guts stretched 2 Sack posset 3 â—allet of sorrel 11 â—teak pye 14 â—â—wsages boyled 20 â—owsed Veal ibid. â—teaks stewed 35 â—pinage sallet 36 â—upper dish ibid. â—awsages 43 â—heeps feet dressed 46 â—houlder of Mutton hashed 53 â—houlder oâ— Mutton with Oysters 54 â—oles stewed 65 â—coâ—ch collops 66 â—awce for Fish 79 â—awce for Snipes 74 â—houlder of Mutton roasted 73 â—almon boiled 81 â—awâ—e for any Fowle 82 â—pinage tart 85 â—ack posset without milk 90 â—illabub 91 â—illabub whipt 93 â—â—gar plate in colours 94 Spices candied 96 T TAnsie 3â— Tart of Cheese-curds 4â— Turkey sowsed 5â— Toast fryed 5â— Trifle 8â— Thick cream 89 V VEnison kept long sweet 27 Usquebath 98 W VVIlde duck boiled 19 White pudding 28 White Metheglin 62 White broth 8â— Wafers 98 Rare Receipts for Cookery To pickle Cucumbers to look very green TAke those that you mean to pickle and lay them in water and salt three or four daies then take a good many great Cucumbers and cut the outsides of them into water for the insides will be too pappy then boyle them in that water with Dill seeds and Fennel seeds and when it is cold put to it some salt and as much vineger as will make it a strong pickle then take them out of that water and salt and pour that over them in your vessel then let them stand close covered for a fortnight or three weeks then Pour the liquor from them and new boyle it putting in some whole pepper cloves and mace and when it is cold adde to it some more vineger and a little salt then pour it on them again and let them stand a month longer then boyle it again and when it is cold put some more vineger and pour it on them again then let them stand a longer time and as you see occasion boyle it over again and alwaies put your seeds and pieces of Cucumber on the top be sure your pickle be cold when you pour it over To pickle Purslaâ—e to keep all the year TAke the biggest stalks picked clean theâ— strew bay-salt first into your pot and then thâ— stalks of Purslane and then salt again so do tiâ—l your pot be full then tye it up close and keep it cool To streâ—ch Sheeps guts AFter they are clean scoured lay them in water nine daies shifting them onceâ— day and they will be very easie to fill and when they are filled they will return to their wonted bigness To make a Sack posset TAke a quart of thick cream boyle it with whole spice then take sixteen eggs yolks and whites beaten very well then heat about three quarters of a pint of sack and mingle well with your eggs then stir them into your cream and sweeten it then cover it up close for half an hour or more over a seething pot of water or over very slow embers in a bason and it will become like a cheese To make Penado TAke oatmeal clean picked steep it in water all night then strain the water clean from it and boyle that water in a pipkin with a blade of mace and some currans when it is well boyled put in the yolks of two or three eggs beaten with sack a little salt and as much sugar as you shall thiâ—k fiâ— then stir it over a soft fire that it curd not till you think it be enough To make the Orange pudding TAke the rind of a small Orange paired very thin and boiled in several waterâ— till it be very tender then beat it very fine in a morter then put to it four ounces of fine sugar four ounces of fresh butter the yolks of six eggs and a spoonfull or two of cream with a very little salt beat all these together in a morter while the oven heats then bake it in puff paste To make French-bread TAke half a bushel of fine flower ten eggs yolks and white one pound and an half of fresh butter then put in as much of yest as into the ordinary manchet temper it with new milk pretty hot then let it lye half an hour to rise then make it into loaves or rowles and wash them over with an egge beaten with milk let not your oven be too hot To make a Made dish TAke four ounces of blanched almonds beaten and strain them into some cream then take artichoke bottoms tenderly boyled and some marrow boyled then boyle a quart of cream till it be thick and sweeten it with rose water and sugar then lay your hartichokes into a dish and the marrow on them then mix your almonds cream and the other together and powre it over them â—nd let it stand upon embers till you serve â—it in To make a Cake with Almonds TAke one pound and an half of fine flower of sugar twelve ounces beaten very fine mingle them well together then take half a pound of almonds blanched and beaten with a little rose water mingle all these with as much sack as will work it into a pâ—ste and put in some spice some yest and plumped currants with a pound of butter so make it into a cake and bake it To season a Chicking pye SEason them with nutmegg and sugar pepper and salt raisons currans and butterâ— when it is baked put in clouted cream sack and sugar To make