Salt mix this altogether and stuffe the skin of the Leg of Mutton hard skiver it close and spit it at a quick fire and well roast it in an hour Take another part of the same meat then put in the Pepper and Salt with a grated Nutmeg some sweet Hearbs and a Lemon peel minced a penny loaf grated one spoonfull of Sugar a quarter of a pound of Raisins and a quartern of Currans mince altogether with the meat and the suet and the rest of the ingredients put to two spoonfuls of Rosewater and as much Salt as Spice then make it up in little long boles or roules and butter your dish and lay them in with a round bole in the middest set them in an â—ven half an hour then pour out the liquour which will be in the the dish and melt a little Butter Verjuyce and Sugar and pour upon it garnish your dish stick in every long roule a floure of paste and a branch in the middle To souce an Eele Scoure your Eel with a handfull of Salt split it down the back take â—ut the chine bone season the Eâ—le with Nutmeg Pepper and Salt and sweet Hearbs minced then lay a packthread at each end and the middle roul up like a Colâ—er of Brawn then boyle it in Water and Salt and Vinegar and a blade or two of Mace and half a sliced Lemon boil it half an hour keep it in the same liquor two or three daies then cut it out in round pieces and lay six or seven in a dish with parsly and barberries and serve it with Vinegar in saucers To souce a Calfes head Boil your Calfes head in Water and Salt so much as will cover it then put in half a pint of Vinegar a branch of sweet Hearbs a sliced Lemon and half a pint of white Wine two or three blades of Mace and one ounce or two of Ginger sliced boil it altogether till it be tender keep it in the liquor two or three daies serve it the dish upright and stick a branch in the mouth and in both the eyes garnish the dish with Jelly or pickled Cowcumbers with saucers of Vinegar and Jelly and Lemon minced A stewed Rabbet Cut your Rabbet in pieces and season it with Pepper and Salt Thyme Parsly winter Savoury and sweet Majoram three Apples and three Onions minced altogether stâ—w it till it be tender with vinegar and water put a good piece of butter in stiâ— it together in your Dish put sippets in the bottom then serve it up with the head in the middle of the Dish with sippets in the mouth Lay your Pig in the same Ingredients you did for your Calfes head use the same for a Capon and the same for a Leg of Mutton To boil Chickens Boyl your Chickens in Water and Salt and Wine Vinegar a blade of Mace a good handfull of Endive and as much Succory two handfulls of Skeâ—rets boyled and blanâ—hâ—d when the Chickens and thâ—â—e things are stâ—wed take a pint of liquor up and put to a quarter of white Wine and one ounce and half of Sugar and three Eggs to thicken it a piece of butter and lay them in the dish and pour it on To boil a Rabbet Boil them in Water and Salt mince Thyme and Paâ—sly together a handfull of each bâ—â— it in some of the same liquor then take three or four spoonfuls of Verjuice a piece of Irish butter two or three Eggs stir the Eggs together in the liquor set it upon the fire till it be thick then pour it upon the Rabbet so serve it in To boil a Duck Half roast your Duck with a quick fire take as much Wine and Water as will cover them take some Thyme and Parsly and one handful of sweet Majoram two blades of Mace half a Lemon sliced stew these together half an hour without Onions take some of your liquor and thicken it with three or four Eggs two or three spoonfuls of Verjuice a piece of Butter and as much Sugar as will lye upon it dish your Duck and boil three or four slices of Lemon by it self and hard Eggs minced put this upon your Duck then pour your liquor upon it with Barberries so you may boil Pigeons with the same Ingredients or Plover or Teale A roasted shoulder of Mutton When it is roasted slash it and caâ—bonado it take two spoonfuls of Capers and a litte Thyme and Lemon â—nâ—â—ced half a Nutmeg two Anchâ—viâ—s a quarter of a peck of Oysters mixed altogether boil them one hour in strong broth and white wire then pour it upon the meat with hard Eggs minced and sippets round the dish throw first Salt on the meat then the hard Eggs and sliced Lemon and Barberries FINIS
hour more then take him out of the Vate and let him lie two or three hours and then salt him on both sides when he is salt enough take a clean cloth and wipe him dry then let him lie a day or a night then put Nettles under and upon him and change them once a day the Cheese will come to his eating in eight or nine daies To make Cheese-loaves Take the Curds of a tender new milk Cheese and let them be well pressed from the Whay and then break them as small as you can possible then take Crums of Manchet and yolkes of Eggs with half the whites and some sweet Cream and a little fine flower mingle all these together and make a paste of it but not too stiffe then make them into little loaves and bake them when they be baked cut off the tops and butter them with Sugar Nutmeg and melted Butter and put it in with a spoon and stir it altogether then lay on the tops and seare them with scraped Sugar How to make a very good Tansie Take fifteen Eggs and six of the whites beat them very well then put in some Sugar and a little Sack beat them again then put about a pint or a little more of Cramâ— then beat them again then put in the juyce of Spinnage or of Primrose leaves to make it green then put in some more Sugar if it be not sweet enough then beat it againe a little and so let it stand till you fry it when the first course is in then fry it with a little sweet Butter it must be stirred and fried very tender when it is fried enough then put iâ— in a dish and strew some Sugar upon it and serve it in To make black Tart stuffe To a dozen pound of Prune take half a dozen of Maligo Raisins wash and pick them clean and put them into a pot of water seâ— them over the fire till all these arâ— like pulpe and stir them often leasâ— they burn too then take them off and let them be rubbed through â— hair Sive hard with your hands bâ— little and little till all be through then season them to your taste witâ— searced Ginger To make yellow Tart stuffe Take four and twenty Eggs anâ— beat them with Salt together anâ— put it into a quart of seething Milk stirring it untill it caudles then takâ— it off and put in into a napkin hanging it up till all the Whay be ruâ— through when it is cold take iâ— and grind it in a stone Morter witâ— Sack and Sugar to your taste and otherwise to make it look white leave the yolks and instead of Sack put in Rosewater To make a made Dish Take a quarter of a pound of Almonds beat them small and â—n the beatin of them put in a little Rosewater to keep them from oyling strain them into Cream then take Arterchoak bottomes and Marrow and boil the rednesse of the Marrow out then take a quart of Cream and boil it with Dates Roâ—e-water and Sugar and when it is boiled to a convenient thicknesse take it off and take your Arterchoak and pare off the leaves and lay them into the dish and some Marrow upon them then pour some Cream upon them then set it on coals til you serveit in To make Sauce for a shoulder of Mutton Take a few Oysters and some sweet hearbs and an Onyon and a pint of white Wine and a little beaten Nutmeg a little Salt and a large Mace a little Lemon pild and a little Sugar a little leaker possâ—t iâ— you have no Oysters take Capers in the room of them and some gravie of the Mutton To fry Applâ— pies Take Apples and pare them and chop them very small beat in a little Cinnamon a little Ginger some Sugar and a little Rose-water take your paste roul it thin and make them up as big Pasties as you please to hold a spoonful or a little lesse of your Apples and so stir them with Butter not to hastily least they be burned To make Curd-Cakes Take a pint of Curds four Eggs take out two of the whites put in some Sugar a little Nutmeg and a little flower stir them well together and drop them in and fry them with a little Butter To make Furmentiâ— Take a quart of sweet Cream two or three sprigs of Mace and a Nutmeg cut in half put into your Cream so let it boil then take your French Barley or Rice being first washed clean in fair water three times and picked clean then boil it in sweet milk till it be tender then put it into your cream and boil it well and when it hath boiled a good while take the yolks of six or seven eggs beat them very well and thicken on a soft fire boil it and stir it for it will quickly burn when you think it is boiled enough sweeten it to your taste and so serve it in with rose-Rose-water and Musk Sugar in the same manner you may make it with wheat To make an Arterchoak Pie Take the bottome of six Arterchoaks being boiled very tender put them in a dish and put some vinegar over them season them with Ginger and Sugar a little Mace whole putting them into a Pie and when you lay them in lay some marrow and Dates sliced in and a few Raisins of the Sun in the bottome with good store of Butter so close the Pie when it is half baked take a dish of Sack being boiled first with Sugar and a pill of Orange put it in your Pie and set it in the Oven again till you use it To make a Chicken Pie Make your paste with good store of Butter and yolks of Eggs and Sugar then take six chickens small taking out the breast-bone and trussing them round take two Nutmegs and a good quantity of Cinnamon and put it in in little pieces take two yolks of eggs and beat them with six spoonfuls of verjuice then take your juice and verjuyce and a little salt stir them well together take a good deal of butter and wet it in the verjuyce and put it in the bellies of the Chikens so lay them in the pie with butter under them then take half a pound of Currans washed and dried so lay them on the top of the Chickens with a piece of Marrow Barberries Grapes and good store of Butter and Sugar as will season it a little before you draw out your Pie put in Verjuyce and Sugar boiled together To bake Beef like red Deer Take a pound of Beef and slice it thiâ— and half a pint of good wine Vinegar some three Cloves and Mace above an ounce three Nutmegs pound them altogether Pepper and Salt according to your discretion and a little Sugar mix these together take a pound and half of Suet shred and beat it small in a Morter then lay a row of suet a row of Beef strow your spices between every lain then your Vinegar so do till you have laid in
