tâ—ke the grapes that were weighed stone theâ— at the place whâ—râ— the stalks are pull off the skâ—ns anâ— strain some Sugar in the bottom of the thing you do them in and sâ— lay them in the sugar you did weigh till you have stoned and pilled the and so strew the sugar upon them then set them on the fire and leâ— them boil as fast as can be till â—hâ— syrup be pretty thick then take then off and put them up till they bâ— cold To Candie Apricocks Take your Apricocks the fairest and scald them and pill them between two clothes crush the wate softly out of them as dry as you can without too much flatting them then take of searced sugar almosâ— as much as they weigh and boil it altogether to a Candie height then take it off the fire and lay the Apricocks in it one by one with a feather annoint them over then set them on a chafing-diâ—h of coales and let them be through â—od but not boil then take them off he fire and set it in a stone or bloud-warm oven and twice a day set them on a fire and turn them once at every heating annointing them with a feather and the same syrup every time you take them off the fire this doe untill you see the syrrup begin to sparkle and full of eyes then take them out of the syrup and lay them on glasse plates and dry them in a stove or oven turning them a day or two till they be dry white Pear plums may be done thus To make Paste of Goosberries or Barberies or English Currans Take any of these tender fruits and boil them softly on a chafingdish of coales then strain them with the pap of a rotten Apple then take as much sugar as it weighes and boil it to a Candie height with as much Rose-water as will melt the sugar then put in the pap of your fruit into the hot sugar and so let it boil leasurely till you see it reasonable stiffe almost as thick as for Marmalet then fashion it on a sheet of glasse and so put it into the Oven upon two Billets that the glasse may not touch the bottom of the Oven for if it do it will make the paste tough and so let it drie leasurely and when it is dry you may box it and keep it all the year To make Paste of Oranges and Lemons Take your Oranges and Lemons and set on the fire two vessels of faire water at once boil them and then shift the water seven times that the bitternesse may be taken from them and they very tender then cut them through the midst and take out the kernels and wring out all the water from them then beat them in an Alabaster morter with the papps of three or four Pippens then strain it through a fine strainer then take as much sugar as that pap doth weigh being boiled to a Candie height with as much rose-Rose-water as will melt the sugar then put the pap of your Oranges and Lemons into the hot sugar and so let it boil leasurely with stirring and when you see it stiffe as for Manchet then fashion it on a sheet of glasse and so set it in a Stove or Oven and when it is throughly dry box it for all the year To make Paste Royall in Spice Take Sugar the quantity of four ounces very finely beaten and searced and put into it an ounce of Cinnamon and Ginger and a grain of Musk and so beat it into paste with a little Gum-Dragon steeped in rose-Rose-water and when you have beaten it into paste in a stone morter then â—oul it thin and print it with your moulders then dry it before the â—ire and when it is dry box and keep it all the year To candie Peares Plums or Apricocks that shall look as clear as Amber Take your Apricocks and Plums and give every one a cut to the stone in the notch and then cast Sugar on them and bake them in an Oven as hot as for Manchet close stopped bake them in an earthen psatter let them stand half an hour then take them out of the dish and lay them one by one upon glasse plates and so dry them if you can get glasses made like Marmalet boxes to layover them they will be sooner candi'd this is the manner to candie any such fruit To make paste Royall white that you may make Court Bouls or Caps or Gloves Shooes or any pretty thing Printed in Mâ—ulds Take half a pound of double refined Sugar and beat it well and searce it through a fine lawn then put it into a fine Alabaster morter with a little Gum-dragon steeped in a little Rosewater and a grain of Musk so beat them in a moâ—ter till it come to a pretty paste then roul it thin with a rouling pin and print it with your moulders like Gloves Shooes or any thing else and some you may â—oul very thin with a râ—uling pin and let dry in an Ashen dish otherwise called a Court cap and let it stand in the dish till it be dry and it will be like a saucer you must dry them on a board farre from the fire but you must not put them in an Oven they will be dry in two or three houres and be as white as snow then you may guilt Box and Cap. Ta make fine Diet Bread Take a pound of fine Flower twice or thrice drest and one pound and a quarter of hard Sugar finely beaten and take seven new laid Eggs and put away the yolkes oâ— one of them then beat them very well and put four or five spoonfuls of Rosewater amongst them and then put them into an Alabaster or Marble morter and then put in the Flower and Sugar by degrees and beat it or pound it for the space of two houres untill it be perfectly white and then put in an ounce of Canary seeds then butter your Plates or Saucers and put into every one and so put them into the Oven if you will have it glosse and Icie on the top you must wast it with a feather and then strew Sugar very finely beaten on the top before you put it into the Oven To preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire untill they be something tender then take them up out of the water and take a bodkin and thrust out the stone at the top and then peel off their skins and when you have so done put them into a silver dish or bason and lay Sugar very finely beaten over and under them then put a spoonfull or two of water unto them and set them over a verâ— soft fire untill they be ready then take them up and lay them 〈◊〉 another dish a cooling and if you see good boyle the sirrup a littâ—e more when they are cold and the sirrup almost cold put them up in a gally-pot or glasse altogether To preserve Damsons Take a pound or
