guts stretched 2 Sack posset 3 â—allet of sorrel 11 â—teak pye 14 â—â—wsages boyled 20 â—owsed Veal ibid. â—teaks stewed 35 â—pinage sallet 36 â—upper dish ibid. â—awsages 43 â—heeps feet dressed 46 â—houlder of Mutton hashed 53 â—houlder oâ— Mutton with Oysters 54 â—oles stewed 65 â—coâ—ch collops 66 â—awce for Fish 79 â—awce for Snipes 74 â—houlder of Mutton roasted 73 â—almon boiled 81 â—awâ—e for any Fowle 82 â—pinage tart 85 â—ack posset without milk 90 â—illabub 91 â—illabub whipt 93 â—â—gar plate in colours 94 Spices candied 96 T TAnsie 3â— Tart of Cheese-curds 4â— Turkey sowsed 5â— Toast fryed 5â— Trifle 8â— Thick cream 89 V VEnison kept long sweet 27 Usquebath 98 W VVIlde duck boiled 19 White pudding 28 White Metheglin 62 White broth 8â— Wafers 98 Rare Receipts for Cookery To pickle Cucumbers to look very green TAke those that you mean to pickle and lay them in water and salt three or four daies then take a good many great Cucumbers and cut the outsides of them into water for the insides will be too pappy then boyle them in that water with Dill seeds and Fennel seeds and when it is cold put to it some salt and as much vineger as will make it a strong pickle then take them out of that water and salt and pour that over them in your vessel then let them stand close covered for a fortnight or three weeks then Pour the liquor from them and new boyle it putting in some whole pepper cloves and mace and when it is cold adde to it some more vineger and a little salt then pour it on them again and let them stand a month longer then boyle it again and when it is cold put some more vineger and pour it on them again then let them stand a longer time and as you see occasion boyle it over again and alwaies put your seeds and pieces of Cucumber on the top be sure your pickle be cold when you pour it over To pickle Purslaâ—e to keep all the year TAke the biggest stalks picked clean theâ— strew bay-salt first into your pot and then thâ— stalks of Purslane and then salt again so do tiâ—l your pot be full then tye it up close and keep it cool To streâ—ch Sheeps guts AFter they are clean scoured lay them in water nine daies shifting them onceâ— day and they will be very easie to fill and when they are filled they will return to their wonted bigness To make a Sack posset TAke a quart of thick cream boyle it with whole spice then take sixteen eggs yolks and whites beaten very well then heat about three quarters of a pint of sack and mingle well with your eggs then stir them into your cream and sweeten it then cover it up close for half an hour or more over a seething pot of water or over very slow embers in a bason and it will become like a cheese To make Penado TAke oatmeal clean picked steep it in water all night then strain the water clean from it and boyle that water in a pipkin with a blade of mace and some currans when it is well boyled put in the yolks of two or three eggs beaten with sack a little salt and as much sugar as you shall thiâ—k fiâ— then stir it over a soft fire that it curd not till you think it be enough To make the Orange pudding TAke the rind of a small Orange paired very thin and boiled in several waterâ— till it be very tender then beat it very fine in a morter then put to it four ounces of fine sugar four ounces of fresh butter the yolks of six eggs and a spoonfull or two of cream with a very little salt beat all these together in a morter while the oven heats then bake it in puff paste To make French-bread TAke half a bushel of fine flower ten eggs yolks and white one pound and an half of fresh butter then put in as much of yest as into the ordinary manchet temper it with new milk pretty hot then let it lye half an hour to rise then make it into loaves or rowles and wash them over with an egge beaten with milk let not your oven be too hot To make a Made dish TAke four ounces of blanched almonds beaten and strain them into some cream then take artichoke bottoms tenderly boyled and some marrow boyled then boyle a quart of cream till it be thick and sweeten it with rose water and sugar then lay your hartichokes into a dish and the marrow on them then mix your almonds cream and the other together and powre it over them â—nd let it stand upon embers till you serve â—it in To make a Cake with Almonds TAke one pound and an half of fine flower of sugar twelve ounces beaten very fine mingle them well together then take half a pound of almonds blanched and beaten with a little rose water mingle all these with as much sack as will work it into a pâ—ste and put in some spice some yest and plumped currants with a pound of butter so make it into a cake and bake it To season a Chicking pye SEason them with nutmegg and sugar pepper and salt raisons currans and butterâ— when it is baked put in clouted cream sack and sugar To make an Herb pye TAke lettuce and spinage a little time winter savory and sweet marjorum chop them and put them into the pye with butter nutmegg and sugar a little salt when it is drawn and a little cooled put in clouted cream sack and sugar To stew Gurnets STew them with white wine and salt whole cloves mace nutmegg and cinnamon when you take them up put in some butter and sugar To boyle Place or Flounders BOyle them in white wine water and salt with some cloves mace lemon pill and some small onions A cawdle for a sick body TAke lemmon posset drink and thicken it with the yolks of eggs and sweeten it with sugar To make a Pye with eeles and oysters TAke the oysters from their liquor and put them to the eeles and season them with pepper salt and mace raisons and currants then put them in a pye with good store of butter and fruit on the top To make a very good Hare pye TAke out all the bones then lay it on a grid-iron under which is fresh coals when it begins to dry tuâ—n it and sprinckle it with wine vineger wherein hath lien nutmegg cloves and mace bruised and as it dries sprinckle it with this liquor so do till you think it reasonable well broiled then lay it in such vineger all night the next day broile it a little then lard it and bake it with good store of butter and eat it cold adde a little salt To roast a Pike DRaw a large Pike at the gills when he is well washed fill the belly with great oysters and lard the back with herrings pickled tie it on the spit and baste it with white wine and butter with two or three
