some of it and make some of it blew some of it green and some yellow cast some into oranges and some into lemon rindes candied mix part of it with some almond paste coloured and some with cheese-curds serve of divers of these colours on a great dish and plate To make other white Jelly BOil two capons being cleansed the fat and lungs taken out truss them and soak them well in clean water three or four hours then boil them in a pipkin or pot of two gallons or less put to them a gallon or five quarts of white wine scum them and boil them to a jelly next strain the broth from the grounds and blow off the fat clean then take a quart of sweet cream a quart of the jelly broth a pound and half of refined sugar and a quarter of a pint of rose-water mingle them all together and give them a walm on the fire with half an ounce of fine searced ginger then set it a cooling dish it or cast it in lemon or orange-peels or in any fashion of the other jellies in moulds or glasses or turn it into colours for sick folks in place of cream use stamped almonds To make Jellies for souces made dishes and other works TAke six pair of calves feet scald them and take away the fat between the claws as also the great long shank bones and lay them in water four or five hours then boil them in two gallons of fair spring water scum them clean and boil them from two gallons to three quarts then strain it through a strong canvas and let the broth cool being cold clenge it from the grounds pare off the top and melt it then put to it in a good large pipkin three quarts of white wine three races of ginger slic't some six blades of mace a quarter of an ounce of cinamon a grain of musk and eighteen whites of eggs beaten with four pound of sugar mingle them with the rest in the pipkin and the juyce of three lemons set all on the fire and let it stew leasurely then have your bag ready washed and when your pipkin boils up run it c. Harts Horn Jelly TAke half a pound of harts horn boil it in fair spring water leasurely close covered and in a well glazed pipkin that will contain a gallon boil it till a spoonful will stand stiff being cold then strain it through a fine thick canvas or fine boultering and put it again in another lesser pipkin with the juyce of eight or nine good large lemons a pound and half of double refined sugar and boil it again a little while then put it in a gally pot or small glasses or cast it into moulds or any fashions of the other jellies It is held by the Physicians for a special Cordial Or take half a pound of harts horn grated and a good capon being finely clenged and soaked from the blood and the fat taken off truss it and boil it in a pot or pipkin with the harts horn in fair spring water the same things as the former c. To make another excellent Jelly of Harts horn and Isingglass for a Consumption TAke half a pound of isingglass half a pound of harts horn half a pound of slic't dates a pound of beaten sugar half a pound of slic't figs a pound of slic't prunes half an ounce of cinamon half an ounce of ginger a quarter of an ounce of mace a quarter of an ounce of cloves half an ounce of nutmegs and a little red sanders slice your spices and also a little stick of liquorish and put in your cinamon whole To make a Jelly for weakness in the Back TAke two ounces of harts horn and a wine quart of spring water put it into a pipkin and boil it over a soft fire till it be one half consumed then take it off the fire and let it stand a quarter of an hour and strain it through a fine holland cloath crushing the harts horn gently with a spoon then put to it the juyce of a lemon two spoonfuls of red rose water half a spoonful of cinamon water four or five ounces of fine sugar or make it sweet according to the parties taste then put it out into little glasses or pipkins and let it stand twenty four hours then you may take of it in the morning or at four of the clock in the afternoon what quantity you please To put two or three spoonfuls of it into broth is very good To make another dish of meat called a Press for service DO in this as you may see in the jelly of the porker being tender boild take the feet ears snouts and cheeks being finely boild and tender to a jelly with spices and the same liquor as is said in the Porker then take out the bones and make a lay of it like a square brick season it with coriander or fennil-seed and binde it up like a square brick in a strong canvas with packthread press it till it be cold and serve it in slices with bay leaves or run it over with jellies To make a Sausage for Jelly BOil or roste a capon mince and stamp it with some almond paste then have a fine dryed neats-tongue one that looks fine and red ready boild cut it into little pieces square like dice half an inch long and as much of interlarded bacon cut into the same form ready boild and cold some preserved quinces and barberries sugar and cinamon mingle all together with some scraped isingglass amongst it warm roul it up in a sausage knit it up at the ends and sowe the sides then let it cool slice it and serve it in a jelly in a dish in thin slices and run jelly over it let it cool and lay on more that cool run more and thus do till the dish be full when you serve it garnish the dish with jelly and preserved barberries and run over all with juyce of lemon To make the best Almond Leach TAke an ounce of isingglass and lay it two hours in water shift it and boil it in fair water let it cool then take two pounds of almonds lay them in the water till they will blanch then stamp them and put to them a pint of milk strain them and put in large mace and slic't ginger boil them till it taste well of the spice then put in your digested isingglass sugar and a little rose-water run it through a strainer and put it into dishes Some you may colour with saffron turn-sole or green wheat and blue bottels for blue To keep Sparagus all the year PArboil them a very little and put them into clarified butter cover them with it the butter being cold cover them with a leather and about a moneth after refresh the butter melt it and put it on them again then set them under ground being covered with a leather Section 9. The best way of making all manner of baked Meats To make a Bisk or Battalia Pie
good and thick mash it like marmalade and put it in a dish of puff-paste or short paste according to this form with a cut cover and being bake dice it To preserve Pippins in slices TAke pippins and slice them round with the coars or kernels in as thick as a half-crown piece and some lemon peel amongst them in slices or else cut like small lard or orange peel first boild and cut in the same manner then make the sirrup weight for weight and being clarified and scummed clean put in the pippins and boil them up quick to a pound of sugar a pint of fair water or a pint of white wine or claret and make them of two colours To make a Warden or a Pear Tart quartered TAke twenty good wardens pare them and cut them in a tart and put to them two pound of refined sugar twenty whole cloves a quarter of an ounce of cinamon broke into little bits and three races of ginger pared and slic't thin then close up the tart and bake it it will ask five hours baking then ice it with a quarter of a pound of double refined sugar rose water and butter Other Tart of Wardens Quinces or Pears FIrst bake them in a pot then cut them in quarters and coat them put them in a tart made according to this form close it up and when it is baked scrape on sugar To make a Tart of green Pease TAke green pease and boil them tender than pour them out into a cullender season them with saffron salt and put sugar to them and some sweet butter then close it up and bake it almost an hour then draw it forth of the oven and ice it put in a little verjuyce and shake them well together then scrape on sugar and serve it in To make a Tart of Hips TAke hips cut them and take out the feeds veryclean then wash them and season them with sugar cinamon and ginger close the tart bake it ice it scrape on sugar and serve it in To make a Tart of Rice BOil the rice in milk or cream being tender boild pour it into a dish and season it with nutmeg ginget cinamon pepper salt sugar and the yolks of six eggs put it in the tart with some juyce of orange close it and bake it being baked scrape on sugar and so serve it up To make a Tart of Medlers TAke medlers that are rotten strain them and set them on a chafing-dish of coals season them with sugar cinamon and ginger put some yolks of eggs to them let it boil a little and lay it in a cut tart being baked scrape on sugar To make a Cherry Tart. TAke out the stones and lay the cherries into the tart with beaten cinamon ginger and sugar then close it up bake it and ice it then make a sirrup of muskedine and damask water and pour it into the tart scrape on sugar and so serve it To make a Strawberry Tart. WAsh the strawberries and put them into the tart season them with cinamon ginger and a little red wine then put on sugar bake it half an hour ice it scrape on sugar and serve it To make a Taffety Tart. FIrst wet the paste with butter and cold water roul it very thin then lay apples in layes and between every lay of apples strew some fine sugar and some lemon-peel cut very small you may also put some fennil-seed to them let them bake an hour or more then ice them with rose water sugar and butter beaten together and wash them over with the same strew more fine sugar on them and put them into the oven again being iced dish them and serve them hot or cold To make an Almond Tart. STrain beaten Almonds with cream yolks of eggs sugar cinamon and ginger boil it thick and fill your tart being baked ice it To make a Damsin Tart. BOil them in wine and strain them with cream sugar cinamon and ginger boil it thick and fill your tart To make a Spinage Tart of three colours green yellow and White TAke two handfuls of young tender spinage wash it and put it into a skillet of boiling liquor being tender boild have a quart of cream boild with some whole cinamon quartered nutmeg and a grain of musk then strain the cream twelve yolks of eggs and the boild spinage into a dish with some rose water a little sack and some fine sugar boil it over a chafing-dish of coals and stir it that it curd not keep it till the tart be dried in the oven and dish it in the form of three colours green white and yellow To make Cream Tarts THicken cream with muskefied bisket bread and serve it in a dish stick wafers round about it and slices of preserved citteron and in the middle a preserved orange with biskets the garnish of the dish being of puff-paste Or you may boil quinces wardens pears and pippins in slices or quarters and strain them into cream as also these fruits melacattons necturnes apricocks peaches plums or cherries and make your tarts of these forms To make a French Tart. TAke a pound of almonds blanch and beat them into fine paste in a stone morter with rose water then beat the white breast of a roast cold turkey being minced and beat with it a pound of lard minced with the marrow of four bones and a pound of butter the juyce of three lemons two pound of hard sugar being fine beaten slice a whole green piece of citron in small slices a quarter of a pound of pistaches and the yolks of eight or ten eggs mingle all together then make a paste for it with cold butter two or three eggs and cold water c. To make a Quodling Pye TAke green quodlings and quodle them peel them and put them again into the same water cover them close and let them simper on embers till they be very green then take them up and let them drain pick out the noses and leave on the stalks then put them in a pye and put to them fine sugar whole cinamon slic't ginger a little musk and rose water close them up with a cut cover and as soon as it boils up in the oven draw it and ice it with rose water butter and sugar Or you may preserve them and bake them in a dish with paste tart or patty-pan To make a Dish in the Italian Fashion TAke pleasant pears slice them into thin slices and put to them half as much sugar as they weigh then mince some candied citron and candied orange small mix it with the pears and lay them on a bottom of cold butter paste in a patty-pan with some fine beaten cinamon lay on the sugar and close it up bake it and being baked ice it with rose water fine sugar and butter For the several colours of Tarts IF to have them yellow preserved quinces apricocks necturnes and melacattons boil them up in white wine with sugar and strain them Otherwayes strained
work it as bear but it will not keep long Or take to every gallon of water a quart of honey a quarter of an ounce of mace as much ginger and cinamon and half as much cloves bruise them and use them as abovesaid Otherwayes Take five quarts and a pint of water warm it and put to it a quart of honey and to every gallon of liquor one lemon and a quarter of an ounce of nutmegs it must boil till the scum rise black and if you will have it quickly ready to drink squeese into it a lemon when you tun it and tun it cold To make Metheglin TAke all sorts of herbs that are good and wholesom as balm mint rosemary fennil angelica wilde time hysop burnet agrimony and such other field herbs half a handful of each boil and strain them and let the liquor stand till the next day being settled take two gallons and a half of honey let it boil an hour and in the boiling scum it very clean set it a cooling as you do beer and when it is cold take very good barm and put it into the bottom of the tub by a little and a little as to beer keeping back the thick settling that lyeth in the bottom of the vessel that it is cooled in when it is all put together cover it with a cloth and let it work very near three dayes then when you mean to put it up skim off all the barm clean and put it up into a vessel but you must not stop the vessel very close in three or four dayes but let it have some vent to work when it is close stopped you must look often to it and have a peg on the top to give it vent when you hear it make a noise as it will do or else it will break the vessel Sometimes make a bag and put in good store of slic't ginger some cloves and cinamon boild or not Section 12. To make all manner of Creams Sack-Possets Sillabubs Blamangers White-Pots Fools Wassels c. To make Apple Cream TAke twelve pippins pare and slice or quarter them then put them in a skillet with some claret wine and a race of ginger sliced thin a little lemon peel cut small and some sugar let all these stew together till they be soft then take them off the fire and put them in a dish and when they be cold take a quart of cream boild with a little nutmeg and put in of the apple stuff to make it of what thickness you please and so serve it up To make Codling Cream TAke twenty fair codlings being peeld and codled tender and green put them in a clear silver dish filled half full of rose-water and half a pound of sugar boil all this liquor together till half be consumed and keep it stirring till it be ready then fill up the dish with good thick and sweet cream stir it till it be well mingled and when it hath boild round about the dish take it off sweeten it with fine sugar and serve it cold Otherwayes Codle forty fair codlings green and tender then peel and core them and beat them in a mortar strain them with a quart of cream and mix them well together in a dish with fine sugar sack musk and rose water Thus you may do with any fruit you please To boil Cream with Codlings BOil a quart of cream with mace sugar two yolks of eggs two spoonfuls of rose-water and a grain of ambergreece put it into the cream and set them over the fire till they be ready to boil then set them to cool stirring it till it be cold then take a quart of green codling stuff strained put it into a silver dish and mingle it with cream To make Quince Cream TAke and boil them in fair water but first let the water boil then put them in and being tender boiled take them up and peel them strain them and mingle it with fine sugar then take some very good and sweet cream mix all together and make it of a fit thickness or boil the cream with a stick of cinamon and let it stand till it be cold before you put it to the quinces Thus you may do wardens or pears To make Plumb Cream TAke any kinde of plumbs apricocks or the like and put them in a dish with some sugar white wine sack claret or rose water close them up with a piece of paste between two dishes being baked and cold put to them cream boild with eggs or without or raw and scrape on sugar c. To make Gooseberry Cream COdle them green and boil them up with sugar being preserved put them into the cream strained or whole scrape sugar on them and so serve them cold in boild or raw cream Thus you may do strawberries raspas or red currans put in raw cream whole or serve them with wine and sugar in a dish without cream To make Snow Cream TAke a quart of cream six whites of eggs a quartern of rose-water a quarter of a pound of double refined sugar beat them together in a deep bason or a boul-dish then have a fine silver dish with a penny manchet the bottom and upper crust being taken away and made fast with paste to the bottom of the dish and a streight sprig of rosemary set in the middle of it then beat the cream and eggs together and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have filled the dish You may beat amongst it some musk and ambergreece dissolved and guild it if you please To make Snow Cream otherwayes Boil a quart of cream with a stick of cinamon and thicken it with rice flour the yolks of two or three eggs a little rose-water sugar and salt give it a walm and put it in a dish lay clouted cream on it and fill it up with whipt cream or cream that cometh out of the top of a churm when the butter is come dish out of a squirt or some other fine way scrape on sugar sprinkle it with rose-rose-water and stick some pine-apple-seeds on it Otherwayes Take three pints of cream and the whites of seven eggs strain them together with a little rose-water and as much sugar as will sweeten it then take a stick of a foot long and split it in four quarters beat the cream with it or else with a whisk when the snow riseth put it in a cullender with a spoon that the thin may run from it when you have snow enough boil the rest with cinamon ginger and cloves seethe it till it be thick then strain it and when it is cold put it in a clean dish and lay your snow upon it To make Snow Cream otherwayes with Almonds TAke a quart of good sweet cream and a quarter of a pound of almond paste fine beaten with rose-rose-water and strained with half a pint of white wine put some orange-peel to it a slic't nutmeg and three
to boil again and when it boils set it as you did before in bouls and so use it in like manner it will yield four or five times seething which you must use as before that it may lie round and high like a cabidge or let one of the first bouls stand because the cream may be thick and most crumpled take that up last to lay on uppermost and when you serve it up searse or scrape sugar on it this must be made over night for dinner or in the morning for supper To make Stone Cream TAke a quart of cream two or three blades of large mace two or three little sticks of cinamon and six spoonfulls of rose water season it sweet with sugar and boil it till it taste well of the spice then dish it and stir it till it be as cold as milk from the Cow then put in a little runnet and stir it together let it stand and cool and serve it to the table To make Whipt Cream TAke a whisk or a rod and beat it up thick in a boul or large bason till it be as thick as the cream that comes of the top of a churm then lay fine linnen clouts on saucers being wet lay on the cream and let it rest two or three hours then turn them into a fine silver dish put raw cream to them and scrape on sugar To make Rice Cream TAke a quart of cream two handfulls of rice flour and a quarter of a pound of sugar mingle the flour and sugar very well together and put it in the cream then beat the yolk of an egg with a little rose water put it to the cream and stir them all together set it over a quick fire keeping it continually stirring till it be as thick as pap To make another rare Cream TAke a pound of almond paste fine beaten with rose water mingle it with a quart of cream six eggs a little sack half a pound of sugar and some beaten nutmeg strain them and put them in a clean scowred skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it with juyce of orange sugar and stick it full of candied pistaches To make a white Leach of Cream TAke a quart of cream twelve sponfulls of rose water two grains of musk two drops of oyl of mace or two large maces boil them with half a pound of sugar and half a pound of the whitest isingglass being first steeped and washed clean then run it through your jelly bag into a dish when it is cold slice it into chequer work and serve it on a plate This is the best way to make leach To make other Leach with Almonds TAke two ounces of isingglass lay it two hours in fair water then boil it in clear spring water and being well disgested set it to cool then have a pound of almonds beaten very fine with rose water strain them with a pint of new milk and put in some mace and slic't ginger boil them till it taste well of the spices then put into it the disgested isingglass some sugar and a little rose water give it a walm over the fire and run it through a strainer into dishes and slice it into dishes To make a Cream in the Italian fashion to eat cold TAke twenty yolks of eggs and two quarts of cream strain it with a little salt saffron rose water juyce of orange a little white wine and a pound of fine sugar then bake it in a deep dish with-some fine cinamon and some candied pistaches stuck on it and when it is baked white muskedines Thus you may do with the whites of the eggs and put in no spices To make Pyramidis Cream TAke a quart of water and six ounces of harts-horn put it into a bottle with gum-dragon and gum arabick of each as much as a walnut put them all into the bottle which must be so big as will hold a pint more for if it be full it will break stop it very close with a cork and tye a cloth over it put the bottle in the beef pot or boil it in a pot with water let it boil three hours then take as much cream as there is jelly and half a pound of almonds well beaten with rose water mingle the cream and the almonds together strain it then put the jelly when it is cold into a silver bason and the cream to it sweeten it as you please and put in two or three grains of musk and ambergreece set it over the fire and stir it continually till it be seething hot but let it not boil then put it in an old fashioned drinking glass and let it stand till it be cold when you will use it put the glass in some warm water and whelm it in a dish then take pistaches boild in white wine and sugar stick it all over and serve it in with cream French Barley Cream TAke a porringer full of French perle barley boil it in eight or nine several waters very tender then put it in a quart of cream with some large mace and whole cinamon boil it a little a quarter of an hour then have two pound of almonds blanched and beaten fine with rose water put to them some sugar and strain the almonds with some cold cream then put all over the fire and stir it till it be ready to boil take it off the fire still stirring it till it be half cold then put to it two spoonfulls of sack or white wine and a little salt and serve it in a dish cold To make Cheesecakes LEt your paste be very good either puff-paste or cold butter paste with sugar mixed with it then the whey being dryed very well from the cheese curds which must be made of new milk or better beat them in a mortar or tray with a quarter of a pound of butter to every pottle of curds a good quantity of rose water three grains of ambergreece or musk prepared the trumbs of a small manchet rubbed through a cullender the yolks of ten eggs a grated nutmeg a little salt and good store of sugar mix all these well together with a little cream but do not make them too soft instead of bread you may take almonds which are much better bake them in a quick oven and let them not stand too long in lest they should be too dry To make Cheesecakes otherwayes MAke the crust of milk and butter boiled together put into the flour and made up pretty stiff to a pottle of fine flour take half a pound of butter then take a fresh cheese made of morning milk and a pint of cream put it to the new milk and set the cheese with some runnet when it is come put it in a cheese cloth and press it from the whay stamp in the curds a grated fine small manchet some cloves and mace a pound and a half of well washed and picked currans the yolks of eight
crisp but afterwards softly for the sauce put in a pipkin a pint of white wine slic't ginger mace dates quartered a pint of great oysters with the liquor a little vinegar and salt boil them a quarter of an hour then mince a few sweet herbs and parsley stew them till half the liquor be consumed then the pike being boiled dish it and garnish the dish with grated dry manchet fine searsed or ginger fine beaten then beat up the sauce with half a pound of butter mineed lemon or orange put it on the pike and sippet it with cut of puff-paste or lozenges some fried greens and some yellow butter Dish it according to these forms To boil a Pike otherwayes TAke a male pike alive splat him in halves take out his milt and civet and take away the gall cut the sides into three pieces of a side lay them in a large dish or tray and put upon them half a pint of white wine vinegar and half a handful of bay-salt beaten fine then have a clean scowred pan set over the fire with as much rhenish or white wine as will cover the pike so set it on the fire with some salt two slic't nutmegs two races of ginger slic't two good big onions slic't five or six cloves of garlick two or three tops of sweet marjoram three or four streight sprigs of rosemary bound up in a bundle close and the peel of half a lemon let these boil with a quick fire then put in the pike with the vinegar and boil it up quick whilest the pike is boiling take a quarter of a pound of anchoves wash and bone them then mince them and put them in a pipkin with a quarter of a pound of butter and three or four spoonfuls of the liquor the pike was boiled in the pike being boiled dish it and lay the ginger nutmegs and hearbs upon it run it over with the sauce and cast dried searsed manchet on it This foresaid liquor is far better to boil another pike by renewing the liquor with a little wine To boil a Pike and Eel together TAke a quart of white wine a pint and a half of white wine vinegar two quarts of water almost a pint of salt a handful of rosemary and time let your liquor boil before you put in your fish the herbs a little large mace and some twenty corns of whole pepper To boil a Pike otherwayes BOil it in water salt and wine vinegar two parts water and one vinegar being drawn set on the liquor to boil cleanse the civet and truss him round scotch his back and when the liquor boils put in the fish and boil it up quick then make sauce with some white wine vinegar mace whole pepper a good handful of cockles broiled or boiled out of the shells and washed with vinegar a faggot of sweet herbs the liver stamped and put to it and horse-radish scraped or slic't boil all the foresaid together dish the pike on sippets and beat up the sauce with some good sweet butter and minced lemon make the sauce pretty thick and garnish it as you please Otherwayes Take as much white wine and water as will cover it of each a like quantity and a pint of vinegar put to this liquor half an ounce of large mace two lemon-peels a quarter of an ounce of whole cloves three slic't nutmegs four races of ginger slic't some six great onions slic't a bundle of six or seven sprigs or tops of rosemary as much of time winter savory and sweet marjoram bound up hard in a faggot put into the liquor also a good handful of salt and when it boils put in the fish being cleansed and trussed and boil it up quick Being boiled make the sauce with some of the broth where the pike was boiled and put it in a dish with two or three anchoves being cleansed and minced a little white wine some grated nutmeg and some fine grated manchet stew it on a chafing-dish and beat it up thick with some sweet butter and the yolk of an egg or two dissolved with some vinegar give it a walm and put to it three or four slices of lemon Then dish the pike drain the liquor from it upon a chafing-dish of coals pour on the sauce and garnish the fish with slic't lemons and the spices herbs and boild onions run it over with beaten butter and lay on some barberries or grapes Sometimes for change you may put some horse radish scraped or the juyce of it To Boil a Pike in white Broth. CUt your pike in three pieces then boil it in water salt and sweet herbs put in the fish when the liquor boils then take the yolks of six eggs beat them with a little sack sugar melted butter and some of the pike broth then put it on some embers to keep warm stir it sometimes lest it curdle then take up your pike put the head and rail together in a clean dish cleave the other piece in two and take out the back bone put the one piece on one side and the other piece on the other side but blanch all pour the broth on it and garnish the fish with sippets strow on fine ginger or sugar wipe the edge of the dish round and serve it To boil a Pike in the French Fashion a la Sauces d' lmaigne or in the Germane Fashion TAke a pike draw him dress the revet and cut him in three pieces boil him in as much wine as water and some lemon-peel when the liquor boils put in the fish with a good handful of salt and boil him up quick Then have a sauce made of beaten butter water the slices of two or three lemons the yolks of two or three eggs and some grated nutmeg the pike being boiled dish it on fine sippets and stick it with some fried bread run it over with the sauce some barberries or lemon and garnish the dish with some pared and slic't ginger barberries and lemon-peel To boil a Pike in the City Fashion TAke a live male pike draw him and slit the rivet wash him clean from the blood and lay him in a dish or tray then put some salt and vinegar to it or no vinegar but onely salt then set on a kettle with some water and salt and when it boils put in the pike boil it softly and being boiled take it off the fire and put a little butter into the kettle to it then make a sauce with beaten butter the juyce of a lemon or two grape verjuyce or wine vinegar dish up the pike on fine carved sippets and pour on the sauce garnish the fish with scalded parsley large mace barberries slic't lemon and lemon-peel and garnish the dish with the same To stew a Pike in the French Fashion TAke a pike splat it down the back alive and let the liquor boil before you put it in then take a large deep dish or stewing-pan that will contain the pike put as much claret wine as will
beaten butter To dry Neats Tongues TAke salt beaten very fine and salt-peter of each a like rub your tongues very well with the salts and cover them all over with it and as it wastes put on more when they are hard and stiff they are enough then roul them in bran and dry them before a soft fire before you boil them let them lie in pump water one night and boil them in pump water Otherwayes powder them with bay-salt and being well smoakt hang them up in a garret or seller and let them come no more at the fire till they be boild To prepare a Neats Tongue or Vdder to roste a Stag Hinde Buck Doe Sheep Hog Goat Kid or Calf BOil them tender and blanch them being cold lard them or roste them plain without lard baste them with butter and serve them on gallendine sauce To roste a Neats Tongue TAke a neats tongue being tender boild blanched and cold cut a hole in the butt end and mince the meat that you take out then put some sweet herbs finely minced to it with a minced pippin or two the yolks of eggs slic't some minc't beef-suet or minced bacon beaten ginger and salt fill the tongue and stop the end with a caul of veal lard it and roste it then make sauce with butter nutmeg gravy and juyce of oranges garnish the dish with slic't lemon lemon-peel and barberries To roste a Neats Tongue or Vdder otherwayes BOil it a little blanch it lard it with pretty big lard all the length of the tongue as also udders being first seasoned with nutmeg pepper cinamon and ginger then spit and roste them and baste them with sweet butter being rosted dress them with grated bread and flower and some of the spices abovesaid some sugar and serve it with juyce of oranges sugar gravy and slic't lemon on it To make minced Pies of a Neats Tongue TAke a fresh neats tongue boil blanch and mince it hot or cold then mince four pound of beef-fuet by it self mingle them together and season them with an ounce of cloves and mace beaten some salt half a preserved orange and a little lemon-peel minced with a quarter of a pound of sugar four pound of currans a little verjuyce and rose-rose-water and a quarter of a pint of sack stir all together and fill your pies To bake Neats Tongues to eat cold according to this figure TAke the tongues being tender boild and blanched leave on the fat of the roots of the tongues and season them well with nutmeg pepper and salt but first lard them with pretty big lard and put them in the pie with some whole cloves and some butter close them up and bake them in fine or course paste made onely of boiling liquor and flower and baste the crust with eggs pack the crust very close in the filling with raw beef or mutton To bake two Neats Tongues in a pie to eat hot according to this figure TAke one of the tongues and mince it raw then boil the other very tender blanch it and cut it into pieces as big as a walnut lard them with small lard being cold and seasoned then have another Tongue being raw take out the meat and mince it with some beef-suet or lard then lay some of the minced Tongues in the bottom of the pie and the pieces on it then make balls of the other meat as big as the pieces of tongue with some grated bread cream yolks of eggs bits of artichocks nutmeg salt pepper a few sweet herbs and lay them in the pie with some boild artichocks marrow grapes chesnuts blanched slices of interlarded bacon and butter close it up and bake it then liquor it with verjuyce gravy and yolks of eggs To bake a Neats Tongue hot otherwayes BOil a fresh Tongue very tender and blanch it being cold slice it into thin slices and season it lightly with pepper nutmeg cinamon and ginger finely beaten then put into the pie half a pound of currans lay the meat on and dates in halves the marrow of four bones large mace grapes or barberries and butter close it up and bake it and being baked liquor it with white or claret wine butter sugar and ice it Otherwayes Boil it very tender and being blanched and cold take out some of the meat at the butt end mince it with some beef-suet and season it with pepper ginger beaten fine salt currans grated bread two or three yolks of eggs raisins minced or in place of currans a little cream a little orange minced also sweet herbs chopped small then fill the tongue and season it with the foresaid spices wrap it in a caul of veal and put some thin slices of veal under the tongue as also thin slices of interlarded bacon and on the top large mace marrow and barberries and butter over all close it up and bake it being baked liquor it and ice it with butter sugar white wine or grape verjuyce For the paste a pottle of flour and make it up with boiling liquor and half a pound of butter To roast a Chine Rib Loin Brisket or Fillet of Beef DRaw them with parsley rosemary time sweet marjoram sage winter savory or lemon or plain without any of them fresh or salt as you please broth it roast it and baste it with butter a good chine of beef will ask six hours roasting For the sauce take strait tops of rosemary sage leaves picked parsley time and sweet marjoram and stew them in wine vinegar and the beef gravy or otherwayes with gravy and juyce of oranges and lemons Sometimes for change in saucers of vinegar and pepper To roast a Fillet of Beef TAke a fillet which is the tenderest part of the beef and lieth in the inner part of the surloyn cut it as big as you can broach it on a broach not too big and be careful not to broach it through the best of the meat roast it leasurely and baste it with sweet butter set a dish to save the gravy while it roasts then prepare sauce for it of good store of parsley with a few sweet herbs chopped small the yolks of three or four eggs sometimes gross pepper minced amongst them with the peel of an orange and a little onion boil these together and put in a little butter vinegar gravy a spoonful of strong broth and put it to the beef Otherwayes Sprinkle it with rose vinegar claret wine elder vinegar beaten cloves nutmeg pepper cinamon ginger coriander-seed fennel-seed and salt beat these things fine and season the fillet with it then roast it and baste it with butter save the gravy and blow off the fat serve it with juyce of orange or lemon and a little elder vinegar Or thus Powder it one night then stuff it with parsley time sweet marjoram beets spinage and winter savory all picked and minced small with the yolks of hard eggs mixt amongst some pepper stuff it and roast it save the gravy and stew it with the
them being rosted serve them with venison sauce made of claret wine wine vinegar and tostes of houshold bread strained with the wine through a strainer with some beat cinamon and ginger put it in a dish or pipkin and boil it on the fire with a few whole cloves stir it with a sprig of rosemary and make it not too thick To make black Puddings of the Beefers Blood TAke the blood of the beefer when it is warm put in some salt and strain it and when it is through cold put in the groats of oatmeal well picked and let it stand soaking all night then put in some sweet herbs penny-royal rosemary time savory fennil or fennil-seed pepper cloves mace nutmegs and some cream or good new milk then have four or five eggs well beaten and put into the blood with good beef-suet not cut too small mix all well together and fill the beefers guts being first well cleansed steeped and scalded To dress a dish of Tripes hot out of the pot or pan BEing tender boild make a sauce with some beaten butter gravy pepper mustard and wine vinegar rub a dish with a little garlick and dish them therein then run the sauce over them with a little bruised garlick amongst it and a little wine vinegar sprinkled over the meat To make Bolonia Sausages TAke a good leg of pork and take away all the fat skins and sinnews mince and stamp it very fine in a wooden or brass morter weigh the meat and to every five pound thereof take a pound of good lard cut as small as your little finger about an inch long mingle it amongst the meat and put to it half an ounce of whole cloves as much beaten pepper with the same quantity of nutmegs and mace finely beaten also an ounce of whole caraway-seed salt eight ounces cochenel bruised with a little allom beaten and dissolved in sack and stamped amongst the meat then take beefers guts cut of the biggest of the small guts a yard long and being clean scowred put them in brine a week or eight dayes it strengthens and makes them tuff to hold filling The greatest skill is in the filling of them for if they be not well filled they will grow rusty then being filled put them a smoaking three or four dayes and hang them in the air in some Garret or in a Seller for they must not come no more at the fire and in a quarter of a year they will be eatable Section 3. The A la mode wayes of dressing the Heads of any Beasts To boil a Bullocks Cheek in the Italian way BReak the bones and steep the head in fair water shift it and scrape off the slime let it lie in steep thus twelve hours then boil it in fair water with some Bolonia sausage and a piece of interlarded bacon the cheeks being tender boild and the other materials dish it up and serve it with some flowers and greens on it and mustard in saucers To stew Bullocks Cheeks TAke them being well soaked or steeped spit and half roste them save the gravy and put them into a pipkin with some claret wine gravy and some strong broth slic't nutmeg ginger pepper salt and some minced onions fryed stew it the space of two hours on a soft fire and being finely stewed serve it on carved sippets Otherwayes Take out the bones balls of the eyes and the ruff of the mouth steep it well in fair water and shift it often being well cleansed from the blood and slime take it out of the water wipe it dry and season it with nutmeg pepper and salt put them in an earthen pot one upon another and put to them a pint of claret wine a few whole cloves a little fair water and two or three whole onions close up the pot and bake it it will ask six hours baking being tender baked serve it on tostes of fine manchet Or thus Being baked or stewed you may take out the bones and lay them close together pour the liquor to them and being cold slice them into slices and serve them cold with mustard and sugar To boil a Calves Head TAke the head skin and all unflayed scald it and soke it in fair water a whole night or twelve hours then take out the brains and boil them with some sage parsley or mint being boild chop them small together butter them and serve them in a dish with fine sippets about them Then the head being finely cleansed boil it in a clean cloth and close it together again in the cloth being boild lay it one side by another with some fine slices of boild bacon and lay some fine picked parsley upon it with some burrage or other flowers To hash a Calves Head TAke a calves head well steeped and cleansed from the blood and slime boil it tender then take it up and let it be through cold cut it into dice-work as also the brains in the same form and some thin slices of interlarded bacon being first boild put some gooseberries to them as also some gravy or juyce of lemon or orange and some beaten butter stew all together and being finely stewed dish it on carved fippets and run it over with beaten butter Otherwayes The head being boild and cold slice it into thin slices with some onions and the brains in the same manner stew them in a pipkin with some gravy or strong mutton broth nutmeg some mushrooms a little white wine and beaten butter being well stewed together dish them on fine sippets and garnish the meat with slic't lemon or barberries To souce a Calves Head FIrst scald it and bone it then steep it in fair water the space of six hours dry it with a clean cloth and season it with some salt and bruised garlick or none then roul it up in a coller binde it close and boil it in white wine water and salt being boild keep it in that souce drink and serve it in the coller or slice it and serve it with oyl vinegar and pepper This dish is very rare and to a good judgement scarce decernable To roste a Calves Head TAke a calves head cleave it and take out the brains skins and blood about it steep them and the head in fair warm water the space of four or five hours shift them three or four times and cleanse the head then boil the brains and make a pudding with some grated bread brains some beef-suet minced small with some minced veal and sage season the pudding with some cloves mace salt ginger sugar five yolks of eggs and saffron fill the head with this pudding then close it up and binde it fast with some packthread spit it and binde on the caul round the head with some of the pudding round about it roste it and save the gravy blow off the fat and put to the gravy for the sauce a little white wine a slic't nutmeg and a piece of sweet butter the juye of an orange salt and sugar
