the consistence of Marmulate like that of Cherries which put in pots when it is cool enough You do not stone the whole Currants put into the juyce unless you please Sucket of Mallow Stalks To candy or preserve the tender stalks of Mallows do thus Take them in the spring when they are very young and tender and peel off the strings that are round about the outside as you do French-beans and boil them till they are very tender In the mean time prepare a high Syrup of pure Sugar and put the boiled stalkes into it whiles it is boiling hot but taken from the fire Let them lie soaking there till the next morning Then take out the stalks and heat the Syrup agâ—in scalding hot and return the stalks into it letting them lie there till next morning Note that the stalks must never boil in the Syrup Repeat this six or eight or nine times that is to say till they are sufficiently Imbibed with the Syrup When they are at this pass you may either keep them as a wet sucket in Syrup or dry them in a stove upon Papers turning them continually in such sort as dried sweet-meats are to be made I like them best dry but soft and moist within Medullâ—si like Candied Eryngos In Italy they eat much of them for sharpness and heat of Uâ—ine and in Gonorrhaea's to take away pain in Urinâ—ng A Sucket is made in like manner of the Carneous substance of stalks of Lettice It is the knob out of which the Lettice groweth which being pared and all the tough rind being taken off is very tender and so it is a pretty way downwards the root This also is very cooling and smoothing In Italy these tender stalks of Mallows are called Mazzocchi and they eat them boiled tender in Sallets either hot or cold with Vinegar and Oyl or Butter and Vinegar or juyce of Oranges Conserve of Red Roses Doctor Glisson makes his conserve of red Roses thus Boil gently a pound of red Rose leaves well picked and the Nails cut off in about a pint and a half or a little more as by discretion you shall judge fit after having done it once The Doctors Apothecary takes two pints of Spring water till the water have drawn out all the Tincture of the Roses into it self and that the leaves be very tender and look pale like Linnen which may be in a good half hour or an hour keeping the pot covered whiles it boileth Then pour the tincted Liquor from the pale Leaves strain it out pressing it gently so that you may have Liquor enough to dissolve your Sugar and set it upon the fire by it self to boil putting into it a pound of pure double refined Sugar in smâ—ll Powder which as soon as it is dissolved put in a second pound then a third lastly a fourth so that you have four pound of Sugar to every pound of Rose-leaves The Apothecary useth to put all the four pounds into the Liquor altogether at once Boil these four pounds of Sugar with the tincted Liquor till it be a high Syrup very near a candy height as high as it can be not to flake or candy Then put the pale Rose-leaves into this high Syrup as it yet standeth upon the fire or immediately upon the taking it off the fire But presently take it from the fire and stir them exceeding well together to mix them uniformly then let them stand till they be cold then pot them up If you put up your Conserve into pots whiles it is yet throughly warm and leave them uncovered some days putting them in the hot Sun or stove there will grow a fine candy upon the top which will preserve the conserve without paper upon it from moulding till you break the Candied crust to take out some of the conserve The colour both of the Rose-leaves and the Syrup about them will be exceeding beautiful and red and the taste excellent and the whole very tender and smoothing and easie to digest in the stomack without clogging it as doth the ordinary rough conserve made of raw Roses beaten with Sugar which is very rough in the throat The worst of it is that if you put not a Paper to lie always close upon the top of the conserve it will be apt to grow mouldy there on the top especially aprés que le pot est entamé The Conserve of Roses besides being good for Colds and Coughs and for the Lunges is exceeding good for sharpness and heat of Urine and soreness of the bladder eaten much by it self or drunk with Milk or distilled water of Mallows and Plantaine or of Milk Another Conserve of Roses Doctor Bacon related to me that Mr. Minito The Roman Apothecary made him some conserve of Roses in thâ—s manner He took twelve pounds of sixteen Ounces to the pound of the best lump or kitchin Sugar and clarified it very well with whites of Eggs using spring-Spring-water in doing this He made his reckoning that his twelve pound of Sugar came to be but nine pound when all the scum was taken away and the Sugar perfectly clarified Boil it then to a Syrup and when it is about half boiled go roundly about your Rose-leaves They must be picked and the white nails cut off before-hand but begin not to beat them before your Syrup is half boiled Then put thirty Ounces which is two pound and an half of Roses to every pound of such Sugar of your Red-Roses into the Mortar and beat them well squeesing into them as you beat them some of the subtilest and best part which comes out first of about two Limons which brings out their colour finely You must have finished beating your Roses by then the Sugar is come by boiling to a high Syrup for if you should let them lie stâ—ll in the Air but a little while they would grow black and of ill colour then with your ladle put the Roses to the Sugar and stir them very well in it to Incorporate all well and uniformly together So let them boil on gently for all thiâ— while you take not your preserving pan from the fire and a thick scum of the Roses will rise which you scum off from time to time continually as it comes up and reserve this in a pot by it self for it will be good hard Sugar of Roses and may be about an eight or ninth part of the whole After it is clear from scum and hath boiled near a quarter of an hour with the Roses in it and that you see by a drop upon a plate that it is of a due consistence take your pan from the fire and stir all very well together and pâ—t it into pots which leave uncovered during ten or twelve days setting them in the hot strong Sun all the day long during that time to give the Roses a fine hard crust or candy at the top but under it in the substance of the matter it will be like a fine clear Syrupy gelly If the Sun
taste peradventure it were best leave them out In health you may season the potage with a little juyce of Orange In season green Pease â—re good also Cucumbers In Winter Roots Cabbage Poix-chiches Vermicelli at any time You may use yolks of Eggs beaten with some of the broth and juyce of Oranges or Verjuyce then poured upon the whole quantity Tea with Eggs. The Jesuite that came from China Ann. 1664 told Mr. Waller That there they use sometimes in this manner To near a pint of the infusion take two yolks of new laid-eggs and beat them very well with as much fine Sugar as is sufficient for this quantity of Liquor when they are very well incorporated pour your Tea upon the Eggs and Sugar and stir them well together So drink it hot This is when you come home from attending business abroad and are very hungry and yet have not conveniency to eat presently a competent meal This presently discusseth and satisfieth all rawness and indigence of the stomack flyeth suddainly over the whole body and into the veâ—ns and strengthneth exceedingly and preserves one a good while from necessity of eating Mr. Waller findeth all those effects of it thus with Eggs. In these parts He saith we let the hot water remain too long soaking upon the Tea which makes it extract into it self the earthy parts of the herb The water is to remain upon it no longer then whiles you can say the Miserere Psalm very leisurely Then pour it upon the sugar or sugar and Eggs. Thus you have only the spiritual parts of the Tea which is much more active penetrative and friendly to nature You may for this regard take a little more of the herb about one dragm of Tea will serve for a pint of water which makes three ordinary draughts Nourishing Broth. Make a very good gelly-broth of Mutton Veal joynt-bones of each a Hen and some bones with a little meat upon them of rosted Veal or Mutton breaking the bones that the marrow may boil out Put to boil with these some barley first boiled in water that you throw away some Harts-horn rasped and some stoned raisins of the Sun When the broth is throughly well boiled pour it from the Ingredients and let it cool and harden into a gelly then take from it the fat on the top and the dregs in the bottom To a porrenger full of this melted put the yolk of a new-laid egg beaten with the juyce of an Orange or less if you like it not to sharp and a little Sugar and let this stew gently a little while altogether and so drink it Some flesh of rosted Veal or Mutton or Capon besides the rosted-bones that have marrow in them doth much amend the broth The Joynts I have mentioned above are those which the Butchers cut off and throw to their dogs from the ends of shoulders legs and other bare long parts and have the sinews sticking to them Good noâ—rishing Potage Take any bones of rosted or boiled Beef from which the meat is never so clean eaten and picked as the Ribs the Chine-bones the buckler plate-bone marrow-bones or any other that you would think never so dry and insipid Break them into such convenient pieces as may lie in your pipkin or pot also you may bruise them Put with them a good piece of the bloody piece of the throat of the Beef where he is sticked and store of water to these Boil and scum them till the first foul scum is risen and taken away afterwards scum no more but let the blood boil into the broth You may put a quartered Onion or two to them if you like them After four or five hours boyling put in a good Knuckle with some of the leg of Veal and if you please a crag-end or two of necks of Mutton Let these boil very well with the rest You may put in what herbs you please in due time as Lettice Sorrel Borage and Bugloss Spinage and Endive Purslane c. and a bundle of sweet herbs In winter Cabbage or Turneps or Parsley-roots or Endive c. It will be done in two or three hours after the Veal and Mutton are in Pour out the broth and boil it a little by it self over a Chaâ—ing-dish in some deep vessel to scum off the superfluous fat Then pour it upon tosted bread by degrees if you will stewing it to gelly it to serve it in after it hath stewed a little you must remember to season it with salt Pepper and Cloves in the due time You will do well to quicken it with some Verjuyce or juyce of Orange or with some yolks of Eggs and the juyces if the broth be not over-strong Green-pease in the season do well with the Potage You may put in near the beginning some bottom of a Peppered Pasty or of a loaf of bread Wheaten Flommery In the West-country they make a kind of Flomery of wheat flower which they judge to be more harty and pleasant then that of Oatmeal Thus Take half or a quarter of a bushel of good Bran of the best wheat which containeth the purest flower of it though little and is used to make starch and in a great woodden bowl or pail let it soak with cold water upon it three or four days Then strain out the milky water from it and boil it up to a gelly or like starch Which you may season with Sugar and Rose or Orange-flower-water and let it stand till it be cold and gellied Then eat it with white or Rhenish-wine or Cream or Milk or Ale Pap of Oat-meal Beat Oat-meal small put a little of it to milk and let it boil stewingly till you see that the milk begins to thicken with it Then strain the milk from the Oat-meal this is as when you soak or boil out the substance of Oatmeal with water to make Flomery then boil up that milk to the height of Pap which sweeten with a little Sugar and put to it some yolks of Eggs dissolved in Rose or Orange-Flower-water and let it mittonner a while upon the Chaâ—ing-dish and a little Butter if you like it You may boil a little Mace in the Milk Panado Beat a couple of New-laid-eggs in good clear broth heat this a little stirring it all the while Then pour this upon a Panado made thick of same broth and keep them a little upon a Chasing-dish to incorporate stirring them all the while Barley Pap. Boil Barley in water usque ad Putriâ—aginem with a â—lake or two of Mace or a quartered Nutmeg and when it is in a manner dissolved in water with long boiling strain out all the Cream or Pap leaving the â—usks behind At the same time beat for one mess two Ounces of blanched Almonds with rose-Rose-water and when they are throughly beaten strain out their milk or you may put this to the Barley before it is strained and strain them together and put it to the Barley Pap and let them stew a while
