A1r


The
Cooks Guide:

Or,
Rare Receipts
For
Cookery.

Published
and set forth particularly for Ladies
and Gentlewomen; being very beneficial
for all those that desire the true way of dressing
of all sorts of Flesh, Fowles, and Fish; the best
Directions for all manner of Kickshaws, and the
most Ho-good-Sawces: Whereby Noble Persons
and others in their Hospitalities may be gratified
in their Gusto’s.

Never before Printed.

By Hannah Wolley.

London.
Printed for Peter Dring at the Sun in the
Poultry, next door to the Rose-Tavern. 16641664.

A1v
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To the Honourable and
truly vertuous Lady
Anne Wroth,


Wife to the Right Worshipful
Sir Henry Wroth.

Madam,

The Duty I owe to your
Ladyship and the rest of A2 your A2v
your Noble Familie commands
more than this Booke
is able to express; but since
ill fate hath made me altogether
uncapable of any worthy
Return of your Love
and bounty, be pleased to accept
this as a Signal of what
I am obliged to. I would not
willingly dye while I live, nor
be quite forgotten when I am
dead; therefore have I sent forth
This book, to testifie to the
scandalous World that I do not
altogether spend my Time idlely;ly; A3r
somewhat of benefit it
may be to the young Ladies
and Gentlewomen; and
such I wish it; (however)
it may serve to passe away
their youthfull time,
which otherwaies might be
worse employed.

The Honour your Ladyship
does me in accepting
the Dedication of it, will,
I hope, cherish their belief,
and encourage their Practice,
and assuredly it doth adde A3 very A3v
very much to the Obligation
of,

Madam,
Your Honours most Faithful,
Real, and most Humble
Servant,

Hannah Wolley.

To
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To the Vertuous and truly Ingenuous
young Gentlewoman
Mistriss Mary Wroth,


Daughter to the Right Worshipful
Sir Henry Wroth.

Dear Mistress,

The sublimity of your
Lady Mothers affairs
I fear will not permit her
very often to view this A4 book; A4v
book; besides, her Ladiship
needs it not; her acceptation
and approbation hereof
is my honour only, not her
benefit; your practice will
be my content, and I doubt
not your own. It is a miserable
thing for any Woman,
though never so great,
not to be able to teach her
servants; there is no fear
of it it in you, since you begin
so soon to delight in those
Sciences as may and will
accomplish you; this Book I hope A5r
I hope will afford you somthing;
and whatever else
you know in me to serve
you, be pleased freely to
command; I shall alwayes
be ready to express my self

Dear Mistress,
Your unfeigned Real Servant in all
Humility and affection.

Hannah Wolley.

A5v
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To all Ladyes and Gentlewomen
in general, who love
the Art of Preserving and
Cookery.

Ladyes and Gentlewomen,

It is now about two years
since I sent forth a little Book
intituled, The Ladies Directory,
or The true way of Preserving
,
with a Promise, that if that found
Acceptance, I would then present
you with some of my
Choicest Cookery; which now I have A6v
I have done; also some few Receipes
more of Preserving. The
reason why I sent it amongst
you without the Protection of
some Noble Person, was, because
I would not seem to force
a Favour altogether undeserved;
but sinct it is so generally accepted
on, as I find it is, I hope
you will rather Commend than
Blame my Modestie; and if you
please to look back a Leaf or
two, you will find it hath now a
Protection. I have joined both
the Books in one that they may
pass as one: All you that have
made trial of my first, will I
hope be encouraged to the Cookery A7r
Cookery also. I heartily wish it
may give you the Benefit you
desire, and then I shall have my
Desire.

Thus beseeching your diligent
Practice herein, I doubt not
then but to gain the esteem of
being,

Ladies,
Your unfeigned Friend
and Servant


Hannah Wolley.

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Rare Receipts for
Cookery.

To pickle Cucumbers to look
very green.

Take those that you mean to
pickle, and lay them in water
and salt three or four daies;
then take a good many great
Cucumbers and cut the outsides
of them into water, for
the insides will be too pappy, then boyle
them in that water with Dill seeds and Fennel
seeds, and when it is cold put to it some
salt and as much vinegar as will make it a
strong pickle, then take them out of that
water and salt and pour that over them in
your vessel, then let them stand close covered
for a fortnight or three weeks, then B pour B1v 2
pour the liquor from them and new boyle
it, putting in some whole pepper, cloves
and mace, and when it is cold adde to it
some more vinegar, and a little salt, then
pour it on them again, and let them stand
a month longer, then boyle it again, and
when it is cold put some more vinegar, and
pour it on them again, then let them stand
a longer time, and as you see occasion boyle
it over again, and alwaies put your seeds
and pieces of Cucumber on the top; be
sure your pickle be cold when you pour it
over.

To pickle Purslaine to keep all
the year.


Take the biggest stalks picked clean, then
strew bay-salt first into your pot, and
then the stalks of Purslane, and then salt
again, so do till your pot be full, then tye it
up close and keep it cool.

To stretch Sheeps guts.


After they are clean scoured, lay them in
water nine daies, shifting them once a
day, and they will be very easie to fill; and when B2r 3
when they are filled they will return to their
wonted bigness.

To make a Sack posset.


Take a quart of thick cream, boyle it
with whole spice, then take sixteen eggs,
yolks and whites beaten very well, then heat
about three quarters of a pint of sack, and
mingle well with your eggs, then stir them
into your cream, and sweeten it, then cover
it up close for half an hour or more over
a seething pot of water or over very slow
embers, in a bason, and it will become like a
cheese.

To make Penado.


Take oatmeal clean picked, steep it in water
all night, then strain the water
clean from it, and boyle that water in a
pipkin, with a blade of mace and some currans;
when it is well boyled put in the yolks
of two or three eggs beaten with sack, a little
salt and as much sugar as you shall think fit,
then stir it over a soft fire that it curd not till
you think it be enough.

B2 To
B2v 4

To make the Orange pudding.


Take the rind of a small Orange, paired
very thin, and boiled in several waters
till it be very tender, then beat it very fine
in a morter, then put to it four ounces of
fine sugar, four ounces of fresh butter, the
yolks of six eggs, and a spoonfull or two of
cream, with a very little salt; beat all these
together in a morter while the oven heats,
then bake it in puff paste.

To make French-bread.


Take half a bushel of fine flower, ten eggs,
yolks and white, one pound and an half of
fresh butter, then put in as much of yest as
into the ordinary manchet; temper it with
new milk pretty hot, then let it lye half an
hour to rise, then make it into loaves or
rowles, and wash them over with an egge
beaten with milk; let not your oven be too
hot.

To
B3r 5

To make a Made dish.


Take four ounces of blanched almonds
beaten, and strain them into some
cream; then take artichoke bottoms tenderly
boyled, and some marrow boyled, then
boyle a quart of cream till it be thick, and
sweeten it with rose water, and sugar, then lay
your hartichokes into a dish, and the marrow
on them, then mix your almonds cream, and
the other together and powre it over them,
and let it stand upon embers till you serve
it in.

To make a Cake with Almonds.


Take one pound and an half of fine
flower, of sugar twelve ounces beaten
very fine, mingle them well together, then
take half a pound of almonds blanched and
beaten with a little rose water; mingle all
these with as much sack as will work it into a
paste, and put in some spice, some yest and
plumped currants, with a pound of butter; so
make it into a cake and bake it.

B3 To
B3v 6

To season a Chicking pye.


Season them with nutmegg and sugar, pepper
and salt, raisons, currans and butter;
when it is baked, put in clouted cream, sack
and sugar.

To make an Herb pye.


Take lettuce and spinage, a little time,
winter savory, and sweet marjorum,
chop them and put them into the pye, with
butter, nutmegg, and sugar, a little salt, when
it is drawn and a little cooled, put in
clouted cream, sack and sugar.

To stew Gurnets.


Stew them with white wine and salt,
whole cloves, mace, nutmegg and cinnamon;
when you take them up, put in some
butter and sugar.

To boyle Place or Flounders.


Boyle them in white wine, water and
salt with some cloves, mace, lemon pill,
and some small onions.

A
B4r 7

A cawdle for a sick body.


Take a lemmon posset drink and thicken
it with the yolks of eggs, and sweeten it
with sugar.

To make a Pye with eeles and oysters.


Take the oysters from their liquor and
put them to the eeles, and season them
with pepper, salt and mace, raisons and currants,
then put them in a pye with good store
of butter and fruit on the top.

To make a very good Hare pye.


Take out all the bones, then lay it on a
grid-iron under which is fresh coals;
when it begins to dry turn it and sprinckle it
with wine vineger, wherein hath lien nutmegg,
cloves and mace bruised, and as it
dries sprinckle it with this liquor; so do till
you think it reasonable well broiled, then
lay it in such vineger all night; the next day
broile it a little, then lard it, and bake it
with good store of butter, and eat it cold;
adde a little salt.

B4 To
B4v 8

To roast a Pike.


Draw a large Pike at the gills; when he
is well washed, fill the belly with great
oysters, and lard the back with herrings pickled;
tie it on the spit, and baste it with white
wine, and butter with two or three anchoves
dissolved therein; rub your dish with garlick,
make sawce with capers, lemmon, butter,
and white wine, and some anchoves.

To roast Lobsters.


Take two great Lobsters alive, wash them
clean, and stop the holes as you would
to boile them, tie them fast to a spit, the insides
together, baste them with water and
salt very often till they are readie, which you
will find by the redness of them, then have
readie some oisters stewed and cut small,
put them into a dish with melted butter
beaten thick, then take 3. or 4. spoonfulls of
the liquor the oisters were stewed in, and
dissolve in it two anchoves, then put the liquor
into the melted butter, and put it into
the dish where the Lobsters shall lie; then
take the Lobsters and crack the shells that
they may be easie to open, and serve them
in.

To
B5r 9

To make a Pumpion pye.


Fry it in thin slices with sweet herbs and
eggs in butter till it be tender, then put it
into a pye with butter, raisons, currants sugar
and sack with some sharp apples; when
it is baked put in some beaten butter.

To make a rare Lamb pye.


Take a legg of Lamb and take out all the
meat clean out at the great end, but
keep the skin whole, then press the meat in a
cloath, then mince it small, and put as
much more beef suet to it as the meat doth
weigh finely shred; then put to it Naples bisket
finely grated, season it with cloves, mace,
nutmegg and cinnamon, rosewater and a little
salt, then spred some candied orange pill
and cittron, mix it together with some sugar,
then put part of the meat into the skin,
and lay it into the pye, then take the rest of
the meat and make it up in balls with egg;
and a little flower, then lay them into the
pye to fill up the odd corners; then take candied
orange and cittron, cut in long narrow
pieces and strew over it; do not forget to put in B5v 10
in some currants into the minced meat; when
you lid the pye, leave a tunnel, and when it
is baked put into it a cawdle made with sack,
sugar, the yolks of egg and butter; you must
put butter into the bottome of your pye, and
on the top with some marrow and dates cut
in long pieces; this is a very fine pye for those
that love such rice pyes.

To make a pudding of a loaf.


