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-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
a thin board and lay it to them to keep them down then tye them close and set them in the Sun and let them stand a moneth or thereabouts but keep them from any rain or wet To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with Water and Salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight upon them let it lie there tiâ—l it look black then sâ—ift it againe so you must do as long as it looks black you must boil them in a little caldron and put them in vinegar a week or two and then they be fit to eat To pickle Oysters Take your Oysters and pick them out of the shells and save the liquor that commeth from them then take your Oysters one by one and wash them clean out of grist then strain the liquor then take a quantity of white Wine and a largâ— Mace or two and two or three sliceâ— of Nutmeg and Pepper grosly beaten and salt them boil it together then put in your Oysterr and boil them then take the yolkâ— of an Egg and beat it well witâ— wine Vinegar then take up you Oysters and let them cool theâ— put in your Egg and let it boil take it off and let it cool and pâ— it up together To make grout Take some Wheat and Beaneâ— and when you have made it inâ— Malt then rittle it then take somâ— Water or some small Wort anâ— heat it scalding hot and put it inâ— a pail then stir in the Malt the take a peice of sower leaven then stir it about and cover it and let it stand till it will cream then put in some Orange pills then put it over the fire and boil it keeping it stirring till all the white be gone To make jelly of Marmalet Take Quinces and paâ—e them cut them into water in little pieces and when you have done all then take them â—ut of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the skillet and put as much water as will make it pretty thin then set it on the fire and clarifie it with the white of an Egg and scum it off clear then put in your Quinces and let it boil a pretty pace and cover it close till it is pretty thick then leave stirring it â—ill it is thick enough for Marmalet â—hen take it off and put it in your glasse and doe it with your â—nife in little works when you have done let it stand your costly must boil all the while you must put it as much water as will maâ—e it pretty thin when it is boiled to a pretty good colour then stir it and weiâ—â— it then take of loaf Sugar as much as it weighs and boil it altogetheâ— to a Jellie then pour it into your Marmalet glasse then put it in â— stove and put some â—ire in every day To make jelly of Pippins Take Pippins and pare them and quarter them and câ—ar them lay them in water and when yoâ— set them on the fire shift them iâ— another water and put them iâ— a skillet and put as much water â— will cover them and a little morâ— set them over the fire and maâ— them boil as fast as you can wheâ— the Apples are soft and the liquâ— taste strong of the Apples then taâ— them off and strain them throuâ— a piâ—ce of canvas gently take to pound of juice a pound of Sugaâ— then set it on the fire when it is melted strain it into a Bason and rince your skillet againe set it on the fire and when it is boiled up then scum it and make it boil as fast as you can and when it is almost boiled put in the juice of three Lemâ—ns strained through a cloth if you will have Orange pill pare it thin that the whiâ—e be not seen and then lâ—y it in the water all night then boil theâ— in the water till the pill be soft then cut them in long pieces then put it into the Sirrupe and â—tiâ— it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve green VValnuts Take Walnuts and boil them till the water do taste bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boil up take them off and let them stand two daies and boil them againe once more To preserve white Quinces Take a pound of Quinces boil them with the skins on but core them and pare them take a quarter of a pâ—uâ—d of Sugar with water no more then will wet the Sugar put the Quinces into it presently boil them as fast as may be and skin them when the Sirupe is thick take it up To make Goosberry Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and two spoonfuls of water and put them on the fire and stir them as you did the former To preserve Resberries Take as many as you please a lay of Sugar and a lay of Resberries and so lay them into the â—kiâ—let and as much Sugar as you think will make Sirrupe enough and boil them and put two spoonfuls of water in boscom it take it off and let it stand To preserve Currans Part them in the tops lay a lain of Curâ—ans and a lain of Sugar and so boil them as fast as you do Resberries do not put in the spoon but scum them boil them till the Sirrup be pretty thick then take them off and let them stand till they be cold and then put them in a glasse To preserve Medlers Take the just weight of Sugar as they weigh to a pound of Sugar put a pint and a half of water scald them as long as the skiâ—s will come off stone them at the head put the water to the Sugar and bâ—il it and strain it put in the Medlers boil them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberâ—ies you can get with the stalks on prick three or four holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottome of a silver or peuter dish then lay your Goosberries one by one upon it strew some of the rest of the Sugar upon them and put two spoonfuls of the water into half a pound then set the Goâ—sbâ—râ—iâ—s on a chaâ—ingdish of coales and let them stand uncovered scalâ—ing upon the fire a pretty while before they boil but not too long for then thâ—y will grow red and when thâ—y