born Seed Two Roots of Elecampane that have not seeded Two handfuls of Fennel that hath not seeded A peck of Thyme wash and pick all your herbs from filth and grass Then put your field herbs first into the bottom of a clean Furnace and lay all your Garden-herbs thereon then fill your Furnace with clean water letting your herbs seeth till they be so tender that you may easily slip off the skin of your Field-herbs and that you may break the roots of your Garden-herbs between your Fingers Then lade forth your Liquor and set it a cooling Then fill your Furnace again with clean water to these Herbs and let them boil a quarter of an hour Then put it to your first Liquor filling the Furnace until you have sufficient to fill your Tun. Then as your Liquor begins to cool and is almost cold set your servants to temper Honey and wax in it Combs and all and let them temper it well together breaking the Combes very small let their hands and nails be very clean and when you have tempered it very well together cleanse it through a cleansing sieve into another clean vessel The more Honey you have in your Liquor the stronger it will be Therefore to know when it is strong enough take two New-laid-eggs when you begin to cleanse and put them in whole into the bottome of your cleansed Liquor And if it be strong enough it will cause the Egge to ascend upward and to be on the top as broad as six-pence if they do not swim on the top put more The Countess of Bulling brook's white Metheglin Take eight Gallons of Conduit-water and boil it very well then put as much Honey in it as will bear an Egge and stir it well together Then set it upon the fire and put in the whites of four Eggs to clarifie it And as the scum riseth take it off clean Then put in a pretty quantity of Rosemary and let it boil till it tasteth a little of it Then with a Scummer take out the Rosemary as fast as you can and let it boil half a quarter of an hour put it into earthen pans to cool next morning put it into a barrel and put into it a little barm and an Ounce of Ginger scraped and slâ—ced And let it stand a Month or six Weeks Then bottle it up close you must be sure not to let it stand at all in Brass Mr. Webbes Meath Master Webbe who maketh the Kings Meathe ordereth it thus Take as much of Hyde-park water as will make a Hogshead of Meathe-Boil in it about two Ounces of the best Hopp's for about half an hour By that time the water will have drawn out the Strength of the Hopp's Then skim them clean off and all the froth or whatever riseth of the water Then dissolve in it warm about one part of Honey to six of water Lave and beat it till all the Honey be perfectly dissolved Then boil it beginnâ—ng gently till all the scum be risen and scummed away It must boil in all about two hours Half an hour before you end your boiling put into it some Rosemary-tops Thyme Sweet-mar-jorame one Sprig of Minth in all about half a handful and as much Sweet-bryar-leaves as all these in all about a handful of herbs and two Ounces of sliced Ginger and one Ounce of bruised Cinamon He did use to put in a few Cloves and Mace But the King did not care for them Let all these boil about half an hour then scum them clâ—an away and presently let the Liquor run through a strainer-cloth into a Kiver of wood to cool and settle When you see it is very clear and settled lade out the Liquor into another Kiver carefully not to raise the settlings from the bottom As soon as you see any dregs begin to rise stay your hand and let it remain unstirred till all be settled down Then lade out the Liquor again as before and if need be change it again into another Kiver all whâ—ch is done to the end no dregs may go along with the Liquor in tunning it into the vessel When it is cold and perfect clear tun it into a Cask that hath been used for Sack and stop it up close having an eye to give it a little vent if it should work If it cast out any foul Liquor in working fill it up always presently with some of the same liquor that you have kept in bottles for that end When it hath wrought and is well settled which may be in about two months or ten weeks draw it into Glass-bottles as long as it comes clear and it will be ready to drink in a Month or two but will keep much longer if you have occasion and no dregs will be in the bottom of the bottle He since told me that to this Proportion of Honey and water to make a Hogshead of Meathe you should boil half a pound of Hopps in the water and two good handfuls of Herbs and six Ounces of Spice of all sorts All which will be mellowed and rotted away quite as well as the lushiousness of the Honey in the space of a year or two For this is to be kept so long before it be drunk If you would have it sooner ready to drink you may work it with a little yeast when it is almost cold in the Kiver and Tun it up as soon as it begins to work doing afterwards as is said before but leaving a little vent to purge by till it have done working Or in stead of yeast you may take the yolks of four New-laid-eggs and almost half a pint of fine Wheat-flower and some of the Liquor you have made beat them well together then put them to the Liquor in the Cask and stop it up close till you see it needful to give it a little vent Note that yeast of good Beer is better then that of Ale The first of Septemb. 1663. Mr. Webb came to my House to make some for Me. He took fourty three Gallons of water and fourty two pounds of Norfolk honey As soon as the water boiled He put into it a slight handful of Hops which after it had boiled a little above a quarter of an hour he skimed off then put in the honey to the boyling water and presently a whiâ—e scum rose which he skimed off still as it rose which skiming was ended in little above a quarter of an hour more Then He put in his herbs and spices which were these Rose-mary Thyme Winter-savory Sweet-marjoram Sweet-bryar-leaves seven or eight little Parsleyâ—roots There was most of the Savoury and least of the Eglantine three Ounces of Ginger one Ounce and a half of Cinnamon five Nutmegs half an Ounce of Cloves he would have added but did not And these boiled an hour and a quarter longer in all from the first beginning to boil somewhat less then two hours Then he presently laded it out of the Copper into Coolers letting it run through a Hair-sieve
honey boil it c. When it is tunned up hang in it a bag containing five handfuls of Clove-gilly-flowers and sufficient quantity of the spices above In both these Receipts the quantity of the herbs is too great The strong herbs preserve the drink and make it nobler Use Marjoram and Thyme in little quantity in all My Lady Gowers white Meathe used at Salisbury Take to four Gallons of water one Gallon of Virgin-honey let the water be warn before you put in the honey and then put in the whites of 3 or 4 Eggs well beaten to make the scum rise When the honey is throughly melted and ready to boil put in an Egge with the shell softly and when the Egge riseth above the water to the bigness of a groat in sight it is strong enough of the honey The Egge will quickly be hard and so will not rise Therefore you must put in another if the first do not rise to your sight you must put in more water and honey proportionable to the first because of wasting away in the boiling It must boil near an hour You may if you please boil in it a little bundle of Rosemary Sweet-marjoram and Thyme and when it taâ—teth to your liking take it forth again Many do put Sweet-bryar berries in it which is held very good When your Meath is boiled enough take it off the fire and put it into a Kive when it is blood-warm put in some Ale-barm to make it work and cover it close with a blancket in the working The next morning tun it up and if you please put in a bag with a little Ginger and a little Nutmeg bruised and when it hath done working stop it up close for a Moneth and then Bottle it Sir Thomas Gower's Metheglin for health First boil the water and scum it Then to 12 Gallons put 6 handfuls of Sweet-bryar-leaves of Sweet-marjoram Rosemary Thyme of each one a handful Flowers of Marigold Borrage Bugloss Sage each two handfuls Boil all together very gently till a third waste To eight Gallons of this put two Gallons of pure honey and boil them till the Liquor bear an Egge the breadth of threepence or a Groat together with such spices as you like bruised but not beaten an ounce of all is sufficient You must observe carefully 1. Before you set the Liquor to boil to cause a lusty Servant his Arms well washed to mix the honey and water together labouring it with his hands at least an hour without intermission 2. That when it begins to boil fast you take away part of the fire so as it may boil slowly and the scum and dross go all to one side the other remaining clear When you take it off let none of the Liquor go away with the dross 3. When you take it from the fire let it settle well before it be tunned into the vessel wherein you mean to keep it and when it comes near the bottom let it be taken carefully from the sediment with a thin Dish so as nothing be put into the vessel but what is clear 4. Stop it very close when it is set in the place where it must remain cover it with a cloth upon which some handfuls of Bay-salt and Salpeter is laid and over that lay clay and a Turf 5. Put into it when you stop it some New-laid-eggs in number proportionable to the bigness of the vessel Shell's unbroken Six Eggs to about sixteen Gallons The whole Egg-shell and all will be entirely consumed Metheglin for taste and Colour Must be boiled as the other if you intend to keep it above half a year but less according to the time wherein you mean to use it You must put in no Herbs to avoid bitterness and discolouring and the proportion of water and honey more or less as you would drink it sooner or later as a Gallon of honey to 4 5 or 6 of water If to be weak and to be soon drunk you must when it is tunned put in a Tost of bread hard tosted upon which half a score drops of Spâ—rit of yest or barm is dropped for want of it spread it with purest barm beaten with a few drops of Oyl of Cinnamon If you intend to give it the taste of Raspes then adde more barm to make it work well and during that time of working put in your Raspes or their Syrup but the fruit gives a delicate Colour and Syrup a duller Tincture Drink not that made after the first manner till six moneths and it will endure drawing better then wine but Bottleled it is more spirited then any drink The Spirit of Barm is made by putting store of water to the barm then distill the Spirit as you do other Spirits At last an oyl will come which is not for this use Sir Thomas Gower maketh his ordinary drink thus Make â—ery small well Brewed Ale To eight Gallons of this put one Gallon of honey when it is well dissolved and clarified tun up the Liquor making it work in due manner with barm When it hath done working stop it up close and in three months it will be fit to drink He makes Metheglin thus Make a good Decoct of Eglantine-leaves Cowslip flowers a little Sweet-marjoram and some Rosemary and Bayleaves Betony and Scabious and a little Thyme After the sediment hath settled put â…“ or ¼ or 1 5 or 1 6 part of honey according as you would have it strong and soon ready to the clear severed from the settlement and stir it exceeding well with stripped arms 4 or 5 hours till it be perfectly incorporated Then boil and scum it let it then cool and tun it up c. After it hath cooled lade tâ—e clean from the settlement so that it may not trouble it and tun up the clear thus severed from the settlings Much of the perfection consisteth in stirring it long with stripped arms before you boil it Then to boil it very leisurely till all the scum be off And order your fire so that the scum may rise and drive all to one side This will be exceeding pale clear and pleasant Metheglin He useth to every Gâ—llon of water a good handful of Eglantine-leaves and as much Cowslip flowers but onely a Pugil of Thyme or Marjoram An Excellent way of making white Metheglin Take of Sweet-bryar berries of Rosemary broad Thyme of each a handful Boil them in a quantity of fair water for half an hour then cleanse the water from the herbs and let it stand 24 hours until it be thorough cold Then put your hony into it hony which floweth from the Combs of it self in a warm place is best make it so strong of the honey that it bear an egge if you will have it strong the breadth of a groat above the Liquor This being done lave and bounce it very well and often that the honey and water may incorporate and work well together After this boil it softly over a gentle fire and scum it Then beat
