not stick to the pan put it into your Marmalade boxes but your Conserve must not be boyled so high in any case for then it will not be good To make Conserve of Borage flowers TAke of the flowers well coloured pick the blacks from them then weigh them and to every ounce of flowers you must add three ounces of Sugar and beat them together in an Alablaster Morter with a wooden pestle until they be very fine so that you cannot discern any Sugar in lumps then take them out and put the Conserve in a pipkin and heat it through hot and having thus done put them up and keep them all the year for your use To make Conserve of Rosemary flowers TAke them fresh and good pick them from the green tusk and weigh them then add to every ounce of flowers three ounces of Sugar-candie beat them very fine together using them in every degree as you did your other Conserves To make Conserve of Bugloss flowers TAke and pick them as you did your Borage flowers weigh them and to every ounce add two ounces of loaf Sugar and one of Sugar-candie beat them together until they become very fine then set it on the fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gallypots for your use all the year To make Pectoral rolls for the Cough TAke one ounce of your Liquorish powder finely searsed of the spices of Diadragaganthum Frigdium two drams Dragagant in fine powder and Gum-Arabick of each a dram white Starch half a dram Anniseeds in fine powder one ounce mingle it with the rest then take of Sugar six ounces of Pennets an ounce and half Sugar-candie powdered and mingled with the afore-mentioned powder then take Gum-dragagant steeped in rose-Rose-water beat it into a Paste make them into long rolls dry them and keep them for your use To make Conserve of Strawberries SEeth them in water then strain them casting away the water boyl them again in White wine keeping them stirring to a good stiffness when they are almost boyled add to them a convenient quantity of Sugar stirring them all well together then put them up into your pots for your use To make Conserve of Prunes or Damsins TAke of your Damsins one pottle prick them and put them into a pinte of Rose-water or Wine into a pot cover them and let them be well boyled stirring them well together when they are done tender let them cool and strain them with their liquor then take the Pulp and set it over the fire adding to it a sufficient quantity of Sugar then boyl them until they are enough so may you put them up in your Gallypots or Glasses for your use To make Conserve of Red and Damask Roses HAve of them the best coloured budds that can be gotten clip off their whites and to each pound of leaves you must add three pounds of the best clarified Sugar beat them together till they are very fine then with a wooden Spatter take it up and set it on the fire till it be through hot and soon after put it up and it will be of an excellent colour To Conserve Cowslips Marigolds Violets Scabions Sage and Roses c. HAve of the flowers of either of these being picked clean from those which are withered and to every ounce of the flowers add three ounces of Sugar but first let them be stamped very small without the Sugar by themselves as they grow dry put to them Rose-water or the juice of Lemmons and when they are beaten small enough put to them your Sugar and beat them again together until they are well mingled after which you may put them up for your use To make a Pomander TAke of Beazon a dram and an half Storax half an ounce Lignum Aloes in fine powder half a scruple of Labdanum half an ounce powder all these very fine and searse them through Launes then take of Musk one ounce Ambergrease and Civet of each half a scruple and dissolve them in a hot Morter with a little Rose water so make them into a Pomander adding to it six grains of Civet Another way to Conserve Strawberries TAke and strain them when they are full ripe boyl them in wine with a quantity of Sugar until it be stiff enough so may you put them up for your use in a Glass or Gallypot To make Conserve of Cichory flowers TAke them new gathered for if you let them lie but one hour or two at the most they lose their colour and will do you but small service your way is assoon as they are taken to weigh them immediately and to every ounce of them you must take three ounces of double refined Sugar beat them together in an Alablaster Morter with a wooden pestle until they are throughly beaten for the better they are so done the better will your Conserve be Let this be your General rule that being very well brayed you may take them up and put it into a Chafer clean scoured and set it on the fire until it be throughly hot then take it off put it up as you have formerly heard so may you keep it for your use all the year Here follows the Sirrups To make sirrup of Pomcitrons TAke them and cut them in halves juice them but beware you wring them not too hard lest it be slymie add to every pinte of juice three quarters of a pound of the best white Sugar boyl them in an earthen pipkin untill it comes to the height of a sirrup but take heed you boyl it not over too hot a fire for fear it burn and when you see it is enough you may put it up and keep it for your use all the year To make sirrup of Liquorish TAke of Liquorish scraped well and bruised eight ounces add to it of Mayden-hair one ounce Anniseeds and Fennel of each half an ounce let them steep together in a pottle of Rain-water for six or seven hours then set them on the fire and let them there remain until it be boyled half away so done boyl that liquor with a pound and half of the best clarified Sugar until it comes to a sirrup so glass it up and keep it for your use To make sirrup of Hoare-hound TAke thereof two handfuls Coltsfoot one handful Calamint Time and Penny-royal of each two drams Liquorish one ounce and half Figgs and Raisins of the Sun of each two ounces Pyonie-kernels Fennel and Anniseeds of each a quarter of an ounce boyl all these in a gallon of fair water until it comes to a pottle or three pintes then strain it so done take three pound of white Sugar with three eggs and clarifie that liquor so let it boyl to a sirrup and keep it all the year for your use To make sirrup of Hyssop TAke thereof one handful of Dates Raisins and Figgs one ounce French Barley the like half a handful of Calamint boyl them in three pintes of
ib. Wing that Partridge 252 Wing that Quail ib. Display that Crane ib. Dismember that Heron ib. Vnjoynt that Bittern ib. Break that Egript ib. Vntach that Curlew 253 Untach that Brew ib. Break that Sarcell ib. Mince that Plover ib. A Snite ib. Thigh that Woodcock ib. From the Feast of Whitsuntide unto Midsummer ib. From the Feast of Saint John the Baptist unto Michaelmas 254 From the Feast of Michaelmas unto the Feast of Christmas 255 Sewing of Fish First Course 256 Second Course ib. Third Course ib. Of Carvig of Fish ib. Sauces of all fish 257 An excellent way for making Ipocras 258 An approved Receipt for a Consumption that hath long remained ib. To coller Flounders 259 To roast a shoulder of Mutton in blood ib. To make a Portugal pie ib. To stew a Carp 260 To make a Bacon Tart ib. To make Vever Ollie or Cheese pottage ib. The whole Body of COOKERY DISSECTED BOOK I. How to pickle Cowcumbers TAke your smallest Cowcumbers or Gerkines after Bartholmew-tyde dip a cloth in beer and rub them clean from the dirt then put a laying of Bay and Dill leafes in the bottom of your Firkin or Pot and a quantity of whole Pepper two or three blades of Mace and as many Cloves then place a laying of Cowcumbers thereon so continue with your said in gredients till your Pot or Firkin be full then make a Liquor with fair water and good store of Dill to make it strong with so much salt as will bear an egg you may infuse the Dill or you may boyl it but let it be cold then put it into your Cowcumbers let this pickle continue to them almost a fortnight then pour part away and fill it up with white wine Vinegar so shall your Cowcumbers be green and crisp and not too sour How to pickle Mushroms TAke a bushell of Mushroms blanch them over the crown barb them beneath if they are new they look as red as a Cherry if old black this being done throw them into a pan of boyling water then take them forth and let them drain when they are cold put them up into your Pot or Glass put thereto Cloves Mace Ginger Nutmeggs whole Pepper then take white-wine a little Vinegar with a little quantity of salt so pour the Liquor into your Mushroms and stop them close for your use all the year To pickle the tops of Elder BReak the tops of your young sprouts of Elder in March or April having a quantity thereof broke in pieces six inches long boyl them in water half a dozen walms then pour them out into your Sive or Collinder and let them drain then prepare a pickle of wine or beer put thereto a little salt and a little bruised Pepper so put them into the said pickle and stop them A good sallet To pickle Elder-buds in March before the tree leaves HAving gathered what quantity you please before they are full blown and put them into wine-vinegar they are a good sallet If in case they are full blown as in June they serve to make strong Elder-vinegar and themselves no sallet This Vinegar is good to make sauce for divers sorts of meat To pickle Clove-Gilly-flowers WHen you have picked a good quantity of Gilly-flowers mingle half white-wine and half Vinegar together with so much white sugar as will make them sweet and sharp and so put your Gilly-flowers in with a few Cloves which is a good sallet and the liquor thereof will serve for Lears for sweet and sharp boyled meats or baked meats To pickle Pursland stalks WHen they are washed and cut in pieces six inches long boyl them with water and salt a dozen walms when they are taken up drained and cold let your pickle be stale beer and wine-wine-vinegar add a handful of salt thereunto and put them up into your vessel and stop them up close and they will keep to the Spring following To pickle Artichokes TAke your Artichokes before they are over-grown or too full of strings and when they are pared round that nothing is left but the bottom boyl them till they be indifferent tender but not full boyled take them up 