shifting the water sometimes â—hen cut them tâ—ke out the meat then put them inâ—o another water and let them boyl about half an hour without a cloth til you find â—hey are very tender then take their weight and hâ—lf in sugar and to a pound of sugar a pint of water make a Syrup thereof then lay the Lemmons into a pot and when the Syrup is no hotter then Milk from a Cow put it over them and let them stand a week â—hen pour the syrup from â—hem and boyl it â—gain and put it to them as before and let â—them staâ—d another week then boyl it again and put it to them so do three or four times till you think they are throughly done but never boil the Lemmons in the syrup for that spoiles the colour To make a whipt Sillubub TAke a pint of Cream put to it half a pint of Sack and the whites of four Eggâ— and some sugaâ—â— beat it to a froth with a birchin Rod and as the froth ariseth take it off and put it into your Sillubub pot till you have filled it above the brim To make Lemmon Cream TAke a quart of Cream keep it stirring on the fire till it be blood warm then take the meat of three Lemmons sweetened well with sugar and a little Orange flower water sweeten them so well that they may not turn the Cream then stir them into the Cream over the fire with the yolkes of six Eggs be sure to keep it stirring and assoon as you see it be thick take it off and pour it into a dish and serve it in cold To make several pretty fancies TAke sweet Amonds blanched and beaten with Rosewater mix them with fine sugar the whites of Eggs and Gum dragon steeped in Rosewater and so make them into what shape you please and bake them To â—ake Musk Sugar TAke four graines of Musk bruise it and tye it up in a piece of fine Lawn lay it in â—â—e bottom of a Gally pot then fill your Pot with beaten sugar and cover it close and in a few days it will both taste and smell of Musk when you have spent that sugar lay on more and sâ— do as long as you finde any vertue To make Sugar-plate of the colour and taste of any Flower BEat your Flowers very well in a Mortar with a little fair water or Orange flower water then add some sugar to them as much as you think fit and beat them well together then make it up with Gum dragon steeped into what shape you please To make French Bisket TAke a peck of fine Flower two ounces of Coriander seeds one ounce of Aniseeds the whites of four Eggs half a pint of Ale yest and as much water as will make it up into a stiffe paste your water must be but blood warm then make it up in a long greaâ— Rowl and bake it and when it is a day old pare it and slice it overthwart then ice it over with fine powder sugar and Rosewater and the white of an Egg and put it into the Oven a while then take it out and keep it in Boxes all the year To make fine Gingerbread TAke three stale Manchets grate them dry them and beat them then sifâ— them thorow a fine sieve then put to them one ounce of Ginger beaten and searced fine as much Cinnamon half an ounce of Aniseeds and half an ounce of Liquorice half a pound of sugar boyll all these together with a quart of Claret Wine till it come to a stiffe paste then mould it on a Table with a little Flower and roul it very thin and print it in moulds dust your moulds with some of your powdered spices To candy any Spices with a Rock Candy TAke a pound of fine Sugar eight spoonfuls of Rosewater and a six penny weight of Gum Arabick boyl them together to a Candy height then put it into an earthen Pipkin then put in your spices having first been steeped in Wine or Rosewater one night and dryed in a cloth then cover it with a Sawcer and lute it with clay that no ayr may enter then keep it in a hot place for three weeks and it will candy hard You must break your Pot with a Hammar or else you cannot get them Thus you may candy Oranges and Lemmons that are preserved or any other Fruit. To candy Oranges or Lemmons after they are preserved TAke them out of the syrrop and drain them well then boile some sugar to a Candy height and lay your pills in the bottom of a five and pour your hot sugar over them then dry them in a stove or warme oven To pâ—eserve Oranges after the Portugal fashion OPen them at one end and take out all the meat then boile them in several waters till a straw may go thorow them then take their weight and half of fine sugar and to every pound of sugar a pinâ—e of water boile it and skim it then put in your Oranges and boile them a little then set them by till the next day then boile them a little more then take them up and fill them with preserved pippins and boile them again till you think they are enough and if you will have them jelly you must make a new syrrop with the water wherein some sliced pippins have been boiled and some â—â—ne sugar and that will be a stiff jelly To make Wafers TAke a pinte of flower a little cream the yolks of two eggs a little rose-rosewater with some searced cinnamon and sugar work them together and bake them thin upon hot irons To make a good sort of Vsquebath TAke two gallons of good Aqua vitae four ounces of the best liquorice bruised four ounces of aniseeds bruised put them into a wooden glass or stone vessel and cover them close so let them stand a week then draw off the clearest and sweeten it with Malassoes then keep it in another vessel and put in some dates and raisons stoned be sure to keep it very close from the aire To make the brown Metheglin TAke strong ale-wort and put as much honey to it as will make it strong enough to beaâ— an egge boile them very well together then set it a coolingâ— and when it is almost cold put in some ale yest then put it into a strong vessel and when it hath done working put a bagge of spice into the vessel and some lemmon pill and stop it up close and in a few daies it will be fit to drink but the longer you keep itâ— the better To dry Cherries TAke six pounds of Cherries stone them and take a pound of sugar and wet it with the juice of the Cherries and boile it a little then put in your Cherries and boile them till they are clear then let them lye in the syrrop a week then drain them from the syrrop then lay them on thin boards or sheets of glass to dry in a stove turn them twice a day then when they are dry wash off the clamminess with warm water and dry them a little longer To make good Cherry wine TAke the syrrop of these Cherries and when it hath stood a while bottle it up and tye down the corks and in short time it will be very good pleasant wine To make a very fine Custard TAke a quart of cream boile it with whole spice then beat the yolks of ten egges and five whites mingle them with a little cream and when your cream is almost cold put your egges into it and stir them very well then sweeten it and take out your Custard into a deep dish and bake it then serve it in with French comfits strewed on it LADIES I Hope you will say I am better than my word for here are two hundred very good Receipts added to what was befoâ—e I pray practice them carefully and then censure or esteem Your Friend and Servant Hannah Wolley FINIS