to the rest and put to it a little good light barm That which you make in the winter you must let it stand three days and three nights covered up before you bottle it up and two nights in summer and then bottle it up But be sure you scum off the barm before the bottling up Your vessel which you intend to boil your Meath in must stand in scalding water whilst you boil your Meath it will drink up the less of your Meath Four spoonfuls of good new Ale-barm will serve for five quarts of honey As you desire your Metheglin in strength so take at the first either of the quantities of water Five quarts is reasonable Hydromel as I made it weak for the Queen Mother Take 18 quarts of spring-water and one quart of honey when the water is warm put the honey into it When it boileth up skim it very well and continue skimming it as long as any scum will rise Then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary Let these boil in the Liquor so long till in all it have boiled one hour Then set it to cool till it be blood-warm and then put to it a spoonful of Ale-yest When it is worked up put it into 〈◊〉 vessel of a fit size and after two or three days bottle it up You may drink it after six weeks or two moneths Thus was the Hydromel made that I gave the Queen which was exceedingly liked by every body Several ways of making Metheglin Take such quantity as you judge convenient of Spring or pure rain water and make it boil well half an hour Then pour it out into a Woodden fat and let it settle 24 hours Then power off the clear leaving the sediment in the bottome Let such water be the Liquor for all the several Honey-drinks you will make 1. Warm sixteen Gallons of this water luke-warm and put two Gallons of Honey to it in a half tub or other fit Woodden vessel Lave it very well with a clean arm or woodden battledoor for two or three hours dissolving the honey very well in the water Let it stand thus two or three days in wood laving it thrice a day a pretty while each time Then put it back into your Copper and boil it gently till you have scummed away all the foulness that will rise and clarifie it with whites of Eggs Then put into it a little handful of cleansed and sliced white Ginger and a little mace when they have boiled enough put in a few Cloves bruised and a stick of Cinamon and a little Limmon-peel and aâ—ter a walm or two pour the Liquor into a woodden half tub with the spices in it Cover it close with a Cloth and blanquet and let it stand so two days Then let the liquor run through a bolter to sever the spice stopping before any settlings come Then pour this clear liquor into pottle-bottles of glass not filling them by a fingers breadth or more Stop them close with Cork tied in and set them in a cool place for 6 7 or 8 weeks 2. In fourty Gallons of the first boiled and settled water boil five handfuls of sweet-bryar tops as much of Cowslip-flowers as much of Primâ—ose-flowers as much of Rosemary flowers as much of Sage-flowers as many of Borage-â—lowers as many of Bugloss â— floâ—ers two handfuls of the tops of Betony four handfuls of Agrimony and as many of Scabious one handful of Thyme as much of Sweet-marjoram and two ounces of Mustard-seed bruised When this hath boiled so long that you judge the water hath drawn out all the vertue of the Herbs which may be in half an hour pour out all into a varte to cool and settle Scum away the herbs and pour the clear from the sediment and to every four gallons of liquor luke-warm put one gallon of honey and lave it to dissolve the honey letting it stand two or three days laving it well thrice every day Then boil it till it will bear an Egge high then clarifie it with whites and shells of Eggs and pour it into a vatte to cool which it will do in a days space or better Whilst it is yet luke-warm put Ale-yest to it no more then is necessary to make it work and then run it into a Rundlet of a fit Size that hath been seasoned with Sack and hang in it a boulter bag containing half a pound of white Ginger cleansed and sliced three ounces of Cloves and as much of Cinamon bruised as much Coriander seed prepared and as much Elder-flowers As it purgeth and consumeth by running over the bung put in fresh honey-liquor warmed that you keep or make on purpose for that end When the working is even almost at an end stop it up close with clay and sand and have great care to keep it always close stopped After a year draw it into pottle Glass-bottles stopped with ground stoppels of glass and keep them in a cool place till they are ready to drink if they as yet be not so Have a care that never any Liquor stay in Copper longer then whilst it is to boil 3. In 20 Gallons of the first boiled and settled water boil six handfuls of Sweet-bryar â— leaves as many of Cowslip flowers as many of Primrose-flowers and as many of Rosemary-flowers and half a handful of Wild thyme during the space of a quarter or half an hour Then take the clear and dissolve in it a sixth part of honey doing as above for the boiling and clarifying it But boil it not to bear an Egge but onely till it be well scummed and clarified Then pour it into a woodden Tub and Tun it with Ale-yest when it is in due temper of coolness as you would do Ale-wort and let it work close covered sufficiently Then Tun it up into a seasoned firkin and put into it a tost of white-bread spread with quick Mustard and hang it in a boulter bag containing loosly some Ginger Cloves and Cinamon bruised and a little Limon-peel and Elder-flowers with a Pebble-stone at the bottome to make it â—ink towards the bottom and fastned by a string coming out of the bung to hinder it from falling quite to the bottome Stop the bung very close and after six weeks or two moneths draw it into bottles 4. In 20 Gallons of boiled and settled water boil a quarter of an hour ten handfuls of sweet bryar-leaves and as many of Cowâ—lips Then let it cool and settle in wood and take the clear and to every four Gallons of liquor put one of honey dissolving it as the others formerly set down Boil it till no more scum rise and that a fourth part be consumed Then clarifie it with whites of Eggs and their shells and make it work with yest After sufficient working Tun it up hanging in it a bag with Ginger Cloves Cinamon and Limon peel Stop it very close and after two or three moneths draw it
into bottles My Lady Morices Meath Boil first your water with your herbs Those she likes best are Angelica Balm Borage and a little Rosemary not half so much as of any of the rest a handful of all together to two or 3 Gallons of water After about half an hours boiling let the water run through a strainer to sever the herbs from it into Woodden or earthen vessels and let it cool and settle To three parts of the clear put one or more of honey and boil it till it bear an Egge leaving as broad as a shilling out of the water skiming it very well Then power it out into vessels as before and next day when it is almost quite cold power it into a Sack-cask wherein you have first put a little fresh Ale-yest about two spoonfuls to ten Gallons Hang in it a bag with a little sliced Ginger but almost a Porenger full of Cloves Cover the bung lightly till it have done working then stop it up close You may tap and draw it a year or two after It is excellent good My Lady Morice her Sister makes her's thus Dissolve your honey in the water till it bear an Egge higher or lower according to the strength you will have it of Then put into it some Sea-warm wood and a little Rosemary and a little Sage about two good handfuls of all together to ten Gallons When it hath boiâ—ed enough to take the vertue of the herbs skâ—m them out and strew a handâ—ul or two of fine Wheat-flower upon the boylâ—ng Liquor This will draw all the dregs to it and swim at the top so that you may skim all off together And this she holdeth the best way of clariâ—ying the Liquor and making it look pale Then pour it into vessels as above to cool Let it stand three days then Tun it up into a Sack caâ—k without yest or Spice and keep it stopped till it work Then let it be open till it have done working filling it up still with other honey-drink Then stop it up close for a year or two You may at first stop it so that the strong working may throw out the stopple and yet keep it close till it work strongly She saith that such a small proportion of wormwood giveth it a fine quick tast and a pale colour with an eye of green The wormwood must not be so much as to discern any the least bitterness in the taste but that the composition of it with the honey may give a quickness The Rosemary and Sage must be a great deal less then the Wormwood Sometimes she stoppeth it up close as soon as she hath Tunned it and lets it remain so for three moneths Then pierce it and draw it into bottles which stop well and tie down the stoppels This will keep so a long time She useth this way most It makes the Mead drink exceeding quick and pleasant When you pierce the Cask it will flie out with exceeding force and be ready to throw out the stopper and spigot To make white Meath Take Rosemary Thyme Sweet-bryar Penyroyal Bayes of each one handful steep them 24 hours in a bowl of fair cold water covered close next day boil them very well in another water till the colour be very high then take another water and boil the same herbs in it till it look green and so boil them in several waters till they do but just change the colour of the water The first waters are thrown away The last water must stand 24 hours with the herbs in it The Liquor being strained from them you must put in as much fine honey till it will bear an Egge you must work and labour the honey with the Liquor a whole day till the honey be consumed then let it stand a night a clearâ—ng In the morning put your Lâ—quor a boiling for a quarter of an hour with the whites and shells of six Eggs. So strain it through a bag and let it stand a day a cooling so Tun it up and put into the vessel in a Linnen bag Cloves Mace Cinamon and Nutmegs bruised altogether If you will have it to drink presently take the whites of two or three Eggs of barm a spoonful and as much of Wheaten-flower Then let it work before you stop it afterwards stop it well with Clay and salt A quart of Honey to a Gallon of liquor and so proportionably for these Herbs Sir William Paston's Meathe Take ten Gallons of Spring-water and put therein ten Pints of the best honey Let this boil half an hour and scum it very well then put in one handful of Rosemary and as much of Bayleaves with a little Lâ—mon-peel Boil this half an hour longer then take it off the fire and put it into a clean Tub and when it is cool work it up with yest as you do Beer When it is wrought put it into your vessel and stop it very close Within three days you may Bottle it and in ten days after it will be fit to drink Another pleasant Meathe of Sir William Paston's To a Gallon of water put a quart of honey about ten sprigs of Sweet-Marjoram half so many tops of Bays Boil these very well together and when it is cold bottle it up It will be ten days before it be ready to drink Another way of making Meath Boil Sweet Bryar Sweet Marjoram Cloves and Mace in Spring-water till the water taste of them To four Gallons of water put one Gallon of honey and boil it a little to skim and clarifie it When you are ready to take it from the fire put in a little Limon-peel and pour it into a Woodden vessel and let it stand till it is almost cold Then put in some Ale-yest and stir it altogether So let it stand till next day Then put a few â—toned Raisins of the Sun into every bottle and pour the Meath upon them Stop the bottles close and in a week the Meath will be ready to drink Sir Baynam Throckmorton's Meathe Take four quarts of Honey good measure put to it four Gallons of water let it stand all night but stir it well when you put it together The next day boil it and put to it Nutmegs Cloves Mace and Ginger of each half an ounce Let these boil with the honey and water till it will bear an Egge at the top without sinking and then it is enough if you see the Egge the breadth of a six pence The next day put it in your vessel and put thereto two or three spoonfuls of barm and when it hath done working you may if you like it put in a little Amber-greece in a clout with a stone to it to make it sink This should be kept a whole year before it be drunk it will drink much the better free from any tast of the honey and then it will look as clear as Sack Make it not till Michaelmas and set it in a cool place You may drink it a quarter old but it