something more of pure Sugar finely beaten and then take a pound of Damsâ—ns and cut one scotch in the side of each of them then put a râ—w of Sugar in a silver dish or basâ—n and then lay in a row of Plums and then cover it with Sugar and so lay it in till they be all in and then take two spoonfuls of clean water and make a hole in the middle of them and set it over a very soft fire and look to it carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stirre them gently and then set them down and cover them till they be cold and when they are cold set them upon the coales again and then let them boyle gently till they be ready and when they are ready take them down and take them every one by its stem and cover them with the skins as well as you can and then put them all one by one â—n a dish and if the sirrup be not boyled enough set it over and let it boyle a little longer and when the Plums be cold put them in a gally pot or glasse and pour the sirrup to them while it is a little warm you must not forget to take away the skin of the Plums as it riseth To make Papp of Barly Take Barly and boyle it in fair water softly untill it begin to break then put that liquour out then put as much hot water to it as you put forth and so let it boyle till it be very soft then put it into a Cullender and strain it then take a handfull of Almonds and grind them very well with your Barly and some of the liquour so season it with Sugar and a little Rosewater a little whole Mace and Cinnamon and boyle them well together To candy Lemons and Oranges Take the peels of your Oranges and Lemons the white cut away then lay them in water five or six dayes shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lie till they be cold then cut them in small pieces square the bignesse of a penny or lesse then take to every three two ounces of Sugar put to it a quantity of fair Water and a lesse quantity of Rosewater and make a sirrup thereof then skum it very clean and put in your peels and let them boyle for the space of an hour or longer if you find your liquour wanting you may put in more water at your pleasure then boyle them a little space after with a little sharp fire stirring it alwayes for burning then take it off the fire three or four times stirring them all the while and set them on again untill they be candied To mâ—ke Cakes of Almonds Take one pound and a half of fine Flower of Sugar twelve ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them â—ine in a Morter then strain them with as much Sack as will mingle the Flower Sugar and Almonds together make a paste bake them in an Oven not too hot To make white Lemon Cakes Take half a dozen of yellow Lemons the best you can get then cut and pare them leave none of the yellow behind then take away the soure meat of it and reserve all the white and lay it in water two dayes then seeth it in fair water till it be soft then take it out and set it by till he water be gone from it then weigh it and take twice the weight in Sugar mince the white stuffe very fine then take an earthen pipkin and put therein some fair Water and some Rosewater if you have a pound of Sugar you must have half a pint of Water of both sorts alike let your Water and Sugar boyle together then skum it and put in the stuffe and so let them boyle together alwayes stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyle of Violets Set the Violets in Sallade oyle and strain them then put in other fresh Violets and let them lye twenty dayes then strain them again and put in other fresh Violets and let them stand all the year To preserve Pomecitron Take Pomecitron and grate off the upper skin then slightly cut them in pieces as you think good lay them in water four and twenty houres then set over a posnet with fair water and when it boyles put them in and so shift till you find the water be not bitter then take them up and weigh them and to every pound of Pomecitron put â— pound and quarter of Sugar theâ— take of your last water a pint and quarter set your water and Sugar over the fire then take two white of Eggs and beat them with a little fair water and when your sirruâ— begins to boyle cast in the samâ— that riseth from the Eggs and sâ— let it boyle then let it run through a clean fine cloth then put it in clean Posnet and when your sirrup begins to boyle put in your Pomecitron and let it boyle softly three or four houres untill you find your sirrup thick enough be sure you keep them alwayes under sirrup and never turn them take them up and put them into your glasse and when they be cold cover them To candy Ringus Roots Take your Ringus Roots and boyle them reasonable tender then peel them and pith them then lay them together then take so much Sugar as they weigh and put it into a posnet with as much Rosewater as will melt it then put in your Roots and so let it boyle very softly untill the Sugar be consumed into the Roots then take them and turn them and shake them till the Sugar be dryed up and then lay them a drying upon a lattice of wyer untill they be cold in like sort you may candy any other Roots which you please To candie all kind of Fruitrages as Oranges Lemons Citrons Lettice stockes the Sugar-candy such as the Comfet-makers doe candy the Fruits with Take one pound of refined Sugar and put it into a posnet with as much water as will wet it and so boyle it untill it come to a candy height then take all your fruit being preserved and dâ—yed then draw them through your hot Sugar and then lay them on your hardle and in one quarter of an hour they will be finely candied To candie all kind of Floures in wayes of the Spanish Candie Take double refined Sugar put it in to a posnet with as much Rosewater as will melt it and put into it the papp of half a roasted Apple and a grain of Musk then let it boyl till it come to a candie height then put in your Floures being pick'd and so let it boyle then cast them on a fine plate and cut it in waves with your knife then you may spot it with Gold and
