Take some Ale put it in a Skillet and when the scum riseth take it off then take the yolks and whites of Eggs and beat them in a quart Pot with their shells with some Butter Nutmeg and Sugar being well brewed drink it it is best taken going to bed Others take Ale and strain it with the yolks of Eggs and so set it to the fire in a Pewter Pot adding thereto a good quantity of Sugar some beaten Nutmeg and as much Cloves with some beaten Ginger An excellent Gruel Boil fair Water in a Skillet and put thereto grated White-bread good store of Currans Mace and whole Cinamon being almost boiled and indifferent thick put in a little Sack some Sugar and some strained yolks of Eggs you may put to it some Butter Another as good as the former Take a pottle of Water a handful of Oatmeal of the biggest size pick'd and beaten in a Morter then let it boil when it is half boiled put in two handfuls of Currans well washed a faggot or two of sweet Herbs half a dozen blades of large Mace a little sliced Nutmeg and you may infuse a grain of Musk a little while therein when it is boil'd season it with Rosewater Sugar and a little drawn Butter Punnado Take three pints of Spring-water and set it over the fire then cut a French roll into slices and put it therein having first dry'd them in a Dish on a few coals add also two handfuls of Currans well cleans'd a little large Mace when it is boiled season it with Sugar and Rosewater with a little Salt rub the bottom of your Dish with Musk. Lemon Cawdle Take a pint and a half of White wine and the like quantity of Water and boil these together then take a Manchet and cut it into thin slices and put it into your Pipkin with some large Mace then beat into it the yolks of three Eggs let it boil a little while to thicken it then squeeze the juyce of four Oranges or Lemons into it and season it well with Sugar and Rosewater Barley Gruel Take a quarter of a pound of Barley and let it boil in three or four Waters then pound it in a Morter after this boil it again with an ounce of Harts-horn ever allowing four ounces thereof to a pound of Barley having boiled about two hours strain it through a strainer then boil it again with a quarter of a pound of Currans with a faggot of cooling Herbs as Sorrel Strawberry-leaves and Violet-leaves with a little Tyme also three or four blades of Mace with some juyce of Sorrel when it hath taken three or four walms remove it from the fire and squeeze into it the juyce of two Lemons season it with the infusion of Musk in Rosewater with a little Salt if you make this Gruel to serve to the Table add unto your aforementioned materials sweet Herbs instead of the faggot of cold ones but if you intend it medicinally follow the former prescription and assure your self there is nothing better for one in a Feaver Pearmain Cawdle Take Milk and make a clear Posset thereof with white wine then take some sliced Pearmains and boil them in yourâ— Posset being boiled enough strain them as long as the Apple will run then set it on the fire again with blades of large Mace then thicken it with the yolks of Eggs and season it with Sugar and the infusion of Musk in Rosewater A Coventry Posset Have ready in a Pot Bowl or Bason some warm'd Sack Claret Beer Ale or juyce of Orange then take your Milk after it hath boiled in a clear scoured Skillet and pour it into your Pot Bason or Bowl but let not your Milk be too hot for that will cause the Curd to be very hard then Sugar it Or you may beat what quantity of Sorrel you think fit and strain it with either Sack White wine or Ale then boil some Milk as aforesaid and let it stand a little to cool and so pour it into your Vessel and scrape on Sugar Lemonade a-la-mode de France THe French make a Lemonade several ways sometimes by taking two handfuls of Jalsomine and infuse it in a pottle of Water letting it steep twelve hoâ—rs to every quart of Water put six ounces of Sugar you may make it of Orange-flowers or Gilliflower after the same manner Or take some Lemons cut them and take out the juyce then put it in Water as aforesaid then pare-another Lemon and cut it into slices put it among the juyce with a due proportion of Sugar White and Red Hypocrast Take three quarts of the best White wine you can get half a pound of Sugar an ounce of Cinamon some leaves of sweet Marjoram two or three whole corns of Pepper strain these through your straining-bag with a grain of Musk and four or five slices of Lemon you must add let these infuse together three or four hour if you will have your Hypocrast red use Câ—aret wine Vinegar several ways to make it FIll a Ferkin or a lesser Vessel three quarters full of White wine then lay it unstopt in some hot place against the Sun If you will make Vinegar in haâ—â— take White wine and put it into an Earthen-pot and stop the mouth with Paste then boil it in a Brass-pan and in half an hour it will be sowre or you need not boil it all but only put to it a Beet-root Medlers Services Mulberries unripe Flowers a slice of Barley-bread hot out of the Oven or the blossoms of Services in their season which you must dry in the Sun in a Glass-vessel in the same manner as you do Rose-Vinegar then fill up your glass with Claret or White wine and set it in the Sun or a Chimney corner by the fire Thus you make Vinegar of sound Wine but if you will make it of what is corrupted first boil it till one third be consumed and scum it very clean then put it up into a Cask and put some Churnel then stop your Vessel very close and in a little time it will be very good Vinegar Ale-eager Take what quantity of strong Ale of the first running as you shall think fit set it a cooling then head it very throughly with Barm after this tun it up in a Firkin and lay it in the Sun then take four or five handfuls of Beans and parch them in a fire-shovel first splitting them in the middle put these into your Vessel as hot as you can with a handful of Rye-leaven and a good handful of Salt strained then stop your barrel with Clay and let it stand in the Sun from May to August Rose-Vinegar or Elder-Vinegar Keep Roses or Elder-flowers dryed and put them into several Glasses and fill them up with White wine or Claret and let them stand in the Sun or by the fire-side as your bottles are empty fill them again with wine and fresh flowers Pepper-Vinegar Fill your bottle with Wine and infuse therein some whole
them in a quart of White-wine and Water the quantities not exceeding each other these ingredients having boiled some time together then put in your Flounders and scum your Pan very well then add to them a crust of Manchet five ounces of sweet Butter season all with Salt Pepper and Verjuice and so dish it up Flounders stew'd Take large Flounders and scotch them then lay them in a deep Dish with a pint of the best Sallet Oyl poured round about a pint of Claret and White-wine Vinegar equally mixt and let there be two or three races of Ginger sliced some whole Cloves and a blade or two of Mace a Nutmeg sliced a faggot of sweet Herbs with two or three cut Onions stew all thâ—se together when they are enough serve them up on Sippets then take a handâ—â—â— Parsley minced very sinall and put it green into your lair letting it boil but a little while then pour it upon your Fish garnish your Dish with slic'd Lemon and green Parsley Gurnet red or gray by some called Knowds how boil'd Draw your Gurnet and wash it clean then boil it in Water and Salt with a faggot of sweet Herbs then take it up and pour upon it Butter Verjuyce Nutmeg and Pepper thicken it with the yolks of three new-laid Eggs let your Dish be garnished with sliced Lemon or Barberries Jacks if small how to stew Take your Jacks and cut off the heads of them then put them into Balls of forced Meat made of Fish so that the heads may be upright indore them over with yolks of Eggs and so bake them drawing them out cut them in pieces and stew them up in a Dish with White-wine Water Salt Vinegar sweet Herbs some Anchovies Mace sliced Ginger and Nutmeg but put not in your Pike till the liquor boils and then let them be accompanied with some small forced Fish-balls yellow green and white which you may colour with juyce of Herbs having turn'd them once or twice take out your Jack-heads so forced and set them round in the Dish then take out the bodies with a slice and place them to the best advantage between and about them all over the Dish Put Smelts fryed very stiff in the mouths of your Jacks your forced Meats being round about them for variety you may make use of fryed Oysters with other small fryed Fish Lobsters stewed Take some large Lobsters being boil'd break the Meat small though you must break the shells as little as possible may be then put the Meat into a Pipkin adding thereto Claret White wine Vinegar sliced Nutmeg Salt and some Butter stew these together an hour softly being stewed almost dry put to it some more Butter stirring it well together then lay very thin Toasts in your Dish laying the Meat thereon or you may put the Meat into the shells garnish the Dish about with the Legs and lay the Barrel over the Meat with some sliced Lemon If in the Summer garnish your Dish with well-colour'd Flowers if in the Winter with such as you can procure pickled Lamprels boil'd Wash your Lamprels but take not out the guts then cut them in pieces about an inch long putting into a Pipkin twice as much Water as will cover them seasoning the Liquor with Pepper and Salt and thickning it with three or four Onions a little grated Bread and a little Barm or Ale-yeast then shred a handful of Parsley a little Winter-savory and Tyme very small Let all boil till half the broth be consumed then put in half a pound of sweet Butter give it a walm or two and serve it up Mullets boil'd Take a large Mullet having trust it round put it in your Kettle adding to your Water Salt and a handful of sweet Herbs making your Water boil before you put in your Fish which must be tyed up in a clean cloath having put in with your Fish a pint of White wine Vinegar let it boil till your Fish swim then take the Rivet and a pint of great Oysters and as much Vinegar as their Gravie four blades of Mace with a little gross Pepper boil all these in a Pipkin together till your Oysters are enough then strain the yolks of four Eggs with half a pint of Sack having put in a little Butter and Sugar put in also your Wine and Eggs then serve it on Sippets pouring on the Broth scrape on Sugar and eat it hot With this Broth you may boil a Pike nay a Capon if you will but add some roasted Chesnuts steept in Sack Musoles stewed Take Muscles wash them clean and boil them in Beer and Salt then take them out of the shells and beard them from Gravel and stones fry them in clarified Butter then pour away some of the butter and put to them a Sauce made of their own Liquor some sweet Herbs chopped a little White wine Nutmeg the yolks of four or five Eggs dissolved in Wine-Vinegar Salt and some sliced Orange give these materials a walm or two in a Pipkin and so serve them up in Scollop-shells Oysters stewed the best way Take a pottle or three pints of large great Oysters parboil them in their own Liquor then wash them in warm Water wipe them dry and pull away the Fins flower them and fry them in clarified Butter very white then take them up and put them into a large Dish with White-wine a little Vinegar five ounces of sweet Butter some grated Nutmeg large Mace Salt and three or four slices of an Orange stew them but a little while and dish them up on Sippets pouring on the Sauce and running it over with beaten Butter garnishing it with sliced Orange or Lemon Pike boil'd after an excellent manner Take a Pike and having cleans'd the Civet trust him round and scotcht his back put him into boiling Water and Vinegar two parts Water and the third Vinegar with some Salt be sure you boil him up quick Let your Sauce be made of White-wine-Vinegar Mace whole Pepper two dozen of Cockles boiled out of their shells and washed clean a faggot of sweet Herbs the Liver stamped and put to it with a Horse-radish scrap'd or slic'd boil all these together dish your Pike on Sippets and beat up your Sauce with some good sweet Butter and minced Lemon You may garnish your Dish any how as you please Pike stewed In the same manner may be stewed Carp Bream Barbel Chevin Rochet Gurnet Conger Tench Pearch Base or Mullet or the like This is the City fashion Take any of the aforesaid Fish and having drawn and cleans'd it from blood or other impurities lay it in a Dish putting thereto as much White-wine as will only cover it and set a stewing When it boils put in the Fish and scum it and put to it some large Mace whole Cinamon and some Salt being finely stewed dish it on Sippets then thicken the Broth with the yolks of three or four Eggs some thick Cream Sugar and beaten Butter give it a walm and pour
