A1r

A
True Gentlewomans
Delight.

Wherein is contained
all manner of
Cookery:

Together with

  • Preserving,
  • Conserving
  • Drying
  • and
  • Candying.

Very necessary for all
Ladies and Gentlewomen.

Published by W. I. Gent.
London.
Printed by G.D. and are
to be sold by William Shears,
at the Sign of the Bible in
St. Pauls Church-yard,1653.


A1v A2r

To the Vertuous and most
Noble Lady, Latitia Popham,
Wife of the Honorable
and truely Valiant
Colonel Alexander
Popham
.
Thrice Noble and truely
Vertuous Lady.

After mature deliberation,
what to tender unto your acceptance
worthy your Patronage,
nothing occurred more probable,
than this small Manuall; which was
once esteemed a rich Cabinet of knowledge,
by a person truely Honourable.
May it auspitiously procure but your
Honours like friendly Estimation, and
then I doubt not, but it will find a universal
acceptance amongst persons of
greatest Eminency. Sure I am, it
may be firstly deemed as a rich magazine
of experience having long since A2 taught A2v
taught the world its approved excellency,
yea, even in many dangerous exigencies.
All I humbly crave for the
present is my boldnesse might be favorably
excused, since ’twas my lawfull
ambition, thereby to avoid ingratitude
for the many singular favours I have
already received from your endeared
truely Honourable Husband, my always
true noble friend, and most happy
Countryman. God multiplie his blessings
upon all your noble Family and
make you no lesse honourable here on
Earth; than Eternally happy hereafter:
which shall be the daily prayer of him,
whose highest Emulation is


In all due ways
abundantly to Honor:
and Serve you,


W. I.

To A3r

To the Virtuous and most
Hopefull Gentlewoman, Ms. Anne
Pile
, Eldest Daughter of the
Hounorable Sr. Francis
Pile Baronet
,
deceased.

Most accomplisht Lady,

The many singular favours
which I have received, not
onely from your worthy self,
but also from your thrice noble
progenitors, justly oblige me by all
the due tyes of gratitude, to tender
a just acknowledgement: I wish the
same heart, that for many and
just causes truely honours you, had
any present worthy your acceptance.
Now shall it be your singular goodnesse
to patronage this small Treatise,
which (if I mistake not) carries
with it two parts, Delight, A3 and A3v
and Utility. I doubt not then,
but that it will find a generall acceptance
among all those, who are
any way the least lovers of such pleasing
and all delightfull studies. I
intend not to paraphrase upon its
worth, its use, and singular profit,
which abundantly speaks it second
unto none that hath been published
of the like nature: so hoping
you will accordingly esteem of it,
I beg pardon for my boldnesse, and
rest ever,

A true and faithfull
honourer of your transparent
Virtues,


W.J.

A4r

To The Reader

Friendly Reader,

Heer thou hast a small Treatise
entituled, A true Gentlewomans
Delight
, presented to thy view:
be so courteous as to read before thou
censure it. If then the effect be answerable
to its name, I shall be right glad:
If there be any Errors, it will be no
error, but a singular token of thy exemplar
humanity to passe it by, and
sign it with thy pardon; for which I
engage my self,


Thine on the
like occasion,


W.I.

A4v B1r

A Table of the Contents.

  • A

    • To make Apple Cream. 3
    • To fry Apple Pies. 16
    • To make an Arterchoke Pie. 17
    • To make Angellets. 21
    • To preserve Apricocks 43, 56
    • To make Apricock Cakes. 44
    • To candy Apricocks. 50
    • To make Cakes of Almonds. 60
    • To preserve Angelica roots. 68
    • To make Almond Butter. 75
    • To make flesh of Apricocks. 76
    • Lady of Arundels Manchet. 118
  • B

    • To bake Beef like red Dear. 19
    • To make stew’d Broth 30
    • To pickle Broom-buds. 35
    • To make bisket Bread 48
    • B To B1v
    • To make paste of Barberries or English
      Currans.
      51
    • To make Papp of Barly. 58
    • A Broth to drink. 71, 73
    • A Broth to eat on fasting dayes. ibid.
    • To stew Beef. 75
    • To boil Brawn. 82
    • To boil a gammon of Bacon. ibid.
    • To bake a gammon of Bacon. 95
    • To bake fillets of Beef, &c. 94
    • To souce Brawn. 106
    • To make Bonny Clutter. 104
    • To draw Butter. 117
  • C

    • To make Chrystall Jelly. 2
    • To make clouted Cream. 4
    • To make Quince Cream. 5
    • To make a fresh Cheese ibid
    • To make Codlin Cream. 6
    • To make Cheesecakes. 6
    • To make a slipcoat Cheese. 11
    • To make Cheese-loaves. 12
    • To make Curd-cakes. 16
    • To make a Chicken Pie, 18
    • A good way to stew Chickens. 31
    • To B2r
    • To pickle Cowcumbers. 33
    • To doe Clove Gillyfloures up for salletting
      all the year
      34
    • To preserve Currans. 41
    • To make a Calfes-foot Pie. 66
    • To boyle a Capon with Brewis. 68
    • To make a Spice Cake. 69
    • To boyle a Chicken &c. 72
    • To make a Caudle. 74
    • To dry Cherries. 79
    • To boil a Capon in white Broth 81
    • To boil Chicken, and Sorrel Sops. 84
    • To stew Calves feet. 87
    • To stew cold Chickens. 90
    • To make Paste for a Custard. 91
    • To bake Calfes-feet. 94, 123
    • To bake a Chicken Pie. 96, 120
    • To fry Chickens. 104, 105
    • To make a Tart of Cherries. 112
    • To boyle Cream. 117
    • A Calfes Head Pie for Supper. 124
    • A Frigasie of Chickens. 131
    • To make a Cake. 133
    • To souce a Calfes head. 137
  • B2 D To B2v
  • D

    • To make a made Dish 15
    • To make a forc’d Dish of any cold
      meat.
      25
    • To make a forc’d Dish of a Leg of
      Mutton or Lamb.
      27
    • To boyle a Duck. 28, 139
    • To preserve white Damsons. 45
    • To preserve Damsons. 47, 57
    • To make fine Diet-Bread. 55
    • To boil a Duck with Turnips. 84
  • E

    • To make Essings. 65
    • To souce Eeles. 107
    • To souce an Eele. 136
  • F

    • To make a white Fool 7
    • To make a Fool. 8
    • To make Furmenty 16
    • To candy all kind of Fruitrages,
      Oranges, &c.
      64
    • To candy all kind of Floures. ibid.
    • To boil Flounders, &c. 76
    • To boil divers kinds of Fishes. 86
    • To B3r
    • To bake a Florentine. 98
    • To make Fritters. 106
    • To marble Fish. 110
  • G

    • To make a Goosberry Fool. 6
    • To make a Goosberry Custard. 7
    • To make Grout. 36
    • To make Goosberry Tarts. 40
    • To preserve Goosberries. 41
    • To make Goosberry Cakes. 42
    • To doe Goosberries like Hops. 43
    • To preserve Grapes. 47
    • To preserve Grapes to look clear and
      green.
      50
    • To make Paste of Goosberries. 51
    • To souce a Carp or Gurnet. 70
  • H

    • To bake a Hare. 95
    • To roast a Hare. 99
    • To make a Tart of Hips. 113
    • A Hartechoak Pie. 123
  • I

    • To make an excellent Jelly. 1
    • B3 To B3v
    • To make a Jelly of Marmalet 37
    • To make a Junket. 114
  • K

    • A Florendine of Kidnies. 119
  • L

    • To make Leach. 11
    • To make yellow Leach. ibid.
    • To fry a Coast of Lamb. 28
    • To make Cakes of Lemons. 47
    • To candy Lemons and Oranges. 59
    • To make white Lemon Cakes 61
    • A Lamb Pie. 120, 121
    • A Lark Pie. 126
    • A Frigasie of Lamb. 131
  • M

    • To make sauce for a Shoulder of Mutton.
      15, 120
    • To roast a Shoulder of Mutton with
      Thyme.
      20
    • To roast a Shoulder of Mutton with
      Oysters.
      ibid.
    • To boyle a Leg of Mutton. 32
    • To preserve Medlers. 41
    • To B4r
    • To make Mackaroons. 44
    • To preserve Mulberries. 45
    • To boil a Mallard, &c. 84
    • To stew a Mallard 88
    • To roast a Shoulder of Mutton. 10,
      140
    • To roast a Leg of Mutton. 102
    • To roast a Neck of Mutton. ibid.
    • To roast a Chine of Mutton. 103
    • To roast a Giggit of Mutton. 104
    • To make a Tart of Medlers. 112
    • To scald Milk after the Western fashion.
      114
    • To harsh a Shoulder of Mutton. 133
    • To make a Leg of Mutton three or
      four dishes.
      134
  • N

    • To make Broth for a Neats-tongue.
      70
    • To roast a Neats-tongue. 100
    • A hot Neats tongue for Supper. 127
    • A cold Neats-tongue Pie. ibid.
  • O

    • To pickle Oysters 36
    • B4 To B4v
    • To make Paste of Oranges and of
      Lemons.
      52
    • To preserve Oranges. 78
    • An Oyster Pie. 122

  • P

    • To make a Sack Posset. 10
    • To make black Puddings. 21
    • To make white Puddings. 22
    • To make Almond Puddings. 23
    • To make a Pudding to bake. ibid.
    • To make a boyl’d Pudding. 24
    • To make a Cream Pudding to be
      boyled.
      25
    • To pickle Purslain. 34
    • To make a Jelly of Pippins. 38
    • To preserve Pippins white. 46
    • To make Paste Royall in Spice. 53
    • To candie Peares, Plums, &c. 54
    • To make Paste Royall white, &c. ib.
    • To preserve Pomecitron. 62
    • To make a very good Pie. 67
    • To make a fine Pudding. 71
    • To make a Ponado 74
    • To Souce a young Pig. 76
    • To dry Peaches. 79
    • To B5r
    • To boil a Pike in white Broth. 85
    • To stew a Pullet or Capon. 90
    • To make a Paste for a Passty of Venison.
      ibid
    • To make Paste for a Pie to keep long 91
    • To make Paste for buttered loaves 92
    • To make Paste for buttered loaves 92
    • To make Paste for Dumplins. ibid.
    • To make Puffe paste 93, 129
    • To make an Italian Pudding. 98
    • To roast a Pig with a Pudding in
      the belly.
      101
    • To souce a Pig. 107
    • To make a Tart of green Pease. 111
    • To make a Pippin Tart. 113
    • To make a Pudding in a baste. 116
    • To make a Pudding in a dish. ibid.
    • To boyle Pigcons. 118
    • A Pork Pie. 119
    • A Potato Pie for Supper. 128
    • Pigeon or Rabbet Pie. ibid.
    • To make a Pudding. 130
  • Q

    • To keep Quinces all the year. 32
    • To preserve white Quinces. 40

    • To B5v
    • To make Quince Cakes. 46
    • To preserve Quinces red. 48
    • To make flesh of Quinces. 77
    • To bake Quinces or Wardens &c. 95
  • R

    • To preserve Resberries. 40
    • To candy Ringus Roots. 63
    • To boil a Rabbet. 82, 139
    • To stew a Rabbet. 89, 137
    • To make a Tart of Rice. 111
    • A Frigasie of Rabbets. 134
  • S

    • To stew Saucesedges. 28
    • To make Sugar Cakes. 66
    • To make Simbals. 67
    • To make Sallet of all manner of
      Hearbs.
      87
    • To stew Steakes between two dishes. ibid.
    • To stew Smelts or Flounders. 89
    • To bake a Steak Pie 97
    • To make a Tart of Strawberries. 112
    • A Skerret Pie. 124
  • T

      To B6r
    • To make a Tansie. 13
    • To make black Tart stuffe. 14
    • To make yellow Tart stuffe. ibid.
    • To make gallendine sauce for a Turkey.
      31
    • To stew Trouts. 88
    • To bake a Turkie. 94
    • To fry Tongues 106
    • To souce a Tench or Barbell. 108
  • V

    • To make Cakes of Violets. 47
    • To make Oyle of Violets. 61
    • To boil Veal, 80
    • To bake Chunks of Veal. 96
    • To roast a Breast of Veal. 99
    • To roast a Haunch of Venison. 103
    • To roast a Shoulder or Fillet of Veal. ibid.
    • To souce a Breast of Veal. 108
    • To souce a Fillet of Veal. 109
    • To marble Beef, Mutton or Venison.
      ibid.
    • A Frigasie of Veal. 131
  • W To B6v
  • W

    • To make a Whitepot. 26, 115
    • To make white broth with a Capon.
      29
    • To preserve green Walnuts. 39
    • To make a Tart of Wardens. 111
To B1r 1

A True
Gentlewomans
Delight.

To make an Excellent Jelly.


take three gallons of fair water,
boil in it a knuckle of
Veal, and two Calves feet
slit in two, with all the fat clear taken
from between the clawes, so let
them boil to a very tender Jelly,
keeping it clean scummed, and the
edges of the pot alwaies wiped with
a clean cloth, that none of the scum
may boil in, then strain it from the
meat, and let it stand all night, the
next morning take away the top and
the bottome, and take to every quart B of B1v 2
of this Jelly, half a pint of Sherry
Sack, half an ounce of Cinnamon,
and as much Sugar as will season it,
six whites of Eggs very well beaten,
mingle all these together, then boil
it half an hour, and let it run
through your Jelly Bag.

To make a Christall Jelly.

Take two Calves feet, sley them,
and lay them in fair spring water
with a knuckle of Veal, shift it in
half a dozen waters, take out the
fat betwixt the clawes, but do not
break the bones, for if you do, the
marrow of the bones will stain the
Jelly, when they are soft and pickt
very clean, boil them very tender in
spring Water, when they be boiled
tender, take them up, and use them
at your pleasure to eat, let the broth
stand in an earthen pot or Pipkin
till it be cold, then take away the
bottome and the top, and put the
clear into a fair Pipkin, put into it
half a pound of fair Sugar-candy,
or other Sugar, three drops of oil of B2r 3
of Nutmeg, three drops of oil of
Mace, and a grain of Musk, and so
let it boil leasurely a quarter of an
hour, then let it run through a Jellie
bag into a gallie pot, when it is
cold you may serve it in little carelesse
lumps being taken out with a
child’s spoon, and this is the best
way to make your Christal Jelly.

To make Apple Cream at any
time.

Take twelve Pippins pare and
slit them, then put them in a skillet,
and some Claret Wine, and a race
of Ginger shred thin, and a little
Lemon pill cut small, and a little
Sugar, let all these stand together
till they be soft, then take them off,
and put them in a dish till they be
cold, then take a quart of Cream
boiled with a little Nutmeg a while,
then put in as much of the apple
fluffe, to make it of what thickness
you please, and so serve it up.

To make a Trifle Cream.

Take some Cream and boil it B2 with B2v 4
with a cut Nutmeg, and Lemon
pill a while, then take it off, cool it
a little, and season it with a little
Rose-water and Sugar to your taste,
let this be put in the thing you serve
it in, then put it a little Runnet
to make it come, then it is fit to
eat.

To make clouted Cream.

Take three gallons of new Milk,
set it on the fire till it boileth, make
a hole in the middle of the Cream
of the Milk, then take a pottle or
three pints of very good cream, put
it into the hole you made in the
middle of the Milk, as it boileth,
and let it boil together half an hour,
then put it into three or four milkpans,
so let it stand two daies, if
the weather be not to hot, then take
it up in clouts with a scummer or
slice, and put it in that which you
will serve it, if you like it seasoned,
you may put some Rose-water
between every clout as you lay one
upon another, with your slice in the B3r 5
the dish you mean to serve it in.

To make a Quince Cream.