will not taste so pleasant then as when it is old To make white Mâ—theglin Take a Gallon of Honey put to it four Gallons of water stir them well together and boil them in a Kettle till a Gallon be wasted with boiling and scumming Then put it into a vessel to cool When it is almost as cold as Ale-wort then clear it out into another vessel Then put Barm upon it as you do to your Ale and so let it work And then Tun it up into a vessel and put into it a bag with Ginger Cloves and Cinamon bruised a little and to hang the bag in the vessel and stop it up very close and when it hath stood a month or six weeks bottle it up and so drink it You may put in a little Limmon-peel into some of your Metheglin for those that like that taste which most persons do very much A Receipt for making of Meath Mistress Hâ—bden telleth me that the way of making Honey-drink in Russia is thus Take for example 100 Gallons of Spring water boil it a little then let it stand 24 hours to cool and much sediment will fall to the bottom from which pour the clear and warm it and put 20 or 25 Gallons of pure honey to it and lade it a long time with a great woodden battle-dore till it be well dâ—ssolved Tâ—e next day boil it gently till you have skimed off all the scum that will rise and that it beareth an Egge boyant And in this Liquor you must put in the due time a little quantity of Hops about two handfuls which must boil sufficiently in the Lâ—quor Put this into the cooling fat to cool two or three days When it is about milk-warm take white-bread and cut it into tosts upon which when they are hot spread moderately thick some fresh sweet Ale-yest and cover the superficies of the Liquor with such tosts Then cover the Tub or Far with a double course sheet and a blancket or two whâ—ch tye fast about it This will make your Liquor work up highly When you find it is near it's height of working and that the Liquor is risen to the top of the Tub of which it wanted 8 or 10 Inches at first Skim off the tosts and yest and Tun it up in a hogshead which stop close but after 24 hours draw it into another barrel for it will leave a great deal of sediment It will work again in this second barrel After other 24 hours draw it into another barrel and then it will be clear and pale lâ—ke white-wine Stop it up close hanging a bag of bruised spice in the bung and after five or six months it will be fit to drink If you would have your Meath taste of Raspes or Cherries Morello sharp Cherries are the best prepare the water first with them by putting five or six Gallons of either of these fruits or more into this proportion of water in which bruise them to have all their juyce but strain the Liquor from the Grains or Seeds or Stones And then proceed with this tiâ—cted water as is said above Yea may make your Liquor as strong as you like of the fruit Cardamom-seeds mingled with the suspended spices adde much to the pleasantness of the drink Limon-peel as also Elderflowers My Lady Bellassises Meath The way of making is thus She boileth the honey with Spring-water as I do till it be cleer scumed then to every Gallon of Honey put in a pound or two of good Raisins of the Sun boil them well and till the Liquor bear an Egge Then pour it into a Cowl or Tub to cool In about 24 hours it will be cool enough to put the yest to it being onely Luke-warm which do thus spread yest upon a large hot tost and lay it upon the top of the Liquor and cover the Tub well first with a sheet then with coverlets that it may work well When it is wrought up to it's height before it begin to sink put it â—nto your barrel letting it run through a loose open straâ—ner to sever the Raisins and dregs â—rom it Stop it up close and after it bath been â—hus eight or ten days draw it into bottles and â—nto every bottle put a cod of Cardamoms haâ—ing first a little bruised them as they lie in the â—â—od and opening the cod a little that the Liquor may search into it Stop your bottles â—lose and after three or four moneths you may â—â—ink and it will be very pleasant and quick â—nd look like white wine Another Metheglin In every three Gallons of water boil Roseâ—ary Liverwort Balm ana half a handful and Cowslips two handfuls When the water hath â—ufficiently dâ—awn out the vertue of the herbs â—our all into a Tub and let it stand all night Then strain it And to every three Gallons of â—he clear Liquor or 2½ If you will have â— our drink stronger put one Gallon of honey â—nd boil it till it bear an Egge scumâ—ng it till no â—ore scum wâ—ll rise which to make rise the â—etter put in now and then a Porrenger full of â—old water Then pour it into a Tub and let it â—tand to cool till it be bloodâ— warm and then â—ut by degrees a Pint of Ale-yest to it to make â—t work So let it stand three days very close coâ—ered Then skim off the yest and put it into a seasoned barrel but stop it not up close till it have done hisâ—ing Then either stop it very close if you will keep it in the barrel or draw it into bottles Put into this proportion Ginger sliced Nutmegs broken ana one ounce Cinamon bruised half an ounce in a bag which hang in the bung with a stone in it to make it sink You may add if you please to this proportion of water or one Gallon more two handfuls of Sweet-bryar-leaves and one of Betony Mr. Pierce's Excellent white Metheglin In a Copper that holdeth conveniently three hogsheads or near so much boil the best water as full as is fitting As soon as it boileth well and high put to it four handfuls of Sweet-bryar-leaves as much of Eye-bright two handfuls of Rosemary as much of Sweet-Marjoram and one of Broad-thyme Let them boil a quarter of an hour He letteth them boil no longer to preserve the colour of the Metheglin pale then scum away the herbs scuming also the water clear Then lade out the water letting it run through a Ranch-Sieve into a wide open vessel or large Vate to cooâ—â— leaving the settlement and dregs He often leaves out the Eye-bright and Thyme when he provideth chiefly for the pure tast though the Eye-bright hurts it but little When it is blood-warm put the honey to it about one part to four of water but because this doth not determine the proportions exactly for some honey will make it stronger then other you must do that by bearing up an Egge But first lave and scoop your mixture exceedingly at least an hour that the honey
it remain a week in the barrel with a bag of Elder-flowers then bottle it 2. Small Take ten quarts of water and one of honey Balm a little Minth Cloves Limon-peel Elder-flowers a little Ginger wrought with a little yest bottle it after a night working 3. Strong Take ten Gallons of water thirteen quarts of honey with Angelica Borrage and Bugloss Rosemary Balm and Sweet-bryar pour it into a barrel upon three spoonfuls of yest hang in a bag Cloves Elder-flowers and a little Ginger 4. Very Strong Take ten Gallons of Water and four of honey with sea-worm-wood a little Sage Rosemary put it in a barrel after three days cooling Put no yest to it Stop it close and bottle it after three or four months 5. Very Strong To ten Gallons of water take four of honey Clarifie it with flower and put into it Angelica Rosemary Bayleaves Balm Barrel it without yest Hang in a bag Cloves Elder-flowers a lttle Ginger 6. Very strong Take ten Gallons of water and four of Honey Boil nothing in it Barrel it when cold without yest Hang in it a bag with Cloves Elder-flowers a llittle Ginger and Limon peel which throw away when it hath done working and stop it close You may make also strong and small by putting into it Orris-roots or with Rose-mary Betony Eyebright and Wood-sorrel or adding to it the tops of Hypericon with the flowers of it Sweet-bryar Lilly of the valley To make Meath Take three Gallons of water a quart of Honey if it be not strong enough you may adde more Boil it apace an hour and scum it very clean Then take it off and set it a working at such heat as you set Beer with good yest Then put it in a Runlet and at three days end draw it out in stone bottles into every one put a piece of Limon-peel and two Cloves It is only put into the Runlet whilest it worketh to avoid the breaking of the Bottles Sir John Arundel's White Meath Take three Gallons of Honey and twelve Gallons of water mix the honey and water very well together till the honey is dissolved so let it stand twelve hours Then put in a New-laid-egg if the Liquor beareth the Egg that you see the breadth of a groat upon the Egg dry you may set it over the fire if it doth not bear the Egg then you must adde a quart or three pints more to the rest and then set it over the fire and let it boil gently till you have skimed it very clean and clarified it as you would do Suggar with the whites of three New-laid-eggs When it is thus made clear from all scum let it boil a full hour or more till the fourth part of it is wasted then take it off the fire and let it stand till the next day Then put in into a vessel When it hath been in the barrel five or six days make a white tost and dip it into new yeast ans put the tost into the barrel and let it work When it hath done working stop it up very close This keep three quarters of a year You may drind in within half a year if you please You may adde in the boiling of what herbs you like the taste or what is Physical To make Metheglin Take eight Gallons of water and set it over a clear fire in a Kettle and when it is warm put into it sixteen pound of very good honey stir it well together till it be all mixed and when it boileth take off the scum and put in two large Nutmegs cut into quarters and so let it boil at least an hour Then take it off and put into it own good handfuls of grinded Malt and with a white staff keep beating it together till it be almost cold then strain it through a hair sieve into a tub and put to it a wine pint of Ale-yest and stir it very well together and when it is cold you may if you please Tun it up picsently in a vessel fit for it or else let it stand and work a day And when it hath done working in your vessel stop it up very close It will be three weeks or a month before it will be ready to drink To make white Meath Take six Gallons of water and put in six quarts of honey stirring it till the honey be throughly melted then set it over the fire and when it is ready to boil skim it very clean Then put in a quarter of ounce of Mace so much Ginger half an ounce of Nutmegs Sweet-marjoram Broad-thyme and Sweet-bryar of altogether a handful and boil them well therein Then set it by till it be through cold and then Barrel it up and keep it till it be ripe To make a Meath good for the Liver and Lungs Take of the Roots of Colts-foot Fennel and Fearn each four Ounces Of Succory-roots Sorrel-roots Strawbery-roots Bittersweet-roots each two Ounces of Scabious-roots and Elecampane-roots each an Ounce and a half Ground-ivy Hore-hound Oak of Jerusalem Lung-wort Liver-wort Maiden hair Harts-tongue of each two good-fulls Licorish four Ounces Jujubes Raisins of the Sun and Currents of each two Ounces let the roots be sliced and the herbs be broken a little with your hands and boil all these in twenty quarts of fair running water or if you have it in Rain water with five Pints of good white honey until one third part be boiled away then pour the Liquor though a jelly bag often upon a little Coriander-seeds and Cinnamon and when it runneth very clear put it into Bottles well stopped and set it cool for your use and drink every morning a good draught of it and at five in the afternoone To make white Metheglin Put to three Gallons of Spring-water one of honey First let it gently melt then boil for an hour continually skiming it then put it into an earthen or a woodden vessel and when it is a little more then Blood-warm set it with Ale-yest and so let it stand twelve hours Then take off the yest and bottle it up Put into it Limon-peel and Cloves or what best pleaseth your raste of Spice or Herbs Eringo-roots put into it when it is boiling maketh it much better Note That if you make Hydromel by fermentation in the hot Sun which will last about fourty days and requireth the greater heat you must take it thence before it be quite ended working and stop it up very close and set it in a cold Cellar and not pierce it in two months at the soonest It will be very good this way if you make it so strong as to bear an Egge very boyant It is best made by taking all the Canicular days into your fermentation A very good Meath Put three parts of water to one of honey When the Honey is dissolved it is to bear an Egge boyant Boil it and skim it perfectly clear You may boil in it Pellitory of the wall Agrimony or what herds you please To every ten