keep it To make Essings Take one peck of Oatmeal grots the greatest you can get and the whitest pick it clean from the black and searce out all the smallest then take as much evening Milk as will cover it and something more boyle it and cool it again till it be bloud-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boyle it with a Mace and the yolkes of eight Eggs when it is boyled put it into your stuffe then put in six Eggs more whites and yolkes season it with a good quantity of Cinnamon Nutmeg and Ginger and a lesse quantity of Cloves and Mace put in as much Sugar as you think will sweeten it have a good store of Suet shred small and forget not Salt so boyle them To make Sugar Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take seven or eight yolkes of Eggs and if your Flower be good take one white or two as you shall think good take two Cloves and a pretty piece of Cinnamon and lay it in a spoonfull of Rosewater all night and heat it almost bloud-warm temper it with the rest of your stuffe when the paste is made make it up with as much haste as you can bake them in a soft Oven To make a Galfes-foot Pie Take your Calfes-feet boyle them and blanch them then boyle them again till they be tender then take out all the bones season it with Cloves Mace Ginger and Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft oven and when it is baked take half a pint of white Wine Vinegar beat three yolkes of Eggs and put to the coales season it with Sugar and a little rose-Rosewater alwayes stirring it then put it into your Pie and let it stand half a quarter of an hour To make a very good Pie Take the backs of four white Herrings watred the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Rasins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rosewater and scrape Sugar on it if you put in Butter then put in a handfull of grated bread To make Simbals Take fine Flower dryed and as much Sugar as Flower then take as much whites of Eggs as will make it a paste and put in a little Rosewater then put in a quantity of Coâ—iander seed and Annise seed then mould it up in that fasâ—ion you will bake it in To preserve Angelica roots Take the roots and wash them then slice them very thin and lay them in water three or four dayes change the water every day then pâ—â— the roots in a pot of water and set them in the embers all night in the morning put away the water then take to a pound of roots four pints of water and two pound of Sugar let it boyle and skum it clean then put in the roots they will be boyled before the sirrup then take them up and boyle the sirrup after they will ask you a whole dayes work for they must boyle very softly at St. Andrewes time is the best time to doe them in all the year To boyle a Capon with Brewis Take a Capon and trusse him to boyle set him on the fire in a good quantity of water skum it very clean before you set on your Capon put a little winter Savory and Thyme into the belly of it and a little Salt and grosse Pepper when you have skummed it clean cover it close to boyle then take a gâ—od handfull of Hearbs as Marigolds Violet leaves or any such green Hearbs as you shall think fit waâ—â— them and set them on the fire with some of the uppermost of the broth that boyles the Capon then put into it good store of Mace and boyle it with the Capon when the hearbs be boyled and the broth very green and almost consumed away take the uppermost of your â—apon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack two pound of Sugar two ounces of Mace one ounce of Nutmegs one ounce of Ginger twelve yolkes two whites take the Milk and Cream and stirre it all the time that it boyles put your Butter into a bason and put your hot seething Milk to it and melt all the Butter in it and when it is bloud-warm temper the Cake put not your Currans in till you have made the paste you must have some Ale yest and forget not Salt To make Broth for a Neats-tongue Take Claret Wine grated Bread Currans sweet Butter Sugar Cinnamon Ginger boyle them altogether then take the Neats-tongue and slice it and lay it in a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Thyme Fennell and boyle them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boyled put the broth into a vessell and let it stand To make a fine Pudding Take Crums of white Bread and so much fine Flower then take the yolkes of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make Pancake batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put into it To make a Broth to drink Take a Chicken and a little of the neck of Mutton and set them on and scum it well then put in a large Mace and so let it boyle while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone morter and put it in again and so let it boyle from four pints to a little more than half a pint then cast it through a strainer and season it To boyle a Chicken Partridge or Pyton Take your Chicken and set it a boyling with a little of the neck of Mutton and scum it well then put in a Mace and so let it boyle down and when it it almost boyled have some few hearbs parboyled as Lettice Endive Spinage Marigold leaves for note these hearbs are usually used to be boyled which by course will hold their colour in boyling and put some of these aforesaid hearbs to the Chicken and Mutton if you think your brâ—th strong enough take out your Mutton then you may put a little piece of sweet
Butter and a little Verjuyce and a very little Sugar and Salt so serve it in with sippets A Broth to drink Take a Chicken and set it on and when it boyles scum it then put in a Mace and a very little Oatmâ—al and such hearbs as the party requires and boyle it well down and bruise the Chicken and put it in again and it is a pretty broth and to alter it you may put in half a dozen Prunes and leave out the hearbs or put them in so when it is well boyled strain it and season it A Broth to eat on fasting dayes Take fair Water and set it a boyling and when it boyleth put to it so much strained Oatmeal as you think will thicken it and a large Mace a handfull of Raisins of the Sun as many Prunes and as many Currans if your quantity require it so boyle it and when it is boyled season it with Salt and Sugar and a piece of sweet Butter if the time will allow it and for an alteration when this broth is boyled put in a quantity of Cream and it will doe well To make Ponado The quantity you will make set on in a posnet of fair water and when it boyles put a Mace in and a little piece of Cinnamon and a handfull of Currans and so much Bread as you think meet so boyle it and season it with Salt and Sugar and Rosewater and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boyle scum it very well then cast in a large Mace and take the yolkes of two Eggs for one messe or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seethes be sure to stir them well till it seeth again for a youngling then let it boyle a while and put in your Sugar and if it be to eat cut three or four tosts of bread thin and toste them dry but not brown and put them to the caudle if to drink put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water two or three houres then strain them through a linnen cloth boil them with Rose-water whole Mace and Annise seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few houres then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rump of Beef cut from the bones shred Turnips and Carroots small and Spinnage and Lettice put all in a pan and let it stew four houres with so much water and a quart of white Wine as will cover it when it is stewed enough then put in a wine glasse full of Elder vinegar and serve it in with sippets To Souce a young Pig Take a young Pig being scalded boil it in faire water and white Wine put thereto Bay leaves whole Ginger and Nutmegs quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boil Flounders or Pickrels after the Frencb Fashion Take a pint of white Wine the tops of young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuice Salt and a piece of sweet Butter and so serve it this broth will serve to boil fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are green and pare them and slice them and take half their weight in Sugar put it to them so put them in a skillet and as much water as you think will melt the Sugar so let them boil and keep them stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much Sugar as you had before and boil them to a Candie height and then put in your Apricoks and set them over a soft fire but let them not boil so keep them with oft stirring till the Sirupe begin to jelly then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boil them in a thin sirupe till they be tender then take them off and let them lie in sirrupe then take Quinces pare them and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of Sugar put as much water to the Sugar as will melt it then boil it to a Candie height then stir the Quinces that are in the sirupe as thin as you can when your sugar is at a full Candy height put in a pint of the liquor then set it over a soft fire stirring it leasurely till the Sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the jelly of Quince kernels that have laiâ— in water two or three hours take two good spoonfuls of it and put it to the flesh so keep it stirring leasurely till it begin to jelly upon the spoon then put it into thin glasses and keep it in a stove To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off take juice of Oranges put them in to the juice boil them half an hour and take them off To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of Sugar put them into a skillet straining the Sugar amongst them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into an earthen pan or pot let them stand in the liquor four daies then take them up and lay them severally one by one upon silver dishes or earthen dishes set them into an oven after the bread being taken out and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of Sugar then take a gallie pot and lay a laier of Peaches and a laier of Sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand â— night and a day put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand four and twenty houres then scald them againe then take them out of your sirupe and lay them on silver dishes
it into that dish strew it with Salt To roast a Shoulder or Fillet of Veal Take Parsly winter Savory and Thyme mince these small with hard Eggs season it with Nutmeg Pepper Currans work these together with raw yolks of Eggs then stuffe your meat with this roast it with a quick fire baste it with Butter when it is roasted take the gravy and put thereto Vinegar Sugar and Butter let it boyle when your meat is roasted pour this sauce on it and serve it To roast a Giggit of Mutton Take your Giggit with Cloves and Rosemary and lard it roast it baste it with Butter and save the gravy put thereto some Claret Wine with a handfull of Capers season it with Ginger and Sugar when it is boyled well dish up your Giggit and pour on your sauce To fry Chickens Boyle your Chickens in Water and Salt then quarter them into a pan with sweet Butter and let them fry leisurely then put thereto a little Verjuyce and Nutmeg Cinnamon and Ginger the yolks of two or three raw Eggs stirre these well together and dish up your Chickens pour the sauce upon them To fry Calfes-feet Boyle them and blanch them then cut them in two then take good store of Parsly put thereto some yolkes of Eggs season it with Nutmeg Sugar Pepper and Salt and then roul your Calfes-feet in them and fry them with sweet Butter then boyle some Parsly and beat it very tender put to it Vinegar Butter and Sugar heat it hot then dish up your Feet upon sippits pour on your sauce scrape on some Sugar and serve it hot To fry Tongues Boyle them and blanch them cut them in thin slices season them with Nutmeg Sugar Cinnamon and Salt then put thereto the yolkes of raw Eggs the core of a Lemon cut in square pieces like a Die then fry them in spoonfuls with sweet Butter let your sauce be white Wine Sugar and Butter heat it hot and pour it on your Tongues scrape on Sugar and serve it To make Fritters Make your Batter with Ale and Eggs and Yest season it with Milk Cloves Mace Cinnamon Nutmeg and Salt cut your Apples like Beanes then put your Apples and Butter together fry them in boyling Lard strew on Sugar and serve them To souce Brawn Take up your Brawn while it be hot out of your boyler then cover it with Salt when it hath stood an hour turn the end that was under upward then strew on Salt upon that then boyle your soucing drink and put thereto a good deal of Salt when it is cold put in your Brawn with the Salt that is about it and let it stand ten dayes then change your soucing drink and as you change your soucing drink put in Salt when you spend it if it be too salt change it in fresh