Take the Quinces and put them
into boiling water unpared, and let
them boil very fast uncovered that
they may not colour, and when
they are very tender, take them off
and peel them and beat the pap very
small with Sugar, and then take
raw cream and mix with it, till it
be of fit thicknes to eat like a cream,
but if you boil the cream with a
stick of Cinnamon, I think it the
better, but it must stand till it be
cold before you put it to the Quinces.

To make a fresh Cheese.

Take a pint of fresh Cream, set
it on the fire, then take the white of
six eggs, beat them very well, and
wring in the juyce of a good Lemon
into the whites, when the cream
seeths up, put in the whites, and stir
it about till it be turned, and then
take it off, and put it into the cheesecloth,
and let the whay be drawn B3 from B3v 6
from it, then take the curd and
pound it in a Stone morter with a
little Rose-water and Sugar, and
put it into an earthen Cullender,
and so let it stand till you send it to
the table, then put it into a dish,
put a little sweet cream to it, and
so serve it in.

To make a Codling Cream.

After your Codlings be throughly
cooled and yeelded, put them into
a silver dish, and fill the dish almost
half full with Rose-water, and
half a pound of Sugar, boil all this
liquor together, untill half be consumed,
and keep it stirring till it be
well mingled, and when it hath boiled
round about the dish, take it up,
sweeten it with Sugar and serve it
cold.

How to make a Goosberrie Fool.

Take your Goosberries and pick
them, and put them into clean water,
and boil them till they be all as thick B4r 7
thick that you cannot discern what
it is to the value of a quart, take six
yolks of Eggs well beaten with
Rose-water, and before you put in
your Eggs season it well with Sugar,
then strain your Eggs, an d let them
boil a little while, then take it up,
put it in a broad dish, & let it stand
till it be cold, thus it must be eaten.

How to make a white fool.

Take a quart of Cream and
set it over the fire, and boil it with
whole Cinnamon, and sliced Nutmeg,
and Sugar, then when it is
almost ready take the whites of six
Eggs well beaten with Rose-water,
and skum off the froth from them,
and put it into the Cream, and boil
it together a pretty while, then season
it, and take the whole spice out
of it, and put it up in a broad dish,
and when it is cold then it must be
eaten.

To make a Goosberry Custard.

Take as many Goosberries as
you please, boil them till they be B4 soft, B4v 8
soft, then take them out, and let
them stand & cool, and drain them,
draw them with your hand through
a canvas Strainer, then put in a
little Rose-water, Sugar, and three
Whites, and stir them altogether,
put them in a Skillet, and stir them
apace else they will burn, let them
stand and cool a little while, and
take them off, and put them in a
glasse.

To make a Fool.

Take two quarts of Cream, set
it over the fire, and let it boil, then
take the yolks of twelve Eggs, and
beat them very well with three or
four spoonfuls of cold Cream, before
you put the Eggs into the hot
Cream, take three or four spoonfuls
of the Cream out of the Skillet,
and put it into the Eggs, and
stir it together, and then strain the
Egges into the Skillet of hot Cream,
stirring it all the time to keep it
from turning, then set it on the
fire, and let it boil a little while, but C1r9
but keep it with stirring for fear of
burning, then take it off, and let it
stand and cool, then take two or
three spoonfuls of Sack, and put it
in the dish, and some four or five
Sippits and put them in the dish, set
the dish and Sippits a drying, and
when they be dry that they hang to
the dish, sweeten the Cream, and
pour it in the dish softly because the
Sippits shall not rise up, this will
make three dishes, when it is cold
it is fit to be eaten.

To make Cheese-cakes.

For the crust take half a pint of
flower, and four spoonfulls of cold
water, and three parts of a quarter
of a pound of butter, beat and
knead these together, and put the
past asunder several times, then roul
it square and turn it over, then take
a pint of Cream, and seven Eggs,
and a quarter of a pound of Sugar,
and a quarter of a pound of Currins
plump before you put them in,
and a whole Nutmeg grated on a Cknife, C1v10
knife, the Pepper must be beaten,
but not too much, it must be gently
boiled and stirred as you do buttered
Eggs, the stuffe must be cold,
and then put in the coffin, and so
bake it.

To make a Sack Posset

Take two quarts of pure good
Cream, a quarter of a pound of the
best Almonds, stamp them in the
Cream, and boil Amber and Musk
therein, then take a pint of Sack in
a Bason, and set it on a chafingdish
till it be bloud warm, then take the
yolkes of twelve Eggs, with four
whites, and beat them very well together,
and so put the Eggs into the
Sack, and make it good and hot, let
the Cream cool a little before you
put it into the Sack, then stir all together
over the coales till it be as
thick as you would have it, if you
take some Amber and Musk, and
grind it small with Sugar, and
strew it on the top of the Posset, it
will give it a most delicate and pleasant
taste.

To C2r 11

To make Leach.

Make your Jelly for your Leach
with Calves feet, as you do your
ordinary Jelly, but a little stiffer,
and when it is cold, take off the top
and bottome, and set it over the fire
with some Cinnamon and Sugar,
then take your Turnsele, being well
steept in Sack, and crush it, and so
strain it into your Leach, and let it
boil to such a thicknesse, that when
it is cold you may slice it.

To make yellow Leach.

Your yellow Leach is just the
same, but in steed off Turnsele you
must colour it with Saffron, and
when it is boiled enough, then put
in your Saffron and not before, it
must not boil in it.

To make a slipcoat Cheese.

Take five quarts of new Milk
from the Cow, and one quart of
Water, and one spoonful of Runnet,
and stir it together, and let it
stand till it doth come, then lay your
Cheese-cloth into the Vate, and C2take C2v12
take up your Curd as fast as you
can without breaking, and put into
your Vate, and let the Whay soak
out of it self; when you have taken
it all up, lay a cloth on the top
of it, and pound weight for
one hour, then try two pound weight
for one hour more, then turn him
when he hath stood two hours lay
three pound on him for an hour
more, then take him out of the Vate,
and let him lie two or three hours,
and then salt him on both sides,
when he is salt enough, take a clean
cloth and wipe him dry, then let
him lie a day or a night, then put
Nettles under and upon him, and
change them once a day, the Cheese
will come to his eating in eight or
nine daies.

To make Cheese-loaves

Take the curds of a tender new
milk Cheese, and let them be well
pressed from the Whay, and then
break them as small as you can possible,
then take Crums of Manchet, and C3r13
and yolkes of Eggs, with half the
whites, and some sweet Cream, and
a little fine flower, mingle all these
together, and make a paste of it,
but not too stiffe, then make them
into little loaves and bake them,
when they be baked, cut off the tops
and butter them, with Sugar, Nutmeg,
and melted Butter, and put
it in with a spoon, and stir it altogether,
then lay on the tops, and
seare them with scraped Sugar.

How to make a very good Tansie.

Take fifteen Eggs, and six of the
whites, beat them very well, then put
in some Sugar, and a little Sack,
beat them again, then put about a
pint or a little more of Cream,
then beat them again, then put in the
juyce of Spinnage or of Primrose
leaves, to make it green, then put in
some more Sugar if it be not sweet
enough, then beat it againe a little,
and so let it stand till you fry it,
when the first course is in, then fry
it with a little sweet Butter, it must C3be C3v14
be stirred and fried very tender,
when it is fried enough, then put it
in a dish, and sstrew some Sugar upon
it, and serve it in.

To make black Tarte stuffe.

To a dozen pound of Prunes
take half a dozen Maligo Raisins,
wash and pick them clean, and
put them into a pot of water, set
them over the fire till all these are
like pulpe, and stir them often least
they burn too, then take them off
and let them be rubbed through a
hair Sive hard with your hands, by
little and little till all be through,
then season them to your taste with
searced Ginger.

To make yellow Tart stuffe.

Take four and twenty Eggs, and
beat them with Salt together, and
put it into a quart of seething Milk
stirring it untill it caudles, then take
it off, and put it into a napkin, hanging
it up till all the Whay be run
through, when it is cold, take it
and grind it in a stone Morter with Sack C4r15
Sack and Sugar, to your taste; and
otherwise to make it look white,
leave the yolks, and instead of Sack
put in Rosewater.

To make a made Dish.

Take a quarter of a pound of Almonds,
beat them small and in the
beatin of them put in a little Rosewater
to keep them from oyling,
strain them into Cream, then take
Arterchoak bottomes and Marrow,
and boil the rednesse of the Marrow
out, then take a quart of Cream,
and boil it with Dates, Roswe-water,
and Sugar, and when it is boiled to
a convenient thicknesse, take it off,
and take your Arterchoak and pare
off the leaves, and lay them into the
dish, and some Marrow upon them,
then pour some Cream upon them,
then set it on coals til you serve it in.

To make Sauce for a shoulder of Mutton.

Take a few Oysters, and some
sweet hearbs and an Onyon, and
a pint of white Wine, and a little
beaten Nutmeg, a little Salt, and C4a large C4v16
a large Mace, a little Lemon pild,
and a little Sugar, a little leaker posset
if you have no Oysters take
Capers in the room of them, and
some gravie of the Mutton.

To fry Apple pies.

Take Apples and pare them, and
chop them very small, beat in a little
Cinnamon, a little Ginger, some
Sugar, and a little Rose-water, take
your paste, roul it thin, and make
them up as big Pasties as you please,
to hold a spoonful or a little lesse of
your Apples, and so stir them with
Butter not to hastily least they be
burned.

To make Curd Cakes.

Take a pint of Curds, four Eggs,
take out two of the whites put in
some Sugar, a little Nutmeg, and
a little flower, stir them well together
and drop them in, and fry them
with a little butter.

To make Furmentie.

Take a quart of sweet Cream,
two or three sprigs of Mace, and a Nutmeg C5r17
Nutmeg cut in half, put into your
Cream, so let it boil, then take your
French Barley or Rice, being first
washed clean in fair water three
times, and picked clean, then boil
it in sweet milk till it be tender, then
put it into your cream, and boil it
well, and when it hath boiled a good
while, take the yolks of six or seven
eggs, beat them very well, and thicken
on a soft fire, boil it, and stir it,
for it will quickly burn, when you
think it is boiled enough, sweeten it
to your taste, and so serve it in with
Rose-water and Musk Sugar, in
the same manner you may make it
with wheat.

To make an Arterchoak Pie.

Take the bottome of six Arterchoaks,
being boiled very tender,
put them in a dish, and put some
vinegar over them, season them with
Ginger and Sugar, a little Mace
whole, putting them into a Pie,
and when you lay them in, lay some
marrow, and Dates sliced in, and C5a few C5v18
a few Raisins of the Sun in the bottome,
with good store of Butter,
to close the Pie, when it is half baked,
take a dish of Sack, being boiled
first with Sugar, and a pill of
Orange, put it in your Pie, and
set it in the Oven again, till you
use it.

To make a Chicken Pie.

Make your paste with good store
of Butter, and yolks of Eggs and
Sugar, then take six chickens small,
taking out the breast-bone, and
trussing them round, take two Nutmegs;
and a good quantity of
Cinnamon, and put it in in little
pieces, take two yolks of eggs, and
beat them wirth six spoonfuls of verjuice,
then take your juice and verjuyce,
and a little salt, stir them
well together, take a good deal of
butter, and wet it in the verjuyce,
and put it in the bellies of the Chikens,
so lay them in the pie with butter
under them, then take half a
pound of Currans washed and dried,ed C6r19
so lay them on the top of the
Chickens, with a piece of Marrow,
Barberries, Grapes, and good store
of Butter and Sugar, as will season
it, a little before you draw out your
Pie, put in Verjuyce and Sugar
boiled together.

To bake Beef like red Deer.

Take a pound of Beef, and slice
it thin, and half a pint of good
wine Vinegar, some three Cloves,
and Mace above an ounce, three
Nutmegs, pound them altogether,
Pepper and Salt according to your
discretion, and a little Sugar, mix
these together, take a pound and
half of Suet, shred and beat it small
in a Morter, then lay a row of suet,
a row of Beef, strow your spices
between every lain, then your Vinegar,
so do till you have laid in all,
then make it up, but first beat it
close with a rowling pin, then press
it a day before you put it in your
paste.

To C6v 20

To roast a Shoulder of Mutton with
Thyme

Draw your shoulder of Mutton,
and when it is half roasted, save the
gravy, and cut a good deal of the
inside of it and mince it grosse, and
boyle it in a dish with the gravy,
and thyme, Claret wine, and sliced
Nutmeg, and when your shoulder
is roasted, lay it in the dish with
sliced Lemon, but remember to
scorch your Mutton in roasting, as
you doe when you boyle it.

To roast a Shoulder of Mutton
with Oysters.

When you open the Oyster save
the liquor, then season them with
Pepper, and a little Cloves, and
Mace, and Hearbs finely Chopped,
and the yolk of two or three Eggs
chopped small, and some Currans
parboyled a little, then stuffe your
shoulder of Mutton thick with
your Oysters, then season it, and
lay it to the fire, and roast it, then
take the rest of your Oysters and boyle C7r21
boyle them with a little white
Wine and some Butter, this is sauce
for your shoulder of Mutton, when
your Oysters are opened, you may
parboyle them in their own liquor,
then take them out, and season
them.

To make Angellets.

Take a quart of new Milk, and
a pint of Cream, and put them together
with a little Runnet, when
it is come well, take it up with a
spoon, and put it into the vate softly,
and let it stand two dayes, till
it is pretty fulle, then slip it out, and
salt it a little at both ends, and when
you think it is salt enough, set it a
drying, and wipe them, and within
a quarter of a year they will be ready
to eat.

To make black Puddings,

Take your bloud when it is
warm, put in some salt, and when
it is throughly cold put in your
groats well pickt, and let it stand
soking a night, then put in Hearbs which C7v22
which must be Rosemary, large
Savory, Pennyroyall, Thyme and
Fennell, then make it soft, with
putting of good Cream hot untill
the bloud look pale, then beat four
or five Eggs whites and all, and
mingle it, then season it with
Cloves, Mace, Pepper, Fennell
seeds, then put good store of Beef
suet in your stuffe, and mince your
fat not too small.

To make white Puddings.

After the humbles are very tender
boyled, take some of the lights,
with the hearts, and all the flesh and
fat about them, picking from them
all the sinewes and skin, then chop
the meat small as can be, then put
to it a little of the Liver very finely
searced, some grated bread searced,
four or five yolks of Eggs, a pint
of very good Cream, a spoonfull
or two of Sack, a little Sugar,
Cinnamon, Cloves, and Mace, a
little Nutmeg, a few Canary seeds,
a little Rosewater mingled with a good C8r23
good deal of Swines fat, a little
Salt, roul it in roules two houres
before you goe about it, let the fat
side of the skin be turned and
steeped in Rosewater till you fill
them.

To make Almond Puddings.

Take a Pound of Almonds
blanched, and beat them very small
with a little Rosewater, boyle good
Milk with a stake of Mace, and a
little sliced Nutmeg, when it is
boyled, take it clean from the Spice,
then take the quantity of a penny
loaf, grate it, and searce it through
a Cullender, and then put it into
the Milk, and let it stand till it be
pretty cool, then put in Almonds,
and five or six yolks of
Eggs, and a little Salt and Sugar,
what you think fit, and good store
of Beef suet, and Marrow very
finely shred.

To make a Pudding to bake.

Take a penny loaf, pare it, slice
it in a quart of Cream, with a little C8v24
little Rosewater, and break it very
small, take three ounces of Jordan
Almonds blanched, and beaten
small with a little Sugar, put in
some eight Eggs beaten, a Marrow
bone, and two or three Pippins
sliced thin, or any way, mingle these
together, and put in a little Ambergriece
if you please.

To make a boyld Pudding

Take a pint of Cream or Milk,
boyle it with a stick of Ciunnamon
a little while, and take it off, and
let it stand till it be cold, put in
six Eggs, take out three whites,
beat your Eggs a little before you
put them into the Milk, then stirre
them together, then take a penny
roul, and slice it very thin, and let
it lie and soke, and then braid it
very small, then put in some Sugar,
and butter your cloth before you
put it in, it will take but a little
while seething, and when you take
it up, melt a little fresh Butter, and
a little Sac, and Sugar, beat all these C9r25
these together, and put it into the
dish with your Pudding to be served
in.

