
it with a little fresh butter and Vinegar Garnish your Dish with sliced Onions and Parsley and some of the Turneps slic'd 60. To Stew a Carp Take a Living Carp and knock him on the Head open him in the Belly take heed you break not the Gall pour in a little Vinegar and wash out all the blood stir it about with your hand and keep the blood safe then put as much White-Wine into a pan or skillet as will almost cover and set it on the Fire put to it an Onion cut in the middle a Clove or less of Garlick a Race of Ginger shred a Nutmeg quartered a Faggot or bundle of sweet Herbs and three or four Anchovies your Carp being cut out and rubbed all over with salt when the Wine into which you may put in a little water doth boyl put the Carp in and cover him close and let him stew up about a quarter of an hour then put in the Blood and Vinegar with a little butter so Dish up the Carp and let the spawn Milt and Revet be laid upon it the Liquor that boyled him with the butter is the best sauce and is to be eaten as broath Garnish the Dish with Limons and grated bread 61. To make Marrow-puddings Take a pound of the best Jordan-Almonds blanch them beat them fine in a stone or wooden Mortar not in brass with a little rose-Rose-water take a pound of fine powder-powder-sugar a penny-loaf grated Nutmeg grated a pint of Cream the Marrow of two Marrow-bones two grains of Amber-griece mingle them all together with a little salt fill the skins and boyl them gently as before 62. To make a Sack-posset Set a Gallon of Milk on the Fire with whole Cinamon and large Mace when it boyls stir in a half or whole pound of Naples-bisket grated very small keeping it stirring till it boyls then beat eight Eggs together casting of the whites away beat them well with a Ladle-full of Milk then take the Milk off the Fire and stir in the Eggs then put it on again but keep it stirring for fear of Curdling then make ready a pint of Sack warming it upon the Coals with a little rose-Rose-water season your Milk with Sugar and pour it into the Sack in a large bason and stir it apace then throw on a good deal of beaten Cinamon and so serve it up 63. To Hash a Rabbit When your Rabbit is wash'd you must take the Flesh from the bones and mince it small then put to it a little strong broath and Vinegar an Onion or two with a grated Nutmeg and let it stew up together then mince a handful of boyled Parsley green with a Limon cut like Dice and a few Barberries put it into the Hash and toast it all together and when it is enough put a Ladleâ— ful of sweet butter to it and Dish it upon the Chines and Garnish it with Limons 64. To make a Fresh Cheese Take some New Milk or Cream and a Race of Cinamon scald it then take it off the Fire sweeten it with fine Sugar then take a spoonful of Runnet to two quarts of Milk set it by and keep it close covered and so let it stand when the Cheese comes strew a little fine Sugar and grated Nutmeg and serve it in with Sippets Sops in Sack or Muskadine 65. To make an Artichoak-pye Take the bottoms of six Artichoaks boyled very tender put them in a Dish and some Vinegar over them season them with Ginger and Sugar a little Mace whole and put them in a Coffin of Paste when you lay them in lay some Marrow and Dates sliced and a few Raisins of the Sun in the bottom with good store of butter when it is half baked take a Gill of Sack being boyled first with Sugar and a peel of Orange Put it into the Pye and set it in the Oven again till you Use it 66. To make Marrow-pasties Shred the Marrow and Apples together and put a little sugar to them put them into puff-paste and fry them in a pan with fresh butter and serve them up to the Table with a little white sugar strewed on it 67. To make Green Sauce Take a good handful of Sorrel beat it in a Mortar with Pippins pared and quartered with a little Vinegar and Sugar put it into Saucers Or take Sorrel beat it and stamp it well in a Mortar squeeze out the juice of it and put thereto a little Vinegar sugar and two hard Eggs minced small a little Nutmeg grated and butter set this upon the Coals till it is hot and pour it into the Dish on the sippets This is sauce for Hen and Veal and Bacon 68. To pickle Oysters Take a quart of the largest great Oysters with the Liquor wash them clean and wipe them add to them a pint of fair water with half a pint of White-Wine-Vinegar half an Ounce of whole Pepper an handful of Salt a quarter of an Ounce of large Mace with the Liquor of the Oysters strained put all together in a pipkin over a soft Fire let them simper together a quarter of an hour when the Oysters are enough take them up and put them into a little fair water and Vinegar till they be cold the pickle boyling a quarter of an hour after the Oysters are taken up both being cold put them up together When you Use them Garnish the Dish with Barberries and Limons and a little Mace and Pepper and pour in some of the Pickle 69. To make Sâ—â—â—â—â— Cellops of Veâ—â— Cut out your Fillet 〈◊〉 very broad slices fat and lean not to thick Take eight Eggs beat them very well with a little Salt grate a whole Nutmeg take a handful of Thyme and strip it then take a pound of Sausages half a pint of stewing Oysters of the largest wash and cleanse them from the gravel then half-fry your Veal with sweet Butter then put in your Sausages and Oysters then take a quarter of a pound of Capers shred them very small with three Anchovies dissolved in White-wine and fair water so put in your Eggs shred Capers and Anchovies Butter and Spice and mingle them and strew them in the pan upon the Veal and Oysters serve it with Sippets with a little fresh Butter and Vinegar with Limons sliced and Barberries with a little Salt You must have a care to keep the Meat stirring lest the Eggs curdle with the heat of the Fire 70. To make a rare White-Pot Take three pints of Cream whole Cinamon a little sliced Nutmeg set on the Cream and Spice and scald it take a penny-loaf and slice it very thin take a couple of Marrow-bones lay the Marrow sliced on the bottom of the Dish upon the Marrow lay the Bread then lay Raisins of the Sun over the Bread and lay Marrow again as before To the three pints of scalded Cream add nine Yolks of Eggs well beaten with rose-Rose-water sweeten the Cream with white Sugar and take out the whole Cinamon and beat
the Cream and Eggs well fill up a broad shallow Bason and bake it when it is enough scrape fine Sugar on it and stick it with red and white Muscadoes and so serve it 71. To make a very fine Custard Take a quart of Cream and boyl it with whole Spice then beat the Yolks of ten Eggs and five whites mingle them with a little Cream and when your Cream is almost cold put your Eggs into it and stir them very well then sweeten it and put out your Custard into a deep Dish and bake it then serve it in with French Comfits strewed on it 72. To make minc'd Pyes of an Eel Take a fresh Eel flea it and cut off the Fish from the Bones mince it small then pare two or three Wardens or Pears mince of them as much as of the Eel temper them together and season them with Ginger Pepper Cloves Mace Salt a little Sanders some Câ—rrans Raisins Pruans Dates Verjuice Butter and Rose-water 73. To bake Rabbits to be eaten cold When your Rabbits are par-boyled take out all the Bones you can well take out and Lard them then season them with Pepper Salt Cloves Mace and Nutmegs with a good quantity of Savoury and forc'd Meat then put them into your prepared Coffin put in Butter and close your Pye bake it and when it is cold fill it with Clarified Butter 74. To bake a Ioll of Ling in a Pye Let your Ling be almost boyled and then season it with Pepper only the skin being first taken off strew the bottom of your prepared Coffin with an Onion or two minced small close your Pye and bake it then take the Yolks and Whites of about a dozen Eggs not boyled altogether hard mince them small with your Knife and put them into drawn Butter toss them together then draw your Pye and pour in this Lear of Eggs all over and shake it together so put on your Lid and Dish your Pye 75. To Bake a Turkey Boyl and Lard your Turkey when it is par-boyled season it with Pepper salt and a little Cloves and Mace then put him into your prepared Coffin lay on Butter and close it put the Head on the top with your Garnish then bake it and fill it with Clarified Butter when it is cold 76. To Roast Calves-Feet First boyl them tender and blanch them and being cold Lard them thick with small Lard then spit them on a small spit and Roast them serve them with sauce made of Vinegar Cinamon Sugar and Butter 77. To bake a Goose. Break the bones of your Goose and par-boyl him then season him with Pepper and Salt and a little Cloves and Mace if pou please you may bake a Rabbit or two with it because your stubble-Geese are very Fat and your Rabbits dry you need not Lard either bake it in good hot butter-paste 78. To make Apple-pyes to Fry Take about twelve Pippins pare them cut them and almost cover them with water and almost a pound of Sugar let them boyl on a gentle Fire close covered with a stick of Cinamon minced Orange-peel a little Dill seed beaten and Rose-water when this is cold and stiff make them into little Pasties with rich Paste and so fry them 79. To make a Rare Dutch Pudding Take a pound and a half of Fresh Beef all Lean with a pound and a quarter of Beef-suet both sliced very small then take a stale half-penny loaf and grate it a handful of Sage a little Winter-savoury and a little Thyme shred these very small take four Eggs half a pint of Cream a few Cloves Nutmegs Mace and Pepper finely beaten mingle them all together very well with a little Salt roul it all up together in a green Colwort-Leaf and then tye it up hard in a Linnen Cloath Garnish your Dish with grated bread and serve it up with Mustard in Saucers 80. To make Sausages Take Pork more Lean than Fat mince it exceeding small together then take part of the Fleak of Pork which is the Suet in pieces about the bigness of the top of your Finger season each apart with Sage minced good store of Pepper and Salt with some Cloves and Mace mixt in the seasoning each of them then take small Sheeps-guts and cleanse them some use Capons-guts and fill them with your Funnel always putting some of the fleak between the minced if you have it ready you may sprinkle a little Sack on the top of the Sausage-meat and it will make it fill the better 81. To stew Beef in Gobbets the French Fashion Take a Flank of Beef or any part but the Leg cut it into slices or Gobbets as big as Pullets-Eggs with some Gobbets of Fat and boyl it in a Pot or Pipkin with some fair Spring-water scum it clean and after it hath boyled an hour put to it Carrots Parsnips Turnips great Onions some Salt Cloves Mace and whole Pepper cover it close and stew it till be very tender and half an hour before its ready put into it some pick'd Thyme Parsley Winter-savoury Sweet Marjoram Sorrel and Spinage being a little bruised with the back of a Ladle with some Claret-Wine Then Dish it on fine Sippets and serve it to the Table hot Garnish it with Grapes Barberries or Gooseberries Or else use Spices the bottoms of boyled Artichoaks put into beaten Butter and grated Nutmeg garnished with Barberries 82. To boyl a Capon or Chicken with Sugar-pease When the Cods be but young string them and pick off the Husks then take two or three handfuls and put them into a Pipkin with half a pound of sweet Butter a quarter of a pint of fair water gross Pepper Salt Mace and some Sallet-Oyl stew them till they be very tender and strain to them three or four yolks of Eggs with six spoonfuls of Sack 83. To boyl Perches Let your Liquor boyl and your pan be seasoned with a little White-wine a couple of Onions cut in halves a bunch of sweet Herbs and a little white Pepper boyl them up very quick and flea them on both sides and Dish them upon Sippets Then take a little White-wine Gravy and Vinegar with a grated Nutmeg and almost boyl it over a Chafing-dish then pour sweet Butter over it Garnish it with Barberries and sliced Limons 84. To boyl Eels Cut the Eels and stew them when they are half done beat a little Ale with Vinegar and put into the Liquor with some Parsley and sweet Herbs Dish them and serve them up in their broath with a little salt 85. A Turkish Dish of Meat Take an inter-larded piece of Beef cut into thin slices and put it into a pot with a close cover or stewing-pan then put into it a good quantity of clean pick'd Rice skin it very well and put into it a quantity of whole Pepper two or three whole Onions and let it boyl very well and take out the Onions and Dish it on Sippets the thicker it is the better 86. To boyl a
