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+*** START OF THE PROJECT GUTENBERG EBOOK 10520 ***
+
+Note: This book is part of the W. M. volume The Queens Closet Opened. 
+
+
+
+
+THE COMPLEAT COOK.
+
+
+Expertly prescribing the most ready wayes,
+
+Whether, { _Italian_,
+         { _Spanish_,
+         { or _French_
+
+For dressing of _Flesh_, and _Fish_, Ordering of _Sauces_ or making OF
+PASTRY.
+
+
+LONDON:
+
+Printed by _E.B._ for _Nath. Brook_, at the Angel in _Cornhill_, 1658.
+
+
+
+THE COMPLEAT COOK:
+
+
+Expertly prescribing the most ready wayes, whether _Italian, Spanish_,
+or _French_, for dressing of _Flesh_ and _Fish_, &c.
+
+
+_To make a Posset, the Earle_ of Arundels _Way._.
+
+Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on
+the fire, and let it boyl a little while, and as it is boyling take a
+Pot or Bason, that you meane to make your Posset in, and put in three
+spoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,
+then set it over the coles to warm a little while, then take it off and
+let it stand till it be almost cool, then put it into the Pot or Bason
+and stir it a little, and let it stand to simper over the fire an hour
+or more, for the longer the better.
+
+
+_To boyle a Capon larded with Lemons._
+
+Take a fair Capon and truss him, boyl him by himselfe in faire water
+with a little small Oat-meal, then take Mutton Broath, and half a pint
+of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,
+put Marrow, Dates, season it with Sugar, then take preserved Lemons and
+cut them like Lard, and with a larding pin, lard in it, then put the
+capon in a deep dish, thicken your broth with Almonds, and poure it on
+the Capon.
+
+
+_To Bake Red Deere._
+
+Parboyl it, and then sauce it in Vinegar then Lard it very thick, and
+season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with
+good store of sweet butter, and let it bake, when it is baked, take a
+pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg,
+little Vinegar, poure it into the Pye in the Oven and let it lye and
+soake an hour, then take it out, and when it is cold stop the vent hole.
+
+
+_To make fine Pan-cakes fryed without Butter or Lard._
+
+Take a pint of Cream, and six new laid Egs, beat them very well
+together, put in a quarter of a pound of Sugar, and one Nutmeg or a
+little beaten Mace (which you please) and so much flower as will thicken
+almost as much as ordinarily Pan-cake batter; your Pan must be heated
+reasonably hot & wiped with a clean Cloth, this done put in your Batter
+as thick or thin as you please.
+
+
+_To dresse a Pig the French manner._
+
+Take it and spit it, & lay it down to the fire, and when your Pig is
+through warme, skin her, and cut her off the Spit as another Pig is, and
+so divide it in twenty peeces more or lesse as you please; when you have
+so done, take some White-wine and strong broth, and stew it therein,
+with an Onion or two mixed very small, a little Time also minced with
+Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a
+very little sweet Butter, and Gravy if you have it, so Dish it up with
+the same Liquor it is stewed in, with French Bread sliced under it, with
+Oranges and Lemons.
+
+
+_To make a Steake pye, with a French Pudding in the Pye._
+
+Season your Steaks with Pepper & Nutmegs, and let it stand an hour in a
+Tray then take a piece of the leanest of a Legg of Mutton and mince it
+small with Suet and a few sweet herbs, tops of young Time, a branch of
+Penny-royal, two or three of red Sage, grated bread, yolks of Eggs,
+sweet Cream, Raisins of the Sun; work altogether like a Pudding, with
+your hand stiff, and roul them round like Bals, and put them into the
+Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little
+Verjuyce on it, bake it, then cut it up and roul Sage leaves and fry
+them, and stick them upright in the wals, and serve your Pye without a
+Cover, with the juyce of an Orange or Lemon.
+
+
+_An excellent way of dressing Fish._
+
+Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
+water, and let it lie a while in it, then put it into a great Pipkin
+with a cover, and put to it some six spoonfuls of water and four of
+Vinegar, and as much of white-wine, a good deal of Salt a handful of
+sweet herbs, a little white Sorrel, a few Cloves, a little stick of
+Cinamon, a little Mace; put all these in a Pipkin close, and set it in a
+Kettle of seething water, and there let it stew three hours.
+
+_You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to
+your mind._
+
+
+_To fricate Sheeps-feet._
+
+Take Sheeps-feet, slit the bone, and pick them very clean, then put them
+in a Frying-pan, with a Ladlefull of strong Broth, a piece of Butter,
+and a little Salt, after they have fryed a while, put to them a little
+Parsley, green Chibals, a little young Speremint and Tyme, all shred
+very small, and a little beaten Pepper; when you think they are fryed
+almost enough, have a lear made for them with the yolks of two or three
+Eggs, some Gravy of Mutton, a little Nutmegg, and juyce of a Lemon wrung
+therein, and put this lear to the Sheeps feet as they fry in the Pan,
+then toss them once or twice, and put them forth into the Dish you mean
+to serve them in.
+
+
+_To fricate Calves Chaldrons._
+
+Take a Calves Chaldron, after it is little more then half boyled, and
+when it is cold, cut it into little bits as big as Walnuts; season it
+with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion,
+Parsley, and a little Tarragon, all shred very small, then put it into a
+frying-pan, with a Ladle-full of strong broth, and a little piece of
+sweet Butter, so fry it; when it is fryed enough, have a little lear
+made with the Gravy of Mutton, the juyce of a Lemon and Orange, the
+yolks of three or four Eggs, and a little Nutmeg grated therein; put all
+this to your Chaldrons in the Pan, Toss your Fricat two or three times,
+then dish it, and so serve it up.
+
+
+_To Fricate Champigneons._
+
+Make ready your champigneons as you do for stewing, and when you have
+poured away the black liquor that comes from them, put your champigneons
+into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme,
+sweet Marjoram, a piece of Onion shred very small, a little Salt and
+fine beaten Pepper, so fry them till they be enough, so have ready the
+lear abovesaid, and put it to the champigneons whilst they are in the
+Pan, toss them two or three times, put them forth and serve them.
+
+
+_To make buttered Loaves._
+
+Take the yolks of twelve Eggs, and six whites, and a quarter of a pint
+of yeast, when you have beaten the Eggs well, strain them with the yeast
+into a Dish, then put to it a little Salt, and two rases of Ginger
+beaten very small, then put flower to it till it come to a high Past
+that will not cleave, then you must roule it upon your hands and
+afterwards put it into a warm Cloath and let it lye there a quarter of
+an hour, then make it up in little Loaves, bake; against it is baked
+prepare a pound and a half of Butter, a quarter of a pint of white wine,
+and halfe a pound of Sugar; This being melted and beaten together with
+it, set them into the Oven a quarter of an hour.
+
+
+_To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c._
+
+Take a quart of water to a Gallon of Vinegar, a good handful of
+Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put
+all these together, and let it seeth softly, and season it with a little
+Salt, then fry your Fish with frying Oyle till it be enough, then put in
+an earthen Vessell, and lay the Bay-leaves and Rosemary between and
+about the Fish, and pour the Broth upon it, and when it is cold, cover
+it, _&c_.
+
+
+_To make a Calves Chaldron Pye._
+
+Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince
+it as small as grated bread, with halfe a pound of Marrow; season it
+with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the
+outmost rind of a Lemon minced very small, and wring in the juyce of
+halfe a Lemon, and then mix all together, then make a piece of puff
+Past, and lay a leaf therof in a silver Dish of the bigness to contain
+the meat, then put in your meat, and cover it with another leaf of the
+same Past, and bake it; and when it is baked take it out, and open it,
+and put in the juyce of two or three Oranges, stir it well together,
+then cover it againe and serve it. Be sure none of your Orange kernels
+be among your Pye-meat.
+
+
+_To make a Pudding of a Calves Chaldron._
+
+Take your Chaldron after it is half boyled and cold, mince it as small
+as you can with half a pound of Beef Suet, or as much Marrow, season it
+with a little Onion, Parsley, Tyme, and the outmost rind of a piece of
+Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed
+together, with the yolks of four or five Eggs, and a little sweet Cream;
+then have ready the great Gutts of a Mutton scraped and washed very
+clean; let your Gutt have lain in white-wine and Salt halfe a day before
+you use it; when your meat is mixed and made up somewhat stiff put it
+into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it
+to the Table in the Gutt.
+
+
+_To make a Banbury Cake._
+
+Take a peck of pure Wheat-flower, six pound of Currans, half a pound of
+Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint
+and a halfe of Ale-yeast, and a little Rose-water; then boyle as much
+new-milk as will serve to knead it, and when it is almost cold, put into
+it as much Sack as will thicken it, and so work it all together before a
+fire, pulling it two or three times in pieces, after make it up.
+
+
+_To make a Devonshire White-pot._
+
+Take a pint of Cream and straine four Eggs into it, and put a little
+Salt and a little sliced Nutmeg, and season it with Sugar somewhat
+sweet; then take almost a penny Loaf of fine bread sliced very thin, and
+put it into a Dish that will hold it, the Cream and the Eggs being put
+to it; then take a handfull of Raisins of the Sun being boyled, and a
+little sweet Butter, so bake it.
+
+
+_To make Rice Cream._
+
+Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a
+pound of Sugar and flower beaten very small, mingle your Sugar and
+flower together, put it into your Cream, take the yolk of an Egg, beat
+it with a spoonfull or two of Rose-water, then put it to the Cream, and
+stir all these together, and set it over a quick fire, keeping it
+continually stirring till it be as thick as water-pap.
+
+
+_To make a very Good Great Oxford-shire Cake._
+
+Take a peck of flower by weight, and dry it a little, & a pound and a
+halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a
+quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat
+your Salt and Spice very fine, and searce it, and mix it with your
+flower and Sugar; then take three pound of butter and work it in the
+flower, it will take three hours working; then take a quart of
+Ale-yeast, two quarts of Cream, half a pint of Sack, six grains of
+Amber-greece dissolved in it, halfe a pint of Rosewater, sixteen Eggs,
+eight of the Whites, mix these with the flower, and knead them well
+together, then let it lie warm by your fire till your Oven be hot, which
+must be little hotter then for manchet; when you make it ready for your
+Oven, put to your Cake six pound of Currans, two pound of Raisins, of
+the Sun stoned and minced, so make up your Cake, and set it in your oven
+stopped close; it wil take three houres a baking; when baked, take it
+out and frost it over with the white of an Egge and Rosewater, well beat
+together, and strew fine Sugar upon it, and then set it again into the
+Oven, that it may Ice.
+
+
+_To make a Pumpion Pye._
+
+Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a
+little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and
+chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and
+beat them; take ten Eggs and beat them; then mix them, and beat them
+altogether, and put in as much Sugar as you think fit, then fry them
+like a froiz; after it is fryed, let it stand till it be cold, then fill
+your Pye, take sliced Apples thinne round wayes, and lay a row of the
+Froiz, and a layer of Apples with Currans betwixt the layer while your
+Pye is fitted, and put in a good deal of sweet butter before you close
+it; when the Pye is baked, take six yolks of Eggs, some white-wine or
+Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and
+put it in, stir them well together whilst the Eggs and Pumpions be not
+perceived, and so serve it up.
+
+
+_To make the best Sausages that ever was eat._
+
+Take a leg of young Pork, and cut of all the lean, and shred it very
+small, but leave none of the strings or skins amongst it, then take two
+pound of Beef Suet, and shred it small, then take two handfuls of red
+Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an
+Onion, chop them altogether with the flesh and Suet; if it is small
+enough, put the yolk of two or three Eggs and mix altogether, and make
+it up in a Past if you will use it, roul out as many pieces as you
+please in the form of an ordinary Sausage, and so fry them, this Past
+will keep a fortnight upon occasion.
+
+
+_To boyle a Fresh Fish._
+
+Take a Carp, or other, & put them into a deep Dish, with a pint of
+white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet
+Butter, and let him boyle between two dishes in his owne blood, season
+it with Pepper and Verjuyce, and so serve it up on Sippets.
+
+
+_To make Fritters._
+
+Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs,
+yolks and whites, beat them very well, the Egg first, then altogether,
+put in some Ginger, and Salt, and fine flower, then let it stand an
+houre or two; then shred in the Apples; when you are ready to fry them,
+your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet
+tryed out of the leafe.
+
+
+_To make Loaves of Cheese-Curds._
+
+Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so
+much flower as will make it stiff, then take a little Ginger, Nutmeg, &
+some Salt, make them into loaves and set them into an oven with a quick
+heat; when they begin to change Colour take them out, and put melted
+Butter to them, and some Sack, and good store of Sugar, and so serve it.
+
+
+_To make fine Pies after the French fashion._
+
+Take a pound and half of Veale, two pound of suet, two pound of great
+Raisins stoned, half a pound of Prunes, as much of Currans, six Dates,
+two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of
+Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make
+three fair Pyes, with two quarts of flower, three yolks of Egges, and
+halfe a pound of Butter.
+
+
+_A Singular Receit for making a Cake._
+
+Take halfe a peck of flower, two pound of Butter, mingle it with the
+flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound
+of Sugar, leave some out to strew on the top, mingle these well with the
+flower and Butter, five pound of Currans well washed, and pickt, and
+dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the
+whites, a quart of Cream boyled and almost cold againe: work it well
+together and let it be very lith, lay it in a warm Cloth, and let it lye
+half an hour against the fire. Then make it up with the white of an Egg,
+a little Butter, Rosewater and Sugar; Ice it over and put it into the
+Oven, and let it stand one whole hour and a half.
+
+_To make a great Curd Loaf._
+
+Take the Curds of three quarts of new milk clean whayed, and rub into
+them a little of the finest flower you can get, then take half a race of
+Ginger, and slice it very thin, and put it into your Curds with a little
+Salt, then take halfe a pint of good Ale Yeast and put to it, then take
+ten Eggs, but three of the Whites, let there be so much flower as will
+make it into a reasonable stiff Past, then put it into an indifferant
+hot cloth, and lay it before the fire to rise while your Oven is
+heating, then make it up into a Loaf, and when it is baked, cut up the
+top of the Loaf, and put in a pound and a half of melted Butter, and a
+good deale of Sugar in it.
+
+
+_To make buttered Loaves of Cheese-curds._
+
+Take three quarts of new Milk, and put in as much Rennet as will turn,
+take your Whay clean away, then breake your Curds very small with your
+hands, and put in six yolks of Eggs, but one white; an handfull of
+grated bread, an handfull of Flower, a little Salt mingled altogether;
+work it with your hand, roul it into little Loaves, then set them in a
+Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe
+them over with a feather, then set them in the Oven as for Manchet, and
+stop that close three quarters of an hour, then take halfe a pound of
+butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar,
+set it on the fire, stir it till it be thick; when your Loaves are
+baked, cut off the tops and butter them with this Butter, some under,
+some over, and strow some Sugar on them.
+
+
+_To make Cheese-loaves._
+
+Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight
+yolks of Eggs and four whites, and beat them very well, then take a
+little Cream but let it be very thick, put altogether, and make them up
+with two handfuls of flower, the Curds must be made of new milk and
+whayed very dry, you must make them like little Loaves and bake them in
+an Oven; and being baked cut them up, and have in readinesse some sweet
+Butter, Sugar, Nutmeg sliced and mingled together, put it into the
+Loaves, and with it stir the Cream well together, then cover them again
+with the tops, and serve them with a little Sugar scraped on.
+
+
+_To make Puff._
+
+Take four pints of new milke, rennet, take out all the Whay very clean,
+and wring it in a dry Cloth, then strain it in a wooden Dish till they
+become as Cream, then take the yolks of two Egges, and beat them and put
+them to the Curds, and leave them with the Curds, then put a spoonfull
+of Cream to them, and if you please halfe a spoonfull of Rose-water, and
+as much flower beat in it as will make it of an indifferent stiffnesse,
+just to roul on a Plate, then take off the Kidney of Mutton suet and
+purifie it, and fry them in it, and serve them with Butter, Rose-water
+and Sugar.
+
+
+_To make Elder Vinegar._
+
+Gather the flowers of Elder, pick them very clean, and dry them in the
+Sun on a gentle heat, and take to every quart of Vinegar a good handfull
+of flowers and let it stand to Sun a fortnight, then strain the Vinegar
+from the flowers, and put it into the barrell againe, and when you draw
+a quart of Vinegar, draw a quart of water, and put it into the Barrell
+luke warme.
+
+
+_To make good Vinegar._
+
+Take one strike of Malt, and one of Rye ground, and mash them together,
+and take (if they be good) three pound of Hops, if not four pound; make
+two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head
+where the Sunne may have power over them, and when it is ready to Tun,
+fill your hogs-heads where they lye, then let them purge cleer and cover
+them with two flate stones, and within a week after when you bake, take
+two wheat loaves hot out of the Oven, and put into each hogs-head a
+loaf, you must use this foure times, you must brew this in _Aprill_, and
+let it stand till _June_, then draw them clearer, then wash the
+Hogs-heads cleane, and put the beer in again; if you will have it
+Rose-vinegar, you must put in a strike and a half of Roses; if
+Elder-vinegar, a peck of the flowers; if you will have it white, put no
+thing in it after it is drawn, and so let it stand till _Michaelmas_; if
+you will have it coloured red, take four gallons of strong Ale as you
+can get, and Elder berries picked a few full clear, and put them in your
+pan with the Ale, set them ouer the fire till you guesse that a pottle
+is wasted, then take if off the fire, and let it stand till it be store
+cold, and the next day strain it into the Hogs-head, then lay them in a
+Cellar or buttery which you please.
+
+
+_To make a Coller of Beef._
+
+Take the thinnest end of a coast of beef, boyl it and lay it in
+Pump-water, and a little salt, three dayes shifting it once every day,
+and the last day put a pint of Claret Wine to it, and when you take it
+out of the water, let it lye two or three hours a drayning, then cut it
+almost to the end in three slices, then bruise a little Cochinell and a
+very little Allum, and mingle it with the Claret-wine, and colour the
+meat all over with it, then take a dozen of Anchoves, wash them and bone
+them, and lay them into the Beef, and season it with Cloves, Mace, and
+Pepper, and two handfuls of salt, and a little sweet Marjoram and Tyme,
+and when you make it up, roul the innermost slice first, and the other
+two upon it, being very wel seasoned every where, and bind it hard with
+Tape, then put it into a stone-pot, something bigger then the Coller,
+and pour upon it a pint of Claret-wine, and halfe a pint of
+wine-vinegar, a sprig of Rosemary, and a few Bay-leave and bake it very
+well; before it is quite cold, take it out of the Pot, and you may keep
+it dry as long as you please.
+
+
+_To make an Almond Pudding._
+
+Take two or three French-Rowles, or white penny bread, cut them in
+slices, and put to the bread as much Cream as wil cover it, put it on
+the fire till your Cream and bread be very warm, then take a ladle or
+spoon and beat it very well together, put to this twelve Eggs, but not
+above foure whites, put in Beef Suet, or Marrow, according to your
+discretion, put a pretty quantity of Currans and Raisins, season the
+Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for
+it will make it sad and heavy; make a piece of puff past as much as will
+cover your dish, so cut it very handsomely what fashion you please;
+Butter the bottome of your Dish, put the pudding into the Dish, set it
+in a quick Oven, not too hot as to burne it, let it bake till you think
+it be enough, scrape on Sugar and serve it up.
+
+
+_To boyle Cream with French Barly._
+
+Take the third part of a pound of French Barley, wash it well with fair
+water, and let it lie all night in fair water, in the morning set two
+skillets on the fire with faire water, and in one of them put your
+Barley, and let it boyle till the water look red, then put the water
+from it, and put the Barley into the other warme water, thus boyl it and
+change with fresh warm water till it boyl white, then strain the water
+clean from it, then take a quart of Creame, put into it a Nutmeg or two
+quartered, a little large Mace and some Sugar, and let it boyl together
+a quarter of an hour, and when it hath thus boyled put into it the yolks
+of three or foure Eggs, well beaten with a little Rose-water, then dish
+it forth, and eat it cold.
+
+
+_To make Cheese-Cakes._
+
+Take three Eggs and beat them very well, and as you beat them, put to
+them as much fine flower as will make them thick, then put to them three
+or four Eggs more, and beat them altogether; then take one quart of
+Creame, and put into it a quarter of a pound of sweet butter, and set
+them over the fire, and when it begins to boyle, put to it your Eggs and
+flower, stir it very well, and let it boyle till it be thick, then
+season it with Salt, Cinamon, Sugar, and Currans, and bake it.
+
+
+_To make a Quaking Pudding._
+
+Take a pint and somewhat more of thick Creame, ten Egges, put the whites
+of three, beat them very well with two spoonfuls of Rose-water; mingle
+with your Creame three spoonfuls of fine flower, mingle it so well, that
+there be no lumps in it, put it altogether, and season it according to
+your Tast; Butter a Cloth very well, and let it be thick that it may not
+run out, and let it boyle for half an hour as fast as you can, then take
+it up and make Sauce with Butter, Rose-water and Sugar, and serve it up.
+
+_You may stick some blanched Almonds upon it if you please._
+
+
+_To Pickle Cucumbers._
+
+Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a
+Lay of Cucumbers, and so till they be all Layed, put in some Mace and
+whole pepper, and some Fennel-seed according to direction, then fill it
+up with Beer-Vinegar, and a clean board and a stone upon it to keepe
+them within the pickle, and so keep them close covered, and if the
+Vinegar is black, change them into fresh.
+
+
+_To Pickle Broom Buds._
+
+Take your Buds before they be yellow on the top, make a brine of Vinegar
+and Salt, which you must do onely by shaking it together till the Salt
+be melted, then put in your Buds, and keepe stirred once in a day till
+they be sunk within the Vinegar, be sure to keep close covered.
+
+
+_To keep Quinces raw all the year._
+
+Take some of the worst Quinces and cut them into small pieces, and
+Coares and Parings, boyle them in water, and put to a Gallon of water,
+some three spoonfuls of Salt, as much Honey; boyle these together till
+they are very strong, and when it is cold, put it into half a pint of
+Vinegar in a wooden Vessell or Earthen Pot; and take then as many of
+your best Quinces as will go into your Liquor, then stop them up very
+close that no Aire get into them, and they will keep all the yeare.
+
+
+_To make a Gooseberry Foole._
+
+Take your Gooseberries, and put them in a Silver or Earthen Pot, and set
+it in a Skillet of boyling Water, and when they are coddled enough
+strain them, then make them hot again, when they are scalding hot, beat
+them very well with a good piece of fresh butter, Rose-water and Sugar,
+and put in the yolke of two or three Eggs; you may put Rose-water into
+them, and so stir it altogether, and serve it to the Table when it is
+cold.
+
+
+_To make an Otemeale Pudding_.
+
+Take a Porringer full of Oatmeale beaten to flower, a pint of Creame,
+one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of
+Sugar, a pound of Beefe-suet well minced, mingle all these together and
+so bake it. An houre will bake it.
+
+
+_To make a green Pudding._
+
+Take a penny loafe of stale Bread, grate it, put to halfe a pound of
+Sugar, grated Nutmeg, as much Salt as will season it, three quarters of
+a pound of beef-suet shred very small, then take sweet Herbs, the most
+of them Marigolds, eight Spinages: shred the Herbs very small, mix all
+well together, then take two Eggs and work them up together with your
+hand, and make them into round balls, and when the water boyles put them
+in, serve them with Rose-water, Sugar, and Butter or Sauce.
+
+
+_To make good Sausages._
+
+Take the lean of a Legge of Pork, and four pound of Beefe-suet, or
+rather butter, shred them together very small, then season it with three
+quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace
+mixed together, as the Pepper is, a handfull of Sage when it is chopt
+small, and as much salt as you thinke will make them tast well of it;
+mingle all these with the meat, then break in ten Eggs, all but two or
+three of the whites, then temper it all well with your hands, and fill
+it into Hoggs gutts, which you must have ready for them; you must tye
+the ends of them like Puddings, and when you eat them you must boyle
+them on a soft fire; a hot will crack the skins, and the goodnesse boyle
+out of them.
+
+
+_To make Toasts._
+
+Cut two penny Loaves in round slices and dip them in half a pint of
+Cream or cold water, then lay them abroad in a Dish, and beat three Eggs
+and grated Nutmegs, and Sugar, beat them with the Cream, then take your
+frying Pan and melt some butter in it, and wet one side of your Toasts
+and lay them in on the wet side, then pour in the rest upon them, and so
+fry them; send them in with Rosewater, butter and sugar.
+
+
+_Spanish Cream._
+
+Put hot water in a bucket and go with it to the Milking, then poure out
+the Water, and instantly milke into it, and presently strain it into
+milk-Pans of an ordinary fulnesse, but not after an ordinary way for you
+must set your Pan on the ground and stand on a stool, and pour it forth
+that it may rise in bubbles with the fall; this on the morrow will be a
+very tough Cream, which you must take off with your Skimmer, and lay it
+in the Dish, laying upon laying; and if you please strew some sugar
+between them.
+
+
+_To make Clouted Cream._
+
+Take foure quarts of Milke, one of Cream, six spoonfuls of Rose-water,
+put these together in a great Earthen Milke-Pan, & set it upon a fire of
+Charcoale well kindled, you must be sure the fire be not too hot; then
+let it stand a day and a night; and when you go to take it off, loose
+the edge of your Cream around about with a Knife, then take your board,
+and lay the edges that is left beside the board, cut into many pieces,
+and put them into the Dish first, and scrape some fine Sugar upon them,
+then take your board and take off your Cream as clean from the Milk as
+you can, and lay it upon your Dish, and if your Dish be little, there
+will be some left, the which you may put into what fashion you please,
+and scrape good store of Sugar upon it.
+
+
+_A good Cream_
+
+When you Churn Butter, take out six spoonfuls of Cream, just as it is to
+turne to Butter, that is, when it is a little frothy; then boyle good
+Cream as must as will make a Dish, and season it with Sugar, and a
+little Rose-water; when it is quite cold enough, mingle it very well
+with that you take out of the Churn, and so Dish it.
+
+
+_To make Piramidis Cream._
+
+Take a quart of water, and six ounces of harts horn, and put it into a
+Bottle with Gum-dragon, and Gum-arabick, of each as much as a small Nut,
+put all this into the Bottle, which must be so big as will hold a pint
+more; for if it be full it will break; stop it very Close with a Cork,
+and tye a Cloth about it, put the Bottle into a pot of beef when it is
+boyling, and let it boyle three hours, then take as much Cream as there
+is Jelly, and halfe a pound of Almonds well beaten with Rose-water, so
+that you cannot discern what they be, mingle the Cream and the Almonds
+together, then strain it, and do so two or three times to get all you
+can out of the Almonds, then put jelly when it is cold into a silver
+Bason, and the Cream to it; sweeten it as you like, put in two or three
+grains of Musk and Amber-greece, set it over the fire, stirring it
+continually and skimming it, till it be seething hot, but let it not
+boyle, then put it into an old fashion drinking-Glasse, and let it stand
+till it is cold, and when you will use it, hold your Glass in a warm
+hand, and loosen it with a Knife, and whelm it into a Dish, and have in
+readinesse Pine Apple blown, and stick it all over, and serve it in with
+Cream or without as you please.
+
+
+_To make a Sack Cream._
+
+Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull
+of sack, and stir it well the while, that it curd not, so do till you
+have dropped in six spoonfuls, then season it with sugar, Nutmeg, and
+strong water.
+
+
+_To boyle Pigeons._
+
+Stuffe the Pigeons with Parsley, and butter, and put them into an
+Earthen Pot, and put some sweet butter to them and let them boyle; take
+Parsley, Tyme, and Rosemary, chop them and put them to them; take some
+sweet butter, and put in withall some spinage, take a little gross
+Pepper and Salt, and season it withall, then take the yolk of an Egge
+and strain it with Verjuyce, and put to them, lay sippets in the Dish
+and serve it.
+
+
+_To make an Apple-Tansey._
+
+Pare your Apples and cut them in thin round slices, then fry them in
+good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon,
+Ginger, Sugar, with a little Rose-water, beat all these together, and
+poure it upon your Apples and fry it.
+
+
+_The French-Barly-Cream._
+
+Take a quart of Cream, and boyle in a Porrenger of French-Barley, that
+hath been boyled in a nine waters, put in some large Mace and a little
+Cinamon, boyling it a quarter of an hour; then take two quarts of
+Almonds blanched, and beat it very small with Rose-water, or
+Orange-water, and some Sugar; and the Almonds being strained into the
+Liquor, put it over the fire, stirring it till it be ready to boyle;
+then take it off the fire, stirring it till it be halfe cold; then put
+to it two spoonfuls of Sack or White-Wine, and when it is cold, serve it
+in, remembring to put in some Salt.
+
+
+_To make a Chicken or Pigeon-Pye._
+
+Take your Pigeons (if they be not very young) cut them into four
+quarters, one sweet-bread sliced the long way, that it may be thin, and
+the pieces not too big, one Sheeps tongue, little more then parboyl'd,
+and the skin puld off, and the tongue cut in slices, two or three slices
+of Veale, as much of Mutton, young chicken (if not little) quarter them,
+Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters,
+Calves-Udder cut in pieces, good store of Marrow for seasoning, take as
+much Pepper and Salt as you think fit to season it slightly; good store
+of sweet Marjoram, a little Time and Lemon-Pill fine sliced; season it
+well with these Spices as the time of the year will afford; put in
+either of Chesnuts (if you put in Chesnuts they must first be either
+boyl'd or roasted) Gooseberries or Guage, large Mace will do well in
+this Pye, then take a little piece of Veale parboyl'd and slice it very
+fine, as much Marrow as meat stirred amongst it, then take grated Bread,
+as much as a quarter of the meat, four yolks of Eggs or more according
+to the stuffe you make, shred Dates as small as may be, season it with
+salt, but not too salt. Nutmeg as much as will season it, sweet Marjoram
+pretty store very small shred, work it up with as much sweet Creame as
+will make it up in little Puddings, some long, some round, so put as
+many of them in the Pye as you please; put therein two or three
+spoonfulls of Gravy of Mutton, or so much strong Mutton broth before you
+put it in the Oven, the bottome of boyled Artichokes, minced Marrow over
+and in the bottom of the Pye after your Pye is baked; when you put it
+up, have some five yolks of Eggs minced, and the juyce of two or three
+Oranges, the meat of one Lemon cut in pieces, a little White and Claret
+Wine; put this in your Pye being well mingled, and shake it very well
+together.
+
+
+_To boyle a Capon or Hen._
+
+Take a young Capon or Hen, when you draw them, take out the fall of the
+Leafe clean away, and being well washed, fill the belly with Oysters;
+prepare some Mutton, the neck, but boyle it in smal peices and skim it
+well, then put your Capon into the Pipkin, and when it is boyled, skim
+it again; be sure you have no more water then will cover your meat, then
+put it into a pint of white wine, some Mace, two or three Cloves and
+whole Pepper; a quarter of an hour before your meat be boyled enough,
+put into the Pipkin, three Anchoves stript from the Bones and washed,
+and be sure you put Salt at the first to your meat; a little Parsley
+Spinage, Endive, Sorrell, Rose-mary, or such kind of Herbs will do well
+to boyle with the Broth, and being ready to Dish it, having sippets cut
+then take the Oysters out of the Capon, and lay them in the Dish with
+the Broth, and put some juyce of Lemons and Orange into it according to
+your taste.
+
+
+_To make Balls of Veale._
+
+Take the Lean of a Leg of Veal, and cut out the Sinews, mince it very
+small, and with it some fat of Beef suet; if the Leg of Veal be of a Cow
+Calfe, the Udder will be good instead of Beef suet; when it is very well
+beaten together with the mincing Knife, have some Cloves, Mace, and
+Pepper beaten, and with Salt season your meat, putting in some Vinegar,
+then make up your meat into little Balls, and having very good strong
+Broth made of Mutton, set your Balls to boyle in it; when they are
+boyled enough, take the yolks of five or six Eggs well beaten with as
+much Vinegar as you please to like, and some of the Broth mingled
+together, stir it into all your Balls and Broth, give it a waume on the
+fire, then Dish up the Balls upon Sippits and pour the sauce on it.
+
+
+_To make Mrs._ Shellyes _Cake._
+
+Take a peck of fine flower, and three pound of the best Butter, work
+your flower and butter very well together, then take ten Eggs, leave out
+six whites, a pint and a halfe of Ale-yeast: beat the Eggs and yeast
+together, and put them to the flower; take six pound of blanched
+Almonds, beat them very well, putting in sometime Rosewater to keepe
+them from Oyling; adde what spice you please; let this be put to the
+rest, with a quarter of a pint of Sack, and a little saffron; and when
+you have made all this into Past, cover it warme before the fire, and
+let it rise for halfe an hour, then put in twelve pound of Currans well
+washed and dryed, two pound of Raisins of the Sun stoned and cut small,
+one pound of Sugar; the sooner you put it into the Oven after the fruit
+is put in, the better.
+
+
+_To make Almond Jumballs._
+
+Take a pound of Almonds to halfe a pound of double refined Sugar beaten
+and Searced, lay your Almonds in water a day before you blanch them, and
+beat them small with your Sugar; and when it is beat very small, put in
+a handfull of Gum-dragon, it being before over night steeped in
+Rose-water, and halfe a white of an Egge beaten to froth, and halfe a
+spoonfull of Coriander-seed as many Fennell and Ani-seeds, mingle these
+together very well, set them upon a soft fire till it grow pretty thick,
+then take it off the fire, and lay it upon a clean Paper, and beat it
+well with a rowling pin till it work like a soft past, and so make them
+up, and lay them upon Papers oyld with Oyle of Almonds, then put them in
+your Oven, and so soon as they be throughly risen, take them out before
+they grow hard.
+
+
+_To make Cracknels._
+
+Take halfe a pound of fine flower, dryed and searced, as much fine sugar
+searced, mingled with a spoonfull of Coriander-seed bruised, halfe a
+quarter of a pound of butter rubbed in the flower and sugar, then wet it
+with the yolks of two Eggs, and halfe a spoonfull of white Rose-water, a
+spoonfull or little more of Cream as will wet it; knead the Past till it
+be soft and limber to rowle well, then rowle it extreame thin, and cut
+them round by little plates; lay them up on buttered papers, and when
+they goe into the Oven, prick them, and wash the Top with the yolk of an
+Egg beaten, and made thin with Rose-water or faire water; they will give
+with keeping, therefore before they are eaten, they must be dryed in a
+warme Oven to make them crisp.
+
+
+_To Pickle Oysters._
+
+Take Oysters and wash them cleane in their own Liquor, and let them
+settle, then strain it, and put your Oysters to it with a little Mace
+and whole pepper, as much Salt as you please, and a little Wine-Vinegar,
+then set them over the fire, and let them boyle leisurely till they are
+pretty tender; be sure to skim them still as the skim riseth; when they
+are enough, take them out till the Pickle be cold, then put them into
+any pot that will lye close, they will keep best in Caper barrels, they
+will keep very well six weeks.
+
+
+_To boyle Cream with Codlings._
+
+Take a quart of Cream and boyle it with some Mace and Sugar, and take
+two yolks of Eggs, and beat them well with a spoonfull of Rose-water and
+a grain of Amber-greece, then put it into the Cream with a piece of
+sweet Butter as big as a Wall-nut, and stir it together over the fire
+untill it be ready to boyle, then set it some time to coole, stirring it
+continually till it be cold; then take a quarter of a pound of Codlings
+strained, and put them into a silver Dish over a few coales till they be
+almost dry, and being cold, and the Cream also, poure the Cream upon
+them, and let them stand on a soft fire covered an hour, then serve them
+in.