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 all the Winter To pickle the tops of Turnips TAke the tops of young Turnips cut off the superfluous branches or leaves when your water boyles put them in and let them boyl till they are indifferent tender then take them out and let them drain and put them into a pickle of white-wine Vinegar and salt The same manner may you pickle the sprouts of Cabbage-stocks but take a care you do not over-boyl them To pickle green Figgs TAke your green Figgs about August cut them in halves and boyl them up in Vinegar a little quantity of Sugar large Mace and Cloves so put them up into your Pot or Glass in the same liquor they will serve to Garnish your boyled meats or Friggeses in the Winter To pickle Barbaries red WHen your Barbaries are picked from the leaves in clusters about Michaelmas or when they are ripe let your water boyl and give them half a dozen walms let your pickle be of white-wine and Vinegar not too sharp so put them up for your use To pickle Sampier green TAke your Sampier fresh from the Rock and pickle it in water and salt when you have occasion to use thereof take what quantity you please and throw it into boyling water although before it had lost its colour six or seven walms will make it green drain it cool it and put it into a pickle of Vinegar for your present use otherwise you may first boyl it in good store of water and salt and keep it in the same liquor but the first way is the best To pickle stalks of Thessell or Sherdowns IN March or April there is Thesell runs up like an Artichoke the root thereof is like to the bottom of an Artichoke both root and stalk being peeled and boyled in water and salt you may pickle them in white-wine it will serve either for baked or boyled meats or else to be ordered and sent to the table as Artichokes To pickle Reddish tops YOu must do with this as you do your Turnips or sprouts of Cabbage it will serve for a hot sallet To pickle Taragon YOur Taragon being stripped from the stalk put it into your Glass or Vessel and let your pickle be half white-wine half Vinegar so keep it for your use To pickle Cowslips THey are only to be pickled with Vinegar and Sugar To pickle Fennell or Dill. LET your water boyl then having your young Fennell tyed up in bunches half a dozen walms will be enough drain it and let your pickle be Vinegar To pickle Red Cabbage TAke your close-leav'd Red-Cabbage and
cut it in quarters and when your liquor boyls give it a dozen walms and pickle it in Claret-wine Vinegar you may put into it your Beet-roots boyled and your Turnips half-boyled it will all serve both for garnishing and sallet for your Turnips thereby shall be dyed into a crimson colour a handsom garnishing to the eye To pickle Burdock-Roots YOur Burdock-Roots being scraped and half-boyled pickle them with half white-wine half Vinegar with a little Pepper and Salt and when you will make use of them slice them thin To pickle Lemmon and Orange Pill THey being boyled with Vinegar and Sugar put them up into the same pickle you must observe to cut them in small long thongs the length of half the Pill of your Lemmon being pared it is an handsom savoury Winter-sallet these ought to be fiâ—st boyled in water before you boyl them in Sugar To pickle Ashen Keyes BOyl your Ashen Keyes in water and let the pickle be Vinegar To pickle curled Endive YOu must give your Endive a scald in a walm of boyling water and pickle it with half white-wine and half Vinegar To pickle Charnell YOu must give your Charnell two or three walms in boyling water the pickle must be only with Vinegar To pickle Quinces TAke your fair Quinces and core them with your boring irons or scoop take the worst of your Quinces and cut them to pieces and boyl your core or pieces in your pan of liquor so that you make the liquor strong then boyl your Quinces prepared to pickle till they may be supposed a quarter boyled then strain out your liquor with your hair-sieve or strainer and put a small quantity of salt add thereto some strong beer and put up your Quinces whole in your Vessel or Pot and pour in some of the same liquor and stop them close up To pickle Bramble-Fruit IT is a long berry but full of stones some call them Services or Hipps Your pickle is beer-vinegar and a little Sugar you must give them three or four walms but if they are full ripe you are to pickle them raw as they are To pickle Broom-buds PUt your Broom-buds into little Linnen Baggs tye them up close make a pickle of Bay-salt and water being boyled together so that it will bear an egg when it is cold put it into your Vessel or Pot to your baggs of Broom-buds keep it close stopt and let it lye until it looks black shift it again once or twice until it change to a bright or green colour afterwards take it out and boyl it as your occasion calls for and pickle it in Vinegar It will keep a moneth or two To pickle Bog-berries BOyl up some Vinegar and Sugar together and pour it in being hot into your Pot or Vessel where your Bog-berries are And they will serve to garnish your dishes all the Winter you may do the like to pickle Hogg-haws only boyl them up if they are not ripe To pickle Grapes LET not your Grapes be fully ripe their pickle is white-wine and a little Sugar 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 or White Currans being not fully ripe and give them one walm so cover them over with the said pickle keeping them alwayes under liquor To pickle Elder or many other budds of trees in the Spring that useth to serve for Spring-sallets GIve them one or two walms with Vinegar Salt whole Pepper long Mace and a Lemmon-Pill cut in pieces then drain them and let the Buds and the Liquor cool severally afterwards put them in a Pot and cover them with your pickle To pickle Cabbage-stalks ABout Michaelmas you may take your Cabbage-stalks an handful or more from the Cabbage or so far as the pith is good shave off the out-side and cut them in quarters half boyl them in water and salt then cut the pith from the outward pill and pickle it in white-wine a little stale beer bruised Pepper large Mace a few Fennel-seeds and salt you may slice out this with your pickled sallets To pickle Shampinnions YOu must give them two or three walms and pikle them in white-wine Vinegar bruised Pepper Salt with a little large Mace To pickle Sleep-at-noon LEt your water boyl with a little salt throw it in and let it have three or four walms put it forth into a Cullender when it is cold pickle it in white-wine Vinegar with a little Pepper and large Mace To pickle the stalks of March-Mallows IN the latter end of March and in April your stalks will be as big as a childs finger you may gather of them the cuantity of a bushel more or less break them in lengths about five or six inches and pill off the outward peel and when your pan boyls with water and an handful of salt put them in and let them have five or six walms then take them up with your Scummer and lay them a draining until they are cold and make your pickle with stale beer some Vinegar gross Pepper and an handful of salt when they are pilled as aforesaid you may take an handful of them and eaven them at the ends and cut them as round as you can about the bigness of a Pease thus do until you have cut a good dish of them then lay on a skillet of water and let it boyl with some beaten Pepper tyed in a ragg put them in and let them boyl quick as you do pease when they are enough put them into a Cullender let the water drain from them put them in a dish with sweet butter and toss them up together dish them after the manner of pease with Pepper and Salt on the dish brims And they differ very little in their taste from Pease therefore some call them March Pease To pickle Alexander-Buds TAke Alexander-Buds before they begin to run to seed take off their loose leaves and top so that the bud may be firm cut part of the root to it let them be half-boyled in water and salt then put them from the liquor and when they are cold pickle them with Vinegar salt and a little stale beer when you dish them up you must slit them in the middle To pickle Mallagatoons YOu must take them before they are ripe so that with a knife you may split them through the stone then take half so much Sugar as they weigh and put it in as much water as will boyl them up and when your Sugar and water boyls well scum it and put in your Mallagatoons with their skin-side downward and let them simber but not boyl up after this manner you may do Peaches and Apricocks being not full ripe or Apples in halves pickle them in the said pickle as you boyl them this will serve for the garnishing of sallets In these varieties of pickles you have matter sufficient to make Grand-sallets for the Winter as also for the Summer being many times desired for