Chine of Beef powdered Take either a Chine Rump Surloin Brisket Rib Flank Buttock or Fillet of Beef and give them in Summer a weeks powdering in Winter a Fortnight you may stuff them or let them be plain if you stuff them do it with all manner of sweet Herbs with Fat Beef minced and some Nutmeg serve them on Brewis with Roots or Cabbage boyled in Milk with beaten Butter 87. To make a Hash of a Capon or Pullet Take a Capon or Partridge or Hen and Roast them and being cold mince the Brains and Wings very fine and tear the Legs and Rumps whole to be Carbonadoâ—d then put some strong Mutton-broath or good Gravy grated Nutmeg a great Onion and salt then stew them in a large Earthen Pipkin or sauce-pan stew the Rumps and Legs in the same strong Broath in another pipkin then take some light French Bread chipt and cover the bottom of the Dish steep the bread in the same broath or good Mutton Gravy then pour the Hash on the steeped bread lay the Legs and the Rump on the Hash with some fryed Oysters sliced Limon and Limon-peel the juice of an Orange and Yolks of Eggs strained and beaten butter Garnish the Dish with carved Oranges Limons c. Thus you may Hash any kind of Fowl 88. To Dress a Cods-Head Cut off the Cods-Head beyond the Gills that you may have part of the body with it boyl it in water and salt to which you may add half a pint of Vinegar the Head must be little more than covered Before you put it into the Cauldron take a quart of the biggest cleanest Oysters and a bunch of sweet Herbs and Onions and put them into the mouth of the Head and with a pack-thread bind the Jaws fast you must be sure to pick it and wash it very clean When it is boyled enough take it up and set it a drying over a Chafing-dish of Coals then take the Oyster-Liquor four Anchovies and a sliced Onion put to them a quarter of a pint of White-wine and sweet butter and melt them together and pour it on the Cods-Head stick all or most of the Oysters upon the Head or where they will enter and Garnish it over with them grate on a little Nutmeg and send it smoaking up garnish the brims of the Dish with Limon and sliced Bay-leaves 89. To boyl Widgeons or Teal Par-boyl your Widgeons or Teal and then stick whole Cloves in their breasts put into their bellies a little Winter-savory or Parsley boyl them in a Pipkin by themselves thicken it with Toasts season it with Verjuice sugar and a little Pepper Garnish your Dish with Barberries and Pruans and so serve them 90. To make a Veal-pye When your Paste is raised then cut your Leg of Veal into pieces and season it with Pepper Nutmeg and salt with some whole large Mace and so lay it into your prepared Coffin with good store of Raisins of the sun and Currans and fill it up with sweet Butter then close it and set it in the Oven and when bak'd serve it hot 91. To make fry'd Puddings Take grated bread Currans Cloves and Mace with Beef-suet and Sugar and one Yolk of an Egg beaten mix all well together and make them into flat bowls then fry them in Beef-suet and garnish your Dish with Sugar serve them always at the First Course 92. To bake a Breast of Veal First par-boyl it and take out the long bones and so lay it in a Dish in Vinegar two or three hours then take it out and season it with Pepper and Salt and so lay it into a thin fine Paste with good store of fine sweet Herbs finely chopt and good store of Butter or Marrow then bake it then put in some juice of Oranges and Sugar and serve it hot 93. To make a Paste for all manner of Tarts Take very sweet butter and put into fair water and make it boyl on the Fire then take the finest Flower you can get and mix them well together till it come to a Paste and so raise it but if you doubt that it will not be stiff enough then you may mix some Yolks of Eggs with it as you temper all your stuff together 94. To make a baked Pudding Grate a penny-loaf and put thereto more suet than bread minc'd small with some Nutmeg and Sugar and two Yolks of Eggs tempering it only with rose-Rose-water Then butter a little Pewter Dish in the bottom and put your stuff after it is well tempered thereinto then bake it when 't is bak'd stir it up from the bottom of the Dish and so turn the under-side uppermost then strew some Sugar upon it and upon the brims of the Dish and serve it first to the Table 95. To boyl Sparrows Larks or other small Birds Take a Ladle-ful of strong Mutton-broath a little whole Mace and a handful of Parsley put in a little Winter-Savoury season it with Verjuice Sugar and a little Pepper thicken it with a spoonful of Cream and the Yolk of an Egg. 96. To boyl a Capon with Asparagus Boyl your Capon or Chicken in fair water and some salt then put in their bellies a little Mace chopped Parsley and sweet Butter being boyled serve them on Sippets and put a little of the Broath on them Then have a bundle or two of Asparagus boyled put in beaten butter and serve it on your Capon or Chicken 97. To boyl a Chicken or Capon in white broath First boyl the Capon in water and salt then three pints of strong Broath and a quart of White-wine and stew it in a Pipkin with a quarter of a pound of Dates half a pound of fine Sugar four or five blades of large Mace the Marrow of three Marrow-bones a handful of white Endive stew these in a Pipkin very leisurely that it may but only simper then being finely stewed and the broath well tasted strain the Yolks of ten Eggs with some of the broath before you Dish up the Capons or Chickens put the Eggs into the broath and keep it stirring that it may not Curdle give it a walm and set it from the Fire the Fowls being Dish'd up put on the Broath and Garnish the Meat with Dates Marrow large Mace Endive Preserved Barberries Oranges boyled Skirrets Pomgranats and Kernels Make a Lear of Almond-Paste and Grape-Verjuice 98. To boyl a Capon with Sage and Parsley First boyl it in water and salt then boyl some Parsley Sage two or three Eggs hard and chop them then have a few thin slices of fine Manchet and stew all together but break not the slices of bread stew them with some of the broath wherein the Capon boyls some large Mace Butter a little White-wine or Vinegar with a few Barberries or Grapes Dish up the Chickens on the sauce and run them over with sweet Butter and Limon cut like Dice the peel being cut like small Lard and boyl a little peel with the Chickens 99. To Fry Rabbets with sweet
Sauce Cut your Rabbet in pieces wash it and dry it well in a Cloath take some fresh Butter and fry the Rabbet in it when your Rabbet is little more than half Fryed take some slices shred very small a quarter of a pint of Cream the Yolks of a couple of Eggs some grated Nutmeg and salt when the Rabbet is enough put them into the Pan and stir them all together take a little Vinegar fresh Butter and Sugar melt it together and so serve it with Sippets the Dish Garnished with Flowers c. 100. To make a French pottage called Skink Take a leg of Beef and chop it into three pieces then boyl it in a Pot with three Pottles of Spring-water a few Cloves Mace and whole Pepper after the Pot is scumm'd put in a bundle of sweet Marjoram Rosemary Thyme Winter-savoury Sage and Parsley bound up hard some salt and two or three great Onions whole then about an hour before Dinner put in three Marrow-bones and thicken it with some strained Oatmeal or Manchet sliced and steeped with some Gravy strong Broath or some of the â—â—tage then a little before you Dish up the â—â—â—nk put into it a little fine powder of saffron and give it a walm or two Dish it on large slices of French Bread and Dish the Marrow-bones on them in a fine clean large Dish then have two or three Manchets cut into Toasts and being finely Toasted lay on the Knuckle of Beef in the middle of the Dish the Marrow-bones round about it and the Toasts round about the Dish brim serve it hot 101. To make Gooseberry-Cream First boyl or you may preserve your Gooseberries then having a clear Cream boyled up and seasoned with Old Cinamon Nutmeg Mace Sugar rose-Rose-water and Eggs Dish it up and when it is cold take up the Gooseberries with a pin and stick them on in rounds as thick as they can lye upon the said Cream Garnishing your Dish with them and strew them over with the finest sugar and serve them up 102. To make a Quaking-pudding Take a Quart of sweet Cream and near half a pound of Almonds blanched and finely beaten then strain them and boyl it with large Mace and season it with rose-Rose-water and Sugar then take ten Eggs and five of their whites well beaten with small Cinamon and two or three spoonfuls of Flower mix all well together and make it of the thickness of Batter then wet a Cloath and rub it with Flower tying your Pudding round therein and boyl it in Beef-broath two hours take it up and put a little White-wine Sugar and sliced Nutmeg into a Pewter Dish and put your pudding into it then scrape some sugar on the brims and serve it 103. To make clouted Cream Take New Milk and set it on the Fire from Morning till Evening but let it not boyl And this is called my Lady Youngs Clouted Cream 104. To Souce a young pig Scald a Young Pig boyl it in fair water and White-wine put thereto some Bay-leaves whole Ginger and Nutmegs quartered and a few whole Cloves boyl it throughly and let it lye in the same Broath in an Earthen pot 105. To make Polonian Sausages Take the Fillets of a Hog chop them very small with a handful of Red Sage season it hot with Ginger and Pepper then put it into a great Sheeps-gut let it lye three Nights in Brine then boyl it and hang it up in a Chimney where Fire is usually kept These Sausages will keep a whole Year and are good for Sallets or to garnish boyled Meats or to relish a Glass of Wine 106. To keep Salmon fresh a whole Moneth First boyl your Salmon as usually then put it into an Earthen Pot and cover it in good white Vinegar putting thereto a branch of Rosemary and keep it very close covered and so you may keep it that it will retain its perfect taste and delicacy for a Moneth or more 107. To make tender and delicate Brawn Put a Collar of Brawn in a Kettle of water and set it into an Oven as for Houshold-bread cover it close and let it stand as long as you would do bread and it will be very excellent Brawn 108. To keep powdered Beef after it is boyled sweet five or six weeks When your Beef hath been powdered about a fortnight then boyl it well and dry it with a Cloath and wrap it in dry Cloaths and put it into some Pot or Vessel and keep it close from the Air and it will keep sound two or three Moneths 109. To Dress Neats-Tongues and Vdders When they are boyled enough in Beef-broath and scumm'd you must have your Turneps ready boyled cut in pieces and soak'd in butter or else Colliflowers and Carrots or all of them then put the Turneps all over the bottom of a large Dish then slice out the Tongues and lay the sides one against another slice the Udders and lay them between opposite to one another Garnish the Colliflowers all over them and the Carrots up and down between the Colliflowers with Barberries and Parsley on the brim of the Dish 110. To make Pannado Take a quart of Running-water and 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 lay it on a Dish on a few Coals then put it into the water with two handful of Currans pick'd and wash'd a little large Mace when it is enough season it with Sugar and Rose-water 111. To make Liver-Puddings Take the Guts of a Young Hog wash them very clean and lay them two or three days in water take the Liver of the same Hog and boyl it till it will grate then grate it very small and fine take to the weight of the Liver almost the weight of Beef-suet season it with salt Cloves Mace and Nutmeg finely beaten a penny-loaf grated a pound of the best white Sugar two pound of good Currans a pint of good Cream a quarter of a pint of Rose-water three Eggs mix all together to such a thickness that you may fill the Guts then prick them and put them into boyling water and keep an even Fire for half a quarter of an hour then take them up and lay them upon straw you must have a care not to tye them too hard nor too slack lest they break in boyling 112. To make a rare Citron-Pudding Take a penny-loaf and grate it a pint and half of Cream half a dozen of Eggs one Nutmeg sliced a little salt an Ounce of Candyed Citron sliced small a little Candyed Orange-peel sliced three Ounces of Sugar put these into a wooden Dish well Flowred and covered with a Cloath and when the water boyleth put it in boyl it well and serve it up with rose-Rose-water and Sugar and stick it with Wafers or blanched Almonds 113. To bake a Gammon of Bacon Water it fresh enough and seeth it as tender as you may to handle it then