anchoves dissolved therein rub your dish with garlick make sawce with capers lemmon butter and white wine and some anchoves To roast Lobsters TAke two great Lobsters alive wash them clean and stop the holes as you would to boile them tie them fast to a spit the insides together baste them with water and salt very often till they are readie which you will find by the redness of them then have readie some oisters stewed and cut small put them into a dish with melted butter beaten thick then take 3. or 4. spoonfulls of the liquor the oisters were stewed in and dissolve in it two anchoves then put the liquor into the melted butter and put it into the dish where the Lobsters shall lie then take the Lobsters and crâ—ck the shells that they may be easie to open and serve them in To make a Pumpion pye FRy it in â—hin slices with sweet herbs and eggs in butter till it be tâ—nder then put it into a pye with butter raisons curâ—ants sugar and sack with some sharp apples when it is baked put in some beaten butter To make a rare Lamb pye TAke a legg of Lamb and take out all the meat clean out at the great endâ— but keep the skin whole then press the meat in a cloath then mince it small and put as much more beâ—f suet to it as the meat doth weigh finely shred then put to it Naples bisket finely grâ—ted season it wâ—th cloves mace nutmegg and cinnamon rosewater and a little salt then spred some candied orange pill and cittron mix it together wâ—th some sugâ—r then put part of the meat into the skin and lay it into the pye then take the rest of the meat and make it up in balls with eggâ— and a little flower â—hen lâ—y them into the pye to fill up the odd corners then take candied orange and cittron cut in long narrow pieces and strew over it do not forget to put in some currants into the minced meat when you â—id the pye leave a tunnel and when it is bâ—ked put into it a câ—wdâ—e made wiâ—h sack sugar the yolks of eggâ— and butter you must put butter â—nto the bottome of your pye and on the top with some marrow and dates cut in long pieces â—his is a very fine pye for thoâ—e that love such rice pyes To make a pudding of a loaf CHip a white loaf and put it into a skillet a little bigâ—er â—han will hold it put as much â—ream to it as will cover it put in a blade of mace and boile it till it be â—ender then take it up and pour melâ—ed butter aâ—d sack and sugâ—r over it To make raâ—e Chees-cakes SEt some cream over the fire and turn it â—ith sack and eggs then drain it well and season it well with rose-water and sugar and eggs spice currants and a few spoonfulls of creâ—m so puâ— it into your crust adding a little salt and so bake â—hem To fry Gardeâ—-beans BOil them well then blanch them and fry them with sweet butter whole pursley â—nd shred onions and melt butter for the â—â—wce To make a Sorrel-sallet PIck it clean from the stalks and boile it and butter it well put in some vineger â—nd sugar then garnish it with hard eggs and raisons To boile a Gurnet DRaw your Gurnet and wash it clean boile it with water and salt with a faggot of sweet herbs and a blade of mace when it is boiled and well-drained pour upon it verjuice nutmegg butter and pepper thickned with the yolks of eggs garnish your dish with barberies and oringes To roast a legg of Mutton TAke a legge of mutton pare off all the skin as thin as you can lard it with sweet lard and stick about it about a dozen of cloves when it is half roasted cut off three or four â—hin pieces and mince it small with a few sweet hearbs and a little beaten ginger put in a ladle full of clareâ— wine a piece of sweâ—t butter two or three spoonfulâ—s of verjuice a little pepper and â—â—ew parboiled capers when all this is boileâ—â—ogether then chop the yolk of an hard egg into it then dredge your legg with flower and serve it upon the sawce To boile Chickins in white broth TRuâ—s your Chickens fit to boile and boile them in â—air water or thin mutton brothâ— wiâ—h a little salt a blade of mace and two or three dates cut in pieees thicken youâ— broâ—h with beaten almonds season it wiâ—â— sack sugar and a little verjuice To boile Chickens or Pigeons with gooseberries or grapes BOile them with mutton broth and white wine with a blade of mace and a little salt fill their bellies wiâ—h sweet hearbs when they are enough thicken the broth with a piece of manchet and the yolks of two or three hard eggs strained wiâ—h some of the broth then put some of the same broth into a boiled meat dish with verjuice butter and sugar then put in your Grapes or Gooseberries scalded tendâ—r and pour it over the breast of your Chickens To make a Dish with the sweet bread of Veal BOile or roast your Sweet-bread put to it a few parboiled currans a minced date â—he yolks of two new laid eggs a litâ—le manchet grated fine season it with pepper salt nutmeg and sugar wring in the juice of an orange or lemmon and put it berween two sheets of puff paste and bake it or fry it To make a Carp pye VVAsh your Carp well and aâ—ter you have scaled it then draw it and wash it again then dry it well then put it in a pye with good store of sweet butter a little mace pepper and salt with a few capers and a little vinegar sprinkleâ— in To make a Steak-pye SEason your Steaks with pepper salt and nutmegg and let it lie one hour then take a piece of the leanest of a legg of mutton and mince it small with oxe suet and a few sweet herbs then put in grated bread the yolks of eggs sweet cream raisons of the sun work all together like a pudding with your hand stiff and make it into ballsâ— putting in a little salt then put them and your steaks into a deep pye with good store of butter sprinckle a little verjuice on it and bake it then cut it up and rowle sage leaves in butter and fry them and stick them upright in your walls and serve your pye without a cover with the juice of orenge or lemmon To make a Pigg-pye SCalld it and slit in the middle fley it and take out the bones season it with â—epper salt cloves and mace and nutmegg â—op sweet herbs fine with the yolks of two â—r three eggs and some plumped currants â—en lay the one half of the pigg into your â—ye and the herbs and currants and salt over â—t and some butter then lay the other half â—f the pigg on the top of that and the rest â—f the herbs and currants on the top with â—ome butter and so bake