many of them are very wholsom and Cordial for the stomack BOOK II. How to Sowce Pickle and Coller all manner of Flesh To Coller and Sowce Brawn YOur Bawn being scalded and boned of each side you may make three handsom Collers the neck Coller the sheald Coller and so the side or flank Coller if your Brawn be very fat you may make also the gammon Coller behind otherwise boyl it and Sowce it this being watered two dayes shifted three or four times a day and still kept scraped then wash it out and scrouse out the blood and dry it with clothes when it is very dry sprinkle on salt so begin at the belly and wind it up into Collers but in case you can stoe more flesh in the flank or in the Coller you may cut it out of other places where there is too much or from the Gammon this being bound up as you will bind up a trunk with all the strength that can be obtained put it in your Furnace or Copper when it boyls scum it you must be careful it be kept full of liquor and continually scummed for the space of six hours then try it with a wheat-straw if it be very tender cool your Boyler by taking away your fire and filling of it constantly with cold water so shall your Brawn be white but if it stands or settles in its liquor it will be black then take up your Brawn and set it up on one end on a board your Sowce-drink ought to be beer brewed on purpose but if it be of the house beer then boyl a pan of water throw therein a peck of wheaten bran and let it boyl strain it through a hair sieve and throw in two handfuls of salt so mix it with your beer aforesaid and Sowce your Brawn therein you may take half a peck of white flower of Oatmeal and mix it with some liquor and run it through your hair sieve and it will cause your Sowce to be white Milk and Whey is used in this case but your Milk will not keep so long you may put both in the boyling thereof it will cause it to boyl white keep your Sowced Brawn close covered and when it begins to be sour you may renew it at your pleasure with adding of fresh liquor To Coller Venison TAke your Venison and cut it fit to be Collered or to put into your Pot it being something deep and slender so that you may make about three Collers of a large side or hanch season your Venison being larded before with Pepper a little Cloves Mace Nutmeg and as much salt as will turn your spices grayish then roul up your Collers put them into your Pot put butter thereunto so cover over your Pot with some course paste made a purpose this will ask four or five hours baking draw them out of the Oven and let them stand until they are cold then may you take off your lid and take out your Venison whole pour away your gravie and make clean your Pot put a little clarified butter in the bottom thereof then put your Coller in again and fill it up with Clarified butter so put on your lid with a sheet of brown papertyed over it this way shall you keep Venison a twelvemoneth In a great feast you may break three of your Pots to pieces then take out your Venison whole being congealed rowed with butter set your three Collers upon a great dish and plate then stick all your butter round about with bay-leaves and a branch of bayes on the top of each Coller in your Common dyet one is enough for a dish but you must break your Pot otherwise your butter will not come forth whole with it you must also dip your Pot in hot water to loosen your butter from the sides This is as rich and honourable a second-course dish as your Brawn is for the first you may also if you please slice it out of your pots at your pleasure The same way may you do with Venison baked in Rye-dough that is Take out all your Venison when it is baked scrape out all your gravie and jelly out of your bottom and sides of your pie pour in clarified butter place in your Venison again and cover it overwith clarified butter then put on your lid in its place it will congeal to the clarified butter that none can tell that ever it was cut but you must remember to lard all this Venison before you Coller it or put it in your baked meat To Coller Beef Red. TAke a good flank of Beef and cut out a Coller three quarters of a yard long and almost half a yard broad then take a small quantity of Cutchenele prepared and a little Allum put this into the value of a pint of Red Wine then season your Beef with Salt-peter Salt and put it into a Boul or Tray with your aforesaid wine mix it all well together and let it lie four and twenty hours then season your Beef with a handful of sweet herbs minced two Nutmegs with a little Cloves and Mace beaten and a quantity of small Pepper not to be discerned so Coller up your Beef and bind it with your Tape if you have a Pot high enough you may bake it put a little liquor therein otherwayes you may boyl it in pomp-Pomp-water with a soft fire when it is cold put it into your pickle being of white-wine strong broth and Vinegar with a little salt if the Coller be too fresh otherwise you need put none When you go to dish this at a feast you may cut it into four Collers it will be of a lovely red stick it with bay-leafs and garnish your dish with flowers and green You may also cut many dishes of your Coller in slices it will be an handsom Service for your second course To Coller Veal TAke a breast of Veal and bone him and beat him square fitting to be Collered soak him well in several waters till all the blood is soaked out then take him and dry him and season him with beaten Cloves Mace Nutmeg and Ginger put a handful of sweet herbs about a spoonful of salt strow this all over it then have your slices of fine thin fat bacon seasoned with a little Sage and Pepper dip each piece in the yolks of eggs and arder all over your Veal so begin at the neck end and roul it up into a fast Coller bind it up fast with Tape so boyl it with your bones with a faggot of sweet herbs keep it constantly scummed till it is boyled then put it into your Sowsing-pan with the same broth adding some Vinegar and Salt thereto with some large Mace when you serve it up you may cut it in thin slices and fill a great dish and garnish it with flowers and serve it for the first course To Coller Pigg YOur Pigg being split and boned and soaked well in several waters dry it season it with Cloves Mace Nutmeg Ginger a little quantity
of Pepper with a handful of sweet herbs and sage about a spoonful of Salt all this being mixed cast them on both sides of your Pigg then Coller it close beginning at the tail and bind it up wash it clean from the herbs and put it a boyling in fair water keep it constantly scummed when it is more then half-boyled put in a faggot of sweet herbs some large Mace a race of two of Ginger sliced with half a pint of Vinegar and a piece of Izenglass or at least boyl your Izenglass and your Spice in so much of it that you intend to jelly The Pigg being boyled put it forth into your Vessel or pan take away the top and the bottom of your broth or jelly melt it and pour it to your Pigg again dish up your Pigg when you are ready cut your Coller into three or four and dish the head in the middle on the top of them with an apple in his mouth beat your jelly and garnish your Pigg and dish with slices and gobbets with some slices on the back as also with flowers and Bay leaves To Coller Porck YOu may take a piece of Porck out of the side as you did before of Brawn being watered all night and well squeezed from the blood seasoned with a good handful of Sage sweet Margerom Time and Parslee minced together very small then having cut out of a fillet of Veal so many thin collops hackt with a back of a knife and washed over with yolks of eggs cover over your said Coller with your eggy side of your Veal downwards then wash over your Veal on the upper side with eggs and throw on your seasoning with so much Salt as you may imagine may season it and it will congeal together by reason of the eggs so Coller it and bind it up and when it is boyled Sowce it with some of the said liquor and a little Vinegar beaten Pepper and Ginger You may slice a Coller thereof when you dish it it will fill three or four great dishes or chargers or you may send it up in a Coller garnish about your dish with sage and flowers and stick your Porck with Bay-leaves or Rosemary and flowers To Coller Mutton TAke a breast of Mutton and bone it cut off the neck part of it slice it about the brisket soak it very well in water from all the blood it being dryed and spread abroad season it with an Onion a little Sampier a few Capers a pickle Cowcumber add to it a little Time all this being small minced together throw it on your meat with Pepper Cloves Mace a little Ginger and Salt with some pieces of Anchoves all over sprinkle a top thereof with your feather the yolk of an egg then wind up your Coller exceeding close and boyl it with water and salt with a faggot or two of sweet herbs you may cut a neck in five or six pieces and lard it with Lemmon-pill and boyl with it thus you may do with your Chines also but if you Sowce your Chines you must lard them with bacon being boyled put Vinegar into the liquor This will also serve for a hot boyled meat the lear being made as you shall see in the hot boyled meats if you send it up cold you may cut it into so many slices as you have larded pieces put the highest Coller in the middle then garnish your dish with Sampier or Capers your meat with Lemmon To Coller Goats flesh TAke your Goats flesh breast or neck bone it cut it and beat it out as thin at one place as another season it with Pepper Salt some Cloves Mace a little Time sweet Margerom Winter-Savory and Ginger beaten Coller it bind it and bake it in a Pot put a pint of white-wine and strong broth thereto when it is baked add more wine to the liquor cut it in the middle and let it lye in the pickle so you may send it up in slices or how you please To Coller Geese BOne your Geese and cut them square fit to be Collered let them soak one night in their seasoning it being Cloves and Mace Pepper and Salt so in the morning take it forth and put small pieces of Anchoves all over and Westphalie bacon minced then roul it up as aforesaid and boyl it in strong broth with a little whole Pepper and large Mace pickle them in the same liquor when you dish them cut them in halves then the two sides will stand upwards dish them up garnish the brims of your dish with Westphalie bacon minced To Coller Swan BOne your Swan and part the two sides season it as the Geese aforesaid only instead of the Westphalie Bacon and Anchoves take thin slices of fat bacon almost the breadth of the sides season them with small Pepper and Sage minced and dip them into yolks of eggs and so lay them on upon the sides of your Swan and roul them up into Collers let your pickle as aforesaid be as to the Geese boyl the head to set upon your Collers in the middle of your dish To Coller Brand Geese or Wiggens DO as you did by your Geese before only add thereto an Onion or two before you have Collered it this will all serve for second course in case you want number of dishes or else you may use them for the first course By the same rule you may do any other fowl according to their nature in the time of season BOOK III. To Sowce Pickle or Marble Fish To Coller Eeles TAke your greatest Eele and cover it well with salt split it down the back close to the bone then cut out the bone as bare as you can wash them and dry them well and lay them upon a dresser-board strowed with salt that he may not slip when you go to Coller him then take a handful of minced Oysters with a little Time sweet-Margerom Winter savory one Onion minced small then some Nutmegs Cloves and Mace beaten small all this being mingled strow it on the inside of your Eeles the salt that lyes on the slippery side of the Eele will be enough to season it if not add some more thereunto so roul them up close and bind them with Tape boyl them in fair water and salt with a little Vinegar a faggot or two of sweet herbs and two or three whole Onions and sliced Ginger let that be your pickle then at your pleasure you may serve them up to the Table garnish them with Fennel and flowers as you see good To Sowce a Tench to be served in jelly TAke a Tench and split him down the back only cut off the head whole when you have washed them clean from the blood boyl them up with white-wine water Vinegar and salt with large Mace sliced Ginger Nutmegs slices of Lemmon so let them boyl in no more liquor then will cover them and keep them down under liquor with a dish or plate when he is boyled take him up with your scummer and