bâ— bâ—iled let them not boil too fâ—st when they be enough put them up you must put the rest of the Sugar on them as they boil and that wâ—ll harden them and keep them from breaking To make Goosberry Cakes Prick as â—â—ny Goosbeâ—ries as you please and put them into an earthen pâ—â—hâ—r and â—et it in a kettle of water till they be soft and then put them into a sive and let them stand till all the juice be out and weigh the juice and as much Sugar as sirrup first boil the sugar to a Candy and take it off and put iâ— the juyce and set it on again till it be hot and take it â—ff and set them in a presse till they be dry then they are râ—â—dy To do Goosberries like Hops Take pricks of black Thorn then take Goosberries and cut them a little a crosse tâ—ke out the stones put them upon the pricks weigh as much sugar as they weigh take a quart or a pint of water and put into the sugar and let it boil a while then put in the hops let them stand and scald two hours upon the coales till they be soâ—t then take out the Hops and boil the sirrupe a while then take it off and put in the Hops To preserve Apricocks First stone them and weigh them and take as much sugar as Apricocks put it in a Bason some in the bottome and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take more water than will melt the Sugar then boil the Sugar and it together till they be pretty stiffe then take them off and put them in Saucers To make Mackeroons Take half a pound of Almonds put them in water stamp them small put in some Rose-water a good spoonful of flower four Eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen paâ—s round and buttered very thin How to preserve White Damsons green Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much sugar as they weigh strew a little in the bottome put two or three spoonfuls of water then put in the Damsons and the sugar and boil them take them off then let them stand a day or two then boil them again take them off and let them stand till they be cold To preserve Mulberries Take as many Mulberries as you please and as much sugar as they weigh First wet the sugar with some juice of Mulberries stir your sugar together then put in your Mulberies then boil them apace till you think they are boiled enough then take them off and boil the sirupe a while and put it into the Mulberries let them stand till they be cold To preserve Pippens white Take some Pippens and pare them and cut them the crosse way and weigh them and to a pound of sugar a pint of water then put the sugar to the water and then let it boil a while and then put in the Pippens and let them boil till they be clear at the Core take them off and put them up To make whiâ—e Quince Cakes Take Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and doe it through a sieve and then weigh as much sugar as it doth weigh and bâ—at it and sift it into the Quinces and stir it altogether and set it on the coales and stir it about but let it not boil at all but let it stand and cool till it be pretty thick then take it off and put it in glasse sancers To preserve Grapes Stamp and strain them let it settle awhile before you wet a pound of sugar or grapes with the juice stone the grapes save the liquor in the stoning take of the stalks give them a boiling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some in the bottome and some on the top and you may wâ—t the sugar with some sirrup of Damsons or a little water then set them upon the fire and let them stand and soke softly about an hour then take them off and let them stand a day or two then boil them up till you think they be enough take them off and put them up How to make Cake of Lemons or Violets Take â—f the â—â—st double refined sugar beaten very fine and searced through fine Tiffenâ—e and to half a silver porringer of Sugar put to it two spoonfuls of water and boil it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your sugar put it into your Coffins of Paper and when they be cold take them off To preserve Quinces red Take your Quinces and weigh them to a pound put a pound of sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them in the skillet where the sugar is then set them on the fire and let them boil two houres if it be not enough boil it a little more pour it to the Quinces and stop it close To make Bisket Bread Take a pound and a half of white loaf sugar and so much flower as much Anniâ—ested Coliander seed and Carâ—aâ—â—y seed as you please and twelve Eggs three whites left out take the sugar and sift it fine and the flower also and beat your eggs a little then mingle them well together with four spoonfuls of damask Rose-water beat them well together and put in two spoonfuls more and beat it againe about an hour and a half in all then butter plate trenchers and fit them with stuffe scrape some Sugar on them and blow it off againe heat your oven hot enough to bake a Pie and let the lid stand up a little while to draw down the heat from the top then take the lid down againe and let it stand till it be cool that you may suffer your hand in the bottom then set in the Plates and set up the lid againe untill they rise then take them out and loose them from the plates and scrape the bottoms and let them stand four hours then they be fit to eat To preserve Grapes to look cleaâ— and green Take a pound of Grapes witâ— no stalkâ— on them when they dâ— begin to be ripe then weigh as mucâ— double râ—â—ineâ— sugar beaten small then