into a gallie pot when it is cold you may serve it in little carelesse lumps being taken out with a childs spoon and this is the best way to make your Christal Jelly To make Apple Cream at any time Take twelve Pippins pare and slit them then put them in a skillet and some Claret Wine and a race of Ginger shred thin and a little Lemon pill cut small and a little Sugar let all these stand together till they be soft then take them off and put them in a dish till they be cold then take a quart of Cream boiled with a little Nutmeg a while then put in as much of the apple stuffe to make it of what thickness you please and so serve it up To make a Trifle Cream Take some Cream and boil it with a cut Nutmeg and Lemon pill a while then take it off cool it a little and season it with a little Rose-water and Sugar to your taste let this be put in the thing you serve it in then put in a little Runnet to make it come then it is fit to eat To make clouted Cream Take three gallons of new Milk set it on the fire till it boileth make a hole in the middle of the Cream of the Milk then take a pottle or three pints of very good cream put it into the hole you made in the middle of the Milk as it boileth and let it boil together half an hour then put it into three or four milkpans so let it stand two daies if the weather be not to hot then take it up in clouts with a scummer or slice and put it in that which you will serve it if you like it seasoned you may put some rose-Rose-water between every clout as you lay one upon another with your slice in thick that you cannot discern what it is to the value of a quart take six yolks of Eggs well beaten with rose-Rose-water and before you put in your Eggs season it well with Sugar then strain your Eggs and let them boil a little while then take it up put it in a broad dish let it stand till it be cold thus it must be eaten How to make a white Fool Take a quart of Cream and set it over the fire and boil it with whole Cinnamon and sliced Nutmeg and Sugar then when it is almost ready take the whites of six Eggs well beaten with Rose-water and skum off the â—roth from them and put it into the Cream and boil it together a pretty while then season it and take the whole spice out of it and put it up in a broad dish and when it is cold then it must be eaten To make a Goosberry Custard Take as many Goosberries as you please boil them till they be soft then take them out and let them stand cool and drain them draw them with your hand through a canvas Strainer then put in a little Rose-water Sugar and three Whites and stir them altogether put them in a Skillet and stir them apace else they will burn let them stand and cool a little while and take them off and put them in a glasse To make a Fool Take two quarts of Cream set it over the fire and let it boil then take the yolks of twelve Eggs and beat them very well with three or four spoonfuls of cold Cream before you put the Eggs into the hot Cream take three or four spoonfuls of the Cream out of the Skillet and put it into the Eggs and stir it together and then strain the Egges into the Skillet of hot Cream stirring it all the time to keep it from turning then set it on the fire and let it boil a little while but keep it with stirring for fear of burning theâ— take it â—ff and let it stand and cool then take two or three spoonfuls of Sack and put it in the dish and some four or five Sippits and put them in the dish set the dish and Sippits a drying and when they be dry that they hang to the dish sweeten the Cream and pour it in the dish softly because the Sippits shall not rise up this will make three dishes when it is cold it is fit to be eaten To make Cheese-cakes For the crust take half a pint of flower and four spoonfuls of cold water and three parts of a quarter of a pound of butter beat and knead these together and put the past asunder several times then roul it square and turn it over then take a pint of Cream and seven Eggs and a quarter of a pound of Sugar and a quarter of a pound of Currans plump before you put them in and a whole Nutmeg grated on a knife the Pepper must be beaten but not too much it must be gently boiled and stirred as you do buttered Eggs the stuffe must be cold and then put in the coffin and so bake it To make a Sack Posset Take two quarts of pure good Cream a quarter of a pound of the best Almonds stamp them in the Cream and boil Amber and Musk therein then take a pint of Sack in a Bason and set it on a chafingdish till it be bloud warm then take the yolkes of twelve Eggs with four whites and beat them very well together and so put the Eggs into the Sack and make it good and hot let the Cream cool a little before you put it into the Sack then stir all together over the coales till it be as thick as you would have it if you take some Amber and Musk and grind it small with Sugar and strew it on the top of the Posset it will give it a most delicate and pleasant taste To make Leach Make your Jelly for your Leach with Calves feet as you do your ordinary Jelly but a little stiffer and when it is cold take off the top and bottome and set it over the fire with some Cinnamon and Sugar then take your Turnsele being well steept in Sack and crush it and so strain it into your Leach and let it boil to such a thicknesse that when it is cold you may slice it To make yellow Leach Your yellow Leach is just the same but in steed of Turnsele you must colour it with Saffron and when it is boiled enough then put in your Saffron and not before it must not boil in it To make a slipcoat Cheese Take five quarts of new Milk from the Cow and one quart of Water and one spoonful of Runnet and stir it together and let it stand till it doth come then lay your Cheese-cloth into the Vate and take up your Curd as fast as you can without breaking and put into your Vate and let the Whay soak out of it self when you have taken it all up lay a cloth on the top of it and one pound weight for one hour then lay two pound weight for one hour more then turn him when he hath stood two hours lay three pound on him for an
a thin board and lay it to them to keep them down then tye them close and set them in the Sun and let them stand a moneth or thereabouts but keep them from any rain or wet To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with Water and Salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight upon them let it lie there tiâ—l it look black then sâ—ift it againe so you must do as long as it looks black you must boil them in a little caldron and put them in vinegar a week or two and then they be fit to eat To pickle Oysters Take your Oysters and pick them out of the shells and save the liquor that commeth from them then take your Oysters one by one and wash them clean out of grist then strain the liquor then take a quantity of white Wine and a largâ— Mace or two and two or three sliceâ— of Nutmeg and Pepper grosly beaten and salt them boil it together then put in your Oysterr and boil them then take the yolkâ— of an Egg and beat it well witâ— wine Vinegar then take up you Oysters and let them cool theâ— put in your Egg and let it boil take it off and let it cool and pâ— it up together To make grout Take