To make a Cream Pudding to be
boyled.

Take a pint and a half of thick
Cream, and boyle it with Mace,
Ginger, and Nutmeg quartered,
then put to it eight Eggs, with four
whites beaten, and Almonds
blancht a pound, and strained in
with the Cream, a little Rosewater
and Sugar, and a spoonful of flower,
searted very fine, then take a thick
napkin, wet it, & rub it with flower,
and tie the pudding up in it, where
Mutton is boyled, or in the Beefpot,
remember to take out the whole
Spice out of the Cream when it is
boyled, the sauce for this pudding
is a little Sack, and Sugar, a pretty
piece of Butter, you must blanch
some Almonds, when they are
blanched, cut every Almond in
three or four pieces the long way,
and stick them up an end upon the
pudding very thick.

To C9v 26

To make a White-Pot

Take a pint and a half of Cream,
a quarter of a pound of Sugar, a
little Rosewater, a few Dates sliced,
a few Raisins of the Sunne, six or
seven Eggs, and a little large Mace
a sliced Pippin, or Lemon, cut
sippet fashion for your dishes you
bake in, and dip them in Sack or
Rosewater.

To make a forc’d dish of any cold
meat.

Take any cold meat and shred
it small, a little Cloves, and Mace,
and Nutmeg, and two yolkes of
Eggs, a spoonfull or two of Rose-
water, a little grated bread, a little
Beef suet shred small, make it up
into balls or any fashion you please,
and boyle them in fried suet between
two earthen dishes, your suet
must boyle before you put in your
meat for sauce, a little Butter,
Verjuyce, and Sugar.

To C10r 27

To make a forc’d dish of a Leg of
Mutton, or Lamb.

Take a leg of Mutton, or
Lamb, cut out the flesh, and take
heed you break not the skin of it,
then parboyle it, and mince it with
a little Beef suet, put into it a little
sweet hearbs shred, three or four
Dates sliced, a little beaten Nutmeg,
Cloves and Mace, a few Currans,
a little Sugar, a little Verjuyce,
three or four Eggs, mix them
together, and put them in the skin,
and set it in a dish, and bake it.

To boyle a Calves head with Oysters.

Take the head, and boyle it with
Water and Salt, and a little white
Wine or Verjuyce and when it is
almost enough then cut some
Oysters, and mingle them together,
and blade or wobscured2-letters of Mace, a little
Pepper, and Salt, and a little liquor
of the Oysters, then put it together,
and put it to the Calves head, and
the largest Oysterr upon it, and a
slit Lemon, and Barberries, so
serve it in.

To C10v 28

To fry a Coast of Lamb.

Take a coast of Lamb, and parboyle
it, take out all the bones as
near as you can, and take some four
or five yolkes of Eggs beaten, a
little Thyme, and sweet Majoram,
and Parsly minced very small, and
beat it with the Eggs, and cut your
Lamb into square pieces, and dip
them into the Eggs and Hearbs,
and fry them with Butter, then take
a little Butter, white Wine, and
Sugar for sauce.

To stew Saucesedges.

Boyle them in fair Water and
Salt a little, for sauce boyle some
Currans alone, when they be almost
tender, then pour out the water, and
put in a little white Wine, Butter,
and Sugar.

To boyle Ducks.

When they be half boyled, take
a quart of the liquour and strain it,
and put a quart of white Wine, and
some whole Mace, Cloves, and
Nutmegs sliced, and Cinnamon, and C11r29
and a few Onions shred, a bundle
of sweet Hearbs, a few Capers, and
a little Sampire, when it is boyled
put some Sugar to season it withall.

To make white Broth with a Capon.

Trusse your Capons, and boyle
them in fair water, and when they
are half boyled, take out three pints
of the liquor, and put it to a quart
of Sack, and as much white Wine,
and slice two ounces of Dates half
or quarter wise as you please, a
little whole Mace, Cloves, and
Cinnamon, a Nutmeg shred, of
each a little quantity, boyle the
broth in a pipkin by it self, untill
the Dates begin to be tender, then
put in the marrow of two bones,
and let it boyle a little, not too
much for fear, then when your Capons
be near ready, break twenty
Eggs, save the yolkes from the
whites, and beat the yolkes untill
you may take up a spoonfull and it
will not run beside the spoon, then
you must put a little cold broth to them, C11v30
them, and so strain them through a
cloth, then take up some of the hot
broth to heat your Eggs, because
else it will turn, let it have a walm
or two after your Eggs be in, but
not seeth too much for fear it turns,
then dish your Capons, and pour
your broth on them, and garnish
your dish as you please.

To make stewed Broth.

Take a neck of Mutton, or a
rump of Beef, let it boil, and scum
your pot clean, thicken your pot
with grated bread, and put in some
beaten Spice, as Mace, Nutmegs,
Cinnamon, and a little Pepper, put
in a pound of Currans, a pound
and a half of Raisins of the Sun,
two pound of Prunes last of all,
then when it is stewed, to season it
put in a quart of Claret, and a
pint of Sack, and some Saunders
to colour it, and a pound of Sugar
to sweeten it; or more if need be, you
must seeth some whole Spice to garnish
your dish withall, and a few whole C12r31
whole Prunes out of your pot.

To make gallendine Sauce for a
Turkey.

Take some Claret Wine, and some
grated bread, and a sprig of Rosemary,
a little beaten Cloves, a little
beaten Cinnamon, and some
Sugar.

An exceeding good way to stew
Chickens.

Take Chickens, sley them, and
cut them in pieces crosse way, then
put them in a Pipkin or Skillet, and
cover them almost with Pepper, and
Mace, and Water, so let them stew
softly with a whole Onion in it till
part of that Liquor be consumed,
then put in as much white Wine as
will cover them againe, take Parsley,
sweet Majoram, Winter Savory,
with a little Thyme, and shred
them very small, and put them in,
and let them boil till they are almost
enough, then put in a good
piece of Butter.

To C12v 32

To boil a leg of Mutton

Take a leg of Mutton and stuffe
it, for the stuffing take a little Bee
suct, and a few sweet hearbs, chop
them small, and stuffe it, and then
boil it, and put in a handfull of
sweet hearbs, cut them small, mingle
a hard Egg amongst the hearbs, and
strew it upon the Mutton, melt a
little Butter and Vinegar, and pour
it into the dish, and send it in.

To keep Quinces all the year.

First you must core them, and
take out the kernels clean, and keep
the cores and kernels, then set over
some water to boil them, then put
them in when you set over the water
then let them boil till they be a little
soft, and then take them up, and
set them down till they be cold, then
take the kernels and stamp them
and put them into the same water
they were boiled in, and let
them boil till they be thick
see you have as much liquor as wil
cover the Quinces, and if you have not D1r33
not enough, take of the smallest
Quinces and stamp them to make
more liquor, and when it is boiled
good and thick, you must strain it
through a course cloth, and when
the Quinces be cold, then put them
into a pot, and the liquor also, and
be sure the liquor cover them, you
must lay some weight upon them to
keep them under, so cover them
close, let them stand fourteen daies,
and they will work of their own accord,
and they will have a thick rind
upon them, and when they wax
hoary or thick, then take it from
the liquor, for it will have a skin on
it within a moneth or six weeks.

To pickle Cowcumbers.

Take the Cowcumbers, and
wash them clean, and dry them
clean in a cloth, then take some Water,
Vinegar, Salt, Fennel tops, and
some Dill tops, and a little Mace,
make it fast enough, and sharp enough
to the taste, then boil it a
while and then take it off, and let Dit D1v34
it stand and be cold, and then put
in the Cowcumbers, and lay a board
on the top to keep them down, and
tye them close, and within a week
they will be fit to eat.


To pickle Purslain.

Take the Purslain, and pick it
in little pieces, and put it into a pot
or barrel, then take a little Water,
Vinegar, and Salt to taste, it
must be pretty strong of the Vinegar
and Salt, and a little Mace, and
boil all these together, and pour
this liquor in somthing hot into the
Purslaine, and when it is cold tye it
close, but put a little board on the
top to keep it down, and within a
week or two it is fit to eat.

To do Clove-gillifloures up for Salleting
all the year.

Take as many Clove-gillifloures
as you please, and slip off the leaves,
then strow some Sugar in the bottome
of the gallipot that you doe
them in, and then a lane of Gillifloures,
and then a lane of Sugar, and D2r35
and so do till all the Gillifloures be
done, then pour some Claret Wine
into them as much as will cover
them, then cut a piece of a thin
board, and lay it to them to keep
them down, then tye them close,
and set them in the Sun, and let
them stand a moneth or thereabouts,
but keep them from any rain
or wet.

To pickle Broom-buds

Take as many Broom-buds as
you please, make linnen bags, and
put them in, and tye them close, then
make some brine with Water and
Salt, and boil it a little, let it be
cold, then put some brine in a deep
earthen pot, and put the bags in it,
and lay some weight upon them, let
it lie there till it look black, then
shift it againe, so you must do as
long as it looks black, you must
boil them in a little caldron, and
put them in vinegar a week or two,
and then they be fit to eat.

D2 To D2v 36

To pickle Oysters.

Take your Oysters and pick them
out of the shells, and save the liquor
that commeth from them, then
take your Oysters one by one, and
wash them clean out of grist, then
strain the liquor, then take a quantity
of white Wine, and a large
Mace or two, and two or three slices
of Nutmeg, and Pepper, grosly
beaten, and salt them, boil it together,
then put in your Oysters
and boil them, then take the yolk
of an Egg, and beat it well with
wine Vinegar, then take up your
Oysters, and let them cool, then
put in your Egg and let it boil,
take it off, and let it cool, and put
it up together.

To make grout.

Take some Wheat and Beanes
and when you have made it in a
Malt, then rittle it, then take some
Water, or some small Wort, and
heat it scalding hot, and put it into
a pail, then stir in the Malt, then take D3r37
take a peice of sower leaven, then
stir it about and cover it, and let it
stand till it will cream, then put
in some Orange pills, then put it
over the fire and boil it, keeping it
stirring till all the white be gone.

To make jelly of Marmalet.

Take Quinces and pare them,
cut them into water in little pieces,
and when you have done all, then
take them out of the water and
weigh them, and to every pound of
Quinces, take five quarters of a
pound of Sugar, and half a quarter,
then put it into the skillet, and put
as much water as will make it pretty
thin, then set it on the fire and
clarifie it with the white of an Egg,
and scum it off clear, then put in
your Quinces and let it boil a pretty
pace, and cover it close, till it is
pretty thick, then leave stirring it
till it is thick enough for Marmalet,
then take it off, and put it in your
glasse, and doe it with your
knife in little works, when you have D3done D3v38
done, let it stand, your costly must
boil all the while, you must put in
as much water as will make it pretty
thin, when it is boiled to a pretty
good colour, then stir it and weigh
it, then take of loaf Sugar as much
as it weighs, and boil it altogether
to a Jellie, then pour it into your
Marmalet glasse, then put it in a
stove, and put some fire in every
day.

To make jelly of Pippins.

Take Pippins and pare them
and quarter them, and coar them,
lay them in water, and when you
set them on the fire, shift them in
another water, and put them in
a skillet, and put as much water as
will cover them and a little more,
set them over the fire, and make
them boil as fast as you can, when
the Apples are soft, and the liquor
taste strong of the Apples, then take
them off, and strain them through
a piece of canvas gently; take to a
pound of juice a pound of Sugar, then D4r39
then set it on the fire, when it is
melted, strain it into a Bason,
and rince your skillet againe, set
it on the fire, and when it is boiled
up then scum it, and make it boil
as fast as you can, and when it is
almost boiled, put in the juice of
three Lemons strained through a
cloth, if you will have Orange pill
pare it thin, that the white be not
seen, and then lay it in the water all
night, then boil them in the water
till the pill be soft, then cut them in
long pieces, then put it into the sirrupe
and shift it about and fill your
glasses, and let it stand till it be
cold, and then it is ready to eat.

To preserve green Walnuts.

Take Walnuts, and boil them till
the water do taste bitter, then take
them off and put them in cold water,
and pill off the bark, and weigh
as much Sugar as they weigh, and
a little more water than will wet the D4Sugar D4v40
Sugar set them on the fire, and
when they boil up, take them off,
and let them stand two daies, and
boil them againe once more.

To preserve white Quinces.

Take a pound of Quinces, boil
them with the skins on, but core
them and pare them, take a quarter
of a pound of Sugar, with water,
no more than will wet the Sugar, put
the Quinces into it presently, boil
them as fast as may be, and skin
them, when the Sirupe is thick take
it up.

To make Goosberry Tarts.

Take a partof Goosberries, and
put them into a quarter of a pound
of Sugar, and two spoonfuls of water,
and put them on the fire, and
stir them as you did the former.

To preserve Resberries

Take as many as you please, a
lay of Sugar, and a lay of Resberries,
and so lay them into the
Skillet, and as much Sugar as you
think will make Sirrupe enough, and D5r41
and boil them, and put two spoonfuls
of water in, boscom it, take it
off, and let it stand.

To preserve Currans.

Part them in the tops, lay a lain
of Currans, and a lain of Sugar,
and so boil them as fast as you do
Resberries, do not put in the spoon,
but scum them, boil them till the
Sirrup be pretty thick, then take
them off, and let them stand till
they be cold, and then put them in
a glasse.

To preserve Medlers.

Take the just weight of Sugar as
they weigh, to a pound of Sugar
put a pint and a half of water, scald
them as long as the skins will come
off, stone them at the head, put the
water to the Sugar, and boil it and
strain it, put in the Medlers, boil
them apace, let them stand till they
be thick, then take them off.

To preserve Goosberries

Take the fairest Goosberries you
can get with the stalks on, prick D5three D5v42
three or four holes in every one of
them, then take the weight of them
in Sugar, lay the best part of the
Sugar in the bottome of a silver or
peuter dish, then lay your Goosberries
one by one upon it, strew
some of the rest of the Sugar upon
them, and put two spoonfuls of
the water, into half a pound, then
set the Goosberries on a chafing-
dish of coales, and let them stand
uncovered, scalding upon the fire
a pretty while before they boil, but
not too long, for then they will
grow red, and when they be boiled,
let them not boil too soft when
they be enough put them up, you
must put the rest of the Sugar on
them as they boil, and that will
harden them, and keep them from
breaking.

To make Goosberry Cakes.

Prick as many Goosberries as
you please, and put them into an
earthen pitcher, and let it in a kettle
of water till they be soft, and then D6r43
then put them into a sive, and let
them stand till all the juice be out,
and weigh the juice, and as much
Sugar, as sirrup; first boil the sugar
to a Candy, and take it off, and
put in the juyce, and set it on again
till it be hot, and take it off, and set
them in a presse till they be dry, then
they are ready.

To do Goosberries like Hops.

Take pricks of black Thorn,
then take Goosberries, and cut them
a little a crosse, take out the stones,
put them upon the pricks, weigh as
much sugar, as they weigh & take a
quart or a pint of water and put
into the sugar and let it boil a while,
then put in the hops, let them stand
and scald two hours upon the coales
till they be soft, then take out the
Hops, and boil the sirrupe a while,
then take it off, and put in the
Hops.

To preserve Apricocks.

First stone them and weigh them,
and take as much sugar as Apricocks,cocks, D6v44
put it in a Bason, some in
the bottome, and some on the top,
let them stand all night, set them
on the fire till they be scalding hot,
then heat them twice more.

To make Apricock Cakes.

Take as many Apricocks as you
please, and pare them, put as much
Sugar as they weigh, take more water
than will melt the Sugar, then
boil the Sugar and it together, till
they be pretty stiffe, then take them
off, and put them in Saucers.