an Herb pye TAke lettuce and spinage a little time winter savory and sweet marjorum chop them and put them into the pye with butter nutmegg and sugar a little salt when it is drawn and a little cooled put in clouted cream sack and sugar To stew Gurnets STew them with white wine and salt whole cloves mace nutmegg and cinnamon when you take them up put in some butter and sugar To boyle Place or Flounders BOyle them in white wine water and salt with some cloves mace lemon pill and some small onions A cawdle for a sick body TAke lemmon posset drink and thicken it with the yolks of eggs and sweeten it with sugar To make a Pye with eeles and oysters TAke the oysters from their liquor and put them to the eeles and season them with pepper salt and mace raisons and currants then put them in a pye with good store of butter and fruit on the top To make a very good Hare pye TAke out all the bones then lay it on a grid-iron under which is fresh coals when it begins to dry tuâ—n it and sprinckle it with wine vineger wherein hath lien nutmegg cloves and mace bruised and as it dries sprinckle it with this liquor so do till you think it reasonable well broiled then lay it in such vineger all night the next day broile it a little then lard it and bake it with good store of butter and eat it cold adde a little salt To roast a Pike DRaw a large Pike at the gills when he is well washed fill the belly with great oysters and lard the back with herrings pickled tie it on the spit and baste it with white wine and butter with two or three
it you may eat it â—ot or cold To make a red Dear pye PArboile it and lay it all night in red wine and vineger then lard it thick and seaâ—on it with pepper salt cloves mace nuâ—â—egg and ginger bake it in a deep pye oâ— rieâ—aste with store of burter let it soak well â—eave a vent hole in your pye and when you â—raw it out of the oven fit it up with butter â—nd vineger and so keep it and eat it cold To make a Hare pye PArboile two Hares and take the flesâ— from the bones mince it small and beâ— it in a morter then sawce it in wine and vâ—neger as you would do red Dear lap all thâ— about the chine of one Hare and so it wâ— seem but one lard it well and pur it intâ— your pye with good store of butter season iâ— with salt and spice when you beat it when iâ— is bâ—ked put in some melted butter to fiâ— it up To make Fritters TAke the curd of a sack posset the yolâ— of six eggs the whites of two eggs anâ— a little fine flower put in a little nutmeg anâ— some ale and a little salt mingle them weâ— together then slice in some apples veâ—â— thin and so fry them in lard boiling hot iâ— your bâ—tter be too thin it will drink suet if iâ— be in good temper it vvill svvim To make broth of a Lamb's heat BOile it with as much water as will cover it and all sotrs of spice you like thicken â—t with strained oatmeal and creamâ— put in â—ome â—aisons and currans which hath been plumbed first and a little salt when you take â—t up put in sack and sugar To make a Cambridge pudâ—ing SEarce grated bread thorovv a câ—llender mix it with a litle flower salt minced dates currans nutmegg and cinnamon and suet shred fine nevv milk fine sugar and eggs leaving out some of their vvhittes vvork all together pretty stiff then take half â—he pudding on the one side and half on the other side and make it round like a loaf then take butter and put it in the middst of the pudding and clap the other half on the top of it put it into boiling liquor and vvhen it is boiled enough cut it in the middle and so serve it in To mâ—ke a Florentine of Veale or â—ther cold meat MInce your meaâ— fine mix it vvith grated bread currans dates nutmegg and sugar vvith a little rose-vvater a little salt and two or three eggs warm them together over a chafing dish of coals and stir them all the while bake it in puff-paste take some of this and lay it upon thin slices of white bread first washed with the yolks of eggs and so fry them and serve them in with beaten spice and sugar for the second courseâ— To boile a Capon with Rice BOile â— Capon with water and salt and a handfull of small oatmeal theâ— take quarter of a pound of Rice and steep it in wâ—ter and so half boile it then strain the Rice thorow a cullender and boile it in a quart of milk then put in some large mace and sugar put in a little rose-water then blanch half a pound of almonds and beat them with cream and rose-rose-water and so strain them into a pipkin by it self and warm them over the fire then take up your Capon and pour the rice over it and then your almonds garnish your dish and serve it in To boile a Capon with pippins PArboile your Capon in water and salt then put the marâ—ow of two or three good bones into a pipkin with a quart of whiâ—e wine a little sliced nutmegg four or five dates and some sugar