pull off the skin and stuff it with Parsley Penny-royal Thyme Marjoram Marigolds Camomile and Sage chop them small and season them with Salt and Pepper Cloves small Raâ—sins Yolks of Eggs hard Roasted then stuff your Bacon and cut off the Lean of the Bacon and mince it small and take a handful of your stuffing and mingle it with three or four Yolks of raw Eggs and then put it upon the Gammon then close on the skin again and close it in Paste 114. To boyl Woodcocks or Snites Boyl them either in strong Broath or in water and Salt and being boyled take out the Guts and chop them small with the Liver put to it some Crumbs of grated White-bread a little Cock-broath and some large Mace stew them together with some Gravy then dissolve the Yolks of two Eggs in some Wine-Vinegar and a little grated Nutmeg and when you are ready to Dish it put in the Eggs and stir it among the Sauce with a little Butter Dish them on Sippets and run the Sauce over them with some beaten Butter and Capers a Limon minced small Barberries or whole pickled Grapes 115. To make a made Dish of Apples Put on your 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 stay till they are cold lest it melt your Sugar with Sugar Rose-water Cinamon and Carraway-seeds then roul out two sheets of Paste put one into the Dish bottom and all over the brims then lay the Apples in the bottom round and high wet it round and cover it with the other sheet close it and carve it about the brims of the Dish as you please prick it and bake it scrape Sugar upon it and serve it up 116. To make a Fool. Set two quarts of Cream over the Fire let it boyl then take the Yolks of twelve Eggs and beat them very well with three or four spoonfuls of cold Cream and then strain the Eggs in the Skillet of hot Cream stirring it all the time to keep it from burning then set it on the Fire and let it boyl a little while but keep it still stirring for fear of burning then take it off and let it stand and cool then take two or three spoonfuls of Sack and put it in the Dish with four or five Sippets set the Dish and Sippets a drying and when they be dry that they hang to the Dish sweeten the Cream and pour it into the Dish softly because the Sippets shall not rise up this will make three Dishes When it is cold it is fit to be eaten 117. To boyl Flounders or Iacks the best way Take a pint of White-wine the Tops of Young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuice salt and a piece of sweet Butter and so serve it you may do Fish in the same Liquor three or four times 118. To boyl a Haunch of Venison First stuff your Venison with a handful of sweet Herbs and Parsley minced with a little Beef-suet and Yolks of Eggs boyled hard season your stuffing with Pepper Nutmeg Ginger and Salt put your Haunch of Venison a boyling being powdered before then boyl up three or four Colliflowers in strong Broath and a little Milk When they are boyled put them forth into a Pipkin add to them drawn Butter and keep them warm by the Fire then boyl up two or three handfuls of Spinage in the same Liquor when it is boyled up pour out part of the broath and put in a little Vinegar and a Ladleful of sweet butter and a grated Nutmeg your Dish being ready with Sippets in the bottom put on the Spinage round toward your Dish side then take up the Venison being boyled and put it into the middle of your Dish and put in your Colliflowers all over it pour on your sweet butter over your Colliflowers and Garnish it with Barberries and the brims of the Dish with green Parsley minced Cabbage is as good done in the same manner as Colliflowers 119. To make an Eel-Pye Wash flea and cut your Eeels in pieces put to them a handful of sweet Herbs Parsley minced with an Onion season them with Pepper Salt Cloves Mace and Nutmeg and having your Coffin made of good Paste put them in and strew over them two handfuls of Currans and a Limon cut in slices then put on butter and close the Pye when it is baked put in at the Funnel a little sweet butter White-wine and Vinegar beaten up with a couple of Yolks of Eggs. 120. To bake steaks the French way Season the Steaks with Pepper Nutmeg and Salt lightly and set them by then take a piece of the leanest of the Leg of Mutton and mince it small with some Beef-Suet and a few sweet Herbs as Tops of Thyme and Penny-royal grated bread Yolks of Eggs sweet Cream Raisins of the Sun c. work all these together and work it into little Balls or Puddings put them into a deep round Pye on the steaks then put to them some Butter and sprinkle it with Verjuice close it up and bake it when it is enough cut it up and Liquor it with a juice of two or three Oranges or Limons 121. To make a Warden or Pear-Pye Bake your Wardens or Pears in an Oven with a little water and good quantity of Sugar let your Pot be covered with a piece of dough let them not be fully baked by a quarter of an hour when they are cold make a high Coffin and put them in whole adding to them some Cloves whole Cinamon Sugar with some of the Liquor in the Pot so bake it 122. To stew a Trout Take a large Trout fair trim'd and wash it put it into a deep pewter Dish then take half a pint of sweet Wine with a lump of butter and a little whole Mace Parsley Savoury and Thyme mince them all small and put them into the belly of the Trout and so let it stew a quarter of an hour then mince the Yolk of an hard Egg and strew it on the Trout lay the Herbs about it scrape on Sugar and serve it up 123. To make sauce for Pigeons Melt some Vinegar and Butter together and Roast some Parsley in the Belly of the Fowl or else Vine-leaves and mix it well together and pour it on 124. A General sauce for Wild-Fowl The most General sauce for Wild Fowl Roasted as Ducks Mallard Widgeon Teal Snipe Shel-drake Plovers Puets and the like is only Mustard and Vinegar or Mustard and Verjuice mixed together or else an Onion Water and Pepper 125. To Roast a Cows Vdder Boyl your Udder very well then stick it thick all over with Cloves and when it is cold spit it and lay it on the Fire and baste it very well with sweet
butter and when it is sufficiently Roasted and brown draw it from the Fire and put some Vinegar and Butter on a Chafing-dish of Coals and crumb in some white-bread and boyl it till it be thick then put to it good store of Sugar and Cinamon and putting it into a clean Dish lay the Cows Udder therein and trim the sides of the Dish with sugar and so serve it 126. To make a Spinage-Tart Take of good Spinage and boyl it in White-wine till it be very soft as Pap then take it and strain it well into a Pewter Dish not leaving any unstrain'd Put to it rose-Rose-water good store of Sugar Cinamon Rose-water and boyl it till it be as thick as Marmalade then let it cool and afterward fill your Coffin and adorn it and serve it it will be of a green colour 127. To make a Tart of Rice Pick your Rice very clean and boyl it in sweet Cream till it be very soft then let it stand and cool put to it good store of Cinamon and Sugar and the Yolks of a couple of Eggs and some Currans stir and beat all well together then having made a Coffin as for other Tarts put your Rice therein and spread it all over the Coffin and break many small bits of sweet butter upon it all over and scrape some Sugar over it then cover the Tart and bake it and serve it as other Tarts 128. To make a Codling-Tart Take Green Apples from the Tree and coddle them in scalding-scalding-water without breaking then peel the thin skin from them and so divide them into halves and cut out the cores and so lay them into the Coffin and do as in a Pippin-Tart and before you cover it when the Sugar is cast in sprinkle good store of Rose-water on it then close it and do as in the Pippin-Tart 129. To make a Pippin-Tart Take of the fairest Pippins and pare them and then divide them just in halves and take out the cores clean then roul the Coffin flat and raise off a small verge of an Inch or more high lay the Pippins with the hollow side down-ward close one to another then put in a few Cloves a stick of Cinamon broken and a little piece of Butter cover all clean over with Sugar and so cover the Coffin and bake it as other Tarts when it is bak'd boyl some Butter and rose-Rose-water together and annoint the Lid all over with it then scrape or strew on it good store of Sugar and so set it in the Oven again and then serve it up 130. To make a Cherry-Tart Take the fairest Cherries you can get and pick them clean from Leaves and stalks then spread out your Coffin as for your Pippin-Tart and cover the bottom with Sugar then cover the Sugar all over with Cherries then cover these Cherries with Sugar some sticks of Cinamon and a few Cloves then lay in more Cherries Sugar Cinamon and Cloves till the Coffin be filled up then cover it and bake it in all points as the Codling and Pippin Tarts and so serve it In the same manner you may make Tarts of Gooseberries Strawberries Rasberries Bilberries or any other Berry whatsoever 131. To make a Minc'd-Pye Take a Leg of Mutton or a Neats-Tongue and par-boyl it well the Mutton being cut from the Bone then put to it three pound of the best Mutton-suet shred very small then spread it abroad and season it with salt Cloves and Mace then put in good store of Currans great Raisins and Pruans clean washed and pick'd a few Dates sliced and some Orange-peels sliced then being all well mixt together put it into a Coffin or many Coffins and so bake them and when they are served up open the Lids and strew store of Sugar on the Top of the Meat and upon the Lid. 132. To make a Calves-Foot-Pye Boyl your Calves-Feet very well and then pick all the Meat from the Bones when it is cold shred it as small as you can and season it with Cloves and Mace and put in good store of Currans Raisins and Pruans then put it into the Coffin with good store of sweet Butter then break in whole sticks of Cinamon and a Nutmeg sliced and season it with Salt then close up the Coffin and only leave a vent-hole put in some Liquor made of Verjuice Sugar Cinamon and Butter boyled together and so serve it 133. To make a Tansey Take a Certain Number of Eggs according to the bigness of your Frying-pan and break them into a Dish taking away the white of every third Egg then with a spoon