in and if you please lay puff paste on it and scrape sugar on it and in it To make a bake Pudding otherwayes TAke a pint and a half of cream and a pound of butter set them on the fire till the butter be melted then take three or four eggs season it with nutmeg rose-water sugar and salt make it as thin as pancake batter butter the dish and baste it with a garnish of paste about it Otherwayes Take a penny loaf pare it slice it and put it into a quart of cream with a little rose-water break it very small then take four ounces of almond paste and put in eight eggs beaten the marrow of three or four marrow-bones three or four pippins slic't thin or what way you please mingle these together with a little ambergreece and butter then dish and bake it Otherwayes Take a quart of cream put thereto a pound of beef-suet minced small put it into the cream and season it with nutmeg cinamon and rose-water put to it eight eggs and but four whites and two grated manchets mingle them well together and put them in a butter'd dish bake it and being baked scrape on sugar and serve it To make Black Puddings TAke half the oatmeal pick it and take the blood while it is warm from the hog strain it and put it in the oatmeal as soon as you can let it stand all night then take the other part of the oatmeal pick it also and boil it in milk till it be tender and all the milk consumed then put it to the blood and stir it well together put in good store of beef or hog suet and season it with good pudding herbs salt pepper and fennil-seed fill not the guts too full and boil them To make Black Puddings otherwayes TAke the blood of the hog while it is warm put in some salt and when it is thorough cold put in the groats or oatmeal well picked let it stand soaking all night then put in the herbs which must be rosemary time pennyroyal savory and fennel make the blood soft with putting in some good cream until the blood look pale then beat four or five eggs whites and all and season it with cloves mace pepper fennil-seed and put good store of hogs fat or beef-suet to the stuff cut not the fat too small To make white Puddings an excellent way AFter the hogs humbles are tender boild take some of the lights with the heart and all the flesh about them picking from them all the sinnewy skins then chop the meat as small as you can and put to it a little of the liver very finely searced some grated nutmeg four or five yolks of eggs a pint of very good cream two or three spoonfuls of sack sugar cloves mace nutmeg cinamon carraway-seed a little rose-water good store of hogs fat and some salt roul it in rouls two hours before you go to fill them in the guts and lay the guts in steep in rose-water till you fill them Section 8. The rarest Wayes of making all manner of Souces and Jellies To souce a Brawn TAke a fat brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five collers of a side bone the hinder leg or else five collers will not be deep enough cut the collers an inch deeper in the belly then on the back for when the collers come to boiling they will shrink more in the belly then in the back make the collers very even when you binde them up not big at one end and little at the other but fill them equally and lay them again a soaking in fair water before you binde them up let them be well watered the space of two dayes and twice a day soak and scrape them in warm water then cast them in cold fair water before you roul them up in collers put them into white clouts or sowe them up with white tape Or bone him whole and cut him cross the flitches make but four or five collers in all and boil them in cloaths or binde them up with white tape then have your boiler ready make it boil and put in your collers of the biggest bulk first a quarter of an hour before the other lesser boil them at their first putting in the space of a hour with a quick fire and keep the boiler continually filled up with warm clean liquor scum off the fat clean still as it riseth after an hour let it boil leasurely and keep it still filled up to the brim being fine and tender boild that you may put a straw thorow it draw your fire and let your brawn rest till the next morning then being between hot and cold take it into moulds of deep hoops binde them about with packthred and being cold take them out and put them in souce-drink made of boild oatmeal ground or beaten and bran boild in fair water being cold strain it thorow a cullender into the tub or earthen pot put salt to it and close up the vessel close from the air Or you may make other souce-drink of whey and salt beaten together it will make your brawn look more white and better To make Pig Brawn TAke a white or red pig for a spotted is not so handsome take a good large fat one and being scalded and drawn bone it whole but first cut off the head and the hinder quarters and leave the bone in the hinder quarters the rest being boned cut it into two collers overthwart both the sides or bone the whole pig but onely the head then wash them in divers waters and let it soak in clean water two hours the blood being well soaked out take them and dry the collers in a clean cloth and season them in the inside with minced lemon-peel and salt role them up and put them into fine clean clouts but first make your collers very equal at both ends round and even binde them up at the ends and middle hard and close with packthred then let your pan boil and put in the collers boil them with water and salt and keep it filled up with warm water as you do the brawn scum off the fat clean and being tender boild put them in a whoop as deep as the coller binde it and frame it even being cold put it into your souce-drink made of whey and salt or oatmeal boild and strained then put them in a pipkin or little barrel and stop them close from the air When you serve it dish it on a dish and plate the two collers two quarters and head or make but two collers of the whole pig To garnish Brawn or Pig Brawn LEach your brawn and dish it on a plate in a fair clean dish then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froath or wet in water and sprinkled with flour or a sprig of rosemary gilt with gold the brawn spotted also
fair spring water boil it and scum it clean boil away three quarts or more then strain it into a clean earthen pan or bason and let it be cold then pare the dross from the bottom and take the fat off the top clean put it in a large pipkin of six quarts and put into it two quarts of old clear white wine the juyce of four lemons three blades of mace and two races of ginger slict then melt or dissolve it again into broth and let it cool Then have four pound of hard sugar fine beaten and mix it with twelve whites of eggs in a great dish with your rouling-pin and put it into the pipkin to your jelly stir it together with a grain of musk and ambergreece put it in a fine linnen clout bound up and a quarter of a pint of damask rose-water set it a stewing on a soft charcoal fire before it boils put in a little ising-glass and being boild up take it let it cool a little and run it Other Jelly for service of several colours TAke four pair of calves feet a knuckle of veal a good fleshly capon and prepare these things as is said in the christal jelly boil them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool and being cold pare the bottom and take off the fat on the top also then dissolve it again into broth and divide it into four equal parts put it into four several pipkins as will contain five pints a piece each pipkin put in a little saffron into one of them into another churcenela beat with album into another turnsole and the other his own natural white also to every pipkin a quart of white wine and the juyce of two lemons Then also to the white jelly one race of ginger pared and sliced and three blades of large mace to the red jelly two nutmegs as much in quantity of cinamon as nutmegs also as much ginger to the turnsole put also the same quantity with a few whole cloves then to the amber or yellow colour the same spices and quantity Then have eighteen whites of eggs and beat them with six pound of double refined suger beaten small and stirred together in a great tray or bason with a rouling pin divide it into four parts into the four pipkins and stir it to your Jelly broth spice and wine being well mixed together with a little musk and ambergreece Then have new baggs wash them first in warm water and then in cold wring them dry and being ready strung with packthred and sticks hang them on a spit by the fire from any dust and set new earthen pans under them being well seasoned with boiling liquor Then again set on your jelly on a fine charcoal fire let it stew softly the space of an hour or almost then make it boil up a little and take it off being somewhat cool'd run it thorow the bag twice or thrice or but once if it be very clear and into the bags of colors put in a sprig of rosemary keep it for your use in those pans dish it as you see good or cast it into what mould you please as for example these Scollop shells Cockel shells Eggs shells half Lemon or Lemon-peel Wilks or Winkle shells Muskle shells or moulded out of a butter squirt Or serve it on a great dish and plate one quarter of white another of red another of yellow the fourth of another colour and about the side of the dish oranges in quarters of jelly in the middle a whole lemon full of jelly finely carved or cast out of a wooden or tin mould or run into little round glasses four or five in a dish on silver trencher plates or glass trencher plates The quantities for a quart of Jelly Broth for the true making of it A quart of white wine a pound and half of sugar eggs two nutmegs or mace two races of ginger as much cinamon two grains of musk and ambergreece calves feet or a knuckle of veal Sometimes for variety in place of wine use grape verjuyce if juyce of grapes a quart juyce of lemons a pint juyce of oranges a quart juyce of wood-sorrel a quart and juyce of quinces a quart How to prepare to make a good Stock for Jellies of all sorts and the Meats most proper for them both for service and sick folks also the quantities belonging to a quart of Jelly For the Stock for service TWo pair of calves feet finely cleansed the fat and great bones taken out and parted in halves being well soaked in fair water twenty four hours and often shifted boil them in a brass pot or pipkin close covered in the quantity of a gallon of water boil them to three pints then strain the broth through a clean strong canvas into an earthen pan or bason when it is cold take off the top and pare off the dregs off the bottom Put it in a clean well glazed pipkin of two quarts with a quart of white wine a quarter of a pint of cinamon water as much of ginger water and as much of nutmeg water or these spices sliced Then have two pound of double refined sugar beaten with eggs in a deep dish or bason your jelly being new melted put in the eggs with sugar stir all the foresaid materials together and set it a stewing on a soft charcole fire the space of half an hour or more being well digested and clear run Take out the bone and fat of any meat for jellies for it doth but stain the stock and make it will never be white nor pure clear Meats proper for Jelly for service or sick folk 1. Three pair of calves feet 2. Three pair of calves feet a knuckle of veal and a fine well fleshed capon 3. One pair of calves feet a well fleshed capon and half a pound of harts horn or isingglass 4. An old cock and a knuckle of veal 5. Harts horn jelly onely or with a poultrey 6. Good bodied capons 7. Isingglass onely or with a cock or capon 8. Jellly of hogs feet ears and snouts 9. Sheeps feet lambs feet and calves feet Neats Feet for a Jelly for a Neats Tongue BEing fresh and tender boild and cold lard it with candied cittern candied orange lemon or quinces run it over with jelly and some preserved barberries or cherries To make a Jelly as white as snow of Jorden Almonds TAke a pound of almonds steep them in cold water till they will blanch which will be in six hours being blanched into cold water beat them with a quart of rose-water then have a decoction of half a pound of isingglass boild with a gallon of fair spring-water or else half wine boil it till half be wasted then let it cool strain it and mingle it with your almonds and strain with them a pound of double refined sugar the juyce of two lemons and cast it into egg-shells put saffron to
being cool pot them and they will keep their colour all the year Thus you may preserve red currans c. To preserve Gooseberries green TAke some of the largest gooseberries that are called Gascoyn gooseberries set a pan of water on the fire and when it is lukewarm put in the berries and cover them close keep them warm half an hour then have another posnet of warm water put them into that in like sort quodle them three times over in hot water till they look green then pour them into a sieve let all the water run from them and put them to as much clarified sugar as will cover them let them simper leasurely close covered then your gooseberries will look as green as leek blades let them stand simpering in that sirrup for an hour then take them off the fire and let the sirrup stand till it be cold then warm them once or twice take them up and let the sirrup boil by it self pot them and keep them To preserve Rasberries TAke fair ripe rasberries but not over ripe pick them from the stalks then take weight for weight of double refined sugar and the juyce of rasberries to a pound of rasberries take a quarter of a pint of raspass juyce and as much of fair water boil up the sugar and liquor and make the sirrup scum it and put in the raspass stir them into the sirrup and boil them not too much being preserved take them up and boil the sirrup by it self not too long it will keep the colour being cold pot them and keep them Thus you may also preserve strawberries The time to preserve green Fruits GOseberries must be taken about Whitsuntide as you see them in bigness the long gooseberry will be sooner then the red the white Wheat plum which is ever ripe in Wheat Harvest must be taken in the midst of July the Pear plumb in the midst of August the Peach and Pippin about Bartholomew tide or a little before the Grape in the first week of September Note that to all your green fruits in general that you will preserve in sirrup you you must take to every pound of fruit a pound and two ounces of sugar and a grain of musk your plumb pippin and peach will have three quarters of an hour boiling or rather more and that very softly keep the fruit as whole as you can your grapes and gooseberries must boil half an hour something fast and they will be the fuller Note also that to all your Conserves you take the full weight of sugar then take two skillets of water and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other changing them till they be about to peel then peel them and afterwards settle them in the same water till they look green then take them and put them into sugar sirrup and so let them gently boil till they come to a jelly let them stand therein a quarter of an hour then put them into a pot and keep them Section 11. To make all manner of made Dishes with or without Paste To make a Paste for a Pie. TAke to a gallon of flour a pound of butter boil it in fair water and make the paste up quick To make cool Butter Paste for Patty-pans or Pasties TAke to every peck of flour five pound of butter the whites of six eggs and work it well together with cold spring water you must bestow a great deal of pains and but little water or you put out the Millers eyes This paste is good onely for patty-pan and pasty Sometimes for this paste put in but eight yolks of eggs and but two whites and six pound of butter To make Paste for thin bake't Meats THe paste for your thin and standing bake't meats must be made with boiling water put to every peck of flour two pound of butter but let your butter boil first in your liquor To make Custard Paste LEt it be onely boiling water and flour without butter or put sugar to it which will adde to the stifness of it and thus likewise all pastes for Cuts and Orangado Tarts or such like Paste for made Dishes in the Summer TAke to a gallon of flour three pound of butter eight yolks of eggs and a pint of cream or almond milk work up the butter and eggs dry into the flour then put cream to it and make it pretty stiff Paste Royal for made Dishes TAke to a gallon of flour a pound of sugar a quart of almond milk a pound and a half of butter and a little saffron work up all cold together with some beaten cinamon two or three eggs rose-rose-water and a grain of ambergreece and musk Otherwayes Take a pottle of flour half a pound of butter six yolks of eggs a pint of cream a quarter of a pound of sugar and some fine beaten cinamon and work up all cold Otherwayes Take to a pottle of flour four eggs a pound and a half of butter and work them up dry in the flour then make up the paste with a pint of white wine rose-water and sugar To make Paste for Lent for made Dishes TAke a quart of flour make it up with almond milk half a pound of butter and some saffron To make Puff Paste divers wayes The first way TAke a pottle of flour mix it with cold water half a pound of butter and the whites of five eggs work these together very well and stiff then roul it out very thin and put flour under it and over it then take near a pound of butter and lay it in bits all over it double it in five or six doubles this being done roul it out the second time and serve it as at the first then roul it out and cut it into what form or for what use you please you need not fear the curle for it will divide as often as you double it which ten or twelve times is enough for any use The second way Take a quart of flour and a pound and a half of butter work the half pound of butter dry into the flour then put three or four eggs to it and as much cold water as will make it leith paste work it in a piece of a foot long then strew a little flour on the table take it by the end and beat it till it stretch to be long then put the ends together and beat it again and so do five or six times then work it up round and roul it up broad then your pound of butter with a rouling-pin that it may be little take little bits thereof and stick it all over the paste fold up your paste close and coast it down with your rouling-pin roul it out again and so do five or six time then use it as you will The third way Break two eggs into three pints of flour make it with cold water and roul it out pretty thick and square then take so
thick strain them and put them on a bottom of puff paste in a dish or short fine paste made of sugar fineflour cold butter and cold water and a cut cover of the sime paste bake it and ice it and cast bisket on it but before you lay on the iced cover stick it with raw barberries is the pulp or stuff To make a Pescod Dish in Puff paste TAke a pound of almonds and a quarter of a pound of sugar beat the almonds finely to a paste with some rose water then beat the sugar amongst them mingle some sweet butter with it and make this stuff up in puff paste like pescods bake them upon papers and being baked ice them with rose water butter and fine sugar In this fashion you may make pescod stuff of preserved quinces pippins pears or preserved plumbs in puff paste Made Dishes of Frogs in the Italian Fashion TAke the thighs and fry them in clarified butter then have slices of salt eels watered flayed boned boiled and cold slice them in thin slices and season both with pepper nutmeg and ginger lay butter on your paste and lay a rank of frog and a rank of eel some currans gooseberries or grapes raisins pine-apple seeds juyce of orange sugar and butter thus do three times close up your dish and being baked ice it Make your paste of almond milk flour butter yolks of eggs and sugar In the foresaid dish you may adde fryed onions yolks of hard eggs cheese-curds almond paste or grated cheese To make a made Dish of Marrow TAke the marrow of two or three marrow bones cut it into pieces like great square dice and put to it a penny manchet grated fine some slic't dates half a quarter of currans a little cream roasted wardens pippins or quinces slic't and two or three yolks of raw eggs season them with cinamon ginger and sugar and mingle all together A made Dish of Rice in Puff Paste BOil your rice in fair water very tender scum it and being boild put it in a dish then put to it butter sugar nutmeg salt rose-water and the yolks of six or eight eggs put it in a dish of Puff-paste close it up and bake it being baked ice it and cast on red and white biskets and scraping sugar Sometimes for change you may adde boild currans and beaten cinamon and leave out nutmeg Otherwyes of Almond Paste and boild Rice MIX all together with some cream rose-water sugar-cinamon yolks of eggs salt some boild currans and butter close it up and bake it in Puff-paste ice it and cast on red and white biskets and scraping sugar Otherwayes a made Dish of Rice in Paste WAsh the rice clean and boil it in cream till it be somewhat thick then put it out into a dish and put to it some sugar butter six or eight yolks of eggs beaten cinamon slie't dates currans rose-water and salt mix all together and bake it in puff-paste or short paste being baked ice it and cast on biskets on it To make a made Dish of Rice Flour and Cream TAke half a pound of rice dust it and pick it clean then wash it dry it lay it abroad in a dish as thin as you can or dry in a temperate oven being well dried rub it and beat it in a mortar till it be as fine as flour then take a pint of good thick cream the whites of three new laid eggs well beaten together and a little rose-water set it on a soft fire and boil it till it be very thick then put it in a platter and let it stand till it be cold then slice it out like leach cast some bisket upon it and so serve it To make a made Dish of Rice Prunes and Raisins TAke a pound of prunes and as many raisins of the sun pick and wash them then boil them with water and wine of each a like quantity when you first set them on the fire put rice flour to them being tender boild strain them with half a pound of sugar and some rose-rose-water then stir the stuff till it be thick like leach put it in a little earthen pan being cold slice it dish it and cast red and white biskets on it To make a made Dish of Blanchmanger TAke a pint of cream the whites of six new laid eggs and some sugar set them over a soft fire in a skillet and stir it continually till it be good and thick then strain it and being cold dish it on a puff-paste bottom with a cut cover and cast biskets on it A made Dish of Custard-stuff called an Artichock Dish BOil custard stuff in a clean scowred skillet stir it continually till it be somewhat thick then put it in a clean strainer and let it drain in a dish strain it with a little musk or ambergreece then bake a star of puff-paste on a paper being baked take it off the paper and put it in a dish for your stuff then have lozenges also ready baked of puff-paste stick it round with them and scrape on fine sugar A made Dish of Butter and Eggs. TAke the yolks of twenty four eggs and strain them with cinamon sugar and salt then put melted butter to them some fine minced pippins and minced citron put it on your dish of paste and put slices of citron round about it bar it with puff-paste and the bottom also or short paste in the bottom To make a made Dish of Curds TAke some very tender curds wring the whey from them very well then put to them two raw eggs currans sweet butter rose-water cinamon sugar and mingle all together then make a fine paste with flour yolks of eggs rose-water and other water sugar saffron and butter wrought up cold bake it either in this paste or in puff-paste being baked ice it with rose-water sugar and butter To make Paste of Violets Cowslips Burrage Bugloss Rosemary Flowers c. TAke any of these flowers pick the best of them and stamp them in a stone mortar then take double refined sugar and boil it to a candy height with as much rose-water as will melt it stir it continually in the boiling and being boild thick cast it into lumps upon a pie plate when it is cold box them and keep them all the year in a stove To make the Portingal Tarts for Banquetting TAke a pound of marchpane Paste being finely beaten and put into it a grain of musk six spoonfuls of rose-water and the weight of a groat of Oris Powder boil all on a chafing-dish of coals till it be something stiff then take the whites of two eggs beaten to froath put them into it and boil it again a little let it stand till it be cold mould it and roul it out thin then take a pound more of almond paste unboiled and put to it four ounces of caraway seed a grain of musk and three drops of oyl of lemons roul the paste into small rouls as big as walnuts and lap
these balls into the first made paste flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers To make a Marchpane TAke two pound of almonds blanched and beaten in a stone mortar till they begin to come to a fine paste then take a pound of sifted sugar put it in the mortar with the almonds and make it into a perfect paste putting to it now and then in the beating of it a spoonful of rose-water to keep it from oyling when you have beaten it to a puff paste drive it out as big as a charger and set an edge about it as you do upon a quodling tart and a bottom of wafers under it thus bake it in an oven or baking-pan when you see it is white hard and dry take it out and ice it with rose-water and sugar being made as thick as butter for fritters so spread it on with a wing feather and put it into the oven again when you see it rise high then take it out and garnish it with some pretty conceits made of the the same stuff stick long comfets upright on it and so serve it To make Collops like Bacon of Marchpans TAke some of your Marchpane paste and work it with red sanders till it be red then roul a broad sheet of white marchpane paste and a sheet of red paste three of the white and four of the red lay them one upon another other dry it cut it overthwart and it will look like collops of bacon To make Almond Bread TAke almonds and lay them in water all night blanch them and slice them take to every pound of almonds a pound of fine sugar finely beaten and mingle them together then beat the whites of three eggs to a high froath and mix it well with the almonds and sugar then have some plates and strew some flour on them lay wafers on them and almonds with the edges upwards lay them as round as you can and scrape a little sugar on them when they are ready to set in the oven which must not be so hot as to colour white paper being a little baked take them out set them on a plate then put them in again and keep them in a stove To make Almond Bisket TAke the whites of four new laid eggs and two yolks beat them together very well for an hour then have in readiness a quarter of a pound of the best almonds blanched in cold water beat them very small with rose-water to keep them from oyling then have a pound of the best loaf sugar finely beaten beat it in the eggs a while then put in the almonds and five or six spoonfuls of fine flour so bake them on paper plates or wafers then have a little fine sugar in a peice of tiffany dust them over as they go into the oven and bake them as you do bisket To make Almond Cakes TAke a pound of almonds blanch them and beat them very small with a little rose-water where some musk hath been steeped put a pound of sugar to them fine beaten and four yolks of eggs but first beat the sugar and the eggs well together then put them to the almonds and rose-water and lay the cakes on wafers by half spoonfuls set them into an oven after manchet is baken To make Almond Cakes otherwayes TAke a pound of the best Jordan almonds blanch them in cold water as you do marchpane being blanched wipe them dry in a clean cloth and cut away all the rotten from them then pound them in a stone mortar and sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed then put the stuff on a chafing-dish of coals in a made dish keep it stirring and beat the whites of seven eggs all to froath put it into the stuff and mix it very well together drop it on a white paper put it on plates and bake them in an oven but they must not be coloured To make white Ambergreece Cakes TAke the purest refined sugar that can be got beat it and searce it then have six new laid eggs and beat them into a froath take the froath as it riseth and drop it into the sugar by little and little grinding it still round in a marble mortar with the pestle till it be thorowly moistened and wrought thin enough to drop on plates then put in some ambergreece a little civet and some anniseed well picked then take your pie plates wipe them butter them and drop the stuff on them with a spoon in form of round cakes put them into a very milde oven and when you see them be hard and rise a little take them out and keep them for use To make Sugar Cakes or Jamballs TAke two pound of flour dry it and season it very fine then take a pound of loaf sugar beat it very fine and searce it mingle your flour and sugar very well then take a pound and a half of sweet butter wash out the salt and break it into bits into the flour and sugar then take the yolks of four new laid eggs four or five spoonfulls of sack and four spoonfulls of cream beat all these together put them into the flour and work it up into paste make them into what fashion you please lay them upon paper or plates and put them into the oven be careful of them for a very little thing bakes them To make Jemelloes TAke a pound of fine sugar being finely beaten and the yolks of four new laid eggs and a grain of musk a thimble full of caraway seed searsed a little gum-dragon steeped in rose water and six spoonfulls of fine flour beat all these into a thin paste a little stiffer then butter then run it through a butter squirt of two or three ells long bigger then a wheat straw and let them dry upon sheets of paper a quarter of an hour then tye them in knots or what pretty fashion you please and when they be dry boil them in rose water and sugar it is an excellent sort of banquetting To make Jamballs TAke a pint of fine wheat flour the yolks of three or four new laid eggs three or four spoonfull of sweet cream a few anniseeds and some cold butter make it into paste and roul it into long rouls as big as a little arrow make them into divers knots then boil them in fair water Iske simnells bake them and being baked box them and keep them in a stove Thus you may use them and keep them all the year To make Sugar Plate TAke double refined sugar sift it very small through a fine searce then take the white of an egg gum-dragon and rose water wet it and beat it in a morter till you are able to mould it but wet it not too much at the first If you will colour it and the colour be of
and salt rouling them in it and fry them in butter For the sauce boil the juyce of two or three oranges some of their own liquor a slic't nutmeg and claret being boild a little put in a piece of butter beating it up thick then warm the dish rub it with a clove of garlick dish the oysters and garnish them with slices of orange To bake Oysters PArboil your oysters in their own liquor then take them out and wash them in warm water from the dregs dry them and season them with pepper nutmeg yolks of hard eggs and salt the pie being made put a few currans in the bottom and lay on the oysters with some slic't dates in halves some large mace slic't lemon barberries and butter close it up and bake it then liquor it with white wine sugar and butter or in place of white wine use verjuyce The Forms of Oysters Pies To bake Oysters otherwayes SEason them with pepper salt and nutmegs the same quantity as beforesaid and the same quantity of oysters two or three whole onions nor no currans nor sugar but adde to it in all respects else as slic't nutmeg on them large mace hard eggs in halves barberries and butter liquor it with beaten butter white wine and juyce of oranges Otherwayes for change in the seasoning put to them chopped time hard eggs some anchoves and the foresaid spices Or take large oysters broil them dry and brown in the shells and season them with the former spices bottoms of boild artichocks pickled mushrooms and no onions but all things else as the former liquor them with beaten butter juyce of orange and some claret wine Otherwayes Being parboild in their own liquor season them with a little salt sweet herbs minced small one spoonful fill the pie and put into it three or four blades of large mace a slic't lemon and on flesh dayes a good handful of marrow rouled in yolks of eggs and butter close it up and bake it make liquor for it with two nutmegs grated a little pepper butter verjuyce and sugar To make an Oyster Pie otherwayes TAke a pottle of oysters being parboild in their own liquor beard and dry them season them with large mace whole pepper a little beaten ginger salt butter and marrow close it up and being baked make a leir with white wine the oyster liquor and one onion or rub the ladle with garlick you beat it up withal it being boild put in a pound of butter with a minced lemon a faggot of sweet herbs and being boild put in the liquor To make Mince Pies or Chewits of Oysters TAke three quarts of great oysters ready opened and parboild in their own liquor then wash them in warm water from the drâ—… dry them and mince them very fine season them lightâ—◠〈◊〉 nutmeg pepper salt cloves mace cinamon carraâ—…seed some minced raisins of the sun slic't dates sugâ—…â—urrans and half a pint of white wine mingle all toâ—â—â—â—â—r and put butter in the bottoms of the pies fill the 〈◊〉 and bake them To bake Oysters otherwayes SEason them with pepper salt nutmeg and sweet herbs strowed on them in the pie large mace barberries butter and a whole onion or two for liquor a little white wine and wine vinegar beat it up thick with butter and liquor the pie cut it up and lay on a slic't lemon let not the lemon boil in it and serve it hot Otherwayes Season them as before with pepper nutmeg and salt being bearded but first fry them in clarified butter then take them up and season them lay them in the pie being cold put butter to them and large mace close it up and bake it then make liquor with a little claret wine and juyce of oranges beat it up thick with butter and a little wine vinegar liquor the pie lay on some slices of orange and set it again into the oven a little while To bake Oysters otherwayes TAke great oysters beard them and season them with grated nutmeg salt and some sweet herbs minced small lay them in the pie with a small quantity of the sweet herbs strowed on them some twenty whole corns of pepper slic't ginger a whole onion or two large mace and some butter close it up and bake it and make liquor with white wine some of their own liquor and a minced lemon and beat it up thick Otherwayes Broil great oysters dry in the shells then take them out and season them with grated nutmeg pepper and salt lay them in the pie and strow on them the yolks of two hard eggs minced some stripped time some capers large mace and butter close it up and make liquor with claret wine wine vinegar butter and juyce of oranges beat it up thick and liquor the pie set it again into the oven a little while and serve it hot To make a made Dish of Oysters and other Compounds TAke oysters cockles prawns craw-fish and shrimps being finely cleansed from the grit season them with nutmeg pepper and salt next have chesnuts roasted and blanched skirrets boild blanched and seasoned then have a dish or patty-pan ready with a sheet of cool butter paste lay some butter on it then the fishes and on them the skirrets chesnuts pistaches slic't-lemon large mace barberries and butter close it up and bake it and being baked fill it up with beaten butter beat with juyce of oranges and some white wine or beaten butter with a little wine vinegar verjuyce or juyce of green grapes or a little good fresh fish broth cut it up and liquor it lay on the cover or cut it into four or five pieces lay it round the dish and serve it hot To make cool Butter Paste for this Dish TAke to every peck of flour five pound of butter and the whites of six eggs work it well together dry then put cold water to it this paste is good onely for pattypans and pasties To make Paste for Oyster Pies THe paste for thin bak't meats must be made with boiling liquor put to every peck of flour two pound of butter but let the butter boil in the liquor first To fry Mushrooms BLanch them and wash them clean if they be large quarter them and boil them with water salt vinegar sweet herbs large mace cloves bay leaves and two or three cloves of garlick then take them up dry them dip them in batter and fry them in clarified butter till they be brown make sauce for them with claret wine the juyce of two or three oranges salt butter the juyce of horse-raddish root beaten and strained slic't nutmeg and pepper put these into a frying-pan with the yolks of two or three eggs dissolved with some mutton gravy beat and shake them well togerher in the pan that they curddle not then dish the mushrooms on a dish being first rubbed with a clove of garlick and garnish it with oranges and lemons To dress Mushrooms in the Italian Fashion TAke mushrooms peel and wash them and boil
with sippets in the bottom of it This pottage is very nourishing and excellent good against a Comsumption To bake Snails BEing boild and scowred season them with nutmeg pepper and salt put them into a pie with some marrow large mace a raw chicken cut in pieces some little bits of lard and bacon the bones out sweet herbs chopped slic't lemon or orange and butter being full close it up and bake it and liquor it with butter and white wine To bake Frogs BEing fleyed take the hind legs cut off the feet and season them with nutmeg pepper and salt put them in a pie with some sweet herbs chopped small large mace slic't lemon gooseberries grapes or barberries pieces of skirret artichocks potatoes or parsnips and marrow close it up and bake it being baked liquor it with butter and juyce of orange or grape verjuyce Section 20. To make all manner of Pottages for Fish Dayes French Barley Pottage CLeanse the barley from dust and put it in boiling milk being boild down put in large mace cream sugar and a little salt boil it pretty thick then serve it in a dish scrape sugar on it and trim the dish sides Otherwayes Boil it in fair water scum it and being almost boild put to it some saffron or dissolved yolks of eggs To make Gruel Pottage the best way for service PIck your oatmeal and boil it whole on a stewing fire being tender boild strain it through a strainer then put it into a clean pipkin with fair boiling water make it pretty thick of the strained oatmeal and put to it some picked raisins of the sun well washed some large mace salt and a little bundle of sweet herbs with a little rose-water and saffron set it a stewing on a fire of charcoal boil it with sugar till the fruit be well allom'd then put to it butter and the yolks of three or four eggs strained Otherwayes Good herbs and oatmeal chopped put them into boiling liquor in a pipkin pot or skillet with some salt and being boild put to it butter Otherwayes With a bundle of sweet herbs and oatmeal chopped some onions and salt seasoned as before with butter To make Furmenty TAke wheat and wet it then beat it in a sack with a wash beatle being finely hulled and cleansed from the dust and hulls boil it over night and let it soak on a soft fire all night then next morning take as much as will serve the turn put it in a pipkin pan or skillet and put it a boiling in cream or milk with mace salt whole cinamon and saffron or yolks of eggs boil it thick and serve it in a clean scowred dish scrape on sugar and trim the dish To make Rice Pottage PIck the rice and dust it clean then wash it and boil it in water or milk being boild down put to it some cream large mace whole cinamon salt and sugar boil it on a soft stewing fire and serve it in a fair deep dish or a standing silver piece Otherwayes Boild rice strained with almond milk and seasoned as the former Milk Pottage BOil whole oatmeal being cleanly picked boil it in a pipkin or pot but first let the water boil being well boild and tender put in milk or cream with salt and fresh butter c. Ellicksander Pottage CHop ellicksanders and oatmeal together being picked and washed then set on a pipkin with fair water and when it boils put in your herbs oatmeal and salt boil it on a soft fire and make it not too thick being almost boild put in some butter Pease Pottage TAke green pease being shelled and cleansed put them into a pipkin of fair boiling water when they be boild and tender take and strain some of them and thicken the rest put to them a bundle of sweet herbs or sweet herbs chopped salt and butter being through boild dish them and serve them in a deep clean dish with salt and sippets about them Otherwayes Put them into a pipkin or skillet of boiling milk or cream put to them two or three sprigs of mint and salt being fine and tender boild thick them with a little milk and flour Dry or old Pease Pottage TAke the choicest pease that some call seed-way pease commonly they be a little worm eaten those are the best boiling pease pick and wash them and put them in boiling liquor in a pot or pipkin being tender boild take out some of them strain them and set them by for your use then season the rest with salt a bundle of mints and butter let them stew leasurely and put to them some pepper Strained Pease Pettage TAke the former strained pease pottage put to them salt large mace a bundle of sweet herbs and some pickled capers stew them well together then serve them in a deep dish clean scowred with thin slices of bread in the bottom and grated manchet to garnish it An excellent stewed Broth for Fish dayes SEt a boiling some fair water in a pipkin then strain some oatmeal and put to it with large mace whole cinamon salt a bundle of sweet herbs some strained and whole prunes and some raisins of the sun being well stewed on a soft fire and pretty thick put in some claret wine and sugar serve it in a clean scowred deep dish or standing piece and scrape on sugar Onion Pottage FRy good store of slic't onions then have a pipkin of boiling liquor over the fire when the liquor boils put in the fryed onions butter and all with pepper and salt being well stewed together serve it on sops of French bread or pine-molet Almond Pottage TAke a pound of almond paste and strain it with some new milk then have a pottle of cream boiling in a pipkin or skillet put in the milk and almonds with some mace salt and sugar serve it in a clean dish on sippets of French bread and scrape on sugar Otherwayes Strain them with fair water and boil them with mace salt and sugar or none adde two or three yolks of eggs dissolved or saffron and serve it as before Almond Caudle STrain half a pound of almonds being blanched and stamped strain them with a pint of good ale then boil it with slices of fine mancher large mace and sugar being almost boild put in three or four spoonfuls of sack Oatmeal Caudle BOil ale scum it and put in strained oatmeal mace sugar and sliced bread boil it well and put in two or three spoonfuls of sack white wine or claret Egg Caudle BOil ale or beer scum it and put to it two or three blades of large mace some sliced manchet and sugar then dissolve four or five yolks of eggs with some sack claret or white wine and put it into the rest with a little grated nutmeg give it a walm and serve it Sugar or Honey-sops BOil beer or ale scum it and put to it slices of fine manchet large mace sugar or honey Sometimes currans and boil all well together To make an