+
+
+_To make the Lady Albergaveres Cheese._
+
+To one Cheese take a Gallon of new Milk, and a pint of good Cream, and
+mix them well together, then take a Skillet of hot water as much as will
+make it hotter then it comes from the Cow, then put in a spoonfull of
+Rennet, and stir it well together and cover it, and when it is come,
+take a wet Cloth and lay it on your Cheese-Mot, and take up the Curd and
+not break it; and put it into your Mot; and when your Mot is full, lay
+on the Suiker, and every two hours turn your Cheese in wet Cloathes
+wrung dry; and lay on a little more wet, at night take as much salt as
+you can between your finger and thumb, and salt your Cheese on both
+sides; let them lye in Presses all night in a wet Cloth; the next day
+lay them on a Table between a dry Cloth, the next day lay them in
+Grasse, and every other day change your Grasse, they will be ready to
+eat in nine dayes; if you will have them ready sooner, cover them with a
+Blanket.
+
+
+_To dresse Snayles._
+
+Take your Snayles (they are no way so as in Pottage) and wash them well
+in many waters, and when you have done put them in a white Earthen Pan,
+or a very wide Dish, and put as much water to them as will cover them,
+and then set your Dish or Pan on some coales, that it may heat by little
+and little, and then the Snayles will come out of the shells and so dye,
+and being dead, take them out, and wash them very well in Water and salt
+twice or thrice over; then put them in a Pipkin with Water and Salt, and
+let them boyle a little while in that, so take away the rude slime they
+have, then take them out againe and put them in a Cullender; then take
+excellent sallet Oyle and beat it a great while upon the fire in a
+frying Pan, and when it boyls very fast, slice two or three Onyons in
+it, and let them fry well, then put the Snayles in the Oyle and Onyons,
+and let them stew together a little, then put the Oyle, Onyons, and
+Snayles altogether in an earthen Pipkin of a fit size for your Snayles,
+and put as much warm water to them as will serve to boyle them, and make
+the Pottage and season them with Salt, and so let them boyle three or
+foure hours; then mingle Parsly, Pennyroyall, Fennell, Tyme, and such
+Herbs, and when they are minced put them in a Morter, and beat them as
+you doe for Green-sauce, and put in some crums of bread soaked in the
+Pottage of the Snayles, and then dissolve it all in the Morter with a
+little Saffron and Cloves well beaten, and put in as much Pottage into
+the Morter as will make the Spice and bread and Herbs like thickning for
+a pot, so put them all into the Snayles and let them stew in it, and
+when you serve them up, you may squeeze into the pottage a Lemon, and
+put in a little Vinegar, or if you put in a Clove of Garlick among the
+Herbs, and beat it with them in the Morter; it will not tast the worse;
+serve them up in a Dish with sippets of Bread in the bottom. The Pottage
+is very nourishing, and they use them that are apt to a Consumption.
+
+
+_To boyle a rump of Beefe after the French fashion._
+
+Take a rump of Beef, or the little end of the Brisket, and parboyle it
+halfe an houre, then take it up and put it in a deep Dish, then slash it
+in the side that the gravy may come out, then throw a little Pepper and
+salt betweene every cut, then fill up the Dish with the best Claret
+wine, and put to it three or foure pieces of large Mace, and set it on
+the coales close covered, and boyle it above an houre and a halfe, but
+turn it often in the mean time; then with a spoon take of the fat and
+fill it with Claret wine, and slice six Onyons, and a handfull of
+Cappers or broom buds, halfe a dozen of hard Lettice sliced, three
+spoonfuls of wine-Vinegar and as much verjuyce, and then set it a
+boyling with these things in it till it be tender, and serve it up with
+brown Bread and Sippets fryed with butter, but be sure there be not too
+much fat in it when you serve it.
+
+
+_An excellent way of dressing Fish._
+
+Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
+Water, and let it lye a while in it, in a great Pipkin with a cover, and
+put to it six spoonfuls of Water and four of Vinegar, as much of white
+wine, a good deale of Salt, a bundle of sweet Herbs, a little whole
+Spice, a few Cloves, a little stick of Cinamon, a little Mace, take up
+all these in a Pipkin close, and set in a Kettle of seething Water and
+there let it stew three hours, You may doe Carps, Eeles, Trouts, &c.
+this way, alter the tast to your mind.
+
+
+_To make Fritters of Sheeps-feet._
+
+Take your Sheeps feet, slit them and set them a stewing in a silver
+Dish, with a little strong Broth and Salt, with a stick of Cinamon, two
+or three Cloves, and a piece of an Orange Pill; when they are stewed,
+take them from the liquor and lay them upon a Pye-plate cooling; when
+they are cold, have some good Fritter-batter made with Sack, and dip
+them therein; then have ready to fry them, some excellent clarified
+Butter very hot in a Pan, and fry them therein; when they are fryed
+wring in the juyce of three or four Oranges, and toss them once or twice
+in a Dish, and so serve them to the Table.
+
+
+_To make dry Salmon Calvert in the boyling._
+
+
+Take a Gallon of Water, put to it a quart of Wine or Vinegar, Verjuyce
+or sour Beer, and a few sweet herbs and Salt, and let your Liquor boyle
+extream fast, and hold your Salmon by the Tayle, and dip it in, and let
+it have a walme, and so dip it in and out a dozen times, and that will
+make your Salmon Calvert, and so boyle it till it be tender.
+
+
+_To make Bisket Bread._
+
+Take a pound of Sugar searced very fine, and a pound of flower well
+dryed, and twelve Eggs, a handfull of Carroway-seed, six whites of Eggs,
+a very little Salt, beat all these together, and keep them with beating
+till you set them in the Oven, then put them into your Plates or Tin
+things, and take Butter and put into a Cloth and rub your Plate; a
+spoonfull into a Plate is enough, and so set them in the Oven, and let
+your Oven be no hotter then to bake small Pyes; if your flower be not
+dryed in the Oven before, they will be heavy.
+
+
+_To make an Almond Pudding._
+
+Take your Almonds when they are blanched, and beat them as many as will
+serve for your Dish, then put to it foure or five yolks of Eggs,
+Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt
+and Marrow cut into it, and so set it into the Oven, but your Oven must
+not be hotter then for Bisket bread; and when it is half baked, take the
+white of an Egg, Rose-water and fine Sugar well beaten together and very
+thick, and do it over with a feather, and set it in againe, then stick
+it over with Almonds, and so send it up.
+
+_This you may boyle in a Bag if you please, and put in a few crums of
+Bread into it, and eat it with butter and Sugar without Marrow._
+
+
+_To make an Almond Caudle._
+
+Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread
+in it, then have ready beaten a pound of Almonds blanched, & strain them
+out with a pint of White wine, and thicken the Ale with it, sweeten it
+if you please, and be sure you skim the Ale well when it boyles.
+
+
+_To make Almond bread._
+
+Take Almonds and lay them in water all night, then blanch them and slice
+them, to every pound of Almonds, a pound of fine Sugar finely beaten, so
+mingle them together, then beat the whites of three Egs to high froth,
+and mix it well with the Almonds & Sugar, then have some Plates and
+strew some flower on them, and lay Wafers on them, and lay your Almonds
+with the edges upwards, lay them as round as your can, scrape a little
+Sugar on them, when they are ready to set in the Oven, which must not be
+so hot as to colour white Paper, and when they are a little baked, take
+them out, and them from the Plates, and set them in again, you must
+keepe them in a Stove.
+
+
+_To make Almond Cakes._
+
+Take halfe a pound of Almonds blanched in cold water, beat them with
+some Rose-water till they doe not glister, then they will be beaten; if
+you think fit, lay seven or eight Musque Comfits dissolved in Rosewater
+which must not be above six or seven spoonfuls for fear of spoyling the
+colour; when they be thus beaten, put in half a pound of Sugar finely
+sifted, beat them and the Almonds together till it be well mixed, then
+take the whites of two Eggs, and two spoonfuls of fine flower that hath
+been dried in an Oven; beat these wel together and poure it to your
+Almonds, then butter your Plates and dust your Cakes with Sugar and
+Flower, and when they are a little brown, draw them, and when the oven
+is colder set them in again on browne Papers, and they will looke
+whiter.
+
+
+_Master_ Rudstones _Posset._
+
+Take a Pint of Sack, a quarter of a pint of Ale three quarters of a
+pound of Sugar, boyle all these well together, take two yolks of Eggs
+and sixteen whites very well beaten, put this to your boyling Sack &
+slice it very well together till it be thick on the coales; then take
+the three pints of Milk or Cream being boyled to a quart, it must stand
+and cool till the Eggs thicken, put it to your Sack and Eggs, and stir
+them well together, then cover it with a Plate and so serve it.
+
+
+_To boyle a Capon with Ranioles._
+
+Take a good young Capon, trusse it and draw it to boyle, and parboyle it
+a little, then let it lye in fair Water being pickt very cleane and
+white, then boyle it in strong broth while it be enough, but first
+prepare your Ranioles as followeth; Take a good quantity of Beet leaves,
+and boyle them in Water very tender, then take them out, and get all the
+water very cleane out of them, then take six sweet breads of Veale, and
+boyle and mince them white, mince them small, and then boyl Herbs also,
+and four or five Marrow bones, break them and get all the Marrow out of
+them, and boyle the bigger peice of them in water by it selfe, and put
+the other into the minced Herbs, then take halfe a pound of Raisins of
+the Sun stoned, and mince them small, and halfe a pound of Dates the
+skin off, and mince them also, and a quarter of a pound of Pomecitron
+minced small, then take of Naples-bisket a good quantity, and put all
+these together on a Charger or a great Dish with halfe a pound of sweet
+Butter, and worke it together with your hands as you do a peice of Past,
+and season it with a little Nutmeg, Ginger, Cinamon, and Salt, &
+Permasan Cheese grated with hard Sugar grated also, then mingle all
+together well, and make a Past with the finest flower, six yolks of
+Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a
+little Salt, with some faire water hot (not boyling) and make up your
+Past, then drive out a long sheet of Past with an even Rowling Pin as
+thin as possible you can, and lay your ingredients in small heaps, round
+or long which you please in the Past, then cover them with the Past &
+cut them with a jag asunder and so make more or more till you have made
+two hundred or more, then have a good broad Pan or Kettle halfe full of
+strong Broth, boyling leisurely, and put in your Ransoles one by one,
+and let them boyle a quarter of an hour, then take up your Capon, lay it
+in a great Dish, and put one the Ransoles, & strew on them grated
+Cheese, Naples-Bisket grated, Cinamon and Sugar, then more and more
+Cinamon & Cheese, while you have filled your Dish; then put softly on
+melted Butter with a little strong Broth, your Marrow Pomecitron, Lemons
+sliced and serve it up, and so put it into the Dish so Ransoles may be
+part fryed with sweet but Clarified butter, either a quarter of them or
+halfe as you please; if the butter be not Clarified, it will spoile your
+Ransoles.
+
+
+_To make a Bisque of Carps._
+
+Take twelve small Carps, and one great one, all Male Carps, draw them
+and take out all the Melts, flea the twelve small Carps, cut off their
+Heads and take out their Tongues and take the fish from the bones of the
+flead Carps, and twelve Oysters, two or three yelks of Hard eggs, mash
+altogether, season it with Cloves, Mace and Salt, and make thereof a
+stiffe searce, add thereto the yolks of foure or five Eggs to bind it,
+fashion that first into bals or Lopings as you please, lay them into a
+deep Dish or Earthen Pan, and put thereto twenty or thirty great
+Oysters, two or three Anchoves, the Milts and Tongues of your twelve
+Carps, halfe a pound of fresh butter, the Liquor of your Oysters, the
+juyce of a Lemon or two; a little White-wine some of Corbilion wherein
+your great Carpe is boyled, and a whole Onyon, so set them a stewing on
+a soft fire and make a hoop therewith; for the great Carp you must scald
+him and draw him, and lay him for half an hour with the other Carps
+Heads in a deep Pan with so much White wine Vinegar as will cover and
+serve to boyle him, and the other Heads in; put therein Pepper, whole
+Mace, a race of Ginger, Nutmeg, Salt sweet Herbs, an Onyon or two
+sliced, a Lemon; when you boyle your Carps, poure your Liquor with the
+Spice into the Kettle wherein you will boyle him; when it is boyled put
+in your Carp, let it not boyle too fast for breaking; after the Carp
+hath boyled a while put in the Head, when it is enough take off the
+Kettle, and let the Carps and the Heads keep warme in the Liquor till
+you goe to dish them. When you dresse your Bisque, take a large Silver
+dish, set it on the fire, lay therein Sippets of bread, then put in a
+Ladle-full of your Corbilion, then take up your great Carp and lay him
+in the midst of the Dish, then range the twelve heads about the Carp,
+then lay the searce of the Carp, lay that in, then your Oysters, Milts,
+and Tongues, then poure on the Liquor wherein the searce was boyled,
+wring in the juyce of a Lemon and two Oranges; Garnish your Dish with
+pickled Barberries, Lemons and Oranges, and serve it very hot to the
+Table.
+
+
+_To boyle a Pike and Eele together._
+
+Take a quart of White-Wine and a pint and a halfe of White-Wine-Vinegar,
+two quarts of Water, and almost a pint of Salt, a handfull of Rose-mary
+and Tyme; the Liquor must boyle before you put in your Fish and Herbs;
+the Eele with the skins must be put in a quarter of an hour before the
+Pike, with a little large Mace, and twenty cornes of Pepper.
+
+
+_To make an Outlandish dish._
+
+Take the liver of a Hogg, and cut it in small pieces about the bigness
+of a span, then take Anni-seed, or French-seed, Pepper and Salt, and
+season them therewithall, and lay every piece severally round in the
+caule of the Hogg, and so roast them on a Bird-Spit.
+
+
+_To make a Portugall Dish._
+
+Take the Guts, Gizards and Liver of two fat Capons, cut away the Galles
+from the Liver, and make clean the Gizards and put them into a Dish of
+clean water, slit the Gut as you do a Calves Chaldron but take off none
+of the fat, then lay the Guts about an hour in White-wine, as the Guts
+soke, half boyle Gizards and Livers, then take a long wooden broach, and
+spit your Gizards and Liver thereon, but not close one to another, then
+take and wipe the Guts somewhat dry in Cloth, and season them with Salt
+and beaten Pepper, Cloves and Mace, then wind the Guts upon the wooden
+Broach about the Liver, and Gizards, then tye the wooden Broach to spin,
+and lay them to the fire to roast, and roast them very brown, and bast
+them not at all till they be enough, then take the Gravy of Mutton, the
+juyce of two or three Oranges, and a grain of Saffron, mix all well
+together, and with a spoon bast your roast, let it drop into the same
+Dish. Then draw it, and serve it to the Table with the same sauce.
+
+
+_To dresse a dish of Hartichoaks._
+
+Take and boyle them in the Beef-pot, when they are tender sodden, take
+off the tops, leaving the bottoms with some round about them, then put
+them into a Dish, put some fair water to them, two or three spoonfuls of
+Sack, a spoonfull of Sugar, and so let them boyle upon the Coales, still
+pouring on the Liquor to give it a good tast, when they have boyled
+halfe an hour take the Liquor from them, and make ready some Cream
+boyled and thickned with the yolk of an Egge or two, whole Mace, Salt,
+and Sugar with some lumps of marrow, boyle it in the Cream, when it is
+boyled put a good piece of sweet butter into it, and toast some toasts,
+and lay them under your Hartichoaks, and poure your Cream, and butter on
+them, Garnish it, &c.
+
+
+_To dresse a Fillet of Veale the Italian way._ Take a young tender
+Fillet of Veale, pick away all the skins in the fold of the flesh, after
+you have picked it out clean, so that no skins are left, nor any hard
+thing; put to it some good White-Wine (that is not too sweet) in a bowl
+& wash it, & crush it well in the Wine; doe so twice, then strew upon it
+a powder that is called _Tamara_ in _Italy_, and so much Salt as will
+season it well, mingle the Powder well upon the Pasts of your meat, then
+poure to it so much White-Wine as will cover it when it is thrust down
+into a narrow Pan; lay a Trencher on it and a weight to keep it downe,
+let it lye two nights and one day, put a little Pepper to it when you
+lay it in the Sauce, and after it it is sowsed so long, take it out and
+put it into a Pipkin with some good Beef-broth, but you must not take
+any of the pickle to it, but onely Beef-broth that is sweet and not
+salt; cover it close and set it on the Embers, onely put into it with
+the Broth a few whole Cloves and Mace, and let it stew till it be
+enough. It will be very tender and of an excellent Taste; it must be
+served with the same broth as much as will cover it.
+
+To make the Italian, take Coriander seed two Ounces, Aniseed one ounce,
+Fennel-seed one ounce, Cloves two ounces, Cinamon one ounce; These must
+be beaten into a grosse powder, putting into it a little powder of
+Winter-savoury; if you like it, keep this in a Vial-glasse close stopt
+for your use.
+
+
+_To dresse Soales._
+
+Take a Pair of Soales, lard them through with watered fresh Salmon, then
+lay your Soales on a Table, or Pie-plate, cut your Salmon, lard all of
+an equal length on each side, and leave the Lard but short, then flower
+the Soales, and fry them in the best Ale you can get; when they are
+fryed lay them in a warme Pie-plate, and so serve them to the Table with
+a Sallet dish full of Anchovy sauce, and three or four Oranges.
+
+
+_To make Furmity._
+
+Take a quart of Creame, a quarter of a pound of French-barley the
+whitest you can get, and boyle it very tender in three or four severall
+waters, and let it be cold, then put both together, put in it a blade of
+Mace, a Nutmeg cut in quarters, a race of Ginger cut in three or five
+pieces, and so let it boyle a good while, still stirring, and season it
+with Sugar to your tast, then take the yolks of four Eggs and beat them
+with a little Cream, and stir them into it, and so let it boyle a little
+after the Egs are in, then have ready blanched and beaten twenty Almonds
+kept from oyling, with a little Rose-water, then take a boulter,
+strainer, and rub your Almonds with a little of your Furmity through the
+strainer, but set on the fire no more, and stir in a little Salt and a
+little sliced Nutmeg, pickt out of the great peices of it, and put it in
+a dish, and serve it.
+
+
+_To make Patis, or Cabbage Cream._
+
+Take thirty Ale pints of new milke, and set it on the fire in a Kettle
+till it be scalding hot, stirring it oft to keep it from creaming, then
+put in forth, into thirty Pans of Earth, as you put it forth, take off
+the bubbles with a spoon, let it stand till it be cold, then take off
+the Cream with two such slices as you beat Bisket bread with, but they
+must be very thin and not too broad, then when the Milk is dropped off
+the Cream, you must lay it upon a Pye-plate, you must scour the Kettle
+very clean and heat the Milk again, and so four or five times. In the
+lay of it, first lay a stalk in the midst of the Plate, let the rest of
+the Cream be laid upon that sloping, between every laying you must
+scrape Sugar and sprinkle Rose-water, and if you will, the powder of
+Musk, and Amber-greece, in the heating of the Milk be carefull of smoak.
+
+
+_To make Pap._
+
+Take three quarts of new milk, set it on the fire in a dry silver Dish,
+or Bason, when it begins to boyle skim it, then put thereto a handfull
+of flour & yolks of three Eggs, which you must have well mingled
+together with a Ladle-full of cold Milk, before you put it to the Milk
+that boyles, and as it boyles, stir it all the while till it be enough,
+and in the boyling, season it with a little Salt, and a little fine
+beaten Sugar and so keeping it stirred till it be boyled as thick as you
+desire, then put it forth into another Dish and serve it up.
+
+
+_To make Spanish Pap._
+
+Take three spoonfuls of Rice-floure, finely beaten and searced, two
+yolks of Eggs, three spoonfuls of Sugar, three or foure spoonfuls of
+Rose-water. Temper these fouer together, then put them to a pint of cold
+Cream, then set it on the fire and keep it stirred till it come to a
+reasonable thicknesse, then Dish it and serve it up.
+
+
+_To poach eggs._
+
+Take a dozen of new laid Eggs and flesh of foure or five Partridges, or
+other; mince it so small as you can season it with a few beaten Cloves,
+Mace, and Nutmeg, into a Silver Dish, with a Ladlefull or two of the
+Gravy of Mutton, wherein two or three Anchoves are dissolved; then set
+it a stewing on a fire of Char-Coales, and after it is halfe stewed, as
+it boyles, break in your Eggs, one by one, and as you break them, poure
+away most part of the Whites, and with one end of your Egg-shell, make a
+place in your Dish of meat, and therein put your Yolks of your Eggs,
+round in order amongst your meat, and so let them stew till your Eggs be
+enough, then grate in a little Nutmeg, and the juyce of a couple of
+Oranges; have a care none of the Seeds goe in, wipe your Dish and
+garnish your Dish, with four or five whole Onions,&c.
+
+
+_A Pottage of Beef Pallats._
+
+Take Beefe Pallats after they be boyled tender in the Beefe Kettle, or
+Pot among some other meat, blanch and serve them cleane, then cut each
+Pallat in two, and set them a stewing between two Dishes with a piece of
+leer Bacon, an handful of Champignions, five or six sweetbreads of
+Veale, a Ladle-full or two of strong broth, and as much gravy of Mutton,
+an Onion or two, five or six Cloves, and a blade or two of Mace, and a
+piece of Orange Pils; as your Pallats stew, make ready your Dish with
+the bottoms and tops of two or three Cheat Loaves dryed and moystned
+with some Gravy of Mutton, and the broth your Palats stew in, you must
+have the Marrow of two or three beef-bones stewed in a little broth
+between two Dishes in great pieces; when your Pallats and Marrow iss
+stewed, and you ready to Dish it, take out all the Spices, Onyon and
+Bacon, and lay it in your Plates, sweetbread, and Champigneons, pour in
+the Broath they were stewed in & lay on your peices of Marrow, wring the
+juyce of two or three Oranges; and so serve it to the Table very hot.
+
+
+_The Jacobins Pottage_.
+
+Take the flesh of a washed Capon or Turkey cold, mince it so small as
+you can, then grate or scrape among the flesh two or three ounces of
+Parmasants or old Holland Cheese, season it with beaten Cloves, Nutmeg,
+Mace, and Salt, then take the bottoms and tops of foure or five new
+Rowles, dry them before the fire, or in an Oven, then put them into a
+faire silver Dish set it upon the fire, wet your bread in a Ladle full
+of strong Broth, and a Ladle-full of Gravy of Mutton then strow on your
+minced meat all of an equall thicknesse in each place, then stick twelve
+or eighteen peices of Marrow as bigge as Walnuts, and pour on an
+handfull of pure Gravy of Mutton then cover your Dish close, and as it
+stews adde now and then some Gravy of Mutton there to, thrust your Knife
+sometimes to the bottome, to keep the bread from sticking to the Dish,
+let it so stew stil, till you are ready to Dish it away, and when you
+serve it, if need require, ad more Gravy of Mutton, wring the juyce of
+two or three Oranges, wipe your Dishes brims, and serve it to the Table
+in the same Dish.
+
+
+_To Salt a Goose._
+
+Take a fat Goose and bone him, but leave the brest bone, wipe him with a
+clean cloath, then salt him one fortnight, then hang him up for one
+fortnight or three weeks, then boyl him in running water very tender,
+and serve him with Bay-leaves.
+
+
+_A way of stewing Chickens or Rabbets._
+
+Take two three or foure Chickens, and let them be about the bigness of a
+Partridge, boyl them til they be half boyled enough, then take them off
+and cut them into little peices, putting the joynt bone one from
+another, and let not the meat be minced, but cut into great bits, not so
+exactly but more or lesse, the brest bones are not so proper to be put
+in, but put the meat together with the other bones (upon which there
+must also be some meat remaining) into a good quantity of that Water or
+Broth wherein the Chickens were boyled, and set it then over a
+Chaffing-Dish of coales betweeen two Dishes, that so it may stew on till
+it be fully enough; but first season it with Salt and gross Pepper, and
+afterwards add Oyl to it, more or lesse according to the goodnesse
+thereof; and a little before you take it from the fire, you must adde
+such a quantity of juyce of Lemons as may best agree with your Taste.
+This makes an excellent dish of Meat, which must be served up in the
+Liquor; and though for a need it may be made with Butter instead of Oyl,
+and with Vinegar in stead of Juyce of Lemons, yet is the other
+incomparably better for such as are not Enemies to Oyle. The same Dish
+may be made also of Veal, or Partridge, or Rabbets, and indeed the best
+of them all, is Rabbets, if they be used so before Michaelmas, for
+afterwards me-thinkes they grow ranke; for though they be fatter, yet
+the flesh is more hard and dry.
+
+
+_A Pottage of Capons._
+
+Take a couple of young Capons, Trusse and set them and fill their
+bellies with Marrow, put them into a Pipkin with a knuckle of Veale, a
+Neck of Mutton, and a Marrow bone, and some sweet bread of Veale; season
+your Broth with Cloves, Mace, and a little Salt, set it to the fire, and
+let it boyle gently till your Capons be enough, but boyle them not too
+much; as your Capons boyle, make ready the bottomes and Tops of eight or
+ten new Rowles, and put them dryed into a faire Silver Dish wherein you
+serve the Capons; set it on the fire, and put to your bread, two
+Ladlefuls of Broth wherein your Capons are boyled and a Ladlefull of the
+Gravy of Mutton; so cover your Dish, and let it stand till you Dish up
+yovr Capons if need require, adde now and then a Ladlefull of Broth and
+Gravy, least the bread grow dry; when you are ready to serve it, first
+lay in the Marrow bone, then the Capons on each side, then fill up your
+Dish with the Gravy of Mutton, wherein you must wring the juyce of a
+Lemon or two, then with a spoon take off all the fat that swimmeth on
+the pottage, then garnish your Capon with the sweet Breads and some
+Lemons, and so serve it.
+
+
+_To dresse Soales another way._
+
+Take Soales, fry them halfe enough, then take Wine seasoned with Salt,
+grated Ginger, and a little Garlick, let the Wine, and seasoning boyle
+in a Dish, when that boyles and your Soales are halfe fry'd, take the
+Soales and put them into the Wine, when they are sufficiently stewed,
+upon their backs, lay the two halfs open on the one side and on the
+other, then lay Anchoves finely washed along, and on the sides over
+again, let them stew till they be ready to be eaten, then take them out,
+lay them on the Dish, pour some of the clear Liquor which they stew in
+upon them, and squeeze an Orange in.
+
+
+_A Carpe Pye._
+
+Take Carps scald them, take out the great bones, pound the Carps in a
+stone Morter pound some of the blood with the flesh which must be at the
+discretion of the Cook because it must not be too soft, then lard it
+with the belly of a very fat Eale, season it, and bake it like red Deere
+and eat it cold.
+
+_This is meat for a Pope._
+
+
+_To boyle Ducks after the french fashion._
+
+Take and lard them and put them upon a spit, and halfe roast them, then
+draw them & put them into a Pipkin, and put a quart of Clarit Wine into
+it, and Chesnuts, & a pint of great Oysters taking the beards from them,
+and three Onyons minced very small, some Mace and a little beaten
+Ginger, a little Tyme stript, a Crust of a French Rowle grated put into
+it to thicken it, and so dish it upon sops. This may be diversified, if
+there be strong broth there need not be so much Wine put in, and if
+there be no oysters or Chesnuts you may put in Hartichoak bottoms,
+Turnips, Colliflowers, Bacon in thin slices, Sweet bread's, &c.
+
+
+_To boyle a Goose with Sausages._
+
+Take your Goose and salt it two or three dayes, then trusse it to boyle,
+cut Lard as big as the top of your finger, as much as will Lard the
+flesh of the brest, season your lard with Pepper, Mace, and Salt; put it
+a boyling in Beefe broth if you have any, or water, season your Liquor
+with a little Salt, and Pepper grosly beaten an ounce or two, a bundle
+of Bay-leaves, Rosemary and Tyme, tyed altogether; you must have
+prepared your Cabbage or sausages boyl'd very tender, squeese all the
+water from them, then put them into a Pipkin, put to them a little
+strong broth or Claret Wine, an Onyon or two; season it with Pepper,
+Salt and Mace to your tast; six Anchoves dissolved, put altogether, and
+let them stew a good while on the fire; put a Ladle of thicke Butter, a
+little Vinegar, when your Goose is boyled enough, and your Cabbage on
+Sippets of bread and the Goose on the top of your Cabbage, and some on
+the Cabbage on top of your Goose, serve it up.
+
+
+_To fry Chickens._
+
+Take five or six and scald them, and cut them in pieces, then flea the
+skin from them, fry them in Butter very brown, then take them out, and
+put them between two Dishes with the Gravy of Mutton, Butter, and an
+Onyon, six Anchoves, Nutmeg, and salt to your taste, then put sops on
+your Dish, put fryed Parsley on the top of your Chicken being Dished,
+and so serve them.
+
+_To make a Battalia Pye._
+
+Take four tame Pigeons and Trusse them to bake, and take foure Oxe
+Pallats well boyled and blanched, and cut it in little pieces; take six
+Lamb stones, and as many good Sweet breads of Veale cut in halfs and
+parboyl'd, and twenty Cockscombs boyled add blanched, and the bottoms of
+four Hartichoaks, and a Pint of Oysters parboyled and bearded, and the
+Marrow of three bones, so season all with Mace, Nutmeg and Salt; so put
+your meat in a Coffin of Fine Paste proportionable to your quantity of
+meat; put halfe a pound of Butter upon your meat, put a little water in
+the Pye, before it be set in the Oven, let it stand in the Oven an houre
+and a halfe, then take it out, pour out the butter at the top of the
+Pye, and put it in leer of Gravy, butter, and Lemons, and serve it up.
+
+
+_To make a Chicken Pye._
+
+Take four or five chickens, cut them in peices, take two or three
+Sweet-breads parboyl'd and cut the peices as big as walnuts; take the
+Udder of Veal cut in thin slices, or little slices of Bacon, the bottom
+of Hartichoaks boyl'd, then make your coffin proportionable to your
+meat, season your meat with Nutmeg, Mace and Salt, then some butter on
+the top of the Pye, put a little water into it as you put it into the
+Oven, and let it bake an hour, then put in a leer of butter, Gravy of
+Mutton, eight Lemons sliced; so serve it.
+
+
+_To make a Pye of a Calves head._
+
+Take a Calves head, cleane it and wash it very well, put it a boyling
+till it be three quarters boyled, then cut off the flesh from the bones,
+and cut it in peices as big as Walnuts. Blaunch the Tongue and cut it in
+slices, take a quart of Oysters parboil'd and bearded, take the yolks of
+twelve Eggs, put some thin slices of bacon among the meat, and on the
+top of the meat, when it is in the Pye cut an Onion small, and put it in
+the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt,
+make your Coffin to your meat what fashion you please. Let it bake an
+hour and a half, put butter on the bottome and on the top of your Pye
+before you close it, put a little water in before you put it into the
+Oven, when you draw it out take off the Lid, and put away all the fat on
+the top and put in a leer of thick butter, Gravy of Mutton, a Lemon
+pared and sliced with two or three Anchoves dissolved. So stew these
+together, and cut your Lid in handsome peices, and lay it round the Pye,
+so serve it.
+
+
+_To make Creame with Snow._
+
+Take three Pints of Creame, and the whites of seven or eight Eggs and
+strain them together, and a little Rose-water, and as much Sugar as will
+sweeten it, then take a sticke as big as a childs Arme, cleave one end
+of it a crosse, and widen your peices with your finger, beat your Cream
+with this sticke, or else with a bundle of Reeds tyed together, and rowl
+between your hand standing upright in your Creame, now as the Snow
+ariseth take it up with a spoon in a Cullender that the thin may run
+out, and when you have sufficient of this Snow; take the Cream that is
+left, & seeth it in the Skellet, and put thereto whole Cloves, stickes
+of Cinnamon, a little Ginger bruised, and seeth it till it be thick,
+then strain it, and when it is cold put it into your Dish, and lay your
+Snow upon it.
+
+
+_To make minced Pies._
+
+Take a large Neats tongue, shread it very well, three pound and a halfe
+of Suet very well shread, Currans three pound, halfe an ounce of beaten
+Cloves and Mace, season it with Salt when you think't fit, halfe a
+preserved Orange, or instead of it Orange Pils, a quarter of a pound of
+Sugar, and a little Lemon Pill sliced very thin, put all these together
+very well, put to it two Spoonfull of Verjuyce, and a quarter of a Pint
+of Sack, _&c_.
+
+
+_To dry Neats Tongues._
+
+Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub
+your Tongues very well with that, and cover all over with it, and as it
+wasts put on more, and when they are very hard and stiffe they are
+enough, then rowle them in Bran, and dry them before a soft fire, and
+before you boyle them, let them lie one night in Pompe Water, and boyle
+them in the same sort of water.
+
+
+_To make Jelly of Harts Horn._
+
+Take six ounces of Hart-Horn, three ounces of Ivory both finely carped,
+boyle it in two quarts of water in a Pipkin close covered, and when it
+is three parts wasted, you may try it with a Spoon if it will be jelly,
+you may know by the sticking to your Lips, then straine it through a
+jelly bag; season it with Rose-water, juyce of Lemons and double refined
+Sugar, each according to your Taste, then boyle altogether two or three
+walmes, so put in the Glasse and keep for your use.
+
+
+_To make Chickens fat in four or five dayes._
+
+Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of
+Sugar, make it up into a stiff Paste, and rowle it into little rowles,
+wet them in warme Milk, and so Cram them, and they will be fat in four
+or five dayes, if you please you may sow them up behind one or two of
+the last dayes.
+
+
+_To make Angelot._
+
+Take a Gallon of Stroakings and a Pint of Creame as it comes from the
+Cow, and put it together with a little Rennet; when you fill, turne up
+the midst side of the Cheese-fat, fill them a little at once, and let it
+stand all that day and the next, then turn them, and let them stand til
+they will slip out of the Fat, Salt them on both sides, and when the
+Coats begin to come on them, neither wipe nor scrape them, for the
+thicker the Coat is the better.
+
+
+_A Persian Dish._
+
+Take the fleshly part of a Leg of Mutton stript from the fat and sinews,
+beat that well in a Morter with Pepper and Salt, and a little Onyon or
+Garlick water by it selfe, or with Herbs according to your taste, then
+make it up in flat cakes and let them be kept twelve houres betweene two
+Dishes before you use them, then fry them with butter in a frying Pan
+and serve them with the same butter, and you will find it a dish of
+savory meat.
+
+
+_To roast a shoulder of Mutton in blood._
+
+When your sheepe is killed save the blood, and spread the caule all open
+upon a Table that is wet, that it may not stick to it; as soone as you
+have flead your sheepe, cut off a shoulder, and having Tyme picked,
+shred and cut small into some of your blood, stop your shoulder with it,
+inside and outside, and into every hole with a Spoone, put some of the
+Blood; after you have put in the Tyme, then lay your Shoulder of Mutton
+upon the caule and wrap that about it, then lay it into a Tray, and pour
+all the rest of the blood upon it; so let it lie all night, if it be in
+Winter, you may let it lie twenty foure hours, then roast it.
+
+
+_To roast a Leg of Mutton to be eaten cold._
+
+First take so much Lard as you thinke sufficient to Lard your Leg of
+Mutton withall, cut your Lard in grosse long Lardors; season the Lard
+very deep with beaten Cloves, Pepper, Nutmeg, and Mace, and bay salt
+beaten fine and dryed, then take Parsley, Tyme, Marjoram, Onion, and the
+out-rine of an Orange, shred all these very small, and mix them with the
+Lard, then Lard your Legge of Mutton therewith, if any of the Herbs and
+Spice remaine, put them on the Legge of Mutton; then take a silver Dish,
+lay two stickes crosse the Dish to keepe the Mutton from sopping in the
+Gravy and fat that goes from it, lay the Legge of Mutton upon the
+stickes, and set it into an hot Oven, there let it roast, turne it once
+but baste it not at all, when it is enough and very tender, take it
+forth but serve it not till it be throughly cold; when you serve it, put
+in a saucer or two of Mustard, and Sugar, and two or three Lemons whole
+in the same dish.