some Wheat and Beaneâ— and when you have made it inâ— Malt then rittle it then take somâ— Water or some small Wort anâ— heat it scalding hot and put it inâ— a pail then stir in the Malt the take a peice of sower leaven then stir it about and cover it and let it stand till it will cream then put in some Orange pills then put it over the fire and boil it keeping it stirring till all the white be gone To make jelly of Marmalet Take Quinces and paâ—e them cut them into water in little pieces and when you have done all then take them â—ut of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the skillet and put as much water as will make it pretty thin then set it on the fire and clarifie it with the white of an Egg and scum it off clear then put in your Quinces and let it boil a pretty pace and cover it close till it is pretty thick then leave stirring it â—ill it is thick enough for Marmalet â—hen take it off and put it in your glasse and doe it with your â—nife in little works when you have done let it stand your costly must boil all the while you must put it as much water as will maâ—e it pretty thin when it is boiled to a pretty good colour then stir it and weiâ—â— it then take of loaf Sugar as much as it weighs and boil it altogetheâ— to a Jellie then pour it into your Marmalet glasse then put it in â— stove and put some â—ire in every day To make jelly of Pippins Take Pippins and pare them and quarter them and câ—ar them lay them in water and when yoâ— set them on the fire shift them iâ— another water and put them iâ— a skillet and put as much water â— will cover them and a little morâ— set them over the fire and maâ— them boil as fast as you can wheâ— the Apples are soft and the liquâ— taste strong of the Apples then taâ— them off and strain them throuâ— a piâ—ce of canvas gently take to pound of juice a pound of Sugaâ— then set it on the fire when it is melted strain it into a Bason and rince your skillet againe set it on the fire and when it is boiled up then scum it and make it boil as fast as you can and when it is almost boiled put in the juice of three Lemâ—ns strained through a cloth if you will have Orange pill pare it thin that the whiâ—e be not seen and then lâ—y it in the water all night then boil theâ— in the water till the pill be soft then cut them in long pieces then put it into the Sirrupe and â—tiâ— it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve green VValnuts Take Walnuts and boil them till the water do taste bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boil up take them off and let them stand two daies and boil them againe once more To preserve white Quinces Take a pound of Quinces boil them with the skins on but core them and pare them take a quarter of a pâ—uâ—d of Sugar with water no more then will wet the Sugar put the Quinces into it presently boil them as fast as may be and skin them when the Sirupe is thick take it up To make Goosberry Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and two spoonfuls of water and put them on the fire and stir them as you did the former To preserve Resberries Take as many as you please a lay of Sugar and a lay of Resberries and so lay them into the â—kiâ—let and as much Sugar as you think will make Sirrupe enough and boil them and put two spoonfuls of water in boscom it take it off and let it stand To preserve Currans Part them in the tops lay a lain of Curâ—ans and a lain of Sugar and so boil them as fast as you do Resberries do not put in the spoon but scum them boil them till the Sirrup be pretty thick then take them off and let them stand till they be cold and then put them in a glasse To preserve Medlers Take the just weight of Sugar as they weigh to a pound of Sugar put a pint and a half of water scald them as long as the skiâ—s will come off stone them at the head put the water to the Sugar and bâ—il it and strain it put in the Medlers boil them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberâ—ies you can get with the stalks on prick three or four holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottome of a silver or peuter dish then lay your Goosberries one by one upon it strew some of the rest of the Sugar upon them and put two spoonfuls of the water into half a pound then set the Goâ—sbâ—râ—iâ—s on a chaâ—ingdish of coales and let them stand uncovered scalâ—ing upon the fire a pretty while before they boil but not too long for then thâ—y will grow red and when thâ—y
Butter and a little Verjuyce and a very little Sugar and Salt so serve it in with sippets A Broth to drink Take a Chicken and set it on and when it boyles scum it then put in a Mace and a very little Oatmâ—al and such hearbs as the party requires and boyle it well down and bruise the Chicken and put it in again and it is a pretty broth and to alter it you may put in half a dozen Prunes and leave out the hearbs or put them in so when it is well boyled strain it and season it A Broth to eat on fasting dayes Take fair Water and set it a boyling and when it boyleth put to it so much strained Oatmeal as you think will thicken it and a large Mace a handfull of Raisins of the Sun as many Prunes and as many Currans if your quantity require it so boyle it and when it is boyled season it with Salt and Sugar and a piece of sweet Butter if the time will allow it and for an alteration when this broth is boyled put in a quantity of Cream and it will doe well To make Ponado The quantity you will make set on in a posnet of fair water and when it boyles put a Mace in and a little piece of Cinnamon and a handfull of Currans and so much Bread as you think meet so boyle it and season it with Salt and Sugar and Rosewater and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boyle scum it very well then cast in a large Mace and take the yolkes of two Eggs for one messe or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seethes be sure to stir them well till it seeth again for a youngling then let it boyle a while and put in your Sugar and if it be to eat cut three or four tosts of bread thin and toste them dry but not brown and put them to the caudle if to drink put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water two or three houres then strain them through a linnen cloth boil them with rose-Rose-water whole Mace and Annise seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few houres then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rump of Beef cut from the bones