drink To souce a Pig Cut off the head and cut your Pig into two fleikes and take out the bones then take a handfull of sweet Hearbs and mince them small then season your Pig and Hearbs with Nutmeg Ginger Cloves Mace and Salt then strew your Hearbs in the inside of your Pig then roul them up like two Collers of Brawn then bind them in a cloth fast then put them a boyling in the boyling pot put in some Vinegar and Salt when they are boyled very tender take them off let them stand in the same liquour two or three dayes then put them into soucing drink and serve it with Mustard and Sugar To souce Eeles Take two fair Eeles and fley them cut them down the back and take out the bones and take good store of Parsly Thyme and sweet Majoram mince them small season them with Nutmeg Ginger Pepper and Salt strew your Hearbs in the inside of your Eeles then roul them up like a Coller of Brawn put them into a cloth and boyle them tender with Salt and Vinegar when they are boyled then take them up let it be in the pickle two or three dayes and then spend them To souce a Breast of Veal Take out the bones of a Breast of Veal and lay it in water ten or twelve houres then take all manner of sweet Hearbs and mince them small then take a Lemon and cut it in thin slices then lay it with your Hearbs in the inside of your Breast of Veal then roul it up like a Coller and bind it in a cloth and boyle it very tender then put it into soucing drink and spend it To souce a Tench or Barbell First cut them down the back then wash them then put them a buyling with no more water then will cover them when they boyle put in some Salt and Vinegar scum it very clean when it is boyled enough take it up and put it into a dish fit for the Fish then take out the bones pour on as much liquour as will cover it with grated Nutmeg and pouder of Cinnamon when it is cold serve it To souce a Fillet of Veal Take a fair Fillet of Veal and lard it very thick but take out the bones season it with Nutmeg Ginger Pepper and Salt then roul it up hard let your liquour be the one half white Wine the other half Water when your liquour boyleth put in your meat with Salt and Vinegar and the peel of a Lemon then scum it very clean let it boyle untill it be tender then take it not up untill it be cold and souce it in the same liquour To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joynted very well then baste it often with Water and Salt and when it is throughly roasted take it up and let it cool then take Claret Wine and Vinegar and as much Water boyle it with Rosemary Bayes good store of Pepper Cloves Salt when it hath boyled an hour take it off and let it cool then put your meat into a Vessell and cover it with this liquour and Hearbs then stop it up close the closer you stop it the longer it will keep To marble Fish Take Flounders Trouts Smelts or Salmons Mullets Makrels or any kind of shell Fish wash them and dry them with a cloth then fry them with Sallade Oyle or clarified Butter fry them very crispe then make your pickle with Claret Wine and fair Water some Rosemary and Thyme with Nutmegs cut in slices and Pepper and Salt when it hath boyled half an hour take it off and let it cool then put your Fish into a vessell cover it with liquour and Spice and stop it close To make a Tart of Wardens You must first bake your Wardens in a pot then cut them in quarters and core them then put them into your Tart with Sugar Cinnamon and Ginger then close up your Tart and when it is almost baked doe it as your Warden Pie scrape on Sugar and serve it To make a Tart of green Pease Take green Pease and seeth them tender then pour them out into a Cullender season them
with Saffron Salt and sweet Butter and Sugar then close it then bake it almost an hour then draw it forth and ice it put in a little Verjuyce and shake it well then scrape on Sugar and serve it To make a Tart of Rice Boyle your Rice and pour it into a Cullender then season it with Cinnamon Nutmeg Ginger and Pepper and Sugar the yolkes of three or four Eggs then put it into your Tart with the juyce of an Orange then close it bake it and ice it scrape on Sugar and serve it To make a Tart of Medlers Take Medlers that are rotten then scrape them then set them upon a Chafing dish of coales season them with the yolkes of Eggs Sugar Cinnamon and Ginger let it boyle well and lay it on paste scrape on Sugar and serve it To make a Tart of Cherries Take out the stones and lay the Cherriâ—s into your Tart with Sugar Ginger and Cinnamon then close your Tart bake it and ice it then make a sirrup of Muskadine and Damask-water and pour this into your Tart scrape on Sugar and serve it To make a Tart of Strawberries Wash your Strawberries and put them into your Tart season them with Sugar Cinnamon Ginger and a little red Wine then close it and bake it half an hour ice it scrape on sugar and serve it To make a Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with Sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on Sugar and serve it To make a Pippin Tart. Take fair Pippins and pare them then cut them in quarters and core them then stew them with Claret Wine Cinnamon and Ginger let them stew half an hour then pour them out into a Cullender but break them not when they are cold lay them one by one into the Tart then lay on Sugar bake it ice it scrape on sugar and serve it To scald Milk after the Western fashion When you bring your Milk from the Cow strain it into an earthen pan and let it stand two houres then set it over the fire untill it begin to heave in the middle then take it off but jog it as little as you can then put it in a room where it may cool and no dust fall into it this Milk or Cream you may keep two or three dayes To make a Junket Take Ewes or Goats Milk if you have neither of these then take Cowes Milk and put it over the fire to warm then put in a little Runnet to it then pour it out into a dish and let it cool then strew on Cinnamon and Sugar then take some of your aforesaid Cream and lay on it scrape on Sugar and serve it To make Bonny Clutter Take Milk and put it into a clean earthen pot and put thereto Runnet let it stand two dayes i will be all in a curd then season it with some Sugar Cinnamon and Cream then serve it this is best in the hottest of the summer To make a Whitepot Take a quart of Cream and put it over the fire to boyle season it with Sugar Nutmeg and Cinnamon Sack and Rosewater the yolkes of seven or eight Eggs beat your Eggs with Sack and Rosewater then put it into your Cream stirre it that it curdle not then pare two or three Pippins core and quarter them and boyle them with a handfull of Raisins of the Sun boyle them tender and pour them into a Cullender then cut some sippets very thin and lay some of them in the bottome of the dish and lay on half your Apples and Currans then pour in half your Milk then lay on more sippits and the rest of your Apples and Raisins then pour on the rest of your Milk bake it scrape on Sugar and serve iâ— To make a Pudding in haste Take a pint of Milk and put thereto a handfull of Raisins of the Sun and as much Currans and a piece of Butter then grate a Manchet and a Nutmeg also and put thereto a little Flower when your Milk boyleth put in your bread let it boyle a quarter of an hour and put in a piece of Butter in the boyling of it and stirre it alwayes then dish it up pour on Butter and serve it To make a Pudding in a dish Take a quart of Cream put thereto a pound of Beef suet minced small put it to your Milk season it with Nutmeg Sugar and Rosewater and Cinnamon then take some seven or eight Eggs and beat them very well then take a câ—st of Manchets and grate them and put unto it then mingle these together well then put it into a dish and bake it when it is baked scrape on sugar and serve it To boyle Cream Take a quart of Cream and set it a boyling with Mace whilest your cream is boyling cut some thin sippets then take seven or eight yolks of Eggs beat them with Rosewater and Sugar and a little of your cream when your cream boyleth take it off the fire and put in your Eggs and stirre it very fast that it curdle not then put your sippets into the dish pour in your cream and let it coole when it is cold scrape on Sugar and serve it To draw Butter Take your Butter and cut it into thin slices put it into a dish then put it upon the coals where it may melt leisurely stir it often and when it is melted put in two or three spoonfuls of Water or Vinegar which you will then stir and beat it untill it be thick Lady os Arundels Manchet Take a bushel of fine Wheat flower twenty Eggs three pound of fresh Butter then take as much Salt and Barme as to the ordinary Manchet temper it together with new Milk pretty hot then let it lie the space of half an hour to rise so you may work it up into bread and bake it let not your Oven be too hot To boyle Pigeons Boyle them in water and salt take a handfull of Parsly as much Thyme stript two spoonfuls of Capers minced altogether and boyle it in a pint of the same liquour a quarter of an hour then put in two or three spoonfuls of Verjuyâ—e two Eggs beaten let it boyle a little and put too a little Butter when you have taken it off the fire stir this altogether and pour it upon the Pigeons with sippets round the dish A Florendine of Sweet-breads or Kidnies Parboyle three or four Kidnies and mince them small season them with Nutmeg one stick of Cinnamon beat as much Sugar as will sweeten it and a penny loaf grated and the Marrow of three bones in good pieces and a quarter of a pound of Almond paste a glasse of Mallego Sack two spoonfus of Rosewater a grain of Musk and one grain of Ambergriece and a quarter of a pint of Cream three or four Eggs and mix it altogether and make it up in puffe paste and bake it three quarters of
of Mutton 10 140 To roast a Leg of Mutton 102 To roast a Neck of Mutton ibid. To roast a Chine of Mutton 103 To roâ—st a Giggit of Mutton 104 To make a Tart of Medlers 112 To scald Milk after the Western fashion 114 To harsh a Shoulder of Mutton 133 To make a Leg of Mutton three or four dishes 134 N To make Broth for a Neats-tongue 70 To roast a Neats-tongue 100 A hot Neats tongue for Supper 127 A cold Neats-tongue Pie ibid. O To pickle Oyâ—â—â—rs 36 To make Paste of Oranges and of Lemons 52 To preserve Oranges 78 An Oyster Pie 122 P To make a Sack Posset 10 To make black Puddings 21 To make white Puddings 22 To make Almond Puddings 23 To make a Pudding to bake ibid. To make a boyl'd Pudding 24 To make a Cream Pudding to be boyled 25 To pickle Purslain 34 To make a Jelly of Pippins 38 To preserve Pippins white 46 To make Paste Royall in Spice 53 To candie Peares Plums c. 54 To make Paste Royall white c. ib. To preserve Pomecitron 62 To make a very good Pie 67 To make a fine Padding 71 To make a Ponado 74 To Souce a young Pig 76 To dry Peaches 79 To boil a Pike in white Broth 85 To stew a Pullet or Capon 90 To make Paste for a Pasty of Venison ibid. To make Paste for a Pie to keep long 91 To make Paste for buttered loaves 92 To make Paste for Dumplins ibid. To make Puffe-paste 93 129 To make an Italian Pudding 98 To roast a Pig with a Pudding in the belly 101 To souce a Pig 107 To make a Tart of green Pease 111 To make a Pippin Tart. 113 To make a Pudding in haste 116 To make a Pudding in a dish ibid. To boyle Pigeons 118 A Pork Pie 119 A Potato Pie for Supper 128 Pigeon or Rabbet Pie ibid. To make a Pudding 130 Q To keep Quinces all the year 32 To preserve white Quinces 40 To make Quince Cakes 46 To preserve Quinces red 48 To make flesh of Quinces 77 To bake Quinces or Wardens c. 95 R To preserve Resberries 40 To candy Ringus Roots 63 To boil a Rabbet 83 139 To stew