then pare some Pippins and cut them in quarters put them into a pipkin and cover them with sugar and water then make â—â—â—pets of biskets then â—ake the yolks of â— hard eggs and strain them with a little â—eâ—juice and some of the broth wherein the capon is boiled put them to the pippins with a little sack stir them â—ogether and serve the capon in with them To boile a wilde duck TRâ—uss and parboile it then half roast it â—hen â—arve it and save the gravy take store of onions pâ—rsley and pepper put the gravy into a pipkin with a few currans large mace and claret wine boile them together â—ith the Duck when it is enough put in butter and sugar and so serve it in To boile sawsages BOile them in clarer wine large mace and sweet herbs To sowce a breast of Veal BOne it and lay it in fair water till the blood be gone then dry it then take all kind of sweet herbs beaten nutmeg cinnamon and ginger lemmon pill cut in fine pieces mingle all together and strew all â—hese on the inside of your veal then â—ye it up like a collar of brâ—wn let your liquor boile being water and salt then put in your veal so you may use râ—cks unbound or breasâ— unbound let it be scimmed very clean puâ— in a faggot of sweet herbs and cover it for that will make it look white when it is almost boiled throw in a little sliced nutmegâ— large mace and a lemmon slicedâ— so keep it in the sowce drink and serve it with vineger and shred fennel in it or alone To make a grand sallet TAke in the spring time the buds of all kinde of sweet herbs and of violets and a handfull of capers seven or eight dates cut in slices one handfull of raisons of the sun stoned one handfull of blanched almonds a handfull of currans five or six figgs slicedâ—â— preserved orange cut in slices mingle these together then take a dish fit for a shoulder of mutton set a standard of paste in the middst of it put these mixed things about the standard set upon your mixed â—allet four half lemmons with the flat end â—ownward right over against one another â—â—lf way betwixt your standard and the â—ish side prick in every one of these a â—ranch of rosemary with preserved Cherries â—et four hard egges without the shells betwixt â—our lemmons the biggest ends downâ—ards prick upon your egges sliced dates â—nd almonds then lay another garnish beâ—ween the brim of the dish and the sallet â—f quarters of hard egges and round sliâ—es of lemmons then garnish the bâ—imme 〈◊〉 your dish with preserved orange in long slices and betwixt every slice of orange a little heap of capers To blanch Manchet in a frying pan TAke the yolks of nine eggs and five whites beat them with half a pint of sweet cream put to them half a penny manchet grated some sugar nutmeg mace and rose-rose-water fry it with sweet-butter as you would a tansie in a very small frying-panâ— when it is fryed wash it over with a little fack and the juice of a lemon scrape on some sugar and serve it in To make a good Pudding TAke the crump â—f a penny white loaâ— and cut it like dice then pour over it a pint of sodden cream and
litâ—le runnetâ— and when it is come fill the fatts â—ith a skimmer and break it as little as may â—e and let them sink gently of themâ—elves and as they sink fill them up again To make Cheese-cakes TAke three gallons of milk new from the cow and set it with runnet as for a cheese then take a quatt of cream â—nd slice a manchet into it very thinne â—oile it a reasonable while till it be thick â—hen put it into a bason and put to it â— quarter of a pound of sweet butter â—nd let it stand till it be cold when yout milk is come which you set break it aâ— for a cheese and whey it very well then break it very fine with your hands and when it is very small put in your boiled bread and milk stir them well together and put in a pound and half of plumped cuâ—rans or more two nutmeggs grated six egges yolks and whites a little salt almost halâ— a pounâ— of sugar as much raw crâ—am and roâ—e-wâ—teâ— as you think fit do not make them too thâ—â— with the cream nor bake them too much To make clouted cream the best way TAke a pail full of â—â—roakings and boile them a little then put â—n â— quaâ—â— of â—weeâ— cream and boile them together then poâ—â— into several panns and cover them and when it hath stood all night it will be very thick then take it off with a skimmer and lay it all in one dish To make a very good Cheese TAke a paâ—l full of stâ—oakings almost colâ— and put to it one spoonfull of â—unnet or more as you think fit when it is come â—reaâ— it a little let it lye almost one hour then put it into a cloth and whey it do not break â—t any more but cruse it gently when it is wheyed enough put it into the pâ—esse in a â—resh cloth and tuâ—n iâ— twice a day put veâ—y little â—alt to it To make a Gooseberry fool TAke a pint of