cover it till it be cold then taâ—e the yolks of four eggs and two whites beat them very well and put them to the rest then put in beaten spice and sugar with some sueâ— shred small then adde a little salt put it into a dish well buttered having first put some thin slices of pippin in the bottom and some raisons of the sun then stick on the top some good bigg pieces of marrow and so bake it scrape fine sugar into it and serve it to the table To pickle Hartichokes GAther them with long stalks then cut the stalks off close to the Hartichokes then take the pith out of the stalks and put it into your liquor which must be water with pears and apples sliced and a quince or two make good store of liquor boile your liquor a while then put in your Hartichokes till the pith be tender in the bottoms of them then take them up and let the liquor seeth a good while after then let it stand till it be cold then clense it and put therewith into your barrel a little salt then put in your Hartichokes and stop them up close To dry Beef as they do in Holland TAke of the Buttock-beef of a fat oxe salt it well with bay-salt four or five daies then hang it a draining one day then â—ew it up in a thin cloth and hang it up in a chimney to dry when you would eat any of it boile it very tender and slice it so thin that you may almost see thorow it and eat it with a sallet To pickle Cucumbers VVIpe them very clean then sprinkle them with bay-salt and so let them lye three oâ— four hours then take carrawaâ— seeds fennel seeds dill seeds cloves mace ginger nutmeg and cinnamon beaten togeâ—â—her then wipe the salt from your cucumbers and lay them into yoâ—r pot and betwixt every lair lay some beaten spices and lâ—t youâ— last laire be spices then â—ill up your pot wiâ—â— white wine vineger and stop them close How to make minced meaâ— to keep five or six months TAke a legg of beef and boile it very tender then shred it very fine with store of suet then season it with spice and salt then bake it in a pot and keep it in sevetaâ— pots filled up with melted butter and when you would eat of it cut some apples in thin little pieces and stew â—hem and put in some plumped cuâ—rans when they are stewed well put in some of your minced meat mix â—hem well together and serve it in upon sippets To make Dutch sawsages TAke beef and shred it fine then season it with salt and spice as you like it â—hen beat it in a morteâ— then fill your guts being made very clean then put so much â—alt into water as that it may beaâ— an egge â—hen boile it and when it is cold put in your sawsages you may keep them from Michaelâ—as to May. To make Ancâ—ovis of Sprats TAke a peck of the best Sprats pluck off their heads and salt them a little over night then take a little barrel and lay in it first a laire of bay salt then a laire of sprats and so do till you baâ—rel be full putting in between every laire a few bay leaves and a lâ—ttle lemmon pill let your last laire be salt â—hen stop the barrel close that no air get in then pitch it and keep it in a cool celler and once in every week turn it upside down in two or three months you may use of it To make Rice milk TAke half â— pound of Rice wash it well in waâ—m water and dry it in an oven afteâ— bread iâ— drawn then beat iâ— to fine flowerâ— then â—â—â—e a pottle of cream and blend a little of the flower therewith then set it on the fire and thicken it with the rest of the flower put in such spice as you love and sweeâ—en it with sugar To make the best Almond pudding TAke half a pound of sweet almondâ— blanched and beaten with rose-rose-water very well then boile a quart of cream wiâ—h large mace and nutmegg when it hath boiled â— while put in the almonds and boile both together till it will come fâ—om the bottom oâ—â—he skillet then pour it out and sweeten iâ— with rose-water and sugar when it is almosâ— cold break in twelve-egges and leave ouâ— half the whites then colour them according to your fancy and if you put in any curransâ— let them be first plumped puâ— in marrow â—omething gross or beef suet finely shred â—hen fill your skins and boile them a little â—hen take them out again and boile them â—gain when they have cooled a little To make a Devonshire whitepot TAke a quart of new milk a penny white loaf sliced very thin make the milk â—calding hot then put it to the bread and break it and strain it thorow a cullender put in two eggs a little nutmegg currans â—ugar and salt and then bake it To make cloutâ—d cream TAke the morning milke and scald it at noon when it pimples slack the fire â—hen let it stand and harden a little then take â—t off and let it stand till the next day then â—ake it off wiâ—h a skimmer and serve it to the â—able To keep Venison ninâ— or ten months good and sweet TAkâ—â— haâ—â—ch of Venison and bore holes in it then stop in seasoning into it as you do parsley into beef in the inside of iâ— if it be red Deer take pepper nutmeggâ— cloves mace and salt if it be fallow deeâ—â—â—hen only pepper and salt when it is thuâ— seasoned dip it in white wine vineger and puâ— it in an earthen pot with the salt side downâ— and having first sprinkled good store of spice into the pot if it be fallow deer three poundâ— of butter will serve but if red deer then four pounds when you put it into the oven lay an earthen dish over it and paste it close up that no air can get out nor in so let it stanâ— six or seven hours in a very hot oven when it is baked take off the cover and put in â— trencher and a stone upon it to keep the meat down in the liquor fill up the pot with melted butter and so keep it serve iâ— to the table in slices with mustard and sugar To make good White puddings TAke three pints of cream the crumb of two penny loaves boile your cream with a little mace slice your bread into a bason and put your cream into it then take a pound of sweet almonds blanched and beaten with rose-water half a pound of rice-flower the yolks of ten eggs and as much â—ugar as you think fit a little salt and a good deal of marrow so fill your skins and boile â—hem To make Angellets TAke some new milk and stroakings together then take some cream seeth it by it self wiâ—h whole mace and a little rose-water then pour it into the milk and the stroakings when it is very cool put in a