a Rabbet 89 137 To make a Tart of Rice 111 A Frigasie of Rabbets 134 S To stew Saucesedges 28 To make Sugar Cakes 66 To make Simbals 67 To make Sallet of all manner of Hearbs 87 To stew Steakes between two dishes ibid. To stew Smelts or Flounders 89 To bake a Steak Pie 97 To make a Tart of Strawberries 112 A Skerret Pie 124 T To make a Tanâ—ie 13 To make black Tart stuffe 14 To make yellow Tart stuffe ibid. To make gallendine sauce for a Turkey 31 To stew Trouts 88 To bake a Turkie 94 To fry Tongues 106 To souce a Tench or Barbell 108 V To make Cakes of Violets 47 To make Oyle of Violets 61 To boil Veal 80 To bake Chucks of Veal 96 To roast a Breast of Veal 99 To roast a Haunch of Venison 103 To roast a Shoulder or Fillet of Veal ibid. To souce a Breast of Veal 108 To souce a Fillet of Veal 109 To marble Beef Mutton or Venison ibid. A Frigasie of Veal 131 W To make a Whitepot 26 115 To make white broth with a Capon 29 To preserve green Walnuts 39 To make a Tart of Wardens 111 A TRUE GENTLEWOMANS DELIGHT To make an Excellent Jelly TAke three gallons of fair water boil in it a knuckle of Veal and two Calves feet flit in two with all the fat clear taken from between the clawes so let them boil to a very tender Jelly keeping it clean scummed and the edges of the pot alwaies wiped with a clean cloth that none of the scum may boil in then strain it from the meat and let it stand all night the next morning take away the top and the bottome and take to every quarâ— of this Jelly half a pint of Sherry Sack half an ounce of Cinnamon and as much Sugar as will season it six whites of Eggs very well beaten mingle all these together then boil it half an hour and let it run through your Jelly Bag To make a Christall Ielly Take two Calves feet fley them and lay them in fair spring water with a knuckle of Veal shift it in half a dozen waters take out the fat betwixt the clawes but do not break the bones for if you do the marrow of the bones will stain the Jelly when they are soft and pickt very clean boil them very tender in spring Water when they be boiled tender take them up and use them at your pleasure to eat let the broth stand in an earthen pot or Pipkin till it be cold then take away the bottome and the top and put the clear into a fair Pipkin put into it half a pound of fair Sugar-candy or other Sugar three drops of oil the diâ—h you mean to serve it in To make a Quince Cream Take the Quinces and put them into boiling water unpared and let them boil very fast uncovered that they may not colour and when they are very tender take them off and peel them and beat the pap very small with Sugar and then take raw cream and mix with it till it be of fit thicknes to eat like a cream but if you boil the cream with a stick of Cinnamon I think it the better but it must stand till it be cold before you put it to the Quiâ—ces To make a fresh Cheese Take a pint of fresh Cream set it on the fire then take the white of six eggs beat them very well and wring in the juyce of a good Lemon into the whites when the cream seeths up put in the whites and stir it about till it be turned and then take it off and put it into the cheesecloth and let the whay be drawn from it then take the curd and pound it in a Stone morter with a little Rose-water and Sugar and put it into an earthen Cullender and so let it stand till you send it to the table then put it into a dish put a little sweet cream to it and so serve it in To make a Codling Cream After your Coolings be throughly cooled and yeelded put them into a silver dish and fill the dish almost half full with rose-Rose-water and half a pound of Sugar boil all this liquor together untill half be consumed and keep it stiâ—ring till it be ready then fill up your dish with sweet cream and stir it till it be well mingled and when it hath boiled round about the dish take it up sweeten it with Sugar and serve it cold How to make a Goosberrie Fool Take your Goosberries and pick them and put them into clean water and boil them till they be all as of Nutmeg three drops of oil of Mace and a grain of Musk and so let iâ— boil leasurely a quarter of an hour then let it run through a Jellie bag
into a gallie pot when it is cold you may serve it in little carelesse lumps being taken out with a childs spoon and this is the best way to make your Christal Jelly To make Apple Cream at any time Take twelve Pippins pare and slit them then put them in a skillet and some Claret Wine and a race of Ginger shred thin and a little Lemon pill cut small and a little Sugar let all these stand together till they be soft then take them off and put them in a dish till they be cold then take a quart of Cream boiled with a little Nutmeg a while then put in as much of the apple stuffe to make it of what thickness you please and so serve it up To make a Trifle Cream Take some Cream and boil it with a cut Nutmeg and Lemon pill a while then take it off cool it a little and season it with a little Rose-water and Sugar to your taste let this be put in the thing you serve it in then put in a little Runnet to make it come then it is fit to eat To make clouted Cream Take three gallons of new Milk set it on the fire till it boileth make a hole in the middle of the Cream of the Milk then take a pottle or three pints of very good cream put it into the hole you made in the middle of the Milk as it boileth and let it boil together half an hour then put it into three or four milkpans so let it stand two daies if the weather be not to hot then take it up in clouts with a scummer or slice and put it in that which you will serve it if you like it seasoned you may put some Rose-water between every clout as you lay one upon another with your slice in thick that you cannot discern what it is to the value of a quart take six yolks of Eggs well beaten with Rose-water and before you put in your Eggs season it well with Sugar then strain your Eggs and let them boil a little while then take it up put it in a broad dish let it stand till it be cold thus it must be eaten How to make a white Fool Take a quart of Cream and set it over the fire and boil it with whole Cinnamon and sliced Nutmeg and Sugar then when it is almost ready take the whites of six Eggs well beaten with Rose-water and skum off the â—roth from them and put it into the Cream and boil it together a pretty while then season it and take the whole spice out of it and put it up in a broad dish and when it is cold then it must be eaten To make a Goosberry Custard Take as many Goosberries as you please boil them till they be soft then take them out and let them stand cool and drain them draw them with your hand through a canvas Strainer then put in a little Rose-water Sugar and three Whites and stir them altogether put them in a Skillet and stir them apace else they will burn let them stand and cool a little while and take them off and put them in a glasse To make a Fool Take two quarts of Cream set it over the fire and let it boil then take the yolks of twelve Eggs and beat them very well with three or four spoonfuls of cold Cream before you put the Eggs into the hot Cream take three or four spoonfuls of the Cream out of the Skillet and put it into the Eggs and stir it together and then strain the Egges into the Skillet of hot Cream stirring it all the time to keep it from turning then set it on the fire and let it boil a little while but keep it with stirring for fear of burning theâ— take it â—ff and let it stand and cool then take two or three spoonfuls of Sack and put it in the dish and some four or five Sippits and put them in the dish set the dish and Sippits a drying and when they be dry that they hang to the dish sweeten the Cream and pour it in the dish softly because the Sippits shall not rise up this will make three dishes when it is cold it is fit to be eaten To make Cheese-cakes For the crust take half a pint of flower and four spoonfuls of cold water and three parts of a quarter of a pound of butter beat and knead these together and put the past asunder several times then roul it square and turn it over then take a pint of Cream and seven Eggs and a quarter of a pound of Sugar and a quarter of a pound of Currans plump before you put them in and a whole Nutmeg grated on a knife the Pepper must be beaten but not too much it must be gently boiled and stirred as you do buttered Eggs the stuffe must be cold and then put in the coffin and so bake it To make a Sack Posset Take two quarts of pure good Cream a quarter of a pound of the best Almonds stamp them in the Cream and boil Amber and Musk therein then take a pint of Sack in a Bason and set it on a chafingdish till it be bloud warm then take the yolkes of twelve Eggs with four whites and beat them very well together and so put the Eggs into the Sack and make it good and hot let the Cream cool a little before you put it into the Sack then stir all together over the coales till it be as thick as you would have it if you take some Amber and Musk and grind it small with Sugar and strew it on the top of the Posset it will give it a most delicate and pleasant taste To make Leach Make your Jelly for your Leach with Calves feet as you do your ordinary Jelly but a little stiffer and when it is cold take off the top and bottome and set it over the fire with some Cinnamon and Sugar then take your Turnsele being well steept in Sack and crush it and so strain it into your Leach and let it boil to such a thicknesse that when it is cold you may slice it To make yellow Leach Your yellow Leach is just the same but in steed of Turnsele you must colour it with Saffron and when it is boiled enough then put in your Saffron and not before it must not boil in it To make a slipcoat Cheese Take five quarts of new Milk from the Cow and one quart of Water and one spoonful of Runnet and stir it together and let it stand till it doth come then lay your Cheese-cloth into the Vate and take up your Curd as fast as you can without breaking and put into your Vate and let the Whay soak out of it self when you have taken it all up lay a cloth on the top of it and one pound weight for one hour then lay two pound weight for one hour more then turn him when he hath stood two hours lay three pound on him for an