shred Turnips and Carroots small and Spinnage and Lettice put all in a pan and let it stew four houres with so much water and a quart of white Wine as will cover it when it is stewed enough then put in a wine glasse full of Elder vinegar and serve it in with sippets To Souce a young Pig Take a young Pig being scalded boil it in faire water and white Wine put thereto Bay leaves whole Ginger and Nutmegs quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boil Flounders or Pickrels after the Frencb Fashion Take a pint of white Wine the tops of young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuice Salt and a piece of sweet Butter and so serve it this broth will serve to boil fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are green and pare them and slice them and take half their weight in Sugar put it to them so put them in a skillet and as much water as you think will melt the Sugar so let them boil and keep them stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much Sugar as you had before and boil them to a Candie height and then put in your Apricoks and set them over a soft fire but let them not boil so keep them with oft stirring till the Sirupe begin to jelly then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boil them in a thin sirupe till they be tender then take them off and let them lie in sirrupe then take Quinces pare them and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of Sugar put as much water to the Sugar as will melt it then boil it to a Candie height then stir the Quinces that are in the sirupe as thin as you can when your sugar is at a full Candy height put in a pint of the liquor then set it over a soft fire stirring it leasurely till the Sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the jelly of Quince kernels that have laiâ— in water two or three hours take two good spoonfuls of it and put it to the flesh so keep it stirring leasurely till it begin to jelly upon the spoon then put it into thin glasses and keep it in a stove To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off take juice of Oranges put them in to the juice boil them half an hour and take them off To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of Sugar put them into a skillet straining the Sugar amongst them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into an earthen pan or pot let them stand in the liquor four daies then take them up and lay them severally one by one upon silver dishes or earthen dishes set them into an oven after the bread being taken out and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of Sugar then take a gallie pot and lay a laier of Peaches and a laier of Sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand â— night and a day put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand four and twenty houres then scald them againe then take them out of your sirupe and lay them on silver dishes
to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is butter you must turn them every day into clear Dishes To boil Veal Take Veal and cut in thin slices and put it into a Pipkin with as much water as will cover it then wash a handful of Currans and as much Pruins then take a Court roul and cut it in long slices like a Butchers skiver then put in a little Mace Pepper and Salt a piece of Butter a little Vinegar some crums of Bread and when it hath stewed two hours take it up and serve it To boil a Capon in white Broth Trusse a Capon to boil and put it into a Pipkin of water and let it boil two hours and when it is boiled take up a little of the broth then take the yolks of Eggs and beat them very fair with your broth that you take up then set it by the fire to keep warm season it with grated Nutmeg Sugar and Salt then take up your Capon and pour this broth on it with a little Sack if you have it garnish it with sippets and serve it remember to boil whole Mace with your Capon and Marrow if you have it To boil a Capon or Chicken in white Broth with Almonds Boil your Capon as in the other then take Almonds and blanch them and beat them very small putting in sometimes some of your broth to keep them from oyling when they are beaten small enough put as much of the uppermost broth to them as will serve to cover the Capon then strain it and wring out the substance clear then season it as before and serve it with marrow on it To boil Brawn Water your Brawn four and twenty hours and wash and scrape it four or five times then take it out of the water and lay it on a fair table then throw a handful of Salt on every coller then bind them up as fast as you can with Hemp Bass or Incle then put them into your kettle when the water boileth and when it boileth scum it clean let it boil untill it be so tender that you may thrust a straw through it then let it cool untill the next morning by the souced meats you may know how to souce it To boil a gammon of Bacon Water your Gammon of Bacon twenty four hours then put it into a deep kettle with some sweet hay let it boil softly six or seven hours then take it up with a scummer and a plate and take off the skin whole then stick your Gammon full of Cloves strew on some grosse Pepper then cut your skin like sippets and garnish your Gammon and when you serve it stick it with Bayes To boil a Rabbet Fley and wash a Rabbet and slit the hinder legs on both sides of the back-bone from the forward and trusse them to the body set the head right up with a skiver right down in the neck then put it to boiling with as much water as will cover it when it boils scum it season it with Mace Ginger Salt and Butter then take a handful of Parsley and a little Thyme boil it by it self then take it up beat it with a back of a knife then take up your Rabbet and put it in a dish then put your hearbs to your broth and scrape in a Carret root let your broth boil a little while put in salt pour it on your Rabbet and serve it To boil a Mallard with a Cabbage Half rost your fowl then take it off and case it down then put it into a Pipkin with the gravie then pick and wash some Cabbage and put to your Mallard with as much fair water as will cover it then put in a good piece of Butter and let it boil an hour season it with Pepper and Salt and serve it upon sops To boil a Duck with Turnips Half rost her then cover it with liquor boil your Turnips by themselves half an hour then cut them in Cakes put them to your Duck with butter and paâ—sley chopt small and when it hath