take away the little white Chicken-knots that stick upon the Yolks then with a little Cream beat them very well together then take of green Wheat-blades Violet-leaves Strawberry-leaves Spinage and Succory of each a like quantity and a few Walnut-Tree-buds chop and beat all these very well and then strain out the juice mix it then with a little more Cream put to it the Eggs and stir all well together then put in a few crumbs of fine grated bread Cinamon Nutmeg and Salt then put some sweet butter into a Frying-pan and as soon as it is melted put in the Tansey and Fry it brown without burning and with a Dish turn it in the Pan as Occasion shall serve strew good store of Sugar on it and serve it up 134. To Stew a Pike After your Pike is Drest and opened in the Back and laid flat as if it were to Fry then lay it in a large Dish put to it White-wine to cover it set it on the Coals and let it boyl gently if scum arise take it off then put to it Currans Sugar Cinamon Barberries as many Pruans as will Garnish the Dish then cover it close with another Dish and let it stew till the Fruit be soft and the Pike enough then put to it a good piece of sweet Butter with your Scummer take up the Fish and lay it in a Dish with Sippets then take a couple of Yolks only of Eggs and beat them together well with a spoonful of Cream and as soon as the Pike is taken out put it into the broath and stir it exceedingly to keep it from curdling then pour the broath upon the Pike and trim the sides of the Dish with Sugar Pruans and Barberries with slices of Oranges and Limons and so serve it up 135. To Roast Venison If you will Roast any Venison after you have wash'd it and cleansed all the Blood from it you must stick it with Cloves all over on the out-side and if it be lean lard it either with Mutton or Pork-lard but Mutton is best then Spit it and Roast it by a soaking Fire then take Vinegar Crumbs of Bread and some of the Gravy that comes from the Venison and boyl them well in a Dish then season it with Sugar Cinamon Ginger and Salt and serve the Venison upon the Sauce when it is Roasted enough 136. To Roast a piece of Fresh
Sturgeon Stop your Sturgeon with Cloves then Spit it and let it Roast very leisurely basting it continually which will take away the hardness when it is enough serve it upon Venison-sauce with Salt only thrown upon it 137. To boyl a Gurnet or Roch. First draw your Fish and then either split it or Joynt it open in the Back and Truss it round then wash it clean and boyl it in water and Salt with a bunch of sweet Herbs then take it up into a large Dish and pour into it Verjuice Nutmeg Butter and Pepper after it hath stewed a little thicken it with the Yolks of Eggs then remove it hot into another Dish and Garnish it with slices of Oranges and Limons Barberries Pruans and Sugar and so serve it up 138. To make a Carp-Pye After you have drawn wash'd and scalded a fair large Carp season it with Pepper Salt and Nutmeg and then put it into a Coffin with good store of sweet Butter and then cast on Raisins of the Sun the juice of Limons and some slices of Orange-peels and then sprinkling on a little Vinegar close it up and bake it 139. To make a Chicken-Pye After you have Trust your Chickens then break their Legs and Breast-bones and raise your Crust of the best Paste lay them in a Coffin close together with their Bodies full of Butter then lay upon them and underneath them Currans great Reasons Pruans Cinamon Sugar whole Mace and Sugar whole Mace and Salt then cover all with good store of Butter and so bake it then pour into it White-wine rose-Rose-water Sugar Cinamon and Vinegar mixt together with the Yolks of two or three Eggs beaten amongst it and so serve it 140. To make Almond-Cream Take blanched Almonds beaten in a Mortar very small putting in now and then one spoonful of Cream to keep them from Oyling then boyl as much Cream as you please with your beaten Almonds together with a blade of Mace and season it with Sugar then strain it and stir it till it be almost cold and then let it stand till you serve it and then Garnish your Dish with fine Sugar scraped thereon 141. To make an Almond-pudding Take two pound of blanched Almonds and beat them small put thereto some rose-Rose-water and Amber-greece often thereinto as you beat them then season them with Nutmeg and Sugar and mix them with grated bread Beef-suet and two Eggs and so put it into a Dish tying a Cloath round about and so boyl it 142. To make Water-gruel Take a Pottle of Water a handful of great Oatmeal pickt and beat in a Mortar put it in 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 and a little sliced Nutmeg let a Grain of Musk be infused a while in it when it is enough season it with Sugar and Rose-water and put to it a little drawn Butter 143. To Stew Sausages Boyl them a little in fair water and Salt and for saâ—câ— boyl some Currans alone when they be almost tender pour out the water from them and put to them a little White-wine Butter and Sugar and so serve it 144. To make a Rare Fricacie Take Young Rabbits Young Chickens or a Rack of Lamb being cut one Rib from another and par-boyl either of these well in a Frying-pan with a little water and salt then pour the water and salt from it and Fry it with sweet Butter and make sauce with three Yolks of Eggs beaten well with six spoonfuls of Verjuice and a little shred Parsley with some sliced Nutmeg and scalded Gooseberries when it is fryed pour in the sauce all over the Meat and so let it thicken a little in the pan then lay it in a Dish with the sauce and serve it 145. To make an Oatmeal-pudding Take a pint of Milk and put to it a pint of large or midling Oatmeal let it stand on the Fire till it be scalding hot then let it stand by and soak about half an hour then pick a few sweet Herbs and shred them and put in half a pound of Currans and half a pound of Suet and about two spoonfuls of Sugar and three or four Eggs these put into a bag and boyled do make a very good Pudding 146. To make an Almond-Tart Raise an Excellent good Paste with six Corners an Inch deep then take some blanched Almonds very finely beaten with rose-Rose-water take a pound of Sugar to a pound of Almonds some grated Nutmeg a little Cream with strain'd Spinage as much as will colour the Almonds green so bake it with a gentle heat in an Oven not shutting the Door draw it and stick it with Candyed Orange Citron and put in red and white Muskadine 147. To boyl Pigeons with Rice Boyl your Pigeons in Mutton-broath putting sweet-Herbs in their bellies then take a little Rice and boyl it in Cream with a little whole Mace season it with Sugar lay it thick on their breasts wringing also the juice of a Limon upon them and so serve them 148. To Barrel up Oysters Open your Oysters take the Liquor from them and mix it with a reasonable quantity of the best White-wine-Vinegar with a little Salt and Pepper then put the Oysters into a small Barrel and fill them up with this Pickle and this will keep them six Moneths sweet and good and with their Natural taste 149. To make a Cowslip-Tart Take the blossoms of a Gallon of Cowslips mince them exceeding small and beat them in a Mortar put to them a handful or two of grated Naple-Bisket and about a pint and a half of Cream boyl them a little on the Fire then take them off and beat in eight Eggs with a little Cream if it do not thicken put it on the Fire till it doth gently but take heed it Curdles not season it with Sugar Rose-water and a little Salt Bake it in a Dish or little open Tarts it is best to let your Cream be cold before you stir in the Eggs. 150. To bake a Calves-Head to be eaten cold You must half-boyl a fair Calves-head then take out all the Bones on both sides and season it with the afore-said seasoning and lard it with Bacon and a little Limon-peel 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 when it is bak'd and cold fill it with Clarified Butter 151. To make Pear-Puddings Take a cold Capon or half roasted which is much better then take suet shred very small the Meat and Suet together with half as much grated bread two spoonfuls of Flower Nutmegs Cloves and Mace Sugar as much as you please half a pound of Currans the Yolks of two Eggs and the white of one and as much Cream as will make it up into a stiff Paste Then make it up in Fashion of a Pear a stick of Cinamon for
the stalk and the Head of a Clove 152. To make a Hotch-pot Take a piece of Brisket Beef a piece of Mutton a Knuckâ—e of Veal a good Cullender of Pot-herbs half minced Carrots Onions and Cabbage a little broken boyl all these together untill they be very thick 153. To make a Tart of Medlars Take Medlars that are rotten then scrape them and set them upon a Chafing-dish of Coals season them with the Yolks of Eggs Sugar Cinamon and Ginger let it boyl well and lay it on Paste scrape on Sugar and serve it 154. To make a Limonâ—Caudle Take a pint of White-wine and a pint 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 then squeeze in the juice of half a dozen Limons and season it with Sugar and rose-Rose-water 155. To make an Italian Pudding Take a fine Manchet and cut it in small pieces like Dice then put to it half a pound of Beef-suet minced small Raisins of the Sun Cloves Mace Dates minced Sugar Marrow rose-Rose-water Eggs and Cream mingle all these together put them in a butter'd Dish in less than an hour it will be well baked when it s enough scrape on Sugar and serve it up 156. To make a rare Pudding to be bak'd or Boyled Beat a pound of Almonds as small as possible put to them some rose-Rose-water and Cream as oft as you beat them then take one pound of Beef-suet finely minced with five Yolks of Eggs and but two of their whites make it as thin as Bâ—tter for Fritters mixing it with sweet thick Cream seasoning it with beaten Mace Sugar and Salt then set it into the Oven in a Pewter Dish and when you draw it forth strew some Sugar on the top of your Pudding and Garnish your Dish with Sugar and serve it always first to the Table 157. To make a Gooseberry-Custard When you have cut off the sticks and Eyes of your Gooseberries and wash'd them then boyl them in water till they will break in a spoon then strain them and beat half a dozen Eggs and stir them together upon a Chafing-dish of Coals with some Rose water then sweeten it very well with Sugar and always serve it cold 158. To make a Fricacie of Rabbits Cut your Rabbits in small pieces and mince a handful of Thyme and Parsley together and season your Rabbits with a Nutmeg Pepper and Salt then take two Eggs and Verjuice beaten together then throw it in the Pan stick it and dish it up in Sippets 159. To make Cracknels Take five or six pints of the finest wheat-flower you can get to which put in a spoonful and not more of good Yeast then mingle it well with Butter Cream and rose-Rose-water and Sugar finely beaten and working it well into Paste make it into what form you please and bake it 160. To make Pancakes Put eight Eggs to two quarts of Flower casting by four whites season it with Cinamon Nutmeg Ginger Cloves Mace and Salt then make it up into a strong Bâ—tter with Milk beat it well together and put in half a pint of Sack make it so thâ—n that it may run in your pan how you please put your Pan on the Fire with a little Butter or suet when it is very hot take a Cloath and wipe it out so make your Pan very clean then put in your Batter and run it very thin supply it with little bits of Butter so toss it often and bake it crisp and brown 161. To make a Iunket Take Ewes or Goats-Milk or for want of these Cows-Milk and put it over the Fire to warm then put in a little Runnet then pour it out into a Dish and let it cool then strew on some Cinamon and Sugar and take some of your Cream and lay on it scrape on sugar and serve it 162. To make Excellent Marrow-Spinage-pasties Take Spinage and chop it