+
+
+_To roast Oysters._
+
+Take the greatest Oysters you can get, and as you open them, put them
+into a Dish with their own Liquor, then take them out of the Dish, and
+put them into another, and pour the Liquor to them, but be sure no
+gravell get amongst them; then set them covered on the fire, and scald
+them a little in their owne Liquor, and when they are cold, draw eight
+or ten Lards through each Oyster; season your Lard first with Cloves,
+Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and
+spit your Oysters thereon, then tye them to another spit, and roast
+them. In the roasting bast them with Anchovy sauce, made with some of
+the Oyster Liquor, and let them drip into the same dish where the
+Anchovy sauce is; when they be enough, bread them with the crust of a
+roul grated on them, and when they be brown, draw them off, then take
+the sauce wherewith you basted your Oysters, and blow off the fat, then
+put the same to the Oysters, wring in it the juyce of a Lemon, so serve
+it.
+
+
+_To make a Sack Posset._
+
+Take a quart of Cream and boyle it very well with Sugar, Mace, and
+Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well
+together with some Sugar, then put your Cream into your Bason to your
+Sacke, then heat a pewter dish very hot, and cover your Bason with it,
+and set it by the fire side, and let it stand there two or three houres
+before you eat it.
+
+
+_Another Sack Posset._
+
+Take eight Eggs, yolks and whites, and beat them well together, straine
+them into a quart of Cream, season them with Nutmeg and Sugar, put to
+them a pint of Sack, stir them altogether, and put them into your Bason,
+and set them in the Oven no hotter then for a Custard, let it stand two
+hours.
+
+
+_To make a Sack Posset without Milk or Cream_.
+
+Take eighteen Eggs wites and all, taking out the treads, let them be
+beaten very well, take a pint of Sack and a quart of Ale boyled, and
+scum it, then put in three quarters of a pound of Sugar and a little
+Nutmeg, let it boyle a little together, then take it off the fire
+stirring the Eggs still, put into them two or three Ladle-fulls of
+drink, then mingle all together and set it on the fire, and keepe it
+stirring till you finde it thick, then serve it up.
+
+
+_To make a stump Pye._
+
+Take a Leg of mutton, one pound and a half of the best Suet, mince both
+small together, then season it with a quarter of a pound of Sugar, and a
+small quantity of salt, and a little cloves & mace, then take a good
+handful of Parsly half as much Tyme, and mince them very small, and
+mingle them with the rest; then take six new laid Eggs and break them
+into the meat and worke it well together, and put it into the past; then
+upon the Top put Raisins, Currans and Dates a good quantity, cover and
+bake it, when it is baked, and when it is very hot, put into it a
+quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so
+serve it.
+
+
+_To make Mrs._ Leeds _Cheese Cakes._
+
+Take six quarts of milk and ren it prety cold, and when it is tender
+come drayn from it your Whey in a strainer, then hang it up till all the
+Whey be dropt from it, then presse it, change it into dry cloaths till
+it wet the cloth no longer, then beat it in a stone Morter till it be
+like butter, then straine it through a thin strayner, mingle it with a
+pound and a halfe of butter with your hands, take one pound of Almonds,
+and heat them with Rosewater till they are like your Curd, then mingle
+them with the yolks of twenty Eggs and a quart of Cream, two great
+Nutmegs, one pound and a half of sugar, when your Coffins are ready and
+going to set in the Oven; then mingle them together, let your Oven be
+made hot enough for a Pigeon Pye, and let a stone stand up till the
+scorcthing be past, then set them in, half an hour will bake them well,
+your Coffins must be made with Milk and Butter as stiffe as for other
+Past, then you must set them into a pretty hot Oven, and fill them full
+of Bran, and when they are harded, take them out, and with a Wing, brush
+out the Bran, they must be pricked.
+
+
+_To make Tarts called Taffaty Tarts._
+
+First wet your Past with Butter and cold Water, and rowle it very thin,
+also then lay them in layes, and between every lay of Apples strew some
+Sugar, and some Lemon Pill, cut very small, if you please put some
+Fennell-seed to them; then put them into a stoak hot Oven, and let them
+stand an hour in or more, then take them out, and take Rose-water and
+Butter beaten together, and wash them over with the same, and strew fine
+Sugar upon them; then put them into the Oven again, let them stand a
+little while and take them out.
+
+
+_To make Fresh Cheese._
+
+Take three pints of raw Cream and sweeten it well with Sugar, and set it
+over the fire, let it boyle a while, then put in some Damask-Rose-Water,
+keep it still stirring least it burn too, and when you see it thickned
+and turned, take it from the fire, and wash the strainer and Cheesefat
+with Rose-water, then rowl it too and fro in the Strainer to draine the
+Whey from the Curd, then take up the Curd with a spoon and put them into
+the Fat, let it stand till it be cold, then put it into the Cheese Dish
+with some of the Whey, and so serve it up.
+
+
+_To make Sugar Cakes or Jumbals._
+
+Take two pound of flower, dry it and season it very fine, then take a
+pound of Loaf Sugar, and beat it very fine, and searce it, mingle your
+Flower and Sugar very well, then take a pound and a halfe of sweet
+Butter and wash out the Salt, and breake it into bits with your Flower
+and Sugar, then take yolks of foure new laid Eggs, and four or five
+spoonfuls of Sack, and four spoonfuls of Creame; beat all these
+together, then put them into your Flower, and knead them to a Past, and
+make them into what fashion you please, and lay them upon Paper or
+Plates, and put them into the Oven, and be carefull of them, for a very
+little thing bakes them.
+
+_For Jumbals you must only adde the whites of two or three Eggs._
+
+
+_To hash a Shoulder of Mutton._
+
+Take a Shoulder of Mutton and slice it very thin till you have almost
+nothing but the Bone, then put to the meat some Claret wine, a great
+Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the
+tops of a little Tyme, mince them very well together, then take nine or
+tenne Egges, the juyce of one or two Lemons, to make it tart, and make
+leere of them, then put the meat all in a Frying-Pan over the fire till
+it be very hot; then put in the leere of Eggs and soak altogether over
+the fire till it be very thick; then boyle your bone, and put it on the
+top of your meat being Dished, Garnish your Dish with Lemons, serve it
+up.
+
+
+_To dresse Flounders or Playce with Garlick and Mustard._
+
+Take Flounders very new, and cut all the Fins and Tailes, then take out
+the Guts and wipe them very clean, they must not be at all washt, then
+with your Knife scorch them on both sides very grosely; then take the
+Tops of Tyme and cut them very small, and take a little Salt, Mace, and
+Nutmeg, and mingle the Tyme and them together, and season the Flounders;
+then lay them on the Grid-iron and bast them with Oyle or Butter, let
+not the fire be too hot, when that side next the fire is brown; turn it,
+and when you turn it, bast it on both sides till you have broyl'd them
+brown, when they are enough make your sauce with Mustard two or three
+Spoonfull according to discretion, six Anchoves dissolved very well,
+about halfe a pound of butter drawn up with garlick, vinegar, or bruised
+garlick in other vinegar, rubb the bottome of your Dish with garlick. So
+put your sauce to them, and serve them, you may fry them if you please.
+
+
+_A Turkish Dish._
+
+Take fat of Beefe or Mutton cut in thin slices, wash it well, put it
+into a pot that hath a close cover, then put into it a good quantity of
+clean pick'd rice, skim it very well; then put into it a quantity of
+whole Pepper, two or three whole Onyons; let all this boyle very well,
+then take out the Onyon and dish it in Sippets, the thicker it is the
+better.
+
+
+_To dresse a Pyke._
+
+Cut him in peices, and strew upon him salt and scalding vinegar, boyle
+him in water and White wine, when he is boyling put in sweet Herbs,
+Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out
+of the Liquor, and let him drayn, in the mean time beat Butter and
+Anchoves together, and pour it on the fish, squeezing a little Orange
+and Lemon upon it.
+
+
+_To dresse Oysters._
+
+Take Oysters and open them, and save the Liquor, and when you have
+opened so many as you please, adde to this Liquor, some White-wine,
+wherein you must wash your Oysters one by one very clean, and lay them
+in another Dish; then strain to them that mixed wine and Liquor wherein
+they were washed, adding a little more Wine to them with an Onion
+divided with some Salt and Pepper, so done, cover the Dish and stew them
+till they be more then halfe done; then take them and the Liquor, and
+pour it in to a Frying-Pan, wherein they must fry a pretty while, then
+put into them a good peice of sweet butter, and fry them therein so much
+longer; in the mean time you must have beaten the yolks of some Eggs, as
+four or five to a quart of Oysters; These Eggs must be beaten with some
+Vinegar, wherein you must put some minced Parsly and Nutmeg finely
+scraped, and put therein the Oysters in the Pan, which must still be
+kept stirring least the Liquor make the Eggs curddle, let this all have
+a good warme on the fire, and serve it up.
+
+
+_To dresse Flounders._
+
+Flea of the black skin, and scowre the Fish over on that side with a
+Knife, lay them in a dish, and poure on them some Vinegar, and strew
+good store of Salt, let them lie for halfe an houre; in the mean time
+set on the fire some water with a little White-Wine, Garlick, and sweet
+Herbs as you please, putting into it the Vinegar and Salt wherein they
+lay, when it boyles put in the biggest fish, then the next till all be
+in; when they are boyled, take them out and drain them very well, then
+draw some sweet butter thick, and mix with it some Anchoves shred small,
+which being dissolved in the Butter, poure it on the fish, strewing a
+little sliced Nutmeg, and minced Oranges and Barberries.
+
+
+_To dresse Snails._
+
+Take Snailes, and put them in a Kettle of water, and let them boyle a
+little, then take them out, and shake them out of the shels into a
+Bason; then take some Salt and scoure them very well, and wash them in
+warme water, untill you find the slime cleane gone from them; then put
+them into a Cullender and let them draine well, then mince some sweet
+hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle
+together, then let them stand an hour or two; then wash the shels very
+well and dry them, and put into every shell a Snail, and fill up the
+shell with Sallet-Oyle and herbs, then set them on a gridiron upon a
+soft fire, and so let them stew a little while, and dish them up warm
+and serve them up.
+
+
+_To dresse pickle fish._
+
+Wash them well while they are in the shell in salt water, put them into
+a Kettle over the fire with out water; and stirre them till they are
+open, then take them out of their shels, and wash them in hot water and
+salt, then take some of their owne liquor that they have made in the
+Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all
+these boyle together, and when it is boyled, take the yolk of three or
+four Eggs and put into the broth. Scollops may be dressed on this manner
+or broiled like oysters with Oyle or juyce of Lemons.
+
+
+_To fricate Beefe Pallats._
+
+Take Beefe Pallats after they be boyled very tender, blaunch and pare
+them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and
+some grated bread; then have some butter in a frying Pan, put your
+pallats therein, and so fricate them till they be browne on both sides,
+then take them forth and put them on a dish, and put thereto some Gravy
+of Mutton, wherein two or three Anchoves are dissolved, grate in your
+sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.
+
+
+_A Spanish Olio._
+
+Take a peice of Bacon not very fat, but sweet and safe from being rusty,
+a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they
+can be had, and if not, some quantity of sheeps feet, (Calves feet are
+not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a
+dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick
+when you will, a small quantity of Pepper, Cloves, and Saffron, so
+mingled that not one of them over-rule, the Pepper and Cloves must be
+beaten as fine as possible may be, and the Saffron must be first dryed,
+and then crumble in powder and dissolved apart in two or three spoonfuls
+of broth, but both the Spices and the Saffron may be kept apart till
+immediately before they be used, which must not be, till within a
+quarter of a houre before the Olio be taken off from the fire; a pottle
+of hard dry pease, when they have first steept in water some dayes, a
+pint of boyl'd Chesnuts: particular care must be had that the pot
+wherein the Olio is made, be very sweet; Earthen I thinke is the best,
+and judgement is to be had carefully both in the size of the Pot, and in
+the quantity of the Water at the first, that so the Broth may grow
+afterwards to be neither too much nor too little, nor too grosse, nor
+too thin; thy meat must be long in boyling, but the fire not too fierce,
+the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put
+in at the first. I am utterly against those confused Olios into which
+men put almost all kinds of meats and Roots, and especially against
+putting of Oyle, for it corrupts the Broath, instead of adding goodnesse
+to it. To do well, the Broth is rather to be drunk out of a Porringer
+then to be eaten with a spoon, though you add some smal slices of bread
+to it, you wil like it the worse. The Sauce for thy meat must be as much
+fine Sugar beaten smal to powder, with a little Mustard, as can be made
+to drink the Sugar up, and you wil find it to be excellent, but if you
+make it not faithfully and justly according to this prescript, but shall
+neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of
+some, it will prove very much the worse.
+
+
+_To make Metheglin._
+
+Take all sorts of Herbs that are good and wholesome, as Balme, Mint,
+Fennell, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and
+such other as you think fit; some Field Herbs, but you must not put in
+too many, but especially Rosemary or any strong Hearb, lesse then halfe
+a handfull will serve of every sort, you must boyle your Herbs and
+straine them, and let the Liquor stand till to Morrow and settle them,
+take off the clearest Liquor, two Gallons and a halfe to one Gallon of
+Honey, and that proportion as much as you will make, and let it boyle an
+houre, then set it a cooling as you doe Beere, when it is cold take some
+very good Ale Barme, and put into the bottome of the Tubb a little and a
+little as they doe Beere, keeping backe the thicke setling, that lyeth
+in the bottome of the Vessell that it is cooled in, and when it is all
+put together, cover it with a Cloth, and let it worke very neere three
+dayes, and when you mean to put it up, skim off all the Barme clean, put
+it up into the Vessell, but you must not stop your Vessell very close in
+three or four dayes, but let it have all the vent, for it will worke,
+and when it is close stopped, you must looke very often to it, and have
+a peg in the top to give it vent; when you heare it make a noyse, as it
+will do, or else it will breake the Vessell; sometime I make a Bag and
+put in good store of Ginger sliced, some Cloves and Cinnamon, and boyl
+it in, and other times I put it into the Barrel and never boyle it, it
+is both good, but Nutmeg and Mace do not well to my Tast.
+
+
+_To make a Sallet of Smelts._
+
+Take halfe a hundred of Smelts, the biggest you can get, draw them and
+cut off their Heads, put them into a Pipkin with a Pint of White wine,
+and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a
+Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole
+Pepper, a little Salt, cover them, and let them stand twenty foure
+houres; if you will keep them three or four dayes, let not your Pickle
+be to strong of the Vinegar, when you will serve them, take them out one
+by one, scrape and open them as you do Anchoves, but throw away the
+bones, lay them close one by one, round a Silver dish, you must have the
+very utmost rind of a Lemon or Orange so small as grated bread and the
+Parsley, then mix your Lemon Pill, Orange and Parsley together with a
+little fine beaten Pepper, and strew this upon the dish of Smelts with
+the meat of a Lemon minced very small, also then power on excellent
+Sallet Oile, and wring in the juyce of two Lemons, but be sure none of
+the Lemon-seed be left in the Sallet, so serve it.
+
+_To Roast a Fillet of Veal._
+
+Take a Fillet of Beefe which is the tenderest part of the Beast, and
+lieth only in the inward part of the Surloyne next to the Chine, cut it
+as big as you can, then broach it on a broach not too big, and be
+carefull you broach it not thorow the best of the meat, roast it
+leasurely and baste it with sweet butter. Set a Dish under it to save
+the Gravy while the Beefe is roasting, prepare the Sauce for it, chop
+good store of Parsley with a few sweet Herbs shred small, and the yolks
+of three or foure Eggs, and mince among them the pill of an Orange, and
+a little Onyon, then boyle this mixture, putting into it sweet butter,
+Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled,
+put it into your beef, and serve it very warm, sometimes a little grosse
+Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.
+
+
+_To make a Sallet of a cold Hen or a Capon._
+
+Take the breast of a hen or Capon, and slice it as thin as you can in
+steaks, put therein Vinegar, and a little Sugar as you thinke fit, then
+take six Anchoves, and a handfull of Capers, a little long, grosse or a
+carrigon, and mince them together, but not too small, strew them on the
+Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up
+with a little salt.
+
+
+_To stew Mushrums._
+
+Take them fresh gathered and cut off the hard end of the stalk, & as you
+Pil them throw them into a Dish of white Wine, after they have lain half
+an houre or thereupon draine them from the wine, and put them between
+two silver Dishes, then set them on a soft fire without any liquor, and
+when they have so stewed a while, pour away the liquor that comes from
+them which will be very black, then put your Mushrums into another clean
+Dish with a sprig or two of Tyme, an Onion whole, four or five cornes of
+whole Pepper, two or three Cloves, a bit of an Orange, a little Salt, a
+bit of sweet butter, and some pure gravy of Mutton, cover them, and set
+them on a gentle fire, so let them stew softly till they be enough and
+very tender, when you dish them blow off all the fat from them, and take
+out the Time, spice, and Orange, then wring in the juyce of a Lemon, and
+grate a little Nutmeg among the Mushrums, tosse them two or three times;
+put them in a clean dish, and serve them hot to the Table.
+
+
+_The Lord_ Conway _his Lordships receipt for the making of Amber
+Puddings._
+
+First take the Guts of a young hog, and wash them very clean, and then
+take two pound of the best hogs fat, and a pound and a halfe of the best
+Jurden almonds, the which being blancht, take one half of them, & beat
+them very small, and the other halfe reserve whole unbeaten, then take a
+pound and a halfe of fine Sugar and four white Loaves, and grate the
+Loaves over the former composition, and mingle them well together in a
+bason having so done, put to it halfe an ounce of Ambergreece, the which
+must be scrapt very small over the said composition, take halfe a
+quarter of an ounce of levant musk and bruise it in a marble morter,
+with a quarter of a Pint of orange flower water, then mingle these all
+very well together, and having so done, fill the said Guts therwith,
+this Receipt was given his Lordship by an Italian for a great rariety,
+and has been found so to be by those Ladies of honour to whom his
+lordship has imparted the said reception.
+
+
+_To make a Partridge Tart._
+
+Take the flesh of four or five Partridges minced very small with the
+same weight of Beef marrow as you have Partridge flesh, with two ounces
+of Orangeadoes and green citron minced together as small as your meate,
+season it with Cloves and Mace and Nutmeg and a little salt and Sugar,
+mix all together, and bake it in puff past; when it is baked, open it,
+and put in halfe a Grain of Muske or Amber braid in a Morter or Dish,
+and with a spoonfull of Rosewater and the juyce of three or four
+Oranges, when you put all these therein, stir the meat and cover it
+again, and serve it to the Table.
+
+
+_To keepe Venison all the yeare._
+
+Take the hanch, and parboyle it a while, then season it with two
+Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them
+altogether, then put two spoonfulls of white Wine-Vinegar, and having
+made the Venison full of holes, as you do when you Lard it, when it is
+Larded, put in the Venison at the holes, the Spice and Vinegar, and
+season it therewith, then put part into the Pot with the fat side
+downwards, cover it with two pound of Butter, then close it up close
+with course Past, when you take it out of the Oven take away the Past,
+and lay a round Trencher with a weight on the top of it to keep it down
+till it be cold, then take off the Trencher, and lay the Butter flat
+upon the Venison, then cover it close with strong white Pepper, if your
+Pot be narrow at the bottom it is the better, for it must be turned upon
+a Plate, and stuck with Bayleaves when you please to eat it.
+
+
+_To bake Brawn._
+
+Take two Buttocks and hang them up two or three dayes, then take them
+down and dip them into hot Water, and pluck off the skin, dry them very
+well with a clean Cloth, when you have so done, take Lard, cut it in
+peices as big as your little finger, and season it very well with
+Pepper, Cloves, Mace, Nutmeg, and Salt, put each of them into an earthen
+Pot, put in a Pint of Claret wine, a pound of Mutton Suet. So close it
+with past let the Oven be well heated; and so bake them, you must give
+them time for the baking according to the bignesse of the Haunches, and
+the thicknesse of the Pots, they commonly allot seven hours for the
+baking of them; let them stand three dayes, then take off their Cover,
+and poure away all the Liquor, then have clarified Butter, and fill up
+both the Pots, to keep it for the use, it will very well keep two or
+three moneths.
+
+
+_To roast a Pike._
+
+Take a Pike, scoure off the slime, take out the Entralls, Lard it with
+the backs of Pickled Herrings, you must have a sharp Bodkin to make the
+holes, no Larding pins will go thorow, then take some great Oysters,
+Claret Wine, season it with Pepper, Salt, and Nutmeg, stuff the belly of
+the Pike with these Oysters, intermix with them Rosemary, Tyme,
+Winter-Savory, sweet Marjoram, a little Onyon and Garlick, sow these in
+the belly of the Pike, prepare two sticks about the breadth of a Lath,
+these two sticks and the Spit must be as broad as the Pike being tyed on
+the Spit, tye the Pike on, winding Pack-thread about the Pike along, but
+there must be tyed by the Pack-thred all a long the side of the pike
+which is not defended by the spit, and the Lathes Rosemary and Bayes,
+bast the Pike with Butter and Claret-Wine, with some Anchoves dissolved
+in it, when it is wasted, rip up the belly of the Pike and the Oyster
+will be the same, but the Herbs which are whole must be taken out.
+
+
+_To sauce Eeles._
+
+Take two or three great Eeles, rubb them in salt, draw out the Guts,
+wash them very clean, cut them a thwart on both sides found deep, and
+cut them again cross way, then cut them through in such pieces as you
+think fit, and put them into a dish with a pint of Wine-Vinegar, and a
+handfull of Salt, have a kettle over the fire with faire Water, and a
+bundle of Sweet Herbs, two or thee great Onyons, some Mace, a few
+Cloves, you must let these lie in Wine-Vinegar and Salt, and put them
+into boyling liquor, there let them boyl according to Cookery, when
+enough, take out the Eeles, and drain them from the Liquor, when they
+are cold, take a pint of White-wine, boyle it up with Saffron to colour
+the Wine, then take out some of the Liquor, and put it in an earthen pan
+take out the onyons and all the herbs, only let the Cloves and Mace
+remaine, you must beat the Saffron to powder, or else it will not
+colour.
+
+
+_To make Sausages without skins._
+
+Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage,
+two loaves of white bread, Salt and Pepper to your tast, halfe the pork,
+and halfe the suet, must be very well beat in a stone Morter, the rest
+cut very small, be sure to cut out all the gresles and Lenets in the
+pork, when you have mixed these altogether, knead them into a stiffe
+past with the yolks of two or three Eggs, so rowle them into Sausages.
+
+_To dresse a Pike._
+
+Take a Male Pike, rub his skin off whil'st he lives, with bay salt,
+having well cleared the outside, lay him in a large Dish or Tray, open
+him so as you break not his gall, cut him according to the size of the
+fish, in two or three peices, from the head to the taile must be slit,
+this done, they are to be layd as flat as you can, in a great Dish or
+Tray, poure upon it halfe a pint of White wine-Vinegar, more or lesse,
+according to the size of the Fish, then strew upon the inside of the
+Fish, white Salt plentifully, Bay salt beaten very small is better,
+whilest this is a doing, let a Skellet with a sufficient quantity of
+Renish Wine, or good white Wine be pat over the fire, with the Wine,
+Salt, Ginger, Nutmeg, an Onion, foure or five Cloves of Garlick, a bunch
+of sweet herbs, _viz_. Sweet Marjoram, Rosemary, peel of halfe a Lemon,
+let these boyl to the heighth, put in the Pike, with the Vinegar, in
+such manner as not to quench or allay, if possibly the heat of the
+Liquor, but the thickest peece first that will aske most boyling, and
+the Vinegar last of all; while the Pike boyles, take two quarters of a
+pound of Anchoves, one quarter of very good butter, a Saucer of the
+Liquor your Pike was boyled in, dissolved Anchoves. Note that the
+Liquor, Sauce, the Spice, and the other ingredients must follow the
+proportion of the Pike; if your Sauce be too strong of the Anchoves,
+adde more faire water to it. Note also that the Liquor wherein this Pike
+was dressed, is better to boyle a second Pike therein, then it was at
+the first.
+
+_To dresse Eeles._
+
+Cut two or three Eeles into pieces of a convenient length, set them
+end-wayes in a pot of Earth, put in a spoolful or two of Water, and to
+them put some Herbs and Sage chopt small, some Garlick Pepper, and Salt,
+so let them be baked in an Oven.
+
+
+_To boyle a pudding after the French fashion_.
+
+Take a Turkey that is very fat, and being pul'd and drest, Lard him with
+long pieces of Lard, first wholed in seasoning of Salt, Pepper, Nutmegs,
+Cloves and Mace, then take one piece of Lard whole in the seasoning, put
+it into the belly with a sprig of Rosemary and Bayes, sow it very close
+in a clean cloth, and let it lye all night covered with White-Wine, let
+it be put into a pot with the same Liquor, and no more, let it be close
+stopped, then hang it over a very soft and gentle fire, there to
+continue six houres in a simpering boyle, when it is cold, take it out
+of the cloth, not before, put it in a Pye-plate, and stick it full of
+Rosemary and Bayes, so serve it up with Mustard and Sugar, they are wont
+to lay it on a napkin folded square, and lay it corner wise.
+
+
+_To make a Fricake._
+
+Take three Chickens, and pull off the skins, and cut them into little
+pieces then put them into water with two or three Onions, and a bunch of
+Parsly, and when it hath stewed a little, put in some Salt and Pepper,
+and a pint of white wine, so let them stew till they be enough, then
+take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat
+them well together, and when you take off the Chicken, put them into a
+Frying-Pan altogether with some butter, scald it well over the fire and
+serve it in.
+
+
+_To make a Dish called Olives._
+
+Take a Fillet of Veale, and the flesh frow the bones, and the fat and
+skin from either, cut it into very thin slices, beat them with the back
+of your Knife, lay then abroad on a Dish, season them with Nutmeg,
+Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and
+strew upon the top of the meat, then take a good handfull of herbs as
+Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very
+small, and strew over it, and four Egges with the whites, mingle all
+these well together with your hands, then roul it up peice by peice, put
+it upon the spit, roasting it an hour and half, and if it grow dry,
+baste it with a little sweet Butter, the sauce is Verjuyce or
+Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon
+and stew it on a Chafing Dish of coales, and when it tastes of the
+Onyon, pour the liquor from it on the meat, setting it a while on the
+coales, and serve it in.
+
+
+_To make an Olive Pye._
+
+This you may take in a Pye, putting Raisins of the Sun stoned and some
+Currants in every Olive, first strowing upon the meat the whites and
+yolks of two boyled Eggs shred very small, make your Olives round, and
+put them into puff paste, when it is halfe baked, put in a good quantity
+of verjuyce or Clarret wine sweetned with Sugar, putting it in again
+till it be thorow baked.
+
+
+_The Countesse of_ RUTLANDS _Receipt of making the rare_ Banbury _Cake
+which was so much praised at her Daughters (the right Honourable the
+Lady_ Chawerths) _wedding._
+
+_Imprimis_
+
+Take a peck of fine flower, and halfe an ounce of large Mace, halfe an
+ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and
+Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a
+score of Eggs, put out four of the whites of them, something above a
+pint of good Ale-yeast, beate your Eggs very well and straine them with
+your yeast, and a little warme water into your flowre, and stirre them
+together, then put your butter cold in little Lumpes: The water you
+knead withall must be scalding hot, if you will make it good past, the
+which having done, lay the past to rise in a warme Cloth a quarter of an
+hour, or thereupon; Then put in ten pounds of Currans, and a little
+Muske and Ambergreece dissolved in Rosewater; your Currans must be made
+very dry, or else they will make your Cake heavy, strew as much Sugar
+finely beaten amongst the Currans, as you shall think the water hath
+taken away the sweetnesse from them; Break your past into little pieces,
+into a kimnell or such like thing, and lay a Layer of past broken into
+little pieces, and a Layer of Currans, untill your Currans are all put
+in, mingle the past and the Currans very well, but take heed of breaking
+the Currans, you must take out a piece of past after it hath risen in a
+warme cloth before you put in the currans to cover the top, and the
+bottom, you must roule the cover something thin, and the bottom
+likewise, and wet it with Rosewater, and close them at the bottom of the
+side, or the middle which you like best, prick the top and the sides
+with a small long Pin, when your Cake is ready to go into the Oven, cut
+it in the midst of the side round about with a knife an inch deep, if
+your Cake be of a peck of Meale, it must stand two hours in the Oven,
+your Oven must be as hot as for Manchet.
+
+
+_An excellent Sillabub._
+
+Fill your Sillabub-pot with Syder (for that is the best for a Sillabub)
+and good store of Sugar and a little Nutmeg; stir it well together, put
+in as much thick Cream by two or three spoonfuls at a time, as hard as
+you can, as though you milke it in, then stir it together exceeding
+softly once about, and let it stand two hours at least ere it is eaten,
+for the standing makes the Curd.
+
+
+_To Sauce a Pig._
+
+Take a faire large Pigge and cut off his Head, then slit him through the
+midst, then take forth his bones, then lay him in warme water one night,
+then Collar him up like Brawne; then boyle him tender in faire water,
+and when he is boyled put him in an earthen Pot or Pan into Water and
+Salt, for that will make him white, and season the flesh, for you must
+not put Salt in the boyling, for that will make it black, then take a
+quart of the same broth, and a quart of white wine; boyl them together
+to make some drink for it, put into it two or three Bay leaves, when it
+is cold uncloathe the Pig, and put it into the same drink, & it will
+continue a quarter of a year. It is a necessary Dish in any Gentlemans
+House; when you serve it in, serve it with greene Fennell, as you doe
+Sturgion with Vinegar in Saucers.
+
+
+_To make a Virginia Trout._
+
+Take Pickled Herrings, cut off their Heads, and lay the bodies two dayes
+and nights in water, then wash them well, then season them with Mace,
+Cinamon, Cloves, Pepper, and a little Red Saunders, then lay them close
+in a pot with a little onyon strewed small upon them, and cast between
+every Layer; when you have thus done, put in a pint of Clarret-Wine to
+them, and cover them with a double paper tyed on the pot, and set them
+in the oven with houshould-bread. They are to be eaten cold.
+
+
+_To make a fat Lamb of a Pig._
+
+Take a fat Pig and scald him, and cut off his head, slit him and trusse
+him up like a Lamb, then being slit through the middle, and flawed, then
+parboyle him a little, then draw him with parsley as you do a Lamb, then
+roast it and dridge it, and serve it up with Butter, Pepper, and Sugar.
+
+
+_To make Rice Pancakes._
+
+Take a pound of Rice, and boyle it in three quarts of water till it be
+very tender, then put it into a pot covered close, and that will make a
+Jelly, then take a quart of Cream or new Milk, put it scalding hot to
+the Rice, then take twenty Eggs, three quarters of a pound of melted
+Butter, a little Salt, stirre all these well together, put as much
+flowre to them as will make them hold frying, they must be fryed with
+Butter, they must be made overnight, best.
+
+
+_Mrs._ Dukes _Cake._
+
+Take a quarter of a peck of the finest flour, a pint of Cream, ten yolks
+of Eggs well beaten, three quarters of a pound of butter gently melted,
+pour on the floure a little Ale-yeast, a quarter of a pint of Rose
+water, with some Muske, and Amber-grece dissolved in it, season all with
+a penny worth of Mace and Cloves, a little Nutmeg finely beaten, Currans
+one pound and a halfe, Raisins of the Sun stoned, and shred small one
+pound, Almonds blanch'd and beaten, halfe a pound, beat them with
+Rosewater to keep them from Oyling: Sugar beaten very small, half a
+pound; first mingle them, knead all these together, then let them lie a
+full houre in the Dough together, then the Oven being made ready, make
+up your Cake, let not the oven be too hot, nor shut up the mouth of it
+too close, but stir the Cake now and then that it may bake all a like,
+let it not stand a full hour in the Oven. Against you draw it have some
+Rose water and Sugar finely beaten, and well mixed together to wash the
+upper side of it, then set it in the Oven to dry, when you draw it out,
+it will shew like Ice.
+
+
+_To make fine Pancakes fryed without Butter, or Lard._
+
+Take a Pint of Creame, six new layd Eggs, beat them very well, put in a
+quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please,
+as much floure as will thicken them almost as thick as for ordinary
+Pancakes, your Pan must be cleane wiped with a Cloth, when it is
+reasonably hot, put in your Butter, or thick or thin as you please, to
+fry them.
+
+
+_To pot Venison._
+
+Take a haunch of Venison not hunted, and bone it, then take three ounces
+of Pepper beaten, twelve Nutmegs, with a handfull of Salt, and mince
+them together with Wine Vinegar, then wet your Venison with Wine Vinegar
+and season it, then with a knife make holes on the lean sides of the
+Hanch, and stuff it as you would stuff Beef with Parsley, then put it
+into the Pot with the fat side downward then clarifie three pound of
+Butter, and put it thereon, and Past upon the Pot, and let it stand in
+the Oven five or six hours, then take it out, and with a vent presse it
+down to the bottom of the Pot, and let it stand till it be cold, then
+take the Gravy of the top of the Pot and melt it, and boyle it halfe
+away and more, then put it in again with the Butter on the top of the
+Pot.
+
+
+_To make a Marchpan; to Ice him, &c._
+
+Take two pound of Almonds blanched, & beaten in a stone Morter till they
+begin to come to a fine Past, and take a pound of sifted Sugar, and put
+it in the Morter with the Almonds, and so leave it till it come to a
+perfect Past, putting in now and then a Spoonfull of Rosewater to keep
+them from Oyling; when you have beaten them to a perfect Past cover the
+Marchpan in a sheet, as big as a Charger, and set an edge about as you
+do about a Tart, and a bottome of wafers under him; thus bake it in an
+oven or baking pan, when you see your marchpan is hard and dry, take it
+out and Ice him with Rosewater and sugar being made as thick as butter
+for Fritters; so spread it on him with a wing-feather; so put it into
+the Oven againe, and when you see it rise high, then take it out and
+garnish it with some pretty conceits made part of the same stuff, stick
+long cumfets uprigh in him so serve it.
+
+
+_To make Jelly the best manner._
+
+Take a Leg of Veale, and pare away the fat as clean as you can, wash it
+throughly, let it lie soaking a quarter of an hour or more, provided you
+first breake the bones, then take foure Calves feet, scald off the hair
+in boyling water, then slit them in two and put them to your Veale, let
+them boyle over the fire in a brasse pot with two Gallons of water or
+more acording to the proportion of your Veale, scum it very clean and
+often; so let it boyle till it comes to three Pintes or little more,
+then strain it through a cleane strainer, into a Bason, and so let it
+stand till it be through cold and well jellied, then cut it in peices
+with a Knife, and pare the top and the bottome of them, put it into a
+Skellet, take two ounces of Cynamon broken very small with your hand,
+three Nutmegs sliced, one race of Ginger, a large Mace or two, a little
+quantity of Salt, one Spoonfull of Wine Vinegar, or Rose-Vinegar, one
+pound and three quarters of Sugar, a Pint of Renish-wine, or white Wine,
+and the Whites of fifteen Eggs, well beaten; put all these to the Jelly,
+then set it on the fire, and let it seeth two or three walmes, ever
+stirring it as it seeths, then take a very clean Jelly bag, wash the
+bottom of it in a little Rose water, and wring it so hard that their
+remaine none behind, put a branch of Rosemary in the bottom of the bag,
+hang it up before the fire over a Bason; and pour the Jelly-bag into the
+Bason, provided in any case you stir not the Bag, then take Jelly in the
+Bason and put it into your bag again, let it run the second time, and it
+will be very much the clearer; so you may put it into your Gally-pots or
+Glasles which you please, and set them a cooling on bay salt, and when
+it is cold and stiffe you may use it at your pleasure, if you will have
+the jelly of a red colour use it as before, onely instead of Renish
+wine, use Claret.