boiled half an hour season it with Pepper and Salt and serve them upon sops To boil Chicken and Sorrel Sops Trusse your Chickens and boil them in water and salt very tender then take a good handfull of Sorrel and beat it stalks and all then strain it and take a Manchet and cut it in sippets and dry them before the fire then put your green broth upon the coales season it with Sugar and grated Nutmeg and let it stand untill it be hot then put your sippets into a dish put your Chickens upon them and pour sauce upon it and serve it To boil a Pike in white Broth Cut your Pike in three Pieces and boil it with water and salt and sweet hearbs let it boil untill it stain then take the yolks of half a dozen Eggs and beat them with a little Sack Sugar melted Butter and some of the Pikes broth then put it on the fire to keep warm but stir it often least it curdle then take up your Pike and put the head and tail together then cleave the other pieces in two take out the back bone and put the one piece on the one side and the other piece on the other side but blanch all then pour on your white broth garnish your dish with sippets and boiled Parsley and strew on pouder of Ginger and wipe the edge of the dish round and serve it To boil divers kinds of Fishes Bat Conger Thornback Plaice Salmon Trout or Mullet boil any of these with Water Salt and sweet hearbs when they boil skum it very clean then put in Vinegar and let it boil till you think it is enough your liquor must be very hot of the Salt then take it off you may let it stand five or six days in the liquor then if you would keep it longer pour that liquor away and put Water and Salt to it or soucing drink you must remember to let your Mullets boil softly and your Thornback and other fish very fast you must blanch your Thornback while it is warm and when you serve any of these fishes strew on some green hearbs To make Sallet of all manner of Hearbs Take your hearbs and pick them clean and the floures wash them clean and swing them in a strainer then put them into a dish and mingle them with Cowcumbers and Lemons sliced very thin then scrape on Sugar and put in Vinegar and Oil then spread the floures on the top garnish your dish with hard Eggs and all sorts of your floures scrape on Sugar and serve it To stew Steakes between two dishes You must put Parsley Currans Butter Verjuyce and two or three yolks of Eggs Pepper Cloves and Mace and so let them boil together and serve them upon sops likewise you may do steakes of Mutton or Beef To stew Calves feet Boil them and blanch them cut them in two and put them
Salt mix this altogether and stuffe the skin of the Leg of Mutton hard skiver it close and spit it at a quick fire and well roast it in an hour Take another part of the same meat then put in the Pepper and Salt with a grated Nutmeg some sweet Hearbs and a Lemon peel minced a penny loaf grated one spoonfull of Sugar a quarter of a pound of Raisins and a quartern of Currans mince altogether with the meat and the suet and the rest of the ingredients put to two spoonfuls of Rosewater and as much Salt as Spice then make it up in little long boles or roules and butter your dish and lay them in with a round bole in the middest set them in an â—ven half an hour then pour out the liquour which will be in the the dish and melt a little Butter Verjuyce and Sugar and pour upon it garnish your dish stick in every long roule a floure of paste and a branch in the middle To souce an Eele Scoure your Eel with a handfull of Salt split it down the back take â—ut the chine bone season the Eâ—le with Nutmeg Pepper and Salt and sweet Hearbs minced then lay a packthread at each end and the middle roul up like a Colâ—er of Brawn then boyle it in Water and Salt and Vinegar and a blade or two of Mace and half a sliced Lemon boil it half an hour keep it in the same liquor two or three daies then cut it out in round pieces and lay six or seven in a dish with parsly and barberries and serve it with Vinegar in saucers To souce a Calfes head Boil your Calfes head in Water and Salt so much as will cover it then put in half a pint of Vinegar a branch of sweet Hearbs a sliced Lemon and half a pint of white Wine two or three blades of Mace and one ounce or two of Ginger sliced boil it altogether till it be tender keep it in the liquor two or three daies serve it the dish upright and stick a branch in the mouth and in both the eyes garnish the dish with Jelly or pickled Cowcumbers with saucers of Vinegar and Jelly and Lemon minced A stewed Rabbet Cut your Rabbet in pieces and season it with Pepper and Salt Thyme Parsly winter Savoury and sweet Majoram three Apples and three Onions minced altogether stâ—w it till it be tender with vinegar and water put a good piece of butter in stiâ— it together in your Dish put sippets in the bottom then serve it up with the head in the middle of the Dish with sippets in the mouth Lay your Pig in the same Ingredients you did for your Calfes head use the same for a Capon and the same for a Leg of Mutton To boil Chickens Boyl your Chickens in Water and Salt and Wine Vinegar a blade of Mace a good handfull of Endive and as much Succory two handfulls of Skeâ—rets boyled and blanâ—hâ—d when the Chickens and thâ—â—e things are stâ—wed take a pint of liquor up and put to a quarter of white Wine and one ounce and half of Sugar and three Eggs to thicken it a piece of butter and lay them in the dish and pour it on To boil a Rabbet Boil them in Water and Salt mince Thyme and Paâ—sly together a handfull of each bâ—â— it in some of the same liquor then take three or four spoonfuls of Verjuice a piece of Irish butter two or three Eggs stir the Eggs together in the liquor set it upon the fire till it be thick then pour it upon the Rabbet so serve it in To boil a Duck Half roast your Duck with a quick fire take as much Wine and Water as will cover them take some Thyme and Parsly and one handful of sweet Majoram two blades of Mace half a Lemon sliced stew these together half an hour without Onions take some of your liquor and thicken it with three or four Eggs two or three spoonfuls of Verjuice a piece of Butter and as much Sugar as will lye upon it dish your Duck and boil three or four slices of Lemon by it self and hard Eggs minced put this upon your Duck then pour your liquor upon it with Barberries so you may boil Pigeons with the same Ingredients or Plover or Teale A roasted shoulder of Mutton When it is roasted slash it and caâ—bonado it take two spoonfuls of Capers and a litte Thyme and Lemon â—nâ—â—ced half a Nutmeg two Anchâ—viâ—s a quarter of a peck of Oysters mixed altogether boil them one hour in strong broth and white wire then pour it upon the meat with hard Eggs minced and sippets round the dish throw first Salt on the meat then the hard Eggs and sliced Lemon and Barberries FINIS