all then make it up but first beat it close with a rowling pin then press it a day before you put it in your paste To roast a Shoulder of Mutton with Thyme Draw yout shoulder of Mutton and when it is half roasted save the gravy and cut a good deal of the inside of it and mince it grosse and boyle it in a dish with the gravy and Thyme Claret wine and sliced Nutmeg and when your shoulder is roasted lay it in the dish with sliced Lemon but remember to scorch your Mutton in roasting as you doe when you boyle it To roast a Shoulder of Mutton with Oysters When you open the Oyster save the liquor then season them with Pepper and a little Cloves and Mace and Hearbs finely chopped and the yolk of two or three Eggs chopped small and some Currans parboyled a little then stuffe your Shoulder of Mutton thick with your Oysters then season it and lay it to the fire and roast it then take the rest of your Cysters and boyle them with a little white Wine and some Butter this is sauce for your Shoulder of Mutton when your Oysters are opened you may parboyle them in their own liquor then take them out and season them To make Angellets Take a quart of new Milk and a pint of Cream and put them together with a little Runnet when it is come well take it up with a spoon and put it into the vate softly and let it stand two dayes till it is pretty stiffe then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat To make black Puddings Take your bloud when it is warm put in some salt and when it is throughly cold put in your groats well pickt and let it stand soking a night then put in Hearbs which must be Rosemary large Savory Pennyroyall Thyme and Fennell then make it soft with putting of good Cream hot untill the bloud look pale then beat four or five Eggs whites and all and mingle it then season it with Cloves Mace Pepper Fennell seeds then put good store of Beef suet in your stuffe and mince your fat not too small To make white Puddings After the humbles are very tender boyled take some of the lights with the hearts and all the flesh and fat about them picking from them all the sinewes and skin then chop the meat small as can be then put to it a little of the Liver very finely searced some grated bread searced four or five yolks of Eggs a pint of very good Cream a spoonfull or two of Sack a little Sugar Cinnamon Cloves and Mace a little Nutmeg a few Canary seeds a little Rosewater mingled with a good deal of Swines fat a little Salt roul it in roules two houres before you goe about it let the fat side of the skin be turned and steeped in Rosewater till you fill them To make Almond Puddings Take a Pound of Almonds blanched and beat them very small with a little Rosewater boyle good Milk with a flake of Mace and a little sliced Nâ—tmeg when it is boyled take it clean â—â—om the Spice then take the quantity of a penny loaf grate it and searce it through a Cullender and then put it into the Milk and let it stand till it be pretty cool then put in the Almonds and five or six yolks of Eggs and a little Salt and Sugar what you think â—it and good store of Bâ—ef suet and Marrow very finely â—hred To make a Pudding to bake Take a penny loaf pare it slice it in a quart of Cream with a little Rosewater and break it very small take three ounces of Jordan Almonds blanched and beaten small with a little Sugar put in some eight Eggs beaten a Marrow bone and two or three Pippins sliced thin or any way mingle these together and put in a little Ambergriece if you please To make a boyld Pudding Take a pint oâ— Cream or Milk boyle it with a stick of Ciunamon a little while and take it off and let it stand till it be cold put in six Eggs take out three whites beat your Eggs a little before you put them into the Milk then stirre them together then take a penny roul and slice it very thin and let it lie and soke and then braid it very small then put in some Sugar and butter your cloth before you put it in it will take but a little while seething and when you take it up melt a little fresh Butter and a little Saâ— and Sugar beat all these together and put it into tke dish with your Pudding to be served in To make a Cream Pudding to be boyled Take a pint and a half of thick Cream and boyle it with Mace Ginger and Nutmeg quartered then put to it eight Eggs with four whites beaten and Almonds blancht a pound and strained in with the Cream a little rose-Rosewater and Sugar and a spoonful of flower searted very fine then take a thick napkin wet it rub it with flower and tie the pudding up in it where Mutton is boyled or in the Beefpot remember to take out the whole Spice out of the Cream when it is boyled the sauce for this pudding is a little Sack and Sugar a pretty piece of Butter you must blanch some Almonds when they are blanched cut every Almond in three or four pieces the long way and stick them up an end upon the pudding very thick To make a White-pot Take a pint and a half of Cream a quarter of a pound of Sugar little rose-Rosewater a few Dates sliced a few Raisins of the Sunne six oâ— seven Eggs and a little large Mace a sliced Pippin or Lemon cuâ— sippet fashion for your dishes yoâ— bake in and dip them in Sack oâ— Rosewater To make a forc'd dish of any colâ— meat Take any cold meat and shreâ— it small a little Cloves and Mace and Nutmeg and two yolkes of Eggs a spoonfull or two of Rosewater a little grated bread a little Beef suet shred small make it up into balls or any fashion you please and boyle them in fried suet between two earthen dishes your suet must boyle before you put in your meat for sauce a little Butter Verjuyce and Sugar To make a forc'd dish of a Leg of Mutton or Lamb Take a Leg of Mutton or Lamb cut out the flesh and take heed you break not the skin of it then parboyle it and mince it with a little Beef suet put into it a little sweet Hearbs shred three or four Dates sliced a little beaten Nutmeg Cloves and Mace a few Currans a little Sugar a little Verjuyce three or four Eggs mix them together and put them in the skin and set it in a dish and bake it To boyle a Calves head with Oysters Take the head and boyle it with Water and Salt and
a little white Wine or Verjuyce and when it is almost enough then cut some Oysters and mingle them together and a blade or two of Mace a little Pepper and Salt and a little liquor of the Oysters then put it together and put it to the Calves head and the largest Oysterr upon it and a slit Lemon and Barberries so serve it in To fry a Coast of Lamb Take a coast of Lamb and parboyle it take out all the bones as near as you can and take some four or five yolkes of Eggs beaten a little Thyme and sweet Majoram and Parsly minced very small and beat it with the Eggs and cut your Lamb into square pieces and dip them into the Eggs and Hearbs and fry them with Butter then take a little Butter white Wine and Sugar for sauce To stâ—w Saucesedges Boyle them in fair Water and Salt a little for sauce boyle some Curâ—ans alone when they be almost tender then pour out the water and put in a little white Wine Butter and Sugar To boyle Ducks When they be half boyled take a quart of the liquour and strain it and put a quart of white Wine and some whole Mace Cloves and Nutmegs sliced and Cinnamon and a few Onions shred a bundle of sweet Hearbs a few Capers and a little Sampire when it is boyled put some Sugar to season it withall To make white Broth with a Capon Trusse your Capons and boyle them in fair water and when they are half boyled take out three pints of the liquor and put it to a quart of Sack and as much white Wine and slice two ounces of Dates half or quarter wise as you please a little whole Mace Cloves and Cinnamon a Nutmeg shred of each a little quantity boyle the broth in a pipkin by it self untill the Dates begin to be tender then put in the marrow of two bones and let it boyle a little not too much for fear then when your Capons be near ready break twenty Eggs save the yolkes from the whites and beat the yolkes untill you may take up a spoonfull and it will not run beside the spoon then you must put a little cold broth to them and so strain them through a cloth then take up some of the hot broth to heat your Eggs because else it will turn let it have a walm or two after your Eggs be in but not seeth too much for fear it turns then dish your Capons and pour your broth on them and garnish your dish as you please To make stewed Broth Take a neck of Mutton or a rump of Beef let it boil and scum your pot clean thicken your pot with grated bread and put in some beaten Spice as Mace Nutmegs Cinnamon and a little Pepper put in a pound of Currans a pound and a half of Raisins of the Sun two pound of Prunes last of all then when it is stewed to season it put in a quart of Claret and a pint of Sack and some Saunders to colour it and a pound of Sugar to sweeten it or more if need be you must seeth some whole Spice to garnish your dish withall and a few whole Prunes out of your pot To make gallendine Sauâ—e for a Turkey Take some Claret Wine and some grated bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some Sugar An exceeding good way to stew Chickens Take Chickens fley them and cut them in pieces crosse way then put them in a Pipkin or Skillet and cover them almost with Pepper and Mace and Water so let them stew softly with a whole Onion in it till part of that Liquor be consumed then put in as much white Wine as will cover them againe take Parsley sweet Majoram Winter Savory with a little Thyme and shred them very small and put them in and let them boil till they are almost enough then put in a good piece of Butter To boil a leg of Mutton Take a leg of Mutton and stuffâ— it for the stuffing take a little Beeâ— suet and a few sweet hearbs choâ— them small and stuffe it and theâ— boil it and put in a handfull oâ— sweet hearbs cut them small minglâ— a hard Egg amongst the hearbs anâ— strew it upon the Mutton melt little Butter and Vinegar and pouâ— it into the dish and send it in To keep Quinces all the year First you must core them anâ— take out the kernels clean and keeâ— the cores and kernels then set oveâ— some water to boil them then puâ— them in when you set over the water then let them boil till they be a littlâ— soft and then take them up anâ— set them down till they be cold theâ— take the kernels and stamp theâ— and put them into the same watâ— they were boiled in and lâ— them boil till they be thick see you have as much liquor as wâ— cover the Quinces and if you havâ— not enough take of the smallest Quinces and stamp them to make more liquor and when it is boiled good and thick you must strain it through a course cloth and when the Quinces be cold then put them into a pot and the liquor also and be sure the liquor cover them you must lay some weight upon them to keep them under so cover them close let them stand fourteen daies and they will work of their own accord and they will have a thick rind upon them and when they wax hoaâ—y or thick then take it from the liquor for it will have a skin on it within a moneth or six weeks To pickle Cowcumbers Take the Cowcumbers and wash them clean and dry them clean in a cloth then take some Water Vinegar Salt Fennel tops and some Dill tops and a little Mace make it fast enough and sharp enough to the taste then boil it a while and then take it off and let it stand and be cold and then put in the Cowcumbers and lay a board on the top to keep them down and tye them close and within a week they will be fit to â—at To picklâ— Purslain Take the Purslâ—in and pick it in little piecâ—s and put it into a pot oâ— baâ—reâ— then take a little Water Vinegar and Salt to your taste it must be prâ—tâ—y strong of the Vinegâ—â— and Salt and a little Mace and bâ—il all these together and pour this liquor in sâ— thing hot into the â—ursâ—aine and when it is cold tye it close but put a little board on the toâ— to keep it down and within a week or two it is fit to eat To do Clove-gillifloures up for Sallâ—ting all the year Take as many Clove-gillifloures as you please and slip off the leaves then strow some Sugar in the bottome of the gallipot that youâ— doe them in and then a lane of Gillifloures and then a lane of Sugar and so do till all the Gillifloures be done then pour some Claret Wine into them as much as will cover them then cut a piece of