there will arise a skum which must be taken off very clean as it riseth Put to every Gallon two Nutmegs sliced and when it hath boiled enough take it off and set it a cooling in clean wort-vessels And when it is as cold as wort put in a little barm and work it like Beer and when it hath done working stop it up and let it stand two months Another to make Meath To every quart of honey allow six Wine-quarts of water half an Ounce of Nutmegs and the Peel of a Limon and the meat of two or three as you make the quantity Boil these together till the scum rise no more It must stand till it be quite cold and when you Tun it you squeese into it the juyce of some Limons and this will make it ripen quickly It will be ready in less then a month Another Receipt Take twelve Gallons of water a handful of Muscovy which is an herb that smelleth like Musk a handful of Sweet-Marjoram and as much of Sweet-bryar Boil all these in the water till all the strengâ—h be out Then take it off and strain it out and being almost cold sweeten it with honey very strong more then to bear an Egg the meaning of this is that when there is honey enough to bear an Egg which will be done by one part of honey to three or four quarts of water then you add to it a pretty deal of honey more at least ¼ or â…“ of what you did put in at first to make it bear an Egg then it is to be boiled and scummed when it is thus strong you may keep it four years before you drink it But at the end of two years you may draw it out into bottles just above it else it will not keep very long for the more honey the better Then set it over the fire till it boâ—ls and scum it very clean Then take it from the fire and let it stand till it be cold then put it into your vessel Take Mace Cloves Nutmegs Ginger of each a quarter of an Ounce beat them small and hang them in your vessel being stopped close in a little bag Note when any Meath or Metheglin grows hard or sower with keeping too long dissolve in it a good quantity of fresh honey to make it pleasantly Sweet but boil it no more after it hath once fermented as it did at the first Tunning and which that it will ferment again and become very good and pleasant and quick To made Metheglin Take of Rosemary three handfuls of Winter-savory a Peck by measure Organ and Thyme as much White-wort two handfuls Blood-wort half a peck Hyssop two handfuls Mary-golds Borage Fennil of each two handfuls Straw-berries and Violet-leaves of each one handful Of Harts-tongue Liverwort a peck Ribwort half a peck of Eglantine with the Roots a good quantity Wormwood as much as you can gripe in two hands and of Sorrel Mead-sutt Bettony with the Roots Blew-bottles with the Roots the like quantity of Eye-bright two handfuls Wood-bind one handful Take all these herbs and order them so as that the hot herbs may be mastered with the cool Then take the small herbs and put them into the Furnace and lay the long herbs upon them Then take a weight or stone of Lead having a Ring whereunto fasten a stick to keep down the Herbs into the furnace then boil your water and herbs three or four hours and as the water doth boil away adde more Then take the water out of the Furnace seething hot and strain it through a Range-sieve then put in the honey and Mash it well together then take your Sweet-wort and strain it through a Range Then try it with a New-laid-egg It must be so strong as to bear an Egg the breadth of a groat above the Liquor and if it doth not then put in more honey till it will bear the Egg. Then take the Liquor and boil it again and assoon as it doth boil skim the froth very clean from it Then set it a cooling and when it is cold then put it into a Kive and pur barm thereto and let it work the Space of a Week Then Tun it up But be careful when it is Tunned that the vessels be not stopp'd up till it hath done hissing Another sort of Metheglin Take to one part of honey three parts of water and put them into clean vessels mixing them very well together and breaking the honey with stripped arms till it be well dissolved Then pour our your Liquor into a large Kettle and let it boil for two hours and a half over a good fire skiming it all the while very carefully as long as any scum riseth When it is boiled enough pour out your Liquor into clean vessels and set it to cool for 24 hours Afterwards put it into some Runleâ—s and cover the bung with a piece of Lead have a care to fill it up always with the same boiled Liquor for three or four months and during the time of working This Meath the older it is the better it is But if your will have your Meath red then take twenty pound of black Currants and put them into a vessel and pour your Liquor on them Of this honey-Liquor you cannot drink till after nine months or a year My Lord Herbert's Meath Take ten Gallons of water and to every Gallon of water a quart of honey a handful and a half of Rose-mary one ounce of Mace one ounce and a half of Nutmegs as much Cinamon half an Ounce of Cloves a Quarter of a pound of Ginger scraped and cut in pieces Put all these into the water and let it boil half an hour then take if off the fire and let it stand till you may see your shadow in it Then put in the honey and set it upon the fire again Then take the shells and whites of a dozen of Eggs and beat them both very well together and when it is ready to boil up put in your Eggs and stir it then skim it clean and take it off the fiâ—e and put it into vessels to cool as you do wort When it is cold set it together with some barm as you do Beer When it is put together leave the settlings behind in the bottom as soon as it is white over tun it up in a vessel and when it hath done working stop it up as you do Beer When it is three weeks old it will be fit to bottle or drink Another white Meath Take three Pound of White-honey or the best Hampshire-honey and dissolve it in a Gallon of water and then boil it and when it beginneth first to boil put into it half a quarter of an Ounce of Ginger a little bruised and a very little Cloves and Mace bruised and a small quantity of Agrimony Let all this boil together a full hour and keep it constantly skimmed as long as any Scum will rise upon it Then Strain it forth into some clean Kiver or
other vessel and let stand a cooling and when it is cold let it stand till it be all creamed over with a blackish cream and that it make a kind of hissing noise then put it up into your vessel and in two or three months time it will be fit to drink Look how much you intend to make the same quantities must be allowed to every Gallon of water To make Metheglin Tike fair water and the best honey beat them well together but not in a woodden vessel for wood drinketh up the honey put it together in a Kettle and try it with a New-laid-egg which will swim at top if it be very strong but if it bob up and sink again it will be too weak Boil it an hour and put into it a bundle of herbs what sort you like best and a little bag of Spice Nutmegs Ginger Cloves Mace and Cinamon and skim it well all the while it boileth when it hath boiled an hour take it off and put it into earthen Pans and so let it stand till next day Then pour off all the clear into a good vessel that hath had Sack in it or White-wine Hang the bag of Spice in it and so let it stand very close stopp'd and well filled for a month or longer Then if you desire to drink it quickly you may bottle it up If it be strong of the honey you may keep it a year or two If weak drink it in two or three months One quart of honey will make one Gallon of water very strong A sprig or two of Rose-mary Thyme and Sweet-marjoram are the Herbs that should go into it To make small Metheglin Take to every quart of White-honey six quarts of fair-water Let it boil until a third part be boiled away skiming it as it riseth then put into it a small quantity of Ginger largely sliced then put it out into earthen Pans till it be Luke-warm and so put it up into an earthen stand with a tap in it Then put to it about half a Porenger-ful of the best Ale-yest so beat it well together Then cover it with a cloth and it will be twelve hours before it work and afterwards let it stand two days and then draw it out into stone bottles and it will be ready to drink in five or six days after This proportion of yest which is about six good spoonfuls is enough for three or four Gallons of Liquor The yest must be of good Ale and very now You may mingle the yest first with a little of the Lukeâ—warm-Liquor then beat it till it be well incorporated and begins to work Then adde a little more Liquor to it and beat that Continue so adding the Liquor by little and little till a good deal of it be Incorporated with the yest then put that to all the rest of the quantity and beat it altogether very well then cover it close and keep it warm for two or three days Before you bottle it scum away all the barm and Ginger whereof a spoonful or two is enough for three or four Gallons then bottle up the clear leaving the dregs If you will you may Tun it into a barrel if you make a greater quantity when the barm is well Incorporated with the Liquor in the same manner as you do Beer or Ale and so let it work in the Barrel as long as it will then stop it up close for a few days more that so it may clear it self well and separate and precipitate the dregs Then draw the clear into bottles This will make it less windy but also a little less quick though more wholesome You may also boil a little handful of tops of Rosemary in the Liquor which giveth it a fine taste but all otherâ—herbs and particularly Sweet-marjoram and Thyme give it a Physical taste A little Limon-peel giveth it a very fine taste If you Tun it in a barrel to work there you may hang the Ginger and Limonâ—peel in it in a bag till you bottle it or till it have done working Then you may put two or three stoned and sliced Raisins and a lump of fine Sugar into every bottle to make it quick To make Metheglin Take five Gallons of water and one Gallon of good White-honey set it on the fire together and boil it very well and skim it very clean Then take it off the fire and set it by Take six ounces of good Ginger and two ounces of Cinamon one Ounce of Nutmegs bruise all these grosly and put them into your hot Liquor and cover it close and so let it stand till it be cold Then put as much Ale-barm to it as will make it work then keep it in a warm place as you do Ale and when it hath wrought well Tun it up as yoâ— do Ale or Bâ—er and when it is a week old drink of it at your pleasure An Excellent Metheglin Take Spring-water and boil it with Rose-mary Sage Sweet-Marjoram Balm and Saffafras until it hath boiled three or four hours The quantity of the Herbs is a handful of them all of each a like proportion to a Gallon of water And when it is boiled set it to cool and to settle until the next day Then strain your water and mix it with honey until it will bear an Egg the breadth of a Groat Then set it over the fire to boil Take the whites of twenty or thirty Eggs and beat them mightily and when it boileth pour them in at twice stir it well together and then let it stand until it boileth a pace before you scum it and then scum it well Then take it off the fire and pour it in earthen things to cool and when it is cold put to it five or six spoonfuls of the best yest of Ale you can get stir it together and then every day scum it with a bundle of Feathers till it hath done working Then Tun it up in a Sack-cask and to every six gallons of Metheglin put one pint of Aqua-vitae or a quart of Sack and a quarter of a pound of Ginger sliced with the Pills of two or three Limons and Orenges in a bag to hang in it The Whites of Eggs above named is a fit proportion for 10 or 12 Gallons of the Liquor To make white Mâ—athe Take six Gallons of water and put in six quarts of Honey stirring it till the honey be throughly melted then set it over the fire and when it is ready to boil skim it clean then put in a quarter of an Ounce of Mace so much Ginger half an Ounce of Nutmegs Sweet-marjoram Broad-thyme and Sweet-Bryar of all together a handful and boil them well therein Then set it by till it be throughly cold and barrel it up and keep it till it be ripe Another to make Meathe To every Gallon of water take a quart of Honey to every five Gallons a handful of of Sweet-marjoram half a handful of Sliced-ginger boil all these moderately three quarters