Lobster Pyes Boil your Lobsters then take the meat out of the shells and let it stand till it be cold then lard it with salt Salmon or a salt Eel and season it with Salt Pepper and Nutmeg having made your Pye lay in the bottom thereof some sweet Butter and on it some pieces of fresh Eel or fresh Salmon and on it a lair of Lobster add to it some whole Cloves and make thus three or four lairs lay last of all some slices of fresh Eel or fresh Salmon and some whole Cloves and Butter then close it up and when baked fill it up with clarified Butter Or you may take the meat of a Lobster prepared as aforesaid and season it with Nutmeg Cinamon Salt and Pepper with a little Ginger then lay it in a Pye made somewhat in the form of a very large Lobster and lay on it some Dates cut in two sliced Lemon large Mace Barberries yolks of hard Eggs chopt and a pretty quantity of Butter close it up and when baked liquor it with White wine Vinegar Butter and Sugar and having iced it dish it up Mullet Pye Gut your Mullet scale it and wash it then dry it very well having so done lard it with a salt Eel season it with Nutmeg Pepper Mace Salt and a little Ginger very lightly then stuff its belly with a pudding made of grated Bread sweet Herbs and some fresh Eel minced add to these the yolks of hard Eggs an Anchovy washed and minced very small some Nutmeg and a little Salt then lay it in your Pye then lay on your Fish Cockles Prawns Capers yolks of hard Eggs minced small Butter large Mace and Barberries close it up and when it is baked cut open the lid stick it full of Lozenges then fill it up with beaten Butter laying on some slices of Lemon In the same manner you may bake Bace Tench or Bream Muscle Pye Take a good quantity of Muscles wash them very clean and then set them a boiling making the water to boil before you put them in being enough take them out of the shells beard them very well and cleanse them from stones and gravel then take Leeks and some sweet Herbs and mix them therewith and chop them very small adding thereunto some Nutmeg Pepper and Salt with the yolks of four hard Eggs minced small put Butter at the bottom and top of your Pye and close it up being baked liquor it with Butter White wine and slices of Lemon Oyster Pyes Save the liquor of your largest Oysters season it with Pepper and Ginger and put your Oysters therein with two or three blades of large Mace then lay the Oysters with those ingredients into a Pye add to them an Onion minced small some Currans and a quarter of a pound of Butter when it is baked cut open the lid and put in a spoonful of Vinegar with some drawn Butter shake it well together and serve it up Oysters baked with other compounds Take Oysters Cockles Shrimps and Craw-fish and season them with Salt Nutmeg and Pepper after you have well wash'd and cleans'd them from any kind of filth or gravel then have in readiness Chesnuts roasted and blanched Skirrrets boiled blanched and seasoned then have a Dish or Pasty-pan ready with a sheet of cool Butter paste having laid some Butter in the bottom lay on your several sorts of Shell-fish and on them your Chesnuts Skirrets with sliced Lemon large Mace Barberries and Butter close it and when it is baked fill it up having cut open the lid with Butter and juyce of Oranges beaten up thick you must make the Paste after this manner for every half peck of Flowre you must allow two pound and a quarter of Butter and the whites of two Eggs work it well together dry then put cold Water to it and your Paste is made this is only fit for Pasties and Pasty-pans Oyster Pyes otherways Take very large Oysters and parboill them season them with beaten Pepper Salt Cloves Mace and Nutmeg add to these some grated Bread and withal take a good handful of Tyme Parsley Winter-Savory a couple of Onions and mince them very small put all these materials into your Pye with Potato's boil'd and Chesnuts boil'd and blanched with the yolks of hard Eggs cut in halves lay over all Marrow sliced Lemon large Mace Butter and so close your Pye which must be made thin since half an hour is sufficient to bake your ingredients therein contain'd when it is baked pour into it a lair made of White wine Oyster liquor two yolks of Eggs and drawn Butter shake it well together and letting it stand a little while in the Oven serve it up Another very good way Parboil two quarts of large Oysters in their own liquor throw a little Salt on them and mingle them with some sweet Herbs minced small fill your Pye and put therein some large Mace sliced Lemon a good handful of Marrow rowled in yolks of Eggs and Butter when it is baked take Verjuyce Sugar Butter a little Pepper and two Nutmegs grated and liquor it therewith Oyster minced Pyes Take a pottle of large Oysters parboil'd in their own liquor beard them and wash them in warm water from filth and gravel having dryed them mince them small then season them lightly with Cinamon Mace Cloves Salt Pepper Nutmeg Carraway-seed a few Raisins of the Sun minced small sliced Dates Currans Sugar and half a pint of Claret mingle these very well together and having made your Pyes about the bigness and form of a Tumbler putting Butter in the bottoms of the Pyes fill them up herewith and bake them Pike baked Draw your Pike and wash him well then lard him with pickle Herring then take a handful of sweet Herbs another of Oysters an Onion and a little Lemon-pill mince them all together add to them Nutmeg Salt Pepper Mace and Cloves then wash your Pike all over with the yolks of Eggs both inside and outside and with the aforesaid ingredients season him have a Pye in readiness made into the form of a Pike and lay him therein with Horse-radish scraped and with two handfuls of Grapes all over him having laid on a good piece of Butter close and bake your Pye then draw it and liquor it with Butter White wine Vinegar and the yolk of an Egg you may add to your lair Oysters Cockles Shrimps Prawns and Craw-fish with the yolks of hard Eggs Lemon Anchovies and Gravy Pike baked to be eaten cold Take a large Pike scale him and cleanse him then lard him with salt Eel then make a forced meat of Fish and stuff his belly therewith then season him with Pepper Cloves Mace Ginger and Nutmeg beaten then lay him into a Coffin of like form and bake him draw your Pye and pour in at the Funnel Butter White wine and the juyce of Lemon set it by and eat it when cold Prawn or Shrimp Peteets Make your Coffins very little as to the form let them
the flesh from the bones and slice it but preserve the Thighs and Pinions add to the flesh of your Capon four sweet-Breads half a pint of Oysters three Lamb-stones and season them all with Nutmeg Salt Cloves Mace minced Tyme sweet Marjoram and Penniroyal lay into your Pasty-pan a sheet of paste and in the bottom thereof lay your Thighs and Pinions and upon them strow a minced Onion on these lay your flesh and upon it the sweet-Breads Lambstones and Oysters cut into halves over all a handful of boiled and blanched Chesnuts put Butter on the top and close your Pan when it is baked lair it with Claret wine strong Broth Gravy drawn Butter some Anchovies dissolved with a grated Nutmeg garnish it with slices of Lemon In the same manner you may bake a Turkey Curlew or Hernshaw baked Truss them and parboil them then season them with Pepper Salt and Ginger put them in deep Coffins with a good quantity of Butter and let the heads be visible Crane Bustard or Peacock baked to be eaten cold Bone your Bustard Peacock Crane or Turkey parboil and lard it with large Lard then season it with Salt Nutmeg and Pepper of each about two ounces and a half your Pye being ready lay in the bottom thereof some Butter with some beaten Cloves then lay in your Fowl with the rest of the seasoning thereon with a good quantity of Butter close it baste it with Saffron water and when baked and cold fill it up with clarified Bâ—tter Hen baked to be eaten cold Having parboiled a young fleshy Hen cut off the Legs Wings and Merrythought then flat the Carkass to lye handsome in the Pye after this season the flesh with Salt Pepper Cloves and Mace and put it into a Coffin with Lambstoâ—cs sliced sweet-Breads Sausages some Oysters the yolks of hard Eggs and two Onions cut in halves put on half a pound of Butter and close your Pye when it is baked lair it with Claret strong Broth beaten up with the yolk of an Egg a grated Nutmeg and drawn Butter Hen baked in Pasty-pan Slice the flesh from the bones of a young Hen that hath been roasted or boiled and is cold and season it with sweet Marjoram Tyme Parsley and a large Onion minced very small with Cloves Mace and Nutmeg beaten then put your bones into the Pasty-pan first under-laying it with a sheet of fine paste let your sliced meat lye on the top hereof and over all put Butter then close it with another sheet of paste being baked batter the yolks of half a doâ—en Eggs being indifferent thick put to them some strong broth and a quarter of a pint of Claret wine with some Parsley boiled green and shred small stir all these together with a ladleful of drawn Butter take out the bones before you put in this laiâ— then stir all very well together then stick the bones a top on the meat and garnish it with slices of Oranges or Lemons Herns baked to be eaten cold So bone your Hern that you do not mishape it then lard it and season it with Pepper Salt Cloves and Mace beaten then lay it into a Coffin making the head to appear out of the lid when it is baked fill it up with clarified Butter Heath-pouts Pheasant-pouts or Pea-chikens baked Take any of the aforesaid and bone them and lard them with Lard as big as your little finger almost then season them with Nutmeg Pepper Salt and a few Cloves your Pye being made lay some Butter in the bottom thereof then lay on your Fowls with good store of seasoning and Butter if you intend to eat it cold then must you also when it is baked and cold fill it up with clarified Butter if you would have your Pye to be eaten hot season your Fowl but lightly and put into your Pye with them Beef-suet and some Veal minced small some sweet herbs grated Nutmeg Pepper Salt the yolks of four raw Eggs bottoms of boiled Hartichokes Grapes or Goosberries Larks or Sparrow Pyes Take what quantity of them you think fit truss them and parboil them then season them with Pepper and Salt then lay them in a Pye with Butter on the top and bottom mingle amongst them some Marrow and a few Chesnuts boiled and blanched Mallard Pyes Take a couple or more of wild Mallards and season them very well with Pepper and Cloves beaten some Salt and a little Nutmeg lay them into a deep Coffin with store of Butter and a couple of large Onions minced small when baked liquor your Pye with Butter only or with an Anchovie Partridge minced Pyes Take a brace of Partridges and mince â—hem mince the like quantity of Beef-suet â—hen take Orangado and green Citron of â—ach two ounces let the Meat be seasoned with beaten Cloves Nutmeg Mace Salt and Sugar mingle all these together and close it up in Puff-paste being baked open it and put therein half a grain of Amber-griese dissolved in Rosewater stirring it well together serve it up Pigeons Stock-doves Qails or Rails baked to be eaten cold Having made your Pye of a pottle of fine Flowre and a quarter of a pound of Butter boiled in fair Water made up quick and stiff then take half a dozen Stock-doves or Pigeons truss wash and wipe them dry then season them with Nutmeg Pepper and Salt of each two ounces and a half laying some Butter in the bottom of the Pye put in your Fowl and the remaining seasoning with good store of Butter on the top when it is baked and cold fill it up with clarified Butter If you will eat your Pye hot then use but half the seasoning and when it is baked lair it with Butter Verjuyce Sugar some sweet Marjoram boiled and chopt small with the yolk of an Egg beaten up all together Sea-fowl of all sorts baked a Swan Whopper c. Let your Swan Whopper or any other Sea-fowl be parboil'd then boned and afterwards larded then take four ounces of Salt three of Nutmeg two of Pepper and season your Fowl herewith bake them in Rye-paste made up stiff with boiling liquor if you will eat it cold if hot use but half the seasoning and bake them in fine Paste liquor'd with Claret Gravy Butter an Onion Capers or Oysters Thus you may bake Shovellers Herns Curlews Gulls Wild-Geese Tame-Geese and Muscovia Ducks Swan Pye to be eaten cold In the first place uncase or skin your Swan then bone him and lard the flesh season it lightly with Pepper Salt Cloves and Mace then make your Pye Swan-like of Rye dough and lay your Swan therein and upon it lay some sheets of Lard and Bay-leaves and Buttter on the top of that close it up and baste it with the â—olks of Eggs when it is baked fill it up â—ith clarified Butter Otherways Only pluck your Swan and skin it not â—cald it and take out the bones then parâ—oil it and season it with Salt Pepper and Ginger having larded it put it