litâ—le runnetâ— and when it is come fill the fatts â—ith a skimmer and break it as little as may â—e and let them sink gently of themâ—elves and as they sink fill them up again To make Cheese-cakes TAke three gallons of milk new from the cow and set it with runnet as for a cheese then take a quatt of cream â—nd slice a manchet into it very thinne â—oile it a reasonable while till it be thick â—hen put it into a bason and put to it â— quarter of a pound of sweet butter â—nd let it stand till it be cold when yout milk is come which you set break it aâ— for a cheese and whey it very well then break it very fine with your hands and when it is very small put in your boiled bread and milk stir them well together and put in a pound and half of plumped cuâ—rans or more two nutmeggs grated six egges yolks and whites a little salt almost halâ— a pounâ— of sugar as much raw crâ—am and roâ—e-wâ—teâ— as you think fit do not make them too thâ—â— with the cream nor bake them too much To make clouted cream the best way TAke a pail full of â—â—roakings and boile them a little then put â—n â— quaâ—â— of â—weeâ— cream and boile them together then poâ—â— into several panns and cover them and when it hath stood all night it will be very thick then take it off with a skimmer and lay it all in one dish To make a very good Cheese TAke a paâ—l full of stâ—oakings almost colâ— and put to it one spoonfull of â—unnet or more as you think fit when it is come â—reaâ— it a little let it lye almost one hour then put it into a cloth and whey it do not break â—t any more but cruse it gently when it is wheyed enough put it into the pâ—esse in a â—resh cloth and tuâ—n iâ— twice a day put veâ—y little â—alt to it To make a Gooseberry fool TAke a pint of Gooseberries or thereabouâ—s â—â—â—â—llâ— them very tender then pour the water from them and wiâ—h the â—ack of a spoon bruise your Gooseberries â—ery fine then take a pint and a half of â—weet cream thâ—â—olks and whites of three â—gges well beaten put them to your Gooseâ—erries with one nuâ—megg quaâ—tâ—red aâ—d â—wo oâ— thâ—eâ—â—poonfulâ—â— of rose-water with â—s much sugar as you â—hink fit mingle all â—hâ—se togeâ—her and set them on a slow fire keep it stirring that it may not turn when â—ou perceive it to be of a good thickness â—our it out and wheâ— it is cold serve it To make a very good Tansie TAke ten eggs leave out half the whites beat them very well and colour them with the juice of spinage according to your likingâ— and put so much tansie amongst your spiâ—nage as will give it a taste then put in half a pinte or better of sweet cream half a nutâ—megg grated and as much sugar as wilâ— sweeten it to your taste then put in butter in your frying pan and when it is hot pour in your tansy and stir it till it thicken then flâ—t it with the back of a spoon and when one side is fryed enough turn the other and when it is enougâ— serve it in with the juice of an orange and butter and sugar To make an Amalet TAke ten eggs and more then half the whites beat them very well and pâ—â— in a spoonfull or two of cream then heaâ— some butter in your frying pan and when it is hot put in your eggs and stir them â— little then fry them â—ill you find they are enough and a little before you put them ouâ— of the pan turn both the sides over that theâ— may meet in the middle and lay it the botâ—tome upwardâ— in the dishâ— serve it in witâ— verjuice butter and sugar To makâ— puff-paste a very quick way TAke three pounds of fresh butter break it in little bits into half a peck of flower or little more then put in one egg and as much cold Cream as will work it into a stiffe paste do not mould it too much for that will melt the butter and then it is spoilâ—d but so soon as you can roul it abroad and make it into what you would have iâ— this will be extream good if you observe to do â—t carefully To make a Florentine TAke a quart of Cream and eight eggs yolkes and whites beat them well and put them into the cold Cream set it on the fâ—re and stir it till it run to curds then drain it in a Cullender and break it well with a â—poon then take a little marrow and cut it â—â—d â—owr Dates shred small four bunches of pâ—eserved Barberies picked from their stalks hâ—lf a handful of grated bread season it with Rosewater and sugar some Nutmegs and a little salt then cover it with some puff-paste and so bake it To make a fresh Cheese TAke a quarter of a pint of Rosewater steep in it all night one Nutmeg bruised and a stick of Cinnamon grosly beaten then take five pints of milk not so hot as it comes from the Cow set it with a little Runnet and when it is come drein the curds very well from the whey then put in the Rose-water strained and half a pint of thick Cream sweeten it with sugar and break it very well then strain it through a cloth and put it into a little Cullender to shape it then put it into a Dish with Cream and Wine and sugar To make a Dumplin TAke a pint of Cream and boyl it with a blade of Mace then take twelve spoonfuls of grated bread five spoonfuls of flower then take six yolks of Eggs and five whites beat them very well with two spoonfuls of Rosewater and as much fair water season it with sugar Nutmeg and salt mingle them altogether with the Cream tye it in a cloth and when your water boyles put it in and boyl it one hour and half and when it is enough serve it in with Rosewater butter and sugar To stew a Leg of Mutton TAke a Leg of Mutton and mince it small with a good quantity of suet then put it â—nto an earthen pot and set it on the coales with a quart of Claret Wine and a little thin Mutton broth then put in Raisons Prunes â—nd Dates Salt Cloves and Mace and let â—hem stew together till you think they be enough then serve it in upon Sippets To stew a dish of Steakes TAke a Coast of Mutton and cut it into small pieces bones and all wash them clean and put them into an earthen pot with â— quart of white Wine and a little water and â—o let it seeth skim it well then put in a good handful of Parsly with six Onions both chopped very small with some whole Cloves Mace and salt when it is enough serve it upon Sippets A boyled sallad of Spinage TAke four or five handfuls of Spinage clean picked boyl it well in water and salt then drain it