lay him in the dish that you intend to send him up in then take all the chine bones from the back and stick them on the fish and take a quantity of the said liquor and put it on the fire again and in case it will not jelly by the strength of the fish then boyl a piece of Izenglass till you find it comes to a jelly so let it stand till it is almost cold that it will but run then pour it over your fish into the dish you may keep some to beat for the garnishing of your dish you may mince Sives and Taragon together and strow the brims of your dish with your fish if you please when you send it up after the same manner you may use for Turbert Breme or Perch or any other fish that you have a desire to serve up in jelly To pickle Smelts white or red TAke your large Smelts and being geld lay them in a pan on them a row of Lemmons slice Ginger Nutmeg large Mace and whole Pepper then a row of Smelts so continue till they are placed then put to them white-wine Vinegar and salt and bay-leaves a top but if you would pickle them Red your pickle must be Red wine well mingled with cutchenele they will be ready in a week after they are pickled part them in halves as you do Anchoves and dish them up strow upon them Lemmon cut square like dice with Broom-buds and Barberries so pour it upon them garnish them with sliced Lemmon and serve them up To Marble Sowls Plaice Flounders Smelts or any other fish that is fitting to Marble FIll your Frying-pan with sweet sallet-oyl and when it is very hot your fish being dryed and flowered put them into the said pan when they are fryed brown and stiff put them into a large earthen pan put thereto sliced Nutmeg large Mace and whole Pepper and two or three sliced Lemmons when you have done frying of all your fish fry a quantity of Bay-leaves and put them in a top of your fish then put to it so much white-wine and a little Vinegar as will cover the fish strow a little salt in it so dish them up for second course when you have occasion To pickle Lobsters and to preserve them IN case you are afraid your Lobsters will miscarry after they are boyled and that they will keep no longer then take Fennel and bruise it in Vinegar add salt thereto and with a branch or two of Fennel wash them between the carkaise and the tail leave your branched Fennel under the tail and set them down in a cold place or a moister with salt but if you will be at so much charge you may preserve them in the said pickle however you may preserve the meat for your use the tail and claws being broke in the pickle aforesaid and use them as a sallet Thus must you preserve your Pranes or Shrimps or Crafish To pickle a Conger-Eele YOu must scald your Eele and scrape it till the outward skin is scraped off then boyl your Eele being cut in pieces and bound with Tape in water salt and Vinegar and an handful of green Fennel and when it is boyled put it into your Sowsing-pan with some of the same liquor and Beer-Vinegar with an handful of Fennel on the top of the fish so serve it up cold to the Table To Pickle and Sowce Sturgeon OPen your Sturgeon and take out the entrails if it be a female take out the spawn thereof and preserve it to make caveere then cut out your Sturgeon in lengths being split equally through the back first cut off your Joul to the body ward then your first and second Ronde very fair so that the tayl may be the least so that you will have eight pieces in your Sturgeon bind it up very close with braces or tape strow good store of salt thereon your liquor boyling very hard put it in then let it boyl for an hour and an half softly take it up carefully without breaking and let it cool then put it into your Caggs or Barrel let your pickle be half white-wine half stale-Beer with two or three handfuls of salt so put it to your Sturgeon aforesaid then hoop up your Barrel and keep it close so that you may take off the head at your ease which you must do ever now and then and supply with liquor alwayes scumming away the oyl otherwise your Sturgeon will be rusty To pickle Caveer WAsh it with Vinegar season it with salt then press it two or three dayes so that all the liquor or excrements may run away from it then take it again forth and mix it together with a quantity of Pepper beaten small to dust and salt as before then put it into your press again let it stand two or three dayes then taste it if it be seasoned high enough if not you must do so the third time then take it and put it into an earthen Pot and strow on salt on the top of it when you make any use to serve up any of it take out a quantity thereof and wash it with Vinegar and with your knife separate your Caveer from the strings and bring it into small certain parcells as big as a sprat dish it up in your dish round about and in the middle put slices of Lemmon between pour on oyl and Vinegar and garnish it with Lemmons and Barberries To Coller Sowls TAke out the bone of the Sowl from the head to the tail in the white side of him you must only scale the Sowl and not strip him then take a little piece of Salmon a handful of set-Oysters the tail of a Lobster Pranes or Shrimps mince all this together with the yolks of half a dozen eggs boyled hard with half a dozen of Anchovies then take a handful of sweet herbs minced very small put them all together make them up into a body with your yolks of eggs and grated bread season them with Nutmegs Cloves Mace Ginger and a little salt This same forced meat will serve for most fish Your Sowl as aforesaid being washed and dryed and washed over with a few yolks of eggs spread part of the forced meat all over the Sowls then wash it over with eggs again and dip your Oysters in the yolks of eggs with Pranes Shrimps or sliced Lobster and stick upon the forced meat sprinkling some salt and more spices if occasion shall require then roul up your Sowl in Coller and bind him hard with Tape you may force as many as you please and boyl them in water wine vinegar and salt and seasoned with whole spice with a faggot or two of sweet herbs let your liquor boyl before you put in your Coller pickle them in the same when they are boyled if you serve them up you may cut them in the middle and then the middle of your Sowl stands upwards in the dish To Coller Salmon TAke a side of Salmon you may cut off a handful of
the tail it being dry and washed wash it over with the yolks of eggs strow on a good handful of sweet herbs with a little Fennel season it with a pretty store of salt and a good quantity of your aforesaid spice adding a little Pepper thereto bind it up in Collers with your broad Tape let your water vinegar and salt boyl together then put in your said Coller with a faggot of sweet herbs with sliced Ginger and Nutmeg it will ask an hour and halfs boyling if it be a great Coller so put it into your Sowce-pan with your liquor until you go to dishing of your cold-meats To Sowce Lumps SOme flea your Lumps before they boyl them but that is not proper for any Sowced fish to be served in cold you must only scald and scrape him with your knife then boyl him up as the aforesaid fish and serve him to the Table you may serve him with jelly as you were shewn before After the same manner of boyling fish or pickling you may do Mâ—llets Dace Gurnets Pikes Carps Perches Tenchs Roches and many other sorts of fish in the nature of this BOOK IV. Cold Baked meats of Flesh A Fore you go about your Baked meats I shall give some directions how to make your Paste because some that may have occasion may be ignorant therein To make Paste of Rye-Flower IT is only done with boyling water made very stiff and molded so together that it may not crack your Paste for your lesser cold baked-meats as for foul and the like is to be made with fine flower to every peck a pound and half of butter and about the quantity of eight eggs casting away the whites of four put your butter into your liquor and when it is melted pour it into a hole made in your flower but not to your eggs and put to it as much liquor as will work it up so mingle it together with your eggs lying round about your flower for if you should put your scalding liquor to your eggs at first you would candle them and take away their use and operation in making your Paste any whit the better to stand you are not to strive to make this Paste altogether so stiff as the other yet it must be somewhat stiffer then your Paste for hot baked-meats because you raise these higher then them And the matter that you bake in these will ask much more baking then your hot baked-meat this must be well molded that it may work as clear as wax and to that end let not your liquor be too vehement hot the more butter you put in the more colder let your liquor be you may well upon that account put in two pound of butter To Bake Venison in Crust or in Pots YOur Venison being boned and parboyled you must lard it very thick with your best larding bacon cut in square pieces about the bigness of the top of your finger and as long then season it with Pepper and Salt only put Salt in your Pepper till it look grayish if it be an hanch you must cut it with your knife till you make it fit for your coffin if it be a side you must take out the sinews and the skin that is thereon and cut off the neck part to put under your best Venison but your sides are more fitting to be baked to eat hot and your hanches cold now your coffin being made round or four square with your Rye Paste about a foot high your