them on French Bread being scalded with Mutton Broth of Gravy garnish your dish with sliced Lemon this is a most delicate Pudding Bread Pudding in guts Take some Cream and boil it with Mace and mix therewith some Almonds blanched and beaten with Rosewater then take Cream Eggs Nutmeg Currans Salt and Marrow and mingle them all together with as much grated white Bread as you shall think sufficient and herewith fill your guts Bread Puddings green or yellow Grate three penny-white-loaves and fierce them through a Cullender put them into a deep dish and put to them three Eggs three pints of Cream Cloves Mace Saffron Salt Rosewater Sugar Currans three quarters of a pound of Beef-suet and the like quantity of Dates if you would have your Pudding green colour it with Spinage and all manner of sweet Herbs stamped amongst it as Savory sweet Marjoram Rosemary Penniroyal c. but if yellow put therein only Saffron-water An Italian Pudding Take a fine Manchet and cut it into square pieces like Dice then put to it half a pound of Beef-suet minced small Raisins of the Sun Cloves Mace Dates Sugar Marrow Rosewater Eggs and Cream mingle all these together then Butter the bottom of your Dish and put in the aforementioned ingredients about three quarters of an hour it will be baked then scrape on Sugar Some Italians use to take half a pound of grated Parmisan or old Cheese a penny Manchet grated sweet Herbs chopped very small Cinamon Pepper Salt Nutmeg Cloves Mace four Eggs Sugar and Currans bake it in a Dish or Pye or boil it in a Napkin being boiled serve it with beaten Butter Sugar and Cinamon French Pudding Take a pound of Raisins of the Sun two penny white-loaves chopt and cut into dice-work a pound of Beef-suet finely minced somewhat more than a quartern of Sugar twelve or fourteen Dates sliced a grain of Musk a dozen and a half pretty big lumps of Marrow Salt a pint of Cream half a dozen Eggs beaten with it Cloves Mace Nutmeg Salt and a Pippin or two pared with a couple of pome-Pome-waters sliced and put in the bottom of the Dish before you bake it if you find your ingredients too many or your Dish or Pan be too little to hold them divide them in two equal parts and bake them a part If you would make a French Barley Pudding thus you must do Take a quarâ— of Barley and boil it then add to it the quantity of Bread as amounts to a Manchet then beat a pound of blanched Almonds with Rosewater and strain them with Cream then take the yolks of eight Eggs and the whites of four and beat them with Rosewater season it with Nutmeg Mace Salt Marrow or Beef-suet cut small then filling the guts herewith boil them Puddings of Swines Lights Take your Lights and parboil them then mince them very small with Suet and mix them with grated Bread Cream Currans Eggs Nutmeg Salt and Rosewater so fill the guts A very good Pudding Take the crums of white Bread the like quantity of white Flowre the yolks of four Eggs and as much Cream as will make it as thick as pancake Batter then butter your Dish bake it and scrape on Sugar White Puddings the best way to make them Take Hogs Umbles and boil them very tender then take some of the Lights with the Heart and all the fleshy part about them picking the sinewy skins from them all then chop the meat very small and put to it some of the Liver finely fierced some grated Nutmeg the yolks of half a dozen Eggs a pint of Cream two or three spoonfuls of Sack Sugar Cloves Mace Nutmeg Cinamon Carraway-seed a little Rosewater good store of Hogs-fat and some Salt let your guts lye a steep in rose-Rose-water till you fill them Another approved way Take three pints of great Oatmeal pick'd very clean steep it in Milk three or four hours then drain the Milk from it and let it lye all night in Water that is warm in the Morning drain it from the Water and put to it two pound of minced Beef-suet half a score Eggs with half their whites a quarter of an ounce of Nutmegs as much Sugar a little Mace a quart of Cream and a little Salt mix them well together and fill your guts herewith Cambridge Pudding Sierce grated Bread through a Cullender and mingle it with some Flowre minced Dates Currans Nutmeg Cinamon and Pepper minced Suet new Milk warm fine Sugar and Eggs take away some of their whites and incorporate all together Take half a Pudding on the one side and half a Pudding on the other and put Butter in the midst putting the one half of the Pudding aloft upon the other made round like a Loaf put in your Pudding when the liquor boileth and when it is enough cut it in the midst and serve it up All sorts of Forcings or Farcings for any Roots Land-fowl Sea-fowl or any other joynts of Meat Roots as Mellons Pompions c. HAving taken the seeds out of your Mellon cut it round two fingers deep then let your farcing or stuffing be grated Bread beaten Almonds Rosewater and Sugar with some of the Pulp of the Mellon stamped with it also Bisket-bread pulverized some Coriander-seed candied Lemon-pill minced some beaten Mace and Marrow minced small beaten Cinamon yolks of raw Eggs sweet Herbs Saffron and Musk a grain then fill your rounds of Mellons and put them in a flat bottom'd Dish with Butter in the bottom and so bake them Let your sauce be made of White wine and strong broth strained with beaten Almonds Sugar and Cinamon serve them on Sippets finely carved give this Broth a walm and pour it on your Mellons with some fine scraped Sugar dry them in the Oven and serve them In the same manner you may do them whole also Cucumbers Pompions Gourds great Onions Parsnips Turnips Carrots c. Farcings or Stuffings for any sort of Fowl Take Mutton Veal or Lamb mince it and put to it some grated Bread yolks of Eggs Cream Currans Dates Sugar Nutmeg Cinamon Ginger Mace juyce of Spinage sweet Herbs Salt and mingle all together with some whole Marrow if you would have your farcing look yellow use Saffron water Or you may use this farcing take a Calves Udder boiled and cold and stamp it with Almond-paste Cheese-curds Sugar Cinamon Ginger Mace Cream Salt raw Eggs and some Marrow or Butter Another excellent Farcing for any sort of Fowl Take part of a Leg of Veal and mince it with some Beef-suet sweet Herbs grated Bread Eggs Nutmeg Pepper Ginger Salt Dates Currans Raisins candyed Oranges Coriander-seed and a little Cream bake or boil them you must thicken them with the yolks of Eggs Sugar and Verâ—uyce and serve them on Sippets strow on Sugar and garnish your Dish with Lemon sliced Otherways Take Rice-flowre and strain it either with Cream or Goats-milk and the brawn of a Capon roasted minced and stamped boil them to a
it on the Pike with some boil'd Currans and boil'd Prunes laid all over it also Mace Cinamon some knots of Barberries and sliced Lemon scraping on some Sugar Plaice boil'd Take good large Plaice and boil them in White wine Vinegar large Mace two or three Cloves and Ginger sliced Being boil'd serve them in beaten Butter with juyce of Sorrel strain'd Bread sliced Lemon Grapes or Barberries Plaice stewed Make choice of the fairest you can get and having drawn wash'd and scotch'd them fry them a little having so done remove them into a Stew-pan putting thereto some White-wine grated Nutmeg Wine-Vinegar Butter Pepper and Salt And thus stew them with slices of Orange or Lemons Prawns Shrimps or Craw-fish stewed First boil then pick and afterward stew them in some Claret-Wine sweet Butter Nutmeg and Salt dish them in Scollop-shells and run them over with beaten Butter with juyce of an Orange or Lemon You may for variety sake take any of the aforesaid Shell-fish and stew them in Butter and Cream serving them in Scollop-shells Perches boil'd an excellent way Lay your Perches scotcht in a deep Dish with a pint of the best Sallet Oyl you can get half a pint of White-wine with the like quantity of Wine-Vinegar two races of Ginger sliced some whole Cloves and Mace a Nutmeg sliced and a faggot of sweet Herbs with two Onions cut not very small let these be the seasoning for your Pan then let your Liquor boil up your Fish very quick then blanch them on both sides and dish them on Sippets after this take a little White-wine Gravie and Vinegar with grated Nutmeg and a handful of Oysters cut in pieces put these all over your Fish causing them to boil almost in the Dish before you send it up pour drawn Butter over all and garnish your Dish with Barberries and Lemons Salmon boil'd the best wâ—â— after the City fashion Having chin'd your Salmon take a sid thereof or more and cut the pieces into a reasonable bigness wipe it only from the blood but do not wash it then take no more Wine and Water of each an equal proportion than will cover it Having made the Liquor boil with a handful of Salt and then put in your Salmon making it boil up quick adding a quart of White-wine-Vinegar keeping up a stiff fire it will be boil'd in half an hour then take it off and let it cool keeping it in a broad bottom'd Earthen Pan with the Liquor but if you intend it shall be eaten hot dish it up presently and Sauce it with Butter beaten up thick with Water adding thereto the yolks of three Eggs dissolved therein some of the Liquor grated Nutmeg sliced Lemon poured thereon garnishing the Dish with fine sierced Manchet Barberries sliced Lemons Spices and some greens fryed Salmon stewed Take a Jole or Rand of Salmon and first fry it after that â—â—ew it in a Dish on a chafing Dish of Charcoal with some Claret Wine large Mace slic'd Nutmeg Salt Wine-Vinegar sliced Orange and some sweet Butter When enough and the sauce thick Dish it on Sippets lay the Spices on it with some slices of Orange garnish the Dish with some stale Manchet grated and finely sierced Soals boil'd Take the Soals draw and fley them then boil them in Vinegar Salt White-wine and Mace but let the Liquor boil before you put them in being enough dish them up on carved Sippets let your garnish be Mace sliced Lemons Goosberries Grapes or Barberries and beat up some Butter thick with the juyce of Oranges and run it over the Fish For variety sake place all over your Soals some stewed Oysters Soals stew'd a very good way Take a pair of Soals lard them with water'd Salt-Salmon then lay them on a smooth board cutting your lard all of an equal length on each side lair it but short then flower your Soals anâ—â—â—y them in strong Ale till they are half done then put them in a dish with half a dozen spoonfuls of white Wine three of Wine-Vinegar three ounces of sweet Butter some slices of Orange with Salt and some grated Nuâ—meg cover the Dish whilst they are steâ—ing being enough dish them up with slicâ— of Lemon beaten Butter with the juyâ— of Oranges Sturgeon boil'd Take a Rand and cut it into square pieceâ— as big as a crown piece stew them in broad-mouth'd Pipkin with three or foâ— large Onions some large Mace three oâ— four Cloves Pepper Salt some sliced Nuâ—meg two or three Bay-leaves some Whitâ— wine and Water Butter and a race oâ— sliced Ginger stew them well together and serve them on Sippets running theâ— over with beaten Butter sliced Lemon anâ— Barberries let the garnish be the same Smelts stewed Take a deep Dish and put your Smelts therein put to them a quarter of a pint oâ— White wine three ounces of Butter some great Peppâ—â— a handful of Parsley three oâ— four sprigs of winter Savory and as much of Tyme shredded small with the yolks of three Eggs minced when you put in your Fish let these accompany stewing them together and now and then turning them with the Fish when enough serve them up on Sippets placing a top some bunches of Barberries pickled scraping Sugar thereon Scollops stewed Boil them very well in White wine fair Water and Salt take them out of the shells and stew them with some of the Liquor Elder Vinegar a few Cloves some large Mace and some sweet Herbs chopped very small being throughly enough serve them up in their own shells with beaten Butter and the juyce of Oranges Tortoise stewed Take a Tortoise and cut off his head feet and tail and boil the body in Wine Salt and Water being enough uncase the meat from the shell and stew it in a Pipkin with some Butter White wine some of the Broth a couple of whole Onions Tyme Parsley Winter-savory and Rosemary minc'd when enough serve it on Sippets Turbet boil'd or as some call it Calvereâ— Having drawn your Turbet wash iâ— clean then take an equal quantity oâ— Water and Wine with some Salt and boiâ— it therein not putting it in till the Parâ— boils adding thereto some sliced Onions large Mace a Clove or two some sliceâ— Ginger whole Pepper and a bundle oâ— sweet Herbs scotch the Turbet on the white side very thick overthwart one way only this must be done before you put it in â— Being half boiled put in some Orange-pill being enough dish it up with the Spices Herbs some of the Liquor Onions and sliced Lemons In the like manner you may dress Holyburt only let your Sauce be beaten Butter sliced Lemon Herbs Spices Onions and Barberries Trouts stewed Take three or four Trouts or more according to their bigness and put them in a Dish with somewhat more than a quarter of a pint of Sack or instead thereof White wine with a piece of Butter about the quantity of a Tennis-ball a little whole Mace some Parsley a little Winter-savory and Tyme minced all
green Parsley minced For variety sake you may force your Venison with a handful of sweet Herbs and Parsley minced with Beef-suet and yolks of Eggs boiled hard seasoning your forcing with Pepper Nutmeg Ginger and Salt Lambs head boil'd First take out the Brains and make a Pudding thereof being boil'd and cold cut it into bits then mince some Lamb with Beef-suet and put to it some grated Bread Nutmeg Pepper Salt some sweet Herbs minced with four or five raw Eggs work these all together and fill the Lambs head therewith Having well cleansed and dryed the head beforehand then stew it between two Dishes with some strong broth what remains of this forcing work it into balls and let them boil with the head adding therewith some White wine a whole Onion three or four sliced Pippins some pieces of Artichokes Sage leaves large Mace with Lettice boil'd and quarter'd and put into beaten Butter being finely stew'd dish it up on Sippets and put the balls with the other materials thereon then broth it and run it over with beaten Butter and Lemon Lambs head stewed Having cleft the head and taken out the Brains washing and cleansing it from all its filth and impurity set it a boiling in some strong broth having scum'd it after boiling put in two or three blades of large Mace some Capers some Pears quarter'd a little Claret Gravy Marrow and some Marry-gold Flowers when stewed enough serve it on carved Sippets and broth it laying on sliced Lemon scalded Goosberries or Barberries Loyn of Lamb stewed Let your Loyn be cut into steaks pretty large put it into a Pipkin with so much Water as will cover it when it simmers scum it and then put to it Capers Samphire the bottoms of some Hartichokes four or five blades of large Mace half a Nutmeg sliced Verjuice and Salt give them the space of an hour to be stewed in then dish up your Lamb tenderly blowing off the fat put into the broth scalded Spinage and Parsley minced with scalded Goosberries a piece of Butter shake it well dish it and serve it up on Sippets Leg of Lamb boil'd Take Kidney suet and cut it into square pieces about the bigness and length of your Finger then thrusting your knife into seven or eight places of the meat put those pieces of suet into each particular hole then boil your Lamb remembering to turn it often take heed of overboyling it then boil a good handful of Parsley tender mince it small with your knife then warm a quarter of a pint of White wine Vinegar over some Coals with Butter about the quantity of an Egg put in also some clusters of Barberries