in first your hardest meats a Rump of Beef Bolonia Sausages Neats Tongues two dry and two green boiled and larded about two hours after the pot is boiled and scummed but put in more presently after your Beef is scummed Mutton Venison Pork Bacon all the foresaid in gubbins as big as a Ducks Egg in equal pieces put in also Carrots Turnips Onions Cabbidge in good big pieces as big as your meat a faggot of sweet herbs well bound up and some whole Spinedge Sorrel Burradge Endive Marigolds and other good Pot-hearbs a little chopped and sometimes French Barley or Lupins green or dry Then a little before you dish out your Olio put to your pot Cloves Mace Saffron c. Then next have divers Fowls as first A Goose or Turky two Capons two Ducks two Pheasants two Widgeons four Partridges four Stockdoves four Teals eight Snites twenty four Quails forty eight Larks Boil these foresaid Fowls in water and salt in a pan pipkin or pot c. Then have Bread Marrow Bottoms of Artichocks Yolks of hard Eggs Large Mace Chesnuts boil'd and blancht two Collyflowers Saffron And stew these in a pipkin together being ready clenged with some good sweet butter a little white wine and strong broth Some other times for variety you may use Beets Potato's Skirrets Pistaches Pine Apple seed or Almonds Poungarnet and Lemons Now to dish your Olio dish first your Beef Veal or Pork then your Venison and Mutton Tongues Sausage and Roots over all Then next your largest Fowl Land Fowl or Sea Fowl as first a Goose or Turky two Capons two Pheasants four Ducks four Widgeons four Stock-doves four Partridges eight Teals twelve Snites twenty four Quails forty eight Larks c. Then broth it and put on your pipkin of Collyflowers Artichocks Chesnuts some Sweat-breads fried Yolks of hard Eggs then Marrow boil'd in strong broth or water large Mace Saffron Pistaches and all the foresaid things being finely stewed up and some red Beets over all slic't Lemons and Lemon peels whole and run it over with beaten buttter Marrow Pies For the garnish of the Dish make Marrow Pies made like round chewets but not so high altogether then have Sweetbreads of Veal cut like small dice some Pistaches and Marrow some Potato's or Artichocks cut like the Sweatbreads as also some enterlarded Bacon yolks of hard Eggs Nutmegs Salt Gooseberries Grapes or Barberies and some minced Veal in the bottom of the pie minced with some Bacon or Beef-suet Sparagus and Chesnuts with a little Musk close them up and baste them with Saffron water bake them and liquor it with beaten butter and set them about the dish side or brims with some bottoms of Artichocks and yolks of hard Eggs Lemons in quarters Poungarnets and red Beets boil'd and carved Other Marrow Pies Other wayes for variety you may make other Marrow Pies of minced Veal and Beef-suet seasoned with Pepper Salt Nutmegs and boil'd Sparagus cut half an inch long yolks of hard Eggs cut in quarters and mingled with the meat and marrow fill your Pies bake them not too hard musk them c. Other Marrow Pies Other wayes Marrow Pies of bottoms of little Artichocks Suckers yolks of hard Eggs Chesnuts Marrow and interlarded Bacon cut like dice some Veal Sweetbreads cut also or Lamb-stones Potato's or Skirrets and Sparagus or none season them lightly with Nutmeg Pepper and Salt close your Pies and bake them Olio Marrow Pies Butter three pound Flower one quart Lamb-stones three pair Sweetbreads six Marrow-bones eight large mace Cocks-stones twenty interlarded Bacon one pound knots of Eggs twelve Artichocks twelve Sparagus one hundred Cocks combs twenty Pistaches one pound Nutmegs Pepper and Salt Season the aforesaid lightly and lay them in the Pie upon some minced Veal or Mutton your interlarded Bacon in thin slices of half an inch long mingled among the rest fill the Pie and put in some Grapes and slic't Lemon Barberries or Gooseberries 1 Pies of Marrow Flower Sweet-bread Marrow Artichocks Pistaches Nutmeg Eggs Bacon Veal Suet Sparagus Chesnuts Musk Saffron Butter 2 Marrow Pies Flower Butter Veal Suet Pepper Salt Nutmeg Sparagus Eggs Grapes Marrow Saffron 3 Marrow Pies Flower Butter Eggs Artichocks Sweet bread Lamb-stones Potato's Nutmegs Pepper Salt Skirrets Grapes Bacon To the Garnish of an extraordinary Olio as followeth Two Collars of Pigbrawn two Marrow Pies twelve roste Turtle Doves in a Pie four Pies eightteen Quails in a Pie four Pies two Sallets two Jelleys of two colours two Forc't meats two Tarts Thus for an extraordinary Olio or Olio Royal. To make a Bisk divers wayes TAke a rack of Mutton and a knuckle of Veal put them a boiling in a pipkin of a gallon with some fair water and when it boils scum it and put to it some salt two or three blades of large Mace and a Clove or two boil it to three pints and strain the meat save the broth for your use and take off the fat clean Then boil twelve Pigeon-Peepers and eight Chicken-Peepers in a pipkin with fair water salt and a piece of interlarded Bacon scum them clean and boil them fine white and quick Then have a roste Capon minced and put to it some Gravy Nutmegs and Salt and stew it together then put to it the juyce of two or three Oranges and beaten Butter c. Then have ten Sweet breads and ten pallets fried and the same number of lips and noses being first tender boiled and blanched cut them like lard and fry them put away the Butter and put to them Gravy a little Anchove Nutmeg and a little garlick or none the juyce of two or three oranges and Marrow fried in Butter with Sage leaves and some beaten Butter Then again have some boiled Marrow and twelve Artichocks Suckers and Peaches finely boiled and put into beaten Butter some Pistaches boiled also in some Wine and Gravy eight Sheeps tongues larded and boiled and one hundred Sparagus boiled and put into beaten Butter or Skirrets Then have Lemons carved and some cut like little dice. Again fry some Spinage and Parsley c. These foresaid matterials being ready have some French bread in the bottom of your dish Then dish on it your Chickens and Pigeons broth it next your Quails then Sweet breads then your Pallets then your Artichocks or Sparagus and Pistaches then your Lemon Poungarnet or Grapes Spinage and fryed Marrow and if yellow Saffron or fryed Sage then round the center of your boiled meat put your minced Capon then run all over with beaten Butter c. 1. For variety Clary fryed with yolks of Eggs. 2. Knots of Eggs. 3. Cocks stones 4. Cocks Combs 5. If white strained Almonds with some of the broth 6. Goosberries or Barberries 7. Minced meat in Balls 8. If green Juyce of Spinage stamped with manchet and strained with some of the broth and give it a walm 9. Garnish with boiled Spinedge 10. If yellow yolks of hard Eggs strained with some Broth and Saffron
hash or boil Rabits divers wayes either in quarters or slices or cut like small dice or whole or minced TAke a Rabit being flayed and wiped clean cut off the legs thighs wings and head and part the chine into four pieces or six put all into a dish and put to it a pint of white wine as much fair water and gross pepper slic't ginger some salt butter a little time and other sweet herbs finely minced and two or three blades of mace stew it the space of two hours leasurely and a little before you dish it take the yolks of six new laid eggs and dissolve them with some grapes verjuyce or wine vinegar give it a walm or two on the fire till the broth be somewhat thick then put it in a clean dish with salt about the dish and serve it hot A Rabit hashed otherwayes STew it between two dishes in quarters as the former or in pieces as long as your finger with some strong broth mace a bundle of sweet herbs and salt Being well stewed strain the yolks of two hard eggs with some of the broth and put it into the broth where the Rabit stews then have some cabbage lettice boil'd in boiling water and being boil'd squeeze away the water and put them in beaten butter with a few raisins of the sun boil'd in water also by themselves or in place of lettice use white endive Then being finely stewed dish up the Rabit on fine carved sippets and lay on it mace lettice in quarters raisins grapes lemon sugar gooseberries or barberries and broth it with the former broth Thus Chickens or Capons or Partridge and strained almonds in this broth for change To hash a Rabit otherwayes with a forcing in his belly of minced sweet herbs yolks of hard eggs parsley pepper and currans and fill his belly To hash Rabits Chickens or Pigeons either in pieces or whole with Turnips BOil either the Rabit or fowls in water and salt or strained oatmeal and salt Take Turnips cut them in slices and after cut them like small lard an inch long the quantity of a quart and put them in a pipkin with a pound of butter three or four spoonfuls of strong broth and a quarter of a pint of wine vinegar some pepper and ginger sugar and salt and let them stew leasurely with some mace the space of two hours being very finely stewed put them into beaten butter beaten with cream and yolks of eggs then serve them upon fine thin toasts of french bread Or otherwayes being stewed as aforesaid without eggs cream or butter serve them as formerly And these will serve for boiled Chickens or any kinde of Fowl for garnish To make a Bisk the best way TAke a leg of beef and a knuckle of veal boil them in two gallons of fair water scum them clean and put to them some cloves and mace then boil them from two gallons to three quarts of broath being boiled strain it and put it in a pipkin when it is cold take off the fat and bottom clear it into another clean pipkin and keep it warm till the Bisk be ready Boil the Fowl in the liquor of the marrow-bones of six peeping chickens and six peeping pigeons in a clean pipkin either in some broth or in water and salt Boil the marrow by it self in a pipkin in the same broth with some salt Then have pallets noses lips boiled tender blancht and cut into bits as big as a six-pence also some sheeps tongues boiled blancht larded fried and stewed in gravy with some chesnuts blanched also some cocks combs boiled and blanched and some knots of eggs or yolks of hard eggs Stew all the aforesaid in some roast mutton or beef gravy with some pistaches large mace a good big onion or two and some salt Then have lamb-stones blanched and slic't also sweet-breads of veal and sweetbreads of lamb slit some great oysters parboild and some cock-stones Fry the aforesaid materials in clarified butter some fried spinage or Alexander leaves and keep them warm in an oven with some fried sausages made of minced bacon veal yolks of eggs nutmeg sweet herbs salt and pistaches bake it in an oven in cauls of veal and being baked and cold slice it round fry it and keep it warm in the oven with the foresaid fried things To make little Pies for the Bisk. MInce a leg of veal or a leg of mutton with some interlarded bacon raw and seasoned with a little salt nutmeg pepper some sweet herbs pistaches grapes gooseberries barberries and yolks of hard eggs in quarters mingle all together fill them and close them up and being baked liquor them with gravy and beaten butter or mutton broth Make the paste of a pottel of flower half a pound of butter six yolks of eggs and boil the liquor and butter together To make gravy for the Bisk. ROast eight pound of buttock beef and two legs of mutton being through roasted press out the gravy and wash them with some mutton broth and when you have done strain it and keep it warm in a clean pipkin for your present use To dish the Bisk. TAke a great eight pound dish and a six penny french pinemolet or bread chip it and slice it into large slices and cover all the bottom of the dish scald it or steep it well with your strong broth and upon that some mutton or beef gravy then dish up the fowl on the dish and round the dish the fryed tongues in gravy with the lips pallets pistaches eggs noses chesnuts and cocks-combs and run them over the fowls with some of the gravy and large mace Then again run it over with fryed sweetbread sausage lamb-stones cock-stones fryed spinage or alexander leaves then the marrow over all next the carved lemons upon the meat and run it over with the beaten butter yolks of eggs and gravy beat up together till it is thick then garnish the dish with the little pies dolphines of puff-paste cheseuts boiled and fryed oysters and yolks of hard eggs To boil Chines of Veal FIrst stew them in a stewing pan or between two dishes with some strong broth of either veal or mutton some white wine and some fausages made of minced veal or pork boil up the chines scum them and put in two or three blades of large mace a few cloves oyster or caper liquor with a little salt and being finely boild down put in some good mutton or beef gravy and a quarter of an hour before you dish them have all manner of sweet herbs pickt and stript as time sweet marjoram savory parsley bruised with the back of a ladle and give them two or three walms on the fire in the broth then dish the chines in thin slices of fine french bread broth them and lay on them some boiled beef marrow boild in strong broth some slic't lemon and run over all with a lear made of beaten butter the yolf of an egg or two the juyce of two or
a Capon or Chicken in White Broth. FIrst boil the capon in water and salt then take three pints of strong broth and a quart of white wine and stew it in a pipkin with a quarter of a pound of dates half a pound of sine sugar four or five blades of large mace the marrow of three marrow bones a handful of white endive stew these in a pipkin very leasurely that it may but onely simper then being finely stewed and the broth well tasted strain the yolks of ten eggs with some of the broth Before you dish up the capon or chickens put in the eggs into the broth and keep it stirring that it may not curdle give it a walm and set it from the fire the fowls being dished up put on the broth and garnish the meat with dates marrow large mace endive preserved barberries and oranges boil'd skirrets poungarnet and curnells Make a lear of almond paste and grape verjuyce A rare Frycase Take six pigeon and six chicken peepers scald and truss them being drawn clean head and all on then set them and have some lamb-stones and sweetbreads blanched parboild and slic't fry most of the sweetbreads flowred have also some asparagus ready cut off the tops an inch long the yolks of two hard eggs pistaches the marrow of six marrow-bones half the marrow fryed green and white batter let it be kept warm till it be almost dinner time then have a clean frying-pan and fry the fowl with good sweet butter being finely fryed put out the butter and put to them some roste mutton gravy some large fryed oysters and some salt then put in the hard yolks of eggs and the rest of the sweetbreads that are not fryed the pistaches asparagus and half the marrow then stew them well in the frying pan with some grated nutmeg pepper a clove or two of garlick if you please a little white wine and let them be well stewed Then have ten yolks of eggs dissolved in a dish with grape-verjuyce or wine vinegar and a little beaten mace and put it to the frycase then have a french six penny loaf slic't into a fair large dish set on coals with some good mutton gravy then give the frycase two or three walms on the fire and pour it on the sop in the dish garnish it with fryed sweet-bread fryed oysters fryed marrow pistaches slic't almonds and the juyce of two or three oranges Capons in Pottage in the French Fashion DRaw and truss the Capons set them and fill their bellies with marrow then put them in a pipkin with a knuckle of veal a neck of mutton a marrow bone and some sweetbreads of veal season the broth with cloves mace and a little salt and set it to the fire let it boil gently till the capons be enough but have a care you boil them not too much as your capons boil make ready the bottoms and tops of eight or ten rouls of French Bread put them dried into a fair silver dish wherein you serve the capons set it on the fire and put to the bread two ladles full of broth wherein the capons are boiled and a ladle full of mutton gravy cover the dish and let it stand till you dish up the capons if need require adde now and then a ladle full of broth and gravy when you are ready toserve it first lay on the marrow bone then the capons on each side then fill up the dish with gravy of mutton and wring on the juyce of a lemon or two then with a spoon take off all the fat that swimmeth on the pottage garnish the capons with the sweetbreads and some carved Lemon and serve it hot To boil a Capon Pullet or Chicken BOil them in good mutton broth with mace a faggot of sweet herbs sage spinage marigold leaves and flowers white or green endive burrage bugloss parsley and sorrel and serve it on sippets To boil Capons or Chickens with Sage and Parsley FIrst boil them in water and salt then boil some parsley sage two or three eggs hard chop them then have a few thin slices of fine manchet and stew all together but break not the slicesof bread stew them with some of the broth wherein the chickens boils some large mace butter a little white wine or vinegar with a few barberies or grapes dish up the chickens on the sauce and run them over with sweet butter and lemon cut like dice the peel cut like small lard and boil a little peel with the chickens To boil a Capon or Chicken with divers Compositions TAke off the skin whole but leave on the legs wings and head mince the body with some beef-suet or lard puc to it some sweet herbs minced and season it with cloves mace pepper salt two or three eggs grapes gooseberries or barberries bits of potato or mushrooms In the winter with sugar currans and prunes fill the skin prick it up and stew it between two dishes with large mace and strong broth pieces of artichocks cardones or asparagus and marrow being finely stewed serve it on carved sippets and run it over with beaten butter lemon slic't and scrape on sugar To boil a Capon Chicken with Cardones Mushrooms Artichocks or Oysters THe foresaid Fowls being parboild and cleansed from the grounds stew them finely then take your cardones being cleansed and peeled into water have a skillet of fair water boiling hot and put them therein bâ—ing tender boild take them up and fry them in chopt lard or sweet butter pour away the butter and put them into a pipkin with strong broth pepper mace ginger verjuyce and juyce of orange stew all together with some strained almonds and some sweet herbs chopped give them a walm and serve your capon or chicken on sippets Let them be fearsed as you may see in the Book of fearst Meats and wrap your fearst Fowl in cauls of Veal half roste them then stew them in a pipkin with the foresaid cardones and broth To boil a Capon or Chicken in the French Fashion with Skirrets or French Beans TAke a capon and boil it in fair water with a little salt a faggot of time and rosemary bound up hard some parsley and sennel roots being picked and finely cleansed and two or three blades of large mace being almost boild put in two whole onions boild and strained with oyster liquor a little verjuyce grated bread and some beaten pepper give it a walm or two and serve the capon or chicken on fine carved sippets Garnish it with an orange-peel boild in strong broth and some French Beans boild and put in thick butter or some skirret cardones artichocks slic't lemon mace or orange To boil Capon or Chicken with sugar Pease WHen the cods be but young string them and pick off the husks then take two or three handfuls and put them into a pipkin with half a pound of sweet butter a quarter of a pint of fair water gross pepper salt mace and some sallet oyl stew
or ten yolks a pound of sugar half an ounce of cinamon a little salt and some saffron strain it and bake it in a deep dish being baked put on the juyce of four or five oranges a little white wine rose water and beaten ginger c. Capilotado Francois ROast a leg of mutton save the gravy and mince it small then strain a pound of almond paste with some mutton or capon broth cold some three pints and a half of grape verjuyce a pound of sugar some cinamon beaten pepper and salt the meat and almonds being stamped and strained put it a boiling softly and stir it continually till it be well incorporate and thick then serve it in a dish with some roast chickens pigeons or capon put the gravy to it and strow on sugar some marrow cinamon c. Sometimes you may adde some interlarded bacon instead of marrow some sweet herbs and a kidney of veal Sometimes eggs currans saffron gooseberries c. Other made Dishes or little Pasties called in Italian Tortelleti TAke a roast or boild capon and a calves udder or veal mince it and stamp it with some marrow mint or sweet marjoram put a pound of fat parmisan grated to it half a pound of sugar and a quarter of a pound of currans some chopped sweet herbs pepper saffron nutmeg cinamon four or five yolks of eggs and two whites Mingle all together and make a piece of paste of warm or boiling liquor and some rose water sugar butter make some great and some very little rouls or stars according to the judgement of the Cook boil them in broth milk or cream Thus also fish Serve them with grated fat cheese or parmisan sugar and beaten cinamon on them in a dish c. Tortelleti or little Pasties MInce some interlarded bacon some pork or any other meat with some calves udder and put to it a pound of fresh cheese fat cheese or parmisan a pound of sugar and some roasted turnips or parsnips a quarter of a pound of currans pepper cloves nutmegs eight eggs saffron mingle all together and make your pasties like little fishes stars rouls or like beans or pease boil them in flesh broth and serve them with grated cheese and sugar and serve them hot Tortelleti or little Pasties otherwayes of Beets or Spinage chopped very small BEing washed and wrung dry fry them in butter put to them some sweet herbs chopped small with some grated parmisan some cinamon cloves saffron pepper currans raw eggs and grated bread Make your pasties and boil them in strong broth cream milk or almond milk thus you may do any fish Serve them with sugar cinamon and grated cheese Tortelleti of green Pease French Beans or any kinde of Pulse green or dry TAke Pease green or dry French Beans or Garden Beans green or dry boil them tender and stamp them strain them through a strainer and put to them some fried onions chopped small sugar cinamon cloves pepper and nutmeg some grated parmisan or fat cheese and some cheese-curds stamped Then make paste and make little pasties boil them in broth or as beforesaid and serve them with sugar cinamon and grated cheese in a fine clean dish To boil Capon or Chicken with Collyflowers in the French Fashion CUt off the buds of your flowers and boil them in milk with a little mace till they be very tender then take the yolks of two eggs strain them with a quarter of a pint of sack then take as much thick butter being drawn with a little vinegar and a slic't lemon brew them together then take the flowers out of the milk and put them into the butter and sack then dish up your capon being tender boild upon sippets finely carved and pour on the sauce and serve it to the table with a little salt To boil Capon Chicken Pigeons or any Land Fowls in the French Fashion EIther the skin stuffed with minced meat or boned and fill the vents and body or not boned and trust to boil fill the bodies with any of the farsings following made of any minced meat and seasoned with pepper cloves mace and salt then mince some sweet herbs with bacon and fowl veal mutton or lamb and mix with it three or four eggs Mingle all together with grapes gooseberries barberries or red currans and sugar or none some pine-apple seed or pistaches fill the fowl and stew it in a stewing pan with some strong broth as much as will cover them and a little white wine being stewed serve them in a dish with sippets finely carved and slic't orange lemon barberries gooseberries sweet herbs chopped and mace To boil Partridges or any of the former Fowls stuffed with any the filling aforesaid BOil them in a pipkin with strong broth white wine mace sweet herbs chopped very fine and put some falt and stew them leasurely being finely stewed put some marrow and strained almonds with rose-water to thicken it serve them on fine carved sippets and broth them garnish the dish with grated bread and pistaches mace and lemon or grapes To boil Pigeons Woodcocks Snites Blackbirds Thrushes Veldifers Rails Quails Larks Sparrows Wheat-ears Martins or any small Land Fowl Woodcocks or Snites BOil them either in strong broth or water and salt and being boild take out the guts and chop them small with the liver put to it some crum of white bread grated a little of the broth of the cock and some large mace stew them together with some gravy then dissolve the yolks of two eggs with some wine vinegar and a little grated nutmeg and when you are ready to dish it put the eggs to it and stir it amongst the sauce with a little butter dish them on sippets and run the sauce over them with some beaten butter and capers lemon minced small barberries or pickled grapes whole Sometimes with this sauce boil some slic't onions and corrans in a broth by it self when you boil it not with onions rub the bottom of the dish with a clove or two of garlick Boild Woodcocks or Larks otherwayes TAke them with the guts in and boil them in some strong broth or fair water and three or four whole onions large mace and salt the cocks being boild make sauce with some thin slices of manchet or grated in another pipkin and some of the broth where the fowl or cocks boil and put to it some butter the guts and liver minced and then have some yolks of eggs dissolved with some vinegar and some grated nutmeg put it to the other ingredients and stir them together and dish the fowl on fine sippets and pour on the sauce and some slic't lemon grapes or barberries and run it over with beaten butter To boil all manner of Sea Fowl or any wild Fowl as Swan Whopper Crane Geese Shoveler Hern Bittor Duck Widgeon Gulls Curlew Teels Ruffs c. STuff either the skin with his own meat being minced with lard or beef-suet some sweet herbs beaten nutmeg cloves mace
finely backed with the back of a knife fry them all together with some butter and being finely fryed put out the butter and put to it some gravy or a little mutton broth salt grated nutmeg and a dissolved anchove give it a walm over the fire and dish it but rub the dish with a clove of garlick and then run it over with butter juyce of orange and salt about the dish To make a Pottage of Beef Pallets TAke beef pallets that are tender boild and blanched cut each pallet in two pieces and set them a stewing between two dishes with a fine piece of interlarded bacon a handful of champignions and five or six sweet-breads of veal a ladle full of strong broth and as much mutton gravy an onion or two two or three cloves a blade or two of large mace and an orange as the pallets stew make ready a dish with the botoms and tops of French bread slic't and steeped in mutton gravy and the broth the pallets were stewed in then you must have the marrow of two or three beef bones stewed in a little strong broth by it self in good big gobbets and when the pallets marrow sweetbreads and the rest are enough take out the bacon onions and spices and dish up the foresaid materials on the dish of steeped bread lay the marrow uppermost in pieces then wring on the juyce of two or three oranges and serve it to the table very hot To roast a dish of Oxe Pallets with great Oysters Veal Sweet-breads Lamb-stones peeping Chickens Pigeons slices of inter larded Bacon large Cock-combs and Stones Marrow Pistaches and Artichocks TAke the oxe pallets and boil them tender blanch them and cut them two inches long lard one half with small lard then have your chicken and pigeon peepers scalded drawn and trust set them and lard half of them then have the lamb-stones parboild and blanched as also the combs and cock-stones next have interlarded bacon and sage but first spit the birds on a small bird spit and between each chicken or pigeon put on first a slice of interlarded bacon and a sage leaf then another slice of bacon and a sage leaf thus do till all the birds be spitted thus also the sweetbreads lamb-stones and combs then the oysters being parboild lard them with lard very small and also a small larding prick then beat the yolks of two or three eggs and mix them with a little fine grated manchet salt nutmeg time and rosemary minced very small and when they are hot at the fire baste them often as also the lamb-stones and sweetbreads with the same ingredients then have the bottoms of artichocks ready boild quartered and fryed being first dipped in butter and kept warm and marrow dipped in butter and fryed as also the fowls and the other ingredients then dish the fowl piled up in the middle upon another rost material round about them in the dish but first rub the dish with a clove of garlick the pallets by themselves the sweetbreads by themselves and the cocks-stones combs and lamb-stones by themselves then the artichocks fryed marrow and pistaches by themselves then make a sauce with some claret wine and gravy nutmeg oyster liquor salt a slic't or quartered onion an anchove or two dissolved and a little sweet butter give it a walm or two and put to it two or three slices of an orange pour on the sauce very hot and garnish it with slic't oranges and lemons The smallest birds are fittest for this dish of meat as wheatears martins larks ox-eyes quails snites or rails Oxe Pallets in Jellies TAke two pair of neats or calves feet scald them and boil them in a pot with two gallons of water being first very well boned and the bone and fat between the claws taken out and being well soaked in divers water scum them clean and boil them down from two gallons to three quarts strain the broth and being cold take off the top and bottom and put it into a pipkin with whole cinamon ginger slic't and quartered nutmeg two or three blades of large mace salt three pints of white wine and half a pint of grape verjuyce or rose vinegar two pound and a half of sugar the whites of ten eggs well beaten to froth stir them all together in the pipkin being well warmed and the jelly melted put in the eggs and set it over a charcole fire kindled before stew it on that fire half an hour before you boil it up and when it is just a boiling take it off before you run it let it cool a little then run it through your jelly bag once or twice then the pallets being tender boild and blanched cut them into dice work with some lamb-stones veal sweetbreads cocks-combs and stones potatoes or artichocks all cut into dice work preserved barberries or calves noses and lips preserved quinces dryed or green neats tongue in the same work or neats feet all of these together or any one of them boil them in white wine or sack with nutmeg slic't ginger coriander caraway or fennil-seed make several beds or layes of these things and run the jelly over them many times after one is cold according as you have sorts of colours of jellies or else put it all at once garnish it with preserved oranges or green cittern cut like lard To bake Beef Pallets PRovide pallets lips and noses boild tender and blanched cocks-stones and combs or lamb-stones and sweet-breads cut into pieces scald the stones combs and pallets slic't or in pieces as big as the lamb-stones half a pint of great oysters parboild in their own liquor quartered dates pistaches a handful or pine kernels a few pickled broom buds some fine interlarded bacon slic't in thin slices being also scalded ten chesnuts rosted and blanched season all these together with salt nutmeg and a good quantity of large mace fill the pie and put to it good butter close it up and bake it make liquor for it then beat some butter and three or four yolks of eggs with white or claret wine cut up the lid and pour it on the meat shaking it well together then lay on slic't lemon and pickled barberries c. To dress a Neats Tongue boild divers wayes TAke a neats tongue of three or four dayes powdering being tender boild serve it on cheat bread for brewis dish on the tongue in halves or whole and serve an udder with it being of the same powdering or salting finely blanched put to them the clear fat of the beef on the tongue and white sippets round the dish run them over with beaten butter c. Otherwayes for greater service two udders and two tongues finely blanched and served whole Sometimes for variety you may make brewis with some fresh beef or good mutton broth with some of the fat of the beef pot put it in a pipkin with some large mace a handfull of parsley and sorrel grosly chopped and some pepper boil them together and scald the
herbs gravy as also a little onion claret wine and the juyce of an orange or two serve it hot on this sauce with slices of orange on it lemons or barberries To stew a Fillet of Beef in the Italian Fashion TAke a young tender fillet of beef and take away all the skins and sinnews clean from it put to it some good white wine that is not too sweet in a boul wash it and crush it well in the wine then strow upon it a little pepper and a poulder called Tamara in Italian and as much salt as will season it mingle them together very well and put to it as much white wine as will cover it lay a trencher upon it to keep it down in a close pan with a weight on it and let it steep two nights and a day then take it out and put it into a pipkin with some good beef broth but put none of the pickle to it but onely beef broth and that sweet not salt cover it close and set it on the embers then put to it a few whole cloves and mace and let it stew till it be enough it will be very tender and of an excellent taste serve it with the same broth as much as will cover it To make this Tamara take two ounces of coriander-seed an ounce of anniseed an ounce of fennel-seed two ounces of cloves and an ounce of cinamon beat them into a gross powder with a little powder of winter-savory and put them into a viol glass to keep To make an excellent Pottage called Skinke TAke a leg of beef and chop it into three pieces then boil it in a pot with three pottles of spring water a few cloves mace and whole pepper after the pot is scummed put in a bundle of sweet marjoram rosemary time winter savory sage and parsley bound up hard some salt and two or three great onions whole then about an hour before dinner put in three marrow bones and thicken it with some strained oatmeal or manchet slic't and steeped with some gravy strong broth or some of the pottage then a little before you dish up the Skinke put into it a little fine poulder of saffron and give it a walm or two dish it on large slices of French Bread and dish the marrow bones on them in a fine clean large dish then have two or three manchets cut into toasts and being finely toasted lay on the knuckle of beef in the middle of the dish the marrow bones round about it and the toasts round about the dish brim serve it hot To stew a Rump or the fat end of a Brisket of Beef in the French Fashion TAke a rump of beef boil it and scum it clean in a stewing pan or broad mouthed pipkin cover it close and let it stew an hour then put to it some whole pepper cloves mace and salt scotch the meat with your knife to let out the gravy then put in some claret wine and half a dozen of slic't onions having boild an hour after put in some capers or a handful of broom buds and half a dozen of cabbidge-lettice being first parboild in fair water and quartered two or three spoonfuls of wine vinegar and as much verjuyce and let it stew till it be tender then serve it on sippets of French Bread and dish it on those sippets blow off the fat clean off the broth or scum it and stick it with fried bread A Turkish Dish of Meat TAke an interlarded piece of Beef cut it into thin slices and put it into a pot that hath a close cover or stewing-pan then put into it a good quantity of clean picked rice skin it very well and put into it a quantity of whole pepper two or three whole onions and let this boil very well then take out the onions and dish it on sippets the thicker it is the better To boil a Chine Rump Surloin Brisket Rib Flank Buttock or Fillet of Beef powdered TAke any of these and give them in summer a weeks powdering in winter a fortnight stuff them or plain if you stuff them do it with all manner of sweet herbs fat beef minced and some nutmeg serve them on brewis with roots or cabbidge boild in milk with beaten butter c. To pickle roast Beef Chine Surloin Rib Brisket Flank or Neats Tongues TAke any of the foresaid Beef as chine or fore-rib and stuff it with penniroyal or other sweet herbs or parsley minced small and some salt prick in here and there a few whole cloves and roste it then take claret wine wine vinegar whole pepper rosemary and bayes and time bound up close in a bundle and boild in some claret wine and wine vinegar make the pickle and put some salt to it then pack it up close in a barrel that will but just hold it put the pickle to it close it on the head and keep it for your use To stew Beef in gobbets in the French fashion TAke a flank of beef or any part but the leg cut it into slices or gobbets as big as a pullets egg with some gobbets of fat and boil it in a pot or pipkin with some fair spring water scum it clean and put to it an hour after it hath boild carrots parsnips turnips great onions salt some cloves mace and whole pepper cover it close and stew it till it be very tender then half an hour before dinner put into it some picked time parsley winter-savory sweet marjoram sorrel and spinage being a little bruised with the back of a ladle and some claret wine then dish it on fine sippers and serve it to the table hot garnish it with grapes barberries or gooseberries Sometimes use spices the bottoms of boild artichocks put into beaten butter and grated nutmeg garnished with barberries Stewed Collops of Beef TAke some of the buttock of beef and cut it into thin slices cross the grain of the meat then hack them and fry them in sweet butter and being fryed fine and brown put them in a pipkin with some strong broth a little claret wine and some nutmeg stew it very tender and half an hour before you dish it put to it some good gravy elder vinegar and a clove or two when you serve it put some juyce of orange and three or four slices on it stew down the gravy somewhat thick and put into it when you dish it some beaten butter Olines of Beef stewed and roste TAke a buttock of beef and cut some of it into thin slices as broad as your hand then hack them with the back of a knife lard them with small lard and season them with pepper salt and nutmeg then make a farsing with some sweet herbs time onions the yolks of hard eggs beef-suet or lard all minced some salt barberries grapes or gooseberries season it with the former spices lightly and work it up together then lay it on the slices and roul them up round with some caul of veal beef or mutton