+
+
+_To make poore knights._
+
+Cut two penny loaves in round slices, dip them in half a pint of Cream
+or faire water, then lay them abroad in a dish, and beat three Eggs and
+grated Nutmegs and sugar, beat them with the Cream then melt some butter
+in a frying pan, and wet the sides of the toasts and lay them in on the
+wet side, then pour in the rest upon them, and so fry them, serve them
+in with Rosewater, sugar and butter.
+
+
+_To make Shrewsbury Cakes._
+
+Take two pound of floure dryed in the Oven and weighed after it is
+dryed, then put to it one pound of Butter that must be layd an hour or
+two in Rose-water, so done poure the Water from the Butter, and put the
+Butter to the flowre with the yolks and whites of five Eggs, two races
+of Ginger, and three quarters of a pound of Sugar, a little salt, grate
+your spice, and it well be the better, knead all these together till you
+may rowle the past, then roule it forth with the top of a bowle, then
+prick them with a pin made of wood, or if you have a comb that hath not
+been used, that will do them quickly, and is best to that purpose, so
+bake them upon Pye plates, but not too much in the Oven, for the heat of
+the Plates will dry them very much, after they come forth of the Oven,
+you may cut them without the bowles of what bignesse or what fashion you
+please.
+
+
+_To make beef like red Deer to be eaten cold._
+
+Take a buttock of beef, cut it the long wayes with the grain, beat it
+well with a rowling pin, then broyl it upon the coals, a little after it
+is cold, draw it throw with Lard, then lay in some white wine Vinegar,
+Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four
+dayes, then bake it in Rye past, and when it is cold fill it up with
+butter, after a fortnight it will be eaten.
+
+
+_To make puffs._
+
+Take a pint of Cheese Curds and drain them dry, bruise them small with
+the hand, put in two handfulls of floure, a little Sugar, three or four
+yolks of Egs, a little Nutmeg and Salt, mingle these together and make
+them little, like eyes, fry them in fresh butter, serve them up with
+fresh Butter and Sugar.
+
+
+_To make a hash of Chickens._
+
+Take six Chickens, quarter them, cover them almost with water, and
+season them with Pepper and Salt, and a good handfull of minced Parsly,
+and a little white-wine, when they are boyled enough, put six Eggs onely
+the yolks, put to them a little Nutmeg and Vinegar, give them a little
+wame or two with the Chickens, pour them altogether into the Dish and
+serve them in, when you put on the Eggs, and a good piece of Butter.
+
+
+_To make an Almond Caudle._
+
+Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread
+into it, then have ready beaten a pound of blanched Almonds stamped in a
+Mortar with a little white-wine, then strain them out with a pint of
+white-wine, thick your Ale with it, sweeten it as you please, and be
+sure you skim the Ale well when it boyles.
+
+
+_To make scalding Cheese towards the latter end of_ May.
+
+Take your Evening Milke and put it into Boules, or Earthen Pans, then in
+the Morning, fleet off the Cream in a Boule by it selfe, put the fleet
+Milke into a Tub with the Morning Milk, then put in the nights Cream,
+and stir it together, and heat the Milk, and put in the Rennet; as for
+ordinary new Milk Cheese, it is to be made thick; when the Cheese is
+come, gather the Curd into a Cheese-cloath, and set the Whey on the fire
+till it be seething hot, put the Cheese in a Cloth into a Killar that
+hath a wafle in the bottome, and poure in the hot Whey, then let out
+that, and put in more till your Curd feele hard, then break the Curd
+with your hands, as small as you can, and put an handfull of Salt to it
+then put it into the Fat, thrune it at noon and at night, and next day
+put it into a Trough where Cheese is salted every day, and turne it as
+long as any will enter, then lay it on a Table or Shelfe all Summer; if
+you will have it mellow to eate within an yeare, it must be laid in Hay
+in the Spring; if to keep two yeares, let it dry on a Shelfe out of the
+Wind all the next Summer, and in Winter lay them in Hay a while, or lay
+them close one to another; I seldome lay any in Hay, I turne and rub
+them with a rotten cloth especially when they are old, once a week least
+they rot.
+
+
+_To Pickle Purslaine._
+
+Take Purslaine, stalks and all, boyl them tender in faire Water, then
+lay them drying upon linning Cloaths, then being dryed, put them into
+the Galley-pots and cover them with wine Vinegar mixt with Salt, and not
+make the Pickle so strong as for Cucumbers.
+
+
+_FINIS._
+
+
+
+
+THE TABLE TO the Compleat COOK.
+
+
+_To make a Posset the Earle of_ Arundels
+way.
+
+_To boyle a Capon larded with Lemons._
+
+_To bake Red Deer._
+
+_To make fine Pancakes fryed without Butter or
+Lard._
+
+_To dresse a Pig the French manner._
+
+_To make a Steak Pye with a French Pudding in
+the Pye._
+
+_An excellent way for dressing Fish._
+
+_To Fricate Sheeps feet._
+
+_To Fricate Calves Chaldrons._
+
+_To Fricate Campigneons._
+
+_To make buttered_ Loaves.
+
+_To marine Carps, Mullet, Gormet, Rochet, or
+Wale._
+
+_To make a Calves Chaldron Pye._
+
+_To make a Pudding of Calves Chaldron._
+
+_To make a_ Banbury _Cake._
+
+_To make a_ Devonshire _White Pot._
+
+_To make Rice cream._
+
+_To make a very good_ Oxfordshire _cake._
+
+_To make a Pompion Pye._
+
+_To make the best Sausages._
+
+_To boyle fresh fish._
+
+_To make friters._
+
+_To make loaves of Cheese curd._
+
+_To make fine Pyes after the French fashion._
+
+_A singular good receipt for making a Cake._
+
+_To make a great curd Loafe._
+
+_To make buttered Loaves of Cheese curds._
+
+_To make Cheese Loaves._
+
+_To make Puffe._
+
+_To make Elder Vinegar._
+
+_To make good Vinegar._
+
+_To make a collar of Beefe._
+
+_To make an Almond Pudding._
+
+_To boyle Creame with French Barly._
+
+_To make Cheese cakes._
+
+_To make a quaking Pudding._
+
+_To pickle Cucumbers._
+
+_To pickle broom buds._
+
+_To keep Quinces all the yeare._
+
+_To make a goosberry fool._
+
+_To make an Oatmeale pudding._
+
+_To make a green Pudding._
+
+_To make good Sausages._
+
+_To make toasts._
+
+_A Spanish cream._
+
+_To make clouted cream._
+
+_A good cream._
+_To make Pyramids cream._
+
+_To make a sack cream._
+
+_To boyl Pigeons._
+
+_To make an apple tansey._
+
+_A french barly cream._
+
+_To make a Chicken or Pigeon Pye._
+
+_To boyle a capon or hen._
+
+_To make bals of Veal._
+
+_To make Mrs._ Shelleyes _cake._
+
+_To make Almond Jumbals._
+
+_To make cracknels._
+
+_To pickle Oysters._
+
+_To boyl cream with codlings._
+
+_To make the lady_ Abergaveers Cheese.
+
+_To dresse snails._
+
+_To boyl a rump of Beefe after the French fashion._
+
+_An excellent way of dressing fish._
+
+_To make fritters of Sheeps feet._
+
+_To make dry Salmon calvert in the boyling._
+
+_To make bisket bread._
+
+_To make an Almond pudding._
+
+_To make an Almond caudle._
+
+_To make Almond bread._
+
+_To make Almond cakes._
+
+_Master_ Rudstones _posset._
+
+_To boyle a capon with Ranioles._
+
+_To make a bisque of carps._
+
+_To boyle a Pike and an Eele together._
+
+_To make an outlandish dish._
+
+_To make a Portugal dish._
+
+_To dresse a dish of Hartichockes._
+
+_To dresse a Fillet of Veal the Italian way._
+
+_To dresse soals._
+
+_To make furmity._
+
+_To make a patis or cabbage cream._
+
+_To make Pap._
+
+_To make Spanish Pap._
+
+_To poach Eggs._
+
+_A pottage of beefe Pallats._
+
+_The_ Jacobins _pottage_
+
+_To salt a Goose._
+
+_A way of stewing Chickens or Rabbets._
+
+_A pottage of Capons._
+
+_A Carp pye._
+
+_To boyle Ducks after the French fashion._
+
+_To boyle a goose with sausages._
+
+_To fry Chickens._
+
+_To make a battalia Pye._
+
+_To make a Chicken pye._
+
+_To make a pye of a Calves head._
+
+_To make Cream with Snow._
+
+_To make minced Pyes._
+
+_To drye Neates tongues._
+
+_To make jelly of harts horn._
+
+_To make Chickens fat in four or five dayes._
+
+_To make Angelot._
+
+_A Persian dish._
+
+_To roast a shoulder of Mutton._
+
+_To roast a leg of Mutton to be eaten cold._
+
+_To roast Oysters._
+
+_To make a Sack Posset._
+
+_Another_
+
+_To make a Sack Posset without Milk or
+Creame._
+
+_To make a stump pye._
+
+_To make Mrs._ Leed _Cheese Cakes._
+
+_To make taffaty tarts_
+
+_To make fresh Cheese_
+
+_To make Sugar Cakes or Jumballs_
+
+_To hash a shoulder of Mutton_
+
+_To dresse Flounders or Plaice with Garlick
+and Mustard_
+
+_A turkish dish_
+
+_To dresse a Pike_
+
+_To dresse Oysters_
+
+_To dresse Flounders_
+
+_To dresse Snailes_
+
+_To dresse pickle fish_
+
+_To fricate beef Pallats_
+
+_A Spanish Olio_
+
+_To make a Spanish Olio._
+
+_To make Metheglin_
+
+_To make a sallet of smelts_
+
+_To roast a Fillet Beefe_
+
+_To make a sallet of a cold Hen or Capon._
+
+_To stew Mushrumps_
+
+_The Lord_ Conway _his receipt for the makeing
+of Amber-puddings_
+
+_To make a Partridge tart_
+
+_To keep venison all the yeare_
+
+_To make Brawn_
+
+_To roast a Pike_
+
+_To sauce Eeles_
+
+_To make sausages without skins_
+
+_To dresse a Pike._
+
+_To dresse Eeles_
+
+_To boyle a pudding after the French fashion,_
+
+_To make a fricate_
+
+_To make a dish called Olives_
+
+_To make an Olive Pye_
+
+_The Countesse of_ Rutlands _Receipt of makeing
+a rare_ Banbury _Cake_
+
+_An excellent Syllabub_
+
+_To sauce a Pig_
+
+_To make a Virginia trout_
+
+_To make a fat Lamb of a Pig._
+
+_To make Rice pancakes_
+
+_Mrs._ Dukes _Cakes._
+
+_To make fine Pancakes._
+
+_To pot Venison_
+
+_To make a Marchpan to ice him_
+
+_To make jelly the best manner_
+
+_To make poor Knights_
+
+_To make Shrewsberry Cakes_
+
+_To make Beefe like Red Deere to be eaten
+Cold_
+
+_To make Puffe_
+
+_To make a hash of Chicken_
+
+_To make an Almond Caudle_
+
+_To make scalding Cheese towards the latter end
+of_ May
+
+_To pickle purslain_
+
+
+FINIS.
+
+
+
+
+_Courteous_ READER, _these Books following are Printed for_ Nath. Brook,
+_and are to be sold at his Shop at the Angell in_ Cornhill.
+
+       *       *       *       *       *
+
+_Excellent Tracts in Divinity, Controversies, Sermons, Devotions._
+
+The Catholique History collected and gathered out of Scripture,
+Councels, and Antient Fathers, in answer to Dr. _Vanes_ Lost Sheep
+returned home: by _Edward Chesensale_ Esq; _Octavo_.
+
+2. Bishop _Morton_ on the Sacrament, in _Folio_.
+
+3. The Grand Sacriledge of the Church of _Rome_, in taking away the
+sacred Cup from the Laity at the Lords Table; by Dr. _Featly_ D.D.
+_Quarto._
+
+4. The Quakers Cause at second hearing, being a full answer to their
+Tenets.
+
+5. Re-assertion of Grace: _Vindiciae Evangelii_, or the Vindication of
+the Gospell: a reply to Mr. _Anthony Burghess Vindiciae Legis_, and to
+Mr. _Ruthford_: by _Robert Town_.
+
+6. Anabptists anatomized and silenced: or a dispute with Master _Tombs_,
+by Mr. _J. Crag_: where all may receive cleare satisfaction in that
+controversie, the best extant. _Octavo._
+
+7. A Glimpse of Divine Light, being an explication of some passages
+exhibited to the Commissioners of _White Hall_ for Approbation of
+Publique Preachers, against _John Harrison_ of _Land Chap. Lancash._
+
+8. The Zealous Magistrate: a Sermon by _T. Threscos_. _Quarto._
+
+9. New Jerusalam, in a Sermon for the society of Astrologers, _Quarto_.
+in the year 1651.
+
+10. Divinity no enemy to Astrology: A Sermon for the society of
+Astrologers, in the year 1653. by D. _Thomas Swadling_.
+
+11. _Britannia Rediviva_, a Sermon before the Judges, _August_ 1648. by
+_J Shaw_ Minister of _Hull_.
+
+12. The Princess Royal, in a Sermon before the Judges, _March_ 24. by _J
+Shaw_.
+
+13. Judgement set, and books opened, Religion tried whether it be of God
+or Man, in severall Sermons: by _J Webster, Quarto_.
+
+14. Israels Redemption, or the Prophetical History of our Saviours
+Kingdome on Earth: by _K. Marton_.
+
+15. The Cause and Cure of Ignorance, Error and Prophaness: or a more
+hopefull way to Grace and Salvation: by K. _Young, Octavo_.
+
+16. A Bridle for the Times, tending to still the murmuring, to settle
+the wavering, to stay the wandring, and to strengthen the fainting: by
+_J Brinsley_ of _Yarmouth_.
+
+17. Comforts against the fear of death; wherein are discovered severall
+Evidences of the work of Grace: by _J Collins_ of _Norwich_.
+
+18. _Jacobs_ Seed: or, the excellency of seeking God by prayer, by _Jer
+Burroughs_.
+
+19. The form of Practical Divinity; or, the grounds of Religion in a
+Chatechistical way, by Mr. _Christopher Love_ late minister of the
+gospel: a useful piece.
+
+20. Heaven and Earth shaken; a Treatice shewing how Kings and Princes,
+their Governments are turned and changed, by _J Davis_ Minister in
+_Dover_: admirably useful and seriously to be considered in these times.
+
+21. The Treasure of the Soul; wherein we are taught, by dying to sin, to
+attain to the perfect love of God.
+
+22. A Treatise of Contestation fit for these sad & troublesome times by
+_J. Hall_ Bishop of _Norwich_.
+
+23. Select thoughts: or, choice helps for a pious spirit, beholding the
+excellency of her Lord Jesus; by _J. Hall_ Bishop of _Norwich_.
+
+24. The Holy Order, or Fraternity of Mourners in Zion; to which is
+added, Songs in the night, or chearfulness under afflictions; by _J.
+Hall_ Bishop of _Norwich_.
+
+25. The Celestial Lamp, enlightening every distressed Soul from the
+depth of everlasting darkness; by _T. Fetisplace_.
+
+
+_Admirable and learned Treatises of Occult Sciences in Philosophy,
+Magick, Astrology, Geomancy, Chymistry, Physiognomy, and Chyromancy._
+
+26. Magick & Astrology vindicated by _H. Warren_
+
+27. _Lux Veritatis_, Judicall Astrology vindicated and demonology
+confuted; by _W. Ramsey_ Gent.
+
+28. An Introduction to the Tentonick Philosophy; being a determination
+of the Original of the Soul: by _C. Hotham_ Fellow of _Peter-House_ in
+_Cambridge_.
+
+29. _Curnelius Agrippa_, his fourth book of Occult Philosophy, or
+Geomancy: Magical Elements o _Peter de Abona_, the nature of Spirits:
+made English by _R Turner_.
+
+30. _Paracelsus_ Occult Philosophy, of the Misteries of Nature, and his
+Secret Alchimy.
+
+31. An Astrological Discourse with Mathematical Demonstrations; proving
+the influence of the Planets and fixed Stars upon Elementary Bodies: by
+Sir _Chr. Heydon_ Knight.
+
+32. _Merlinus Anglicus Junior_; the English Merlin revived: or a
+Prediction upon the Affairs of Christendome, for the year 1644, by _W.
+Lilly_.
+
+33. Englands Prophetical Merlin; foretelling to all Nations of _Europe_,
+till _1663_. the actions depending upon the influences of the
+Conjunction of _Saturn_ and _Jupiter_ 1642. by _W. Lilly_.
+
+34. The Starry messenger: or an Interpretation of that strange
+apparition of three Suns seen in _London_, the 19 of _November_ 1644,
+being the birthday of King _Charles_: by _W. Lilly_.
+
+35. The Worlds Catastrophe: or _Europes_ many Mutations, untill 1666, by
+_W. Lilly_.
+
+36. An Astrological Prediction of the Occurrences in _England_; part of
+the years 1648, 1649, 1650. by _W. Lilly_.
+
+37. Monarchy or no Monarchy in _England_: the Prophesie of the white
+King, _Grebner_ his Prophesie, concerning _Charles_, Son of _Charles_,
+his greatness; illustrated with several Hieroglyphicks: by _W. Lilly_.
+
+38. _Annus Tenebrosus_, or the Dark Year, or Astrological Judgements
+upon two Lunary Eclipses, and one admirable Eclipse of the Sun in
+_England_ 1652. by _W. Lilly_.
+
+39. An easie and familiar Method, whereby to judge the effects depending
+on Eclipses: by _W. Lilly_.
+
+40. Supernatural Sights and Apparitions seen in _London, June 30_ 1644.
+by _W. Lilly_: as also all his Works in a volumn.
+
+41. _Catastrophe Magnatum_: an Ephemerides for the year 1652. by _N.
+Culpeper_.
+
+42. _Teratologia_; or, a discovery of Gods Wonders, manifested by bloody
+raine and waters, by _I.S._
+
+43. Chyromancy; or the Art of divining by the lines egraven in the hand
+of man, by dame nature in 19. Genitures; with a Learned Discourse of the
+Soul of the World; by _G. Wharton_ Esq.
+
+44. The admired piece of Physiognomy, and Chyromancy, Metoposcopy, and
+Simmetricall Proportions, and Signal moles of the Body, and
+Interpretation of Dreams: to which is added the art of Memory,
+illustrated with figures: by _R. Sanders_, in _Folio_.
+
+45. The no less exquisite then admirable Work, _The atrum chemicum
+Britannicum_; containing several Poetical pieces of our famous English
+Philosophers, who have written the Hermitique Mysteries in their own
+antient Language; faithfully collected into one Volumn, with Annotations
+thereon: by the Indefatigable Industry of _Elias Ashmole_ Esq;
+illustrated with Figures.
+
+
+_Excellent Treatises in the Mathematicks, Geometry of Arithmetick,
+Surveying, and other Arts or Mechannicks._
+
+46. The incomparable Treatise of _Tactometria, sev. Tetagmenometria_;
+or, the Geometry of Regulars, practically proposed, after a new and most
+expeditious manner, (together with the Natural or Vulgar, by way of
+Mensural comparison) and in the Solids, not only in respect of Magnitude
+or Demension, but also of Gravity or Ponderosity, according to any
+Metall assigned: together with useful experiments of Measures & Weights,
+observations on Gauging, useful for those are practised in the Art
+Metricald: by _T. Wibard_.
+
+47. _Tectonicon_, shewing the exact measuring of all manner of Land,
+Squares, Timber Stone, Steeples, Pillars, Globes; as also the making and
+use of the Carpenters Rule &c. fit to be known by all Surveyors,
+Land-meters, Joyners, Carpenters, and Masons: by _L. Digges_.
+
+48. The unparalleld work for ease & expedition, instituted, The exact
+Surveyor: or, the whole Art of Surveying of Land, shewing how to plot
+all manner of Grounds, whether small Inclosures, Champain, Plain,
+Wood-Lands, or Mountains, by the Plain Table; as also how to finde the
+Area, or Content of any Land, to Protect, Reduce or Divide the same; as
+also to take the Plot or Cart, to make a map of any Manner, whether
+according to _Rathburne_, or any other Eminent Surveyors Method: a Booke
+excellently useful for those that sell, purchase, or are otherwise
+employed about Buildings; by _J. Eyre_.
+
+49. _Moor's_ Arithmetick: discovering the secrets of that Art, in Number
+and Species; in two Books, the first teaching by precept and example,
+the Operations in numbers, whole and broken. The Rules of Practice,
+Interest, and performed in the more facil manner by Decimals, then
+hitherto hath been published; the excellency and new practice and use of
+Logarithmes, _Nepayres Bones_. The second the great Rule of _Algebra_,
+in Species, resolving all Arithmetical Questions by Supposition.
+
+50. The golden Treatise of Arithmetick, Natural and Artificial, or
+Decimals; the Theory & Practice united in a simpathetical Proportion,
+betwixt lines and Numbers, in their Quantities and Qualities, as in
+respect of Form, Figure, Magnitude and Affection; demonstrated by
+Geometry, illustrated by Calculations, and confirmed with variety of
+Examples in every Species; made compendious and easie for Merchants,
+Citizens, Sea-men, Accomptants, &c. by _Th. Wilsford_ Corrector of the
+last Edition of Record.
+
+51. Semigraphy, or the Art of Short-Writing, as it hath been proved by
+many hundreds in the City of _London_, and other places, by them
+practised, and acknowledged to be the easiest, exactest, and swiftest
+method; the meanest capacity by the help of this Book, with a few hours
+practice, may attaine to a perfection in this Art: by _Jer. Rich_ Author
+and Teacher thereof, dwelling in _Swithings Lane_ in _London_.
+
+52. Milk for Children; a plain and easie method teaching to read and
+write, usefull for Schools and Families, by _L. Thomas_, D.D.
+
+53. The Painting of the Ancients; the History of the beginning,
+progress, and consummating of the practice of that noble Art of
+Painting; by _F. Junius_
+
+
+_Excellent and approved Treatises in Physick, Chyrurgery, & other more
+familiar Experiments in Cookery, Preserving, &c._
+
+54. _Culpeper's Semiatica uranica_, his Astrological judgement of
+Diseases from the decumbiture of the sick, much enlarged: the way and
+manner of finding out the cause, change, and end of the Disease; also
+whether the sick be likely to live or dye, & the time when recovery or
+death is to be expected, according to the judgement of _Hipocrates_, and
+_Hermes Trismegistus_; to which is added Mr. _Culpeper_'s censure of
+Urines.
+
+55. _Culpeper_'s last Legacy, left to his Wife for the publick good,
+being the choicest and most profitable of those secrets in Physick and
+Chyrurgery; which whilst he lived, were lockt up in his breast, and
+resolved never to be published till after his death.
+
+56. The Yorkshire Spaw; or the virtue and use of that water in curing of
+desperate diseases, with directions and rules necessary to be considered
+by all that repair thither.
+
+57. Most approved Medicines and Remedies for the diseeses in the body of
+Man: by _A. Read_ Dr. in Physick.
+
+58. The Art of Simpling: an introduction to the knowledg of gathering of
+Plants, wherein, the definitions, divisions, places, descriptions,
+differences, names, virtues, times of gathering, uses, tempratures of
+them are compendiously discoursed of: also a discovery of the lesser
+World, by _W. Coles_.
+
+59. _Adam_ in Eden, or Natures Paradise: the History of Plants, Herbs
+and Flowers, with their several original names, the places where they
+grow, their descriptions and kindes, their times of flourishing and
+decreasing; as also their several signatures, anatomical appropriations,
+and particular physical virtues; with necessary Observations on the
+seasons of planting and gathering of our English plants. A work
+admirably useful for Apothecaries, Chyrurgeons, and other Ingenuous
+persons, who may in this Herbal finde comprised all the English physical
+simples, that _Gerard_ or _Parkinson_, in their two voluminous Herbals
+have discoursed of, even so as to be on emergent occasions their own
+physitians, the ingredients being to be be had in their own fields &
+gardens, Published for the general good by _W. Coles_ M.D.
+
+60. The Compleat Midwive's practice, in the high & weighty concernments
+of the body of Mankinde: or perfect Rules derived from the experiences
+and writings, not onely of our English, but the most accomplisht and
+absolute practices of the French, Spanish, Italians, and other Nations;
+so fitted for the weakest capacities, that they may in a short time
+attain to the knowledge of the whole art; by _Dr._ T.C. with the advice
+of others, illustrated with Copper figures.
+
+61. The Queens Closet opened: incomparable secrets in Physick,
+Chyrurgery, Preserving, Candying, and Cookery; as they were presented to
+the queen by the most experienced persons of our times; many whereof
+were honour'd with her own practice.
+
+
+_Elegant Treatises in Humanity, History, Romances, & Poetry_.
+
+62, Times Treasury, or Academy, for the accomplishment of the English
+Gentry in Arguments of Discourse, Habit, Fashion, Behaviour, &c. all
+summed up in Characters of Honour: by _R. Brathwait_, Esq.
+
+63. _Oedipus_, or the Resolver of the secrets of love, and other natural
+Problemes, by way of Question and Answer.
+
+64. The admirable and most impartial history of _New England_, of the
+first plantation there, in the year 1628. brought down to these times;
+all the material passages performed there, exactly related.
+
+65. The Tears of the Indians: the History of the bloody and most cruel
+proceedings of the Spaniards in the Islands of _Hispaniola, Cuba,
+Jamaica, Mexico, Peru_, and other places of the West Indies; in which to
+the life, are discovered the tyrannies of the Spaniards, as also the
+justnesse of our War so successfully managed against them.
+
+66. The illustrious Sheperdess. The Imperious Brother: written
+originally in Spanish by that incomparable wit, _Don John Perez de
+Montalban_; translated at the request of the Marchioness of
+_Dorchester_, and the countess of _Strafford_: by _E.P._
+
+67. The History of the Golden Ass, as also the Loves of Cupid and his
+Mistress _Psiche_: by _L. Apulcius_ translated into English.
+
+68. The unfortunate Mother: a tragedy by _T.N._
+
+69. The Rebellion, a Comedy by _T. Rawlins_.
+
+70. The tragedy of _Messalina_ the insatiate Roman Empress: by _N.
+Richards_.
+
+71. The Floating Island: a Trage-Comedy, acted before the King, by the
+students of Christs-Church in _Oxon_; by that renowned wit, _W. Strode_
+the Songs were set by Mr. _Henry Lawes_.
+
+72. _Harvey's_ Divine Poems: the History of _Balaam_, of _Jonah_, and of
+St. _John_ the Evangelist.
+
+73. _Fons Lachrymarum_, or a Fountain of Tears; the lamentations of the
+Prophet _Jeremiah_ in verse, with an Elegy on Sir _Charles Lucas_; by
+_I. Quarles_.
+
+74. Nocturnal Lucubrations, with other witty Epigrams and Epitaphs; by
+_R. Chamberlain_.
+
+75. The admirable ingenuous Satyr against Hypocrites.
+
+
+_Poetical, with several other accurately ingenious Treatises, lately
+Printed._
+
+76. Wits Interpreter, the English Parnassus: or a sure Guide to those
+admirable accomplishments that compleat the English Gentry, in the most
+acceptable qualifications of Discourse or Writing. An Art of Logick,
+accurate Complements, Fancies, and Experiments, Poems, Poetical
+Fictions, and _All-a-Mode_ Letters by J.C.
+
+77. Wit and Drollery; with other Jovial Poems: by sir _I.M.M.L.M.S.W.D._
+
+78. Sportive wit, the Muses Merriment; a New Sprint of Drollery; Jovial
+Fancies, &c.
+
+79. The Conveyancer of Light, or the Compleat Clerk, & Scriviners Guide;
+being an exact draught of all Presidents and Assurances now in use; as
+they were penned, and perfected by diverse learned Judges, eminent
+Lawyers, & great Conveyancers, both ancient and modern: whereunto is
+added a Concordance from _K. Rich 3_. to this present.
+
+80. _Themis Aurea_, The Daws of the Fraternity of the Rosie Cross; in
+which the occult secrets of their Philosophical Notions are brought to
+light: written by _Count Mayerus_, and now Englisht by _T.H._
+
+82. The Iron Rod put into the Lord Protectors hand; a phrophetical
+Treatise.
+
+83. _Medicina magica tamen Physica_; Magical but Natural Physick:
+containing the general cures of infirmities and diseases belonging to
+the bodies of men, as also to other animals and domistick creatures, by
+way of Transplantation: with a description of the most excellent Cordial
+out of Gold; by _Sam. Boulton of Salop_.
+
+84. _I. Tradiscan's_ Rareties, published by himself.
+
+85. The proceedings of the high Court of Justice against the late King
+Charles, with his Speech upon the Scaffold, and other proceedings,
+_Jan._ 30, 1648.
+
+86. The perfect Cook; a right Method in the Art of Cookery, whether for
+Pastery, or all other manner af _All-a-mode_ Kick shaws; with the most
+refined ways of dressing of Flesh, Fowl, or Fish; making of the most
+poinant Sawces, whether after the French or English manner, together
+with fifty five ways of dressing of Eggs; by _M. M._
+
+
+_Admirable usefull Treatises Newly Printed._
+
+87. The Expert Doctors Dispensatory: the whole Art of Phisick restored
+to Practise: the Apothecaries Shop, and Chyrurgeons Closet opened; with
+a Survey, as also a Correction of most Dispensatories now extant, with a
+Judicious Cencure of their defects; & a supply of what they are
+deficient in: together with a learned account of the virtues and
+quantities, and uses of Simples, and Compounds; with the Symptoms of
+Diseases; as also prescriptions for their several cures: by that
+renowned _P. Morellus_ Physician to the King of _France_; a work for the
+order, usefulness, and plainness of the Method, not to be parallel'd by
+any Dispensatory, in what Language soever.
+
+88. Cabinet of Jewels, Mans Misery, Gods Mercy, Christs Treasury, &c. In
+eight Sermons; with an Appendix of the nature of Tithes under the
+Gospel; with an expediency of Marriage in Publique Assemblies, by _I.
+Crag_ Minister of the Gospel.
+
+89. Natures Secrets; or the admirable and wonderful History of the
+generation of Meteors; discribing the Temperatures of the Elements, the
+heights, magnitudes, and influences of Stars; the causes of Comets,
+Earthquakes, Deluges, Epidemical Diseases and Prodigies of precedent
+times, with presages of the weather, and Descriptions of the
+Weather-glass: by _T. Wilsford_.
+
+90. The Mysteries of Love and Eloquence; or the Arts of Wooing and
+Complementing; as they are managed in the _Spring Garden, Hide-Park, the
+New Exchange_, and other Eminent Places. A work in which are drawn to
+the Life and Deportments of the most Accomplisht Persons; the Mode of
+their Courtly Entertainments, Treatment of their Ladies at Balls, their
+accustomed Sports, Drolls & Fancies; the witchcrafts of their perswasive
+language, in their approaches, or other more secret dispatches, _&c_. by
+_E.P._
+
+91. _Helmont_ disguised; or the vulgar errors of imperical and unskilful
+practicers of Physick confuted; more especially as they concern the
+cures of Feavers, the Stone, the Plague, and some other Diseases by way
+of Dialogue; in which the chief rarities of Physick are admirably
+discoursed by _I.T_.
+
+
+_Books in the Press, and ready for Printing_.
+
+1. The Scales of Commerce and Trade: by _T. Wilsford_.
+
+2. Geometry demonstrated by Lines & Numbers; from thence, Astronomy,
+Cosmgraphy, and Navigation proved and delineated by the Doctrine of
+Plane and Spherical Trangles: by _T. Wilsford_.
+
+3. The English Annals, from the Invasion made by Julius Cesar to these
+times: by _T. Wilsford_.
+
+4. The Fool tranformed: a Comedy.
+
+5. The History of _Lewis_ the Eleventh King of _France_: a Trage-Comedy.
+
+6. The chast woman against her will: a Comedy.
+
+7. The Tooth-Drawer: a Comedy.
+
+8. Honour in the end: a Comedy.
+
+9. The Tell Tale: a Comedy
+
+10. The History of _Donquixiot_, or the Knight of the illfavour'd Face:
+a Comedy.
+
+11. The fair Spanish Captive: a Trage-Comedy.
+
+12. Sir _Kenelm Digby_ & other persons of Honour, their rare and
+incomparable secrets of Physick, Chyrurgery, Cookery, Preserving,
+Conserving, Candying, distilling of Waters, extraction of Oyls,
+compounding of the costliest Perfumes, with other admirable Inventions,
+and select Experiments, as they offered themselves to their
+Observations, whether here or in Forrein Countreys.
+
+13. The so much desired & deeply learned Commentary on _Psalme_ 15. by
+that reverend and eminent Divine Mr. _Christopher Carthwright_ Minister
+of the Gospel in _York_.
+
+14. The Soul's Cordial in two treatises, the first teaching how to be
+eased of the guilt of sin, the second, discovering advantages by Christs
+ascention: by that faithful labourer in the Lord's vineyard Mr.
+_Christopher Love_, late Parson of _Laurance Jury_: the third volumn.
+
+15. Jacobs seed, the excellency of seeking God by prayer, by the late
+reverend divine _I. Burroughs_.
+
+16. The Saints Tombe-Stone: or the Remains of the Blessed: A plain
+Narrative of some remarkable passages, in the Holy Life, & Happy Death,
+of Mrs. _Dorothy Shaw_, wife of Mr. _John Shaw_ Preacher of the Gospel
+at _Kingston_ on _Hull_ collected by her dearest friends especially for
+her sorrowful Husband and six Daughters consolation and invitation.
+
+17. The Accomplisht Cook, the mistery of the whole art of Cookery,
+revealed in a more easie and perfect method then hath been publisht in
+any language: Expert and ready wayes for the dressing of flesh, fowl and
+fish, the raising of pastes, the best directions for all manner of
+Kickshaws and the most poinant Sauces, with the termes of Carveing and
+Sewing: the Bills of fare, an exact account of all dishes for the
+season, with other All-a-mode curiosities, together with the lively
+illustrations of such necessary figures, as are referred to practise:
+approoved by the many years experience and carefull industry of _Robert
+May_, in the time of his attendance on several persons of honor.
+
+18. The exquisite letters of Mr. _Robert Loveday_, the late admired
+Translater of the volumes of the famed Romance Cleopatra, for the
+perpetrating of his memory, publisht by his dear brother Mr. _A.L._
+
+19. The new world of English words, or a general Dictionary containing
+the Termes, Dignities, Definitions, and perfect interpretations of the
+proper significations of hard English words throughout the Arts and
+Sciences, Liberal or Mechannick, as also all other subjects that are
+useful or appertain to the Language of our Nation, by _I.T._ & others in
+_Folio_.
+
+
+_FINIS._
+
+
+
+
+
+End of the Project Gutenberg EBook of The Compleat Cook, by Nath. Brook
+
+*** END OF THE PROJECT GUTENBERG EBOOK 10520 ***
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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #10520 (https://www.gutenberg.org/ebooks/10520)
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+The Project Gutenberg EBook of The Compleat Cook, by Nath. Brook
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Compleat Cook
+       Expertly Prescribing The Most Ready Wayes, Whether Italian,
+       Spanish Or French, For Dressing Of Flesh And Fish, Ordering
+       Of Sauces Or Making Of Pastry
+
+Author: Anonymous, given as "W. M."
+
+Release Date: December 23, 2003 [EBook #10520]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE COMPLEAT COOK ***
+
+
+
+
+Produced by David Starner, Linda Cantoni and the Online Distributed
+Proofreading Team from scans from Biblioteca de la Universitat de
+Barcelona
+
+Note: This book is part of the W. M. volume The Queens Closet Opened. 
+
+
+
+
+THE COMPLEAT COOK.