either boil'd or pickled then dish up your meat on Sippets pouring the sauce thereon Leg of Pork Having laid your Leg of Pork in salt about some nine days stuff it with Parsley and Sage or you may boil it without stuffing having in readiness a handful of boil'd Sage mince it very small and put it into a little strong broth with Butter and Pepper then take up your Turnips being boiled tender and toss your Sage and them together with more drawn Butter having dish'd up your Pork lay your Turnips over Legs of Veal and Bacon boil'd Take pretty big Lard and therewith lard your Leg of Veal all over joyning some Lemon-pill to your Lard then get a piece of middle Bacon and boil the Veal therewith when your Bacon is enough cut it into slices and season it with Pepper and dryed Sage incorporated together dish up your Veal with your Bacon round about it and send with the serving it up some Saucers of Green-sauce strowing over it Parsley and Barberries and that you may not be ignorant of the making it take two handfuls of Sorrel and beat it well in a Morter squeeze out the juice of it and put thereto a little Vinegar Sugar drawn Butter and a grated Nutmeg set it on the Coals till it be hot then pour it on your Veal and Bacon But to make Green-sauce to be served up in Saucers you must do thus Take two or three handfuls of Sorrel beaten in a Morter with two Pippins quartered after paring adding thereto a little Vinegar and Sugar Legs Necks and Chines of Mutton boiled Take either of the aforementioned Joynts and lard them with a little Lemon-pill then boil it in Water and Salt with a faggot of sweet Herbs then take a pint and a half of Oysters well wash'd and put them into a Pipkin with some of their own liquor a little strong broth and half a pint of gravy as much White wine put to them two or three whole Onions some Tyme grated Nutmeg and two or three Anchovies so let them boil together then beat up three or four yolks of Eggs in a little of the said broth to a convenient thickness with a ladleful of drawn broth amongst it then dish it up on Sippets then over-run it with lair placing your Oysters on the top thereof then serve it up garnish'd with Barberries or Lemon Neats Tongues boil'd Take a Neats Tongue and boil it in Water and Salt or you may salt it a little and only boil it in Water till it be tender then blanch it dish it and stuff it with minced Lemon mince the Pill and strow all over it then run it over with drawn Butter Neats Tongues stewed Make a hole in the but-end of the Tongue and take the meat and mince it with Beef-suet season it with Salt Nutmeg sweet Herbs minced the yolks of two raw Eggs Pepper Ginger and mingling all together stuff the Tongue therewith then wrap it in a caul of Veal and boil it till it will blanch then with some Claret Gravy Cloves Mace Salt Pepper grated Bread sweet Herbs minced small fryed Onions Marrow boil'd in strong broth stew it in a Pipkin when it is ready serve it up on Sippets laying over it Grapes Goosberries sliced Lemon or Oranges run it over with beaten Butter garnishing the dish with stale grated Bread You may otherwise stew Neats Tongues in a Pipkin with Raisins Mace sliced Dates blanched Almonds Marrow Claret wine Butter Salt Verjuice Sugar strong broth or Gravy slicing the Tongue withal being throughly stewed dissolve the yolks of half a dozen Eggs in some Vinegar and dish it up on fine Sippets with Lemon running beaten Butter over all Oxe Cheekes boiled Take a pair of Ox Cheeks and bone them then put them six or seven hours in Water to soak then cleanse them from their blood paring the rough of the Mouth taking out the balls of the Eyes then stuff them with Beef-suet hard Eggs sweet Herbs Pepper and Salt mingle all together and let your stuffing be on the inside pricking the two Cheeks together then boil them alone or with other Beef being tenderly boiled serve them up on Brewis with interlarded Bacon or Pork Sausages let there be on each side of the dish saucers of Green-sauce or Mustard Oxe Cheeks boil'd to be eaten cold
with Sallet Bone your Cheeks and cleanse them then steep them in White wine twelve hours then season them with Nutmegs Cloves Pepper Mace and Salt roul them up boil them tender in Water Vinegar and Salt press them and being cold slice them into thin slices and serve them with Oyl and Vinegar Pig sucking boil'd Take a young sucking Pig and lay him round with his tail in his Mouth in a Kettle covering it with fair Water and casting in a good handful of Salt a handful of Rosemary Tyme sweet Marjoram and Winter-savory when half boiled take him up and fley the skin from him then take him and quarter him and lay him in a Stew-pan with Prunes large Mace Currans then take him up being enough and lay him in Sippets with the aforesaid ingredients poured upon him Rabbets boiled Prick down your Rabbets heads to their shoulders and that is the way to truss them for boiling gathering up their hind Legs to their Belly you may lard them with Bacon if you please or let it alone and so boil them up white being boiled take the Livers and mince them small with fat Bacon boiled then put it to half a pint of White-wine strong Broth and Vinegar all making but that quantity then let it boil with some large Mace add thereunto a little Parsley minced with some Barberries and a ladleful of drawn Butter dish up your Rabbets on your Sippets pouring your laiâ— all over them and garnish your dish with Lemons and Barberries Shoulder of Mutton boiled Do not above half boil your Shoulder of Mutton then slice the fleshy part into thin slices leaving some about the blade-bone preserve the Gravy and put the Mutton into a Pipkin with some of the broth in which it was boiled a little grated Bread Oyster liquor Vinegar Bacon sliced thin and scalded a quarter of a pound of Sausages stript out of their skins large Mace and a little sliced Nutmeg When it is almost stew'd put in the Gravy when they have boil'd almost an hour put to them a pint of Oysters a faggot of sweet Herbs and some Salt then stew them a little longer then take the blade-bone and broil it put it into your dish and pour the materials in your Pipkin upon it garnish it with Oysters fryed in batter Lemons sliced and Barberries it will not be amiss first to rub your dishes bottom with a clove of Garlick Shoulder of Mutton stewed with Oysters Roast your Shoulder of Mutton half or a little more take off the upper skin whole and cut the flesh into thin slices then stew it with White wine Mace Nutmeg Anchovies Oyster liquor Salt Capers Olives Samphire and slices of Orange leave some meat on the marrow-bone and blade and laying them in a dish pour your stew'd meat on the bones with stew'd Oysters a top of that some great Oysters above and about them stew'd with large Mace two great Onions Butter Vinegar white Wine a bundle of sweet Herbs and over all these lay the aforesaid skin of the Mutton a little warm'd in this last liquor Tripes drest hot out of the pan Boil them very tender and laying them in a dish let your sauce be beaten Butter Gravy Pepper Mustard and wine Vinegar rubbing your dish first with a clove of Garlick running the sauce over them with a little Garlick bruised Venison stew'd a quick and frugal way They which abound with Venison in many cold baked meats may at any time stew a dish speedily thus Slice the Venison of your Pot Pye or Pasty then put it into a Stewing-pan over a heap of coals with some Claret wine a little Rosemary four or five Cloves a little grated Bread Sugar and Vinegar having stew'd a while grate on some Nutmeg and serve it up Since in this Section we have lastly treated of Venison give me leave to tell you how to recover Venison when tainted although the discourse belong not to this particular place Venison when tainted how to recover it Take your Venison and lay it in a clean cloth then put it under ground a whole night and it will remove the corruption stink or savour Or you may boil Water with Beer Wine Vinegar Bay-leaves Tyme Savory Rosemary and Fennel of each a handful when it boils put in your Venison parboil it well and press it then season it and use it as you shall think fitting Fowl of all sorts whether wild or tame Land-Fowl or Sea-Fowl boil'd or stew'd Capon boil'd in Rice TAke a well fed Capon and boil it in Water and Salt then take a quarter of a pound of Rice and steep it in fair Water and having half boiled it strain the Rice through a Cullender and boil it in a Pipkin with a quart of Milk and add thereto half a pound of Sugar with half an ounce of large Mace boil it well but keep it from being too thick then put in a little Rosewater after this blanch half a pound of Almonds and with a little Cream and Rosewater beat them in a Morter very fine strain them in a Pipkin by themselves then take up your Capon setting your Almonds a little against the fire having placed in your Capon pour on your Rice handsomely then broth your Rice Capons boiled and larded with Lemons First scald your Capon and take a little dusty Oat-meal to make it boil white then take three ladlefuls of Mutton broth a faggot of sweet Herbs two or three Dates cut long in pieces a few parboil'd Currans a little whole Pepper a piece of whole Mace and one Nutmeg thicken it with Almonds and season it with Verjuyce Sugar and a small quantity of sweet Butter then take up your Capon and lard it very thick with preserved Lemon then lay your Capon in a deep dish for boiled meats and pour the broth upon it garnish your dish with suckets and preserved Barberries Chickens boiled After you have scalded your Chickens truss them and boil them in Water as white as possibly you can in a little time of boiling they will be enough then dish them up having in readiness this sauce If in Winter time take a pint of White wine Verjuyce half a dozen Dates a small handful of Pine-kernels six or seven blades of large Mace and a faggot of sweet Herbs boil all these together till the one half be consumed then beat it up thick with Butter and pour it on the Chickens being dished with three or four white-bread toasts dipped lightly in Allagant lay on the chickens yolks of Eggs quarter'd Lozenges Sheeps tongues fryed in green batter being first boiled and well blanched and over all these lay some pieces of Marrow and some pickled Barberries But if you dress Chickens in the Summer time having boiled them white as aforesaid then for the sauce take some of the broth they were boiled in with some Claret large Mace the bottoms of three Hartichokes being boiled and cut into square pieces an Oxe Palate sliced thin Salt and some
Land-fowl of any sort how to dress after the Italian fashion Take half a dozen Plover Partridge Woodcock or Pigeon being well cleans'd and trust put them into a Pipkin with a quart of strong broth or the same quantity of White wine with half Water puting thereto some slices of interlarded Bacon after it boils scum it and then put in some Mace Nutmeg Ginger Salt Pepper Sugar Currans some Sack Raisins of the Sun Prunes Sage Tyme a little Saffron and dish them on carved Sippets Land-fowl of the smaller sort as Ruffs Brewes Godwits Knots Doterels Streats Pewits Ollines Gravelens Ox-eyes Redshankes c. how to boil Roast any of these Fowl till they are about half enough sticking some Cloves on the one side of them preserve the Gravy then take them and put them into a Pipkin with their own Gravy some Claret and as much strong Broth as will cover them with Mace Cloves Pepper Ginger fryed Onions Salt and a piece of houshold bread having stew'd them enough serve them up on carved Sippets Otherways how to boil small Land-fowl as Quails Plovers Rails Black-birds Thrushes Snites Wheat-ears Larks Sparrows Martins c. Take them and cut off their heads and legs and boil them in strong broth scum it when it boils and put in large Mace White wine wash'd Currans Dates Marrow Pepper and Salt having stew'd them sufficiently dish them on fine carved Sippets thicken the Broth with strained Almonds Rosewater and Sugar and garnish them with Barberries Lemon and grated Bread strewed about the brims of the dish Sea-fowl of any sort how to boil Take and boil them in Beef-broth or Water and Salt adding thereto Pepper grosly beaten a bundle of Bay-leaves Tyme and Rosemary bound up hard together and boil them with the Fowl then prepare some Cabbidge boil'd tender in Water and Salt then squeeze the Water from it and put it in a Pipkin with some strong Broth Claret-wine and a couple of big Onions season it with Salt Pepper and Mace with three or four dissolved Anchovies stew these together with a ladleful of sweet Butter and a little White wine Vinegar Your Cabbidge being on Sippets and your Goose boil'd enough lay it thereon with some Cabbidge on the breast thereof and serve it up This is the most proper manner of boiling any large Sea-fowl If of the smaller sort half roast them slash them down the breast and put them into a Pipkin with the breast downward add to them three or four Onions with Carrots sliced like lard some Mace Pepper and some Salt-butter Savory Tyme some strong broth and White wine stew it very softly till half the broth be consumed then dish it up on Sippets pouring on the broth Veldifers Woodcocks and Snites how boiled Take them with their guts in and boilâ— them in Water and Salt being boil'd gut them and chop them small with the Liver put to it some grated White bread some of the broth they were boiled in large Mace and stew them together with some Gravy then in Vinegar dissolve the yolks of three Eggs and a little grated Nutmeg when you are about to dish them add the Eggs thereunto running the sauce over them with some beaten Butter Capers Lemon minced small Barberries or pickled Grapes Fish Flesh and Fowl of all sorts roasted boiled frigassied or fryed Fish roasted broiled frigassied or fryed Cockles frigassied HAving boil'd your