well from the water and chop it well with the back of a Knife then let it boyl in a Dish over a few coals with some butter and vinegar a few plumped Currans and as much sugar as you think fit garnish it with hard Eggs and so serve it in A good supper Dish TAke a leg of Mutton and cut it in thin pieces as long as you can and three oâ— four fingers broad then take Parsly Onions Penny-royal and Time and chop them fine with Mutton suet season it with Wine Pepper Cloves Mace and salt so lay it up upon the slices of Mutton and roul them up and fasten every one with a scure then roul them in the yolks of Eggs and grated bread so roast them or bake them in a platter with butter Thus you may do Veal but then put in some Currans These do well baked in a Pye or stewed with Wine and butter To make a very good Ielly TAke a shoulder of Veal cut it in three several pieces but break none of the bones pare all the fat away as clean as you can then wash it in five or six waters and â—et it lye in water two or three houres then boyl it in fair water till it be very clean scim â—t very well then take it from the fire and put it into another pot with a pottle of white Wine and as much of the broth as Wine â—et it to the fire again and ever as the scum ariseth take it off then set it over a soft â—ire six or eight houres close covered then â—ake three or four drops of the stuffe put it â—nto the palm of your hand and close your other hand to it and when it is cold chafe your hands together and if it clâ—ave it is enough then take it from the fire and strain â—t when it is cold take away all the fat and â—etlings at the bottom To colour it and season it For red Iellie TAke a pint of your Jellie stuffe a quarter of a pint of pure white Wine half a pound of Sugar some Cinnamon Nutmegs and Cloves bruised then take a Tornsel cloth or two well dryed by the fire and beaten with a stick from the dust put them into the Jelly stuff and set them to the fire till it be good and warm then wring the clothes well till you think it be coloured enough then put in six or eight whites of Eggs well beaten stir them well till it be boyled then take it from the fire and let it run thorow a Jelly bag For Chrystal Ielly TAke the same quantity of your Jelly stuffe as before and Sugar but not so much spice because of the colour so boyl iâ— with the whites of Eggs and let it run thorow a Jelly bag For Amber colour Ielly TAke the same quantity of every thing as for the red Jelly only instead oâ— Tornsel you must put in a little Saffron To make a Calvesfoot Pye TAke your Calves feet tenderly boyled and â—plit them in the middle season them with whole Pepper salt Sugar and Mace then put them into your Pye with good store of butter and Currans and when it is baked put in a Caudle made with Verjuyce the yolks of Eggs butter and Sugar A Made dish for Fish-dayes TAke Time Sage Marjorum of each a like quantity chop them fine then take six or eight Eggs beaten and strain them into the herbs stir them well together and season them with salt Sugar Cinnamon and Ginger and some Mace then put it into a Platter with some butter and set it over a Pot-head of seething water close covered till it be hard enough to slice then slice it and lay it in a Dish with some melted butter over it To bake Mutton like Venison MAke your paste course and fashion it like a Pye for Venison parboyl your Mutton in Wine and Vinegar and let it lye in the same three or four houres before you parboyl it thrust your Knife often thorow that the liquor may soak through it make it sharp with vinegar then take it out and lard it very thick and cast Pepper on every side of it season it with Pepper and salt and lard in the holes and put good store of butter into the Pye and bake it make a vent in the middle of the Pye and when it is baked fill up the Pye with melted butter and when you serve it in stick some Rosemary and Bays in the vent hole and eat it with mustard and sugar To make a sallad of Lemmons TAke the thickest rinds and cut them in halfes and take out all their meat then boyl the rinds in several waters till you can run a straw thorow them then pick and scrape them clean and wash them in cold water then make a syrup with white Wine vinegar water and sugar and when it is boyled and skim'd put in your pills cut in some pretty fancies boyl them till they are cleer and so keep them To make good Pancakes TAke a quart of fine Flower put thereto eight yolks of Eggs and two whites mix it with water and make it thin then put in such spice as you think fit with a little salt then set over the fire some tryed suet in a Posnet and when it is seething hot put it into the Frying pan and pour it out clean again then pour in some batter as thin as you can and dry it on both sides and then put to it so much suet as will cover it and fry it To make Pancakes TAke fair water lukewarm make batter therewith with grated bread and a little flower and salt to the quantity of every Pancake put one Egg then season it with spice and sugar and fry them with butter To make a Haggis Pudding TAke your Haggis or Calves ginne clean scowred and watered and parboyl it well then take out the Kernels and chop it fine season it with salt Sugar and beaten spice then put to it a little Cream and ten or twelve yolks of Eggs as much grated bread a few minced Dates and plumped Currans and so fill your skins and boyl them carefully To make Isings TAke your great Oatmeal and steep it in Cream one night then season it with salt Cloves Mace and Currans put in some suet or some marrow and a few sweet herbs so fill you skins and boyl them To make Liver Puddings TAke Hogs Liver well boyled and stamp it well in a Mortar then put to it good store of suet minced fine and the yolks of Eggs season it with salt Pepper Cloves Mace and a few Currans and fill the skins boyl them To make good sansages TAke some Pork not too fat mince it fine then stâ—mp it in a Mortar season it with Pepper salt Nutmegs and a little Sâ—ge then beat it well together and when it is enough keep it in Gally pots as long as you please and when you would eat any of them roul them in your hand like a Sausage and