put them into the barrel when it hath wrought very well stop it very close for three weeks or a months then bottle it and a week after you may drink it To make Meath Take to every Gallon of water a quart of honey and set it over a clear fire and when it is ready to boil skim it very clear Then take two handfulls of Sweet-marjoram as much Rose-mary and as much Baulm and two handful of Fennel-roots as much of Parsley-roots and as many Esparages-roots slice them in the middle and take out the pith wash and scrape them very â—lean and put them with your herbs into your Liquor Then take two Ounces of Ginger one Ounce of Nutmegs half an Ounce of Mace bruise them and put them in and let it boil till it be so strong that it will bear an Egg then let it cool and being cold put in 3 or 4 spoon fulls of New-ale-yest and so skim it well and put it into a Runlet and it will work like Ale and having done working stop it up close as you do New-â—eer and lay salt upon it To make Metheglin Take four Gallons of running water and boil it a quarter of an hour and put it in an earthen vessel and let it stand all night The next day take only the water and leave the settling at the bottom so put the honey in a thin bag and work it in the water till all the honey is dissolved Take to four Gallons of water one Gallon of Honey Then put in an Egg if it be strong enough of the honey the Egg will part of it appear on the top of the liquor if it do not put more honey to it till it do Then take out the Egg and let the Liquor stand till next morning Then take two Ounces of Ginger and slice it and pare it Some Rose-mary washed and stripped from the stalk dry it very well The next day put the Rose-mary and Ginger into the drink and so set it on the fire when it is all most ready to boil take the whites of three Eggs well beaten with the shells and put all into the Liquor and stir it about and skim it well till it be clear Be sure you skim not off the Rose-mary and Ginger then take it off the fire and let it run through a hair sieve and when you have strained it pick out the Rose-mary and Ginger out of the strainer and put it into the drink and throw away the Eggshells and so let it stand all night The next day Tun it up in a barrel Be sure the barrel be not too big then take a little flower and a little bran and the white of an Egg and bear them well together and put them into the barrel on the top of the Metheglin after it is runned up and so let it stand till it hath done working then stop it up as close as is possible and so let it stand six or seven weeks then draw it out and bottle it You must tye down the Corks and set the bottles in sand five or six weeks and then drink it Another Meath Take twenty Gallons of fair Spring-water Boil it a quarter of an hour then let it stand till the next day Then beat into it so much honey as will make it so strong as to bear an Egg the breadth of a two pence above the water The next day boil it up with six small handfulls of Rosemary a pound and a half of Ginger being scraped and bruised and the whites of twenty Eggs together with their shells beaten together and well mingled with the Liquor Clarifie it and skim it very clean still as the scum riseth leaving the Ginger and Rosemary in it Let it stand till the next day then Tun it up and take some New-ale-yest the whites of two Eggs a spoonful of flower beat all these together and put it on the top of the barrel when the barrel is full Let it work and when it hath done working stop it up close for three wâ—eks or a month Then you may bottle it and a few days after you may drink it Another Take three Gallons of water and boil in it a handful of Rose-mary or rather the flowers Cowslips Sage-flowers Agrimony Betony and Thyme ana one handful When it hath taken the strength of the herbs strain it through a hair-sieve and let it cool twenty hours Then to three Gallons of the clear part of this decoction put one Gallon of honey and mingle it very well with your hand till it bear an Egg the breadth of a groat Then boil it and skim â—t as long as any scum will rise Afterwards let it cool twenty four hours Then put to it a small quantity of Ale-barm and skim the thin-barm that doth rise on it morning and evening with a feather during four days And so put it up into your vessel and hang in it a thin linnen bag with two Ounces of good White-ginger bruised therein And stop it up close for a quarter of a year Then you may drink it Another Take a quart of honey to a Gallon of water set the Kettle over the fire and stir it now and then that the honey may melt let it boil an hour you must boil in it a Sprig or two of Winter-savory as much of Sweet-marjoram put it into rubs ready scalded till the next day towards evening Then tun it up into your vessel let it work for three days after which hang a bag in the barrel with what quantity of Mace and sliced Nutmeg you please To make it stronger then this 't is but adding more hony to make it bear an Egg the breadth of a six pence or something more You may bottle it out after a month when you please This is the way which is used in Sussex by those who are accounted to make it best Another Receipt Take to every Gallon of Fountain-water a good quart of honey Set the water on the fire till it be pretty warm then take it off and put in your honey and stir it till it be dissolved Then put into every three Gallons two handfuls of Thyme two good handfuls of Strawberry-leaves one handful of Organ one handful of Fennel-roots the heart being taken out and one handful of Parsley-roots the heart taken out But as for the herbs it must be according to the constitution of them for whom the Mead is intended Then set the Herbs in it on the fire to boil for half an hour still skimming it as the scum riseth it must boil but half an hour then take it off the fire and presently strain it from the herbs and let it stand till it be fully cold then pour it softly off the bottom and put it in a vessel fit for it and put a small quantity of barm in it and mingle it with it and when it hath wrought up which will be in three or four days skim off that barm and set on fresh but the second
stand till it be cold then cleanse it from the drugs and let it be put into a clean vessel well stopped taking four Nutmegs one Ounce and half of Ginger half an Ounce of Cinnamon twelve Cloves cut all these small and hang them in a bag into the vessel when you stop it up When it is a fortnight old you may begin to drink of it every morning a good draught A Receipt for Metheglin of My Lady Windebanke Take four Gallons of water add to it these Herbs and Spices following Pellitory of the Wall Sage Thyme of each a quarter of a handful as much Clove gilly-flowers with half as much Borage and Bugloss flowers a little Hyssop Five or six Eringo-roots three or four Parsley-roots one Fennel-root the pith taken out a â—ew Red-nettle-roots and a little Harts-tongue Boil these Roots and Herbs half an hour Then take out the Roots and Herbs and put in the Spices grosly beaten in a Canvass-bag viz. Cloves Mace of each half an Ounce and as much Cinnamon of Nutmeg an Ounce with two Ounces of Ginger and a Gallon of Honey boil all these together half an hour longer but do not skim it at all let it boil in and set â—t a cooling after you have taken it off the fire When it is cold put six spoonfuls of barm to it and let it work twelve hours at least then Tun it and put a little Limon-peel into it and then you may bottle it if you please Another of the same Lady To four Gallons of water put one Gallon of honey warm the water Luke-warm before you put in your honey when it is dissolved set it over the fire and let it boil half an hour with these Spices grosly beaten and put in a Canvass-bag namely half an Ounce of Ginger two Nutmegs a few Cloves and a little Mace and in the boiling put in a quart of cold water to raise the scum which you must take clean off in the boiling If you love herbs put in a little bundle of Rosemary Bays Sweet-marjoram and Eglantine Let it stand till it is cold then put into it half a pint of Ale-barm and let it work twelve hours then Tun it but take out the bundle of herbs first To make Metheglin Take to every Gallon of Honey three Gallons of water and put them together and set them over so genâ—le a fire as you might endure to break it in the water with your hand When the Honey is all melted put in an Egg and let it fall gently to the bottom and if your Egg rise up again to the top of the Liquor then it is strong enough of the Honey But if it lie at the bottom you must put in more honey and stir it till it doth rise If your honey be very good it will bear half a Gallon of water more to a Gallon of Honey Then take Sweet-bryar Bays Rosemary Thyme Marjoram Savoury of each a good handfull which you must â—ye up all together in a bundle This Proportion of Herbs will be sufficient for twelve Gallons of Metheglin and according to the quantity of Metheglin you make you must add or diminish your Herbs When you have put these things together set it over a quick fire and let it boil as fast as you can for half an hour or better skimming of it very clean and clarifying it with the whites of two or three Eggs. Then take it from the fire and put it into some clean vessel or other and let it stand till the next morning Then pour the Clear from the dregs and Tun it up putting in a little bag of such Spice as you like whereof Ginger must be the most After it hath stood three or four days you may put in two or three spoon-fulls of good Ale-yest it will make it the sooner ready to drink It must work before you stop it up The older your Honey is the whiter your Metheglin will be Meath with Raisins Put forty Gallons of water into your Caldron and with a stick take the height of the water making a notch whâ—n the superficies of the water cometh Then put to the water ten Gallons of Honey which dissolve with much Laving it then presently boil it gently skimming it all the while till it be free from scum Then put into it a thin bag of boulter-cloth containing forty pound weight of the best blew Raisins of the Sun well picked and washed and wiped dry and let the bag be so large that the Raisins may lie at ease and loosly in it When you perceive that the Raisins are boiled enough to be very soft that you may strain out all their substance take out the bag and strain out all the Liquor by a strong Press Put it back to the Honey-liquor and boil all together having thrown away the husks of the Raisins with the bag till your Lâ—qâ—or be sunk down to the notch of your stick which is the sign of due strength Then let it cool in a woodden vessel and let it run through a strainer to sever it from the settlings and put it into a strong vessel that hath had Sack or Muscadine in it not filling it to within three fingers breadth of the top for otherwise it will break the vessel with working and leave the bung open whiles it worketh which will be six weeks very strongly though it be put into a cold cellar And after nine moneths you may begin to drink it Morello Wine To half an Aume of white wine take twenty pounds of Morello Cherries the stalks being first plucked off Bruise the Cherries and break the stones Pour into the Wine the juyce that comes out from the Cherries but put all the solid substance of them into a long bag of boulter-cloth and hang it in the Wine at the bung so that it lie not in the bottom but only reach to touch it and therefore nail it down at the mouth of the bung Then stop it close For variety you may put some clear juyce of Cherries alone but drawn from a larger proportion of Cherries into another parcel of Wine To either of them if you will Aromatise the drink tâ—ke to this quantity two Ounces of Cinnamon grosly broken and bruâ—sed and put it in a little bag at the spiggot that all the wine you draw may run through the Cinnamon You must be careful in bruising the Cherries and breaking the stones For if you do all at once the Liquor will sparkle about But you must first bruise the Cherries gently in a mortar and rub through a sieve all that will pass and strain the Residue hard through your hands Then beat the remaining hard so strongly as may break all the stones Then put all together and strain the clean through a subtil strainer and put the solider substance into the bag to hang in the Wine Currants-Wine Take a pound of the best Currants clean picked and pour upon them in a deep straight mouthed earthen vessel six pounds or