best fashion is round lay in sheets of lard in the bottom of your coffin and strow in seasoning and then place in your Venison if you please you may sheet it with lard also on the top then put on two pound of butter very smooth so your lid being ready indifferent thick wet it and lay it on and close your Pie so make a funnel upon your lid with your garnish so beat two or three eggs with a spoonful of water and a little flower indore your baked meat with the same with your weting brush made of feathers This baked meat will ask six hours bakeing take heed your Oven be not too hot at the top to scorch the brims when it comes forth of the Oven if you will keep it any thing long you must pour out all the liquor for the gravie will presently putrifie it otherwise you must do as you were taught before then take off your butter clear from your gravie and put it to your clarified butter and fill up your Pie when it is cold being thus done it shall keep half a year but being done as aforesaid it shall keep a twelvemoneth keep your funnel stopped with a piece of butter To bake a Fillet of Veal to be eaten cold TAke a great Leg of Veal and cut off a large Fillet then cut it into three pieces like Fillets and parboil them when they are cold season them with a little Pepper beaten small and Salt Nutmeg Cloves and Mace your Coffin being ready put in the first Fillet and strow on Time and having slices of Bacon seasoned with Sage and Pepper lay it on the top of the said Veal then lay on the second Fillet and do the like with another laying of Bacon then lay on the third Fillet and do the like So strow on a little minced Time and a little seasoning with some large Mace put on the butter and close up the Pye You must observe to beat all your Fillets of Veal with a Rolling-pin or with a back of a Clever put on your Funnel garnish and indore your Baked-meat with Yolks of Eggs Let this Baked meats be made with hot butter paste and fine flower when it is baked and cold fill it up with clarified butter To bake a Calves head to be eaten cold YOu must first half boil a fair Calves head then take out all the bones on both sides and season it with the aforesaid seasoning and lard it with Bacon and a little Lemmon pill then having a Coffin large enough not very high nor very thick but make it four square lay on some sheets of Lard on the top and butter and it when it is baked and cold fill it with clarified butter To bake a Fawn or Kid to be eaten cold FIrst bone either Fawn or Kid parboil and lard them very thick with Bacon then season them with a little fine Pepper Nutmeg Cloves Mace and as much Salt as you think fitting cold baked meats ought to have more then hot then take some savoury forst meat and put into the belly and so make it into the proportion as before it was boned make your Coffin according to that proportion with hot butter paste and put it in fairly 〈◊〉 that it bear not down the sides So put on your butter and close it up and when it is baked and cold fill it up at the Funnel with clarified butter To bake a Hare TAke a Hare and parboil him and cut all the flesh clean from the bones
they are forced sow up their backs then put them into a deep dish with strong broth you may boyl with them Quails Martins Sparrows pieces of Artichokes Sparragrass Marrow Pistaches Pine apples when all is ready dish your forced loaves in the middle of your dish the Chickens and Pigeons round about the Quails with other small birds with your Marrow Artichokes or what other Ingredients you have in the Summer to these and the like boyled meats you may use Artichokes Sparragrass Collyflowers Grapes or Goosberries c. but in Autumn and Winter you may use Skirretts Potatoes Dates Chestnuts to this Lear you may add gravie and drawn butter unto your strong broth BOOK VIII Containing how to make several sorts of Puddings How to make a Quaking Pudding TAke a pinte of Cream and a manchet grated take three or four spoonfuls of the Cream and mingle it with two spoonfulls of Rice flower beat it into a batter so it doth not clod put it into the aforesaid Cream then beat six eggs mix them all together and beat them very well with a little Rose water Nutmegg Cloves Mace and Cinamon beaten with a little salt if it be too thick you may add a little more Cream then take a thick cloth washt over with butter spread it over a narrow Bason your Pudding being well beaten together put it in gather up your Cloth close together tying it hard with a packthred giving it some liberty to rise your liquor boyling very hard take up your pudding in your hands and turning it up and down so that your bread and cream be mingled very well then put it into your boyling Liquor let it boyl for three quarters of an hour covered close keep it constantly turning for the first quarter but it must boyl fiercely lest it soak water when it s enough take it up open it and turn it forth into a dish stick it all over with blancht Dates and dried Cittern all over perfume a little Rose water with musk with some Vinegar drawn butter and a good quantity of sugar when it s very hot pour it on your pudding scrape hard sugar on the brims of your dish and send it up Another way TAke a light Manchet slice it exceeding thin put it into a Quart of Cream then put it over the fire and let it boyl with a stick or two of Cinamon you may pour into it before it boyles two spoonfulls of flower beat into a batter and keep it stirred then pour it forth into a bason put to it a grated Nutmegg a little Cinamon and Ginger some Orangado and dryed Cittern cut very thin when this is cold put to it half a dozen eggs beaten with some rosewater and mix them all together if it be too thick you may add more cream so that it may become a quaking pudding when it is boyled as the aforesaid To make a dish of Puddings of several Colours TO this end you must have five or six dishes bespoke on purpose of the Turner with Covers to fit them you must butter over all your dishes in the Inside fill one of them with the Ingredients aforesaid put on the Cover and bind it down with a Cloth prepared for the same purpose and packthred take a quantity more of the said stuff that will fill a dish Colour it with Spinnage if you think it will thin it too much add part of an egg to it and beat it together Put on the Cover and bind it up so that no water may run in then take a handfull of Cowslips a handfull of Violets a handfull of Clove Gilly flowers mince each of these by themselves and beat them severally in a Morter so add as much of the aforesaid stuff to each as will fill three several dishes you may thin them as you please by mixing more Cream to either of them so bind them up as aforesaid and when your pot boyles very fiercely shake your dishes that the matter may mingle together and put them in When they are boyled uncover your Dishes turn out your puddings into a large dish Stick them as before Else with any Rich Suckets your Leare is Butter Vinegar Rose water and good store of Sugar scrape on Sugar and send them up they are an exceeding handsome and Rich service fitting for any feast you may make but one or more of the above four sorts of puddings as you please To make Marrow Puddings to boyl in Skins TAke a pottle of Cream two rowls of French bread sliced very thin being cut over again the contrary way you may put it over the fire a soaking with a little whole Cinamon till it begins to boyl then beat a dozen of eggs together and when your Cream is almost cold beat them in put to them the Marrow of five Marrowbones minced with some minced Orangado and Cittern beaten Cinamon Ginger Cloves and Mace Rosewater and Sugar with some salt you may thin it with cream if your Manchet swells too much for it must be but a little thicker then Pan-cake batter then having your hoggs guts thâ— smallest of the great ones being well scoured and cleansâ—d fill up your guts and tye them up like beads being about the bigness and length of an egg or something longer you must give two Inches scope to every one of these in the tying else they will break not having room to rise boyl them very softly in Kettle for the space of above half an hour then take them up and keep them for your use and heat them for service for pleasure To make Black Puddings to be kept TAke a gallon of great Oatmeal and put to it two gallons of very good strong broth let it boyl softly over the fire about half an hour keeping it continually stirred then put it out into a great earthen pan let it be cold and put to it about a gallon of hogs blood strained mix it together with the congealed Oatmeal if it makes it not thin enough add to it a quart of milk or more let it steep together all night then take a good handful of Wintersavory as much Pennyroyal a little Hyssoâ— and Rosemary half a handfull of Time a handfull of Sives if not take Onions or Leeks and a handfull of Sage mince all these exceeding small and put them into your puddings season it with Pepper beaten small Cloves Mace Ginger Cinamon and Nutmegs with a quantity of Salt then having about two flecks of Lard cut with your knife twice as big as a die put all in together with about sixteen Eggs mingle it all well with your hands if it be thick and not high-coloured with blood add more to it your small guts of a hogg being cleansed and watered for a day before cut your gutts an ell and half long and blow them up all to see where they are sound then fill a taste of these puddings and observe what scope you give to your taste that you may know how they swell as