them in To boile a Capon TAke a fat Capon boile it with water and salt some large mace and a bundle of sweet herbs and when it is almost boiled put in some capers then cut a manchet bruise it and scald it with some of the fatt which ariseth from the Capon then lay your Capon on those sops and lay the mace on it and then good store of capers butter and vineger To stew a Cows udder TAke a Cows udder very tenderly boiled and slice it in thin long slices put them into a pipkin with a litâ—le thin mutton broth a piece of sweet butter and a little beaten ginger a little sugar and a few currans with a little salt let it stew a while and then serve it in but first put in a little verjuice To stew Hartichokes wiâ—h cream TAke the meat of the Hartichokes tenderly boiled and let them stew softly between two dishes with cream sack sugar and grated nutmegg so let it stew till it be all alike then dish it and serve it to the table To stew Pippins with cream TAke your Pippins pare them and core them if you would have them red bake them first or else put to them as much water as will cover them and some cinnamon and cloves unbeaten turn them sometimes and cover them close set them over the fire till they begin to be tender then sweeten them with â—ugar and boile them when the sugar is in till they are clear then put sweet cream to them and let them stew together till you find they be enough thus you may do with baked pears To fry toasts TAke a manchet and cut off the crust then cut it into thin round slices soak them well in cream then take three eggs well beaten and when your batter is hot in the frying pan dip your slices of bread in the egges and fry them when they are fryed a little pour the rest of the egges on them and turn them and when they are fryed enough put some rose water butter and sugar to them To make Hartichoke broth of chickens or veale TA kt two Chickens or a piece of Veal and when it hath boiled â—nd in is skimmed clean then take as much of the broth as you shall have occasion to use put into it a little whole mace lertuce and spinage and let it boile then take the bottoms of three hartichokes tenderly boiled and scrape all that is good from the leaves mingle the scrapings with some of the broth and put it to the rest and stir it about bâ—at the yolks oâ— two or three egges wiih some vineger or white wine and some sugar and then put it into â—hem with your hartichokes bottoms to heat but before you put in the egges take up your Chickens and dish them with some of the herbs upon them and some pieces of the boâ—toms and let the rest swim by forget not â—o put in salt into the water you boile your meat in To make a Calves foot pudding TAke two Calves feet tenderly boiled and â—illed mince them small with the crum of two manchets that it cannot be discerned what it is then take half a pound of beef suet shred small the yolkes and whites of egges beat them well together then take one handfull of plumped currans mix all these with a little salt and some grated nutmeg and sugar and what other spice you please put it into the cawle of a veal being first sewed up like a bagge and as you put it in put in good store of marrow then tye up in a napkin and throw it in boyling water and let it boile two hours â—hen take it up and stick it with blanched almonds and pour on it verjuice buâ—ter and sugar To make little Apple pasties to fry TAke pared Apples and cut them into small pieces to stew stew â—hem to papp with claret wine and spice then put in a good piece of sweet butter cinnamon ginger rose-water sugar and plumped currans then put them into the â—uff-paste and fry them so serve them in with sugar To sowse a Pigge whole TAke fair water Rhenish wine and salt and when it boiles put in your Pigge with a branch of rosemary some large mace and a nutmeg grated and ginger sliced boile the Pigge till it be tender then put in some verjuice and take it up then slice a lemmon into it rinde and all and put in a few bay-leaves when the liquor is cold put in your Pigge and let it lye a fortnight serve it in with mustard and sugar To make a Hedge-hogg pudding TAke a two penny loafe with fair water and a little milke the yolkes of five egges and three whites one grated nutmegge and a little salt some sugar and a little rose-water then butter a wooden dish and put it in tye it up close in a cloth that no water get in put it into boiling water and when iâ— is boiled slip it out into a dish and prick it full of blanched almonds cut in long slender pieces and raisons of the sun cut in like manner pour on it rose-water butter and sugar To make white Metheglin TAke off sweetbryer violets sweet marjorum large time strawberry leaves violet leaveâ— egrimony of each one handfull burrage and buglosse of each three leaves four branches of rosemary three or four red gilly flowers â—nniseeds coriander seeds fennel seeds and câ—rroway seeds of eâ—ch half a spoonfull some large mace boile all these in a gallon of water for the space of an hour then strain it and let it stand till it be cold â—â—en put in as much honey as will make it â—â—â—ong enough to bear an egg then boil it wel â—nd when it is almost cold skim it well and â—o â—o in the boiling then put in a little ale yest â—bout a pint and beat it soundly with a stick â—hen tun it up and hang a little bag in the â—essel with nutmeg cinnamon ginger cloves â—nd mace and lemmon pill keep the bag â—own in the liquor when it hath been â—unn'd a while bottle it and you will find it â—ery rare To make balls of veal or â—utton TAke a leg of mutton or fillet of veal mince it small with penyroial and parsâ—ey then mingle it with a little grated â—read and currans and two eggs well beaten â—eason them with cloves mace pepper and â—alt make them like tennis balls and crush â—hem together with your hands boile them in a deep dish with some butter and mutton broth over a chafing dish of coals and put in a few currans when they are enough serve â—hem in upon sippetâ— To make a Lamprey pye TAke your Lampreys pull all the pith that runs along the back and all the black then wash them clean season them with pepper and salt make the crust of your pye very thick and put good store of butter in the bottom then lay in your Lampreys with some large mace then more butter and some white wine so bake it very