make the water strong of Apples as when you make to drink it for coolness and pâ—easure Sweeten iâ— with Sugar to your tast such a quantity of sliced Apples as would make so much water strong enough of Apples and then bottle it up close for three or four months There will come a thick mother at the top which being taken off all the rest will be very clear and quick and pleasant to the taste beyond any Cider It will be the better to most tasts if you put a very little Rosemary into the liquor when you boil it and a little Limon-peel into each bottle when you bottle it up To make Stepponi Take a Gallon of Conduit-water one pound of blew Raisins of the Sun stoned and half a pound of Sugar Squeese the juyce of two Limons upon the Raisins and Sugar and slice the rindes upon them Boil the water and pour it so hot upon the ingredients in an earthen pot and stir them well together So let it stand twenty four hours Then put it into bottles having first let it run through a strainer and set them in a Cellar or other cool place Weak Honey-drink Take nine pints of warm fountain water and dissolve in it one pint of pure White-honey by laving it therein till it be dissolved Then boil it gently skimming it all the while till all the scum be perfectly scummed off and after that boil it a little longer peradventure a quarter of an hour In all it will require two or three hours boiling so that at last one third part may be consumed About a quarter of an hour before you cease boâ—ling and take it from the fire put to it a little spoonful of cleansed and sliced Ginger and almost half as much of the thin yellow rinde of Orange when you are even ready to take it from the fire so as the Orange boil only one walm in it Then pour it into a well-glased strong deep great Gally-pot and let it stand so till it be almost cold that it be scarce Luke-warm Then put to it a little silver-spoonful of pure Ale-yest and work it together with a Ladle to make it ferment as soon as it beginneth to do so cover it close with a fit cover and put a thick dubbled woollen cloth about it Cast all things so that thâ—s may be done when you are going to bed Next morning when you rise you will find the barm gathered all together in the middle scum it clean off with a silver-spoon and a feather and bottle up the Liquor stopping it very close It will be ready to drink in two or three days but it will keep well a monâ—h or two It will be from the first very quick and pleasant Mr. Webb's Ale and Bragot Five Bushels of Malt will make two Hogsheads The first running makes one very good Hogshead but not very strong the second is very weak To this proportion boil a quarter of a Pound of Hops in all the water that is to make the two Hogsheads that is two Ounces to each Hogshead You put your water to the Malt in the Ordinary way Boil it well when you come to work it with yest take very good Beer-yest not Ale-yest To make Bragot He takes the first running of such Ale and boils a less proportion of Honey in it then when He makes His ordinary Meath but dubble or triple as much spice and herbs As for Example to twenty Gallons of the Strong-wort he puts eight or ten pound according as your taste liketh more or less honey of honey But at least triple as much herbs and triple as much spice as would serve such a quantity of small Mead as He made Me. For to a stronger Mâ—ad you put a greater proportion of Herbs and Spice then to a small by reason that you must keep it a longer time before you drink it and the length of time mellows and tames the taste of the herbs and spice And when it is tunned in the vessel after working with the barm you hang in it a bag with bruised spices rather more then you boiled in it which is to hang in the barrel all the while you draw it He makes also Mead with the second weak running of the Ale and to this He useth the same proportions of honey herbs and spice as for his small Mead of pure water and useth the same manner of boiling working with yest and other Circumstances as in making of that The Countess of Newport's Cherry Wine Pick the best Cherries free from rotten and pick the stalk from them put them into an earthen Paâ— Bruise them by griping and straining them in your hands and let them stand all night on the next day strain them out through a Napkin which if it be a course and thin one let the juyce run through a Hippocras or gelly-bag upon a pound of fine pure Sugar in powder to every Gallon of juyce and to every gallon put a pound of Sugar and put it into a vessel Be sure your vessel be full or your wine will be spoiled you must let it stand a month before you bottle it and in every bottle you must put a lump a piece as big as a Nutmeg of Sugar The vessel must not be stopt until it hath done working Strawberry Wine Bruise the Strawberries and put them into a Linnen-bag which hâ—th been a little used that â—o the Lâ—quor may run through more easily You hang in the bag at the bung into the vessel before you do put in your Strawberries The quantity of the fruit is left to your discretion for you will judge to be there enough of them when the colour of the wine is high enough During the working you leave the bung open The working being over you stop your vessel Cherry-wine is made after the same fashion But it is a little more troublesome to break the Cherry-stones But it is necessary that if your Cherries be of the black sowre Cherries You put to it a little Cinnamon and a few Cloves To make Wine of Châ—rries alone Take one hundred pounds weight or what quantity you please of ripe but â—ound pure dry and well gathered Cherries Bruise and mash them with your hands to press out all their juyce which strain through a boulter cloth into a deep narrow Woodden tub and cover it close with clothes It will begin to work and ferment within three or four hours and a thick foul scum will rise to the top Skim it off as it riseth to any good head and presently cover it again Do thus till no more great quantity of scum arise which will be four or five time or more And by this means the Liquor will become clear all the gross muddy parts rising up in scum to the top When you find that the heâ—ght of the working is past and that it begins to go less tun it into a barrel letâ—ing it run again through a boulter to keep out all the gross â—eculent
of waâ—er or till you find by touching the Bladder thâ—t the Capon is tender and boiled enough Tâ—en serve it up in a dish in the Blâ—dder dry wâ—ped which when you cut you will find a preâ—ious and nouâ—ishing liquor to eat with bread and the Capon will be short tender most savoury and full of juyce and very nourishing I conceive that if you put enough Ox-marrow you need no butter and that it may do well to add Ambergreece Dates-sliced and pithed Raisins Currants and a little Sugar Peradventure this might be done well in a Silver-flagon close luted set in Balneo bulliente as I make the nourishing broth or gelly of Mutton or Chickens c. An Excellent Baked Pudding Slice thin two peny-roles or one of French-bread the tender part Lay it in a dish or pan Pour upon it a quart of Cream that hath been well boiled Let it stand almost half an hour till it be almost cold Then stir the bread and Cream very well together till the bread be well broken and Incorporated If you have no French bread take stale Kingston bread grated add to this two spoonfuls of fine Wheat-flower the yolks of four Eggs and the whites of two a Nutmegâ—grated small Sugar to your tast a little Salt and the Marrow of two bonâ—s a little shreded Stir all these together then pour it into a dish greased over with Butter and set it uncovered in the Oven to bake About half an hour will serve and give the top a yellow crispiness Before you put in the Marrow put in a quarter of a pound and a half of Raisins of the Sun and as much of Currants Ordering them so thâ—â— they may not fall to the bottom but be all about the pudding My Lady of Portland's Minced Pyes Take four pounds of Beef Veal or Neats-Tongues and eight pounds of Suet and mince both the meat and Suet very small befor you put them together Then mingle them well together and mince it very small and put to it six pounâ—s of Currants washed and picked very clean Then take the Peel of two Limons and half a score of Pippins and mince them very small Then take above an Ounce of Nutmegs and a quarter of an Ounce of Mace some Cloves and Cinnamon and put them together and sweeten them with rose-Rose-water and Sugar And when you are ready to put them into your Paste take Citron and Orangiadoe and slice them very thin and lay them upon the meat If you please put dates upon the top of them And put amongst the meat an Ounce of Caraway-seeds Be sure you have very fine Paste My Lady of Portland told me since that she finds Neats-tongues to be the best flesh for Pâ—es Parboil them first For the proportion of the Ingredients she likes best to take equal parts of flesh of suet of currants and of Raisins of the Sun The other things in proportion as is said above You may either put the Raisins in whole or stone the greatest part and Mince them with the Meat Keep some whole ones to lay a bed of them at the top of the Pye when all is in You will do well to stick the Candid Orange-peel and green Citron-peel into the meat You may put a little Sack or Greek Muscadine into each Pye A little Amber-sugar doth well here A pound of flesh and proportionably of all things else is enough for once in a large family Another way of making excellent Minced Pyes of My Lady Portlands Parboil Neats-tongues Then Peel and hash them with as much as they weigh of Beef-suet and stoned Raisins and picked Currants Chop all exceeding small that it be like Pap. Employ therein at least an hour more then ordinarily is used Then mingle a very little Sugar with them and a little wine and thrust in up and down some thin slices of green Candyed Citron-peel And put this into coffins of fine light well reared crust Half an hour baking will be enough If you strew a few Carvi comfits on the top it will not be amiss Minced Pyes My Lady Lâ—sson makes her finest minced Pyes of Neats-tongues But she holdeth the most savoury ones to be of Veal and Mutton equal parts very small minced Her finest crust is made by sprinkling the flower as much as it needeth with cold water and then working the past with little pieces of raw Butter in good quantity So that she useth neither hot water nor melted butter in them And this makes the crust short and light After all the meat and seasoning and Plums and Citron Peel c. is in the Coffin she puts a little Ambered-sugar upon it thus Grind much two grains of Ambergreece and half a one of Musk with a little piece of hard loaf-Sugar This will serve six or eight pyes strewed all over the top Then cover it with the Liddle and set it in the Oven To Rost fine Meat When the Capon Chickens or Fowl have been long enough before the fire to be through hot and that it is time to begin to baste them baste them once all over very well with fresh Butter then presently powder it all over very thin with Flower This by continuing turning before the fire will make a thin crust which will keep in all the juyce of the meat Therefore baste no more nor do any thing to it till the meat be enough rosted Then baste it well with Butter as before which will make the crust relent and fall away which being done and that the meat is growing brown on the Out-side besprinkle it over with a little ordinary white Salt in gross-grains and continue turning till the outside be brown enough The Queen useth to baste such meat with yolks of fresh-Eggs beaten thin which continue to do all the while it is rosting Savoury Collops of Veal Cut a Leg of Veal into thin Collops and beat them well with the back of a Knife Then lay them in soak a good half hour in the yolks of four Eggs and the whites of two very well beaten and a little small shreded Thyme mingled with it then lay them in the Frying-pan wherein is boiling Butter and pour upon them the rest of the Eggs that the Collops have not Imbibed and carry with them and fry them very well turning them in due time Then pour away all the Butter and make them a Sauce of Gravy seasoned with Salt and Spice and juyce of Orange at last squeesed upon them A Fricacee of Lamb-stones or Sweet-breads or Chicken or Veal or Mutton Boil the meat in little pieces if Chicken flead and beaten in the Pan with a pint of fair-water with due seasoning When it is very tender put some Butter to it and pour upon it a Liquor made of four yolks of Eggs beaten with a little white wine and some Verjuyce and keep this in motion over the fire till it be sufficiently thickened Then pour it into a warm dish and squeese some juyce of Orange upon it