Chip a white loaf, and put it into a skillet
a little big ger than will hold it; put
as much cream to it as will cover it, put in
a blade of mace, and boile it till it be tender,
then take it up, and pour melted butter and
sack and sugar over it.

To make rare Chees-cakes.


Set some cream over the fire, and turn it
with sack and eggs, then drain it well, and
season it well with rose-water and sugar and
eggs, spice, currants, and few spoonfulls of
cream, so put it into your crust, adding a little
salt, and so bake them.

To
B6r 11

To fry Garden-beans.


Boil them well, then blanch them and fry
them with sweet butter, whole pursley,
and shred onions, and melt butter for the
sawce.

To make a Sorrel-sallet.


Pick it clean from the stalks, and boile it
and butter it well, put in some vineger
and sugar, then garnish it with hard eggs
and raisons.

To boile a Gurnet.


Draw your Gurnet and wash it clean,
boile it with water and salt with a faggot
of sweet herbs, and a blade of mace; when
it is boiled and well-drained pour upon it
verjuice, nutmegg, butter and pepper, thickned
with the yolks of eggs; garnish your dish
with barberies and oringes.

To
B6v 12

To roast a legg of Mutton.


Take a legge of mutton, pare off all
the skin as thin as you can, lard it with
sweet lard, and stick about it about a
dozen of cloves; when it is half roasted cut
off three or four thin pieces, and mince it
small with a few sweet hearbs and a little
beaten ginger, put in a ladle full of claret
wine, a piece of sweet butter, two or three
spoonfuls of verjuice, a little pepper and a
few parboiled capers; when all this is boiled
together, then chop the yolk of an hard egg
into it, then dredge your legg with flower,
and serve it upon the sawce.

To boile Chickins in white broth.


Truss your Chickens fit to boile, and boile
them in fair water, or thin mutton broth,
with a little salt, a blade of mace, and two
or three dates cut in pieces; thicken your
broth with beaten almonds, season it with
sack, sugar, and a little verjuice.

To
B7r 13

To boile Chickens or Pigeons with
gooseberries or grapes.


Boile them with mutton broth, and
white wine, with a blade of mace, and
a little salt, fill their bellies with sweet
hearbs; when they are enough, thicken the
broth with a piece of manchet and the yolks
of two or three hard eggs strained with some
of the broth, then put some of the same
broth into a boiled meat dish with verjuice,
butter and sugar; then put in your Grapes
or Gooseberries scalded tender, and pour it
over the breast of your Chickens.

To make a Dish with the sweet
bread of Veal.


Boile or roast your Sweet-bread, put to it
a few parboiled currans, a minced date,
the yolks of two new laid eggs, a little manchet
grated fine; season it with pepper, salt,
nutmeg and sugar; wring in the juice of an
orange or lemmon and put it between two
sheets of puff paste, and bake it or fry it.

To
B7v 14

To make a Carp pye.


Wash your Carp well, and after you
have scaled it, then draw it and
wash it again, then dry it well, then put it in a
pye with good store of sweet butter, a little
mace, pepper and salt, with a few capers,
and a little vinegar sprinkled in.

To make a Steak-pye.


Season your Steaks with pepper, salt and
nutmegg, and let it lie one hour, then
take a piece of the leanest of a legg of mutton
and mince it small with oxe suet and a
few sweet herbs, then put in grated bread,
the yolks of eggs, sweet cream, raisons of
the sun, work all together like a pudding
with your hand stiff and make it into balls,
putting in a little salt, then put them and
your steaks into a deep pye with good store
of butter, sprinckle a little verjuice on it and
bake it, then cut it up and rowle sage leaves
in butter, and fry them and stick them upright
in your walls, and serve your pye without
a cover, with the juice of orenge or
lemmon.

To
B8r 15

To make a Pigge pye.


Scalld it and slit in the middle, fley it
and take out the bones, season it with
pepper, salt, cloves and mace, and nutmegg,
chop sweet herbs fine, with the yolks of two
or three eggs, and some plumped currants,
then lay the one half of the pigg into your
pye, and the herbs and currants and salt over
it, and some butter, then lay the other half
of the pigg on the top of that, and the rest
of the herbs and currants on the top with
some butter, and so bake it; you may eat it
hot or cold.

To make a red Dear pye.


Parboile it and lay it all night in red wine
and vineger, then lard it thick, and season
it with pepper, salt, cloves, mace, nutmegg
and ginger, bake it in a deep pye of riepaste
with store of butter; let it soak well,
leave a vent hole in your pye, and when you
draw it out of the oven, fit it up with butter
and vineger, and so keep it and eat it cold.

To
B8v 16

To make a Hare pye.


Parboile two Hares and take the flesh
from the bones, mince it small, and beat
it in a morter, then sawce it in wine and vinneger
as you would do red Dear; lap all this
about the chine of one Hare, and so it will
seem but one; lard it well and put it into
your pye with good store of butter, season it
with salt and spice when you beat it; when it
is baked, put in some melted butter to fill
it up.

To make Fritters.


Take the curd of a sack posset, the yolks
of six eggs, the whites of two eggs, and
a little fine flower, put in a little nutmeg and
some ale, and a little salt, mingle them well
together, then slice in some apples very
thin, and so fry them in lard boiling hot; if
your batter be too thin, it will drink suet; if it
be in good temper it will swim.

To
C1r 17

To make broth of a Lamb’s head.


Boile it with as much water as will cover
it, and all sotrrts of spice you like, thicken
it with strained oatmeal and cream; put in
some raisons and currans which hath been
plumbed first, and a little salt; when you take
it up put in sack and sugar.

To make a Cambridge pudding.


Searce grated bread thorow a cullender,
mix it with a little flower, salt, minced dates,
currans, nutmegg and cinnamon, and suet
shred, fine new milk, fine sugar and
eggs, leaving out some of their whittes,
work all together pretty stiff, then take half
the pudding on the one side and half on the
other side, and make it round like a loaf, then
take butter and put it in the middst of the
pudding, and clap the other half on the top
of it; put it into boiling liquor, and when
it is boiled enough cut it in the middle and so
serve it in.

C To
C1v 18

To make a Florentine of Veale, or other
cold meat.


Mince your meat fine, mix it with grated
bread, currans, dates, nutmegg
and sugar, with a little rose water, a little
salt, and two or three eggs, warm them together
over a chafing dish of coals, and stir
them all the while, bake it in puff-paste;
take some of this and lay it upon thin slices
of white bread, first washed with the yolks of
eggs, and so fry them and serve them in with
beaten spice and sugar for the second course.

To boile a Capon with Rice.


Boile a Capon with water and salt, and
a handfull of small oatmeal, then take a
quarter of a pound of Rice and steep it in water,
and so half boile it, then strain the Rice
thorow a cullender and boile it in a quart of
milk, then put in some large mace and sugar;
put in a little rose-water, then blanch
half a pound of almonds, and beat them with
cream and rose-water, and so strain them into
a pipkin by it self and warm them over
the fire, then take up your Capon and pour the C2r 19
the rice over it, and your almonds; garnish
your dish and serve it in.

To boile a Capon with pippins.


Parboile your Capon in water and salt,
then put the marrow of two or three
good bones into a pipkin with a quart of
white wine, a little sliced nutmegg, four or
five dates, and some sugar; then pare some
pippins and cut them in quarters, put them
into a pipkin and cover them with sugar and
water, then make sippets of biskets; then
take the yolks of 6. hard eggs, and strain
them with a little verjuice and some of the
broth wherein the capon is boiled, put them
to the pippins with a little sack, stir them
together and serve the capon in with them.

To boile a wilde duck.


Truss and parboile it, then half roast it,
then carve it and save the gravy, take
store of onions, parsley and pepper, put the
gravy into a pipkin with a few currans, large
mace and claret wine; boile them together
with the Duck; when it is enough put in butter
and sugar, and so serve it in.

C2 To
C2v 20

To boile sawsages.


Boile them in claret wine, large mace,
and sweet herbs.

To sowce a breast of Veal.


Bone it and lay it in fair water till the
blood be gone, then dry it, then take all
kind of sweet herbs, beaten nutmeg, cinnamon
and ginger, lemmon pill cut in fine
pieces, mingle all together, and strew all
these on the inside of your veal, then tye it
up like a collar of brawn; let your liquor
boile being water and salt, then put in your
veal; so you may use racks unbound or breasts
unbound; let it be scimmed very clean, put
in a faggot of sweet herbs and cover it, for
that will make it look white; when it is almost
boiled, throw in a little sliced nutmeg,
large mace and a lemmon sliced; so keep
it in the sowce drink and serve it with vineger,
and shred fennel in it, or alone.

To
C3r 21

To make a grand sallet.


Take in the spring time the buds of all
kinde of sweet herbs and of violets, and a
handfull of capers, seven or eight dates cut
in slices, one handfull of raisons of the sun
stoned, one handfull of blanched almonds, a
handfull of currans, five or six figgs sliced,
a preserved orange cut in slices; mingle
these together, then take a dish fit for a
shoulder of mutton, set a standard of paste
in the middst of it, put these mixed things
about the standard, set upon your mixed
sallet four half lemmons with the flat end
downward right over against one another;
half way betwixt your standard and the
dish side, prick in every one of these a
branch of rosemary with preserved Cherries;
set four hard egges without the shells betwixt
your lemmons, the biggest ends downwards;
prick upon your egges sliced dates
and almonds, then lay another garnish between
the brim of the dish and the sallet,
of quarters of hard egges and round slices
of lemmons, then garnish the brimme
of your dish with preserved orange in long C3 slices, C3v 22
slices, and betwixt every slice of orange a
little heap of capers.

To blanch Manchet in a frying pan.


Take the yolks of nine eggs, and five
whites, beat them with half a pint of
sweet cream, put to them half a penny manchet
grated, some sugar, nutmeg, mace, and
rose-water, fry it with sweet butter as you
would a tansie in a very small frying-pan;
when it is fryed wash it over with a little
sack and the juice of a lemon, scrape on some
sugar and serve it in.

To make a good Pudding.


Take the crump of a penny white loaf
and cut it like dice, then pour over it a
pint of sodden cream, and cover it till it
be cold, then take the yolks of four eggs, and
two whites, beat them very well, and put
them to the rest; then put in beaten spice
and sugar with some suet shred small, then
adde a little salt; put it into a dish well buttered
having first put some thin slices of pippin
in the bottom, and some raisons of the
sun, then stick on the top some good bigg pieces C4r 23
pieces of marrow and so bake it, scrape fine
sugar into it and serve it to the table.

To pickle Hartichokes.


Gather them with long stalks, then cut the
stalks off close to the Hartichokes, then
take the pith out of the stalks and put it into
your liquor which must be water, with
pears and apples sliced, and a quince or two;
make good store of liquor, boile your liquor
a while, then put in your Hartichokes till the
pith be tender in the bottoms of them, then
take them up and let the liquor seeth a good
while after, then let it stand till it be cold,
then clense it, and put therewith into your
barrel a little salt, then put in your Hartichokes
and stop them up close.

To dry Beef as they do in Holland.


Take of the Buttock-beef of a fat oxe,
salt it well with bay-salt four or five
daies, then hang it a draining one day, then
sew it up in a thin cloth, and hang it up in a
chimney to dry; when you would eat any of
it, boile it very tender, and slice it so thin
that you may almost see thorow it and eat it
with a sallet.