butter and serve them in To fry Puffes TAke half a pint of Flower a little Cream and one Egg a little good butter and a little Nutmeg knead it into a paste and roul it as thin as a Pye-lid cut them into what form you please and fry them in lard or Beef suet serve them in with beaten Cinnamon and Sugar To make a Hash of Veal TAke half a leg of Veal and slice it thin then with the back of a Knife hash it well on both sides then take sweet herbs chopped very small and six Eggs yolkes and whites beaten very well put them into the dish with the meat and herbs with a little water and salt according to your taste beat them throughly with your hands and put them into the frying Pan then half fry it with sweet butter and put it betwixt two dishes with more butter and vinegar turn it now and then and let it not stew too fast To roast a shoulder of Mutton TAke a shoulder of Mutton and cut off both the flaps that it may look like a shoulder of Veal then take Paâ—sly and Onions with a little Samphire shred small and stuffe the shoulder of Mutton well with it and into every place where you stuffe it pour in with a little spoon some liquor of the Samphire then lay it to the fire and set under a dish with Claret Wine and butter basâ—e it with that then take some other Claret Wine and put into it a sliced Onion boyl them together and when your meat is enough put it into the dish to the Wine and Onions then put in the juyce of a Lemmon and serve it in To make morning milk Cheese TAke morning milk and some stroakings while it is warm then take two quarts of fair water made somewhat hot or rather seething hot put it to your milk then take a good handful of Marigold flowers stamp them in a wooden dish with the yolkes of four or five new layd Eggs then strain them into your milk and put Runnet to it and when it is come break it and whey it and put it in a Cheese Moat To make a Hasty pudding that will butter it self TAke a quart of Cream and boyl it with grated bread and as many plumped Currans as you shall think fit with some spice and a little salt when you perceive it to be enough put in the yolkes of four Egges well beaten and a litte Rosewater and sugarâ— then let it boyl a very little and turn it out into a dish and serve it in To roast a Calves head whole TAke a Calves head and make as little a hole in it as you can to take out the brains then lay the head in water one night then dry it with a cloth and fill it with a Pudding then roast it and baste it well with butter and a little salt when it is almost roasted strew it with grated bread when it is quite roasted pour over it Vinegar Cinnamon butter and sugar but first cleave it in sunder To boyl a Salmon or part of one BOyl it with water and salt and a bundle of sweet herbs to a tayl of Salmon take a quart of Oysters and stew them in their own liquor with a blade of Mace and two or three Anchoves and a few corns of Pepper when your Salmon is enough dish it then take your Oysters and some shrimps boyled and the shells taken off with some butter and liquor of the Oysters beat them together with a spoon till it be thick then pour it over your Salmon and serve it in garnish your dish with cruâ—ts of Manchet grated and slices of Lemmon To make white broth with Capons TRuss your Capons and boyl them with fair water then put to it in three pints of that liquor and put to it a quart of Sack and as much white Wine slice in two ounces of Dates put in whole Mace Cloves Cinnamon and sliced Nutmegs boyl this in a pipkin till the Dates begin to be tender then put in the marrow of two bones and let it boyl softly when your Capons are ready break twenty Eggs and take the yolks only beat them well and strain them with a little cold broth then mix them with some of the hot broth then put into your broth Raisons stoned and Currans when it is boyled enough put in your Eggs and a little Cream and some Rosewater and Sugar To make sawce for any Fowl TAke the gravy of any Meat Wine Anchoves Onion Butter and sliced Nutmegs To sowce a Calves head BOyl it in as much water and salt as will cover it with a bundle of sweet herbs white Wine and white Wine vinegar sliced Ginger whole Mace and Lemmon sliced boyl it till it be tender then keep it in the sowce drink for about a week when you serve it in set it upright in a dish and stick a branch of Rosemary in the mouth and in the eyes garnish with Jelly and pickled Cucumbers saucers of vinegar with Jelly and Lemmon mixed with it To make Cheese loaves TAke the tender curds of new Milk Cheese press them very well from the whey break them as small as you can possible then take the crumbs of a Cheat loaf and as much curd as bread the yolks of eight Eggs and four whites beaten mingle them with some thick Cream make them up with a little flower into little loaves and bake them upon buttered Plates then cut them open at the top and put in Rosewater butter and sugar with some Nutmegs grated and stir the crumbs of them together To roast a Hare in the skin TAke a Hare assoon as you have killed heâ— paunch her and wash her clean then fill the belly full of butter and â—ew it up close then split it and roast it and when you think it is almost enough pull off the skin and baste it and dredge it and make Venison sawce for it it will eat very moist To make French Bread TAke a peck of Flower and a good pint of Ale yest strain the yest into some warm water knead your past very light put in but a very little salt and knead it a great while longer then any other bread then lay it to rise in a warm cloth before the fire â—hen having your Oven very hot make it into three Loaves wash them over wiâ—h the yolks of Eggs and Beer and let them bake four houres if you would have your bread very excellent you must add to this quanâ—ity the yolkeâ— of twenty Egges and a little Milk and a little Sack To make a Spinage or Letâ—ice Tart. TAke Spinage or Cabbage Lettice boyl them in water and salt till â—hey be very tender then put them into a Cullender to drein the water from them â—ill they be very dry then lay in the bottom of your Tart thin slices of butter then stoned Prunes then beaten Cinnamon and Sugar then your herbs then more spice and sugar then more Prunes and butter and