keep it To make Essings Take one peck of Oatmeal grots the greatest you can get and the whitest pick it clean from the black and searce out all the smallest then take as much evening Milk as will cover it and something more boyle it and cool it again till it be bloud-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boyle it with a Mace and the yolkes of eight Eggs when it is boyled put it into your stuffe then put in six Eggs more whites and yolkes season it with a good quantity of Cinnamon Nutmeg and Ginger and a lesse quantity of Cloves and Mace put in as much Sugar as you think will sweeten it have a good store of Suet shred small and forget not Salt so boyle them To make Sugar Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take seven or eight yolkes of Eggs and if your Flower be good take one white or two as you shall think good take two Cloves and a pretty piece of Cinnamon and lay it in a spoonfull of Rosewater all night and heat it almost bloud-warm temper it with the rest of your stuffe when the paste is made make it up with as much haste as you can bake them in a soft Oven To make a Galfes-foot Pie Take your Calfes-feet boyle them and blanch them then boyle them again till they be tender then take out all the bones season it with Cloves Mace Ginger and Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft oven and when it is baked take half a pint of white Wine Vinegar beat three yolkes of Eggs and put to the coales season it with Sugar and a little Rosewater alwayes stirring it then put it into your Pie and let it stand half a quarter of an hour To make a very good Pie Take the backs of four white Herrings watred the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Rasins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rosewater and scrape Sugar on it if you put in Butter then put in a handfull of grated bread To make Simbals Take fine Flower dryed and as much Sugar as Flower then take as much whites of Eggs as will make it a paste and put in a little Rosewater then put in a quantity of Coâ—iander seed and Annise seed then mould it up in that fasâ—ion you will bake it in To preserve Angelica roots Take the roots and wash them then slice them very thin and lay them in water three or four dayes change the water every day then pâ—â— the roots in a pot of water and set them in the embers all night in the morning put away the water then take to a pound of roots four pints of water and two pound of Sugar let it boyle and skum it clean then put in the roots they will be boyled before the sirrup then take them up and boyle the sirrup after they will ask you a whole dayes work for they must boyle very softly at St. Andrewes time is the best time to doe them in all the year To boyle a Capon with Brewis Take a Capon and trusse him to boyle set him on the fire in a good quantity of water skum it very clean before you set on your Capon put a little winter Savory and Thyme into the belly of it and a little Salt and grosse Pepper when you have skummed it clean cover it close to boyle then take a gâ—od handfull of Hearbs as Marigolds Violet leaves or any such green Hearbs as you shall think fit waâ—â— them and set them on the fire with some of the uppermost of the broth that boyles the Capon then put into it good store of Mace and boyle it with the Capon when the hearbs be boyled and the broth very green and almost consumed away take the uppermost of your â—apon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack two pound of Sugar two ounces of Mace one ounce of Nutmegs one ounce of Ginger twelve yolkes two whites take the Milk and Cream and stirre it all the time that it boyles put your Butter into a bason and put your hot seething Milk to it and melt all the Butter in it and when it is bloud-warm temper the Cake put not your Currans in till you have made the paste you must have some Ale yest and forget not Salt To make Broth for a Neats-tongue Take Claret Wine grated Bread Currans sweet Butter Sugar Cinnamon Ginger boyle them altogether then take the Neats-tongue and slice it and lay it in a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Thyme Fennell and boyle them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boyled put the broth into a vessell and let it stand To make a fine Pudding Take Crums of white Bread and so much fine Flower then take the yolkes of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make Pancake batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put into it To make a Broth to drink Take a Chicken and a little of the neck of Mutton and set them on and scum it well then put in a large Mace and so let it boyle while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone morter and put it in again and so let it boyle from four pints to a little more than half a pint then cast it through a strainer and season it To boyle a Chicken Partridge or Pyton Take your Chicken and set it a boyling with a little of the neck of Mutton and scum it well then put in a Mace and so let it boyle down and when it it almost boyled have some few hearbs parboyled as Lettice Endive Spinage Marigold leaves for note these hearbs are usually used to be boyled which by course will hold their colour in boyling and put some of these aforesaid hearbs to the Chicken and Mutton if you think your brâ—th strong enough take out your Mutton then you may put a little piece of sweet