Gooseberries or thereabouâ—s â—â—â—â—llâ— them very tender then pour the water from them and wiâ—h the â—ack of a spoon bruise your Gooseberries â—ery fine then take a pint and a half of â—weet cream thâ—â—olks and whites of three â—gges well beaten put them to your Gooseâ—erries with one nuâ—megg quaâ—tâ—red aâ—d â—wo oâ— thâ—eâ—â—poonfulâ—â— of rose-rose-water with â—s much sugar as you â—hink fit mingle all â—hâ—se togeâ—her and set them on a slow fire keep it stirring that it may not turn when â—ou perceive it to be of a good thickness â—our it out and wheâ— it is cold serve it To make a very good Tansie TAke ten eggs leave out half the whites beat them very well and colour them with the juice of spinage according to your likingâ— and put so much tansie amongst your spiâ—nage as will give it a taste then put in half a pinte or better of sweet cream half a nutâ—megg grated and as much sugar as wilâ— sweeten it to your taste then put in butter in your frying pan and when it is hot pour in your tansy and stir it till it thicken then flâ—t it with the back of a spoon and when one side is fryed enough turn the other and when it is enougâ— serve it in with the juice of an orange and butter and sugar To make an Amalet TAke ten eggs and more then half the whites beat them very well and pâ—â— in a spoonfull or two of cream then heaâ— some butter in your frying pan and when it is hot put in your eggs and stir them â— little then fry them â—ill you find they are enough and a little before you put them ouâ— of the pan turn both the sides over that theâ— may meet in the middle and lay it the botâ—tome upwardâ— in the dishâ— serve it in witâ— verjuice butter and sugar To makâ— puff-paste a very quick way TAke three pounds of fresh butter break it in little bits into half a peck of flower or little more then put in one egg and as much cold Cream as will work it into a stiffe paste do not mould it too much for that will melt the butter and then it is spoilâ—d but so soon as you can roul it abroad and make it into what you would have iâ— this will be extream good if you observe to do â—t carefully To make a Florentine TAke a quart of Cream and eight eggs yolkes and whites beat them well and put them into the cold Cream set it on the fâ—re and stir it till it run to curds then drain it in a Cullender and break it well with a â—poon then take a little marrow and cut it â—â—d â—owr Dates shred small four bunches of pâ—eserved Barberies picked from their stalks hâ—lf a handful of grated bread season it with Rosewater and sugar some Nutmegs and a little salt then cover it with some puff-paste and so bake it To make a fresh Cheese TAke a quarter of a pint of Rosewater steep in it all night one Nutmeg bruised and a stick of Cinnamon grosly beaten then take five pints of milk not so hot as it comes from the Cow set it with a little Runnet and when it is come drein the curds very well from the whey then put in the Rose-water strained and half a pint of thick Cream sweeten it with sugar and break it very well then strain it through a cloth and put it into a little Cullender to shape it then put it into a Dish with Cream and Wine and sugar To make a Dumplin TAke a pint of Cream and boyl it with a blade of Mace then take twelve spoonfuls of grated bread five spoonfuls of flower then take six yolks of Eggs and five whites beat them very well with two spoonfuls of Rosewater and as much fair water season it with sugar Nutmeg and salt mingle them altogether with the Cream tye it in a cloth and when your water boyles put it in and boyl it one hour and half and when it is enough serve it in with Rosewater butter and sugar To stew a Leg of Mutton TAke a Leg of Mutton and mince it small with a good quantity of suet then put it â—nto an earthen pot and set it on the coales with a quart of Claret Wine and a little thin Mutton broth then put in Raisons Prunes â—nd Dates Salt Cloves and Mace and let â—hem stew together till you think they be enough then serve it in upon Sippets To stew a dish of Steakes TAke a Coast of Mutton and cut it into small pieces bones and all wash them clean and put them into an earthen pot with â— quart of white Wine and a little water and â—o let it seeth skim it well then put in a good handful of Parsly with six Onions both chopped very small with some whole Cloves Mace and salt when it is enough serve it upon Sippets A boyled sallad of Spinage TAke four or five handfuls of Spinage clean picked boyl it well in water and salt then drain it