Cockles out of the shells and cleans'd them well from gravel then break ten Eggs and put your Cockles therein with Ginger Nutmeg and Cinamon beat them together with some grated bread with half a pint of Cream having made your Butter pretty hot in the Frying-pan put in your Frigassie ever and anon supplying the sides of the Pan with a little Butter when it is fryed on the one side Butter your Plate and turn it adding some fresh Butter to your Pan in with it again and fry it brown then dish it up squeezing some juyce of Lemons thereon strowing on Ginger and Cinamon If you have a desire to have it be coloured green you may do it with the juyce of Spinage if so quarter your frigassie In like manner you may frigassie Prawns Periwinkles or any other small shell-Fish Carp roasted with an excellent Sauce Take a Carp whilst living draw and wash it removing the Gall Milt or Spawn having so done make a pudding of Almond Paste grated Manchet Currans Cream grated Nutmeg raw yolks of Eggs Carraway-seed candied Lemon-Pill and Salt make it stiff and put it through the Gills into the Carps belly You must roast it in an Oven upon two or three cross sticks over a brass Pan turn it and let the Gravy drop into the Pan till roasted enough put to it when disht a sauce made of White wine or Claret the Gravy of the Carp a couple of Anchovies dissolved therein Nutmeg and Manchet grated beat them up thick with some sweet Butter and the yolk of an Egg or two pour this sauce on your Fish Otherways you may take a large live Carp and when it is scaled and drawn make a little hole in the belly and with the Pudding aforesaid force his belly full then put it on a spit having stitcht the hole up close when it is enough dish it on Sippets adding to the Gravy which you must carefully save some Oyster liquor and drawn Butter your lair ought to be pretty thick then garnish your dish with small Fish fryed as Smelts Roches Gudgeons c. as also some shell-Fish stew'd or fryed Carp broiled Take a full grown Carp scale it and scrape off the slime then wipe it clean draw it and wash out the blood then steep it in White wine Wine-Vinegar with three or four Cloves of Garlick large Mace whole Cloves gross Pepper sliced Ginger and Salt let it steep thus two hours and a half then put a clear scoured Gridiron on a slow fire and broil it thereon baste it with some sweet Sallet Oyl in which was infused Tyme Sprigs of Rosemary Parsley sweet Majoram and some few Bay-leaves being broil'd enough or near upon boil up the ingredients it was steeped iâ— for sauce adding thereto some Oyster liquor then dish it with the Spices on your Carp and the Hâ—rbs round about theâ—â—un it over with drawn Butter Conger roasted Take a good large fat Conger draâ— wash it and scrape away the slime then cuâ— off the Finns and spit it like a Roman Sâ— after this put some beaten Nutmeg into the belly thereof with Salt stript Tyme and some large Oysters parboil'd roast it with the skin on and preserve its Gravy for sauce You may otherways roast it cut into pieces three inches long placing Bay-leaves between every piece when it is near enough take the Gravy and boil it up with Claret wine Wine Vinegar beaten Butter and a couple of Anchovies dissolved with two or three slices of Orange Conger broiled Scald a fat Conger then cut him into pieces salt and broil it baste
keep them the whole year Purslain pickled Gather them at their full growth but not too old parboil them and keep them in White wine Vinegar and Sugar Or thus Wash the Stalks clean and cut them into lengths of six inches boil them in Water and Salt indifferent tender then drain and cool them after this put to them a pickle of stale Beer and wine Vinegar adding thereto some Salt if you stop them up close they will keep till the Spring following Quinces pickled First core your Quinces those which are fairest and largest the worse sort cut in pieces and boil them to make your liquor strong then put in whole Quinces and let them be a quarter boil'd then strain your liquor and put to it some Salt some strong stale Beer then lay your Quinces into a Pot and put in the liquor so stop it up close Otherways Take Quinces and neither pare or core them with your scroop boil them indifferently in Water and Salt then barrel them and cover them in the liquor they were boiled in or you may pare them and boil them in White wine into which you must put whole Cloves sliced Ginger and Cinamon Lastly you may barrel them up raw and put to them only White wine Red Cabbidge pickled Take your close leav'd Cabbidge and cut it into pieces or quarters when your liquor boils parboil it therein then take it up drain it and pickle it in Claret wine Vinegar Reddish tops pickled Half boil them then put them into White wine Salt a little stale Beer Mace and bruised Pepper Sparagrass to keep all the year Parboil them but a very little and put them into clarified Butter cover them with it the Butter being cold cover it about a Month after refresh them with new Butter and bury them under ground in a Pot covered over with leather Samphire pickled green Let your Samphire be fresh gathered and pickle it in Water and Salt when you use it boil it half a dozen walms then drain it and when it is cold put it into a pickle of Vinegar for your present use some boil it at first in Water and Salt and keep it in the same liquor but the first way is the best Otherways Pick the branches from the dead leaves of the Samphire and lay it into a small barrel then put thereto a strong brine of white Salt well scum'd when it is cold put it into the barrel cover it and keep it the whole year round when you would use it let your Water boil in a Pipkin and put your Samphire therein then take it up and when it is cold put Vinegar to it Stalks of Sherdowns or Thistles pickled These Sherdowns run up like an Artichoke and have the same resemblance in their roots you must peel both root and stalk and boil them in Water and Salt pickle them in White wine This is very serviceable for either boiled or baked Meats Shampinions pickled Parboil them a little in Water and Salt then lay them in a pickle of white wine white wine Vinegar bruised Pepper Salt and some large Mace Sleep-at-noon pickled Parboil it in water and salt then drain it from the water and when it is cold pickle it in white wine and Vinegar with a little Pepper and large Mace Tarragon pickled Strip your Tarragon from the stalk and put it into a Vessel with half white wine and half Vinegar stop it close and keep it for your use Turnip tops pickled Let your Turnip tops be young and cut off the withered leaves or branches when your water boils put them therein letting them lye till they are pretty tender then drain them from the water and let them stand till they are cold then pickle them in white wine Vinegar and Salt All manner of Sallets and Grand-Sallets A grand Sallet for the Spring THe necessary and usual ingredients are Cowslip-buds Violets and their Leaves Strawberry-leaves Brooklime Water-cresses young Lettice Spinage Alexander-buds c. you must have them all apart then take by themselves Samphire Olives Capers Broom-buds Cucumbers Raisins and Currans parboiled blanched Almonds Barberries with other pickles then prepare your standard for the middle of your grand Sallet let not the Basis be Butter as some absurdly make it but a Turnip or another hard thing on which it may conveniently stand Let your standard be like a Castle made of paste and wash'd over with the yolks of Eggs and within it a Tree made in like manner and coloured green with Herbs and stuck with Flowers you must have hereunto annexed twelve supporters round stooping to and fastned to your Castle then having four taking away the fat betwixt the claws and also the long shank bones lay them a soaking in water five hours and boil them in two Gallons of Water till it is consumed to three quarts being boiled strain it through a Strainer when the broth is cold take it from the grounds and divide it into three parts for three several colours putting each part into a several Pipkin with a quart of White wine let one be colour'd with Coâ—heneil the second with Saffron and let the last have its own complexon let each Pipkin have some Cinamon a race of Ginger and a little Mace with some Nutmeg slicing each particular Spice melt your Jelly and put into every Pipkin a pound or somewhat more of Sugar and with it the yolks of half a dozen Eggs beaten very well stir these well together and when it is ready to boil take it off and strain it through bags so keep it for your use HAving treated of the more substantial part of Food and their several ways of dressing whether Fish Flesh or Fowl boiled stewed roasted fryed broiled frigaffied baked in Paste or out of Paste marinated souced and pickled each in their orders Alphabetically digested with their several proper Sauces and Pickles I shall in the next place discourse methodically and according to order of the right framing and compounding according to the latest and best fashion all manner of Keck-shaws as Florentines Jellies Leaches Creams Puddings Custards and Cheescakes And the first I shall begin with according to the propounded order is TARTS Almond Tart. TAke three quarters of a pound of blanch'd Almonds and soak them a a while in Water then pound them in a stone Morter a wooden one will serve or a deep Tray put to them some Rosewater when you have pounded them very well pound them over again with a little Cream then set on about a pint and a half of Cream over the fire and put your pounded Almonds therein with some Cinamon large Mace and a grain of Musk fastned to a thread stir it continually that it burn not to the bottom till it be thick then take it off the fire and beat in the yolks of four or five Eggs with the whites of two so season it with Sugar or Orangado and bake it either in a Dish or Paste Or you may only strain beaten
Almonds with Cream yolks of Eggs Sugar Cinamon and Ginger boil it thick fill your Tart and when it is baked ice it Damsin Tart. Boil them very well in Wine strain them with Cream Sugar Cinamon and Ginger then boil them again and so fill your Tart. Strawberry Tart. Wash your Strawberries which you must procure of the midling size and put them into your Paste season them with Cinamon Ginger and a little red Wine on the top lay Sugar let it stand in the Oven about half an hour then draw it ice it and scrape on Sugar Cherry Tart. Stone your Cherries and lay them in the bottom of your Pye with beaten Cinamon Ginger and Sugar then close it up bake it and ice it when it is baked pour into it Muskadine and Damask water well mingled together and scrape on Sugar Medler Tart. Your Medlers that are rotten are only fit for the purpose which you must strain into a Dish and then set them over a Chafing-dish of coals season it with Sugar Ginger and Cinamon adding thereto some yolks of Eggs beaten having boiled half a quarter of an hour lay it into your paste being baked scrape on Sugar Pine-apple Tart. Take three handfuls of Pine-apples the pulp of as many Pippins with a pricked Quince when they are well beaten put to them three quarters of a pint of Cream a little Rosewater the yolks of five Eggs with half a quarter of a pound of Sugar you may thin it with more Cream if you find it too thick let your Paste in which you put these ingredients be thin low and dryed so close it up and bake it A Spring Tart. Gather what buds are not bitter also the leaves of Primroses Violets and Strawberries with young Spinage and boil them and put them into a Cullender then chop your Herbs very small and boil them over again in Cream add thereunto so many yolks with the whites as will sufficiently thicken your Cream to which you must add some grated Naples bisket colour all green with the juyce of Spinage and season it with Sugar Cinamon Nutmeg and a little Salt you may bake it in Puff-paste or otherways Taffety Tart. Having wetted the Paste with Butter and cold water rowl it very thin then lay Apples in lays and between every lay of Apples strow some fine Sugar and some Lemon-pill cut very small let them bake an hour then ice them with Rosewater Sugar and Butter and wash them over with the same then strow more fine Sugar on them and put them into the same Oven again you may serve them either hot or cold Cowslip Tart. Take three quarts of the blossoms of Cowslips mince them and pound them in a Morter put to them a quarter of a pound of Naple-bisket grated a pint of Cream and put them into a Skillet and let them boil a little on the fire then take them off and beat in the yolks of half a dozen Eggs with some Cream make it thick over the fire but let it not curdle season it with Sugar a little Rosewater and Salt your best way is to let your Cream be cold before you stir in your Eggs then bake it in Paste or Dish Cream Tart. Take Quinces Pears Wardens and Pippins slice them into quarters boil them and strain them into Cream as also Malagatoons Necturus Apricocks Peaches Plums or Cherries fill your Tart and lay on the top preserved Citron when it is two sheets of Puff-paste put to it Butter and Sugar close it prick it and bake it when it is baked put to it a little Sack drawn Butter and Vinegar scrape on Sugar and serve it Florentine of Potatoes and Artichokes Put these Roots into boiling Water and when they are boiled tender blanch them and season them with Nutmeg Pepper Cinamon and Salt season them but lightly then lay on a sheet of Paste in a Dish and upon that some bits of Butter then lay in your Potatoes and Artichokes round the Dish with some Eringo roots and Dates sliced in halves Beef-Marrow large Mace sliced Lemon and some Butter then close it up with a-another sheet of Paste when it is baked liquor it with Grape-Verjuyce Butter and Sugar and ice it Florentine of Barberries Take what quantity you think convenient and boil them