To make Mackeroons

Take half a pound of Almonds,
put them in water, stamp them
small, put in some Rose-water, a
good spoonful of flower, four Eggs,
half a pound of Sugar, in the beating
of the Eggs, put in the Almonds,
heat the oven hot enough to bake a
Custard, put them in, when you
have taken them out, let them stand
till they be cold, they must be baked
in earthen pans round, and buttered
very thin.

How D7r 45

How to preserve White Damsons
green.

Take white Damsons, scald them
in water till they be hard, then take
them off, and pick as many as you
please, take as much sugar as they
weigh, strew a little in the bottome,
put two or three spoonfuls of water,
then put in the Damsons and
the sugar, and boil them, take them
off, then let them stand a day or
two, then boil them again, take them
off, and let them stand till they be
cold.

To preserve Mulberries.

Take as many Mulberries as you
please and as much sugar as they
weigh: First wet the sugar with
some juice of Mulberries, stir your
sugar together, then put in your
Mulberries, then boil them apace:
till you think they are boiled enough,
then take them off, and boil
the sirupe a while, and put it into
the Mulberries, let them stand till
they be cold.

To D7v 46

To preserve Pippens white.

Take some Pippens and pare
them, and cut them the crosse way,
and weigh them, and to a pound of
sugar, a pint of water, then put the
sugar to the water, and then let it
boil a while, and then put in the
Pippens, and let them boil till they
be clear at the Core, take them off,
and put them up.

To make white Quince Cakes.

Take Quinces and let them
stand till they be cold, but not seethed
till they be tender enough, then
take them off, and pare them, then
scrape off the softest, and doe it
through a sieve, and then weigh as
much sugar as it doth weigh, and
beat it, and sift it into the Quinces,
and stir it altogether, and set it on
the coales, and stir it about, but let
it not boil at all, but let it stand and
cool, till it be pretty thick, then
take it off, and put it in glasse saucers.

To D8r 47

To preserve Grapes.

Stamp and strain them, let it settle
awhile, before you wet a pound
of sugar, or grapes with the juice,
stone the grapes, save the liquor, in
the stoning take of the stalks, give
them a boiling, take them off, and
put them up.

To preserve Damsons.

Take as many as you please, and
weigh, as much Sugar as they
weigh, and strew some in the bottome
and some on the top, and you
may wet the sugar with some sirrup,
of Damsons, or a little water, then
set them upon the fire and let them
stand and soke softly about an hour,
then take them off, and let them
stand a day or two, then boil them
up till you think they be enough,
take them off, and put them up.

How to make Cakes of commonViolets.

Take of the best double refined
sugar, beaten very fine and searced
through fine Tiffenie, and to
half a silver porringer of Sugar, put D8v48
put to it two spoonfuls of water, and
boil it till it be almost Sugar again,
then grate of the hardest rinded Lemon,
then stir it into your sugar,
put it into your Coffins of Paper,
and when they be cold take them
off.

To preserve Quinces red.

Take your Quinces and weigh
them, to a pound put a pound of
sugar, and half a pint of water, put
your water to your Sugar, and let it
stand, your Quinces must be scalded
till they be tender, take them off,
pare them, and core them, but not
too much, then put them in the
skillet where the sugar is, then set
them on fire, and let them boil
two houres, if it be not enough,
boil it a little more, pour it to the
Quinces, and stop it close.

To make Bisket Bread.

Take a pound and a half of white
loaf sugar, and so much flower, as
much Annise seed, Coliander seed,
and Carraway seed as you please, and D9r49
and twelve Eggs, three whites left
out, take the sugar and sift it fine,
and the flower also, and beat your
eggs a little, then mingle them well
together with four spoonfuls of
damask Rose-water, beat them well
together, and put in two spoonfuls
more, and beat it againe about an
hour and a half in all, then butter
plate trenchers, and fit them with
stuffe, scrape some Sugar on them,
and blow it off againe, heat your oven
hot enough to bake a Pie, and
let the lid stand up a little while, to
draw down the heat from the top,
then take the lid down againe and
let it stand till it be cool, that you
may suffer your hand in the bottom,
then set in the Plates, and set up the
lid againe untill, they rise, then take
them out and loose them from the
plates, and scrape the bottoms, and
let them stand four hours, then they
be fit to eat.

To D9v 50

To preserve Grapes to look clear
and green.

Take a pound of Grapes with
no stalks on them, when they do
begin to be ripe, then weigh as much
double refined sugar beaten small
then take the grapes that were weighed,
stone them at the place where
the stalks are, pull off the skins, and
strain some Sugar in the bottome
of the thing you do them in, and so
lay them in the sugar you did weigh
till you have stoned and pilled the
and so strew the sugar upon them
then set them on the fire, and let
them boil as fast as can be, till the
syrup be pretty thick, then take them
off, and put them up till they be
cold.

To Candie Apricocks.

Take your apricocks the fairest
and scald them, and pill them, between
two clothes crush the water
softly out of them as dry as you can
without too much flatting them
then take of searced sugar almost as D10r51
as much as they weigh, and boil it
altogether to a Candie height, then
take it off the fire, and lay the Apricocks
in it one by one, with a feather
annoint them over, then set
them on a chafing-dish of coales,
and let them be through sod but not
boil, then take them off the fire, and
set it in a stone or a bloud-warm oven,
and twice a day set them on a
fire, and turn them once at every
heating, annointing them with a
feather, and the same syrup every
time you take them off the fire, this
doe untill you see the syrrup begin
to sparkle, and full of eyes, then
take them out of the syrup, and lay
them on glasse plates, and dry them
in a stove or oven, turning them a
day or two till they be dry, white
Pear plums may be done thus.

To make Paste of Goosberries, or
Barberies, or English Currans.

Take any of these tender fruits,
and boil them softly on a chafing-
dish of coales, then strain them with D10v52
with the pap of a rotten Apple, then
take as much sugar as it weighes,
and boil it to a Candie height,
with as much Rose-water, as will
melt the sugar, then put in the pap
of your fruit into the hot sugar,
and so let it boil leasurely, till you
see it reasonable stiffe, almost as
thick as for Marmalet, then fashion
it on a sheet of glasse, and so put it
into the Oven upon two Billets that
the glasse may not touch the bottom
of the Oven, for if it do, it will
make the paste tough, and so let it
drie leasurely, and when it is dry, you
may box it, and keep it all the year.

To make Paste of Oranges and Lemons.

Take your Oranges and Lemons,
and set on the fire two vessels
of faire water at once, boil them,
and then shift the water seven times,
that the bitternesse may be taken
from them, and they very tender,
then cut them through the midst,
and take out the kernels, and wring D11r53
wring out all the water from them,
then beat them in an Alabaster
morter, with the papps of three or
four Pippens, then strain it through
a fine strainer, then take as much
sugar as that pap doth weigh, being
boiled to a Candie height; with as
much Rose-water as will melt the
sugar, then put the pap of your Oranges
and Lemons into the hot sugar,
and so let it boil leasurely with
stirring, and when you see it stiffe
as for Manchet, then fashion it on
a sheet of glasse, and so set it in a
Stove or Oven, and when it is
throughly dry, box it for all the
year.

To make Paste Royall in Spice.

Take Sugar the quantity of four
ounces, very finely beaten and seareed,
and put into it an ounce of
Cinnamon, and Ginger, and a grain
of Musk, and so beat it into paste,
with a little Gum-Dragon steeped
in Rose-water, and when you have
beaten it into paste in a stone morter,ter, D11v54
then roul it thin, and print it
with your moulders, then dry it
before the fire, and when it is dry,
box and keep it all the year.

To candie Peares, Plums, or Apricocks,
that shall look as clear as
Amber.

Take your Apricocks and
Plums, and give every one a cut to
the stone in the notch, and then
cast Sugar on them, and bake them
in an Oven as hot as for Manchet
close stopped, bake them in an
earthen platter, let them stand half
an hour, then take them out of the
dish, and lay them one by one upon
glasse plates, and so dry them, if
you can get glasses made like Marmalet
boxes to lay over them they
will be sooner candi’d, this is the
manner to candie any such fruit.

To make paste Royalle white, that
you may make Court Bouls, or
Caps, or Gloves, Shooes, or any
pretty thing Printed in Moulds.

Take half a pound of double refinedfined D12r55
Sugar, and beat it well, and
searce it through a fine lawn, then
put it into a fine Alabaster morter,
with a little Gum-dragon steeped
in a little Rosewater, and a grain of
Musk, so beat them in a morter till
it come to a pretty paste, then roul
it thin with a rouling pin, and print
it with your moulders, like Gloves,
Shooes, or any thing else, and some
you may roul very thin with a
rouling pin, and let dry in an Athen
dish, otherwise called a Court cap,
and let it stand in the dish till it be
dry, and it will be like a saucer, you
must dry them on a board farre
from the fire, but you must not put
them in an Oven, they will be dry
in two or three houres; and be as
white as snow, then you may guilt
Box and Cap.

To make fine Diet Bread.

Take a pound of fine Flower
twice or thrice drest, and one pound
and a quarter of hard Sugar finely
beaten, and take seven new laid Eggs, D12v56
Eggs, and put away the yolkes of
one of them, then beat them very
well, and put four or five spoonfuls
of Rosewater amongst them, and
then put them into an Alabaster
or Marble morter, and then put in
the Flower and Sugar by degrees,
and beat it or pound it for the space
of two houres, untill it be perfectly
white, and then put in an ounce of
Canary seeds, then butter your
Plates or Saucers, and put into every
one, and so put them into the
Oven; if you will have it glosse
and Icie on the top, you must wash
it with a feather, and then strew
Sugar very finely beaten on the
top before you put it into the
Oven.

To preserve Apricocks.

Take your Apricocks, and put
them into a skillet of fair water,
and put them over the fire untill they
be something tender, then take them
up out of the water, and take a
bodkin and thrust out the stone at the E1r57
the top, and then peel off their
skins, and when you have so done,
put them into a silver dish or Bason,
and lay Sugar very finely beaten
over and under them, then put a
spoonfull or two of water unto
them, and set them over a very soft
fire untill they be ready, then take
them up, and lay them upon another
dish a cooling, and if you see
good boyle the sirrup a little more,
when they are cold, and the sirrup
almost cold, put them up in a gallypot
or glasse altogether.

To preserve Damsons.

Take a pound of something
more of pure Sugar finely beaten,
and then take a pound of Damsons,
and cut one scotch in the side of
each of them, then put a row of
Sugar in a silver dish or bason, and
then lay in a row of Plums, and
then cover it with Sugar, and so
lay it in till they be all in, and then
take two spoonfuls of clean water,
and make a hole in the middle of E them, E1v58
them, and set it over a very soft
fire, and look to it carefully, for
fear the Sugar should burn, and
when the Sugar is all dissolved,
shake them together, and stirre
them gently, and then set them
down, and cover them till they be
cold, and when they are cold, set
them upon the coales again, and
then let them boyle gently till they
be ready, and when they are ready
take them down, and take them every
one by its item, and cover them
with the skins as well as you can,
and then put them all one by one
in a dish, and if the sirrup be not
boyled enough, set it over, and let
it boyle a little longer, and when
the Plums be cold, put them in a
gally pot or glasse, and pour the
sirrup to them while it is a little
warm, you must not forget to
take away the skin of the Plums as
it riseth.

To make Papp of Barly

Take Barly, and boyle it in fair water E2r59
water softly untill it begin to
break, then put that liquor out,
then put as much hot water to it
as you put forth, and so let it boyle
till it be very soft, then put it into a
Cullender and strain it, then take
a handfull of Almonds, and grind
them very well with your Barly
and some of the liquor, so season
it with Sugar, and a little Rosewater,
a little whole Mace, and
Cinnamon, and boyle them well
together.

To candy Lemons and Oranges.

Take the peels of your Oranges
and Lemons, the white cut away,
then lay them in water five or six
dayes, shifting them twice every
day, then seeth them till they be very
tender, then take them out of the
water, and let them lie till they be
cold, then cut them in small pieces
square, the bignesse of a penny or
lesse, then take to every three two
ounces of Sugar, put to it a quantity
of fair Water, and a lesse quantityE2tity E2v60
of Rosewater, and make a sirrup
thereof, then skum it very clean,
and put in your peels, and let them
boyle for the space of an hour or
longer, if you find your liquor
wanting, you may put in more
water at your pleasure, then boyle
them a little space after with a little
sharp fire, stirring it alwayes for
burning, then take it off the fire
three or four times, stirring them all
the while, and set them on again untill
they be candied.

To make Cakes of Almonds.

Take one pound and a half of
fine Flower, of Sugar twelve ounces
beaten very fine, mingle them well
together, then take half a pound of
Almonds, blanch them, and grind
them fine in a Morter, then strain
them with as much Sack as will
mingle the Flower, Sugar, and Almonds
together, make a paste,
bake them in an Oven not too
hot.

To B3r 61

To make white Lemon Cakes.

Take half a dozen of yellow Lemons
the best you can get, then
cut and pare them, leave none of the
yellow behind, then take away the
soure meat of it, and reserve all
the white, and lay it in water two
dayes, then seeth it in fair water
till it be soft, then take it out, and
set it by till the water be gone from
it, then weigh it, and take twice the
weight in Sugar, mince the white
stuffe very fine, then take an earthen
pipkin, and pout therein some fair
Water, and some Rosewater, if
you have a pound of Sugar, you
must have half a pint of Water, of
both sorts alike, let your Water and
Sugar boyle together, then skum it,
and put in the stuffe, and so let
them boyle together, alwayes stirring
it till it be thick, it will shew
very thin, and when it is cold it will
be thick enough.

To make Oyle of Violets.

Set the Violets in Sallade Oyle, E3 and E3v62
and strain them, then put in other
fresh Violets, and let them lye
twenty dayes, then strain them again,
and put in other fresh Violets,
and let them stand all the year.

To preserve Pomecitron.

Take Pomecitron and grate off
the upper skin, then slightly cut
them in pieces as you think good,
lay them in water four and twenty
houres, and when it boyles put
them in, and so shift till you find
the water be not bitter, then take
them up and weigh them, and to
every pound of Pomecitron put a
pound and quarter of Sugar, then
take of your last water a pint and
quarter, set your water and Sugar
over the fire, then take two whites
of Eggs and beat them with a little
fair water, and when your sirrup
begins to boyle, cast in the same
that riseth from the Eggs, and so
let it boyle, then let it run through
a clean fine cloth, then put it in a clean E4r63
clean Posnet, and when your sirrup
begins to boyle, put in your Pomecitron,
and let it boyle softly three
or four houres, untill you find your
sirrup thick enough; be sure you
keep them alwayes under sirrup,
and never turn them, take them
up, and put them into your glasse,
and when they be cold cover them.

To candy Ringus Roots.

Take your Ringus Roots and
boyle them reasonable tender, then
peel them, and pith them, then lay
them together, then take so much
Sugar as they weigh, and put it
into a posnet with as much Rosewater
as will melt it, then put in
your Roots, and so let it boyle very
softly, until the Sugar be consumed
into the Roots, then take them and
turn them, and shake them till the
Sugar be dryed up, and then lay
them a drying upon a lattice of
wyer untill they be cold, in the sort
you may candy any other Roots,
which you please.

E4 To E4v 64

To candie all kind of Fruitrages
as Oranges, Lemons, Citrons,
Lettice stockes, the Sugar-candy,
such as the Comfet-makers doe
candy the Fruits with.

Take one pound of refined Sugar,
and put it into a posnet with
as much water as will wet it, and
so boyle it untill it come to a candy
height, then take all your fruit being
preserved and dryed, then draw
them through your hot Sugar, and
then lay them on your hardle, and
in one quarter of an hour they will
be finely candied.

To candie all kind of Floures in
wayes of the Spanish Candie.

