yolks of eggs and cream For green tarts take green quodlings green preserved apricocks green preserved plums green grapes and green gooseberries For red tarts quinces pippins cherries rasberries barberries red currans red gooseberries damsons For black tarts prunes and many other berries preserved For white tarts whites of eggs and cream Of all manner of tart stuff strained that carries his colour black as Prunes Damsins c. for laid or set Tarts Dishes or Patty-pans Tart Stuff of Damsins TAke a pottle of damsins and good ripe apples being pared and cut into quarters put them into an earthen pot with a little whole cinamon slic't ginger and sugar bake them and being cold strain them with some rose-water and boil the stuff thick c. Other Tart Stuff that carries his colour black TAke three pound of prunes and eight fair pippins pared and cored stew them together with some claret wine some whole cinamon slic't ginger a sprig of rosemary sugar and a clove or two being well stewed and cold strain them with rose-water and sugar To make other black Tart Stuff TAke twelve pound of prunes and sixteen pound of raisins wash them clean and stew them in a pot with water boil them till they be very tender and then strain them through a course strainer season it with beaten ginger and sugar and give it a walm on the fire Yellow Tart Stuff TAke twelve yolks of eggs beat them with a quart of cream and bake them in a soft oven being baked strain them with some fine sugar rose-water musk ambergreece and a little sack or in place of baking boil the cream and eggs White Tart Stuff MAke the white Tart stuff with cream in all points as the yellow and the same seasoning Green Tart Stuff TAke spinage boild green pease green apricocks green plumbs quodled peaches quodled quodled green necturnes gooseberries quodled green sorrel and the juyce of green wheat To bake Apricocks green TAke young green apricocks so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your tart be ready then dry them and fill the tart with them and lay on good store of fine sugar close it up and bake it ice it scrape on sugar and serve it up To bake Mellacattons TAke and wipe them clean and put them in a pie made scollop wayes or in some other pretty work fill the pie and put them in whole with weight for weight in refined sugar close it up and bake it being baked ice it Sometimes for change adde to them some chips or bits of whole cinamon a few whole cloves and slic't ginger To preserve Apricocks or any Plumbs green TAke apricocks when they are so young and green that you may put a needle through stone and all but all other plumbs must be taken green and at the highest growth then put them in indifferent hot water to break them let them stand close covered in that hot water till a thin skin will come off with scraping all this while they will look yellow then put them into another skillet of hot water and let them stand covered until they turn to a perfect green then take them out weigh them take their weight in sugar and something more and so preserve them Clarifie the sugar with the white of an egg and some water To preserve Apricocks being ripe STone them then weigh them with sugar and take weight for weight pare them and strow on the sugar let them stand till the moisture of the apricocks hath wet the sugar and stands in a sirrup then set them on a soft fire not suffering them to boil till your sugar be all melted then boil them a pretty pace for half an hour still stirring them in the sirrup then set them by two hours and boil them again till your sirrup be thick and your apricocks look clear boil up the sirrup higher then take it off and being cold put in the apricocks into a gallipot or glass close them up with a clean paper and leather over all To preserve Peaches after the Venetian way TAke twenty young peaches part them in two and take out the stones then take as much sugar as they weigh and some rose-rose-water put in the peaches and make a sirrup that it may stand and stick to your fingers let them boil softly a while then lay them in a dish and let them stand in the same two or three dayes then set your sirrup on the fire let it boil up and then put in the peaches and so preserve them To preserve Mellacattons STone them and parboil them in water then peel off the outward skin of them they will boil as long as a piece of beef and therefore you need not fear the breaking of them when they are boild tender make sirrup of them as you do of any other fruit and keep them all the year To preserve Cherries TAke a pound of the smallest cherries but let them be well coloured boil them tender in a pint of fair water then strain the liquor from the cherries and take two pound of other fair cherries stone them and put them in your preserving-pan with a laying of cherries and a laying of sugar then pour the sirrup of the other strained cherries over them and let them boil as fast as may be with a blazing fire that the sirrup may boil over them when you see that the sirrup is of a good colour something thick and begins to jelly set them a cooling and being cold pot them and so keep them all the year To preserve Damsins TAke damsins that are large and well coloured but not thorow ripe for then they will break pick them clean and wipe them one by one then weigh them and to every pound of damsins you must take a pound of Barbery sugar white and good dissolved in half a pint or more of fair water boil it almost to the height of a sirrup and then put in the damsins keeping them with a continual scumming and stirring so let them boil on a gentle fire till they be enough then take them off and keep them all the year To preserve Grapes as green as Grass TAke grapes very green stone them and cut them into little bunches then take the like quantity of refined sugar finely beaten and strow a row of sugar in your preserving pan and a lay of grapes upon it then strow on more sugar upon them put to them four or five spoonfulls of fair water and boil them up as fast as you can To preserve Barberries TAke barberries very fair and well coloured pick out the stones weigh them and to every ounce of barberries take three ounces of hard sugar half an ounce of pulp of barberries and an ounce of red rose water to dissolve the sugar boil it to a sirrup then put in the barberries and let them boil a quarter of an hour then take them up and
some of it and make some of it blew some of it green and some yellow cast some into oranges and some into lemon rindes candied mix part of it with some almond paste coloured and some with cheese-curds serve of divers of these colours on a great dish and plate To make other white Jelly BOil two capons being cleansed the fat and lungs taken out truss them and soak them well in clean water three or four hours then boil them in a pipkin or pot of two gallons or less put to them a gallon or five quarts of white wine scum them and boil them to a jelly next strain the broth from the grounds and blow off the fat clean then take a quart of sweet cream a quart of the jelly broth a pound and half of refined sugar and a quarter of a pint of rose-water mingle them all together and give them a walm on the fire with half an ounce of fine searced ginger then set it a cooling dish it or cast it in lemon or orange-peels or in any fashion of the other jellies in moulds or glasses or turn it into colours for sick folks in place of cream use stamped almonds To make Jellies for souces made dishes and other works TAke six pair of calves feet scald them and take away the fat between the claws as also the great long shank bones and lay them in water four or five hours then boil them in two gallons of fair spring water scum them clean and boil them from two gallons to three quarts then strain it through a strong canvas and let the broth cool being cold clenge it from the grounds pare off the top and melt it then put to it in a good large pipkin three quarts of white wine three races of ginger slic't some six blades of mace a quarter of an ounce of cinamon a grain of musk and eighteen whites of eggs beaten with four pound of sugar mingle them with the rest in the pipkin and the juyce of three lemons set all on the fire and let it stew leasurely then have your bag ready washed and when your pipkin boils up run it c. Harts Horn Jelly TAke half a pound of harts horn boil it in fair spring water leasurely close covered and in a well glazed pipkin that will contain a gallon boil it till a spoonful will stand stiff being cold then strain it through a fine thick canvas or fine boultering and put it again in another lesser pipkin with the juyce of eight or nine good large lemons a pound and half of double refined sugar and boil it again a little while then put it in a gally pot or small glasses or cast it into moulds or any fashions of the other jellies It is held by the Physicians for a special Cordial Or take half a pound of harts horn grated and a good capon being finely clenged and soaked from the blood and the fat taken off truss it and boil it in a pot or pipkin with the harts horn in fair spring water the same things as the former c. To make another excellent Jelly of Harts horn and Isingglass for a Consumption TAke half a pound of isingglass half a pound of harts horn half a pound of slic't dates a pound of beaten sugar half a pound of slic't figs a pound of slic't prunes half an ounce of cinamon half an ounce of ginger a quarter of an ounce of mace a quarter of an ounce of cloves half an ounce of nutmegs and a little red sanders slice your spices and also a little stick of liquorish and put in your cinamon whole To make a Jelly for weakness in the Back TAke two ounces of harts horn and a wine quart of spring water put it into a pipkin and boil it over a soft fire till it be one half consumed then take it off the fire and let it stand a quarter of an hour and strain it through a fine holland cloath crushing the harts horn gently with a spoon then put to it the juyce of a lemon two spoonfuls of red rose water half a spoonful of cinamon water four or five ounces of fine sugar or make it sweet according to the parties taste then put it out into little glasses or pipkins and let it stand twenty four hours then you may take of it in the morning or at four of the clock in the afternoon what quantity you please To put two or three spoonfuls of it into broth is very good To make another dish of meat called a Press for service DO in this as you may see in the jelly of the porker being tender boild take the feet ears snouts and cheeks being finely boild and tender to a jelly with spices and the same liquor as is said in the Porker then take out the bones and make a lay of it like a square brick season it with coriander or fennil-seed and binde it up like a square brick in a strong canvas with packthread press it till it be cold and serve it in slices with bay leaves or run it over with jellies To make a Sausage for Jelly BOil or roste a capon mince and stamp it with some almond paste then have a fine dryed neats-tongue one that looks fine and red ready boild cut it into little pieces square like dice half an inch long and as much of interlarded bacon cut into the same form ready boild and cold some preserved quinces and barberries sugar and cinamon mingle all together with some scraped isingglass amongst it warm roul it up in a sausage knit it up at the ends and sowe the sides then let it cool slice it and serve it in a jelly in a dish in thin slices and run jelly over it let it cool and lay on more that cool run more and thus do till the dish be full when you serve it garnish the dish with jelly and preserved barberries and run over all with juyce of lemon To make the best Almond Leach TAke an ounce of isingglass and lay it two hours in water shift it and boil it in fair water let it cool then take two pounds of almonds lay them in the water till they will blanch then stamp them and put to them a pint of milk strain them and put in large mace and slic't ginger boil them till it taste well of the spice then put in your digested isingglass sugar and a little rose-water run it through a strainer and put it into dishes Some you may colour with saffron turn-sole or green wheat and blue bottels for blue To keep Sparagus all the year PArboil them a very little and put them into clarified butter cover them with it the butter being cold cover them with a leather and about a moneth after refresh the butter melt it and put it on them again then set them under ground being covered with a leather Section 9. The best way of making all manner of baked Meats To make a Bisk or Battalia Pie
of very fine flour and lay it on the Pastry board then strain three or four eggs with a pint of barm and put it into a hole made in the middle of the flour with some two nutmegs fine beaten an ounce of cinamon and an ounce of cloves and mace beaten fine also half a pound of sugar and a pint of cream put these into the flower with two spoonfuls of salt and work it up good and stiff then take half the paste and work three pound of currans well picked and rubbed into it then take the other part and divide it into two equal pieces drive them out as broad as you would have the cake then lay one of the sheets of paste on a sheet of paper and upon that the half that hath the currans and the other part on the top close it up round prick it and bake it being baked ice it with butter sugar and rose-water and set it again into the oven To make French Bread the best way TAke a gallon of fine flour and a pint of good new ale barm or yeast and put it to the flour with the whites of six new laid eggs well beaten in a dish and mixt with the barm in the middle of the flour also three spoonfuls of fine salt then warm some milk and fair water and put to it and make it up pretty stiff being well wrought and worked up cover it in a boul or tray with a warm cloth till your oven be hot then make it up either in rouls or fashion it in little wooden dishes and bake it being baked in a quick oven chip it hot Section 10. To bake all manner of Curneld Fruits in Pyes Tarts or made Dishes raw or preserved as Quinces Wardens Pears Pippins c. To bake a Quince Pye TAke fair quinces core and pare them very thin and put them in a pye then put in it two races of ginger slic't as much cinamon broken into bits and some eight or ten whole cloves lay them in the bottom of the pye and lay on the quinces close packed with as much fine refined sugar as the quinces weighs close it up and bake it and being well soaked the space of four or five hours ice it Otherwayes Take a gallon of flour a pound and a half of butter six eggs thirty quinces three pound of sugar half an ounce of cinamon half an ounce of ginger half an ounce of cloves and some rose-rosewater make them in a pye or tart and being baked strew on double refined sugar Otherwayes Bake these quinces raw slic't very thin with beaten cinamon and the same quantity of sugar as before either in tart patty-pan dish or in cold butter paste sometimes mix them with wardens pears or pippins and some minced citron To make a Quince Pye otherwayes according to this Form TAke Quinces and preserve them being first coared and pared then make a sirrup of fine sugar and spring water take as much as the quinces weigh and to every pound of sugar a pint of fair water make your sirrup in a preserving pan being scum'd and boild to a sirrup put in the quinces boil them up till they be well coloured and being cold bake them in pyes whole or in halves in a round tart dish or patty pan with a cut cover or in quarters being baked put in the same sirrup but before you bake them put in more fine sugar and leave the sirrup to put in afterwards then ice it Thus you may do of any Curneld fruits as wardens pippins pears pearmains green quodlings or any good apples in laid tarts or cuts To make a slic't Tart of Quinces Wardens Pears Pippins in slices raw of divers Compounds THese foresaid fruits being finely pared and slic't in very thin slices season them with beaten cinamon and canded citron minced canded orange or both or raw orange-peel raw lemon-peel fennil-seed or caraway-seed or without any of these compounds or spices but the fruits alone one amongst the other put to ten pippins six quinces six wardens eight pears and two pound of sugar close it up bake it and ice it as the former tarts Thus you may also bake it in patty-pan or dish with cold butter paste To bake Quinces Wardens Pears Pippins or any Fruits preserved to be baked in Pyes Tarts Patty-pan or Dish PReserve any of the foresaid in white wine and sugar till the sirrup grow thick then take the quinces out of it and lay them to cool in a dish then set them into the pye and prick cloves on the tops with some cinamon and good store of refined sugar close them up with a cut cover and being baked ice it and fill it up with the sirrup they were first boiled in Otherwayes You may bake them in an earthen pot with some claret wine and sugar and keep them for your use To make a Trotter Pye of Quinces Wardens Pears c. TAke them either severally or altogether in quarters or slic't raw if in quarters put some whole ones amongst them if slic't beaten spices and a little butter and sugar take to twelve quinces a pound of sugar and a quarter of a pound of butter close it up and bake it and being baked cut it up and mash the fruit to pieces then put in some cream and yolks of eggs beaten together and put it into the pye stir all together and cut the cover into five or six pieces like lozenges or three square and scrape on sugar To make a Pippin Pye TAke thirty good large pippins pare them very thin and make the pye then put in the pippins thirty cloves a quarter of an ounce of whole cinamon and as much pared and slic't a quarter of a pound of orangado as much of lemon in sucket and a pound and half of refined sugar close it up and bake it it will ask four hours baking then ice it with butter sugar and rose water To make a Pippin Tart according to this Form TAke fair pippins and pare them then cut them in quarters coar them and stew them in claret wine whole cinamon and slic't ginger stew them half an hour then put them into a dish and break them not when they are cold lay them one by one into the tart then lay on some green cittern minced small candied orange or coriander put on sugar and close it up bake it and ice it then scrape on sugar and serve it To make a Pippin Tart either in Tart Patty-pan or Dish TAke ten fair pippins preserve them in white wine sugar whole cinamon slic't ginger and eight or ten cloves being finely preserved and well coloured lay them on a cut tart of short paste or in place of preserving you may bake them between two dishes in the oven for the foresaid use A made Dish of Pippins TAke pippins pare and slice them then boil them in claret wine in a pipkin or between two dishes with some sugar and beaten cinamon when 't is boiled