them in To boile a Capon TAke a fat Capon boile it with water and salt some large mace and a bundle of sweet herbs and when it is almost boiled put in some capers then cut a manchet bruise it and scald it with some of the fatt which ariseth from the Capon then lay your Capon on those sops and lay the mace on it and then good store of capers butter and vineger To stew a Cows udder TAke a Cows udder very tenderly boiled and slice it in thin long slices put them into a pipkin with a litâ—le thin mutton broth a piece of sweet butter and a little beaten ginger a little sugar and a few currans with a little salt let it stew a while and then serve it in but first put in a little verjuice To stew Hartichokes wiâ—h cream TAke the meat of the Hartichokes tenderly boiled and let them stew softly between two dishes with cream sack sugar and grated nutmegg so let it stew till it be all alike then dish it and serve it to the table To stew Pippins with cream TAke your Pippins pare them and core them if you would have them red bake them first or else put to them as much water as will cover them and some cinnamon and cloves unbeaten turn them sometimes and cover them close set them over the fire till they begin to be tender then sweeten them with â—ugar and boile them when the sugar is in till they are clear then put sweet cream to them and let them stew together till you find they be enough thus you may do with baked pears To fry toasts TAke a manchet and cut off the crust then cut it into thin round slices soak them well in cream then take three eggs well beaten and when your batter is hot in the frying pan dip your slices of bread in the egges and fry them when they are fryed a little pour the rest of the egges on them and turn them and when they are fryed enough put some rose water butter and sugar to them To make Hartichoke broth of chickens or veale TA kt two Chickens or a piece of Veal and when it hath boiled â—nd in is skimmed clean then take as much of the broth as you shall have occasion to use put into it a little whole mace lertuce and spinage and let it boile then take the bottoms of three hartichokes tenderly boiled and scrape all that is good from the leaves mingle the scrapings with some of the broth and put it to the rest and stir it about bâ—at the yolks oâ— two or three egges wiih some vineger or white wine and some sugar and then put it into â—hem with your hartichokes bottoms to heat but before you put in the egges take up your Chickens and dish them with some of the herbs upon them and some pieces of the boâ—toms and let the rest swim by forget not â—o put in salt into the water you boile your meat in To make a Calves foot pudding TAke two Calves feet tenderly boiled and â—illed mince them small with the crum of two manchets that it cannot be discerned what it is then take half a pound of beef suet shred small the yolkes and whites of egges beat them well together then take one handfull of plumped currans mix all these with a little salt and some grated nutmeg and sugar and what other spice you please put it into the cawle of a veal being first sewed up like a bagge and as you put it in put in good store of marrow then tye up in a napkin and throw it in boyling water and let it boile two hours â—hen take it up and stick it with blanched almonds and pour on it verjuice buâ—ter and sugar To make little Apple pasties to fry TAke pared Apples and cut them into small pieces to stew stew â—hem to papp with claret wine and spice then put in a good piece of sweet butter cinnamon ginger rose-water sugar and plumped currans then put them into the â—uff-paste and fry them so serve them in with sugar To sowse a Pigge whole TAke fair water Rhenish wine and salt and when it boiles put in your Pigge with a branch of rosemary some large mace and a nutmeg grated and ginger sliced boile the Pigge till it be tender then put in some verjuice and take it up then slice a lemmon into it rinde and all and put in a few bay-leaves when the liquor is cold put in your Pigge and let it lye a fortnight serve it in with mustard and sugar To make a Hedge-hogg pudding TAke a two penny loafe with fair water and a little milke the yolkes of five egges and three whites one grated nutmegge and a little salt some sugar and a little rose-water then butter a wooden dish and put it in tye it up close in a cloth that no water get in put it into boiling water and when iâ— is boiled slip it out into a dish and prick it full of blanched almonds cut in long slender pieces and raisons of the sun cut in like manner pour on it rose-water butter and sugar To make white Metheglin TAke off sweetbryer violets sweet marjorum large time strawberry leaves violet leaveâ— egrimony of each one handfull burrage and buglosse of each three leaves four branches of rosemary three or four red gilly flowers â—nniseeds coriander seeds fennel seeds and câ—rroway seeds of eâ—ch half a spoonfull some large mace boile all these in a gallon of water for the space of an hour then strain it and let it stand till it be cold â—â—en put in as much honey as will make it â—â—â—ong enough to bear an egg