a little then boyl it till it be tender then make the best Rich light Crust you can and roul it out and put a little of your Spinage into it and Currans and Sugar and store of lump of Marrow clap the Paste over this to make little Pasties deep within and Fry them with Clarified Butter 163. To make a Pine-Apple-Tart Beat two handfuls of Pine-Apples with a prick'd Quince and the pulp of two or three Pippins when they are well beaten put to them half a pint of Cream a little rose-Rose-water the Yolks of six Eggs with a handful of sugar if it be thick add a litte more Cream to it so having your thin low Coffins for it dryed fill them up and bake them you may Garnish them with Orangado or Lozenges of Sugar-Plate or what else you please 164. To dry Neats-Tongues Take Bay-salt beaten very fine and Salt-petre of each alike and rub over your Tongues very well with that and cover all over with it and as it wastes put on more and when they are very hard and stiff they are enough then roul them in Bran and dry them before a soft Fire and before you boyl them let them lye one Night in Pump-water and boyl them in the same water 165. To stew Birds the Lady Butlers way Take small Birds pick them and cut off their Legs Fry them in sweet Butter lay them in a Cloath to dry up the Butter then take Oysters and mince them and put them in a Dish put to them white-wine and Cinamon put in the Birds wiâ—h Cloves Mace and Pepper let all these stew together covered till they be enough then put into it some Sugar and some toasted Manchet and put it in the Dish and so serve it up to the Table 166. To make a sweet-Pye with Lamb-stones and Sweetbreads and Sugar Slit the Lamb-stones in the middle and skin them wash the Sweetbreads both of Veal and Lamb and wipe them very dry take the Lambs Liver and shred it very small take the Udder of a Leg of Veal and slice it season all with a little Salt Nutmeg Mace and Cloves beaten and some whole Pepper then shred two or three Pippins and Candyed Limon and Orange-peel half a dozen Dates sliced with Currans white Sugar a few Carraway-seeds a quarter of a pint of Verjuice and as much Rose-water a couple of Eggs roul up all these together in little Puddings or Balls made green with the juice of Spinage and lay a Pudding then a sweetbread then a Lamb-stone till you have filled up the Pye and cover them with Dates and sliced Citron and Limon When it is drawn take two or three Yolks of Eggs beat them and put to them a little fresh Butter white-wine and Sugar and pour it into the Tunnel scrape some Loaf-sugar upon the Lid and so serve it 167. To Roast Eels When they are flea'd cut them to pieces about three or four Inches long dry them and put them into a Dish
mince a little Thyme two Onions a piece of Limon-peel a little Pepper beaten small Nutmeg Mace and Salt when it is cut exceeding small strew it on the Eels with the Yolks of two or three Eggs then having a small Spit or else a couple of square sticks made for that purpose spit through the Eels cross-ways and put a Bay-leaf between every piece of Eel and tying the sticks on a spit let them Roast you need not turn them constantly but let them stand till they hiss or are brown and so do them on the other side and put the Dish in which the Eel was with the seasoning underneath to save the Gravy baste it over with sweet butter The sauce must be a little Claret-wine some minced Oysters with their Liquor a grated Nutmeg and an Onion with sweet Butter and so serve it 168. To boyl Cocks or Larks Boyl them with the Guts in them in strong Broath or fair water and three or four whole Onions large Mace and Salt the Cocks being boyled make sauce with some thin slices of Manchet or grated bread in another Pipkin and some of the broath where the Fowl or the Coâ—ks boyl then put to it some butter and the Guts and Liver minced then take some Yolks of Eggs dissolved with Vinegar and some grated Nutmeg put it to the other Ingredients stir them together and dish the Fowl in fine Sippets pour on the sauce with some sliced Limon Grapes or Barberries and run it over with beaten butter 169. To broyl Oysters Lake the biggest Oysters you can get then take a little minced Thyme grated Nutmeg grated bread and a little salt put this to the Oysters then get some of the largest bottom-shells and place them on the Grid-Iron and put two or three Oysters in each shell then put some butter to them and let them simper on the Fire till the Liquor bubbles low supplying it still with butter when they are crisp feed them with White-wine and a little of their own Liquor with a little grated bread Nutmeg and minced Thyme but as much only as to relish it so let it boyl up again then add some drawn butter to thicken them and Dish them 170. To pickle Oysters Take a quart of the largest great Oysters with the Liquor wash them clean and wipe them add to them a pint of fair water and half a pint of White-wine-Vinegar half an Ounce of whole Pepper an handful of salt a quarter of an Ounce of large Mace with the Liquor of the Oysters strained put all together in a Pipkin over a soft Fire let them simper together a quarter of an hour when the Oysters are enough take them up and put them into a little fair water and Vinegar till they be cold let the Pickle boyl a quarter of an hour after the Oysters are taken up both being cold put them up together When you use them Garnish the Dish with Barberries and Limon and a little of the Mace and Pepper and pour in some of the Pickle 171. To make English Pottage Make it with Beef Mutton and Veal putting in some Oatmeal and good Pot-Herbs as Parsley Sorrel Violet-leaves and a very little Thyme and sweet Marjoram scarce to be tasted and some Marigold-leaves at last you may begin to boyl it over-Night and let it stand warm all Night and make an end of boyling it next Morning it is good to put into the Pot at first twenty or thirty Corns of whole Pepper 172. To stew Beef Take very good Beef and slice it very thin and beat it with the back of a knife put to it the Gravy of some Meat and some Wine and strong broath sweet Herbs a quantity let it stew till be very tender season it to your liking and varnish your Dish with Marygold-flowers or Barberries 173. To make Excellent Minced-Pyes Par-boyl Neats-Toâ—gues then peel and hash them with as much as they weigh of Beef-suet and stoned Raisins and pickt Currans chop all exceeding small that it be like Pap employ therein at least an hour more than Ordinarily is used then mingle a very little sugar with them and a little Wine and thrust in up and down some thin slices of green Candyed Citron-peel and put this into Coffins of fine light well reared Crust half an hours baking will be enough If you strew a few Carraway Comfits on the top it will not be amiss 174. To Pickle Roast-beef Chine or Surloin Stuff any of the afore-said Beef with Penny-royal or other sweet Herbs or Parsley minced small and some salt prick in here and there a few whole Cloves and Roast it then take Claret-wine wine-Vinegar whole Pepper Rosemary Bays and Thyme bound up close in a bundle and boyled in some Claret-wine and wine-Vinegar make the pickle and put some Salt to it and pack it up in a Barrel that will but just hold it put the pickle to it close it on the Head and keep it for your Use. 175. To make a double-Tart Peel Codlings tenderly boyled cut them in halves and fill your Tart put into it a quarter of a hundred of Codlings a pound and half of Sugar a few Cloves and a little Cinamon close up the Coffin and bake it When it comes out cut off the lid and having a Lid cut in flowers ready lay it on and Garnish it with Preserves of Damsons Rasberries Apricots and Cherries and place a Preserved Quince in the middle and strew it with Sugar-biskets 176. To make a Warden or Pear-Pye Bake your Wardens or Pears in an Oven with a little water and good quantity of Sugar let your pot be covered with a piece of Dough let them not be fully baked by a quarter of an hour when they are cold make a 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 bake it 177. To bake a Pig Court-Fashion Flea a small Young Pig cut it in quarters or in smaller pieces season it with Pepper Ginger and Salt lay it into a fit Coffin strip and mince small a handful of Parsley six springs of Winter-savoury strew it on the Meat in the Pye and strew upon that the Yolks of three or four hard Eggs minced and lay upon them five or six blades of Mace a handful of Clusters of Barberries a handful of Currans well washt and pickt a little Sugar half a pound of sweet Butter or more close your Pye and set it in an Oven as hot as for Manchet and in three hours it will be well baked draw it forth and put in half a pound of Sugar being warmed upon the Fire pour it all over the Meat and put on the Pye-lid again scrape on Sugar and serve it hot to the Table 178. To make a Pudding of Hogs-Liver Boyl your Liver and grate it put to it more grated bread than 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 and a pound and half of Currans half a quarter of a pint of Rose-water a good quantity of Cloves and Mace Nutmeg Cinamon and Ginger all minced very small mix all these with sweet Milk and Cream and let it be no thicker than Fritter-Batter To fill your Hogs-guts you make it with the Maw fit to be eaten hot at Table in your knitting or tying the Guts you must remember to give them three or four Inches scope In your putting them into boyling-water you must handle them round to bring the Meat equal to all parts of the Gut they will ask about half an hours boyling the boyling must be sober if the wind riâ—e in them you must be ready to prick them or else they will flye and burst in pieces 179. Olives of Beef stewed and Roasted Take a Buttock of Beef and cut some of it into thin slices as broad as your hand then hack them with the back of a knife Lard them with small Lard and season them with Pepper Salt and Nutmeg then make a farsing with some sweet herbs Thyme Onions the Yolks of hard Eggs Beef-suet or Lard all minced some Salt Barberries Grapes or Gooseberries season it with the former Spices lightly and work it up together then lay it on the slices and roul them up round with some Caul of Veal Beef or Mutton bake them in a Dish in the Oven or Roast them then put them in a Pipkin with some butter and Saffron or none blow off the Fat from the Gravy and put it to them with some Artichoaks Potato or Skirâ—ets blanched being first boyled a little Claret-wine and serve them on Sippets with some slic'd Orange Limon Barberries Grapes or Gooseberries 180. To make a French-Barley-Posset Put two quarts of Milk to half a pound of French-Barley boyl it small till it is enough when the Milk is almost boyled away put to it three pints of good Cream let it boyl together a quarter of an hour then sweeten it and put in Mace and Cinamon in the beginning when you first put in your Cream when you have done so take White-wine a pint or Sack and White-wine together of each half a pint sweeten it as you love it with Sugar pour in all the Cream but leave your Barley behind in the skillet this will make an Excellent Posset nothing else but a tender Curd to the bottom let it stand on the Coals half a quarter of an hour 181. To bake chucks of Veal Par-boyl two pound of the lean Flesh of a Leg of Veal mince it as small as grated Bread with four pound of Beef-suet then season it with Biskay Dates and Carraways and some rose-Rose-water Sugar Raisins of the Sun and Currans Cloves Mace Nutmegs and Cinamon mingle them altogether fill your Pyes and bake them 182. How to Stew a Mallard Roast your Mallard half enough then take it up and cut it in little pieces then put it into a Dish with the Gravy and a piece of fresh Butter and a handful of Parsley chopt small with two or three Onions and a Cabbage-Lettuce let them stew one hour then season it with Pepper and Salt and a