being cool pot them and they will keep their colour all the year Thus you may preserve red currans c. To preserve Gooseberries green TAke some of the largest gooseberries that are called Gascoyn gooseberries set a pan of water on the fire and when it is lukewarm put in the berries and cover them close keep them warm half an hour then have another posnet of warm water put them into that in like sort quodle them three times over in hot water till they look green then pour them into a sieve let all the water run from them and put them to as much clarified sugar as will cover them let them simper leasurely close covered then your gooseberries will look as green as leek blades let them stand simpering in that sirrup for an hour then take them off the fire and let the sirrup stand till it be cold then warm them once or twice take them up and let the sirrup boil by it self pot them and keep them To preserve Rasberries TAke fair ripe rasberries but not over ripe pick them from the stalks then take weight for weight of double refined sugar and the juyce of rasberries to a pound of rasberries take a quarter of a pint of raspass juyce and as much of fair water boil up the sugar and liquor and make the sirrup scum it and put in the raspass stir them into the sirrup and boil them not too much being preserved take them up and boil the sirrup by it self not too long it will keep the colour being cold pot them and keep them Thus you may also preserve strawberries The time to preserve green Fruits GOseberries must be taken about Whitsuntide as you see them in bigness the long gooseberry will be sooner then the red the white Wheat plum which is ever ripe in Wheat Harvest must be taken in the midst of July the Pear plumb in the midst of August the Peach and Pippin about Bartholomew tide or a little before the Grape in the first week of September Note that to all your green fruits in general that you will preserve in sirrup you you must take to every pound of fruit a pound and two ounces of sugar and a grain of musk your plumb pippin and peach will have three quarters of an hour boiling or rather more and that very softly keep the fruit as whole as you can your grapes and gooseberries must boil half an hour something fast and they will be the fuller Note also that to all your Conserves you take the full weight of sugar then take two skillets of water and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other changing them till they be about to peel then peel them and afterwards settle them in the same water till they look green then take them and put them into sugar sirrup and so let them gently boil till they come to a jelly let them stand therein a quarter of an hour then put them into a pot and keep them Section 11. To make all manner of made Dishes with or without Paste To make a Paste for a Pie. TAke to a gallon of flour a pound of butter boil it in fair water and make the paste up quick To make cool Butter Paste for Patty-pans or Pasties TAke to every peck of flour five pound of butter the whites of six eggs and work it well together with cold spring water you must bestow a great deal of pains and but little water or you put out the Millers eyes This paste is good onely for patty-pan and pasty Sometimes for this paste put in but eight yolks of eggs and but two whites and six pound of butter To make Paste for thin bake't Meats THe paste for your thin and standing bake't meats must be made with boiling water put to every peck of flour two pound of butter but let your butter boil first in your liquor To make Custard Paste LEt it be onely boiling water and flour without butter or put sugar to it which will adde to the stifness of it and thus likewise all pastes for Cuts and Orangado Tarts or such like Paste for made Dishes in the Summer TAke to a gallon of flour three pound of butter eight yolks of eggs and a pint of cream or almond milk work up the butter and eggs dry into the flour then put cream to it and make it pretty stiff Paste Royal for made Dishes TAke to a gallon of flour a pound of sugar a quart of almond milk a pound and a half of butter and a little saffron work up all cold together with some beaten cinamon two or three eggs rose-water and a grain of ambergreece and musk Otherwayes Take a pottle of flour half a pound of butter six yolks of eggs a pint of cream a quarter of a pound of sugar and some fine beaten cinamon and work up all cold Otherwayes Take to a pottle of flour four eggs a pound and a half of butter and work them up dry in the flour then make up the paste with a pint of white wine rose-water and sugar To make Paste for Lent for made Dishes TAke a quart of flour make it up with almond milk half a pound of butter and some saffron To make Puff Paste divers wayes The first way TAke a pottle of flour mix it with cold water half a pound of butter and the whites of five eggs work these together very well and stiff then roul it out very thin and put flour under it and over it then take near a pound of butter and lay it in bits all over it double it in five or six doubles this being done roul it out the second time and serve it as at the first then roul it out and cut it into what form or for what use you please you need not fear the curle for it will divide as often as you double it which ten or twelve times is enough for any use The second way Take a quart of flour and a pound and a half of butter work the half pound of butter dry into the flour then put three or four eggs to it and as much cold water as will make it leith paste work it in a piece of a foot long then strew a little flour on the table take it by the end and beat it till it stretch to be long then put the ends together and beat it again and so do five or six times then work it up round and roul it up broad then your pound of butter with a rouling-pin that it may be little take little bits thereof and stick it all over the paste fold up your paste close and coast it down with your rouling-pin roul it out again and so do five or six time then use it as you will The third way Break two eggs into three pints of flour make it with cold water and roul it out pretty thick and square then take so
cover it and wash off the blood take out the pike and put to the wine in the dish three or four slic't onions four blades of large mace gross pepper and salt when it boils put in the pike cover it close and being stewed down dish it up in a clean scowred dish with carved sippets round about it pour on the broth it was stewed in all over it with the spices and onions and put some slic't lemon over all with some lemon-peel run it over with beaten butter and garnish the dish with dry grated manchet Thus you may also stew it with the scales on or off Sometimes for change use horse-radish To stew a Pike otherwayes in the City Fashion TAke a pike splat it and lay it in a dish when the blood is clean washed out put to it as much white wine as will cover it and set it a stewing when it boils put in the fish scum it and put to it some large mace whole cinamon and some salt being finely stewed dish it on sippets finely carved Then thick the broth with two or three egg yolks some thick cream sugar and beaten butter give it a walm and pour it on the pike with some boild currans and boild prunes laid all over it as also mace cinamon some knots of barberries and slic't lemon garnish the dish with the same garnish and scrape on fine sugar In this way you may do Carp Bream Barbel Chevin Rochet Gurnet Conger Tench Pearch Bace or Mullet To hash a Pike SCale and bone it then mince it with a good fresh eel being also boned and fleyed put to it some sweet herbs fine stripped and minced small beaten nutmeg mace ginger pepper and salt stew it in a dish with a little white wine and sweet butter being well stewed serve it on fine carved sippets lay on some great stewed oysters some fried in batter some green with juice of spinage other yellow with saffron garnish the dish with them and run it over with beaten butter To souce a Pike DRaw and wash it clean from the blood and slime then boil it in fair water and falt when the liquor boils put it to it and boil it leasurely simpering season it pretty savoury of the salt boil it not too much nor in more water then will but just cover it If you intend to keep it long put as much white wine as water of both as much as will cover the fish some wine vinegar slic't ginger large mace cloves and some salt when it boils put in the fish spices and some lemon-peel boil it up quick but not too much then take it up into a tray and boil down the liquor to a jelly lay on some slic't lemon on it pour on the liquor and cover it up close when you serve it in jelly dish and melt some of the jelly and run it all over garnish it with bunches of barberries and slic't lemon Or being soust and not jellyed serve it with fennil and parsley When you serve it you may lay round the dish divers small fishes as Tench Pearch Gurnet Chevin Roach Smelts c. and run them over with jelly To souce and jelly Pike Eel Tench Salmon Conger c. SCale the foresaid fishes being scaled cleansed and boned then season them with nutmeg and salt or no spice at all roul them up and binde them like brawn being first rouled in a clean white cloth close bound up round it boil them in water white wine and salt but first let the pan or vessel boil put it in and scum it then put in some large mace and slic't ginger If you will onely souce them boil them not down so much to jelly them put to them some isingglass and serve them in collers whole standing in the jelly Otherwayes to souce and jelly the foresaid Fishes MAke jelly of three tenches three perches and two carps scale them wash out the blood and soak them in fair water three or four hours leave no fat on them then put them into a large pipkin with as much fair spring water as will cover them or as many pints as pounds of fish put to it some isingglass and boil it close covered till two parts and a half be wasted then take it off and strain it let it cool and being cold take off the fat on the top pare the bottom and put the jelly into three pipkins put three quarts of white wine to them and a pound and a half of double refined sugar into each pipkin then to make one red put a quarter of an ounce of whole cinamon two races of ginger two nutmegs two or three cloves and a little piece of turnsole dried the dust rubbed out and steeped in some claret wine put some of the wine into the jelly To make another yellow put a little saffron water nutmeg as much cinamon as to the red jelly and a race of ginger sliced To the white put three blades of large mace a race of ginger slic't then set the jelly on the fire till it be melted then have fifteen whites of eggs beaten and four pound and a half of refined sugar beat it amongst the eggs being first beaten to fine powder then divide the sugar and eggs equally into the three foresaid pipkins stir it amongst the sugar very well set them on the fire to stew but not to boil up till you are ready to run it let each pipkin cool a little before you run it put a rosemary branch in each bag and wet the top of your bags wring them before you run them and being run put some into orange rinds some into scollop shells or lemon rindes in halves some into egg shells or muskle shells or in moulds for Jellies Or you may make four colours and mix some of the jelly with almond milk You may dish the foresaid jellies on a pie-plate on a great dish in four quarters and in the middle a lemon finely carved or cut into branches hung with jellies and orange-peels and almond jellies round about then lay on a quarter of the white jelly on one quarter of the plate another of red and another of amber jelly the other whiter on another quarter and about the out-side of the plate of all the colours one by another in the rindes of oranges and lemons and for the quarters four scollop shells of four several colours and dish it as the former Pike Jelly otherwayes TAke a good large pike draw it wash out the blood and cut it in pieces then boil it in a gallon or six quarts of fair spring water with half a pound of isingglass close covered being first clean scummed boil it on a soft fire till half be wasted then strain the stock or broth into a clean bason or earthen pan and being cold pare the bottom and top from the fat and dregs put it in a pipkin and set it over the fire melt it and put to it the juyce of eight or nine lemons
fennil roots parsley a little anniseed a pint of white wine hyssop violet leaves strawberry leaves binde all the foresaid roots and herbs a little quantity of each in a bundle boil it leasurely scum it and when it is boild strain it through a strainer of strong canvas when you use it drink it as often as you please blood warm Sometimes in the broth or of any of the meats aforesaid use mace raisins of the Sun a little balm endive fennill and parsley roots Sometimes sorrel violet leaves spinage endive succory sage a little hyssop raisins of the Sun prunes a little saffron and the yolk of an egg strained with verjuyce or white wine Otherwayes Fennil roots coltsfoot agrimony bettany large mace white sanders slic't in thin slices the weight of six pence made with a chicken and a crust of manchet take it morning and evening Otherwayes Violet leaves wilde tansey succory roots large mace raisins and damask prunes boild with a chicken and a crust of bread Sometimes broth made of a chop of mutton veal or chicken French barley raisins currans capers succory roots parssey roots fennil roots balm burrage bugloss endive tamarisk harts-horn ivory yellow sanders and fumitory put to these all or some in a moderate quantity Otherwayes a sprig of rosemary violet leaves time mace succory raisins and a crust of bread To make a Paste for a Consumption TAke the brawn of a roasted capon the brawns of two partridges two rails two quails and twelve sparrows all roasted take the brawns from the bones and beat them in a stone mortar with two ounces of the pith of roast veal a quarter of a pound of pistaches half a dram of ambergreece a grain of musk and a pound of white sugarcandy beaten fine beat all these in a mortar to a perfect paste now and then putting in a spoonful of goats milk also two or three grains of bezar when you have beaten all to a perfect paste make it into little round cakes and bake them on a sheet of white paper To make a Jelly for a Consumption of the Lungs TAke half a pound of isingglass as much harts-horn an ounce of cinamon an ounce of nutmegs a few cloves a pound of sugar a stick of liquoras four blades of large mace a pound of prunes an ounce of ginger a little red sanders and as much rubarb as will lie on a six pence boil the foresaid in a gallon of water and a pint of claret till a pint be wasted or boild away boil them on a soft fire close covered and slice all your spices very thin An excellent Water for a Consumption TAke a pint of new milk and a pint of good red wine the yolks of twenty four new laid eggs raw and dissolved in the foresaid liquors then have as much fine slic't manchet as will drink up all this liquor put it in a fair rose still with a soft fire and being distilled take this water in all drinks and pottages the sick party shall eat or the quantity of a spoonful at a draught in beer in one moneth it will recover any consumption Other Drink for a Consumption TAke a gallon of running water of ale measure put to it an ounce of cinamon an ounce of cloves an ounce of mace and a dram of acter roots boil this liquor till it come to three quarts and let the party daily drink of it till he mends To make an excellent Broth or Drink for a sick body TAke a good fleshy capon take the flesh from the bones or chop it in pieces very small and not wash it then put them in a rose still with slices of lemon-peel wood-sorrel or other herbs according to the Physicians direction being distilled give it to the weak party to drink Or soak them in malmsey and some capon broth before you distill them To make a strong Broth for a sick party ROast a leg of mutton save the gravy and being roasted prick it and press out the gravy with a woodden press put all the gravy into a silver porrenger or piece with the juyce of an orange and sugar warm it on the coals and give it the weak party Thus you may do a roast or boild capon partridge pheasant or chicken take the flesh from the bones and stamp it in a stone or woodden mortar with some crumbs of fine manchet strained with capon broth or without bread and put the yolk of an egg juyce of orange lemon or grape verjuyce and sugar To make China Broth. TAke an ounce of China thin sliced put it in a pipkin of fair water with a little veal or chicken stopped close in a pipkin let it stand four and twenty hours on the embers but not boil then put to it colts foot scabious maiden-hair violet leaves half a handful candied eringo and two or three marsh mallows boil them on a soft fire till the third part be wasted then put in a crust of manchet a little mace a few raisins of the Sun stoned and let it boil a while longer Take of this broth every morning half a pint for a moneth then leave it a moneth and use it again China Broth otherwayes TAke two ounces of China root thin sliced and half an ounce of long pepper bruised then take of balm time sage marjoram nepe and smalk of each two slices clary a handfull of cowslips a pint of cowssip water and three blades of mace put all into a new and well glazed pipkin of four quarts and as much fair water as will fill the pipkin close it up with paste and set it on the embers to warm but not to boil let it stand thus soaking four and twenty hours then take it off and put to it a good big cock chicken a calves foot a knuckle of mutton and a little salt stew all with a gentle fire to a pottle scum it very clean and being boild strain the clearest from the dregs and drink of it every morning half a pint blood warm To make Almond Milk against a hot Disease BOil half a pound of French barley in three several waters keep the last water to make your milk of then stamp half a pound of almonds with a little of the same water to keep them from oyling being finely beaten strain it with the rest of the barley water put some hard sugar to it boil it a little and give it the party warm An excellent Restorative for a weak Back TAke clary dates the pith of an oxe and chop them together put some cream to them eggs grated bread and a little white sanders temper them all well together fry them and eat it in the morning fasting Otherwayes Take the leaves of clary and nepe fry them with yolks of eggs and eat them to breakfast Excellent wayes for Feeding Poultrey To feed Chickens IF you will have a sat crammed chicken coop them up when the damn hath forsaken them the best cramming for them is wheat meal and milk made