a thin board and lay it to them to keep them down then tye them close and set them in the Sun and let them stand a moneth or thereabouts but keep them from any rain or wet To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with Water and Salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight upon them let it lie there tiâ—l it look black then sâ—ift it againe so you must do as long as it looks black you must boil them in a little caldron and put them in vinegar a week or two and then they be fit to eat To pickle Oysters Take your Oysters and pick them out of the shells and save the liquor that commeth from them then take your Oysters one by one and wash them clean out of grist then strain the liquor then take a quantity of white Wine and a largâ— Mace or two and two or three sliceâ— of Nutmeg and Pepper grosly beaten and salt them boil it together then put in your Oysterr and boil them then take the yolkâ— of an Egg and beat it well witâ— wine Vinegar then take up you Oysters and let them cool theâ— put in your Egg and let it boil take it off and let it cool and pâ— it up together To make grout Take some Wheat and Beaneâ— and when you have made it inâ— Malt then rittle it then take somâ— Water or some small Wort anâ— heat it scalding hot and put it inâ— a pail then stir in the Malt the take a peice of sower leaven then stir it about and cover it and let it stand till it will cream then put in some Orange pills then put it over the fire and boil it keeping it stirring till all the white be gone To make jelly of Marmalet Take Quinces and paâ—e them cut them into water in little pieces and when you have done all then take them â—ut of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the skillet and put as much water as will make it pretty thin then set it on the fire and clarifie it with the white of an Egg and scum it off clear then put in your Quinces and let it boil a pretty pace and cover it close till it is pretty thick then leave stirring it â—ill it is thick enough for Marmalet â—hen take it off and put it in your glasse and doe it with your â—nife in little works when you have done let it stand your costly must boil all the while you must put it as much water as will maâ—e it pretty thin when it is boiled to a pretty good colour then stir it and weiâ—â— it then take of loaf Sugar as much as it weighs and boil it altogetheâ— to a Jellie then pour it into your Marmalet glasse then put it in â— stove and put some â—ire in every day To make jelly of Pippins Take Pippins and pare them and quarter them and câ—ar them lay them in water and when yoâ— set them on the fire shift them iâ— another water and put them iâ— a skillet and put as much water â— will cover them and a little morâ— set them over the fire and maâ— them boil as fast as you can wheâ— the Apples are soft and the liquâ— taste strong of the Apples then taâ— them off and strain them throuâ— a piâ—ce of canvas gently take to pound of juice a pound of Sugaâ— then set it on the fire when it is melted strain it into a Bason and rince your skillet againe set it on the fire and when it is boiled up then scum it and make it boil as fast as you can and when it is almost boiled put in the juice of three Lemâ—ns strained through a cloth if you will have Orange pill pare it thin that the whiâ—e be not seen and then lâ—y it in the water all night then boil theâ— in the water till the pill be soft then cut them in long pieces then put it into the Sirrupe and â—tiâ— it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve green VValnuts Take Walnuts and boil them till the water do taste bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boil up take them off and let them stand two daies and boil them againe once more To preserve white Quinces Take a pound of Quinces boil them with the skins on but core them and pare them take a quarter of a pâ—uâ—d of Sugar with water no more then will wet the Sugar put the Quinces into it presently boil them as fast as may be and skin them when the Sirupe is thick take it up To make Goosberry Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and two spoonfuls of water and put them on the fire and stir them as you did the former To preserve Resberries Take as many as you please a lay of Sugar and a lay of Resberries and so lay them into the â—kiâ—let and as much Sugar as you think will make Sirrupe enough and boil them and put two spoonfuls of water in boscom it take it off and let it stand To preserve Currans Part them in the tops lay a lain of Curâ—ans and a lain of Sugar and so boil them as fast as you do Resberries do not put in the spoon but scum them boil them till the Sirrup be pretty thick then take them off and let them stand till they be cold and then put them in a glasse To preserve Medlers Take the just weight of Sugar as they weigh to a pound of Sugar put a pint and a half of water scald them as long as the skiâ—s will come off stone them at the head put the water to the Sugar and bâ—il it and strain it put in the Medlers boil them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberâ—ies you can get with the stalks on prick three or four holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottome of a silver or peuter dish then lay your Goosberries one by one upon it strew some of the rest of the Sugar upon them and put two spoonfuls of the water into half a pound then set the Goâ—sbâ—râ—iâ—s on a chaâ—ingdish of coales and let them stand uncovered scalâ—ing upon the fire a pretty while before they boil but not too long for then thâ—y will grow red and when thâ—y
bâ— bâ—iled let them not boil too fâ—st when they be enough put them up you must put the rest of the Sugar on them as they boil and that wâ—ll harden them and keep them from breaking To make Goosberry Cakes Prick as â—â—ny Goosbeâ—ries as you please and put them into an earthen pâ—â—hâ—r and â—et it in a kettle of water till they be soft and then put them into a sive and let them stand till all the juice be out and weigh the juice and as much Sugar as sirrup first boil the sugar to a Candy and take it off and put iâ— the juyce and set it on again till it be hot and take it â—ff and set them in a presse till they be dry then they are râ—â—dy To do Goosberries like Hops Take pricks of black Thorn then take Goosberries and cut them a little a crosse tâ—ke out the stones put them upon the pricks weigh as much sugar as they weigh take a quart or a pint of water and put into the sugar and let it boil a while then put in the hops let them stand and scald two hours upon the coales till they be soâ—t then take out the Hops and boil the sirrupe a while then take it off and put in the Hops To preserve Apricocks First stone them and weigh them and take as much sugar as Apricocks put it in a Bason some in the bottome and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take more water than will melt the Sugar then boil the Sugar and it together till they be pretty stiffe then take them off and put them in Saucers To make Mackeroons Take half a pound of Almonds put them in water stamp them small put in some Rose-water a good spoonful of flower four Eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen paâ—s round and buttered very thin How to preserve White Damsons green Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much sugar as they weigh strew a little in the bottome put two or three spoonfuls of water then put in the Damsons and the sugar and boil them take them off then let them stand a day or two then boil them again take them off and let them stand till they be cold To preserve Mulberries Take as many Mulberries as you please and as much sugar as they weigh First wet the sugar with some juice of Mulberries stir your sugar together then put in your Mulberies then boil them apace till you think they are boiled enough then take them off and boil the sirupe a while and put it into the Mulberries let them stand till they be cold To preserve Pippens white Take some Pippens and pare them and cut them the crosse way and weigh them and to a pound of sugar a pint of water then put the sugar to the water and then let it boil a while and then put in the Pippens and let them boil till they be clear at the Core take them off and put them up To make whiâ—e Quince Cakes Take Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and doe it through a sieve and then weigh as much sugar as it doth weigh and bâ—at it and sift it into the Quinces and stir it altogether and set it on the coales and stir it about but let it not boil at all but let it stand and cool till it be pretty thick then take it off and put it in glasse sancers To preserve Grapes Stamp and strain them let it settle awhile before you wet a pound of sugar or grapes with the juice stone the grapes save the liquor in the stoning take of the stalks give them a boiling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some in the bottome and some on the top and you may wâ—t the sugar with some sirrup of Damsons or a little water then set them upon the fire and let them stand and soke softly about an hour then take them off and let them stand a day or two then boil them up till you think they be enough take them off and put them up How to make Cake of Lemons or Violets Take â—f the â—â—st double refined sugar beaten very fine and searced through fine Tiffenâ—e and to half a silver porringer of Sugar put to it two spoonfuls of water and boil it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your sugar put it into your Coffins of Paper and when they be cold take them off To preserve Quinces red Take your Quinces and weigh them to a pound put a pound of sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them in the skillet where the sugar is then set them on the fire and let them boil two houres if it be not enough boil it a little more pour it to the Quinces and stop it close To make Bisket Bread Take a pound and a half of white loaf sugar and so much flower as much Anniâ—ested Coliander seed and Carâ—aâ—â—y seed as you please and twelve Eggs three whites left out take the sugar and sift it fine and the flower also and beat your eggs a little then mingle them well together with four spoonfuls of damask Rose-water beat them well together and put in two spoonfuls more and beat it againe about an hour and a half in all then butter plate trenchers and fit them with stuffe scrape some Sugar on them and blow it off againe heat your oven hot enough to bake a Pie and let the lid stand up a little while to draw down the heat from the top then take the lid down againe and let it stand till it be cool that you may suffer your hand in the bottom then set in the Plates and set up the lid againe untill they rise then take them out and loose them from the plates and scrape the bottoms and let them stand four hours then they be fit to eat To preserve Grapes to look cleaâ— and green Take a pound of Grapes witâ— no stalkâ— on them when they dâ— begin to be ripe then weigh as mucâ— double râ—â—ineâ— sugar beaten small then