little Verjuice and so serve it 183. To Stew a Rabbit Half-Roast it then take it off the Spit and cut it into little pieces and put it into a Dish with the Gravy and as much Liquor as will cover it then put in a piece of fresh Butter and some powder and Ginger Pepper and salt two or three Pippins minced small let these stew an hour and Dish them upon Sippets and serve it 184. To make a Pigeon-Pye Truss your Pigeons to bake and set them and Lard the one half of them with Bacon mince a few sweet herbs and Parsley with a little Beef-suet the Yolks of hard Eggs and an Onion or two season it with Salt beaten Pepper Cloves Mace and Nutmeg work it up with a piece of butter and stuff the bellies of the Pigeons season them with Salt and Pepper as before Take also as many Lamb-stones seasoned as before with six Collops of Bacon the salt drawn out then make a round Coffin and put in your Pigeons and if you will put in Lamb-stones and sweetbreads and some Artichoak-bottoms or other dry Meat to soak up the Juice because the Pye will be very sweet and full of it then put a little White-wine beaten up with the Yolk of an Egg when it comes out of the Oven and so serve it 185. To Stew a Fillet of Beef the Italian Fashion Take a Young tender Fillet of Beef and take away all the skins and Sinews clean from it put to it some good White-wine in a Boul wash it and crush it well in the Wine then strew upon it a little Pepper and as much salt as will season it mingle them very well and put to it as much Wine as will cover it lay a Trencher upon it to keep it down in a close pan with a weight on it and let it steep two Nights and a Day then take it out and put it into a Pipkin with some good Beef-broath but none of the pickle to it but only Beef-broath and that sweet and not salt cover it close and set it on the Embers then put to it a few whole Cloves and Mace and let it stew till it be enough it will be very tender and of an Excellent Taste Serve it with the same broath as much as will cover it 186. To boyl a Capon or Chicken with several Compositions You must take off the skin whole but leave on the Legs Wings and Head mince the Body with some Beef-suet or Lard put to it some sweet Herbs minced and season it with Cloves Mace Pepper Salt two or three Eggs Grapes Gooseberries or Barberries bits of Potato or Mushromes in the Winter with Sugar Currans and Pruans Fill the skin prick it up and stew it between two Dishes with large Mace and strong broath pieces of Artichoaks Cardones or Asparagus and Marrow being finely stewed serve it on Carved Sippets and run it over with beaten butter Limon sliced and scrape on Sugar 187. To broyl a Leg of Pork Cut your Pork into slices very thin having first taken off the skinny part of the Fillet then hack it with the back of your Knife then mince some Thyme and Sage exceeding small and mingle it with Pepper and Salt and therewith season your Collops and then lay them on the Grid-Iron when they are enough make sauce for them with Butter Vinegar Mustard and Sugar and so serve them 188. To make a Fricacie of Patridges After you have Trussed your Patridges Roast them till they are almost enough and then cut them to pieces then having chopped an Onion very small fry them therewith then put to them half a pint of Gravy two or three Anchovies a little bread grated some drawn butter and the Yolks of two or three Eggs beaten
up with a little White-wine let them boyl till they come to be pretty thick and so Dish them up 189. To bake Calves-Feet You must season them with Pepper Salt and Currans and then bake them in a Pye when they are baked take the Yolks of three or four Eggs and beat them with Verjuice or Vinegar Sugar and grated Nutmeg put it into your Pye then scrape on Sugar and so serve it 190. To Fry Neats-Tongues First boyl them and after blanch them and then cut them into thin slices season them with Nutmeg Sugar Cinamon put to them the Yolks of raw Eggs and a Limon cut into little square pieces then Fry them in spoonfuls with sweet butter make your sauce with White-wine Sugar and Butter heat it hot and pour it on your Tongues scrape Sugar on it and serve it 191. To Roast a Hare When you Case your Hare do not cut off his hinder Legs or Ears but hack one Leg through another and so also cut a hole through one Ear and put it through the other and so Roast him make your Sauce with the Liver of the Hare boyled and minced small with a little Marjoram Thyme and Winter-Savoury and the Yolks of thre or four hard Eggs with a little Bacon and Beef-suet boyl this all up with Water and Vinegar and then grate a little Nutmeg and put to it some sweet butter and a little Sugar Dish your Hare and serve it This may also serve for Rabbits 192. To Roast a Shoulder of Mutton with Oysters Par-boyl your Oysters then mince Winter-savoury Thyme Parsley and the Yolks of five or six hard Eggs hard boyled add to these a half-penny loaf of grated bread and three or four Yolks of Eggs mingle all these together with your Hands when you have Spitted your Mutton make holes in it as big as you think convenient put in your Oysters with the other Ingredients about twenty five or thirty Oysters will be enough let it Roast indifferent long then take the remainder of a quart of Oysters for you must have so many in all and put them into a deep Dish with Claret-wine two or three Onions cut in halves and two or three Anchovies put all this in the Dripping-pan under your Mutton and save your Gravy and when the Meat is enough put your sauce upon the Coals and put to it the Yolk of an Egg beaten grated Nutmeg and sweet butter Dish your Mutton and pour in your Oysters Sauce and all upon it Garnishing your Dish with Limons and Barberries 193. A Rare Broath Take a couple of Cocks and cut off their Wings and Legs and wash them clean and par-boyl them very well till there rise no scum then wash them again in fair water then put them in a Pitcher with a pint of Rhenish Wine and some strong Broath as much as will cover them together with a little China-Root an Ounce or two of Harts-horn with a few Cloves Nutmeg large Mace Ginger shred and whole Pepper and a little Salt stop up your Pitcher close that no steam may come out boyl the Pitcher in a great pot of water about six hours then pour out the broath and strain it into a Bason and squeeze into it the juice of two or three Limons and so eat it 194. To bake Sweetbreads Boyl your Sweetbreads and put to them the Yolks of two Eggs new laid grated bread with some par-boyled Currans and three or four Dates minced and when you have seasoned it lightly with Pepper Sugar Nutmeg and Salt put to it the juice of a Limon put up all these together into Puff-paste and so bake it 195. To make Pottage of French-Barley Pick your Barley very clean from dirt and dust then boyl some Milk and put it in while it boyls when it is well boyled put in a little salt sugar large Mace and a little Cream and when you have boyl'd it pretty thick Dish it and serve it up with Sugar scraped thereon 196. To boyl a Hanch of Venison First stuff your Venison with a handful of sweet Herbs and Parsley minced with a little Beef-suet and some Yolks of Eggs boyled hard season your stuffing with Nutmeg salt and Ginger having powdered your Hanch boyl it afterwards boyl up two or three Colliflowers in strong broath adding to it a little Milk when they are boyled put them into a Pipkin and put to them drawn butter keeping them warm then boyl up two or three handfuls of Spinage in the same Liquor when it is boyled up pour out part of your Broath and put to it a little Vinegar a Ladle-ful of sweet butter and a grated Nutmeg your Dish being ready with Sippets on the bottom put the Spinage round the sides of your Dish when the Venison is boyled take it up and put it in the middle of the dish lay your Colliflowers over it pour on sweet Butter over that Garnish it with Barberries and some Parsley minced round the brims of the Dish 197. To make a Florentine of Sweet-breads or Kidneys Take three or four Kidneys or Sweet-breads and when they are par-boyled mince them small season it with a little Cinamon and Nutmeg sweeten it with sugar and a little grated bread with the Marrow of two or three Marrow-bones in good big pieces add to these about a quarter of a pound of Almond-paste and about half a pint of Malaga Sack two spoonfuls of Rose-water and Musk and Amber-greece of each a grain with a quarter of a pint of Cream and three or four Eggs mix all together and make it up in puss-paste then bake it in three quarters of an hour it will be enough 198. To stew a Rump of Beef Season your Beef with some Nutmeg grated together with some salt and pepper season it on the bony side and lay it in the Pipkin with the Fat side downward then take two or three great Onions and a bunch of Rosemary tyed up together with three pints of Elder-Vinegar and three pints of Water stew all these three or four hours together in a pipkin close covered over a soft Fire Dish it upon Sippets blowing off the Fat from the Gravy put some of the Gravy to the Beef and serve it up 199. To make Pottage of a Capon Take Beef and Mutton and cut it into pieces then boyl a large Earthen pot ot Water take out half the water put in your Meat and skim it and when it boyls season it with Pepper and salt when it hath boyled about two hours add four or five Cloves half an hour before you think it is enough put in your Herbs Sorrel Purslain Burrage Lettuce and Bugloss or green Pease and in the Winter parsley-Roots and white Endive pour the Broath upon light bread toasted and stew it a while in the Dish covered If your water consume in boyling fill it up with water boyling hot The less there is of the broath the better it is though it be but a porringer-full for then it would be
as stiff as Jelly when it is cold 200. To make a Pye with pippins Pare your pippins and cut out the Cores then make your Coffin of Crust take a good handful of Quinces sliced and lay at the bottom then lay your pippins a top and fill the holes where the Core was taken out with syrup of Quinces and put into every pippin a piece of Orangado then pour on the top syrup of Quinces then put in sugar and so close it up let it be very well baked for it will ask much soakingâ— especially the Quinces 201. To boyl Pigeons the Dutch way Lard and set your Pigeons put them into a Pipkin with some strong broath made of Knuckles of Veal Mutton and Beef let them be close covered and when they are scumm'd put in a Faggot of sweet Herbs a handful of Capers and a little large Mace with a few Raisins of the Sun minced very small about six Dates quartered a piece of butter with two or three Yolks of hard Eggs minced with a handful of Grapes or Barberries then beat two Yolks of Eggs with Verjuice and some white-bread a Ladle-full of sweet Butter and a grated Nutmeg serve it upon Sippets 202. To make Excellent Black-puddings Beat half a score Eggs the Yolks and Whites together very well then take about a quart of Sheeps-blood and as much Cream when you have stirred all this well together thicken it with grated bread Oatmeal finely beaten of each a like quantity add to these some Marrow in little lumps and a little Beef-suet shred small season it with Nutmeg Cloves Mace mingled with Salt a little sweet Marjoram Thyme and Penny-royal shred very well together mingle all together put to them a few Currans cleanse your Guts very well fill them and boyl them carefully 203. To make a Pye of Neats-Tongues Par-boyl a couple of Neats-Tongues then cut out the Meat at the Root-end as far as you can not breaking it out at the sides take the Meat you cut out and mingle it with a little suet a little Parsley and a few sweet Herbs cut all very small and mingled together season all this with Ginger Cloves Mace Pepper Salt and a little grated bread and as much Sugar together with the Yolks of three or