in quarters or pears pippins gooseberries grapes or barberries To force a Breast of Veal MInce some veal or mutton with some beef-suet or fat bacon and some sweet herbs minced also and seasoned with some cloves mace nutmeg pepper two or three raw eggs and salt then prick it up the breast being filled at the lower end and stew it between two dishes with some strong broth white wine and large mace then an hour after have sweet herbs picked and stripped time sorrel parsley sweet Marjoram bruised with the back of a ladle and put it into your broth with some beef-marrow and give it a walm then dish up your breast of veal on fine sippets finely carved broth it and lay on it slic't lemon marrow mace and barberries and run it over with beaten butter If you will have the broth yellow put saffron into it To boil a Breast of Veal otherwise MAke a pudding of grated manchet minced suet and minced veal season it with nutmeg pepper and salt three or four eggs cinamon dates currans raisins of the sun some grapes sugar and cream mingle them all together and fill the breast prick it up and stew it between two dishes with white wine and strong broth mace dates marrow and being finely stewed serve it on sippets and run it over with beaten butter lemon barberries or grapes Sometimes thick it with some almond-milk sugar and cream To boil a Breast of Veal in another manner JOynt it well and parboil it a little then put it in a stewing-pan or deep dish with some strong broth and a bundle of sweet herbs well bound up some large mace and some slices of interlarded bacon two or three cloves some capers samphire salt some yolks of hard eggs and white wine stew all these well together and being boil'd tender serve it on fine carved sippets and broth it Then have some fried sweet breads sausages of veal or pork garlick or none and run all over with beaten butter lemon and fried parsley Thus you may boil a Rack or Loin To make several sorts of Pudding 1. Bread Pudding yellow or green GRate four penny loaves and searce them through a cullender put them in a deep dish and put to them four eggs two quarts of cream cloves mace and some saffron salt rose-water sugar currans a pound of beef-suet minced and a pound of dates If green Juices of spinage and all manner of sweet herbs stamped amongst the spinage and strain the juyce sweet herbs chopt very small cream cinamon nutmeg salt and all other things as is next before said your herbs must be time stripped savory sweet marjoram rosemary parsley peniroyal dates in these seven or eight yolks of eggs Another Pudding called Cinamon Pudding TAke five penny loaves and searce them through a cullender put them in a deep dish or tray and put to them five pints of cream cinamon six ounces suet one pound minced eggs six yolks four whites sugar salt slic't dates stamped almonds or none rose-rose-water To make Rice Puddings BOil your Rice with cream strain it and put to it two penny loaves grated eight yolks of eggs and three whites beef-suet one pound of sugar salt rose-water nutmeg coriander beaten c. Other Rice Puddings Steep your rice in milk over night and next morning drain it and boil it in cream season it with sugar being cold and eggs beef-suet salt nutmegs cloves mace currans dates c. To make Oatmeal Puddings called Isings TAke a quart of whole Oatmeal being picked steep it in warm milk over night next morning drain it and boil it in a quart of sweet cream and being cold put to it six eggs of them but three whites cloves mace saffron pepper suet dates currans salt sugar This put in bags guts or fowls as capon c. If green good store of herbs chopped small To make Blood pudding TAke the blood of a hog while it is warm and steep in it a quart or more of great oatmeal groats at the end of three dayes take the groats out and drain them clean then put to those groats more then a quart of the best cream warmed on the fire then take some mother of time parsley spinage savory endive sweet marjoram sorrel strawberry leaves succory of each a few chopped very small and mix them with the groats with a little fennel seed finely beaten some pepper cloves mace salt and some beef suet or flakes of the hog cut small Otherwayes you may steep your oatmeal in warm mutton broth or scalding milk or boil it in a bag To make Andolians SOak the hogs guts and turn them scour them and steep them in water a day and a night then take them and wipe them dry and turn the fat side outermost Then have pepper chopped sage a little cloves and mace beaten coriander-seed and salt mingle all together and season the fat side of the guts then turn that side inward again and draw one gut over another to what bigness you please thus of a whole belly of a fat hog Then boil them in a pot or pan in fair water with a piece of interlarded bacon some spices and salt tye them fast at both ends and make them of what length you please Sometime for variety you may leave out some of the foresaid herbs and put pennyroyal savory leeks a good big onion or two marjoram time rosemary sage nutmeg ginger pepper salt c. To make other blood puddings STeep great oatmel in eight pints of warm goose blood sheeps blood calves lambs or fawns blood and drain it as is aforesaid after three dayes put to it in every point as before Other Blood Puddings Take blood and strain it put in three pints of the blood and two of cream three penny manchets grated and beef suet cut square like small dice or hogs flakes yolks of eight eggs salt sweet herbs nutmeg cloves mace and pepper Sometimes for variety Sugar Corrans c. To make Marrow Puddings of Rice and grated Bread STeep half a pound of Rice in milk all night then drain it from the milk and boil it in a quart of cream being boiled strain it and put to it half a pound of sugar beaten nutmeg and mace steeped in rosewater and put to the foresaid materials eight yolks of eggs and five grated manchets put to it also half a pound of marrow cut like dice and salt mingle all together and fill your bags or napkin and serve it with beaten butter being boiled and stuck with almonds If in guts being boil'd toste them before the fire in a silver dish or tosting pan To make other Puddings of Turky or Capon in bags guts or for any kinde of stuffing or forcing or in Cauls TAke a rost Turky mince it very small and stamp it with some almond paste then put some coriander-seed beaten salt sugar rose-water yolks of eggs raw and marrow stamped also with it and put some cream mace soked in sack and white wine
or ten yolks a pound of sugar half an ounce of cinamon a little salt and some saffron strain it and bake it in a deep dish being baked put on the juyce of four or five oranges a little white wine rose water and beaten ginger c. Capilotado Francois ROast a leg of mutton save the gravy and mince it small then strain a pound of almond paste with some mutton or capon broth cold some three pints and a half of grape verjuyce a pound of sugar some cinamon beaten pepper and salt the meat and almonds being stamped and strained put it a boiling softly and stir it continually till it be well incorporate and thick then serve it in a dish with some roast chickens pigeons or capon put the gravy to it and strow on sugar some marrow cinamon c. Sometimes you may adde some interlarded bacon instead of marrow some sweet herbs and a kidney of veal Sometimes eggs currans saffron gooseberries c. Other made Dishes or little Pasties called in Italian Tortelleti TAke a roast or boild capon and a calves udder or veal mince it and stamp it with some marrow mint or sweet marjoram put a pound of fat parmisan grated to it half a pound of sugar and a quarter of a pound of currans some chopped sweet herbs pepper saffron nutmeg cinamon four or five yolks of eggs and two whites Mingle all together and make a piece of paste of warm or boiling liquor and some rose water sugar butter make some great and some very little rouls or stars according to the judgement of the Cook boil them in broth milk or cream Thus also fish Serve them with grated fat cheese or parmisan sugar and beaten cinamon on them in a dish c. Tortelleti or little Pasties MInce some interlarded bacon some pork or any other meat with some calves udder and put to it a pound of fresh cheese fat cheese or parmisan a pound of sugar and some roasted turnips or parsnips a quarter of a pound of currans pepper cloves nutmegs eight eggs saffron mingle all together and make your pasties like little fishes stars rouls or like beans or pease boil them in flesh broth and serve them with grated cheese and sugar and serve them hot Tortelleti or little Pasties otherwayes of Beets or Spinage chopped very small BEing washed and wrung dry fry them in butter put to them some sweet herbs chopped small with some grated parmisan some cinamon cloves saffron pepper currans raw eggs and grated bread Make your pasties and boil them in strong broth cream milk or almond milk thus you may do any fish Serve them with sugar cinamon and grated cheese Tortelleti of green Pease French Beans or any kinde of Pulse green or dry TAke Pease green or dry French Beans or Garden Beans green or dry boil them tender and stamp them strain them through a strainer and put to them some fried onions chopped small sugar cinamon cloves pepper and nutmeg some grated parmisan or fat cheese and some cheese-curds stamped Then make paste and make little pasties boil them in broth or as beforesaid and serve them with sugar cinamon and grated cheese in a fine clean dish To boil Capon or Chicken with Collyflowers in the French Fashion CUt off the buds of your flowers and boil them in milk with a little mace till they be very tender then take the yolks of two eggs strain them with a quarter of a pint of sack then take as much thick butter being drawn with a little vinegar and a slic't lemon brew them together then take the flowers out of the milk and put them into the butter and sack then dish up your capon being tender boild upon sippets finely carved and pour on the sauce and serve it to the table with a little salt To boil Capon Chicken Pigeons or any Land Fowls in the French Fashion EIther the skin stuffed with minced meat or boned and fill the vents and body or not boned and trust to boil fill the bodies with any of the farsings following made of any minced meat and seasoned with pepper cloves mace and salt then mince some sweet herbs with bacon and fowl veal mutton or lamb and mix with it three or four eggs Mingle all together with grapes gooseberries barberries or red currans and sugar or none some pine-apple seed or pistaches fill the fowl and stew it in a stewing pan with some strong broth as much as will cover them and a little white wine being stewed serve them in a dish with sippets finely carved and slic't orange lemon barberries gooseberries sweet herbs chopped and mace To boil Partridges or any of the former Fowls stuffed with any the filling aforesaid BOil them in a pipkin with strong broth white wine mace sweet herbs chopped very fine and put some falt and stew them leasurely being finely stewed put some marrow and strained almonds with rose-water to thicken it serve them on fine carved sippets and broth them garnish the dish with grated bread and pistaches mace and lemon or grapes To boil Pigeons Woodcocks Snites Blackbirds Thrushes Veldifers Rails Quails Larks Sparrows Wheat-ears Martins or any small Land Fowl Woodcocks or Snites BOil them either in strong broth or water and salt and being boild take out the guts and chop them small with the liver put to it some crum of white bread grated a little of the broth of the cock and some large mace stew them together with some gravy then dissolve the yolks of two eggs with some wine vinegar and a little grated nutmeg and when you are ready to dish it put the eggs to it and stir it amongst the sauce with a little butter dish them on sippets and run the sauce over them with some beaten butter and capers lemon minced small barberries or pickled grapes whole Sometimes with this sauce boil some slic't onions and corrans in a broth by it self when you boil it not with onions rub the bottom of the dish with a clove or two of garlick Boild Woodcocks or Larks otherwayes TAke them with the guts in and boil them in some strong broth or fair water and three or four whole onions large mace and salt the cocks being boild make sauce with some thin slices of manchet or grated in another pipkin and some of the broth where the fowl or cocks boil and put to it some butter the guts and liver minced and then have some yolks of eggs dissolved with some vinegar and some grated nutmeg put it to the other ingredients and stir them together and dish the fowl on fine sippets and pour on the sauce and some slic't lemon grapes or barberries and run it over with beaten butter To boil all manner of Sea Fowl or any wild Fowl as Swan Whopper Crane Geese Shoveler Hern Bittor Duck Widgeon Gulls Curlew Teels Ruffs c. STuff either the skin with his own meat being minced with lard or beef-suet some sweet herbs beaten nutmeg cloves mace
beaten butter To dry Neats Tongues TAke salt beaten very fine and salt-peter of each a like rub your tongues very well with the salts and cover them all over with it and as it wastes put on more when they are hard and stiff they are enough then roul them in bran and dry them before a soft fire before you boil them let them lie in pump water one night and boil them in pump water Otherwayes powder them with bay-salt and being well smoakt hang them up in a garret or seller and let them come no more at the fire till they be boild To prepare a Neats Tongue or Vdder to roste a Stag Hinde Buck Doe Sheep Hog Goat Kid or Calf BOil them tender and blanch them being cold lard them or roste them plain without lard baste them with butter and serve them on gallendine sauce To roste a Neats Tongue TAke a neats tongue being tender boild blanched and cold cut a hole in the butt end and mince the meat that you take out then put some sweet herbs finely minced to it with a minced pippin or two the yolks of eggs slic't some minc't beef-suet or minced bacon beaten ginger and salt fill the tongue and stop the end with a caul of veal lard it and roste it then make sauce with butter nutmeg gravy and juyce of oranges garnish the dish with slic't lemon lemon-peel and barberries To roste a Neats Tongue or Vdder otherwayes BOil it a little blanch it lard it with pretty big lard all the length of the tongue as also udders being first seasoned with nutmeg pepper cinamon and ginger then spit and roste them and baste them with sweet butter being rosted dress them with grated bread and flower and some of the spices abovesaid some sugar and serve it with juyce of oranges sugar gravy and slic't lemon on it To make minced Pies of a Neats Tongue TAke a fresh neats tongue boil blanch and mince it hot or cold then mince four pound of beef-fuet by it self mingle them together and season them with an ounce of cloves and mace beaten some salt half a preserved orange and a little lemon-peel minced with a quarter of a pound of sugar four pound of currans a little verjuyce and rose-rose-water and a quarter of a pint of sack stir all together and fill your pies To bake Neats Tongues to eat cold according to this figure TAke the tongues being tender boild and blanched leave on the fat of the roots of the tongues and season them well with nutmeg pepper and salt but first lard them with pretty big lard and put them in the pie with some whole cloves and some butter close them up and bake them in fine or course paste made onely of boiling liquor and flower and baste the crust with eggs pack the crust very close in the filling with raw beef or mutton To bake two Neats Tongues in a pie to eat hot according to this figure TAke one of the tongues and mince it raw then boil the other very tender blanch it and cut it into pieces as big as a walnut lard them with small lard being cold and seasoned then have another Tongue being raw take out the meat and mince it with some beef-suet or lard then lay some of the minced Tongues in the bottom of the pie and the pieces on it then make balls of the other meat as big as the pieces of tongue with some grated bread cream yolks of eggs bits of artichocks nutmeg salt pepper a few sweet herbs and lay them in the pie with some boild artichocks marrow grapes chesnuts blanched slices of interlarded bacon and butter close it up and bake it then liquor it with verjuyce gravy and yolks of eggs To bake a Neats Tongue hot otherwayes BOil a fresh Tongue very tender and blanch it being cold slice it into thin slices and season it lightly with pepper nutmeg cinamon and ginger finely beaten then put into the pie half a pound of currans lay the meat on and dates in halves the marrow of four bones large mace grapes or barberries and butter close it up and bake it and being baked liquor it with white or claret wine butter sugar and ice it Otherwayes Boil it very tender and being blanched and cold take out some of the meat at the butt end mince it with some beef-suet and season it with pepper ginger beaten fine salt currans grated bread two or three yolks of eggs raisins minced or in place of currans a little cream a little orange minced also sweet herbs chopped small then fill the tongue and season it with the foresaid spices wrap it in a caul of veal and put some thin slices of veal under the tongue as also thin slices of interlarded bacon and on the top large mace marrow and barberries and butter over all close it up and bake it being baked liquor it and ice it with butter sugar white wine or grape verjuyce For the paste a pottle of flour and make it up with boiling liquor and half a pound of butter To roast a Chine Rib Loin Brisket or Fillet of Beef DRaw them with parsley rosemary time sweet marjoram sage winter savory or lemon or plain without any of them fresh or salt as you please broth it roast it and baste it with butter a good chine of beef will ask six hours roasting For the sauce take strait tops of rosemary sage leaves picked parsley time and sweet marjoram and stew them in wine vinegar and the beef gravy or otherwayes with gravy and juyce of oranges and lemons Sometimes for change in saucers of vinegar and pepper To roast a Fillet of Beef TAke a fillet which is the tenderest part of the beef and lieth in the inner part of the surloyn cut it as big as you can broach it on a broach not too big and be careful not to broach it through the best of the meat roast it leasurely and baste it with sweet butter set a dish to save the gravy while it roasts then prepare sauce for it of good store of parsley with a few sweet herbs chopped small the yolks of three or four eggs sometimes gross pepper minced amongst them with the peel of an orange and a little onion boil these together and put in a little butter vinegar gravy a spoonful of strong broth and put it to the beef Otherwayes Sprinkle it with rose vinegar claret wine elder vinegar beaten cloves nutmeg pepper cinamon ginger coriander-seed fennel-seed and salt beat these things fine and season the fillet with it then roast it and baste it with butter save the gravy and blow off the fat serve it with juyce of orange or lemon and a little elder vinegar Or thus Powder it one night then stuff it with parsley time sweet marjoram beets spinage and winter savory all picked and minced small with the yolks of hard eggs mixt amongst some pepper stuff it and roast it save the gravy and stew it with the