+
+
+Expertly prescribing the most ready wayes,
+
+Whether, { _Italian_,
+         { _Spanish_,
+         { or _French_
+
+For dressing of _Flesh_, and _Fish_, Ordering of _Sauces_ or making OF
+PASTRY.
+
+
+LONDON:
+
+Printed by _E.B._ for _Nath. Brook_, at the Angel in _Cornhill_, 1658.
+
+
+
+THE COMPLEAT COOK:
+
+
+Expertly prescribing the most ready wayes, whether _Italian, Spanish_,
+or _French_, for dressing of _Flesh_ and _Fish_, &c.
+
+
+_To make a Posset, the Earle_ of Arundels _Way._.
+
+Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on
+the fire, and let it boyl a little while, and as it is boyling take a
+Pot or Bason, that you meane to make your Posset in, and put in three
+spoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,
+then set it over the coles to warm a little while, then take it off and
+let it stand till it be almost cool, then put it into the Pot or Bason
+and stir it a little, and let it stand to simper over the fire an hour
+or more, for the longer the better.
+
+
+_To boyle a Capon larded with Lemons._
+
+Take a fair Capon and truss him, boyl him by himselfe in faire water
+with a little small Oat-meal, then take Mutton Broath, and half a pint
+of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,
+put Marrow, Dates, season it with Sugar, then take preserved Lemons and
+cut them like Lard, and with a larding pin, lard in it, then put the
+capon in a deep dish, thicken your broth with Almonds, and poure it on
+the Capon.
+
+
+_To Bake Red Deere._
+
+Parboyl it, and then sauce it in Vinegar then Lard it very thick, and
+season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with
+good store of sweet butter, and let it bake, when it is baked, take a
+pint of Hippocras, halfe a pound of sweet butter, two or three Nutmeg,
+little Vinegar, poure it into the Pye in the Oven and let it lye and
+soake an hour, then take it out, and when it is cold stop the vent hole.
+
+
+_To make fine Pan-cakes fryed without Butter or Lard._
+
+Take a pint of Cream, and six new laid Egs, beat them very well
+together, put in a quarter of a pound of Sugar, and one Nutmeg or a
+little beaten Mace (which you please) and so much flower as will thicken
+almost as much as ordinarily Pan-cake batter; your Pan must be heated
+reasonably hot & wiped with a clean Cloth, this done put in your Batter
+as thick or thin as you please.
+
+
+_To dresse a Pig the French manner._
+
+Take it and spit it, & lay it down to the fire, and when your Pig is
+through warme, skin her, and cut her off the Spit as another Pig is, and
+so divide it in twenty peeces more or lesse as you please; when you have
+so done, take some White-wine and strong broth, and stew it therein,
+with an Onion or two mixed very small, a little Time also minced with
+Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a
+very little sweet Butter, and Gravy if you have it, so Dish it up with
+the same Liquor it is stewed in, with French Bread sliced under it, with
+Oranges and Lemons.
+
+
+_To make a Steake pye, with a French Pudding in the Pye._
+
+Season your Steaks with Pepper & Nutmegs, and let it stand an hour in a
+Tray then take a piece of the leanest of a Legg of Mutton and mince it
+small with Suet and a few sweet herbs, tops of young Time, a branch of
+Penny-royal, two or three of red Sage, grated bread, yolks of Eggs,
+sweet Cream, Raisins of the Sun; work altogether like a Pudding, with
+your hand stiff, and roul them round like Bals, and put them into the
+Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little
+Verjuyce on it, bake it, then cut it up and roul Sage leaves and fry
+them, and stick them upright in the wals, and serve your Pye without a
+Cover, with the juyce of an Orange or Lemon.
+
+
+_An excellent way of dressing Fish._
+
+Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
+water, and let it lie a while in it, then put it into a great Pipkin
+with a cover, and put to it some six spoonfuls of water and four of
+Vinegar, and as much of white-wine, a good deal of Salt a handful of
+sweet herbs, a little white Sorrel, a few Cloves, a little stick of
+Cinamon, a little Mace; put all these in a Pipkin close, and set it in a
+Kettle of seething water, and there let it stew three hours.
+
+_You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to
+your mind._
+
+
+_To fricate Sheeps-feet._
+
+Take Sheeps-feet, slit the bone, and pick them very clean, then put them
+in a Frying-pan, with a Ladlefull of strong Broth, a piece of Butter,
+and a little Salt, after they have fryed a while, put to them a little
+Parsley, green Chibals, a little young Speremint and Tyme, all shred
+very small, and a little beaten Pepper; when you think they are fryed
+almost enough, have a lear made for them with the yolks of two or three
+Eggs, some Gravy of Mutton, a little Nutmegg, and juyce of a Lemon wrung
+therein, and put this lear to the Sheeps feet as they fry in the Pan,
+then toss them once or twice, and put them forth into the Dish you mean
+to serve them in.
+
+
+_To fricate Calves Chaldrons._
+
+Take a Calves Chaldron, after it is little more then half boyled, and
+when it is cold, cut it into little bits as big as Walnuts; season it
+with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion,
+Parsley, and a little Tarragon, all shred very small, then put it into a
+frying-pan, with a Ladle-full of strong broth, and a little piece of
+sweet Butter, so fry it; when it is fryed enough, have a little lear
+made with the Gravy of Mutton, the juyce of a Lemon and Orange, the
+yolks of three or four Eggs, and a little Nutmeg grated therein; put all
+this to your Chaldrons in the Pan, Toss your Fricat two or three times,
+then dish it, and so serve it up.
+
+
+_To Fricate Champigneons._
+
+Make ready your champigneons as you do for stewing, and when you have
+poured away the black liquor that comes from them, put your champigneons
+into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme,
+sweet Marjoram, a piece of Onion shred very small, a little Salt and
+fine beaten Pepper, so fry them till they be enough, so have ready the
+lear abovesaid, and put it to the champigneons whilst they are in the
+Pan, toss them two or three times, put them forth and serve them.
+
+
+_To make buttered Loaves._
+
+Take the yolks of twelve Eggs, and six whites, and a quarter of a pint
+of yeast, when you have beaten the Eggs well, strain them with the yeast
+into a Dish, then put to it a little Salt, and two rases of Ginger
+beaten very small, then put flower to it till it come to a high Past
+that will not cleave, then you must roule it upon your hands and
+afterwards put it into a warm Cloath and let it lye there a quarter of
+an hour, then make it up in little Loaves, bake; against it is baked
+prepare a pound and a half of Butter, a quarter of a pint of white wine,
+and halfe a pound of Sugar; This being melted and beaten together with
+it, set them into the Oven a quarter of an hour.
+
+
+_To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c._
+
+Take a quart of water to a Gallon of Vinegar, a good handful of
+Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put
+all these together, and let it seeth softly, and season it with a little
+Salt, then fry your Fish with frying Oyle till it be enough, then put in
+an earthen Vessell, and lay the Bay-leaves and Rosemary between and
+about the Fish, and pour the Broth upon it, and when it is cold, cover
+it, _&c_.
+
+
+_To make a Calves Chaldron Pye._
+
+Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince
+it as small as grated bread, with halfe a pound of Marrow; season it
+with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the
+outmost rind of a Lemon minced very small, and wring in the juyce of
+halfe a Lemon, and then mix all together, then make a piece of puff
+Past, and lay a leaf therof in a silver Dish of the bigness to contain
+the meat, then put in your meat, and cover it with another leaf of the
+same Past, and bake it; and when it is baked take it out, and open it,
+and put in the juyce of two or three Oranges, stir it well together,
+then cover it againe and serve it. Be sure none of your Orange kernels
+be among your Pye-meat.
+
+
+_To make a Pudding of a Calves Chaldron._
+
+Take your Chaldron after it is half boyled and cold, mince it as small
+as you can with half a pound of Beef Suet, or as much Marrow, season it
+with a little Onion, Parsley, Tyme, and the outmost rind of a piece of
+Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed
+together, with the yolks of four or five Eggs, and a little sweet Cream;
+then have ready the great Gutts of a Mutton scraped and washed very
+clean; let your Gutt have lain in white-wine and Salt halfe a day before
+you use it; when your meat is mixed and made up somewhat stiff put it
+into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it
+to the Table in the Gutt.
+
+
+_To make a Banbury Cake._
+
+Take a peck of pure Wheat-flower, six pound of Currans, half a pound of
+Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint
+and a halfe of Ale-yeast, and a little Rose-water; then boyle as much
+new-milk as will serve to knead it, and when it is almost cold, put into
+it as much Sack as will thicken it, and so work it all together before a
+fire, pulling it two or three times in pieces, after make it up.
+
+
+_To make a Devonshire White-pot._
+
+Take a pint of Cream and straine four Eggs into it, and put a little
+Salt and a little sliced Nutmeg, and season it with Sugar somewhat
+sweet; then take almost a penny Loaf of fine bread sliced very thin, and
+put it into a Dish that will hold it, the Cream and the Eggs being put
+to it; then take a handfull of Raisins of the Sun being boyled, and a
+little sweet Butter, so bake it.
+
+
+_To make Rice Cream._
+
+Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a
+pound of Sugar and flower beaten very small, mingle your Sugar and
+flower together, put it into your Cream, take the yolk of an Egg, beat
+it with a spoonfull or two of Rose-water, then put it to the Cream, and
+stir all these together, and set it over a quick fire, keeping it
+continually stirring till it be as thick as water-pap.
+
+
+_To make a very Good Great Oxford-shire Cake._
+
+Take a peck of flower by weight, and dry it a little, & a pound and a
+halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a
+quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat
+your Salt and Spice very fine, and searce it, and mix it with your
+flower and Sugar; then take three pound of butter and work it in the
+flower, it will take three hours working; then take a quart of
+Ale-yeast, two quarts of Cream, half a pint of Sack, six grains of
+Amber-greece dissolved in it, halfe a pint of Rosewater, sixteen Eggs,
+eight of the Whites, mix these with the flower, and knead them well
+together, then let it lie warm by your fire till your Oven be hot, which
+must be little hotter then for manchet; when you make it ready for your
+Oven, put to your Cake six pound of Currans, two pound of Raisins, of
+the Sun stoned and minced, so make up your Cake, and set it in your oven
+stopped close; it wil take three houres a baking; when baked, take it
+out and frost it over with the white of an Egge and Rosewater, well beat
+together, and strew fine Sugar upon it, and then set it again into the
+Oven, that it may Ice.
+
+
+_To make a Pumpion Pye._
+
+Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a
+little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and
+chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and
+beat them; take ten Eggs and beat them; then mix them, and beat them
+altogether, and put in as much Sugar as you think fit, then fry them
+like a froiz; after it is fryed, let it stand till it be cold, then fill
+your Pye, take sliced Apples thinne round wayes, and lay a row of the
+Froiz, and a layer of Apples with Currans betwixt the layer while your
+Pye is fitted, and put in a good deal of sweet butter before you close
+it; when the Pye is baked, take six yolks of Eggs, some white-wine or
+Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and
+put it in, stir them well together whilst the Eggs and Pumpions be not
+perceived, and so serve it up.
+
+
+_To make the best Sausages that ever was eat._
+
+Take a leg of young Pork, and cut of all the lean, and shred it very
+small, but leave none of the strings or skins amongst it, then take two
+pound of Beef Suet, and shred it small, then take two handfuls of red
+Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an
+Onion, chop them altogether with the flesh and Suet; if it is small
+enough, put the yolk of two or three Eggs and mix altogether, and make
+it up in a Past if you will use it, roul out as many pieces as you
+please in the form of an ordinary Sausage, and so fry them, this Past
+will keep a fortnight upon occasion.
+
+
+_To boyle a Fresh Fish._
+
+Take a Carp, or other, & put them into a deep Dish, with a pint of
+white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet
+Butter, and let him boyle between two dishes in his owne blood, season
+it with Pepper and Verjuyce, and so serve it up on Sippets.
+
+
+_To make Fritters._
+
+Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs,
+yolks and whites, beat them very well, the Egg first, then altogether,
+put in some Ginger, and Salt, and fine flower, then let it stand an
+houre or two; then shred in the Apples; when you are ready to fry them,
+your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet
+tryed out of the leafe.
+
+
+_To make Loaves of Cheese-Curds._
+
+Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so
+much flower as will make it stiff, then take a little Ginger, Nutmeg, &
+some Salt, make them into loaves and set them into an oven with a quick
+heat; when they begin to change Colour take them out, and put melted
+Butter to them, and some Sack, and good store of Sugar, and so serve it.
+
+
+_To make fine Pies after the French fashion._
+
+Take a pound and half of Veale, two pound of suet, two pound of great
+Raisins stoned, half a pound of Prunes, as much of Currans, six Dates,
+two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of
+Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make
+three fair Pyes, with two quarts of flower, three yolks of Egges, and
+halfe a pound of Butter.
+
+
+_A Singular Receit for making a Cake._
+
+Take halfe a peck of flower, two pound of Butter, mingle it with the
+flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound
+of Sugar, leave some out to strew on the top, mingle these well with the
+flower and Butter, five pound of Currans well washed, and pickt, and
+dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the
+whites, a quart of Cream boyled and almost cold againe: work it well
+together and let it be very lith, lay it in a warm Cloth, and let it lye
+half an hour against the fire. Then make it up with the white of an Egg,
+a little Butter, Rosewater and Sugar; Ice it over and put it into the
+Oven, and let it stand one whole hour and a half.
+
+_To make a great Curd Loaf._
+
+Take the Curds of three quarts of new milk clean whayed, and rub into
+them a little of the finest flower you can get, then take half a race of
+Ginger, and slice it very thin, and put it into your Curds with a little
+Salt, then take halfe a pint of good Ale Yeast and put to it, then take
+ten Eggs, but three of the Whites, let there be so much flower as will
+make it into a reasonable stiff Past, then put it into an indifferant
+hot cloth, and lay it before the fire to rise while your Oven is
+heating, then make it up into a Loaf, and when it is baked, cut up the
+top of the Loaf, and put in a pound and a half of melted Butter, and a
+good deale of Sugar in it.
+
+
+_To make buttered Loaves of Cheese-curds._
+
+Take three quarts of new Milk, and put in as much Rennet as will turn,
+take your Whay clean away, then breake your Curds very small with your
+hands, and put in six yolks of Eggs, but one white; an handfull of
+grated bread, an handfull of Flower, a little Salt mingled altogether;
+work it with your hand, roul it into little Loaves, then set them in a
+Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe
+them over with a feather, then set them in the Oven as for Manchet, and
+stop that close three quarters of an hour, then take halfe a pound of
+butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar,
+set it on the fire, stir it till it be thick; when your Loaves are
+baked, cut off the tops and butter them with this Butter, some under,
+some over, and strow some Sugar on them.
+
+
+_To make Cheese-loaves._
+
+Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight
+yolks of Eggs and four whites, and beat them very well, then take a
+little Cream but let it be very thick, put altogether, and make them up
+with two handfuls of flower, the Curds must be made of new milk and
+whayed very dry, you must make them like little Loaves and bake them in
+an Oven; and being baked cut them up, and have in readinesse some sweet
+Butter, Sugar, Nutmeg sliced and mingled together, put it into the
+Loaves, and with it stir the Cream well together, then cover them again
+with the tops, and serve them with a little Sugar scraped on.
+
+
+_To make Puff._
+
+Take four pints of new milke, rennet, take out all the Whay very clean,
+and wring it in a dry Cloth, then strain it in a wooden Dish till they
+become as Cream, then take the yolks of two Egges, and beat them and put
+them to the Curds, and leave them with the Curds, then put a spoonfull
+of Cream to them, and if you please halfe a spoonfull of Rose-water, and
+as much flower beat in it as will make it of an indifferent stiffnesse,
+just to roul on a Plate, then take off the Kidney of Mutton suet and
+purifie it, and fry them in it, and serve them with Butter, Rose-water
+and Sugar.
+
+
+_To make Elder Vinegar._
+
+Gather the flowers of Elder, pick them very clean, and dry them in the
+Sun on a gentle heat, and take to every quart of Vinegar a good handfull
+of flowers and let it stand to Sun a fortnight, then strain the Vinegar
+from the flowers, and put it into the barrell againe, and when you draw
+a quart of Vinegar, draw a quart of water, and put it into the Barrell
+luke warme.
+
+
+_To make good Vinegar._
+
+Take one strike of Malt, and one of Rye ground, and mash them together,
+and take (if they be good) three pound of Hops, if not four pound; make
+two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head
+where the Sunne may have power over them, and when it is ready to Tun,
+fill your hogs-heads where they lye, then let them purge cleer and cover
+them with two flate stones, and within a week after when you bake, take
+two wheat loaves hot out of the Oven, and put into each hogs-head a
+loaf, you must use this foure times, you must brew this in _Aprill_, and
+let it stand till _June_, then draw them clearer, then wash the
+Hogs-heads cleane, and put the beer in again; if you will have it
+Rose-vinegar, you must put in a strike and a half of Roses; if
+Elder-vinegar, a peck of the flowers; if you will have it white, put no
+thing in it after it is drawn, and so let it stand till _Michaelmas_; if
+you will have it coloured red, take four gallons of strong Ale as you
+can get, and Elder berries picked a few full clear, and put them in your
+pan with the Ale, set them ouer the fire till you guesse that a pottle
+is wasted, then take if off the fire, and let it stand till it be store
+cold, and the next day strain it into the Hogs-head, then lay them in a
+Cellar or buttery which you please.
+
+
+_To make a Coller of Beef._
+
+Take the thinnest end of a coast of beef, boyl it and lay it in
+Pump-water, and a little salt, three dayes shifting it once every day,
+and the last day put a pint of Claret Wine to it, and when you take it
+out of the water, let it lye two or three hours a drayning, then cut it
+almost to the end in three slices, then bruise a little Cochinell and a
+very little Allum, and mingle it with the Claret-wine, and colour the
+meat all over with it, then take a dozen of Anchoves, wash them and bone
+them, and lay them into the Beef, and season it with Cloves, Mace, and
+Pepper, and two handfuls of salt, and a little sweet Marjoram and Tyme,
+and when you make it up, roul the innermost slice first, and the other
+two upon it, being very wel seasoned every where, and bind it hard with
+Tape, then put it into a stone-pot, something bigger then the Coller,
+and pour upon it a pint of Claret-wine, and halfe a pint of
+wine-vinegar, a sprig of Rosemary, and a few Bay-leave and bake it very
+well; before it is quite cold, take it out of the Pot, and you may keep
+it dry as long as you please.
+
+
+_To make an Almond Pudding._
+
+Take two or three French-Rowles, or white penny bread, cut them in
+slices, and put to the bread as much Cream as wil cover it, put it on
+the fire till your Cream and bread be very warm, then take a ladle or
+spoon and beat it very well together, put to this twelve Eggs, but not
+above foure whites, put in Beef Suet, or Marrow, according to your
+discretion, put a pretty quantity of Currans and Raisins, season the
+Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for
+it will make it sad and heavy; make a piece of puff past as much as will
+cover your dish, so cut it very handsomely what fashion you please;
+Butter the bottome of your Dish, put the pudding into the Dish, set it
+in a quick Oven, not too hot as to burne it, let it bake till you think
+it be enough, scrape on Sugar and serve it up.
+
+
+_To boyle Cream with French Barly._
+
+Take the third part of a pound of French Barley, wash it well with fair
+water, and let it lie all night in fair water, in the morning set two
+skillets on the fire with faire water, and in one of them put your
+Barley, and let it boyle till the water look red, then put the water
+from it, and put the Barley into the other warme water, thus boyl it and
+change with fresh warm water till it boyl white, then strain the water
+clean from it, then take a quart of Creame, put into it a Nutmeg or two
+quartered, a little large Mace and some Sugar, and let it boyl together
+a quarter of an hour, and when it hath thus boyled put into it the yolks
+of three or foure Eggs, well beaten with a little Rose-water, then dish
+it forth, and eat it cold.
+
+
+_To make Cheese-Cakes._
+
+Take three Eggs and beat them very well, and as you beat them, put to
+them as much fine flower as will make them thick, then put to them three
+or four Eggs more, and beat them altogether; then take one quart of
+Creame, and put into it a quarter of a pound of sweet butter, and set
+them over the fire, and when it begins to boyle, put to it your Eggs and
+flower, stir it very well, and let it boyle till it be thick, then
+season it with Salt, Cinamon, Sugar, and Currans, and bake it.
+
+
+_To make a Quaking Pudding._
+
+Take a pint and somewhat more of thick Creame, ten Egges, put the whites
+of three, beat them very well with two spoonfuls of Rose-water; mingle
+with your Creame three spoonfuls of fine flower, mingle it so well, that
+there be no lumps in it, put it altogether, and season it according to
+your Tast; Butter a Cloth very well, and let it be thick that it may not
+run out, and let it boyle for half an hour as fast as you can, then take
+it up and make Sauce with Butter, Rose-water and Sugar, and serve it up.
+
+_You may stick some blanched Almonds upon it if you please._
+
+
+_To Pickle Cucumbers._
+
+Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a
+Lay of Cucumbers, and so till they be all Layed, put in some Mace and
+whole pepper, and some Fennel-seed according to direction, then fill it
+up with Beer-Vinegar, and a clean board and a stone upon it to keepe
+them within the pickle, and so keep them close covered, and if the
+Vinegar is black, change them into fresh.
+
+
+_To Pickle Broom Buds._
+
+Take your Buds before they be yellow on the top, make a brine of Vinegar
+and Salt, which you must do onely by shaking it together till the Salt
+be melted, then put in your Buds, and keepe stirred once in a day till
+they be sunk within the Vinegar, be sure to keep close covered.
+
+
+_To keep Quinces raw all the year._
+
+Take some of the worst Quinces and cut them into small pieces, and
+Coares and Parings, boyle them in water, and put to a Gallon of water,
+some three spoonfuls of Salt, as much Honey; boyle these together till
+they are very strong, and when it is cold, put it into half a pint of
+Vinegar in a wooden Vessell or Earthen Pot; and take then as many of
+your best Quinces as will go into your Liquor, then stop them up very
+close that no Aire get into them, and they will keep all the yeare.
+
+
+_To make a Gooseberry Foole._
+
+Take your Gooseberries, and put them in a Silver or Earthen Pot, and set
+it in a Skillet of boyling Water, and when they are coddled enough
+strain them, then make them hot again, when they are scalding hot, beat
+them very well with a good piece of fresh butter, Rose-water and Sugar,
+and put in the yolke of two or three Eggs; you may put Rose-water into
+them, and so stir it altogether, and serve it to the Table when it is
+cold.
+
+
+_To make an Otemeale Pudding_.
+
+Take a Porringer full of Oatmeale beaten to flower, a pint of Creame,
+one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of
+Sugar, a pound of Beefe-suet well minced, mingle all these together and
+so bake it. An houre will bake it.
+
+
+_To make a green Pudding._
+
+Take a penny loafe of stale Bread, grate it, put to halfe a pound of
+Sugar, grated Nutmeg, as much Salt as will season it, three quarters of
+a pound of beef-suet shred very small, then take sweet Herbs, the most
+of them Marigolds, eight Spinages: shred the Herbs very small, mix all
+well together, then take two Eggs and work them up together with your
+hand, and make them into round balls, and when the water boyles put them
+in, serve them with Rose-water, Sugar, and Butter or Sauce.
+
+
+_To make good Sausages._
+
+Take the lean of a Legge of Pork, and four pound of Beefe-suet, or
+rather butter, shred them together very small, then season it with three
+quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace
+mixed together, as the Pepper is, a handfull of Sage when it is chopt
+small, and as much salt as you thinke will make them tast well of it;
+mingle all these with the meat, then break in ten Eggs, all but two or
+three of the whites, then temper it all well with your hands, and fill
+it into Hoggs gutts, which you must have ready for them; you must tye
+the ends of them like Puddings, and when you eat them you must boyle
+them on a soft fire; a hot will crack the skins, and the goodnesse boyle
+out of them.
+
+
+_To make Toasts._
+
+Cut two penny Loaves in round slices and dip them in half a pint of
+Cream or cold water, then lay them abroad in a Dish, and beat three Eggs
+and grated Nutmegs, and Sugar, beat them with the Cream, then take your
+frying Pan and melt some butter in it, and wet one side of your Toasts
+and lay them in on the wet side, then pour in the rest upon them, and so
+fry them; send them in with Rosewater, butter and sugar.
+
+
+_Spanish Cream._
+
+Put hot water in a bucket and go with it to the Milking, then poure out
+the Water, and instantly milke into it, and presently strain it into
+milk-Pans of an ordinary fulnesse, but not after an ordinary way for you
+must set your Pan on the ground and stand on a stool, and pour it forth
+that it may rise in bubbles with the fall; this on the morrow will be a
+very tough Cream, which you must take off with your Skimmer, and lay it
+in the Dish, laying upon laying; and if you please strew some sugar
+between them.
+
+
+_To make Clouted Cream._
+
+Take foure quarts of Milke, one of Cream, six spoonfuls of Rose-water,
+put these together in a great Earthen Milke-Pan, & set it upon a fire of
+Charcoale well kindled, you must be sure the fire be not too hot; then
+let it stand a day and a night; and when you go to take it off, loose
+the edge of your Cream around about with a Knife, then take your board,
+and lay the edges that is left beside the board, cut into many pieces,
+and put them into the Dish first, and scrape some fine Sugar upon them,
+then take your board and take off your Cream as clean from the Milk as
+you can, and lay it upon your Dish, and if your Dish be little, there
+will be some left, the which you may put into what fashion you please,
+and scrape good store of Sugar upon it.
+
+
+_A good Cream_
+
+When you Churn Butter, take out six spoonfuls of Cream, just as it is to
+turne to Butter, that is, when it is a little frothy; then boyle good
+Cream as must as will make a Dish, and season it with Sugar, and a
+little Rose-water; when it is quite cold enough, mingle it very well
+with that you take out of the Churn, and so Dish it.
+
+
+_To make Piramidis Cream._
+
+Take a quart of water, and six ounces of harts horn, and put it into a
+Bottle with Gum-dragon, and Gum-arabick, of each as much as a small Nut,
+put all this into the Bottle, which must be so big as will hold a pint
+more; for if it be full it will break; stop it very Close with a Cork,
+and tye a Cloth about it, put the Bottle into a pot of beef when it is
+boyling, and let it boyle three hours, then take as much Cream as there
+is Jelly, and halfe a pound of Almonds well beaten with Rose-water, so
+that you cannot discern what they be, mingle the Cream and the Almonds
+together, then strain it, and do so two or three times to get all you
+can out of the Almonds, then put jelly when it is cold into a silver
+Bason, and the Cream to it; sweeten it as you like, put in two or three
+grains of Musk and Amber-greece, set it over the fire, stirring it
+continually and skimming it, till it be seething hot, but let it not
+boyle, then put it into an old fashion drinking-Glasse, and let it stand
+till it is cold, and when you will use it, hold your Glass in a warm
+hand, and loosen it with a Knife, and whelm it into a Dish, and have in
+readinesse Pine Apple blown, and stick it all over, and serve it in with
+Cream or without as you please.
+
+
+_To make a Sack Cream._
+
+Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull
+of sack, and stir it well the while, that it curd not, so do till you
+have dropped in six spoonfuls, then season it with sugar, Nutmeg, and
+strong water.
+
+
+_To boyle Pigeons._
+
+Stuffe the Pigeons with Parsley, and butter, and put them into an
+Earthen Pot, and put some sweet butter to them and let them boyle; take
+Parsley, Tyme, and Rosemary, chop them and put them to them; take some
+sweet butter, and put in withall some spinage, take a little gross
+Pepper and Salt, and season it withall, then take the yolk of an Egge
+and strain it with Verjuyce, and put to them, lay sippets in the Dish
+and serve it.
+
+
+_To make an Apple-Tansey._
+
+Pare your Apples and cut them in thin round slices, then fry them in
+good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon,
+Ginger, Sugar, with a little Rose-water, beat all these together, and
+poure it upon your Apples and fry it.
+
+
+_The French-Barly-Cream._
+
+Take a quart of Cream, and boyle in a Porrenger of French-Barley, that
+hath been boyled in a nine waters, put in some large Mace and a little
+Cinamon, boyling it a quarter of an hour; then take two quarts of
+Almonds blanched, and beat it very small with Rose-water, or
+Orange-water, and some Sugar; and the Almonds being strained into the
+Liquor, put it over the fire, stirring it till it be ready to boyle;
+then take it off the fire, stirring it till it be halfe cold; then put
+to it two spoonfuls of Sack or White-Wine, and when it is cold, serve it
+in, remembring to put in some Salt.
+
+
+_To make a Chicken or Pigeon-Pye._
+
+Take your Pigeons (if they be not very young) cut them into four
+quarters, one sweet-bread sliced the long way, that it may be thin, and
+the pieces not too big, one Sheeps tongue, little more then parboyl'd,
+and the skin puld off, and the tongue cut in slices, two or three slices
+of Veale, as much of Mutton, young chicken (if not little) quarter them,
+Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters,
+Calves-Udder cut in pieces, good store of Marrow for seasoning, take as
+much Pepper and Salt as you think fit to season it slightly; good store
+of sweet Marjoram, a little Time and Lemon-Pill fine sliced; season it
+well with these Spices as the time of the year will afford; put in
+either of Chesnuts (if you put in Chesnuts they must first be either
+boyl'd or roasted) Gooseberries or Guage, large Mace will do well in
+this Pye, then take a little piece of Veale parboyl'd and slice it very
+fine, as much Marrow as meat stirred amongst it, then take grated Bread,
+as much as a quarter of the meat, four yolks of Eggs or more according
+to the stuffe you make, shred Dates as small as may be, season it with
+salt, but not too salt. Nutmeg as much as will season it, sweet Marjoram
+pretty store very small shred, work it up with as much sweet Creame as
+will make it up in little Puddings, some long, some round, so put as
+many of them in the Pye as you please; put therein two or three
+spoonfulls of Gravy of Mutton, or so much strong Mutton broth before you
+put it in the Oven, the bottome of boyled Artichokes, minced Marrow over
+and in the bottom of the Pye after your Pye is baked; when you put it
+up, have some five yolks of Eggs minced, and the juyce of two or three
+Oranges, the meat of one Lemon cut in pieces, a little White and Claret
+Wine; put this in your Pye being well mingled, and shake it very well
+together.
+
+
+_To boyle a Capon or Hen._
+
+Take a young Capon or Hen, when you draw them, take out the fall of the
+Leafe clean away, and being well washed, fill the belly with Oysters;
+prepare some Mutton, the neck, but boyle it in smal peices and skim it
+well, then put your Capon into the Pipkin, and when it is boyled, skim
+it again; be sure you have no more water then will cover your meat, then
+put it into a pint of white wine, some Mace, two or three Cloves and
+whole Pepper; a quarter of an hour before your meat be boyled enough,
+put into the Pipkin, three Anchoves stript from the Bones and washed,
+and be sure you put Salt at the first to your meat; a little Parsley
+Spinage, Endive, Sorrell, Rose-mary, or such kind of Herbs will do well
+to boyle with the Broth, and being ready to Dish it, having sippets cut
+then take the Oysters out of the Capon, and lay them in the Dish with
+the Broth, and put some juyce of Lemons and Orange into it according to
+your taste.
+
+
+_To make Balls of Veale._
+
+Take the Lean of a Leg of Veal, and cut out the Sinews, mince it very
+small, and with it some fat of Beef suet; if the Leg of Veal be of a Cow
+Calfe, the Udder will be good instead of Beef suet; when it is very well
+beaten together with the mincing Knife, have some Cloves, Mace, and
+Pepper beaten, and with Salt season your meat, putting in some Vinegar,
+then make up your meat into little Balls, and having very good strong
+Broth made of Mutton, set your Balls to boyle in it; when they are
+boyled enough, take the yolks of five or six Eggs well beaten with as
+much Vinegar as you please to like, and some of the Broth mingled
+together, stir it into all your Balls and Broth, give it a waume on the
+fire, then Dish up the Balls upon Sippits and pour the sauce on it.
+
+
+_To make Mrs._ Shellyes _Cake._
+
+Take a peck of fine flower, and three pound of the best Butter, work
+your flower and butter very well together, then take ten Eggs, leave out
+six whites, a pint and a halfe of Ale-yeast: beat the Eggs and yeast
+together, and put them to the flower; take six pound of blanched
+Almonds, beat them very well, putting in sometime Rosewater to keepe
+them from Oyling; adde what spice you please; let this be put to the
+rest, with a quarter of a pint of Sack, and a little saffron; and when
+you have made all this into Past, cover it warme before the fire, and
+let it rise for halfe an hour, then put in twelve pound of Currans well
+washed and dryed, two pound of Raisins of the Sun stoned and cut small,
+one pound of Sugar; the sooner you put it into the Oven after the fruit
+is put in, the better.
+
+
+_To make Almond Jumballs._
+
+Take a pound of Almonds to halfe a pound of double refined Sugar beaten
+and Searced, lay your Almonds in water a day before you blanch them, and
+beat them small with your Sugar; and when it is beat very small, put in
+a handfull of Gum-dragon, it being before over night steeped in
+Rose-water, and halfe a white of an Egge beaten to froth, and halfe a
+spoonfull of Coriander-seed as many Fennell and Ani-seeds, mingle these
+together very well, set them upon a soft fire till it grow pretty thick,
+then take it off the fire, and lay it upon a clean Paper, and beat it
+well with a rowling pin till it work like a soft past, and so make them
+up, and lay them upon Papers oyld with Oyle of Almonds, then put them in
+your Oven, and so soon as they be throughly risen, take them out before
+they grow hard.
+
+
+_To make Cracknels._
+
+Take halfe a pound of fine flower, dryed and searced, as much fine sugar
+searced, mingled with a spoonfull of Coriander-seed bruised, halfe a
+quarter of a pound of butter rubbed in the flower and sugar, then wet it
+with the yolks of two Eggs, and halfe a spoonfull of white Rose-water, a
+spoonfull or little more of Cream as will wet it; knead the Past till it
+be soft and limber to rowle well, then rowle it extreame thin, and cut
+them round by little plates; lay them up on buttered papers, and when
+they goe into the Oven, prick them, and wash the Top with the yolk of an
+Egg beaten, and made thin with Rose-water or faire water; they will give
+with keeping, therefore before they are eaten, they must be dryed in a
+warme Oven to make them crisp.
+
+
+_To Pickle Oysters._
+
+Take Oysters and wash them cleane in their own Liquor, and let them
+settle, then strain it, and put your Oysters to it with a little Mace
+and whole pepper, as much Salt as you please, and a little Wine-Vinegar,
+then set them over the fire, and let them boyle leisurely till they are
+pretty tender; be sure to skim them still as the skim riseth; when they
+are enough, take them out till the Pickle be cold, then put them into
+any pot that will lye close, they will keep best in Caper barrels, they
+will keep very well six weeks.
+
+
+_To boyle Cream with Codlings._
+
+Take a quart of Cream and boyle it with some Mace and Sugar, and take
+two yolks of Eggs, and beat them well with a spoonfull of Rose-water and
+a grain of Amber-greece, then put it into the Cream with a piece of
+sweet Butter as big as a Wall-nut, and stir it together over the fire
+untill it be ready to boyle, then set it some time to coole, stirring it
+continually till it be cold; then take a quarter of a pound of Codlings
+strained, and put them into a silver Dish over a few coales till they be
+almost dry, and being cold, and the Cream also, poure the Cream upon
+them, and let them stand on a soft fire covered an hour, then serve them
+in.