six or seven hours baking Being baked draw it and when it is cold pour out the gravy and boil it again in a pipkin and pour it on the venison then fill up the pot with clarified butter c. To make minced Pies of Beef TAke of the buttock of beef cleanse it from the skins and cut it into small pieces then take half as much more beef-suet as the beef mince them together very small and season them with pepper cloves mace nutmeg and salt then have half as much fruit as meat three pound of raisins four pound of currans two pound of prunes c. or plain without fruit but onely seasoned with the same spices To make a Coller of Beef TAke the thinnest end of a coast of beef boil it a little and lay it in pump-pump-water and a little salt three dayes shifting it once a day the last day put a pint of claret wine to it and when you take it out of the water let it lie two or three hours a draining then cut it almost to the end in three slices and bruise a little cochinel and a very little allom and mingle it with the claret wine couler the meat all over with it then take a dozen of anchoves wash and bone them lay them on the beef and season it with cloves pepper mace two handful of salt a little sweet marjoram and time and when you make it up roul the innermost slice first and the other two upon it being very well seasoned every where and binde it up hard with tape then put it into a stone pot a little bigger then the coller and pour upon it a pint of claret wine and half a pint of wine vinegar a sprig of rosemary and a few bay leaves bake it very well and before it be quite cold take it out of the pot and you may keep it dry as long as you please To bake a Flank of Beef in a Coller TAke a flank of Beef and lay it in pump water four dayes and nights shift it twice a day then take it out and dry it very well in clean cloaths cut it in three layers and take out the bones and most of the fat then take three handfuls of salt and good store of sage chopped very small mingle them and strew it betwixt the three layers and lay them one upon another then take an ounce of cloves and mace and another of nutmegs beat them very well and strew it between the layers of beef roul it up close together then take some packthread and tye it up very hard put it in a long earthen pot which are made of purpose for that use tie up the top of the pot with cap paper and let it into the oven let it stand eight hours when you draw it and being between hot and cold binde it up round in a cloath tie it fast at both ends with packthred and hang it up for your use Sometimes for variety you may use slices of bacon betwixt the layers and in place of sage sweet herbs and sometimes cloves of garlick Or powder it in salt-peter four or five dayes then wash it off roul it and use the same spices as abovesaid and serve it with mustard and sugar or Gallendine To stuff Beef with Parsley to serve cold PIck the parsley very fine and short then mince some suet not too small mingle it with the parsley and make little holes in ranks fill them hard and full and being boild and cold slice it in thin slices and sere it with vinegar and green parsley To bake Vdders either in Pye or Pasty according to this Figure TAke a young Udder and lard it with great lard being seasoned with nutmeg pepper cloves and mace boil it tender and being cold wrap it in a caul of veal but first season it with the former spices and salt put it in the pie with some slices of veal under it season them and some also on the top with some slices of lard and butter close it up and being baked liquor it with clarified butter Thus for to eat cold if hot liquour it with white wine gravy and butter To bake a Heifers Vdder in the Italian Fashion THe Udder being boild tender and cold cut it into dice-work like samll dice and season them with some cloves mace cinamon ginger salt pistaches or pine-kernels somé dates and bits of marrow season the aforesaid materials lightly and fit make your pie not above an inch high like a custard and of custard paste prick it and dry it in the oven and put in the abovesaid materials put to it also some custard stuff made of good cream ten eggs and but three whites sugar salt rosewater and some dissolved musk bake it and stick it with slic't dates candied pistaches and scrape fine sugar on it Otherwayes Boil the udder very tender and being cold slice it into thin slices as also some thin slices of parmisan and interlarded bacon some sweet herbs chopped small some currans cinamon nutmeg sugar rosewater and some butter make three bottoms of the aforesaid things in a dish patty-pan or pie with a cut cover and being baked scrape on sugar on it or ice it Otherwayes to eat hot Take an Udder boild and cold slice it into thin slices and season it with pepper cinamon nutmeg ginger and salt mingle some currans amongst the slices and fill the pie put some dates on the top large mace barberries or grapes butter and the marrow of marrow bones close it up and bake it being baked ice it and liquour it with white wine verjuyce or grape verjuyce To stew Calves or Neats feet BOil and blanch them then part them in halves and put them into a pipkin with some strong broth a little powder of saffron sweet butter pepper sugar and some sweet herbs finely minced let them stew an hour and serve them with a little grape verjuyce stewed among them Neats feet being soust serve them cold with mustard To make a Fricase of Neats Feet TAke them being boild and blanched fricase them with some butter and being finely fryed make a sauce with six yolks of eggs dissolved with some wine vinegar grated nutmeg and salt Otherwayes First bone and pick them clean then being boild blanched and cold cut them into gubbins and put them in a frying pan with a ladle full of strong broth a piece of butter and a little salt after they have fryed a while put to them a little chopped parsley green chibbolds young spearmint and time all shred very small with a little beaten pepper being almost fryed make a lear for them with the yolks of four or five eggs some mutton gravy a little nutmeg and the juyce of a lemon wrung therein put this lear to the neats feet as they fry in the pan then toss them once or twice and so serve them Neats Feet larded and rosted on a spit TAke neats feet being boild cold and blanched lard them whole and roste
Then bread up the head with some grated bread beaten cinamon minced lemon-peel and a little salt To roste a Calves Head with Orsters SPlit the head as to boil and take out the brains washing them very well with the head cut out the tongue boil it a little and blanch it let the brains be parboild as well as the tongue then mince the brains and tongue a little sage oysters beef suet very small being finely minced mix them together with three or four yolks of eggs beaten ginger pepper nutmegs grated bread salt and a little sack if the brains and eggs make it not moist enough This being done parboil the calves head a little in fair water then take it up and dry it well in a cloth filling the holes where the brains and tongue lay with this farcing or pudding binde it up close together and spit it then stuff it with oysters being first parboild in their own liquor put them into a dish with minced time parsley mace nutmeg and pepper beaten very small mix all these with a little vinegar and the white of an egg roul the oysters in it and make little holes in the head stuff it as full as you can put the oysters but half way in and scure them in with sprigs of time roste it .. and set a dish under it to save the gravy wherein let there be oysters sweet herbs minced a little white wine and a slic't nutmeg When the head is rosted set the dish wherein the sauce is on the coals to stew a little then put in a piece of butter the juyce of an orange and salt beating it up thick together dish the head and put the sauce to it and serve it up hot to the table To stew a Calves Head FIrst boil it in fair water half an hour then take it up and pluck it to pieces then put it into a pipkin with great oysters and some of the broth which boild it if you have no stronger a pint of white wine or claret a quarter of a pound of interlarded bacon some blanched chesnuts the yolks of three or four hard eggs cut into halves sweet herbs minced and a little horse-raddish-root scraped stew all these an hour then slice the brains being parboild and strew a little ginger salt and flower you may put in some juyce of spinage and fry them green with butter then dish the meat and lay these fryed brains oysters chesnuts half yolks of eggs and sippet it serve it up hot to the table To hash a Calves Head TAke a calves head boil it tender and let it be through cold then take one half and broil or roste it do it very white and fair then take the other half and slice it into thin slices fry it with clarified butter fine and white then put it in a dish a stewing with some sweet herbs as rosemary time savory salt some white wine or claret some good roste mutton gravy a little pepper and nutmeg then take the tongue being ready boild and a boild piece of interlarded bacon slice it into thin slices and fry it in a batter made of flower eggs nutmeg cream salt and sweet herbs chopped small dip the tongue and bacon into the batter then fry them and keep them warm till dinner time season the brains with nutmegs sweet herbs minced small salt and the yolks of three or four raw eggs mix all together and fry them in spoonfulls keep them warm then the stewed meat being ready dish it and lay the broiled side of the head on the stewed side then garnish the dish with the fryed meats some slices of oranges and run it over with beaten butter and juyce of oranges To broil a Calves Head TAke a calves head being cleft and cleansed and also the brains boil the head very white and fine then boil the brains with some sage and other sweet herbs as time and sweet marjoram chop and boil them in a bag being boild put them out and butter them with butter salt and vinegar serve them in a little dish by themselves with fine thin sippets about them Then broil the head or toste it against the fire being first salted and scotched with your knife baste it with butter being finely broild bread it with fine manchet or fine flower brown it a little and dish it on a sauce of gravy minced capers grated nutmeg and a little beaten butter To boil a Lambs Head in white Broth. TAke a lambs head cleave it and take out the brains then open the pipes of the appurtenances and wash and soke the meat very clean set it a boiling in fair water and when it boils scum it and put in some large mace whole cinamon slic't dates some marrow and salt and when the head is boild dish it up on fine carved sippets and trim the dish with scraping sugar Then strain six or seven yolks of eggs with sack or white wine and a ladle full of cream put it into the broth and give it a walm on the fire stir it and broth the head then lay on the head some slic't lemon gooseberries grapes dates and large mace To stew a Lambs Head TAke a lambs head cleave it and take out the brains wash and pick the head from the slime and filth and steep it in fair water shift it twice in an hour as also the appurtenances then set it a boiling on the fire with some strong broth and when it boils scum it and put in a large mace or two some capers quarters of pears a little white wine some gravy marrow and some marygold-flowers being finely stewed serve it on carvéd sippets and broth it lay on it slic't lemon and scalded gooseberries or barberries To boil a Lambs Head otherwayes MAke a forcing or pudding of the brains being boild and cold cut them into bits then mince a little veal or lamb with some beef-suet and put to it some grated bread nutmeg pepper salt some sweet herbs minced small and three or four raw eggs work all together and fill the head with this pudding being cleft steeped and after dried in a clean cloth stew it in a stewing pan or between two dishes with some strong broth then take the remainder of this forcing or pudding and make it into balls put them a boiling with the head and adde some white wine a whole onion and some slic't pippins or pears or square bits like dice some bits of artichocks sage leaves large mace and lettice boild and quartered and put in beaten butter being finely stewed dish it up on sippets and put the balls and the other materials on it broth it and run it over with beaten butter and lemon Section 4. The rarest wayes of dressing of all manner of Roste Meats either of Flesh or Fowl by Sea or Land with their Sauces that properly belong to them Divers wayes of bredding or dredging of Meats and Fowls 1. GRated bread and flower 2. Grated bread and sweet herbs minced and
and raisins next olives and lastly either jagged beets jagged lemons jagged cucumber or cabbidge lettice in quarters good oyl and wine vinegar sugar or none Otherwayes The youngest and smallest leaves of spinage the smallest also of sorrel well washed currans and red beets round the center being finely carved oyl and vinegar and the dish garnished with lemon and beets Other grand Sallet TAke green purslan and pick it leaf by leaf wash it and swing it in a napkin then being dished in a fair clean dish and finely piled up in a heap in the midst of it lay round about the center of the sallet pickled capers currans and raisins of the sun washed picked mingled and laid round it about them some carved cucumbers in slices or halves and laid round also Then garnish the dish brims with burrage or clove-jelly-flowers Or otherwayes with jagged cucumber-peels olives capers and raisins of the sun then the best sallet oyl and wine vinegar Other grand Sallet ALL sorts of good herbs the little leaves of red sage the smallest leaves of sorrel and the leaves of parsley picked very small the youngest and smallest leaves of spinage some leaves of burnet the smallest leaves of lettice white endive and charvel all finely picked washed and swung in a strayner or clean napkin and well drained from the water then dish it in a clean scowred dish and about the center capers currans olives lemons carved and slic't boild beet roots carved and slic't and dished round also with good oyl and vinegar A grand Sallet otherwayes TAke corn sallet rampons ellicksander-buds pickled mushrooms and make a sallet of them then lay the corn sallet through the middle of the dish from side to side and on the other side rampons then ellicksander buds and in the other four quarters mushrooms salt over all and put good oyl and vinegar to it Other grand Sallet TAke the tenderest smallest and youngest ellicksander-buds and small Sallet or young lettice mingled together being washed and picked with some capers Pile it or lay it flat in the dish first lay about the center olives capers currans and about those carved oranges and lemons or in a cross partition wayes and salt run oyl and vinegar over all Otherwayes Boild parsnips in quarters laid round in the dish and in the midst some small sallet or water-cresses finely washed and picked on the water-cresses some little small lettice finely picked and washed also then some ellicksander-buds in halves and some in quarters and between the quarters of the parsnips some small lettice some water-cresses and ellicksander-buds oyl and vinegar and round the dish some slices of parnsnips Another grand Sallet TAke small sallet of all good sallet herbs then mince some white cabbidge leaves or striked coleworts mingle them amongst the small sallet or some lilly-flowers slit with a pin then first lay some minced cabbidge in a clean scowred dish and the minced fallet round about it then some well washed and picked capers currans olives or none then about the rest a round of boild red beets oranges or lemons carved For the garnish of the brim of the dish boild collyflowers carved lemons beets and capers BEing finely picked short well soaked in clean water and swung dry dish it round in a fine clean dish with capers and currans about it carved lemon and orange round that and eggs upon the center not boild too hard and parted in halves then oyl and vinegar over all scraping sugar and trim the brim of the dish A grand Sallet of Ellicksander-buds TAke large ellicksander-buds and boil them in fair water after they be cleansed and washed but first let the water boil then put them in and being boild drain them on a dish bottom or in a cullender then have boild capers and currans and lay them in the midst of a clean scowred dish the buds parted in two with a sharp knife and laid round about upright or one half on one side and the other against it on the other side so also carved lemon scrape on sugar and serve it with good oyl and wine vinegar Other grand Sallet of Water-cresses BEing finely picked washed and laid in the middle of a clean dish with slic't oranges and lemons finely carved one against the other in partitions or round the dish with some ellick sander-buds boild or raw currans capers oyl and vinegar sugar or none A grand Sallet of picked Capers PIcked capers and currans bashed and boild together dished in the middle of a clean dish with red beets boild and jagg'd and dished round the capers and currans as also jagg'd lemon and serve it with oyl and vinegar To pickle Samphire Broom-buds Kitkeys Crucifex Pease Purslane or the like TAke samphire and pick the branches from the dead leaves or straws then lay it in a pot or barrel and make a strong brine of white or bay salt in the boiling scum it clean being boild and cold put it to the samphire cover it and keep it for all the year and when you have any occasion to use it take and boil it in fair water but first let the water boil before you put it in being boild and become green let it cool then take it out of the water and put it in a little bain or double viol with a broad mouth put strong wine vinegar to it close it up close and keep it Otherwayes Put samphire in a brass pot that will contain it and put to it as much wine vinegar as water but no salt set it over a charcoal fire cover it close and boil it till it become green then put it up in a barrel with wine vinegar close on the head and keep it for use To pickle Cucumbers PIckle them with salt vinegar whole pepper dill-seed some of the stalks cut charnel fair water and some sicamore leaves and barrel them up close in a barrel Pickled Quinces the best wayes 1. TAke Quinces not cored nor pared boil them in fair water not too tender and put them up in a barrel fill it up with their liquor and close on the head 2. Pare them and boil them with white wine whole cloves cinamon and slic't ginger barrel them up and keep them 3. In the juyce of sweet apples not cored but wiped and put up raw 4. In white wine barrelled up raw 5. Being pared and cored boil them up in sweet wort and sugar keep them in a glazed pipkin close covered 6. Core them and save the cores cut some of the crab quinces and boil them after the quinces be parboild and taken up then boil the cores and some of the crab quinces in quarters the liquor being boild strain it thorow a strainer put it in the barrel with the quinces and close up the barrel To pickle Lemons BOil them in water and salt and put them up with white wine To pickle any kinde of Flowers PUt them into a gally-pot or double glass with as much sugar as they weigh fill them up
as hot as you do for fritters then take a stick and stir it till it run-round like to a whirle pit then break an egg into the middle of the whirle and turn it round with your stick till it be as hard as a soft poached egg and the whirling round of the butter or suet will make it as round as a ball then take it up with a slice and put it in a warm pipkin or dish set it a leaning against the fire so you may do as many as you please they will keep half an hour yet be soft you may serve them with fried or toasted collops To make the best Fritters TAke good mutton broth being cold and no fat mix it with flower and eggs some salt beaten nutmeg and ginger beat them well together then have apples or pippins pare and core them and cut them into dice-work or square bits and when you will fry them put them in the butter and fry them in clear clarified suet or clarified butter fry them white and fine and sugar them Otherwayes Take a pint of sack a pint of ale some ale yeast or barm nine eggs yolks and whites beaten very well the eggs first then all together then put in some ginger salt and fine flower let it stand an hour or two then put in apples and fry them in beef-suet clarified or clarified butter Other Fritters Take a quart of flower three pints of cold mutton broth a nutmeg a quartern of cinamon a race of ginger five eggs and salt and strain the foresaid materials put to them twenty slic't pippins and fry them in six pound of suet Sometimes make the batter of cream eggs cloves mace nutmeg saffron barm ale and salt Other times flower grated bread mace ginger pepper salt barm saffron milk sack or white wine Sometimes you may use marrow steeped in musk and rose-rose-water and pleasant pears or quinces Or use raisins currans and apples cut like square dice and as small in quarters or in halves Fritters in the Italian Fashion TAke a pound of the best holland cheese or parmisan grated a pint of fine flower and as much fine bisket bread muskefied beaten to powder the yolks of four or five eggs some saffron and rose-water sugar cloves mace and cream make it into a stiff paste then make it into balls and fry them in clarified butter Or stamp this paste in a mortar and make the balls as big as a nutmeg or musket bullet Otherwayes in the Italian Fashion Take a pound of rice and boil it in a pint of cream being boild something thick lay it abroad in a clean dish to cool then stamp it in a stone mortar with a pound of good fat cheese grated some musk and yolks of four or five hard eggs sugar and grated manchet or bisket bread then make it into balls the paste being stiff and you may colour them with marigold flowers stamped violets blew bottels carnations or pinks and make them balls of two or three colours If the paste be too tender work more bread to them and flower fry them and serve them with scraping sugar and juyce of orange Garnish these balls with stock-fritters Fritters of Spinage TAke spinage pick and wash it then set on a skillet of fair water and when it boileth put in the spinage being tender boild put it in a cullender to drain away the liquor then mince it small on a fair board put it in a dish and season it with cinamon ginger grated manchet six eggs with the whites and yolks a little cream or none make the stuff pretty thick and put in some boild currans Fry it by spoonfuls and serve it on a dish and plate with sugar Thus also you may make fritters of beets clary burrage bugloss or lettice To make Stock Fritters or Fritters of Arms. STrain half a pint of fine flower with as much water and make the batter no thicker then thin cream then heat the brass moulds in clarified butter being hot wipe them dip the moulds half way in the batter and fry them to garnish any boild fish meats or stewed oysters View their form Other fried Dishes of divers forms or Stock Fritters in the Italian Fashion TAke a quart of fine flower and strain it with some almond milk leven white wine sugar and saffron fry it on the foresaid moulds or dip clary in it sage leaves or branches of rosemary then fry them in clarified butter Little Pasties Balls or Toasts fried TAke a boild or raw pike mince it and stamp it with some good fat old cheese grated season them with cinamon sugar boild currans and yolks of hard eggs make this stuff into balls toasts or pasties and fry them Otherwayes Make your paste into little pasties stars half moons scollops balls or suns Or take grated bread cake or bisket bread and fat cheese grated almond paste eggs cinamon saffron and fry them as abovesaid Otherwayes Pasties to fry Take twenty apples or pippins pared cored and cut into bits like square dice stew them in butter and put to them three ounces of bisket bread stamp all together in a stone mortar with six ounces of fat cheese grated six yolks of eggs cinamon six ounces of sugar make it in little pasties or half moons and fry them Otherwayes Take a quart of fine flour wet it with almond milk sack white wine rosewater saffron and sugar make thereof a paste into balls cakes or any cut or carved branches and fry them in clarified butter and serve them with fine scraping sugar To fry Paste out of a Seringe or Butter-squirt TAke a quart of fine flour and a little leven dissolve it in warm water and put it to the flour with some white wine salt saffron a quarter of butter and two ounces of sugar boil the foresaid things in a skillet as thick as a hasty pudding and in the boiling stir it continually being cold beat it in mortar fry it in clarified butter and run it into the butter through a butter-squirt To make Pancakes TAke three pints of cream a quart of flour eight eggs three nutmegs a spoonful of salt and two pound of clarified butter the nutmegs being beaten strain them with the cream flour and salt fry them into pancakes and serve them with fine sugar Otherwayes Take three pints of spring water a quart of flour mace and nutmeg beaten six cloves a spoonful of salt and six eggs strain them and fry them into pancakes Or thus Make stiff paste of fine flour rose-rose-water cream saffron yolks of eggs salt and nutmeg and fry them in clarified butter Otherwayes Take three pints of cream a quart of flour five eggs salt three spoonfuls of ale a race of ginger cinamon as much strain these materials then fry them and serve them with fine sugar To make a Tansie the best way TAke twenty eggs and take away five whites strain them with a quart of good thick sweet cream and put to it a grated nutmeg a
race of ginger grated as much cinamon beaten fine and a penny white loaf grated also mix them all together with a little salt then stamp some green wheat with some tansie herbs strain it into the cream and eggs and stir all together then take a clean frying pan and a quarter of a pound of butter melt it and put in the tansie and stir it continually over the fire with a slice ladle or saucer chop it and break it as it thickens and being well incorporated put it out of the pan into a dish and chop it very fine then make the frying pan very clean and put in some more butter melt it and fry it whole or in spoonfuls being finely fried on both sides dish it up and sprinkle it with rose vinegar grape verjuyce elder vinegar cowslip vinegar or the juyce of three or four oranges and strow on good store of fine sugar Otherwayes Take a little tansie featherfew parsley and violets stamp and strain them with eight or ten eggs and salt fry them in sweet butter and serve them on a plate and dish with some sugar A Tansie for Lent TAke tansie and all manner of herbs as before and beaten almond stamp them with the spawn of a Pike or Carp and strain them with the crumb of a fine manchet sugar and rose-water and fry it in sweet butter Toasts of divers sorts First in Butter or Oyl TAke a caste of fine roles or round manchets chip them and cut them into toasts fry them in clarified butter frying oyl or sallet oyl but before you fry them dip them in fair water and being fried serve them in a clean dish piled one upon another and sugar between Otherwayes Toast them before the fire and run them over with butter sugar or oyl Cinamon Toasts CUt fine thin toasts then toast them on a gridiron and lay them in ranks in a dish put to them fine beaten cinamon mixed with sugar and some claret warm them over the fire and serve them hot French Toasts CUt French Bread and toast it in pretty thick toasts on a clean gridiron and serve them steeped in claret sack or any wine with sugar and juyce of orange Section 7. The most Excellent Wayes of making all Sorts of Puddings A boild Pudding BEat the yolks of three eggs with rose-rose-water and half a pint of cream warm it with a piece of butter as big as a walnut and when it is melted mix the eggs and that together and season it with nutmeg sugar and salt then put in as much bread as will make it as thick as batter and lay on as much flour as will lie on a shilling then take a double cloth wet it and flour it tie it fast and put it in the pot when it is boild serve it up in a dish with butter verjuyce and sugar Otherwayes Take flour sugar nutmeg salt and water mix them together with a spoonful of gum-dragon being steeped all night in rose-rose-water strain it then put in suet and boil it in a cloath To boil a Pudding otherwayes TAke a pint of cream or milk and boil it with a stick of cinamon being boild let it cool then put in six eggs take out three whites and beat the eggs before you put them in the milk then slice a penny roul very thin and being slic't beat all together then put in some sugar and flour the cloath being boild for sauce put butter sack and sugar beat them up together and scrape sugar on it Other Pudding Sift grated bread through a cullender and mix it with flour minced dates currans nutmeg cinamon minced suet new milk warm sugar and eggs take away some of the whites and work all together then take half the pudding for one side and half for the other side and make it round like a loaf then take butter and put it into the midst and the other side aloft on the top when the liquor boils tye it in a fair cloth and boil it being boild cut it in two and so serve it in To make a Cream Pudding to be boild TAke a quart of cream and boil it with mace nutmeg and ginger quartered put to it eight eggs and but four whites beaten a pound of almonds blanched beaten and strained in with the cream a little rose-water sugar and a spoonful of fine flour then take a thick napkin wet it and rub it with flour and tie the pudding up in it being boild make sauce for it with sack sugar and butter beat up thick together with the yolk of an egg then blanch some almonds slice them and stick the pudding with them very thick and scrape sugar on it To make a green boild Pudding of sweet Herbs TAke and steep a penny white loaf in a quart of cream and onely eight yolks of eggs some currans sugar cloves beaten mace dates juyce of spinage saffron cinamon nutmeg sweet marjoram time savory penniroyal minced very small and some salt boil it with beef-suet marrow or none These puddings are excellent for stuffings of rroast or boild Poultrey Kid Lamb or Turkey Veal or Breasts of Mutton To make a Pudding in haste TAke a pint of good milk or cream put thereto a handful of raisins of the sun with as many currans and a piece of butter then grate a manchet and a nutmeg and put thereto a handful of flour when the milk boils put in the bread let it boil a quarter of an hour then dish it up on beaten butter To make a Quaking Pudding SLice the crumbs of a penny manchet and infuse it three or four hours in a pint of scalding hot cream covering it close then break the bread with a spoon very small and put to it eight eggs and but onely four whites beat them together very well and season it with sugar rose-water and grated nutmeg If you think it too stiff put in some cold cream and beat them well together then wet the bag or napkin and flour it put in the pudding tie it hard and boil it half an hour then dish it and put to it butter rose-rose-water and sugar and serve it up to the table Otherwayes baked SCald the bread with a pint of cream as abovesaid then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar or wallnuts and season it with sugar nutmeg salt the yolks of six eggs a quarter of a pound of dates slic't and cut small a handful of currans boiled and some marrow minced beat them all together and bake it To make a Quaking Pudding either boild or baked TAke a pint of good thick cream boil it with some large mace whole cinamon and slic't nutmeg then take six eggs and but three whites beat them well and grate some stale manchet the quantity of a half penny loaf put it to the eggs with a spoonful of flour then season the cream according to your own taste with sugar and salt beat all well together then
wet a cloth or butter it and put in the pudding when the water boils an hour will bake or boil it Otherwayes Take a penny white loaf pare off the crust and slice the crumb steep it in a quart of good thick cream warmed some beaten nutmeg six eggs whereof but two whites and some salt Sometimes you may use boild currans or boild raisins If to bake make it a little stiffer sometimes adde saffron on Flesh Dayes use beef-suet or marrow or neither for a boild pudding butter the napkin being first wetted in water and binde it up like a ball an hour will boil it To make a Shaking Pudding TAke a pint of cream and boil it with large mace slic't nutmeg and ginger put in a few almonds blanched and beaten with rose-water strain them all together then put to it slic't ginger grated bread salt and sugar flour the napkin or cloth and put in the pudding tie it hard and put it in boiling water as you must do all puddings then serve it up with verjuyce butter and sugar To make a hasty Pudding in a Bag. BOil a pint of thick cream with a spoonful of flour season it with nutmeg sugar and salt wet the cloath and flour it then pour in the cream being hot into the cloth and when it is boild butter it as a hasty Pudding If it be well made it will be as good as a Custard To make a hasty Pudding otherwayes GRate a two penny manchet and mingle it with a quarter of a pint of flour nutmeg and salt a quarter of sugar and half a pound of butter then set it a boiling on the fire in a clean scowred skillet a quart or three pints of good thick cream and when it boils put in the foresaid materials stir them continually and being half boild put in six yolks of eggs stir them together and when it is boild serve it in a clean scowred dish and stick it with some preserved orange-peel thin sliced run it over with beaten butter and scraping sugar To make an Almond Pudding BLanch and beat a pound of almonds strain them with a quart of cream a grated penny manchet searsed four eggs some sugar nutmeg grated some dates and salt boil it and serve it in a dish with beaten butter stick it with some muskedines or wafers and scraping sugar Otherwayes Take a pound of almond paste some grated bisket-bread cream rose-water yolks of eggs beaten cinamon ginger nutmeg some boild currans pistaches and musk boil it in a napkin and serve it as the former To make an Almond Pudding in Guts TAke a pound of blanched almonds beat them very small with rose-water and a little good new milk or cream with two or three blades of mace and some sliced nutmeg when it is boild take the spice clean from it then grate a penny loaf and searce it through a cullender put it into the cream and let it stand till it be pretty cool then put in the almonds five or six yolks of eggs salt sugar and good store of marrow or beef-suet finely minced and fill the guts To make a Rice Pudding to bake BOil the rice tender in milk then season it with nutmeg mace rose-rose-water sugar yolks of eggs with half the whites some grated bread and marrow minced with ambergreese and bake it in a buttered dish To make Rice Pudding in guts BOil half a pound of rice with three pints of milk and a little beaten mace boil it until the rice be dry but never stir it if you do you must stir it continually or else it will burn pour your rice into a cullender or strainer that the moisture may run clean from it then put to it six eggs put away the whites of three half a pound of sugar a quarter of a pint of rose-water a pound of currans and a pound of beef-suet shred small season it with nutmeg cinamon and salt then dry the small guts of a hog shecp or beefer and being finely cleansed for the purpose steep and fill them cut the guts a foot long and fill them three quarters full tie both ends together and put them in boiling water a quarter of an hour will boil them Otherwayes Boil the rice first in water then in milk after with salt in cream then take six eggs grated bread good store of marrow minced small some nutmeg sugar and salt fill the guts put them into a pipkin and boil them in milk and rose-water Otherwayes Steep it in fair water all night then boil it in new milk and drain out the milk through a cullender then mince a good quantity of beef-suet not too small and put it into the rice in some bowl or tray with currans being first boild yolks of eggs nutmeg cinamon sugar and barberries mingled all together then wash the second guts fill them and boil them To make a Cinamon Pudding TAke and steep a penny white loaf in a quart of cream six yolks of eggs and but two whites dates half an ounce of beaten cinamon and some almond paste Sometimes adde rose-water salt and boild currans either bake or boil it for stuffings To make a Haggas Pudding TAke a calves chaldron being well scowred or boild mince it being cold very fine and small then take four or five eggs and leave out half the whites thick cream grated bread sugar salt currans rose water some beef-suet or marrow and if you will sweet marjoram time parsley and mix all together then having a sheeps maw ready dressed put it in and boil it a little Otherwayes Take good store of parsley time savory four or five onions and sweet marjoram chop them with some whole oatmeal then adde to them pepper and salt and boil them in a napkin being boild tender butter it and serve it on sippets To make a Chiveridge Pudding LAy the fattest of a hog in fair water and salt to scower them then take the longest and fattest gut and stuff it with nutmeg sugar ginger pepper and slic't dates boil them and serve them to the table To make Liveridge Puddings BOil a hogs liver and let it be thoroughly cold then grate and sift it through a cullender put new milk to it and the fleck of a hog minced small put it to the liver and some grated bread divide the meat in two parts then take store of herbs mince them fine and put the herbs into one part with nutmeg mace pepper anniseed rose-water cream and eggs fill them up and boil them To the other part or sort put barberries slic't dates currans cream and eggs Other Liveridge Puddings BOil a hogs liver very dry and when it is cold grate it and take as much grated manchet as liver sift them through a cullender and season them with cloves mace and cinamon as much of all the other spices half a pound of sugar a pound and half of currans half a pint of rose-water three pound of beef-suet minced small eight eggs and but
four whites A Swan or Goose Pudding STrain the swan or goose blood and steep with it oatmeal or grated bread in milk or cream with nutmeg pepper sweet herbs minced suet rose-water minced lemon-peels very small and a small quantity of coriander-seed This for a pudding in a swan or gooses neek To make a forced Pudding MInce a leg of mutton with sweet herbs grated bread minced dates currans raisins of the sun a little orangado or preserved lemon sliced thin a few coriander-seeds nutmeg pepper and ginger mingle all together with some cream and raw eggs and work it together like a pasty then wrap the meat in a caul of mutton or veal and so you may either boil or bake them If you bake them indorse them with yolks of eggs rose-water and sugar and stick them with little sprigs of rosemary and cinamon To make a Pudding of Veal MInce raw veal very fine and mingle it with lard cut into the form of dice then mince some sweet marjoram pennyroyal cammomile winter savory nutmeg ginger pepper salt work all together with good store of beaten cinamon sugar barberries sliced figs blanched almonds half a pound of beef-suet finely minced put these into the guts of a fat mutton or hog well cleansed and cut an inch and a half long set them a boiling in a pipkin of claret wine with large mace being almost boild have some boild grapes in small bunches and barberries in knots then dish them on French Bread being scalded with the broth of some good mutton gravy and lay them on garnish of slic't lemons To make a Pudding of Wine in guts SLice the crumbs of two manchets and take half a pint of wine and some sugar the wine must be scalded then take eight eggs and beat them with rose-water put to them sliced dates marrow and nutmeg mix all together and fill the guts to boil Bread Pudding in guts TAke cream and boil it with mace and mix beat almonds with rose-water then take cream eggs nutmeg currans salt and marrow mix them with as much bread as you think fit and fill the guts To make an Italian Pudding TAke a fine manchet and cut it in square pieces like dice then put to it half a pound of beef-suet minced small raisins of the sun cloves mace minced dates sugar marrow rose-water eggs and cream mingle all these together put them in a buttered dish in less then an hour it will be baked then when you serve it scrape sugar on it Other pudding in the Italian fashion with blood of Beast or Fish TAke half a pound of grated cheese a penny manchet grated sweet herbs chopped very small cinamon pepper salt nutmeg cloves mace four eggs sugar and currans bake it in a dish or pye or boil it in a napkin and binde it up like a ball being boild serve it with beaten butter sugar and beaten cinamon To make a French Pudding TAke half a pound of raisins of the sun a penny white loaf pared and cut into dice-work half a pound of beef-suet finely minced three ounces of sugar eight slic't dates a grain of musk twelve or sixteen lumps of marrow salt half a pint of breame three eggs beaten with it and powred on the pudding cloves mace nutmeg salt and a pun-water or a pippin or two pared slic't and put in the bottom of the dish before you bake the pudding To make a French Barley Pudding BOil the Barley and put to one quart of barley a manchet grated then beat a pound of almonds and strain them with cream then take eight eggs and but four whites and beat them with rose-water season it with nutmeg mace salt and marrow or beef-suet cut small mingle all together then fill the guts and boil them To make an excellent Pudding TAke crumbs of white bread as much fine flower the yolks of four eggs but one white and as much good cream as will temper it as thick as you would make pancake batter then butter the dish bake it and scrape sugar on it being baked Puddings of Swines Lights PArboil the lights mince them very small with suet and mix them with grated bread cream currans eggs nutmeg salt and rose-rose-water and fill the guts To make an Oatmeal Pudding PIck a quart of whole oatmeal being finely picked and cleansed steep it in warm milk all night next morning drain it and boil it in three pints of cream being boild and cold put to it six yolks of eggs and but three whites cloves mace saffron salt dates slic't and sugar boil it in a napkin and boil it as the bread pudding serve it with beaten butter and stick it with slic't dates and scrape sugar or you may bake these foresaid materials in dish pye c. Sometimes adde to this pudding raisins of the sun and all manner of sweet herbs chopped small being seasoned as before Other Oatmeal Pudding TAke great oatmeal pick it and scald in in cream being first put in a dish or bason season it with nutmeg cinamon ginger pepper and currans bake it in a dish or boil it in a napkin being baked or boiled serve it with beaten butter and scraping sugar Otherwayes Season it with cloves mace saffron salt and yolks of eggs and but five that have whites and some cream to steep the groats in boil it in a napkin or bake it in a dish or pye To make Oatmeal-Pudding-pies STeep oatmeal in warm milk three or four hours then strain some blood into it of flesh or fish mix it with cream and adde to it suet minced small sweet herbs chopped fine as time parsley spinage succory endive strawberry leaves violet leaves pepper cloves mace fat beef-suet and four eggs mingle all together and so bake them To make an Oatmeal-pudding boild TAke the biggest oatmeal mince what herbs you like best and mix with it season it with pepper and salt tye it straight in a bag and when it is boild butter it and serve it up Oatmeal Puddings otherwise of fish or flesh blood TAke a quart of whole oatmeal steep it in warm milk over night and then drain the groats from it boil them in a quart or three pints of good cream then the oatmeal being boild and cold have time pennyroyal parsley spinage savory endive marjoram sorrel succory and strawberry leaves of each a little quantity chop them fine and put them to the oatmeal with some fennil seed pepper cloves mace and salt boil it in a napkin or bake it in dish pie or guts Sometimes of the former pudding you may leave out some of the herbs and adde these pennyroyal savory leeks a good big onion sage ginger nutmeg pepper salt either for fish or flesh dayes with butter or beef-suet boild or baked in dish napkin or pie To make a baked Pudding TAke a pint of cream warm it and put to it eight dates minced four eggs marrow rose-rose-water nutmegs raced and beaten mace and salt butter the dish and put it