or Hen if lean lard it if fat not or lard either fat or lean with a piece or slice of bacon over it and a piece of interlarded bacon in the belly seasoned with nutmeg and pepper and stuck with cloves Then for the sauce take the yolks of six hard eggs minced small put to them white wine or wine vinegar butter and the gravy of the hen juyce of orange pepper falt and if you please adde thereto mustard Several other Sauces for roast Hens 1. TAke beer salt the yolks of three hard eggs minced small grated bread three or four spoonfuls of gravy and being almost boild put in the juyce of two or three oranges slices of a lemon and orange with lemon-peel shred small 2. Beaten butter with juyce of lemon or orange white or claret wine 3. Gravy and claret wine boild with a piece of an onion nutmeg and salt serve it with the slices of oranges or lemons or the juyce in the sauce 4. Or with oyster liquor an anchove or two nutmeg and gravy and rub the dish with a clove of garlick 5. Take the yolks of hard eggs and lemon-peel mince them very small and stew them in white wine salt and the gravy of the fowl Several Sauces for roast Chickens 1. GRavy and the juyce or slices of orange 2. Butter verjuyce and gravy of the Chicken or mutton gravy 3. Butter and vinegar boild together put to it a little sugar then make thin sops of bread lay the roste chicken on them and serve them up hot 4. Take sorrel wash and stamp it then have thin slices of manchet put them in a dish with some vinegar strained sorrel sugar some gravy beaten cinnamon beaten butter and some slices of orange or lemon and strew thereon some cinamon and sugar 5. Take slic't oranges and put to them a little white wine rose water beaten mace ginger some sugar and butter set them on a chafing dish of coals and stew them then have some slices of manchet round the dish finely carved and lay the chickens being roasted on the sauce 6. Slic't onions claret wine gravy and salt boild up Sauces for roast Pigeons or Doves 1. GRavy and juyce of orange 2. Boild parsley minced and put amongst some butter and vinegar beaten up thick 3. Gravy claret wine and an onion stewed together with a little salt 4. Vine leaves roasted with the pigeons minced and put in claret wine and salt boild together some butter and gravy 5. Sweet butter and juyce of orange beat together and made thick 6. Minced onions boild in claret wine almost dry then put to it nutmeg sugar gravy of the fowl and a little pepper 7. Or gravy of the Pigeons onely Sauces for all manner of roast Land Fowl as Turky Bustard Peacock Pheasant Partridge c. 1. Slic't onions being boild stew them in some water salt pepper some grated bread and the gravy of the fowl 2. Take slices of white bread and boil them in fair water with two wholes onions some gravy half a grated nutmeg and a little salt strain them together through a strainer and boil it up as thick as water grewel then adde to it the yolks of two eggs dissolved with the juyce of two oranges c. 3. Take thin slices of manchet a little of the fowl some sweet butter grated nutmeg pepper and salt stew all together and being stewed put in a lemon minced with the peel 4. Onions slic't and boild in fair water and a little salt a few bread crumbs beaten pepper nutmeg three spoonfuls of white wine and some lemon-peel finely minced and boild all together being almost boild put in the juyce of an orange beaten butter and the gravy of the fowl 5. Stamp small nuts to a paste with bread nutmeg pepper saffron cloves juyce of orange and strong broth strain and boil them together pretty thick 6. Quince prunes currans and raisins boild muskefied bisket stamped and strained with white wine rose vinegar nutmeg cinamon cloves juyce of oranges and sugar boil it not too thick 7. Boil carrots and quinces strain them with rose vinegar and verjuyce sugar cinamon pepper and nutmeg boild with a few whole cloves and a little musk 8. Take a manchet pare off the crust and slice it then boil it in fair water and being boild somewhat thick put in some white wine wine vinegar rose or elder vinegar some sugar and butter c. 9. Almond paste and crumbs of manchet stamp them together with some sugar ginger and salt strain them with grape verjuyce and juyce of oranges boil it pretty thick Sauces for a Stubble or fat Goose 1. The goose being scalded drawn and trust put a handful of salt in the belly of it roast it and make sauce with sowre apples slic't and boild in beer all to mash then put to it sugar and beaten butter Sometimes for variety adde barberries and the gravy of the fowl 2. Roast sowre apples or pippins strain them and put to them vinegar sugar gravy barberries grated bread beaten cinamon mustard and boild onions strained and put to it Sauces for a young Stubble Goose TAke the liver and gizzard mince it very small with some beets spinage sweet herbs sage salt and some minced lard fill the belly of the goose and sowe up the rump or vent as also the neck roast it and being roasted take out the farsing and put it in a dish then adde to it the gravy of the goose verjuyce and pepper give it a walm on the fire and serve it with this sauce in a clean dish The French Sauce for a Goose is butter mustard sugar vinegar and barberries Sauce for a Duck. ONions slic't and carrots cut square like dice boild in white wine strong broth some gravy minced parsley savory chopped mace and butter being well stewed together it will serve for divers wilde fowls but most proper for water fowl Sauce for Duck and Mallard in the French Fashion 1. VInegar and sugar boild to a Syrrup with two or three cloves and cinamon or cloves onely 2. Oyster liquor gravy of the fowl whole onions boild in it nutmeg and an anchove If lean force and lard them Sauces for any kinde of roast Sea Fowl as Swan Whopper Crane Shoveler Hern Bitter or Geese MAke a Gallandine with some grated bread beaten cinamon and ginger a quartern of sugar a quart of claret wine a pint of wine vinegar strain the foresaid materials and boil them in a skillet with a few whole cloves in the boiling stir it with a sprig of rosemary adde a little red sanders and boil it as thick as water grewel Green Sauce for Pork Goslings Chickens Lamb or Kid. STamp sorrel with white bread and pared pippins in a stone or wooden mortar put sugar to it and wine vivinegar then strain it thorow a fine thin cloth pretty thick dish it in saucers and scrape sugar on it Otherwayes Mince sorrel and sage and stamp them with bread the yolks of
with wine vinegar to a pint of vinegar a pound of sugar and a pound of flowers so keep them for sallets or boild meats in a double glass covered over with a blade and leather To pickle Grapes Gooseberries Barberries red and white Currans PIck them and put them in the juyce of crab-cherries grape verjuyce or other verjuyce and then barrel them up To Candy Flowers for Sallets as Violets Cowslips Clovegelly-flowers Roses Primroses Burrage Bugloss c. TAke weight for weight of sugar-candy or double refined sugar being beaten fine searsed and put in a silver dish with rose-rosewater set them over a charcoal fire and stir them with a silver spoon till they be candied or boil them in a candy sirrup height in a dish or skillet keep them in a dry place for your use and when you use them for sallets put a little wine vinegar to them and dish them For the compounding and candying the foresaid pickled and candied Sallets THough they may be served simply of themselves and are both good and dainty yet for better curiosity and the finer ordering of a table you may thus use them First if you would set forth a red flower that you know or have seen you shall take the pot of preserved gilly-flowers and suiting the colours answerable to the flower you shall proportion it forth and lay the shape of a flower with a purslane stalk make the stalk of the flower and the dimensions of the leaves and branches with thin slices of cucumbers make the leaves in true proportion jagged or otherwayes and thus you may set forth some blown some in the bud and some half blown which will be very pretty and curious if yellow set it forth with cowslips or primroses if blew take violets or burrage and thus of any flowers Section 6. To make all manner of Carbanadoes either of Flesh or Fowl as also all manner of fried Meats of Flesh Collops and Eggs with the most exquisitest way of making Pancakes Fritters and Tansies To Carbonado a Chine of Mutton TAke a chine of mutton salt it and broil it on the embers or toast it against the fire being finely broild baste it and bread it with fine grated manchet and serve it with gravy onely To Carbonado a Shoulder of Mutton TAke a shoulder of mutton half boil it scotch it and salt it save the gravy and broil it on a soft fire being finely coloured and fitted make sauce with butter vinegar pepper and mustard To Carbonado a Rack of Mutton CUt it into steaks salt and broil them on the embers and being finely soaked dish them and make sauce of good mutton gravy beat up thick with a little juyce of orange and a piece of butter To Carbonado a Leg of Mutton CUt it round cross the bone about half an inch thick then hack it with the back of a knife salt it and broil it on the embers on a soft fire the space of an hour being finely broild serve it with gravy sauce and juyce of orange Thus you may broil any hanch of Venison and serve it with gravy onely To broil a Chine of Veal CUt it in three or four pieces lard them or not with small lard season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine being broild serve it with gravy beaten butter and juyce of lemon or orange To broil a Leg of Veal CUt it into rowels or round the leg in slices as thick as ones finger lard them or not then broil them softly on embers and make sauce with beaten butter gravy and juyce of orange To Carbonado a Rack of Pork TAke a rack of pork take off the skin and cut it into steaks then salt it and strow on some fennel-seeds whole and broil it on a soft fire being finely broiled serve it on wine vinegar and pepper To broil a Flank of Pork FLay it and cut it into thin slices salt it and broil it on the embers in a dripping-pan of white paper and serve it on the paper with vinegar and pepper To broil Chines of Pork BRoil them as you do the rack but bread them and serve them with vinegar and pepper or mustard and vinegar Or sometimes apples in slices boild in beer and beaten butter unto a mash Or green sauce cinamon and sugar Otherwayes sage and onions minced with vinegar and pepper boild in strong broth till they be tender Or minced onions boild in vinegar and pepper To broil a fat Venison TAke a half hanch and cut the fattest part into thick slices half an inch thick salt and broil them on the warm embers and being finely soaked bread them and serve them with gravy onely Thus you may broil a side of Venison or boil a side fresh in water and salt then broil it and dredge it and serve it with vinegar and pepper Broil the chine raw as you do the half hanch bread it and serve it with gravy To fry Lambs or Kids Stones TAke the stones parboil them then mince them small and fry them in sweet butter strain them with some cream some beaten cinamon pepper and grated cheese being put to it when it is strained then fry them and being fried serve them with sugar and rose-water Thus may you dress calves or lambs brains To Carbonado Land or Water Fowl BEing roasted cut them up and sprinkle them with salt then scotch and broil them and make sauce with vinegar and butter or juyce of orange To dress a Dish of Collops and Eggs the best way for service TAke fine young and well coloured bacon of the ribs the quantity of two pound cut it into thin slices and lay them in a clean dish toast them before the fire fine and crisp then poach the eggs in a fair scowred skillet white and fine dish them on a dish and plate and lay on the collops some upon them and some round the dish To broil Bacon on paper MAke the fashion of two dripping pans of two sheets of white paper then take two pound of fine interlarded bacon pare off the top and cut the bacon into slices as thin as a card lay them on the papers then put them on a gridiron and broil them on the embers To broil Brawn CUt a coller into six or seven slices round the coller and lay it on a plate in the oven being broild serve it with juyce of orange pepper gravy and beaten butter To fry Eggs. TAke fifteen eggs and beat them in a dish then have interlarded bacon cut into square bits like dice and fry them with chopped onions and put to them cream nutmeg cloves cinamon pepper and sweet herbs chopped small or no herbs nor spice being fried serve them on a clean dish with sugar and juyce of orange To fry an Egg as round as a ball TAke a broad frying posnet or a deep frying pan and three pints of clarified butter or sweet suet heat it
as hot as you do for fritters then take a stick and stir it till it run-round like to a whirle pit then break an egg into the middle of the whirle and turn it round with your stick till it be as hard as a soft poached egg and the whirling round of the butter or suet will make it as round as a ball then take it up with a slice and put it in a warm pipkin or dish set it a leaning against the fire so you may do as many as you please they will keep half an hour yet be soft you may serve them with fried or toasted collops To make the best Fritters TAke good mutton broth being cold and no fat mix it with flower and eggs some salt beaten nutmeg and ginger beat them well together then have apples or pippins pare and core them and cut them into dice-work or square bits and when you will fry them put them in the butter and fry them in clear clarified suet or clarified butter fry them white and fine and sugar them Otherwayes Take a pint of sack a pint of ale some ale yeast or barm nine eggs yolks and whites beaten very well the eggs first then all together then put in some ginger salt and fine flower let it stand an hour or two then put in apples and fry them in beef-suet clarified or clarified butter Other Fritters Take a quart of flower three pints of cold mutton broth a nutmeg a quartern of cinamon a race of ginger five eggs and salt and strain the foresaid materials put to them twenty slic't pippins and fry them in six pound of suet Sometimes make the batter of cream eggs cloves mace nutmeg saffron barm ale and salt Other times flower grated bread mace ginger pepper salt barm saffron milk sack or white wine Sometimes you may use marrow steeped in musk and rose-water and pleasant pears or quinces Or use raisins currans and apples cut like square dice and as small in quarters or in halves Fritters in the Italian Fashion TAke a pound of the best holland cheese or parmisan grated a pint of fine flower and as much fine bisket bread muskefied beaten to powder the yolks of four or five eggs some saffron and rose-water sugar cloves mace and cream make it into a stiff paste then make it into balls and fry them in clarified butter Or stamp this paste in a mortar and make the balls as big as a nutmeg or musket bullet Otherwayes in the Italian Fashion Take a pound of rice and boil it in a pint of cream being boild something thick lay it abroad in a clean dish to cool then stamp it in a stone mortar with a pound of good fat cheese grated some musk and yolks of four or five hard eggs sugar and grated manchet or bisket bread then make it into balls the paste being stiff and you may colour them with marigold flowers stamped violets blew bottels carnations or pinks and make them balls of two or three colours If the paste be too tender work more bread to them and flower fry them and serve them with scraping sugar and juyce of orange Garnish these balls with stock-fritters Fritters of Spinage TAke spinage pick and wash it then set on a skillet of fair water and when it boileth put in the spinage being tender boild put it in a cullender to drain away the liquor then mince it small on a fair board put it in a dish and season it with cinamon ginger grated manchet six eggs with the whites and yolks a little cream or none make the stuff pretty thick and put in some boild currans Fry it by spoonfuls and serve it on a dish and plate with sugar Thus also you may make fritters of beets clary burrage bugloss or lettice To make Stock Fritters or Fritters of Arms. STrain half a pint of fine flower with as much water and make the batter no thicker then thin cream then heat the brass moulds in clarified butter being hot wipe them dip the moulds half way in the batter and fry them to garnish any boild fish meats or stewed oysters View their form Other fried Dishes of divers forms or Stock Fritters in the Italian Fashion TAke a quart of fine flower and strain it with some almond milk leven white wine sugar and saffron fry it on the foresaid moulds or dip clary in it sage leaves or branches of rosemary then fry them in clarified butter Little Pasties Balls or Toasts fried TAke a boild or raw pike mince it and stamp it with some good fat old cheese grated season them with cinamon sugar boild currans and yolks of hard eggs make this stuff into balls toasts or pasties and fry them Otherwayes Make your paste into little pasties stars half moons scollops balls or suns Or take grated bread cake or bisket bread and fat cheese grated almond paste eggs cinamon saffron and fry them as abovesaid Otherwayes Pasties to fry Take twenty apples or pippins pared cored and cut into bits like square dice stew them in butter and put to them three ounces of bisket bread stamp all together in a stone mortar with six ounces of fat cheese grated six yolks of eggs cinamon six ounces of sugar make it in little pasties or half moons and fry them Otherwayes Take a quart of fine flour wet it with almond milk sack white wine rose-rosewater saffron and sugar make thereof a paste into balls cakes or any cut or carved branches and fry them in clarified butter and serve them with fine scraping sugar To fry Paste out of a Seringe or Butter-squirt TAke a quart of fine flour and a little leven dissolve it in warm water and put it to the flour with some white wine salt saffron a quarter of butter and two ounces of sugar boil the foresaid things in a skillet as thick as a hasty pudding and in the boiling stir it continually being cold beat it in mortar fry it in clarified butter and run it into the butter through a butter-squirt To make Pancakes TAke three pints of cream a quart of flour eight eggs three nutmegs a spoonful of salt and two pound of clarified butter the nutmegs being beaten strain them with the cream flour and salt fry them into pancakes and serve them with fine sugar Otherwayes Take three pints of spring water a quart of flour mace and nutmeg beaten six cloves a spoonful of salt and six eggs strain them and fry them into pancakes Or thus Make stiff paste of fine flour rose-water cream saffron yolks of eggs salt and nutmeg and fry them in clarified butter Otherwayes Take three pints of cream a quart of flour five eggs salt three spoonfuls of ale a race of ginger cinamon as much strain these materials then fry them and serve them with fine sugar To make a Tansie the best way TAke twenty eggs and take away five whites strain them with a quart of good thick sweet cream and put to it a grated nutmeg a