with Claret wine and Rosewater adding thereto some Sugar being boiled very thick strain them and put them on a bottom of Puff-paste in a Dish then close them up with a cut cover of the same Paste when it is baked ice it and stick the pulp thereof all over with raw Barberries Florentine of Marrow Take the Marrow of four Marrow-bones and cut them into squares like large Dice add hereunto a grated Manchet some sliced Dates a quarter of a pound of Currans some Cream roasted Wardens Pippins or Quinces sliced and the yolks of four raw Eggs season them with Cinamon Ginger and Sugar mingle these well together and lay them in a Dish on a sheet of Paste and bake them Florentine of Rice Having pick'd your Rice very clean boil it tender then lay it in a Dish and put to it Butter Sugar Nutmeg and Salt with a little Rosewater and the yolks of half a dozen Eggs then put these ingredients on a sheet of Puff-paste in a Dish being half baked ice it Or you may mix your Rice with some Cream Rosewater Sugar Cinamon yolks of Eggs Salt boiled Currans and Butter being baked scrape on some Sugar JELLIES YOur usual stock for Jellies are Calves feet boiled very tender and blanched and knucles of Veal with the bones not broken of these take what quantity you think fit and lay them in Water a Night and Day shift them often in that time into fresh Water and cleanse them well from the Blood then boil them in so much fair Water as will cover them and a little more as they boil scum your Pot then put to them a little Salt also tye up in a Linnen bag some large Nutmeg Ginger and sliced Cinamon let these boil soberly the space of two hours and a half at which time you may try with your spoon whether it will jelly if not boil it a little longer but not down too low for then it will be apt to change colour if you find it jelly to your satisfaction and desire add to your Jelly some Izing-glass let it then simper a little longer then take it off and strain it into a Dish or Pipkin there to stand and cool till you are ready to use it Jellies of John-Apples Pare them and cut them into less than quarters then pick out the Kernels but leave the cores and as you pare them drop them into fair Water to keep them from changing colour then put to them a pound of Apples three quarters of a pint of Water and let it boil apace till it be half consumed then run it through a jelly bag then take the full weight of them in double refined Sugar wet the Sugar thin with
Water and let it boil almost to a Candy then put to it the liquor of the Apples and two or three slices of Orange-pill a little Musk and a little Ambergriese tyed in a Tiffany bag and let it not boil too softly for fear of losing the colour then warm a little juyce of Orange and Lemon together and being half boiled put it therein having reduced it to a Jelly you may use it by pouring it on some preserved Oranges laid in a glass for that purpose or otherways Jellies for soust meats Take four pair of Calves feet scald them and take way the fat between the claws as also the long shank-bones lay them in Water five hours and boil them in three quarts of fair Spring Water to one quart then strain it and set it a cooling after this take away the grounds from it and divide the purer part into three equal proportions putting each into a several Pipkin adding to every Pipkin a quart of wine likewise a pound of Sugar being first well beaten in a Dish with the whites of Eggs stew these together a little while over a soft fire with Nutmeg Ginger Mace and Cinamon and colour them severally with Cocheneil Saffron c. and so set them up for your use Crystal Jelly Take three pair of Calves feet and two knuckles of Veal wash them very well and let them stand twelve hours in Water then boil them in spring Water from five quarts to a Gallon after this let the liquor stand and when it is cold pare away the bottom and top then put to it some Rosewater double refined Sugar seven spoonfuls of Oyl of Cinamon the like quantity of Oyl of Ginger four spoonfuls of Oyl of Nutmeg a grain and a half of Musk tyed in a fine linnen cloth when you have boiled all these together put it into an earthen Dish and so let it stand for your use when it is cold serve it in slices or otherways Or thus a much better way Your stock being cold as aforesaid take away the top and bottom and put the rest into a Pipkin adding thereto some Mace Cloves Cinamon sliced Ginger and Nutmeg together with a grain of Musk and Ambergriese tyed in a Tiffany-bag put in also some Rosewater and if your stock be stiff a quart of Rhenish wine or what you think fit thereof to make the Jelly of a proper thickness season it with Sugar convenient for your Pallate and drop in of Oyl of Mace and Nutmeg three drops of each set these over the fire for the space of a quarter of an hour then take it off and squeeze into it the juyce of half a score Lemons beaten to a froth with the whites of six Eggs then set it over the fire till it boils then take it off and strain it having two Dishes the first straining pour in again and let it run into the other dish till it be clear and boil it over night in the morning take three quarters of a pound of Almonds blanched and finely beaten strain them with the Cream and add thereto somewhat more than a quarten of double refined Sugar some Rosewater Cinamon and Ginger finely beaten and fierced then dish it scrape on Sugar and serve it up Almond Cream the best away Take half a pound of Almonds right Jordan for they are the best and pound them in a Morter with Rosewater and Sugar sprinkling them in by degrees as you are pounding incorporate these well together with Rice-flowre and a little Milk making it no thicker than batter when your Cream boileth pour this stuff into your Skillet and let them boil together with Izing-glass Nutmeg and Cinamon with a blade or two of large Mace keep it stirring over the fire for the space of half an hour then take it off and put therein the yolks of half a dozen Eggs well beaten in some Cream and Rosewater with three quarters of a pound of fine Sugar stir all together and dish it up three quarts of Milk will be sufficient for the aforesaid ingredients Goosberry Cream Take what quantity of Cream you think fit and boil it with Cinamon Nutmeg Mâ—ce Sugar Rosewater and the yolks of Eggs beaten having boiled a little while take it off and dish it then have in readiness some preserved Goosberries and stick them on a pin in rows as thick as they can lye on the Cream garnish your dish with the same sprinkle on Sugar and serve it up Otherways Take a quantity of Goosberries codled green and boil them up with Sugar then put them into raw or boiled Cream strained or not it is better to let them be whole scrape on Sugar and serve them up In like manner you may order Raspiss Red-currans or Strawberries or you may serve them in Wine and Sugar without any Cream Rice Cream Take three quarts of Cream and three handfuls of Rice-Flowre with half a pounâ— of Sugar mingle the two last named very wâ— together and put it into the Cream then beat the yolk of an Egg or two with a little Rosewater and put it likewise into the Cream stir these all together continually over a quick fire till it be as thick as pap Rice Milk or Cream otherways Having boil'd your Rice near upon a quarter of an hour put it out into a Cullender and pick out the unhuskt Rice from the rest if it be half a pound of Rice that you use then must you have three quarts of Milk or Cream when it boils put in your Rice with large Mace whole Cinamon and a Nutmeg in halves when it begins to thicken take the yolks of half a dozen Eggs and beat them with rose-Rose-water and a ladleful of your boiling Cream then stir it all into your Cream over the fire then take it off and season it with Sugar and a little Salt take out your whole Spice and dish it up scrape on it Sugar and on the brims of your Dish and serve it up Clowted Cream Take new Milk from the Cow and let it over the fire in two or three broad earthen Pans when it is ready to boil take it off and set it by to cool when it is cold scum it off with your Scummer and season it with Rosewater Musk and Sugar Another rare Cream Take a pound of Almond-paste fine beaten with Rosewater mingle it with a quart of Cream half a dozen Eggs a little Sack half a pound of Sugar and some beaten Nutmeg strain them and put them into a clean scoured Skillet and set it on a soft fire stir it continually and being of an indifferent thickness dish it up with juyce of Oranges Sugar and a stick or two of candyed Pistaches Another When you churn Butter take out a pint of Cream just as it is about to turn to Butter then boil a quart of thick new Cream season it with Sugar and a little Rosewater when it is quite cold mingle it well with your former Cream and so dish it An
good thickness with some Marrow Rosewater Sugar and Salt with some Nutmeg Almond-paste and beaten Mace when they are cold fill your Poultry herewith or farce any other joynt of meat proper for farcing Farcings of Livers of Poultry Take your Livers when they are raw and cut them into square pieces about the bigness of small dice cut as much interlarded Bacon in the same form with some sweet Herbs chopped very small add thereunto some yolks of Eggs beaten Cloves Mace Pepper and Salt and if you please some Prunes and Raisins of the Sun some grated old Cheshire Cheese a clove or two of Garlick and fill your Fowl whether you roast it or boil it Fareings for Turkeys Pheasants and the better sort of Fowl Take Veal and Beef-suet and mince them together and let your seasoning be Cloves Mace a few Currans Salt and the bottoms of Artichokes boiled and cut into small squares mingle these together with Pine-apple-seed Pistaches Chesnuts yolks of Eggs and fill your Fowl here with Farcings for Sea-fowl boiled or baked Take some of the flesh of a Leg of Mutton and mince the meat small with Beef-suet Penniroyal sweet Marjoram Tyme and other sweet Herbs add thereunto grated Bread Dates Currans Raisins Orange minced small Ginger Pepper Nutmeg Cream and Eggs farce your Fowl herewith and boil or roast them let your fauce be Marrow strong Broth White wine Verjuyce Mace Sugar and yolks of Eggs strained with Verjuyce serve them in on fine carved Sippets and sliced Lemon Grapes c. Farcings for Mutton Cut a pretty big hole in a Leg of Mutton and the flesh that you take from thence mince with Beef-suet or Bacon sweet Herbs Pepper Salt Cloves and Mace and two or three cloves of Garlick raw Eggs two or three Chesnuts work up these ingredients together and faâ—â—e your Leg therewith when you have prick'd it up either roast it or boil it make sauce with the remainder of the meat and stew it on the fire with Gravy Chesnuts Pistaches or Pine-apples bits of Artichokes Pears Grapes or Pippins and thus serve it Farcings for Lamb. Mince some Lamb with Suet Parsley Tyme Savory Mary-golds Endive and Spinage being finely minced mingle herewith with grated Bread grated Nutmeg Currans Dates yolks of Eggs Rosewater and Verjuyce Farcings for Veal Having minced some of a Leg of Veal cut your lard like Dice and put to it with some minced Penniroyal sweet Marjoram Winter-savory Nutmeg a little Cammomile Pepper Salt Ginger Cinamon Sugar and incorporate these together then fill some Beef-guts herewith and stew them in a Pipkin with some Claret wine let not the guts be above three inches long infuse in the stewing large Mace Capers and Marrow being enough serve them on Sippets with sliced Lemon and Barberries and run them over with beaten Butter and scrape on Sugar Farcings for Venison Mince Mutton with Beef-suet Orange-pill grated Nutmeg grated Bread Coriander-seed Pepper Salt and yolks of Eggs mingle all these together and stuff your Venison let your Sauce be Gravy strong Broth Dates Currans Sugar Salt Lemons and Barberries Thus you may farce a Leg or Breast oâ— Veal Loyns of Beef Mutton or any joyn of meat Another good Farcing Mince a Leg of Mutton or Lamb with Beef-suet with all manner of sweet Herbs also Cloves Mace Salt Currans Sugar and fill the Leg with half the meat then make the rest into little Cakes as broad as a half Crown and stew them in a Pipkin with strong Mutton Broth Cloves Mace and Vinegar you may either boil bake or roast the Leg. A Farced Pudding Mince a Leg of Mutton with sweet Herbs put thereto grated Bread minced Dates Currans Raisins of the Sun a little Orangado or preserved Lemon sliced thin a few Coriander-seeds Nutmeg Pepper and Ginger mingle all together with some Cream and yolks of Eggs work it together very well then wrap the meat in a caul of Mutton or Veal and so either boil or bake it A grand farced or forced Dish Boil some Eggs till they be very hard then separate the yolks from the whites and divide them into halves then pound the yolks in a stone Morter with Marchpane stuff and sweet Herbs chopped very small add these unto the Eggs with Sugar and Cinamon finely beaten mingle all together with Currans and Salt fill the whites and set them by then have preserved Oranges candied fill them with March-pane-paste and Sugar and set them by then have boil'd Asparagus minced with Butter and a little Sack have next boil'd Chesnuts blanched and Pistaches then Marrow steeped in Rosewater and fryed in Butter after this have green Codlings sliced mix'd with Bisket-bread and Eggs and fryed in little Cakes next have Sweet-breads or Lambstones and yolks of Eggs dipt in Butter and fryed then have Pigeon-peepers and Chicken-peepers fryed or any small Fowl and some Artichokes and Potatoes boiled and fryed in Butter and some balls as big as a Walnut made of Parmisan dipt in Butter and fryed set these all by severally as you did the first Put all these in a great Charger and place the Chickens oâ— whatever Fowl you have in the middle of the Dish then lay a lay of Sweet-breads then a lay of Artichoke-bottoms and Marrow and on them some preserved Oranges round that place your hard Eggs fryeâ— Asparagus yolks of Eggs Chesnuts anâ— Pistaches then your green Codlings stuffed the Charger being full put Marrow all over with the juyce of Oranges Some do it thus Take two pound of Beef-marrow and cut it as big as great Dice and a pound of Dates cut into small squares then take a pound of Prunes and stone them and a pound of Currans put these aforesaid into a Platter with twenty yolks of Eggs a pound of Sugar an ounce of Cinamon having mingled all these together take the yolks of twenty Eggs more strain them with a little Rosewater a little Musk and Sugar fry them in two Pancakes with a little Butter being fryed yellow lay it in a Dish and spread the former Materials thereon then take the other and cut it into thin slices as broad as your little finger and lay it over the Dish like a Lettice-window set it in the Oven a little then fry it CUSTARDS LEt your paste of your Custards be made up of fine Flowre done up with boiling liquor and made stiff and having made the forms dry them in an Oven then take a quart of Cream half a score Eggs half a pound of Sugar a little Mace half as much Ginger beaten very fine and a spoonful of Salt strain them through a strainer and fill therewith your forms then bake them fair and white draw them dish them and scrape thereon double refined Sugar Almond Custard Take a pound and half of Almonds blanch and beat them very fine with rose-Rose-water then strain them with a pint and half of Cream fifteen whites of Eggs and three quarters of a pound of Sugar which is refined make the