with gold and silver leaves or let your sprigs be of a streight sprig of ewe tree or a streight firs bush and put about the brawn stuck round with bay-leaves three ranks round and spotted with red and yellow jelly about the dish sides also the same jelly and some of the brawn leached jagged or cut with tin moulds and carved lemons oranges barberries bay-leaves gilt red beets pickled barberries pickled gooseberries or pickled grapes To souce a Pig TAke a pig being scalded cut off the head and part it down the back draw it and bone it then the sides being well cleansed from the blood and soaked in several clean waters take the pig and dry the sides season them with nutmeg ginger and salt roul them and binde them up in clean clouts as the pig brawn aforesaid then have as much water as will cover it in a boiling pan two inches over and two bottles of white wine over and above first let the water boil then put in the collers with salt mace slic't ginger parsley-roots and fennil-roots scraped and picked being half boiled put in two quarts of white wine and when it is boild quite put in slices of lemon to it and the whole-peel of a lemon Otherwayes in Collers SEason the sides with beaten nutmeg salt and ginger or boil the sides whole and not bone them boil also a piece or breast of veal with them being well joynted and soaked two hours in fair water boil it in half wine and half water mace slic't ginger parsley and fennel roots being boild leave it in this souce and put some slic't lemon to it with the whole pieces when it is cold serve it with yellow red and white jelly barberries slic't lemon and lemon-peel Or you may make but one coller of both the sides to the hinder quarters or bone the two sides and make but two collers of all and save the head onely whole or souce a pig in quarters or halves or make of a good large fat pig but one coller onely and the head whole Or souce it with two quarts of white wine to a gallon of water put in your wine when your pig is almost boild and put to it four maces a few cloves two races of slic't ginger salt a few bay-leaves whole pepper some slices of lemon and lemon-peel before you boil your pig season the sides or collers with nutmeg salt cloves and mace To souce a Pig otherwayes SCald it and cut it in four quarters bone it and let it lye in water a day and a night then roul it up like brawn with sage leaves lard in thin slices and some grated bread mixed with the juyce of an orange beaten nutmeg mace and salt roul it up in the quarters of the pig very hard and binde it up with tape then boil it with fair water white wine large mace slic't ginger a little lemon-peel a faggot of sweet herbs and salt being boild put it in an earthen pot to cool in the liquor and souce there two dayes then dish it out on plates or serve it in collers with mustard and sugar Otherwayes Season the sides with cloves mace and salt then roul it in collers or sides with the bones in it then take to two gallons of water a pottle of white wine and when the liquor boils put in the pig with mace cloves slic't ginger salt bay leaves and whole pepper being half boild put in the wine c. Otherwayes Season the collers with chopped sage beaten nutmeg pepper and salt To Souce or Jelly a Pig in the Spanish Fashion TAke a Pig being scalded boned and chined down the back then soke the collers clean from the blood the space of two hours dry them in a clean cloath and season the sides with pepper salt and minced sage then have two dryed neats tongues that are boild tender and cold that they look fine and red pare them and slice them from end to end the thickness of a half-crown piece lay them on the inside of the seasoned pig one half of the tongue for one side and the other for the other side then make two collers and binde them up in fine white clouts boil them as you do the soust pigs with wine water salt slic't ginger and mace keep it dry or in souce drink of the pig brawn If dry serve it in slices as thick as a trencher cut round the coller or slices in jelly and make jelly of the liquor wherein it was boild adding to it juyce of lemon isingglass spices sugar clarified with eggs and run it through the bag How to divide a Pig into Collers divers wayes either for Pig Brawn or Soust Pig 1. CUt a large fat Bore Pig into one coller onely bone it whole and not chine it the head onely cut off 2. Take off the hinder quarters and buttocks with the bones in them bone all the rest whole onely the head cut off 3. Take off the hinder quarters and make two collers bone all the rest onely cut off the head and leave it whole 4. Cut off the head and chine it through the back and coller both sides at length from end to end 5. Chine it as before with the bones in and souce it in quarters To souce a Capon TAke a good bodied Capon young fat and finely pulled drawn and trussed lay it in soke two or three hours with a knuckle of veal well joynted and after set them a boiling in a fine deep brass pan kettel or large pipkin in a gallon of fair water when it boils scum it and put in four or five blades of mace two or three races of ginger slic't four fennel roots and four parsley roots scraped and picked and salt The Capon being fine and tender boild take it up and put it in other warm liquor or broth then put to your souced broth a quart of white wine and boil it to a jelly then take it off and put it into an earthen pan or large pipkin put your capon to it with two or three slic't lemons and cover it close serve it at your pleasure and garnish it with slices and pieces of lemon barberries roots mace nutmeg and some of the jelly Some put to this souc't capon whole pepper and a faggot of sweet herbs but that maketh the broth very black In this manner you may souce any Land Fowl To souce a Breast of Veal Side of Lamb or any Joint of Mutton Kid Fawn or Venison BOne a breast of veal and soke it well from the blood then wipe it dry and season the side of the breast with beaten nutmeg ginger some sweet herbs minced small whole coriander-seed minced lemon-peel and salt and lay some broad slices of sweet lard over the seasoning then roul it into a coller and binde it up in a white clean cloath put it into boiling liquor scum it well and then put in slic't ginger slic't nutmeg salt fennil and parsley roots being almost boild put in a
fine or course crust being baked liquor it with good sweet butter and stop up the vent If to keep long bake it in an earthen pan in the above-said seasoning and being baked fill it up with butter and you may keep it a whole year To bake your wilde Bore that comes out of France LAy it in soak two dayes then parboil it and season it with pepper nutmeg cloves and ginger and when it is baked fill it up with butter To bake Red Deer Take for a side or half hanch of red deer half a bushel of rye meal being coursely searced and make it up very stiff with boiling water onely If you bake it to eat hot give it but half the seasoning and liquor it with claret wine and good butter To bake Fallow Deer for hot or cold TAke a side of venison bone and lard it with great lard as big as ones little finger and season it with two ounces of pepper two ounces of numeg and four ounces of salt then have a pye made and lay some butter in the bottom of it then lay in the flesh the inside downward coat it thick with seasoning and put to it on the top of the meat with a few cloves and good store of butter close it up and bake it the pye being first basted with eggs being baked and cold fill it up with clarified butter and keep it to eat cold Make the paste as you do for red deer course drest through a boulter a peck and a pottle of this meal will serve for a side or half hanch of a buck To bake a side or half Hanch to be eaten hot TAke a side of a buck being boned and the skins taken away season it onely with two ounces of pepper and as much salt or half an ounce more lay it on a sheet of fine paste with two pound of beef-suet finely minced and beat with a little fair water and laid under it close it up and bake it and being fine and tender baked put to a good ladle full of gravy or good strong mutton broth To make a Paste for it TAke a peck of flour by weight and lay it on the pastery board make a hole in the midst of the flour and put to it five pound of good fresh butter the yolks of six eggs and but four whites work up the butter and eggs into the flour and being well wrought together put some fair water to it and make it into a stiff paste In this fashion of fallow deer you may bake goat doe or a pasty of venison To make meer sauce or a pickle to keep venison in that is tainted TAke strong ale and as much vinegar as will make it sharp boil it with some bay salt and make a strong brine scum it and let it stand till it be cold then put in your venison twelve hours press it parboil it and season it then bake it as before is shown Other sauce for tainted venison TAke your venison and boil water beer and wine vinegar together and some bay leaves time savory rosemary and fennil of each a handful when it boils put in your venison parboil it well and press it and season it as aforesaid bake it for to be eaten cold or hot and put some raw minced mutton under it Otherwayes to preserve tainted Venison BUry it in the ground in a clean cloath a whole night and it will take away the corruption savour or stink Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour TAke small beer and vinegar and parboil your beef in it let it steep all night then put some turnsole to it and being baked a good judgement shall not decerne it from red or fallow deer Otherwayes to counterfeit Ram Weather or any Mutton for Venison BLoody it in sheeps lambs or pigs blood or any good and new blood season it as before and bake it either for hot or cold In this fashion you may bake mutton lamb or kid To make Vmble Pyes LAy minced beef-suet in the bottom of the pye or slices of interlarded bacon and the umbles cut as big as small dice with some bacon cut in the same form and seasoned with nutmeg pepper and salt fill your pyes with it and slices of bacon and butter close it up and bake it and liquor it with claret butter and stripped time To make Pies of Sweet-breads or Lamb-stones according to these Forms PArboil them and blanch them or raw sweet-breads or stones part them in halves and season them with pepper nutmeg and salt season them lightly then put in the bottom of the pye some slices of interlarded bacon and some pieces of artichoaks or mushrooms then sweet-breads or stones marrow gooseberries barberries grapes or slic't lemon close it up and bake it being baked liquor it with butter onely Or otherwise with butter white wine and sugar and sometimes adde some yolks of eggs To make minced Pies or Chewits of a Leg of Veal Neats Tongue Turkey or Capon TAke to a good leg of veal six pound of beef-suet then take the leg of veal bone it parboil it and mince it very fine when it is hot mince the suet by its self very fine also then when they are cold mingle them together then season the meat with a pound of sliced dates a pound of sugar an ounce of nutmegs an ounce of pepper an ounce of cinamon half an ounce of ginger half a pint of verjuyce a pint of rose-water a preserved orange or any peel fine minced an ounce of caraway comfets and six pound of currans put all these into a large tray with half a handful of salt stir them up all together and fill your pies close them up bake them and being baked ice them with double refined sugar rose-water and butter Make the Paste with a peck of flour and two pound of butter boild in fair water or liquor make it up boiling hot To make minced Pies of Mutton TAke to a leg of mutton four pound of beef-suet bone the leg and cut it raw into small pieces as also the suet mince them together very fine and being minced season it with two pound of currans two pound of raisins two pound of prunes an ounce of carraway-seed an ounce of nutmegs an ounce of pepper an ounce of cloves and mace and six ounces of salt stir up all together fill the Pies and bake them as the former To make minced Pies of Beef TAke a stone or eight pound of beef also eight pound of suet mince them very small and put to them eight ounces of salt two ounces of nutmegs an ounce of pepper an ounce of cloves and mace four pound of currans and four pound of raisins stir up all these together and fill your pies Minced in the French Fashion called Pelipate or in English Petits made of Veal Pork or Lamb or any kinde of Venison Beef Poultry or Fowl MIce them with lard and being minced season them
with salt and a little nutmeg mix the meat with some pine-apple-seed and a few grapes or gooseberries fill the Pies and bake them being baked liquor them with a little gravy Sometimes for variety in the winter time you may use currans instead of grapes or gooseberries and yolks of hard eggs minced among the meat Minced Pies in the Italian Fashion PArboil a leg of veal and being cold mince it with beef-suet and season it with pepper salt and gooseberries mix with it a little verjuyce currans sugar and a little saffron in powder Forms of minced Pies To make an exraordinary Pie or a Bride Pie of severall Compounds being several distinct Pies on one bottom PRovide cock-stones and combs or lamb-stones and sweet-breads of veal a little set in hot water and cut to pieces also two or three oxe pallets blanched and slic't a pint of oysters sliced dates a handful of pine kernels a little quantity of broom-buds pickled some fine interlarded bacon sliced nine or ten chesnuts roasted and blanched season them with salt nutmeg and some large mace and close it up with some butter For the caudle beat up some butter with three yolks of eggs some white or claret wine the juyce of a lemon or two cut up the lid and pour on the lear shaking it well together then day on the meat slic't lemon and pickled barberries and cover it again let these Ingredients be put into the moddle or scollops of the Pie. Several other Pies belong to the first form but you must be sure to make the three fashions proportionably answering one the other you may set them on one bottom of paste which will be more convenient or if you set them several you may bake the middle one full of flour it being baked and cold take out the flour in the bottom and put in live birds or a snake which will seem strange to the beholders which cut up the Pie at the table This is onely for a Wedding to pass away time Now for the other Pies you may fill them with several Ingredients as in one you may put oysters being parboild and bearded season them with large mace pepper some beaten ginger and salt season them lightly and fill the Pie then lay on marrow and some good butter close it up and bake it Then make a lear for it with white wine the oyster liquor three or four oysters bruised in pieces to make it stronger but take out the pieces and an onion or rub the bottom of the dish with a clove of garlick it being boild put in a piece of butter with a lemon sweet hearbs will be good boild in it bound up fast together cut up the lid or make a hole to let the lear in c. Another you may make of Prawns and Cockles being seasoned as the first but no marrow a few pickled mushrooms if you have them it being baked beat up a piece of butter a little vinegar a slic't nutmeg and the juyce of two or three oranges thick and pour it into the Pie. A third you may make a Bird Pie take young Birds as larks pulled and drawn and a force meat to put in the bellies made of grated bread sweet herbs minced very small beef-suet or marrow minced almonds beat with a little cream to keep them from oyling a little parmisan or none or old cheese season this meat with nutmeg ginger and salt then mix them together with cream and eggs like a pudding stuff the larks with it then season the â—arks with nutmeg pepper and salt and lay them in the Pie put in some butter and scatter between them pine-kernels yolks of eggs and sweet herbs the herbs and eggs being minced very small being baked make a lear with the juyce of oranges and butter beat up thick and shaken well together For another of the Pies you may boil artichocks and take onely the bottoms for the Pie cut them into quarters or less and season them with nutmeg Thus with several Ingredients you may fill up the other Pies To make Custards divers wayes TAke to a quart of cream ten eggs half a pound of sugar half a quarter of an ounce of mace half as much ginger beaten very fine and a spoonful of salt strain them through a strainer then the forms being finely dryed in the oven fill them full on an even hearth and bake them fair and white draw them and dish them on a dish and plate then strow on them biskets red and white stick muskedines red and white and scrape thereon double refined sugar Make the paste for these Custards of a pottle of fine flour make it up with boiling liquor and make it up stiff To make an Almond Custard TAke two pound of almonds blanch and beat them very fine with rose-water then strain them with some two quarts of cream twenty whites of eggs and a pound of double refined sugar make the paste as beforesaid and bake it in a milde oven fine and white garnish it as before and scrape fine sugar over all To make a Custard without Eggs. TAke a pound of almonds blanch and beat them with rose-water into a fine paste then put the spawn or row of a Carp or Pike to it and beat them well together with some cloves mace and salt the spices being first beaten and some ginger strain them with some fair spring water and put into the strained stuff half a pound of double refined sugar and a-little saffron when the Paste is dried and ready to fill put into the bottom of the coffin some slic't dates raisins of the sun stoned and some boiled currans fill them and bake them being baked scrape sugar on them Be sure alwayes to prick your custards or forms before you set them in the oven If you have no row or spawn put rice flour instead thereof To make an extraordinary good Cake TAke half a bushel of the best flour you can get very finely searsed and lay it upon a large Pastrey board make a hole in the midst thereof and put to it three pound of the best butter you can get with fourteen pound of currans finely picked and rubbed three quarts of good new thick cream warmed two pound of fine sugar beaten three pints of good new ale barm or yeast four ounces of cinamon fine beaten and searsed also an ounce of beaten ginger two ounces of nutmegs fine beaten and searsed put in all these materials together and work them up into an indifferent stiff paste keep it warm till the oven be hot then make it up and bake it being baked an hour and a half ice it then take four pound of double refined sugar beat it and searce it and put it in a deep clean scowred skillet the quantity of a gallon boil it to a candy height with a little rose-rose-water then draw the cake run it all over it and set it into the oven till it be candied To make a Cake otherwise TAke a gallon
of very fine flour and lay it on the Pastry board then strain three or four eggs with a pint of barm and put it into a hole made in the middle of the flour with some two nutmegs fine beaten an ounce of cinamon and an ounce of cloves and mace beaten fine also half a pound of sugar and a pint of cream put these into the flower with two spoonfuls of salt and work it up good and stiff then take half the paste and work three pound of currans well picked and rubbed into it then take the other part and divide it into two equal pieces drive them out as broad as you would have the cake then lay one of the sheets of paste on a sheet of paper and upon that the half that hath the currans and the other part on the top close it up round prick it and bake it being baked ice it with butter sugar and rose-rose-water and set it again into the oven To make French Bread the best way TAke a gallon of fine flour and a pint of good new ale barm or yeast and put it to the flour with the whites of six new laid eggs well beaten in a dish and mixt with the barm in the middle of the flour also three spoonfuls of fine salt then warm some milk and fair water and put to it and make it up pretty stiff being well wrought and worked up cover it in a boul or tray with a warm cloth till your oven be hot then make it up either in rouls or fashion it in little wooden dishes and bake it being baked in a quick oven chip it hot Section 10. To bake all manner of Curneld Fruits in Pyes Tarts or made Dishes raw or preserved as Quinces Wardens Pears Pippins c. To bake a Quince Pye TAke fair quinces core and pare them very thin and put them in a pye then put in it two races of ginger slic't as much cinamon broken into bits and some eight or ten whole cloves lay them in the bottom of the pye and lay on the quinces close packed with as much fine refined sugar as the quinces weighs close it up and bake it and being well soaked the space of four or five hours ice it Otherwayes Take a gallon of flour a pound and a half of butter six eggs thirty quinces three pound of sugar half an ounce of cinamon half an ounce of ginger half an ounce of cloves and some rosewater make them in a pye or tart and being baked strew on double refined sugar Otherwayes Bake these quinces raw slic't very thin with beaten cinamon and the same quantity of sugar as before either in tart patty-pan dish or in cold butter paste sometimes mix them with wardens pears or pippins and some minced citron To make a Quince Pye otherwayes according to this Form TAke Quinces and preserve them being first coared and pared then make a sirrup of fine sugar and spring water take as much as the quinces weigh and to every pound of sugar a pint of fair water make your sirrup in a preserving pan being scum'd and boild to a sirrup put in the quinces boil them up till they be well coloured and being cold bake them in pyes whole or in halves in a round tart dish or patty pan with a cut cover or in quarters being baked put in the same sirrup but before you bake them put in more fine sugar and leave the sirrup to put in afterwards then ice it Thus you may do of any Curneld fruits as wardens pippins pears pearmains green quodlings or any good apples in laid tarts or cuts To make a slic't Tart of Quinces Wardens Pears Pippins in slices raw of divers Compounds THese foresaid fruits being finely pared and slic't in very thin slices season them with beaten cinamon and canded citron minced canded orange or both or raw orange-peel raw lemon-peel fennil-seed or caraway-seed or without any of these compounds or spices but the fruits alone one amongst the other put to ten pippins six quinces six wardens eight pears and two pound of sugar close it up bake it and ice it as the former tarts Thus you may also bake it in patty-pan or dish with cold butter paste To bake Quinces Wardens Pears Pippins or any Fruits preserved to be baked in Pyes Tarts Patty-pan or Dish PReserve any of the foresaid in white wine and sugar till the sirrup grow thick then take the quinces out of it and lay them to cool in a dish then set them into the pye and prick cloves on the tops with some cinamon and good store of refined sugar close them up with a cut cover and being baked ice it and fill it up with the sirrup they were first boiled in Otherwayes You may bake them in an earthen pot with some claret wine and sugar and keep them for your use To make a Trotter Pye of Quinces Wardens Pears c. TAke them either severally or altogether in quarters or slic't raw if in quarters put some whole ones amongst them if slic't beaten spices and a little butter and sugar take to twelve quinces a pound of sugar and a quarter of a pound of butter close it up and bake it and being baked cut it up and mash the fruit to pieces then put in some cream and yolks of eggs beaten together and put it into the pye stir all together and cut the cover into five or six pieces like lozenges or three square and scrape on sugar To make a Pippin Pye TAke thirty good large pippins pare them very thin and make the pye then put in the pippins thirty cloves a quarter of an ounce of whole cinamon and as much pared and slic't a quarter of a pound of orangado as much of lemon in sucket and a pound and half of refined sugar close it up and bake it it will ask four hours baking then ice it with butter sugar and rose water To make a Pippin Tart according to this Form TAke fair pippins and pare them then cut them in quarters coar them and stew them in claret wine whole cinamon and slic't ginger stew them half an hour then put them into a dish and break them not when they are cold lay them one by one into the tart then lay on some green cittern minced small candied orange or coriander put on sugar and close it up bake it and ice it then scrape on sugar and serve it To make a Pippin Tart either in Tart Patty-pan or Dish TAke ten fair pippins preserve them in white wine sugar whole cinamon slic't ginger and eight or ten cloves being finely preserved and well coloured lay them on a cut tart of short paste or in place of preserving you may bake them between two dishes in the oven for the foresaid use A made Dish of Pippins TAke pippins pare and slice them then boil them in claret wine in a pipkin or between two dishes with some sugar and beaten cinamon when 't is boiled
yolks of eggs and cream For green tarts take green quodlings green preserved apricocks green preserved plums green grapes and green gooseberries For red tarts quinces pippins cherries rasberries barberries red currans red gooseberries damsons For black tarts prunes and many other berries preserved For white tarts whites of eggs and cream Of all manner of tart stuff strained that carries his colour black as Prunes Damsins c. for laid or set Tarts Dishes or Patty-pans Tart Stuff of Damsins TAke a pottle of damsins and good ripe apples being pared and cut into quarters put them into an earthen pot with a little whole cinamon slic't ginger and sugar bake them and being cold strain them with some rose-water and boil the stuff thick c. Other Tart Stuff that carries his colour black TAke three pound of prunes and eight fair pippins pared and cored stew them together with some claret wine some whole cinamon slic't ginger a sprig of rosemary sugar and a clove or two being well stewed and cold strain them with rose-water and sugar To make other black Tart Stuff TAke twelve pound of prunes and sixteen pound of raisins wash them clean and stew them in a pot with water boil them till they be very tender and then strain them through a course strainer season it with beaten ginger and sugar and give it a walm on the fire Yellow Tart Stuff TAke twelve yolks of eggs beat them with a quart of cream and bake them in a soft oven being baked strain them with some fine sugar rose-water musk ambergreece and a little sack or in place of baking boil the cream and eggs White Tart Stuff MAke the white Tart stuff with cream in all points as the yellow and the same seasoning Green Tart Stuff TAke spinage boild green pease green apricocks green plumbs quodled peaches quodled quodled green necturnes gooseberries quodled green sorrel and the juyce of green wheat To bake Apricocks green TAke young green apricocks so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your tart be ready then dry them and fill the tart with them and lay on good store of fine sugar close it up and bake it ice it scrape on sugar and serve it up To bake Mellacattons TAke and wipe them clean and put them in a pie made scollop wayes or in some other pretty work fill the pie and put them in whole with weight for weight in refined sugar close it up and bake it being baked ice it Sometimes for change adde to them some chips or bits of whole cinamon a few whole cloves and slic't ginger To preserve Apricocks or any Plumbs green TAke apricocks when they are so young and green that you may put a needle through stone and all but all other plumbs must be taken green and at the highest growth then put them in indifferent hot water to break them let them stand close covered in that hot water till a thin skin will come off with scraping all this while they will look yellow then put them into another skillet of hot water and let them stand covered until they turn to a perfect green then take them out weigh them take their weight in sugar and something more and so preserve them Clarifie the sugar with the white of an egg and some water To preserve Apricocks being ripe STone them then weigh them with sugar and take weight for weight pare them and strow on the sugar let them stand till the moisture of the apricocks hath wet the sugar and stands in a sirrup then set them on a soft fire not suffering them to boil till your sugar be all melted then boil them a pretty pace for half an hour still stirring them in the sirrup then set them by two hours and boil them again till your sirrup be thick and your apricocks look clear boil up the sirrup higher then take it off and being cold put in the apricocks into a gallipot or glass close them up with a clean paper and leather over all To preserve Peaches after the Venetian way TAke twenty young peaches part them in two and take out the stones then take as much sugar as they weigh and some rose-water put in the peaches and make a sirrup that it may stand and stick to your fingers let them boil softly a while then lay them in a dish and let them stand in the same two or three dayes then set your sirrup on the fire let it boil up and then put in the peaches and so preserve them To preserve Mellacattons STone them and parboil them in water then peel off the outward skin of them they will boil as long as a piece of beef and therefore you need not fear the breaking of them when they are boild tender make sirrup of them as you do of any other fruit and keep them all the year To preserve Cherries TAke a pound of the smallest cherries but let them be well coloured boil them tender in a pint of fair water then strain the liquor from the cherries and take two pound of other fair cherries stone them and put them in your preserving-pan with a laying of cherries and a laying of sugar then pour the sirrup of the other strained cherries over them and let them boil as fast as may be with a blazing fire that the sirrup may boil over them when you see that the sirrup is of a good colour something thick and begins to jelly set them a cooling and being cold pot them and so keep them all the year To preserve Damsins TAke damsins that are large and well coloured but not thorow ripe for then they will break pick them clean and wipe them one by one then weigh them and to every pound of damsins you must take a pound of Barbery sugar white and good dissolved in half a pint or more of fair water boil it almost to the height of a sirrup and then put in the damsins keeping them with a continual scumming and stirring so let them boil on a gentle fire till they be enough then take them off and keep them all the year To preserve Grapes as green as Grass TAke grapes very green stone them and cut them into little bunches then take the like quantity of refined sugar finely beaten and strow a row of sugar in your preserving pan and a lay of grapes upon it then strow on more sugar upon them put to them four or five spoonfulls of fair water and boil them up as fast as you can To preserve Barberries TAke barberries very fair and well coloured pick out the stones weigh them and to every ounce of barberries take three ounces of hard sugar half an ounce of pulp of barberries and an ounce of red rose water to dissolve the sugar boil it to a sirrup then put in the barberries and let them boil a quarter of an hour then take them up and
sprigs of rosemary let it stand two or three hours in steep then put some double refined sugar to it and strain it into a bason beat it till it froath and bubble and as the froath riseth take it off with a spoon and lay it in the dish you serve it up in To make a Jelly of Almond as white as Snow TAke a pound of almonds steep them in cold water six hours and blanch them into cold water then make a decoction of half a pound of isingglass with two quarts of white wine and the juyce of two lemons boil it till half be wasted then let it cool and strain it mingle it with the almonds and strain them with a pound of double refined sugar and the juyce of two lemons turn it into colours red white or yellow and put it into egg shells or orange-peels and serve them on a pie plate upon a dish To make Almond Cream TAke half a pound of almond paste beaten with rose-water and strain it with a quart of cream put it in a skillet with a stick of cinamon and boil it stir it continually and when it is boiled thick put sugar to it and serve it up cold To make Almond Cream otherwayes Take thick almond milk made with fair spring water and boil it a little then take it from the fire and put to it a little salt and vinegar cast it into a clean strainer and hang it upon a pin over a dish then being finely drained take it down and put it in a dish put to it some fine beaten sugar and a little sack muskedine or white wine dish it on a silver dish and strow on red biskets Otherwayes Take a quart of cream boil it over night then in the morning have half a pound of almonds blanched and fine beaten strain them with the cream and put to it a quarter of a pound of double refined sugar a little rose-water a little fine ginger and cinamon finely searced and mixed all together dish it in a clean silver dish with fine carved sippets round about it To make an Almond Cheese TAke almonds being beaten as fine as marchpane paste then make a sack posset with cream and sack mingle the curd of the posset with almond paste and set it on a chafing-dish of coals put some double refined sugar to it and some rose-water then fashion it on a pie-plate like a fresh cheese put it in a dish put a little cream to it scrape sugar on it and being cold serve it up To make an excellent Cream TAke a quart of cream and set it a boiling with a large mace or two whilest it is boiling cut some thin sippets and lay them in a fine clean dish then have seven or eight yolks of eggs strained with rose-water put some sugar to them then take the cream from the fire put in the eggs and stir all together then pour it on the slices of fine manchet and being cold scrape on sugar and so serve it To make Cream otherwayes Take a quart of cream and boil it with four or five large maces and a stick of whole cinamon when it hath boiled a little while have seven or eight yolks of eggs dissolved with a little cream take the cream from the fire and put in the eggs stir them well into the boiled cream and put it in a clean dish take out the spices and when it is cold stick it with those maces and cinamon Thus you may do with the whites of the eggs with cream To make Cast Cream TAke a quart of cream a pint of new milk and the whites of six eggs strain them together and boil it in the boiling stir it continually till it be thick then put to it some verjuyce and put it into a strainer hang it on a nail or pin to drain the whey from it then strain it put some sugar to it and rose-water dish it in a fair dish and strow on some preserved pine-kernels or candied pistaches In this fashion you may do it of the yolks of eggs To make Clouted Cream TAke three gallons of new milk and set it on the fire in a clean scowred brass pan or kettle till it boils then make a hole in the middle of the milk and take three pints of good cream and put into the hole as it boileth boil it together half an hour then divide it into four milk-pans and let it cool two dayes if the weather be not too hot then take it up with a slice or scummer put it in a dish and sprinkle it with rose water lay one clod upon another and scrape on sugar To make clouted Cream otherwayes extraordinary TAke four gallons of new milk from the Cow set it over the fire in a clean scowred pan or kettle to scald ready to boil strain it through a clean strainer and put it into several pans to cool then take the cream some six hours after and put it in the dish you mean to serve it in season it with rose water sugar and musk put some raw cream to it and some snow cream on that To make clouted Cream otherwayes TAke a gallon of new milk from the Cow two quarts of cream and twelve spoonfulls of rose water put these together in a large milk pan and set it upon a fire of charcoal well kindled you must be sure the fire be not too hot and let it stand a day and a night then take it off and dish it with a slice or scummer let no milk be in it and being disht and cut in fine little pieces scrape sugar on it To make a very good Cream WHen you churm butter take out half a pint of cream just as it begins to turn to butter that is when it is a little frothy then boil a quart of good thick and new cream season it with sugar and a little rose water when it is quite cold mingle it very well with that you take out of the churm and so dish it To make a Sack Cream TAke a quart of cream and set it on the fire when it is boiled drop in six or eight drops of sack and stir it well to keep it from curding then season it with sugar and strong water To make Cabidge Cream SEt six quarts of new milk on the fire and when it boils empty it into ten or twelve earthen pans or bouls as fast as you can without frothing set them where they may come and when they are little cold gather the cream that is on the top with your hand rumpling it together and lay it on a plate when you have laid three or four layings on one another wet a feather in rose water and musk and stroak over it then searce a little grated nutmeg and fine sugar and if you please beat some musk and ambergreece in it and lay three or four layes more on as before thus do till you have off all the cream in the bouls then put all the milk
eggs some rose water salt half a pound of refined white sugar and a nutmeg or two work all these materials well together with a quarter of a pound of good sweet butter and some cream but make it not too soft and make your cheesecakes according to these forms To make Cheesecakes otherwayes MAke the paste of a pottle of flour half a pound of butter as much ale barm as two egg shells will hold and a little saffron made into fine pouder and put into the flour melt the butter in milk and make up the paste then take the curds of a gallon of new milk cheese and a pint of cream drain the whey very well from it pound it in a mortar then mix with it half a pound of sugar a pound of well washed and picked currans a grated nutmeg some fine beaten cinamon salt rose water a little saffron made into fine pouder and some eight yolks of eggs work it up very stiff with some butter and a little cream Otherwayes Take six quarts of new milk run it pretty cold and when it is tender come drain from it the whey and hang it up in a strainer press the whey from it and beat it in a mortar till it be like butter then strain it through a strainer and mingle it with a pound of butter with your hand then beat a pound of almonds with rose water till they be as fine as the curds put to them the yolks of twenty eggs a quart of cream two grated nutmegs and a pound and a half of sugar when the coffins are ready to be set into the oven then mingle them together and let them bake half an hour the paste must be made of milk and butter warmed together dry the coffins as you do for a custard make the paste very stiff and make them into works To make Cheesecakes without Milk TAke twelve eggs take away six whites and beat them very well then take a quart of cream and boil it with mace take it off the fire put in the eggs and stir them well together then set it on the fire again and let it boil till it curds then set it off and put to it a good quantity of sugar some grated nutmeg and beaten mace then dissolve musk and ambergreece in rose-rosewater three or four spoonfuls of grated bread with half a pound of almonds beat small a little cream and some currans then make the paste for them of flour sugar cream and butter bake them in a milde oven a quarter of an hour will bake them Make them according to this form Cheesecakes otherwayes FOr the paste take a pottle of flour half a pound of butter and the white of an egg work it well into the flour with the butter then put a little cold water to it and work it up stiff then take a pottle of cream half a pound of sugar and a pound of currans boild before you put them in a whole nutmeg grated and a little pepper fine beaten boil these gently and stir it continually with twenty eggs well beaten amongst the cream being boild and cold fill the cheesecakes To make Cheesecakes otherwayes TAke eighteen eggs and beat them very well beat some flour amongst them to make them pretty thick then have a pottle of cream and boil it being boiled put in your eggs flour anst half a pound of butter some cinamon salt boild currans and sugar set them over the fire and boil it pretty thick being cold fill them and bake them make the crust as beforesaid To make Cheesecakes in the Italian Fashion TAke four pound of good fat Holland cheese and six pound of good fresh cheese-curd of a morning milk cheese or better beat them in a stone or wooden mortar then put sugar to them and two pound of well washed currans twelve eggs whites and all being first well beaten a pound of sugar some cream half an ounce of cinamon a quarter of an ounce of mace and a little saffron mix them well together and fill your talmouse or cheesecakes pasty wayes in good cold butter paste sometimes use beaten almonds amongst it and some pistaches whole being baked ice them with yolks of eggs rose-water and sugar cast on red and white biskets and serve them up hot Cheesecakes in the Italian Fashion otherwayes TAke a pound of pistaches stamped with two pound of morning milk cheese curd fresh made three ounces of elder-flowers ten eggs a pound of sugar a pound of butter and a pottle of flour strain these in a course strainer and put them in short or puff-paste To make Cheeesecakes otherwayes TAke a good morning milk cheese or better of some eight pound weight stamp it in a mortar and beat a pound of butter amongst it and a pound of sugar then mix with it beaten mace two pound of cutrans well picked and washed a penny manchet grated or a pound of almonds blanched and beaten fine with rose-water and some salt then boil some cream and thicken it with six or eight yolks of eggs mixed with the other things work them well together and fill the cheesecakes make the curd not too soft and make the paste of cold butter and water according to these forms To make a Triffel TAke a quart of the best and thickest cream set it on the fire in clean skillet and put to it whole mace cinamon and sugar boil it well in the cream before you put in the sugar then your cream being well boiled pour it into a fine silver piece or dish and take out the spices let it cool till it be no more then blood warm then put in a spoonful of good runnet and set it well together being cold scrape sugar on it and trim the dish sides finely To make fresh Cheese and Cream TAke a pottle of milk as it comes from the cow and a pint of cream put to it a spoonful of runnet and let it stand two hours then stir it up and put it in a fine cloth let the whey drain from it and put the curd into a bowl-dish or bason then put to it the yolk of an egg a spoonful of rose-rose-water some salt sugar and a little nutmeg finely beaten put it to the cheese in the cheese fat on a fine cloth scrape on sugar and serve it on a plate in a dish Thus you may make fresh cheese and cream in the French Fashion called Jonches or rush cheese being put in a mould of rushes tied at both ends and being dished put cream to it To make a Posset TAke the yolks of twenty eggs then have a pottle of good thick sweet cream boil it with good store of whole cinamon and stir it continually on a good fire then strain the eggs with a little raw cream when the cream is well boiled and tasteth of the spice take it off the fire put in the eggs and stir them well in the cream being pretty thick have some sack in a posset pot or deep