part of flower and strew it round your paste Then take the melted Butter and put it to the past and by degrees work the paste and flower together till you have mingled all very well Take six Nutmegs some Cinnamon and Mace well beaten and two pound of Sugar and strew it into the Paste as they are a working it Take three pounds of Raisins stoned and twelve pounds of Currants very well washed and dryed again one pound of Dates sliced half a pound of green Citron dryed and sliced very thin strew all these into the paste till it have received them all Then let your oven be ready and make up your Cake and set it into the oven but you must have a great care it doth not take cold Then to Ice it take a pound and half of double refined Sugar beaten and searsed The whites of three Eggs new-laid and a little Orange flower-water with a little musk and Ambergreece beaten and searsed and put to your sugar Then strew your Sugar into the Eggs and beat it in a stone Mortar with a Woodden Pastel till it be as white as snow which will be by that time the Cake is baked Then draw it to the ovens moâ—th and drop it on in what form you will let it stand a little again in the oven to harden To make an Excellent Cake To a Peck of fine flower take six pounds of fresh butter which must be tenderly melted ten pounds of Currants of Cloves and Mace half an ounce of each an ounce of Cinnamon half an ounce of Nutmegs four ounces of Sugar one pint of Sack mixed with a quart at least of thick barm of Ale as soon as it is settled to have the thick fall to the bottom which will be when it is about two days old half a pint of rose-Rose-water half a quarter of an ounce of Saffron Then make your paste strewing the spices finely beaten upon the flower Then put the melted butter but even just melted to it then the barm and other liquors and put it into the oven well heated presently For the better baking of it put it in a hoop and let it stand in the oven one hour and half You Ice the Cake with the whites of two Eggs a small quantity of Rose-water and some Sugar To make Bisket To half a peck of flower take three spoonfâ—ls of barm two ounces of seeds Aniseeds or Fennel-seeds Make the paste very stiff with nothing but water and dry it they must not have so much heat as to make them rise but only dry by degrees as in an oven after Manchet is taken out or a gentle stove in flat Cakes very well in an oven or stove To make a Caraway-Cake Take three pound and a half of the finest flower and dry it in an oven one pound and a half of sweet butter and mix it with the flower until it be crumbled very small that none of it be seen Then take three quarters of a pint of new Ale-yeast and half a pint of Sack and half a pint of new milk six spoonfuls of Rose-water four yolks and two whites of Eggs Then let it lie before the fire half an hour or more And when you go to make it up put in three quarters of a pound of Caraway-Confits and a pound and half of biskets Put it into the oven and let it stand an hour and half Another very good Cake Take four quarts of fine flower two pound and half of butter three quarters of a pound of Sugar four Nutmegs a little Mace a pound of Almonds finely beaten half a pint of Sack a pint of good Ale-yest a pint of boiled Cream twelve yolks and four whites of Eggs four pound of Currants When you have wrought all these into a very fine past let it be kept warm before the fire half an hour before you set it into the oven If you please you may put into it two pound of Raisins of the Sun stoned and quartered Let your oven be of a temperate heat and let your Cake stand therein two hours and a half before you Ice it and afterwards only to harden the Ice The Ice for this Cake is made thus Take the whites of three new laid Eggs and three quarters of a pound of fine Sugar finely beaten beat it well togeâ—her with the whites of the Eggs and Ice the Cake If you please you may add a little Musk or Ambergreece Excellent small Cakes Take three pound of very fine flower well dryed by the fire and put to it a pound and half of loaf Sugar sifted in a very fine sieve and dryed Three pounds of Currants well washed and dryed in a cloth and set by the fire When your flower is well mixed with the Sugar and Currants you must put in it a pound and half of unmelted butter ten spoonfuls of Cream with the yolks of three new-laid Eggs beat with it one Nutmeg and if you please three spoonfuls of Sack When you have wrought your paste well you must put it in a cloth and set it in a dish before the fire till it be through warm Then make them up in little Cakes and prick them full of holes you must bake them in a quick oven unclosed Afterwards Ice them over with Sugar The Cakes should be about the bigness of a hand-breadth and thin of the cise of the Sugar Cakes sold at Barnet My Lord of Denbigh's Almond March-pane Blanch either Nut-Kernels from the Husk in the best manner you can Then pun them with a due proportion of Sugar and a little Orange-flower or Rose-water When it is in a fitting uniform paste make it into round Cakes about the bigness of your hand or a little larger and about a finger thick and lay every one upon a fine paper cut fit to it which lay upon a table You must have a pan like a tourtiere made to contain coals on the top that is flat with edges round about to hold in the coals which set over the Cakes with fire upon it Let this remain upon the Cakes till you conceive it hath dryed them sufficiently for once which may be within a quarter of an hour but you take it off two or three times in that time to see you scorch not the outside but only dry it a little Then remove it to others that lye by them and pull the Papers from the first and turn them upon new Papers When the others are dryed enough remove the pan back to the first to dry their other side which being enough remove it back to the second that by this time are turned and laid upon new Papers Repeat this turning the Cakes and changing the Pan till they are sufficiently dry which you must not do all at once least you scorch them and though the outside be dry the inside must be very moist and tender Then you must Ice them thus Make a thick pap with Orange flower or Rose-water and purest white Sugar a little of
Orange-flower-water and Sugar and Ice them To make Harts-horn Gelly Take four Ounces of Harts-horn rasped boil it in four pound of water till it will be a gelly which you may â—ry upon a plate it will be so in four or five or six hours gentle boiling and then pass the clear liquor from the hoâ—n which will be a good quart then set it on the fire again with fine Sugar in it to your taste when that is dâ—ssolved or at the same time you put that in put half a pound of white-wine or Sack into it and a bag of Spice containing a liâ—tle Ginger a stick of Cinnamon bruised a Nutmeg quartered two or three Cloves and what other Spice you like but Pepper As soon as it beginneth to boil put into it the whites of three or four Eggs beaten and let it boil up gently till the Eggs harden into a curd Then open it with a spoon and pour into 〈◊〉 the juyce of three or four good Limons then take it presently off the fire letting it not boil more above a walm Then run it through a Hippocras bag putting spirit of Cinnamon or of Ambergreece or what you please to it For gelly of flesh you proceed in the same manner with a brawny Capon or Cock and a rouelle of Veal first skinned and soaked from the blood in stead of Harts-horn and when the broth will gelly do as above using a double or treble proportion of wine Boil no Salt in it at first for that will make the gelly black Harts-horn Ielly Take a pound of Harts-horn and boil it in five quarts of water until it come to three pints then strain it through a sieve or strainer and so let it stand until it be cold and according to the â—trength you may take more or less of the following Ingredients First take your stock of gelly put it into a skillet or pipkin with a pound of fine loaf Sugar and set it over a fire of Charcoal and when it begins to boil put in a piâ—t or more of Rhenish-wine Then take the whites of Eggs six or eight beaten very well with three or four spoonfuls of Rose-water and put into the gelly Then take two grains of Amber and one grain of Musk and put thereto so let it boil a quarter of an hour but not too violent Then put in three or four spoonfuls of Cinnamon-water with the juyce of seven or eight Limons boil it one walm more and run it very hot through your gelly-bag this done run it again as cool and softly as you can into your Glasses and Pots To make Harts-horn Gelly Take a pound of Harts-horn and a prety big lean Chicken and put it into a skillet with about nine quarts of water and boil your stock prety stiff so that you may cut it with a knife you may try it in a spoon as it is a boiling Then drain your liquor clear away from the Harts-horn through a fine searse and let it stand until the next morning then if there be any fat upon it pare it away and likewise the settlings at the bottom Then put your Gelly into a good big skillet and put to it a quart of the palest white-wine that you can procure or a quaâ—â— of Rhenish-wine and one pound of double refined Sugar and half an Ounce of Cinnamon broken into small pieces with three or four flakes of Mace Then set it upon the fire and boil it a good pâ—ce Then hâ—ve the whites of sixteen Eggs beaten to a high froth so put in the froth of your Eggs and boil it five or six Walms then put in the juyce of six Limons and boil it a little while after and then run â—t into a silver bason through your gelly-bag and keep it warm by the fire until it have run through the second time You must observe to put but a very little into your bag at a time for the second running that it may but little more then drop and it will be so much the clearer and you must not remove the whites of Eggs nor Spice out of the bag all the while it is running And if the weather be hot you need not put in so much wine for it will not then be so apt to gelly as in cold weather Another way to make Harts-horn-Gelly Take a small Cockâ—chick when it is scalded slit it in two pieces lay it to soak in warm water until the blood be well out of it Then take a calves foot half boiled slit it in the middle and pick out the fat and black of it Put these into a Gallon of fair-water skim it very well Then put into it one Ounce of Harts-horn and one Ounce of Ivory When it is half consumed take some of it up in a spoon and if it gelly take it all up and put it into a silver balon or such a Pewter one as will endure Char-coal Then beat four whites of Eggs with three or four spoonfuls of Damask-Rose-water very well together Then put these into the gelly with a quarter of an Ounce of Cinnamon broken into very small pieces one flake of Mace three or four thin â—lices of Ginger sweeten it with loaf Sugar to your liking set it then over a chaâ—ing dish of coals stir it well and cover it close blow under it until there arise a scum or curd let it boil a little then put into it one top of Rose-mary two or three of sweet Marjoram wring into it the juyce of half a Limon let not your curd fall again for it will spoil the clearness of the gelly If you will have it more Cordial you may grind in a Sawcer with a little hard Sugar half a grain of Musk a grain of Ambergreece It must be boiled in an earthen pipkin or a very sweet Ironâ—pot after the Harts-horn and Ivory is in it It must constantly boil until it gellieth If there arise any scum it must be taken off Marmulate of Pippins Take the quickest Pippins when they are newly gathered and are sharp Pare and Core and cut them into half quarters Put to them their weight of the fineâ—t Sugar in Powder or broken into little pieces Put upon these in your preserving pan as much fountain water as will even cover them Boil them with a quick-fire till by frying a little upon a Plate you find it gellieth when it is cold which may be in less then half an hour then take it from the fire and put into it a little of the yellow rind of Limons rasped very small and a little of the Yellow rinde of Oranges boiled tender casting away the first waters to correct their bitterness and cut into narrow slices as in the gelly of Pippins and some Ambergreece with a fourth part of Musk and break the Apples with the back of your preserving spoon whiles it cooleth If you like them sharper you may put in a little juyce of Limon a little before you take the pan from the