Take double refined Sugar, put
it into a posnet with as much Rosewater
as will melt it, and put into
it the papp of half a roasted Apple,
and a grain of Musk, then let it
boyl till it come to a candie height,
then put in your Floures being
pick’d, and so let it boyle, then cast
them on a fine plate, and cut it in
waves E5r65
waves with your knife, then you
may spot it with Gold and keep
it.

To make Essings.

Take one peck of Oatmeal
grots, the greatest you can get and
the whitest, pick it clean from the
black, and searce out all the smallest,
then take as much evening
Milk as will cover it and something
more, boyle it, and cool it again
till it be bloud-warm, then put it
to the Oatmeal and let it soak all
night, the next morning strain it
from your Milk as dry as you can
through a cloth, then take three
pints of good Cream, boyle it with
a Mace and the yolkes of eight
Eggs, when it is boyled put it into
your stuffe, then put in six Eggs
more whites and yolkes, season it
with a good quantity of Cinnamon,
Nutmeg, and Ginger, and
a lesse quantity of Cloves and
Mace, put in as much Sugar as you
think will sweeten it, have a good E5 store E5v 66
store of Suet shred small, and forget
not Salt, so boyle them.

To make Sugar Cakes.

Take one pound of fine Flower,
one pound of Sugar finely beaten,
and mingle them well together,
then take seven or eight yolkes of
Eggs, and if your Flower be good,
take one white or two as you shall
think good, take two Cloves and a
pretty piece of Cinnamon, and lay
it in a spoonfull of Rosewater all
night, and heat it almost bloudwarm,
temper it with the rest of
your stuffe, when the paste is
made, make it up with as much
haste as you can, bake them in a
soft Oven.

To make a Calfes-foot Pie.

Take your Calfes-feet, boyle
them, and blanch them, then boyle
them again till they be tender, then
take out all the bones, season it with
Cloves, Mace, Ginger, and Cinnamon,
as much as you shall think
good, then put in a good quantity of E6r67
orf Currans and Butter, bake your
Pie in a soft oven, and when it is
baked, take half a pint of white
Wine Vinegar, beat three yolkes
of Eggs, and put to the coales, season
it with Sugar and a little Rosewater,
alwayes stirring it, then put
it into your Pie, and let it stand
half a quarter of an hour.

To make a very good Pie.

Take the backs of four white
Herrings watred, the bones and
skin taken away, then take so much
Wardens in quantity pared and
cored, half a pound of Raisins of
the Sun stoned, mince all these together,
and season it with Cinnamon
and Ginger, and when the
Pie is baked put in a little Rosewater
and scrape Sugar on it, if you
put in Butter, then put in a handfull
of grated bread.

To make Simbals.

Take fine Flower dryed, and as
much Sugar as Flower, then take
as much whites of Eggs as will make E6v68
make it a paste, and put in a little
Rosewater, then put in a quantity
of Coriander seed, and Annise
seed, then mould it up in that fashion
you will bake it in.

To preserve Angelica roots.

Take the roots and wash them,
then slice them very thin, and lay
them in water three or four dayes,
change the water every day, then
put the roots in a pot of water, and
set them in the embers all night, in
the morning put away the water,
then take to a pound of roots four
pints of water, and two pound of
Sugar, let it boyle, and skum it
clean, then put in the roots, they
will be boyled before the sirrup,
then take them up, and boyle the
sirrup after, they will ask you a
whole dayes work, for they must
boyle very softly, at St. Andrewes
time is the best time to doe them in
all the year.

To boyle a Capon with Brewis.

Take a Capon; and trusse him
to E7r69
to boyle, set him on the fire in a
good quantity of water, skum it very
clean, before you set on your
Capon put a little winter Savory
and Thyme into the belly of it, and
a little Salt and grosse Pepper,
when you have skummed it clean,
cover it close to boyle, then take a
hood handfull of Hearbs, as Marigolds,
Violet leaves, or any such
green Hearbs as you shall think fit,
wash them, and set them on the
fire with some of the uppermost of
the broth that boyles the Capon,
then put into it good store of
Mace, and boyle it with the Capon,
when the hearbs be boyled, and the
broth very green, and almost consumed
away, take the uppermost of
your Capon and strain it together,
and scald your Brewis, and put it
into a dish, and lay the Capon on
them.

To make a Spice Cake.

Take one bushel of Flower, six
pound of Butter, eight pound of Currans, E7v70
Currans, two pints of Cream, a
pottle of Milk, half a pint of good
Sack, two pound of Sugar, two
ounces of Mace, one ounce of Nutmegs,
one ounce of Ginger, twelve
yolkes, two whites, take the Milk
and Cream, and stirre it all the
time that it boyles, put your Butter
into a bason, and put your hot
seething Milk to it, and melt all the
Butter in it, and when it is bloudwarm
temper the Cake, put not
your Currans in till you have made
the paste, you must have some Ale
yest, and forget not Salt.

To make Broth for a Neats-tongue.

Take Claret Wine, grated
Bread, Currans, sweet Butter, Sugar,
Cinnamon, Ginger, boyle
them altogether, then take the
Neats-tongue, and slice it, and
lay it in a dish upon sippets, and so
serve it.

To souce a Carp or Gurnet.

Take fair Water and Vinegar,
so that it may be sharp, then take Parsly, E8r71
Parsly, Thyme, Fennell, and boyle
them in the broth a good while,
then put in a good quantity of
Salt, and then put in your Fish,
and when it is well boyled put
the broth into a vessell, and let it
stand.

To make a fine Pudding

Take Crums of white Bread,
and so much fine Flower, then take
the yolkes of four Eggs, and one
white, a good quantity of Sugar,
take so much good Cream as will
temper it as thick as you would
make Pancake batter, then butter
your pan, and bake it, so serve it,
casting some Sugar upon it, you
must shred suet very small, and put
into it.

To make a Broth to drink,

Take a Chicken, and a little of
the neck of Mutton, and set them
on, and scum it well, then put in a
large Mace, and so let it boyle while
the Chicken be tender, then take
theChicken out, and beat it all to pieces E8v72
pieces in a stone morter, and put
it in again, and so let it boyle from
four pints to a little more than half
a pint, then call it through a strainer,
and season it.

To boyle a Chicken, Partridge, or
Pyton.

Take your Chicken, and set it
a boyling with a little of the neck
of Mutton, and scum it well, then
put in a Mace, and so let it boyle
down, and when it its almost boyled,
have some few hearbs parboyled,
as Lettice, Endive, Spinage, Marigold
leaves, for note these hearbs
are usually used to be boyled, which
by course will hold their colour in
boyling, and put some of these aforesaid
hearbs to the Chicken and
Mutton, if you think your broth
strong enough, take out your Mutton,
then you may put a little piece
of sweet Butter, and a little Verjuyce,
and a very little Sugar, and
Salt, so serve it in with sippets.

A E9r 73

A Broth to drink.

Take a Chicken and set it on,
and when it boyles scum it, then
put in a Mace, and a very little
Oatmeal, and such hearbs as the
patty requires, and boyle it well
down, and bruise the Chicken, and
put it in again, and it is a pretty
broth, and to alter it you may put
in half a dozen Prunes, and leave
out the hearbs or put them in, so
when it is well boyled, strain it and
season it.

A Broth to eat on fasting dayes.

Take fair Water, and set it a
boyling, and when it boyleth, put
to it so much strained Oatmeal
as you think will thicken it, and a
large Mace, a handfull of Raisins
of the sun, as many Prunes, and
as many Currans if your quantity
require it, so boyle it, and when it
is boyled, season it with Salt and
Sugar, and a piece of sweet Butter
if the time will allow it, and for an
alteration, when this broth is boyled,ed, E9v74
put in a quantity of Cream, and
it will doe well.

To make Ponado.

The quantity you will make set
on in a posnet of fair water, and
when it boyles put a Mace in, and
a little piece of Cinnamon, and a
handfull of Currans, and so much
Bread as you think meet, so boyle
it, and season it with Salt and
Sugar, and Rosewater, and so
serve it.

To make a Caudle.

Take Ale, the quantity that you
mean to make, and set it on the
fire, and when it is ready to boyle,
scum it very well, then cast in a
large Mace, and take the yolkes of
two Eggs for one messe, or one
draught, and beat them well, and
take away the skin of the yolks, and,
then put them into the Ale, when
it seethes, be sure to stir them well
till it seeth again for a youngling,
then let it boyle a while, and put in
your Sugar, and if it be to eat, cut three E10r75
three or four costs of bread thin, and
softe them dry, but not brown, and
put them to the caudle, if to drink,
put none.

To make Almond Butter.

Blanch your Almonds, and beat
them as fine as you can with fair
water two or three houres, then
strain them through a linnen cloth,
boil them with Rose-water, whole
Mace and Annise seeds till the substance
be thick, spread it upon a
fair cloth draining the whey from
it, after let it hang in the same cloth
some few houres, then strain it, and
season it with Rose-water and
Sugar.

To stew Beef

Take a good Rump of Beef cut
from the bones, shred Turnips and
Carroots small, and Spinnage and
Lettice, put all in a pan, and let it
stew four houres with so much water,
and a quart of white Wine, as
will cover it, when it is stewed enough,
then put in a wine glasse full of E10v76
of Elder vinegar, and serve it in
with sippets.

To Souce a young Pig.

Take a young Pig being scalded,
boil it in faire water, and white
Wine, put thereto Bay leaves, whole
Ginger, and Nutmegs quartered,
a few whole Cloves, boil it throughly,
and leave it in the same broth in
an earthen pot.

To boil Flounders or Pickrels after
the French Fashioun.

Take a pint of white Wine, the
tops of young Thyme and Rosemary,
a little whole Mace, a little
whole Pepper, seasoned with Verjuice,
Salt, and a piece of sweet Butter,
and so serve it; this broth will
serve to boil sith twice or thrice in,
or four times.

To make flesh of Apricocks.

Take Apricocks when they are
green, and pare them and slice them,
and take half their weight in Sugar,
put it to them, so put them in a
skillet, and as much water as you think E11r77
think will melt the Sugar, so let them
boil and keep them stirring till they
be tender, and so take them off, and
scum them very clean, so put them
forth of the skillet and let them
stand, take as much Sugar as you
had before, and boil them to a
Candie height, and then put in your
Apricoks, and set them over a soft
fire, but let them not boil, so keep
them with oft stirring, till the Sirupe
begin to jell, then put them in
glasses, and keep them for your
use.

To make flesh of Quinces.

Take Quinces, pare them, and
core them, and cut them in halfs,
boil them in a thin sirupe till they be
tender, then take them off, and let
them lie in sirrupe, then take Quinces,
pare them, and quarter them,
take out the cores, put as much water
to them as will cover them, then
boil them till they be very tender,
and then strain out the liquor clean
from them, and take unto a pint of that E11v78
that liquor a pound of Sugar put
as much water to the Sugar as will
melt it, then boil it to a Candie
height, then stir the Quinces that
are in the sirupe as thin as you can:
when your sugar is at a full Candy
height, put in a pint of the liquor,
then set it over a soft fire stirring it
leasurely till the Sugar be dissolved,
then put in half a pound of your
slices, keeping it still stirring but
not to boil, you must take the jelly
of Quince kernels, that have lain
in water two or three hours, take
two good spoonfuls of it and put it
to the flesh, so keep it stirring leasurely
till it begin to jelly upon the
spoon, then put it into thin glasses,
and keep it in a stove.

To preserve Oranges.

Take a pound of Oranges, and
a pound of Sugar, pill the outward
rind, and inward white skin off,
take juice of Oranges, put them into
the juice, boil them half an hour,
and take them off.

To E12r 79

To dry Cherries.

Take the fairest Cherries, stone
them, take to six pound of Cherries
a pound of Sugar, put them
into a skillet, straining the Sugar
amongst them as you put them in,
then put as much water to them as
will boil them, then set them upon
a quick fire, let them boil up, then
take them off, and strain them very
clean, put them into an earthen pan
or pot, let them stand in the liquor
four daies, then take them up and
lay them severally one by one upon
silver dishes, or earthen dishes, set
them into an oven after the bread
being taken out, and so shift them
every day upon dry dishes, and so
till they be dry.

To dry Peaches.

Take Peaches and coddle them,
take off the skins, stone them, take
to four pound of Peaches, a pound
of Sugar, then take a gallie pot and
lay a laier of Peaches, and a laier
of Sugar, till all be laid out, then, put E12v80
put in half a pint of water, so cover
them close and set them in embers
to keep warm, so let them stand a
night and a day, put them in a skillet,
and set them on the fire to be
scalding hot, then put them into
your pot again, and let them stand
four and twenty houres, then scald
them againe, then take them out of
your sirupe, and lay them on filter
dishes to dry, you may dry them in
an Oven when the bread is taken
out, but to dry them in the Sun is
better, you must turn them every
day into clear Dishes.

To boil Veal,

Take Veal and cut in thin slices,
and put it into a Pipkin with as
much water as will cover it, then
wash a handful of Currans, and
as much Pruins, then take a Court
roul, and cut it in long slices, like
a Butchers skiver, then put in a little
Mace, Pepper, and Salt, a piece
of Butter, a little Vinegar, some
crums of Bread, and when it hath stewed F1r81
stewed two hours, take it up and
serve it.

To boil a Capon in white Broth.

Trusse a Capon to boil, and put
it into a Pipkin of water, and let it
boil two hours, and when it is boiled,
take up a little of the broth, then
take the yolks of Eggs, and beat
them very fair with your broth that
you take up, then set it by the fire
to keep warm, season it with grated
Nutmeg, Sugar and Salt, then
take up your Capon, and pour this
broth on it with a little Sack, if you
have it, garnish it with sippets, and
serve it, remember to boil whole
Mace with your Capon, and Marrow,
if you have it.

To boil a Capon or Chicken in white Broth with Almonds.

Boil your Capons as in the other,
then take Almonds, and blanch
them, and beat them very small,
putting in sometimes some of your
broth to keep them from oyling,
when they are beaten small enough Fput F1v82
put as much of the uppermost
broth to them as will serve to cover
the Capon, then strain it, and wring
out the substance clear, then season
it as before, and serve it with marrow
on it.

To boil Brawn.

Water your Brawn four and twenty
hours, and wash and scrape it four
or five times, then take it out of
the water, and lay it on a fair table,
then throw a handful of Salt on every
coller, then bind them up as
fast as you can, with Hemp, Bass,
or Incle, then put them into your
kettle when the water boileth, and
when it boileth, scum it clean, let
it boil untill it be so tender that you
may thrust a straw though it, then
let it cool untill the next morning,
by the souced meats you may know
how to souce it.

To boil a gammon of Bacon.

Water your Gammon of Bacon
twenty four hours, then put it into
a deep kettle with some sweet hay let F2r83
let it boil softly six or seven hours,
then take it up with a scummer and
a plate, and take off the skin whole,
then stick your Gammon full of
Cloves, strewn on some grosse Pepper,
then cut your skin like sippets,
and garnish your Gammon, and
when you serve it, stick it with
Bayes.

To boil a Rabbet.

Fley and wash a Rabbet, and slit
the hinder legs on both sides of the
back-bone, from the forward, and
trusse them to the body, set the head
right up with a skiver, right down
in the neck, then put it to boiling
with as much water as will cover it,
when it boils, scum it, season it with
Mace, Ginger, Salt, and Butter, then
take a handful of Parsley, and a little
Thyme, boil it by it self, then
take a handful of Parsley, and a little
Thyme, boil it by it self, then
take it up, beat it with a back of a
knife, then take your Rabbet,
and put it in a dish, then put your
hearbs to your broth, and scrape in
a Carret root, let your broth boil a F2little F2v84
little while, put in salt, pour it on
your Rabbet and serve it.

To boil a Mallard with a Cabbage.