+
+
+_To make the Lady Albergaveres Cheese._
+
+To one Cheese take a Gallon of new Milk, and a pint of good Cream, and
+mix them well together, then take a Skillet of hot water as much as will
+make it hotter then it comes from the Cow, then put in a spoonfull of
+Rennet, and stir it well together and cover it, and when it is come,
+take a wet Cloth and lay it on your Cheese-Mot, and take up the Curd and
+not break it; and put it into your Mot; and when your Mot is full, lay
+on the Suiker, and every two hours turn your Cheese in wet Cloathes
+wrung dry; and lay on a little more wet, at night take as much salt as
+you can between your finger and thumb, and salt your Cheese on both
+sides; let them lye in Presses all night in a wet Cloth; the next day
+lay them on a Table between a dry Cloth, the next day lay them in
+Grasse, and every other day change your Grasse, they will be ready to
+eat in nine dayes; if you will have them ready sooner, cover them with a
+Blanket.
+
+
+_To dresse Snayles._
+
+Take your Snayles (they are no way so as in Pottage) and wash them well
+in many waters, and when you have done put them in a white Earthen Pan,
+or a very wide Dish, and put as much water to them as will cover them,
+and then set your Dish or Pan on some coales, that it may heat by little
+and little, and then the Snayles will come out of the shells and so dye,
+and being dead, take them out, and wash them very well in Water and salt
+twice or thrice over; then put them in a Pipkin with Water and Salt, and
+let them boyle a little while in that, so take away the rude slime they
+have, then take them out againe and put them in a Cullender; then take
+excellent sallet Oyle and beat it a great while upon the fire in a
+frying Pan, and when it boyls very fast, slice two or three Onyons in
+it, and let them fry well, then put the Snayles in the Oyle and Onyons,
+and let them stew together a little, then put the Oyle, Onyons, and
+Snayles altogether in an earthen Pipkin of a fit size for your Snayles,
+and put as much warm water to them as will serve to boyle them, and make
+the Pottage and season them with Salt, and so let them boyle three or
+foure hours; then mingle Parsly, Pennyroyall, Fennell, Tyme, and such
+Herbs, and when they are minced put them in a Morter, and beat them as
+you doe for Green-sauce, and put in some crums of bread soaked in the
+Pottage of the Snayles, and then dissolve it all in the Morter with a
+little Saffron and Cloves well beaten, and put in as much Pottage into
+the Morter as will make the Spice and bread and Herbs like thickning for
+a pot, so put them all into the Snayles and let them stew in it, and
+when you serve them up, you may squeeze into the pottage a Lemon, and
+put in a little Vinegar, or if you put in a Clove of Garlick among the
+Herbs, and beat it with them in the Morter; it will not tast the worse;
+serve them up in a Dish with sippets of Bread in the bottom. The Pottage
+is very nourishing, and they use them that are apt to a Consumption.
+
+
+_To boyle a rump of Beefe after the French fashion._
+
+Take a rump of Beef, or the little end of the Brisket, and parboyle it
+halfe an houre, then take it up and put it in a deep Dish, then slash it
+in the side that the gravy may come out, then throw a little Pepper and
+salt betweene every cut, then fill up the Dish with the best Claret
+wine, and put to it three or foure pieces of large Mace, and set it on
+the coales close covered, and boyle it above an houre and a halfe, but
+turn it often in the mean time; then with a spoon take of the fat and
+fill it with Claret wine, and slice six Onyons, and a handfull of
+Cappers or broom buds, halfe a dozen of hard Lettice sliced, three
+spoonfuls of wine-Vinegar and as much verjuyce, and then set it a
+boyling with these things in it till it be tender, and serve it up with
+brown Bread and Sippets fryed with butter, but be sure there be not too
+much fat in it when you serve it.
+
+
+_An excellent way of dressing Fish._
+
+Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
+Water, and let it lye a while in it, in a great Pipkin with a cover, and
+put to it six spoonfuls of Water and four of Vinegar, as much of white
+wine, a good deale of Salt, a bundle of sweet Herbs, a little whole
+Spice, a few Cloves, a little stick of Cinamon, a little Mace, take up
+all these in a Pipkin close, and set in a Kettle of seething Water and
+there let it stew three hours, You may doe Carps, Eeles, Trouts, &c.
+this way, alter the tast to your mind.
+
+
+_To make Fritters of Sheeps-feet._
+
+Take your Sheeps feet, slit them and set them a stewing in a silver
+Dish, with a little strong Broth and Salt, with a stick of Cinamon, two
+or three Cloves, and a piece of an Orange Pill; when they are stewed,
+take them from the liquor and lay them upon a Pye-plate cooling; when
+they are cold, have some good Fritter-batter made with Sack, and dip
+them therein; then have ready to fry them, some excellent clarified
+Butter very hot in a Pan, and fry them therein; when they are fryed
+wring in the juyce of three or four Oranges, and toss them once or twice
+in a Dish, and so serve them to the Table.
+
+
+_To make dry Salmon Calvert in the boyling._
+
+
+Take a Gallon of Water, put to it a quart of Wine or Vinegar, Verjuyce
+or sour Beer, and a few sweet herbs and Salt, and let your Liquor boyle
+extream fast, and hold your Salmon by the Tayle, and dip it in, and let
+it have a walme, and so dip it in and out a dozen times, and that will
+make your Salmon Calvert, and so boyle it till it be tender.
+
+
+_To make Bisket Bread._
+
+Take a pound of Sugar searced very fine, and a pound of flower well
+dryed, and twelve Eggs, a handfull of Carroway-seed, six whites of Eggs,
+a very little Salt, beat all these together, and keep them with beating
+till you set them in the Oven, then put them into your Plates or Tin
+things, and take Butter and put into a Cloth and rub your Plate; a
+spoonfull into a Plate is enough, and so set them in the Oven, and let
+your Oven be no hotter then to bake small Pyes; if your flower be not
+dryed in the Oven before, they will be heavy.
+
+
+_To make an Almond Pudding._
+
+Take your Almonds when they are blanched, and beat them as many as will
+serve for your Dish, then put to it foure or five yolks of Eggs,
+Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt
+and Marrow cut into it, and so set it into the Oven, but your Oven must
+not be hotter then for Bisket bread; and when it is half baked, take the
+white of an Egg, Rose-water and fine Sugar well beaten together and very
+thick, and do it over with a feather, and set it in againe, then stick
+it over with Almonds, and so send it up.
+
+_This you may boyle in a Bag if you please, and put in a few crums of
+Bread into it, and eat it with butter and Sugar without Marrow._
+
+
+_To make an Almond Caudle._
+
+Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread
+in it, then have ready beaten a pound of Almonds blanched, & strain them
+out with a pint of White wine, and thicken the Ale with it, sweeten it
+if you please, and be sure you skim the Ale well when it boyles.
+
+
+_To make Almond bread._
+
+Take Almonds and lay them in water all night, then blanch them and slice
+them, to every pound of Almonds, a pound of fine Sugar finely beaten, so
+mingle them together, then beat the whites of three Egs to high froth,
+and mix it well with the Almonds & Sugar, then have some Plates and
+strew some flower on them, and lay Wafers on them, and lay your Almonds
+with the edges upwards, lay them as round as your can, scrape a little
+Sugar on them, when they are ready to set in the Oven, which must not be
+so hot as to colour white Paper, and when they are a little baked, take
+them out, and them from the Plates, and set them in again, you must
+keepe them in a Stove.
+
+
+_To make Almond Cakes._
+
+Take halfe a pound of Almonds blanched in cold water, beat them with
+some Rose-water till they doe not glister, then they will be beaten; if
+you think fit, lay seven or eight Musque Comfits dissolved in Rosewater
+which must not be above six or seven spoonfuls for fear of spoyling the
+colour; when they be thus beaten, put in half a pound of Sugar finely
+sifted, beat them and the Almonds together till it be well mixed, then
+take the whites of two Eggs, and two spoonfuls of fine flower that hath
+been dried in an Oven; beat these wel together and poure it to your
+Almonds, then butter your Plates and dust your Cakes with Sugar and
+Flower, and when they are a little brown, draw them, and when the oven
+is colder set them in again on browne Papers, and they will looke
+whiter.
+
+
+_Master_ Rudstones _Posset._
+
+Take a Pint of Sack, a quarter of a pint of Ale three quarters of a
+pound of Sugar, boyle all these well together, take two yolks of Eggs
+and sixteen whites very well beaten, put this to your boyling Sack &
+slice it very well together till it be thick on the coales; then take
+the three pints of Milk or Cream being boyled to a quart, it must stand
+and cool till the Eggs thicken, put it to your Sack and Eggs, and stir
+them well together, then cover it with a Plate and so serve it.
+
+
+_To boyle a Capon with Ranioles._
+
+Take a good young Capon, trusse it and draw it to boyle, and parboyle it
+a little, then let it lye in fair Water being pickt very cleane and
+white, then boyle it in strong broth while it be enough, but first
+prepare your Ranioles as followeth; Take a good quantity of Beet leaves,
+and boyle them in Water very tender, then take them out, and get all the
+water very cleane out of them, then take six sweet breads of Veale, and
+boyle and mince them white, mince them small, and then boyl Herbs also,
+and four or five Marrow bones, break them and get all the Marrow out of
+them, and boyle the bigger peice of them in water by it selfe, and put
+the other into the minced Herbs, then take halfe a pound of Raisins of
+the Sun stoned, and mince them small, and halfe a pound of Dates the
+skin off, and mince them also, and a quarter of a pound of Pomecitron
+minced small, then take of Naples-bisket a good quantity, and put all
+these together on a Charger or a great Dish with halfe a pound of sweet
+Butter, and worke it together with your hands as you do a peice of Past,
+and season it with a little Nutmeg, Ginger, Cinamon, and Salt, &
+Permasan Cheese grated with hard Sugar grated also, then mingle all
+together well, and make a Past with the finest flower, six yolks of
+Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a
+little Salt, with some faire water hot (not boyling) and make up your
+Past, then drive out a long sheet of Past with an even Rowling Pin as
+thin as possible you can, and lay your ingredients in small heaps, round
+or long which you please in the Past, then cover them with the Past &
+cut them with a jag asunder and so make more or more till you have made
+two hundred or more, then have a good broad Pan or Kettle halfe full of
+strong Broth, boyling leisurely, and put in your Ransoles one by one,
+and let them boyle a quarter of an hour, then take up your Capon, lay it
+in a great Dish, and put one the Ransoles, & strew on them grated
+Cheese, Naples-Bisket grated, Cinamon and Sugar, then more and more
+Cinamon & Cheese, while you have filled your Dish; then put softly on
+melted Butter with a little strong Broth, your Marrow Pomecitron, Lemons
+sliced and serve it up, and so put it into the Dish so Ransoles may be
+part fryed with sweet but Clarified butter, either a quarter of them or
+halfe as you please; if the butter be not Clarified, it will spoile your
+Ransoles.
+
+
+_To make a Bisque of Carps._
+
+Take twelve small Carps, and one great one, all Male Carps, draw them
+and take out all the Melts, flea the twelve small Carps, cut off their
+Heads and take out their Tongues and take the fish from the bones of the
+flead Carps, and twelve Oysters, two or three yelks of Hard eggs, mash
+altogether, season it with Cloves, Mace and Salt, and make thereof a
+stiffe searce, add thereto the yolks of foure or five Eggs to bind it,
+fashion that first into bals or Lopings as you please, lay them into a
+deep Dish or Earthen Pan, and put thereto twenty or thirty great
+Oysters, two or three Anchoves, the Milts and Tongues of your twelve
+Carps, halfe a pound of fresh butter, the Liquor of your Oysters, the
+juyce of a Lemon or two; a little White-wine some of Corbilion wherein
+your great Carpe is boyled, and a whole Onyon, so set them a stewing on
+a soft fire and make a hoop therewith; for the great Carp you must scald
+him and draw him, and lay him for half an hour with the other Carps
+Heads in a deep Pan with so much White wine Vinegar as will cover and
+serve to boyle him, and the other Heads in; put therein Pepper, whole
+Mace, a race of Ginger, Nutmeg, Salt sweet Herbs, an Onyon or two
+sliced, a Lemon; when you boyle your Carps, poure your Liquor with the
+Spice into the Kettle wherein you will boyle him; when it is boyled put
+in your Carp, let it not boyle too fast for breaking; after the Carp
+hath boyled a while put in the Head, when it is enough take off the
+Kettle, and let the Carps and the Heads keep warme in the Liquor till
+you goe to dish them. When you dresse your Bisque, take a large Silver
+dish, set it on the fire, lay therein Sippets of bread, then put in a
+Ladle-full of your Corbilion, then take up your great Carp and lay him
+in the midst of the Dish, then range the twelve heads about the Carp,
+then lay the searce of the Carp, lay that in, then your Oysters, Milts,
+and Tongues, then poure on the Liquor wherein the searce was boyled,
+wring in the juyce of a Lemon and two Oranges; Garnish your Dish with
+pickled Barberries, Lemons and Oranges, and serve it very hot to the
+Table.
+
+
+_To boyle a Pike and Eele together._
+
+Take a quart of White-Wine and a pint and a halfe of White-Wine-Vinegar,
+two quarts of Water, and almost a pint of Salt, a handfull of Rose-mary
+and Tyme; the Liquor must boyle before you put in your Fish and Herbs;
+the Eele with the skins must be put in a quarter of an hour before the
+Pike, with a little large Mace, and twenty cornes of Pepper.
+
+
+_To make an Outlandish dish._
+
+Take the liver of a Hogg, and cut it in small pieces about the bigness
+of a span, then take Anni-seed, or French-seed, Pepper and Salt, and
+season them therewithall, and lay every piece severally round in the
+caule of the Hogg, and so roast them on a Bird-Spit.
+
+
+_To make a Portugall Dish._
+
+Take the Guts, Gizards and Liver of two fat Capons, cut away the Galles
+from the Liver, and make clean the Gizards and put them into a Dish of
+clean water, slit the Gut as you do a Calves Chaldron but take off none
+of the fat, then lay the Guts about an hour in White-wine, as the Guts
+soke, half boyle Gizards and Livers, then take a long wooden broach, and
+spit your Gizards and Liver thereon, but not close one to another, then
+take and wipe the Guts somewhat dry in Cloth, and season them with Salt
+and beaten Pepper, Cloves and Mace, then wind the Guts upon the wooden
+Broach about the Liver, and Gizards, then tye the wooden Broach to spin,
+and lay them to the fire to roast, and roast them very brown, and bast
+them not at all till they be enough, then take the Gravy of Mutton, the
+juyce of two or three Oranges, and a grain of Saffron, mix all well
+together, and with a spoon bast your roast, let it drop into the same
+Dish. Then draw it, and serve it to the Table with the same sauce.
+
+
+_To dresse a dish of Hartichoaks._
+
+Take and boyle them in the Beef-pot, when they are tender sodden, take
+off the tops, leaving the bottoms with some round about them, then put
+them into a Dish, put some fair water to them, two or three spoonfuls of
+Sack, a spoonfull of Sugar, and so let them boyle upon the Coales, still
+pouring on the Liquor to give it a good tast, when they have boyled
+halfe an hour take the Liquor from them, and make ready some Cream
+boyled and thickned with the yolk of an Egge or two, whole Mace, Salt,
+and Sugar with some lumps of marrow, boyle it in the Cream, when it is
+boyled put a good piece of sweet butter into it, and toast some toasts,
+and lay them under your Hartichoaks, and poure your Cream, and butter on
+them, Garnish it, &c.
+
+
+_To dresse a Fillet of Veale the Italian way._ Take a young tender
+Fillet of Veale, pick away all the skins in the fold of the flesh, after
+you have picked it out clean, so that no skins are left, nor any hard
+thing; put to it some good White-Wine (that is not too sweet) in a bowl
+& wash it, & crush it well in the Wine; doe so twice, then strew upon it
+a powder that is called _Tamara_ in _Italy_, and so much Salt as will
+season it well, mingle the Powder well upon the Pasts of your meat, then
+poure to it so much White-Wine as will cover it when it is thrust down
+into a narrow Pan; lay a Trencher on it and a weight to keep it downe,
+let it lye two nights and one day, put a little Pepper to it when you
+lay it in the Sauce, and after it it is sowsed so long, take it out and
+put it into a Pipkin with some good Beef-broth, but you must not take
+any of the pickle to it, but onely Beef-broth that is sweet and not
+salt; cover it close and set it on the Embers, onely put into it with
+the Broth a few whole Cloves and Mace, and let it stew till it be
+enough. It will be very tender and of an excellent Taste; it must be
+served with the same broth as much as will cover it.
+
+To make the Italian, take Coriander seed two Ounces, Aniseed one ounce,
+Fennel-seed one ounce, Cloves two ounces, Cinamon one ounce; These must
+be beaten into a grosse powder, putting into it a little powder of
+Winter-savoury; if you like it, keep this in a Vial-glasse close stopt
+for your use.
+
+
+_To dresse Soales._
+
+Take a Pair of Soales, lard them through with watered fresh Salmon, then
+lay your Soales on a Table, or Pie-plate, cut your Salmon, lard all of
+an equal length on each side, and leave the Lard but short, then flower
+the Soales, and fry them in the best Ale you can get; when they are
+fryed lay them in a warme Pie-plate, and so serve them to the Table with
+a Sallet dish full of Anchovy sauce, and three or four Oranges.
+
+
+_To make Furmity._
+
+Take a quart of Creame, a quarter of a pound of French-barley the
+whitest you can get, and boyle it very tender in three or four severall
+waters, and let it be cold, then put both together, put in it a blade of
+Mace, a Nutmeg cut in quarters, a race of Ginger cut in three or five
+pieces, and so let it boyle a good while, still stirring, and season it
+with Sugar to your tast, then take the yolks of four Eggs and beat them
+with a little Cream, and stir them into it, and so let it boyle a little
+after the Egs are in, then have ready blanched and beaten twenty Almonds
+kept from oyling, with a little Rose-water, then take a boulter,
+strainer, and rub your Almonds with a little of your Furmity through the
+strainer, but set on the fire no more, and stir in a little Salt and a
+little sliced Nutmeg, pickt out of the great peices of it, and put it in
+a dish, and serve it.
+
+
+_To make Patis, or Cabbage Cream._
+
+Take thirty Ale pints of new milke, and set it on the fire in a Kettle
+till it be scalding hot, stirring it oft to keep it from creaming, then
+put in forth, into thirty Pans of Earth, as you put it forth, take off
+the bubbles with a spoon, let it stand till it be cold, then take off
+the Cream with two such slices as you beat Bisket bread with, but they
+must be very thin and not too broad, then when the Milk is dropped off
+the Cream, you must lay it upon a Pye-plate, you must scour the Kettle
+very clean and heat the Milk again, and so four or five times. In the
+lay of it, first lay a stalk in the midst of the Plate, let the rest of
+the Cream be laid upon that sloping, between every laying you must
+scrape Sugar and sprinkle Rose-water, and if you will, the powder of
+Musk, and Amber-greece, in the heating of the Milk be carefull of smoak.
+
+
+_To make Pap._
+
+Take three quarts of new milk, set it on the fire in a dry silver Dish,
+or Bason, when it begins to boyle skim it, then put thereto a handfull
+of flour & yolks of three Eggs, which you must have well mingled
+together with a Ladle-full of cold Milk, before you put it to the Milk
+that boyles, and as it boyles, stir it all the while till it be enough,
+and in the boyling, season it with a little Salt, and a little fine
+beaten Sugar and so keeping it stirred till it be boyled as thick as you
+desire, then put it forth into another Dish and serve it up.
+
+
+_To make Spanish Pap._
+
+Take three spoonfuls of Rice-floure, finely beaten and searced, two
+yolks of Eggs, three spoonfuls of Sugar, three or foure spoonfuls of
+Rose-water. Temper these fouer together, then put them to a pint of cold
+Cream, then set it on the fire and keep it stirred till it come to a
+reasonable thicknesse, then Dish it and serve it up.
+
+
+_To poach eggs._
+
+Take a dozen of new laid Eggs and flesh of foure or five Partridges, or
+other; mince it so small as you can season it with a few beaten Cloves,
+Mace, and Nutmeg, into a Silver Dish, with a Ladlefull or two of the
+Gravy of Mutton, wherein two or three Anchoves are dissolved; then set
+it a stewing on a fire of Char-Coales, and after it is halfe stewed, as
+it boyles, break in your Eggs, one by one, and as you break them, poure
+away most part of the Whites, and with one end of your Egg-shell, make a
+place in your Dish of meat, and therein put your Yolks of your Eggs,
+round in order amongst your meat, and so let them stew till your Eggs be
+enough, then grate in a little Nutmeg, and the juyce of a couple of
+Oranges; have a care none of the Seeds goe in, wipe your Dish and
+garnish your Dish, with four or five whole Onions,&c.
+
+
+_A Pottage of Beef Pallats._
+
+Take Beefe Pallats after they be boyled tender in the Beefe Kettle, or
+Pot among some other meat, blanch and serve them cleane, then cut each
+Pallat in two, and set them a stewing between two Dishes with a piece of
+leer Bacon, an handful of Champignions, five or six sweetbreads of
+Veale, a Ladle-full or two of strong broth, and as much gravy of Mutton,
+an Onion or two, five or six Cloves, and a blade or two of Mace, and a
+piece of Orange Pils; as your Pallats stew, make ready your Dish with
+the bottoms and tops of two or three Cheat Loaves dryed and moystned
+with some Gravy of Mutton, and the broth your Palats stew in, you must
+have the Marrow of two or three beef-bones stewed in a little broth
+between two Dishes in great pieces; when your Pallats and Marrow iss
+stewed, and you ready to Dish it, take out all the Spices, Onyon and
+Bacon, and lay it in your Plates, sweetbread, and Champigneons, pour in
+the Broath they were stewed in & lay on your peices of Marrow, wring the
+juyce of two or three Oranges; and so serve it to the Table very hot.
+
+
+_The Jacobins Pottage_.
+
+Take the flesh of a washed Capon or Turkey cold, mince it so small as
+you can, then grate or scrape among the flesh two or three ounces of
+Parmasants or old Holland Cheese, season it with beaten Cloves, Nutmeg,
+Mace, and Salt, then take the bottoms and tops of foure or five new
+Rowles, dry them before the fire, or in an Oven, then put them into a
+faire silver Dish set it upon the fire, wet your bread in a Ladle full
+of strong Broth, and a Ladle-full of Gravy of Mutton then strow on your
+minced meat all of an equall thicknesse in each place, then stick twelve
+or eighteen peices of Marrow as bigge as Walnuts, and pour on an
+handfull of pure Gravy of Mutton then cover your Dish close, and as it
+stews adde now and then some Gravy of Mutton there to, thrust your Knife
+sometimes to the bottome, to keep the bread from sticking to the Dish,
+let it so stew stil, till you are ready to Dish it away, and when you
+serve it, if need require, ad more Gravy of Mutton, wring the juyce of
+two or three Oranges, wipe your Dishes brims, and serve it to the Table
+in the same Dish.
+
+
+_To Salt a Goose._
+
+Take a fat Goose and bone him, but leave the brest bone, wipe him with a
+clean cloath, then salt him one fortnight, then hang him up for one
+fortnight or three weeks, then boyl him in running water very tender,
+and serve him with Bay-leaves.
+
+
+_A way of stewing Chickens or Rabbets._
+
+Take two three or foure Chickens, and let them be about the bigness of a
+Partridge, boyl them til they be half boyled enough, then take them off
+and cut them into little peices, putting the joynt bone one from
+another, and let not the meat be minced, but cut into great bits, not so
+exactly but more or lesse, the brest bones are not so proper to be put
+in, but put the meat together with the other bones (upon which there
+must also be some meat remaining) into a good quantity of that Water or
+Broth wherein the Chickens were boyled, and set it then over a
+Chaffing-Dish of coales betweeen two Dishes, that so it may stew on till
+it be fully enough; but first season it with Salt and gross Pepper, and
+afterwards add Oyl to it, more or lesse according to the goodnesse
+thereof; and a little before you take it from the fire, you must adde
+such a quantity of juyce of Lemons as may best agree with your Taste.
+This makes an excellent dish of Meat, which must be served up in the
+Liquor; and though for a need it may be made with Butter instead of Oyl,
+and with Vinegar in stead of Juyce of Lemons, yet is the other
+incomparably better for such as are not Enemies to Oyle. The same Dish
+may be made also of Veal, or Partridge, or Rabbets, and indeed the best
+of them all, is Rabbets, if they be used so before Michaelmas, for
+afterwards me-thinkes they grow ranke; for though they be fatter, yet
+the flesh is more hard and dry.
+
+
+_A Pottage of Capons._
+
+Take a couple of young Capons, Trusse and set them and fill their
+bellies with Marrow, put them into a Pipkin with a knuckle of Veale, a
+Neck of Mutton, and a Marrow bone, and some sweet bread of Veale; season
+your Broth with Cloves, Mace, and a little Salt, set it to the fire, and
+let it boyle gently till your Capons be enough, but boyle them not too
+much; as your Capons boyle, make ready the bottomes and Tops of eight or
+ten new Rowles, and put them dryed into a faire Silver Dish wherein you
+serve the Capons; set it on the fire, and put to your bread, two
+Ladlefuls of Broth wherein your Capons are boyled and a Ladlefull of the
+Gravy of Mutton; so cover your Dish, and let it stand till you Dish up
+yovr Capons if need require, adde now and then a Ladlefull of Broth and
+Gravy, least the bread grow dry; when you are ready to serve it, first
+lay in the Marrow bone, then the Capons on each side, then fill up your
+Dish with the Gravy of Mutton, wherein you must wring the juyce of a
+Lemon or two, then with a spoon take off all the fat that swimmeth on
+the pottage, then garnish your Capon with the sweet Breads and some
+Lemons, and so serve it.
+
+
+_To dresse Soales another way._
+
+Take Soales, fry them halfe enough, then take Wine seasoned with Salt,
+grated Ginger, and a little Garlick, let the Wine, and seasoning boyle
+in a Dish, when that boyles and your Soales are halfe fry'd, take the
+Soales and put them into the Wine, when they are sufficiently stewed,
+upon their backs, lay the two halfs open on the one side and on the
+other, then lay Anchoves finely washed along, and on the sides over
+again, let them stew till they be ready to be eaten, then take them out,
+lay them on the Dish, pour some of the clear Liquor which they stew in
+upon them, and squeeze an Orange in.
+
+
+_A Carpe Pye._
+
+Take Carps scald them, take out the great bones, pound the Carps in a
+stone Morter pound some of the blood with the flesh which must be at the
+discretion of the Cook because it must not be too soft, then lard it
+with the belly of a very fat Eale, season it, and bake it like red Deere
+and eat it cold.
+
+_This is meat for a Pope._
+
+
+_To boyle Ducks after the french fashion._
+
+Take and lard them and put them upon a spit, and halfe roast them, then
+draw them & put them into a Pipkin, and put a quart of Clarit Wine into
+it, and Chesnuts, & a pint of great Oysters taking the beards from them,
+and three Onyons minced very small, some Mace and a little beaten
+Ginger, a little Tyme stript, a Crust of a French Rowle grated put into
+it to thicken it, and so dish it upon sops. This may be diversified, if
+there be strong broth there need not be so much Wine put in, and if
+there be no oysters or Chesnuts you may put in Hartichoak bottoms,
+Turnips, Colliflowers, Bacon in thin slices, Sweet bread's, &c.
+
+
+_To boyle a Goose with Sausages._
+
+Take your Goose and salt it two or three dayes, then trusse it to boyle,
+cut Lard as big as the top of your finger, as much as will Lard the
+flesh of the brest, season your lard with Pepper, Mace, and Salt; put it
+a boyling in Beefe broth if you have any, or water, season your Liquor
+with a little Salt, and Pepper grosly beaten an ounce or two, a bundle
+of Bay-leaves, Rosemary and Tyme, tyed altogether; you must have
+prepared your Cabbage or sausages boyl'd very tender, squeese all the
+water from them, then put them into a Pipkin, put to them a little
+strong broth or Claret Wine, an Onyon or two; season it with Pepper,
+Salt and Mace to your tast; six Anchoves dissolved, put altogether, and
+let them stew a good while on the fire; put a Ladle of thicke Butter, a
+little Vinegar, when your Goose is boyled enough, and your Cabbage on
+Sippets of bread and the Goose on the top of your Cabbage, and some on
+the Cabbage on top of your Goose, serve it up.
+
+
+_To fry Chickens._
+
+Take five or six and scald them, and cut them in pieces, then flea the
+skin from them, fry them in Butter very brown, then take them out, and
+put them between two Dishes with the Gravy of Mutton, Butter, and an
+Onyon, six Anchoves, Nutmeg, and salt to your taste, then put sops on
+your Dish, put fryed Parsley on the top of your Chicken being Dished,
+and so serve them.
+
+_To make a Battalia Pye._
+
+Take four tame Pigeons and Trusse them to bake, and take foure Oxe
+Pallats well boyled and blanched, and cut it in little pieces; take six
+Lamb stones, and as many good Sweet breads of Veale cut in halfs and
+parboyl'd, and twenty Cockscombs boyled add blanched, and the bottoms of
+four Hartichoaks, and a Pint of Oysters parboyled and bearded, and the
+Marrow of three bones, so season all with Mace, Nutmeg and Salt; so put
+your meat in a Coffin of Fine Paste proportionable to your quantity of
+meat; put halfe a pound of Butter upon your meat, put a little water in
+the Pye, before it be set in the Oven, let it stand in the Oven an houre
+and a halfe, then take it out, pour out the butter at the top of the
+Pye, and put it in leer of Gravy, butter, and Lemons, and serve it up.
+
+
+_To make a Chicken Pye._
+
+Take four or five chickens, cut them in peices, take two or three
+Sweet-breads parboyl'd and cut the peices as big as walnuts; take the
+Udder of Veal cut in thin slices, or little slices of Bacon, the bottom
+of Hartichoaks boyl'd, then make your coffin proportionable to your
+meat, season your meat with Nutmeg, Mace and Salt, then some butter on
+the top of the Pye, put a little water into it as you put it into the
+Oven, and let it bake an hour, then put in a leer of butter, Gravy of
+Mutton, eight Lemons sliced; so serve it.
+
+
+_To make a Pye of a Calves head._
+
+Take a Calves head, cleane it and wash it very well, put it a boyling
+till it be three quarters boyled, then cut off the flesh from the bones,
+and cut it in peices as big as Walnuts. Blaunch the Tongue and cut it in
+slices, take a quart of Oysters parboil'd and bearded, take the yolks of
+twelve Eggs, put some thin slices of bacon among the meat, and on the
+top of the meat, when it is in the Pye cut an Onion small, and put it in
+the bottome of your Pye, season it with Pepper, Nutmeg, Mace, and Salt,
+make your Coffin to your meat what fashion you please. Let it bake an
+hour and a half, put butter on the bottome and on the top of your Pye
+before you close it, put a little water in before you put it into the
+Oven, when you draw it out take off the Lid, and put away all the fat on
+the top and put in a leer of thick butter, Gravy of Mutton, a Lemon
+pared and sliced with two or three Anchoves dissolved. So stew these
+together, and cut your Lid in handsome peices, and lay it round the Pye,
+so serve it.
+
+
+_To make Creame with Snow._
+
+Take three Pints of Creame, and the whites of seven or eight Eggs and
+strain them together, and a little Rose-water, and as much Sugar as will
+sweeten it, then take a sticke as big as a childs Arme, cleave one end
+of it a crosse, and widen your peices with your finger, beat your Cream
+with this sticke, or else with a bundle of Reeds tyed together, and rowl
+between your hand standing upright in your Creame, now as the Snow
+ariseth take it up with a spoon in a Cullender that the thin may run
+out, and when you have sufficient of this Snow; take the Cream that is
+left, & seeth it in the Skellet, and put thereto whole Cloves, stickes
+of Cinnamon, a little Ginger bruised, and seeth it till it be thick,
+then strain it, and when it is cold put it into your Dish, and lay your
+Snow upon it.
+
+
+_To make minced Pies._
+
+Take a large Neats tongue, shread it very well, three pound and a halfe
+of Suet very well shread, Currans three pound, halfe an ounce of beaten
+Cloves and Mace, season it with Salt when you think't fit, halfe a
+preserved Orange, or instead of it Orange Pils, a quarter of a pound of
+Sugar, and a little Lemon Pill sliced very thin, put all these together
+very well, put to it two Spoonfull of Verjuyce, and a quarter of a Pint
+of Sack, _&c_.
+
+
+_To dry Neats Tongues._
+
+Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub
+your Tongues very well with that, and cover all over with it, and as it
+wasts put on more, and when they are very hard and stiffe they are
+enough, then rowle them in Bran, and dry them before a soft fire, and
+before you boyle them, let them lie one night in Pompe Water, and boyle
+them in the same sort of water.
+
+
+_To make Jelly of Harts Horn._
+
+Take six ounces of Hart-Horn, three ounces of Ivory both finely carped,
+boyle it in two quarts of water in a Pipkin close covered, and when it
+is three parts wasted, you may try it with a Spoon if it will be jelly,
+you may know by the sticking to your Lips, then straine it through a
+jelly bag; season it with Rose-water, juyce of Lemons and double refined
+Sugar, each according to your Taste, then boyle altogether two or three
+walmes, so put in the Glasse and keep for your use.
+
+
+_To make Chickens fat in four or five dayes._
+
+Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of
+Sugar, make it up into a stiff Paste, and rowle it into little rowles,
+wet them in warme Milk, and so Cram them, and they will be fat in four
+or five dayes, if you please you may sow them up behind one or two of
+the last dayes.
+
+
+_To make Angelot._
+
+Take a Gallon of Stroakings and a Pint of Creame as it comes from the
+Cow, and put it together with a little Rennet; when you fill, turne up
+the midst side of the Cheese-fat, fill them a little at once, and let it
+stand all that day and the next, then turn them, and let them stand til
+they will slip out of the Fat, Salt them on both sides, and when the
+Coats begin to come on them, neither wipe nor scrape them, for the
+thicker the Coat is the better.
+
+
+_A Persian Dish._
+
+Take the fleshly part of a Leg of Mutton stript from the fat and sinews,
+beat that well in a Morter with Pepper and Salt, and a little Onyon or
+Garlick water by it selfe, or with Herbs according to your taste, then
+make it up in flat cakes and let them be kept twelve houres betweene two
+Dishes before you use them, then fry them with butter in a frying Pan
+and serve them with the same butter, and you will find it a dish of
+savory meat.
+
+
+_To roast a shoulder of Mutton in blood._
+
+When your sheepe is killed save the blood, and spread the caule all open
+upon a Table that is wet, that it may not stick to it; as soone as you
+have flead your sheepe, cut off a shoulder, and having Tyme picked,
+shred and cut small into some of your blood, stop your shoulder with it,
+inside and outside, and into every hole with a Spoone, put some of the
+Blood; after you have put in the Tyme, then lay your Shoulder of Mutton
+upon the caule and wrap that about it, then lay it into a Tray, and pour
+all the rest of the blood upon it; so let it lie all night, if it be in
+Winter, you may let it lie twenty foure hours, then roast it.
+
+
+_To roast a Leg of Mutton to be eaten cold._
+
+First take so much Lard as you thinke sufficient to Lard your Leg of
+Mutton withall, cut your Lard in grosse long Lardors; season the Lard
+very deep with beaten Cloves, Pepper, Nutmeg, and Mace, and bay salt
+beaten fine and dryed, then take Parsley, Tyme, Marjoram, Onion, and the
+out-rine of an Orange, shred all these very small, and mix them with the
+Lard, then Lard your Legge of Mutton therewith, if any of the Herbs and
+Spice remaine, put them on the Legge of Mutton; then take a silver Dish,
+lay two stickes crosse the Dish to keepe the Mutton from sopping in the
+Gravy and fat that goes from it, lay the Legge of Mutton upon the
+stickes, and set it into an hot Oven, there let it roast, turne it once
+but baste it not at all, when it is enough and very tender, take it
+forth but serve it not till it be throughly cold; when you serve it, put
+in a saucer or two of Mustard, and Sugar, and two or three Lemons whole
+in the same dish.