four Eggs make this up together and season your Tongues in-side and out-side with your seasoning afore-said and wash them within with the Yolk of an Egg and force them where you cut forth the Meat and what remains make into a sorc'd then make your Paste into the Fashion of a Neats-Tongue and lay them in with Puddings and little Balls then put to them Limon and Dates shred and butter on the top and close it when it is baked put in a lear of the Venison-sauce which is Claret-wine Vinegar grated bread Cinamon Ginger Sugar boyl it up thick that it may run like butter and let it be sharp and sweet and so serve it 204 To stew a Breast or Loyn of Mutton Joynt either your Loyn or Breast of Mutton well draw it and stuff it with sweet Herbs and Parsley minced then put it in a deep stewing-dish with the right side downward put to it so much White-wine and strong Broath as will stew it set it on the Coals put to it two or three Onions a bundle of sweet Herbs and a little large Mace when it is almost stewed take a handful of Spinage Parsley and Endive and put into it or else some Gooseberries and Grapes in the Winter time Samphire and Capers add these at any time Dish up your Mutton and put by the Liquor you do not use and thicken the other with Yolks of Eggs and sweet butter put on the sauce and the Herbs over the Meat Garnish your Dish with Limon and Barberries 205. To make a Sallet of Green Pease Cut up as many green Pease as you think will make a Sallet when they are newly come up about half a Foot high then set your Liquor over the Fire and let it boyl and then put them in when they are boyled tender put them out and drain them very well then mince them and put in some good sweet butter salt it and stir it well together and so serve it 206. To make a Sallet of Fennel Cut your Fennel while it is Young and about four Fingers high tye it up in bunches like Asparagus gather enough for your Sallet and put it in when your water is boyling hot boyl it soft drain it Dish it up with Butter as the green Pease 207. To make a Tansie of Spinage Take a quart of Cream and about twenty Eggs without the Whites add to it Sugar and grated Nutmeg and colour it green with the juice of Spinage then put it in your Dish and squeeze a Limon or two on it Garnish it with slices of Orange then strew on Sugar and so serve it 208. To make a Hash of a Duck. When your Ducks are Roasted take all the Flesh from the Bones and hash it very thin then put it into your stewing-pan with a little Gravy strong Broath and Claret-wine put to it an Onion or two minced very small and a little small Pepper let all this boyl together with a little Salt then put to them about a pound of Sausages when you think they are ready stir them with a little Butter drawn Garnish it with Limon and serve it 209. To make French Puffs with Green Herbs Take a quantity of Endive Parsley and Spinage and a little Winter-Savoury and when you have minc'd them exceeding small season them with Sugar Ginger and Nutmeg beat as many Eggs as you think will wet your Herbs and so make it up then pare a Limon and cut it in thin slices and to every slice of Limon put a slice of your prepared stuff then fry it in sweet butter and serve them in Sippets after you have put to them either a Glass of Canary or White-wine 210. To make Excellent stewed Broath Take a Leg of Beef boyl it well and scum it clean then take your Bread and slice it and lay it to soak in your Broath then run it through a strainer and put as much into your Broath as will thicken it when it hath boyled a pretty while put in your Pruans Raisins and Currans with Cinamon Cloves and Mace beaten when your Pruans are boyled take them up and run them also through a strainer as you did the bread then put in half a pint of Claret then let it boyl very well and when it is ready put to it rose-Rose-water and Sugar and so serve it 211. To Stew a Dish of Breams Take your Breams and dress them and dry them well and salt them then make a Charcoal Fire and lay them on the Grid-Iron over the Fire being very hot let them be indifferent brown on both sides then put a Glass of Claret into a Pewter Dish and set it over the Fire to boyl put into it two or three Anchovies as many
Onions and about half a pint of Gravy a pint of Oysters with a little Thyme minced small when it hath boyled a while put to it a little melted Butter and a Nutmeg Then Dish your Bream and pour all this upon it and then set it again on the Fire putting some Yolks of Eggs over it 212. To boyl a Mullet Having scalled your Mullet you must save their Livers and Roes then put them in water boyling hot put to them a Glass of Claret a bundle of sweet Herbs with a little Salt and Vinegar two or three whole Onions and a Limon sliced then take some whole Nutmegs and quarter them and some large Mace and some Butter drawn with Claret wherein dissolve two or three Anchovies Dish up your Fish and pour on your Sauce being first seasoned with Salt Garnish your Dishes with fryed Oysters and Bay-leaves and thus you may season your Liquor for boyling most other Fish 213. To Farce or stuff a Fillet of Veal Take a large Leg of Veal and cut off a couple of Fillets from it then mince a handful of sweet Herbs and Parsley and the Yolks of two or three hard Eggs let all these be minced very small then season it with a couple of grated Nutmegs and a little Salt and so Farce or stuff your Veal with it then Lard it with Bacon and Thyme very well then let it be Roasted and when it is almost enough take some of your stuffing about a handful and as many Currans and put these to a little strong broath a Glass of Claret and a little Vinegar a little Sugar and some Mace when your Meat is almost ready take it up and put it into this and let it stew putting to it a little Butter melted put your Meat in your Dish and pour your Sauce upon it and serve it 214. To make a Pudding of Oatmeal Take a quart of Milk and boyl it in a Skillet put to it a good handful of Oatmeal beat very small with a stick or two of Cinamon and Mace put in this Oatmeal as much as will thicken it before the Milk be hot then keep it stirring and let it boyl for about half an hour putting into it a handful of Beef-suet minced very small then take it off and pour it into a Dish and let it stand to cool if it be too thick put to more Milk then put in a Nutmeg grated a handful of Sugar with three or four Eggs beaten and some rose-Rose-water then rub the Dish within with butter and pour out your Pudding into it let it be as thin as Batter let it bake half an hour scrape Sugar on it serve it up 215. To make a pudding of Rice Take a good handful of Rice beaten small and put it into about three pints of Milk adding a little Mace and Cinamon then boyl it keeping it always stirring till it grow thick then put a piece of Butter into it and let it boyl a quarter of an hour then pour it out to cool then put to it half a dozen Dates minced a little Sugar a little beaten Cinamon and a couple of handfuls of Currans then beat about half a score Eggs throwing away two or three of the whites put in some salt butter the bottom of your Dish pour in your Pudding bake it as before put on a little rose-Rose-water and sugar and serve it 216. To make a Florentine of Spinage Take a good quantity of Spinage to the quantity of two Gallons set your water over the Fire and when it boyls very high put in your Spinage and let it remain in a little while then put it out into a strainer and let it drain very well and squeeze out all the water then take it and mince it small with a Candyed Orange-peel or two add to it about three quarters of Currans boyled also season it with Salt Ginger beaten Cinamon and Nutmeg then lay your Paste thin in a Dish and put it in adding Butter and Sugar close it up prick it with holes and bake it when it is nigh baked put into it a Glass of Sack and a little melted Butter and Vinegar stir it together with your Knife scrape Sugar upon it and serve it 217. To make a Tansey of Cowslips Take your Cowslips or Violets and pound them in a Wooden or Marble Mortar put to them about twelve Eggs with three or four of the whites taken out about a pint of Cream a quartern of white Sugar Cinamon beaten small Nutmeg and about a handful of grated bread with a little Rose-water then take all these together and put them in a skillet with a little Butter and set them over the Fire stirring it till it grow thick then put your Frying-pan on the Fire and when it is hot put some Butter into it and then put in your Tansey when you think it enough of one side butter a Pewter Plate and turn it therewith when it is Fryed squeeze on a Limon scrape on Sugar Garnish it with Oranges quartered and serve it 218. To make Excellent white puddings Take the humbles of a Hog and boyl them very tender then take the Heart the Lights and all the Flesh about them picking them clean from all the Sinewy skins and then chop the Meat as small as you can then take the Liver and boyl it hard and grate a little of it and mingle therewith and also a little grated Nutmeg Cinamon Cloves Mace Sugar and a few Carraway-seeds with the yolks of four or five Eggs and about a pint of the best Cream a Glass of Canary and a little Rose-water with a good quantity of Hogs-suet and salt make all into Rouls and let it lye about an hour and half before you put it in the Guts laying the Guts asteep in Rose-water before boyl them and have a care of breaking them 219. To stew Flounders Draw your Flounders and wash them and scorch them on the white side being put in a Dish put to them a little White-wine a few minced Oysters some whole Pepper and sliced Ginger a few sweet Herbs two or three Onions quartered and Salt put all these into your stewing-pan covered close and let them stew as soon as you can then Dish them on Sippets then take some of the Liquor they were stewed in put some butter to it and the Yolk of an Egg beaten and pour it on the Flounders Garnish it with Limon and Ginger beaten on the brims of the Dish 220. To draw Butter for Sauce Cut your Butter into thin slices put it into your Dish let it melt leisurely upon the Coals being often stirred and after it is melted put to it a little Vinegar or fair water which you will beaâ— it up till it be thick if it keep its colour white it is good but if yellow and turn'd it is not to be used 221. To Roast a Salmon whole Draw your Salmon at the Gills and after it is scaled washt and dry'd Lard it with pickled Herring