pickles from that to the brims of your dish severally one answering another As for example if you have two of white and two of green let them be opposite the white against the white and the green against the green and so all the other so your dishes bottom being wholly covered below your Mount garnish your dish with all kinde of things sutable or afforded by the Spring your Statues ought to have every one a Cruitt placed in their hands two with Vinegar and two with Oyl when this Sallet is made let it be carried to the Table and set in its place and when the guests are all placed unstop the Cruitts that the Oyl and Vinegar may run on the Sallet these Cruitts must be glasses not a quarter of a pinte apiece sized over on the outside and strowed with flowers After the same manner may you make your Sallet in Summer Autumn or Winter only take those Sallets that are then in season and changing of your standard for in the Summer you ought to resemble a green tree and in the Autumn a Castle carved out of Carrets and Turnips in the Winter a tree hanged with Snow This only is for great Feasts and may inform the Practitioner in such Feasts for the honour of his Master and benefit of himself the Paste that you make your Castle or Standard with must be made of Rye The Flesh Sallet of a Capon or Turkey TAke of either slice it very thin as for a Hash put that which is white of the breast and wings by its self and that which is black of the legs or other part of the Fowl by its self put the rump and sides of the rump in the dish and the other bones of the legs and wings about the sides of the dish like sippets then season your meat with a few Sives a little Tarragon Speeremint and Parslee with the Cabbage oâ— two of Lettice mince these exceeding small add a little small Pepper Salt and sliced Nutmeg with a little Horse Raddish scraped and minced mingle your seasoning together and strow it on your Sallet pour on Oyl and Vinegar so toss it up together let your blackest flesh be laid all over the bottom of your dish and bones and your whitest on the top of all strow on a Lemmon Cut in Dice and garnish it at your pleasure A made dish of Parmyzant TAke a Grater and grate half a pound of Parmyzant then grate as much Manchet and mince some Tarragon together with Horse Raddish season this with almost a handful of Carraway Comfits put to it a little brisk Claret-wine to moisten it over then dish it in a small dish from the middle to the brim in parcells as broad as your knife garnish it with Carraway Comfits Horse-Raddish and Tarragon send it up the last dish of your mess or messes with Mustard and Sugar because at a Feast it is not common to send up a whole Cheese A Sallet of a dryed Neats-Tongue LEt your tongue be exceeding red sliced as thin as a groat and about the same bigness put to it a little Tarragon minced small toss it with Oyl and Vinegar and dish it put Bay-leaves round your meat and strow on West-phalie Bacon on the brims of your dish A Sallet of Fennell TAke young Fennell about a span long in the Spring tye it up in bunches as you do Sparragrass when your skillet boyls put in enough to make a dish when it is boyled and drained dish it up as you do Sparragrass pour on Butter and Vinegar and send it up A Sallet of green Pease WHen your green Pease appear about a handful and half from the ground cut off enough to boyl for your Sallet let your liquor boyl before you put it 〈◊〉 when it is tender pour it forth into your Cullender let all the water be drained clean out of it into a dish with some drawn Butter season it with Salt and hack it with your knife and toss it together in the Butter so dish it up Thus may you do with Turnip or Raddish-tops that are young A Sallet of boyled Spinnage BOyl your Spinnage as before you did your Pease but in Broth if you have it you must boyl it exceeding quick else it will change colour put it out into your Cullender and drain it from the water hack it with a knife and put it in a stewing-dish with a handful or two of parboyled Currans a little Vinegar drawn Butter Sugar a grated Nutmeg and Salt mingle it altogether and let it stand on a heap of coals until it begins to boyl up have ready a matter of a dozen toasts cut thin through the penny Manchet put them into the bottom of your dish and put your Sallet on them with a spoon in heaps so scrape on Sugar I having before hinted of several Sallets in the Spring season need not speak to you of the Summer because there is none almost but knows so many varieties of that season and so much made use of by the vulgar that it would take up not only a great deal of my time which may be better spent to recite them but fill my volume which I have intended for a better use As for part of the Autumn and Winter I have before prescribed you Rules to pickle I shall leave you to that and so proceed to what is behind Rules how to Roast meats with their several Sauces To roast a Hanch of Venison IF your Venison hath been seasoned you 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 To roast a Jegget of Mutton YOur Jegget of Mutâ—on is the leg and half the loyn cut to it draw it with Lemmon-pill and Time roast it soberly save the gravie in a dish under it put therein Claret-wine two or three Onions cut in halves two Anchovies a spoonful or two of Elder-Vinegar let this boyl up together then put in a few minced Capers and Sampier with a Nutmeg sliced this is sauce for your Jigget of Mutton or for any other roast Mutton you may add what gravie you have to it and Oyster-liquor To roast a shoulder of Mutton with Oysters Your Oysters being parboyled put to them some Parslee Time and Wintersavoury minced small with the yolks of six hard eggs minced a handful of grated bread three or four yolks of eggs so mingle all together with your hands your shoulder or other joynt of Mutton being spitted lay it upon the dresser make holes with your knife and put in your Oysters with the herbs and ingredients after them about twenty Oysters will be enough take â—he rest of your quart or as many as you have put them into a deep dish with some Claret-wine two or three Onions in halves a couple of
you may have part of the body with it boyl it in water and salt and having ready about a quart of Cockles with the meat out of the shell of a Crab or two put these in a pipkin with about a quarter of a pint of Whitewine a bunch of sweet herbs an Onion or two with a little large Mace and a grated Nutmeg add to it a little Oyster Liquor set it on the fire and when it boyls and the liquor in it is wasted put to it two or three Ladles of drawn butter or as much as will serve then dish up your Codds head on sippets and put it on a good heap of coals to dry up the water then cut the tripe of your Codd as you cut pallats also cut the pease or spawn in thin slices and the Liver in pieces take likewise the Gill and pick out the bones and cut it as you did the other dish up your spawn or pease round about your Codds head and some on the top and put all over it your Tripe Gill and Liver then take a ladle and pour your leare over it with a little drawn butter on that and stick all your gill bone with Oysters fryed in batter and stick them on the pease of the fish and all over the head where they will enter so garnish it over with the same Oysters grate on a Nutmeg and send it smoaking up take notice that the pease of your fish will ask more boyling then the head if it be a great one also remember that you blanch off all the skin of your Codds head when you dish it and garnish it with Lemmon and fryed bay leaves To make an Olve of Fish TO this you may have all manner of fish that are not flat as Carps Pikes Mullets Base Rotchets Gurnets Trouts or Salmon-peel c. being all drest and washt take the firmest and biggest for boyling and the other for frying and forcing when your Pan is seasoned and your fish boyled off quick according to the time that each takes its boyling as also your other fish being all ready dish on your sippers some great fish turned round in the middle of your Charger cise a Coller of Salmon baked in an Oven with the heads of four fishes on the top of it then dish your boyled fish round about and your fryed fish between them your Smelts and Gudgeons round towards the brims of the dish if you have forced meat of fish made in little bals you may garnish that between the boyled and the fryed then having your Oysters Cockles Perriwinckles Pranes Crafish or sliced Lobster or any of these ready in your Lear of thick butter Lear your fish therewith all over stick your Coller with fryed bay leaves at the heads and round the dish so garnish it with Lemmon grate on a Nutmeg and send it up smoaking I have heard of Cooks heaping up an Olue of fish on the top of one another but that way is neither Honourable or profitable the biggest Fish here that I advise you to lay on the other are only Smelts Gugdeons or pieces of Souls or Flounders fryed up very Crisp and brown and all manner of shell fish as is shewn To boyl Mullet or Base to be eaten hot YOu must scale your Mullets or Base and wash them saving their Livers or Tripes Rows or spawns Boyl them up in Water Salt Vinegar Wine faggots of sweet herbs sliced Lemmon and two or three whole Onions your lear must be drawn butter large mace whole Nutmeg cut in quarters and two or three Anchovies dissolved in the wine you drew your butter withall so dish up your fish pour on your lear you must alwayes remember to season all your lear with salt to your Pallat and garnish it with fryed Oysters and Bay leaves season your liquor after this manner for the boyling of most of your fish To stew or make broth with Whitings or Smelts PUt on the coals in a deep dish half Wine and half water put to it a race of Ginger sliced a little large mace a Nutmeg quartered and two or three faggots of sweet herbs with Parslee adding as much salt as will season it let this all boyl up together half a dozen Walms then put in your fish orderly as they are to lye in your dish when you send them up and let them boyl hastily with a little butter put into them less then a dozen walms is sufficient for them when they are enough pour all the liquor into a pipkin and set it on the fire again with your spice and sweet herbs that were in it then mince a handful of parslee small and a little fennel and time and let it boyl with the fish-broth then wash out with Vinegar the meat of a shell or two of Crabs with the Carkass of a Lobster the yolks of two or three eggs a ladle of drawn butter beat all this together with some of the said liquor and stir it into the pipkin untill it thickens shift out your Smelts or Whitings on sippets as you will send them up and pour on your lear as it comes from the fire this is an excellent broth and good for a weak stomach How to stew or boyl Eels YOu may Coller up one of the biggest of your Eels and boyl him up and the other being flead cut in pieces twice as long as your finger stew them up with half white wine and half water with an Onion or two and some faggots of sweet herbs large Mace and whole Pepper when they are half stewed put to them a pint of Oysters with a little minced parslee and time when they are ready put to them drawn butter and vinegar if your lear be not thick you must add the yolk or two of an egg dish up your Collerd Eele in the middle and your pieces round about it to the dish brim and your Oysterrs and lear over the whâ—…e you may garnish it with brown pieces of fryed fish about the breadth of a plaice Anothâ—r way CUt your Eels as aforesaid and stew them up when they are above half done take a spoonful or two of Ale yest beaten up with a little vinegar and put therein with a greater quantity of parslee and sweet herbs then was in the last so dish them up served to the Table in their broth adding salt To dresh a dish of small Jack CUt off the heads of them put them into balls of forced meat made of fish so that the heads may stand upright or looking forwards indore them over with yolks of eggs and put them into an Oven a baking then cut your Jacks in pieces stew them up in a dish with a little white wine water salt vinegar sweet herbs two or three Anchovies Mace sliced Ginger and Nutmeg when this boyls up in your deep dish put in your Pike and some small forced meat bals of fish both green yellow and white let them boyl then turn the other side with a knife let them boyl