Paste as afore specified and bake it in an Oven moderately heated that it may look fair and white then draw it and scrape on Sugar Custard without Eggs. Take three quartes of a pound of Almonds being blanch'd pound them with Rosewater in a stone-Morter then put in some Rice-flowre and beat them well together with some Cloves Mace and Salt let the Spices be beaten with some Ginger and strain them all with some fair spring Water add unto what was strained half a pound of double refined Sugar and a little Saffron your forms being ready dryed lay in the bottom of them some sliced Dates Raisins of the Sun stoned and some boiled Currans fill them and bake them being baked scrape Sugar upon them forget not to prick your forms or Custards before you set them in the Oven Or thus if you make your Custard in paste set it in works and dry it in the Oven then beat the spawn of a Pike in a Morter and strain it with Cream season it with Sugar Rosewater a grated Nutmeg and a little Mace beat them well together fill your forms and when it is baked strew comfits thereon CHEESE-CAKES DRain the whey from your curds made of new Milk to every pottle of curds allow a quarter of a pound of Butter a good quantity of Rosewater three grains of Ambergriese the crums of a Manchet rubbed through a Cullender the yolks of ten Eggs a grated Nutmeg a little Salt and good store of Sugar mix all these well together with a little Cream but do not make them too soft instead of Bread take Almonds which will be much better put up your ingredients into Puff-paste and bake them in a quick Oven and let them not stand too long lest they should be too dry Otherways Make your crust of cold Butter-paste to a gallon of Flowre take a pound of Butter then take curds made of Cream which are very fresh and new and put them into â—our Cheese-cloth and press out all the Vhey then stamp in a fine grated Manchet among the Curds some Cloves and Mace a pound and a half of well-washed Currans the yolks of eight Eggs some rose-Rosewater Salt half a pound of refined Sugar with â— Nutmeg or two incorporate these well together with a quarter of a pound of good sweet Butter and some Cream make iâ— not too soft put your materials into pastâ— and bake them Or thus Take three quarts of Flowre and three quarters of a pound of Butter a little Yesâ— or Barm with a small quantity of Safâ— fron-made into powder add these to thâ— Flowre but melt your Butter in Milk and so make up the Paste then take the Curdâ— of three quarts of new Milk-cheese with near upon a pint of Cream drain the Whey well from the Curds and pound it in a Morter with half a pound of Sugar three quarters of a pound of Currans washed and well pick'd a grated Nutmeg some Cinamon beaten fine Salt Rosewater a little Saffron pulverized and half a dozen yolks of Eggs work it up stiff with Butter and Cream Otherways Take the yolks of eighteen Eggs and the whites of half as many beat them very well then take three pints of Cream and boil it with Mace after this take it off the fire stir it and put in the Eggs then set it on the fire and let it boil till it curdleth then take it off and put therein half a pound of Sugar some grated Nutmeg and beaten Mace then dissolve two grains of Ambergriese in four spoonfuls of Rosewater and put therein with half a handful of grated Bread half a pound of blanch'd Almonds beaten small a little Cream and some Currans put them in Paste as aforesaid and let them bake a quarter of an hour which will be sufficient Some will take a pottle of Flowre half a pound of Butter and the white of an Egg working it well into the Flowre with the Butter then put a little cold Water to it and work it up stiff then take a pottle of Cream half a pound of Sugar and a pound of boil'd Currans a whole Nutmeg grated and boil these together gently with the yolks of eighten Eggs stir it continually when it hath boil'd enough take it off and let it cool then fill youâ— Cheese-cakes Cheese-cakes in the French fashion Take a pound and a half of Pistacheâ— stamped with two pound and a half of new morning Cheese-curds three ounces and a half of Elder-flowers twelve Eggs â— pound and a quarter of Sugar the like quantity of Butter and a pottle of Flowre strain these in a course strainer and fill your forms made of Puff-paste or other Paste as good as cold Butter paste c. Otherways after the French fashion Take six pound of the best Hollandcheese and eight pound of new-made morning Milk Cheese-curds and beat them in a Morter then put Sugar to them about a pound or more and half a pound of well pick'd and washed Currans fifteen Eggs well beaten Cream three quarters of an ounce of Cinamon half an ounce of Mace and a little Saffron mix them well together and fill your Cheese-cakes Pasty-ways made of Puff-paste or cold Butter-paste being baked ice them with yolks of Eggs Rosewater and Sugar The best way of making Cheese-cakes Take a pretty large morning Milk-cheese of about six pound in weight pound it in stone or wooden Morter and with a pound of Water amongst it and a pound of Sugar add thereto beaten Mace two pounds of Currans a pound of Almonds blanched and beaten with Rosewater and a little Salt then boil some Cream and thicken it with the yolks of Eggs work these well together but let not the Curd be two soft make the Paste of cold Butter and Water form it Pasty-ways and fill it White-pots and Fools White-pots the French fashion TAke a quart of good thick Cream and boil it with four or five blades of large Mace and some whole Cinamon then take the whites of four Eggs and beat them well when the Cream boils up put them in then take it off the fire and keep it stirring a little while and put in some Sugar then pare half a dozen Pippins slice them and put them into a pint oâ— Claret wine some Raisins of the Sun Sugar beaten Cinamon and beaten Ginger boiâ— your Apples to a pap then cut some Sippets very thin and dry them before the fire when the Apples and Cream are boil'd and cold take half the Sippets and lay them in a dish lay half the Apples on them then lay on the rest of the Sippets theâ— Apples as you did before then pour on the rest of the Cream and bake it in the Oven as a Custard and when you serve it scrape on Sugar Rice White-pot Take three pints of Cream and a quarter of a pound of Rice well pick'd some beaten Nutmeg Ginger and Sugar boil these together and set it by till it is cold then strain into it the
Cinamon an Onion and some Lemon-pill when it is boiled pass it through a strainer and keep it in a Pot for your use Or you may make Almond broth with Milk having blanched and pounded your Almonds with Rosewater as aforesaid then put them into fresh Milk with crums of Bread Salt Cinamon a Clove or two and boil them a little while then pass it through your strainer and when you are ready to serve it sweeten it with Sugar Fish-broth Take half Pease-broth and half Water â—nd put to them the bones of a Carp or 〈◊〉 other Fish-bones with an Onion sticked 〈◊〉 Cloves a faggot of sweet Herbs and aâ— little Salt boil all well together with some crums of Bread and some Butter then pass it through a strainer and preserve it for your use This is a very good Potage for Craw-fish boiling it a while with the shells of your Craw-fish stamped and strained through a linnen cloth by means whereof your Potage will be coloured red afterwards strain all then season your broth and dish it up Pease-broth Steep your Pease twelve hours or more having first pick'd them from such as are worm-eaten then seethe them with Conduit water â—uke-warm this will make your Pease-broth clear and very good Here note that your Craw-fish must be served with Pease-potage Carps with Pease-broth and Almonds Potage of Herbs with a very little Pease-broth Potage of Tenches with fryed Flowre and a little Pease-broth the Queens Potage with broth of Carp or other Fish-broth and Almonds the Princes Potage with Pease-broth wherein was seethed the Bones of Carps Tortoise with Pease-broth Mushromes with Pease-broth and Soals with the same Smelts with good broth mingled with Almonds Sparagus with Pease-broth and Herbs Lettuce with Pease-broth Cabbidge and fryed Bread or Coleworts and Milk with Pease-broth and a good deal of Butter Potage of Cabbidge or Coleworts with Pease-broth Having steeped your Pease all night boil them the next day with Mace an Onion stuck with Cloves Pepper and Salt when your broth is enough dish it up and garnish it with Cabbidge or Coleworts sodden in Milk with some pieces of fryed Bread boiled therewith Potage of Pumpkin Boil your Pumpkin very well then take some Chibbals fry them and put them into your Pot season your broth with Salt and let it simmer again then serve it up with Pepper and Nutmeg Otherways Boil it very well then strain it through a strainer into a Pan then put to it a pretty quantity of Milk with some Butter then soak your Bread and serve it with Nutmeg Pepper and some beaten Cinamon Potage of Turnips with White-broth Having scraped your Turnips very clean put them in a Pot with Water when they are well boil'd season them with Salt Nutmeg beaten and a bundle of Herbs and take them off the fire and put to them some fresh Butter and stir it then run it over with some Almond broth and serve it Potage of fryed Turnips Scrape them and quarter them blanch and flowre them when they are dry fry them then boil them in Water with a little Pepper and an Onion stuck with Cloves if your broth be not thick enough mingle some Flowre with a little Vinegar and fry it and put it to your broth Potage of Pease-broth Take the clearest of your Pease-broth and put it into a Pot then fry some Sorrel Chervil and a little Parsley with Butter put these into your Pot also then season your broth and let it boil when it is enough serve it with Parsley and Roots sodden together Potage without Butter Take good store of Herbs season them very well seethe them with a crust of Bread stove or soak and serve them up Potage of small Vails Take four or five Loaves and make a hole in the top and take out the crum boil them then fry them in butter being fill'd with Milts of Carps Mushromes and broken Sparagus then soak them leisurely on your Potage and let your garnish be the same with your fillings Potage of Muscles Scrape and wash them well then boil them in a Pan of Water Salt and an Onion when they are boiled take them out and pick them taking off the shell to some and leaving it to others for to garnish after they are thus pick'd pass them in a Pan with some Parsley as for your broth after it is setled leave the bottom lest there be any gravel in it then boil it and when it boils fry into it a little Parsley with some fresh Butter then soak your Bread and garnish it with your Muscles pouring on your broth Potage of Frogs Having broken their bones and trust them blanch them and drain them very well then lay them into a Dish till you have made ready some Pease-broth fry into it a little minced Parsley with Butter having boiled a while put the Frogs into your broth but take them out presently then allay a little Saffron and put it into your Pot having soaked your Bread garnish it with the Frogs Potage of Salmon You must cut your Salmon into pieces and pickle them then pass them in a Pan with some Butter stick them with Cloves then stew them between two Dishes with some Butter a faggot of sweet Herbs Sugar White wine a little Salt large Mace beaten Cinamon and Pepper well beaten then stove or soak them then dry your Bread and stove or soak it also with some other broth garnish it with slices of Salmon Figs Dates or Prunelloes and pour the sauce over it Potage of Bran. Take Wheat Bran the biggest you can procure and boil it very well in Water with one handful of Almonds and a bundle of Herbs then season it well then pass it through a strainer and boil it again soak your Bread and fill your Dish with this broth which you may whiten if you please Potage of Frogs with Saffron Truss up your Frogs and boil them in broth or with Pease-broth and season them with Parsley an Onion stuck with Cloves and a sprig or two of Tyme soak your Bread and garnish it with your Frogs blanched and a little Saffron Potage of Frogs with Almonds Having trust them up Cherry-like fry them and stove them up between two Dishes with a little fresh Butter a drop of Verjuyce the juyce of an Orange or Lemon and season them with a bundle of Herbs then to make your broth boil some with Pease-broth or Water Salt Parsley Chibbals a handful of stamped Almonds after which strain them together soak your Bread upon which you may put a little of the Hosh of a Carp fill up your Dish and garnish it with your Frogs Lemon and Pomegranate Potage of Hops Whilst your Pease-broth is boiling pass some good Herbs in a Pan into it let your Hops boil in your Potage after that they are whitened a little before you serve them take them up and put unto them some Butter Salt Nutmeg Cinamon Vinegar and very little broth when it is well