then boil it wel â—nd when it is almost cold skim it well and â—o â—o in the boiling then put in a little ale yest â—bout a pint and beat it soundly with a stick â—hen tun it up and hang a little bag in the â—essel with nutmeg cinnamon ginger cloves â—nd mace and lemmon pill keep the bag â—own in the liquor when it hath been â—unn'd a while bottle it and you will find it â—ery rare To make balls of veal or â—utton TAke a leg of mutton or fillet of veal mince it small with penyroial and parsâ—ey then mingle it with a little grated â—read and currans and two eggs well beaten â—eason them with cloves mace pepper and â—alt make them like tennis balls and crush â—hem together with your hands boile them in a deep dish with some butter and mutton broth over a chafing dish of coals and put in a few currans when they are enough serve â—hem in upon sippetâ— To make a Lamprey pye TAke your Lampreys pull all the pith that runs along the back and all the black then wash them clean season them with pepper and salt make the crust of your pye very thick and put good store of butter in the bottom then lay in your Lampreys with some large mace then more butter and some white wine so bake it very
boyl it and serve it in with Rosewater butter and sugar To make an Oatmeal Pudding STeep some Oatmeal in Milk all night in the morning pour the Milk from it then put in some Cream beaten spice salt and Currans wiâ—h as many Eggs as you think fit stir these together boil them in a bag made like a Jelly bag and so boyl it for four houres then serve it in with melted butter To make a green Pudding TAke a pint of boyled Cream and while it is hot slice in the crumbs of two Manchets cover it close and let it scald then stir it well together season it with salt and beaten spice Rosewater Sugar and what Eggs you please some marrow and some suet with a little more Cream them colour it with the juyce of Spinage and either boyl it or bake it then scrape on sugar and serve it in To sâ—ew Oysters TAke three pints of Oysters with their liquor stew them with a blade of Mace and a sprig of Time when they are enough take the liquor from them and lay them before the fire to dry then take the yolks of Eggs well beaten put to them a piece of butter some juyce of Lemmon and Sugar thicken it over the fire and pour it over the Oysters and so serve them in To stew a Rump of Beef TAke a Rump of Beef and when it is half boyled put it into an earthen pot put to it a quart of its own liquor and a quart of Claret Wine half a handful of Capers as much Samphire as much pickled Cucumber sliced two Onions sliced with some Mace Nutmeg and salt cover it close and bake it and serve it in with Sippets To make a good fresh Cheese TAke the whites of ten Eggs and beat them very well then take a pint of Cream set it on the fire and stir your whites of Eggs in it till it be thick then put it in a course cloth two or three houres then open your cloth and sweeten it and put in a little Sack and Rosewater then put it into a little Culâ—ender fit for that use and thrust it hard with the back of a spoon when you serve it slip it into a dish and eat it with Cream Wine and Sugar To make sawce for a Cods head or any oâ—her fresh fish BOyl your Fish in salt and water and a bundle of sweet herbs and when it is boyled take six or eight spoonfuls of the liquor put to it half a pint of white Wine three Anchoves and two Nutmegs sliced set it on the fire and stew it then strain it thorow a hair sieve and put in some sweet butter and beâ—t it together and pour it upon your Fish To fry a Coast of Lamb. PArboyl it and take it clean from the bones then take the yolkes of five or six Eggs beaten and a little sweet Marjorum and Parsly chopped small beat them with your Eggs and cut the Lamb in little pieces wrap it in the Eggs and fry it with water and salt make sawce for it with white Wine butter and sugar To make sawce for Snipes or for any small Birds TAke Claret Wine salt and the gravy of any kind of meat the crumbs of bread and some Sage leaves or Bay-leavs boyl them together then cruse the juyce of a Lemmon take out the leavâ—s and put in some butter To mâ—ke a Carp Pye TAke a great Carp and scale it gut it and wash it very clean season it with spice and salt then put butter into your Pye then the Carp then some whole spice and some sweet herbs with some Capers then some more butter so close it and bake it To stew a line of Mutton BOne it and slice it then stew it with as much white Wine as will cover it then put in salt and store of Sives shred small with some grated Nutmegs when it is well stewed put in Verjuyce butter and sugar To stew a Calves head BOyl it in white Wine water and salt and when it is tender cut the one half of the head into little pieces then cut some Oysters and mingle them together with a