pots for the present To Jelly Lobsters Crawfish or Prawnes TAke a Tench and split him from the head to the tail taking out the gills and wash him in four or five waters very clean from the blood set as much water on as will conveniently cover him in a broad pan pressing him down with a dish or plate let your liquor be seasoned with Salt wine-Wine-Vinegar Cloves Mace Ginger quartered Nutmeg five or six Bay-leaves a faggot of sweet herbs bound up together observe to let your liquor boyl with the forementioned ingredients before you put in your Tench it being boyled take it up and wash off all the loose scales then strain the liquor through your Jelly bag and put to it a piece of Izing-glass being first washt and steept for that purpose boyl it very cleanly and run it through a Jelly bag again then having your shell fish lay them in a clean dish the Lobsters being cut in slices and the Crawfish Prawnes and Shrimps whole run this Jelly over them you may make this Jelly of divers colours to garnish your dish To Stew Crabs YOur Crabs being boyled take the meat out of the bodies or baâ—…els and save the great claws and the small leggs whole to garnish your dish strain the meat with some Claret wine grated Bread wine-Vinegar Nutmeg Salt and a piece of Butter stew them together a quarter of an hour on a soft fire in a Pipkin and being stewed almost dry put in some drawn Butter the yolk of an Egg a grated Nutmeg with juice of Oranges beat up thick then dish the legs round about them put the meat into the shells and serve them To force Crabs TAke so many Crabs as you please take the meat out of the claws and mix it with the meat of the body the skin and strings thereof pick out then take some Pine-apples Pistaches and Artichokes bottoms minced with the body of an Eele half boyled but not very small with the meat of the claws before you mix it as also a handful of Oysters put to it a little grated Manchet Nutmeg Cinamon Ginger and Salt with a Lemmon cut in dice with the yolks of two or three raw Eggs and a quarter of a pound of Butter in small bits make up this into a reasonable stiff force meat and force your shells make the rest into small balls and put them into a deep tin dish and bake them gently in an Oven let your meat in your shells be a very tender meat when they come out of the Oven add to them some drawn Butter and the juice of Oranges and Lemmons dish them with your forced balls round about them stick them full of picked sprigs of Paste about four inches long and stick upon your sprigs fryed Oysters so send them for second course To make water Leach TAke a pound of sweet Almonds blanch them in blood-warm water and throw them into cold water beat them in a Morter with rose-water and when they are beaten to an Almond Paste put a pint of Rose-water more to them and a pottle of fair spring water and about a quart or more of Renish wine set these together in a skillet on a heap of Charcoals then add to it about half a pound of Isinglass being before pulled to pieces and steeped in fair water for the space of two hours put to it some whole Cinamon large Mace let it boyl about an hour keeping it stirring then strain it into a bason through a piece of Tiffanie season it with Sugar Rose-water and a little oyl of Cinamon Nutmeg Cloves and Mace with a grain of Musk tyed up then set it on the fire again you may take out some in a saucer to try its strength if it be too strong you must add Renish wine if too weak boyl it longer with Isinglass you may add also some juice of Lemmons strain it again when it is boyled enough run it into what colours you please To make a boyled Pudding TAke two grated penny loaves and as much floure dried in an oven season it with Cinamon Cloves Mace Nutmeg and Salt put to it four Eggs casting away two of the whites temper it with sweet cream put to it a handful or two of Raisins as many Currans with about half a pound of Beef suet minced very small let it not be so thin that the Raisins and Currans fall to the bottom so wash over a double cloth with Butter and put it into a bason or skillet gather it together and tye it close only give it a little liberty to rise let your water boyl before you put it in Another way TAke a pint and half of Cream and boyl it up with some beaten Cinamon and Nutmeg and when it is cold beat to it six Eggs casting away the whites of three season it with sugar rose-water and salt then cut two penny loaves in sippets and butter over a cloth as before and put it in a bason spread the sippets all over the bottom of your bason as also the sides that the cloth may not be perceived then strow on a handful of minced Marrow and Dates not very small then pour a ladleful of Cream or two all over and lay it over with sippets again then strow a handful of Marrow and Dates as before so do untill all your Cream and Eggs is in then lay it all over with sippets on the top and wash them well over with Butter so gather up your cloth and bind it when your pot boyls put him in A baked Pudding after the Italian fashion corrected TAke a penny white loaf or two and cut it in the manner of dice put to it half a pound of Beef suet minced small half a pound of Raisins of the sun stoned a little sugar six sliced Dates a grain of Musk the Marrow of two bones season it with Cloves Mace Nutmeg salt and Rose-water then beat three Eggs with about half a pint of Cream and put it to your bread and other ingredients and stir it together softly that you break not the bread nor Marrow then slice some thin pieces of Apple into the bottom of your dish that you bake it in and put your Pudding thereon bake it in an oven not so hot as for Manchet when it s enough stick it with Cittern and strow it with Sugar To blanch Manchet in a frying-Pan TAke twelve Eggs casting by the whites of six beat them in three quarters of a pint of Cream put to it almost a penny Manchet grated a little Sugar Cloves Mace Nutmeg and a little Rose-water beat all these together and fry it in sweet Butter as you fry a Tansie when it is fryed wash it over with a little Sack and the juice of a Lemmon then turn it out on a Plate dish it scrape on Sugar and send it up Another way GRate four Manchets and put them in a dish with six Eggs two quarts of Cream Cloves Mace Rose-water Salt Sugar with a handful or
two of Currans and a pound of Beef suet minced with a handful of Dates sliced all manner of good sweet herbs minced and stamped with a handfull of spinage strain out the juice of them add thereunto Cinamon and Nutmeg beat all these together put Butter in your dish with sippets thereon so put your Pudding therein and bake it To boyl Pigeons the French Fashion TAke your Pigeons set and lard them put them into a Pipkin with so much strong broth as will cover them when they are scummed put to them a faggot of sweet herbs some large Mace a handful of Capers and Raisins of the sun shred small six quartered Dates a piece of Butter with the yolks of three hard Eggs minced with a handful of Grapes or Barberries then beat two yolks of raw Eggs with Verjuice and some of your broth a ladle of drawn Butter and a grated Nutmeg so dish it on sippets and lay it round with slices of Bacon To boyl Mullet or Pike with Oysters TAke a fair Mullet or Pike truss it round and set on a pan of water strow into it a handful of Salt and a handful of sweet herbs make your water boyl tye your Mullet or Pike in a fair cloth and put him in your boyling liquor with a pint of white wine Vinegar let your fish boyl leasurely untill it swim take the rivet and a pint of Oysters with their liquor and a little White wine three or four blades of Mace and a little gross Pepper boyl all these by themselves when they are enough strain the yolks of three or four Eggs with half a pint of Sack add to it a ladleful of drawn Butter then dish up your fish on sippets pour on your broth and Oysters all over you may add roasted Chesnuts and Pistaches so garnish it over with fryed Oysters stick it with Toasts and Bay-leaves and strow all over your dish hard Eggs minced To boyl Carps an honourable way TAke two live Carps or as many as you intend to boyl knock them on the head open them in the bellies and draw them clean take heed you break not the gall wash out the blood with a little Claret wine and save it salt them well on the bellies and save the scales as whole as you can on them set on your pan with fair water and about a quart of Vinegar a faggot or two of sweet herbs half a dozen cloves of Garlick sliced Ginger large Mace and quartered Nutmegs and a handful and half of Salt with a Lemmon or two cut in slices when your pan boyls put in your Carps upon your false bottom and whilst they boyl make your sawce after this manner take the body of a Crab or two and put it into a deep dish put to it the blood of your Carp and Claret wine before named with