C4 To
C4v 24

To pickle Cucumbers.


Wipe them very clean, then sprinkle
them with bay-salt, and so let them
lye three or four hours, then take carraway
seeds, fennel seeds, dill seeds, cloves, mace,
ginger, nutmeg and cinnamon beaten together,
then wipe the salt from your cucumbers
and lay them into your pot, and betwixt
every lair lay some beaten spices, and let your
last laire be spices, then fill up your pot with
white wine vineger and stop them close.

How to make minced meat to keep
five or six months.


Take a legg of beef and boile it very tender,
then shred it very fine with store
of suet, then season it with spice and salt,
then bake it in a pot, and keep it in sevetral
pots, filled up with melted butter; and when
you would eat of it, cut some apples in thin
little pieces and stew them, and put in some
plumped currans; when they are stewed
well, put in some of your minced meat, mix
them well together and serve it in upon sippets.

To
C5r 25

To make Dutch sawsages.


Take beef and shred it fine, then season
it with salt and spice as you like it,
then beat it in a morter, then fill your guts
being made very clean, then put so much
salt into water as that it may beat an egge,
then boile it; and when it is cold put in your
sawsages; you may keep them from Michaelmas
to May.

To make Anchovis of Sprats.


Take a peck of the best Sprats, pluck off
their heads; and salt them a little over
night, then take a little barrel and lay in it
first a laire of bay salt, then a laire of sprats,
and so do till you barrel be full, putting in
between every laire a few bay leaves and a
little lemmon pill, let your last laire be salt,
then stop the barrel close that no air get in,
then pitch it and keep it in a cool celler,
and once in every week turn it upside down, C5v 26
down, in two or three months you may use
of it.

To make Rice milk.


Take a half a pound of Rice, wash it well in
warm water and dry it in an oven, after
bread is drawn, then beat it to fine flower,
then take a pottle of cream and blend a little
of the flower therewith, then set it on the fire
and thicken it with the rest of the flower, put
in such spice as you love, and sweeten it with
sugar.

To make the best Almond pudding.


Take half a pound of sweet almonds
blanched and beaten with rose-water
very well, then boile a quart of cream with
large mace and nutmegg; when it hath boiled
a while put in the almonds, and boile both
together till it will come from the bottom of
the skillet, then pour it out and sweeten it
with rose-water and sugar; when it is almost
cold break in twelve egges, and leave out
half the whites, then colour them according
to your fancy, and if you put in any currans,
let them be first plumped, put in marrow some- C6r 27
something gross or beef suet finely shred,
then fill your skins and boile them a little,
then take them out again, and boile them
again when they have cooled a little.

To make a Devonshire whitepot.


Take a quart of new milk, a penny white
loaf sliced very thin, make the milk
scalding hot, then put it to the bread and
break it, and strain it thorow a cullender,
put in two eggs, a little nutmegg, currans,
sugar and salt, and then bake it.

To make clouted cream.


Take the morning milke and scald it at
noon, when it pimples slack the fire,
then let it stand and harden a little, then take
it off and let it stand till the next day; then
take it off with a skimmer, and serve it to the
table.

To keep Venison nine or ten months
good and sweet.


Take a haunch of Venison and bore holes
in it, then stop in seasoning into it as you C6v 28
you do parsley into beef in the inside of it;
if it be red Deer, take pepper, nutmegg,
cloves, mace and salt; if it be fallow deer,
then only pepper and salt; when is is thus
seasoned dip it in white wine vineger, and put
it in an earthen pot with the salt side down,
and having first sprinkled good store of spice
into the pot; if it be fallow deer three pounds
of butter will serve, but if red deer then four
pounds; when you put it into the oven lay
an earthen dish over it, and paste it close up
that no air can get out nor in, so let it stand
six or seven hours in a very hot oven; when
it is baked take off the cover and put in a
trencher and stone upon it to keep the
meat down in the liquor; fill up the pot
with melted butter and so keep it, serve it
to the table in slices with mustard and sugar.

To make good White puddings.


Take three pints of cream, the crumb of
two penny loaves, boile your cream with
a little mace, slice your bread into a bason,
and put your cream into it, then take a
pound of sweet almonds blanched and beaten
with rose-water, half a pound of rice- flower, C7r 29
flower, the yolks of ten eggs, and as much
sugar as you think fit, a little salt, and a good
deal of marrow, so fill your skins and boile
them.

To make Angelets.


Take some new milk and stroakings together,
then take some cream, seeth it
by it self with whole mace and a little rose-
water; then pour it into the milk and the
stroakings; when it is very cool put in a little
runnet; and when it is come fill the fatts
with a skimmer, and break it as little as may
be, and let them sink gently of themselves,
and and as they sink fill them up again.

To make Cheese-cakes.


Take three gallons of milk new from
the cow, and set it with runnet as for
a cheese, then take a quart of cream
and slice a manchet into it very thinne,
boile it a reasonable while till it be thick,
then put it into a bason, and put to it
a quarter of a pound of sweet butter,
and let it stand till it be cold, when your C7v 30
your milk is come which you set, break it as
for a cheese, and whey it very well, then
break it very fine with your hands, and when
it is very small, put in your boiled bread and
milk, stir them well together, and put in a
pound and a half of plumped currans or more,
two nutmeggs grated, six egges, yolks and
whites, a little salt, almost half a pound of
sugar, as much raw cream and rose-water as
you think fit; do not make them too thin
with the cream, nor bake them too much.

To make clouted cream the best way.


Take a pail full of stroakings and boile
them a little, then put in a quart of sweet
cream and boile them together, then pour
into several panns and cover them, and
when it hath stood all night it will be very
thick, then take it off with a skimmer and
lay it all in one dish.

To make a very good Cheese.


Take a pail of stroakings almost cold,
and put to it one spoonfull of runnet or
more as you think fit; when it is come, break
it a little, let it lye almost one hour, then put C8r 31
put it into a cloth and whey it, do not break
it any more but cruse it gently; when it is
wheyed, enough put it into the presse in a
fresh cloth, and turn it twice a day; put very
little salt to it.

To make a Gooseberry fool.


Take a pint of Gooseberries or thereabouts,
scald them very tender, then
pour the water from them, and with the
back of a spoon bruise your Gooseberries
very fine, then take a pint and a half of
sweet cream, the yolks and whites of three
egges well beaten, put them to your Gooseberries
with one nutmegg quartered, and
two or three spoonfulls of rose-water, with
as much sugar as you think fit; mingle all
these together and stir them on a low fire,
keep it stirring that it may not turn; when
you perceive it to be of a good thickness,
pour it out, and when it is cold serve it
in.

To make a very good Tansie.


Take ten eggs, leave out half the whites,
beat them very well, and colour them with theC8v32
the juice of spinage according to your liking,
and put so much tansie amongst your spinage
as will give it a taste, then put in half a
pinte or better of sweet cream, half a nutmegg
grated, and as much sugar as will
sweeten it to your taste, then put in butter in
your frying pan, and when it is hot pour in
your tansy and stir it till it thicken, then flat it
with the back of a spoon, and when one side
is fryed enough, turn the other, and when it is
enough, serve it in with the juice of an orange
and butter and sugar.

To make an Amalet.


Take ten eggs, and more then half the
whites, beat them very well, and put
in a spoonfull or two of cream, then heat
some butter in your frying pan, and
when it is hot put in your eggs and stir them a
little, then fry them till you find they are enough;
and a little before you put them out
of the pan, turn both the sides over that they
may meet in the middle, and lay it the bottome
upwards in the dish, serve it in with
verjuice, butter and sugar.

To
D1r 33

To make puff-paste a very quick way.


Take three pounds of fresh butter, break
it in little bits into half a peck of flower
or little more; then put in one egg, and as
much cold Cream as will work it into a
stiffe paste, do not mould it too much, for
that will melt the butter, and then it is spoiled,
but so soon as you can, roul it abroad and
make it into what you would have it; this
will be extream good if you observe to do
it carefully.

To make a Florentine.


Take a quart of Cream and eight eggs,
yolkes and whites, beat them well and
put them into the cold Cream, set it on the
fire and stir it till it run to curds, then drain
it in a Cullender, and break it well with a
spoon; then take a little marrow and cut it
and fowr Dates shred small, four bunches of
preserved Barberies picked from their stalks,
half a handful of grated bread, season it with
Rosewater and sugar, some Nutmegs and a
little salt; then cover it with some puff-
paste, and so bake it.

D To
D1v 34

To make a fresh Cheese.


Take a quarter of a pint of Rosewater,
steep in it all night one Nutmeg bruised
and a stick of Cinnamon grosly beaten; then
take five pints of milk, not so hot as it comes
from the Cow, set it with a little Runnet,
and when it is come drein the curds very
well from the whey; then put in the Rosewater
strained, and half a pint of thick
Cream, sweeten it with sugar and break it
very well; then strain it through a cloth; and
put it into a little Cullender to shape it; then
put it into a Dish with Cream, and Wine and
sugar.

To make a Dumplin.


Take a pint of Cream and boyl it with a
blade of Mace; then take twelve spoonfuls
of grated bread, five spoonfuls of flower;
then take six yolks of Eggs and five whites;
beat them very well with two spoonfuls of
Rosewater and as much fair water, season
it with sugar, Nutmeg and salt, mingle
them altogether with the Cream, tye it in a
cloth, and when your water boyles, put it in and D2r 35
and boyl it one hour and half, and when it is
enough, serve it in with Rosewater, butter
and sugar.

To stew a Leg of Mutton.


Take a Leg of Mutton and mince it small
with a good quantity of suet, then put it
into an earthen pot and set it on the coales
with a quart of Claret Wine, and a little thin
Mutton broth; then put in Raisons, Prunes
and Dates, Salt, Cloves and Mace, and let
them stew together till you think they be enough,
then serve it in upon Sippets.

To stew a dish of Steakes.


Take a Coast of Mutton and cut it into
small pieces, bones and all, wash them
clean, and put them into an earthen pot with
a quart of white Wine and a little water, and
so let it seeth, skim it well, then put in a
good handful of Parsly with six Onions, both
chopped very small with some whole Cloves,
Mace and salt; when it is enough, serve it upon
Sippets.

D2 A
D2v 36

A boyled sallad of Spinage.


Take four or five handfuls of Spinage
clean picked, boyl it well in water and
salt; then drain it well from the water, and
chop it well with the back of a Knife; then
let it boyle in a Dish over a few coals with
some butter and vinegar, a few plumped
Currans, and as much sugar as you think fit,
garnish it with hard Eggs, and so serve it
in.

A good supper Dish.


Take a leg of Mutton and cut in in thin
pieces as long as you can, and three or
four fingers broad; then take Parsly, Onions,
Penny-royal and Time, and chop them
fine with Mutton suet; season it with Wine,
Pepper, Cloves, Mace and salt, so lay it up
upon the slices of Mutton, and roul them up,
and fasten every one with a scure, then roul
them in the yolks of Eggs, and grated bread,
so roast them or bake them in a platter with
butter. Thus you may do Veal; but then put
in some Currans. These do well baked in a
Pye, or stewed with Wine and butter.