to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is butter you must turn them every day into clear Dishes To boil Veal Take Veal and cut in thin slices and put it into a Pipkin with as much water as will cover it then wash a handful of Currans and as much Pruins then take a Court roul and cut it in long slices like a Butchers skiver then put in a little Mace Pepper and Salt a piece of Butter a little Vinegar some crums of Bread and when it hath stewed two hours take it up and serve it To boil a Capon in white Broth Trusse a Capon to boil and put it into a Pipkin of water and let it boil two hours and when it is boiled take up a little of the broth then take the yolks of Eggs and beat them very fair with your broth that you take up then set it by the fire to keep warm season it with grated Nutmeg Sugar and Salt then take up your Capon and pour this broth on it with a little Sack if you have it garnish it with sippets and serve it remember to boil whole Mace with your Capon and Marrow if you have it To boil a Capon or Chicken in white Broth with Almonds Boil your Capon as in the other then take Almonds and blanch them and beat them very small putting in sometimes some of your broth to keep them from oyling when they are beaten small enough put as much of the uppermost broth to them as will serve to cover the Capon then strain it and wring out the substance clear then season it as before and serve it with marrow on it To boil Brawn Water your Brawn four and twenty hours and wash and scrape it four or five times then take it out of the water and lay it on a fair table then throw a handful of Salt on every coller then bind them up as fast as you can with Hemp Bass or Incle then put them into your kettle when the water boileth and when it boileth scum it clean let it boil untill it be so tender that you may thrust a straw through it then let it cool untill the next morning by the souced meats you may know how to souce it To boil a gammon of Bacon Water your Gammon of Bacon twenty four hours then put it into a deep kettle with some sweet hay let it boil softly six or seven hours then take it up with a scummer and a plate and take off the skin whole then stick your Gammon full of Cloves strew on some grosse Pepper then cut your skin like sippets and garnish your Gammon and when you serve it stick it with Bayes To boil a Rabbet Fley and wash a Rabbet and slit the hinder legs on both sides of the back-bone from the forward and trusse them to the body set the head right up with a skiver right down in the neck then put it to boiling with as much water as will cover it when it boils scum it season it with Mace Ginger Salt and Butter then take a handful of Parsley and a little Thyme boil it by it self then take it up beat it with a back of a knife then take up your Rabbet and put it in a dish then put your hearbs to your broth and scrape in a Carret root let your broth boil a little while put in salt pour it on your Rabbet and serve it To boil a Mallard with a Cabbage Half rost your fowl then take it off and case it down then put it into a Pipkin with the gravie then pick and wash some Cabbage and put to your Mallard with as much fair water as will cover it then put in a good piece of Butter and let it boil an hour season it with Pepper and Salt and serve it upon sops To boil a Duck with Turnips Half rost her then cover it with liquor boil your Turnips by themselves half an hour then cut them in Cakes put them to your Duck with butter and paâ—sley chopt small and when it hath boiled half an hour season it with Pepper and Salt and serve them upon sops To boil Chicken and Sorrel Sops Trusse your Chickens and boil them in water and salt very tender then take a good handfull of Sorrel and beat it stalks and all then strain it and take a Manchet and cut it in sippets and dry them before the fire then put your green broth upon the coales season it with Sugar and grated Nutmeg and let it stand untill it be hot then put your sippets into a dish put your Chickens upon them and pour sauce upon it and serve it To boil a Pike in white Broth Cut your Pike in three Pieces and boil it with water and salt and sweet hearbs let it boil untill it stain then take the yolks of half a dozen Eggs and beat them with a little Sack Sugar melted Butter and some of the Pikes broth then put it on the fire to keep warm but stir it often least it curdle then take up your Pike and put the head and tail together then cleave the other pieces in two take out the back bone and put the one piece on the one side and the other piece on the other side but blanch all then pour on your white broth garnish your dish with sippets and boiled Parsley and strew on pouder of Ginger and wipe the edge of the dish round and serve it To boil divers kinds of Fishes Bat Conger Thornback Plaice Salmon Trout or Mullet boil any of these with Water Salt and sweet hearbs when they boil skum it very clean then put in Vinegar and let it boil till you think it is enough your liquor must be very hot of the Salt then take it off you may let it stand five or six days in the liquor then if you would keep it longer pour that liquor away and put Water and Salt to it or soucing drink you must remember to let your Mullets boil softly and your Thornback and other fish very fast you must blanch your Thornback while it is warm and when you serve any of these fishes strew on some green hearbs To make Sallet of all manner of Hearbs Take your hearbs and pick them clean and the floures wash them clean and swing them in a strainer then put them into a dish and mingle them with Cowcumbers and Lemons sliced very thin then scrape on Sugar and put in Vinegar and Oil then spread the floures on the top garnish your dish with hard Eggs and all sorts of your floures scrape on Sugar and serve it To stew Steakes between two dishes You must put Parsley Currans Butter Verjuyce and two or three yolks of Eggs Pepper Cloves and Mace and so let them boil together and serve them upon sops likewise you may do steakes of Mutton or Beef To stew Calves feet Boil them and blanch them cut them in two and put them
into a Pipkin with strong broth then put in a little pouder of Saffron and sweet Butter Pepper Sugar and some sweet hearbs finely minced let the â—â—stâ—w an hour put in salt and serve them To stew a Mallard Rost your Mallard half enough then take it up and cut it in little pieces then put it into a dish with the gravie and a piece of fresh Butter and a handful of Parsley châ—pt small with two or three Onions and a Cabbage-lettice leâ— them stew one hour then season iâ— with Pepper and Salt and a little Verjuyce then serve it To stew Trouts Draw your Trouts and wash them and then put them into a dish with white Wine and water and a piece of fresh Butter then take a handfull of Parsley a little Thyme and a little Savoâ—ie mince these small and put to your Trâ—uts with a little Sugar let them stew halâ— an hour then mingle the yolks of two or three hard Eggs and strew them on your Trouts with Pepper and Salt then let them stew a quarter of an hour and serve them To stew Smelts or Flounders Put your Smelts or Flounders into a deep dish with white Wine and Water a little Rosemary and Thyme a piece of fresh Butter and some large Mace and salt let them stew half an hour then take a handfull of Parsley and boil it then beat it with the back of a knite then take the yolks of three or four Eggs and beat them with some of your fish broth then dish up your fish upon sippets pour on your sauce scrape on Sugar and serve it To stew a Rabbet Half rost it then take it off the spit and cut it in little pieces and put it into a dish with the gravie and as much liquor as will cover it then put in a piece of fresh butter and some pouder of Ginger some Pepper and Salt two or three Pippins minced small let these stew an hour then dish them upon sippets To stew a Pullet or Capon Half rost it then cut it into pieces and put it into a dish with the gravie and put in a little Clove and Mace with a few Barbeâ— berries or Grapes put these to you Pullet with a pint of Claret and piece of Butter let these stew aâ— hour dish them upon sippets anâ— serve it To stew cold Chickens Cut them up in pieces put then into a Pipkin of strong broath anâ— a piece of Butter then grate some bread and a Nutmeg thicken yoâ— broth with it season your meat wiâ— grosse Pepper and Salt dish it up on sippets and serve it To make Paste for a Pasty of Venison Take almost a peck of flower wet it with two pound of butter anâ— as much suet then wet your Pastâ— put in the yolks of eight or ten Eggs make it reasonable lithe paste then roul it out and lay on suet First lay a paper under your paste then lay on your Venison close it pinke it baste it with butter and bake it when you draw it out baste it with butter again To make Paste for a Pie to keep long Your flower must be of Rye and your liquor nothing but boiling water make your paste as stiffe as you can raise your Coffin very high let your bottome and sides be very thick and your lid also To make Paste for a Custard Your Liquor must be boiling water make your paste very stiffe then roul out your paste and if you would make a great Tart then raise it and when you have done cut out the bottome a little from the side then roul out a thin sheet of paste lay a paper under it strew flower that it may not stick to it then set your coffin on it of what fashion you will then dry it and fâ— it and bake it To make Paste for buttered Loaves Take a pottle of flower put there to Ginger and Nutmeâ—s the wet it with Milk yolks of Eggs Yâ—st and Salt then make â— up into little loaves then butteâ— a paper and put the loaves on it then bake them and when they are baked draw them forth and cut them in cakes butter them then seâ— them as they were scrape on Sugar and serve them To make Paste for Dumplins Season your flower with Pepper Salt and Yâ—st let your water be more than warm then make theâ— up like Manchets but let them bâ— somewhat little then put them into your water when it boileth and leâ— them boil an hour then butter them To make Puffe-paste Take a quart of flower and a pound and a half of butter and work the half pound of butter dry into the flower then put three or four Eggs to it and as much cold water as will make it lithe paste then work it in a piece of a foot long then strew a little flower on the table and take it by the end beat it untill it stretch long then put the two ends together and beat it againe and so do five or six times then work it up round and roul it up broad then beat your pound of butter with a rouling pin that it may be lithe then take little bits of your butter and stick it all over the paste then fold up your paste close and coast it down with your rowling pin and roul it out again and so do five or six times then use it as you will To bake a gammon of Bacon You must first boil it two hours before you stuffe it stuffe it with sweet hearbs and hard Eggs chopt together with Parsley To bake fillets of Beef or clods in stead of red Deer First take your Beef and lard it very thick then season it with Pepper and Salt Ginger Cloves and Mace good store with a great deal more Pepper and Salt than you would do to a piece of Venison then close it and when it is baked put in some Vinegar Sugar Cinnamon and Ginger and shake it well then stop the vent-hole and let it stand three weeks before you spend it To bake Calves Feet Season them with Pepper Salt and Currans when they be baked take the yolks of three or four Eggs and beat them with Verjuyce or Vinegar Sugar and grated Nutmeg put it into your pie scrape on sugar and serve it To bake a Turkie Take out his bones and guts then wash him then prick his back together againe then perboil him season him with Pepper and Salt stick some Cloves in the brest of him then lard him and put him into your Coffin with butter in this sort you may bake a Goose Pheasant or Capon To bake a Hare Take out his bones and beat the flesh in a morâ—er with the Liver then season it with all sorts of spices then work it up with three or four yolks of Eggs then lay some of it all over the bottome of your pie then lay on some Lard and so doe untill you have laid on all then bake it well with good store of sweet Butter To bake Quinces