blade of Mace and a little Pepper and salt and a little liquor of the Oysters put in two or three Anchoves put the other half head to them whole when it is enough thicken the sawce with yolkes of Eggs and serve it in To make a fricasie of Chickens or any meat else CUt your meat in little pieces and put it in a frying Pan with water and a little salt and when it is almost stewed enough put in some Oysters with their liquor put in sweet herbs Nuâ—meg and a little Orange-pill and when you think it is enough take up the meat and put some butter into the sawce then thickeâ— it with the yolkes of Egges over the fire and pour over it To dry Neats Tongues LEt them lye in brine made with Salt-peter and salt one week then make new bâ—ine and let them lye a forâ—night in that then hang them in thâ— Chimney To stew Carpes TAke four Carpes wash them clean lay them in a dish open their bellies and take out their guts aâ—d let the blood run into the dish then put to them a quart of Claret Wine aâ—d slash the Carpes over in several places with your Knife then put in some pickled Mushrooms somes Anchoves washed half an ounce of Mace half an ounce of Nutmegs some sweet herbs and some Parsly when they have stewed a while put in three pints of Oysters with their liquor two cloves of Garlick and a little salt with some Capers let them stew upon a Charcoal fire softly for three houres or more then put in some sweet butter and shake it well together then garnish your dish with Barberies and Oysters Capers Lemmon and such like and serve it in To make a Larke Pye TAke the Kidney of a roasted loin of Veal shred it then take two Eggs one Nutmeg grated a little beaten Cinnamon grated bread Rosewater and Sugar with a few Currans and a little salt warm this together over a Chaffing dish and coals then take your Larks clean dressed and fill their bellies with this and of the â—emainder make round balls then put butter first into your Pye and then your Larks and balls preserved Barberies Dates Marrow and Sugar when it is baked hut in a Caudle made with white Wine yolks of Eggs butter and sugar To boyl a breast of Veal BOyl it with water and salt and a bundle of sweet herbs till it be tender then take some of the broth and thicken it with hard Eggs then dish your Veal then put in Verjuyce butter and Capers into your sawce thicken it with the yolks of raw Eggs beaten and pour it over your meat being layd upon Sippets To stew Pigeons STew them in white Wine and water put in whole Mace whole Pepper and salt with some Artichoke bottoms tenderly boyled when they are enough put in some
shifting the water sometimes â—hen cut them tâ—ke out the meat then put them inâ—o another water and let them boyl about half an hour without a cloth til you find â—hey are very tender then take their weight and hâ—lf in sugar and to a pound of sugar a pint of water make a Syrup thereof then lay the Lemmons into a pot and when the Syrup is no hotter then Milk from a Cow put it over them and let them stand a week â—hen pour the syrup from â—hem and boyl it â—gain and put it to them as before and let â—them staâ—d another week then boyl it again and put it to them so do three or four times till you think they are throughly done but never boil the Lemmons in the syrup for that spoiles the colour To make a whipt Sillubub TAke a pint of Cream put to it half a pint of Sack and the whites of four Eggâ— and some sugaâ—â— beat it to a froth with a birchin Rod and as the froth ariseth take it off and put it into your Sillubub pot till you have filled it above the brim To make Lemmon Cream TAke a quart of Cream keep it stirring on the fire till it be blood warm then take the meat of three Lemmons sweetened well with sugar and a little Orange flower water sweeten them so well that they may not turn the Cream then stir them into the Cream over the fire with the yolkes of six Eggs be sure to keep it stirring and assoon as you see it be thick take it off and pour it into a dish and serve it in cold To make several pretty fancies TAke sweet Amonds blanched and beaten with Rosewater mix them with fine sugar the whites of Eggs and Gum dragon steeped in Rosewater and so make them into what shape you please and bake them To â—ake Musk Sugar TAke four graines of Musk bruise it and tye it up in a piece of fine Lawn lay it in â—â—e bottom of a Gally pot then fill your Pot with beaten sugar and cover it close and in a few days it will both taste and smell of Musk when you have spent that sugar lay on more and sâ— do as long as you finde any vertue To make Sugar-plate of the colour and taste of any Flower BEat your Flowers very well in a Mortar with a little fair water or Orange flower water then add some sugar to them as much as you think fit and beat them well together then make it up with Gum dragon steeped