To
D3r 37

To make a very good Jelly.


Take a shoulder of Veal, cut it in three
several pieces, but break none of the
bones; pare all the fat away as clean as you
can, then wash it in five or six waters, and
let it lye in water two or three houres, then
boyl it in fair water till it be very clean, scim
it very well, then take it from the fire and
put it into another pot, with a pottle of white
Wine, and as much of the broth as Wine,
set it to the fire again, and ever as the scum
ariseth take it off; then set it over a soft
fire six or eight houres close covered, then
take three or four drops of the stuffe, put it
into the palm of your hand, and close your
other hand to it, and when it is cold chase
your hands together, and if it cleave it is
enough; then take it from the fire and strain
it when it is cold, take away all the fat and
setlings at the bottom.
To colour it and season it.

For red Jellie.


Take a pint of your Jellie stuffe, a quarter
of a pint of pure white Wine, half D3 a D3v 38
a pound of Sugar, some Cinnamon, Nutmegs
and Cloves bruised; then take a Tornsel
cloth or two, well dryed by the fire, and
beaten with a stick from the dust; put them
into the Jelly stuff, and set them to the fire
till it be good and warm; then wring the
clothes well till you think it be coloured enough;
then put in six or eight whites of
Eggs well beaten, stir them well till it be
boyled, then take it from the fire, and let it
run thorow a Jelly bag.

For Chrystal Jelly.


Take the same quantity of your Jelly
stuffe as before, and Sugar, but not so
much spice because of the colour, so boyl it
with the whites of Eggs, and let it run thorow
a Jelly bag.

For Amber colour Jelly.


Take the same quantity of every thing
as for the red Jelly, only instead of
Tornsel you must put in a little Saffron.

To
D4r 39

To make a Calvesfoot Pye.


Take your Calves feet tenderly boyled, and
split them in the middle; season them
with whole Pepper, salt, Sugar and Mace;
then put them into your Pye with good store
of butter and Currans, and when it is baked,
put in a Caudle made with Verjuyce, the
yolks of Eggs, butter and Sugar.

A Made dish for Fish-dayes.


Take Time, Sage, Marjorum, of each a
like quantity, chop them fine; then take
six or eight Eggs beaten, and strain them
into the herbs, stir them well together,
and season them with salt, Sugar, Cinnamon
and Ginger, and some Mace; then
put it into a Platter with some butter, and
set it over a Pot-head of seething water
close covered, till it be hard enough to slice;
then slice it, and lay it in a Dish with some
melted butter over it.

D4 To
D4v 40

To bake Mutton like Venison.


Make your paste course, and fashion it
like a Pye; for Venison parboyl your
Mutton in Wine and Vinegar, and let it lye
in the same three or four houres; before you
parboyl it, thrust your Knife often thorow
that the liquor may soak through it, make it
sharp with vinegar, then take it out and lard
it very thick, and cast Pepper on every side
of it; season it with Pepper and salt, and lard
in the holes, and put good store of butter into
the Pye and bake it; make a vent in the
middle of the Pye, and when it is baked fill
up the Pye with melted butter, and when
you serve it in, stick some Rosemary and
Bays in the vent hole, and eat it with mustard
and sugar.

To make a sallad of Lemmons.


Take the thickest rinds and cut them in
halfes, and take out all their meat; then
boyl the rinds in several waters till you can
run a straw thorow them, then pick and
scrape them clean and wash them in cold
water; then make a syrup with white Wine vine- D5r 41
vinegar, water and sugar, and when it is
boyled and skim’d, put in your pills cut in
some pretty fancies, boyl them till they are
cleer, and so keep them.

To make good Pancakes.


Take a quart of fine Flower, put thereto
eight yolks of Eggs and two whites, mix
it with water and make it thin, then put in
such spice as you think fit with a little salt;
then set over the fire some tryed suet in a
Posnet, and when it is seething hot put it
into the Frying pan, and pour it out clean again;
then pour in some batter as thin as
you can and dry it on both sides, and then
put to it so much suet as will cover it, and
fry it.

To make Pancakes.


Take fair water lukewarm, make batter
therewith with grated bread and a little
flower and salt, to the quantity of every Pancake,
put on Egg, then season it with spice
and sugar, and fry them with butter.

To
D5v 42

To make a Haggis Pudding.


Take your Haggis or Calves ginne clean
scowred and watered, and parboyl it
well, then take out the Kernels, and chop
it fine; season it with salt, Sugar and beaten
spice; then put to it a little Cream, and
ten or twelve yolks of Eggs, as much grated
bread, a few minced Dates and plumped
Currans, and so fill your skins, and boyl
them carefully.

To make Isings.


Take your great Oatmeal, and steep it in
Cream one night; then season it with
salt, Cloves, Mace and Currans; put in some
suet, or some marrow, and a few sweet herbs,
so fill your skins and boyl them.

To make Liver Puddings.


Take Hogs Liver well boyled, and stamp
it well in a Mortar; then put to it good
store of suet minced fine, and the yolks of
Eggs; season it with salt, Pepper, Cloves &
Mace, and a few Currans, and fill the skins &
boyl them.

To
D6r 43

To make good sausages.


Take some Pork, not too fat, mince it fine,
then stamp it in a Mortar; season it with
Pepper, salt, Nutmegs, and a little Sage;
then beat it well together, and when it is enough,
keep it in Gally pots as long as you
please; and when you would eat any of
them, roul them in your hand like a Sausage,
and dip it in the yolk of Eggs, and fry
them in butter.

To boyl a Rabbet.


Take an old Rabbet, and cut her off by the
hind loines, and in the belly of her you
must make a pudding with a sweet-bread or
Kidney of Veal, sweet herbs, bread, suet,
Currans and spice, Eggs and Sugar; boyl it
in sweet broth of Mutton or the like, with
some chopped Parsly, and salt, and whole
spice; when it is almost boyled, put in two
handfuls of Gooseberies, then thicken the
broth with the pap of Codlings, and put in
some fresh butter, so serve it in with your
Dish finely garnished.

To
D6v 44

To make a Tart of Cream


Take a pint of Cream and twelve Egges,
yolks and whites; strain them with your
Cream, and season it with salt, sugar and
spice, put to it a little sweet butter, and a
little Rosewater, set it over the fire and stir
it that it do not burn till it be thick; then let
the whey run clean from it, then strain it
from the thin, and fill your Tart; bake it
but a little, then cast over it several sorts of
sweet meats, and serve it to the Table.

To make a Tart of Cheescurds.


Take your Curds and strain them with the
yolks of Eggs, Rosewater and Sugar and
some spice; put to it some sweet butter, and
set it over a Chaffing-dish of coals till it be
hot, then fill your Tart and bake it.

To make Fritters.


Take eight or ten Eggs and half the whites,
beat them well, then make a tender Posset
of Ale and Milk, and break the curd and
the drink together; then take the thickest of D7r 45
of it for liquor to mingle your batter; then
take a little Sack, Nutmegs, Cloves and
Ginger, a little grated bread, flower, and
salt, and apples cut thin; let your batter be
very thick, or else it wil drink suet.

To make excellent Puddings.


Take a pint of sweet cream, half a handful of
Marjorum, as much Penne-royal, as much
of Wintersavory, stamp these, and strain
them into the Cream; then put in the yolks
of Eggs and grated bread, suet, Cloves,
Mace, Nutmeg and sugar, with some Rosewater,
and a little salt, so fill your skins and
boyl them.

To seeth a Pickeril.


Take a fair Pan, a little yest, and a good
deal of white Wine and fair water; then
slice two Onions very thin and put them to
the broth; then put in a little whole Mace,
a little salt and half a pound of butter, let
them boyl together a good while, then wash
your Pike and put his tail in his mouth, and
when he is boyled enough, garnish your Dish
and make sawce for him with some of the liquor, D7v 46
liquor, some fresh butter, and an Anchovis or
two.

To boyl Calves lights.


Boyl them first in water; then take Parsly,
Onions and sweet herbs, and chop them
small, & when the lights are boyled, put them
into a little pot with the herbs and Onions,
with some of their own liquor, some butter
and Verjuyce, and spice, and salt, so let them
boyl a little while, and serve them on Sippets.

To dress Sheeps feet.


When they are boyled and blanched,
cleave them in sunder; then take the
yolks of Eggs, with a little chopped Parsly,
and a little salt, and fry them with sweet butter:
serve them in with Vercjuyce & butter.

To pickle Quinces.


Take as much small Ale as will cover your
Quinces in the Vessel; then take some of
your refuse Quinces, and cut them small, core
and all, put them into the liquor with some
Pears; cut in pieces a good quantity of either,
let these boyl till the one half be consumed;sumed; D8r 47
then take it from the fire, and stain
it, and let it stand all night; then put your
Quinces into a Vessel, either of wood or
stone, just as they came from the Tree, and to
every score of Quinces put in a quart of Perry:
be sure you have liquor enough to cover
them, then cover them with the refuse Quinces,
and put something that will keep them
down close in your Vessel that no ayr get
in.

To make Polonia Sausages.


Take Pork, and pick it clean from the
bones and skin, let it not be too fat,
mince it well, and beat it in a Mortar very
fine; then weigh it, and to every pound
of meat, take one ounce of salt; then take
Pepper, Cloves, Mace, Ginger, Nutmegs and
Cinnamon, of each a like quantity, being
mixed together, allow one spoonful of this
to a pound of meat; then take Anniseeds
Carroway seeds, Coriander seeds, of each
a like quantity mixed together and beaten;
allow half a spoonful of these to one
pound of meat; first season your meat
with the salt, kneading it in very well,
and so let it lye one day and one night; then D8v 48
then put in your spices and knead them in
very well with a little Muscadine, kneading
it morning and evening with a little more
Muscadine two dayes together; your guts
must now be ready, having before lyen in
salt and water two dayes, then in sack and
musk two dayes more, then fill your guts
with the meat, and smoak them one night
in the Chimney; then hang them where
they may have the warmth of the fire, when
they are dry take them down and keep
them in a barrel of Wood ashes sifted to
keep them as long as you please; if you would
not have them dry, take them down and
put them into so much oyle as will cover
them; after they have been smoaken a night
or two (they will keep in oyle seven years)
when you would eat of them, boyl them
very well, and slice thenm thin and eat them
cold.

To sowce a Pig.


After it is scalded, chine it as you do a
Hog, then take the sides and dry
them in a cloth, then bone it and lay it in
water one day and one night, then take
sweet herbs and chop them very small, and slice E1r 49
slice a nutmeg, with a race of ginger, mingle
the spice and herbs well together with a little
salt, then strew the fleshy sides with them,
and sprinkle some white wine vineger on
them, then bind them up in collars, and tye
them hard with pack thred, or rather tape;
then boile these collars in water and white
wine vineger, and a good deal of salt; do
not boile the head and the claws so much as
the collars; when it is well boiled strain the
liquor and boile in it whole mace, and put in
a sliced lemmon; when you take it off the
fire, when it is cold, put in your pigg, and let
it lye one week, then serve it in with mustard
and sugar.