or Wardens so as the fruit look red and the crust white Your Wardens must be stewed in a Pipk in with Claret Wine Sugar Cinnamon and Cloves then cover your Pipkin with a sheet of paste and let it stand in the oven five or six hours then raise a Coffin of short paste put in your Wardens with sugar and put it into the Oven when it hath stood an hour take it out and wash it with Rose-water and Butter then scrape on sugar and put it in a quarter of an hour more and it will be red upon the top then scrape on sugar and serve it To bake Chucks of Veal Perboil two pound of the lean flesh of a leg of Veal so it may be eaten mince it as small as grated bread with four pound of Beef Suet then season it with Biskay Dates and Carraways Rose-water Sugar Raisins of the Sun and Currans Cloves Mace Nutmeg and Cinnamon then mingle them all together fill your pies and bake them To bake a Chicken Pie Season your Chicken with Nutmeg Salt and Pepper and Sugar then put him into your coffin then take some Marrow and season with the same Spice then roul it in yolkes of Eggs and lay it on your Chicken with minced Dates and good store of Butter then bake it and put in a little Sack or Muscadine or white Wine and Sugar then shake it scrape on Sugar and serve it To bake a Steak Pie Cut a neck of Mutton in steaks beat them with a cleaver season them with Pepper and Salt and Nutmeg then lay them on your Coffin with Butter and large Mace then bake it then take a good quantity of Parsly and boyle it beat it as soft as the pulp of an Apple put in a quarter of a pint of Vinegar and as much white Wine with a little Sugar warm it well and pour it over your steaks then shake it that the gravy and the liquour may mingle together scrape on Sugar and serve it To make an Italian Pudding Take a â—â—anchet and cut it in square pieces like a Die then put to it half a pound of Beef suet minced small Raisins of the Sun the stones picked out Cloves Mace minced Dates Sugar Marrow Rosewater Eggs and Cream mingle all these together and put it into a dish fit for your stuffe in lesse than an hour it will be baked then scrape on Sugar and serve it To bake a Florentine Take the kidney of a loin of Veal or the wing of a Capon or the leg of a Rabbet mince any of these small with the Kidney of a loin of Mutton if it be not fat enough then season it with Cloves Mace Nutmegs and Sugar Cream Currans Eggs and Rosewater mingle these four together and put them into a dish between two sheets of paste then close it and cut the paste round by the brim of the dish then cut round about like Virginall keyes then turn up one and let the other lie then pink it cake it scrape on Sugar and serve it To roast a Breast of Veal Take Parsly and Thyme wash them and chop them small then take the yolkes of five or six Eggs grated Bread and Cream mingle them together with Cloves Mace Nutmeg Currans and Sugar then raise up the skin of the Breast of Veal and put in your stuffe prick it up close with a skiver then roast it and baste it with Butter when it is roasted wring on the juyce of Lemon and serve it To roast a Hare Case your Hare but cut not off her eares nor her legs then wash her and dry her with a cloth then make a pudding and put into her belly then sow it up close then trusse her as if she were running then spit her then take some Claret Wine and grated Bread Sugaâ— and Ginger Barberries aâ— Butter boyle these together for yoâ— sauce To roast a Shoulder of Mutton Roast it with a quick fire the the fat may drop away and whâ— you think it is half roasted set a disâ— under it and slash it with a kniâ— acrosse as you doe Pork but yâ— must cut it down to the bone oâ— both the sides till the gravy ruâ— into the dish baste it no more afteâ— you have cut it put unto the graâ— half a pint of white Wine Vinegaâ— a handfull of Capers and Olives five or six blades of Mace and â— handfull of Sugar and stew aâ— these together and pour it on youâ— meat To roast a Neats-tongue Boyle him and blanch him cuâ— out the meat at the butt end anâ— mingle it with Beef suet as mucâ— as an Egg then season it with Nutmeg and Sugar Dates Currans â—nd yolkes of raw Eggs then put your meat to your Tongue and â—ind it with a Caul of Veal or Mutton then roast it baste it with Butter save the gravy and put hereto a little Sack or Muscaline let it stew a little while â—hen pour it on your Tongue and â—erve it To roast a Pig with a Pudding in his belly Fley a fat Pig trusse his head â—ooking over his back then temper â—s much stuffe as you think will â—ll his belly then put it into your Pig and prick it up close when it â—s almost roasted wring on the â—uyce of a Lemon when you are ready to take it up take four or five yolkes of Eggs and wash your Pig â—ll over mingle your bread with a â—ittle Nutmeg and Ginger then â—ry it and take it up as fast as you â—an let your sauce be Vinegar Butter and Sugar the yolk of a â—ard Egg minced and serve it hot To roast a Leg of Mutton Cut holes in a Leg of Mutton with a knife then thrust in slices oâ— Kidney suet and stick it with Cloves roast it with a quick fire when it is half roasted cut off â— piece underneath and cut it into thin slices then take a pint of great Oysters with the liquour three or four blades of Mace a little Vinegar and Sugar stew these till the liquour be half consumed then dish up your Mutton pour on the saucâ— and serve it To roast a Neck of Mutton Cut away the swag and roast iâ— with a quick fire but scorch it not baste it with Butter a quarter of an hour after wring on the juyce of half a Lemon save the gravy then baste it with Butter again wring on the other half of the Lemon when it is roasted dry it with Manchet and grated Nutmeg then dish it and pour on youâ— sauce To roast a Shoulder or Haunch of Venison or a Chine of Mutton Take any of the meats and lard them prick them with Rosemary â—aste them with Butter then take half a pint of Claret Wine Cinnamon Ginger Sugar and grated Bread Rosemary and Butter let all boyle together untill it be as thick as Watergruel then put in a little rose-Rosewater and Musk it will make your Gallintine taste very pleasantly put it on a fitting dish draw off your meat and lay
with Pork or Bacon season it with the same ingredients the Deer hath that is three Nutmegs three races of Ginger half an ounce of Cloves and Mace together and half an ounce of pepper beat your spices altogether more salt then seasoning and likewise lay in the liquor bake it two hours but put one pound of butter in your pie before you lid it A Potato Pie for Supper Take three pound of boyled and blanched Potatoes and three Nutmegs and half an ounce of Cinnamon beaten together and three ounces of Sugar season your Potatoes and put them in your pie then take the marrow of three bones rould in yolks of Eggs and sliced Lemon and large Mace and half a pound of butter six Dates quartered put this into your pie and let it stand an hour in the Oven then make a sharp Caudle of Butter Sugar Verjuice and white Wine put it in when you take your pie out of the oven Pigeon or Rabbet Pie Take one ounce of Pepper and more Salt then season your Pigeons or Rabbets and take two Nutmegs grated with your seasoning then lay your Rabbet in the Pie and one pound of butter if you heat the pie hot then put in two or three slices of Lemon and two or three blades of Mace and as many branches of Barberies and a good piece of fresh butter melted then take it and let it stand an hour and half but put not in the fresh butter till it comes out of the oven To make a puffe-â—aste Break two Eggs in three pints of flower make it with cold water then roul it out pretty thick and square then take so much Butter as paste and lay it in rank and divide your butter in five pieces that you may lay it on at five severall times roul your paste very broad and take one part of the same Butter in little pieces all over your paste then throw a handful of flower slightly on then fold up your paste and beat it with a rouling pin so roul it out againe thus do five times and make it up A Pudding Tak a quart of Cream and two Eggs beat them and strain them them into the Cream and grate in a Nutmeg and half take six spoonfuls of flower beat half a pound of Almonds with some cream and put it into the cream and mix this together boil your pudding an hour and no more first flower the bag you put it in then melt fresh butter and take Sugar and rose-Rose-water beat it thick and pour it on the pudding you may put to a little Milk and stick blanched Almonds and Waters in it add to the same pudding if you will a pennie loaf grated a quartern of Sugar two Marrow bones one glasse of Mallago Sack six dates minced a grain of Amber-greice a grain of Musk two or three spoonfuls of Rose-water bake this pudding in little wood dishes but first butter them your Marrow must be stuck to and again then bake it half an hour five or seven at a time and so set them in order in the dish and garnish them with a sprig in the middle and wafers about it strew Sugar about the branch and sliced Lemon set four round and one in the top Frigasie of Veal Cut your meat in thin slices beat it well with a rouling pin season it with Nutmeg Lemon and Thyâ—e â—ry it slightly in the pan beat two eggs and one spoonful of Verjuice and put it into the pan and stir it together and dish it Frigasie of Lamb Cut your Lamb in thin slices season it with Nutmeg Pepper and salt mince some Thyme and Lemon and throw it upon your meat then frie it slightly in a pan then throw in two Eggs beaten in Verjuyce and Sugar into the pâ—n also a handful of Goosberries shake it together and dish it Frigasie of Chickens Kill your Chickens pull skin and feathers off together cut them in thin slices season them with Thyme Lemon minced Nutmeg and Salt a handful of Sorrel minced and then fry it well with six spoonfuls of water and some fresh butter when its tender take three spoonfuls of Verjuice one spoonful of Sugar beat it together so dish it with sippets about Another Frigasie of Chickens Take the former ingredience and adde to it boiled Hartechoak bottomes with the meat of the leaves and a handful of scalded Goosberies and boiled Skerrets and Lettice toss'd in Butter when they are boiled add two spoonfuls of sugar two Eggs and Verjuice beaten together and lay your Lettice upon your Chickens as before and sliced Lemon upon it and sippets upon the dish A Frigasie of Rabbets Cut your Rabbets in small pieces and mince a handful of Thyme and Parsley together and a Nutmeg Pepper and salt season your Rabbets then take two Eggs and verjuice beaten together and throw it in the pan stick it and dish it up in sippets To harsh a shoulder of Mutton Half roast your Mutton at a quick fire cut it in thin slices stew it with Gravie sweet Majoram and Capers and Onyons three Anchovies two Oysters half a Nutmeg half a sliced Lemon stir this altogether with the meat let it stew till it be tender in a dish then break 3 or 4 yolks of Eggs and throw it in the dish with some butter toss it well together and dish it with sippets To make a Cake Take half a peck of flower two pound and a half of Currans three or four Nutmegs one pound of Almond paste two pound of Butter and one pint of Cream three spoonfuls of rose-Rose-water three quarters of a pound of Sugar half a pint of Sack a quarter of a pint of Yâ—st and six Eggs so make it and bake it To make a Leg of Mutton three or four dishes Take a Leg of Mutton cut out the flesh and the bone but save the skin whâ—le divide the meat in three pieces and take the tenderest and cut it in thin slices and beat it with a â—ouling pin season it with Nutmeg Pepper and salt and mince Thyme and Lemon pill fry it till it be tender then beat two Eggs with a spoonful of Verjuice throw two Anchâ—veis into the pan shake it altogether and put it into the dish with â—â—ppeâ—s round the diâ—â— being drâ—st with Barberries scalded Parsly and hard Eâ—gs minced Another part of the same meat stew in a diâ—â— with a little white Wâ—ne a little Butter and sliced Lâ—mâ—â— onâ— Anchâ—vy two Oysters tw◠〈◊〉 of Mace a little Thyme in a branch and one whole Onion take out the Thyme and the Onion when it is stewed doe it altogether on a chafingdish of coales till it be tender then dish it garnish your dish with hard Eggs and Barberries and sliced Lemon and sippets round the dish Take another part of the same meat mince it small with Beef suet and a handfull of Sage to three quarters of a pound of suet adde one pound of meat you may use a spoonfull of Pepper and