silver bason half a pound of double refined sugar and some fine grated nutmeg warm it in the bason and pour in the cream and eggs the cinamon being taken out pour it as high as you can hold the skillet let it spatter in the bason to make it froth it will make a most excellent posset then have loaf sugar finely beaten and strow on it good store To the curd you may adde some fine grated manchet some claret or white wine or ale onely To make a Posset otherwayes TAke two quarts of new cream a quarter of an ounce of whole cinamon and two nutmegs quartered boil it till it taste well of the spice and keep it alwayes stirring or it will burn too then take the yolks of fourteen or fifteen eggs beaten well together with a little cold cream put them to the cream on the fire and stir it till it begin to boil then take it off and sweeten it with sugar and stir on till it be pretty cool then take a pint and a quarter of sack sweeten that also and set it on the fire till it be ready to boil then put it in a fine clean scowred bason or posset pot and pour the cream into it elevating your hand to make it froth which is the grace of your posset if you put it through a tunnel or a cullender it is held the more exquisite way To make Sack Posset otherwayes TAke two quarts of pure good cream and a quarter of a pound of the best almonds stamped with some rose water or cream strain them with the cream and boil with it amber and musk then take a pint of sack into a bason and set it on a chafing-dish till it be blood warm then take the yolks of twelve eggs with four whites beat them very well together and so put the eggs into the sack make it good and hot then stir all together in the bason let the cream cool a little before you put it into the sack and stir all together over the coals till it be as thick as you would have it then take some amber and musk grinde it small with sugar and strew it on the top of the posset it will give it a most delicate and pleasant taste Sack Posset otherwayes TAke eight eggs whites and yolks beat them well together and strain them into a quart of cream season them with nutmeg and sugar and put to them a pint of sack stir them all together and put it into your bason set it in the oven no hotter then for a custard and let it stand two hours To make a Sack Posset without Milk or Cream TAke eighteen eggs whites and all take out the cocktreads and beat them very well then take a pint of sack and a quart of ale boil'd scum it and put into it three quarters of a pound of sugar and half a nutmeg let it boil a little together then take it off the fire stirring the eggs still put into them two or three ladlefulls of drink then mingle all together set it on the fire and keep it stirring till you finde it thick then serve it up Other Posset TAke a quart of cream and a quarter of a nutmeg in it set it on the fire and let it boil a little as it is boiling take a pot or bason that you make the posset in and put in three spoonfulls of sack and some eight spoonfulls of ale sweeten it with sugar then set it over the coals to warm a little while being warmed take it off and let it stand till it be almost cold then put it into the pot or bason stir it a little and let it stand to simper over the fire an hour or more the longer the better An excellent Sillabub FIll your Sillabub pot half full with sider good store of sugar and a little nutmeg stir it well together and put in as much thick cream by two or three spoonfulls at a time as hard as you can as though you milkt it in then stir it together very softly once about and let it stand two hours before you eat it for the standing makes the curd To make a White Pot. TAke a quart of good thick cream boil it with three or four blades of large mace and some whole cinamon then take four whites of eggs and beat them very well when the cream boils up put them in and cake them off the fire keeping them stirring a little while and put in so me sugar then take five or six pippins pare and slice them then put in a pint of claret wine some raisins of the sun some sugar beaten cinamon and beaten ginger boil the pippins to pap then cut some sippets very thin and dry them before the fire when the apples and cream are boild and cold take half the sippets and lay them in a dish lay half the apples on them then lay on the rest of the sippets and apples as you did before then pour on the rest of the cream and bake it in the oven as a custard and serve it with scraping sugar Bake these in paste in dish or pan or make the paste as you would do for a custard make it three inches high and in the forms following Otherwayes to make a White pot TAke a quart of sweet cream boil it and put to it two ounces of picked rice some beaten mace ginger cinamon and sugar let these steep in it till it be cold and strain into it eight yolks of eggs and but two whites then put in two ounces of clean washed and picked currans and some salt stir all well together and bake it in paste earthen pan dish or deep bason being baked trim it with some sugar and comfits of orange cinamon or white biskets To make a Wasseb TAke muskedine or ale and set it on the fire to warm then boil a quart of cream and two or three whole cloves then have the yolks of three or four eggs dissolved with a little cream the cream being well boiled with the spices put in the eggs and stir them well together then have sops or sippets of fine manchet or french bread put them in a bason and pour in the warm wine with some sugar and thick cream on that stick it with blanched almonds and cast on cinamon ginger and sugar or wafers sugar plate or comfits To make a Norfolk Fool. TAke a quart of good thick sweet cream and set it a boiling in a clean scowred skillet with some large mace and whole cinamon having boiled a walm or two take the yolks of five or six eggs dissolved and put to it being taken from the fire then take out the cinamon and mace the cream being pretty thick slice a fine manchet into thin slices as much as will cover the bottom of the dish pour on the cream on them and more bread some two or three times till the dish be full then trim the dish side with fine carved sippets and stick it with
slic't dates scrape on sugar and cast on red and white biskets To make Pap. TAke milk and flour strain them and set it over the fire till it boil being boiled take it off and let it cool then take the yolks of eggs strain them and put it in the milk with some salt set it again on the embers and stir it till it be thick and stew leasurely then put it in a clean scowred dish and serve it for pottage or in paste adde to it sugar and rose water To make Blamanger TAke a capon being boild or roasted and mince it small then have a pound of blanched almonds beaten to a paste and beat the minced capon amongst it with some rose water mingle it with some cream ten whites of eggs and grated manchet strain all the foresaid things with some salt sugar and a little musk boil them in a pan or broad skillet clean scowred as thick as pap in the boiling stir it continually being boiled strain it again and serve it in paste in these forms or made dishes with paste royal To make your paste for these forms take to a quart of flour a quarter of a pound of butter and the yolks of four eggs boil your butter in fair water and put the yolks of the eggs on one side of your dish make up your paste quick not too dry and make it stiff Otherwayes Take to a quart of fine flour a quarter of a pound of butter a quarter of a pound of sugar a little saffron rose water a little beaten cinamon and the yolk of an egg or two work up all cold together with a little almond milk Blamanger otherwayes TAke a boild or rost capon and being cold take off the skin mince it and beat it in a mortar with some almond paste then mix it with some capon broth and crumbs of fine manchet strained together with some rose-water salt and sugar boil it to a good thickness then put it into paste of the former forms of an inch high or in dishes with paste royal the paste being first baked In this manner you may make Blamanger of a pike Otherwayes Boil or roste a capon mince it and stamp it with almond paste and strain it either with capon broth cream goats milk or other milk strain them with some rice flour sugar and rose water boil it in a pan like pap with a little musk and stir it continually in the boiling then put it in the forms of paste as aforesaid Sometimes use for change pine apple seeds and currans other times put in dates cinamon saffron figs and raisins being minced together put them in as it boils with a little sack To make Blamanger otherwayes TAke half a pound of fine searsed rice flour and put to it a quart of morning milk strain them through a strainer into a broad skillet and set it on a sost fire stir it with a broad stick and when it is a little thick take it from the fire then put in a quartern of rose water set it to the fire again and stir it well in the stirring beat it with the stick from the one side of the pan to the other and when it is as thick as pap take it from the fire and put it in a fair platter when it is cold lay three slices in a dish and scrape on sugar Blamanger otherwayes TAke a capon or a pike and boil it in fair water very tender then take the pulp of either of them and chap it small then take a pound of blanched almonds beat to a paste beat the pulp and the almonds together and put to them a quart of cream the whites of ten eggs and the crumbs of a fine manchet mingle all together and strain them with some sugar and salt put them in a clean broad stew pan and set them over the fire stir it and boil it thick being boiled put it into a platter till it be cold strain it again with a little rose water and serve it with sugar Otherwayes Blanch some almonds and beat them very fine to a paste with the boild pulp of a pike or capon and crumbs of fine manchet strain all together with sugar and boil it to the thickness of an apple moise then let it cool strain it again with a little rose water and so serve it To make Blamanger in the Italian fashion BOil a capon in water and salt very tender or all to mash then beat almonds and strain them with your capon broth rice flour sugar and rose water boil it like pap and serve it in this form sometimes in place of broth use cream Section 13. Or The first Section for Dressing of Fish Shewing the most wayes and the most excellent for Dressing of Carps either Boiled Stewed Broiled Rosted or Baked c. To boil a Carp in Corbolion TAke as much wine as water and a good handfull of salt when it boils draw the carp and put it in the liquor boil it with a continual quick fire and being boiled dish it up in a very clean dish with sippets round about it and slic't lemon make the sauce of sweet butter beaten up with slic't lemon and grared nutmeg garnish the dish with beaten ginger To boil a Carp the best way to be eaten hot TAke a special male carp of eighteen inches draw it wash out the blood and lay it in a tray then put to it some wine vinegar and salt put the milt to it the gall being taken from it then have three quarts of white wine or claret a quart of white wine vinegar and five pints of fair water or as much as will cover it put the wine water and vinegar in a fair scowred pan or kettle with a handfull of salt a quarter of an ounce of large mace half a quartern of whole cloves three sliced nutmegs six races of ginger pared and sliced a quarter of an ounce of pepper four or five great onions whole or sliced then make a faggot of sweet herbs of the tops of streight sprigs of rosemary seven or eight bay leaves six tops of sweet marjoram as much of the streight tops of time winter-savory and parsley being well bound up put them into the kettle with the spices and some orange and lemon peels make them boil a pace before you put in the carp and boil it up quick with a strong fire being finely boild and crisp dish it in a large clean scowred dish lay on the herbs and spices on the carp with slic't lemons and lemon peels put some of the broth to it and run it over with beaten butter put fine carved sippets round about it and garnish the dish with fine searsed manchet Or you may make sauce for it onely with butter beat up thick with slices of lemon some of the liquor and an anchove or two and garnish the dish with beaten ginger Or take three or four anchoves and dissolve them in some white wine put them in a pipkin
cover it and wash off the blood take out the pike and put to the wine in the dish three or four slic't onions four blades of large mace gross pepper and salt when it boils put in the pike cover it close and being stewed down dish it up in a clean scowred dish with carved sippets round about it pour on the broth it was stewed in all over it with the spices and onions and put some slic't lemon over all with some lemon-peel run it over with beaten butter and garnish the dish with dry grated manchet Thus you may also stew it with the scales on or off Sometimes for change use horse-radish To stew a Pike otherwayes in the City Fashion TAke a pike splat it and lay it in a dish when the blood is clean washed out put to it as much white wine as will cover it and set it a stewing when it boils put in the fish scum it and put to it some large mace whole cinamon and some salt being finely stewed dish it on sippets finely carved Then thick the broth with two or three egg yolks some thick cream sugar and beaten butter give it a walm and pour it on the pike with some boild currans and boild prunes laid all over it as also mace cinamon some knots of barberries and slic't lemon garnish the dish with the same garnish and scrape on fine sugar In this way you may do Carp Bream Barbel Chevin Rochet Gurnet Conger Tench Pearch Bace or Mullet To hash a Pike SCale and bone it then mince it with a good fresh eel being also boned and fleyed put to it some sweet herbs fine stripped and minced small beaten nutmeg mace ginger pepper and salt stew it in a dish with a little white wine and sweet butter being well stewed serve it on fine carved sippets lay on some great stewed oysters some fried in batter some green with juice of spinage other yellow with saffron garnish the dish with them and run it over with beaten butter To souce a Pike DRaw and wash it clean from the blood and slime then boil it in fair water and falt when the liquor boils put it to it and boil it leasurely simpering season it pretty savoury of the salt boil it not too much nor in more water then will but just cover it If you intend to keep it long put as much white wine as water of both as much as will cover the fish some wine vinegar slic't ginger large mace cloves and some salt when it boils put in the fish spices and some lemon-peel boil it up quick but not too much then take it up into a tray and boil down the liquor to a jelly lay on some slic't lemon on it pour on the liquor and cover it up close when you serve it in jelly dish and melt some of the jelly and run it all over garnish it with bunches of barberries and slic't lemon Or being soust and not jellyed serve it with fennil and parsley When you serve it you may lay round the dish divers small fishes as Tench Pearch Gurnet Chevin Roach Smelts c. and run them over with jelly To souce and jelly Pike Eel Tench Salmon Conger c. SCale the foresaid fishes being scaled cleansed and boned then season them with nutmeg and salt or no spice at all roul them up and binde them like brawn being first rouled in a clean white cloth close bound up round it boil them in water white wine and salt but first let the pan or vessel boil put it in and scum it then put in some large mace and slic't ginger If you will onely souce them boil them not down so much to jelly them put to them some isingglass and serve them in collers whole standing in the jelly Otherwayes to souce and jelly the foresaid Fishes MAke jelly of three tenches three perches and two carps scale them wash out the blood and soak them in fair water three or four hours leave no fat on them then put them into a large pipkin with as much fair spring water as will cover them or as many pints as pounds of fish put to it some isingglass and boil it close covered till two parts and a half be wasted then take it off and strain it let it cool and being cold take off the fat on the top pare the bottom and put the jelly into three pipkins put three quarts of white wine to them and a pound and a half of double refined sugar into each pipkin then to make one red put a quarter of an ounce of whole cinamon two races of ginger two nutmegs two or three cloves and a little piece of turnsole dried the dust rubbed out and steeped in some claret wine put some of the wine into the jelly To make another yellow put a little saffron water nutmeg as much cinamon as to the red jelly and a race of ginger sliced To the white put three blades of large mace a race of ginger slic't then set the jelly on the fire till it be melted then have fifteen whites of eggs beaten and four pound and a half of refined sugar beat it amongst the eggs being first beaten to fine powder then divide the sugar and eggs equally into the three foresaid pipkins stir it amongst the sugar very well set them on the fire to stew but not to boil up till you are ready to run it let each pipkin cool a little before you run it put a rosemary branch in each bag and wet the top of your bags wring them before you run them and being run put some into orange rinds some into scollop shells or lemon rindes in halves some into egg shells or muskle shells or in moulds for Jellies Or you may make four colours and mix some of the jelly with almond milk You may dish the foresaid jellies on a pie-plate on a great dish in four quarters and in the middle a lemon finely carved or cut into branches hung with jellies and orange-peels and almond jellies round about then lay on a quarter of the white jelly on one quarter of the plate another of red and another of amber jelly the other whiter on another quarter and about the out-side of the plate of all the colours one by another in the rindes of oranges and lemons and for the quarters four scollop shells of four several colours and dish it as the former Pike Jelly otherwayes TAke a good large pike draw it wash out the blood and cut it in pieces then boil it in a gallon or six quarts of fair spring water with half a pound of isingglass close covered being first clean scummed boil it on a soft fire till half be wasted then strain the stock or broth into a clean bason or earthen pan and being cold pare the bottom and top from the fat and dregs put it in a pipkin and set it over the fire melt it and put to it the juyce of eight or nine lemons
and boil it whole in a stew pan with white wine or in pieces put to it also some whole cloves large mace slic't ginger a bay leaf or two a bundle of sweet herbs well and hard bound up some whole pepper salt some butter and vinegar and an orange in halves stew all together and being well stewed dish them in a clean scowred dish with carved sippets lay on the spices and slic't lemon and run it over with beaten butter and some of the gravy it was stewed in garnish the dish with some fine searsed manchet or searsed ginger Otherwayes a most excellent way to stew Salmon TAke a rand or jole of salmon fry it whole raw and being fryed stew it in a dish on a chafing-dish of coals with some claret wine large mace slic't nutmeg salt wine vinegar slic't orange and some sweet butter being stewed and the sauce thick dish it on sippets lay the spices on it and some slices of oranges garnish the dish with some stale manchet finely searsed and strewed over all To Pickle Salmon to keep all the year TAke a Salmon cut it in six round pieces then boil it in white wine vinegar and a little water three parts wine and vinegar and one of water let the liquor boil before you put in the salmon and boil it a quarter of an hour then take it out of the liquor drain it very well then take rosemary sprigs bay leaves cloves mace and gross pepper a good quantity of each boil them in two quarts of white wine and two quarts of white wine vinegar boil it well then take the salmon being quite cold and rub it well with pepper and salt pack it in a vessel that will but just contain it lay a layer of salmon and a layer of spice that is boild in the liquor but let the liquor and spice be very cold before you put it to it the salmon being close packed put in the liquor and once in half a year or as it grows dry put some white wine or sack to it it will keep above a year put some lemon-peel into the piekle let the salmon be new taken if possible An excellent way to Dress Salmon or other Fish TAke a piece of fresh Salmon wash it clean in a little wine vinegar and let it lie a little in it in a broad pipkin with a cover put to it six spoonfuls of water four of vinegar as much of white wine some salt a bundle of sweet herbs a few whole cloves a little large mace and a little stick of cinamon close up the pipkin with paste and set it in a kettle of seething water there let it stew three hours thus you may do carps trouts or eels and alter the taste at your pleasure To hash Salmon TAke salmon and set it in warm water take off the skin and mince a jole rand or tail with some fresh eel being finely minced season it with beaten cloves mace salt pepper and some sweet herbs stew it in a broad mouthed pipkin with some claret wine gooseberries barberries or grapes and some blanched chesnuts being finely stewed serve it on sippets about it and run it over with beaten butter garnish the dish with stale grated manchet searsed some fryed oysters in batter cockles or prawns sometimes for variety use pistaches asparagus boild and cut an inch long or boild artichocks and cut as big as a chesnut some stewed oysters or oyster liquor and some horse raddish scraped or some of the juyce and rub the bottom of the dish wherein you serve it with a clove of garlick To dress Salmon in Stoffado TAke a whole rand or jole scale it and put it in an earthen stew pan put to it some claret or white wine some wine vinegar a few whole cloves large mace gross pepper a little slic't ginger salt and four or five cloves of garlick then have three or four streight sprigs of rosemary as much of time and sweet marjoram two or three bay leaves and parsley bound up into a bundle hard and a quarter of a pound of good sweet butter close up the earthen pot with course paste bake it in an oven and serve it on sippets of French bread with some of the liquor and spices on it run it over with beaten butter and barberries lay some of the herbs on it slic't lemon and lemon-peel To marrinate Salmon to be eaten hot or cold TAke a Salmon cut it into joles and rands and fry them in good sweet sallet oyl or clarified butter then set them by in a charger and have some white or claret wine and wine vinegar as much as will cover it put the wine and vinegar into a pipkin with all manner of sweet herbs bound up in a bundle as rosemary time sweet marjoram parsley winter savory bay leaves sorrel and sage as much of one as the other large mace slic't ginger gross pepper slic't nutmeg whole cloves and salt being well boild together pour it on the fish spices and all being cold then lay on slic't lemons and lemon-peel and cover it up close so keep it for present spending and serve it hot or cold with the same liquor it is soust in with the spices herbs and lemons on it If to keep long pack it up in a vessel that will but just hold it put to it no lemons nor herbs onely bay leaves if it be well packed it will keep as long as sturgeon but then it must not be splatted but cut round wayes through chine and all To boil Salmon in stewed Broth. TAke a jole chine or rand put it in a stew pan or large pipkin with as much claret wine and water as will cover it some raisins of the sun prunes currans large mace cloves whole cinamon slic't ginger and salt set it a stewing over a soft fire and when it boils put in some thickening of strained bread or flour strained with some prunes being finely stewed dish it up on sippets in a clean scowred dish put a little sugar in the broth the fruit on it and some slic't lemon To fry Salmon TAke a jole rand or chine or cut it round through chine and all half an inch thick or in square pieces fry it in clarified butter being stiff and crisp fryed make sauce with two or three spoonfuls of claret wine some sweet butter grated nutmeg some slices of orange wine vinegar and some oyster liquor stew them altogether and dish the salmon pour on the sauce and lay on some fresh slices of oranges and fryed parsley ellicksanders sage leaves fryed in batter pippins sliced and fryed or clary fryed in batter or yolks of eggs and quarters of oranges and lemons round the dish sides with some fryed greens in halves or quarters To roste a Salmon according to this Form TAke a salmon draw it at the gills and put in some sweet herbs in his belly whole the salmon being scaled and the slime wiped off lard it with pickled herrings or a
fat salt eel sill his belly with some great oysters stewed and some nutmeg let the herbs be time rosemary winter savory sweet marjoram a little onion and garlick put them in the belly of the salmon baste it with butter and set it in an oven in a latten dripping pan lay it on sticks and baste it with butter draw it turn it and put some claret wine in the pan under it let the gravy drip into it baste it out of the pan with rosemary and bayes and put some anchoves into the wine also with some pepper and nutmeg then take the gravy and clear off the sat boil it up and beat it thick with butter then put the fish in a large dish pour the sauce on it and rip up his belly take out some of the oysters and put them in the sauce and take away the herbs Otherwayes Take a rand or jole cut it into four pieces and season it with a little nutmeg and salt stick a few cloves and put it on a small spit put between it some bay leaves and stick it with little sprigs of rosemary roste it and baste it with butter save the gravy with some wine vinegar sweet butter and some slices of orange the meat being rosted dish it and pour on the sauce To broil or toste Salmon TAke a whole salmon a jole rand chine or slices cut round it the thickness of an inch steep these in wine vinegar good sweet sallet oyl and salt broil them on a soft fire and baste them with the same sauce they were steeped in with some streight sprigs of rosemary sweet marjoram time and parsley the fish being broild boil up ths gravy and oyster liquor dish up the fish pour on the sauce and lay the herbs about it To broil or roste Salmon in Stoffado TAke a jole rand or chine and steep it in claret wine wine vinegar white wine large mace whole cloves two or three cloves of garlick slic't ginger gross pepper and salt being steeped about two hours broil it on a soft fire and baste it with butter or very good sallet oyl sprigs of rosemary time parsley sweet marjoram and some two or three bay leaves being broiled serve it with the sauce it was steeped in with a little oyster liquor put to it dish the fish warm the sance it was stewed in and pour it on the fish either in butter or oyl lay the spices and herbs about it and in this way you may roste it cut the jole rand in six pieces if it be large and spit it with bayes and rosemary between and save the gravy for sauce Sauces for roast or broild Salmon TAke the gravy of the salmon or oyster liquor beat it up thick with beaten butter claret wine nutmeg and some slices of orange Otherwayes with gravy of the salmon butter juyce of orange or lemon sugar and cinamon beat up the sauce with the butter pretty thick dish up the salmon pour on the sauce and lay on it slices of lemon Or beaten butter with slices of orange or lemon or the juyce of them or grape verjuyce and nutmeg Otherwayes the gravy of the salmon two or three anchoves dissolved in it grated nutmeg and grated bread beat up thick with butter the yolk of an egg and slices of oranges or the juyce of it To bake Salmon TAke a salmon being new scale it draw it and wipe it dry scrape out the blood from the back-bone scotch it on the back and side then season it with pepper nutmeg and salt the pie being made put butter in the bottom of it a few whole cloves and some of the seasoning lay on the salmon and put some whole cloves on it some slic't nutmeg and butter close it up and baste it over with eggs or saffron water being baked fill it up with clarified butter Or you may fley the salmon and season it as aforesaid with the same spices and not scotch it but lay on the skin again and lard it with eel For the paste onely boiling liquor with three gallons of fine or course flour made up very stiff To make Minced Pies of Salmon MInce a rand of fresh salmon very small with a good fresh water eel being fleyed and boned then mince some violet leaves sorrel strawberry leaves parsley sage savory marjoram and time mingle all together with the meat currans cinamon nutmeg pepper salt sugar carawayes rose-water white wine and some minced orangado put some butter in the bottom of the pies fill them and being baked ice them and scrape on sugar Make them according to these forms To make Chewets of Salmon MInce a rand of salmon with a good fresh water cel being boned fleyed and seasoned with pepper salt nutmeg cinamon beaten ginger caraway-seed rose-water butter verjuyce sugar and orange-peel minced mingle all together with some slic't dates and currans put butter in the bottom fill the pies close them up bake them and ice them To make a Lumber Pie of Salmon MInce a rand jole or tail with a good fat fresh eel seasoned in all points as beforesaid put some five or six yolks of eggs to it with one or two whites make it into balls or rouls with some hard eggs in quarters put some butter in the pie lay on the rouls and on them large mace dates in halves slic't lemon grapes or barberries and butter close it up bake it and ice it being baked cut up the cover fry some sage leaves in batter in clarified butter and stick them in the rouls cut the cover and lay it on the plate about the pie or mingle it with an eel cut into dice-work liquor it with verjuyce sugar and butter To boil Bace Mullet Gurnet Rochet Wivers c. TAke a mullet draw it wash it and boil it in fair water and salt with the scales on either splatted or whole but first let the liquor boil being finely boiled dish it upon a clean scowred dish put carved sippets round about it and lay the white side uppermost garnish it with slict't lemon large mace lemon peels and barberries then make a lear or sauce with beaten butter a little water slices of lemon juyce of grapes or orange strained with the yolks of two or three eggs To souce Mullets or Bace DRaw them and boil them with the scales but first wash them clean and lay them in a dish with some salt cast upon them some slic't ginger and large mace put some wine vinegar to them and two or three cloves then set on the fire a kettle with as much wine as water when the pan boils put in the fish and some salt boil it with a soft fire and being finely boiled and whole take them up with a false bottom and two wires all together If you will jelly them boil down the liquor to a jelly with a piece of isingglass being boild to a jelly pour it on the fish spices and all into an earthen flat bottomed pan cover it up
that broth and beat up a lear with some good butter the yolk of an egg or two and the rinde and slices of a lemon To stew Eels FLey them cut them into pieces and put them into a skillet with butter verjuyce and fair water as much as will cover them some large mace pepper a quarter of a pound of currans two or three onions three or four spoonfuls of yeast and a bundle of sweet herbs stew all these together till the fish be very tender then dish them and put to the broth a quarter of a pound of butter a little salt and sugar pour it on the fish sippet it and serve it hot To stew Eels in an Oven CUt them in pieces being drawn and fleyed then season them with pepper salt and a few sweet herbs chopped small put them into an earthen pot and set them up an end put to them four or five cloves of garlick and two or three spoonfuls of fair water bake them and serve them on sippets To stew Eels otherwayes to be eaten hot DRaw the eels fley them and cut them into pieces three inches long then put them into a broad mouthed pipkin with as much white wine and water as will cover them put to them some stripped time sweet marjoram savory picked parsley and large mace stew them well together and serve them on fine sippets stick bay-leaves round the dish garnish the meat with flic't lemon and the dish with fine grated manchet To stew whole Eels to eat hot TAke three good eels draw fley them and truss them round or in pieces then have a quart of white wine three half pints of wine vinegar a quart of water some salt and a handful of rosemary and time bound up hard when the liquor boils put in the eels with some whole pepper and large mace being boiled serve them with some of the broth beat up thick with some good butter and slic't lemon dish them on sippets with some grapes barberries or gooseberries Otherwayes Take three good eels draw fley and scotch them with your knife truss them round or cut them in pieces and fry them in clarified butter then stew them between two dishes put to them some two or three spoonfuls of claret or white wine some sweet butter two or three slices of an orange some salt and slic't nutmeg stew all well together dish them pour on the sauce and run it over with beaten butter and slices of fresh orange and put fine sippets round the dish To dress Eels in Stoffado TAke two good eels draw fley them and cut them in pieces three inches long put to them half as much claret wine as will cover them or white wine wine vinegar or elder vinegar some whole cloves large mace gross pepper slic't ginger salt four or five cloves of garlick being put into a pipkin that will contain it put to them also three or four sprigs of sweet herbs as rosemary time or sweet marjoram two or three bay leaves and some parsley cover up the pipkin and paste the cover then stew it in an oven in one hour it will be baked serve it hot for dinner or supper on fine sippets of French bread and the spices upon it the herbs slic't lemon and lemon-peel and run it over with beaten butter To souce Eels in Collers TAke a good large silver eel flay it or not take out the back-bone and wash and wipe away the blood with a dry cloth then season it with beaten nutmeg and salt cut off the head and roul in the tail being seasoned in the inside binde it up in a fine white cloth close and streight then have a large skillet or pipkin put in it some fair water and white wine of each a like quantity and some salt when it boils put in the eel being boild tender take it up and let it cool when it is almost cold keep it in sauce for your use in a pipkin close covered and when you will serve it take it out of the cloth pare it and dish it in a clean dish or plate with a sprig of rosemary in the middle of the coller garnish the dish with jelly barberries and lemon If you will have it jelly put in a piece of isingglass after the eel is taken up and boil the liquor down to a jelly To Jelly Eels otherwayes FLey an eel and cut into rowels wash it clean from the blood and boil it in a dish with some white wine and white wine vinegar as much water as wine and vinegar and no more of the liquor then will just cover it being tender boild with a little salt take it up and boil down the liquor with a piece of isingglass a blade of mace a little juyce of orange and sugar then the eel being dished run the clearest of the jelly over it To souce Eels otherwayes in Collers TAke two fair eels fley them and part them down the back take out the back bone then take time parsley and sweet marjoram mince them small and mingle them with nutmeg ginger pepper and salt strow it on the inside of the eels then roul them up like a coller of brawn and put them in a clean cloth binde the ends of the cloth and boil them tender with vinegar white wine salt and water but let the liquor boil before you put in the eels To souce Eel otherwayes in a Coller or Roll. TAke a large great eel and scoure it with a handful of salt then split it down the back take out the back-bone and the guts wipe out the blood clean and season the eel with pepper nutmeg salt and some sweet herbs minced and strowed upon it roul it up and binde it up close with packthread like a coller of brawn boil it in water salt vinegar and two or three blades of mace boil it half an hour and being boild put to it a slic't lemon and keep it in the same liquor when you serve it serve it in a coller or cut it out in round slices lay six or seven in a dish and garnish it in the dish with parssey and barberries or serve with it vinegar in saucers To souce Eels otherwayes cut in pieces or whole TAke two or three great eels scour them in salt draw them and wash them clean cut them in equal pieces three inches long and scotch them cross on both sides put them in a dish with wine vinegar and salt then have a kettle over the fire with fair water and a bundle of sweet herbs two or three great onions and some large mace when the kettle boils put in the eels wine vinegar and salt being finely boild and tender drain them from the liquor and when they are cold take some of the broth and a pint of white wine boil it up with some saffron beaten to powder or it will not colour the wine then take out the spices of the liquor where it was boild and put it in the last broth made for
or two of lemon some large mace slic't ginger and two or three cloves then set some liquor a boiling in a pan or kettle as much wine and water as will cover it when the liquor boils put in the fish with the spices and salt when it is boild put in the lemon and serve the fish on fine carved sippets then make a leir or sauce with beaten butter beaten with juyce of oranges or lemons serve it with slic't lemon on it slic't ginger and barberries and garnish it with the same To stew Conger TAke a piece of conger and cut it into pieces as big as a hens egg put them in a stew pan or two deep dishes with some large mace salt pepper slic't nutmeg some white wine wine vinegar as much water butter and slic't ginger stew these well together and serve them on sippets with slic't orange lemon and barberries and run them over with beaten butter To marinate Conger SCald and draw it cut it into pieces and fry it in the best sallet oyl you can get being fryed put it in a little barrel that will contain it then have some fryed bay leaves large mace slic't ginger and a few whole cloves lay these between the fish put to it white wine vinegar and salt close up the head and keep it for your use To souce Conger TAke a good fat conger draw it at two several vents or holes being first scalded and the finns shaved off cut it into three or four pieces then have a pan of fair water and make it boil put in the fish with a good quantity of salt let it boil very softly half an hour being tender boild set it by for your use for present spending but to keep it long boil it with as much wine as water and a quart of white wine vinegar To souce Conger in Collers like Brawn TAke the forepart of a conger from the gills splat it and take out the bone being first fleyed or scalded then have a good large eel or two fleyed also and boned seasoned in the inside with minced nutmeg mace and salt seasoned and cold with the eel in the inside binde it up hard in a clean cloth boil it in fair water white wine and salt To roast Conger TAke a good fat conger draw it wash it and scrape off the slime cut off the finns and spit it like an S draw it with rosemary and time put some beaten nutmeg in his belly salt some stripped time and some great oysters parboild roste it with the skin on and save the gravy for the sauce boild up with a little claret wine beaten butter wine vinegar and an anchove or two the fat blown off and beat up thick with some sweet butter two or three slices of an orange and elder vinegar Or roste it in short pieces and spit it with bay leaves between stuck with rosemary Or make venison sauce and instead of rosting it on a spit roste it in an oven To broil Conger TAke a good fat conger being scalded and cut into pieces salt them and broil them raw or you may broil them being first boiled and basted with butter or steeped in oyl and vinegar broil them raw and serve them with the same sauce you steeped them in baste them with rosemary time and parsley and serve them with the sprigs of those herbs about them either in beaten butter and vinegar or oyl and vinegar and the foresaid herbs or broil the pieces spiatted like a spitch-cock of an eel with the skin on To fry Conger BEing scalded and the finns shaved off splat it cut it into rouls round the conger flour it and fry it in clarified butter crisp sauce it with butter beaten with vinegar juyce of orange or lemon and serve it with fryed parsley fryed ellicksanders or clary in batter To bake Conger in Pasty proportion In Pye proportion BAke it any way of the sturgeon as you may see in the next Section to be eaten either hot or cold and make your pyes according to these forms To stew a Lump TAke it either fleyed or not and boil it being splatted in a dish with some white wine a large mace or two salt and a whole onion stew them well together and dish them on fine sippets run it over with some beaten butter beat up with two or three slices of an orange and some of the gravy of the fish run it over the lump and garnish the meat with slic't lemon grapes barberries or gooseberries To bake a Lump TAke a lump and cut it in pieces skin and all or fley it and part it in two pieces of a side season it with nutmeg pepper and salt and lay it in the pye lay on it a bay leaf or two three or four blades of large mace the slices of an orange gooseberries grapes barberries and butter close it up and bake it being baked liquor it with beaten butter Thus you may bake it in dish pye or patty-pan To boil Soals DRaw and fley them then boil them in vinegar salt white wine and mace but let the liquor boil before you put them in being finely boild take them up and dish them in a clean dish on fine carved sippets garnish the fish with large mace slic't lemon gooseberries grapes or barberries and beat up some butter thick with juyce of oranges white wine or grape verjuyce and run it over the fish Sometimes you may put some stewed oysters on them Otherwayes Take the soals flay and draw them and scotch one side with your knife lay them in a dish and pour on them some vinegar and salt let them lie in it half an hour in the mean time set on the fire some water white wine six cloves of garlick and a faggot of sweet herbs then put the fish into the boiling liquor and the vinegar and salt where they were in steep being boild take them up and drain them very well then beat up sweet butter very thick and mix with it some anchoves minced small and dissolved in the butter pour it on the fish being dished and strow on a little grated nutmeg and minced orange mixt in the butter To stew Soals BEing fleyed and scotched draw them and half fry them then take some claret wine and put to it some Falt grated ginger and a little garlick boil this sauce in a dish when it boils put the soals therein and when they are sufficiently stewed upon their backs lay the two halves open an the one side and on the other then lay anchoves finely washed and boned all along and on the anchoves slices of butter then turn the two sides over again and let them stew till they be ready to be eaten then take them out of the sauce and lay them on a clean dish pour some of the liquor wherein they were stewed upon them and squeeze on an orange Otherwayes Draw fley and scotch them then flour them and half fry them in clarified butter put them in a clean