To sowse an Eele.


Take a very large Eele and split it, then
take out the bones, and strew it with sweet
marjorum, time, rosemary, mace, and some
nutmeg; then rowle it up, and tye it hard,
sew it up in a cloth, and boile it in water and
salt; then make sowse drink for it with beer,
water and salt.

E To
E1v 50

To season a Calves head for a pye.


When you have boiled it pretty well,
cut it very clean from the bones,
season it with mace, nutmegg and salt, put
six hard egges into the pye, and a little above
half a pound of butter; when it is almost baked,
put in a cawdle made of verjuice, butter,
the yolks of egges and sugar, then set it
into the oven again.

To pickle a Goose.


Take a Goose and powder her four daies,
then take lard seasoned very well with
nutmegg, salt and pepper, lard her with it
very well; then take two quarts of white
wine, and a quart of white wine vineger,
and as much water to make it up as will cover
her; then put in half a handfull of whole
pepper, one handfull of sweet herbs, a handfull
of cloves and mace, a handfull of bay-leaves,
six grea tt onions, six cloves of garlick; boile her
till she be tender, and let her lye in the liquor
twelve or fourteen daies; then garnish your
dish with bay-leaves, and serve it in with
mustard and sugar.

To
E2r 51

To sowse a Turkey.


Take the fattest Turkey-cock you can
get, pluck it dry, and split it down the
back bone, take out all the entrails and wash
it clean, and sew up again, then take two
quarts of wine, and as much water; put into
it large mace, cloves and a handfull of salt;
set these on the fire together, and when it
begins to boil put in the turkey; let it boile,
and skim it well, then set it on a soft fire,
and let it stew untill it be tender; then put
it into an earthen pan, and let it stand all
night, then pour the clean liquor from the
setlings into the pot wherein you mean to
sowse it, and put to it two quarts of white
wine, a pint of vineger, and a handfull of
salt; then put the turkey in, and cover it
close; let it lye twelve or fourteen dayes.

To dress a neck of Mutton the
French way.


Take a large neck of Mutton, boile it and
skim it well, then take two handfulls of
parsley, pick it, wash it and put it into a net,
and boile it with the mutton with a little fresh E2 butter E2v 52
butter and a little salt; then take a pinte of
oysters, and stew them in their own liquor
with a little whole mace, and a little white
wine vineger, then take half a pound of
butter and set it on the coals, keep it beating
till it be ready to boyle, then shred the
parsley small, and half a lemmon cut small,
four or five spoonfulls of white wine vineger,
stir them all together, then put in your oysters;
garnish your dish with olives, capers,
samphire and lemmon; cover the dish with
sippets, and lay your meat on them, then
pour over your sawce.

To make an Apricock pudding.


Take a quart of sweet cream, and one
manchet grated, the yolks of six egges,
and three whites, season it with nutmeg,
rose-water and sugar; boile your cream first
with a little mace, then mingle all this together
with some marrow; and when it is ready
to go into the oven, cut some preserved
apricocks in quarters and put in.

To
E3r 53

To hash a shoulder of Mutton.


When your mutton is half roasted,
cut some of it in bits and mince
it; then set it a stewing with the gravy, and
some claret wine, nutmeg, capers, samphire
and a little vineger, with some sliced onion;
when it is enough, put in some lemmon minced,
rinde and all, then lay your mutton in
the dish, and pour the rest upon it.

To make an Almond tart.


Take half a pound of sweet almonds
blanched, and beaten with rosewater,
then boile a quart of cream; and when it is
cold, take the yolks of eight eggs well beaten
and mix them with your cream and almonds,
season it with rosewater, nutmeg and sugar,
cinnamon, cloves and mace, then
bake it in a dish with puff paste; this, if
you adde some grated bread, fruit and marrow,
it is a very fine pudding.

E3 To
E3v 54

To make a make an Hartichoke pye.


Take the bottoms of them tenderly boiled,
season them with pepper, nutmegg,
cinnamon, salt and sugar; having your pye
ready raised, put in first some butter, then your
Hartichoke bottoms, then whole mace,
marrow, dates and cittron pill, then good
store of butter again, with a little white
wine or sack; when it is baked put in a cawdle
made with verjuice, butter, sugar, and the
yolks of eggs.

To stuff a shoulder of Mutton
with oysters.


Spit it, and cut it flaunting, and stuff it full
with oysters, baste it with claret wine and
onions; and when it is roasted take all the
gravy that comes from it, and some oysters,
two anchoves, capers, samphire and a lemmon
cut small; heat them together, and
when your mutton is enough, dish it and
pour the sawce over it.

To
E4r 55

To make an Oyster pye.


Take them out of their shells, wash them
and strain their liquor; lay first into your
pye good store of butter, whole mace and
pepper; put your oysters to their liquor, season
them with pepper and nutmeg, then put
in hard eggs, whole mace and butter, with a
little salt, so close your pye and bake it;
when it is baked, put in some white wine,
butter, vineger and sugar, with the yolks of
egges.

To make Hypochrist of Deal
wine.


Take four gallons of Deal wine, two gallons
of sack, nine pounds of powder sugar,
twelve ounces of large cinnamon, noine
ounces of ginger, half an ounce of cloves, one
ounce of coriander seeds, one ounce of nutmegg;
put the wine and two parts of the sugar
into a tubb, then put in the spice bruised;
let it stand close covered twenty four hours,
then put in the rest of the sugar and two
wine quarts of milk, stirre them together
and run them thorow an Hypocrist bagg; E4 keep E4v 56
keep it in stone bottles close stopped, it will
keep a month.

To make a Phrase of apples.


Take two pippins, pair them, and cut
them in thin slices, then take three eggs,
yolks, and whites, beat them very well, then
put to it some nutmeg grated, some rose-water,
currans and sugar, with some grated
bread, as much as will make it as thick as batter,
then fry your apples very well with
sweet butter, and pour it away; then fry them
in more butter till they are tender, then lay
them in order in the pan, and pour all your
batter on them; and when it is fryed a little
turn it; when it is enough dish it with the
apples downward, strew sugar on it and serve
it in.

To make a Pudding to bake.


Take boiled cream, put in some grated
bread, yolks of eggs, marrow, dates, blanched
almonds beaten fine, salt, rosewater,
sugar and spice, candied cittron pill, hard eggs,
and Iringo root; so bake it, and serve
it in.

To
E5r 57

To stew chickens.


Take two Chickens, pull them and
quarter them, wash them clean from
their blood, season them with pepper,
salt and parsley finely shred, then put them
into a pipkin with no more water than will
cover them; when they are enough, put in
a quarter of a pound of sweet butter, then
take up your Chickens, and put in ten eggs
well beaten, stir it till it be thick, then pour
it over your Chickens, and serve them in.

To boile a Capon.


Take a fat Capon, boile it with water and
salt, some large mace, and a bundle
of sweet herbs; and when it is almost boiled
put in some capers, then cut a manchet,
bruise it, and scald it with some of the
fatt which ariseth from the Capon, then
lay your Capon on those sops, and lay the
mace on it, and then good store of capers,
butter and vineger.

To
E5v 58

To stew a Cows udder.


Take a Cows udder very tenderly boiled
and slice it in thin long slices, put them
into a pipkin, with a little thin mutton
broth, a piece of sweet butter, and a little
beaten ginger, a little sugar, and a few currans,
with a little salt; let it stew a while, and
then serve it in, but first put in a little verjuice.

To stew Hartichokes with cream.


Take the meat of the Hartichokes tenderly
boiled, and let them stew softly between
two dishes, with cream, sack, sugar
and grated nutmegg; so let it stew till it be
all alike; then dish it and serve it to the
table.

To stew Pippins with cream.


Take your Pippins, pare them and core
them; if you would have them red, bake
them first, or else put to them as much water
as will cover them, and some cinnamon
and cloves unbeaten; turn them sometimes, and E6r 59
and cover them close; set them over the
fire till they begin to be tender, then sweeten
them with sugar; and boile them when
the sugar is in till they are clear, then put
sweet cream to them, and let them stew together
till you find they be enough; thus you
may do with baked pears.

To fry toasts.


Take a manchet and cut off the crust, then
cut it into thin round slices, soak them
well in cream, then take three eggs well
beaten; and when your batter is hot in the
frying pan dip your slices of bread in the
egges and fry them; when they are fryed a
little pour the rest of the egges on them and
turn them, and when they are fryed enough
put some rose-water, butter and sugar to
them.

To make Hartichoke broth of chickens or veale.


Takte two Chickens or a piece of Veal, and
when it hath boiled and in is skimmed
clean, then take as much of the broth, as you
shall have occasion to use; put into it a little
whole mace, lettuce and spinage, and let it boile, E6v 60
boile, then take the bottoms of three hartichokes
tenderly boiled, and scrape all that
is good from the leaves, mingle the scrapings
with some of the broth, and put it to the
rest and stir it about, beat the yolks of two
or three egges, with some vineger or white
wine, and some sugar, and then put it into
them, with your hartichokes bottoms to
heat; but before you put in the egges, take
up your Chickens, and dish them with some
of the herbs upon them, and some pieces of
the bottoms, and let the rest swim by; forget
not to put in salt into the water you boile
your meat in.

To make a Calves foot pudding.


Take two Calves feet tenderly boiled and
pilled, mince them small, with the crum
of two manchets, that it cannot be discerned
what it is, then take half a pound of
beef suet, shred small, the yolkes and
whites of egges, beat them well together;
then take one handfull of plumped currans,
mix all these with a little salt and some grated
nutmeg and sugar, and what other spice
you please; put it into the cawle of a veal,
being first sewed up like a bagge, and as you put E7r 61
put it in put in good store of marrow, then
tye up in a napkin and throw it in boyling
water, and let it boile two hours; then
take it up and stick it with blanched almonds,
and pour on it verjuice, butter and
sugar.

To make little Apple pasties to fry.


Take pared Apples and cut them into
small pieces to stew, stew them to papp
with claret wine and spice, then put in a
good piece of sweet butter, cinnamon, ginger,
rose-water, sugar and plumped currans;
then put them into the puff-paste and fry
them, so serve them in with sugar.

To sowse a Pigge whole.


Take fair water, Rhenish wine and salt,
and when it boiles put in your Pigge, with
a branch of rosemary, some large mace, and
a nutmeg grated and ginger sliced; boile the
Pigge till it be tender; then put in some verjuice
and take it up, then slice a lemmon into
it, rinde and all, and put in a few bayleaves;
when the liquor is cold put in your
Pigge, and let it lye a fortnight, serve it in
with mustard and sugar.

To
E7v 62

To make a Hedge-hogg pudding.


Take a twopenny loafe with fair
water, and a little milke, the yolkes
of five egges, and three whites, one grated
nutmegge and a little salt, some sugar
and a little rose-water, then butter a wooden
dish and put it in, tye it up close in a cloth
that no water get in, put it into boiling water;
and when it is boiled slip it out into a
dish, and prick it full of blanched almonds
cut in long slender pieces, and raisons of the
sun cut in like manner; pour on it rose-
water, butter and sugar.

To make white Metheglin.