Half rost your fowl, then take it
off, and case it down, then put it
into a Pipkin with the gravie, then
pick and wash some Cabbage, and
put to your Mallard with as much
fair water as will cover it, then put
in a good piece of Butter, and let it
boil an hour, season it with Pepper
and Salt, and serve it upon sops,

To boil a Duck with Turnips.

Half rost her, then cover it with
liquor, boil your Turnip, by themselves
half an hour, then cut them
in cakes & put them to your Duck,
with butter and parsley chopt small,
and when it hath boiled half an hour
season it with Pepper and Salt, and
serve them upon sops.

To boil Chicken, and Sorrel
Sops.

Trusse your Chickens, and boil
them in water and salt very tender, then F3r85
then take a good handfull of Sorell,
and beat it stalks and all then strain
it, and take a Manchet, and cut it
in sippets and dry them before the
fire, then put your green broth upon
the coales, season it with Sugar,
and grated Nutmeg, and let it stand
untill it be hot, then put your sippets
into a dish, put your Chickens,
upon them, and pour sauce upon it,
and serve it.

To boil a Pike in white Broth.

Cut your Pike in three Pieces,
and boil it with water and salt, and
sweet hearbs, let it boil untill it
stain, then take the yolks of half a
dozen Eggs, and beat them with a
little Sack, Sugar, melted Butter,
and some of the Pikes broth, then
put it on the fire to keep warm, but
stir it often least in curdle, then take
up your Pike, and put the head
and tail together, then cleave the
other pieces in two, take out the
back bone, and put the one piece
on the one side, and the other piece F3on F3v86
on the other side, but blanch all,
then pour on your white broth, garnish
your dish with sippets and boiled
Parsley, and strew on pouder of
Ginger, and wipe the edge of the
dish round, and serve it.

To boil divers kinds of Fishes.

Bat, Conger, Thornback, Plaice,
Salmon, Trout, or Mullet, boil
any of these with Water, Salt, and
sweet hearbs, when they boil skum
it very clean, then put in Vinegar
and let it boil till you think it is
enough, your liquor must be very
hot of the Salt, then take it off,
you may let it stand five or six days
in the liquor, then if you would
keep it longer, pour that liquor away,
and put Water and Salt to it,
or soucing drink, you must remember
to let your Mullets boil softly,
and your Thornback and other fish
very fast, you must blanch your
Thornback while it is warm, and
when you serve any of these fishes,
strew on some green hearbs.

To F4r 87

To make Sallet of all manner of
Hearbs.

Take your hearbs and pick them
clean, and the floures, wash them
clean, and swing them into a dish, and
mingle them with Cowcumbers,
and Lemons, sliced very thin, then
sscrape on Sugar, and put in Vinegar
and Oil, then spread the floures
on the top, garnish your dish with
hard Eggs, and all sorts of your
floures, scrape on Sugar and
serve it.

To stew Steakes between two dishes.

You must put Parsley, Currans,
Butter, Verjuyce, and two or
three yolks of Eggs, Pepper, Cloves,
and Mace, and so let them boil together,
and serve them upon sops,
likewise you may do steakes of Mutton
or Beef.

To stew Calves feet.

Boil them and blanch them, cut
them in two, and put them into a
Pipkin with strong broth, then put F4in F4v88
in a little pouder of Saffron, and
sweet Butter, Pepper, Sugar, and
some sweet hearbs finely minced,
let them stew an hour, put in salt
and serve them.

To stew a Mallard.

Rost your Mallard half enough
then take it up, and cut it in little
pieces, then put it into a dish with
the gravie, and a piece of fresh
Butter, and a handful of Parsley
chopt small, with two or three Onions,
and a Cabbage-lettice, let
them stew one hour, then season it
with Pepper and Salt, and a little
Verjuyce, then serve it.

To stew Trouts.

Draw your Trouts, and wash
them, and then put them into a dish
with white Wine and water and a
piece of fresh Butter, then take a
handfull of Parsley, a little Thyme
and a little Savorie, mince these
small, and put to your Trouts with
a little Sugar, let them stew half
an hour, then mingle the yolks of two F5r89
two or three hard Eggs, and strew
them on your Trouts with Pepper
and Salt, then let them stew a quarter
of an hour, and serve them.

To stew Smelts or Flounders.

Put your Smelts or Flounders
into a deep dish with white Wine
and Water, a little Rosemary and
Thyme, a piece of fresh Butter and
some large Mace, and salt, let them
stew half an hour, then take a handfull
of Parsley, and boil it, then
beat it with the back of a knife, then
take the yolks of three or four Eggs,
and beat them with some of your
fish broth, then dish up your fish upon
sippets, pour on your sauce,
scrape on Sugar and serve it.

To stew a Rabbet.

Half rost it, then take it off the
spit, and cut it in little pieces, and
put it into a dish with the gravie,
and as much liquor as will cover it,
then put in a piece of fresh butter,
and some pouder of Ginger, some
Pepper and Salt, two or three PippinsF5pins F5v90
minced small, let these stew an
hour, then dish them upon sippets.

To stew a Pullet or Capon.

Half rost it, then cut it into pieces,
and put it into a dish with the
gravie, and put in a little Cloves
and Mace, with a few Barberberries
or Grapes, put these to your
Pullet with a pint of Claret, and a
piece of Butter, let these stew an
hour, dish them upon sippets, and
serve it.

To stew cold Chickens.

Cut them up in pieces, put them
into a Pipkin of strong broath, and
a piece of Butter, then grate some
bread, and a Nutmeg, thicken your
broth with it, season your meat with
grosse Pepper, and Salt, dish it upon
sippets, and serve it.

To make Paste for a Pastry or Venison.

Take almost a peck flower,
wet it with two pound of butter, and
as much suet, then wet your Paste, put F6r91
put in the yolks of eight or ten Eggs,
make it reasonable lithe paste, then
roul it out, and lay on suet; First
lay a paper under your paste, then
lay on your Venison, close it, pinke
it, baste it with butter, and bake it,
when you draw it out, baste it with
butter again.

To make Paste for a Pie to keep
long.

Your flower must be of Rye,
and your liquor nothing but boiling
water, make your paste as stiffe
as you can, raise your Coffin very
high, let your bottome and sides be
very thick, and your lid also.

To make Paste for a Custard.

Your liquor must be boiling
water, make your paste very stiffe,
then roul out your paste, and if you
would make a great Tart, then raise
it, and when you have done, cut
out the bottome a little from the
side, then roul out a thin sheet of
paste, lay a paper under it, strew
flower that it may not stick to it, then F6v92
then set your coffin on it of what fashion
you will, then dry it, and fill
it, and bake it.

To make Paste for buttered
Loaves.

Take a pottle of flower, put there
to Ginger, and Nutmegs, then
wet it with Milk, yolks of Eggs
Yest, and Salt, then make it
up into little loaves, then butter
a paper, and put the loaves on it,
then bake them, and when they are
baked draw them forth, and cut
them in cakes, butter them, then set
them as they were, scrape on Sugar
and serve them.

To make Paste for Dumplins.

Season your flower with Pepper,
Salt, and Yest, let your water be
more than warm, then make them
up like Manchets, but let them be
somewhat little,, then put them into
your water when it boileth, and
let them boil an hour, then butter
them.

To F7r 93

To make Puffe paste.

Take a quart of flower, and a
pound and a half of butter, and
work the half pound of butter dry
into the flower, then put three or
four Eggs to it, and as much cold
water as will make it lithe paste,
then work it in a piece of a foot
long then strew a little flower on
the table, and take it by the end,
beat it untill it stretch long, then
put the two ends together, and beat
it againe and so do five or six times,
then work it up round, and roul it
up broad, then beat your pound of
butter with a rouling pin, that it
may be lithe, then take little bits of
your butter, and stick it all over
the paste, then fold up your paste
close, and coast it down with your
rowling pin, and roul it out again,
and so do five or six times, then use
it as you will.

To bake a gammen of Bacon.

You must first boil it two hours,
before you stuffe it, stuffe it with sweet F7v94
sweet hearbs, and hard Eggs chopt
together with Parsley.

To bake fillets of Beef, or clods, in
stead of red Deer.

First take your Beef, and lard
it very thick, then season it with
Pepper and Salt, Ginger, Cloves
and Mace good store, with a great
deal more Pepper and Salt than you
would do to a piece of Venison, then
close it, and when it is baked put
in some Vinegar, Sugar, Cinnamon
and Ginger, and shake it well,
then stop the vent hole, and let it
stand three weeks before you spend
it.

To bake Calves Feet.

Season them with Pepper, Salt
and Currans, when they be baked,
take the yolks of three or four Eggs,
and beat them with Verjuyce or
Vinegar, Sugar and grated Nutmeg,
put it into your pie, scrape
on sugar and serve it.

To bake a Turkie.

Take out his bones and guts, then F8r95
then wash him, then prick his back
together againe, then perboil
him, season him with Pepper and
Salt, stick some Cloves in the brest
of him, then lard him and put him
into your Coffin with butter, in
this sort you may bake a Goose,
Pheasant, or Capon.

To bake a Hare.

Take out his bones, and beat
the flesh in a morter with the Liver,
then season it with all sorts of spices,
then work it up with three or four
yolks of Eggs, then lay some of it
all over the bottome of your pie,
then lay on some Lard, and so doe
untill you have laid on all, then
bake it well with good store of sweet
Butter.

To bake Quinces or Wardens, so
as the fruit look red, and the
crust white.

Your Wardens must be stewed
in a Pipkin with Claret Wine, Sugar,
Cinnamon, and Cloves, then
cover your Pipkin with a sheet of F8v96
of paste, and let it stand in the oven
five or six hours, then raise a
Coffin of short paste, put in your
Wardens with sugar, and put it into
the Oven, when it hath stood an
hour, take it out and wash it with
Rose-water and Butter, then scrape
on sugar, and put it in a quarter
of an hour more, and it will be red
upon the top, then scrape on sugar
and serve it.

To bake Chucks of Veal.

Perboil two pound of the lean
flesh of a leg of Veal, so it may be
eaten, mince it as small as grated
bread, with four pound of Beef
Suet, then season it with Biskay
Dates, and Carraways, Rose-water,
Sugar, Raisins of the Sun and Currans,
Cloves, Mace, Nutmeg, and
Cinnamon, then mingle them all
together, fill your pies, and bake
them.

To bake a Chicken Pie.

Season your Chicken with Nutmeg,meg, F9r97
Salt and Pepper, and Sugar,
then put him into your coffin,
then take some Marrow and season
with the same Spice, then roul it in
yolkes of Eggs, and lay it on your
Chicken with minced Dates, and
good store of Butter, then bake
it, and put in a little Sack or Muscadine,
or white Wine and Sugar,
then shake it, scrape on Sugar, and
serve it.

To bake a Steak Pie.

Cut a neck of Mutton in steaks,
beat them with a cleaver, season
them with Pepper, and Salt, and
Nutmeg, then lay them on your
Coffin with Butter and large
Mace, then bake it, then take a good
quantity of Parsly, and boyle it,
that it as soft as the pulp of an
Apple, put in a quarter of a pint
of Vinegar, and as much white
Wine with a little Sugar, warm it
well, and pour it over your steaks,
then shake it, that the gravy and the
liuqor may mingle together, scrape F9v98
scrape on Sugar, and serve it.

To make an Italian Pudding.

Take a manchet, and cut it in
square pieces like a Die, then put to
it half a pound of Beef suet minced
small, Raisins of the Sun the stones
picked out, Cloves, Mace, minced,
Dates, Sugar, Marrow, Rosewater,
Eggs, and Cream, mingle all these
together, and put it into a dish fit
for your stuffe, in lesse than an hour
it will be baked, then scrape on Sugar,
and serve it.

To bake a Florentine

Take the kidney of a loin of
Veal, or the wing of a Capon, or
the leg of a Rabbet, mince any of
these small with the Kidney of a
loin of Mutton, if it be not fat
enough, then season it with Cloves,
Mace, Nutmegs, and Sugar,
Cream, Currans, Eggs, and Rose-
water, mingle these four together,
and put them into a dish between
two sheets of paste, then close it
and cut the paste round by the brim F10r99
brim of the dish, then cut round
about like Virginall keyes, then
turn up one, and let the other lie,
then pink it, cake it, scrape on Sugar
and serve it.

To roast a Breast of Veal.

Take Parsly, and Thyme, wash
them, and chop them small, then
take the yolkes of five or six Eggs,
grated Bread, and Cream, mingle
them together with Cloves,
Mace, Nutmeg, Currans, and Sugar,
then raise up the skin of the
Breast of Veal, and put in your
stuffe, prick it up close with a skiver,
then roast it, and bast it with Butter,
when it is roasted, wring on the
juyce of Lemon, and serve it.

To roast a Hare.

Case your Hare, but cut not off
her eares, nor her legs, then wash
her, and dry her with a cloth, then
make a pudding and put into her
belly, then sow it up close, then
trusse her as if she were running,
then spit her, then take some Claret Wine, F10v100
Wine, and grated Bread, Sugar,
and Ginger, Barberries, and
Butter, boyle these together for your
sauce.

To roast a Shoulder of Mutton.

Roast it with a quick fire, that
the fat may drop away and when
you think it is half roasted set a dish
under it, and slash it with a knife
acrosse as you doe Pork, but you
must cut it down to the bone on
both the sides, till the gravy run
into the dish, baste it no more after
you have cut it, put unto the gravy
half a pint of white Wine Vinegar,
a handfull of Capers and Olives,
five or six blades of Mace, and a
handfull of Sugar, and stew all
these together, and pour it on your
meat.

To roast a Neats-tongue.

Boyle him, and blanch him, cut
out the meat at the butt end, and
mingle it with Beef suet as much
as an Egg, then season it with Nutmeg,
and Sugar, Dates, Currans,
and F11r101
and yolkes of raw Eggs, then put
your meat to your Tongue, and
bind it with a Caul of Veal or
Mutton, then roast it, baste it with
Butter, save the gravy, and put
thereto a little Sack of Muscadine,
let it stew a litle while,
then pour it on your Tongue, and
serve it.

To roast a Pig with Pudding
in his belly.

Fley a fat Pig, trusse his head
looking over his back, then temper
as much stuffe as you think will
fill his belly, then put it into your
Pig, and prick it up close, when it
is almost roasted wring on the
juyce of a Lemon, when you are
ready to take it up, take four or five
yokes of Eggs, and wash your Pig
all over, mingle your bread with a
little Nutmeg and Ginger, then
dry it, an take it up as fast as you
can, let your sauce be Vinegar,
Butter, and Sugar, the yolk of a
hard Egg minced, and serve it hot.

To F11v 102

To roast a Leg of Mutton.

Cut holes in a Leg of Mutton
with a knife, then thrust in slices of
Kidney suet, and stick it with
Cloves, roast it with a quick fire,
when it is half roasted cut off a
piece underneath, and cut it into
thin slices, then take a pint of great
Oysters with the liquor, three or
four blades of Mace, a little Vinegar
and Sugar, stew these till the
liquor be half consumed, then dish
up your Mutton, pour on the sauce
and serve it.

To roast a Neck of Mutton.

Cut away the swag, and roast it
with a quick fire, but scorch it not,
baste it with Butter a quarter of
an hour, after wring on the juyce
of half a Lemon, save the gravy
then baste it with Butter again
wring on the other half of Lemon,
when it is roasted, dry it with
Manchet and grated Nutmeg
then dish it, and pour on your
sauce

To F12r 103

To roast a Shoulder of Haunch
of Venison, or a Chino of Mutton.

Take any of the meats and lard
them, prick them with Rosemary,
baste them with Butter, then
take half a pint of Claret Wine,
Cinnamon, Ginger, Sugar, and
grated Bread, Rosemary, and Butter,
let all boyle together untill it
be as thick as Watergruel, then put
in a little Rosewater and Musk, it
will make your Gallintine taste
very pleasantly, put it on a sitting
dish, draw off your meat, and lay it
into that dish, strew it with Salt.