wet a cloth or butter it and put in the pudding when the water boils an hour will bake or boil it Otherwayes Take a penny white loaf pare off the crust and slice the crumb steep it in a quart of good thick cream warmed some beaten nutmeg six eggs whereof but two whites and some salt Sometimes you may use boild currans or boild raisins If to bake make it a little stiffer sometimes adde saffron on Flesh Dayes use beef-suet or marrow or neither for a boild pudding butter the napkin being first wetted in water and binde it up like a ball an hour will boil it To make a Shaking Pudding TAke a pint of cream and boil it with large mace slic't nutmeg and ginger put in a few almonds blanched and beaten with rose-water strain them all together then put to it slic't ginger grated bread salt and sugar flour the napkin or cloth and put in the pudding tie it hard and put it in boiling water as you must do all puddings then serve it up with verjuyce butter and sugar To make a hasty Pudding in a Bag. BOil a pint of thick cream with a spoonful of flour season it with nutmeg sugar and salt wet the cloath and flour it then pour in the cream being hot into the cloth and when it is boild butter it as a hasty Pudding If it be well made it will be as good as a Custard To make a hasty Pudding otherwayes GRate a two penny manchet and mingle it with a quarter of a pint of flour nutmeg and salt a quarter of sugar and half a pound of butter then set it a boiling on the fire in a clean scowred skillet a quart or three pints of good thick cream and when it boils put in the foresaid materials stir them continually and being half boild put in six yolks of eggs stir them together and when it is boild serve it in a clean scowred dish and stick it with some preserved orange-peel thin sliced run it over with beaten butter and scraping sugar To make an Almond Pudding BLanch and beat a pound of almonds strain them with a quart of cream a grated penny manchet searsed four eggs some sugar nutmeg grated some dates and salt boil it and serve it in a dish with beaten butter stick it with some muskedines or wafers and scraping sugar Otherwayes Take a pound of almond paste some grated bisket-bread cream rose-water yolks of eggs beaten cinamon ginger nutmeg some boild currans pistaches and musk boil it in a napkin and serve it as the former To make an Almond Pudding in Guts TAke a pound of blanched almonds beat them very small with rose-water and a little good new milk or cream with two or three blades of mace and some sliced nutmeg when it is boild take the spice clean from it then grate a penny loaf and searce it through a cullender put it into the cream and let it stand till it be pretty cool then put in the almonds five or six yolks of eggs salt sugar and good store of marrow or beef-suet finely minced and fill the guts To make a Rice Pudding to bake BOil the rice tender in milk then season it with nutmeg mace rose-water sugar yolks of eggs with half the whites some grated bread and marrow minced with ambergreese and bake it in a buttered dish To make Rice Pudding in guts BOil half a pound of rice with three pints of milk and a little beaten mace boil it until the rice be dry but never stir it if you do you must stir it continually or else it will burn pour your rice into a cullender or strainer that the moisture may run clean from it then put to it six eggs put away the whites of three half a pound of sugar a quarter of a pint of rose-water a pound of currans and a pound of beef-suet shred small season it with nutmeg cinamon and salt then dry the small guts of a hog shecp or beefer and being finely cleansed for the purpose steep and fill them cut the guts a foot long and fill them three quarters full tie both ends together and put them in boiling water a quarter of an hour will boil them Otherwayes Boil the rice first in water then in milk after with salt in cream then take six eggs grated bread good store of marrow minced small some nutmeg sugar and salt fill the guts put them into a pipkin and boil them in milk and rose-water Otherwayes Steep it in fair water all night then boil it in new milk and drain out the milk through a cullender then mince a good quantity of beef-suet not too small and put it into the rice in some bowl or tray with currans being first boild yolks of eggs nutmeg cinamon sugar and barberries mingled all together then wash the second guts fill them and boil them To make a Cinamon Pudding TAke and steep a penny white loaf in a quart of cream six yolks of eggs and but two whites dates half an ounce of beaten cinamon and some almond paste Sometimes adde rose-rose-water salt and boild currans either bake or boil it for stuffings To make a Haggas Pudding TAke a calves chaldron being well scowred or boild mince it being cold very fine and small then take four or five eggs and leave out half the whites thick cream grated bread sugar salt currans rose water some beef-suet or marrow and if you will sweet marjoram time parsley and mix all together then having a sheeps maw ready dressed put it in and boil it a little Otherwayes Take good store of parsley time savory four or five onions and sweet marjoram chop them with some whole oatmeal then adde to them pepper and salt and boil them in a napkin being boild tender butter it and serve it on sippets To make a Chiveridge Pudding LAy the fattest of a hog in fair water and salt to scower them then take the longest and fattest gut and stuff it with nutmeg sugar ginger pepper and slic't dates boil them and serve them to the table To make Liveridge Puddings BOil a hogs liver and let it be thoroughly cold then grate and sift it through a cullender put new milk to it and the fleck of a hog minced small put it to the liver and some grated bread divide the meat in two parts then take store of herbs mince them fine and put the herbs into one part with nutmeg mace pepper anniseed rose-water cream and eggs fill them up and boil them To the other part or sort put barberries slic't dates currans cream and eggs Other Liveridge Puddings BOil a hogs liver very dry and when it is cold grate it and take as much grated manchet as liver sift them through a cullender and season them with cloves mace and cinamon as much of all the other spices half a pound of sugar a pound and half of currans half a pint of rose-water three pound of beef-suet minced small eight eggs and but
four whites A Swan or Goose Pudding STrain the swan or goose blood and steep with it oatmeal or grated bread in milk or cream with nutmeg pepper sweet herbs minced suet rose-water minced lemon-peels very small and a small quantity of coriander-seed This for a pudding in a swan or gooses neek To make a forced Pudding MInce a leg of mutton with sweet herbs grated bread minced dates currans raisins of the sun a little orangado or preserved lemon sliced thin a few coriander-seeds nutmeg pepper and ginger mingle all together with some cream and raw eggs and work it together like a pasty then wrap the meat in a caul of mutton or veal and so you may either boil or bake them If you bake them indorse them with yolks of eggs rose-water and sugar and stick them with little sprigs of rosemary and cinamon To make a Pudding of Veal MInce raw veal very fine and mingle it with lard cut into the form of dice then mince some sweet marjoram pennyroyal cammomile winter savory nutmeg ginger pepper salt work all together with good store of beaten cinamon sugar barberries sliced figs blanched almonds half a pound of beef-suet finely minced put these into the guts of a fat mutton or hog well cleansed and cut an inch and a half long set them a boiling in a pipkin of claret wine with large mace being almost boild have some boild grapes in small bunches and barberries in knots then dish them on French Bread being scalded with the broth of some good mutton gravy and lay them on garnish of slic't lemons To make a Pudding of Wine in guts SLice the crumbs of two manchets and take half a pint of wine and some sugar the wine must be scalded then take eight eggs and beat them with rose-water put to them sliced dates marrow and nutmeg mix all together and fill the guts to boil Bread Pudding in guts TAke cream and boil it with mace and mix beat almonds with rose-water then take cream eggs nutmeg currans salt and marrow mix them with as much bread as you think fit and fill the guts To make an Italian Pudding TAke a fine manchet and cut it in square pieces like dice then put to it half a pound of beef-suet minced small raisins of the sun cloves mace minced dates sugar marrow rose-water eggs and cream mingle all these together put them in a buttered dish in less then an hour it will be baked then when you serve it scrape sugar on it Other pudding in the Italian fashion with blood of Beast or Fish TAke half a pound of grated cheese a penny manchet grated sweet herbs chopped very small cinamon pepper salt nutmeg cloves mace four eggs sugar and currans bake it in a dish or pye or boil it in a napkin and binde it up like a ball being boild serve it with beaten butter sugar and beaten cinamon To make a French Pudding TAke half a pound of raisins of the sun a penny white loaf pared and cut into dice-work half a pound of beef-suet finely minced three ounces of sugar eight slic't dates a grain of musk twelve or sixteen lumps of marrow salt half a pint of breame three eggs beaten with it and powred on the pudding cloves mace nutmeg salt and a pun-pun-water or a pippin or two pared slic't and put in the bottom of the dish before you bake the pudding To make a French Barley Pudding BOil the Barley and put to one quart of barley a manchet grated then beat a pound of almonds and strain them with cream then take eight eggs and but four whites and beat them with rose-water season it with nutmeg mace salt and marrow or beef-suet cut small mingle all together then fill the guts and boil them To make an excellent Pudding TAke crumbs of white bread as much fine flower the yolks of four eggs but one white and as much good cream as will temper it as thick as you would make pancake batter then butter the dish bake it and scrape sugar on it being baked Puddings of Swines Lights PArboil the lights mince them very small with suet and mix them with grated bread cream currans eggs nutmeg salt and rose-water and fill the guts To make an Oatmeal Pudding PIck a quart of whole oatmeal being finely picked and cleansed steep it in warm milk all night next morning drain it and boil it in three pints of cream being boild and cold put to it six yolks of eggs and but three whites cloves mace saffron salt dates slic't and sugar boil it in a napkin and boil it as the bread pudding serve it with beaten butter and stick it with slic't dates and scrape sugar or you may bake these foresaid materials in dish pye c. Sometimes adde to this pudding raisins of the sun and all manner of sweet herbs chopped small being seasoned as before Other Oatmeal Pudding TAke great oatmeal pick it and scald in in cream being first put in a dish or bason season it with nutmeg cinamon ginger pepper and currans bake it in a dish or boil it in a napkin being baked or boiled serve it with beaten butter and scraping sugar Otherwayes Season it with cloves mace saffron salt and yolks of eggs and but five that have whites and some cream to steep the groats in boil it in a napkin or bake it in a dish or pye To make Oatmeal-Pudding-pies STeep oatmeal in warm milk three or four hours then strain some blood into it of flesh or fish mix it with cream and adde to it suet minced small sweet herbs chopped fine as time parsley spinage succory endive strawberry leaves violet leaves pepper cloves mace fat beef-suet and four eggs mingle all together and so bake them To make an Oatmeal-pudding boild TAke the biggest oatmeal mince what herbs you like best and mix with it season it with pepper and salt tye it straight in a bag and when it is boild butter it and serve it up Oatmeal Puddings otherwise of fish or flesh blood TAke a quart of whole oatmeal steep it in warm milk over night and then drain the groats from it boil them in a quart or three pints of good cream then the oatmeal being boild and cold have time pennyroyal parsley spinage savory endive marjoram sorrel succory and strawberry leaves of each a little quantity chop them fine and put them to the oatmeal with some fennil seed pepper cloves mace and salt boil it in a napkin or bake it in dish pie or guts Sometimes of the former pudding you may leave out some of the herbs and adde these pennyroyal savory leeks a good big onion sage ginger nutmeg pepper salt either for fish or flesh dayes with butter or beef-suet boild or baked in dish napkin or pie To make a baked Pudding TAke a pint of cream warm it and put to it eight dates minced four eggs marrow rose-water nutmegs raced and beaten mace and salt butter the dish and put it
fine or course crust being baked liquor it with good sweet butter and stop up the vent If to keep long bake it in an earthen pan in the above-said seasoning and being baked fill it up with butter and you may keep it a whole year To bake your wilde Bore that comes out of France LAy it in soak two dayes then parboil it and season it with pepper nutmeg cloves and ginger and when it is baked fill it up with butter To bake Red Deer Take for a side or half hanch of red deer half a bushel of rye meal being coursely searced and make it up very stiff with boiling water onely If you bake it to eat hot give it but half the seasoning and liquor it with claret wine and good butter To bake Fallow Deer for hot or cold TAke a side of venison bone and lard it with great lard as big as ones little finger and season it with two ounces of pepper two ounces of numeg and four ounces of salt then have a pye made and lay some butter in the bottom of it then lay in the flesh the inside downward coat it thick with seasoning and put to it on the top of the meat with a few cloves and good store of butter close it up and bake it the pye being first basted with eggs being baked and cold fill it up with clarified butter and keep it to eat cold Make the paste as you do for red deer course drest through a boulter a peck and a pottle of this meal will serve for a side or half hanch of a buck To bake a side or half Hanch to be eaten hot TAke a side of a buck being boned and the skins taken away season it onely with two ounces of pepper and as much salt or half an ounce more lay it on a sheet of fine paste with two pound of beef-suet finely minced and beat with a little fair water and laid under it close it up and bake it and being fine and tender baked put to a good ladle full of gravy or good strong mutton broth To make a Paste for it TAke a peck of flour by weight and lay it on the pastery board make a hole in the midst of the flour and put to it five pound of good fresh butter the yolks of six eggs and but four whites work up the butter and eggs into the flour and being well wrought together put some fair water to it and make it into a stiff paste In this fashion of fallow deer you may bake goat doe or a pasty of venison To make meer sauce or a pickle to keep venison in that is tainted TAke strong ale and as much vinegar as will make it sharp boil it with some bay salt and make a strong brine scum it and let it stand till it be cold then put in your venison twelve hours press it parboil it and season it then bake it as before is shown Other sauce for tainted venison TAke your venison and boil water beer and wine vinegar together and some bay leaves time savory rosemary and fennil of each a handful when it boils put in your venison parboil it well and press it and season it as aforesaid bake it for to be eaten cold or hot and put some raw minced mutton under it Otherwayes to preserve tainted Venison BUry it in the ground in a clean cloath a whole night and it will take away the corruption savour or stink Other meer sauce to counterfeit Beef or Mutton to give it a Venison colour TAke small beer and vinegar and parboil your beef in it let it steep all night then put some turnsole to it and being baked a good judgement shall not decerne it from red or fallow deer Otherwayes to counterfeit Ram Weather or any Mutton for Venison BLoody it in sheeps lambs or pigs blood or any good and new blood season it as before and bake it either for hot or cold In this fashion you may bake mutton lamb or kid To make Vmble Pyes LAy minced beef-suet in the bottom of the pye or slices of interlarded bacon and the umbles cut as big as small dice with some bacon cut in the same form and seasoned with nutmeg pepper and salt fill your pyes with it and slices of bacon and butter close it up and bake it and liquor it with claret butter and stripped time To make Pies of Sweet-breads or Lamb-stones according to these Forms PArboil them and blanch them or raw sweet-breads or stones part them in halves and season them with pepper nutmeg and salt season them lightly then put in the bottom of the pye some slices of interlarded bacon and some pieces of artichoaks or mushrooms then sweet-breads or stones marrow gooseberries barberries grapes or slic't lemon close it up and bake it being baked liquor it with butter onely Or otherwise with butter white wine and sugar and sometimes adde some yolks of eggs To make minced Pies or Chewits of a Leg of Veal Neats Tongue Turkey or Capon TAke to a good leg of veal six pound of beef-suet then take the leg of veal bone it parboil it and mince it very fine when it is hot mince the suet by its self very fine also then when they are cold mingle them together then season the meat with a pound of sliced dates a pound of sugar an ounce of nutmegs an ounce of pepper an ounce of cinamon half an ounce of ginger half a pint of verjuyce a pint of rose-rose-water a preserved orange or any peel fine minced an ounce of caraway comfets and six pound of currans put all these into a large tray with half a handful of salt stir them up all together and fill your pies close them up bake them and being baked ice them with double refined sugar rose-rose-water and butter Make the Paste with a peck of flour and two pound of butter boild in fair water or liquor make it up boiling hot To make minced Pies of Mutton TAke to a leg of mutton four pound of beef-suet bone the leg and cut it raw into small pieces as also the suet mince them together very fine and being minced season it with two pound of currans two pound of raisins two pound of prunes an ounce of carraway-seed an ounce of nutmegs an ounce of pepper an ounce of cloves and mace and six ounces of salt stir up all together fill the Pies and bake them as the former To make minced Pies of Beef TAke a stone or eight pound of beef also eight pound of suet mince them very small and put to them eight ounces of salt two ounces of nutmegs an ounce of pepper an ounce of cloves and mace four pound of currans and four pound of raisins stir up all these together and fill your pies Minced in the French Fashion called Pelipate or in English Petits made of Veal Pork or Lamb or any kinde of Venison Beef Poultry or Fowl MIce them with lard and being minced season them