+
+
+_To roast Oysters._
+
+Take the greatest Oysters you can get, and as you open them, put them
+into a Dish with their own Liquor, then take them out of the Dish, and
+put them into another, and pour the Liquor to them, but be sure no
+gravell get amongst them; then set them covered on the fire, and scald
+them a little in their owne Liquor, and when they are cold, draw eight
+or ten Lards through each Oyster; season your Lard first with Cloves,
+Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and
+spit your Oysters thereon, then tye them to another spit, and roast
+them. In the roasting bast them with Anchovy sauce, made with some of
+the Oyster Liquor, and let them drip into the same dish where the
+Anchovy sauce is; when they be enough, bread them with the crust of a
+roul grated on them, and when they be brown, draw them off, then take
+the sauce wherewith you basted your Oysters, and blow off the fat, then
+put the same to the Oysters, wring in it the juyce of a Lemon, so serve
+it.
+
+
+_To make a Sack Posset._
+
+Take a quart of Cream and boyle it very well with Sugar, Mace, and
+Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well
+together with some Sugar, then put your Cream into your Bason to your
+Sacke, then heat a pewter dish very hot, and cover your Bason with it,
+and set it by the fire side, and let it stand there two or three houres
+before you eat it.
+
+
+_Another Sack Posset._
+
+Take eight Eggs, yolks and whites, and beat them well together, straine
+them into a quart of Cream, season them with Nutmeg and Sugar, put to
+them a pint of Sack, stir them altogether, and put them into your Bason,
+and set them in the Oven no hotter then for a Custard, let it stand two
+hours.
+
+
+_To make a Sack Posset without Milk or Cream_.
+
+Take eighteen Eggs wites and all, taking out the treads, let them be
+beaten very well, take a pint of Sack and a quart of Ale boyled, and
+scum it, then put in three quarters of a pound of Sugar and a little
+Nutmeg, let it boyle a little together, then take it off the fire
+stirring the Eggs still, put into them two or three Ladle-fulls of
+drink, then mingle all together and set it on the fire, and keepe it
+stirring till you finde it thick, then serve it up.
+
+
+_To make a stump Pye._
+
+Take a Leg of mutton, one pound and a half of the best Suet, mince both
+small together, then season it with a quarter of a pound of Sugar, and a
+small quantity of salt, and a little cloves & mace, then take a good
+handful of Parsly half as much Tyme, and mince them very small, and
+mingle them with the rest; then take six new laid Eggs and break them
+into the meat and worke it well together, and put it into the past; then
+upon the Top put Raisins, Currans and Dates a good quantity, cover and
+bake it, when it is baked, and when it is very hot, put into it a
+quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so
+serve it.
+
+
+_To make Mrs._ Leeds _Cheese Cakes._
+
+Take six quarts of milk and ren it prety cold, and when it is tender
+come drayn from it your Whey in a strainer, then hang it up till all the
+Whey be dropt from it, then presse it, change it into dry cloaths till
+it wet the cloth no longer, then beat it in a stone Morter till it be
+like butter, then straine it through a thin strayner, mingle it with a
+pound and a halfe of butter with your hands, take one pound of Almonds,
+and heat them with Rosewater till they are like your Curd, then mingle
+them with the yolks of twenty Eggs and a quart of Cream, two great
+Nutmegs, one pound and a half of sugar, when your Coffins are ready and
+going to set in the Oven; then mingle them together, let your Oven be
+made hot enough for a Pigeon Pye, and let a stone stand up till the
+scorcthing be past, then set them in, half an hour will bake them well,
+your Coffins must be made with Milk and Butter as stiffe as for other
+Past, then you must set them into a pretty hot Oven, and fill them full
+of Bran, and when they are harded, take them out, and with a Wing, brush
+out the Bran, they must be pricked.
+
+
+_To make Tarts called Taffaty Tarts._
+
+First wet your Past with Butter and cold Water, and rowle it very thin,
+also then lay them in layes, and between every lay of Apples strew some
+Sugar, and some Lemon Pill, cut very small, if you please put some
+Fennell-seed to them; then put them into a stoak hot Oven, and let them
+stand an hour in or more, then take them out, and take Rose-water and
+Butter beaten together, and wash them over with the same, and strew fine
+Sugar upon them; then put them into the Oven again, let them stand a
+little while and take them out.
+
+
+_To make Fresh Cheese._
+
+Take three pints of raw Cream and sweeten it well with Sugar, and set it
+over the fire, let it boyle a while, then put in some Damask-Rose-Water,
+keep it still stirring least it burn too, and when you see it thickned
+and turned, take it from the fire, and wash the strainer and Cheesefat
+with Rose-water, then rowl it too and fro in the Strainer to draine the
+Whey from the Curd, then take up the Curd with a spoon and put them into
+the Fat, let it stand till it be cold, then put it into the Cheese Dish
+with some of the Whey, and so serve it up.
+
+
+_To make Sugar Cakes or Jumbals._
+
+Take two pound of flower, dry it and season it very fine, then take a
+pound of Loaf Sugar, and beat it very fine, and searce it, mingle your
+Flower and Sugar very well, then take a pound and a halfe of sweet
+Butter and wash out the Salt, and breake it into bits with your Flower
+and Sugar, then take yolks of foure new laid Eggs, and four or five
+spoonfuls of Sack, and four spoonfuls of Creame; beat all these
+together, then put them into your Flower, and knead them to a Past, and
+make them into what fashion you please, and lay them upon Paper or
+Plates, and put them into the Oven, and be carefull of them, for a very
+little thing bakes them.
+
+_For Jumbals you must only adde the whites of two or three Eggs._
+
+
+_To hash a Shoulder of Mutton._
+
+Take a Shoulder of Mutton and slice it very thin till you have almost
+nothing but the Bone, then put to the meat some Claret wine, a great
+Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the
+tops of a little Tyme, mince them very well together, then take nine or
+tenne Egges, the juyce of one or two Lemons, to make it tart, and make
+leere of them, then put the meat all in a Frying-Pan over the fire till
+it be very hot; then put in the leere of Eggs and soak altogether over
+the fire till it be very thick; then boyle your bone, and put it on the
+top of your meat being Dished, Garnish your Dish with Lemons, serve it
+up.
+
+
+_To dresse Flounders or Playce with Garlick and Mustard._
+
+Take Flounders very new, and cut all the Fins and Tailes, then take out
+the Guts and wipe them very clean, they must not be at all washt, then
+with your Knife scorch them on both sides very grosely; then take the
+Tops of Tyme and cut them very small, and take a little Salt, Mace, and
+Nutmeg, and mingle the Tyme and them together, and season the Flounders;
+then lay them on the Grid-iron and bast them with Oyle or Butter, let
+not the fire be too hot, when that side next the fire is brown; turn it,
+and when you turn it, bast it on both sides till you have broyl'd them
+brown, when they are enough make your sauce with Mustard two or three
+Spoonfull according to discretion, six Anchoves dissolved very well,
+about halfe a pound of butter drawn up with garlick, vinegar, or bruised
+garlick in other vinegar, rubb the bottome of your Dish with garlick. So
+put your sauce to them, and serve them, you may fry them if you please.
+
+
+_A Turkish Dish._
+
+Take fat of Beefe or Mutton cut in thin slices, wash it well, put it
+into a pot that hath a close cover, then put into it a good quantity of
+clean pick'd rice, skim it very well; then put into it a quantity of
+whole Pepper, two or three whole Onyons; let all this boyle very well,
+then take out the Onyon and dish it in Sippets, the thicker it is the
+better.
+
+
+_To dresse a Pyke._
+
+Cut him in peices, and strew upon him salt and scalding vinegar, boyle
+him in water and White wine, when he is boyling put in sweet Herbs,
+Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out
+of the Liquor, and let him drayn, in the mean time beat Butter and
+Anchoves together, and pour it on the fish, squeezing a little Orange
+and Lemon upon it.
+
+
+_To dresse Oysters._
+
+Take Oysters and open them, and save the Liquor, and when you have
+opened so many as you please, adde to this Liquor, some White-wine,
+wherein you must wash your Oysters one by one very clean, and lay them
+in another Dish; then strain to them that mixed wine and Liquor wherein
+they were washed, adding a little more Wine to them with an Onion
+divided with some Salt and Pepper, so done, cover the Dish and stew them
+till they be more then halfe done; then take them and the Liquor, and
+pour it in to a Frying-Pan, wherein they must fry a pretty while, then
+put into them a good peice of sweet butter, and fry them therein so much
+longer; in the mean time you must have beaten the yolks of some Eggs, as
+four or five to a quart of Oysters; These Eggs must be beaten with some
+Vinegar, wherein you must put some minced Parsly and Nutmeg finely
+scraped, and put therein the Oysters in the Pan, which must still be
+kept stirring least the Liquor make the Eggs curddle, let this all have
+a good warme on the fire, and serve it up.
+
+
+_To dresse Flounders._
+
+Flea of the black skin, and scowre the Fish over on that side with a
+Knife, lay them in a dish, and poure on them some Vinegar, and strew
+good store of Salt, let them lie for halfe an houre; in the mean time
+set on the fire some water with a little White-Wine, Garlick, and sweet
+Herbs as you please, putting into it the Vinegar and Salt wherein they
+lay, when it boyles put in the biggest fish, then the next till all be
+in; when they are boyled, take them out and drain them very well, then
+draw some sweet butter thick, and mix with it some Anchoves shred small,
+which being dissolved in the Butter, poure it on the fish, strewing a
+little sliced Nutmeg, and minced Oranges and Barberries.
+
+
+_To dresse Snails._
+
+Take Snailes, and put them in a Kettle of water, and let them boyle a
+little, then take them out, and shake them out of the shels into a
+Bason; then take some Salt and scoure them very well, and wash them in
+warme water, untill you find the slime cleane gone from them; then put
+them into a Cullender and let them draine well, then mince some sweet
+hearbs, and put them into a Dish with a little Pepper and Sallet-Oyle
+together, then let them stand an hour or two; then wash the shels very
+well and dry them, and put into every shell a Snail, and fill up the
+shell with Sallet-Oyle and herbs, then set them on a gridiron upon a
+soft fire, and so let them stew a little while, and dish them up warm
+and serve them up.
+
+
+_To dresse pickle fish._
+
+Wash them well while they are in the shell in salt water, put them into
+a Kettle over the fire with out water; and stirre them till they are
+open, then take them out of their shels, and wash them in hot water and
+salt, then take some of their owne liquor that they have made in the
+Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all
+these boyle together, and when it is boyled, take the yolk of three or
+four Eggs and put into the broth. Scollops may be dressed on this manner
+or broiled like oysters with Oyle or juyce of Lemons.
+
+
+_To fricate Beefe Pallats._
+
+Take Beefe Pallats after they be boyled very tender, blaunch and pare
+them clean, season them with fine beaten cloves Nutmeg, Pepper, Salt and
+some grated bread; then have some butter in a frying Pan, put your
+pallats therein, and so fricate them till they be browne on both sides,
+then take them forth and put them on a dish, and put thereto some Gravy
+of Mutton, wherein two or three Anchoves are dissolved, grate in your
+sauce a little Nutmeg, wring in the juyce of a Lemon, so serve them.
+
+
+_A Spanish Olio._
+
+Take a peice of Bacon not very fat, but sweet and safe from being rusty,
+a peice of fresh beefe, a couple of hoggs Eares, and foure feet if they
+can be had, and if not, some quantity of sheeps feet, (Calves feet are
+not proper) a joynt of Mutton, the Leg, Rack, or Loyne, a Hen, halfe a
+dozen pigeons, a bundle of Parsley, Leeks, and Mint, a clove of Garlick
+when you will, a small quantity of Pepper, Cloves, and Saffron, so
+mingled that not one of them over-rule, the Pepper and Cloves must be
+beaten as fine as possible may be, and the Saffron must be first dryed,
+and then crumble in powder and dissolved apart in two or three spoonfuls
+of broth, but both the Spices and the Saffron may be kept apart till
+immediately before they be used, which must not be, till within a
+quarter of a houre before the Olio be taken off from the fire; a pottle
+of hard dry pease, when they have first steept in water some dayes, a
+pint of boyl'd Chesnuts: particular care must be had that the pot
+wherein the Olio is made, be very sweet; Earthen I thinke is the best,
+and judgement is to be had carefully both in the size of the Pot, and in
+the quantity of the Water at the first, that so the Broth may grow
+afterwards to be neither too much nor too little, nor too grosse, nor
+too thin; thy meat must be long in boyling, but the fire not too fierce,
+the Bacon, the Beef, the Pease, the Chesnuts, the Hogs Eares may be put
+in at the first. I am utterly against those confused Olios into which
+men put almost all kinds of meats and Roots, and especially against
+putting of Oyle, for it corrupts the Broath, instead of adding goodnesse
+to it. To do well, the Broth is rather to be drunk out of a Porringer
+then to be eaten with a spoon, though you add some smal slices of bread
+to it, you wil like it the worse. The Sauce for thy meat must be as much
+fine Sugar beaten smal to powder, with a little Mustard, as can be made
+to drink the Sugar up, and you wil find it to be excellent, but if you
+make it not faithfully and justly according to this prescript, but shall
+neither put Mace, or Rosemary, or Tyme to the Herbs as the manner is of
+some, it will prove very much the worse.
+
+
+_To make Metheglin._
+
+Take all sorts of Herbs that are good and wholesome, as Balme, Mint,
+Fennell, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and
+such other as you think fit; some Field Herbs, but you must not put in
+too many, but especially Rosemary or any strong Hearb, lesse then halfe
+a handfull will serve of every sort, you must boyle your Herbs and
+straine them, and let the Liquor stand till to Morrow and settle them,
+take off the clearest Liquor, two Gallons and a halfe to one Gallon of
+Honey, and that proportion as much as you will make, and let it boyle an
+houre, then set it a cooling as you doe Beere, when it is cold take some
+very good Ale Barme, and put into the bottome of the Tubb a little and a
+little as they doe Beere, keeping backe the thicke setling, that lyeth
+in the bottome of the Vessell that it is cooled in, and when it is all
+put together, cover it with a Cloth, and let it worke very neere three
+dayes, and when you mean to put it up, skim off all the Barme clean, put
+it up into the Vessell, but you must not stop your Vessell very close in
+three or four dayes, but let it have all the vent, for it will worke,
+and when it is close stopped, you must looke very often to it, and have
+a peg in the top to give it vent; when you heare it make a noyse, as it
+will do, or else it will breake the Vessell; sometime I make a Bag and
+put in good store of Ginger sliced, some Cloves and Cinnamon, and boyl
+it in, and other times I put it into the Barrel and never boyle it, it
+is both good, but Nutmeg and Mace do not well to my Tast.
+
+
+_To make a Sallet of Smelts._
+
+Take halfe a hundred of Smelts, the biggest you can get, draw them and
+cut off their Heads, put them into a Pipkin with a Pint of White wine,
+and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a
+Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole
+Pepper, a little Salt, cover them, and let them stand twenty foure
+houres; if you will keep them three or four dayes, let not your Pickle
+be to strong of the Vinegar, when you will serve them, take them out one
+by one, scrape and open them as you do Anchoves, but throw away the
+bones, lay them close one by one, round a Silver dish, you must have the
+very utmost rind of a Lemon or Orange so small as grated bread and the
+Parsley, then mix your Lemon Pill, Orange and Parsley together with a
+little fine beaten Pepper, and strew this upon the dish of Smelts with
+the meat of a Lemon minced very small, also then power on excellent
+Sallet Oile, and wring in the juyce of two Lemons, but be sure none of
+the Lemon-seed be left in the Sallet, so serve it.
+
+_To Roast a Fillet of Veal._
+
+Take a Fillet of Beefe which is the tenderest part of the Beast, and
+lieth only in the inward part of the Surloyne next to the Chine, cut it
+as big as you can, then broach it on a broach not too big, and be
+carefull you broach it not thorow the best of the meat, roast it
+leasurely and baste it with sweet butter. Set a Dish under it to save
+the Gravy while the Beefe is roasting, prepare the Sauce for it, chop
+good store of Parsley with a few sweet Herbs shred small, and the yolks
+of three or foure Eggs, and mince among them the pill of an Orange, and
+a little Onyon, then boyle this mixture, putting into it sweet butter,
+Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled,
+put it into your beef, and serve it very warm, sometimes a little grosse
+Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.
+
+
+_To make a Sallet of a cold Hen or a Capon._
+
+Take the breast of a hen or Capon, and slice it as thin as you can in
+steaks, put therein Vinegar, and a little Sugar as you thinke fit, then
+take six Anchoves, and a handfull of Capers, a little long, grosse or a
+carrigon, and mince them together, but not too small, strew them on the
+Sallet, Garnish it with Lemons, Oranges or barberies, so serve it up
+with a little salt.
+
+
+_To stew Mushrums._
+
+Take them fresh gathered and cut off the hard end of the stalk, & as you
+Pil them throw them into a Dish of white Wine, after they have lain half
+an houre or thereupon draine them from the wine, and put them between
+two silver Dishes, then set them on a soft fire without any liquor, and
+when they have so stewed a while, pour away the liquor that comes from
+them which will be very black, then put your Mushrums into another clean
+Dish with a sprig or two of Tyme, an Onion whole, four or five cornes of
+whole Pepper, two or three Cloves, a bit of an Orange, a little Salt, a
+bit of sweet butter, and some pure gravy of Mutton, cover them, and set
+them on a gentle fire, so let them stew softly till they be enough and
+very tender, when you dish them blow off all the fat from them, and take
+out the Time, spice, and Orange, then wring in the juyce of a Lemon, and
+grate a little Nutmeg among the Mushrums, tosse them two or three times;
+put them in a clean dish, and serve them hot to the Table.
+
+
+_The Lord_ Conway _his Lordships receipt for the making of Amber
+Puddings._
+
+First take the Guts of a young hog, and wash them very clean, and then
+take two pound of the best hogs fat, and a pound and a halfe of the best
+Jurden almonds, the which being blancht, take one half of them, & beat
+them very small, and the other halfe reserve whole unbeaten, then take a
+pound and a halfe of fine Sugar and four white Loaves, and grate the
+Loaves over the former composition, and mingle them well together in a
+bason having so done, put to it halfe an ounce of Ambergreece, the which
+must be scrapt very small over the said composition, take halfe a
+quarter of an ounce of levant musk and bruise it in a marble morter,
+with a quarter of a Pint of orange flower water, then mingle these all
+very well together, and having so done, fill the said Guts therwith,
+this Receipt was given his Lordship by an Italian for a great rariety,
+and has been found so to be by those Ladies of honour to whom his
+lordship has imparted the said reception.
+
+
+_To make a Partridge Tart._
+
+Take the flesh of four or five Partridges minced very small with the
+same weight of Beef marrow as you have Partridge flesh, with two ounces
+of Orangeadoes and green citron minced together as small as your meate,
+season it with Cloves and Mace and Nutmeg and a little salt and Sugar,
+mix all together, and bake it in puff past; when it is baked, open it,
+and put in halfe a Grain of Muske or Amber braid in a Morter or Dish,
+and with a spoonfull of Rosewater and the juyce of three or four
+Oranges, when you put all these therein, stir the meat and cover it
+again, and serve it to the Table.
+
+
+_To keepe Venison all the yeare._
+
+Take the hanch, and parboyle it a while, then season it with two
+Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them
+altogether, then put two spoonfulls of white Wine-Vinegar, and having
+made the Venison full of holes, as you do when you Lard it, when it is
+Larded, put in the Venison at the holes, the Spice and Vinegar, and
+season it therewith, then put part into the Pot with the fat side
+downwards, cover it with two pound of Butter, then close it up close
+with course Past, when you take it out of the Oven take away the Past,
+and lay a round Trencher with a weight on the top of it to keep it down
+till it be cold, then take off the Trencher, and lay the Butter flat
+upon the Venison, then cover it close with strong white Pepper, if your
+Pot be narrow at the bottom it is the better, for it must be turned upon
+a Plate, and stuck with Bayleaves when you please to eat it.
+
+
+_To bake Brawn._
+
+Take two Buttocks and hang them up two or three dayes, then take them
+down and dip them into hot Water, and pluck off the skin, dry them very
+well with a clean Cloth, when you have so done, take Lard, cut it in
+peices as big as your little finger, and season it very well with
+Pepper, Cloves, Mace, Nutmeg, and Salt, put each of them into an earthen
+Pot, put in a Pint of Claret wine, a pound of Mutton Suet. So close it
+with past let the Oven be well heated; and so bake them, you must give
+them time for the baking according to the bignesse of the Haunches, and
+the thicknesse of the Pots, they commonly allot seven hours for the
+baking of them; let them stand three dayes, then take off their Cover,
+and poure away all the Liquor, then have clarified Butter, and fill up
+both the Pots, to keep it for the use, it will very well keep two or
+three moneths.
+
+
+_To roast a Pike._
+
+Take a Pike, scoure off the slime, take out the Entralls, Lard it with
+the backs of Pickled Herrings, you must have a sharp Bodkin to make the
+holes, no Larding pins will go thorow, then take some great Oysters,
+Claret Wine, season it with Pepper, Salt, and Nutmeg, stuff the belly of
+the Pike with these Oysters, intermix with them Rosemary, Tyme,
+Winter-Savory, sweet Marjoram, a little Onyon and Garlick, sow these in
+the belly of the Pike, prepare two sticks about the breadth of a Lath,
+these two sticks and the Spit must be as broad as the Pike being tyed on
+the Spit, tye the Pike on, winding Pack-thread about the Pike along, but
+there must be tyed by the Pack-thred all a long the side of the pike
+which is not defended by the spit, and the Lathes Rosemary and Bayes,
+bast the Pike with Butter and Claret-Wine, with some Anchoves dissolved
+in it, when it is wasted, rip up the belly of the Pike and the Oyster
+will be the same, but the Herbs which are whole must be taken out.
+
+
+_To sauce Eeles._
+
+Take two or three great Eeles, rubb them in salt, draw out the Guts,
+wash them very clean, cut them a thwart on both sides found deep, and
+cut them again cross way, then cut them through in such pieces as you
+think fit, and put them into a dish with a pint of Wine-Vinegar, and a
+handfull of Salt, have a kettle over the fire with faire Water, and a
+bundle of Sweet Herbs, two or thee great Onyons, some Mace, a few
+Cloves, you must let these lie in Wine-Vinegar and Salt, and put them
+into boyling liquor, there let them boyl according to Cookery, when
+enough, take out the Eeles, and drain them from the Liquor, when they
+are cold, take a pint of White-wine, boyle it up with Saffron to colour
+the Wine, then take out some of the Liquor, and put it in an earthen pan
+take out the onyons and all the herbs, only let the Cloves and Mace
+remaine, you must beat the Saffron to powder, or else it will not
+colour.
+
+
+_To make Sausages without skins._
+
+Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage,
+two loaves of white bread, Salt and Pepper to your tast, halfe the pork,
+and halfe the suet, must be very well beat in a stone Morter, the rest
+cut very small, be sure to cut out all the gresles and Lenets in the
+pork, when you have mixed these altogether, knead them into a stiffe
+past with the yolks of two or three Eggs, so rowle them into Sausages.
+
+_To dresse a Pike._
+
+Take a Male Pike, rub his skin off whil'st he lives, with bay salt,
+having well cleared the outside, lay him in a large Dish or Tray, open
+him so as you break not his gall, cut him according to the size of the
+fish, in two or three peices, from the head to the taile must be slit,
+this done, they are to be layd as flat as you can, in a great Dish or
+Tray, poure upon it halfe a pint of White wine-Vinegar, more or lesse,
+according to the size of the Fish, then strew upon the inside of the
+Fish, white Salt plentifully, Bay salt beaten very small is better,
+whilest this is a doing, let a Skellet with a sufficient quantity of
+Renish Wine, or good white Wine be pat over the fire, with the Wine,
+Salt, Ginger, Nutmeg, an Onion, foure or five Cloves of Garlick, a bunch
+of sweet herbs, _viz_. Sweet Marjoram, Rosemary, peel of halfe a Lemon,
+let these boyl to the heighth, put in the Pike, with the Vinegar, in
+such manner as not to quench or allay, if possibly the heat of the
+Liquor, but the thickest peece first that will aske most boyling, and
+the Vinegar last of all; while the Pike boyles, take two quarters of a
+pound of Anchoves, one quarter of very good butter, a Saucer of the
+Liquor your Pike was boyled in, dissolved Anchoves. Note that the
+Liquor, Sauce, the Spice, and the other ingredients must follow the
+proportion of the Pike; if your Sauce be too strong of the Anchoves,
+adde more faire water to it. Note also that the Liquor wherein this Pike
+was dressed, is better to boyle a second Pike therein, then it was at
+the first.
+
+_To dresse Eeles._
+
+Cut two or three Eeles into pieces of a convenient length, set them
+end-wayes in a pot of Earth, put in a spoolful or two of Water, and to
+them put some Herbs and Sage chopt small, some Garlick Pepper, and Salt,
+so let them be baked in an Oven.
+
+
+_To boyle a pudding after the French fashion_.
+
+Take a Turkey that is very fat, and being pul'd and drest, Lard him with
+long pieces of Lard, first wholed in seasoning of Salt, Pepper, Nutmegs,
+Cloves and Mace, then take one piece of Lard whole in the seasoning, put
+it into the belly with a sprig of Rosemary and Bayes, sow it very close
+in a clean cloth, and let it lye all night covered with White-Wine, let
+it be put into a pot with the same Liquor, and no more, let it be close
+stopped, then hang it over a very soft and gentle fire, there to
+continue six houres in a simpering boyle, when it is cold, take it out
+of the cloth, not before, put it in a Pye-plate, and stick it full of
+Rosemary and Bayes, so serve it up with Mustard and Sugar, they are wont
+to lay it on a napkin folded square, and lay it corner wise.
+
+
+_To make a Fricake._
+
+Take three Chickens, and pull off the skins, and cut them into little
+pieces then put them into water with two or three Onions, and a bunch of
+Parsly, and when it hath stewed a little, put in some Salt and Pepper,
+and a pint of white wine, so let them stew till they be enough, then
+take some Verjuyce, and Nutmegs, and three or foure yolks of Eggs, beat
+them well together, and when you take off the Chicken, put them into a
+Frying-Pan altogether with some butter, scald it well over the fire and
+serve it in.
+
+
+_To make a Dish called Olives._
+
+Take a Fillet of Veale, and the flesh frow the bones, and the fat and
+skin from either, cut it into very thin slices, beat them with the back
+of your Knife, lay then abroad on a Dish, season them with Nutmeg,
+Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and
+strew upon the top of the meat, then take a good handfull of herbs as
+Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very
+small, and strew over it, and four Egges with the whites, mingle all
+these well together with your hands, then roul it up peice by peice, put
+it upon the spit, roasting it an hour and half, and if it grow dry,
+baste it with a little sweet Butter, the sauce is Verjuyce or
+Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon
+and stew it on a Chafing Dish of coales, and when it tastes of the
+Onyon, pour the liquor from it on the meat, setting it a while on the
+coales, and serve it in.
+
+
+_To make an Olive Pye._
+
+This you may take in a Pye, putting Raisins of the Sun stoned and some
+Currants in every Olive, first strowing upon the meat the whites and
+yolks of two boyled Eggs shred very small, make your Olives round, and
+put them into puff paste, when it is halfe baked, put in a good quantity
+of verjuyce or Clarret wine sweetned with Sugar, putting it in again
+till it be thorow baked.
+
+
+_The Countesse of_ RUTLANDS _Receipt of making the rare_ Banbury _Cake
+which was so much praised at her Daughters (the right Honourable the
+Lady_ Chawerths) _wedding._
+
+_Imprimis_
+
+Take a peck of fine flower, and halfe an ounce of large Mace, halfe an
+ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and
+Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a
+score of Eggs, put out four of the whites of them, something above a
+pint of good Ale-yeast, beate your Eggs very well and straine them with
+your yeast, and a little warme water into your flowre, and stirre them
+together, then put your butter cold in little Lumpes: The water you
+knead withall must be scalding hot, if you will make it good past, the
+which having done, lay the past to rise in a warme Cloth a quarter of an
+hour, or thereupon; Then put in ten pounds of Currans, and a little
+Muske and Ambergreece dissolved in Rosewater; your Currans must be made
+very dry, or else they will make your Cake heavy, strew as much Sugar
+finely beaten amongst the Currans, as you shall think the water hath
+taken away the sweetnesse from them; Break your past into little pieces,
+into a kimnell or such like thing, and lay a Layer of past broken into
+little pieces, and a Layer of Currans, untill your Currans are all put
+in, mingle the past and the Currans very well, but take heed of breaking
+the Currans, you must take out a piece of past after it hath risen in a
+warme cloth before you put in the currans to cover the top, and the
+bottom, you must roule the cover something thin, and the bottom
+likewise, and wet it with Rosewater, and close them at the bottom of the
+side, or the middle which you like best, prick the top and the sides
+with a small long Pin, when your Cake is ready to go into the Oven, cut
+it in the midst of the side round about with a knife an inch deep, if
+your Cake be of a peck of Meale, it must stand two hours in the Oven,
+your Oven must be as hot as for Manchet.
+
+
+_An excellent Sillabub._
+
+Fill your Sillabub-pot with Syder (for that is the best for a Sillabub)
+and good store of Sugar and a little Nutmeg; stir it well together, put
+in as much thick Cream by two or three spoonfuls at a time, as hard as
+you can, as though you milke it in, then stir it together exceeding
+softly once about, and let it stand two hours at least ere it is eaten,
+for the standing makes the Curd.
+
+
+_To Sauce a Pig._
+
+Take a faire large Pigge and cut off his Head, then slit him through the
+midst, then take forth his bones, then lay him in warme water one night,
+then Collar him up like Brawne; then boyle him tender in faire water,
+and when he is boyled put him in an earthen Pot or Pan into Water and
+Salt, for that will make him white, and season the flesh, for you must
+not put Salt in the boyling, for that will make it black, then take a
+quart of the same broth, and a quart of white wine; boyl them together
+to make some drink for it, put into it two or three Bay leaves, when it
+is cold uncloathe the Pig, and put it into the same drink, & it will
+continue a quarter of a year. It is a necessary Dish in any Gentlemans
+House; when you serve it in, serve it with greene Fennell, as you doe
+Sturgion with Vinegar in Saucers.
+
+
+_To make a Virginia Trout._
+
+Take Pickled Herrings, cut off their Heads, and lay the bodies two dayes
+and nights in water, then wash them well, then season them with Mace,
+Cinamon, Cloves, Pepper, and a little Red Saunders, then lay them close
+in a pot with a little onyon strewed small upon them, and cast between
+every Layer; when you have thus done, put in a pint of Clarret-Wine to
+them, and cover them with a double paper tyed on the pot, and set them
+in the oven with houshould-bread. They are to be eaten cold.
+
+
+_To make a fat Lamb of a Pig._
+
+Take a fat Pig and scald him, and cut off his head, slit him and trusse
+him up like a Lamb, then being slit through the middle, and flawed, then
+parboyle him a little, then draw him with parsley as you do a Lamb, then
+roast it and dridge it, and serve it up with Butter, Pepper, and Sugar.
+
+
+_To make Rice Pancakes._
+
+Take a pound of Rice, and boyle it in three quarts of water till it be
+very tender, then put it into a pot covered close, and that will make a
+Jelly, then take a quart of Cream or new Milk, put it scalding hot to
+the Rice, then take twenty Eggs, three quarters of a pound of melted
+Butter, a little Salt, stirre all these well together, put as much
+flowre to them as will make them hold frying, they must be fryed with
+Butter, they must be made overnight, best.
+
+
+_Mrs._ Dukes _Cake._
+
+Take a quarter of a peck of the finest flour, a pint of Cream, ten yolks
+of Eggs well beaten, three quarters of a pound of butter gently melted,
+pour on the floure a little Ale-yeast, a quarter of a pint of Rose
+water, with some Muske, and Amber-grece dissolved in it, season all with
+a penny worth of Mace and Cloves, a little Nutmeg finely beaten, Currans
+one pound and a halfe, Raisins of the Sun stoned, and shred small one
+pound, Almonds blanch'd and beaten, halfe a pound, beat them with
+Rosewater to keep them from Oyling: Sugar beaten very small, half a
+pound; first mingle them, knead all these together, then let them lie a
+full houre in the Dough together, then the Oven being made ready, make
+up your Cake, let not the oven be too hot, nor shut up the mouth of it
+too close, but stir the Cake now and then that it may bake all a like,
+let it not stand a full hour in the Oven. Against you draw it have some
+Rose water and Sugar finely beaten, and well mixed together to wash the
+upper side of it, then set it in the Oven to dry, when you draw it out,
+it will shew like Ice.
+
+
+_To make fine Pancakes fryed without Butter, or Lard._
+
+Take a Pint of Creame, six new layd Eggs, beat them very well, put in a
+quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please,
+as much floure as will thicken them almost as thick as for ordinary
+Pancakes, your Pan must be cleane wiped with a Cloth, when it is
+reasonably hot, put in your Butter, or thick or thin as you please, to
+fry them.
+
+
+_To pot Venison._
+
+Take a haunch of Venison not hunted, and bone it, then take three ounces
+of Pepper beaten, twelve Nutmegs, with a handfull of Salt, and mince
+them together with Wine Vinegar, then wet your Venison with Wine Vinegar
+and season it, then with a knife make holes on the lean sides of the
+Hanch, and stuff it as you would stuff Beef with Parsley, then put it
+into the Pot with the fat side downward then clarifie three pound of
+Butter, and put it thereon, and Past upon the Pot, and let it stand in
+the Oven five or six hours, then take it out, and with a vent presse it
+down to the bottom of the Pot, and let it stand till it be cold, then
+take the Gravy of the top of the Pot and melt it, and boyle it halfe
+away and more, then put it in again with the Butter on the top of the
+Pot.
+
+
+_To make a Marchpan; to Ice him, &c._
+
+Take two pound of Almonds blanched, & beaten in a stone Morter till they
+begin to come to a fine Past, and take a pound of sifted Sugar, and put
+it in the Morter with the Almonds, and so leave it till it come to a
+perfect Past, putting in now and then a Spoonfull of Rosewater to keep
+them from Oyling; when you have beaten them to a perfect Past cover the
+Marchpan in a sheet, as big as a Charger, and set an edge about as you
+do about a Tart, and a bottome of wafers under him; thus bake it in an
+oven or baking pan, when you see your marchpan is hard and dry, take it
+out and Ice him with Rosewater and sugar being made as thick as butter
+for Fritters; so spread it on him with a wing-feather; so put it into
+the Oven againe, and when you see it rise high, then take it out and
+garnish it with some pretty conceits made part of the same stuff, stick
+long cumfets uprigh in him so serve it.
+
+
+_To make Jelly the best manner._
+
+Take a Leg of Veale, and pare away the fat as clean as you can, wash it
+throughly, let it lie soaking a quarter of an hour or more, provided you
+first breake the bones, then take foure Calves feet, scald off the hair
+in boyling water, then slit them in two and put them to your Veale, let
+them boyle over the fire in a brasse pot with two Gallons of water or
+more acording to the proportion of your Veale, scum it very clean and
+often; so let it boyle till it comes to three Pintes or little more,
+then strain it through a cleane strainer, into a Bason, and so let it
+stand till it be through cold and well jellied, then cut it in peices
+with a Knife, and pare the top and the bottome of them, put it into a
+Skellet, take two ounces of Cynamon broken very small with your hand,
+three Nutmegs sliced, one race of Ginger, a large Mace or two, a little
+quantity of Salt, one Spoonfull of Wine Vinegar, or Rose-Vinegar, one
+pound and three quarters of Sugar, a Pint of Renish-wine, or white Wine,
+and the Whites of fifteen Eggs, well beaten; put all these to the Jelly,
+then set it on the fire, and let it seeth two or three walmes, ever
+stirring it as it seeths, then take a very clean Jelly bag, wash the
+bottom of it in a little Rose water, and wring it so hard that their
+remaine none behind, put a branch of Rosemary in the bottom of the bag,
+hang it up before the fire over a Bason; and pour the Jelly-bag into the
+Bason, provided in any case you stir not the Bag, then take Jelly in the
+Bason and put it into your bag again, let it run the second time, and it
+will be very much the clearer; so you may put it into your Gally-pots or
+Glasles which you please, and set them a cooling on bay salt, and when
+it is cold and stiffe you may use it at your pleasure, if you will have
+the jelly of a red colour use it as before, onely instead of Renish
+wine, use Claret.