Take off sweetbryer, violets, sweet marjorum,
large time, strawberry leaves, violet
leaves, egrimony, of each one handful;
burrage and buglosse, of each three leaves,
four branches of rosemary, three or four
red gilly flowers, anniseeds, coriander seeds,
fennel seeds and carroway seeds, of each half
a spoonfull, some large mace; boile all these
in a gallon of water for the space of an hour,
then strain it and let it stand till it be cold, then E8r 63
then put in as much honey as will make it
strong enough to bear an egg, then boil it wel;
and when it is almost cold, skim it well, and so
to in the boiling; then put in a little ale yest
about a pint, and beat it soundly with a stick,
then tun it up, and hang a little bag in the
vessel with nutmeg, cinnamon, ginger, cloves
and mace, and lemmon pill; keep the bag
down in the liquor; when it hath been
tunn’d a while bottle it, and you will find it
very rare.

To make balls of veal or mutton.


Take a leg of mutton or fillet of veal,
mince it small, with penyroial and pars
ley, then mingle it with a little grated
bread and currans, and two eggs well beaten;
season them with cloves, mace, pepper and
salt; make them like tennis balls, and crush
them together with your hands; boile them
in a deep dish with some butter and mutton
broth over a chafing dish of coals, and put in
a few currans; when they are enough serve
them in upon sippets.

To
E8v 64

To make a Lamprey pye.


Take your Lampreys, pull all the pith
that runs along the back, and all the
black, then wash them clean: season them
with pepper and salt, make the crust of your
pye very thick, and put good store of butter
in the bottom; then lay in your Lampreys
with some large mace, then more butter, and
some white wine, so bake it very well, then fill
up the pye with melted butter, and keep it
to eat cold.

To make rare Bartlemas beef.


Take a fat Brisket piece of beef and
bone it, put it into so much water as will
cover it, shifting it three times a day for three
dayes together, then put it into as much
white wine and vineger as will cover it; and
when it hath lyen twenty four hours take it
out and drye it in a cloth, then take nutmeg,
ginger, cinnamon, cloves and mace, of each
a like quantity, beaten small and mingled
with a good handfull of salt, strew both sides of F1r 65
of the Beef with this, and roul it up as you do
Brawn, tye it as close as you can; then put
it into an earthen pot, and cover it with
some paste; set it into the Oven with houshold
bread, and when it is cold, eat it with
mustard and sugar.

To stew Fish.


Take of white Wine and Vineger an equal
quantity, grated bread, two or three
Anchoves, a few Capers finely shred, and a
little salt; put all these together, having liquor
enough to cover the Fish, set them into
a hot Oven, covered with a dish, and when
they are enough, put in some butter and
serve them in; if you put in no Capers, then
put in sweet Marjorum, Parsly and Onions.

To stew Soals.


Take a pair of large Soales, fley them,
wash them, and dry them in a cloth,
flower them, and fry them with Beef suet,
then lay them in a dish, and take some Anchoves
well washed in white Wine; open
your Soales, and put the Anchoves into the F middle F1v 66
middle of your Soles; then put in some
white Wine or Claret, with a good piece of
butter, set it upon coales, and when they
have stewed a while, thicken the liquor with
grated bread, and grate in a little Nutmeg,
and a little salt, and so serve them in.

To make Almond Custard.


Take half a pint of Cream, slice into it
half a penny white loaf, let it be well
steeped; then take half a pound of Almonds
blanched and beaten with Rosewater, eight
yolks of Eggs, four whites, beat them well
and mix them together, put to them a quarter
of a pound of sugar, a quarter of a pound
of butter, and bake it.

To make Scotch Collops, either of Beef,
Veal, or Mutton.


Cut your meat very thin, then beat it with
a Rowling pin till it be very tender;
then salt it a little, and fry it in a pan without
any liquor, and when it is enough, take
some butter and the gravy out of the Pan,
and a little Vinegar, or the juyce of a Lemmon,
and some Anchoves, set it on the
coales till the Anchoves be dissolved; then put F2r 67
put your meat into a dish, and pour the sawce
over it.

To make Collored Beef the best way.


Take a flank of Beef, make brine for it
with pump-water and bay-salt, strong
enough to beat an Egg; then split your Beef
in the middle, and it will make two Collars:
then take the skin off, and lay your Beef in
the brine with four pounds of suet, and let
it lye all night; then take two handfuls of
Sage chopped small; one ounce of Pepper,
two ounces of Cloves, two ounces of Mace,
six great Nutmegs, beat your spice, and mix
it with your Sage, and a handful of Taragon
chopped small, and two handfuls of salt;
then strew these things upon your Beef, and
roul it up in Collars, tye it hard, and put it
in a pot: then shred your suet and lay on it,
put in a pint of Renish Wine, and a pint of
water, or better, set it into the Oven with
houshold bread close pasted up, and let it
stand all night, when you draw it, take it out
of the pot, and turn it; then tye your pot
up close again, and let it stand till the next
morning; then hang it up in the Chimney
not too hot; eat it with mustard and sugar.

F2 To
F2v 68

To make a Lumber pye.


Take half a pound of Veal, parboyl it, and
shred it small with a pound of suet; then
grate a penny loaf, and take six Egges, yolkes
and whites, season your meat with beaten
Cinnamon, Cloves and Mace; then take a
handful of Spinage, and a few sweet herbs,
chop them very well and put them to the
meat, with a quarter of a pint of good Verjuyce,
and half a pound of Currans, half a
pound of loaf sugar; work all these things
together with your hands, and put in a little
salt; having your Pye ready raised, take the
marrow of two good bones, roul the marrow
in the yolkes of Egges: then take two
ounces of Suckets, as much of preserved Orange-pill,
as much of Citron-pill, as much
of Iringo roots: fill your Pye as hard as you
can thrust it with the minced meat, and then
your sweet meats, then your marrow, and a
pound of butter, bake it, and serve it in with
a Caudle made with Sack, Rosewater, yolkes
of Egges, butter and sugar, pour it into the
Pye, and scrape on sugar.

To
F3r 69

To make Bisket Pudding.


Take a pound of Naples bisket sliced
thin, and put it into a quart of boyled
Cream, let it stand to soak close covered;
then take Pippins very small minced,
and the marrow of two or three bones
crumbled very small, a little beaten spice,
Rosewater, Sugar, and a little salt with the
yolkes of four Eggs and two whites; you
may either boyl these in Guts, or otherwise,
or bake them.

To fry Oysters.


Take of your greatest Oysters, washed well
and dryed in a cloth, fry them with a
little butter; then take three or four yolks
of Eggs well beaten, and pour on them
when they are in the Pan, and sift a little
flower over them; when they are enough,
serve them in with a little butter and white
Wine.

F3 To
F3v 70

To make Egg Pyes.


Take six hard Eggs, pilled and chopped
very small, with six Pippings, and a pound
of suet; season it with beaten spice, sugar,
Currans, salt, Rosewater and Sack: so fill
your Pyes and bake them.

To make Barley broth.


Take a Knuckle of Veal, set it on the fire
with four quarts of water, and a little salt;
when it boyls and is skim’d, put in a pound
of French Barley well washed, and a bundle
of sweet herbs, and when they have boyled
half an hour, put in as many Raisons of the
Sun stoned, and as many Currans as you think
fit, and six sliced Dates; when they have boiled
half an hour, put in some marrow in little
pieces, and let them boyl softly till half be
boyled away; then beat the yolks of Eggs
about four or five, and fill up the Porrenger
with Sack, beat them well together, and
mingle them with some of the warm broth,
and stir them in over the fire; put in Rose-
water and Sugar, and so serve it in.

To
F4r 71

To make a Rice Pudding.


Boyl half a pound of Rice over night in
Milk, the next morning put to it the
crumbs of two Manchets, a little Cream,
and a quarter of a pound of suet; put in salt,
spice, sugar and Currans, and the yolks of
Eggs, boyl it, and serve it in with Rosewater,
butter and sugar.

To make an Oatmeal Pudding.


Steep some Oatmeal in Milk all night, in
the morning pour the Milk from it; then
put in some Cream, beaten spice, salt and
Currans, with as many Eggs as you think fit;
stir these together & boil them in a bag, made
like a Jelly bag, and so boyl it for four houres,
then serve it in with melted butter.

To make a green Pudding.


Take a pint of boyled Cream, and while
it is hot, slice in the crumbs of two Manchets,
cover it close and let it scald; then
stir it well together, season it with salt and
beaten spice, Rosewater, Sugar, and what F4 Eggs F4v 72
Eggs you please, some marrow, and some suet,
with a little more Cream; then colour it
with the juyce of Spinage, and either boyl it
or bake it; then scrape on sugar and serve
it in.

To stew Oysters.


Take three pints of Oysters with their liquor,
stew them with a blade of Mace and
a sprig of Time; when they are enough, take
the liquor from them, and lay them before
the fire to dry; then take the yolks of Eggs
well beaten, put to them a piece of butter,
some juyce of Lemmon and Sugar; thicken
it over the fire, and pour it over the Oysters,
and so serve them in.

To stew a Rump of Beef.


Take a Rump of Beef, and when it is half
boyled, put it into an earthen pot, put to
it a quart of its own liquor, and a quart of
Claret Wine, half a handful of Capers, as
much Samphire, as much pickled Cucumber
sliced, two Onions sliced, with some Mace,
Nutmeg and salt; cover it close and bake it,
and serve it in with Sippets.

To
F5r 7973

To make a good fresh Cheese.


Take the whites of ten Eggs, and beat
them very well; then take a pint of
Cream, set it on the fire, and stir your whites
of Eggs in it till it be thick; then put it in
a course cloth two or three houres, then open
your cloth and sweeten it, and put in a little
Sack and Rosewater; then put it into a little
Cullender fit for that use, and thrust it hard
with the back of a spoon; when you serve it,
slip it into a dish, and eat it with Cream,
Wine and Sugar.

To make sawce for a Cods head, or any
other fresh fish.


Boyl your Fish in salt and water, and a bundle
of sweet herbs, and when it is boyled,
take six or eight spoonfuls of the liquor,
put to it half a pint of white Wine & three
Anchoves, and two Nutmegs sliced, set it
on the fire and stew it; then strain it thorow
a hair sieve, and put in some sweet butter,
and beat it together, and pour it upon your
Fish.

To
F5v 74

To fry a Coast of Lamb.


Parboyl it, and take it clean from the
bones; then take the yolkes of five or
six Eggs beaten, and a little sweet Marjorum
and Parsly chopped small; beat them
with your Eggs, and cut the Lamb in little
pieces, wrap it in the Eggs, and fry it with
water and salt, make sawce for it with white
Wine, butter and sugar.

To make sawce for Snipes, or for any
small Birds.


Take Claret Wine, salt, and the gravy of
any kind of meat, the crumbs of bread,
and some Sage leaves or Bay-leavs, boyl them
together; then cruse the juyce of a Lemmon,
take out the leaves, and put in some butter.

To make a Carp Pye.


Take a great Carp and scale it, gut it and
wash it very clean, season it with spice
and salt; then put butter into your Pye, then
the Carp, then some whole spice, and some sweet F6r 75
sweet herbs with some Capers, then some
more butter, so close it and bake it.