good and thick mash it like marmalade and put it in a dish of puff-paste or short paste according to this form with a cut cover and being bake dice it To preserve Pippins in slices TAke pippins and slice them round with the coars or kernels in as thick as a half-crown piece and some lemon peel amongst them in slices or else cut like small lard or orange peel first boild and cut in the same manner then make the sirrup weight for weight and being clarified and scummed clean put in the pippins and boil them up quick to a pound of sugar a pint of fair water or a pint of white wine or claret and make them of two colours To make a Warden or a Pear Tart quartered TAke twenty good wardens pare them and cut them in a tart and put to them two pound of refined sugar twenty whole cloves a quarter of an ounce of cinamon broke into little bits and three races of ginger pared and slic't thin then close up the tart and bake it it will ask five hours baking then ice it with a quarter of a pound of double refined sugar rose water and butter Other Tart of Wardens Quinces or Pears FIrst bake them in a pot then cut them in quarters and coat them put them in a tart made according to this form close it up and when it is baked scrape on sugar To make a Tart of green Pease TAke green pease and boil them tender than pour them out into a cullender season them with saffron salt and put sugar to them and some sweet butter then close it up and bake it almost an hour then draw it forth of the oven and ice it put in a little verjuyce and shake them well together then scrape on sugar and serve it in To make a Tart of Hips TAke hips cut them and take out the feeds veryclean then wash them and season them with sugar cinamon and ginger close the tart bake it ice it scrape on sugar and serve it in To make a Tart of Rice BOil the rice in milk or cream being tender boild pour it into a dish and season it with nutmeg ginget cinamon pepper salt sugar and the yolks of six eggs put it in the tart with some juyce of orange close it and bake it being baked scrape on sugar and so serve it up To make a Tart of Medlers TAke medlers that are rotten strain them and set them on a chafing-dish of coals season them with sugar cinamon and ginger put some yolks of eggs to them let it boil a little and lay it in a cut tart being baked scrape on sugar To make a Cherry Tart. TAke out the stones and lay the cherries into the tart with beaten cinamon ginger and sugar then close it up bake it and ice it then make a sirrup of muskedine and damask water and pour it into the tart scrape on sugar and so serve it To make a Strawberry Tart. WAsh the strawberries and put them into the tart season them with cinamon ginger and a little red wine then put on sugar bake it half an hour ice it scrape on sugar and serve it To make a Taffety Tart. FIrst wet the paste with butter and cold water roul it very thin then lay apples in layes and between every lay of apples strew some fine sugar and some lemon-peel cut very small you may also put some fennil-seed to them let them bake an hour or more then ice them with rose water sugar and butter beaten together and wash them over with the same strew more fine sugar on them and put them into the oven again being iced dish them and serve them hot or cold To make an Almond Tart. STrain beaten Almonds with cream yolks of eggs sugar cinamon and ginger boil it thick and fill your tart being baked ice it To make a Damsin Tart. BOil them in wine and strain them with cream sugar cinamon and ginger boil it thick and fill your tart To make a Spinage Tart of three colours green yellow and White TAke two handfuls of young tender spinage wash it and put it into a skillet of boiling liquor being tender boild have a quart of cream boild with some whole cinamon quartered nutmeg and a grain of musk then strain the cream twelve yolks of eggs and the boild spinage into a dish with some rose water a little sack and some fine sugar boil it over a chafing-dish of coals and stir it that it curd not keep it till the tart be dried in the oven and dish it in the form of three colours green white and yellow To make Cream Tarts THicken cream with muskefied bisket bread and serve it in a dish stick wafers round about it and slices of preserved citteron and in the middle a preserved orange with biskets the garnish of the dish being of puff-paste Or you may boil quinces wardens pears and pippins in slices or quarters and strain them into cream as also these fruits melacattons necturnes apricocks peaches plums or cherries and make your tarts of these forms To make a French Tart. TAke a pound of almonds blanch and beat them into fine paste in a stone morter with rose water then beat the white breast of a roast cold turkey being minced and beat with it a pound of lard minced with the marrow of four bones and a pound of butter the juyce of three lemons two pound of hard sugar being fine beaten slice a whole green piece of citron in small slices a quarter of a pound of pistaches and the yolks of eight or ten eggs mingle all together then make a paste for it with cold butter two or three eggs and cold water c. To make a Quodling Pye TAke green quodlings and quodle them peel them and put them again into the same water cover them close and let them simper on embers till they be very green then take them up and let them drain pick out the noses and leave on the stalks then put them in a pye and put to them fine sugar whole cinamon slic't ginger a little musk and rose water close them up with a cut cover and as soon as it boils up in the oven draw it and ice it with rose water butter and sugar Or you may preserve them and bake them in a dish with paste tart or patty-pan To make a Dish in the Italian Fashion TAke pleasant pears slice them into thin slices and put to them half as much sugar as they weigh then mince some candied citron and candied orange small mix it with the pears and lay them on a bottom of cold butter paste in a patty-pan with some fine beaten cinamon lay on the sugar and close it up bake it and being baked ice it with rose water fine sugar and butter For the several colours of Tarts IF to have them yellow preserved quinces apricocks necturnes and melacattons boil them up in white wine with sugar and strain them Otherwayes strained
a watery substance put it in with the rose water if a powder mix it with your sugar before you wet it when you have beat it in the morter and that it is all wet and your colour well mixt in every place then mould it and make it into what form you please To make Muskedines called Rising Comfits or Kissing Comfits TAke half a pound of refined sugar being beaten and searced put into it two grains of musk a grain of civet two grains of ambergreece and a thimble full of white orris powder beat all these with gum-dragon steeped in rose water then roul it as thin as you can and cut it into little losinges with your iging iron and stow them in some warm oven or stove then box them and keep them all the year To make Cracknells TAke half a pound of fine flour dryed and searced and as much fine sugar searced mingled with a spoonfull of coriander feed bruised and two ounces of butter rubbed amongst the flour and sugar wet it with the yolks of two eggs half a spoonfull of white rose water and two spoonfulls of cream or as much as will wet it work the paste till it be soft and limber to roul and work then roul it very thin and cut them round by little plats lay them upon buttered papers and when they go into the oven prick them and wash the tops with the yolk of an egg beaten and made thin with rose water or fair water they will give with keeping therefore before they are eaten they must be dryed in a warm oven to make them crisp To make Mackeroons TAke a pound of the finest sugar and a pound of the best jordan almonds steep them in cold water blanch them and pick out the spots then beat them to a perfect paste in a stone mortar in the beating of them put rose water to them to keep them from oyling being finely beat put them in a dish with the sugar and set them over a chafing dish of coals stir it till it will come clean from the bottom of the dish then put in two grains of musk and three of ambergreece To make the Italian Chips TAke some paste of flowers beat them to fine powder and searce or sift them then take some gum-dragon steeped in rose water beat it to a perfect paste in a marble morter then roul it thin and lay one colour upon another in a long roul roul them very thin then cut them overthwart and they will look of divers pretty colours like marble To make Bisket bread TAke a pound of sugar searced very fine a pound of flour well dryed twelve eggs and but six whites a handfull of caraway-seed and a little salt beat all these together the space of an hour then your oven being hot put them into plates or tin things butter them and wipe them a spoonfull into a plate is enough so fet them into the oven and make it as hot as to bake them for manchet To make Bisquite du Roy. TAke a pound of fine searced sugar a pound of fine flour and six eggs beat them very well then put them all into a stone morter and pound them for the space of an hour and a half let it not stand still for then it will be heavy and when you have beaten it so long a time put in half an ounce of anniseeds then butter over some pye plates and drop the stuff on the plate as fast as two or three can with spoons shape them round as near as you can and set them into an oven as hot as for manchet but the less they are coloured the better Bisquite du Roy otherwayes TAke to a pound of flour a pound of sugar and twelve new laid eggs beat them in a deep dish then put to them two grains of musk dissolved rose water anniseed and coriander seed beat them the space of an hour with a woodden spatter then the oven being ready have white tin moulds buttered and fill them with this bisquite strow double refined sugar on them and bake them when they rise out of the moulds draw them and put them on a great pasty plate or pye plate and dry them in a stove or put them in a square lattin box and lay white papers betwixt every range or rank have a padlock to it and set it over a warm oven so keep them and thus for any kinde of bisket makeroons march-pane sugar plates or pasties set them in a temperate place where they may not give with every change of weather and thus you may keep them very long To make Shell Bread TAke a quarter of a pound of rice flour a quarter of a pound of fine flour the yolks of four new laid eggs and a little rose water and a grain of musk make these into a perfect paste then roul it very thin and bake it in great muscle shells but first toste the shells in butter melted when they be baked boil them in melted sugar as you boil a simnell then lay them on the bottom of a woodden sieve and they will eat as crisp as a wafer To make Bean Bread TAke two pound of blanched almonds and slice them take to them two pound of double refined sugar finely beaten and searsed five whites of eggs beaten to froth a little musk steeped in rose water and some anniseeds mingle them altogether in a dish and bake them on pewter plates buttered then afterwards dry them and stove them To make Ginger Bread TAke a pound of jordan almonds and a penny manchet grated and sifted and mingled amongst the almond paste very fine beaten an ounce of slic't ginger two thimble fulls of liquoras and anniseed in powder finely searced beat all in a mortar together with two or three spoonfulls of rose water beat them to a perfect paste with half a pound of sugar mould it and roul it thin then print it and dry it in a stove and gild it if you please Thus you may make ginger bread of sugar plate putting sugar to it as abovesaid To make Ipocras TAke to a gallon of wine three ounces of cinamon two ounces of slic't ginger a quarter of an ounce of cloves an ounce of mace twenty corns of pepper an ounce of nutmegs three pound of sugar and two quarts of cream Otherwayes Take to a pottle of wine an ounce of cinamon an ounce of ginger an ounce of nutmegs a quarter of an ounce of cloves seven corns of pepper a handfull of rosemary flowers and two pound of sugar To make excellent Mead much commended TAke to every quart of honey a gallon of fair spring water boil it well with nutmeg and ginger bruised a little in the boiling scum it well and being boild set it a cooling in several vessels that it may stand thin then the next day put it in the vessel and let it stand a week or two then draw it in bottles If it be to drink in a short time you may
work it as bear but it will not keep long Or take to every gallon of water a quart of honey a quarter of an ounce of mace as much ginger and cinamon and half as much cloves bruise them and use them as abovesaid Otherwayes Take five quarts and a pint of water warm it and put to it a quart of honey and to every gallon of liquor one lemon and a quarter of an ounce of nutmegs it must boil till the scum rise black and if you will have it quickly ready to drink squeese into it a lemon when you tun it and tun it cold To make Metheglin TAke all sorts of herbs that are good and wholesom as balm mint rosemary fennil angelica wilde time hysop burnet agrimony and such other field herbs half a handful of each boil and strain them and let the liquor stand till the next day being settled take two gallons and a half of honey let it boil an hour and in the boiling scum it very clean set it a cooling as you do beer and when it is cold take very good barm and put it into the bottom of the tub by a little and a little as to beer keeping back the thick settling that lyeth in the bottom of the vessel that it is cooled in when it is all put together cover it with a cloth and let it work very near three dayes then when you mean to put it up skim off all the barm clean and put it up into a vessel but you must not stop the vessel very close in three or four dayes but let it have some vent to work when it is close stopped you must look often to it and have a peg on the top to give it vent when you hear it make a noise as it will do or else it will break the vessel Sometimes make a bag and put in good store of slic't ginger some cloves and cinamon boild or not Section 12. To make all manner of Creams Sack-Possets Sillabubs Blamangers White-Pots Fools Wassels c. To make Apple Cream TAke twelve pippins pare and slice or quarter them then put them in a skillet with some claret wine and a race of ginger sliced thin a little lemon peel cut small and some sugar let all these stew together till they be soft then take them off the fire and put them in a dish and when they be cold take a quart of cream boild with a little nutmeg and put in of the apple stuff to make it of what thickness you please and so serve it up To make Codling Cream TAke twenty fair codlings being peeld and codled tender and green put them in a clear silver dish filled half full of rose-water and half a pound of sugar boil all this liquor together till half be consumed and keep it stirring till it be ready then fill up the dish with good thick and sweet cream stir it till it be well mingled and when it hath boild round about the dish take it off sweeten it with fine sugar and serve it cold Otherwayes Codle forty fair codlings green and tender then peel and core them and beat them in a mortar strain them with a quart of cream and mix them well together in a dish with fine sugar sack musk and rose water Thus you may do with any fruit you please To boil Cream with Codlings BOil a quart of cream with mace sugar two yolks of eggs two spoonfuls of rose-water and a grain of ambergreece put it into the cream and set them over the fire till they be ready to boil then set them to cool stirring it till it be cold then take a quart of green codling stuff strained put it into a silver dish and mingle it with cream To make Quince Cream TAke and boil them in fair water but first let the water boil then put them in and being tender boiled take them up and peel them strain them and mingle it with fine sugar then take some very good and sweet cream mix all together and make it of a fit thickness or boil the cream with a stick of cinamon and let it stand till it be cold before you put it to the quinces Thus you may do wardens or pears To make Plumb Cream TAke any kinde of plumbs apricocks or the like and put them in a dish with some sugar white wine sack claret or rose water close them up with a piece of paste between two dishes being baked and cold put to them cream boild with eggs or without or raw and scrape on sugar c. To make Gooseberry Cream COdle them green and boil them up with sugar being preserved put them into the cream strained or whole scrape sugar on them and so serve them cold in boild or raw cream Thus you may do strawberries raspas or red currans put in raw cream whole or serve them with wine and sugar in a dish without cream To make Snow Cream TAke a quart of cream six whites of eggs a quartern of rose-water a quarter of a pound of double refined sugar beat them together in a deep bason or a boul-dish then have a fine silver dish with a penny manchet the bottom and upper crust being taken away and made fast with paste to the bottom of the dish and a streight sprig of rosemary set in the middle of it then beat the cream and eggs together and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have filled the dish You may beat amongst it some musk and ambergreece dissolved and guild it if you please To make Snow Cream otherwayes Boil a quart of cream with a stick of cinamon and thicken it with rice flour the yolks of two or three eggs a little rose-water sugar and salt give it a walm and put it in a dish lay clouted cream on it and fill it up with whipt cream or cream that cometh out of the top of a churm when the butter is come dish out of a squirt or some other fine way scrape on sugar sprinkle it with rose-water and stick some pine-apple-seeds on it Otherwayes Take three pints of cream and the whites of seven eggs strain them together with a little rose-water and as much sugar as will sweeten it then take a stick of a foot long and split it in four quarters beat the cream with it or else with a whisk when the snow riseth put it in a cullender with a spoon that the thin may run from it when you have snow enough boil the rest with cinamon ginger and cloves seethe it till it be thick then strain it and when it is cold put it in a clean dish and lay your snow upon it To make Snow Cream otherwayes with Almonds TAke a quart of good sweet cream and a quarter of a pound of almond paste fine beaten with rose-water and strained with half a pint of white wine put some orange-peel to it a slic't nutmeg and three