+
+
+_To make poore knights._
+
+Cut two penny loaves in round slices, dip them in half a pint of Cream
+or faire water, then lay them abroad in a dish, and beat three Eggs and
+grated Nutmegs and sugar, beat them with the Cream then melt some butter
+in a frying pan, and wet the sides of the toasts and lay them in on the
+wet side, then pour in the rest upon them, and so fry them, serve them
+in with Rosewater, sugar and butter.
+
+
+_To make Shrewsbury Cakes._
+
+Take two pound of floure dryed in the Oven and weighed after it is
+dryed, then put to it one pound of Butter that must be layd an hour or
+two in Rose-water, so done poure the Water from the Butter, and put the
+Butter to the flowre with the yolks and whites of five Eggs, two races
+of Ginger, and three quarters of a pound of Sugar, a little salt, grate
+your spice, and it well be the better, knead all these together till you
+may rowle the past, then roule it forth with the top of a bowle, then
+prick them with a pin made of wood, or if you have a comb that hath not
+been used, that will do them quickly, and is best to that purpose, so
+bake them upon Pye plates, but not too much in the Oven, for the heat of
+the Plates will dry them very much, after they come forth of the Oven,
+you may cut them without the bowles of what bignesse or what fashion you
+please.
+
+
+_To make beef like red Deer to be eaten cold._
+
+Take a buttock of beef, cut it the long wayes with the grain, beat it
+well with a rowling pin, then broyl it upon the coals, a little after it
+is cold, draw it throw with Lard, then lay in some white wine Vinegar,
+Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four
+dayes, then bake it in Rye past, and when it is cold fill it up with
+butter, after a fortnight it will be eaten.
+
+
+_To make puffs._
+
+Take a pint of Cheese Curds and drain them dry, bruise them small with
+the hand, put in two handfulls of floure, a little Sugar, three or four
+yolks of Egs, a little Nutmeg and Salt, mingle these together and make
+them little, like eyes, fry them in fresh butter, serve them up with
+fresh Butter and Sugar.
+
+
+_To make a hash of Chickens._
+
+Take six Chickens, quarter them, cover them almost with water, and
+season them with Pepper and Salt, and a good handfull of minced Parsly,
+and a little white-wine, when they are boyled enough, put six Eggs onely
+the yolks, put to them a little Nutmeg and Vinegar, give them a little
+wame or two with the Chickens, pour them altogether into the Dish and
+serve them in, when you put on the Eggs, and a good piece of Butter.
+
+
+_To make an Almond Caudle._
+
+Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread
+into it, then have ready beaten a pound of blanched Almonds stamped in a
+Mortar with a little white-wine, then strain them out with a pint of
+white-wine, thick your Ale with it, sweeten it as you please, and be
+sure you skim the Ale well when it boyles.
+
+
+_To make scalding Cheese towards the latter end of_ May.
+
+Take your Evening Milke and put it into Boules, or Earthen Pans, then in
+the Morning, fleet off the Cream in a Boule by it selfe, put the fleet
+Milke into a Tub with the Morning Milk, then put in the nights Cream,
+and stir it together, and heat the Milk, and put in the Rennet; as for
+ordinary new Milk Cheese, it is to be made thick; when the Cheese is
+come, gather the Curd into a Cheese-cloath, and set the Whey on the fire
+till it be seething hot, put the Cheese in a Cloth into a Killar that
+hath a wafle in the bottome, and poure in the hot Whey, then let out
+that, and put in more till your Curd feele hard, then break the Curd
+with your hands, as small as you can, and put an handfull of Salt to it
+then put it into the Fat, thrune it at noon and at night, and next day
+put it into a Trough where Cheese is salted every day, and turne it as
+long as any will enter, then lay it on a Table or Shelfe all Summer; if
+you will have it mellow to eate within an yeare, it must be laid in Hay
+in the Spring; if to keep two yeares, let it dry on a Shelfe out of the
+Wind all the next Summer, and in Winter lay them in Hay a while, or lay
+them close one to another; I seldome lay any in Hay, I turne and rub
+them with a rotten cloth especially when they are old, once a week least
+they rot.
+
+
+_To Pickle Purslaine._
+
+Take Purslaine, stalks and all, boyl them tender in faire Water, then
+lay them drying upon linning Cloaths, then being dryed, put them into
+the Galley-pots and cover them with wine Vinegar mixt with Salt, and not
+make the Pickle so strong as for Cucumbers.
+
+
+_FINIS._
+
+
+
+
+THE TABLE TO the Compleat COOK.
+
+
+_To make a Posset the Earle of_ Arundels
+way.
+
+_To boyle a Capon larded with Lemons._
+
+_To bake Red Deer._
+
+_To make fine Pancakes fryed without Butter or
+Lard._
+
+_To dresse a Pig the French manner._
+
+_To make a Steak Pye with a French Pudding in
+the Pye._
+
+_An excellent way for dressing Fish._
+
+_To Fricate Sheeps feet._
+
+_To Fricate Calves Chaldrons._
+
+_To Fricate Campigneons._
+
+_To make buttered_ Loaves.
+
+_To marine Carps, Mullet, Gormet, Rochet, or
+Wale._
+
+_To make a Calves Chaldron Pye._
+
+_To make a Pudding of Calves Chaldron._
+
+_To make a_ Banbury _Cake._
+
+_To make a_ Devonshire _White Pot._
+
+_To make Rice cream._
+
+_To make a very good_ Oxfordshire _cake._
+
+_To make a Pompion Pye._
+
+_To make the best Sausages._
+
+_To boyle fresh fish._
+
+_To make friters._
+
+_To make loaves of Cheese curd._
+
+_To make fine Pyes after the French fashion._
+
+_A singular good receipt for making a Cake._
+
+_To make a great curd Loafe._
+
+_To make buttered Loaves of Cheese curds._
+
+_To make Cheese Loaves._
+
+_To make Puffe._
+
+_To make Elder Vinegar._
+
+_To make good Vinegar._
+
+_To make a collar of Beefe._
+
+_To make an Almond Pudding._
+
+_To boyle Creame with French Barly._
+
+_To make Cheese cakes._
+
+_To make a quaking Pudding._
+
+_To pickle Cucumbers._
+
+_To pickle broom buds._
+
+_To keep Quinces all the yeare._
+
+_To make a goosberry fool._
+
+_To make an Oatmeale pudding._
+
+_To make a green Pudding._
+
+_To make good Sausages._
+
+_To make toasts._
+
+_A Spanish cream._
+
+_To make clouted cream._
+
+_A good cream._
+_To make Pyramids cream._
+
+_To make a sack cream._
+
+_To boyl Pigeons._
+
+_To make an apple tansey._
+
+_A french barly cream._
+
+_To make a Chicken or Pigeon Pye._
+
+_To boyle a capon or hen._
+
+_To make bals of Veal._
+
+_To make Mrs._ Shelleyes _cake._
+
+_To make Almond Jumbals._
+
+_To make cracknels._
+
+_To pickle Oysters._
+
+_To boyl cream with codlings._
+
+_To make the lady_ Abergaveers Cheese.
+
+_To dresse snails._
+
+_To boyl a rump of Beefe after the French fashion._
+
+_An excellent way of dressing fish._
+
+_To make fritters of Sheeps feet._
+
+_To make dry Salmon calvert in the boyling._
+
+_To make bisket bread._
+
+_To make an Almond pudding._
+
+_To make an Almond caudle._
+
+_To make Almond bread._
+
+_To make Almond cakes._
+
+_Master_ Rudstones _posset._
+
+_To boyle a capon with Ranioles._
+
+_To make a bisque of carps._
+
+_To boyle a Pike and an Eele together._
+
+_To make an outlandish dish._
+
+_To make a Portugal dish._
+
+_To dresse a dish of Hartichockes._
+
+_To dresse a Fillet of Veal the Italian way._
+
+_To dresse soals._
+
+_To make furmity._
+
+_To make a patis or cabbage cream._
+
+_To make Pap._
+
+_To make Spanish Pap._
+
+_To poach Eggs._
+
+_A pottage of beefe Pallats._
+
+_The_ Jacobins _pottage_
+
+_To salt a Goose._
+
+_A way of stewing Chickens or Rabbets._
+
+_A pottage of Capons._
+
+_A Carp pye._
+
+_To boyle Ducks after the French fashion._
+
+_To boyle a goose with sausages._
+
+_To fry Chickens._
+
+_To make a battalia Pye._
+
+_To make a Chicken pye._
+
+_To make a pye of a Calves head._
+
+_To make Cream with Snow._
+
+_To make minced Pyes._
+
+_To drye Neates tongues._
+
+_To make jelly of harts horn._
+
+_To make Chickens fat in four or five dayes._
+
+_To make Angelot._
+
+_A Persian dish._
+
+_To roast a shoulder of Mutton._
+
+_To roast a leg of Mutton to be eaten cold._
+
+_To roast Oysters._
+
+_To make a Sack Posset._
+
+_Another_
+
+_To make a Sack Posset without Milk or
+Creame._
+
+_To make a stump pye._
+
+_To make Mrs._ Leed _Cheese Cakes._
+
+_To make taffaty tarts_
+
+_To make fresh Cheese_
+
+_To make Sugar Cakes or Jumballs_
+
+_To hash a shoulder of Mutton_
+
+_To dresse Flounders or Plaice with Garlick
+and Mustard_
+
+_A turkish dish_
+
+_To dresse a Pike_
+
+_To dresse Oysters_
+
+_To dresse Flounders_
+
+_To dresse Snailes_
+
+_To dresse pickle fish_
+
+_To fricate beef Pallats_
+
+_A Spanish Olio_
+
+_To make a Spanish Olio._
+
+_To make Metheglin_
+
+_To make a sallet of smelts_
+
+_To roast a Fillet Beefe_
+
+_To make a sallet of a cold Hen or Capon._
+
+_To stew Mushrumps_
+
+_The Lord_ Conway _his receipt for the makeing
+of Amber-puddings_
+
+_To make a Partridge tart_
+
+_To keep venison all the yeare_
+
+_To make Brawn_
+
+_To roast a Pike_
+
+_To sauce Eeles_
+
+_To make sausages without skins_
+
+_To dresse a Pike._
+
+_To dresse Eeles_
+
+_To boyle a pudding after the French fashion,_
+
+_To make a fricate_
+
+_To make a dish called Olives_
+
+_To make an Olive Pye_
+
+_The Countesse of_ Rutlands _Receipt of makeing
+a rare_ Banbury _Cake_
+
+_An excellent Syllabub_
+
+_To sauce a Pig_
+
+_To make a Virginia trout_
+
+_To make a fat Lamb of a Pig._
+
+_To make Rice pancakes_
+
+_Mrs._ Dukes _Cakes._
+
+_To make fine Pancakes._
+
+_To pot Venison_
+
+_To make a Marchpan to ice him_
+
+_To make jelly the best manner_
+
+_To make poor Knights_
+
+_To make Shrewsberry Cakes_
+
+_To make Beefe like Red Deere to be eaten
+Cold_
+
+_To make Puffe_
+
+_To make a hash of Chicken_
+
+_To make an Almond Caudle_
+
+_To make scalding Cheese towards the latter end
+of_ May
+
+_To pickle purslain_
+
+
+FINIS.
+
+
+
+
+_Courteous_ READER, _these Books following are Printed for_ Nath. Brook,
+_and are to be sold at his Shop at the Angell in_ Cornhill.
+
+       *       *       *       *       *
+
+_Excellent Tracts in Divinity, Controversies, Sermons, Devotions._
+
+The Catholique History collected and gathered out of Scripture,
+Councels, and Antient Fathers, in answer to Dr. _Vanes_ Lost Sheep
+returned home: by _Edward Chesensale_ Esq; _Octavo_.
+
+2. Bishop _Morton_ on the Sacrament, in _Folio_.
+
+3. The Grand Sacriledge of the Church of _Rome_, in taking away the
+sacred Cup from the Laity at the Lords Table; by Dr. _Featly_ D.D.
+_Quarto._
+
+4. The Quakers Cause at second hearing, being a full answer to their
+Tenets.
+
+5. Re-assertion of Grace: _Vindiciae Evangelii_, or the Vindication of
+the Gospell: a reply to Mr. _Anthony Burghess Vindiciae Legis_, and to
+Mr. _Ruthford_: by _Robert Town_.
+
+6. Anabptists anatomized and silenced: or a dispute with Master _Tombs_,
+by Mr. _J. Crag_: where all may receive cleare satisfaction in that
+controversie, the best extant. _Octavo._
+
+7. A Glimpse of Divine Light, being an explication of some passages
+exhibited to the Commissioners of _White Hall_ for Approbation of
+Publique Preachers, against _John Harrison_ of _Land Chap. Lancash._
+
+8. The Zealous Magistrate: a Sermon by _T. Threscos_. _Quarto._
+
+9. New Jerusalam, in a Sermon for the society of Astrologers, _Quarto_.
+in the year 1651.
+
+10. Divinity no enemy to Astrology: A Sermon for the society of
+Astrologers, in the year 1653. by D. _Thomas Swadling_.
+
+11. _Britannia Rediviva_, a Sermon before the Judges, _August_ 1648. by
+_J Shaw_ Minister of _Hull_.
+
+12. The Princess Royal, in a Sermon before the Judges, _March_ 24. by _J
+Shaw_.
+
+13. Judgement set, and books opened, Religion tried whether it be of God
+or Man, in severall Sermons: by _J Webster, Quarto_.
+
+14. Israels Redemption, or the Prophetical History of our Saviours
+Kingdome on Earth: by _K. Marton_.
+
+15. The Cause and Cure of Ignorance, Error and Prophaness: or a more
+hopefull way to Grace and Salvation: by K. _Young, Octavo_.
+
+16. A Bridle for the Times, tending to still the murmuring, to settle
+the wavering, to stay the wandring, and to strengthen the fainting: by
+_J Brinsley_ of _Yarmouth_.
+
+17. Comforts against the fear of death; wherein are discovered severall
+Evidences of the work of Grace: by _J Collins_ of _Norwich_.
+
+18. _Jacobs_ Seed: or, the excellency of seeking God by prayer, by _Jer
+Burroughs_.
+
+19. The form of Practical Divinity; or, the grounds of Religion in a
+Chatechistical way, by Mr. _Christopher Love_ late minister of the
+gospel: a useful piece.
+
+20. Heaven and Earth shaken; a Treatice shewing how Kings and Princes,
+their Governments are turned and changed, by _J Davis_ Minister in
+_Dover_: admirably useful and seriously to be considered in these times.
+
+21. The Treasure of the Soul; wherein we are taught, by dying to sin, to
+attain to the perfect love of God.
+
+22. A Treatise of Contestation fit for these sad & troublesome times by
+_J. Hall_ Bishop of _Norwich_.
+
+23. Select thoughts: or, choice helps for a pious spirit, beholding the
+excellency of her Lord Jesus; by _J. Hall_ Bishop of _Norwich_.
+
+24. The Holy Order, or Fraternity of Mourners in Zion; to which is
+added, Songs in the night, or chearfulness under afflictions; by _J.
+Hall_ Bishop of _Norwich_.
+
+25. The Celestial Lamp, enlightening every distressed Soul from the
+depth of everlasting darkness; by _T. Fetisplace_.
+
+
+_Admirable and learned Treatises of Occult Sciences in Philosophy,
+Magick, Astrology, Geomancy, Chymistry, Physiognomy, and Chyromancy._
+
+26. Magick & Astrology vindicated by _H. Warren_
+
+27. _Lux Veritatis_, Judicall Astrology vindicated and demonology
+confuted; by _W. Ramsey_ Gent.
+
+28. An Introduction to the Tentonick Philosophy; being a determination
+of the Original of the Soul: by _C. Hotham_ Fellow of _Peter-House_ in
+_Cambridge_.
+
+29. _Curnelius Agrippa_, his fourth book of Occult Philosophy, or
+Geomancy: Magical Elements o _Peter de Abona_, the nature of Spirits:
+made English by _R Turner_.
+
+30. _Paracelsus_ Occult Philosophy, of the Misteries of Nature, and his
+Secret Alchimy.
+
+31. An Astrological Discourse with Mathematical Demonstrations; proving
+the influence of the Planets and fixed Stars upon Elementary Bodies: by
+Sir _Chr. Heydon_ Knight.
+
+32. _Merlinus Anglicus Junior_; the English Merlin revived: or a
+Prediction upon the Affairs of Christendome, for the year 1644, by _W.
+Lilly_.
+
+33. Englands Prophetical Merlin; foretelling to all Nations of _Europe_,
+till _1663_. the actions depending upon the influences of the
+Conjunction of _Saturn_ and _Jupiter_ 1642. by _W. Lilly_.
+
+34. The Starry messenger: or an Interpretation of that strange
+apparition of three Suns seen in _London_, the 19 of _November_ 1644,
+being the birthday of King _Charles_: by _W. Lilly_.
+
+35. The Worlds Catastrophe: or _Europes_ many Mutations, untill 1666, by
+_W. Lilly_.
+
+36. An Astrological Prediction of the Occurrences in _England_; part of
+the years 1648, 1649, 1650. by _W. Lilly_.
+
+37. Monarchy or no Monarchy in _England_: the Prophesie of the white
+King, _Grebner_ his Prophesie, concerning _Charles_, Son of _Charles_,
+his greatness; illustrated with several Hieroglyphicks: by _W. Lilly_.
+
+38. _Annus Tenebrosus_, or the Dark Year, or Astrological Judgements
+upon two Lunary Eclipses, and one admirable Eclipse of the Sun in
+_England_ 1652. by _W. Lilly_.
+
+39. An easie and familiar Method, whereby to judge the effects depending
+on Eclipses: by _W. Lilly_.
+
+40. Supernatural Sights and Apparitions seen in _London, June 30_ 1644.
+by _W. Lilly_: as also all his Works in a volumn.
+
+41. _Catastrophe Magnatum_: an Ephemerides for the year 1652. by _N.
+Culpeper_.
+
+42. _Teratologia_; or, a discovery of Gods Wonders, manifested by bloody
+raine and waters, by _I.S._
+
+43. Chyromancy; or the Art of divining by the lines egraven in the hand
+of man, by dame nature in 19. Genitures; with a Learned Discourse of the
+Soul of the World; by _G. Wharton_ Esq.
+
+44. The admired piece of Physiognomy, and Chyromancy, Metoposcopy, and
+Simmetricall Proportions, and Signal moles of the Body, and
+Interpretation of Dreams: to which is added the art of Memory,
+illustrated with figures: by _R. Sanders_, in _Folio_.
+
+45. The no less exquisite then admirable Work, _The atrum chemicum
+Britannicum_; containing several Poetical pieces of our famous English
+Philosophers, who have written the Hermitique Mysteries in their own
+antient Language; faithfully collected into one Volumn, with Annotations
+thereon: by the Indefatigable Industry of _Elias Ashmole_ Esq;
+illustrated with Figures.
+
+
+_Excellent Treatises in the Mathematicks, Geometry of Arithmetick,
+Surveying, and other Arts or Mechannicks._
+
+46. The incomparable Treatise of _Tactometria, sev. Tetagmenometria_;
+or, the Geometry of Regulars, practically proposed, after a new and most
+expeditious manner, (together with the Natural or Vulgar, by way of
+Mensural comparison) and in the Solids, not only in respect of Magnitude
+or Demension, but also of Gravity or Ponderosity, according to any
+Metall assigned: together with useful experiments of Measures & Weights,
+observations on Gauging, useful for those are practised in the Art
+Metricald: by _T. Wibard_.
+
+47. _Tectonicon_, shewing the exact measuring of all manner of Land,
+Squares, Timber Stone, Steeples, Pillars, Globes; as also the making and
+use of the Carpenters Rule &c. fit to be known by all Surveyors,
+Land-meters, Joyners, Carpenters, and Masons: by _L. Digges_.
+
+48. The unparalleld work for ease & expedition, instituted, The exact
+Surveyor: or, the whole Art of Surveying of Land, shewing how to plot
+all manner of Grounds, whether small Inclosures, Champain, Plain,
+Wood-Lands, or Mountains, by the Plain Table; as also how to finde the
+Area, or Content of any Land, to Protect, Reduce or Divide the same; as
+also to take the Plot or Cart, to make a map of any Manner, whether
+according to _Rathburne_, or any other Eminent Surveyors Method: a Booke
+excellently useful for those that sell, purchase, or are otherwise
+employed about Buildings; by _J. Eyre_.
+
+49. _Moor's_ Arithmetick: discovering the secrets of that Art, in Number
+and Species; in two Books, the first teaching by precept and example,
+the Operations in numbers, whole and broken. The Rules of Practice,
+Interest, and performed in the more facil manner by Decimals, then
+hitherto hath been published; the excellency and new practice and use of
+Logarithmes, _Nepayres Bones_. The second the great Rule of _Algebra_,
+in Species, resolving all Arithmetical Questions by Supposition.
+
+50. The golden Treatise of Arithmetick, Natural and Artificial, or
+Decimals; the Theory & Practice united in a simpathetical Proportion,
+betwixt lines and Numbers, in their Quantities and Qualities, as in
+respect of Form, Figure, Magnitude and Affection; demonstrated by
+Geometry, illustrated by Calculations, and confirmed with variety of
+Examples in every Species; made compendious and easie for Merchants,
+Citizens, Sea-men, Accomptants, &c. by _Th. Wilsford_ Corrector of the
+last Edition of Record.
+
+51. Semigraphy, or the Art of Short-Writing, as it hath been proved by
+many hundreds in the City of _London_, and other places, by them
+practised, and acknowledged to be the easiest, exactest, and swiftest
+method; the meanest capacity by the help of this Book, with a few hours
+practice, may attaine to a perfection in this Art: by _Jer. Rich_ Author
+and Teacher thereof, dwelling in _Swithings Lane_ in _London_.
+
+52. Milk for Children; a plain and easie method teaching to read and
+write, usefull for Schools and Families, by _L. Thomas_, D.D.
+
+53. The Painting of the Ancients; the History of the beginning,
+progress, and consummating of the practice of that noble Art of
+Painting; by _F. Junius_
+
+
+_Excellent and approved Treatises in Physick, Chyrurgery, & other more
+familiar Experiments in Cookery, Preserving, &c._
+
+54. _Culpeper's Semiatica uranica_, his Astrological judgement of
+Diseases from the decumbiture of the sick, much enlarged: the way and
+manner of finding out the cause, change, and end of the Disease; also
+whether the sick be likely to live or dye, & the time when recovery or
+death is to be expected, according to the judgement of _Hipocrates_, and
+_Hermes Trismegistus_; to which is added Mr. _Culpeper_'s censure of
+Urines.
+
+55. _Culpeper_'s last Legacy, left to his Wife for the publick good,
+being the choicest and most profitable of those secrets in Physick and
+Chyrurgery; which whilst he lived, were lockt up in his breast, and
+resolved never to be published till after his death.
+
+56. The Yorkshire Spaw; or the virtue and use of that water in curing of
+desperate diseases, with directions and rules necessary to be considered
+by all that repair thither.
+
+57. Most approved Medicines and Remedies for the diseeses in the body of
+Man: by _A. Read_ Dr. in Physick.
+
+58. The Art of Simpling: an introduction to the knowledg of gathering of
+Plants, wherein, the definitions, divisions, places, descriptions,
+differences, names, virtues, times of gathering, uses, tempratures of
+them are compendiously discoursed of: also a discovery of the lesser
+World, by _W. Coles_.
+
+59. _Adam_ in Eden, or Natures Paradise: the History of Plants, Herbs
+and Flowers, with their several original names, the places where they
+grow, their descriptions and kindes, their times of flourishing and
+decreasing; as also their several signatures, anatomical appropriations,
+and particular physical virtues; with necessary Observations on the
+seasons of planting and gathering of our English plants. A work
+admirably useful for Apothecaries, Chyrurgeons, and other Ingenuous
+persons, who may in this Herbal finde comprised all the English physical
+simples, that _Gerard_ or _Parkinson_, in their two voluminous Herbals
+have discoursed of, even so as to be on emergent occasions their own
+physitians, the ingredients being to be be had in their own fields &
+gardens, Published for the general good by _W. Coles_ M.D.
+
+60. The Compleat Midwive's practice, in the high & weighty concernments
+of the body of Mankinde: or perfect Rules derived from the experiences
+and writings, not onely of our English, but the most accomplisht and
+absolute practices of the French, Spanish, Italians, and other Nations;
+so fitted for the weakest capacities, that they may in a short time
+attain to the knowledge of the whole art; by _Dr._ T.C. with the advice
+of others, illustrated with Copper figures.
+
+61. The Queens Closet opened: incomparable secrets in Physick,
+Chyrurgery, Preserving, Candying, and Cookery; as they were presented to
+the queen by the most experienced persons of our times; many whereof
+were honour'd with her own practice.
+
+
+_Elegant Treatises in Humanity, History, Romances, & Poetry_.
+
+62, Times Treasury, or Academy, for the accomplishment of the English
+Gentry in Arguments of Discourse, Habit, Fashion, Behaviour, &c. all
+summed up in Characters of Honour: by _R. Brathwait_, Esq.
+
+63. _Oedipus_, or the Resolver of the secrets of love, and other natural
+Problemes, by way of Question and Answer.
+
+64. The admirable and most impartial history of _New England_, of the
+first plantation there, in the year 1628. brought down to these times;
+all the material passages performed there, exactly related.
+
+65. The Tears of the Indians: the History of the bloody and most cruel
+proceedings of the Spaniards in the Islands of _Hispaniola, Cuba,
+Jamaica, Mexico, Peru_, and other places of the West Indies; in which to
+the life, are discovered the tyrannies of the Spaniards, as also the
+justnesse of our War so successfully managed against them.
+
+66. The illustrious Sheperdess. The Imperious Brother: written
+originally in Spanish by that incomparable wit, _Don John Perez de
+Montalban_; translated at the request of the Marchioness of
+_Dorchester_, and the countess of _Strafford_: by _E.P._
+
+67. The History of the Golden Ass, as also the Loves of Cupid and his
+Mistress _Psiche_: by _L. Apulcius_ translated into English.
+
+68. The unfortunate Mother: a tragedy by _T.N._
+
+69. The Rebellion, a Comedy by _T. Rawlins_.
+
+70. The tragedy of _Messalina_ the insatiate Roman Empress: by _N.
+Richards_.
+
+71. The Floating Island: a Trage-Comedy, acted before the King, by the
+students of Christs-Church in _Oxon_; by that renowned wit, _W. Strode_
+the Songs were set by Mr. _Henry Lawes_.
+
+72. _Harvey's_ Divine Poems: the History of _Balaam_, of _Jonah_, and of
+St. _John_ the Evangelist.
+
+73. _Fons Lachrymarum_, or a Fountain of Tears; the lamentations of the
+Prophet _Jeremiah_ in verse, with an Elegy on Sir _Charles Lucas_; by
+_I. Quarles_.
+
+74. Nocturnal Lucubrations, with other witty Epigrams and Epitaphs; by
+_R. Chamberlain_.
+
+75. The admirable ingenuous Satyr against Hypocrites.
+
+
+_Poetical, with several other accurately ingenious Treatises, lately
+Printed._
+
+76. Wits Interpreter, the English Parnassus: or a sure Guide to those
+admirable accomplishments that compleat the English Gentry, in the most
+acceptable qualifications of Discourse or Writing. An Art of Logick,
+accurate Complements, Fancies, and Experiments, Poems, Poetical
+Fictions, and _All-a-Mode_ Letters by J.C.
+
+77. Wit and Drollery; with other Jovial Poems: by sir _I.M.M.L.M.S.W.D._
+
+78. Sportive wit, the Muses Merriment; a New Sprint of Drollery; Jovial
+Fancies, &c.
+
+79. The Conveyancer of Light, or the Compleat Clerk, & Scriviners Guide;
+being an exact draught of all Presidents and Assurances now in use; as
+they were penned, and perfected by diverse learned Judges, eminent
+Lawyers, & great Conveyancers, both ancient and modern: whereunto is
+added a Concordance from _K. Rich 3_. to this present.
+
+80. _Themis Aurea_, The Daws of the Fraternity of the Rosie Cross; in
+which the occult secrets of their Philosophical Notions are brought to
+light: written by _Count Mayerus_, and now Englisht by _T.H._
+
+82. The Iron Rod put into the Lord Protectors hand; a phrophetical
+Treatise.
+
+83. _Medicina magica tamen Physica_; Magical but Natural Physick:
+containing the general cures of infirmities and diseases belonging to
+the bodies of men, as also to other animals and domistick creatures, by
+way of Transplantation: with a description of the most excellent Cordial
+out of Gold; by _Sam. Boulton of Salop_.
+
+84. _I. Tradiscan's_ Rareties, published by himself.
+
+85. The proceedings of the high Court of Justice against the late King
+Charles, with his Speech upon the Scaffold, and other proceedings,
+_Jan._ 30, 1648.
+
+86. The perfect Cook; a right Method in the Art of Cookery, whether for
+Pastery, or all other manner af _All-a-mode_ Kick shaws; with the most
+refined ways of dressing of Flesh, Fowl, or Fish; making of the most
+poinant Sawces, whether after the French or English manner, together
+with fifty five ways of dressing of Eggs; by _M. M._
+
+
+_Admirable usefull Treatises Newly Printed._
+
+87. The Expert Doctors Dispensatory: the whole Art of Phisick restored
+to Practise: the Apothecaries Shop, and Chyrurgeons Closet opened; with
+a Survey, as also a Correction of most Dispensatories now extant, with a
+Judicious Cencure of their defects; & a supply of what they are
+deficient in: together with a learned account of the virtues and
+quantities, and uses of Simples, and Compounds; with the Symptoms of
+Diseases; as also prescriptions for their several cures: by that
+renowned _P. Morellus_ Physician to the King of _France_; a work for the
+order, usefulness, and plainness of the Method, not to be parallel'd by
+any Dispensatory, in what Language soever.
+
+88. Cabinet of Jewels, Mans Misery, Gods Mercy, Christs Treasury, &c. In
+eight Sermons; with an Appendix of the nature of Tithes under the
+Gospel; with an expediency of Marriage in Publique Assemblies, by _I.
+Crag_ Minister of the Gospel.
+
+89. Natures Secrets; or the admirable and wonderful History of the
+generation of Meteors; discribing the Temperatures of the Elements, the
+heights, magnitudes, and influences of Stars; the causes of Comets,
+Earthquakes, Deluges, Epidemical Diseases and Prodigies of precedent
+times, with presages of the weather, and Descriptions of the
+Weather-glass: by _T. Wilsford_.
+
+90. The Mysteries of Love and Eloquence; or the Arts of Wooing and
+Complementing; as they are managed in the _Spring Garden, Hide-Park, the
+New Exchange_, and other Eminent Places. A work in which are drawn to
+the Life and Deportments of the most Accomplisht Persons; the Mode of
+their Courtly Entertainments, Treatment of their Ladies at Balls, their
+accustomed Sports, Drolls & Fancies; the witchcrafts of their perswasive
+language, in their approaches, or other more secret dispatches, _&c_. by
+_E.P._
+
+91. _Helmont_ disguised; or the vulgar errors of imperical and unskilful
+practicers of Physick confuted; more especially as they concern the
+cures of Feavers, the Stone, the Plague, and some other Diseases by way
+of Dialogue; in which the chief rarities of Physick are admirably
+discoursed by _I.T_.
+
+
+_Books in the Press, and ready for Printing_.
+
+1. The Scales of Commerce and Trade: by _T. Wilsford_.
+
+2. Geometry demonstrated by Lines & Numbers; from thence, Astronomy,
+Cosmgraphy, and Navigation proved and delineated by the Doctrine of
+Plane and Spherical Trangles: by _T. Wilsford_.
+
+3. The English Annals, from the Invasion made by Julius Cesar to these
+times: by _T. Wilsford_.
+
+4. The Fool tranformed: a Comedy.
+
+5. The History of _Lewis_ the Eleventh King of _France_: a Trage-Comedy.
+
+6. The chast woman against her will: a Comedy.
+
+7. The Tooth-Drawer: a Comedy.
+
+8. Honour in the end: a Comedy.
+
+9. The Tell Tale: a Comedy
+
+10. The History of _Donquixiot_, or the Knight of the illfavour'd Face:
+a Comedy.
+
+11. The fair Spanish Captive: a Trage-Comedy.
+
+12. Sir _Kenelm Digby_ & other persons of Honour, their rare and
+incomparable secrets of Physick, Chyrurgery, Cookery, Preserving,
+Conserving, Candying, distilling of Waters, extraction of Oyls,
+compounding of the costliest Perfumes, with other admirable Inventions,
+and select Experiments, as they offered themselves to their
+Observations, whether here or in Forrein Countreys.
+
+13. The so much desired & deeply learned Commentary on _Psalme_ 15. by
+that reverend and eminent Divine Mr. _Christopher Carthwright_ Minister
+of the Gospel in _York_.
+
+14. The Soul's Cordial in two treatises, the first teaching how to be
+eased of the guilt of sin, the second, discovering advantages by Christs
+ascention: by that faithful labourer in the Lord's vineyard Mr.
+_Christopher Love_, late Parson of _Laurance Jury_: the third volumn.
+
+15. Jacobs seed, the excellency of seeking God by prayer, by the late
+reverend divine _I. Burroughs_.
+
+16. The Saints Tombe-Stone: or the Remains of the Blessed: A plain
+Narrative of some remarkable passages, in the Holy Life, & Happy Death,
+of Mrs. _Dorothy Shaw_, wife of Mr. _John Shaw_ Preacher of the Gospel
+at _Kingston_ on _Hull_ collected by her dearest friends especially for
+her sorrowful Husband and six Daughters consolation and invitation.
+
+17. The Accomplisht Cook, the mistery of the whole art of Cookery,
+revealed in a more easie and perfect method then hath been publisht in
+any language: Expert and ready wayes for the dressing of flesh, fowl and
+fish, the raising of pastes, the best directions for all manner of
+Kickshaws and the most poinant Sauces, with the termes of Carveing and
+Sewing: the Bills of fare, an exact account of all dishes for the
+season, with other All-a-mode curiosities, together with the lively
+illustrations of such necessary figures, as are referred to practise:
+approoved by the many years experience and carefull industry of _Robert
+May_, in the time of his attendance on several persons of honor.
+
+18. The exquisite letters of Mr. _Robert Loveday_, the late admired
+Translater of the volumes of the famed Romance Cleopatra, for the
+perpetrating of his memory, publisht by his dear brother Mr. _A.L._
+
+19. The new world of English words, or a general Dictionary containing
+the Termes, Dignities, Definitions, and perfect interpretations of the
+proper significations of hard English words throughout the Arts and
+Sciences, Liberal or Mechannick, as also all other subjects that are
+useful or appertain to the Language of our Nation, by _I.T._ & others in
+_Folio_.
+
+
+_FINIS._
+
+
+
+
+
+End of the Project Gutenberg EBook of The Compleat Cook, by Nath. Brook
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE COMPLEAT COOK ***
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+example an eBook of filename 10234 would be found at:
+
+     https://www.gutenberg.org/1/0/2/3/10234
+
+or filename 24689 would be found at:
+     https://www.gutenberg.org/2/4/6/8/24689
+
+An alternative method of locating eBooks:
+     https://www.gutenberg.org/GUTINDEX.ALL
+
+
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