To stew a line of Mutton.


Bone it, and slice it, then stew it with as
much white Wine as will cover it; then
put in salt, and store of Sives shred small,
with some grated Nutmegs; when it is well
stewed, put in Verjuyce, butter and sugar.

To stew a Calves head.


Boyl it in white Wine, water and salt, and
when it is tender, cut the one half of
the head into little pieces; then cut some
Oysters and mingle them together with a
blade of Mace, and a little Pepper and salt,
and a little liquor of the Oysters; put in two
or three Anchoves, put the other half head
to them whole; when it is enough, thicken
the sawce with yolkes of Eggs, and serve
it in.

To
F6v 76

To make a fricasie of Chickens, or any
meat else.


Cut your meat in little pieces, and put it
in a frying Pan with water and a little
salt, and when it is almost stewed enough,
put in some Oysters with their liquor; put
in sweet herbs, Nutmeg, and a little Orangepill,
and when you think it is enough, take
up the meat, and put some butter into the
sawce; then thicken it with the yolkes of
Egges over the fire, and pour over it.

To dry Neats Tongue.


Let them lye in brine made with Salt-peter
and salt one week; then make new
brine, and let them lye a fortnight in that;
then hang them in the Chimney.

To stew Carpes.


Take four Carpes, wash them clean, lay
them in a dish, open their bellies, and
take out their guts, and let the blood run into
the dish; then put to them a quart of
Claret Wine, and slash the Carpes over in several F7r 77
several places with your Knife; then put in
some pickled Mushrooms, & somes Anchoves
washed, half an ounce of Mace, half an
ounce of Nutmegs, some sweet herbs, and
some Parsly; when they have stewed a while,
put in three pints of Oysters with their liquor,
two cloves of Garlick and a little salt,
with some Capers, let them stew upon a
Charcoal fire softly for three houres or more;
then put in some sweet butter, and shake it
well together; then garnish your dish with
Barberies and Oysters, Capers, Lemmon,
and such like, and serve it in.

To make a Larke Pye.


Take the Kidney of roasted loin of Veal,
shred it; then take two Eggs, one Nutmeg
grated, a little beaten Cinnamon, grated
bread, Rosewater and Sugar, with a few
Currans, and a little salt, warm this together
over a Chaffing dish and coals; then take
your Larks clean dressed, and fill their bellies
with this, and of the remainder make round
balls, then put butter first into your Pye, and
then your Larks and balls, preserved Barberies,
Dates, Marrow and Sugar; when it is baked,
hut in a Caudle made with white Wine,
yolks of Eggs, butter and sugar.

To
F7v 78

To boyl a breast of Veal.


Boyl it with water and salt, and a bundle of
sweet herbs till it be tender; then take
some of the broth, and thicken it with hard
Eggs; then dish your Veal, then put in
Verjuyce, butter and Capers into your sawce,
& thicken it with the yolks of raw Eggs beaten,
and pour it over your meat, being layd
upon Sippets.

To stew Pigeons.


Stew them in white Wine and water; put
in whole Mace, whole Pepper and salt,
with some Artichoke bottoms tenderly boyled;
when they are enough, put in some butter
and serve them in.

To fry Puffes.


Take half a pint of Flower, a little Cream,
and one Egg, a little good butter, and a
little Nutmeg; knead it into a paste, and roul
it as thin as a Pye-lid; cut them into what
form you please, and fry them in lard or
Beef suet; serve them in with beaten Cinnamon
and Sugar.

To
F8r 79

To make a Hash of Veal.


Take half a leg of Veal and slice it thin,
then with the back of a Knife hash it
well on both sides; then take sweet herbs
chopped very small, and six Eggs, yolkes and
whites beaten very well, put them into the
dish with the meat and herbs, with a little
water and salt according to your taste; beat
them throughly with your hands, and put
them into the frying Pan; then half fry it
with sweet butter, and put it betwixt two
dishes with more butter and vinegar, turn it
now and then, and let it not stew too fast.

To roast a shoulder of Mutton.


Take a shoulder of Mutton and cut off both
the flaps, that it may look like a shoulder
of Veal; then take Parsly and Onions with
a little Samphire shred small, and stuffe the
shoulder of Mutton well with it, and into
every place where you stuffe it, pour in with
a little spoon some liquor of the Samphire;
then lay it to the fire, and set under a dish
with Claret Wine and butter, baste it with
that; then take some other Claret Wine, and F8v 80
and put into it a sliced Onion, boyl them together,
and when your meat is enough, put
it into the dish to the Wine and Onions;
then put in the juyce of a Lemmon, and
serve it in.

To make morning milk Cheese.


Take morning milk and some stroakings
while it is warm; then take two quarts
of fair water made somewhat hot, or rather
seething hot, put it to your milk; then take
a good handful of Marigold flowers, stamp
them in a wooden dish, with the yolkes of
four or five new layd Eggs, then strain them
into your milk, and put Runnet to it, and
when it is come, break it, and whey it, and
put it in a Cheese Moat.

To make a Hasty pudding that will butter
it self.


Take a quart of Cream and boyl it with
grated bread, and as many plumped
Currans as you shall think fit, with some spice
and a little salt; when you perceive it to be
enough, put in the yolkes of four Egges well
beaten, and a little Rosewater and sugar; then G1r 81
then let it boyl a very little, and turn it out
into a dish, and serve it in.

To roast a Calves head whole.


Take a Calves head, and make as little a
hole in it as you can to take out the brains;
then lay the head in water one night, then
dry it with a cloth, and fill it with a Pudding;
then roast it and baste it well with butter
and a little salt; when it is almost roasted,
strew it with grated bread; when it is
quite roasted, pour over it Vinegar, Cinnamon,
butter and sugar, but first cleave it in
sunder.

To boyl a Salmon, or part of one.


Boyl it with water and salt and a bundle
of sweet herbs; to a tayl of Salmon
take a quart of Oysters, and stew them in
their own liquor with a blade of Mace, and
two or three Anchoves, and a few corns of
Pepper; when your Salmon is enough, dish
it, then take your Oysters and some shrimps
boyled, and the shells taken off, with some
butter and liquor of the Oysters; beat them
together with a spoon till it be thick, then G pour G1v 82
pour it over your Salmon and serve it in:
garnish your dish with crusts of Manchet
grated, and slices of Lemmon.

To make white broth with Capons.


Truss your Capons and boyl them with fair
water, then put to it three pints of that
liquor, and put to it a quart of Sack, and as
much white Wine: slice in two ounces
Dates, put in whole Mace, Cloves, Cinnamon
and sliced Nutmegs, boyl this in a pipkin
till the Dates begin to be tender; then
put in the marrow of two bones, and let it
boyl softly; when your Capons are ready,
break twenty Eggs, and take the yolks only,
beat them well, and strain them with a
little cold broth; then mix them with some
of the hot broth, then put into your broth
Raisons stoned, and Currans; when it is
boyled enough, put in your Eggs and a little
Cream, and some Rosewater and Sugar.

To make sawce for any Fowl.


Take the gravy of any Meat, Wine, Anchoves,
Onion, Butter, and sliced Nutmegs.

To
G2r 83

To sowce a Calves head.


Boyl it in as much water and salt as will
cover it with a bundle of sweet herbs,
white Wine and white Wine vinegar, sliced
Ginger, whole Mace and Lemmon sliced,
boyl it till it be tender, then keep it in the
sowce drink for about a week; when you
serve it in, set it upright in a dish, and stick
a branch of Rosemary in the mouth and in
the eyes; garnish with Jelly and pickled
Cucumbers, saucers of vinegar with Jelly
and Lemmon mixed with it.

To make Cheese loaves.


Take the tender curds of new Milk Cheese,
press them very well from the whey, break
them as small as you can possible; then take
the crumbs of a Cheat loaf, and as much
curd as bread, the yolks of eight Eggs and four
whites beaten; mingle them with some thick
Cream, make them up with a little flower into
little loaves, and bake them upon buttered
Plates; then cut them open at the top, and
put in Rosewater, butter and sugar, with
some Nutmegs grated, and stir the crumbs of
them together.

G2 To
G2v 84

To roast a Hare in the skin.


Take a Hare, assoon as you have killed her,
paunch her and wash her clean; then fill
the belly full of butter, and sew it up close;
then split it and roast it, and when you think
it is almost enough, pull off the skin and
baste it, and dredge it, and make Venison
sawce for it, it will eat very moist.

To make French Bread.


Take a peck of Flower, and a good pint of
Ale yest; strain the yest into some warm
water, knead your past very light, put in but
a very little salt, and knead it a great while
longer then any other bread; then lay it to
rise in a warm cloth before the fire, then
having your Oven very hot, make it into
three Loaves, wash them over with the yolks
of Eggs and Beer, and let them bake four
houres; if you would have your bread very
excellent, you must add to this quantity the
yolkes of twenty Egges, and a little Milk,
and a little Sack.

To
G3r 85

To make a Spinage or Lettice Tart.


Take Spinage or Cabbage Lettice, boyl
them in water and salt till they be
very tender, then put them into a Cullender
to drein the water from them till
they be very dry; then lay in the bottom
of your Tart thin slices of butter, then stoned
Prunes, then beaten Cinnamon and
Sugar, then your herbs, then more spice and
sugar, then more Prunes and butter, and so
close it.

To pickle Oysters.


Take your great Oysters, and save the liquor
that comes from them, strain it into
an earthen Pipkin, put to it some white
Wine and white Wine vinegar, whole Pepper,
whole Mace, sliced Ginger, Cloves and
Bay-leaves with a little salt; when it hath
boyled a little put in your Oysters, and let
them boyl two or three walmes; then take
them up and boyl your liquor a little longer,
and when it is cold put in your Oysters and
barrel them up, or keep them in Gally Pots
close stopped.

G3 To
G3v 86

To make a Potato Pye.


Scald them well and pill them; then put
butter into your Pye, then whole Mace,
then Potatoes with Marrow, Cinnamon,
Mace and Sugar, then butter, so close it,
and bake it and when it is baked, put in
some white Wine, butter and sugar, with the
yolks of Eggs.

To make a Neats-tongue Pye, to be
eaten hot.


Take fresh Neats tongues, boyl them in
water & salt till they be very tender; then
case them, and when they are cold, cut them
in thin slices; then put butter into your
Pye, then your Neats tongue, then a little
Pepper, whole Mace, Raisons of the sun and
sugar, with some salt, then butter again, so
close it and bake it; and when you serve it
in, put in white Wine, butter and sugar, and
the yolks of Eggs.

To
G4r 87

To roast Pork without the skin.


Take any small joynt of Pork, and lay it
to roast till it will pill; then pill it and
stick it with Rosemary and Cloves, then
baste it with butter and salt, make sawce for
it with bread, water, Claret wine, beaten
Cinnamon boyled together; then put in butter,
vinegar and sugar.

To make Pig eat like Lamb.


Take a fat Pig, fley it, and cut it in quarters,
and truss it like Lamb; then draw it with
Parsly and roast it, baste it with butter and
salt, and when it is enough flowre it, and
make sawce for it with butter, juyce of Orange
and Pepper.

To make Cabbage Cream.