To roast a Shoulder or Fillet of
Veal

Take Parsly, winter Savory,
and Thyme, mince these small
with hard Eggs, season it with Nutmeg,
Pepper, Currans, work these
together with raw yolks of Eggs,
then stuffe your meat with this,
roast it with a quick fire, baste it
with Butter, when it is roasted, take F12v104
take the gravy and put thereto Vinegar,
Sugar, and Butter, let it
boyle, when your meat is roasted
pour this sauce on it, and serve it.

To roast a Giggit of Mutton.

Take your Giggit, with Cloves
and Rosemary, and lard it, roast it,
baste it with Butter, and save the
gravy, put thereto some Claret
Wine, with a handfull of Capers,
season it with Ginger and Sugar
when it is boyled well, dish up
your Giggit, and pour on your
sauce.

To fry Chickens.

Boyle your Chickens in Water
and Salt, then quarter them into a
pan with sweet Butter, and let
them fry leisurely, then put thereto
a little Verjuyce, and Nutmeg,
Cinnamon and Ginger, the yolks
of two or three raw Eggs, stirre
these well together, and dish up
your Chickens, pour the sauce upon
them.

To G1r 105

To fry Calfes-feet

Boyle them, and blanch them,
then cut them in two, then take
good store of Parsly, put thereto
some yolkes of Eggs, season it with
Nutmeg, Sugar, Pepper, and Salt,
and then roul your Calfes-feet in
them, and fry them with sweet
Butter, then boyle some Parsly and
beat it very tender, put to it Vinegar,
Butter, and Sugar, heat it hot,
then dish up your Feet upon sippits,
pour on your sauce, scrape on some,
Sugar, and serve it hot.

To fry Tongues

Boyle them, and blanch them,
cut them in thin slices, season them
with Nutmeg, Sugar, Cinnamon,
and Salt, then put thereto the yolkes
of raw Eggs, the core of a Lemon
cut in square pieces like a Die, then
fry them in spoonfuls with sweet
Butter, let your sauce be white
Wine, Sugar, and Butter, heat it
hot, and pour it on your Tongues,
scrape on Sugar and serve it.

G To
G1v 106

To make Fritters.

Make your Batter with Ale, and
Eggs, and Yest, season it with Milk,
Cloves, Mace, Cinnamon, Nutmeg,
and Salt, cut your Apples like
Beanes, then put your Apples and
Butter together, fry them in boyling
Lard, strew on Sugar, and serve
them.

To souce Brawn.

Take up your Brawn while it be
hot out of your boyler, then cover
it with Salt, when it hath stood an
hour, turn the end that was under
upward, then strew on Salt upon
that, then boyle your soucing drink,
and put thereto a good deal of Salt,
when it is cold, put in your Brawn
with the Salt that is about it, and
let it stand ten dayes, then change
your soucing drink, and as you
change soucing drink put in
Salt, when you spend it, if it be too
fast, change it in fresh drink.

To souce a Pig.

Cut off the head, and cut your Pig G2r107
Pig into two sleikes, and take out
the bones, then take a handfull of
sweet Hearbs, and mince them
small, then season your Pig and
Hearbs with Nutmeg, Ginger,
Cloves, Mace, and Salt, then strew
your Hearbs in the inside of your
Pig, then roul them up like two
Collers of Brawn, then bind them
in a cloth fast, then put them a
boyling in the boyling pot, put in
some Vinegar and Salt, when they
are boyled very tender, take them
off, let them stand in the same liquor
two or three dayes, then put
them into soucing drink and serve
it with Mustard and Sugar.

To souce Eeles.

Take two fair Eeles and sley
them, cut them down the back, and
take out the bones, and take good
stoor of Parsly, Thyme, and sweet
Marjoram, mince them small, sea
son them with Nutmeg, Ginger,
Pepper, and Salt, strew your
Hearbs in the inside of your Eeles G2then G2v108
then roul them up like a Coller of
Brawn, put them into a cloth, and
boyle them tender with Salt and
Vinegar, when they are boyled,
then take them up, let it be in the
pickle two or three dayes, and then
spend them.

To souce a Breast of Veal.

Take out the bones of a Breast
of Veal, and lay it in water ten or
twelve houres, then take all manner
of sweet Hearbs and mince them
small, then take a Lemon and cut
it in thin slices, then lay it with
your Hearbs in the inside of your
Breast of Veal, then roul it up like
a Coller, and bind it in a cloth
and boyle it very tender, then
put it into soucing drink and spend
it.

To souce a Tench or Barbell.

First cut them down the back,
then wash them, then put them a
flawed-reproductionone-two wordswith no more water then
will cover them, when they boyle,
throwin some Salt and Vinegar, scum G3r109
scum it very clean, when it is boyled
enough take it up, and put it into
a dish fit for the Fish, then take out
the bones, pour on as much liquour
as will cover it, with grated Nutmeg,
and pouder of Cinnamon,
when it is cold serve it.

To souce a Fillet of Veal.

Take a fair Fillet of Veal, and
lard it very thick, but take out the
bones, season it with Nutmeg,
Ginger, Pepper, and Salt, then roul
it up hard, let your liquor be the
one half white Wine, the other half
water, when your liquor boyleth
put in your meat, with Salt, and
Vinegar, and the peel of a Lemon,
then scum it very clean, let it boyle
untill it be tender, then take it not
up untill it be cold, and sauce it in
the same liquour.

To marble Beef, Mutton, or Venisou.n

Stick any of these with Rosemary
and Cloves, then roast it, being
first joynted very well, then baste G3it G3v110
it often with Water and Salt, and
when it is throughly roasted, take
it up and let it cool, then take
Claret Wine, and Vinegar, and as
much Water, boyle it with Rosemary,
Bayes, good store of Pepper,
Cloves, Salt, when it hath boyled
an hour take it off, and let it cool,
then put your meat into a Vessell,
and cover it with this liquor
and Hearbs, then stop it up close,
the closer you stop it, the longer it
will keep.

To marble Fish.

Take Flounders, Trouts, Smelts,
or Salmons, Mullets, Makrels, or
any kind of shell Fish, wash them,
and dry them with a cloth, then fry
them with Sallade Oyle, or clarified
Butter, fry them very crispe, then
make your pickle with Claret
Wine, and fair Water, some Rosemary,
and Thyme, with Nutmegs
cut in slices, and Pepper, and Salt,
when it hath boyled half an hour
take it off, and let it cool, then put your G4r111
your Fish into a vessell, cover it
with liquor and Spice, and stop it
close.

To make a Tart of Wardens.

You must first bake your Wardens
in a pot, then cut them in
quarters and core them, then put
them into your Tart, with Sugar,
Cinnamon, and Ginger, then close
up your Tart, and when it is almost
baked doe it as your Warden
Pie, scrape on Sugar and serve it.

To make a Tart of green Pease.

Take green Pease and seeth them
tender, then pour them out into a
Cullender, season them with Saffron,
Salt, and sweet Butter, and
Sugar, then close it, then bake it
almost an hour, then draw it forth
and ice it, put in a little Verjuyce,
and shake it well, then scrape on
Sugar, and serve it.

To make a Tart of Rice.

Boyle your Rice, and pour it
into a Cullender, then season it
with Cinnamon, Nutmeg, Ginger,G4ger G4v112
and Pepper, and Sugar, the
yolkes of three or four Eggs, then
put it into your Tart with the
juyce of an Orange, then close it,
bake it, and ice it, scrape on Sugar,
and serve it.

To make a Tart of Medlers.

Take Medlers that are rotten,
then scrape them, then set them upon
a Chafingdish of coales, season
them with the yolkes of Eggs, Sugar,
Cinnamon, and Ginger, let it
boyle well, and lay it on paste,
scrape on Sugar, and serve it.

To make a Tart of Cherries.

Take out the stones, and lay the
Cherries into your Tart, with
Sugar, Ginger, and Cinnamon,
then close your Tart, bake it, and
ice it, then make a sirrup of Muskadine
and Damask-water, and pour
this into your Tart, scrape on Sugar,
and serve it.

To make a Tart of Strawberries.

Wash your Strawberries, and
put them into your Tart, season them G5r113
them with Sugar, Cinnamon,
Ginger, and a little red Wine,
then close it, and bake it half an
hour, ice it, scrape on sugar, and
serve it.

To make a Tart of Hips.

Take Hips, and cut them, and
take out the seeds very clean, then
wash them, season them with Sugar,
Cinnamon, and Ginger, then close
your Tart, bake it, ice it, scrape on
Sugar, and serve it.

To make a Pippin Tart.

Take fair Pippins and pare
them, then cut them in quarters and
core them, then stew them with
Claret Wine, Cinnamon, and
Ginger, let them stew half an hour,
then pour them out into a Cullender,
but break them not, when they
are cold, lay them one by one into
the Tart, then lay on Sugar,
bake it, ice it, scrape on sugar, and
serve it.

G5 To G5v 114

To scald Milk after the Western
fashion.

When you bring your Milk from
the Cow strain it into an earthen
pan, and let it stand two houres,
then set it over the fire untill it begin
to heave in the middle, then
take it off, but jog it as little as you
can, then put it in a room where it
may cool, and no dust fall into it,
this Milk or Cream you may keep
two or three dayes.

To make a Junket.

Take Ewes or Goats Milk, if
you have neither of these then take
Cowes Milk, and put it over the
fire to warm, then put in a little
Runnet to it, then pour it out into
a dish, and let it cool, then strew
on Cinnamon and Sugar, then
take some of your aforesaid Cream
and lay on it, scrape on Sugar, and
serve it.

To make Bonny Clutter.

Take Milk, and put it into a
clean earthen pot, and put thereto Run- G6r115
Runnet, let it stand two dayes, it
will be all in a curd, then season
it with some Sugar, Cinnamon,
and Cream, then serve it, this is best
Iin the hottest of the summer.

To make a Whitepot.

Take a quart of Cream, and
put it over the fire to boyle, season
it with Sugar, Nutmeg, and Cinnamon,
Sack, and Rose-water, the
yolkes of seven or eight Eggs, beat
your Eggs with Sack and Rose-
water, then put it into your Cream,
stirre it that it curdle not, then pare
two or three Pippins, core and
quarter them, and boyle them with
a handfull of Raisins of the Sun,
boyle them tender, and pour them
into a Cullender, then cut some
sippets very thin, and lay some of
them in the bottome of the dish,
and lay on half your Apples and
Currans, then pour in half your
Milk, then lay on more sippits,
and the rest of your Apples and
Raisins, then pour on the rest of your G6v116
your Milk, bake it, scrape on Sugar,
and serve it.

To make a Pudding in haste.

Take a pint of Milk, and put
thereto a handfull of Raisins of
the Sun, and as much Currans,
and a piece of Butter, then grate
a Manchet, and a Nutmeg also,
and put thereto a little Flower,
when your Milk boyleth put in
your bread, let it boyle a quarter of
an hour, and put in a piece of Butter
in the boyling of it, and stirre
it alwayes, then dish it up, pour on
Butter, and serve it.

To make a Pudding in a dish.

Take a quart of Cream, put
thereto a pound of Beef suet minced
small, put it to your Milk, season
it with Nutmeg, Sugar, and
Rosewater, and Cinnamon, then
take some seven or eight Eggs, and
beat them very well, then take a
cost of Manchets, and grate them,
and put unto it, then mingle these
together well, then put it into a dish, G7r117
dish, and bake it, when it is baked,
scrape on sugar, and serve it.

To boyle Cream.

Take a quart of Cream, and set
it a boyling with Mace, whilest
your cream is boyling, cut some
thin sippets, then take seven or
eight yolks of Eggs, beat them with
Rosewater, and Sugar, and a little
of your cream, when your cream
boyleth, take it off the fire, and
put in your Eggs, and stirre it very
fast that it curdle not, then put
your sippets into the dish, pour
in your cream and let it coole
when it is cold, scrape on Sugar,
and serve it.

To draw Butter.

Take your Butter and cut it into
thin slices, put it into a dish, then
put it upon the coals where it may
melt leisurely, stir it often, and when
it is melted put in two or three
spoonfuls of Water, or Vinegar,
which you will, then stir and beat
it until it be thick.

Lady G7v 118

Lady of Arundels Manchet.

Take a bushel of fine Wheat
flower, twenty Eggs, three pound
of fresh Butter, then take as much
Salt and Barme as to the ordinary
Manchet, temper it together with
new Milk pretty hot, then let it
lie the space of half an hour to rise,
so you may work it up into bread
and bake it, let not your Oven be
too hot.

To boyle Pigeons.

Boyle them in water and salt,
take a handfull of Parsly, as much
Thyme stript, two spoonfuls of
Capers minced altogether, and
boyle it in a pint of the same liquour
a quarter of an hour, then
put in two or three spoonfuls of
Verjuyce, two Eggs beaten, let it
boyle a little, and put too a little
Butter, when you have taken it off
the fire, stir this altogether, and pour
it upon the Pigeons, with sippets
round the dish.


A G8r 119

A Florendine of Sweet-breads or
Kidnies.

Parboyle three or four Kidnies,
and mince them small, season them
with Nutmeg, one stick of Cinnamon,
beat as much Sugar as will
sweeten it, and a penny loaf grated,
and the Marrow of three bones in
good pieces, and a quarter of a
pound of Almond paste, a glasse
of Mallego Sack, two spoonfuls of
Rosewater, a grain of Musk, and
one grain of Ambergriece, and a
quarter of a pint of Cream, three
or four Eggs, and mix it altogether,
and make it up in puffe
paste, and bake it three quarters of
an hour.

A Pork Pie.

Boyle your leg of Pork, season it
with Nutmeg, and Pepper, and
Salt, bake it five houres in a high
round Pie.

A Chicken Pie.

Scald and season your Chickens
with Nutmegs, as much Sugar as G8v120
as Cinnamon, Pepper, and Salt,
then put them into your Pie, then
put three quarters of quartered
Lettice, and fix Dates quartered
and a handfull of Goosberries, and
half a sliced Lemon, and three or
four branches of Barberries, and a
little Butter, you may use to four
Chickens three Marrow bones
rould in yolkes of Eggs, and Ringo
roots, and some preserved Lettice;
make a caudle and put in when the
Pie comes out of the oven, an
hour and a half is enough to stand
in the oven.

A Lamb Pie.

Take the same Ingredients you
did for the Chicken pie, onely leave
out the Marrow, the Ringo roots,
and the preserved Lettice, make
your caudle of white Wine, Verjuyce,
and Butter, put it in when
your Pie comes out of the oven.

Sauce for a Shoulder of Mutton

Take a spoonfull of Hearbs, and
as many Capers, half a pint of white Wine, G9r121
Wine, half a Nutmeg, and two
Eggs, when it is boyled put a
piece of butter to the gravy, when
it is boyled, take it off, and put the
butter in.

A Lumber Pie.

Take three or four sweet-breads
of Veal, parboyle and mince them
very small, then take the curd of a
quart of Milk, turned with three
Eggs, and a half a pound of Almond
paste, and a penny loaf grated, mingle
these together, then take a spoonfull
of sweet Hearbs minced very
small, also six ounces of Oringado
and mince it, then season all this
with a quartern of Sugar, and three
Nutmegs, then take five Dates, and
a quarter of a pint of cream, four
yolks of Eggs, three spoonfuls of
Rosewater, three or four Marrow
bones, mingle all this together, except
the Marrow, then make it up
in long boles about the bignesse of
an Egg, and in every bole put a
good piece of Marrow, put these into G9v122
into the Pie, then put a quarter
of a pound of butter, and half a sliced
Lemon, then make a caudle of
white Wine, Sugar, and Verjuyce,
put it in when you take your Pie
out of the Oven, you may use a
grain of Musk and Ambergriece.

An Oyster Pie.