pewter dish and put to them three or four spoonfuls of claret wine two of wine vinegar two ounces of sweet butter two or three slices of an orange a little grated nutmeg and a little salt stew them together close covered and being well stewed dish them up in a clean dish lay some sliced lemon on them and some beaten butter with juyce of oranges To dress Soals otherwayes TAke a pair of soals lard them with watered salt salmon then lay them on a pie-plate and cut your lard all of an equal length on each side lear it but short then flour the soals and fry them in the best ase you can get when they are fried lay them on a warm dish and put to them anchove sauce made of some of the gravy in the pan and two or three anchoves grated nutmeg a little oyl or butter and an onion sliced small give it a walm and pour it on them with some juyce and two or three slices of orange To souce Soals TAke them very new and scotch them on the upper or white side very thick not too deep then have white wine wine vinegar cloves mace sliced ginger and salt set it over the fire to boil in a kettle fit for it then take parsley time sage rosemary sweet marjoram and winter savory the tops of all these herbs picked in little branches and some great onions sliced when it boils put in all the foresaid materials with no more liquor then will just cover them cover them close in boiling and boil them very quick being cold dish them in a fair dish and serve them with sliced lemon and lemon-peels about them and on them Otherwayes Draw them and wash them clean then have a pint of fair water with as much white wine some wine vinegar and salt when the pan or kettle boils put in the soals with a clove or two slic't ginger and some large mace being boild and cold serve them with the spices some of the gravy they were boild in slic't lemon and lemon-peel To jelly Soals TAke three tenches two carps and four pearches scale them and wash out the blood clean take out ali the fat and to every pound of fish take a pint of fair spring water or more set the fish a boiling in a clean pipkin or pot and when it boils scum it and put in some isingglass boil it till one fourth part be wasted then take it off and strain it through a strong canvas cloth set it to cool and being cold divide it into three or four several pipkins as much in the one as the other take off the bottom and top and to every quart of broth put to a quart of white wine a pound and half of refined sugar two nutmegs two races of ginger two pieces of whole cinamon a grain of musk and eight whites of eggs stir them together with a rouling-pin and equally divide it into the several pipkins amongst the jellies set them a stewing upon a soft charcoal fire when it boils up run it through the jelly-bags and pour it upon the soals To roast Soals DRaw them fley off the black skin and dry them with a clean cloth season them lightly with nutmeg salt and some sweet herbs chopped small put them in a dish with some claret wine and two or three anchoves the space of half an hour being first larded with small lard of a good fresh eel then spit them roast them and set the wine under them baste them with butter and being roasted dish them round the dish then boil up the gravy under them with three or four slices of an orange pour on the sauce and lay on some slices of lemon Marinate broil fry and bake Soals according as you do Carps as you may see in the thirteenth Section Section 18. Or The sixth Section of Fish The Ala mode wayes of Dressing and Ordering of Sturgeon c. To boil Sturgeon to serve hot TAke a rand wash off the blood and lay it in vinegar and salt with the slice of a lemon some large mace slic't ginger and two or three cloves then set on a pan of fair water put in some salt and when it boils put in the fish with a pint of white wine a pint of wine vinegar and the foresaid spices but not the lemon being finely boild dish it on sippets and sauce it with beaten butter and juyce of orange beaten together or juyce of lemon large mace slic't ginger and barberries and garnish the dish with the same Otherwayes Take a rand and cut it in square pieces as big as a hens egg stew them in a broad mouthed pipkin with two or three good big onions some large mace two or three cloves pepper salt some slic't nutmeg a bay leaf or two some white wine and water butter and a race of slic't ginger stew them well together and serve them on sippets of French bread run them over with beaten butter slic't lemon and barberries and garnish the dish with the same Sturgeon buttered BOil a rand tail or jole in water and salt boil it tender and serve it with beaten butter and slic't lemon To make a hot Hash of Sturgeon TAke a rand wash it out of the blood and take off the scales and skin mince the meat very small and season it with beaten mace pepper salt and some sweet herbs minced small stew all in an earthen pipkin with two or three big whole onions butter and white wine being finely stewed serve it on sippets with beaten butter minced lemon and boild chesnuts To make a cold Hash of Sturgeon TAke a rand of sturgeon being fresh and new bake it whole in an earthen pan dry and close it up with a piece of course paste being baked and cold slice it into little slices as small as a three pence and dish them in a fine clean dish lay them round the bottom of it and strow on them pepper salt a minced onion a minced lemon oyl vinegar and barberries To Marinate a whole Sturgeon in rands and joles TAke a sturgeon fresh taken cut it in joles and rands wash off the blood and wipe the pieces dry from the blood and slime flour them and fry them in a large kettle in four gallons of rape oyl clarified being fryed fine and crisp put it into great chargers trayes or bowls then have two firkins and being cold pack it in them as you do boild sturgeon that is kept in pickle then make the sauce or pickle of two gallons of white wine and three gallons of white wine vinegar put to them six good handfulls of salt three in each vessel a quarter of a pound of large mace six ounces of whole pepper and three ounces of slic't ginger close it up in good sound vessels and when you serve it serve it in some of its own pickle the spices on it and slic't lemon To make a forc't meat of Sturgeon Mince it raw with a good fat eel and being fine minced
some fresh eel dryed cherries prunes taken from the stones grapes some mushrooms and oysters season the foresaid things altogether in a dish or tray with some pepper nutmeg and salt roul them in the slices of the hacked sturgeon with the larded side outmost lay them in the pie with the butter under them being filled lay on it some oysters blanched chesnuts mushrooms cockles pine-apple seed grapes gooseberries and more butter close it up bake it and liquor it with butter verjuyce and sugar serve it up hot To bake Sturgeon to be eaten hot with divers forcings or stuffings TAke a rand and cut it into small pieces as big as a walnut mince it with fresh eel some sweet herbs a few green onions penniroyal grated bread nutmeg pepper salt currans gooseberries and eggs mingle altogether and make it into balls fill the pie with the whole meat and the balls and lay on them some large mace barberries chesnuts yolks of hard eggs and butter fill the pie and bake it being baked liquor it with butter and grape verjuyce Or mince some sturgeon grated parmisan or good Holland cheese mince the sturgeon and fresh eel together being fine minced put some currans to it nutmeg pepper and cloves beaten some sweet herbs minced small some salt saffron and raw yolks of eggs Other Stuffings or Puddings GRated bread nutmeg pepper sweet herbs minced very fine four or five yolks of hard eggs minced very small two or three raw eggs cream currans grapes barberries and sugar mix them altogether and lay them on the sturgeon in the pie close it up and bake it and liquor it with butter white wine sugar the yolk of an egg and ice it To make an Olio of Sturgeon with other Fishes TAke some sturgeon and mince it with a fresh eel put to it some sweet herbs minced small some grated bread yolks of eggs salt nutmeg pepper some gooseberries grapes or barberries and make it into little balls or rolls Then have fresh fish scaled washed dryed and parted into equal pieces season them with pepper nutmeg salt and set them by then make ready shell fish and season them as the other fishes lightly with the same spices Then make ready roots as potatoes skirrets artichocks and chesnuts boil them cleanse them and season them with the former spices Next have yolks of hard eggs large mace barberries grapes or gooseberries and butter make your pie and put butter in the bottom of it mix them altogether and fill the pie then put in two or three bay leaves and a few whole clove mix the minced balls amongst the other meat and roots then lay on the top some large mace potatoes barberries grapes or gooseberries chesnuts pistaches and butter close it up and bake it fill it up with beaten butter beaten with the juyce of oranges dish and cut up the cover and put all over it slic't lemons and sometimes to the lear the yolk of an egg or two To make minced Herring Pies TAke salt herrings being watered crush them between your hands and you shall loose the fish from the skin take off the skin whole and lay them in a dish then have a pound of almond paste ready mince the herrings and stamp them with the almond paste two of the milts or rows five or six dates some grated manchet sugar sack rose-water and saffron make the composition somewhat stiff and fill the skins put butter in the bottom of your pie lay on the herring and on them dates gooseberries currans barberries and butter close it up and bake it being baked liquor it with butter verjuyce and sugar Otherwayes Bone them and mince them being finely cleansed with two or three pleasant pears raisins of the sun some currans dates sugar cinamon ginger nutmeg pepper and butter mingle all together fill your pies and being baked liquor them with verjuyce claret or white wine To make minced Pies of Ling Stock-fish Haberdine c. BEing boild take it from the skin and bones and mince it with some pippins season it with nutmeg cinamon ginger pepper carraway-seed currans minced raisins rose-water minced lemon-peel sugar slic't dates white wine verjuyce and butter fill your pies bake them and ice them Otherwayes Mince them with yolks of hard eggs mince also all manner of good pot-herbs mix them together and season them with the seasoning aforesaid liquor it with butter verjuice sugar beaten cinamon and ice them Section 19. Or The seventh Section of Fish Shewing the exactest way of dressing all manner of Shell-Fish To stew Oysters the French way TAke oysters open them and parboil them in their own liquor the quantity of three pints or a pottle being parboild wash them in warm water clean from the dregs beard them and put them in a pipkin with a little white wine and some of the liquor they were parboiled in a whole onion some salt and pepper and stew them till they be half done then put them and their liquor into a frying pan fry them a pretty while put to them a good piece of sweet butter and fry them therein so much longer then have ten or twelve yolks of eggs dissolved with some vinegar wherein you must put in some minced parsley and some grated nutmeg put these ingredients into the oysters shake them in the frying-pan a walm or two and serve them up To stew Oysters otherwayes TAke a pottle of large great oysters parboil them in their own liquor then wash them in warm water from the dregs and put them in a pipkin with a good big onion or two and five or six blades of large mace a little whole pepper a slic't nutmeg a quarter of a pint of white wine as much wine vinegar a quarter of a pound of sweet butter and a little salt stew them finely together on a soft fire the space of half an hour then dish them on sippets of French bread slic't lemon on them and barberries run them over with beaten butter and garnish the dish with dryed manchet grated and searsed To stew Oysters otherwayes TAke a pottle of large great oysters parboil them in their own liquor then wash them in warm water wipe them dry and pull away the finns flour them and fry them in clarified butter fine and white then take them up and put them in a large dish with some white or claret wine a little vinegar a quarter of a pound of sweet butter some grated nutmeg large mace salt and two or three slices of an orange stew them two or three walms then serve them in a large clean scowred dish pour the sauce on them and run them over with beaten butter slic't lemon or orange and sippets round the dish Otherwayes Take a pottle of great oysters and stew them in their own liquor then take them up wash them in warm water take off the finns and put them in a pipkin with some of their own liquor a pint of white wine a little wine vinegar six large
maces two or three whole onions a race of ginger slic't a whole nutmeg slic't twelve whole pepper corns salt a quarter of a pound of good sweet butter and a little faggot of sweet herbs stew all these together very well then drain them through a cullender and dish them on fine carved sippets then take some of the liquor they were stewed in and beat it up thick with a minced lemon and half a pound of butter pour it on the oysters being dished and garnish the dish and the oysters with grapes grated bread slic't lemon and barberries Or thus Broil great oysters in their shells brown and dry but burn them not then take them out and put them in a pipkin with some good sweet butter the juyce of two or three oranges a little pepper and grated nutmeg give them a walm and dish them in a fair scowred dish with carved sippets and garnish it with dryed grated searsed fine manchet To make Oyster Pottage TAke some boild pease strain them and put them in a pipkin with some capers some sweet herbs finely chopped some salt and butter then have some great oysters fryed with sweet herbs and grosly chopped put them to the strained pease stew them together serve them on a clean scowred dish on fine carved sippets and garnish the dish with grated bread Otherwayes Take a quart of great oysters parboil them in their own liquor and stew them in a pipkin with some capers large mace a faggot of sweet herbs salt and butter being finely stewed serve them on slices of dryed French bread round the oysters slic't lemon and on the pottage boild spinage minced and buttered but first pour on the broth To make a Hash of Oysters TAke three quarts of great oysters parboil them and save their liquor then mince two quarts of them very fine and put them a stewing in a pipkin with half a pint of white wine a good big onion or two some large mace a grated nutmeg some chesnuts and pistaches three or four spoonfulls of wine vinegar a quarter of a pound of good sweet butter some oyster liquor pepper salt and a faggot of sweet herbs stew the foresaid together upon a soft fire the space of half an hour then take the other oysters and season them with pepper salt and nutmeg fry them in batter made of fine flour eggs salt and cream make one half of it green with juyce of spinage and sweet herbs chopped small dip them in these batters and fry them in clarified butter being fryed keep them warm in an oven then have a fine clean large dish lay slices of French bread all over the bottom of the dish scald and steep the bread with some gravy of the hash or oyster liquor and white wine boild together dish the hash all over the slices of bread lay on that the fryed oysters chesnuts and pistaches then beat up a leir or sauce of butter juyce of lemon or oranges five or six a little white wine the yolks of three or four eggs and pour on this sauce over the hash with some slic't lemon and lemon-peel garnish the dish with grated bread being dryed and searsed some pistaches chesnuts carved lemons and frved oysters Sometimes you may use mushrooms boild in water salt sweet herbs large mace cloves bay leaves two or three cloves of garlick then take them up dip them in batter and fry them brown make sauce for them with claret and the juyce of two or three oranges salt butter the juyce of horse-raddish roots beaten and strained grated nutmeg and pepper beat them up thick with the yolks of two or three eggs do this sauce in a frying-pan shake them well together and pour it on the hash with the mushrooms To marinate great Oysters to be eaten hot TAke three quarts of great oysters ready opened parboil them in their own liquor then take them out and wash them in warm water wipe them dry and flour them fry them crisp in a frying-pan with three pints of sweet sallet oyl put them in a dish and set them before the fire or in a warm oven then make sauce with white wine wine vinegar four or five blades of large mace two or three slic't nutmegs two races of slic't ginger some twenty cloves twice as much of whole pepper and some salt boil all the foresaid spices in a pipkin with a quart of white wine a pint of wine vinegar rosemary time winter savory sweet marjoram bay leaves sage and parsley the tops of all these herbs about an inch long then take three or four good lemons slic't dish up the oysters in a clean scowred dish pour on the broth herbs and spices on them lay on the slic't lemons and run it over with some of the oyl they were fryed in and serve them up hot Or fry them in clarified butter Oysters in Stoffado PArboil a pottle or three quarts of great oysters save the liquor and wash the oysters in warm water then after steep them in white wine wine vinegar slic't nutmeg large mace whole pepper salt and cloves give them a walm on the fire set them off and let them steep two or three hours then take them out wipe them dry dip them in batter made of fine flour yolks of eggs some cream and falt fry them and being fryed keep them warm then take some of the spices liquor some of the oyster liquor and some butter beat these things up thick with the slices of an orange or two and two or three yolks of eggs then dish the fryed oysters in a fine clean dish on a chafing dish of coals run on the sauce over them with the spices slic't orange and barberries and garnish the dish with searsed manchet To jelly Oysters TAke ten flounders two small pikes or plaice and four ounces of isingglass being finely cleansed boil them in a pipkin in a pottle of fair spring water and a pottle of white wine with some large mace and slic't ginger boil them to a jelly and strain it through a strainer into a bason or deep dish being cold pare off the top and bottom and put it into a pipkin with the juyce of six or seven great lemons to a pottle of this broth three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed altogether with a rouling pin and put amongst the jelly being melted but not too hot set the pipkin on a soft fire to stew put in it a grain of musk and as much ambergreece well rubbed let it stew half an hour on the embers then boil it up and let it run through your jelly bag then stew the oysters in white wine oyster liquor juyce of orange mace slic't nutmeg whole pepper some salt and sugar dish them in a fine clean dish with some preserved barberries large mace or poungarnet kernels and run the jelly over them in the dish garnish the dish with carved lemons large mace and preserved barberries
To pickle Oysters TAke eight quarts of oysters and parboil them in their own liquor then take them out wash them in warm water and wipe them dry then take the liquor they were parboild in and clear it from the grounds into a large pipkin or skillet put to it a pottle of good white wine a quart of wine vinegar some large mace whole pepper and a good quantity of salt set it over the fire boil it leasurely scum it clean and being well boild put the liquor into eight barrels of quarts apiece being cold put in the oysters and close up the head Otherwayes Take eight quarts of the fairest oysters that can be gotten fresh and new at the full of the Moon parboil them in their own liquor then wipe them dry with a clean cloth clear the liquor from the dregs and put the oysters in a well seasoned barrel that will but just hold them then boil the oyster liquor with a quart of white wine a pint of wine vinegar eight or ten blades of large mace an ounce of whole pepper four ounces of white salt four races of slic't ginger and twenty cloves boil these ingredients four or five walms and being cold put them to the oysters close up the barrel and keep it for your use When you serve them serve them in a fine clean dish with bay leaves round about them barberries slic't lemon and slic't orange To souce Oysters to serve hot or cold TAke a gallon of great oysters ready opened parboil them in their own liquor and being well parboild put them into a cullender and save the liquor then wash the oysters in warm water from the grounds and grit set them by and make a pickle for them with a pint of white wine and half a pint of wine vinegar put it in a pipkin with some large mace slic't nutmegs slic't ginger whole pepper three or four cloves and some salt give it four or five walms and put in the oysters into the warm pickle with two slic't lemons and lemon peels cover the pipkin close to keep in the spirits spices and liquor To roast Oysters STrain the liquor from the oysters wash them very clean and give them a scald in boiling liquor or water then cut small lard of a fat salt eel and lard them with a very small larding-prick spit them on a small spit for that service then beat two or three yolks of eggs with a little grated bread or nutmeg salt and a little rosemary and time minced very small when the oysters are hot at the fire baste them continually with these ingredients laying them pretty warm at the fire For the sauce boil a little white wine oyster liquor a sprig of time grated bread and salt beat it up thick with butter and rub the dish with a clove of garlick To roast Oysters otherwayes TAke two quarts of large great oysters and parboil them in their own liquor then take them out wash them from the dregs and wipe them dry on a clean cloth then have slices of a fat salt eel as thick as a half crown piece season the oysters with nutmeg and salt spit them on a fine small wooden spit for that purpose spit first a sage leaf then a slice of eel and then an oyster thus do till they be all spitted and binde them to another spit with packthred baste them with yolks of eggs grated bread and stripped time and lay them to a warm fire with here and there a clove in them being finely roasted make sauce with the gravy that drops from them blow off the fat and put to it some claret wine the juyce of an orange grated nutmeg and a little butter beat it up thick together with some of the oyster liquor and serve them on this sauce with slices of orange Otherwayes Take the greatest oysters you can get being opened parboil them in their own liquor save the liquor and wash the oysters in some water wipe them dry and being cold lard them with eight or ten lardons through each oyster the lard being first seasoned with cloves pepper and nutmeg beaten very small being larded spit them on two wooden scuers binde them to an iron spit and roast them baste them with anchove sauce made of some of the oyster liquor let them drip in it and being enough bread them with the crust of a roul grated then dish them blow the fat off the gravy put it to the oysters and wring on the juyce of a lemon To broil Oysters TAke great oysters and set them on a gridiron with the heads downwards put them up an end and broil them dry brown and hard then put two or three of them in a shell with some melted butter set them on the gridiron till they be finely stewed then dish them on a plate and fill them up with good butter onely melted or beaten with juyce of orange pepper them lightly and serve them up hot To broil Oysters otherwayes upon paper BRoil them on a gridiron as before then take them out of the shells into a dish and chuse out the fairest then have a sheet of white paper made like a dripping-pan set it on the gridiron and run it over with clarified butter lay on some sage leaves some fine thin slices of a fat fresh eel being parboild and some oysters stew them on the hot embers and being finely broild serve them on a dish and a plate in the paper they are broild in and put to them beaten butter juyce of orange and slices of lemon To broil large Oysters otherwayes TAke a pottle of great oysters opened and parboil them in their own liquor being done pour them into a cullender and save the liquor then wash the oysters in warm water from the grounds wipe them with a clean cloth beard them and put them in a pipkin put to them large mace two great onions some butter some of their own liquor some white wine wine vinegar and salt stew them together very well then set some of the largest shells on a gridiron put two or three in a shell with some of the liquor out of the pipkin broil them on a soft fire and being broild set them on a dish and plate and fill them up with beaten butter Sometimes you may bread them in the broiling To fry Oysters TAke two quarts of great oysters being parboild in their own liquor and washed in warm water bread them dry them and flour them fry them in clarified butter crisp and white then have butter'd prawns or shrimps butter'd with cream and sweet butter lay them in the bottom of a clean dish and lay the fried oysters round about them run them over with beaten butter juyce of oranges bay leaves stuck round the oysters and slices of oranges or lemons Otherwayes Strain the liquor from the oysters wash them and parboil them in a kettle then dry them and roul them in flour or make a batter with eggs flour a little cream
them in a skillet with water and salt but first let the liquor boil with sweet herbs parsley and a crust of bread being boild drain them from the water and fry them in sweet sallet oyl being fryed serve them in a dish with oyl vinegar pepper and fryed parsley Or fry them in clarified butter To stew Mushrooms PEel them and put them in a clean dish strow salt on them and put an onion to them some sweet herbs large mace pepper butter salt and two or three cloves being tender stewed on a soft fire put to them some grated bread and a little white wine stew them a little more and dish them but first rub the dish with a clove of garlick sippet them lay slic't orange on them and run them over with beaten butter To broil Mushrooms TAke the biggest and the reddest peel them and season them with some sweet herbs pepper and salt broil them on a dripping-pan of paper and fill it full put some oyl into it and lay it on a gridiron broil it on a soft fire turn them often and serve them with oyl and vinegar Or broil them with butter and serve them with beaten butter and juyce of orange To stew Cockles being taken out of the Shells WAsh them well with vinegar boil or broth them before you take them out of the shells then put them in a dish with a little claret vinegar a handful of capers mace pepper a little grated bread minced time salt and the yolks of two or three hard eggs minced stew altogether till you think them enough then put in a good piece of butter shake them well together heat the dish rub it with a clove of garlick and put two or three toasts of white bread in the bottom laying the meat on them Craw-fish prawns or shrimps are excellent good the same way being taken out of their shells and make variety of garnish with the shells To stew Cockles otherwayes STew them with claret wine capers rose or elder vinegar wine vinegar large mace gross pepper grated bread minced time the yolks of hard eggs minced and butter stew them well together Thus you may stew scollops but leave out capers To stew Scollops BOil them very well in white wine fair water and salt take them out of the shells and stew them with some of the liquor elder vinegar two or three cloves some large mace and some sweet herbs chopped small being well stewed together dish four or five of them in scollop shells and beaten butter with the juyce of two or three oranges To stew Muskles WAsh them clean and boil them in water or beer and salt then take them out of the shells and beard them from gravel and stones fry them in clarified butter and being fryed put away some of the butter and put to them a sauce made of some of their own liquor some sweet herbs chopped a little white wine nutmeg three or four yolks of eggs dissolved in wine vinegar salt and some sliced orange give these materials a walm or two in the frying-pan make the sauce pretty thick and dish them in the scollop shells To fry Muskles TAke as much water as will cover them set it a boiling and when it boils put in the muskles being cleanly washed put some salt to them and being boild take them out of the shells and beard them from the stones moss and gravel wash them in warm water wipe them dry flour them and fry them crisp serve them with beaten butter juyce of orange and fryed parsley or fryed sage dipped in batter fryed ellicksander leaves and slic't orange To make a Muskle Pie TAke a peck of muskles wash them clean and set them a boiling in a kettle of fatr water but first let the water boil then put them into it give them a walm and as soon as they are opened take them out of the shells stone them and mince them with some sweet herbs some leeks pepper and nutmeg mince six hard eggs and put to them put some butter in the pie close it up and bake it being baked liquor it with some butter white wine and slices of orange To stew Prawns Shrimps or Crawfish BEing boild and picked stew them in white wine sweet butter nutmeg and salt dish them in scollop shells and run them over with beaten butter and juyce of orange or lemon Otherwayes stew them in butter and cream and serve them in scollop shells To stew Lobsters TAke claret wine vinegar nutmeg salt and butter stew them down somewhat dry and dish them in a scollop shell run them over with butter and slic't lemon Otherwayes cut it into dice-work and warm it with white wine and butter put it in a pipkin with claret wine or grape verjuyce and grated manchet and fill the scollop shells Otherwayes Being boild take out the meat break it small but break the shells as little as you can then put the meat into a pipkin with claret wine wine vinegar slic't nutmeg a little salt and some butter stew all these together softly an hour being stewed almost dry put to it a little more butter and stir it well together then lay very thin toasts in a clean dish and lay the meat on them Or you may put the meat in the shells and garnish the dish about with the legs and lay the body or barrel over the meat with some sliced lemon and rare coloured flowers being in summer or pickled in winter Crabs are good the same way onely adde them the juyce of two or three oranges a little pepper and grated bread To stew Lobsters otherwayes TAke the meat out of the shells slice it and fry it in clarified butter the lobsters being first boild and cold then put the meat in a pipkin with some claret wine some good sweet butter grated nutmeg salt and two or three slices of an orange let it stew leasurely half an hour and dish it up on fine carved sippets in a clean dish with sliced orange on it and the juyce of another and run it over with beaten butter To hash Lobsters TAke them out of the shells mince them small and put them in a pipkin with some claret wine salt sweet butter grated nutmeg slic't oranges and some pistaches being finely stewed serve them on sippets dish them and run them over with beaten butter slic't oranges some cut of paste or lozenges of puff paste To boil Lobsters to eat cold the common way Take them alive or dead lay them in cold water to make the claws tuff and keep them from breaking off then have a kettle over the fire with fair water put in it as much bay salt as will make it a good strong brine when it boils scum it and put in the lobsters let them boil leasurely the space of half an hour or more according to the bigness of them being well boild take them up wash them and wipe them with beer and butter and keep them for your use To keep
out of the shells and claws as whole as you can season it with nutmeg and salt lightly then strain the meat that came out of body shells with a little claret wine some cinamon ginger juyce of orange and butter make the pie dish or patty-pan lay butter in the bottom then the meat of the claws some pistaches asparagus some bottoms of artichocks yolks of hard eggs large mace grapes gooseberries or barberries dates or slic't orange and butter close it up and bake it being baked liquor it with the meat out of the body Otherwayes Mince them with a tench or fresh eel and season it with sweet herbs minced small beaten nutmeg pepper and salt lightly seasoned and mingle the meat that was in the bodies of the crabs with the other seasoned fishes mingle also with this foresaid meat some boild or roasted chesnuts or artichocks asparagus boild and cut an inch long pistaches or pine-apple-seed and grapes gooseberries or barberries fill the pie dish or patty-pan close it up and bake it being baked liquor it with juyce of oranges some claret wine good butter beat up thick and the yolks of two or three eggs fill up the pie lay slices of an orange on it and stick in some lozenges of puff-paste or branches of short paste To make minced Pies of a Crab. BEing boild mince the legs and strain the meat in the body with two or three yolks of eggs mince also some sweet herbs and put to it some almond paste or grated bread a minced onion some fat eel cut like little dice or some fat belly of salmon mingle it altogether and put it in a pie made according to this form season it with nutmeg pepper salt currans and barberries grapes or gooseberries mingle also some butter and fill your pie bake it and being baked liquor it with beaten butter and white wine Or with butter sugar cinamon sweet herbs chopped and verjuyce To dress Tartoise CUt off the head feet and tail and boil it in water wine and salt being boild pull the shell asunder and pick the meat from the skins and the gall from the liver save the eggs whole if a female and stew the eggs meat and liver in a dish with some grated nutmeg a little sweet herbs minced small and some sweet butter stew it up and serve it on fine sippets cover the meat with the upper shell of the tortoise and slices or juyce of orange Or stew them in a pipkin with some butter white winesome of the broth a whole onion or two time parsley winter savory and rosemary minc't being finely stewed serve them on sippets or put them in the shells being cleansed or make a fricase in a frying-pan with three or four yolks of eggs and some of the shells amongst them and dress them as aforesaid To dress Snails TAke shell snails and having water boild put them in then pick them out of the shells with a great pin into a bason cast salt to them scour the slime from them and after wash them in two or three waters being clean scowred dry them with a clean cloth then have rosemary time parsley winter savory and pepper very small put them into a deep bason or pipkin put to them some salt and good sallet oyl mingle altogether then have the shells finely cleansed fill them and set them on a gridiron broil them upon embers softly and being broild dish four or five dozen in a dish fill them up with oyl and serve them hot To stew Snails BEing well scowred and cleansed as aforesaid put to them some claret wine and vinegar a handful of capers mace pepper grated bread a little minced time salt and the yolks of two or three hard eggs minced let all these stew together till you think it be enough then put in a good piece of butter shaking it together heat the dish and rub it with a clove of garlick put them on fine sippets of French bread pour on the snails and some barberries or slic't lemons Otherwayes Being cleansed fry them in oyl or clarified butter with some slices of a fresh eel and some fryed sage leaves stew them in a pipkin with some white wine butter and pepper and serve them on sippets with beaten butter and juyce of oranges Otherwayes Being finely boild and cleansed fry them in clarified butter being fryed take them up and put them in a pipkin put to them some sweet butter chopped parsley white or claret wine some grated nutmeg slices of orange and a little salt stew them well together serve them on sippets and run them over with beaten butter and slices of oranges To fry Snails TAke shell snails in January February or March when they be closed up boil them in a skillet of boiling water and when they be tender boild take them out of the shells with a pin cleanse them from the slime flour them and fry them being fryed serve them in a clean dish with butter vinegar fryed parsley fryed onions or ellicksander leaves fryed or served with beaten butter and juyce of orange or oyl vinegar and slic't lemon Otherwayes Fry them in oyl and butter being finely cleansed and serve them with butter vinegar and pepper or oyl vinegar and pepper To make a Hash of Snails BEing boild and cleansed mince them small put them in a pipkin with some sweet herbs minced the yolks of hard eggs some whole capers nutmeg pepper salt some pistaches and butter or oyl being stewed the space of half an hour on a soft fire then have some fryed toast of French bread lay some in the bottom and some round the meat in the dish To dress Snails in a Pottage WAsh them very well in many waters then put them in an earthen pan or a wide dish put as much water as will cover them and set your dish on some coals when they boil take them out of the shells and scour them with water and salt three or four times then put them in a pipkin with water and salt and let them boil a little then take them out of the water and put them in a dish with some excellent sallet oyl when the oyl boils put in three or four slic't onions and fry them put the snails to them and stew them well together then put the oyl snails and onions altogether in a pipkin of a fit size for them and put as much warm water to them as will make a pottage with some salt and so let them stew three or four hours then mince time parsley penniroyal and the like herbs when they are minced beat them to green sauce in a mortar put in some crumbs of bread soked with that broth or pottage some saffron and beaten cloves put all into the snails and give them a walm or two and when you serve them up squeese in the the juyce of a lemon put in a little vinegar and a clove of garlick amongst the herbs and beat them in it serve them up in a dish