Take twenty five quarts of new Milk, set
it on the fire till it be ready to boyl, and
stir it all the while that it cream not; then
pour it into twenty several Platters as fast as
you can, and when it is cold take off the
Cream with a Scimmer and lay it on a PyeplateG4 plate, G4v 88
in the fashion of a Cabbage crumpled
one upon another; do this three times, and
between every laire, lay on with a Feather
Rosewater and Sugar made very thick.

You may take Cream boyled with spice
and stir’d all the while; then seasoned with
Rosewater and strained Almonds, and stir
it till it be cold; then take toasts of Manchets
cut thin, not too hard, nor too brown,
lay them in the bottom of the dish, and lay
the Cream upon them; this is very good of it
self; but if you please you may add your Cabbage
Cream to it; cover it, and so serve them
in both together; if you please you may
colour some of the Cream, either with red
Sanders, Tornsel, Saffron or Spinage, and
that will make it look very like a Cabbage.

To make a Trifle.


Take sweet Cream, season it with Rosewater
and Sugar, and a little Mace, boyl
it a little; then let it stand till it be lukewarm;
then put it into such little dishes or
bowls as you mean to serve it in; then put
in a little Runnet and stir it together; when
you serve it in, cast on what Comfits you
please.

To
G5r 89

To make thick Cream.


Take sweet Cream, a little Flower finely
searsed, large Mace and a stick of Cinnamon,
Rosewater and Sugar, let these boyl
together till it be somewhat thick, then put to
it thick Cream and the yolks of Eggs beaten,
and let it seeth a very little time for fear of
turning; then pour it out, and serve it in cold.

To make Creames of Paste or Jellies.


Boyl your Cream, and put Eggs into it, as
for a Fool, then slice the sweet meats
very thin, and boyl them; then sweeten it,
and put it into a Dish.

To make Cakes without Plumbs.


Take four pound of fine Flower, rub it
into one pound of sweet butter very well;
then with warm Cream and Ale yest temper
it into paste, put in a little Rosewater and
several spices beaten; let it lye by the fire
till the Oven heat, and when you make it up,
knead into it half a pound of Carraway Comfits,
three quarters of a pound of bisket Comfits;fits; G5v 90
make it up as fast as you can, not thick
nor cut it too deep; put it in a Hoop well
buttered, and wash it over with the white of
an Egg, Rosewater, Sugar; then strew it with
some Comfits.

A Sack Posset without Milk.


Take thirteen Eggs, and while they are
beating, take a quart of Sack, half a pound
of fine sugar, a pint of strong Beer, let them
boyl together a while; then take it off and
put in the Eggs, stirring them very well; then
put it into a Bason, and cover it close with
a dish; then set it over a very soft fire till
you see it arise with a curd: then serve it in
with beaten spice.

To preserve Gooseberries, green and
whole.


Pick them clean, and put them into water
as warm as Milk, so let them stand close
covered half an hour; then put them into another
warm water, and let them stand as
long; so do three times, then take their
weight in fine sugar and make a Syrup, then
put them in and let them boyl softly one hour; G6r 91
hour; then set them by till the next day, so
do twice, then take them out of that Syrup,
and make new syrup, and keep them in it all
the year.

To make a Codling Tart.


Scald them well & pill them, then rub them
through a strainer, and put them into a
dish with some Rosewater and Sugar, and
some whole Cinnamon, so let it stand over
a Chaffing dish and coals a good while close
covered, stirring it now and then; then take
out the Cinnamon, and fill your Tart and
bake it but a little, and when it is enough,
pour in a Custard, and let it stand a while
in the Oven.

To make a Sillibub.


Take a Lemmon pared & sliced very thin,
cover the bottom of your Sillibub pot
with it; then strew it thick with fine sugar,
then take Sack or white Wine, and make a
curd with some Milk or Cream, and lay it on
the Lemmon with a spoon, then cover it
up to the top of the pot with some Cream
and whites of Eggs whipped to a froth, and
between every lay of curd you must put sugar.

To
G6v 92

To make a Lemmon Sillibub.


Take a pint of new Milk, and half a pint of
Cream, stir them together with a little
Rosewater and sugar; then squeeze into it
the juyce of two Lemmons, stir it very
well together, and so let it stand an hour, and
then eat it.

To preserve Lemmons to look white.


Take the palest Lemmons you can get, and
chip them very thin; then put them into
a linnen cloth and boyl them two houres
in fair water, shifting the water sometimes,
then cut them & take out the meat, then put
them into another water, and let them boyl
about half an hour without a cloth til you find
they are very tender; then take their weight
and half in sugar, and to a pound of sugar a
pint of water, make a Syrup thereof; then
lay the Lemmons into a pot, and when the
Syrup is no hotter then Milk from a Cow,
put it over them, and let them stand a week;
then pour the syrup from them and boyl it
again, and put it to them as before, and let
them stand another week; then boyl it againgain G7r 93
and put it to them; so do three or four
times till you think they are throughly done,
but never boil the Lemmons in the syrup, for
that spoiles the colour.

To make a whipt Sillabub.


Take a pint of Cream, put to it half a
pint of Sack, and the whites of four Eggs
and some sugar; beat it to a froth with a
birchin Rod, and as the froth ariseth, take it
off and put it into your Sillabub pot till you
have filled it above the brim.

To make Lemmon Cream.


Take a quart of Cream, keep it stirring
on the fire till it be blood warm; then
take the meat of three Lemmons sweetened
well with sugar, and a little Orange flower
water, sweeten them so well that they may
not turn the Cream; then stir them into the
Cream over the fire, with the yolkes of six
Eggs; be sure to keep it stirring, and assoon
as you see it be thick, take it off, and pour it
into a dish, and serve it in cold.

To
G7v 94

To make several pretty fancies.


Take sweet Amonds blanched and beaten
with Rosewater; mix them with fine sugar,
the whites of Eggs, and Gum dragon
steeped in Rosewater, and so make them into
what shape you please, and bake them.

To make Musk Sugar.


Take four graines of Musk, bruise it, and
tye it up in a piece of fine Lawn, lay it
in the bottom of a Gally pot; then fill your
Pot with beaten sugar, and cover it close,
and in a few days it will both taste and smell
of Musk; when you have spent that sugar,
lay on more, and so do as long you finde
any vertue.

To make Sugar-plate of the colour and
taste of any Flower.


Beat your Flowers very well in a Mortar
with a little fair water, or Orange
flower water; then add some sugar to them,
as much as you think fit, and beat them well G8r 95
well together; then make it up with Gum
dragon steeped, into what shape you please.

To make French Bisket.


Take a peck of fine Flower, two ounces of
Coriander seeds, one ounce of Aniseeds,
the whites of four Eggs, half a pint of Ale
yest, and as much water as will make it up
into a stiffe paste, your water must be but
blood warm; then make it up in a long great
Rowl and bake it, and when it is a day old
pare it, and slice it overthwart, then ice it
over with fine powder sugar and Rosewater,
and the white of an Egg, and put it into
the Oven a while; then take it out, and
keep it in Boxes all the year.

To make fine Gingerbread.


Take three stale Manchets, grate them,
dry them, and beat them; then sift
them thorow a fine sieve; then put to
them one ounce of Ginger beaten and
searced fine, as much Cinnamon, half an
ounce of Aniseeds, and half an ounce of
Liquorice, half a pound of sugar; boyll all
these together with a quart of Claret Wine till G8v 96
till it come to a stiffe paste; then mould
it on a Table with a little Flower, and
roul it very thin, and print it in moulds;
dust your moulds with some of your powdered
spices.

To candy any Spices with a Rock
Candy.


Take a pound of fine Sugar, eight spoonfuls
of Rosewater, and a six penny
weight of Gum Arabick; boyl them together
to a Candy height; then put it into
an earthen Pipkin; then put in your spices,
having first been steeped in Wine or
Rosewater one night, and dryed in a cloth;
then cover it with a Sawcer, and lute it with
clay that no ayr may enter; then keep it in
a hot place for three weeks, and it will candy
hard.

You must break your Pot with a Hammar,
or else you cannot get them.

Thus you may candy Oranges and Lemmons
that are preserved, or any other
Fruit.

To
H1r 97

To candy Oranges or Lemmons after
they are preserved.


Take them out of the syrrop and drain
them well, then boile some sugar to a
Candy height, and lay your pills in the bottom
of a sive, and pour your hot sugar over
them, then dry them in a stove or warme
oven.

To preserve Oranges after the
Portugal fashion.


Open them at one end and take out all the
meat, then boile them in several waters
till a straw may go thorow them; then
take their weight and a half of fine sugar, and
to every pound of sugar a pinte of water,
boile it and skim it, then put in your Oranges
and boile them a little; then set them by
till the next day, then boile them a little
more; then take them up, and fill them with
preserved pippins, and boile them again till
you think they are enough; and if you will
have them jelly, you must make a new syrrop
with the water wherein some sliced pippinsH pins H1v 98
have been boiled, and some fine sugar,
and that will be a stiff jelly.

To make Wafers.


Take a pinte of flower, a little cream, the
yolks of two eggs, a little rosewater, with
some searced cinnamon and sugar, work
them together, and bake them thin upon
hot irons.

To make a good sort of Usquebath.


Take two gallons of good Aqua vitæ, four
ounces of the best liquorice bruised, four
ounces of aniseeds bruised, put them into
a wooden, glass or stone vessel, and cover
them close, so let them stand a week, then
draw off the clearest and sweeten it with Malassoes,
then keep it in another vessel, and
put in some dates and raisons stoned; be sure
to keep it very close from the aire.

To
H2r 99

To make the brown Metheglin.


Take strong ale-wort, and put as much
honey to it as will make it strong enough
to bear an egge, boile them very well
together, then set it a cooling; and when it is
almost cold put in some ale yest, then put it
into a strong vessel; and when it hath done
working, put a bagge of spice into the vessel,
and some lemmon pill, and stop it up close,
and in a few daies it will be fit to drink; but
the longer you keep it the better.

To dry Cherries.


Take six pounds of Cherries, stone them,
and take a pound of sugar and wet it
with the juice of the Cherries and boile it a
little; then put in your Cherries, and boile
them till they are clear; then let them lye
in the syrrop a week, then drain them from
the syrrop; then lay them on thin boards or
sheets of glass to dry in a stove, turn them
twice a day; then when they are dry, wash off
the clamminess with warm water, and dry
them a little longer.

H2 To
H2v 100

To make good Cherry wine.


Take the syrrop of these Cherries, and
when it hath stood a while, bottle it up,
and tye down the corks, and in short time it
will be a very good pleasant wine.

To make a very fine Custard.


Take a quart of cream, boile it with whole
spice, then beat the yolks of ten egges,
and five whites, mingle them with a little
cream; and when your cream is almost cold
put your egges into it, and stir them very
well, then sweeten it; and take out your
Custard into a deep dish and bake it;
then serve it in with French comfits strewed
on it.

Ladies,
H3r 101

Ladies,

I Hope you will say I am better than my word;
for here are two hundred very good Receipts
added to what was before; I pray practice them
carefully, and then censure or esteem

Your Friend and Servant,


Hannah Wolley.

Finis.