Dish 5. A Warden Pye or Tart. 6. Custards A Bill of Fare for Winter Season 1. A Collar of Brawn 2. A Lambs Head and white Broath 3. A Neats-Tongue and Udder Roasted 4. A Dish of Minc'd Pyes 5. A Venison or Lamb-Pye 6. A Dish of Chickens Second Course 1. A Side of Lamb. 2. A Dish of Wild-Ducks 3. A Quince-Tart 4. A Couple of Capons Roasted 5. A Turkey Roasted 6. A Dish of Custards A Bill of Fare upon an Extraordinary Occasion 1. A Collar of Brawn 2. A Couple of Pullets boyled 3. A bisk of Fish 4. A Dish of Câ—rps 5. A Grand boyled Meat 6. A Grand Sallet 7. A Venison Pasty 8. A Roasted Turkey 9. A Fat Pig 10. A powdered Goose. 11. A Haunch of Venison Roasted 12. A Neats-Tongue and Udder Roasted 13. A Westphalia Ham boyled 14. A Joll of Salmon 15. Minced Pyes 16. A Sur-Loyn of Roast beef 17. Cold baked Meats 18. A Dish of Custards Second Course 1. Jellies of all sorts 2. A Dish of Pheasants 3. A Pike boyled 4. An Oyster-Pye 5. A Dish of Plovers 6. A Dish of Larks 7. A Joll of Sturgeon 8. A couple of Lobsters 9. A Lumber-Pye 10. A Couple of Capons 11. A Dish of Patridges 12. A Fricacie of Fowls 13. A Dish of Wild-Ducks 14. A Dish of cram'd Chickens 15. A Dish of stewed Oysters 16. A Marchpane 17. A Dish of Fruits 18. A Dish of Tarts A Bill of Fare for Fish-days 1. A Dish of Butter and Eggs. 2. A Barrel of Oysters 3. A Pike boyled 4. A stewed Carp 5. An Eel-Pye 6. A Pole of Ling. 7. A Dish of green Fish buttered with Eggs. 8. A Dish of stewed Oysters 9. A Spinage Sallet boyled 10. A Dish of Soles 11. A Joll of Fresh Salmon 12. A Dish of Smelts Fry'd Second Course 1. A Couple of Lobsters 2. A Roasted Spitcheock 3. A Dish of Anchovies 4. Fresh Cod. 5. A Bream Roasted 6. A Dish of Trouts 7. A Dish of Plaice boyled 8. A Dish of Perches 9. A Carp Farced 10. A Potato-Pye 11. A Dish of Prawns buttered 12. Tenches with short Broth. 13. A Dish of Turbut 14. A Dish of Eel-pouts 15. A Sturgeon with short broth 16. A Dish of Tarts and Custards A Bill of Fare for a Gentlemans House about Candlemas 1. A Pottage with a Hen. 2. A Chatham pudding 3. A Fricacie of Chickens 4. Leg of Mutton with a Sallet Garnish your Dishes with Barberries Second Course 1. A Chine of Mutton 2. A Chine of Veal 3. A Lark-pye 4. A Couple of Pullets one Larded Garnished with Orange-slices Third Course 1. A Dish of Woodcocks 2. A Couple of Rabbits 3. A Dish of Asparagus 4. A Westphalia Gammon Last Course 1. Two Orange-Tarts one with Herbs 2. A Bacon-Tart 3. An Apple-Tart 4. A Dish of Bon-Chriteen-pears 5. A Dish of Pippins 6. A Dish of Pear-mains A Banquet for the same Season 1. A Dish of Apricots 2. A Dish of Marmalade of pippins 3. A Dish of preserved Cherries 4. A whole red Quince 5. A Dish of dryed Sweet-meats FINIS A TABLE TO THE Art of Preserving Conserving and Candying A. ALmond-Butter Pag. 7 Almond-Candle 69. Almond-Milk 10. Angellets to make 15 Angelica-Roots preserved 30 Angelica water 23 Apricot-Cakes 48 Apricots preserved 10 Aqua Composita 35 Aqua Mirabilis 12 Artichoak-bottoms pickled 118 Artichoaks to pickle 94 Artificial Claret-Wine 38 Artificial Malmsey 28 Artificial Oranges 87 Artificial Walnuts 81 B. Banbury-Cakes 54 Barberries Candyed 75 Barberries preserved 76 Barley-Water 34 Baum-water 36 Bisket-Cakes to make 36 Black-Cherry-Wine 81 Bragget to make 122 Broom-buds to pickle 36 Burrage-flowers to Candy 47 Dr. Burges Plague-water 40. C. Cakes of Limon 80 Capon-water 83 Carraway Cake 91 Candying Pears Plums and Apricots 8 Caudle of great Virtue 66 Cherries to Candy 70 Cherries dryed in the Sun 41 Cherries preserved 4 Cherry-Wine 13 Cherries to dry 24 Chesiuts kept all the year 79 China-broath 84 Chips of Quinces 10â— Crystal Jelly to make 45 Cinamon Sâ—gar 74 Cinamon-water 2 Clove-gilly flowers to pickle 72 Comfortable Syrup 69 Comfits of all sorts to make 112 Conserve of Barberries 2 Conserve of Burrage-flowers 43 Conserve of Bugloss flowers 101 Conserve of Damsons 28 Conserve of Oranges 5 Conserve of Prua s. 44 Conserve of Qunces 19 Conserve of Roses 2 Conserve of Rosemary 23 Conserve of Sage 116 Conserve to strengthen the Back 35 Conserve of Strawberries 44 Conserves for Tarts all the Year 49 Cock-Ale to make 9 Cordial strengthning broath 77 Cream of Apricots 76 Cream of Codlings 8 Cream of Quinces 9 Cream-Tarts Cornelians to pickle 120 Cordial water of Clove gilly flowers 92 Cucumbers to pickle 8 Cucumbers preserved green 79 Cullice to make 77 Currans preserved 14 Currans-Wine 115 D. Damask-water 57 Damsons preserved 7 Dr. Deodates drink for the Scurvy 35 Date-Leach 62 Dry Vinegar to make 62 E. Elder-Vinegar 83 Elecampane-Roots Candyed 74 Eringo Roots Candyed 73 Excellent Broth. 15 Excellent Hippocras presently 37 Excellent Jelly 10 Excellent Surâ—eit-water 93 Excellent sweet water 40 F Fine Cakes 56 Flomery-Caudle 97 French Beans to pickle 10 French Bisket to make 27 Fruits dryed â—0 Fruits preserved all the year 97 G. Ginger to Candy 43 Ginger-bread to make 55 Gooseberry-Cakes 14 Gooseberry paste 102 Gooseberries preserved 29 Grapes to Candy 78 Grapes preserved 13 H. Hartichoaks preserved 53 Hippocras to make 6 Honey of Mulberries 107 Honey of Raisins 108 Honey of Roses 20 Hydromel to make 95 I Jelly of Almonds white 62 Jelly of Apples 121 Jelly of Currans 106 Jelly of Harts-horn 16 Jelly of Quinces 105 Jelly of Strawberries and Mulberries 46 Jelly of Gooseberries 121 Jelly of Raspices 111 Imperial Water 59 Italian Bisket 27 Italian Marmalade 122 Jumbals to make 61 K. Kings persume 22 K. Edwards persume 22 L. Leach of Almonds 72 Leach Lumbard 57 Leach to make 50 Limon and Orange-peel pickled 102 Lozenges of Roses 101 M. Manus Christi 44 Marmalade of Cherries 96 Marmalade of Currans 88 Marmalade of Grapes 119 Marmalade of Oranges 11â— Marmalade of Oranges and Limons 23 Marmalade of Quinces 6 Mackroons to make 4 Marchpane to make 9 Marygolds Candyed in wedges 73 Mathiolus Bezoar water 88 Mead or Metheglin to make 25 Mead pleasant to make 89 Medlars preserved 99 mint-Mint-water 93 Muscadine Comfits 42 Musk-balls to make 59 musk-Musk-Sugar 103 Mulberries preserved 99 N. Naples-Bisket to make 100 Nutmegs to Candy 114 O. Oranges and Limons Candyed 25 Oranges to bake 28 Orange-peels Candyed 63 Oranges preserved â— Oranges preserved Portugal Fashion 25 Orange-water 65 Oyl of Sweet Almonds â—8 Oyl of Violets 9 P. Paste of Apricots 117 Paste of Cherries 116 Paste of Genua 50 Paste of Quinces 55 Paste Royal. 47 Paste of tender Plums 85 Paste of Violets 63 Peaches preserved 29 Pears or Plums to Candy 18 Perfume for Gloves 33 Pippins dryed 49 Pippins preserved green 41 Pippins preserved red 64 Pippins preserved white 30 Plague-water 109 Pome Citrons preserved 71 Pomander to make 28 Pomatum to
make 18 Poppy-water 87 Prince-Bisket 104 Purslain to pickle 13 Q. Quiddany of Cherries 24 Quiddany of Quinces 51 Quiddany of Plums 75 Queens perfume 22 Quince-Cakes to make 1 Quince-Cakes clear 111 Quince-Cakes red 110 Quince-Cakes white 109 Quince-Cakes thin 56 Quince-Cream 76 Quinces preserved red 7 Quinces preserved white 3 Quinces to pickle 108 R. Rasberry-Cream 94 Rasberry-Wine 37 Raspices preserved 3 Red Currans-Cream 98 Red and white Currans pickled 98 Rich Cordial 98 Rose-leaves Candyed 104 Rosemary-water 17 Rosemary-flowers Candyed 46 Roses preserved whole 10 Rose-Vinegar 8 Rose-water 70 Rosa Solis to make 4 S. Snow-Cream 9 Spirit of Amber greece 35 Spirit of Honey 53 Spirit of Roses 64 Spirit of Wine 20 Dr. Stephens Water 12 Steppony to make 90 Strawberry Wiâ—e 92 Spots out of Cloaths 79 Suckets to make 56 Suckets of green Walnuts 7 Suckets of Lettuce stalks 10 Sugar-Cakes to make 78 Sugar-Leach 61 Sugar of Roses 86 Sugar-plate to make 27 surfeit-Surfeit-water 66 Sweet Cakes without Sugar 52 Sweet meat of Apples 115 Sweet bags for Linnen 52 Syllabub to make 89 Symbals to make 5 Syrup of Apples 82 Syrup of Citron-peels 32 Syrup of Cinamon 32 Syrup of Comfrey 108 Syrup of Cowslips 23 Syrup of Elder 65 Syrup of Clove gilly flowers 5 Syrup of Harts-Horn 33 Syrup of Hyssop 42 Syrup of Licorise 2â— Syrup of Limons 20 Syrup for the Lungs 53 Syrup of Maiden-hair 21 Syrup of Mints 106 Syrup of Poppies 19 Syrup of Purslain 107 Syrup of Quinces 31 Syrup of Roses 68 Syrup of Saffron 70 Syrup for short-wind 67 Syrup of Sugar-candy 67 Syrup against Scurvy 68 Syrup of Violets 6 Syrup of Wormwood 19 Syrup of Vinegar 82 Syder to make 90 T. Trifle to make 74 Treacle-water to make 31 V. Verjuice to make 60 â—sâ—â—ebah to make 26 W. Walnuts preserved 14 Walnut-water 31 Washing-Balls to make 59 Wasers to make 13 Waters against Consumptions 34 Water against Fits of Mother 18 Wormwood-wine 52 Wormwood water 55 White Damsons preserved green 80 White Leach of Cream 71 White Mead. 100 Whipt Syllabub 96 The Table to Physick Beautifying Waters and Secrets in Angling A. Ach of the Joynts 132 Ach or pain 129 Ad Capiendum Pisces 211 Ague in the Breast 156 Agues in Children 151 Ague to Cure 129 Another 132 Another 140 Another 140 Allom-water to make 162 B. Back to strengthen 130 Baits for Barbels 230 Baits for Bream 232 Baits for Carp or Tench 219 Baits for Chub and Pike 220 Baits for Eels 231 Bait for Fish all the Year 211 Baits for Gudgeons 229 Bait with Gentles 2â—7 Baits for Perch 225 Baits for Roch and Dace 212 Baits for Salmon 233 Baits for Trout 228 Beauty to procure 196 Beauty water for the Faâ—e 197 Beauty-water called Lac Virginis 178 Biting of a mad-Dog 137 Blasting to Cure 152 Bleeding at the Nose 1â—6 Bleeding of a Wound 156 Bloody-flux or Scowring 154 Black Plaister for all griefs 172 Bone or Quills dyed red for Fishing 207 Breath to make sweet 191 Breath to sweeten another 191 C. Cancer to cure 136 Cancer in a Womans Breast to cure 155 Caps to sight for Fishing 207 Cement for Floats to Fish 207 Childblains in Hands or feet to cure 194 Conception to procute 143 Consumption to cure 144 Cough dry to cure 135 Cordial Julip 147 Corns to cure 166 Cramp to cure 132 D. Deafness to cure 138 Deafness another 142 Delicate washing-ball 19â— Dentrifice to whiten the Teeth 189 Drink to heal wounds 169 Dropsie to cure 138 Dropsie another 146 E. Ears running to help 192 Ears pained to cure 158 Electuary of Life 162 Excellent Beauty-water 195 Excellent complexion to procure 196 Excellent Cordial 140 Excellent Salve 152 Excellent wash for Beauty 195 Eyes blood-shot 192 Eye-water 147 F. Face and Skin to cleanse 177 Face to Adorn 177 Face to beautifie 177 Face to look Youthful 177 Face to make fair 176 Face to make very fair 179 Face pitted by the Small-pox 183 Face to whiten 181 Falling off of Hair to prevent 176 Falling-Sickness or Convulsions 134 Falling-Sickness another 145 Fevers or Agues in Children 130 Fellon to kill 155 Fishing-Lines to make 205 Fishingâ—Lines to unloose in water 210 Fits of the Mother 148 Fistula or Ulcer 149 Fits of the Mother a Julip 153 Flowers to bring down 165 Flowers to stay 166 Flyes used in Angling to make 235 Flux red to cure 155 Flux white to cure 155 Freckles in the Face 180 Freckles and Morphew 188 G. Gascoign Powder to make 157 Gout to cure 128 Gout Lord Dennies Medicine 159 Green-Sickness to cure 138 Green-Sickness a powder 169 Griping of the Guts to cure 128 H. Hands to make white 192 Hands to whiten 198 Hands a sweet water 199 Hair to make grow 174 Hair to grow thick 174 Hair to make fair 173 Hair to take away 176 Head-ach to cure 130 Heat of the Liver 163 Heat and swelling in the Face 185 Heat or Worms in the hands 199 I. Jaundies black to Cure 131 Jaundies yellow to Cure 131 Imposthume to break 137 Inflamed Face to Cure 186 Itch or breaking out to cure 167 Itch another 136 K. C. Kâ—nts Powder to make 132 Kings-Evil to cure 137 L. Lax or Looseness 141 Lips chopt to cure 193 M. Marks of Small pox to prevent 193 Megrim or Imposthume in the Head 1â—7 Mis-carrying to prevent 134 Moist seabs after Small-pox 165 Morphew or Scurff of Pace or Skin 181 Mouth to cleanse 191 N. Nails cloven to cure 200 Nails that fall off 200 Nails to make grow 199 Nails rent from the Flesh. 200 Nostrils stinking to cure 198 O. Oyl of Fennel 171 Oyl of St. Iohns wort 170 Oyl of Roses 166 Oyntment green to make 148 Oyntment for pimples in the face 186 P. Paste for Fishing 2â—2 Piles to destroy 136 Piles after Child-Birth 167 Pimples in the Face to cure 186 Pimples in the Face another 184 Plague to cure 131 Plague-water 146 Pleurisie to cure 1â—4 Pock holes in the Face 194 Pomatum to clear the skin 187 Powder for Green-Sickness 169 R. Red Face to cure 185 Redness Hands and Face by Small pox 183 Redness to take away another 184 Rich Face-to help 186 Rheumatick Cough or Cold. 154 Rickets in Children 149 S. Scald Head 146 Sciatica or pains in the joynts 129 Scurvy to cure 127 Scurvy another 142 Secrets in Angling by J. D. 209 Shingles to cure 149 Skin to clear 187 Skin to smooth and take away Freckles 201 Skin to make white and clear 180 Skin to make smooth 180 Sore breast to cure 144 Spitting of Blood 156 Spleen to cure 168 Sprain in the Back 139 Dr. Stephens Water 161 Stinking breath to cure 190 Stitch in the Side 167 Stench under the Armâ— holes 201 Stone and Gravel 127 Sun-burn to take away 179 Swooning-fits 163 T. Termes to provoke 154 Teeth to make white and Sound 189 Teeth to keep white and kill worms 190 Teeth white as Jvory 119 Teeth in children to breed easily 150 Toothach to