to boil again and when it boils set it as you did before in bouls and so use it in like manner it will yield four or five times seething which you must use as before that it may lie round and high like a cabidge or let one of the first bouls stand because the cream may be thick and most crumpled take that up last to lay on uppermost and when you serve it up searse or scrape sugar on it this must be made over night for dinner or in the morning for supper To make Stone Cream TAke a quart of cream two or three blades of large mace two or three little sticks of cinamon and six spoonfulls of rose water season it sweet with sugar and boil it till it taste well of the spice then dish it and stir it till it be as cold as milk from the Cow then put in a little runnet and stir it together let it stand and cool and serve it to the table To make Whipt Cream TAke a whisk or a rod and beat it up thick in a boul or large bason till it be as thick as the cream that comes of the top of a churm then lay fine linnen clouts on saucers being wet lay on the cream and let it rest two or three hours then turn them into a fine silver dish put raw cream to them and scrape on sugar To make Rice Cream TAke a quart of cream two handfulls of rice flour and a quarter of a pound of sugar mingle the flour and sugar very well together and put it in the cream then beat the yolk of an egg with a little rose water put it to the cream and stir them all together set it over a quick fire keeping it continually stirring till it be as thick as pap To make another rare Cream TAke a pound of almond paste fine beaten with rose water mingle it with a quart of cream six eggs a little sack half a pound of sugar and some beaten nutmeg strain them and put them in a clean scowred skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it with juyce of orange sugar and stick it full of candied pistaches To make a white Leach of Cream TAke a quart of cream twelve sponfulls of rose water two grains of musk two drops of oyl of mace or two large maces boil them with half a pound of sugar and half a pound of the whitest isingglass being first steeped and washed clean then run it through your jelly bag into a dish when it is cold slice it into chequer work and serve it on a plate This is the best way to make leach To make other Leach with Almonds TAke two ounces of isingglass lay it two hours in fair water then boil it in clear spring water and being well disgested set it to cool then have a pound of almonds beaten very fine with rose water strain them with a pint of new milk and put in some mace and slic't ginger boil them till it taste well of the spices then put into it the disgested isingglass some sugar and a little rose water give it a walm over the fire and run it through a strainer into dishes and slice it into dishes To make a Cream in the Italian fashion to eat cold TAke twenty yolks of eggs and two quarts of cream strain it with a little salt saffron rose water juyce of orange a little white wine and a pound of fine sugar then bake it in a deep dish with-some fine cinamon and some candied pistaches stuck on it and when it is baked white muskedines Thus you may do with the whites of the eggs and put in no spices To make Pyramidis Cream TAke a quart of water and six ounces of harts-horn put it into a bottle with gum-dragon and gum arabick of each as much as a walnut put them all into the bottle which must be so big as will hold a pint more for if it be full it will break stop it very close with a cork and tye a cloth over it put the bottle in the beef pot or boil it in a pot with water let it boil three hours then take as much cream as there is jelly and half a pound of almonds well beaten with rose water mingle the cream and the almonds together strain it then put the jelly when it is cold into a silver bason and the cream to it sweeten it as you please and put in two or three grains of musk and ambergreece set it over the fire and stir it continually till it be seething hot but let it not boil then put it in an old fashioned drinking glass and let it stand till it be cold when you will use it put the glass in some warm water and whelm it in a dish then take pistaches boild in white wine and sugar stick it all over and serve it in with cream French Barley Cream TAke a porringer full of French perle barley boil it in eight or nine several waters very tender then put it in a quart of cream with some large mace and whole cinamon boil it a little a quarter of an hour then have two pound of almonds blanched and beaten fine with rose water put to them some sugar and strain the almonds with some cold cream then put all over the fire and stir it till it be ready to boil take it off the fire still stirring it till it be half cold then put to it two spoonfulls of sack or white wine and a little salt and serve it in a dish cold To make Cheesecakes LEt your paste be very good either puff-paste or cold butter paste with sugar mixed with it then the whey being dryed very well from the cheese curds which must be made of new milk or better beat them in a mortar or tray with a quarter of a pound of butter to every pottle of curds a good quantity of rose water three grains of ambergreece or musk prepared the trumbs of a small manchet rubbed through a cullender the yolks of ten eggs a grated nutmeg a little salt and good store of sugar mix all these well together with a little cream but do not make them too soft instead of bread you may take almonds which are much better bake them in a quick oven and let them not stand too long in lest they should be too dry To make Cheesecakes otherwayes MAke the crust of milk and butter boiled together put into the flour and made up pretty stiff to a pottle of fine flour take half a pound of butter then take a fresh cheese made of morning milk and a pint of cream put it to the new milk and set the cheese with some runnet when it is come put it in a cheese cloth and press it from the whay stamp in the curds a grated fine small manchet some cloves and mace a pound and a half of well washed and picked currans the yolks of eight
eggs some rose water salt half a pound of refined white sugar and a nutmeg or two work all these materials well together with a quarter of a pound of good sweet butter and some cream but make it not too soft and make your cheesecakes according to these forms To make Cheesecakes otherwayes MAke the paste of a pottle of flour half a pound of butter as much ale barm as two egg shells will hold and a little saffron made into fine pouder and put into the flour melt the butter in milk and make up the paste then take the curds of a gallon of new milk cheese and a pint of cream drain the whey very well from it pound it in a mortar then mix with it half a pound of sugar a pound of well washed and picked currans a grated nutmeg some fine beaten cinamon salt rose water a little saffron made into fine pouder and some eight yolks of eggs work it up very stiff with some butter and a little cream Otherwayes Take six quarts of new milk run it pretty cold and when it is tender come drain from it the whey and hang it up in a strainer press the whey from it and beat it in a mortar till it be like butter then strain it through a strainer and mingle it with a pound of butter with your hand then beat a pound of almonds with rose water till they be as fine as the curds put to them the yolks of twenty eggs a quart of cream two grated nutmegs and a pound and a half of sugar when the coffins are ready to be set into the oven then mingle them together and let them bake half an hour the paste must be made of milk and butter warmed together dry the coffins as you do for a custard make the paste very stiff and make them into works To make Cheesecakes without Milk TAke twelve eggs take away six whites and beat them very well then take a quart of cream and boil it with mace take it off the fire put in the eggs and stir them well together then set it on the fire again and let it boil till it curds then set it off and put to it a good quantity of sugar some grated nutmeg and beaten mace then dissolve musk and ambergreece in rosewater three or four spoonfuls of grated bread with half a pound of almonds beat small a little cream and some currans then make the paste for them of flour sugar cream and butter bake them in a milde oven a quarter of an hour will bake them Make them according to this form Cheesecakes otherwayes FOr the paste take a pottle of flour half a pound of butter and the white of an egg work it well into the flour with the butter then put a little cold water to it and work it up stiff then take a pottle of cream half a pound of sugar and a pound of currans boild before you put them in a whole nutmeg grated and a little pepper fine beaten boil these gently and stir it continually with twenty eggs well beaten amongst the cream being boild and cold fill the cheesecakes To make Cheesecakes otherwayes TAke eighteen eggs and beat them very well beat some flour amongst them to make them pretty thick then have a pottle of cream and boil it being boiled put in your eggs flour anst half a pound of butter some cinamon salt boild currans and sugar set them over the fire and boil it pretty thick being cold fill them and bake them make the crust as beforesaid To make Cheesecakes in the Italian Fashion TAke four pound of good fat Holland cheese and six pound of good fresh cheese-curd of a morning milk cheese or better beat them in a stone or wooden mortar then put sugar to them and two pound of well washed currans twelve eggs whites and all being first well beaten a pound of sugar some cream half an ounce of cinamon a quarter of an ounce of mace and a little saffron mix them well together and fill your talmouse or cheesecakes pasty wayes in good cold butter paste sometimes use beaten almonds amongst it and some pistaches whole being baked ice them with yolks of eggs rose-rose-water and sugar cast on red and white biskets and serve them up hot Cheesecakes in the Italian Fashion otherwayes TAke a pound of pistaches stamped with two pound of morning milk cheese curd fresh made three ounces of elder-flowers ten eggs a pound of sugar a pound of butter and a pottle of flour strain these in a course strainer and put them in short or puff-paste To make Cheeesecakes otherwayes TAke a good morning milk cheese or better of some eight pound weight stamp it in a mortar and beat a pound of butter amongst it and a pound of sugar then mix with it beaten mace two pound of cutrans well picked and washed a penny manchet grated or a pound of almonds blanched and beaten fine with rose-water and some salt then boil some cream and thicken it with six or eight yolks of eggs mixed with the other things work them well together and fill the cheesecakes make the curd not too soft and make the paste of cold butter and water according to these forms To make a Triffel TAke a quart of the best and thickest cream set it on the fire in clean skillet and put to it whole mace cinamon and sugar boil it well in the cream before you put in the sugar then your cream being well boiled pour it into a fine silver piece or dish and take out the spices let it cool till it be no more then blood warm then put in a spoonful of good runnet and set it well together being cold scrape sugar on it and trim the dish sides finely To make fresh Cheese and Cream TAke a pottle of milk as it comes from the cow and a pint of cream put to it a spoonful of runnet and let it stand two hours then stir it up and put it in a fine cloth let the whey drain from it and put the curd into a bowl-dish or bason then put to it the yolk of an egg a spoonful of rose-water some salt sugar and a little nutmeg finely beaten put it to the cheese in the cheese fat on a fine cloth scrape on sugar and serve it on a plate in a dish Thus you may make fresh cheese and cream in the French Fashion called Jonches or rush cheese being put in a mould of rushes tied at both ends and being dished put cream to it To make a Posset TAke the yolks of twenty eggs then have a pottle of good thick sweet cream boil it with good store of whole cinamon and stir it continually on a good fire then strain the eggs with a little raw cream when the cream is well boiled and tasteth of the spice take it off the fire put in the eggs and stir them well in the cream being pretty thick have some sack in a posset pot or deep
maces two or three whole onions a race of ginger slic't a whole nutmeg slic't twelve whole pepper corns salt a quarter of a pound of good sweet butter and a little faggot of sweet herbs stew all these together very well then drain them through a cullender and dish them on fine carved sippets then take some of the liquor they were stewed in and beat it up thick with a minced lemon and half a pound of butter pour it on the oysters being dished and garnish the dish and the oysters with grapes grated bread slic't lemon and barberries Or thus Broil great oysters in their shells brown and dry but burn them not then take them out and put them in a pipkin with some good sweet butter the juyce of two or three oranges a little pepper and grated nutmeg give them a walm and dish them in a fair scowred dish with carved sippets and garnish it with dryed grated searsed fine manchet To make Oyster Pottage TAke some boild pease strain them and put them in a pipkin with some capers some sweet herbs finely chopped some salt and butter then have some great oysters fryed with sweet herbs and grosly chopped put them to the strained pease stew them together serve them on a clean scowred dish on fine carved sippets and garnish the dish with grated bread Otherwayes Take a quart of great oysters parboil them in their own liquor and stew them in a pipkin with some capers large mace a faggot of sweet herbs salt and butter being finely stewed serve them on slices of dryed French bread round the oysters slic't lemon and on the pottage boild spinage minced and buttered but first pour on the broth To make a Hash of Oysters TAke three quarts of great oysters parboil them and save their liquor then mince two quarts of them very fine and put them a stewing in a pipkin with half a pint of white wine a good big onion or two some large mace a grated nutmeg some chesnuts and pistaches three or four spoonfulls of wine vinegar a quarter of a pound of good sweet butter some oyster liquor pepper salt and a faggot of sweet herbs stew the foresaid together upon a soft fire the space of half an hour then take the other oysters and season them with pepper salt and nutmeg fry them in batter made of fine flour eggs salt and cream make one half of it green with juyce of spinage and sweet herbs chopped small dip them in these batters and fry them in clarified butter being fryed keep them warm in an oven then have a fine clean large dish lay slices of French bread all over the bottom of the dish scald and steep the bread with some gravy of the hash or oyster liquor and white wine boild together dish the hash all over the slices of bread lay on that the fryed oysters chesnuts and pistaches then beat up a leir or sauce of butter juyce of lemon or oranges five or six a little white wine the yolks of three or four eggs and pour on this sauce over the hash with some slic't lemon and lemon-peel garnish the dish with grated bread being dryed and searsed some pistaches chesnuts carved lemons and frved oysters Sometimes you may use mushrooms boild in water salt sweet herbs large mace cloves bay leaves two or three cloves of garlick then take them up dip them in batter and fry them brown make sauce for them with claret and the juyce of two or three oranges salt butter the juyce of horse-raddish roots beaten and strained grated nutmeg and pepper beat them up thick with the yolks of two or three eggs do this sauce in a frying-pan shake them well together and pour it on the hash with the mushrooms To marinate great Oysters to be eaten hot TAke three quarts of great oysters ready opened parboil them in their own liquor then take them out and wash them in warm water wipe them dry and flour them fry them crisp in a frying-pan with three pints of sweet sallet oyl put them in a dish and set them before the fire or in a warm oven then make sauce with white wine wine vinegar four or five blades of large mace two or three slic't nutmegs two races of slic't ginger some twenty cloves twice as much of whole pepper and some salt boil all the foresaid spices in a pipkin with a quart of white wine a pint of wine vinegar rosemary time winter savory sweet marjoram bay leaves sage and parsley the tops of all these herbs about an inch long then take three or four good lemons slic't dish up the oysters in a clean scowred dish pour on the broth herbs and spices on them lay on the slic't lemons and run it over with some of the oyl they were fryed in and serve them up hot Or fry them in clarified butter Oysters in Stoffado PArboil a pottle or three quarts of great oysters save the liquor and wash the oysters in warm water then after steep them in white wine wine vinegar slic't nutmeg large mace whole pepper salt and cloves give them a walm on the fire set them off and let them steep two or three hours then take them out wipe them dry dip them in batter made of fine flour yolks of eggs some cream and falt fry them and being fryed keep them warm then take some of the spices liquor some of the oyster liquor and some butter beat these things up thick with the slices of an orange or two and two or three yolks of eggs then dish the fryed oysters in a fine clean dish on a chafing dish of coals run on the sauce over them with the spices slic't orange and barberries and garnish the dish with searsed manchet To jelly Oysters TAke ten flounders two small pikes or plaice and four ounces of isingglass being finely cleansed boil them in a pipkin in a pottle of fair spring water and a pottle of white wine with some large mace and slic't ginger boil them to a jelly and strain it through a strainer into a bason or deep dish being cold pare off the top and bottom and put it into a pipkin with the juyce of six or seven great lemons to a pottle of this broth three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed altogether with a rouling pin and put amongst the jelly being melted but not too hot set the pipkin on a soft fire to stew put in it a grain of musk and as much ambergreece well rubbed let it stew half an hour on the embers then boil it up and let it run through your jelly bag then stew the oysters in white wine oyster liquor juyce of orange mace slic't nutmeg whole pepper some salt and sugar dish them in a fine clean dish with some preserved barberries large mace or poungarnet kernels and run the jelly over them in the dish garnish the dish with carved lemons large mace and preserved barberries