Season your Oysters with Nutmegs,
Pepper, and Salt, and sweet
Hearbs, your Oysters being first
thrown into scalding water and
parboyled, season them, and put
them into the Pie, put two or three
blades of Mace, and half a sliced
Lemon, and the marrow of two
bones rouled in the yolkes of Eggs,
and some butter, then let your Pie
stand almost an hour in the Oven,
then make a caudle of verjuyce,
butter, and sugar, put it into your
Pie when you take it out of the
oven; you may use two Nutmegs
to one quart of Oysters, and as
much Pepper as the quantity of
three Nutmegs, but lesse salt, and G10r123
and one spoonfull of sweet Hearbs.

A Hartechoak Pie.

Take the bottomes of boyled
Hartechoaks, and quarter them,
and take the meat from the leaves,
season it with half an ounce of Cinnamon,
and half an ounce of beaten
Nutmegs, and two ounces of Sugar,
and put them into your Pie,
and boild marrow rould in yolkes
of Eggs, and six blades of large
Mace, Lemon sliced, six quartered
Dates, and a quarter of a pound of
Ringo roots, half a pound of fresh
butter, then let it stand in the Oven
one hour, and when you take it
out put a caudle into your pie,
made of white Wine, Sugar, and
Verjuyce.

A Calfes-foot Pie.

Mince your calves-feet very
small, then season them with two
Nutmegs, and three quarters of an
ounce of Cinnamon, one quarter of
a pound of Sugar, half a pound of
Currans, two Lemon peels minced, ten G10v124
ten Dates minced, three spoonfuls
of Rosewater, and half a pound of
fresh butter, bake it an hour, and
put a caudle into it, made of white
Wine, Sugar, and Verjuyce.

A Skerret Pie.

Take a quarter of a peck of
Skerrets blanched, and sliced, season
them with three Nurtmegs, and an
ounce of Cinnamon, and three ounces
of Sugar, and ten quartered
Dates, and the marrow of three
bones rouled in yolkes of Eggs, and
one quarter of a pound of Ringo
roots, and preserved Lettice, a sliced
Lemon, four blades of preserved Barberries,
and a half a pound of Butter,
then let it stand one hour in the
oven, then put a caudle made of
white Wine, Verjuyce, Butter, and
Sugar, put it into the pie when it
comes out of the oven.

A Calfes Head Pie for Supper

Boyle your Calfes-head almost
enough cut it in thin slices all from the G11r125
the bone, season it with three beaten
Nutmegs, a quarter of an ounce
of Pepper, and as much Salt as
there is seasoning, then take a
spoonfull of sweet Hearbs minced
small, and two spoonfuls of Sugar,
and two of three Hartechoak bottomes
boyled, and cut them in thin
slices, and the Marrow of two bones
rouled in yolkes of Eggs, a quarter
of a pound of Ringo roots, and a
quarter of a pound of Currans,
then put it into your pie, and put a
quarter of a pound of Currans,
then put it into your pie, and put a
quarter of a pound of butter, and
a sliced Lemon, three or four blades
of Mace, three or four quartered
Dates, let it stand an hour or more
in the oven, then when you take it
out, put into it a caudle, made of
Sugar, white Wine, Verjuyce, and
Butter.

A Lark Pie.

Take three dozen of Larks, season
them with four Nutmegs, and
half an ounce of Pepper, a quarter
of an ounce of Mace beaten, then take G11v126
take the Lumber pie meat, and fill
their bellies if you will, if not, take
half a pound of Salt, and one
pound of Mutton minced, half a
pound of Raisins of the Sun, and
six Apples minced altogether very
small, then season it with a Nutmeg,
Pepper, and Salt, and one
spoonfull of sweet Hearbs, and a
Lemon peel minced, one penny
leaf grated, a quarter of a pint of
Cream, two or three spoonfuls of
Rosewater, three spoonfuls of Verjuyce,
then make this in boles, and
put it into their bellies, and put
your Larks in your pie, then put
your marrow rouled in yolkes of
Eggs upon the Larks, and large
mace, and sliced Lemon, and fresh
Butter, let it stand in the oven an
hour, when you take it out, make
your caudle of Butter, Sugar, and
white Wine Vinegar, put them into
the pie.

A G12r 127

A hot Neats tongue for Supper.

Boil your tongue till it be tender,
blanch it, and cut it in thin
pieces season it with a Nutmeg, and
a quarter of an ounce of Pepper,
and as much Salt as seasoning, then
take six ounces of Currans, season
all together, and put it into the pie,
then put a Lemon sliced and Dates,
and butter, then bake it, and let it
stand one hour and a half, then
make a Caudle of white wine, and
verjuice, sugar, and eggs, and put
it in when you take it out of the
Oven.

A cold Neats-tongue Pie.

Your tongue being boild, blanched,
and larded with Pork or Bacon,
season it with the same ingredients
the Deer hath, that is three Nutmegs,
three races of Ginger, half an
ounce of Cloves and Mace together,
and half an ounce of pepper,
heat your spices altogether, more
salt than seasoning, and likewise lay in G12v128
in the liquor, bake it two hours, but
put one pound of butter in your
pie before you lid it.

A Potato Pie for Supper.

Take three pound of boyled
and blanched Potatoes, and three
Nutmegs, and half an ounce of
Cinnamon beaten together, and
three ouunces of Sugar, season your
Potatoes, and put them in your pie,
then take the marrow of three bones,
rouled in yolks of Eggs, and sliced
Lemon, and large Mace and
half a pound of butter, six Dates
quartered, put this into your pie,
and let it stand an hour in the Oven,
then make a sharp Caudle of
Butter, Sugar, Verjuice, and white
Wine, put it in when you take your
pie out of the oven.

Pigeon or Rabbet Pie.

Take one ounce of Pepper and
more Salt, then season your Pigeons
or Rabbets, and take two Nutmegs
grated with your seasoning, then
lay your Rabbet in the Pie, and one pound H1r129
pound of butter, if you heat the
pie hot, then put in two or three slices
of Lemon, and two or three
blacks of Mace, and as many branches
of Barberies, and a good
piece of fresh butter melted, then
take it, and let it stand an hour and
half, but put not in the fresh butter
till it comes out of the oven.

To make a puffe- paste.

Break two Eggs in three pints of
flower, make it with cold water,
then roul it out pretty thick and
square, then take so much Butter as
paste, and lay it in rank, and divide
your butter in five pieces, that
you may lay it on at five severall
times, roul your paste very broad,
and take one part of the same Butter
in little pieces all over your paste
then throw a handful of flower
slightly on, then fold up your paste
and beat it with a rouling pin, so
roul it out againe, thus do five
times and make it up.


H A Pud- H1v 130

A Pudding

Take a quart of Cream, and two
Eggs, beat them, and strain them
thereinto the Cream, and grate in
a Nutmeg and half, take six spoonfuls
of flower, beat half a pound of
Almonds with some cream, and put
it into the cream, and mix this together,
boil your pudding an hour
and no more, first flower the bag
you put it in, then melt fresh butter
and take Sugar and Rose-water,
beat it thick, and pour it on the pudding,
you may put to a little Milk,
and stick blanched Almonds, and
Wafers in it; add to the same pudding,
if you will, a pennie loaf
grated, a quartern of Sugar, two
Marrow bones, one glasse of Mallago
Sack, six dates minced, a grain
of Amber-greice, a grain of Musk,
two or three spoonfuls of Rose-water,
bake this pudding in little wood
dishes, but first butter them, your
Marrow must be stuck to and again,
then bake it half an hour, five or seven H2r131
seven at a time, and so set them in
order in the dish, and garnish them
with a sprig in the middle, and
wafers about it, strew Sugar about
the branch, and sliced Lemon, set
four round, and one in the top.

Frigasie of Veal.

Cut your meat in thin slices,
beat it well with a rouling pin, season
it with Nutmeg, Lemon and
Thyme, fry it slightly in the pan,
beat two eggs, and one spoonful of
Verjuice, and put it into the pan,
and stir it together and dish it.

Frigasie of Lamb.

Cut your Lamb in thin slices,
season it with Nutmeg, Pepper,
and salt, mince some Thyme, and
Lemon, and throw it upon your
meat, then frie it slightly in a pan,
then throw in two Eggs beaten in
Verjuyce and Sugar into the pan
also a handful of Goosberries,
shake it together and dish it.

Frigasie of Chickens.

Kill your Chickens, pull skin H2and H2v132
and feathers off together, cut them
in thin slices, season them with
Thyme & Lemon minced, Nutmeg
and Salt, and a handful of Sorrel
minced, and then fry it well with
six spoonfuls of water, and some
fresh butter, when its tender, take
three spoonfuls of Verjuice, one
spoonful of Sugar, beat it together,
so dish it with sippets about.

Another Frigasie of Chickens.

Take the former ingredience, and
adde to it boiled Hartechoak bottomes,
with the meat of the leaves,
and a handful of scalded Goosberies,
and boiled Skerrets and Lettice
tos’d in Butter when they are
boiled, add two spoonfuls of sugar,
two Eggs and Verjuice beaten together,
and lay your Lettuce upon
your Chickens, as before, and sliced
Lemon upon it, and sippets upon
the dish.

A Frigasie of Rabbets.

Cut your Rabbets in small pieces
and mince a handful of Thyme and H3r133
and Parsley together, and a Nutmeg,
Pepper and salt, season your
Rabbets, then take two Eggs, and
verjuice beaten together, and throw
it in the pan, slick it, and dish it up
in sippets.

To harsh a shoulder of Mutton.

Half roast your Muttton at a
quick fire, cut it in thin slices, stew
it with Gravie, sweet Majoram, and
Capers, and Onyons, three Anchovies,
two Oysters, half a Nutmeg,
half a sliced Lemon, stir this altogether
with the meat let it flow till it
be tender in a dish, then break 3 or 4
yolks of Eggs, and throw it in the
dish with some butter, toss it well
together, and dish it with sippets.

To make a Cake.

Take half a peck of flower, two
pound and a half of Currans, three
or four Nutmegs, one pound of
Almond paste, two pound of Butter,
and one pint of Cream, three
spoonfuls of Rose-water, three
quarters of a pound of Sugar, half H3a pint H3v134
a pint of Sack, a quarter of a pint of
Yest, and six Eggs, so make it, and
bake it.

To make a Leg of Mutton three or
four dishes.

Take a Leg of Mutton, cut out
the flesh and the bone, but save the
skin whole, divide the meat in three
pieces, and take the tenderest, and
cut it in thin slices, and beat it with
a rouling pin, season it with Nutmeg,
Pepper and salt, and mince
Thyme and Lemon pill, fry it till
it be tender, then beat two Eggs with
a spoonful of Verjuice, throw two
Anchoveis into the pan, shake it altogether,
and put it into the dish
with suppets round the dish, being
drest with Barberries scalded, Parsly
and hard Eggs minced.

Another part of the same meat
stew in a dish, with a little white
Wine, a little Butter, and sliced
Lemon, one Anchovy, two Oysters,
two blades of Mace, a little Thyme
in a branch, and one whole Onion, take H4r135
take out the Thyme and the Onion,
when it is stewed, doe it altogether
on a chafingdish of coales till it be
tender, then dish it, garnish your
dish with hard Eggs, and Barberries,
and sliced Lemon, and sippets
round the dish.

Take another part of the same
meat, mince it small with Beef suet,
and a handfull of Sage, to three
quarters of a pound of suet adde
one pound of meat, you may use a
spoonfull of Pepper and Salt, mix
this altogether, and stuffe the skin
of the Leg of Mutton, hard skiver
it close, and spit it at a quick fire,
and well roast it in an hour.

Take another part of the same
meat, then put in the Pepper and
Salt, with a grated Nutmeg, some
sweet Hearbs, and a Lemon peel
minced, a penny loaf grated, one
spoonfull of Sugar, a quarter of a
pound of Raisins, and a quartern
of Currans, mince altogether with
the meat, and the suet, and the rest H4of H4v136
of the ingredients, put to two
spoonfuls of Rosewater, and as
much salt as spice, then make it up
in little long boles or roules, and
butter your dish, and lay them in
with a round bole in the middest,
set them in an oven half an hour,
then pour out the liquour which
will be in the dish, and melt a
little Butter, Verjuyce, and Sugar,
and pour upon it, garnish your
dish stick in every long roule a
floure of paste, and a branch in the
middle.

To souce an Eele.

Scoure your Eel with a handfull
of Salt, split it down the back, take
out the chine bone, season the Eele
with Nutmeg, Pepper, and Salt,
and sweet Hearbs minced, then
lay a packthread at each end, and
the middle roul up like a Coller of
Brawn, then boyle it in Water, and
Salt, and Vinegar, and a blade or
two of Mace, and half a sliced Lemon,
boil it half an hour, keep it in the H5r137
the same liquor two or three daies,
then cut it out in round pieces, and
lay six or seven in a dish, with parfly
and barberries, and serve it with
Vinegar in saucers.

To souce a Calfes head.

Boil your Calfes head in Water
and Salt so much as will cover it,
then put in half a pint of Vinegar,
a branch of sweet Hearbs, a sliced
Lemon, and half a pint of white
Wine, two or three blades of Mace.
and one ounce or two of Ginger
sliced, boil it altogether till it be
tender, keep it in the liquor two or
three daies, serve it, the dish upright,
and stick a branch in the mouth,
and in both the eyes, garnish the dish
with Jelly or pickled Cowcumbers
with saucers of Vinegar, and Jelly,
and Lemon minced

A stewed Rabbet.

Cut your Rabbet in pieces, and
season it with Pepper, and Salt,
Thyme, Parsly winter Saveury, and
sweet Majoram, three Apples, and three H5v138
three Onions minced altogether,
stew it till it be tender with vinegar
and water, put a good piece of butter
in, stir it together in your Dish,
put sippets in the bottom, then serve
it up with the head in the middle of
the Dish with sippets in the mouth.

Lay your Pig in the same Ingredients
you did for your Calfes head.
uUse the same for a Capon, and the
same for a Leg of Mutton.

To boil Chickens

Boyl your Chickens in Water,
and Salt, and Wine Vinegar, a blade
of Mace, a good handfull of Endive,
and as much Succory, two
handfulls of Skerrets boyled and
blanched, when the Chickens and
these things are stewed, take a pint
of liquor up, and put to a quarter
of white Wine, and one ounce and
half of Sugar, and three Eggs to
thicken it, a piece of butter, and
lay them in the dish, and pour
it on.

To H6r 139

To boil a Rabbet.

Boil them in Water and Salt,
mince Thyme and Parsly together,
a handfull of each, but with some
of the same liquor, then take three
or four spoonfuls of Verjuice, a
piece of Irish butter, two or three
Eggs, stir the Eggs together in the
liquor, set it upon the fire till it be
thick, then pour it upon the
Rabbet, so serve it in.

To boil a Duck.

Half roast your Duck with a
quick fire, take as much Wine and
Water as will cover them, take some
Thyme and Parsly, and one handful
of sweet Majoram, two blades
of Mace, half a Lemon sliced,
stew these together half an hour
without Onions, take some of
your liquor and thicken it with
three or four Eggs, two or three
spoonfuls of Verjuice, a piece of
Butter, and as much Sugar as will
lye upon it, dish your Duck, and
boil three or four slices of Lemon by H6v140
by it self, and hard Eggs minced,
put this upon your Duck, then pour
your liquor upon it with Barberries,
so you may boil Pigeons
with the same Ingredients, or Plover,
or Teale.

A roasted shoulder of Muttoun.

When it is roasted, slath it, and
carbonado it, take two spoonfuls of
Capers, and a little Thyme, and
Lemon minced, half a Nutmeg,
two Anchovies, a quarter of a peck
of Oysters, mixed altogether, boil
them one hour in strong broth and
white wirne, then pour it upon the
meat, with hard Eggs minced, and
sippets round the dish, throw first
Salt on the meat, then the hard Eggs,
and sliced Lemon, and Barberries.

Finis.