two or three Anchoves a little Tyme and Fennel minced exceeding small some Oyster-liquor Vinegar and Salt and half a dozen Oysters minced let this stew up all together and be ready with your Carp if it be thick you may add Claret wine or gravie if none be offended when it is enough grate a Nutmeg into it and beat it up with the yolk of an Egg and a little drawn Butter and put it into half a dozen large Sawcers it ought to be but little thinner then Mustard then take up your Carps being quick boyled and dish them on a large Dish and Plate garnish the brims thereof and underneath with Fennel Flowers or Orange peel minced garnish your Carps with Oysters fryed up in Eggs and put your Sawcers on your dish round your Carps and serve it up Another way to boyl a dish of great Flownders WHen your Flownders are drawn scorch them on the black side very thick and put them into a great Dish pour on Vinegar and strow them over with a handful of Salt and when your pan boyls seasoned as before lay in your Flownders on your false bottom with their white sides downwards they will be boyled with about a dozen walms take them up dish them in a large dish on sippets with the black side upwards and pour on drawn Butter all over them grating on a Nutmeg and scruise in a Lemmon or two so garnish it with Lemmon and send it up To make a Hash of Partridges or Capons TAke twelve Partridges and rost them and being cold mince them very fine the brawns and wings and leave the leggs and rumps whole to be carbonadoed then put some strong Mutton broth to them or good Mutton gravie grated Nutmeg a great Onion or two some Pistaches Chesnuts and Salt then stew them in a large earthen Pipkin or Sawce-pan stew the rumps and leggs by themselves in strong broth in another Pipkin then have a fine clean dish then take some light French bread chipt and cover the bottom of your dish and when you go to dish your Hash steep the bread with some Mutton broth or good Mutton gravie then pour the Hash on the steeped bread lay the leggs and the rumps on the Hash with some fryed Oysters Pistaches Chesnuts sliced Lemmon and Lemmon-peel yolks of Eggs strained with the juice of Orange and beaten Butter beat together and run over all garnish your dish with carved Oranges Lemmons fryed Oysters Chesnuts and Pistaches thus you may Hash any kind of fowl whether water or land A rare Friggasy TAke six Pigeons and as many Chicken-peepers being clean drawed scald and truss them head and all on then set them and have some Lambstones and sweet breads blanched parboyled and sliced fry most of the sweet-breads floured have also some Sparragrass ready cut off the tops an inch long the yolks of two hard eggs Pistaches the Marrow of six Marrow-bones half the Marrow fryed green and white batter let it be kept warm till it be almost dinner time then have a clean frying-pan and fry the fowl with sweet Butter being finely fryed put out the Butter and put to them some roast Mutton-Gravie some large fryed Oysters and some Salt then put in the hard yolks of eggs and the rest of the sweet-breads that are not fryed the Pistaches Sparragrass and half the Marrow then stew them well in the frying-pan with some grated Nutmeg Pepper a Clove or two of Garlick if you please a little White-wine and let them be well stewed then have ten yolks of eggs dissolved in a dish with Grape-Verjuice or Wine-Vinegar and a little beaten Mace and put it to the Friggasy then have some slices of light bread in a fair large dish set on coals with some good Mutton-Gravie then give the Friggasy two or three walms on the fire and pour it upon the sops in your dish garnish it with fryed sweet-breads fryed Oysters fryed Marrow fryed Pistaches sliced Almonds and the juice of two or three Lemmons To make a Bisk of Carps and other several fish MAke the Carbolion for the Bisk of some Jacks or small Carps boyled in half White-wine and fair
spring-water some Cloves Salt and Mace boyl it down to a Jelly strain it and keep it warm for to scald the Bisk then take four Carps four Tenches four Perches two Pikes two Eeles flayed and drawn the Carps being scalded drawn and cut in quarters the Tenches scalded and left whole also the Perches and the Pikes all finely scalded cleansed and cut in twelve pieces three of each side then put them into a large stew-pan with three quarts of Claret-wine an ounce of large Mace a quarter of an ounce of Cloves half an ounce of Pepper a quarter of an ounce of Ginger pared and sliced sweet herbs chopped small as stripped Time Savoury sweet Marjoram Parslee Rosemary three or four Bay-leaves Salt Chesnuts Pistaches five or six great Onions and stew all together on a quick fire Then stew a pottle of Oysters the greatest you can get parboyl them in their own liquor cleanse them from the dregs and wash them in warm water from the grounds and shells put them into a Pipkin with three or four great Onions pilled then take large Mace a little of their own liquor or a little wine-Wine-Vinegar or White wine next take twelve Flownders being drawn and cleansed from the guts fry them in clarrified Butter with an hundred of large Smelts being fryed stew them in a stew-pan with some Claret wine grated Nutmeg sliced Orange Butter and salt then have an hundred of Prawnes boyled picked and buttered or fryed next bottoms of Artichokes boyled blanched and put in beaten Butter grated Nutmeg salt White-wine Skirrets and Sparragrass in the aforesaid sauce then mince a Pike and an Eele cleanse them and season them with Cloves Mace Pepper salt some sweet herbs minced some Pistaches Barberries Grapes or Goos-berries some grated Manchet and yolks of raw eggs mingle all the aforesaid things together and make it into balls or force some Cabbage-Lettice and bake the balls in an Oven being baked stick them with Pine-apple seeds and Pistaches as also the Lettice then all the aforesaid things being made ready have a clean large dish with large sops of French bread lay the Carps on them and between them some Tench Perch Pike and Eele and the stewed Oysters all over the other Fish then the fryed Smelts and Flownders over the Oysters then the balls and Lettice stuck with Pistaches the Artichokes Skirrets Sparragrass buttered Prawnes yolks of hard eggs large Mace fryed Smelts Grapes sliced Lemmon Oranges red Beets or Pomgranats broth it with the lear that was made for it and run it over with beaten Butter To dress eggs in the Spanish fashion TAke twenty eggs fresh and new and strain them with a quarter of a pinte of Sack Claret or White-wine a quartern of Sugar some grated Nutmeg and Salt beat them together with the juice of an Orange and put to them a little Musk or none set them over the fire and stir them continually till they be a little thick but not too much serve them with scraping Sugar being put in a clean warm dish on fine toasts of Manchet soaked in juice of Orange or Sugar or in Claret sugar or White-wine and shake the eggs with Orange Comfits or Muskadines Red and White To dress eggs in the Portugal fashion STrain the yolks of twenty eggs and beat them very well in a dish put to them some Musk and Rose-water made of fine sugar boyled thick in a clean skillet put in the eggs and stew them on a soft fire being finely stewed dish them on a French plate in a clean dish scrape on sugar and trim the dish with your finger Other wayes take twenty yolks of eggs or as many whites put them severally into two dishes take out the Cocks-treads and beat them severally for the space of an hour then have a sirrup made in two several skillets with half a pound a piece of double refined sugar and a little Musk and Amber-grease bound up close in a fine rag set them a stewing on a soft fire till they are enough on both sides then dish them on a plate and shake them with preserved Pistaches Muskadines white and red and green Citron sliced put into the whites the juice of Spinnage to make them green To dress eggs called in French A la Hugenotte or the Protestant way BReak twenty eggs beat them together and put to them the pure Gravie of a leg of Mutton or the Gravie of roast Beef stir and beat them well together over a Chaffin-dish of coals with a little salt add to them also juice of Orange and Lemmon or grape Verjuice then put in some Mushrooms well boyled and seasoned Observe as soon as your eggs be well mixed with the Gravie and other Ingredients then take them off the fire keeping them covered awhile then serve them with grated Nutmeg over them To dress eggs in fashion of a Tansey TAke twenty yolks of eggs and strain them on flesh-dayes with about half a pinte of Gravie on fish-dayes with Cream and Milk and salt and four Makeroons small grated as much Bisket some Rose water a little Sack or Claret and a quarter of a pound of sugar put these things to them with a piece of Butter as big as a Walnut and set them on a Chaffin-dish with some preserved Citron or Lemmon grated or cut in small pieces or little bits and some pounded Pistaches being well buttered dish it on a plate and brown it with a hot fire-shovell strow on fine Sugar and stick it with preserved Lemmon-pill in thin slices To dress Poach Eggs. TAke a dozen of new laid eggs and the meat of four or five Partridges or any roast Poultry mince it as small as you can and season it with a few beaten Cloves Mace and Nutmeg put them into a dish with a ladleful or two of pure Mutton Gravie and two or three Anchovies dissolved then set it a stewing on a Chaffin-dish of coals being half stewed as it boyls put in the eggs one by one and as you break them put by most of the whites and with one end of your egg-shell put in the yolks round in order amongst the meat let them stew till the eggs be enough then put in a little grated Nutmeg and the juice of two Oranges put not in the seeds wipe your dish garnish it with four or five whole Onions boyled and broyled 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 buttered lay the toasts in a fair clean dish put the eggs on the toasts and garnish your dish with Pepper and Salt other waies half boyl them in the shells then butter them and serve them on toasts or toasts about them To these eggs sometimes use Musk and Ambergrease and no Pepper An excellent way to Butter eggs TAke twenty yolks of