seasoned stove or soak your Bread garnish it with your Hops and fill your Dish Potage of Parsnips Make choice of those that are middle sized scrape and wash them clean then boil them with Butter and a faggot of sweet Herbs and season them with Salt and a few Cloves then take them up and peel them then put them with Butter and stove them then soak your Bread and garnish it with your Parsnips Potage of Leeks with Milk Cut your Leeks very small blanch and dry them then boil them with clear Pease-broth having boil'd a while put in some Milk Pepper Salt Cloves and Mace then soak your Bread and garnish it with your Leeks Potage of Sparagus Take Sparagus and cut them not very short then fry them in sweet Butter Salt Pepper Nutmeg Cinamon Mace Parsley and minced Chibbals stove them all together then make a broth of Pease or Herbs which you must strain with the juyce of Mushromes then soak your Bread and garnish it with your Sparagus Potage of Colliflowers Having blanch'd them in fresh Water put them into a Pot with good broth or with Pease-broth well seasoned with Butter Salt and an Onion stuck with Cloves after they are sod so that they be not broken soak your Bread garnish it with your Colliflowers it will not be improper to put into your Potage some Milk Pepper and Nutmeg Potage of Rice Boil your Rice with Water or Milk till it is burst having seasoned your Rice take out a part thereof to fry and make a Potage of what remains with Butter Salt Pepper Nutmeg and an Onion stuck with Cloves Potage of Barnicle Dress your Barnicles and lard them with Eel roast them a very little then put them into a Pot with Water some Pease-broth and a bundle of Herbs when they are almost enough pass some Turnips in a Pan and put them to your Barnicles thicken your broth with a little fryed Flowre and a drop of Verjuyce then stove your Bread and garnish it with your Barnicle Potage of Burts Soak your Bread with the best of your broths and garnish it with your Burts being first fryed in a Pan and add thereto some Mushromes Capers and Samphire cut small with broken Sparagus and so serve them up A Catalogue of those things that are usually served up on Good-Friday with some Dishes that are only proper for that day POtage of Almond milk Potage of Turnips Potage of Parsnips Potage of Sparagus Potage of Pumpkins the Dauphins Potage garnished with small pieces of Puff-paste Potage of Milk the brown Potage of Onions Potage of Pease-broth garnished with Lettuce and broken Sparagus Potage of Colliflowers Potages of Rice garnished with dryed Leaves Potage of green Pease c. The first course for Good-Friday Red-Bets or Red-Parsnips cut square like Dice with brown Butter and Salt Red-Beets cut into slices fryed and served up with white Butter Red-Carrots stamped and passed in the Pan with Onions crums of Bread Almonds Mushromes and fresh Butter all well allai'd and seasoned Red-Carrots fryed with brown Butter and Onions Red-Carrots cut into round pieces with a white Sauce with Butter Salt Nutmeg Chibbals and a little Vinegar White-Carrots fryed and Carrots fryed in Paste Carrots minced with Mushromes Tourts or Cakes made of Pistaches Cakes of Herbs butter'd Cakes and Almond Cakes Parsnips with a white Sauce and Parsnips fryed with Butter Serfisis with a white Sauce and Butter Spinage or Apples butter'd or fryed Pap of Flowre pap of Rice and Almonds strained Broken Sparagus fryed and butter'd Fricasses of Mushromes Carrots and Pistaches served up warm with Sugar and good store of Butter Skirrets with white Sauce and Butter and Skirrets fryed Pumpkins or Jerusalem Artichokes fryed Rice sodden till it burst and mingled with Milk and Sugar Other Dishes to be served on Good-Friday Potage of Health THis Potage must be made of Sorrel Lettuce Beet Purslain and a bundle of Herbs you must boil them all together with some Salt Butter and the Lantamure or kissing crust of a Loaf stoved or soaked and so served up Pease-Potage Steep your Pease eighteen hours then boil them in a Pot with a faggot of sweet Herbs some Capers and an Onion stuck with Cloves serve it up garnished with fryed Be ad Potage of Loaves Take half a dozen of Loaves and open them at the top and take out the pith or crum then dry them by the fire or make them brown in the Pan with fresh Butter then soak them in broth made on purpose with Mushromes Pease-broth Onion stuck with Cloves and all well seasoned garnish your Dish with your fryed Bread then fill it up with Artichokes Mushromes fryed and Sparagus besprinkle your Potage with juyce of Mushromes and garnish your Dish round about with Pomegranates Potage of Sprouts of Coleworts Boil them in Water Salt Pease-broth Butter Onion sticked and a little Pepper then soak your Bread garnish it with your Sprouts and fill your Dish therewith Another very good Dish made of Barley Take half a pound of perl'd Barley and boil it till it begins to break then put it into a Cullender and set on your Skillet with other liquor and when it boils put in the Barley again and let it boil till it be very soft having strain'd the Water from it take half a pound of blanched Almonds and beat them in a Morter having beaten them a while beat them over again with your Barley then put to them some of the same liquor some Sack rose-Rose-water and season it with Sugar Nutmeg Cinamon and boil them all together over a chafing-dish of coals then dish it with a ladleful of drawn Butter and scrape on Sugar Fryed toasts Take a couple of stale two-penny loaves and cut them in round slices through the loaf then soak them in Sack and strong Ale on the one side then dry them on a Pye-plate on that side and do in like manner to the other side then take a pint of Cream seasoned with Nutmeg and Cinamon and dip your toasts therein your Pan being hot with clarified Butter put them in and fry them brown on both sides then dish them up and pour on them Butter Rosewater and Sack drawn together lastly scrape on Sugar Another very good dish proper for Good-friday Take a pint of Flowre and put thereto half a pint of Cream some Butter Sugar Cinamon beaten Nutmeg grated and make it into a stiff paste with Rosewater then roll them out into very thin ropes and gage them round your Pan being first made hot with clarified Butter fry them quick but burn them not then scrape on Sugar and serve them up Another Take three handfuls of Primrose-leaves boil them and drain the Water from them and mince them small with four Pippins par'd and cored season them with Cinamon and put to them a handful of dry Flowre a little Sugar Cream and Rose-water your stuff must be so thick that it run not abroad when your Pan is hot with
it well then garnish your Bread therewith after it is soaked Potage of Eel-pouts Take your Eel-pouts flowre and fry them then soak your Bread in the best of your broths and garnish it and your Potage with them then strow on Mushromes Sparagus Melts and whiten them with Almond-broth or the broth of Craw-fish Potage of broken Sparagus Having dryed your crusts soak them in the best of your broths then garnish them with your Sparagus and Mushromes with some Sparagus at length Potage of Colliflowers Whiten your Colliflowers a little then boil them and season them well soak your Bread in what broth you have and garnish it with your Colliflowers fryed in Butter Salt and Nutmeg sprinkle your Potage with Almond-broth Another very good Potage Peel half a dozen Onions mince them and boil them with Water and Butter after they are throughly boiled strain them through a linnen cloth and seethe some Fidels in the broth then season them with Salt and Pepper after they are boil'd soak your Bread and garnish it with them Potage of Rice Blanch your Rice and when it is very clean from dust burst it in Milk then strain it after that season it and serve it garnished with Fleurons or Puff-paste round the brims of the Dish There is a very good Potage of Milk to be made the same way serving it sugred and garnished with some Suckets sliced or Macerons Potage of green Pease-broth Boil your Pease but a very little then pound them in a Morter and strain them with the broth of Herbs well seasoned with a bundle of Herbs then take Chibbals Parsley and Butter all being fryed together throw it into your Pease-broth garnish it with Lettuce well cleans'd Succory Cucumbers and small Pease fryed and sod with Butter Salt and Pepper and you may add the bottoms of Artichokes Potage of common Pease served green First boil your Pease in Water then take the clearest of your Pease-broth and when you intend to use it fry into it Parsley Charvel young Sorrel Butter Bran and Capers then boil them thus seasoned garnish your Dish with fryed Bread Potage of Barnicle with Turnips Dress your Barnicle and lard it with Eel or Carp then fry it then boil it with half Water and half Pease-broth well seasoned with Butter and a bundle of sweet Herbs when it is almost boiled cut your Turnips flowre and fry them with Butter when they are very brown put them into the Pot with your Barnicle if your Potage be not thick enough fry a little Flowre into it some Capers Samphire cut small Pine-apple-seeds the pulp of a Lemon cut small and a drop of Vinegar when it is boiled enough soak your Bread and garnish it with your Barnicle and Turnips If you would not have your Turnips to be seen strain them and season them with a bundle of Herbs an Onion and some sweet Butter then garnish your Potage with Mushromes and Artichokes Potage of Leeks with Pease-broth Whiten your Leeks a little and boil them with Pease-broth well seasoned with Butter and Salt then soak your bread and garnish it with your Leeks in the whitening allay some yolks of Eggs with broth and pour it on them you may add some Milk to them well seasoned after that your Leeks are well boiled Potage of Burt. Take the tails and heads of your Burts and half fry them then put them into Castrolle with a very long Sauce well thickned then soak your Bread with some of the best of your broths and garnish it at the top with your Burts with Mushromes and Capers If you have no Fish-broth then use your Pease-broth Potage of Herbs garnished with Cucumbers Take all manner of Herbs that are used for Sallets and take also a bundle of sweet Herbs as Tyme Penniroyal sweet Marjoram Savory c. and soak them with Butter over a soft fire and by little and little pour into them warm Water after they are well seasoned and boiled put in the first cut of a Loaf with an Onion stuck with Cloves the pill of an Orange minced and some Capers and garnish it with boiled Lettuce you may boil some Pease among the Herbs and strow over all some Cucumbers Potage of Onion and Milk Take some Onions and cut them thin then fry them brown in Butter after this boil them in a little Water well seasoned with Salt and Pepper when it is enough put Milk to it and boil it then garnish your soaked Bread therewith Potage of Vives or Sea-dragons Cleanse them very well then boil them with Pease-broth and some White wine and a faggot of Herbs all well seasoned then take out your Sea-Dragons and put them with Ragoust that is a Sauce prepared with a high quick or sharp taste let them soak very well with Salt fresh Butter minced Capers and Anchovies then pass the broth through a strainer and boil it with fresh Butter Paste Parsley and minced Capers then soak your Bread and lay over it Mushromes then garnish it with your Sea-dragons Potage of Mushromes farced It is made after the same manner as that of the Dutchess of Anjou in the Table of the Potages for Lent garnish it with Mushromes sarced and with Melts fill it up with the best of your broth and serve them up Cawdles Soops Drinks c. Almond Cawdle TAke a pound of Almond-paste and strain it with a quart of good strong Ale then boil it with slices of fine Manchet large Mace and Sugar when it is almost enough put in half a pint of Sack Oatmeal Cawdle Boil a quart of strong Ale and scum it then put in Oatmeal and sliced Bread so much as will not make it too thick with some Mace and Sugar then dissolve the yolks of half a dozen yolks of Eggs in a quarter of a pint of Sack or instead thereof use Claret or White wine then put in a little grated Nutmeg give it a walm or two and dish it Egg Cawdle Take a pint and a half of good strong Beer put it over the fire and scum it then put in four blades of large Mace a sliced Manchet and Sugar the yolks of Eggs dissolved in Claret let it boil a little and dish it Sugar-Sops Take what quantity of Beer or Ale you think fit boil it and scum it then put to it some Currans or none at all slices of fine Manchet large Mace Sugar or Honey Aleberry Having boil'd your Ale and scum'd it very well put in some Mace the bottom of a Manchet boil it well and sweeten it with some Sugar Butter'd-Ale Having scum'd your Ale very well put therein some Liquorice and Anniseeds boil these well together then have in readiness either in a flaggon or a quart Pot some yolks of Eggs well beaten with some of the aforesaid Ale and some good Butter then strain your butter'd Ale put it into your Flaggon and brew it to and fro with your Butter and the Eggs a pretty while Or thus you may do it