into what shape you please To make French Bisket TAke a peck of fine Flower two ounces of Coriander seeds one ounce of Aniseeds the whites of four Eggs half a pint of Ale yest and as much water as will make it up into a stiffe paste your water must be but blood warm then make it up in a long greaâ— Rowl and bake it and when it is a day old pare it and slice it overthwart then ice it over with fine powder sugar and Rosewater and the white of an Egg and put it into the Oven a while then take it out and keep it in Boxes all the year To make fine Gingerbread TAke three stale Manchets grate them dry them and beat them then sifâ— them thorow a fine sieve then put to them one ounce of Ginger beaten and searced fine as much Cinnamon half an ounce of Aniseeds and half an ounce of Liquorice half a pound of sugar boyll all these together with a quart of Claret Wine till it come to a stiffe paste then mould it on a Table with a little Flower and roul it very thin and print it in moulds dust your moulds with some of your powdered spices To candy any Spices with a Rock Candy TAke a pound of fine Sugar eight spoonfuls of Rosewater and a six penny weight of Gum Arabick boyl them together to a Candy height then put it into an earthen Pipkin then put in your spices having first been steeped in Wine or Rosewater one night and dryed in a cloth then cover it with a Sawcer and lute it with clay that no ayr may enter then keep it in a hot place for three weeks and it will candy hard You must break your Pot with a Hammar or else you cannot get them Thus you may candy Oranges and Lemmons that are preserved or any other Fruit. To candy Oranges or Lemmons after they are preserved TAke them out of the syrrop and drain them well then boile some sugar to a Candy height and lay your pills in the bottom of a five and pour your hot sugar over them then dry them in a stove or warme oven To pâ—eserve Oranges after the Portugal fashion OPen them at one end and take out all the meat then boile them in several waters till a straw may go thorow them then take their weight and half of fine sugar and to every pound of sugar a pinâ—e of water boile it and skim it then put in your Oranges and boile them a little then set them by till the next day then boile them a little more then take them up and fill them with preserved pippins and boile them again till you think they are enough and if you will have them jelly you must make a new syrrop with the water wherein some sliced pippins have been boiled and some â—â—ne sugar and that will be a stiff jelly To make Wafers TAke a pinte of flower a little cream the yolks of two eggs a little rosewater with some searced cinnamon and sugar work them together and bake them thin upon hot irons To make a good sort of Vsquebath TAke two gallons of good Aqua vitae four ounces of the best liquorice bruised four ounces of aniseeds bruised put them into a wooden glass or stone vessel and cover them close so let them stand a week then draw off the clearest and sweeten it with Malassoes then keep it in another vessel and put in some dates and raisons stoned be sure to keep it very close from the aire To make the brown Metheglin TAke strong ale-wort and put as much honey to it as will make it strong enough to beaâ— an egge boile them very well together then set it a coolingâ— and when it is almost cold put in some ale yest then put it into a strong vessel and when it hath done working put a bagge of spice into the vessel and some lemmon pill and stop it up close and in a few daies it will be fit to drink but the longer you keep itâ— the better To dry Cherries TAke six pounds of Cherries stone them and take a pound of sugar and wet it with the juice of the Cherries and boile it a little then put in your Cherries and boile them till they are clear then let them lye in the syrrop a week then drain them from the syrrop then lay them on thin boards or sheets of glass to dry in a stove turn them twice a day then when they are dry wash off the clamminess with warm water and dry them a little longer To make good Cherry wine TAke the syrrop of these Cherries and when it hath stood a while bottle it up and tye down the corks and in short time it will be very good pleasant wine To make a very fine Custard TAke a quart of cream boile it with whole spice then beat the yolks of ten egges and five whites mingle them with a little cream and when your cream is almost cold put your egges into it and stir them very well then sweeten it and take out your Custard into a deep dish and bake it then serve it in with French comfits strewed on it LADIES I Hope you will say I am better than my word for here are two hundred very good Receipts added to what was befoâ—e I pray practice them carefully and then censure or esteem Your Friend and Servant Hannah Wolley FINIS