Alebury BOil bear or ale scum it and put in some mace and a bottom of a manchet boil it well then put in some sugar Buttered Beer TAke beer or ale and boil it then scum it and put to it some liquoras and anniseeds boil them well together then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer and some good butter strain your butter'd beer put it in the flaggon and brew it with the butter and eggs Buttered Beer or Ale otherwayes BOil beer or ale and scum it then have six eggs whites and all and beat them in a flaggon or quart pot with the shells some butter sugar and nutmeg put them together and being well brewed drink it when you go to bed Otherwayes Take three pints of beer or ale put five yolks of eggs to it strain them together and set it in a pewter pot to the fire put to it half a pound of sugar a penniworth of beaten nutmeg as much beaten cloves half an ounce of beaten ginger and bread it Panado's BOil fair water in a skillet put to it grated bread or cakes good store of currans mace and whole cinamon being almost boild and indifferent thick put in some sack or white wine sugar and some strained yolks of eggs Otherwayes with slic't bread water currans and mace and being well boild put to it some sugar white wine and butter To make a Compound Posset of Sack Claret White Wine Ale Beer or Juyce of Oranges c. TAke twenty yolks of eggs with a little cream strain them and set them by then have a clean scowred skillet and put into it a pottle of good sweet cream and a good quantity of whole cinamon set it a boiling on a soft charcoal fire and stir it continually the cream having a good taste of the cinamon put in the strained eggs and cream into your skillet stir them together and give them a walm then have some sack in a deep bason or posset-pot good store of fine sugar and some sliced nutmeg the sack and sugar being warm take out the cinamon and pour your eggs and cream very high into the bason that it may spatter in it then strow on loaf sugar To make a Posset simple BOil your milk in a clean scowred skillet and when it boils take it off and warm in the pot bowl or bason some sack claret beer ale or juyce of orange pour it into the drink but let not your milk be too hot for it will make the curd hard then sugar it Otherwayes Beat a good quantity of sorrel and strain it with any of the foresaid liquors or simply of its self then boil some milk in a clean scowred skillet being boild take it off and let it cool then put it to your drink but not too hot for it will make the curd tuff Possets of Herbs otherwayes TAke a fair scowred skillet put in some milk into it and some rosemary the rosemary being well boild in it take it out and have some ale or beer in a pot put to it the milk and sugar or none Thus of time cardus camomile mint or marigold flowers To make French Puffs TAke spinage time parsley endive savory and marigram chop or mince them small then have twenty eggs beaten with the herbs that the eggs may be green some nutmeg ginger cinamon and salt then cut a lemon in slices and dip it in batter fry it and put on a spoonful on every slice of lemon fry it finely in clarified butter and being fried strow on sack or claret and sugar Soops or butter'd Meats of Spinage TAke fine young spinage pick and wash it clean then have a skillet or pan of fair liquor on the fire and when it boils put in the spinage give it a walm or two and take it out into a cullender let it drain then mince it small and put it in a pipkin with some slic't dates butter white wine beaten cinamon salt sugar and some boild currans stew them well together and dish them on sippets finely carved and about it hard eggs in halves or quarters not too hard boild and scrape on sugar Soops of Carrots BEing boild cleanse stamp and season them in all points as before thus also potatoes skirrets parsnips turnips virginia artichocks onions or beets or fry any of the foresaid roots being boild and cleansed or peeled and floured and serve them with beaten butter and sugar Soops of Artichocks Potatoes Skirrets or Parsnips BEing boild and cleansed put to them yolks of hard eggs dates mace cinamon butter sugar white wine salt slic't lemon grapes gooseberries or barberries stew them together whole and being finely stewed serve them on carved sippets in a clean scowred dish and run it over with beaten butter and scraped sugar To butter Onions BEing peeled put them into boiling liquor and when they are boild drain them in a cullender and butter them whole with some boild currans butter sugar and beaten cinamon serve them on fine sippets scrape on sugar and run them over with beaten butter Otherwayes TAke apples and onions mince the onions and slice the apples put them in a pot but more apples then onions and bake them with houshold bread close up the pot with paste or paper when you use them butter them with butter sugar and boild currans serve them on sippets and scrape on sugar and cinamon Buttered Sparagus TAke two hundred of sparagus scrape the roots clean and wash them then take the heads of an hundred and lay them even binde them hard up into a bundle and so likewise of the other hundred then have a large skillet of fair water when it boils put them in and boil them up quick with some salt being boild drain them and serve them with beaten butter and salt about the dish or butter and vinegar Buttered Collyflowers HAve a skillet of fair water and when it boils put in the whole tops of the collyflowers the root being cut away put some salt to it and being fine and tender boild dish it whole in a dish with carved sippets round about it and serve it with beaten butter and water or juyce of orange and lemon Otherwayes Put them into boiling milk boil them tender and put to them a little mace and salt being finely boild serve them on carved sippets the yolk of an egg or two some boild raisins of the sun beaten butter and sugar To butter Quinces ROast or boil them then strain them with sugar and cinamon put some butter to them warm them together and serve them on fine carved sippets To butter Rice PIck the rice and sift it and when the liquor boils put it in and scum it boil it not too much then drain it butter it and serve it on fine carved sippets and scraping sugar onely or sugar and cinamon Butter wheat and French barley as you do rice but hull your wheat and barley wet the wheat and beat
omlet thereof when it is half fryed put to the minced meat and take the omlet out of the frying-pan with a skimmer break it not and put it in a dish that the minced meat may appear uppermost put some gravy on the minced meat and some grated nutmeg stick some sippets of fryed manchet on it and slices of lemon Roast-meat is the best for this purpose The seventeenth way Take the kidneys of a loin of veal after it hath been well roasted mince it together with its fat and season it with salt spices and some time or other sweet herbs adde thereunto some fryed bread some boild mushrooms or some pistaches make an omlet and being half fryed put the minced meat on it Fry them well together and serve it up with some grated nutmeg and sugar The eighteenth way TAke a carp or some other fish bone it very well and adde to it some milts of carps season them with pepper and salt or with other spices adde some mushrooms and mince them altogether put to them some apple kernels some currans and preserved lemons in pieces shred very small fry them in a frying-pan or tart pan with some butter and being fried make an omlet Being half fried put the fried fish on it and dish them on a plate roul it round cut it at both ends and spread them abroad grate some sugar on it and sprinkle on rose-water The nineteenth way MInce all kinde of sweet herbs and the yolks of hard eggs together some currans and some mushrooms half boild being all minced cover them over fry them as the former and strow sugar and cinamon on it The twentieth way TAke young and tender sparagus break or cut them into small pieces and half fry them brown in butter put into them eggs beaten with salt and thus make your omlet Or boil them in water and salt then fry them in sweet butter put the eggs to them and make an omlet dish it and put a drop or two of vinegar or verjuyce on it Sometimes take mushrooms being stewed make an omlet and sprinkle it with the broth of the mushrooms and grated nutmeg The one and twentieth way SLice some apples and onions fry them but not too much and beat some six or eight eggs with some salt put them to the apples and onions and make an omlet being fried make sauce with vinegar or grape verjuyce butter sugar and mustard To dress hard Eggs divers wayes The first way PUt some butter into a dish with some vinegar or verjuyce and salt the butter being melted put in two or three yolks of hard eggs dissolve them in the butter and verjuyce for the sauce then have hard eggs part them in halves or quarters lay them in the sauce and grate some nutmeg over them or the crust of white bread The second way Fry some parsley some minced leeks and young onions when you have fried them pour them into a dish season them with salt and pepper and put to them hard eggs cut in halves put some mustard to them and dish the eggs mix the sauce well together and pour it hot on the eggs The third way The eggs being boild hard cut them in two or fry them in butter with flour and milk or wine being fried put them in a dish put to them salt vinegar and juyce of lemon make a sweet sauce for it with some sugar juyce of lemon and beaten cinamon The fourth way Cut hard eggs in twain and season them with a white sauce made in a frying-pan with the yolks of raw eggs verjuyce and white wine dissolved together and some salt a few spices and some sweet herbs and pour this sauce over the eggs The fifth way in the Portugal Fashion Fry some parsley small minced some onions or leeks in fresh butter being half fried put into them hard eggs cut into rounds a handful of mushrooms well picked washed and slic't and salt fry all together and being almost fryed put some vinegar to them dish them and grate nutmeg on them sippet them and on the sippets slic't lemons The sixth way Take sweet herbs as purslain lettice burrage sorrel parsley chervel and time being well picked and washed mince them very small and season them with cloves pepper salt minced mushrooms and some grated cheese put them to some grated nutmeg crusts of manchet some currans pine-kernels and yolks of hard eggs in quarters mingle altogether fill the whites and stew them in a dish strow over the stuff being fried with some butter pour the fried force over the whites being dished and grate some nutmeg and crusts of manchet Or fry sorrel and put it over the eggs To butter a Dish of Eggs. TAke twenty eggs more or less whites and yolks as you please break them into a silver dish with some salt and set them on a quick charcoal fire stir them with a silver spoon and being finely buttered put to them the juyce of three or four oranges sugar grated nutmeg and sometimes beaten cinamon being thus drest strain them at the first or afterward being buttered To make a Bisk of Eggs. TAke a good big dish lay a lay of slices of cheese between two layes of toasted cheat bread put on them some clear mutton broth green or dry pease broth or any other clear pottage that is seasoned with butter and salt cast on some chopped parsley grosly minced and upon that some poached eggs Or dress this dish whole or in pieces lay between some carps milts fried boild or stewed as you do oysters stewed and fried gudgeons smelts or oysters some fryed and stewed capers mushrooms and such like junkets Sometimes you may use currans boild or stewed prunes and put to the foresaid mixture with some whole cloves nutmegs mace ginger some white wine verjuyce or green sauce some grated nutmeg over all and some carved lemon Eggs in Moonshine BReak them in a dish upon some butter and oyl melted or cold strow on them a little salt and set them on a chafing dish of coals make not the yolks two hard and in the doing cover them and make a sauce for them of an onion cut into round slices and fryed in sweet oyl or butter then put to them verjuyce grated nutmeg a little salt and so serve them Eggs in Moonshine otherwayes TAke the best oyl you can get and set it over the fire on a silver dish being very hot break in the eggs and before the yolks of the eggs do become very hard take them up and dish them in a clean dish then make sauce made of fried onions in round slices fried in oyl or sweet butter salt and some grated nutmeg Otherwayes Make a sirrup of rose-rose-water sugar sack or white wine make it in a dish and break the yolks of the eggs as whole as you can put them in the boiling sirrup with some ambergreece turn them and keep them one from the other make them hard and serve them in a little dish with
blanched part them in halves long wayes take out the yolks and save the whites mince the yolks or stamp them amongst some march-pane paste a few sweet herbs chopped small and mingled amongst sugar cinamon and some currans well washed fill again the whites with this forcing and set them by Then have candied oranges or lemons filled with march-pane paste and sugar and set them by also Then have the tops of boild asparagus mix them with a batter made of flour salt and fair water and set them by Next boild chesnuts and pistaches and set them by Then have skirrets boild peeled and laid in batter Then have prawns boild and picked and set by in batter also oysters parboild and cockles eels cut in pieces being fleyed and yolks of hard eggs Next have green quodling stuff mixt with bisket bread and eggs fry them in little cakes and set them by also Then have artichocks and potatoes ready to fry in batter being boild and cleansed also Then have balls of parmisan as big as a walnut made up and dipped in batter and some balls of almond paste These aforesaid being finely fryed in clarified butter and muskefied mix them in a great charger one amongst another and make a sauce of strained grape verjuyce or white wine yolks of eggs cream beaten butter cinamon and sugar set them in an oven to warm the sauce being boild up pour it over all and set it again in the oven ice it with fine sugar and so serve it Otherwayes Boil ten eggs hard and part them in halves long wayes take out the yolks mince them and put to them some sweet herbs minced small some boild currans salt sugar cinamon the yolks of two or three raw eggs and some almond paste or none mix altogether and fill again the whites then lay them in a dish on some butter with the yolks downwards or in a patty-pan bake them and make sauce of verjuyce and sugar strained with the yolk of an egg and cinamon give it a walm and put to it some beaten butter being dished serve them with fine carved sippets slic't orange and sugar To make a great compound Egg as big as twenty Eggs. TAke twenty eggs part the whites from the yolks and strain the whites by themselves and the yolks by themselves then have two bladders boil the yolks in one bladder fast bound up as round as a ball being boild hard put it in another bladder and the whites round about it binde it up round like the former and being boild it will be a perfect egg This serves for grand sallets Or you may adde to these yolks of eggs musk and ambergreece candied pistaches grated bisket bread and sugar and to the whites almond paste musk juyce of oranges and beaten ginger and serve it with butter almond milk sugar and juyce of oranges To butter eggs upon toasts TAke twenty eggs beat them in a dish with some salt and put butter to them then have two large rolls or fine manchets cut them into toasts and toast them against the fire with a pound of fine sweet butter being finely buttered lay the toasts in a fair clean scowred dish put the eggs on the toasts and garnish the dish with pepper and salt Otherwyes half boil them in the shells then butter them and serve them on toasts or toasts about them To these eggs sometimes use musk and ambergreece and no pepper Otherwayes Take twenty eggs and strain them whites and all with a little salt then have a skillet with a pound of clarified butter warm on the fire then fry a good thick toast of fine manchet as round as the skillet and an inch thick the toast being finely fryed put in the eggs on it into the skillet to fry on the manchet but not too hard being finely fryed put it on a trencher plate with the eggs uppermost and salt about the dish An excellent way to butter Eggs. TAke twenty yolks of new laid or fresh eggs put them into a dish with as many spoonfuls of jelly or mutton gravy without fat put to it a quarter of a pound of sugar two ounces of preserved lemon-peel either grated or cut into thin slices or very little bits with some salt and four spoonfuls of rose-rose-water stir them together on the coals and being buttered dish them put some musk on them with some fine sugar you may as well eat these eggs cold as hot with a little cinamon water or without Otherwayes Dress them with claret white wine sack or juyce of oranges nutmeg fine sugar and a little salt beat them well together in a fine clean dish with carved sippets and candied pistaches stuck in them Eggs buttered in the Polonian Fashion TAke twelve eggs and beat them in a dish then have steeped bread in gravy or broath beat them together in a mortar with some salt and put it to the eggs then put a little preserved lemon-peel into it either small shred or cut into slices put some butter into it butter them as the former and serve them on fine sippers Or with cream eggs salt preserved lemon-peels grated or in slices Or grated cheese in buttered eggs and salt Otherwayes Boil herbs as spinage sage sweet marjoram and endive butter the eggs amongst them with some salt and grated nutmeg Or dress them with sugar orange juyce salt beaten cinamon and grated nutmeg strain the eggs with the juyce of oranges and so butter them without butter being well buttered put some more juyce over them and sugar To make Minced Pies of Eggs. BOil them hard then mince them and mix them with cinamon raw currans caraway-seed sugar dates minced lemon-peel verjuyce rose-water butter and salt fill your pie or pies close them and bake them being baked liquor them with white wine butter and sugar and ice them Make your pies according to these forms Eggs or Quelque-shose BReak forty eggs and beat them together with some salt fry them at four times half or but of one side before you take them out of the pan make a composition or compound of hard eggs and sweet herbs minced some boild currans beaten cinamon almond paste sugar and juyce of orange strow all over these omlets roul them up like a wafer and so of the rest put them in a dish with some white wine sugar and juyce of lemon then warm and ice them in an oven with beaten butter and fine sugar Otherwayes Set on a skillet either full of milk wine water verjuyce or sack make the liquor boil then have twenty eggs beaten together with salt and some sweet herbs chopped run them through a cullender into the boiling liquor or put them in by spoonfuls or altogether being not too hard boild take them up and dish them with beaten butter juyce of orange lemon or grape verjuyce and beaten butter Blanch Manchet in a Frying-pan TAke six eggs a quart of cream a penny manchet grated nutmeg grated two spoonfulls of rose-water and two ounces of