Butter and a little Verjuyce and a very little Sugar and Salt so serve it in with sippets A Broth to drink Take a Chicken and set it on and when it boyles scum it then put in a Mace and a very little Oatmâ—al and such hearbs as the party requires and boyle it well down and bruise the Chicken and put it in again and it is a pretty broth and to alter it you may put in half a dozen Prunes and leave out the hearbs or put them in so when it is well boyled strain it and season it A Broth to eat on fasting dayes Take fair Water and set it a boyling and when it boyleth put to it so much strained Oatmeal as you think will thicken it and a large Mace a handfull of Raisins of the Sun as many Prunes and as many Currans if your quantity require it so boyle it and when it is boyled season it with Salt and Sugar and a piece of sweet Butter if the time will allow it and for an alteration when this broth is boyled put in a quantity of Cream and it will doe well To make Ponado The quantity you will make set on in a posnet of fair water and when it boyles put a Mace in and a little piece of Cinnamon and a handfull of Currans and so much Bread as you think meet so boyle it and season it with Salt and Sugar and Rosewater and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boyle scum it very well then cast in a large Mace and take the yolkes of two Eggs for one messe or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seethes be sure to stir them well till it seeth again for a youngling then let it boyle a while and put in your Sugar and if it be to eat cut three or four tosts of bread thin and toste them dry but not brown and put them to the caudle if to drink put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water two or three houres then strain them through a linnen cloth boil them with Rose-water whole Mace and Annise seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few houres then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rump of Beef cut from the bones shred Turnips and Carroots small and Spinnage and Lettice put all in a pan and let it stew four houres with so much water and a quart of white Wine as will cover it when it is stewed enough then put in a wine glasse full of Elder vinegar and serve it in with sippets To Souce a young Pig Take a young Pig being scalded boil it in faire water and white Wine put thereto Bay leaves whole Ginger and Nutmegs quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boil Flounders or Pickrels after the Frencb Fashion Take a pint of white Wine the tops of young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuice Salt and a piece of sweet Butter and so serve it this broth will serve to boil fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are green and pare them and slice them and take half their weight in Sugar put it to them so put them in a skillet and as much water as you think will melt the Sugar so let them boil and keep them stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much Sugar as you had before and boil them to a Candie height and then put in your Apricoks and set them over a soft fire but let them not boil so keep them with oft stirring till the Sirupe begin to jelly then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boil them in a thin sirupe till they be tender then take them off and let them lie in sirrupe then take Quinces pare them and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of Sugar put as much water to the Sugar as will melt it then boil it to a Candie height then stir the Quinces that are in the sirupe as thin as you can when your sugar is at a full Candy height put in a pint of the liquor then set it over a soft fire stirring it leasurely till the Sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the jelly of Quince kernels that have laiâ— in water two or three hours take two good spoonfuls of it and put it to the flesh so keep it stirring leasurely till it begin to jelly upon the spoon then put it into thin glasses and keep it in a stove To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off take juice of Oranges put them in to the juice boil them half an hour and take them off To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of Sugar put them into a skillet straining the Sugar amongst them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into an earthen pan or pot let them stand in the liquor four daies then take them up and lay them severally one by one upon silver dishes or earthen dishes set them into an oven after the bread being taken out and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of Sugar then take a gallie pot and lay a laier of Peaches and a laier of Sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand â— night and a day put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand four and twenty houres then scald them againe then take them out of your sirupe and lay them on silver dishes
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
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