hour more then take him out of the Vate and let him lie two or three hours and then salt him on both sides when he is salt enough take a clean cloth and wipe him dry then let him lie a day or a night then put Nettles under and upon him and change them once a day the Cheese will come to his eating in eight or nine daies To make Cheese-loaves Take the Curds of a tender new milk Cheese and let them be well pressed from the Whay and then break them as small as you can possible then take Crums of Manchet and yolkes of Eggs with half the whites and some sweet Cream and a little fine flower mingle all these together and make a paste of it but not too stiffe then make them into little loaves and bake them when they be baked cut off the tops and butter them with Sugar Nutmeg and melted Butter and put it in with a spoon and stir it altogether then lay on the tops and seare them with scraped Sugar How to make a very good Tansie Take fifteen Eggs and six of the whites beat them very well then put in some Sugar and a little Sack beat them again then put about a pint or a little more of Cramâ— then beat them again then put in the juyce of Spinnage or of Primrose leaves to make it green then put in some more Sugar if it be not sweet enough then beat it againe a little and so let it stand till you fry it when the first course is in then fry it with a little sweet Butter it must be stirred and fried very tender when it is fried enough then put iâ— in a dish and strew some Sugar upon it and serve it in To make black Tart stuffe To a dozen pound of Prune take half a dozen of Maligo Raisins wash and pick them clean and put them into a pot of water seâ— them over the fire till all these arâ— like pulpe and stir them often leasâ— they burn too then take them off and let them be rubbed through â— hair Sive hard with your hands bâ— little and little till all be through then season them to your taste witâ— searced Ginger To make yellow Tart stuffe Take four and twenty Eggs anâ— beat them with Salt together anâ— put it into a quart of seething Milk stirring it untill it caudles then takâ— it off and put in into a napkin hanging it up till all the Whay be ruâ— through when it is cold take iâ— and grind it in a stone Morter witâ— Sack and Sugar to your taste and otherwise to make it look white leave the yolks and instead of Sack put in Rosewater To make a made Dish Take a quarter of a pound of Almonds beat them small and â—n the beatin of them put in a little rose-Rosewater to keep them from oyling strain them into Cream then take Arterchoak bottomes and Marrow and boil the rednesse of the Marrow out then take a quart of Cream and boil it with Dates Roâ—e-water and Sugar and when it is boiled to a convenient thicknesse take it off and take your Arterchoak and pare off the leaves and lay them into the dish and some Marrow upon them then pour some Cream upon them then set it on coals til you serveit in To make Sauce for a shoulder of Mutton Take a few Oysters and some sweet hearbs and an Onyon and a pint of white Wine and a little beaten Nutmeg a little Salt and a large Mace a little Lemon pild and a little Sugar a little leaker possâ—t iâ— you have no Oysters take Capers in the room of them and some gravie of the Mutton To fry Applâ— pies Take Apples and pare them and chop them very small beat in a little Cinnamon a little Ginger some Sugar and a little Rose-water take your paste roul it thin and make them up as big Pasties as you please to hold a spoonful or a little lesse of your Apples and so stir them with Butter not to hastily least they be burned To make Curd-Cakes Take a pint of Curds four Eggs take out two of the whites put in some Sugar a little Nutmeg and a little flower stir them well together and drop them in and fry them with a little Butter To make Furmentiâ— Take a quart of sweet Cream two or three sprigs of Mace and a Nutmeg cut in half put into your Cream so let it boil then take your French Barley or Rice being first washed clean in fair water three times and picked clean then boil it in sweet milk till it be tender then put it into your cream and boil it well and when it hath boiled a good while take the yolks of six or seven eggs beat them very well and thicken on a soft fire boil it and stir it for it will quickly burn when you think it is boiled enough sweeten it to your taste and so serve it in with Rose-water and Musk Sugar in the same manner you may make it with wheat To make an Arterchoak Pie Take the bottome of six Arterchoaks being boiled very tender put them in a dish and put some vinegar over them season them with Ginger and Sugar a little Mace whole putting them into a Pie and when you lay them in lay some marrow and Dates sliced in and a few Raisins of the Sun in the bottome with good store of Butter so close the Pie when it is half baked take a dish of Sack being boiled first with Sugar and a pill of Orange put it in your Pie and set it in the Oven again till you use it To make a Chicken Pie Make your paste with good store of Butter and yolks of Eggs and Sugar then take six chickens small taking out the breast-bone and trussing them round take two Nutmegs and a good quantity of Cinnamon and put it in in little pieces take two yolks of eggs and beat them with six spoonfuls of verjuice then take your juice and verjuyce and a little salt stir them well together take a good deal of butter and wet it in the verjuyce and put it in the bellies of the Chikens so lay them in the pie with butter under them then take half a pound of Currans washed and dried so lay them on the top of the Chickens with a piece of Marrow Barberries Grapes and good store of Butter and Sugar as will season it a little before you draw out your Pie put in Verjuyce and Sugar boiled together To bake Beef like red Deer Take a pound of Beef and slice it thiâ— and half a pint of good wine Vinegar some three Cloves and Mace above an ounce three Nutmegs pound them altogether Pepper and Salt according to your discretion and a little Sugar mix these together take a pound and half of Suet shred and beat it small in a Morter then lay a row of suet a row of Beef strow your spices between every lain then your Vinegar so do till you have laid in