it in a sack with a wash beetle fan it and being clean hulled boil it all night on a soft fire very tender To butter Gourds Pumpions Cowcumbers or Muskmillions CUt them into pieces and pare and cleanse them then have a boiling pan of water and when it boils put in the pumpions c. with some salt being boild drain them well from the water butter them and serve them on sippets with pepper Otherwayes Bake them in an oven and take out the seed at the top fill them with onions slic't apples butter and salt butter them and serve them on sippets Otherwayes Fry them in slices being cleansed and peeled either floured or in batter being fryed serve them with beaten butter and vinegar or beaten butter and juyce of orange or butter beaten with a little water and served in a clean dish with fryed parsley ellicksanders apples slic't onions fryed or sweet herbs To make buttered Loaves SEason a pottle of flour with cloves mace and pepper half a pound of sweet butter melted and half a pint of ale-yeast or barm mixed with warm milk from the Cow and three or four eggs to temper altogether make it as soft as manchet paste and make it up into little manchets as big as an egg cut and prick them and put them on paper bake them like manchet with the oven open they will ask an hours baking being baked melt in a great dish a pound of sweet butter and put rose water in it draw your loaves and pare away the crusts then slit them in three toasts and put them in the melted butter turn them over and over in the butter then take a warm dish and put in the bottom pieces and strow on sugar in a good thickness then put in the middle pieces and sugar them likewise then set on the tops and scrape on sugar and serve five or six in a dish If you be not ready to send them in set them in the oven again and cover them with a paper to keep them from drying To boil French Beans or Lupins FIrst take away the tops of the cods and the strings then have a pan or skillet of fair water boiling on the fire when it boils put them in with some salt and boil them up quick being boild serve them with beaten butter in a fair scowred dish and salt about it To boil Garden Beans BEing shelled and cleansed put them into boiling liquor with some salt boil them up quick and being boild drain away the liquor and butter them dish them in a dish like a cross and serve them with pepper and salt on the dish side Thus also green pease haslers broom-buds or any kinde of pulse Section 21. The exactest way for the Dressing of Eggs. To make Omlets divers wayes The first way BReak six eight or ten eggs more or less beat them together in a dish and put salt to them then put some butter a melting in a frying-pan and fry it more or less according to your descretion onely on one side or bottom You may sometimes make it green with juyce of spinage and sorrel beat with the eggs or serve it with green sauce a little vinegar and sugar boild together and served up in a dish with the omlet The second way TAke twelve eggs and put to them some grated white bread finely searsed parsley minced very small some sugar beaten fine and fry it well on both sides The third way FRy toasts of manchet and put the eggs to them being beaten and seasoned with salt and some fryed pour the butter and fryed parsley over all The fourth way TAke three or four pippins cut them in round slices and fry them with a quarter of a pound of butter when the apples are fryed pour on them six or seven eggs beaten with a little salt and being finely fryed dish it on a platedish or dish and strow on sugar The fifth way MIx with the eggs pine-kernels currans and pieces of preserved lemons being fryed roul it up like a pudding and sprinkle it with rose-water cinamon-water and strow on fine sugar The sixth way BEat the eggs and put to them a little cream a little grated bread a little preserved lemon-peel minced or grated very small and use it as the former The seventh way TAke a quarter of a pound of interlarded bacon take it from the rinde cut it into dice-work fry it and being fryed put in some seven or eight beaten eggs with some salt fry them and serve them with some grape verjuyce The eighth way WIth minced bacon among the eggs fryed and beaten together or with thin slices of interlarded bacon and fryed slices of bread The ninth way MAde with eggs and a little cream The tenth way MInce herbs small as lettice bugloss or burridge sorrel and mallows put currans to them salt and nutmeg beat all these amongst the herbs and fry them with swet butter and serve it with cinamon and sugar or fryed parsley onely put the eggs to it in the pan The eleventh way MInce some parsley very small being short and fine picked beat it amongst the eggs and fry it Or fry the parsley being grosly cut beat the eggs and pour it on c. The twelfth way MInce leeks very small beat them with the eggs and some salt and fry them The thirteenth way TAke endive that is very white cut it grosly fry it with nutmeg and put the eggs to it or boil it being fryed and serve it with sugar The fourteenth way SLice cheese very thin beat it with the eggs and a little salt then melt some butter in the pan and fry it The fifteenth way Take six or eight eggs beat them with salt and make a stuffing with some pine-kernels currans sweet herbs some minced fresh fish or some of the milts of carps that have been fryed or boiled in good liquor and some mushrooms half boild and slic't mingle altogether with some yolks or whites of eggs raw and fill up great cowcumbers therewith being coared fill them up with the foresaid forcing pare them and bake them in a dish or stew them between two deep basons or deep dishes put some butter to them some strong broth of fish or fair water some verjuyce or vinegar and some grated nutmeg and serve them on a dish with sippets The sixteenth way according to the Turkish mode Take the flesh of a hinder part of a hare or any other venison and mince it small with a little fat bacon some pistaches or pine-apple-kernels almonds Spanish or hazel nuts peeled Spanish chesnuts or French chesnuts roasted and peeled or som crusts of bread cut in slices and toasted like unto chesnuts season this minced stuff with salt spices and some sweet herbs if the flesh be raw adde thereunto butter and marrow or good sweet suet minced small and melted in a skillet pour it into the seasoned meat that is minced and fry it then melt some butter in a skillet or pan and make an
sugar and cinamon Otherwayes Take a quarter of a pound of good fresh butter balm it on the bottom of a fine clean dish then break some eight or ten eggs upon it sprinkle them with a little salt and set them on a soft fire till the whites and yolks be pretty clear and stiff but not too hard serve them hot and put on them the juyce of orange and lemons Or before you break them put to the butter sprigs of rosemary juyce of orange and sugar being baked on the embers serve them with sugar and beaten cinamon and in place of orange verjuyce Eggs otherwayes Fry them whole in clarified butter with sprigs of rosemary under fry them not too hard and serve them with fryed parsley on them vinegar butter and pepper To dress Eggs in the Spanish Fashion called wivos me quidos TAke twenty eggs fresh and new and strain them with a quarter of a pint of sack claret or white wine a quartern of sugar some grated nutmeg and salt beat them together with the juyce of an orange and put to them a little musk or none set them over the fire and stir them continually till they be a little thick but not too much serve them with scraping sugar being put in a clean warm dish on fine toasts of manchet soaked in juyce of orange and sugar or in claret sugar or white wine and shake the eggs with orange comfits or muskedines red and white To dress Eggs in the Portugal Fashion STrain the yolks of twenty eggs and beat them very well in a dish put to them some musk and rose water made of fine sugar boild thick in a clean skillet put in the eggs and stew them on a soft fire being finely stewed dish them on a french plate in a clean dish scrape on sugar and trim the dish with your finger Otherwayes Take twenty yolks of eggs or as many whites put them severally into two dishes take out the cocks tread and beat them severally the space of an hour then have a sirrup made in two several skillets with half a pound a piece of double refined sugar and a little musk and ambergreece bound up close in a fine rag set them a stewing on a soft fire till they be enough on both sides then dish them on a silver plate and shake them with preserved pistaches muskedins white and red and green citron slic't Put into the whites the juyce of spinage to make them green To dress Eggs called in French A la Hugenotte or the Protestant way BReak twenty eggs beat them together and put to them the pure gravy of a leg of mutton or the gravy of roast beef stir and beat them well together over a chafing dish of coals with a little salt adde to them also juyce of orange and lemon or grape verjuyce then put in some mushrooms well boild and seasoned Observe as soon as your eggs are well mixed with the gravy and the other ingredients then take them off from the fire keeping them covered a while then serve them with some grated nutmeg over them Sometimes to make them the more pleasing and toothsome strow some powdered ambergreece and fine loaf sugar scraped into them and so serve them To dress Eggs in fashion of a Tansie TAke twenty yolks of eggs and strain them on flesh dayes with about half a pint of gravy on fish dayes with cream and milk adde salt and four makeroons small grated as much bisket some rose-water a little sack or claret and a quarter of a pound of sugar put these things to them with a piece of butter as big as a walnut and set them on a chafing-dish with some preserved citron or lemon grated or cut into small pieces or little bits and some pounded pistaches being well buttered dish it on a plate and brown it with a hot fire-shovel strow on fine sugar and stick it with preserved lemon-peel in thin slices Eggs and Almonds TAke twenty eggs and strain them with half a pound of almond paste and almost half a pint of sack sugar nutmeg and rose-water set them on the fire and when they be enough dish them on a hot dish without toast stick them with blanched and slic't almonds and wafers scrape on fine sugar and trim the dish with your finger To broil Eggs. TAke an oven peel heat it red hot and blow off the dust break the eggs on it and put them into a hot oven or brown them on the top with a red hot fire shovel being finely broild put them into a clean dish with some gravy a little grated nutmeg and elder vinegar or pepper vinegar juyce of orange and grated nutmeg on them To dress poached Eggs. TAke a dozen of new laid eggs and the meat of four or five partridges or any roast poultrey mince it as small as you can and season it with a few beaten cloves mace and nutmeg put them into silver dish with a ladle full or two of pure mutton gravy and two or three anchoves dissolved then set it a stewing on a chafing-dish of coals being half stewed as it boils put in the eggs one by one and as you break them put by most of the whites and with one end of your egg-shell put in the yolks round in order amongst the meat let them stew till the eggs be enough then put in a little grated nutmeg and the juyce of a couple of oranges put not in the seeds wipe the dish and garnish it with four or five whole onions boild and broild Otherwayes The eggs being poached put them in a dish strow salt on them and grate on cheese which will give them a good relish Otherwayes Being poached and dished strow on them a little salt scrape on sugar and sprinkle them with rose-water verjuyce juyce of lemon or orange a little cinamon-water or fine beaten cinamon Otherwayes to poach Eggs. TAke as many as you please break them into a dish and put to them some sweet butter being melted some salt sugar and a little grated nutmeg give them a cullet in the dish c. Otherwayes Poach them and put green sauce to them let them stand a while upon the fire then season them with salt and a little grated nutmeg Or make a sauce with beaten butter and juyce of grapes mixt with ipocrass pour it on the eggs and scrape on sugar Otherwayes Poach them either in water milk wine sack or clear verjuyce and serve them with vinegar in saucers Or make broth for them and serve them on fine carved sippets make the broth with washed currans large mace fair water butter white wine and sugar vinegar juyce of orange and whole cinamon being dished run them over with beaten butter the slices of an orange and fine scraping sugar Or make sauce with beaten almonds strained with verjuyce sugar beaten butter and large mace boild and dished as the former Or almond milk and sugar A grand Forc't Dish of Eggs. TAke twenty hard eggs being
fennil roots parsley a little anniseed a pint of white wine hyssop violet leaves strawberry leaves binde all the foresaid roots and herbs a little quantity of each in a bundle boil it leasurely scum it and when it is boild strain it through a strainer of strong canvas when you use it drink it as often as you please blood warm Sometimes in the broth or of any of the meats aforesaid use mace raisins of the Sun a little balm endive fennill and parsley roots Sometimes sorrel violet leaves spinage endive succory sage a little hyssop raisins of the Sun prunes a little saffron and the yolk of an egg strained with verjuyce or white wine Otherwayes Fennil roots coltsfoot agrimony bettany large mace white sanders slic't in thin slices the weight of six pence made with a chicken and a crust of manchet take it morning and evening Otherwayes Violet leaves wilde tansey succory roots large mace raisins and damask prunes boild with a chicken and a crust of bread Sometimes broth made of a chop of mutton veal or chicken French barley raisins currans capers succory roots parssey roots fennil roots balm burrage bugloss endive tamarisk harts-horn ivory yellow sanders and fumitory put to these all or some in a moderate quantity Otherwayes a sprig of rosemary violet leaves time mace succory raisins and a crust of bread To make a Paste for a Consumption TAke the brawn of a roasted capon the brawns of two partridges two rails two quails and twelve sparrows all roasted take the brawns from the bones and beat them in a stone mortar with two ounces of the pith of roast veal a quarter of a pound of pistaches half a dram of ambergreece a grain of musk and a pound of white sugarcandy beaten fine beat all these in a mortar to a perfect paste now and then putting in a spoonful of goats milk also two or three grains of bezar when you have beaten all to a perfect paste make it into little round cakes and bake them on a sheet of white paper To make a Jelly for a Consumption of the Lungs TAke half a pound of isingglass as much harts-horn an ounce of cinamon an ounce of nutmegs a few cloves a pound of sugar a stick of liquoras four blades of large mace a pound of prunes an ounce of ginger a little red sanders and as much rubarb as will lie on a six pence boil the foresaid in a gallon of water and a pint of claret till a pint be wasted or boild away boil them on a soft fire close covered and slice all your spices very thin An excellent Water for a Consumption TAke a pint of new milk and a pint of good red wine the yolks of twenty four new laid eggs raw and dissolved in the foresaid liquors then have as much fine slic't manchet as will drink up all this liquor put it in a fair rose still with a soft fire and being distilled take this water in all drinks and pottages the sick party shall eat or the quantity of a spoonful at a draught in beer in one moneth it will recover any consumption Other Drink for a Consumption TAke a gallon of running water of ale measure put to it an ounce of cinamon an ounce of cloves an ounce of mace and a dram of acter roots boil this liquor till it come to three quarts and let the party daily drink of it till he mends To make an excellent Broth or Drink for a sick body TAke a good fleshy capon take the flesh from the bones or chop it in pieces very small and not wash it then put them in a rose still with slices of lemon-peel wood-sorrel or other herbs according to the Physicians direction being distilled give it to the weak party to drink Or soak them in malmsey and some capon broth before you distill them To make a strong Broth for a sick party ROast a leg of mutton save the gravy and being roasted prick it and press out the gravy with a woodden press put all the gravy into a silver porrenger or piece with the juyce of an orange and sugar warm it on the coals and give it the weak party Thus you may do a roast or boild capon partridge pheasant or chicken take the flesh from the bones and stamp it in a stone or woodden mortar with some crumbs of fine manchet strained with capon broth or without bread and put the yolk of an egg juyce of orange lemon or grape verjuyce and sugar To make China Broth. TAke an ounce of China thin sliced put it in a pipkin of fair water with a little veal or chicken stopped close in a pipkin let it stand four and twenty hours on the embers but not boil then put to it colts foot scabious maiden-hair violet leaves half a handful candied eringo and two or three marsh mallows boil them on a soft fire till the third part be wasted then put in a crust of manchet a little mace a few raisins of the Sun stoned and let it boil a while longer Take of this broth every morning half a pint for a moneth then leave it a moneth and use it again China Broth otherwayes TAke two ounces of China root thin sliced and half an ounce of long pepper bruised then take of balm time sage marjoram nepe and smalk of each two slices clary a handfull of cowslips a pint of cowssip water and three blades of mace put all into a new and well glazed pipkin of four quarts and as much fair water as will fill the pipkin close it up with paste and set it on the embers to warm but not to boil let it stand thus soaking four and twenty hours then take it off and put to it a good big cock chicken a calves foot a knuckle of mutton and a little salt stew all with a gentle fire to a pottle scum it very clean and being boild strain the clearest from the dregs and drink of it every morning half a pint blood warm To make Almond Milk against a hot Disease BOil half a pound of French barley in three several waters keep the last water to make your milk of then stamp half a pound of almonds with a little of the same water to keep them from oyling being finely beaten strain it with the rest of the barley water put some hard sugar to it boil it a little and give it the party warm An excellent Restorative for a weak Back TAke clary dates the pith of an oxe and chop them together put some cream to them eggs grated bread and a little white sanders temper them all well together fry them and eat it in the morning fasting Otherwayes Take the leaves of clary and nepe fry them with yolks of eggs and eat them to breakfast Excellent wayes for Feeding Poultrey To feed Chickens IF you will have a sat crammed chicken coop them up when the damn hath forsaken them the best cramming for them is wheat meal and milk made
into dough the crams steeped in milk and so thrust down their throats but in any case let the crams be small and well wet for choaking Fourteen dayes will feed a chicken sufficiently To feed Capous EIther at the barn doors with scraps of corn and chavings of pulse or else in pens in the house by cramming them which is the most dainty The best way to cram a capon setting all strange inventions apart is to take barley meal reasonably sifted and mixing it with new milk make it into good stiff dough then make it into long crams thickest in the middle and small at both ends then wetting them in lukewarm milk give the capon a full gorge thereof three times a day morning noon and night and he will in a fortnight or three weeks be as fat as any man need to eat The ordering of Goslings AFter they are hatched you shall keep them in the house ten or twelve dayes and feed them with curds scalded chippins or barley meal in milk knodden and broken also ground malt is exceeding good or any bran that is scalded in water milk or tappings of drink After they have got a little strength you may let them go abroad with a keeper five or six hours in a day and let the dam at her leasure intise them in the water then bring them in and put them up and thus order them till they be able to defend themselves from vermine After a gosling is a moneth or six weeks old you may put it up to feed for a green goose and it will be perfectly fed in another moneth following and to feed them there is no better meat then skeg oats boild and given plenty thereof thrice a day morning noon and night with good store of milk or milk and water mixt together to drink For fatting of elder Geese FOr elder geese which are five or six moneths old having been in the stubble fields after harvest and got into good flesh you shall then chuse out such geese as you would feed and put them in several pens which are close and dark and there feed them thrice a day with good store of oats or spelted beans and give them to drink water and barley meal mixt together which must evermore stand before them This will in three weeks feed a goose so fat as is needful The fatting of Ducklings YOu may make them fat in three weeks giving them any kinde of pulse or grain and good store of water Fatting of Swans and Cygnets FOr swans and their feeding where they build their nests you shall suffer them to remain undisturbed and it will be sufficient because they can better order themselves in that business then any man Feed your cygnets in all sorts as you feed your geese and they will be through fat in seven or eight weeks If you will have them sooner fat you shall feed them in some pond hedged or placed in for that purpose Of fatting Turkies FOr the fatting of turkeys sodden barley is excellent or sodden oats for the first fornight and then for another fornight cram them in all sorts as you cram your capon and they will be fat beyond measure Now for their infirmities when they are at liberty they are so good Physicians for themselves that they will never trouble their owners but being coopt up you must cure them as you do pullen Their eggs are exceeding wholesom to eat and restore nature decayed wonderfully Having a little dry ground where they may sit and prune themselves place two troughs one full of barley and water and the other full of old dried malt whereon they may feed at their pleasure Thus doing they will be fat in less then a moneth but you must turn his walks daily Of nourishing and fatting Hearns Puets Gulls and Bitters HEarns are nourished for two causes either for Noblemens sports to make trains for the entering their hawks or else to furnish on the table at great feasts the manner of bringing them up with the least charge is to take them out of their nests before they can fly and put them into a large high barn where there is many and high cross beams for them to pearch on then to have on the floor divers square boards with rings in them and between every board which would be two yards square to place round shallow tubs full of water then to the boards you shall tye great gobbets of dogs flesh cut from the bones according to the number which you feed and be sure to keep the house sweet and shift the water oft onely the house must be made so that it may rain in now and then in which the hearn will take much delight but if you feed her for the dish then you shall feed them with livers and the intrails of beasts and such like cut in great gobbets To feed Godwits Knots Gray Plovers or Curlews TAke fine chilter wheat and give them water thrice a day morning noon and night which will do very effectually but if you intend to have them extraordinary crammed fowl then you shall take the finest drest wheat-meal and mixing it with milk make it into paste and ever as you knead it sprinkle into it the grains of small chilter-wheat till the paste be fully mixt therewith then make little small crams thereof and dipping them in water give to every fowl according to his bigness and that his gorge be well filled do thus as oft as you shall finde their gorges empty and in one fornight they will be fed beyond measure and with these crams you may feed any fowl of what kinde or nature soever Otherwayes Feed them with good wheat and water given them thrice a day morning noon and night If you will have them very fat and crammed fowl take fine wheat-meal and mix it with milk and make it into paste and as you knead it put in some corn of wheat sprinkled in amongst the paste till the paste be fully mixt therewith then make little small craâ—s thereof and dipping them in water give to every fowl according to his bigness and that his gorge be well filled do thus as oft as you shall finde their gorges empty and in one fortnight they will be fed very fat with these crams you may feed any fowl of what kinde or nature soever To feed Blackbirds Thrushes Felfares or any small Birds whatsoever BEing taken old and wilde it is good to have some of their kindes tame to mix among them and then putting them into great cages of three or four yards square to have divers troughs placed therein some filled with haws some with hemp-seed and some with water that the tame teaching the wilde to eat and the wilde finding such change and alteration of food they will in twelve or fourteen dayes grow exceeding fat and fit for the kitching To feed Ollines PUt them into a fine room where they may have air give them water and feed them with white bread boild in
with wine vinegar to a pint of vinegar a pound of sugar and a pound of flowers so keep them for sallets or boild meats in a double glass covered over with a blade and leather To pickle Grapes Gooseberries Barberries red and white Currans PIck them and put them in the juyce of crab-cherries grape verjuyce or other verjuyce and then barrel them up To Candy Flowers for Sallets as Violets Cowslips Clovegelly-flowers Roses Primroses Burrage Bugloss c. TAke weight for weight of sugar-candy or double refined sugar being beaten fine searsed and put in a silver dish with rosewater set them over a charcoal fire and stir them with a silver spoon till they be candied or boil them in a candy sirrup height in a dish or skillet keep them in a dry place for your use and when you use them for sallets put a little wine vinegar to them and dish them For the compounding and candying the foresaid pickled and candied Sallets THough they may be served simply of themselves and are both good and dainty yet for better curiosity and the finer ordering of a table you may thus use them First if you would set forth a red flower that you know or have seen you shall take the pot of preserved gilly-flowers and suiting the colours answerable to the flower you shall proportion it forth and lay the shape of a flower with a purslane stalk make the stalk of the flower and the dimensions of the leaves and branches with thin slices of cucumbers make the leaves in true proportion jagged or otherwayes and thus you may set forth some blown some in the bud and some half blown which will be very pretty and curious if yellow set it forth with cowslips or primroses if blew take violets or burrage and thus of any flowers Section 6. To make all manner of Carbanadoes either of Flesh or Fowl as also all manner of fried Meats of Flesh Collops and Eggs with the most exquisitest way of making Pancakes Fritters and Tansies To Carbonado a Chine of Mutton TAke a chine of mutton salt it and broil it on the embers or toast it against the fire being finely broild baste it and bread it with fine grated manchet and serve it with gravy onely To Carbonado a Shoulder of Mutton TAke a shoulder of mutton half boil it scotch it and salt it save the gravy and broil it on a soft fire being finely coloured and fitted make sauce with butter vinegar pepper and mustard To Carbonado a Rack of Mutton CUt it into steaks salt and broil them on the embers and being finely soaked dish them and make sauce of good mutton gravy beat up thick with a little juyce of orange and a piece of butter To Carbonado a Leg of Mutton CUt it round cross the bone about half an inch thick then hack it with the back of a knife salt it and broil it on the embers on a soft fire the space of an hour being finely broild serve it with gravy sauce and juyce of orange Thus you may broil any hanch of Venison and serve it with gravy onely To broil a Chine of Veal CUt it in three or four pieces lard them or not with small lard season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine being broild serve it with gravy beaten butter and juyce of lemon or orange To broil a Leg of Veal CUt it into rowels or round the leg in slices as thick as ones finger lard them or not then broil them softly on embers and make sauce with beaten butter gravy and juyce of orange To Carbonado a Rack of Pork TAke a rack of pork take off the skin and cut it into steaks then salt it and strow on some fennel-seeds whole and broil it on a soft fire being finely broiled serve it on wine vinegar and pepper To broil a Flank of Pork FLay it and cut it into thin slices salt it and broil it on the embers in a dripping-pan of white paper and serve it on the paper with vinegar and pepper To broil Chines of Pork BRoil them as you do the rack but bread them and serve them with vinegar and pepper or mustard and vinegar Or sometimes apples in slices boild in beer and beaten butter unto a mash Or green sauce cinamon and sugar Otherwayes sage and onions minced with vinegar and pepper boild in strong broth till they be tender Or minced onions boild in vinegar and pepper To broil a fat Venison TAke a half hanch and cut the fattest part into thick slices half an inch thick salt and broil them on the warm embers and being finely soaked bread them and serve them with gravy onely Thus you may broil a side of Venison or boil a side fresh in water and salt then broil it and dredge it and serve it with vinegar and pepper Broil the chine raw as you do the half hanch bread it and serve it with gravy To fry Lambs or Kids Stones TAke the stones parboil them then mince them small and fry them in sweet butter strain them with some cream some beaten cinamon pepper and grated cheese being put to it when it is strained then fry them and being fried serve them with sugar and rose-water Thus may you dress calves or lambs brains To Carbonado Land or Water Fowl BEing roasted cut them up and sprinkle them with salt then scotch and broil them and make sauce with vinegar and butter or juyce of orange To dress a Dish of Collops and Eggs the best way for service TAke fine young and well coloured bacon of the ribs the quantity of two pound cut it into thin slices and lay them in a clean dish toast them before the fire fine and crisp then poach the eggs in a fair scowred skillet white and fine dish them on a dish and plate and lay on the collops some upon them and some round the dish To broil Bacon on paper MAke the fashion of two dripping pans of two sheets of white paper then take two pound of fine interlarded bacon pare off the top and cut the bacon into slices as thin as a card lay them on the papers then put them on a gridiron and broil them on the embers To broil Brawn CUt a coller into six or seven slices round the coller and lay it on a plate in the oven being broild serve it with juyce of orange pepper gravy and beaten butter To fry Eggs. TAke fifteen eggs and beat them in a dish then have interlarded bacon cut into square bits like dice and fry them with chopped onions and put to them cream nutmeg cloves cinamon pepper and sweet herbs chopped small or no herbs nor spice being fried serve them on a clean dish with sugar and juyce of orange To fry an Egg as round as a ball TAke a broad frying posnet or a deep frying pan and three pints of clarified butter or sweet suet heat it
a watery substance put it in with the rose water if a powder mix it with your sugar before you wet it when you have beat it in the morter and that it is all wet and your colour well mixt in every place then mould it and make it into what form you please To make Muskedines called Rising Comfits or Kissing Comfits TAke half a pound of refined sugar being beaten and searced put into it two grains of musk a grain of civet two grains of ambergreece and a thimble full of white orris powder beat all these with gum-dragon steeped in rose water then roul it as thin as you can and cut it into little losinges with your iging iron and stow them in some warm oven or stove then box them and keep them all the year To make Cracknells TAke half a pound of fine flour dryed and searced and as much fine sugar searced mingled with a spoonfull of coriander feed bruised and two ounces of butter rubbed amongst the flour and sugar wet it with the yolks of two eggs half a spoonfull of white rose water and two spoonfulls of cream or as much as will wet it work the paste till it be soft and limber to roul and work then roul it very thin and cut them round by little plats lay them upon buttered papers and when they go into the oven prick them and wash the tops with the yolk of an egg beaten and made thin with rose water or fair water they will give with keeping therefore before they are eaten they must be dryed in a warm oven to make them crisp To make Mackeroons TAke a pound of the finest sugar and a pound of the best jordan almonds steep them in cold water blanch them and pick out the spots then beat them to a perfect paste in a stone mortar in the beating of them put rose water to them to keep them from oyling being finely beat put them in a dish with the sugar and set them over a chafing dish of coals stir it till it will come clean from the bottom of the dish then put in two grains of musk and three of ambergreece To make the Italian Chips TAke some paste of flowers beat them to fine powder and searce or sift them then take some gum-dragon steeped in rose water beat it to a perfect paste in a marble morter then roul it thin and lay one colour upon another in a long roul roul them very thin then cut them overthwart and they will look of divers pretty colours like marble To make Bisket bread TAke a pound of sugar searced very fine a pound of flour well dryed twelve eggs and but six whites a handfull of caraway-seed and a little salt beat all these together the space of an hour then your oven being hot put them into plates or tin things butter them and wipe them a spoonfull into a plate is enough so fet them into the oven and make it as hot as to bake them for manchet To make Bisquite du Roy. TAke a pound of fine searced sugar a pound of fine flour and six eggs beat them very well then put them all into a stone morter and pound them for the space of an hour and a half let it not stand still for then it will be heavy and when you have beaten it so long a time put in half an ounce of anniseeds then butter over some pye plates and drop the stuff on the plate as fast as two or three can with spoons shape them round as near as you can and set them into an oven as hot as for manchet but the less they are coloured the better Bisquite du Roy otherwayes TAke to a pound of flour a pound of sugar and twelve new laid eggs beat them in a deep dish then put to them two grains of musk dissolved rose water anniseed and coriander seed beat them the space of an hour with a woodden spatter then the oven being ready have white tin moulds buttered and fill them with this bisquite strow double refined sugar on them and bake them when they rise out of the moulds draw them and put them on a great pasty plate or pye plate and dry them in a stove or put them in a square lattin box and lay white papers betwixt every range or rank have a padlock to it and set it over a warm oven so keep them and thus for any kinde of bisket makeroons march-pane sugar plates or pasties set them in a temperate place where they may not give with every change of weather and thus you may keep them very long To make Shell Bread TAke a quarter of a pound of rice flour a quarter of a pound of fine flour the yolks of four new laid eggs and a little rose water and a grain of musk make these into a perfect paste then roul it very thin and bake it in great muscle shells but first toste the shells in butter melted when they be baked boil them in melted sugar as you boil a simnell then lay them on the bottom of a woodden sieve and they will eat as crisp as a wafer To make Bean Bread TAke two pound of blanched almonds and slice them take to them two pound of double refined sugar finely beaten and searsed five whites of eggs beaten to froth a little musk steeped in rose water and some anniseeds mingle them altogether in a dish and bake them on pewter plates buttered then afterwards dry them and stove them To make Ginger Bread TAke a pound of jordan almonds and a penny manchet grated and sifted and mingled amongst the almond paste very fine beaten an ounce of slic't ginger two thimble fulls of liquoras and anniseed in powder finely searced beat all in a mortar together with two or three spoonfulls of rose water beat them to a perfect paste with half a pound of sugar mould it and roul it thin then print it and dry it in a stove and gild it if you please Thus you may make ginger bread of sugar plate putting sugar to it as abovesaid To make Ipocras TAke to a gallon of wine three ounces of cinamon two ounces of slic't ginger a quarter of an ounce of cloves an ounce of mace twenty corns of pepper an ounce of nutmegs three pound of sugar and two quarts of cream Otherwayes Take to a pottle of wine an ounce of cinamon an ounce of ginger an ounce of nutmegs a quarter of an ounce of cloves seven corns of pepper a handfull of rosemary flowers and two pound of sugar To make excellent Mead much commended TAke to every quart of honey a gallon of fair spring water boil it well with nutmeg and ginger bruised a little in the boiling scum it well and being boild set it a cooling in several vessels that it may stand thin then the next day put it in the vessel and let it stand a week or two then draw it in bottles If it be to drink in a short time you may
and a little grated manchet beat them up thick with some sweet butter and the yolk of an egg or two dish the carp and pour it on it To make a Carp Pye a most excellent way TAke a carp scale it and scrape off the slime wipe it with a dry clean cloth and split it down the back then cut it in quarters or six pieces three of each and take out the milt or spawn as also the gall season it with nutmeg pepper salt and beaten ginger lay some butter in the pye bottom then the carp upon it and upon the carp two or three bay leaves four or five blades of large mace four or five whole cloves some blanched chesnuts slices of orange and some sweet butter close it up and bake it being baked liquor it with beaten butter the blood of the carp and a little claret wine For variety in place of chesnuts useâ—pine-apple seeds or bottoms of artichocks gooseberries grapes or barberries Sometimes great oysters bake with the carp and a great onion or two sometimes sweet herbs chopped or sparagus boiled Or bake it in a dish as you do the pye To make paste for the pye take two quarts and a pint of fine flour four or five yolks of eggs and half a pound of sweet butter boil the butter till it be melted and make the paste with it Paste for a Florentine of Carps made in a Dish or Patty-pan TAke a pottle of fine flour three quarters of a pound of butter and six yolks of eggs work up the butter eggs and flour dry them then put to it as much fair spring water cold as will make it up into paste To bake a Carp otherwayes to be eaten hot TAke a carp scale it alive and scrape off the slime draw it and take away the gall and guts scotch it and season it with nutmeg pepper and salt lightly lay it into the pye and put the milt into the belly then lay on slic't dates in halves large mace orange or slic't lemon gooseberries grapes or barberries raisins of the sun and butter close it up and bake it being almost baked liquor it with verjuyce butter sugar claret or white wine and ice it Sometimes make a pudding in the carps belly make it of grated bread pepper nutmegs yolks of eggs sweet herbs currans sugar gooseberries grapes or barberries orangado dates capers pistaches raisins and some minced fresh eel Or bake it in a dish or patty pan in cold butter paste To bake a Carp with Oysters SCale a carp scrape off the slime and bone it then cut it into large dice-work as also the milt being parboild then have some great oysters parboild mingle them with the bits of carp and season them together with beaten pepper salt nutmeg cloves mace grapes gooseberries or barberries blanched chesnuts and pistaches season them lightly then put in the bottom of the pye a good big onion or two whole fill the pye and lay upon it some large mace and butter close it up and bake it being baked liquor it with white wine and sweet butter or beaten butter onely To make minced Pyes of Carps and Eels TAke a carp being cleansed bone it and also a good fat fresh water eel mince them together and season them with pepper nutmeg cinamon ginger and salt put to them some currans caraway seed minced orange-peel and the yolks of six or seven hard eggs minced also slic't dates and sugar then lay some butter in the bottoms of the pyes and fill them close them up bake them and ice them To bake a Carp minced with an Eel in the French Fashion called Peti Paetes TAke a carp scale it and scrape off the slime then roste it with a flayed eel and being rosted draw them from the fire and let them cool then cut them into little pieces like great dice one half of them and the other half minced small and seasoned with nutmeg pepper salt gooseberries barberries or grapes and some bottoms of artichocks boild and cut as the carp season all the foresaid materials and mingle all together then put some butter in the bottom of the pye lay on the meat and butter on the top close it up and bake it being baked liquor it with gravy and the juyce of oranges butter and grated nutmeg Sometimes liquor it with verjuyce and yolks of eggs strained sugar and butter Or with currans white wine and butter boild together some sweet herbs chopped small and saffron To bake a Carp according to these Forms to be eaten hot TAke a carp scale it and scrape off the slime bone it and cut it into dice-work the milt being parboild cut it into the same form then have some great oysters parboild and cut in the same form also put to it some grapes gooseberries or barberries the bottoms of artichocks boild the yolks of hard eggs in quarters boild sparagus cut an inch long and some pistaches season all the foresaid things together with pepper nutmegs and salt fill the pyes close them up and bake them being baked liquor them with butter white wine and some blood of the carp boil them together or beaten butter with juyce of oranges To bake a Carp with Eels to be eaten cold TAke four large carps scale them and wipe off the slime clean bone them and cut each side into two pieces of every carp then have four large fresh water eels fat ones boned flayed and cut in as many pieces as the carps season them with nutmeg pepper and salt then have a pye ready either round or square put butter in the bottom of it then lay a lay of eel and a lay of carp upon that and thus do till you have ended then lay on some large mace and whole cloves on the top some sliced nutmeg sliced ginger and butter close it up and bake it being baked and cold fill it up with clarified butter Otherwayes TAke eight carps scale and bone them scrape and wash off the slime wipe them dry and mince them very fine then have four good fresh water eels flay and bone them and cut them into lard as big as your finger then have pepper cloves mace and ginger severally beaten and mingled with some salt season the fish and also the eels cut into lard then make a pye according to this form lay some butter in the bottom of the pye then a lay of carp upon the butter so fill it close it up and bake it Section 14. Or The second Section of Fish Shewing the most Excellent Way of Dressing of Pikes To boil a Pike WAsh him very clean then truss him either round whole with his tail in his mouth and his back scotched or splatted and trust round like a hart with his tail in his mouth or in three pieces and divide the middle piece into two pieces then boil it in water salt and vinegar put it not in till the liquor boils and let it boil very fast at first to make it