an hour A Pork Pie Boyle your leg of Pork season it with Nutmeg and Pepper and Salt bake it five houres in a high round Pie A Chicken Pie Scald and season your Chickens with Nutmegs as much Sugar as Cinnamon Pepper and Salt then put them into your Pie then put three quarters of quartered Lettice and six Dates quartered and a handfull of Goosberries and half a sliced Lemon and three or four branches of Barberries and a little Butter you may use to four Chickens three Marrow bones rould in yolkes of Eggs and Ringo roots and some preserved Lettice make a caudle and put in when the Pie comes out of the oven an hour and a half is enough to stand in the oven A Lamb Pie Take the same Ingredients you did for the Chicken Pie onely leave out the Marrow the Ringo roots and the preserved Lettice make your caudle of white Wine Verjuyce and Butter put it in when your Pie comes out of the oven Sauce for a Shoulder of Mutton Take a spoonfull of Hearbs and as many Capers half a pint of white Wine half a Nutmeg and two Eggs when it is boyled put a piece of butter to the gravy when 't is boyled take it off and put the butter in A Lumber Pie Take three or four sweet-breads of Veal parboyle and mince them very small then take the curd of a quart of Milk turned with three Eggs and half a pound of Almond paste and a penny loaf grated mingle these together then take a spoonfull of sweet Hearbs minced very small also six ounces of Oringado and mince it then season all this with a quartern of Sugar and three Nutmegs then take five Dates and a quarter of a pint of Cream four yolks of Eggs three spoonfuls of rose-Rosewater three or four Marrow bones mingle all this together except the Marrow then make it up in long boles about the bignesse of an Egg and in every bole put a good piece of Marrow put these into the Pie then put in a quarter of a pound of butter and half a sliced Lemon then make a caudle of white Wine Sugar and Verjuyce put it in when you take your Pie out of the Oven you may use a grain of Musk and Ambergriece An Oyster Pie Season your Oysters with Nutmegs Pepper and Salt and sweet Hearbs your Oysters being first thrown into scalding water and parboyled season them and put them into the Pie put two or three blades of Mace and half a sliced Lemon and the marrow of two bones rouled in the yolkes of Eggs and some butter then let your Pie stand almost an hour in the Oven then make a caudle of verjuyce butter and sugar put it into your Pie when you take it out of the oven you may use two Nutmegs to one quart of Oysters and as much Pepper as the quantity of three Nutmegs but lesse salt and one spoonfull of sweet Hearbs A Hartechoak Pie Take the bottomes of boyled Hartechoaks and quarter them and take the meat from the leaves season it with half an ounce of Cinnamon and half an ounce of beaten Nutmegs and two ounces of Sugar and put them into your Pie and boild marrow rould in yolkes of Eggs and six blades of large Mace Lemon sliced six quartered Dates and a quarter of a pound of Ringo roots half a pound of fresh butter then let it stand in the Oven one hour and when you take it out put a caudle into your pie made of white Wine Sugar and Verjuyce A Calfes-foot Pie Mince your Caltes-feet very small then season them with two Nutmegs and three quarters of an ounce of Cinnamon one quarter of a pound of Sugar half a pound of Currans two Lemon peels minced ten Dates minced three spoonfuls of rose-Rosewater and half a pound of fresh butter bake it an hour and put a caudle into it made of white Wine Sugar and Verjuyce A Skerret Pie Take a quarter of a peck of Skerrets blanched and sliced season them with three Nutmegs and an ounce of Cinnamon and three ounces of Sugar and ten quartered Dates and the marrow of three bones rouled in yolkes of Eggs and one quarter of a pound of Ringo roots and preserved Lettice a sliced Lemon sour blades of Mace three or four branches of preserved Barberries and half a pound of Butter then let it stand one hour in the oven then put a caudle made of white Wine Verjuyce Butter and Sugar put it into the pie when it comes out of the oven A Calfes-Head Pie for Supper Boyle your Calfes-head almost enough cut it in thin slices all from the bone season it with three beaten Nutmegs a quarter of an ounce of Pepper and as much Salt as there is seasoning then take a spoonfull of sweet Hearbs minced small and two spoonfuls of Sugar and two or three Hartechoak bottomes boyled and cut them in thin slices and the Marrow of two bones rouled in yolkes of Eggs a quarter of a pound of Ringo roots and a quarter of a pound of Currans then put it into your pie and put a quarter of a pound of butter and a sliced Lemon three or four blades of Mace three or four quartered Dates let it stand an hour or more in the oven then when you take it out put into it a caudle made of Sugar white Wine Verjuyce and Butter A Lark Pie Take three dozen of Larks season them with four Nutmegs and half an ounce of Pepper a quarter of an ounce of Mace beaten then take the Lumber pie meat and fill their bellies if you will if not take half a pound of Suet and one pound of Mutton minced half a pound of Raisins of the Sun and six Apples minced altogether very small then season it with a Nutmeg Pepper and Salt and one spoonfull of sweet Hearbs and a Lemon peel minced one penny loaf grated a quarter of a pint of Cream two or three spoonfuls of Rosewater three spoonfuls of Sugar one or two spoonfuls of Verjuyce then make this in boles and put it into their bellies and put your Larks in your pie then put your marrow rould in yolkes of Eggs upon the Larks and large mace and sliced Lemon and fresh Butter let it stand in the oven an hour when you take it out make your caudle of Butter Sugar and white Wine Vinegar put it into the pie A hot Neats tongue for Supper Boil your tongue till it be tender blanch it and cut it in thin pieces season it with a Nutmeg and a quarter of an ounce of Pepper and as much Salt as seasoning then take six ounces of Currans season all together and put it into the pie then put a Lemon sliced and Dates and butrer then bake it and let it stand one hour and a half then make a Caudle of white wine and verjuice sugar and eggs and put it in when you take it out of the Oven A cold Neats-tongue Pie Your tongue being boild blanched and larded